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Acai: Acai is pronounced "ah-sigh-ee". It's a small purple berry from the a�a� palm, indigenous to the Amazon rainforest of Brazil and Peru. It has become touted as a super fruit, renowned and praised for its exceptional nutritious content. Before its popularity, Acai was harvested to make red wine.
This super fruit is brimming with antioxidants, amino acids, omega fats and fiber. It is reported to have more antioxidants than grapes, blueberries and pomegranates. Boost your diet with this amazing little fruit for added nutrition benefits.
Much of the recent controversy surrounding Acai has to do with inflated claims. Finding a quality supplement and maintaining realistic expectations about results is important.
Acidophilus: Acidophilus, also known as Lactobacillus, and is a probiotic. It is a naturally occurring bacteria that lives in the vaginal and intestinal tracts. There are thought to be close to 400 different types of probiotic bacteria. Also known as "microflora", they are instrumental in maintaining the balance and health of your system by suppressing pathogenic bacteria, enhancing digestion, and aiding in the absorption of vitamins.
Acidophilus occurs naturally in food products like yogurt, kefir and fermented foods like sauerkraut. Acidophilus supplements may be taken to enhance your diet and aid in digestive health. Age, illness and use of anti-biotics can alter the numbers in your body.
Acidophilus is usually grown in a milk culture, but can also be cultured in a milk-free environment (the ideal choice for lactose sensitive individuals). It is generally found in powdered drinks or in capsule form.
Amino Acids: Amino Acids are the building blocks to the proteins in our body. Approximately 75% of the body is comprised of amino acids, so they are critical in the key functions and operations of our system. Every chemical reaction in the cells of the body requires amino acids and the proteins they build.
While the human body can produce 10 of the 20 amino acids found in proteins, the rest need be consumed via food or supplements. Amino acids are found in poultry, fish, beans, dairy and wheat germ. The body does not store amino acids, so it's imperative to consume them regularly.
Antioxidant: An antioxidant can be described as a substance that inhibits the oxidization on a cellular level. Oxidization produces free radicals that damage DNA, resulting in what is believed to play a role in developing various diseases. Antioxidants provide electrons to the free radicals, disabling them and thus preventing cell damage.
It's imperative to keep more antioxidants in the system than free radicals in order to prevent oxidation. Aging produces more free radicals and older individuals tend to have fewer antioxidants. It's wise to supplement antioxidants from outside sources like food and supplements.
Antioxidants include Vitamin A, C and E and selenium (a mineral). Foods rich in antioxidants include: citrus fruits, berries, red grapes, tea, and brightly colored vegetables like kale and broccoli. Selenium is found in fish, red meat, grains, chicken, eggs and garlic.
Bacillus Ferment: When found in beauty product formulations, bacillus ferment is meant to exfoliate the skin. It has a pH range of 5-8 and is a mild alternative to the more aggressive lactic and fruit acids. Bacillus ferment acts as an enzyme that digests and dissolves the proteins in dead skin cells.
Skin's normal sloughing process begins to slow the older one gets, so exfoliation is recommended in beauty routines for aging skin. Exfoliation also allows the skin to more efficiently absorb topical skin products like serums and moisturizers. The effect is a smoother, glowing, more youthful appearance.
Beta-carotene: Naturally found in fruits and vegetables, beta-carotene is considered a provitamin because the body can convert it into Vitamin A. It is readily available in whole grains, fruits and brightly colored vegetables like carrots, broccoli, spinach and squash. Beta-carotenes are well known for their antioxidant properties and are highly recommended to be eaten daily.
Chia Seeds: Chia is the Spanish name for Salvia Columbariae, a plant in the mint family. Its seeds come out of blue tubular flowers after they have bloomed and dried. Chia is indigenous to the American Southwest and Northwestern Mexico and has been used as a staple food for centuries.
After hulling the seeds, the natives of America and Mexico ground the seeds and made tortillas, mush, porridge, cakes and biscuits. Aztec warriors consumed chia seeds and water alone for nourishment before leaving on conquests. The chia seed is a good source of nutrients, protein fiber and beneficial Omega-3 oil. When added to food, it provides nutrition unequal to its relative size.
When mixed with water, chia seeds are reported to have thirst quenching properties. Because of their significant fiber, they help to reduce food cravings by making you feel full.
Enzymes: Enzymes act as a catalyst for chemical changes that break down proteins into simpler compounds (similar to digestion).
Papaya leaves and fruit, as well as pineapple stems and juice, are harvested to make enzymes. The usage of enzymes is not a modern invention, however. The Mayans used papaya leaves to wrap around wounds for their anti-inflammatory benefits. Today, papaya is commonly found in exfoliating facial masks that utilize the enzyme activity to digest and thus dissolve dead skin cells.
Flax Seed: Flax seed, or linseed, is believed to have been domesticated in the ancient Fertile Crescent. It comes in either brown or golden varieties and is an abundant source of Omega-3 fatty acids. Flax seeds produce edible oil and contain substantial soluble fiber, comparative to oat bran. They are also known to produce a laxative effect.
Flax fiber was once used to make linens. Archeologists have found remnants of flax cloth dated as far back as Neolithic times. King Charlemagne (8th Century) promoted the health benefits of flax by adopting laws and regulations that encouraged its consumption.
Flax seeds contain high levels of dietary fiber, micro-nutrients, and are believed to have antioxidant properties. Also low in carbohydrates, flax contains substantial nutrients including B vitamins, magnesium and manganese. With its Omega-3 fatty acids, fiber antioxidant and phytochemical content, it is considered to be a "superfood" worthy of incorporating into one's diet.
Gluten: Gluten is a protein composite found in wheat, rye and barley flour. The Latin word for "glue," it fits its name as it is responsible for the elastic quality of dough, holding it together and ultimately creating texture in bread. Kneading promotes the formation of these gluten strands.
Gluten-free foods are increasing in number in response to consumer awareness about gluten intolerance and gastrointestinal complaints. In response to consumer awareness about gluten issues, many naturally gluten-free food products are labeled as such. Some foods like baked goods and noodles can be specifically made without gluten using alternative flours to cater to this select group.
Goji: Goji are also known as Tibetan berries. They are a red fruit that grows on Himalayan shrubs found in Tibet and Mongolia. The taste is described as a cross between berries and chocolate.
There are more than 40 different varieties of Tibetan goji berries and all are grown and harvested in Western China and other Asian countries. Goji has been used for its healing properties in these areas for centuries. Their high antioxidant content, amino acids, and essential fatty acids are believed to enhance health and possess anti-aging benefits.
Goji juice contains health sustaining nutrients, including 19 amino acids, 21 trace minerals, B vitamins, Beta-carotene, Vitamin E, Vitamin C and Omega-6 (essential fatty acid).
Grape Seed Oil: Grape seed oil is a by-product of wine making, as it is the oil extracted from the seeds of Vitis vinifera grapes. It can be used in cooking and is preferable for frying and saut�ing since grape seed oil has a very high smoke point.
Grape seed oil contains many antioxidants. As a cosmetic ingredient, it can be used as a carrier oil for aromatherapy. It can also be used as an ingredient, moisturizing and lubricating with its characteristic light texture.
Grape seed is also available as a supplement in capsule form for added health benefits. Make sure to research the supplier and confirm the oil comes from a quality source that ensures the potency of the product.
Omega Fatty Acids: Omega fatty acids are good fats that have been widely and well acclaimed in the media. Even in the 1930s, it was known that Omega fatty acids are essential to growth and health.
To an extent, the body can produce Omega-9 on its own. Omega-3 and Omega-6, however, cannot be manufactured by the body and are therefore regarded as Essential Fatty Acids (EFAs). Because they cannot be synthesized in the body, EFAs must be consumed in food form. Today's diet of processed food deprives the body of EFAs, leading to a host of symptoms associated with the deficiency.
The fluidity of cell membranes is determined by the types of fats we eat. EFAs support healthy cell membranes (which are composed largely of fatty acids) and the vital immune, nervous, reproductive and cardiovascular systems. Omega-3 is believed to help balance out the HDL/LDL cholesterol levels and may also help to lower triglycerides.
Food Sources for Omega Fatty Acids:
Organic: Organic produce and ingredients have been grown without the use of pesticides. Organic growth also excludes agricultural techniques like the use of GMOs (Genetically Modified Organisms), ionizing radiation, synthetically produced fertilizers, and the use of sewage sludge.
There are three levels of Organic labels:
Reasons to buy organic vary. Conflicting views abound regarding the improved flavor and nutrient content of organic foods. Some people choose organic to pursue a more purist approach to eating and living. Others express environmental concerns about pesticides and synthetic fertilizers. Still others like to support local farms and local economy.
Probiotics: Also known as microflora, probiotics are beneficial bacteria that live in the intestines. The digestive tract contains at least 400 known types of probiotic bacteria. Their function is to reduce the growth of harmful bacteria.
Lactic acid bacteria comprise the largest group of probiotics. Yogurt is one of the most well-known products that contain it and consumption helps to promote a healthy digestive system. Other foods containing probiotics include kefir, buttermilk, sauerkraut, kimchi and pickled vegetables.
Probiotics are also available in a supplement form that provides a higher potency. Many supplements and powders contain probiotics to help balance the digestive tract while promoting general health.
Soy: Soy comes from the soybean, a high protein legume. Originally from Asia, the soybean plant is now grown all over the world. Soy products include edamame, tofu, miso, soy milk, soy flour, TVP (textured vegetable protein), cooking oil and soy meal, just to name a few. Soy has become a high protein alternative for vegetarians and individuals seeking to reduce the amount of meat in their diets.
The soybean contains the highest concentration of isoflavones (an estrogen-like compound) in the plant world and is considered to be beneficial to health. Aside from food items, soybeans and their byproducts are also used in soap, cosmetics, plastics, inks and biodiesel.
Spirulina: Spirulina is a spiral-shaped blue-green algae that contains phycocyanin and chlorophyll. It's cultivated around the world in man-made alkaline ponds for the use of producing dietary supplements.
Spirulina has been cultivated by humans for centuries, traced as far back as the 9th century Kanem Empire in Chad, Africa. It contains a high amount of protein, essential fatty acids, minerals and Vitamins B, C, A, D and E. It remains a popular supplement because it is almost a complete protein and contains all essential amino acids. Spirulina is available in powder, flake or tablet.
Xylitol: Xylitol is a sugar alcohol. It is a sweetening alternative extracted from fibrous vegetables like corn husks, berries, oats and birch trees. It is particularly desirable since it's a naturally derived alternative to sugar that is "tooth friendly" and does not have an unpleasant aftertaste.
Xylitol was initially discovered and produced by a German chemist in 1891, but it was during a sugar shortage in World War II that Finland began producing it in significant quantities. By the 1960s, the use of xylitol spread through Europe and Japan.
While xylitol possesses the sweetness of sugar, it has 40% of the food energy (calories) and 75% fewer carbohydrates. It also has a low glycemic index, which makes a viable, low calorie alternative. Xylitol is typically used to sweeten chewing gum and candies, as well as oral care products like tooth paste and mouthwash.
