The Amazing Chia Seed

CHIA SEEDS – A TRUE SUPERFOOD by Mark James Gordon

These small seeds are a powerhouse of nutrition and have the right to be called a “superfood.” They are high in protein and Omega-3 fatty acids, are naturally GMO, gluten, and grain free, and contain more anti-oxidants than blueberries. The Aztecs, Mayans and Incans used Chia as a staple of their diet and as an energy food. Warriors used them to sustain energy during long battles. They store for long periods, don’t have to be ground to release the nutritional benefits, and unlike flax seeds they don’t contain estrogen stimulating components.

Chia’s are great for backpacking and travel because they are lightweight and absorb many times their weight in water. Add them to your drinking water for sustained hydration. They help regulate the body’s absorption of nutrients more efficiently and aid in balancing electrolytes which is good for athletes, especially runners. You can make a quick energy gel by combining a cup of coconut water and 2 tablespoons of Chia.

FATS – Chia has more omega-3 than flax and salmon. The ALA (alpha linolenic fatty acid) that is in Chia seeds is the only known essential omega-3 fatty acid that the body can’t produce on its own.
PROTEINS – 6x more protein than kidney beans by weight
FIBER – 1 ounce of Chia adds 11 grams of fiber and has 2x more fiber than bran flakes. Fiber helps regulate blood sugar which is good for diabetics.
VITAMINS –  vitamins A, B, E and D
MINERALS –  copper, iron, magnesium, manganese, molybdenum, niacin, phosphorous, potassium, silicon, sodium, sulphur, thiamine, alcium, and zinc. By weight Chia contains 15x more magnesium than broccoli, 6x more calcium than milk, 3x more iron than spinach, and 4x more phosphorous than whole milk

Just sprinkle them on salads, cereal, or put them in yogurt or smoothies. They sprout well for salads in a few days. Use them instead of breadcrumbs in meatballs, meatloaf, etc. Great for thickening soups, sauces, and gravies. You can grind them into flour for baking. As an egg substitute in baking add 1 tablespoon of Chia to 3 tablespoons or water for each egg substituted.

Make a Chia  gel by combining 1/3 cup of Chia to 2 cups of water. Mix thoroughly. Let it sit for 10 mins. Stores in the fridge for a few weeks. Add this to smoothies, salad dressings, jams, etc.

For quick, raw crackers just add equal parts Chia and Coconut milk and bake or dehydrate at low temperatures till dry. You can season with salt and pepper or your favorite spices for a tasty and healthy snack.

And here’s an added bonus. Since Chia’s retain water they are great for adding “bulk” to food which aids in weight loss by making you feel full.

Seventy-five percent of honey bought at the supermarket isn’t real honey

by: Lance Devon

(NaturalNews) Large scale tests on US supermarket honey now reveal that roughly 75 percent of honey on the market isn’t even real. According to investigation by Food Safety News, today’s mass produced honey is often times void of real pollen, artificially processed and laundered from China. Honey manufacturing experts and the World Health Organization agree that real honey must contain true microscopic particles of pollen, to be considered real, with an identifiable source. Honey void of pollen is an artificial, nutrition-void, watered-down scam.

Watered down, heated, pressurized honey not real at all

Much of the honey hitting supermarket shelves is derived from an ultra filtering procedure that heats honey to high temperatures, forcing the natural substance at high pressure through extremely small filters to remove pollen. In this way, manufacturers conceal the identity of the source of the honey, which is a technique used by the Chinese, who have illegally dumped tons of their honey on the U.S. market for years. The Chinese are responsible for dumping dangerous antibiotics, artificial sweeteners, and leeching copious amounts of heavy metals into imported honey products.

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The Amazing Gogi Berry

The Amazing Gogi Berry

By Mark James Gordon

Who would think that out of over 8,000 herbs in Traditional Chinese Medicine (TCM), a great tasting little red berry would be number one. This of course is the Gogi Berry, also known as Lycium Fruit. In China they’re called Gao Qi Zi.

Gogi’s are a complete source of protein, which is rare for a fruit. They are the only food that increases HGH (Human Growth Hormone) naturally, and the richest source of cartenoids including beta-carotene of any plant. Gogi’s are a true superfood that millions eat everyday. They can be grown in any climate, and are easy to eat. I think they taste better than raisins.

Besides being physically strengthening overall, they boost the immune and cardiovascular systems, protect the liver, are anti-inflammatory, moisten the lungs, and help regulate sugar and cholesterol. Gogi’s are a powerful antioxidant, on the level of Acai and Pomegranate. They have been used for thousands of years as an anti-aging, beauty food and are known to improve memory and enhance your mood.

The eyes really benefit because Gogi’s are antioxidant rich, containing beta-carotene, zeaxanthin, beatine, polysaccharides, trace minerals, and vitamins (especially B and C.) You will notice how they moisten and brighten your eyes. I’ve noticed how colors are brighter and my night vision has improved noticeably.

In TCM, Jing is known as your life-essence and Gogi’s are an excellent Jing tonic herb. They nourish the Kidney complex which strengthens the legs and lower back, increases energy, and promotes the production of sexual essence and enhances sexual energy. Gogi’s are an adaptogen which means they intelligently regulate their effects to help your body reach it’s highest potential.

Fresh berries are 10 times more powerful than the dried ones so always buy the plumpest ones you can find.

Superfoods: Cacao

by Mark James Gordon

Cacao is commonly known as cocoa here in the west, or better yet chocolate. It’s one of the most consumed beans in the world but few have really enjoyed it in it’s simplest and most powerful form.

Nicknamed “black gold” by the Spanish, the raw beans contain over 300 chemical compounds. Beware that many of these properties are destroyed by cooking and processing.

Raw cacao beans are truly a superfood. They are the most magnesium rich whole food on the planet, and this is good news because magnesium deficiency is the number one deficiency in the U.S. They also contain high amounts of chromium which is the number one trace mineral deficiency.

Anti-oxidants fight free-radicals which speed up the aging process and break down the body. Few know it, but raw cacao has the highest ORAC (Oxygen Radical Absorption Capacity) rating of all foods. But you must make sure it’s raw because heating and processing destroys many of the nutritional constituents of the bean. It has 15 times the anti-oxidants of blueberry, 20 times that of  red wine, and 30 times that of green tea.

Chocolate is widely know (especially among women) to be the “feel good” food. Got the PMS blues, grab some chocolate. Most of us know this, but there is science behind it. Raw cacao contains powerful neurotransmitters or “bliss” chemicals that really do promote a sense of well-being. Included are Serotonin a powerful mood lifter. Phenylethylamine (PEAs) the “love chemical” that is released by the brain when we are in love. Anandamide known as the “bliss” chemical. Naturally released when we are happy. Endorphins which produce an overall feeling of pleasure.

Most health food stores carry cacao as whole beans, nibs (small pieces of the bean), or powder. Just make sure it raw, unprocessed, and preferably organic. Cacao is great for making raw deserts or blending them in your favorite drink or elixir.