Tag Archives: nutrition

Why Processed Food is Dangerous?

Our bodies were designed to eat natural foods. Today we get most of our foods from boxes, bags, or drive through. Most of what we eat looks the same and tastes the same, plus we can get it in the freezer and canned section of the grocery store any day of the week; which is a testament to the processed nature of our foods. Doesn’t it seem strange that most of the food we eat is made in a lab by scientists instead of by nature? What does this mean for our bodies and our future?

In 1903 the hydrogenated process was invented. Since then most if not all foods have been processed to death stripping all good nutrients from our food in order to make it always taste the same and look the same and be the same.

A few tips to know and understand whether or not your food is actual food or processed food. If it is made after 1903, wrapped in cardboard, tinfoil, or layers of plastic, if it is heavily advertised to get you to eat it, if it is manufactured, convenient, keeps forever, artificially flavored, always the same, bland and/or gives you instant results,  it’s probably not real food your body can process.

Trans fat, high fructose corn syrup, artificial sweeteners, additives, preservatives and artificial flavorings are other things that have contributed to the epidemic degenerative diseases that occur in today’s world.

Here are some tips to look for when searching for “real” food. Real food is grown, has variable quality, goes bad fast, requires preparation, has vibrant colors, is authentically flavorful, rich in textures and is messy not neat like processed food.

Carlos Monteiro, a professor at the University of São Paulo, believes that “the big issue is ultra-processing.” That is to say, the most important factor when considering food and nutrition is neither nutrients nor foods — it’s what is done to foodstuffs and the nutrients contained in them before they are purchased and consumed.

Monteiro makes it clear that most foods and drinks are currently processed to some extent — even fresh apples are washed and sometimes waxed, and drinking water is filtered. But ultra-processed foods are all too common, and they are depleted of nutrients and provide little beyond calories.

According to the Atlantic:“The purpose of … ultra-processing is to create: durable, accessible, convenient, attractive, ready-to-eat or ready-to-heat products … Monteiro argues: ‘the rapid rise in consumption of ultra-processed food and drink products, especially since the 1980s, is the main dietary cause of the concurrent rapid rise in obesity and related diseases throughout the world.‘”

 The most important factor now, when considering food, nutrition and public health, is not nutrients, and is not foods, so much as what is done to foodstuffs and the nutrients originally contained in them, before they are purchased and consumed.” Americans currently spend upwards of 90 percent of their food budgets purchasing processed foods, which offer very little in terms of nutritional value and instead typically contain ingredients that will actually cause you harm.

What makes processed foods, or as Monteiro calls them “ultra-processed foods,” so devastating to your health?

Lots of Calories for Little Nutrition

If you eat a fast-food burger, you can easily take in close to half of your daily caloric requirements. Add in fries and a soda and you may be nearing an entire day’s worth of required calories.

But in that one meal, which is designed to be eaten quickly, on-the-go, you have not received the vitamins and minerals, the live enzymes and micronutrients, the healthy fats or high-quality protein that your body needs to function, let alone thrive.

When these types of foods are consumed day in and day out, for months and years on end, what you end up with is a calorie-dense diet that is not giving you the nutrients you need to stay healthy. On a diet like this, you will likely gain excess weight while your body is still literally starving for healthy nutrients.

Processed Foods are Addictive

Fast food is available just about everywhere, including in hospitals and schools, and processed foods make up the majority of foods at your supermarket. They are marketed aggressively to kids and adults alike, and are manufactured using specific synthetic ingredients and other tricks to get you to eat more, crave more, and keep coming back for more.

As Monteiro wrote:“Ultra-processed products are characteristically formulated from ‘refined’ and ‘purified’ ingredients freed from the fibrous watery matrix of their original raw materials.

They are formulated to be sensually appealing, hyper-palatable, and habit-forming, by the use of sophisticated mixtures of cosmetic and other additives, and state-of-the-craft packaging and marketing. Further, ultra-processed products are ‘convenient’ – meaning, ready-to-eat (or drink) or ready-to-heat.

The leading branded ultra-processed foods and drinks are manufactured by transnational companies most able to purchase substrates for their products at rock-bottom or even subsidized prices. They penetrate new markets in lower-income countries, with massive marketing and advertising budgets, and may undercut local industries, drive them out of business, or take them over.

It is interesting that most people know that fast food and processed foods are “not good for you,” yet most still choose to eat it. This is in large part due to the intensive advertising campaigns coupled with the habit-forming nature of these foods.

On average, just one serving of a typical children’s breakfast cereal equates to more than 90 percent of the daily sugar intake for sedentary girls aged 9 to 13. Even infant formulas and jarred baby food contains excessive amounts of sugar and high fructose corn syrup — hooking babies on the unnatural taste of processed foods as soon as they’re out of the womb!

In one study of rats fed a diet containing 25 percent sugar, they became anxious when the sugar was removed — displaying symptoms similar to people going through drug withdrawals, such as chattering teeth and the shakes.

The researchers conducting the study found a link between opioids, your brain’s ‘pleasure chemicals,’ and a craving for sweet, salty and fatty foods. It is thought that high-fat foods stimulate the opioids, as when researchers stimulated rats’ brains with a synthetic version of the natural opioid enkephalin, the rats ate up to six times their normal intake of fat.

Further, long lasting changes in rats’ brain chemistry, similar to those caused by morphine or heroin use, were also noted. According to researchers, this means that even simple exposure to pleasurable foods is enough to change gene expression, which suggests an addiction to the food.

Dangerous Food Additives

Eating processed foods is in no way the same as eating pure, unprocessed foods, in taste, nutritional value or the way they interact with your cells on a biological level.

Processed foods often have little nutritional value and are chemically altered to increase the appeal to your taste buds, so they can override your body’s signals that would otherwise tell you it’s time to stop eating and try something else. They are also loaded with additives that are harmful in their own right, such as

      1. Fructose

Now the number one source of calories in the US, fructose diminishes your feelings of fullness because it does not stimulate a rise in leptin, one of the most powerful hunger- and fat storage regulators in your body. Fructose also reduces the amount of leptin crossing your blood-brain barrier by raising triglycerides. Leptin resistance, in turn, is perhaps one of the most significant factors underlying human disease. For example, it plays a significant if not primary role in the development of heart disease, obesity, diabetes, osteoporosis, autoimmune diseases, reproductive disorders, and perhaps the rate of aging itself. Additionally, whereas glucose suppresses ghrelin (also known as “the hunger hormone,” which makes you want more food), fructose, again, does not. Fructose also increases your insulin levels, interfering with the communication between leptin and your hypothalamus, so your pleasure signals aren’t extinguished. Your brain keeps sensing that you’re starving, and prompts you to eat more. For the sake of your health, it is strongly advise keeping your fructose consumption below 25 grams per day, but this is virtually impossible if you eat a lot of processed foods.

       2. Genetically Modified (GM) Ingredients

Some 75 percent of processed foods contain GM ingredients, which are being increasingly linked to serious health problems. Just last year the American Academy of Environmental Medicine (AAEM) reviewed the available research and issued a memorandum recommending that all doctors prescribe non-GMO diets to all patients because they are causally linked in animal feeding studies to:

  • Infertility
  • Immune system problems
  • Gastrointestinal problems
  • Organ damage
  • Dysfunctional regulation of cholesterol and insulin
  • Accelerated aging

One of the first steps to avoiding GM ingredients is to cut back on processed foods in your diet

     3. Monosodium glutamate (MSG)

Monosodium glutamate (MSG), a flavor enhancer, is added to thousands of processed (canned soups, crackers, meats, salad dressings, frozen dinners, chips and much more) and restaurant foods.MSG is so popular because it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny. However, it is also an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

     4. Food Additives

More than 3,000 food additives — preservatives, flavorings, colors and other ingredients —   added to foods. While each of these substances are legal to use, whether or not they are entirely safe for long-term consumption — by themselves or in combination — is a different story altogether. Many of them, such as sodium nitrate, BHA, BHT, aspartame, Blue 1, 2, and potassium bromate, have been linked to an increased risk of cancer. Others are estrogen-mimicking xenoestrogens that have been linked to a range of human health effects, including reduced sperm counts in men and increased risk of breast cancer in women. Studies have also shown that a variety of common food dyes, and the preservative sodium benzoate — found in many soft drinks, fruit juices and salad dressings — cause some children to become measurably more hyperactive and distractible.

Meanwhile, E-numbered food dyes (such as tartrazine (E102), ponceau 4R (E124), sunset yellow (E110), carmoisine (E122), quinoline yellow (E104) and allura red AC (E129) do as much damage to children’s brains as lead in gasoline, resulting in a significant reduction in IQ. Fortunately, when you avoid processed foods you’ll also automatically avoid virtually every one of these toxic food additives.

It is wise to get as much raw food in your diet as possible, including raw eggs and humanely raised organic animal products that have not been factory farmed. And there are a number of reasons for this.

For starters, processing foods at high temperatures destroys naturally occurring enzymes. Enzymes are proteins — catalysts to speed up and facilitate reactions in your body. In fact, some biochemical reactions will not even occur without these enzymes (you have about 1,300 of them).

Processed foods are also devoid of bio-photons, the smallest physical units of light, which are stored in, and used by all biological organisms — including your body. Vital sun energy finds its way into your cells via the food you eat, in the form of these bio-photons.

They contain important information that controls complex vital processes in your body. The bio-photons have the power to order and regulate, and, in doing so, to elevate the organism – in this case, your physical body — to a higher oscillation or order.

The more light a food is able to store, the more nutritious it is. Naturally grown fresh vegetables, for example, and sun-ripened fruits, are rich in light energy. The capacity to store bio-photons is therefore a measure of the quality of your food — and processed foods contain zero light energy.

Ditching Processed Foods Can be Easy

Eating fresh, whole foods is the “secret” to getting healthier, losing weight and really enjoying your food, but many believe it’s next to impossible to eat nowadays without processed foods.

Many people are under the mistaken impression that cooking from scratch is an extremely complicated affair that takes lots of time and costs more than they could possibly afford. More often than not, this is simply not true.

Once you get the hang of it, you’ll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. Of course, you’ll be far more satisfied when you eat your home-cooked meal, both physically and mentally.

Finding the time, and the financial resources, to make healthy meals for your family can be challenging, but please don’t use these as excuses to exist on processed food. Your health — your energy levels, your appearance, your mood and so many other factors — will improve when you eat the foods your body was designed for. Returning to a diet of locally grown, fresh whole foods is really the only way to reach optimal health. A major leap forward would be to strive for a diet of 90 percent non-processed food and only 10 percent from other sources.

Final Words of Wisdom

Please remember that someone has to spend some time in the kitchen to prepare your meals, whether it is you, your spouse, a relative, friend, or a chef. If you ignore this basic principle you can be strongly assured your health will suffer.

The other point to consider is that if you fail to plan you are planning to fail. It is no mystery that when noon comes around you will likely want lunch. So why not figure out what that will be the night before you go to sleep. Seek to make a habit of knowing what you will eat the next day so you can be prepared and won’t have to rely on fast food or junk food.

What Nutrition you should take to Protect Your Eyes?

Have you ever thought about your eyes? We rely on them every day, but do we really appreciate them and take care of them like we should? We know that eating fresh organic produce and natural sources of omega-3 fatty acids keep your body and skin healthy and slim. Is there any nutrition that can do the same for your eyes? The answer is YES!

Recent research was done on age-related macular degeneration (AMD) and cataracts and what foods and supplements could affect the prevention and treatment of eye disease. To get some answers researchers looked at a couple of key studies: Age-Related Eye Disease Study (AREDS) and AREDS2. In the first study researchers noted the effect of 5 key nutrients on eye health.

The five key nutrients on eye health

  1. Vitamin C  (500 mg) – Vitamin C is highly concentrated in your eye’s lens and has many healing benefits
  2. Vitamin E (400 IU as alpha tocopherol) – Vitamin E protects against oxidation (oxidation as in rust) and free radical damage. Additionally, higher intakes of vitamin E have been found to increase concentrations within the retina.
  3. Beta-carotene (15 mg) – Beta-carotene also helps prevent oxidation
  4. Zinc (80 mg) – Zinc has been tied to many enzymatic metabolic functions within the retina. This likely explains its high concentrations within the retina itself
  5. Copper (2 mg) – Copper is needed to offset the copper depletion that can happen with increased zinc.

AREDS found that these nutrients lowered the risk for AMD in those patients at the greatest risk for developing the disease. Additionally, a study performed in the Netherlands found that people taking above average dietary intake of the AREDS nutrients had a 56% reduced risk of AMD, while those with below average intake had a 33% increased risk.

With AREDS2, researchers created a five-year, multicenter, randomized trial of nearly 4,000 participants between the ages of 50 and 85. The study began in 2008 and focuses on four key nutrients:

  1. Lutein (10 mg) – Lutein is a carotenoid found in colorful fruits and vegetables, namely yellow and orange foods, as well as leafy green veggies. Has long been known to help prevent AMD, especially when those nutrients are consumed in the form of foods such as broccoli and other cruciferous vegetables. Other additional studies have shown that lutein in particular helps to improve macular pigment density, as well as significantly improve visual acuity and retinal function. It also helped to slow the progression of AMD.
  2. Zeaxanthin (2 mg) – Zeaxanthin is also a carotenoid found in colorful fruits and vegetables, namely yellow and orange foods, as well as leafy green veggies. It has also long been known to help prevent AMD, especially when those nutrients are consumed in the form of foods such as broccoli and other cruciferous vegetables.
  3. DHA (350 mg) – DHA is an omega-3 fatty acid found primarily in cold-water fish.help to reduce inflammation and regulate the genetic expression of retinal cells. Of the omega 3-fatty acids, DHA seems to play the bigger role in eye health. There is significant concentration of DHA is both the brain and retina cells’ membranes. If fact, it is the most abundant omega-3 fatty acid in the macula (the center part of the retina), as well as the periphery of the retina.
  4. EPA (650mg) – EPA is also an omega-3 fatty acid found primarily in cold-water fish. It helps to reduce inflammation and regulate the genetic expression of retinal cells.

Other Nutrients for Eye Health:

  1. B vitamins – With B vitamins, long-term, daily use of 2.5 mg of folic acid, 50 mg of vitamin B6, and 1 mg of vitamin B12 reduced the risk of mild AMD by 40%.
  2. Vitamin D3  – 604 IU of vitamin D (from both food and supplements) reduced risk of early AMD.

When it comes to omega-3s overall, studies have shown that these polyunsaturated fatty acids reduce the risk of AMD by up to 38% when taken in high amounts, either as supplements or fish. Other studies have shown that eating fish at least once a week was associated with a 40% reduction in age-related maculopathy.

What’s really interesting is that a fairly recent study found that DHA supplementation alone increased the density of central macular pigment, while lutein alone increased macular pigment density around the fovea (the center of the macula). When taken in combination, increases were seen in both areas.

Cataracts and Antioxidants

It has long been established that a primary factor in the development of cataracts is oxidative damage to the lens. For this reason, much of the research surrounding nutrition and cataracts includes the use of antioxidants.

In the Nurses’ Health and Beaver Dam Eye Studies, researchers found that women/people who:

  • Took a vitamin C supplement for 10 years or more had significantly lower incidence of cataracts.
  • Used vitamin E supplements for five years also enjoyed reduced progression of cataracts.
  • Used a multivitamin that contained vitamins C or E for more than 10 years had a 60 percent lower likelihood of developing cataracts.
  • Lutein and zeaxanthin also seem to play a role in protecting against cataracts. One study found that a higher intake of foods containing these two nutrients was associated with a reduced likelihood of developing cataracts.
  • Similarly, the Nurses’ Health Study found that women who had high daily intakes of lutein and zeaxanthin (11.7 mg) had a 22 percent reduction in cataract risk.

Here are some things you can do for your diet:

  • Eat the rainbow. Focus on yellow and orange fruits and vegetables, as well as leafy greens and cruciferous veggies like broccoli and Brussels sprouts.
  • Dig into eggs. The yolks are rich in lutein.
  • Think seafood. Aim for at least two to three servings of wild-caught, cold-water fish per week.
  • Enjoy citrus fruits and berries. These are great sources of vitamin C.
  • Go Nuts. Nuts and seeds are good sources of Vitamin E.

On the supplement front:

  • Folate (up to 2.5 mg)
  • Vitamin B6 (up to 2.2 mg)
  • Vitamin B12 (up to 1 mg)
  • Vitamin C (360 to 500 mg)
  • Vitamin E (400 IU)
  • Vitamin D3 (600 IU)
  • Beta-carotene (up to 15 mg)
  • Lutein (10 to 15 mg)
  • Zeaxanthin (2 mg)
  • DHA and EPA (1,000 mg combined)

Protein Sources: plant-based versus animal source, which one you should choose?

Are you concerned about the nutritional content of your food? If so, you’re not alone. A 1999 survey indicated that 87% of consumers reported changing their eating habits due to specific health concerns. Among the greatest worries were heart health and dietary cholesterol intake. The major dietary concern (reported by almost half of those surveyed) was reducing fat.

Animal source of protein

It is important to consider the amount, quality and balance of essential amino acids in the proteins that we ingest.   Animal protein is a major contributor to the fat in the most people diet. They eat plenty of protein, but it is mostly from meat, eggs, and dairy sources, which are usually high in saturated fat and cholesterol. Animal proteins are easily digested and generally contain a mix of amino acids that is very similar to ours (complete protein source).   Plant sources of protein are not as easily digested and more than one source of plant protein is required in order to create an optimum amino acid profile or complete protein.  Consuming poor quality protein sources that are either not complete or non-complementary increases the amount of protein required in order to obtain amino acids in the correct proportions to meet our needs.

Plant-based of protein

Thanks to Shaklee, using the newest methods for assessing the quality of protein and equal to that given animal proteins such as those from eggs and milk. Energizing Soy Protein is high in protein that is naturally low in fat, and naturally lactose and cholesterol free. It provides all the amino acids, including the nine essential ones your body needs but cannot manufacture itself. It is also a good source of calcium and iron.

In addition, Energizing Soy Protein provides naturally occurring beneficial plant compounds that are being extensively studied. Soy contains isoflavones, especially genistein and daidzein. These are intriguing to researchers because they are phytoestrogens and may be related to soy’s ability to regulate hormonal balance and deliver long-term health benefits.

Soy protein isolate

Some soy protein products are alcohol-processed, which removes isoflavones. Energizing Soy Protein is water-washed to retain naturally occurring isoflavones such as genistein and daidzein. Shaklee uses only non-genetically modified (GMO) soy protein certified through an Identity Preservation Program (IPP). This program assures that the soy we use is tightly monitored and controlled from planting and harvesting to processing.

The tremendous benefits of soy protein include sustained energy, vitality, and stamina — plus the benefits of naturally occurring isoflavones compounds not present in meat or dairy foods.

Who Might Benefit from Energizing Soy Protein?

  • People who are concerned about heart health
  • People interested in reducing their intake of the typically high-fat, high-cholesterol animal sources of protein and supplementing their diet with a plant-based protein source that is naturally low in fat and lactose and cholesterol free.
  • Vegetarians or vegans looking for a high-quality protein source that contains no animal products
  • People interested in the health benefits associated with consuming soy
  • Anyone interested in supporting the body’s natural ability to ward off hunger and maintain energy for hours

How Does Shaklee Soy Protein Work to Sustain Energy?

The key to Shaklee Soy Protein’s amazing ability to help people feel energized for hours is something scientists refer to as glycemic response.

Glycemic response describes the effect a food has on blood sugar. Foods like a hot-fudge sundae can cause your blood sugar to spike and then plummet rapidly. A short time after you’ve finished the last spoonful, you feel tired, irritable, and surprisingly hungry considering the number of calories you’ve just consumed. This is exactly the opposite of how you feel after a serving of Shaklee Soy Protein.

In a clinical study, subjects consumed 110 calories from carbohydrates alone and their blood sugar was measured every half hour. As expected, blood sugar shot up immediately and then quickly crashed. It’s this “rollercoaster” response that can lead to feelings of jitteriness, irritability, and hunger.

However, when subjects consumed 110 calories of Shaklee Soy Protein, the results were significantly different. Blood sugar didn’t spike, nor did it plummet. Instead, it remained essentially level. The body’s natural metabolic balance was undisturbed.

Why Choose Shaklee Energizing Soy Protein?

  • 14 grams of protein per serving
  • Uses only IPP-certified non-GMO soy protein
  • Highest-rated protein quality
  • Natural vegetarian protein source
  • Naturally cholesterol free
  • No saturated fat
  • 1 gram of total fat per serving
  • Naturally lactose free
  • 50% of your daily needs for calcium
  • All the amino acids, including the nine essential ones you must get from food
  • Water-processed to retain naturally occurring isoflavones such as genistein and daidzein
  • Choice of Creamy Cocoa or Natural Vanilla flavors
  • No artificial flavors, sweeteners, colors, or preservatives added
  • Kosher certified
  •  

Heart Health Benefits of Soy

A meta-analysis of 38 studies indicates that consuming protein from soy foods is linked to retaining normal cholesterol levels. Another study suggests that soy protein may have antioxidant properties that helps protect “bad” (LDL) cholesterol from oxidizing.

Beyond the potential of soy to positively impact the cholesterol that travels through arteries, soy isoflavones may also support the healthy function of the arteries themselves. One study showed that menopausal women taking soy protein supplements (rich in isoflavones) experienced a significant improvement in elasticity of their arteries.

This elasticity has been shown to decline with age, a change that is viewed as a risk factor for cardiovascular health. Some scientists are predicting that these isoflavone effects may prove to be as valuable in supporting heart-healthy aging as their potential to retain normal cholesterol levels.

What Are Phytoestrogens and How Do They Work?

Soybeans are rich in a class of phytochemical compounds called isoflavones, particularly the phytoestrogens genistein and daidzein. Phytoestrogens are remarkably similar in molecular structure to the female hormone estrogen. They are thought to behave in the body like estrogen but at just a fraction of the strength of the powerful estrogens naturally produced by the body. Scientists suspect that it’s the relative weakness of these phytoestrogens that may actually work to support and protect our health.

Body tissues that utilize estrogen for normal, healthy function contain estrogen receptors, which bind to the estrogen that circulates in the blood. Researchers have hypothesized that when a diet is rich in soy foods, phytoestrogens may bind to some of these receptors. Phytoestrogens are currently being studied for heart, bone, and breast health.

Soy and Bone Health

Peoples typically think of dairy products as the best source of calcium, but there are many other good sources of calcium. In fact, Energizing Soy Protein is an excellent source of dietary calcium, providing 50% of the daily value of this important nutrient per serving.

Protein from soy may also offer bone-health advantages by replacing sources of animal protein in the diet. For long-term bone health, calcium intake is only part of the story. Urinary calcium loss is another factor that contributes to a negative calcium balance. High consumption of animal proteins, which are high in sulfur amino acids, appears to be responsible for this effect.

Soy protein, which has less sulfur amino acids relative to meat and other animal protein sources, may result in less calcium being lost in the urine and help keep calcium in the skeleton. In one study, calcium excretion was found to be 30% lower when dietary protein from soy sources was compared to equal amounts of protein from beef, fish, and chicken in healthy adults consuming a constant amount of calcium.

The isoflavones in soy foods may also help support healthy bones. A recent study showed that dietary intake of soy products containing isoflavones had a significant positive impact on bone turnover in healthy postmenopausal women.

Soy and Breast and Prostate Health

It has long been known that many soy-consuming Asian populations have better rates of breast and prostate health than do Western populations. There are many factors involved in prostate health, but a recent, large-scale population-health study suggests soy intake as one of those factors. In this study, men who reported frequently consuming soy milk (which contains isoflavones) were 70% more likely to maintain prostate health during a follow-up period, compared to the men who had little or no soy in their diet.

A recent population-health study conducted in China investigated the relationship between soy intake during adolescence and breast health later in life. After adjustments for known risk factors, higher soy food intakes reported during the teen years were associated with significantly better breast health when these women reached their pre- and postmenopausal adult years. Researchers believe that soy intake starting at a young age and continued throughout life is linked to maintaining breast health.

Another way that soy may promote heart, breast, and prostate health is by providing protection against oxidation damage. The soy isoflavone genistein has been shown to have antioxidant properties.

Soy and Menopause

Cross-cultural studies of menopausal women have found that women in Japan experience a smoother transitional period than women in the West. Soy foods are commonly consumed in Asian countries, providing an estimated 25–45 mg of isoflavones per day for the average person.

For the menopausal woman, soy has particular interest, as it is studied for both its apparent beneficial effect during menopause as well as for bone-building and helping to retain normal cholesterol levels.

Coenzyme Q10 (CoQ10 ) Supplement

Our heart pumps approximately 2,000 gallons of blood throughout the body every day. As the hardest-working muscle in our body and the circulatory system’s main control centre, our heart requires a significant amount of energy to function properly. That energy is made available with the help of a nutrient called coenzyme Q10 (CoQ10), which also plays a role in supporting blood vessel health. CoQ10 is produced naturally by the body and is present in all cells.

Coenzyme Q10 (CoQ10 ) is a fat-soluble nutrient produced in the body and present in all cells. Higher concentrations of this nutrient are found in organs that work extra hard and require a significant amount of cellular energy to function, such as the heart, the liver, the kidneys, and the pancreas.

CoQ10 is vital to the trillions of cells in the body that must make their own energy to survive. To make energy, cells burn sugars and fats that come from the foods we eat. These nutrients are broken down and carried through an energy-producing pathway that requires CoQ10.

This energy-producing process is repeated thousands of times a second and fuels your beating heart and other body organs that require a continuous flow of energy. Without CoQ10, cells would not be able to produce energy and organs would not be able to function properly.

CoQ10 is also known for its potent antioxidant activity, protecting cell membranes from free radicals. As an antioxidant, CoQ10 helps protect arteries against the oxidation of low density lipoproteins (LDL). This is important as it helps promote the function of blood vessels, including those that transport blood to the heart.

Dietary intake helps maintain CoQ10 levels; however, the amount of CoQ10 consumed from foods is typically less than 10 mg a day. More important, factors such as poor diet, aging, and daily exposure to free radicals may increase the need for this crucial nutrient.

Dietary Intake of CoQ10

Dietary intake helps maintain CoQ10 levels. However, the amount of CoQ10 consumed from foods is typically less than 10 mg a day. Supplementation is beneficial; to get the same 100mg of CoQ10 in CoQHeart, you would have to eat 6 ¼ pounds of beef or 100 cups of broccoli.

Tips to Help Keep Your Heart Healthy

1. Watch what you eat. A diet low in saturated fat, trans fat, cholesterol, and sodium—but high in fibre—promotes a healthy heart.

2. Achieve a healthy weight. Too many calories and not enough exercise can promote weight gain. Modest weight loss of 5%–10% of your weight can improve heart health, if overweight.

3. Stay Active. Get at least 30 minutes of exercise each day. Even a simple but brisk walk can make a big difference.

4. Don’t smoke. Smoking makes your heart work harder and can increase blood pressure.

5. Laugh more. Studies show laughing can relax blood vessels and contribute to a healthy heart.

6. Take your supplements. Supplement your diet with CoQHeart®, which delivers 100 mg of CoQ10 in a bioavailable soft-gel.

CoQ10 helps produce energy in each cell, particularly those in the heart and other major organs. Since it has powerful antioxidant properties, it helps prevent LDL cholesterol oxidation.  Although the human body can synthesize CoQ10, in some situations the body’s capacity to produce CoQ10 isn’t sufficient to meet its needs. CoQ10 levels reach their peak in the human body by age 20 and fall slowly thereafter.

Every cell in the body needs coenzyme Q10 to create energy. A healthy heart has an especially high demand for CoQ10. As an antioxidant, it also helps prevent LDL cholesterol oxidation.

Support for the hardest-working muscle in your body — your heart

  • Potent protection for your heart— coenzyme Q10, and more
  • Enhanced absorption using only natural ingredients in a soft gel delivery system
  • Exclusive patented technology delivers more CoQ10

What makes Shaklee CoQHeart® unique?

  • Contains a proprietary blend of CoQ10, ingredients that help produce energy to power your heart
  • Heart-healthy soy bean oil delivery system
  • All natural

Clinically Tested Ingredients

Coenzyme Q10 is a fat-soluble nutrient produced in the body and present in all cells. Higher concentrations of this nutrient are found in organs that work extra hard and require a significant amount of cellular energy to function, such as the heart, the liver, the kidneys, and the pancreas.

CoQ10 is vital to the trillions of cells in the body that must make their own energy to survive. To make energy, cells burn sugars and fats that come from the foods we eat. These nutrients are broken down and carried through an energy-producing pathway that requires CoQ10.

This energy-producing process is repeated thousands of times a second and fuels your beating heart and other body organs that require a continuous flow of energy. Without CoQ10, cells would not be able to produce energy and organs would not be able to function properly.

CoQ10 is also known for its potent antioxidant activity, protecting cell membranes from free radicals. As an antioxidant, CoQ10 helps protect arteries against the oxidation of low density lipoproteins (LDL). This is important as it helps promote the function of blood vessels, including those that transport blood to the heart.

Who Should Take CoQHeart?

  • Healthy adults 18 and older concerned about their heart function and artery health.
  • Adult men and women who take certain medications that may lower CoQ10 levels in the blood.
  • If pregnant, nursing, or if taking blood thinning or blood pressure medications, consult your physician prior to using CoQ10.

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VIVIX–Anti-Aging Supplement with Antioxidant Nutrition

For centuries explorers have been risking everything in search of a simple and elusive key to staying young forever; a simple way to drink to better health. Well as time went by that desire only grew. So, people have tried everything from foods and plants to disgusting tonics and snake oil formulas in the hope of keeping their youth. Being that there is no one from those times still around who admit to taking them, I’d say they did not work.

What about the real world? Scientists have been looking into our bodies for years and have come up with some pretty amazing discoveries; cellular research and understanding how our bodies work has come a long way since the beginning. We have heard that nutrition supplements don’t have much effect on our bodies and that we need to rely instead on prescription drugs and surgeries. With health care being battered around in Congress, talk of preventative medicine is coming forward, however there are still many uniformed and downright dishonest people in academia and political communities.

The body runs like a car, if the fluids are low or not there, or parts are not working properly you will have trouble with performance and things will begin to corrode. For years certain companies and individuals have been working hard to see if there really is a way to retard aging with natural means like nutrition, supplements and the like Prof.  Zs-Nagy, MD says that in its 16 year history the anti-aging medical movement and medicine has garnered the backing of over 100,000 physicians and scientists worldwide who are involved with life extending and enhancing research and interventions. Meaning that, clearly, there is some meat to this bone.

So what has the research found? Not only do our bodies need our help in staying healthy they need us to be aware of what is going on. Let’s face it, the food we eat is important, but what is it about the food we eat that makes it that way? The nutrients our bodies glean from the polyphenols, vitamins, minerals, antioxidants, trace minerals and other helpers give us energy and vitality.

 After age 25 our bodies begin to produce less of certain hormones which hinder the natural defences and increases our body’s age. Resveratrol working with certain polyphenols can effectively support and slow the 4 signs of aging our bodies go through. A recent breakthrough study, part of which was released, revealed that people who took a certain brand name of supplements over the course of 20 years or more did not have the chronic problems and need to take prescription drugs than those who took generic supplements or none at all had.

Despite the naysayers and those in support of anti-aging and nutrition supplements, and studies aside, our common sense should tell us that what we put in has a direct result of what we get out. Cause and effect; what we do in our daily lives effects how we feel. Look for the most natural products that actually get to where they need to be; some supplements come out looking as they did in the bottle. Giving back the nutrients our bodies lose through working and aging can help us live longer and better.

 Shaklee has been working for over 50 years to find the best and most natural products to enhance our health and well-being. Vivix® Cellular Anti-Aging Tonic is a revolutionary breakthrough dietary supplement in the fight against cellular aging.  Developed after years of research by Shaklee Corporation, the number one natural nutrition company in the U.S., Vivix is the world’s best anti-aging supplement.

In laboratory studies, Vivix ingredients have been shown to impact the four key mechanisms of cellular aging.  In addition Vivix supports heart and cardiovascular function, enhanced immunity and joint function, promotes cellular longevity and energy, provides antioxidant support and other important functions.

Now, it is not just Shaklee who says we can stop the cycle of having to take drugs that are going to make us glow in the dark and feel worse than if we were not on them. Dr. Imre Zs.-Nagy, MD, A4M Infinity Award Winner 2009, is sounding an alarm across the gerontological establishment going so far as to expose the covert misdeeds and extreme abuse of academic and political power by the said establishment.

In the 2009 May/June issue of the Archives of Gerontology and Geriatrics, he claims for the past 14 years the gerontological establishment has sought to persecute anti-aging physicians, anti-aging health practitioners, and the American Academy of Anti-Aging Medicine (A4M; www.worldhealth.net), simply because they defy the prevailing model of disease-based, drug-oriented medicine. He believes it is possible that we can combat aging. Here is a little of what he has to say.

In asking “Is consensus in anti-aging medical intervention an elusive expectation or a realistic goal?,” Prof.  Zs-Nagy, MD, concludes that, “There has been little else as dramatic, important, beneficial, and significant as the anti-aging medical movement… anti-aging medicine has flourished in its sixteen-year long history, garnering the support of more than 100,000 physicians and scientists worldwide who practice or research life enhancing, life extending interventions.” Prof. Imre Zs-Nagy, MD, a part of the gerontology movement for four decades, and founder and editor-in-chief of the Archives of Gerontology and Geriatrics has courageously stepped up to speak the truth.

So the fountain of youth has taken on a different form and a better flavour. Vivix is made from a remarkable super grape, known as Muscadine Grape(Vitis rotundifolia). This is the only grape found in nature with an extra chromosome, which scientists believe greatly enhances its polyphenol profile and potential health benefits.

In collaboration with scientists from the University of Georgia, Shaklee scientists employed a bioassay-guided process, which resulted in a patent-pending super grape extract with Ellagic acid, a polyphenol not found in ordinary grapes. Ellagic acid is thought to be responsible for many of the unique cellular anti-aging actions of the super grape in the Vivix formulation.

 This gives us the purest and most potent natural resveratrol. In fact, this extract’s resveratrol content is no less than 98%, and the amount of resveratrol found in Vivix is guided by the latest scientific studies and emerging research. In addition, the Shaklee patent-pending extract supplies other potent polyphenols affecting cellular longevity pathways, such as phenolic acids, ellagitannins, anthocyanins, and proanthocyanidins.

Vivix Polyphenols Have Been Shown to:

  • Effectively help protect and repair cellular DNA.
  • Positively impact genetic regulators, which help turn down cellular aging.
  • Promote mitochondrial biogenesis, which helps increase power production within the cells.
  • Are 10xs more powerful than resveratrol in slowing the formation of AGE proteins that gradually can clog up cells

In addition, Vivix also:

  • Supports heart health and cardiovascular function
  • Supports brain health
  • Supports enhanced immunity function
  • Supports joint function
  • Promotes cellular longevity
  • Increases cellular energy
  • Promotes good health and well being
  • Provides antioxidant support

Vivix ingredients are all natural:

  • No artificial colours
  • No artificial flavours
  • No artificial sweeteners
  • No preservatives

 

 

 

 

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