Acai

By Richard's / 0 Comments

Botanical Information Açai (pronounced ah-sigh-EE) is a palm tree native to Central and South America. It produces a reddish-purple berry that is related to the blueberry and cranberry. Promoted as a “superfood” due to its high antioxidant content and is marketed for weight-loss and anti-aging purposes. It is available as juices, powders, tablets and capsules.Features…

Read More

Tempeh

By Richard's / 0 Comments

What is it? Tempeh is typically a cultured cake of soybeans. It’s been a staple food in Indonesia for centuries. Tempeh is made by cooking soybeans and culturing them overnight. During this time the beans are covered with a thick, white mat of mycelia that binds them together into a solid cake. The next day,…

Read More

Seitan

By Richard's / 0 Comments

What is it? Seitan is a meat substitute. It is made from wheat gluten (the protein portion of wheat) and is therefore high in protein and low in fat. Seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, and the people of Southeast Asia. Gluten can be flavored in a…

Read More

Quorn™

By Richard's / 0 Comments

What is it? Quorn™ foods are made with mycoprotein, from the fungi family, and a relative of mushrooms, truffles, and morel, that offers a strong nutritional profile and an authentic meat-like texture. Quorn™ products may contain egg, wheat, yeast, or milk ingredients. Where will you find it? Quorn™ products are located in the freezer and…

Read More

Natural Sweeteners

By Richard's / 0 Comments

Types of Sweeteners NOTE FOR DIABETICS: It is important for diabetics to work closely with their healthcare practitioners and understand limitations with regard to sweeteners/sugars in their diet. Diabetics can safely use stevia and usually small amounts of licorice root and fructooligosaccharides. Some diabetics who are allowed to use small amounts of sugar can use…

Read More

Cooking Oils

By Richard's / 0 Comments

Types of Cooking Oil Below is a chart containing most commonly used oils and their qualities and characteristics. It also contains their “smoke point”, the temperature at which the oil begins to break down and change its chemical structure, making it unfit for consumption. Cooking Oil Type Smoke Point Qualities/Characteristics Avocado Below 520°F Mono and…

Read More

Teas

By Richard's / 0 Comments

Teas* The tea bush known as Camellia sinensis grows in loose, deep, acid soil, at high altitude, with summer and autumn rain, in a little heat and little wind. In these harsh climatic conditions most plants die but the tea bush flourishes fantastically. The finest tea comes from elevations of 900 to 2100 meters. Tea…

Read More

Milk Alternatives

By Richard's / 0 Comments

MILK ALTERNATIVES Soy Milk Soy milk is made using a simple, centuries-old process of grinding soaked and cooked soybeans and pressing the dissolved soy milk out of the beans. With its unique nutty flavor and rich nutrition, Soy milk can be used in a variety of ways. Buying & Storing Soy Milk: It is most…

Read More

Candida Overgrowth Syndrome or Candidiasis

By Richard's / 0 Comments

The body plays host to a multitude of microorganisms, and a proper balance among them is a key to good health. While bacteria are the most common, we also carry another microorganism, a yeast called Candida albicans. Normally present in small amounts along the gastrointestinal tract, in the vagina, and on the skin, Candida overgrowth…

Read More

Irritable Bowel Syndrome (IBS)

By Richard's / 0 Comments

IBS, also known as spastic colon, mucous colitis, and nervous bowel, affects 15% to 20% of the adult population. It afflicts twice as many women as men, usually developing in late adolescence or early adulthood. The condition is characterized by intermittent periods of constipation or diarrhea, often accompanied by bloating or abdominal pain. Helpful Supplements…

Read More