This is a quick view of sweeteners for those of you who want to enhance the taste of your green drinks, while remaining healthy. I’m not even going to talk about artificial sweeteners, such as saccharine and Aspartame. These are highly toxic chemicals and should never EVER be considered as a sweetener. In fact, you should never ingest any of these toxic chemicals for any reason. You’d be better off with ANY of the sweeteners listed below.
Sugar, Evaporated Cane Juice, Unprocessed Sugar, Maple Syrup, Molasses
Sucrose sugar, which is made from sugar cane and sugar beets is 50% fructose and 50% glucose. The glucose is a simple sugar that gets processed quickly by the body into energy. Thus the energy spike when you eat sugar. If your blood-sugar metabolism is normal, then your body processes half of the sugar (the glucose) into energy quickly, while the other half (the fructose) is probably stored as fat. Sugar is high on the glycemic index, so it’s not good for diabetics and should not be eaten in excess.
When it comes to sucrose sugar, I prefer the least amount of processing, which means the evaporated cane juice (pure cane sugar) and maple syrup are the best. Molasses is basically cane juice that is cooked down into a dark syrup and unprocessed sugar is actually semi-processed sugar. You can also find pure sugarcane sugar in block form and grind it or cut it into chunks for your various needs.
Fructose, Corn Syrup
Fructose is the sugar that comes from corn (high fructose corn syrup) and many types of fruit. When we eat fructose, the liver and digestive system converts some of it into energy, but store much of it as fat. In fact, fructose is practically all carbs, so it can lead to weight gain quite easily. It is low on the glycemic index, so it does not cause blood sugar spikes, but that’s offset (for diabetics) by the growing evidence that it enhances the body’s resistance to insulin, thus increasing risk of diabetes. So the truth about fructose is that it comes from corn and it has the same nutrients as sugar (practically none) and it’s stored as fat when sugar is burned as energy. Sugar gets burned first. Then fructose.
Xylitol
A derivative of birch wood, Xylitol is not actually a sugar, but a sugar alcohol. Its chemical properties are different than sugar, which makes it safe for diabetics and less harmful on the teeth and on the waistline. It was discovered in Germany in the 1970s and is studied for its use as a sugar substitute.
Sweet as Stevia…er, uh, Honey
Honey is a combination of glucose and fructose, but it has more fructose than sugar, so while the sucrose gets converted into energy, the fructose is most likely stored as fat. What makes honey a terrific alternative as a sweetener is that it also contains nutrients–mostly in the form of minerals. Of course, that’s only if you get real honey that has not been made from corn syrup. Oh, and also if you get honey from other countries because most American honey is now bereft of nutrients due to migrational bee-keeping practices that have weakened our bees to the point that many hives have been abandoned. Honey also tastes great and is sweeter than sugar. But while I use honey quite often, I also have no problem using sucrose sugar in moderation to sweeten my green drinks from time to time.
Stevia
Let’s face it. Stevia tastes like…well…artificial sweetener. It has a bitter, almost chemical taste on the back of your tongue and it’s often over-used. Since stevia is hundreds of times sweeter than sugar, it’s very easy to over do it…and I honestly have never tasted a green drink formulation that uses stevia that I like. If you’ve tried stevia and you like it…you’re in great shape. Stevia has no negative health effects and is not a sugar, so it’s ok for diabetics. Personally, I’d rather go without sweetener than put stevia in my food. Now, I know that many companies claim to have solved the stevia after-taste problem, but I have yet to try one that delivers on the promise.
Agave Nectar
Lately, agave nectar has been getting a lot of attention. It has a low glycemic index, so it’s great for diebetics. It is easy to use, being much like honey in consistency, but “thinner”–and it tastes great. It is being used quite often in protein bars, drinks, and sauces, because it dissolves easily and goes well with these foods. Much like honey in its chemistry, it’s made up of mostly fructose and some glucose. From a health perspective, it’s much like honey, but has the added advantage of being low on the glycemic index.
Brown Rice Syrup & Barley Malt Syrup
Brown rice syrup, which is often made with barley malt syrup, a series of sugars, with very little glucose, which means it does not spike the blood sugar and is low on the glycemic index. It can be used as a time-release source of energy, because the combination of Maltose and carbohydrates burn off at different rates–usually giving energy for hours, if you remain active. It has a bit of protein and is made much like the process of honey–by adding enzymes to the starchy sugars.
Summary
If you are interested in fast energy for a workout or if you are active and plan to burn up that energy…then you should just use sugar in some kind of natural or raw form (provided you’re not diabetic). If you’re interested in a longer-lasting form of energy, then go for brown rice syrup. If you like sweet things and want to get as much of it as possible…and want to know what you should use to minimize your health risks, then I suggest a variety of all of these, with a focus on the non-sugar alternatives (Xylitol and stevia). The truth is, excess is more dangerous to your health than any of these sugars when eaten in moderation.
October 25th, 2008
UPDATED May 11, 2008
There are so many products on the market claiming health benefits, immune system boosting and antioxidant prowess that it’s difficult to know how to make sense of it all. Here’s a no-nonsense summary of Best Practices for building an arsenal of healthy herbal and supplemental products. It’s not a complete list, by any means, and it does not cover food, but it’s a good foundation for any health-oriented kitchen.
Berry Juice: Find yourself a quality antioxidant-rich berry juice that contains juices from dark purple and red berries, as well as carotenoids from orange veggies. One good product is “Berry Young Juice” from the Young Living group. These types of juices are excellent for restoring antioxidant power to your immune system to fight free radicals, slow aging signs, and increase immunity to viruses and other pathogens.
Green Drink: To compliment the antioxidant juice, add a healthy green drink that combines a number of green substances and superfoods. Some of the best include spirulina, chlorella, seaweed (kelp), spinach powder, olive leaf, and kale. Many of these beverages also contain bee pollen and probiotic cultures and should be kept in the refrigerator after opening. The green drink will add protein, balanced carbohydrates, and mineral nutrients to your diet even if you don’t get them from your food — and you will require fewer vitamins and minerals as a result.
Vitamins & Supplements: The basics that work for just about everybody include plenty of vitamins C and E. A good liquid B-complex is also a staple, as many Americans are B deficient. Get about 10-15 minutes of unblocked sunshine every day for the best source of D vitamins. These will help you stave off colds and fight cancer. One of the most important supplements to add to your health cabinet is a high-quality CoQ-10. Don’t bother getting the crummy stuff ad Walmart or the local drugstore…you’ll be wasting your money. Do your health a favor and invest in a high-quality brand. I use Q-Gel from Tishcon Corporation of Japan. They are on the top of the CoQ-10 game with their products.
Water: A good source of clean, filtered water is essential. If possible, add liquid oxygen or activated carbon to your water for better molecular absorption in the body. Enhanced water can help hydrate your body, clear your intestines and rid your organs of toxins. Another thing to consider in the wate department is a good alkaline water, which keeps your pH more alkaline, which helps to prevent disease. You can find alkalizing water filters or water with alkaline added, such as with calcium, potassium, and cesium.
Fatty Acids & Anti-inflammatories: Keep a healthy supply of fish oils and the spices tumeric, cayenne and garlic oil. These will help with all sorts of joint and back pain, reduce risk of heart disease, and help normalize blood pressure. Always use hemp oil and/or flaxseed oil for salads, baked potatoes and steamed veggies. Alternate these for best results, because each of these, besides being anti-inflammatory, has its own special properties. Garlic is antifungal, cayenne helps fight cancer, and fish oils provide omega-3 fatty acids.
Extracts & Essential Oils: Some of the most important super-supplements to keep on hand include olive leaf extract, cordyceps mushroom powder or extract, and picnoginol (or pine bark extract). These are all super immune boosters. Pine bark extract also provide antioxidants and mushrooms help with brain function and so much more. To these top choices, you can add St. John’s wort for antiviral and antibacterial uses (good for stopping itchy throat), dandelion extract (good all-around health tonic), and liquid Echanacea (immune booster and helps fight colds and infection). Some essential oils to have on hand include tea tree oil (antifungal, antibacterial, antidepressant, grounding), lavendar oil (antifungal, antiviral, anti-stress, fever reducer), and oregano oil for fighting fungus and bacteria (great for skin fungus).
With these basics in your alternative medicine cabinet, you’ll be well nourished with a minimum of confusion and excess bottles in your cupboard.
Bottle photo by http://flickr.com/people/strph/
May 11th, 2008
Many protein and healthy food bars include berries and other fruit in them. Unfortunately, many of these come from dried fruit sources and most dried fruits are loaded with sulfite preservatives. That means the entire food bar is compromised. Read the labels carefully and make sure the added fruits are organic if possible. Sulfites are poison, even if you’re not sulfite sensitive.
March 23rd, 2008
Did you know that babies formulate their food tastes in the first year after birth? If you give your baby sugary, sweet foods and juices in this period, your child will likely crave sweets for the rest of his or her life. Look for juices and baby foods that are not sweet — whether naturally or (especially) artificially.
March 23rd, 2008
This is the first of a series of articles on Red Berry Antioxidant Drinks and how they form the second major pillar of a successful natural health diet (the first pillar being green superfood drinks). Return here for more articles, product comparisons and tips on finding, buying and using red superfood drinks.
Fighting Free Radicals
The best way to prevent free radical damage to your cells is with a diet rich in antioxidants. Antioxidants are positively charged molecules that combine with negatively charged and oxidized free radicals — thus gaining the name anti-oxidants. Some of the most powerful antioxidants include the vitamins A, C, and E, beta-carotene, and the minerals Selenium, Zinc and Copper. Others include flavonoids, uric acid, plant-based phytochemicals, and co-enzyme Q-10. Many of the mineral elements, such as Zinc and Selenium are encountered in meats, nuts, fish, and grains. The beta-carotene and vitamin antioxidants (and some of the minerals) are commonly found in fruits and berries, especially those with dark colors.
Vitamin E is lipo-soluble, and acts directly on the cellular membranes, inhibiting oxidation. Vitamin C acts to neutralize free radicals by supplying electrons that disarm the free radicals and eliminate their detrimental effects. It also helps to protect vitamins A and E from oxidation, thus extending their effects in the system. Beta-carotene is technically a precursor to vitamin A. It works on certain types of free radicals and supports the production of vitamin A in the system.
Co-Enzyme Q-10 is essential in the conversion of food into energy — a process that occurs in the cells. Supplementing CoQ-10 helps the cells convert energy, making them stronger and more protected against free radicals. Flavonoids also act on the body’s cells, helping to regulate many cell functions. They are also known to seek out and eliminate free radicals, especially in “active” cells. As such, are an important part of the body’s immune system. They also sustain the effects of enzymes, including co-enzyme Q-10 and they stimulate the “genetic expression” within the cells, which is a way of saying that they “pump up the volume!”
As you can see, these different antioxidants work together to fight oxidation and it’s important that you get a combination of all of these substances in your diet. One of the best and easiest ways to do that is with a red antioxidant drink.
Sources of Antioxidants
Vitamin E is found in abundance in wheat germ, dark colored vegetables, avocado, soybean oil, nuts, egg yokes, brown rice, cottonseed oil, grape seed oil, chicken and turkey, apples, and peaches. Vitamin C, as most people know, is encountered in citrus fruit but also in legumes and dark green leafy vegetables (spinach, kale, parsley, etc.). Tomatoes have plenty of vitamin C, along with cabbage, green peppers and garlic. Here are five of the best sources:
- Red and yellow peppers
- Guava
- Kiwi
- Broccoli
- Acerola Cherry
Co-enzyme Q-10 is found in oily fish like sardines, salmon and tuna. It’s also encountered in broccoli, spinach and sesame seeds and peanuts. Flavonoids can be found in green tea, dark chocolate, red wine and red fruits.
Red Drinks
Given the variety of antioxidants and the many different foods in which they are encountered, how does a person get a wide variety of these elements on a daily basis? The easiest way is with a red antioxidant berry juice. Just as a green superfood drink is the best way to get food nutrients, a red drink is the best way to get the antioxidants. All healthy diets should include a green drink and a red drink to provide a wide range of health benefits.
Finding red antioxidant berry drinks is not difficult. It’s an exploding category in the health food business. Some drinks focus on a single fruit, such as pomegranate, acai, black currant or blueberry. All of these are great berries and full of antioxidants. Personally, I look for a mixture of berries in my red drink and when I taste it, I measure that dry, tannon taste in the back of my mouth. The more of this the better! A red drink should taste thick, strong, slightly bitter, slightly sour and very dry.
In my next article in this series, I’ll look at a variety of red antioxidant drinks and offer some comparisons. I’ll also talk about ORAC values…the official measurement of antioxidant power.
photo credit
March 22nd, 2008
Copaiba (scientific name, Copaifera officinalis), aside from being a beautiful and noble hardwood, also gives us an oil that has a surprising number of medicinal properties. Copaiba (pronounced koh-pah-ee-bah) is from the Amazon region and is encountered in Brazil, Argentina, Venezuela, Peru, Bolivia and Columbia.
The resin that is extracted from the Copaiba tree is a brown or golden oil that has a strong smell of wood. It has a sticky, resinous texture similar to propolis or tea tree oil. The aboriginal cultures of the Amazon have used it for centuries to heal wounds and to cure various illnesses, including gonorrhea.
The oil is largely used in medicine in Brazil to combat arthritis, gas and indigestion, ulcers, skin cancer, skin fungus, colds, coughs, and infections. It has anti-tumor, anti-bacterial, anti-inflammatory, and anti-fungal properties and is a diuretic, mild laxative and analgesic. The oil is also used in wood varnishes, cosmetics (as a fixing agent for perfumes), and in fuel for lanterns (which seems like a waste of a great healing substance). All that from a little tree sap!
Copaiba’s anti-inflammatory and wound healing properties are due to powerful chemical components, such as bisabolene, carioazulene and cariophillene, among many others. The resin or oil can be found in both natural and traditional pharmacies throughout Brazil and it comes in pure oil form or in gel caps.
I always bring a reserve of several bottles with me when I visit my family in Brazil…but you can also find it online without too much effort.
March 16th, 2008
How to Judge the Quality of a Green Superfood Product
There are more and more green superfood products hitting the market all the time. What you should know as a consumer of these products is that the quality of these products varies greatly and it can be difficult to judge one from another just by looking at the label.
There are two things that affect quality of a green superfood product. The first is the quality of the ingredients themselves:
- Are they organic?
- Do they come from reliable sources?
- Are they handled and stored properly?
- Are they fresh?
Second, the formulation of the product — that is, the mixture of ingredients — can greatly affect its quality:
- Are there any additives or artificial ingredients?
- Are there any fillers or bulking ingredients?
- Are the majority of ingredients the ones with the highest nutrient values?
- Are there any ingredients that are added in “token amounts” just to get them onto the label?
- Is there a variety of ingredients and is the variety well planned and executed?
These are the questions I’ll answer in this article…and give you an idea of how to read between the lines when looking at the labels. In fact, the first thing to look for when studying a label is the way ingredients are listed. Are they listed one by one or are they listed in groups. If they are listed one by one, then you can assume that they appear in order of quantity in the mixture (based on percent of the total mixture). If they appear in groups (Land Vegetable Blend, Fruit Blend, Etc.), then you can assume that the groups are listed in order of quantity of the mixture they represent and within the groups themselves, the ingredients are listed in quantity order. Between one group and another, it’s impossible to know how much of each ingredient is part of the mixture — only that the mixture higher on the list represents more of the product.
Tip: Make special note of the ingredient that appears first within any group or blend. It’s quite likely that this represent up to 80 percent of the group.
So, a fruit blend that lists banana or apple first, is probably hiding the fact that the blend is mostly banana or apple. Why? Because banana and apple are two of the least expensive fruit ingredients and most formulators will bulk up the blend with the cheapest ingredients. If berries and exotic fruits are last in the list, then you can bet that these are added in small or even token amounts.
A land vegetable blend that lists grasses first is probably giving you a good helping of the cheap stuff. If vegetables like tomato powder, spinach powder, dandelion juice and broccoli powder are high on the list, then you’re getting a lot of the good stuff.
Caveat: Placement on the list is not always a perfect indicator of value, due to the potency of certain ingredients. For example, Blueberries are very potent in antioxidants and it does not take a lot them to make a difference in a blend. So even if blueberries appears lower in the “Fruit Blend” list, it could be sufficient to make a valuable contribution to the product.
The bottom line is that you need to know a bit about each of these ingredients to know what you’re getting — even when you read between the lines of the label. So, here’s a little summary for you. Here are the ingredients that add super nutrition to a blend…
- All berries including gogi and Acai
- Kelp and seaweeds (kelp more so than exotic seaweeds like laver)
- Nettles
- Dandelion juice
- Horsetail
- Vegetables like broccoli, spinach, parsley, and kale
- Spirulina
- Green tea powder or extract
Now here’s a list of ingredients that should not be too high on anyone’s list…
- Apple pectin
- Banana powder
- Brown rice solids or juice
- Whey or Soy protein
- Lecithin
Ingredients that are average in terms of nutritional value and are perfectly ok to have in fairly large quantities include…
- Grasses
- Exotic kelps and seaweeds
- Flaxseed meal
- Fruits like grape, papaya, mango, and citrus
- Maca root
So, I hope that helps you make better decisions about the quality of your super green drink formula. Don’t forget to check the Green Superfood Comparison Chart regularly for updates to the listings. Also, be sure to read the recently updated article Comparing Green Superfood Products. I’ll be updating it again soon.
photo credits
March 8th, 2008
When you talk about healthy hair and stimulated hair growth in Brazil, you are probably talking about a plant called Jaborandi (pronounced djah-bohr-ahn-djee), or in scientific terms Pilocarpus jaborandi Holmes. This plant is native to the Amazon region and has been used by the people of Brazil since colonial times, and before that by the native Tupis people. The word jaborandi comes from the Tupi language and means, “plant that makes the mouth water.”
Jaborandi does, in fact, help to produce saliva and perspiration, being a sudorific herb. It’s also an anti-inflammatory, digestive aid and diuretic and it helps increase blood pressure and circulation. Due to diverse side effects, it’s not recommended to use this herb in its natural state without some knowledge of its use. Indigenous groups, believed that its ability to cause excessive sweating was useful in curing disease and even prevent poisons from harming the body.
The chemical component that is responsible for all these benefits is called Pilocarpina, an alkaloid that is currently being tested throughout the medical and pharmaceutical industries as a treatment for glaucoma, since it appears to reduce pressure within the eyes. Pilocarpina tablets are prescribed in Brazil for patients undergoing radiotherapy, as it stimulates the saliva glands.
For all its medical uses, the plant is most widely used in Brazil because of its astringent qualities that help to clean the pores and hair follicles. Its stimulating effects on the scalp make it the number one remedy for hair loss, oily hair and dandruff.
In the interior of Brazil, where I grew up, it’s easy to find a sprig of jaborandi if you know someone with some plant knowledge (there are many). The extract is reddish-brown and smells fresh and clean. I often made my own extracts from the leaves and used them in shampoo — especially for my husband’s oily hair.
March 1st, 2008
Urucum, or Bixa orellana, is known internationally as Annatto, but to me it’s very much a Brazilian herb and I’ve known about it since I was a child. The Urucum tree grows to as high as six meters (20 feet) and produces a spiny, copper-colored fruit. Inside this fruit are red seeds that are used principally for their color.
The first Portuguese settlers in Brazil noticed that the native people used a red paint on their bodies that was made from Urucum, which comes from the Tupi word uru’ku meaning red. The natural coloring from Urucum has since been used throughout Brazil in all sorts of country cooking and also as a general dye. But the seeds are also used as laxatives and digestive aids and also help with bronchitis and burns. In some regions, the roots and leaves are used in the treatment of gonorrhea and herpes.
Today Urucum is exported to North America and Europe, where it’s used as a coloring for a range of industrial applications, foods, and beauty products. The greatest producers of Urucum are Brazil, Peru and Kenya (the Spanish brought the plant to Africa from South America).
When I was a kid, Urucum was often used as an artificial tanning ointment. Some people would show up at the swimming pool or waterfall (I grew up in the interior of Brazil) with Urucum in carrot oil to help jump start their tans.
Urucum is rich in carotenoids, which give the seeds their characteristic reddish-orange color. The seeds also contain proteins, calcium, iron and vitamins B2, B2 and B3. Urucum is useful as an expectorant and is beneficial for hypertension, digestive problems, parasites, circulation, heart disease, high cholesterol, skin lesions, and constipation. Oh, and it makes a good food coloring too.
April 16th, 2007
A lot of people ask me what I think they should do to lose weight or what I think of some diet plan or other. Is white bread worse than sugar? Is it ok to eat olive oil? What about fruit like bananas and papayas? It seems everyone wants to know some special trick or validate what they’ve heard about some exotic supplement or diet plan. There’s the grapefruit diet, Hootia, guarana supplements…the list goes on and on. One person I spoke to was convinced that she should avoid all white foods.
The fact is, there’s nothing so secretive about losing weight. You don’t need special pills or supplements, weird diets or starvation fasts. It’s actually much less exciting, much more sensible, and a lot more boring than all that. Sorry, no magic pills or formulas. Want the keys?
- Cut out all dairy products (milk, cheese, butter, ice cream, etc.)
- Cut out all processed meats like deli and luncheon meats
- Cut out all soft drinks, beer, and distilled liquor (red wine is ok)
- Cut out all processed cookies, crackers and chips
- Minimize wheat products like bread and pasta
- Minimize sugar
- Minimize fried foods
Most important, get lots and lots of good nutrition by taking a superfood supplement before every meal. This could be a few leaves of fresh kale, a good green drink, bee pollen, olive leaf extract, or Spirulina and Chlorella supplements.
Now here’s the part that most people can’t handle: Keep up the above recommendations, without any major alterations, fasts, or modifications for as long as you want to look good. This is not a diet. This is your new healthy eating lifestyle and it works as long as you stick to it and stay balanced and sensible about it.
Want to add a half a grapefruit after every meal? Go ahead. Just don’t go nuts and make grapefruit your only food. Don’t fast. Don’t over do it on Hootia, guarana, or cat’s claw supplements. Don’t deviate too much. The desire to try something radical is very possibly a deep-seated internal mechanism that wants you to fail and go back to your old ways.
It’s sensible, but not necessarily easy. Thankfully, it works. My brother-in-law has lost fifteen pounds in three weeks using this technique with no exercise! He often wants to add something else to step up the program and I continue to advise him to stick to the same thing without change. If you want to step it up at some point, then add some exercise, but don’t change the diet.
April 16th, 2007
Brazilians are using all sorts of plants and herbs to alleviate pains and strains. What’s “in vogue” today is an herb called garra do diabo, or devil’s claw (scientific name, Harpagophyitum procumbens). But don’t be startled by the name; it’s not what you think. Devil’s claw got a bad rap in the name department. As you will see, it’s more like a gift from the gods in the treatment of arthritis, rheumatism, fibromialgia, bursitis, tendonitis, spinal problems, osteoporosis, and general muscular pain.
Its properties began to be studied around the time of WWII by European scientists, who dubbed it devil’s claw due to its many thorny spines that resemble claws. It has analgesic, anti-inflammatory and febrifuge (fever-reducing) properties. It also helps heal wounds, stimulates the digestive and lymphatic systems and helps in the production of bile from the liver and gall bladder. These qualities make it among the most sought after cures for lumbar and other back and muscle pain in South America.
In the United States, devil’s claw is not well known or widely used. It originated in southern Africa and grows in the deserts of the Namibia region. The locals of that region use it for kidney, bladder and liver pain. It’s also believed that the sooner one begins using this herb, the more one postpones the aches and pains of aging. The herb is immensely popular in some parts of the world and is even being used on horses in some Arabic countries. Even my own herbal “pharmacy” at home would never be without it; this devil’s claw was more like an angel’s touch in curing my husband’s back pain.
April 7th, 2007
If you’ve been keeping an eye on the latest buzz in the natural health world, you’ve certainly heard about the new super-juice coming from Hawaii, Tahiti and other tropical regions. Like many natural products that have received a lot of attention for their health benefits (and claims), Noni has been the subject of a lot of controversy, including a series of FDA warnings regarding health claims made about the juice.
So what’s the truth about the juice? Noni comes from a tropical fruit common to Hawaii and has been used for centuries by native populations on the islands. It is rich in carbohydrates, calcium, vitamin C, and sodium. It is full of polysaccharides, which are known to have antibacterial, anti-tumor and anticancer effects. They also stimulate the immune system. Noni also has a compound, known as skopoletin, which studies show is an antifungal, antibacterial, anti-inflammatory and antihistamine. It also helps regulate blood pressure and is a calmative substance, good for combating stress and aiding sleep. Noni is a dark purple fruit and all fruit of this color is known to have high quantities of flavonoid antioxidants. Noni is no exception. These antioxidants are excellent for combating free radicals and boosting cellular health.
Does that sound too good to be true? Of course not. Blueberries are every bit as wonderful and maybe more so. There’s nothing all that special about Noni juice, except that it’s new to the market. Noni is just another great fruit of the dark purple variety with some special qualities of its own.
Are people making false claims about it? Well, yes, probably. When anything catches fire like Noni has, some people just want to get rich by selling it. In the fever of money grubbing and promoting, they will often make exaggerated claims. The FDA is particularly fond of hammering companies that step over the line with natural nutritional products. Don’t worry that most pharmaceutical drugs cause horrific side effects and often don’t cure the problems they are promoted to cure. That’s part of our accepted health care system. But make claims that a fruit or plant may have curative powers and the FDA is all over you for making false claims. If you say that apple juice can cure digestive problems or help restore liver health…and if you say that on the apple juice literature you use to sell the juice, then the FDA will make you put apple juice through standard drug tests like any pharmaceutical drug.
The bottom line? Noni juice is healthy and provides some great vitamins, minerals and antioxidants. But don’t be taken in by exaggerated claims, exorbitant prices, or money-making schemes. Any berry juice made with dark purple berries will offer as much or more than Noni juice, so pay accordingly and drink to your health (financial and otherwise).
Noni fruit photo byhttp://commons.wikimedia.org/wiki/User_talk:Marshman
March 9th, 2007
Part Two: From the Amazon to Copacabana
Brazil is known for being a sexy place. From Copacabana to the sensual beaches of Bahia, it’s difficult to escape the sensuality of its people and landscape. What’s more, Brazil is blessed with the abundance of nature, from its many different ecosystems to the numerous varieties of fruits and nuts that grow wild, throughout the countryside. Avocados and mangos are so abundant, you can find them growing in public spaces just about anywhere in the countryside and even in some cities. Both of these, by the way, are considered to be aphrodisiacs—the avocado mostly for male potency and the mango for stimulating desire in both sexes. With all this natural stimulation available for the taking, it’s no wonder that Brazil’s sensuality exudes in its people, its music and its culture.
More on Cacao
Last month, I only touched on the power and potency of Cocoa as a sexual stimulant and energy tonic. This month, I’ll talk a bit more background on the matter. It all starts with the Cacao tree (known in Brazil as Cacau), which is believed to have originated in the Central Amazon Region, where conditions are perfect for the species. It prefers a tropical climate with little variation in temperature. It also grows in the shade of other, larger trees and takes years to produce its luscious fruit. It was brought to the west side of the Andes by the Mayans, who were not only among the first to recognize its powerful qualities, but also became the first culture to cultivate it. They used ground Cacao seed in a bitter drink known as Chocolatl, which they said gave wisdom and power to those who drank it. Later, the Spanish brought the Cacao plant to Africa and Malasia, where they grew and cultivated it, producing enough chocolate powder for the rich and powerful throughout Europe to enjoy. They maintained their monopoly on its distribution in Europe for almost two centuries.
In Brazil, Cocoa was mostly cultivated in Bahia, where plantations exist to this day. As with many other fruits, it’s the seeds of the Cocoa fruit that are most treasured. The seeds are dried and ground into a fine powder that is hot like pepper and quite bitter. The best way to take cocoa powder for sexual stimulation is to mix the pure, powder in drinks. Here are a couple of recipes:
Blend a ripe banana, a pinch of Guaraná powder, a pinch of powdered cinnamon, a tablespoon of unsweetened cocoa powder, a half cup of ground peanuts, and a cup of milk for at least thirty seconds. This makes enough for two to enjoy themselves for a night. If desired, you can add a teaspoon of sugar, although sugar is thought to diminish the natural affects of the Cocoa. If you can find a chunk of Catuaba bark, try this stimulating tea: Bring a few cups of water to a boil, then remove it from the heat and add the Catuaba bark. Let it sit for thirty minutes, then remove the bark and mix in a teaspoon of Cocoa powder, two tablespoons of honey, and a pinch of Guaraná powder. Bottom’s up!
Noz de Cola
Noz de Cola is more commonly known in English as the Cola Nut and it’s what cola soft drinks are made of. It’s rich in caffeine and is known for its energy-producing qualities. Like many herbal aphrodisiacs, Noz de Cola is also known to be a general stimulant for the immune system. It increases blood circulation and sensitivity in the sexual organs. In its pure form, which is a powder made from the dried seeds, it can be used by itself as an effective sexual stimulant, although it is best when mixed with Catuaba, Marapuama, or other herbs.
Phallic Fruit
Traditional wisdom in the world of Aphrodisiacs tells us that we desire what we eat. More specifically, it is believed that fruits that remind us of sexual organs will engender lust and desire in us. This may come from a visual stimulation, such as with the banana or peach; or it may derive from a textural sensation, as with the mango or papaya. No doubt there are some psychological connections involved as well. Watching your lover suck the inside of a mango or unsheathe a glorious banana in anticipation of consuming it…well, such visual stimulation is all part of the phallic food game. Try dangling a bright red strawberry over your lover’s beckoning mouth and see if you don’t feel your pulse rise just a bit.
On a more symbolic level, consider that fruit is the very sexual and reproductive organ of the plant that bears it. It is a tease and a temptation to the animals of the forest—a trick if you will, to spread the seeds of life. Fruit is made to be irresistible and stimulate desire…so much energy in such a little act of nature. It’s almost like…well…sex itself.
Sexy Soups
In Brazil, there are a number of foods that are associated with virility and most of them come from virile animals, like the alligator and the Piranha. In most cases, these meats are used in soups and often eaten as the main course in a meal. That’s not by chance. As we’ve seen with many aphrodisiacs, combining them with other ingredients or other aphrodisiacs is a way of activating or enhancing their special powers. There is no better way to combine potent herbs and spices than in a hearty soup. Throughout the Amazon and Southwestern region of Brazil, the mighty Piranha is idealized as a symbol of sexuality and power and Piranha soup is a traditional male potency meal. A typical recipe looks something like this:
1 entire Piranha, with head
1 teaspoon of white pepper
1 teaspoon of
1 cup chopped celantro
2 chopped tomatoes
1 chopped onion
2 tablespoons of olive oil
2 cloves of garlic
2 cups chopped mushrooms
2 quarts of water
Sauté the garlic and onion in oil until browned, then add all other ingredients except for mushrooms. Let this simmer for ½ hour then add the mushrooms. Simmer another ten minutes and serve.
Another soup of sexual proportions is the traditional bone marrow soup, known as Mocotó in Brazil. Ranch hands in the Southwestern Region of Brazil use it to supplement their diets, claiming that it gives them harder erections and makes them perform better in bed. Finally, the meat from the tail of an alligator, animals abundant in the Amazon and Pantanal regions, is combined in recipes like the above to enhance both male and female arousal.
Out of the Amazon, Onto the Beach
Any discussion of Brazilian aphrodisiacs would not be complete without some mention of the sensuality of the Brazilian people. The mixture of Brazil’s three principal ethnic groups: Portuguese, African, and Native Amerindian has resulted in a beautiful diversity of races. Nowhere can you observe this diversity with more pleasure and admiration than on the many beaches along Brazil’s extensive coastline. One of the elements that makes Brazilian beaches some of the sexiest in the world is a general lack of inhibition among those who go.
Ironically, while Brazilians are not particularly fond of nude beaches (given the length of Brazil’s coastline, there are amazingly few nude beaches in the country), they are quite fond of wearing the sexiest (and often most revealing) of swimwear. There is definitely an expectation of seeing and being seen on the beach and every type of body, color of skin, and size of bathing suit is welcome and accepted. And there’s nothing like being seen, accepted and admired to make you want to share your beach blanket with another.
Related Articles:
Herbal Aphrodisiacs, Part 1
February 14th, 2007
Part One: Out of the Amzon
On a visit to the interior of Brazil, in a small market in the state of Mato Grosso do Sul, I came across a basket full of small plastic bags, each with a different homemade mixture of herbs and spices from the region. Poking through the various baggies, I noticed one that claimed to be an aphrodisiac. Naturally, I purchased it and a week or two later, came across it in my bags and decided to try it out with my wife. She tells me that was one of the hottest nights she can remember sharing with me. The mixture? Catuaba powder, Guaraná powder, Marapuama, and Noz de Cola, among other herbs and spices. All of these are plants from the Brazilian Amazon Region.
About half of the Amazon Jungle is spread across the top half of Brazil and is home to almost two million species of plants and animals, including the Jaguar, Giant Boa Constrictor, Caiman (a crocodilian that reaches up to 16 feet), and various types of Piranha—all revered as virile and powerful animals by the natives of the region.
Almost 20% of all river water on the planet courses through the Amazon’s principal arteries and countless tributaries. The great Amazon River pulses through this vast jungle in an enormous build-up of power and potential, until it finally releases the seeds and secrets of the inner jungle into the Atlantic Ocean. To this day, dozens of aboriginal groups live in the deepest reaches of the jungle, some having had almost no contact with civilization. Other tribes, like the Tupi and Guarani, have been mixing with outsiders since Brazil’s colonial period in the 16th, 17th, and 18th centuries. Among the wisdom gathered from these forest dwellers is the use of the jungle’s plants—as much for health purposes as for sexual stimulation and enhancement.
Categorizing the Amazon’s aphrodisiacs and their effects is a challenge, since much remains unknown and un-tested concerning these plants and foods. But it’s safe to say that two substances, Catuaba and Marapuama, are linked directly to increased libido and enhanced eroticism. These are the legendary aphrodisiacs of the Amazon Jungle. Other extracts, such as Guaraná, Unha de Gato (Cat’s Claw), and Noz de Cola (Cola Nut) are considered general stimulants and can increase the intensity and duration of other sexual stimulants. Used alone, their stimulating qualities may or may not direct themselves to the libido. Finally, there are a few extracts that although not mood altering or libido enhancing, assist in the flow of chemicals and blood to the genitalia, resulting in harder, longer erections for men and increased sensitivity and pleasure for women. Some of these include pure cocoa powder, peanuts, and fish (as well as many foods not necessarily associated with the Amazon, such as oysters, tomatoes, peppermint, and Rosemary).
Catuaba
The most legendary of the Amazonian aphrodisiacs, Catuaba comes from the bark of a tree, indigenous to the Amazon Jungle. Used for centuries by the natives of the Amazon Region as a sexual stimulant and general health tonic, Catuaba has been tried and tested by thousands of westerners and its libido-enhancing qualities confirmed in more than half of all cases. Although single uses can result in powerful sexual impulses (especially when mixed with Guaraná and other herbs), it’s important to remember that Catuaba is not usually considered a one-time, mood altering sexual stimulant. It is generally taken over several days or a week and results in increased sexual appetite, erotic dreams, and stronger erections for men. Besides these sex specific qualities, Catuaba is said to be a general health tonic that stimulates the immune system, increases stamina, and offers antibacterial and anti-inflamatory qualities. It enhances the overall functioning of the nervous system and can balance the nervous affects of stimulants such as Caffeine.
Combined with moderate amounts of alcohol, Catuaba can be an effective sexual stimulant in single doses, but with somewhat limited and sporadic results. Nevertheless, fermented Catuaba bark, a kind of Catuaba wine, is available just about everywhere in Brazil and is a popular drink among young people. Most commonly, Catuaba is mixed with other stimulants, including powdered Guaraná and Unha de Gato to create a pleasant sexual tonic.
You can find Catuaba in extract form, powdered (usually in capsules) and in dozens of mixtures sold as sexual stimulants. It’s important that you experiment with doses and mixtures to find the formula that suits your personal alchemy.
Marapuama
Marapuama has been used by the natives of the Amazon Region for centuries. Usually mixed with Catuaba and other herbs, Marapuama comes from the leaves of a jungle plant. Although it does not produce erotic dreams like Catuaba, Marapuama is said to increase libido and sexual potency in men. It is often used as a food additive, since it is believed that its effects increase over extended use. It is rare to find Marapuama extract or powder by itself outside of Brazil, but it is a principal ingredient in various mixtures from the Amazon.
Guaraná
Guaraná fruit is used to produce one of the most popular soft drinks in Brazil. Like cola-based sodas, Guaraná soda is loaded with natural stimulants, such as Caffeine. The most powerful way to take Guaraná is in powdered form. The seeds, not the fruit, contain the most powerful concentration of elements and powdered, toasted Guaraná seed is commonly used in foods and drinks as a general stimulant. Together with Catuaba or cocoa powder, Guaraná can increase energy during sex and extend the affects of these other extracts. It’s important to regulate the intake of pure Guaraná, as it can be too powerful for effective use in aphrodisiacs. If too much is combined with cocoa powder, for example, it can produce overheating and excessive sweating. Besides chemical stimulation, Guaraná also improves blood circulation, which can have excellent sexual side effects. In the right quantity and taken at the right time (at the foreplay stage, for example), Guaraná can enhance orgasm in both men and women and increase overall stamina and sexual pleasure.
An excellent mixture is Guaraná powder, honey, and Catuaba powder. This should be taken on an empty stomach. If you like the affects of alcohol, try a pinch of Guaraná powder, two pinches of cocoa powder (pure cocoa, see below), condensed milk, and vodka. Blend this mixture with crushed ice. Best consumed in or near the bedroom.
Unha de Gato
Although not an aphrodisiac in itself, Unha de Gato (oonya djee gah-too), or Cat’s Claw, is used all over Brazil for circulation disorders (baldness, lethargy, skin disorders, etc.) and as an anti-inflamatory for the prostate, ovaries, and genitals. Increased blood flow to these areas can also enhance sexual pleasure and intensify orgasms. The powder has been used to improve the overall functioning of the immune system and even as a food additive for weight-loss programs. Unha de Gato is most commonly taken in powdered form in capsules, but it can also be made into a tea.
Cocoa
Pure cocoa powder is well known as a sexual stimulant. It has been used in the Amazon region for centuries as a general health tonic and aphrodisiac. Originally, chocolate was not mixed with sugar, but eaten in its pure form in foods. If you’ve tried chocolate with inconsistent results, seek out a source for pure, unprocessed cocoa powder. The powder improves circulation, stimulates the nervous system and enhances the production of endorphins in the brain. Cocoa powder is best when mixed with other stimulants, such as alcohol, cinnamon, clove, or peanuts. The traditional Mexican Molé sauce combines unsweetened chocolate with banana, peanut, and chili powder to into a delicious male potency formula. In the Amazon, cocoa is used in fish stews and other recipes to enhance potency in males and sexual desire in females.
Related Articles:
Herbal Aphrodisiacs, Part 2
Heart by http://www.everaldo.com/
January 29th, 2007
Did you know that inflammation is a major factor in numerous medical conditions and could very well be the primary cause of coronary disease? This natural body process is designed to protect tissues (especially skin and ligaments) from certain kinds of injury. But when inflammation is excessive, it can lead to a variety of problems, including:
- Alzheimer’s disease
- Cardiovascular disease
- Prostate disorders
- Many types of cancer, including colon cancer
- Certain respertory problems
- Arthritis
- Back pain
- Some types of tumors
Traditionally, inflammation is treated with anti-inflammatory drugs (NSAIDs), including aspirin and Ibuprofin, but have some unfortunate side-effects, including erectile disfunction (caused by the inhibition of nitric oxide, an inflammatory substance essential for erection) and decreased immune response. As usual, you’re better off using natural treatments to reduce inflammation. Thankfully, nature has provided quite a few plants and herbs for us to try:
- Omega-3 fatty acids are among the best anti-inflammatory substances, especially those found in oily fish. The omega-3 fatty acids produce resolvins (a type of fat) that have powerful anti-inflammatory properties.
- White Willow bark extract is what aspirin originally came from. Taking the pure, herbal form has the same effects effects as taking aspirin, but without the chemical processing agents and additives. Aspirin is an effective anti-inflammatory and helps prolong the effects of other herbal remedies. It also has antisceptic and antispasmotic properties and helps reduce fever.
- Lobelia extract is used for all types of inflammation, especially those associated with the broncules, such as coughs and asthma. It has mild sedative qualities (relaxes broncules).
- Black walnut hull or extract is also an anti-inflammatory agent and helps purify the blood. It is commonly used in natural colon cleanse products due to its laxative and anti-parasitic qualities.
- Tumeric is one of nature’s best anti-inflammatory herbs. It works both topically and internally and has been found to fight cancer cells. It also has antidepressant qualities and helps the liver and gallbladder produce bile, which aids digestions. If you are suffering from gallstones, you should first cleanse the gallbladder of stones before using tumeric.
There are many other anti-inflammatory herbs besides these. You can look into wild yam oil, milk thistle, ginger oil and vitamin C to name a few of the more noteworthy possibilities. With all these choices for anti-inflammatory herbs and remedies, nature has made it pretty easy for us to keep inflammation under control.
Fish photo by http://commons.wikimedia.org/wiki/User:Jewgienij_Bal
December 9th, 2006
Canadian Law allows up to 2g of Trans fat per serving to be labeled as Zero Trans Fat
Do you ever wonder who creates these food laws and how they get written up? They end up being so confusing that most consumers would never be able to figure them out. One law refers to the second condition in paragraph 3 of another law, which applies when a third law is not in effect…it’s a nightmare of double-speak that appears to be designed with confusion as its principal goal.
Take the Canadian regulations on declarations of Trans fat. It is now law in Canada that food packagers list the Trans fats contained in a product under the Fats heading in the nutritional value table on their labels.
Good idea, you say? Well it would be if the definition of zero were obvious (last I checked, zero meant nothing or zilch). But it turns out that labels can claim zero Trans fat if:
- the product contains less than 1/2 gram of Trans fat per serving, or…
- the sum of Trans fats and all other saturated fats combined is 2 grams or less.
Wait a minute! What’s that second option all about? It means that if there are no saturated fats in the product, then the product can have up to 2 grams of Trans fat and still qualify as a “zero trans fat” food.
Now lets look at the real world and how this works out. A “serving size” of butter or margarine is generally one tablespoon, which is 14 grams. If margarine makers substitute all of their saturated fats for Trans fat, then they can have up to 2 grams of Trans fat per serving, or 2g in every 14g of margarine. That makes the product as much as 14% Trans fat…a far cry from zero in anyone’s book.
A serving of Ritz crackers is five crackers. That’s 16 grams, or a potential of 12.5% Trans fat in their “zero trans fat” product.
It’s clear that when laws are drawn up to protect consumers, the lawmakers are adept at turning any good idea into a benefit for the large food and drug manufacturers. The bottom line? Don’t trust the labels. If you see a product with partially hydrogenated oils, do your arteries a favor…steer clear.
December 8th, 2006
Losing weight does not have to be a struggle. Nature provides all kinds of herbs and foods that help you feel full, increase energy and metabolism, and process fats and sugars more efficiently. Here is a list of some of the best herbal supplements that you can add to a weight control program. Mix and match for best results, depending on your needs.
- Fucus Extract is a type of seaweed that is especially good for weight loss. First, its high fiber and bulk help with a feeling of fullness and decreased appetite, while it’s iodine content stimulates the Thyroid and, consequently, increases metabolism.
- Artichoke Extract helps reduce cholesterol while supporting the blood and liver by reducing blood fat. It aids the digestive system by increasing bile production and is high bulking to help reduce appetite.
- Garlic extract is known to purify the blood and liver while regulating cholesterol (increasing the good and decreasing the bad). It also thins the blood, which helps to increase metabolism and extend the life of other supplements.
- Omega-3 supplements with flaxseed oil help control cholesterol and remove bad cholesterol from the body.
- Mushroom cordyceps help increase energy, while decreasing blood pressure, cholesterol and plaque. They have many other healthy attributes not related to weight control.
- B-Complex vitamins, especially B2, which helps metabolize fat and carbohydrates and B3, which lowers cholesterol.
- Spirulina is a superfood that gives your body so much nourishment that it craves less food. It is rich in digestible protein, vitamins and minerals, including trace minerals. This is a food that actually helps you lose weight.
- Dandelion extract is another weight reducing food that you can eat as much as you like. Its nutritional value (high in calcium, potassium, iron, beta-carotene, and vitamins C and E) helps feed your body to reduce hunger sensations while enhancing your immune system. It also helps in digestion and reduces blood pressure.
- Probiotics replace the healthy flora in your digestive system, so that foods are digested more completely, and waste is eliminated more quickly and efficiently.
- Olive leaf extract helps metabolize fat, extends the life of vitamins C and E, lowers blood sugar, regulates blood pressure, and increases circulation.
- Green tea extract is known to increase metabolism and help burn energy. It also lowers cholesterol levels and aids in digestion. Many report that it reduces hunger.
- Guar gum is a natural appetite suppressant due to its high bulking properties when mixed with water. It also helps with elimination.
- Unha de gato from the Amazon region is a circulation and metabolism enhancer used for years in South America for dieters. It also provides energy and suppresses the appetite.
- Guarana, which is also from the Amazon, specifically Brazil, is a natural stimulant that includes caffeine and other substances to suppress the appetite and increase energy and metabolism. This one is effective if used in small amounts along with other supplements.
There you have it, a sampling of natures arsenal for helping control and maintain healthy weight by decreasing appetite, increasing energy and metabolism, improving blood and liver health, reducing fats, sugars and cholesterol from the blood and body, improving digestion and helping with elimination. By adding one or more of these to your healthy diet and exercise program, you are practically guaranteed to feel better, lose weight and keep it under control.
Dandelion photo by BenHur: http://commons.wikimedia.org/wiki/User:BenHur
December 3rd, 2006
Coca-Cola introduces a natural “high” while Pepsi hopes to get your “calm” dollars
Following a trend in consumer health consciousness, extracts from natural ingredients are finding their way into mainstream beverage products by the Coca-Cola Company and PepsiCo. Both companies, however, are refraining from calling their products “natural” or from even using the names of the plant sources of their “healthy” ingredients. Are they responding to customer cries for healthier products, or are they just after those dollars lost to the energy drink makers?
What’s your best guess?
The Coca-Cola Company will introduce a product made with green tea extract, called Enviga, that they claim helps burn calories. What it most certainly does is boost your energy, metabolism and heart rate. By combining green tea extract with caffeine and sugar, company scientists claim that the drink helps increase metabolism and burn energy faster–most likely, the energy that comes directly from the sugar content of the beverage. Will it make you thin? Unlikely. Is it better for you than Coke? Probably.
Rather than add yet another energy drink to the market, PepsiCo hopes to cash in on the “calm” market, offering their new beverage to stress-concerned adults. The beverage, called NutriSoda, contains an ingredient derived from Ashwaganda, an Ayurvedic herb used for centuries in India for calming the nervous system, increasing male libido (are they cashing in on the Viagra market too?), and reducing cholesterol. The processed Ashwaganda is being called Essentra, and may find its way into other foods and beverages before too long.
Is this a sign of a more healthy future, where big processed food manufacturers are crafting products according to public demands? Or are these just gimmicks for cashing in on big money markets with pseudo health products?
As natural health finds its way into the mainstream, these are the questions we will undoubtedly continue to ask ourselves. Here’s another: How much should good health cost?
November 22nd, 2006
Whatever ails you, there’s a tea treatment you can try
Tea time anyone? The varieties of herbal teas is astounding and so are their healing qualities. It seems there is a tea for nearly anything that ails you. The Chinese have known this for millennia. Their strange and wonderful herbal concoctions are carefully constructed to combat illness. Not to mention their daily consumption of green tea, which is a natural anti-inflammatory, antiviral and full of antioxidants. Here are a few other possibilities:
- Corn silk, horsetail herb, olive leaves, and avocado leaves are all natural diuretics, helping to clean the liver and kidneys and rid the body of excess sodium and toxins.
- Green tea, olive leaves, and pine bark all contain powerful antioxidants, which help support the immune system and fight off free radical damage from oxidation. In short, they help keep you young.
- Olive leaves, mistletoe, and oregano have antiviral qualities, helping to stave off viral infections.
- Chamomile, spearmint, passion fruit, St. Johns wort flowers and valerian root make a calming, antianxiety tea.
- Peppermint, spearmint and chamomile will help with asthma, since they all help dilate the bronchial tubes.
- Bergamot, mint, geranium, St. Johns wort and rosemary are all antidepressants and can help you maintain a balanced outlook. All are available as tea infusions.
- Bilberry, olive leaves and cinnamon help reduce blood sugar, helping to keep diabetes in control.
- Yerba Mate, ginger and licorice root help with digestion and regularity. Yerba Mate is excellent after a large meal with lots of meat and greasy food.
These are just a few of the roots, barks, leaves, vines, and fruits that can be added to hot water to create a healing tea. In most cases, you can mix these substances with a simple green tea base. Remember, when you make herbal teas, don’t boil the herbs. Instead, bring the water to a boil, remove from the heat, then add the herbs and let site for 10-15 minutes. If necessary, you can heat the mixture again, but don’t bring it to a boil.
Tea photo by: http://www.flickr.com/photos/david_wilmot/
November 13th, 2006
Remember Willard Water? Back in 1980, Dr. Willard appeared on 60 Minutes, demonstrating his special Catalyst Activated Water (CAW), which, he said, was water that had been altered on a molecular level (through a natural process) to be more absorbent…in lay terms…wetter water.
His water was said to be more effective in quenching thirst, fighting dehydration, treating burns, and is just better water in most applications. But as much as Willard may want to get a lock on the activated water market, the fact is, nature has been altering the molecular structure of water since the beginning of our planet. And the secret of manually “activating” water by adding a natural catalyst has been around for thousands of years. The main substance used in enhanced water is activated carbon.
Yes carbon. Like the carbon from burnt wood. In fact, wood carbon is one of the many carbons commonly used to activate water for purification and enhancement. Another common carbon source is lignite, which is a carbon that comes from fossilized plant and animal matter. This is said to be one of the worst carbon sources due to its high ash content and relatively low “surface area” of the molecules. The best carbon sources for water activation come from coal and coconut shells.
The idea is that the carbon adds particles to the water that increase the surface area of the molecules, thereby adding more absorptive powers. This means that the water can bring into the body more minerals and other elements, giving you a cleaner water and a more potent source of nutrients.
Carbon Activated Water (CAW) is used by most large livestock producers for healthier animals and it has been found to stimulate the growth of plants. Seems our feed animals get better treatment than we do. So far, only a handful of municipalities in the United States have started using CAW for water treatment. But you can find carbon sources for your own water enhancement. Just look around on the Internet…and be prepared to buy enough for a large herd.
Water photo by http://de.wikipedia.org/wiki/Benutzer:W.J.Pilsak
October 30th, 2006
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