Life is better when you are creating….

I was wondering what to do with our beautful rosy and plump Rosella’s in our garden (jam, yes, but I did that last year) so yesterday I made a special ‘taste of the season’ Kombucha and named it Spicy Rosella. It’s amazing. Tenderly hand picked by Adiva and I, steam softened to maintain as much of the potent antioxidents as possible, and sweetened with hints of delicious cinamon quills and apple. If you are in Brizzy come down for taste at Northy St markets this weekend, or give me an email and I will put a bottle aside for you because there are only select number. I feel most happy when I am crafting and creating. Give it go. It’s good for the soul.

Do Small Things with Great Love….

We are bringing Kombucha to Northy St Organic Markets! (in fact my post is a little late as we’ve been there for a few weeks now, sorry). We feel so grateful to be so well received in this beautiful community. It’s very satisfying to be around people equally passionate about fermented foods and health. And to be honest we’ve been struggling to keep up with the demand for our Kombucha. It’s been a sell out every week. But we hope we have it all handled now with over 1000ltrs of blissful brewing Kombucha. And we just got word from Saturday’s West End Markets and they have a spot for us too (no weekends for us anymore, but bringing kombucha to the people feels very right).

So if you are in the Brisbane area come and visit us for a sample. We have four different Kombucha varieties: i) Buchi Mama Origional (made on the SCOBY mother and that’s all); Deep Green Kombucha (yes, we use the Miessence Deep Alkalising Green mix with loads of blue green algae (spirillina), wheat grass, barley grass, kamut grass etc); Ginger Tumeric Kombucha (packs a punch for people who like that ginger kick); and Hibiscus Pine Lime Kombucha (this was made for people transitioning to Kombucha and who need a little sweetness in their drink).

And for people who are not in the area, but in Australia, you can still contribute to our crowdfunding (Pozible) for the next few weeks and we will send some delicious Buchi Kombucha your way. Check out our site http://buchi.pozible.com and make a pledge.  Don’t worry about your location, we’ll be shipping Buchi all around the country to say thanks for your support.

In my last post I said to stay tuned for more information about going commercial with Kombucha…and here it is! Jase (my partner) and our dear friend Matt are now brewmasters for Buchi (pronounced ‘boochi‘) Kombucha and are seeking crowdfunding so that the people of Australia will be able to access high quality, low-cost, local, sustainable, certified organic, raw Kombucha. And for people who contribute to the crowdfunding project they will all receive some awesome in-kind rewards…umm Kombucha!

Kombucha is a fermented health elixer that is just packed with vitality and goodness. The bacteria converts sugars into health giving organic acids such as glucuronic, lactic and acetic. So it’s nutritious, detoxifying and delicious all at the same time, and linked to a range of health benefits including organ cleansing, detoxification, improved digestion, better skin, stronger immunity and anti-aging benefits.

The link and video below show the boys, their passion for Kombucha, the business plan, why its a glocal production, and how to get some free Buchi by becoming a supporter and contributing to the crowdfunding. Have a watch and vote with your dollars:

>CLICK HERE to support Buchi Kombucha and find out more about this amazing project.

‘Balls of blue bliss…’

There are foods here in the US that are currently in abundance and that we generally find difficult to find in Australia. Organic blueberries (and berries generally) are some of these. We are able to get pounds and pounds of blueberries at the moment…such a luxury! So inspired by these small balls of blue bliss we have been having a luxurious Vanilla Chia Seed Pudding with Hemp Milk for dessert (or breakie) all this week. And it takes just a few minutes to prepare and is just so good for our bodies. We would like to share this recipe with you. This delicious decadent can be served with peace of mind as it delivers incredible health benefits. Enjoy!

Vanilla Chia Seed Pudding with Hemp Milk and Blueberries [serves 4]

2 cups hemp milk (See below for more details)

5 tablespoons chia seeds

1 vanilla bean (or pure vanilla essence)

2 cups fresh organic blueberries (or frozen if you are in ac ountry where blueberries are hard to come by at the moment)

6 to 8 drops of your favorite sweetener, to taste (We like agave or local organic raw honey)

Combine vanilla bean and hemp milk, usually in the blender, or if you are using vanilla essence, stirring with a spoon is fine. Add the chia seeds and sweetener and stir vigorously with a fork for several minutes. Let the mixture sit for 15 minutes, stir occasionally until the chia seeds are well blended and separated. Let the mixture sit out for an hour, stir one more time and refrigerate 8 hours, or overnight, until thickened and firm. This is a good dessert to make a day in advance in order to give it time to set. When ready to serve, mix in the blueberries and serve. Delicious.

Note: Hemp milk. We generally make our own by soaking the seeds and blending it in the vitamix with spring water, vanilla bean and a tsp of agave. This is often not possible in Australia where hemp seeds are still illegal for nutritional purposes. So Aussies will just have to use almond milk. There are also a few good Hemp Milk brands on the market here in the US. Our preference is Living Harvest.

Note:  Here’s a quick note on the nutritional content of this pudding. Hemp seeds and chia seeds contain both of the essential fatty acids alpha-linolenic acid (ALA) from the omega 3 family and linoleic acid (LA) from the omega 6 family. They also contain all of the essential amino acids making them ‘complete’ proteins. Chia seeds are a great source of calcium containing 631 mg per 100 grams of seeds.  And to top it off, we add blueberries with their powerful antioxidant abilities from ‘anthocyanins’ known to neutralize free radical damage that can lead to heart disease, cancer, cataracts, glaucoma, varicose veins and other health issues. They are also a good source of vitamin C and manganese.

Start you day with omegas…

I get emails from parents asking me about easy raw and delicious recipes for kids (and the family). Sorry, I’ve been a bit slack on posting suggestions while we have been travelling…but we’re in Brooklyn for a while now, so I have a kitchen, a local farmers market, and a weekly organic box of fruit and veges. So to start with here’s our fairly standard breakfast recipe.  This recipe is a good brain-booster with lots of omega 3 in the chia seeds (and hemp seeds if you can get them – easy to come by here, but not so much in Australia). Our kids just love this breakfast. And for Jase and I, we add in extra ginger, which is warming for the body, but the girls still aren’t too keen on ginger in even small quantities so add just a wee bit for them.

Here it is…

Chai sees, apple and cinnamon porridge

Ingrediants:

2 apples, grated

1/2 C chia seeds (either soaked over night or not)

1/2 C pepitas and sunflower seeds (you can sprout these overnight)

1 tsp cinnamon

A good knob of ginger, as much or as little as you like, grated really finely

2 T hemp seeds (optional) but if you can get them they are great for this recipe and so good for you  (or a drizzle of hemp oil)

1 – 1 1/2 C of your favourite nut milk (fresh sprouted almong milk with a dash of vanilla is amazing)

1 T Gratitude for these beautiful ingredients

Heap it all in a big bowl and mix it up! Let it sit a while, particularly if the chia seeds are unsoaked. They will need a bit of time to soak up the liquid and swell.  This will probably take about 10 minutes. This should be enough for at least 3-4 people.

We have also used nashi fruit when in season in this recipe and that’s great too. And experiment with this recipe…add goji or soaked cranberries; a squeeze of lemon…

Love and enjoy!

* Lots of thinking about kids and nature lately…

It’s an apt place to do this thinking given we (our family) are snug in a cabin in the woods of the Teton Mountain ranges in Jackson Hole, Wyoming. 10,000 ft about sea level and surrounded by swirling snow, naked aspens, snow covered spruces, rolling rivers and the most incredible feast of nature.

Each morning the girls and I wake up to see what snow has brought us through the night. The irascible moose and her baby may have returned to our cabin for some relief from the snow or to eat the succulent green water grasses from the Fish Creek riverbed nearby. There is something about an irascible creature that I am drawn to. I·ras·ci·ble – unpredictable, prone to outbursts of temper; easily angered; known to charge if their calves are under threat. As a mama I appreciate some of these qualities and am known to charge too if my girls are under threat.

During the day the girls and I have taken to watching the elk on their migration routes; the mule deer forage for food anywhere they can find it; coyotes lingering on the margins of the forests; and the bald eagles flying overhead as the first field mice start to emerge from their burrows as the long winter ice starts to thaw. The girls build ice caves, make snow angels in the powder, and collect river rocks to paint. We drink lots of herbs in front of the fire to keep warm, and at nights when everything is silent – I write and watch the snow fall.

Yes… there is no doubt that this environment can also be extreme – dry cracked lips and stringy hair, muddy and cold and sometimes impractical – but its an environment that’s easy to think about nature in, because it becomes you; engulfs you. John Muir’s quote is apt here: ‘When one tugs at a single thing in nature, (s)he finds it attached to the rest of the world’.

So about kids and nature…

For years I have been speaking to groups about the importance of nutrition (raw and nutrient rich foods for kids and how to make these part of their everyday diets), adequate sleep, co-sleeping, touch, reducing (eliminating) toxic exposure to everyday consumer products. But importantly – kids also need contact with nature! The missing link (and heart) of my presentations.

There is a great book by Richard Louv called Last Child in the Woods. He writes about reducing what he calls the ‘nature-deficient disorder’ in children of the 21^st century. Where more kids than ever before are disconnected from nature – have reduced amounts of leisure time; spend more time in front of the TV and computer; growing obesity rates, sedentary lifestyles and where nature activities are being criminalized. Researcher Jane Clark also calls these children ‘containerized children’ – they spend more time in car seats, high chairs, and even baby seats for watching TV. And when they do go outside they are often placed in containers – strollers.

Louv talks about the time he spends with teenagers: ‘I am reminded that while they are aware of the global threats to the environment – their physical contact, their intimacy with nature, is fading. It seems nature is something to watch, to consume, to wear’.

His primary argument (and core of his book) is to reduce the ‘nature deficit disorder’. Why? Because it is in our self-interest, not only because aesthetics or justice demands it, but also because our mental, physical, and spiritual health depends upon it.  Exposure to nature reduces diseases, improves cognitive abilities and resistance to stresses.

I would also add that the health of the earth depends upon it as well. How young people relate or connect with nature, and how they raise their own children, will shape the conditions of our cities, our homes, or parks and the conditions of our animals, plants and ecosystems.

Author Bill McKibben has called this time as ‘the end of nature’. But a mama of two small girls and connected to a community of conscious parents, I am far less pessimistic. I watch how children connect with nature with such ease if we give them the space to do so. It’s like breathing to them.

Svetla Stoikova, a clinical psychologist at Alexandrovska University Hospital in Bulgaria notes in her research, ‘…If you place a bunch of flowers and a telephone in front of a 8-month-old baby, she reaches for the flowers. If you give a 4-year-old girl the choice between sand and stones, or dough with milk to cook a meal for her doll with, he will choose the former. If you offer a 14-year-old teenager a hike to a mountain peak or to let her chat on the computer, they will choose the mountain’.

Of course they will.  We, as parents, have a brief opportunity to pass onto our children this earth.

* Photos of our cabin in the woods and hooked on nature adventures

Born to be green baby…

If you have read recent posts, you will know we are travelling with our two chicks around the world. And in doing so we are navigating so many different cities and different food cultures. Whilst we try our hardest to locate organic, fresh, local markets, café’s and restaurants quickly we are not always easy.

So as health nuts, what do we do to maintain our health while we are travelling?

We ALWAYS, ALWAYS, ALWAYS carry THREE health enhancing products when we travel. And I’m going to share them with you. You may use different ones, but these are the ones we just love! They are:

i) Probiotics – InLiven is our preference and I have written about this previously. Certified organic, fermented, and a superfood (so we don’t have to keep it in a fridge –which is very handy when travelling and fridges are not always available)

ii)  Antioxidants – we try and get as many natural occurring antioxidents in our diet as we can – berries, aloe vera, raw cacao, fruits etc. but we can’t always get the full spectrum, so when we travel we bring along Berry Radical.  A great cuppa in the afternoon.

But the one I want to talk about is a new product called:

iii) Alkalising superfood -  ‘Deep Green’. And it’s amazing!

Now I get the opportunity to review quite a few health products, most I don’t even bother to write about.  But this one is quite different…

‘Eat more leafy greens!’, was the catch cry of my grandma.

Why?

Because leafy greens (and grass juices and spirulina) are the ‘deep-greens’ of nutrition. I think about them as the pigment-rich dark green veins of the plant. It is these dark green foods that contain all the essential nutrients and precursors upon which all other life depends. Deep-green foods are concentrated sources of easily absorbed vitamins, amino acids, chlorophyll, enzymes, phyto- nutrients, and alkaline minerals. And to eat them is to optimise our health, immunity and energy levels.

The ideal balance of food intake is 80% alkaline and 20% acidic.

Alkaline-forming foods are theses deep greens (and some fruits). They are great at doing this. They neutralise toxic acids in the blood and tissues caused by eating acid foods, excess stress, excessive exercise, environmental pollutants, drugs, alcohol, coffee, and tobacco. When our bodies are acidic, bad bacteria, viruses, yeast, and other unfriendly organisms flourish. When our bodies are slightly alkaline (from eating alkaline foods like raw veggies and green food powders), bad bacteria, cancer, yeast, and viruses can’t survive. Deep-greens are good for your brain, your bones, and your heart, AND they help to prevent cancer, detoxify and alkalise your cells, boost your immune system, and give you more energy.

Acid-forming foods include just about everything else we eat – meat, poultry, milk, cheese, bread, pasta, pastries, snack food, soft drinks, and processed foods.

So this is why we should ‘Eat more leafy greens!’.

What are Deep Greens exactly? And what will it do for me?

In a nut shell, Deep Greens contain chlorophyll. Chlorophyll-rich greens are blood builders. They cleanse and heal, as has been heavily documented in a multitude of studies, detoxifying heavy metals from the body. Chlorophyll stimulates tissue growth and red blood cell production. (NB. Chlorophyll is almost identical to haemoglobin, the red pigment in blood – instead with magnesium at its centre instead of iron).

DeepGreen Alkalising Superfood contains ONLY certified organic blue-green algae, green grass juices and leafy green vegetables!

And what makes it different from all the other products on the market?

This is where it gets interesting.  There is so much I could say here, but I am going to limit it to two main comments. Firstly, Deep Green Alkalising Superfoods are RAW, unprocessed, certified organic algae, grass juices and leafy greens which contain an abundance of natural enzymes – the body’s spark plugs – that are responsible for digestive processes, cellular energy, supporting immune function, and promoting circulation and detoxification.

Most people don’t get enough enzymes because heat destroys enzymes and most of our foods, whether cooked at home or processed, are heated and the enzymes destroyed.

But what sets it apart from any other product on the market – and this is critical – is that Deep Green is not Grass  – it’s juice!

To explain…..

All other products I have seen on the market use pulverized dehydrated grass and leaf in their product. Pulverised grass powders are completely useless for humans! Unlike cows or horses, we cannot digest the cellulose in grasses, therefore all the nutrition remains ‘locked’ in those fibres. Deep Green uses ONLY the grass juice powders. Only grass juice powders contain easily bioavailable nutrients we can absorb.

How amazing is that!

How do I use it?

DeepGreen Alkalising Superfood is:

• Extremely concentrated and dense – 1 teaspoon of powder is equivalent to over 60ml (2 fl.oz) of fresh green juices. • 100% RAW, VEGAN and CERTIFIED ORGANIC. • A concentrated source of super nutrition. • A natural source of alkalising minerals.  • Formulated without fillers – no rice bran, no flax seed, no beans or legumes… just pure DeepGreens! • Great for those on low carbohydrate diets. • Perfect for convalescents or those with weak digestive systems who are unable to obtain enough green foods through their diet.

How do I use Deep Green?

Add a teaspoon or more of DeepGreen Alkaliser to water or fresh juice. I have a  heaped teaspoon every morning (sometimes more if my body wants more).It can also be added to smoothies, sprinkled over foods, and used in salad dressings. DeepGreen Alkaliser is organic food, and can be taken in larger amounts if intense cleansing and nourishment are desired.

Can babies and children use Deep Greens?

Absolutely. If they are eating, then you can add it to their diets.

How much can I add to my child’s diet?

This is completely up to your child. As I have written about previously, follow their lead and never force children to eat anything they don’t feel like eating. Trust them. Eating comes as naturally to a child as breathing. Allow them to choose from a range of foods including Deep Greens. Some mornings both our chick drink a glass full of Deep Greens (about ½ tsp in water or extremely diluted fresh juice), sometimes it’s a gulp and sometimes they don’t feel like any at all. We notice when we allow them to do this, they are intune with what their bodies need. It’s beautiful to watch.

Full Ingredient list of Deep Green:

*organic spirulina (arthrospira platensis) powder, *organic wheat grass (triticum aestivum) juice powder, *organic barley grass (hordeum vulgare) juice powder, *organic alfalfa grass (medicago sativa) juice powder, *organic oat grass (avena sativa) juice powder, *organic kamut grass (triticum turanicum) juice powder, *organic spinach (spinacia oleracea) powder, *organic nettle (urtica dioica) powder, *organic collard (brassica oleracea acephala) powder, *organic kale (brassica oleracea acephala) powder, *organic parsley (petroselinum sativum) powder. *Certified Organic by USDA

These are the three nutritional products we use and love the best.  YOU CAN LOOK OR ORDER THEM HERE OR CONTACT ME IF YOU WANT MORE INFORMATION.

Contemplating Spirulina and the floods…

[Photos of the flooding at the end of our street]

Whilst we did not have to evacuate our inner city sanctuary (flood waters reached the end of our street) we were cut off from other suburbs and services, and were without electricity for days. Sitting in our leafy green courtyard contemplating our low supplies of fresh food, Jase and I marveled at our fortune at having spirulina and vital greens (barley/wheat/chlorella) in our cupboard. We could all live for week…months on our supply (and avoid the frenetic panic buying in the supermarkets). As long as we had enough fresh food for our chicks (and spirulina) we were set! So let me tell you about this greeny-blue, slightly sweet, intense algae…

Japanese scientists look towards spirulina as the solution to the world’s hunger and health problem. NASA considers it a vital and compact space food for astronauts. The World Health Organisation has called it one of the greatest super foods on earth. And New Agers all over the world are rediscovering the wonders of spirulina, adding it to their diets, and for many living, just on the nutrients of this super-food alone.

From origin to content: 1 kg of good spirulina is the equivalent of 1,000 kg of assorted vegetables; 10 gm of spirulina contain 6.6 gm of protein (milk has 0.32 gm). It has no bad cholesterol, contains 18 of the 22 amino acids the body needs, and is the richest source of beta-carotene, an antioxidant which combats free radicals.

Other exciting things about spirilina…

Some studies indicate that benefits of spirulina inhibit and minimise the risk of cancer.

It is a wonderful tonic for our body and helps to strengthen our immune system in general.

The dark blue green colour shows Spirulina is rich in Phycocyanin, helping to build blood and healthy red and white blood cells.

It’s high in chlorophyll.

It’s high with GLA essential fatty acid.

It’s low in fat.

It’s low in calories.

It encourages intestinal flora balance.

It increases your energy levels and puts your body in a great position to be the best it can be, for as long as it can.

And Spirulina can also be added to your home made face and body masks, albeit it does look a little ‘hulkish’ on the body.

So while other people have been scrambling to gather groceries from an ever-dwindling shortage of fresh food supplies, I feel grateful for our spirulina and supergreens. Jase and I breath a sigh of relief  that even if we were cut off from services for weeks and  months we would probably come out of the floods in better health than before the waters were rising.

NOTE: Kids and Spirilina. Yes, our chicks eat spirulina. Adiva eats it straight from the jar sometimes when her body feels like she needs it (and then she’ll go for days without it as well). Sometimes we add it to her smoothie, and sometimes we put it in what she calls her ‘honey herbs medicine’ (a concoction of naturopathy herbs to boost her immune system if she is developing a cold or cough, added to a generous scoop of spirilina, InLiven (certified organic, fermented, probiotic), cinnamon, ginger  and mashed together with manuka honey).

We send people in country QLD affected by the floods our light and love. Sarah xox

Rawsome body scrub solutions…

It’s summer, and here in Brisbane we are in a flux of rainy, stormy weather and hot humidity, which has caused havoc on my skin. So I went to the whole foods shop today with a friend of mine to explore options for my dry skin. And while I was in vege isle looking for kale, my friend was reading the back of a body scrub jar. She said:  ‘Guess what the ‘natural’ and ‘organic’ body scrub contains?  Glycol Stearate, ethylparaben, ethylene brassilate, phenoxyethanol and tetrasodium EDTA’.

‘What’s the brand called’ I asked.

‘Natures Forumla’.

Funny! I am yet to see a glycol stearate, ethylparaben, ethylene brassilate, phenoxyethanol and tetrasodium EDTA tree/scrub/flower/herb growing in my garden.

The bottom line is….our skin is living and porous! It’s the largest, living organ of the body. So why would anyone possibly put chemical ingredients on it? People often smirk in my workshops when I say, ‘If you wouldn’t put it in your mouth and eat it, than don’t put it on your skin’. And I’m serious. Nothing goes on my body, or my children, that is not packed full of living enzymes, raw, and has 100% beneficial ingredients. Many of these products we purchase, but there are also just as many that we make at home.

In the case of my dry skin, I made myself an invigorating organic salt body scrub, and I am now replenished and nourished once again (I also increased my level of oils – hemp, flaxseed and coconut in particular, seeds and nuts, and increased my water intake).

Besides replenishing the skin by removing dead skin cells, a scrub using Celtic Sea Salt or Himalayan Salt removes negative energy, improving positive ions and generally making you feel lighter and clearer. It also reconnects you to your body, renewing your physical, emotional and energetic body, and is an important act of exercising ‘extreme self care’ (I love this phrase!) in our everyday lives.

Here’s the beautiful body scrub and how to make it:

Organic Body Scrub

Ingredients

1. 80g-100g fine Celtic Sea Salt or Himalayan Salt (these contain massive amounts of trace elements and minerals essential for good health)

2. 6-10 drops of your favourite organic soothing/calming/invigorating essential oil (I use peppermint/spearmint) or a handful of your favourite healing herbs (such as Tulsi Rama or Parsley)

3. Certified Organic Olive Oil (enough to cover the salt)

Directions (and options):

Mix all the ingredients together in a glass jar. If your salt is course, grind it in a spice grinder, or crush in a mortar and pestle till the granules are fine. Pour in both your olive oil and drops of essential oil or herbs. I use olive oil because I have access to great olive oil, but you could use most oils – apricot, jahoba, coconut, avocado oil if that better suits you. Other people may prefer not to use an oil at all, and can thus sprinkle a small teaspoon of the mixture for each major body area, rubbing briskly but gently over wet skin until dissolved.

I think this scrub works best used dry and before getting in the shower (preferably in the shower cubicle itself). Rub briskly but gently over skin – one body part at a time. When you have finished doing your whole body (not face), rinse the scrub off with a warm shower. Then pat your skin dry with a dry towel. You will feel amazing – I promise!

Enjoy!

What Is Berry Radical – Certified Organic Antioxident?

Today’s fast-food society and nutrient deficient soils makes it difficult, if not impossible, to obtain the quality and concentrations of daily nutrients necessary to positively impact our health. Berry Radical, by the makers of Miessence, is a revolutionary organic, superfood, designed to assist the body in attaining vibrant health, wellbeing and longevity. The ingredients in Berry Radical have been proven to assist the body in neutralising free radical damage.

Berry Radical is a combination of 10 of the worlds most potent, antioxidant, superfoods and contains:

• certified organic, antioxidant-rich raw cacao (chocolate), fruits, berries and marine microalgae to support healthy immune function and protect cells.
• a wide spectrum of nature’s most powerful antioxidants: hydroxytyrosol, zeaxanthin, alpha and beta- carotene, lutein, lycopene, anthocyanin, cryptoxanthin, xanthophyll, epicatechin, quercetin, punicalagins and ellagic, chlorogenic, gallic, ferulic and caffeic acids from organically grown chococolate, berries, fruits.What are the benefits?

• Helps quench damaging free radicals in the body.
• May slow processes associated with aging.
• Supports healthy immune function.

Berry Radical Laboratory Results

Brunswick Laboratories to put Berry Radical through it’s paces and see how it performed. Brunswick Labs are recognised internationally by leading health research institutions and companies in the nutraceutical, pharmaceutical, food and cosmetic industries, as a world leader in research and diagnostic services related to antioxidants and oxidative stress.

Berry Radical vs. Other Sources of Antioxidants

Brusnwick Labs compared the antioxidant power of Berry Radical to some high antioxidant supplements on the market. Below is a graph of the results:

Yes, that’s right…
One box of berry radical contains 217,200 OrAC units! (Explanation of OrAC units in FAQ below)

See the OrAC score per serving in the table below:

We compared the antioxidant power of Berry Radical to some high antioxidant foods and supplements and ascertained how much you’d have to buy to get the equivalent amount of OrAC units in one box of berry radical:

Frequently Asked Questions about Antioxidents

What Are Free Radicals And Why Do We Need Antioxidants?

Oxidation occurs when free radicals (highly reactive, high-energy particles) ricochet wildly throughout the body and damage cells. Free radicals can be produced within the body by natural biological processes or introduced from outside via tobacco smoke, toxins, pollutants and sub-optimal eating habits. Free radicals are believed to accelerate the progression of cancer, cardiovascular disease, rheumatoid arthritis, chronic fatigue, and age-related diseases. Antioxidants found in fruits and vegetables help to neutralise free radicals in our bodies.

Australian’s are encouraged to eat 7 serves of fruit and vegetables a day. Specifically, 2 serves of fruit and 5 serves of vegetables each day. Many people struggle to eat the recommended amounts of fruits and vegetables each day. Within Australia, only 14% of men and 21% of women report eating the recommended four or more servings of vegetables daily.

Why Do Plants Contain Antioxidants?

Photosynthesis is the process whereby plants convert light energy from the sun into stored physical energy. Photosynthesis exposes plants to a massive number of free radicals. Plants produce antioxidants to protect themselves from damage by these free radicals. Antioxidant plant pigments, primarily carotenoids and polyphenols that are responsible for the bright colours of many orange, red, blue and purple fruits, berries and algae, provide most of this protection. Research has shown 
that human ingestion of these plant-based antioxidants result in similar protection. Research also shows that antioxidants work synergistically (where the combined effect is greater than the sum of the individual effects) and are far more effective when a spectrum of antioxidants are ingested, rather that individual isolated compounds.

Why Did You Make A Powder Instead Of A Juice?

By utilising raw, freeze-dried powders we have concentrated all the nutrition from the fruits and berries into a much more potent, nutrient dense form. Which is why 1 box of berry radical is equivalent to 12 bottles of mangosteen juice 17 bottles of goji juice and 41 bottles of noni juice, in terms of antioxidant capacity. Our organic fruit and berry powders are highly concentrated foods, with all the nutrients and enzymes in the fresh fruit. Only water has been removed. Gram for gram, powders are far more potent and concentrated than water-down juices. Many fruits are more than 90 percent water, which mean you get at least 10 times the nutrients in a freeze-dried fruit than the fresh fruit or a rehydrated juice. Powders do not require the preservatives that juices do. The freeze drying process does not kill the enzymes. It puts them in a state of suspended animation. They are brought back to life by adding the Berry Radical to liquid.

How Much Caffeine Does Berry Radical Contain?

Interesting research on caffeine in the field of homeopathy indicates caffeine’s stimulating effect when cooked, but not when eaten raw. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee and an excited state of circulation, demonstrated 
by an accelerated pulse. Notably, when the same decoction was made with raw, unroasted cacao beans neither effect was noticeable.

A cup of tea contains an average of 40mg of caffeine, compared to 85mg as found in a cup of freshly brewed coffee. A cup of hot chocolate usually contains about 4 or 5 milligrams of caffeine, which is about 1/20 that of a cup of regular coffee. A serving of berry radical contains about 6mg of caffeine, about as much as in a hot chocolate, but considering the coffee berry and cacao in Berry Radical are both raw, there will be no stimulant effect.

Food vs Supplements

If you’re supplementing with single dose antioxidants, or a combination of a few isolated antioxidant nutrients, you may not be getting the benefits you hoped for.

Whilst isolated nutrients may have powerful antioxidant benefits in vitro (test tube) they rarely have significant benefits in vivo (humans). Whereas foods high in antioxidants have proven benefits in both humans and in vitro. it is known that a diet rich in fruits and vegetables can help prevent cancers, coronary heart disease and strokes. Synthetic antioxidants appear to be so ineffective that they may actually increase cancer risk. In fact, every large clinical trial that has used isolated antioxidant nutrients has failed to show benefit for cancer and cardiovascular disease. [61,62,63,64]

Most isolated antioxidant nutrients are chemically, and structurally, different to those found in foods; and do not have the desired effect in the human body. Research has found that whole tomato powder but not lycopene, a carotenoid found in tomatoes, inhibited prostate carcinogenesis in rats, which demonstrates the superior functionality and efficacy of whole-food nutrition compared with high dose, isolated nutrient, supplementation. [65]

What Are ORAC Units And How Many Do We Need?

OrAC, short for Oxygen radical Absorbance Capacity, is a standardised measurement of the total antioxidant power of a substance. Antioxidant power is the ability to neutralize oxygen free radicals. The more free radicals a substance can absorb, the higher it’s OrAC score. Nutritionists recommend that we consume around 5000 OrAC units per day to significantly impact antioxidant activity in the body and reduce free radical damage. One serving (half a cup) of fruits or vegetables provides approximately 500 OrAC units. if you’re not eating at least 10 servings of fruits and vegetables a day, you’re not getting the recommended amount of OrAC units to mop-up the damage caused by free radicals in your body every day. The OrAC (total) score of 1 gram of berry radical is 1448. So, one 5g sachet of berry radical contains over 7000 OrAC units! One 150g of berry radical box contains over 217,000 OrAC units.

Berry Radical ingredients:

Berry Radical contains 10 of the worlds most potent, antioxidant, superfoods: certified organic raw unrefined cacao powder, dried coffee fruit extract, certified organic freeze-dried pomegranate powder, certified organic freeze-dried goji berry powder, certified organic freeze-dried acai berry powder, certified organic whole dried dunaliella salina marine microalgae, certified organic freeze-dried blueberry powder, certified organic freeze-dried raspberry powder, certified organic freeze-dried strawberry powder, certified organic freeze-dried olive juice extract, natural flavour.

1. Raw Cacao (Chocolate!)

Grown and harvested ethically and sustainably in ecuador, raw cacao contains the antioxidant polyphenols, catechin, epicatechin and gallic acid. Epicatechin and it’s metabolites have been singled out as providing cacao’s vasodilation benefits, which help protect against thrombosis formation and hypertension. Cacao provides significant protection to cardiovascular health, and has been found to provide more than 21 times the free radical protection of green tea. [1, 2, 3, 4, 5, 6, 7, 8]

Cacao and Magnesium

Cacao is believed to be the richest source of magnesium of any common food. Magnesium is one of the most important minerals in the body and is the number one mineral that assists and supports healthy heart functioning. it is vital for over 300 enzyme systems in the body – more than iron and zinc combined, yet nearly 70% of the population is deficient in magnesium.

Many experts believe even with a healthy diet, produce may still be grown in mineral-depleted soil and lacking in this vital nutrient. Studies have shown magnesium may have a beneficial effect on the cardiovascular system. low magnesium levels have also been found in patients who have died from heart attacks. Magnesium has also been found to be beneficial in Asthma, where it promotes relaxation of the bronchial smooth muscle. Magnesium may help prevent calcium crystallising in the kidneys to create kidney stones. Magnesium deficiency is strongly implicated in PMS. Symptoms like abdominal bloating, breast pain, headaches, fatigue, fluid retention, mood swings, insomnia and anxiety are all symptoms of magnesium deficiency and PMS! Magnesium supplementation is as important as calcium supplementation in the treatment and prevention of osteoporosis. It helps the body metabolise calcium and converts dietary vitamin D to an active form. Magnesium is also 
beneficial for Gastric disturbances (heartburn and flatulence) as it neutralises the stomach acid converting it to magnesium chloride. With less acid available less gas is produced, resulting in alleviation of the symptoms. Magnesium may also help relieve constipation, by relieving pressure on the bowel and allowing fluid to soften bowel movements. Studies have found magnesium supplementation may help relieve tension headaches, muscle tension, and associated pain and cramps. low magnesium levels have also been found in chronic migraine sufferers.

2. Coffee Berry

like many plants, coffee distributes its powerful nutrition throughout the whole fruit, not just in the seed. Whole coffee fruit is loaded with high concentrations of beneficial antioxidants and other extraordinary nutrients including polyphenols, chlorogenic, caffeic and ferulic acid. Coffee plants grow on the slopes of high-altitude volcanic mountainsides. Nourished by mineral-rich soil and warmed by intense tropical sunlight, coffee plants produce a profusion of wonderful bright red fruit. Coffee fruit is so exceptionally rich in antioxidants because it grows in high altitude, low-latitude regions where the sun’s rays are strongest. As the plants mature, they develop powerful antioxidants to protect them from damage caused by high doses of the sun’s radiation and the natural by-products of photosynthesis. One gram of our coffee berry provides the same free radical protection as over two kilograms of grapes. [9, 10]

Coffee Berry and Glyconutrition

The whole coffee fruit also contains many healthy poly-, oligo- and five of the eight essential mono-saccharides. Polysaccharides, such as mannans and aribinogalactans, make up nearly 50% of the coffee berry. Conventional roasting destroys these nutrients, so they’re not found in traditional coffee. We all know that carbohydrates provide the ‘fuel’ that we use to run our bodies. Until recently, it was thought energy creation was the only role that carbohydrates played in our body.

During the last few years, however, emerging science has suggested that eight carbohydrates, Mannose, Galactose, Fucose, Xylose, Glucose, Sialic acid, N-Acetylglucosamine, and N-Acetylgalactosamine, are essential to life because they are the basic building blocks of all biological communication. Scientists believe that this family of eight mono- saccharides is essential in order for our immune systems to function properly. Coffee berry releases unusually high levels of mannose, galactose, fucose, xylose, arabinose and glucose during digestion.

3. Açaí Berry

Wild harvested sustainably and fairly from the Amazon forest, the powerful purple berry, Açaí (ah-sigh-ee) contains a potent antioxidant, anthocyanins. Anthocyanins are a group of phytochemicals found in red wine that are thought to contribute to the “French paradox”, i.e. France has one of the lowest incidences of heart disease of any western society despite the prevalence of smoking and a diet high in saturated fat and cholesterol. Açaí contains the potent antioxidant, anthocyanins, at 10-30 times the concentration found in red wine. Other potential physiological effects of anthocyanins include radiation- protective, chemoprotective, vasoprotective and anti-inflammatory agents. [11, 12, 13]

4. Goji Berry

The ‘red diamond’ of Traditional Chinese Medicine for over 2000 years, contains the powerful carotenoid antioxidants, zeaxanthin, beta-carotene, lutein, lycopene, cryptoxanthin and xanthophyll. Carotenoids are thought to protect against cardiovascular and inflammatory diseases, vision-related diseases (such as age- related macular degeneration and glaucoma), and are anticancer agents.[14, 15, 16, 17, 18]

5. Blueberry

Contains the polyphenolic antioxidant anthocyanins. Anthocyanins, which are flavonoids, were found in one study to have the strongest antioxidant power of 150 flavonoids tested. Anthocyanins have been shown to exhibit anti-inflammatory properties and protect both large and small blood vessels (including those in the eyes) from oxidative damage.[19, 20, 21, 22]

6. Raspberry

Contains the polyphenol antioxidant, ellagic acid, has been shown to reduce heart disease, birth defects, liver problems, and promote wound healing. ellagic acid may help inhibit different types of cancer causing agents, including aflatoxin and nitrosamines.

Ellagic acid seems to have some anti-cancer properties and has been found to cause death in cancer cells in the lab. [23, 24, 25, 26]

7. Strawberry

A rich source of the polyphenol antioxidants, quercetin, ellagic acid and anthocyanin. Quercetin has been shown to protect colon, breast, ovarian and gastrointestinal cells against cancer growth. Quercetin has also been shown to protect strokes, cataracts, virus’ and allergies. [27, 28, 29, 30]

8. Pomegranate

Contains the polyphenol antioxidants, punicalagins and ellagic acid. research suggests that pomegranate may be beneficial for artherosclerosis, heart disease, osteoarthritis and prostate cancer. [31, 32, 33, 34, 35, 36, 37, 38]

9. Olive

Contains antioxidant polyphenols extracted from the pulp of fresh, organically grown olives. Hydroxytyrosol is the natural olive polyphenol with the highest level of free radical protection activity ever reported for any natural antioxidant compound!

While the olive has received most attention for its oil, until now the olive water, or juice, has been a mere by- product of olive production. In fact, disposal of the juice has been costly for the industry.

After all, the olive is only 15-20% oil and more than 50% juice. So what have we been throwing away? The answer is olive polyphenols, especially hydroxytyrosol, a highly potent and protective antioxidant. In fact, polyphenols are much more prevalent in the olive juice than in the oil. Yet it is these unique polyphenols that are considered responsible for extra virgin olive oil’s health benefits. Imagine the antioxidant capacity of olive juice with up to 300 times more polyphenols than the oil! [39, 40, 41, 42, 43, 44, 45]

10. Dunaliella Salina

Is a marine microalgae, and the richest known source of dietary carotenoids including extremely high 
quantities of beta and alpha carotene, a deep orange-red pigment. A rich combination of carotenoids and green chlorophyll give Dunaliella salina its orange-red colour. Our Dunaliella salina is farmed in large shallow lakes at Karratha in Western Australia. They are grown in clean Australian ocean waters collected from natural tidal catchment ponds, and use pure sunlight as an energy source. No herbicides or pesticides are used. They are harvested and dried mechanically without chemicals or solvents. Research shows that carotenoids have antioxidant, anticarcinogenic and immune enhancing properties. They help to protect against free radical cell damage responsible for premature ageing, cataracts, cardiovascular disease and other chronic diseases.This marine microalgae contains the powerful antioxidant family of carotenoids, including alpha and beta carotene, lutein, zeaxanthin and cryptoxanthin, which may help protect against premature ageing, cataracts, cardiovascular disease and other chronic diseases. [46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59]

We thoroughly recommend InLiven for you and your family’s health. Click here for a 5 minute presentation about Berry Radical.

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