Tuesday, 24 April 2018

JOIN THE FOOD REVOLUTION SUMMIT



Join the Food and revolution summit (it's free) to get the latest cutting-edge insights from 25 of the world most respected Food and Nutrition experts.
The speakers will bring up-to-date research and wisdom about food, nutrition, disease prevention and environmental stewardship.
Click here to get registered, it's free:

https://www.foodrevolutionsummit.org/

Wednesday, 11 April 2018

Is meat glue really good for you?

Have you ever heard of meat glue? Yes, you heard that correctly, meat glue.
If you eat meat and even tofu, chances are you eat this industry money saver called meat glue.

What is it meat glue? It's a product derived from pigs or cows blood plasma, an enzyme with clotting properties that makes two protein containing foods glue together. It's sold as Transglutaminase Sprinkle Powder, TG Activa KS-LS and it comes in a white powder form that can be easily sprinkled on the foods you want to glue to each other. In a vulnerable industry selling perishable foods that can get spoiled so easily, drain their profits and put them out of business faster than any other, companies believe that Meat Glue came like a gift from heaven. But maybe not.

Here you have a neat way to increase your profits by gluing cheap-small bits of meat to each other to appear like a premium-expensive looking larger cuts and sell them for double the price. It's like their dream come through, isn't it? Maybe, but for us consumers,  it is a deceit and can become a living nightmare if we eat lots of it or don't cook the meat thoroughly as the restructuring process translocates surface contamination to the interior.

According to a microbiologist interviewed by an Australian TV reporter, you are at a much greater risk of contracting food poisoning when eating glued meat.

Food poisoning affects more than 4 million Australians a year and it's certainly not fun. You don't want to be one of them that's for sure.

The product can glue fish, beef, lamb, sausages. bacon, patties, cheeses and in doing that you can end up eating the pork/beef blood glue stuff in your nuggets,  hot dogs, tofu, yogurt, gluten-free products, even bread, and pastries. Products containing meat glue and sold in the store must indicate on the label that it has been "reformed from a single cut" or "formed from pieces of whole muscle meat".

There is a great concern that some people may have an autoimmune reaction to the transglutaminase, the active ingredient in the meat glue. According to ANH-USA, of 288 people tested,  28% reacted to meat with glue compared with only 9% reacting to meat without glue.

While watching the program, it struck me to see, that we are meant to believe this meat glue is safe for consumption, but it is not safe to breathe in. The butcher and the TV reporter were wearing masks to protect themselves while handling the product. Why? It must carry a hazard, they needed to be protected against. What is the difference between ingesting or breathing it in? I imagine it is the amount and the concentration of it that makes all the difference but that is just my best guess.

What we can do to reduce exposure to meat glue


  • Decrease consumption of meat
  • Buy only meat on a bone
  • Buy from local farmers you trust
  • Buy organic as much as you can
  • Avoid eating processed foods
  • Cook your own food
  • Raise your own animals if you can


Mental diseases, Alzheimer, dementia, allergies, cancer rates are up. Turns out that our doctors don't have all the answers. Things that were inoffensive yesterday, like smoking or antibiotics we are told now, they may harm us or even cause cancer. It is time to start being proactive about our health.

We become what we eat, we like it or not. Our tomorrow's health starts today. Be informed. Be proactive. Get back to the kitchen like your life depends on it. By the time you will hear that on the news, it may be a bit too late.

Click here for the full story on Today Tonight Australia TV program:


          

Source:
Functional Medicine University
ANH-USA.org
nutritionfacts.org

Thursday, 8 March 2018

Revolutionary findings: Vitamin B3 prevents miscarriage and birth defects




Australian study undertaken at the Victor Chang Cardiac Research Institute has identified a

new cause and a way to prevent miscarriages and birth defects; Vitamin B3. Vitamin B3 is located in meats, leafy green vegetables, and Vegemite.
Lead researcher Professor Sally Dunwoodie says that this is the biggest news since folic acid was identified as a preventative of neural tube birth defects and spina bifida in babies.
"Some 15,000 women in Australia every year have a child with a birth defect or they suffer from multiple miscarriages. This discovery brings hope to many of those women", Professor Sally Dunwoodie.
After the dietary change, both the miscarriages and birth defects were completely prevented, with all offspring born healthy. 
Using high technology, researchers looked for gene variants in families that had experienced multiple congenital malformations and identified the gene mutation that caused a deficiency and crippled the growth of the embryo leading to miscarriage and birth defects in mice engineered with the same gene mutations as the study participants.
The deficiency was cured through the supplementation of Vitamin B3 completely preventing miscarriages and birth defects, with all offspring born healthy. "The science is not simple and it took 12 years but the beauty is the simplicity of the prevention, it's cheap and it's available," said Prof. Sally Dunwoodie.
An estimated 7.9 million babies are born with significant congenital malformations globally each year and roughly one in four women will have at least one miscarriage.
The study findings are published in the New England Journal of Medicine and expected to revolutionize the way we look at nutrition and its role in health and wellbeing.

Are you expecting a baby or you are planning to have a baby?
Book a consultation with our Nutritionist and get your Pregnancy Nutrition Package here.

*Victor Chang Cardiac Research Institute study Click here 

Wednesday, 7 February 2018

Garlic vs Penicilin






Penicilin G constituents: 

Benzylpenicillin 

Known active constituents of garlic: 

Ajoene, allicin, aliin, allixin, allyl mercaptan, allyl methyl trisulfinate, allyl methyl trisulfide, allyl propyl disulfide, diallyl disulfide, diallyl hepta sulfide, diallyl hexa sulfide, diallyl penta sulfide, diallyl sulfide, diallyl tetra sulfide, diallyl tri sulfide, dimethyl disulphide, dimethyl trisulfide, dirpopyl disulphide, methyl ajoene, methyl allyl thiosulfinate, propylene sulfide, 2-vinyl-4H-1, 3-tithiin, 3-vinyl-4H1, 2dithiin, S-allylcycteine sulfoxide,  cysteine PLUS over 35 other constituents whose actions are unkown. Garlic contains 17 aminoacids and their glycosides, arginine and others. Minerals such as selenium and enzymes like allinase, myrosinase, peroxidase. 

Isn't it impressive? Let's dig a little bit deeper and look at the science behind this intriguing plant.
It comes out that the sulfur compounds of garlic are responsible for both medicinal effects and pungent odour. The odour is formed by the enzyme allinase on the sulfur compound called alliin. This enzyme is inactivated by heat, so cooked garlic odour is nowhere as strong as the raw garlic odour and as such much less physiological benefits.
Aliicin, one of the most active compound does not exist in garlic unless garlic it's crushed; crushing the garlic clove activates the enzyme allinase that metabolizes alliin to allicin. Allicin is further metabolized to vinyldithiines. This breakdown occurs within hours at room temperature and within minutes during cooking. Allicin has antimicrobial effect against many bacteria, funcgi, parasites, viruses.
Ajoene is a garlic derived compound with greater chemical stability than aliicin. Several clinical studies and in vitro have demostrated anti-thromosis, anti-microbial and cholesterol lowering activities. Topic application has produced significant clinical response in patients with skin basal cell carcinoma. 
Ajoene was shown to inhibit proliferation and induced apoptosis of several leukemia CD34-negative cells.
Ajoenes and dithiins are the most active compound of fresh garlic. Ajoenes have been shown to posses anti-clotting activity in the lab. It displays significant antifungal activity, inhibiting the growth of Aspergillus niger, Candida albicans, Paracoccidioides-Brasiliensis and Fusarium species. 
Study from University of Minnesota, found that ajoene is a potent as aspirin in preventing sticky red blood platelets from clumping together. Related factors lenghten clotting times, while others actually disolve clots. All three effects can impact on heart attack and stroke prevention.
S-allycysteine and S-allymercapto-L-cysteine had the highest radical scavenging activity. Some organosulfur compounds derived from garlic, have been found to retard the growth of chemically induced tumors.
Diallyl disulfide, prevents colitis induced colorectal cancer in the lab. (Saud SM, 2016) 
Studies demonstrated that diallyl trisulfide rezolved fatty liver issues and has antioxidant properties and protects against alchohol induced fatty liver and as such would be beneficial in the treatment of chronic liver disease.(Chen LY, 2016) 
A 2006 study in the "Jurnal of Nutrition" found that garlic supplements can help treat Helicobacter Pylori, a bacteria that can cause gastric ulcer.
Garlic as a herbal medicine has anti inflamatory and immuno modulatory properties that have been extensively demonstrated in vitro and in vivo in animal models.
Allicin antimicrobial activity was demonstrated by modulation of the cytokines activating macrophages that controlled the parasitic infection.(Arreola et al., 2015) 
Dr. Artturi Virtanen, a Nobel Prize winner for chemistry, proved garlic’s prolonged action against dysentery and typhus, as well as other infections caused by streptococcus and staphylococcus. 
Garlic has been used as antiseptic to prevent gangrene during world war and was ingested as a stimulant by athletes during the first Olympic Games in Greece.(Shobi, 2015)
An antiseptic lotion prepared out of garlic it is used to clean wounds and ulcers in India. Garlic tea is suggested to treat fever, headache, cholera, and dysentery in China. (Shobi, 2015)
Since scientists estimate that within ten years antibiotics will become redundant according to BBC, adding garlic to your everyday meals seams to be a good idea http://www.bbc.com/news/health-30416844 . You don't like the smell, go for garlic capsules. Problem fixed. 
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Book a consultation with our Nutritionist/Naturopath here.



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References:
Saud SM, e. (2016). Diallyl Disulfide (DADS), a constituent of garlic, inactivates NFκB and prevents colitis-induced colorectal cancer by inhibiting GSK-3β. - PubMed - NCBI. Ncbi.nlm.nih.gov. Retrieved 10 May 2016, from http://www.ncbi.nlm.nih.gov/pubmed/27138790 

Chen LY, e. (2016).  Diallyl trisulfide protects against ethanol-induced oxidative stress and apoptosis via a hydrogen sulfide-mediated mechanism. - PubMed - NCBI. Ncbi.nlm.nih.gov. Retrieved 10 May 2016, from http://www.ncbi.nlm.nih.gov/pubmed/27107369


Shobi, N. (2015). GC-MS CHARACTERIZATION OF ORGANIC SULPHUR COMPOUNDS AND OTHER VOLATILE ODOROUS COMPOUNDS FROM ALLIUM SATIVUM. Asian Journal Of Microbiology, Biotechnology And Environmental Sciences, 17(Special issues), 73-78. 

Arreola, R., Quintero-Fabián, S., López-Roa, R., Flores-Gutiérrez, E., Reyes-Grajeda, J., Carrera-Quintanar, L., & Ortuño-Sahagún, D. (2015). Immunomodulation and Anti-Inflammatory Effects of Garlic Compounds.  Journal Of Immunology Research, 2015, 1-13. http://dx.doi.org/10.1155/2015/401630

Wednesday, 17 January 2018

Do you, or someone you love, suffer from a "mental illness"? There is hope.


Did you know that the brain can move toward the positive or toward the negative, depending on what we do with our environment, diet, lifestyle, stress, toxins, movement, social connectedness?
Neuroplasticity is the brain’s ability to change structure and function as it goes along, all throughout our lives. But ONLY if we understand brain health and proceed accordingly.
1.1 billion lives and families around the world are affected by depression, anxiety, ADHD, Autism, Alzheimer’s, MS, Parkinson’s and Dementia; and the numbers are only growing. Get informed on how you can take control of your brain health.

Watch Dr.Mark Hyman's story. It will change the way you look at mental illness.
Enjoy and feel free to share it with your loved ones and friends!
There is HOPE.


Start your journey back to health TODAY. 
Book your consultation with our Nutritionist/Naturopath here.

Thursday, 7 December 2017

SUGAR is the alcohol of today's child




The more I learn about it, the more it scares me.
We keep alcohol out of the hands of our kids, but we liberally give them orange juice liberally without thinking twice. We wouldn't think twice about not giving your kid a Budweiser but you don't think twice about giving your kid a can of Coke but they are the same says Robert Lustig, professor of Pediatrics at California University in San Francisco. Sugar is the alcohol of the child. In his opinion, sugar is poison, is a chronic dose-dependent liver toxin. He studied the subject for 16 years. It is all backed by science, sugar drives the obesity and diabetes. 
Alcohol damages your body. So does the excess of sugar. 
This generation of children is the first one that is predicted to have a shorter lifespan than their parents.
Something has to be done. It is criminal and outrageously unjust for our kids.
Obesity worldwide has more than doubled since 1980.
In 2013, more than 42 million kids under the age of 5 were overweight or obese. 
Obesity is killing more people than famine.
Is it because we eat too much fat? Is it because we eat too much SUGAR? Or is it because we eat too little fat and too much sugar?
The World Health Organisation advises adults to stay bellow 25 grams of sugar/day which is about 6 teaspoons/day. Starting your day with a glass of orange juice? There are 23-28 grams of sugar in it, so forget about desert for the rest of the day, have your coffee and sugarless tea and cook everything from scratch if you want to stay within the recommended sugar intake. Seams impossible to you? Then forget about the pulp free orange juice and have a glass of lemon water and an orange instead. 
Not your style? You love your orange juice? I did too. I still do, but I made a conscious decision to choose health. Today's meal sets you up for tomorrow sickness or tomorrow's health. I choose health. What do you choose? 
Hard to change your eating habits? That's understandable.The question is, is it worth setting your body up for diabetes, liver disease, heart disease and others alike? 
Watch the video below to find out more:


Sugar can be as addictive as heroin medical study shows. 



                                    Why is sugar as bad as alcohol for your health?






Start your journey back to health TODAY.

Call us for a comprehensive Nutritionist/Naturopath health Assessment or book here.

Tuesday, 7 November 2017

Brain changer-Natural solutions for brain and gut health

45% of Australians have suffered a mental health disorder in their lifetime.


Brain and mental health issues are on the increase. New information is emerging on a range of conditions that can affect anyone from the very young to the elderly. In many of these cases, different body systems become involved making a link between the health of the digestive system and the brain more evident. Often no cure is available and conventional treatments can have terrible side-effects.These multifaceted problems, often require complex solutions.
You become what you eat. Your brain makes no exception.
Eating healthy builds a healthy brain. Eating unhealthy builds mental illness.
What do you build?
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Book your Nutritional Assesment today here.