Cinnamon - more than a pinch!

Many of the amazing super smoothie recipes that we post suggest that you add a pinch of cinnamon  “to taste”, but there are actually more benefits to cinnamon than just the taste!  Cinnamon is a great source of manganese, fiber, iron and calcium – but what else makes cinnamon so great?

Cinnamon is a spice that has been used for centuries in cooking & baking. Cinnamon tree bark is dried and rolled into sticks or ground into powder.  There are two main kinds of cinnamon, with the varieties coming from different trees.  One type of cinnamon is dark brown in colour, Cinnamomum cassia, and is often used in curry powders and many asian dishes.  The other type of cinnamon, Cinnamomum zeylanicum, is a lighter more tan colour. 

Cinnamon has been used for centuries in Ayuvedic, Chinese & Unai medicine due to its amazing health benefits. The darker, Cassia, cinnamon is used in Chinese medicine to assist with colds, nausea, flatulence, diarrhea and to help ease painful menstrual periods.   The Chinese also believe that it improves circulation, and is useful for people that suffer from cold feet & hands, with its warming effects as well as improving energy and vitality.  Ayurveda uses cassia cinnamon to remedy indigestion, colds & to assist in diabetes management.

Clinical studies of Cinnamon Cassia for treatment of diabetes symptoms, when patients were consuming between 1-6 grams for a period of 40 days showed the following results:

• Fasting glucose was lowered by 18 to 29%
• LDL, or "bad" cholesterol fell on average by 7%
• Total cholesterol fell between 12-26% without any loss of the protective HDL cholesterol
• Fasting triglycerides fell 23 to 30%

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Further studies into the benefits of cinnamon hae found that it has anti bacterial and antifungal properties.  It is great for treating Candida albicans, the fungus that causes yeast infections & thrush, and Helicobacter pylori, the bacteria responsible for stomach ulcers.  Further to this, it inhibits bacterial growth and food spoilage, making it a natural food preservative, particularly fighting E.coli bacteria.

Studys from Copenhagen University have shown that arthritis patients had significant relief from pain after one week of adding cinnamon with honey into their daily routine, as the cinnamon assists with circulation, making it easier for these people to move and to walk.

It is important to note, that Cinnamon Cassia contains a natural compound called coumarin.  Coumarin, at high levels, can have a blood thinning effect, so it is advisable not to take in conjunction with any sort of anti-clotting medication or if you suffer from bleeding disorders.  The optimal dose of cinnamon daily is about 3 grams, which is a little less than a teaspoon – so next time you are making your smoothie, chai or other sweet tea keep this in mind, you may want to add more than just a pinch!

** If you have any concerns about diabetes or cholesterol, it is advisable to see a doctor.

Warm Cinnamon Tea

4 cups water

3 slices fresh ginger, cut to the thickness of a quarter (warming, immune enhancer)

1 1-inch piece licorice root (antiviral, antibacterial, fights depression)

1 1/2-inch piece cinnamon stick (warming, digestive support, useful for diabetes)

1 tablespoon orange rind (sweet)

1 tablespoon dried parsley (digestive aid)

1 teaspoon dried lemon balm (relaxing, aromatic)

1 clove (warming, digestive aid)

In a pot, bring the water to boil, then add the ingredients and leave to infuse for 10-15 minutes.  Strain & then serve.

References:

Kirkham S, Akilen R, Sharma S, Tsiami A. The potential of cinnamon to reduce blood glucose levels in patients with type 2 diabetes and insulin resistance. Diabetes Obes Metab. 2009 Dec;11(12):1100-13.

Solomon TP, Blannin AK. Changes in glucose tolerance and insulin sensitivity following 2 weeks of daily cinnamon ingestion in healthy humans. Eur J Appl Physiol. 2009 Apr;105(6):969-76. Epub 2009 Jan 22.

Summer Detox Part 1: Heavy Metal Detox Naturally

By Bonnie Pockley

Heavy metals are everywhere. They are in our food, in our cleaning products and in our packaging. By now you’ve most certainly heard of high levels of Mercury in fish but there are also other, harmful, heavy metals almost everywhere you look including the air you breathe and the water you drink.  Of the 20 or so classified heavy metals, the main four that are harmful to human health are: Lead, Cadmium, Mercury and Inorganic Arsenic.

With modern day industrial production, environmental contamination and exposure to heavy metals has become a growing, and very serious, problem.  Heavy metals may be taken into the body in several ways: via ingestion, inhalation and skin absorption. This is often through the consumption of processed foods containing residual contaminants from industrial manufacture, skin contact with household products and particulate pollution in the air through industrial waste.

The accumulation and build-up of heavy metals in the body is dangerous and often contributes to unexplained poor health. Heavy metals affect the central and peripheral nervous system causing depression and mental illness as well as having nephrotoxic (toxic to kidneys), fetotoxic (toxic to a foetus) and teratogenic (the ability to cause malformation to an embryo or foetus) effects. They are also known to have an impact on and to be associated with the gross dysfunction of energy producing pathways, metabolic pathways as well as impairing reproductive and eliminatory organs (colon, liver, skin, intestines, spleen).

‘No matter how many good health supplements or procedures one takes, heavy metal overload will be a detriment to the natural healing functions of the body… Even minute levels of toxic elements have negative health consequences, affecting nutritional status, metabolic rate, the integrity of detoxification pathways…Disruption of the metabolism and balance of nutrient elements results in marked aberrations in the metabolism of carbohydrate, protein/amino acids, lipids, neurotransmitters and hormones.’

(http://tuberose.com/Heavy_Metal_Toxicity.html, access date: 18.10.10)

How do you get rid of Heavy Metals in our system?

Heavy metals are eliminated from your system through chelating agents and are excreted through your urine. Be it preventative or as a means of treatment, TONIC SUPERFOODS believes that an important part of any detox is a heavy metal cleanse (which is why we’ve included it as Part 1 of our Summer Detox Plan). This, however, doesn’t have to be painful or expensive. Some of the best chelating agents are garlic and coriander. Below is a delicious recipe that doubles as a fantastic heavy metal chelating agent:

HEAVY METAL DETOX PESTO:

·       4 cloves garlic

·       1/3 cup Brazil nuts (selenium source)

·       1/3 cup sunflower seeds (cysteine source)

·       1/3 cup pumpkin seeds (zinc, magnesium sources)

·       2 cups packed fresh coriander (Vitamin A source)

·       1 teaspoon TONIC SUPERFOODS Maca Powder

·       1 teaspoon TONIC SUPERFOODS MSM (sulphur source)

·       2/3 cup Avocado oil

·       4 tablespoons lemon juice

Directions:

Blend all ingredients together and store in the fridge in a jar. Add to food over the course of the week and enjoy!

NB: Please consult a doctor is you are concerned about serious heavy metal poisoning. or exposure.

Below is a list of the origins of some common heavy metals and negative side effects they might have:

Aluminum -- Is found in aluminum foil, cans, baking powder, cosmetics, cheese, fireworks, dental amalgams, deodorants, drugs, toothpaste, pesticides, pollution, table salt (you can substitute with natural sea salt), nasal spray, cookware, vehicle exhaust, aspirin and more.

Aluminum can cause learning disabilities, Alzheimer's, dementia, dry skin, anemia, headaches, liver dysfunction, memory loss, Parkinson's, heartburn, peptic ulcer, psychosis, Aluminum tends to accumulate in the kidneys, liver, brain, reproductive organs, muscles, stomach. Some of the common symptoms of aluminum are headaches, abnormal heart rhythm, depression, blurred vision, numbness in hands and feet.

One of the most well known health problems caused by aluminum is Alzheimer's and dementia. The use of aluminum in many products used on a daily basis may be the reason there is such an increase in the number of people who have these health problems.

Arsenic -- Is found in some seafood, is used in galvanizing and power plants, is found in pesticides, herbicides, insecticides, fungicides, desiccants and wood preservatives and riot control gas. There is arsenic in the air due to the burning of wood coal, metal alloys and arsenic waste.

It can cause anemia, malaise, fatigue, spontaneous abortions, dermatitis, skin lesions, peripheral neuropathy, encephalopathy, cardiovascular distress, Raynaud's phenomenon, hypertension, myocardial infarction, hearing loss, cardiovascular disease, cancer of the skin, liver or respiratory tract.

Beryllium -- Is found in household products, coal, spark plugs, microwave tubes, photographic equipment, etc.

The lungs are the target organ of beryllium toxicity and may be a cause of lung cancer. It may also cause contact dermatitis, ulcers, magnesium depletion, organ dysfunction and disturbance of calcium and vitamin D metabolism.

Lead -- Is in auto exhaust, batteries, cigarette smoke, inks, cosmetics, household dust, hair dyes, lead pipes, pottery, liver, canned fruit, pesticides, pencils, paint, newsprint, toothpaste, putty, PVC containers, tin cans and water.

It can cause adrenal insufficiency, behavioral disorders, cardiovascular disease, loss of coordination, depression, constipation, fatigue, anxiety, anemia, allergies, immune suppression, decreased IQ, insomnia, joint pain, kidney disorders, liver dysfunction, memory loss, menstrual problems, muscle aches and weakness, multiple sclerosis, myelopathy, Parkinson's disease, restlessness, seizures, stillbirths, sudden infant death syndrome, and lots more.

Lead also affects cognitive development in children such as retardation, learning difficulties and behavioral problems.

Mercury -- Is found primarily in dental amalgams. It is also found in air conditioner filters, batteries, body powders, newspapers, laxatives, medications, vaccines, fungicides, grains, insecticides, paints, Preparation H, tattoos, diuretics, thermometers, paper, fluorescent light bulbs, skin creams and ointments.

Mercury tends to concentrate in the kidneys and brain. It can cause dementia, colitis and renal failure in people who have used laxatives containing mercury. Other health problems include bronchitis, fatigue, insomnia, loss of memory, chest pains, gingivitis, anxiety, adrenal dysfunction, brain damage, dizziness, eczema, immune dysfunction, migraines, pain in limbs, vision loss, hyperactivity, hypothyroidism, kidney damage, memory loss, joint pain, depression, mental retardation, anorexia, nerve impairment and chronic viral, bacterial and fungal illnesses.

(http://www.natural-cure-remedy.com/heavy-metal-detox.html, access date: 18.10.10)

Going Nutty!

Having the same protein shake or super smoothie everyday can get pretty unexciting!  Here is one of the latest creations from the Tonic kitchen – guaranteed to send you nutty!

If you would like us to show you how to put a superfood spin on one of your favourite meals, please email us at sales@tonicsuperfoods.com.au with your request!

250mls of almond milk

1 banana

1-2 scoops of SunWarrior Protein (Chocolate)

2 tbsp of ABC Spread (Almond, Brazil Nut, Cashew)

1 tbsp of Tonic Superfoods Cacao Powder

1 tbsp of Tonic Superfoods Maca Powder

1 tbsp of coconut oil

1 tspn of Raw Honey

Blend & Enjoy!

Do you know what is really in what you are eating?

Most processed food items (aprox. 75%) that are in your local supermarket, or even your pantry will contain genetically modified ingredients, and what’s even scarier is that according to the biotechnology industry, the majority of food & fiber products available for consumption over the next 5-10 years will become genetically modified. 

The most widely grown genetically engineered crops, accounting for over 80% of all the genetically engineered crop acreage in Australia, are corn, cotton, soy and canola. Potatoes and tomatoes in processed foods may also come from genetically engineered seed.

So what are genetically modified foods?

The term GMOs (genetically modified organisms) refers to plants & crops that have been literally created, using molecular biology techniques, for human or animal consumption.  By genetically engineering a crop, they are able to create plants QUICLKY with desired effects, such as resistance to herbicides or to possess a particular nutritional content.  Plant geneticists are able to isolate a particular plant gene & insert that into the plant, what is scary is that they can not only transfer genes from one plant to another, but they are also able to use non-plant organisms, for example the use of Bacillus thuringiensis (a naturally occurring bacterium that produces crystal proteins that are lethal to insect larvae) in corn production, allowing the corn to produce it’s own pesticides against insects.

Why are they modifying our foods?

There are 2 main categories of genetically engineered crops now on the market: “Insect Resistant” and “Herbicide Tolerant”.

Herbicide Tolerant crops (which include corn, cotton, soybeans, sugar beet and canola) are crops that are genetically engineered to withstand direct application of herbicides. These herbicides would kill natural crop plants, but farmers are now able to spray weed killers directly onto genetically engineered herbicide-tolerant varieties. This could mean more chemicals onto our food and in our environment.

Insect Resistant crops (which include corn, cotton and potatoes) are also called ‘plant pesticides’, because the plant itself is a pesticide. As it grows, the plant produces an insecticide, killing insects when they feed on the crop. Industry claims that these genetically engineered crops will mean that fewer chemical insecticides are sprayed. But scientists have warned that insects will develop resistance in just a few years.

As well as creating crops that are Insect resistant & Herbicide tolerant, many crops have been created to resist diseases & weather conditions that they have to grow in.  This means more crops, but are they necessarily better for us? Researchers are also currently working on ways to incorporate additional vitamins & minerals to strains of food as well as medicines and vaccines.

Sounds too good to be true – because it is!

At this stage, due to the rapid growth of GMO foods in our society, we are yet to completely understand the effects of these foods on our health.  What is concerning though is that reports from farmers suggest that there is a direct connection between fertility problems with their animals that are fed on GM corn feed.  Cows reproduction significantly decreased, whilst the offspring they did reproduce were unable to produce themselves.  Laboratory testing of rats & mice that had been fed on GM soy also showed reproductive problems.

Reports on lab rats tested after being fed on GMO corn for periods of time discovered kidney lesions, cancer symptoms, poor blood pressure, increased blood sugar & kidney inflammation.

Monsanto, a GMO food producer, that is also responsible for the sugar substitute aspartame (see article on the dangers of sugar substitutes), is responsible for a genetically engineered bovine growth hormone (rBGH) which is injected into dairy cows to force them to produce more milk.  Scientists have warned that significantly higher level (500%) or more of a potent hormone, Insulin-Like Growth Factor (IGF-1), in the milk and dairy products of injected cows, could pose serious hazards for human prostate, breasts & colon cancer.  A number of studies have shown that humans with elevated levels of IGF-1 in their bodies are much more likely to get cancer.

Be informed!

Obviously in knowing just these small details, it suggests that you should be aware and put some thought into what you are putting into your mouth.  Food is best in its natural state, the way it is intended to be consumed.  Fresh ORGANIC fruit, vegetables & meat are free from genetic modification.

Make sure you are reading labels; in Australia legislation was passed in 2000 requiring the labeling of genetically engineered foods.  The US may soon be the only country in the world that does NOT require the labeling of genetically modified foods.

Read labels on packaged food (that’s what they are there for!!)  You want to keep an eye on foods with these ingredients:

Corn: corn oil, corn syrup, high fructose corn syrup, cornstarch, and corn meal


Soy: soy protein, soy lecithin, soy oil, soy sauce, and soy isolates


Canola: canola oil


Cotton: cottonseed oil

The easiest way of course, eat fresh, eat organic & eat SUPERFOODS!

Raw Milk: Why you Want the Real Deal

By Bonnie Pockley

Dairy is probably one of the most hotly contested foodstuffs when it comes to nutrition. Is it good, full of calcium, vitamin D and Vitamin A or something that causes inflammatory conditions and food intolerance? Rather than answering this question immediately, let’s first take a look at the changes in the production of milk over the last hundred years and examine the difference between raw and pasteurised milk.

In the early 1900s, the world went through different stages of what is termed ‘The Green Revolution’ in an attempt to increase crop sizes and minimize crop loss to critters. This encompassed the use of chemical sprays, fertilizers, heat treatment and pesticides in food production. Where once cows grazed on unsprayed pastures, they now consumed chemical laden grasses. As stock levels increased with the demand for greater supply, animals began to be fed high protein soy and other nasty and equally inappropriate food sources. Milk, once bottled ‘raw’, was now subjected to a heat treatment process called pasteurisation. This practice neutralised the danger of transferring infections (such as bladder infections and mastitis) and their by-products from unhealthy animals into the milk. Where once disease in an animal prevented its milk being sold commercially, it became standard practice to treat the milk rather than the cow and still sell ‘bad milk’. If you drink commercially sold, homogenised, pasteurised milk today, the chances are you are also consuming sterilized puss. From the 1980’s, milk consumption became associated with problems ranging from weight gain, eczema and ear infections to allergies and intolerances. Surprised?

Raw milk, on the other hand, had been consumed in massive quantities in the ‘pre-processed food era’ without any relationship to poor health. In fact, as a huge part of dairy food cultures across the globe, milk was considered not only safe but an important part of our diets, containing high levels of calcium, protein, vitamin D and vitamin A. Un-heated milk is rich in colloidal minerals and the necessary enzymes required by the body to digest its calcium, fat and sugar content. Butterfat in unpasteurized milk also contains a heat sensitive cortisone-like factor that maintains joint flexibility. In contrast to pasteurised milk, raw milk has no association to coronary artery disease or breast and prostate cancer.

‘Once heated, milk becomes rotten, with precipitated minerals that can't be absorbed (hence osteoporosis), with sugars that can't be digested (hence allergies), and with fats that are toxic.’ (Cowan, Tom MD. ‘Raw Milk’, The Western A. Price Foundation, www.realmilk.com/raw.html 10.10.10)

What about dangerous bacteria? Contrary to popular belief, most of the bacteria in raw milk are highly beneficial to our immune system. With more bacteria in the human body than cells, good gut bacteria are essential to our physiology and our health. Regarding safety, the bacteria in raw milk is protective rather than destructive and plays a part in killing pathogens within the milk itself as well as preventing pathogen absorption across the intestinal wall. In fact, the dangers of drinking milk untreated are, according to experts. grossly exaggerated. There is, in fact, 29 times more risk of illness from drinking pasteurised milk than raw as pasteurisation kills off many of milk’s anti-microbial and immune boosting components.

To join the campaign for the legal sale of this rich source of nutrition click here.

N.B. Raw milk is already sold legally in Japan, London, Wales and most of Europe but completely illegal in Australia.

Change the state of your digestive health.

You have a fridge full of fresh organic fruit & veggies at home, so you’re eating healthy right? Well, to be honest, there is a bit more to it and a few more questions that need to be answered. What does your body do to all this goodness once it is consumed? Is your body able to digest & absorb all the nutrients?  You see the real quality of our diet depends on the nutrient content and the bioavailability of the nutrients in the food we eat. The efficiency of absorption and utilisation or retention of these nutrients by our body can vary substantially for a number of reasons. 

Have you ever considered the following?

-       What is the actual nutrient content of the food you are consuming?  Take a carrot for example; just to get to get to your shopping basket that carrot has endured modern farming methods (hopefully free from pesticides) as well as transport & storage – these are all things that can affect the nutrient content considerably.

-       The state of your gut flora.  These are the microorganisms that live in your digestive tract.  Gut flora is responsible for important functions such as building immunity, preventing allergy as well as assisting with metabolic function; particularly metabolizing carcinogens, synthesizing vitamins including folate & the absorption of magnesium, iron & calcium. Most importantly gut flora is responsible for aiding in the fermentation & absorption of carbohydrates.  Basically any unused energy is broken down by the enzymes in the gut flora that the human body doesn’t otherwise possess.  This includes breaking down starches, fiber, sugar & lactose.  If you have poorly functioning gut flora, your body may not be able to absorb nutrients.

Fermented Foods – A great addition to any diet, Why?

Fermented Foods, or cultured foods, contain bacteria in the form of microorganisms.  They are jam packed with beneficial enzymes and bacteria which assists in efficient digestion by the body because they supply and nourish intestinal bacteria.  Fermented food, as it is broken down in the fermenting process produces enzymes, moulds, yeasts & lactic acid bacteria.. These organisms predigest the foods, breaking down the complex proteins, carbohydrates and fats so as that the body can more easily assimilate amino acids, simple sugars & fatty acids for use.  The action of the culture organisms makes the minerals in fermented foods more easily available by the body.  The bacteria also produces B Vitamins – which we know is great for cell metabolism, immune & nervous system function & energy production!

Fermented vegetables like kale & cabbage are a great source of Vitamin C.  Due to the vegetables being fermented, your body is able to absorb the vitamin C which will assist in adrenal & thyroid health! Vitamin C and the B-complex vitamins are crucial to adrenal health. Being water-soluble vitamins, they are easily depleted and may need regular supplementation, making fermented foods a great choice. Vitamin C is stored in high concentrations in the adrenal glands, & as adrenal function assists in regulating hormone balance, it is important to ensure the adrenals are nourished.

Fermented foods are very rich in enzymes that are produced by the culture organisms and take part in the processes of fermentation. This means that eating fermenteded foods assists in the digestion of other foods by building up the enzyme supply. The more good bacteria in the gut, the more easily the body can produce enzymes. There are more than 150,000 different types of enzymes in the human body and all functions of the body require them including neutralising toxins and downgrading hormones in the liver, removing waste products from cells, storing surplus nutrients in the liver and muscles and building minerals into nerves, bones and blood. The proteins, fats and carbohydrates in the food we eat must be broken down into simpler units to enable the body to absorb and utilise it. 

Beware though!

Over the years we have seen a change in the types of foods we eat.  Modern so called fermented foods such as pickles and sauerkraut is now made with vinegar instead of the traditional method of lacto-fermentation using salt , pastas & breads that were once used with wild yeast (sour dough) is now made with commercial yeast, whilst yoghurts and cheeses are being pasteurized which kills off the good bacteria.

With yoghurt, there is the yoghurt that you buy in the supermarket, then there is real yoghurt – the fermented stuff that still has all the good stuff in it!  The yoghurt that you buy in supermarket is nearly always made with milk solids, which raises the lactose levels higher than that of milk & destroys the quality of the yoghurt.  Properly cultured yoghurt, often branded as probiotic yoghurt is full of nutrients and is also very easy to digest, even for many people with food intolerances including lactose intolerance. This is because the lactose in the milk used to make the yogurt is largely broken down by the live cultures in the yogurt, making it easy for the body’s digestive enzymes.

Another great way to get your experiment with fermented foods is to consume kefir, kombucha or miso.  Kefir is a probiotic cultured milk drink.  It can taste tangy and sour, and has a consistency somewhere inbetween milk and yoghurt.  It possesses far more good bacteria & enzymes than yoghurt!  Kefir is inexpensive to make & the kefir grains will reproduce, meaning once you have a starter kit, you will have kefir for life!  Kombucha is a fermented tea laden with enzymes, vitamins and organic acids.  It can be can be made at home by fermenting tea using yeast and bacteria as well as organic acids, active enzymes & amino acids. It is said to taste like vinegar.  Miso is fermented soy bean paste created with soy beans, grains, sea-salt, water & culture.  Miso provides a steady supply of energy to the body. Miso  is a concentrated source of complete protein, containing 17 amino acids which enables easy digestion. In addition, the digestion inhibiting enzyme trypsin which is always a problem in raw or under-cooked soy beans is destroyed during fermentation. The B-vitamins-riboflavin, niacin and B12 - are each increased during fermentation of miso.  

Here are a sample of the many ways to include fermented foods into your diet - some have been done for years & given the health benefits, for a very good reason! 

Creamy Cacao Mousse

One of our readers Becky asked, "What is something she can eat that will satisfy sweet chocolate cravings without completely ruining her clean eating plan?"  I’ve made this from time to time for friends, and they love it!  The cacao provides a great source of magnesium – which is great for relaxing after training, whilst the coconut oil is great for fat burning!

If you would like us to show you how to put a superfood spin on one of your favourite meals, please email us at sales@tonicsuperfoods.com.au with your request!

Creamy Cacao Mousse

Ingredients

2 Ripe Avocados

½ cup Tonic Superfoods Cacao Powder

3 tbsp Raw Honey or Agave

1 tbsp Coconut Oil

1 tspn Cinnamon Powder

Optional Ingredients – Depending on personal preference!

1 tspn Mesquite Powder

Pinch of Cayenne Pepper

½ Tonic Superfoods Vanilla Pod

1 tbsp Cacao Nibs

Strawberries!

Method

Add all ingredients to blender or food processor and blend until smooth and creamy!  Yum!

Avocados are a surprisingly complete food, with fourteen minerals to stimulate growth, including iron and copper for your blood. The sodium and potassium in avocados keeps your body chemically balanced, and their low sugar content and absence of starch make them an ideal fruit for diabetics or hypoglycemics. Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium. They’re also a great source of antioxidants like vitamins E and C.  Furthermore, Avocados contain lutein, which is an antioxidant that is great for the eyes. It helps to prevent cataracts and macular degeneration.

Due to their density, avocados, like bananas, are filling. They are also a perfectly digestible slow-burning fuel, making them ideal for replenishing nutrients for athletes. They’re a great source of fruit oil and digestible fats. Avocados also contain many other antioxidants that can fight against free radicals in your body that can cause cancer. These antioxidants are so powerful that they can even reverse the signs of aging.

What about the FAT?

Eating avocados in moderation for your fat source is a wise decision. It is very high in nutrients per calorie, meaning that your body will be getting all of its necessary nutrients and you will be feeling full because of the avocados good amount of soluble and insoluble fiber.

Also, eating avocados with other fruits and vegetables will make it easier for the body to absorb the nutrients from those other foods as well. Most of the nutrients are fat soluble nutrients and, well, we’ve already established that avocados contain fat. So eating them together will make for one healthy body!

The high fat content in the avocado nutrition facts is actually a good thing. According to studies done on the use of avocado in a diet to reduce cholesterol, the monounsaturated fat in avocados helps to reduce triglyceride levels and increase HDL, which is the good cholesterol.

Mighty Magnesium - The Key to good health.

Magnesium helps us to relax, and prevents us from getting overly stressed, it is the fourth most abundant mineral in the body—it can be found in human bones, teeth and red blood cells, and activates more enzyme systems than both Iron and Zinc combined. Magnesium is critical in over 350 essential biochemical reactions in the body including digestion, energy production, muscle function, bone formation, creation of new cells, activation of B vitamins, relaxation of muscles, and also assists in the proper functioning of the heart, kidneys, adrenals, brain and nervous system.

Magnesium Deficiency

When the body’s cells are depleted of magnesium, the body will start to replace magnesium stores from its own reserves, namely from the bones & the liver.  When the body no longer has the capacity to replace magnesium from its own reserves, the symptoms of magnesium deficiency start to manifest.  Symptoms can range from cramps, muscle twitches, insomnia, fatigue, anxiety, as well as migraines & insomnia to name a few.

A magnesium deficiency accompanies a potassium and phosphate deficiency, and in the worst instances, a calcium deficiency is also evident.

Magnesium & Women.

During the menstral cycle, levels of magnesium in the body drop, which can lead to migraine head aches and cramping.  The magnesium found in Cacao, can assist in easing these symptoms, as well as assisting with water retention and weight gain that are caused by low levels of aldosterone which is produced by adrenal gland as resulting of magnesium deficiency .

What can cause magnesium deficiency?

Modern diets & bad eating habits have lead to many people not consuming enough magnesium, however the shortage of magnesium begins with modern day  farming methods whereby crops are artificially fertilised with potassium and nitrogenous fertiliser, which in turn drains the earth of nutrients including magnesium!  Furthermore, modern day processing methods of sugar, grain & salt based foods see more than 80% of magnesium is removed, 38-67% of magnesium is lost through cooking, up to 38% through freezing and up to 99% through refining processes.

A deficiency can also generally be traced to areas in which the soil composition already has a poor magnesium content and consequently less of it is found in the drinking water and food. Australia has the lowest magnesium content in the soil in the world.

Reasons for magnesium deficiency

• Diets that don’t incorporate multiple  nutritional sources
• Diets high in refined foods, such as sugar & white flour
• Food that has a very high calcium content, or is lacking in vitamins B1, B2 & B6
• Excessive Alcohol consumption & smoking
• The use of diuretics and some antibiotics.
• Excessive exercise
• Stressful situations

Cacao & Magnesium

Cacao is a great source of phytonutrients including aminos, protein, omega-3, calcium, zinc, sulphur, copper, potassium, beta-carotene, chromium and magnesium. Cacao is without rival the highest source of magnesium to be found in any food, so rich in it that it has been known to reverse magnesium deficiency.

Mighty Magnesium Smoothie!

4 cups Almond milk

3 tbsp Tonic Superfoods Cacao Powder

1 tbsp Tonic Superfoods Maca Powder

1 tsp Cinnamon

1 tbsp Cacao nibs

2 tbsp Coconut Oil

1 tbsp Raw Cashews

1 tbsp Raw Honey – To Sweeten

1 pinch Celtic Sea Salt

½ Tonic Superfoods Vanilla Bean

½ tsp Cayenne Pepper

Blend & Enjoy!