The Blue-Green Algae That Some Call the “Healthiest Food on Earth”

The Aztecs had their ducks in a row. Aside from being architectural luminaries, they can take credit for bringing chocolate, popcorn and the 365-day calendar to the New World (okay, with a little help of the Conquistadors). So what was up with all the blue-green algae they collected from the surface of lakes and ate right up? You can chalk that up to yet another smart move by the Aztecs.

Known as Spirulina, blue-green algae has been used as a nutritious food source dating back before the 16th century. It wasn’t until the 1970s that Spirulina saw an awakening once again, now being doted as the superfood of the future. As one of the highest sources of pre-digested proteins on the planet, the algae packs 60- to 70-percent protein, making it an ideal supplement for vegans and vegetarians.

Many studies suggest that Spirulina supports a healthy immune and digestive system, powers us with energy, acts as an antioxidant and anti-inflammatory, and is mighty good for the brain and heart.

Why We Love It. 
Here are a few reasons Spirulina makes us smile:

Spirulina gets us high on essential amino acids. The blue-green algae is rich in gamma-linolenic acid (GLA) and L-Phenylalanine (PA). The latter supports your brain chemistry to improve communication between neurons, and signals the release of a protein called cholecystokinin (CCK), which helps your body feel full.  It’s also low in calories.

Spirulina Is Loaded in Minerals. Gives you a steady source of calcium, potassium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium and zinc.

Spirulina Protects from Oxidative Stress. Unlike most familiar antioxidants that act as scavengers of oxidant molecules, Spirulina actually affects the major sources of oxidant stress by shutting them down.

Learn more about the goodness of greens: http://organicwholegreens.com

Posted by Healthy Bitch Daily

Recipe by: Sonia (The Healthy Foodie)

I’ve really been on an avocado kick lately. Avocado and pink grapefruit, to be more precise.

I don’t know where I got the idea that the two would work real well together, but one day, my brain went something like “Hey, I’m in the mood for avocado and pink grapefruit. Fix me something, will ya?”

Like it was some sort of a challenge, or something…

Of course, me being me, immediately thought: “Oh yeah? Well, let’s see about that! Challenge accepted, brain!” I’ve always loved me a good challenge!

But, really, it didn’t even turn out to be a challenge. It just works naturally, like that.

Who knows, maybe it’s a classic combo and I don’t even know about it. Maybe I should do a little research on the subject.

Trust me, if you’ve never tried it, you have to. It really is a match made in heaven.

Oh, and honey goes extremely well with those two…

And if, like me, you’ve been trying to avoid avocados because, well, you’ve always been told that avocados are very high in fat and extremely calorie dense, please don’t.

While this may be true, it’s also a fact that avocados are loaded with an insanely high amount of goodies that’ll do your body good. And at about 125 calories per half fruit, I think they can easily be managed into a smoothie or a beautiful parfait.

But hey, don’t take my word for it. Check out this article and you too, might very well change your mind and make it a habit to include avocado as a part of your regular healthy diet.

I now eat at least 2 avocados per week.

And I am simply in heaven!

AVOCADO AND PINK GRAPEFRUIT PARFAIT

INGREDIENTS
(Serves 1)

• ½ ripe avocado
• ½ cup 0% fat plain Organic Greek yogurt
• ¼ cup free range egg whites
• ½ scoop (20g) Vanilla flavoured New Zealand Whey Protein
• 1 tsp unpasteurized honey
• ½ cup unsweetened almond milk
• 1 tbsp black chia seeds
• 1 tsp pure vanilla extract
• 1 grapefruit, supremed

INSTRUCTIONS

1. Add all the ingredients, except grapefruit, to a mini blender or food processor, and process until smooth.
2. Pour about one third of the mixture into a serving glass and arrange half your grapefruit supremes on top. Add another layer of avocado, followed by grapefruit and finish with avocado.
3. Garnish with a dollop of yogurt, unsweetened shredded coconut and fresh mint leaves, if desired.

Source: The Healthy Foodie

By: TrulyJess

What better way to love yourself then with an Extra Chocolaty Protein Pancake? I’d had to agree. This morning I created the best pancake ever – how could it not with extra chocolate? I am not lying when I say extra chocolaty. Look at that chocolate!

Ingredients:
1 scoop Chocolate New Zealand Whey Protein Powder
1/4 cup egg whites
1/2 mashed banana
1 tsp Chocolate Chia Goodness
1 tsp Coconut Oil

Chocolate Sauce Ingredients:
1/2 scoop Chocolate New Zealand Whey Protein Powder
2 TBSP PB2
3 TBSP water

Directions:
1. Mix all of the main ingredients minus the coconut oil
2. Place 1tsp coconut oil on a heated pan
3. Cook pancake as you normally would and set aside when done cooking
4. In separate bowl place all chocolate sauce ingredients and mix. You may need to use more water depending on the consistency of your protein powder
5. Drizzle your chocolate sauce on top of your pancake and sprinkle 1tsp of chia goodness on top

Extra chocolaty, extra peanut buttery and extra protein….y? I kid you not this was AMAZINGLY delicious. It’s the healthy way of having lots of chocolate My stomach is definitely feeling the love this morning!

Hope you enjoy!!!

Much love,
Jess
xoxo

Source: http://www.trulyjess.com

Greens are good, Green Superfoods are even better! Green superfoods have the highest concentrations of easily digestible nutrients, fat burning compounds, vitamins and minerals to protect and heal the body. They contain a wide array of beneficial substances including proteins, protective photo-chemicals and healthy bacteria helping you to build cleaner muscles and tissues, aid your digestive system function and more effectively protect you against disease and illness.

Green superfoods are extremely rich in chlorophyll – the pigment that gives plants their green color. The molecular structure of chlorophyll is very similar to that of human blood and studies show that when this is consumed, the production of hemoglobin in blood is increased. Higher amounts of hemoglobin in the bloodstream means more oxygen-rich blood, the first and most important element that cells need to thrive.

Wheat grass - Wheat grass is the sprouted grass of a wheat seed. Unlike the whole grain, because it has been sprouted, it no longer contains gluten or other common allergic agents. Wheat grass is super alkalizing and is excellent for promoting healthy blood. It normalizes the thyroid gland to stimulate metabolism thus assisting digestion and promoting weight loss due also to its high enzyme content and cleansing effect.

Barley grass - Barley grass has 11 times more calcium than cows milk, 5 times more iron than spinach and 7 times more Vitamin C and bio-flavonoids than orange juice. It contains significant amounts of Vitamin B12 which is very important in a vegetarian diet. Barley grass juice has anti-viral activities and neutralizes heavy metals such as mercury in the blood.

Wild blue-green algae - Algae was the first form of life on Earth and its power is immense. Wild blue-green algae is a phyto-plankton and contains virtually every nutrient. With a 60% protein content and a more complete amino acid profile than beef or soy beans. It contains one of the best known food sources of beta carotene, B vitamins and chlorophyll. It has been shown to improve brain function and memory, strengthen the immune system and help with viruses, colds and flu.

Spirulina - Spirulina is a cultivated micro-algae which has been consumed for thousands of years by the indigenous peoples in Mexico and Africa. It is one of the highest known protein sources on Earth and contains 70% complete protein, towering over steak which consists of only 25% protein once cooked. Studies have shown that spirulina can help control blood sugar levels and cravings thus making it a key food for diabetics, and can be used to assist in weight loss and as a general nutritional supplement.

Chlorella - Chlorella is a fresh water algae and like its other algae cousins contains a complete protein profile, all the B vitamins, vitamin C and E and many minerals. It is amazing for the immune system and for reducing cholesterol and preventing the hardening of the arteries, a precursor to heart attacks and strokes.

Green leafy vegetables - Green leafy vegetables are so readily available and so highly nutritious, however most people do not eat enough of them. Studies continuously confirm that populations that eat a diet high in green leafy vegetables run a far lower risk of heart disease and cancer. Fresh raw green leafy vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes and a wide range of vitamins and minerals. These particular vegetables act as mini-transfusions for the blood, a health tonic for the brain and immune system and a cleanser of the kidneys. Try any of the following: rocket, spinach, dandelion greens, kale, watercress, parsley, lettuce, endive, chicory, broccoli sprouts and mustard sprouts.

For more info on the goodness of greens visit: http://organicwholegreens.com

Article Source: http://www.foodmatters.tv

We at Ergogenics Nutrition would like to welcome Maverick Hatch to our team of athletes.

Maverick has become one of Canada’s top beach volleyball players and is currently trying to qualify for the 2012 Olympics. Getting a late start towards 2012, Mav aims to achieve a podium finish at the 2016 Olympics and beyond.

Relocating to Toronto from Vancouver Island has been a cold transition for Mav. He has been in Toronto for three years now in order to train full time at the indoor beach volleyball practice center. During the year, Mav’s competition season lasts from April till September and he will travel across the world competing on the FIVB tour against the best in the world this season.

In 2010, Maverick reached the National semi-final for the first time in his young career.  He also represented Canada for the first time finishing just off the podium (4th place) in his first international event.

Mav has posted some impressive results in 2011 with partner, Sam Schachter, having qualified in just their third Swatch FIVB World Tour event (Prague, Czech Republic) finishing in 25th place. Mav then finished 2nd at the FIVB Exhibition Tournament in Olten, Switzerland. Most notably, Mav achieved his first FIVB top 10 finish placing 9th at the Quebec FIVB World Tour stop. Within Canada, Mav took home the gold at both the Vancouver Open and Center of Gravity events, two of Canada’s biggest beach volleyball tournaments.

Maverick is an exciting player to watch bringing a 90+km/hr spin serve to the beach along with a big presence at the net. Teamed with Sam Schachter, Mav and Sam have become one of Canada’s favorite young beach volleyball teams.

This process involves separating proteins on the basis of their electrical charge. Hydrochloric acid and sodium hydroxide are the chemical reagents normally used to achieve this. The electrical charge on the proteins attaches them to resins in the reaction vessel. Obviously, these reagents damage pH-sensitive fractions and denature some amino acids. It becomes clear that we can say goodbye to glycomacropeptides, the immunoglobulins, lactoferrin, the growth factors, and a big percentage of the alpha-lactalbumin content. Cysteine and methionine will also be denatured (lost).

If some fractions have been eliminated or reduced, the resultant shift in the balance will mean that other fractions represent a higher percentage of the material. Beta-lactoglobulin, a reasonably stable fraction, can account for up to 75% of the fractions present in ion-exchange material.

Is there a problem with this? Yes, beta-lactoglobulin can cause severe allergic reactions in humans. This fraction, not found in human milk, has even been responsible for the deaths of several individuals over the past ten years.

Another damaging factor with this type of processing is that it is known to form lysinoalanine, a bonded amino acid compound that results in losses of the following amino acids:

Cysteine (73-77%)
Threonine (35-45%)
Serine (18-30%)
Lysine (19-20%)

High amounts of lysinoalanine can be found in ion-exchange whey and may produce adverse effects on growth, protein digestibility, protein quality, and mineral bioavailability and digestibility.

Why did this material ever become popular? Heavy marketing from the dairy companies is the answer, but then you have to ask yourself why they developed it in the first place. Before ion-exchange came along, ultrafiltration was the only practical operation. However, a French patent on this process meant that all companies had to pay to use it. This expensive inconvenience led them to look for alternatives.

When the ion-exchange process was developed, it provided these companies with a lot more freedom. Even when micro-filtration came along, the ion-exchange process still remained popular, as the set-up cost is around one-fifth that of microfiltration.

So the development of ion-exchange whey had little to do with any benefit to the consumer. Long after several nutrition companies became aware of the disadvantages of ion-exchange whey, dairy companies kept on promoting it, as they sat on a mountain of this material.

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Broccoli’s name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk.

What’s New and Beneficial About Broccoli

Broccoli can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in broccoli do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw broccoli still has cholesterol-lowering ability- just not as much.

Broccoli has a strong, positive impact on our body’s detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body’s detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli’s glucosinolates, and they help control the detox process at a genetic level.

Broccoli may help us solve our vitamin D deficiency epidemic. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

Broccoli is a particularly rich source of a flavonoid called kaempferol. Recent research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. This kaempferol connection helps to explain the unique anti-inflammatory benefits of broccoli, and it should also open the door to future research on the benefits of broccoli for a hypoallergenic diet.

Try this delicious energy & nutrient packed smoothie recipe:

Mix in Blender and Serve!

Customer Question:

Answer:
In one 3g serving of Organic Whole Greens there is 4mg of caffeine, which found in the ingredient: Matcha Green tea.

How the caffeine in Matcha is assimilated is very different and a much healthier way then other sources like Coffee and Tea. The caffeine in Matcha binds to the larger catechin molecules, that also act as powerful antioxidants, and is released into the bloodstream slowly over time, as the catechins are broken down and assimilated. The results are ‘time-released’ smaller dosages of caffeine that provide sustained energy for up to 6 to 8 hours. This mechanism also prevents the insulin and adrenalin spikes typical for coffee intake, so you never have to experience the ‘after-low’ that follows when the blood sugar drops.

Potential negative effects are also balanced by the calming influence of the amino acid L-Theanine. The relaxing effects of L-Theanine act antagonistically against the stimulatory effects of caffeine on the nervous system thus smoothing the body’s reaction and leading to an experience of dynamic bliss. The combined effect is a state of mental clarity, calm alertness and sustained energy.