Forever Pomesteen Power

At a glance...

• Super antioxidant.
• Unique blend of fruit juices
• Contains potent antioxidant which helps protect the skin
• Exotic flavour that everyone enjoys

Description & Purpose

There is no disputing the fact that antioxidants are vital to our health and wellbeing. There is, however, much discussion today among nutritionists as to which fruit is the most powerful antioxidant, or which contains the most xanthones or has the highest ORAC (Oxygen Radical Absorbance Capacity) value rating. Forever Pomesteen Power has them all with a proprietary blend of fruit juices and extracts, including pomegranate, pear, mangosteen, raspberry, blackberry, blueberry and grapeseed. ORAC value is an indicator of how well an antioxidant inhibits free radical damage.

The ORAC value of fruits varies greatly, even when testing the same fruit at different times after harvesting. What is important to know is that all of the ingredients of Forever Pomesteen Power are near the top of the list in ORAC value, especially pomegranate and mangosteen fruit. Pomegranate juice has more polyphenol antioxidants than red wine, green tea, cranberry juice and orange juice. In addition, it is a good source of vitamins A, C, E and the mineral, iron. Mangosteen is a popular fruit in Asia.

Its exquisite taste prompted Queen Victoria to declare it her favourite fruit, henceforth it has been referred to as the ‘Queen of Fruits!’ Its ORAC value is very high, and it is rich in beneficial xanthones. Xanthones are a family of naturally occurring nutritional compounds in fruits that are super-powerful antioxidants. Experience the incredible power of antioxidants from pomegranate, mangosteen, and other exotic fruits with Forever Pomesteen Power!

Ingredients

Pomegranate fruit juice, pear fruit juice, mangosteen (garcinia mangostana L) fruit juice, raspberry fruit juice, blackberry fruit juice, blueberry fruit juice and grapeseed extract, potassium sorbate and sodium benzoate (to help protect the flavour).

Contents

473ml

Directions

Shake well before using. Take 30ml (1 fl oz) daily or as desired, preferably before meals. For best results, refrigerate and consume within 30 days of opening.

10 ways to use Forever Pomesteen Power

1. Drink neat - tastes like a very powerful fruit cordial
2. Dilute with water - makes a tasty squash for kids
3. Add to your daily Aloe Vera Gel - gives it a lovely fruity flavour for those who can’t drink it neat
4. Add to champagne - to make a healthy Kir Royale
5. Add to plain yoghurt - makes a delicious fruity dessert for children and adults
6. Try it with custard!
7. In a trifle - to add fruity zest and health
8. After exercise as a super antioxidant
9. Freeze and make into ice cubes
10. Make ice lollies for little and big kids

Retail £21.00 you can get up to 30% on all purchase if you want by going to www.gyenyame.myflpbiz.com

MAKE 2011 YOUR HEALTHIEST YEAR YET!

Make 2011 your healthiest year yet!

Dear Friends,

The Forever Nutri-Lean Programme is a unique nutritional cleansing process followed by a long-term weight-loss plan. This is designed to take the guess work out of a lifetime of healthy eating a diet control.

Forever Nutri-Lean online allows you to tailor this weight-loss programme to suit your own specific needs, and provides you with all the necessary tools to track your progress and set you on the path to a lifetime nutritional maintenance programme.
Contact me on the number below to find out more about this exceptional weight management programme.

Visit www.gyenyame.myforever.biz/nutrilean//
Independent Distributor of Forever Living Products
www.gyenyame.myflpbiz.com

Foods to Keep Your Brain Young

The right foods can keep your brain young. Start with these colorful veggies.
Carrots for memory. Carrots—along with bell peppers, celery, rosemary and thyme—contain luteolin, a flavonoid believed to reduce inflammation that can lead to cognitive decline. In a study published in the October 2010 issue of The Journal of Nutrition, mice that ate a diet that included luteolin had better spatial memory (e.g., how quickly they found a platform in a water maze) and less inflammation than mice who didn’t get any luteolin.

Beets to beat dementia. Beets, plus cabbages and radishes, are rich in naturally occurring nitrates—which, unlike unhealthy artificial nitrates found in processed meat, may be beneficial. In a study published in the January 2011 issue of the journal Nitric Oxide, older adults who ate a nitrate-rich diet got a boost in blood flow to the frontal lobe of their brains—an area commonly associated with dementia. Poor blood flow contributes to age-related cognitive decline. Scientists think that the nitrates’ nitric oxide, a compound that keeps blood vessels supple, helps increase brain blood flow.

Think quickly with asparagus. Like leafy greens, this vegetable delivers folate, which works with vitamin B12 (in fish, poultry and meat) to help prevent cognitive impairment. In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of speed and mental flexibility. If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.

HATE THIS? EAT THAT!

By Kerri-Ann Jennings M.S., R.D.

How To Get The Nutrients You Need When There Are Some Foods You Don’t Eat

I’ve never been a picky eater. Even as a child, I gleefully ate yogurt, wheat germ, broccoli...even liverwurst! And that’s a good thing, because eating a wide variety of whole foods is key to good nutrition. But what about people who flat out hate certain foods?
Must-Read:
Do you need to eat breakfast? Even when you’re not hungry?
5 “Bad” Foods You Don’t Have to Feel Guilty for Eating

Are you getting enough of the nutrients your body needs? Unless you’re savvy about the different nutrients in food, you might be missing out. Most Americans are not meeting the recommended intake for several micronutrients, according to the 2010 report from the Dietary Guidelines Advisory Committee (the folks who convene every five years to look at how Americans are eating and tell us how to eat better). The biggest shortfalls? Vitamin D, calcium, potassium and dietary fiber.

To make sure you’re not among the nutrient-deficient, check out the following list. Hate the most common food source? Try eating some of the alternatives to meet your needs.


Key Nutrient: Vitamin D
How to Get It: Hate salmon? Eat cereal.

Not many foods contain vitamin D, the vitamin that helps your body use bone-building calcium and phosphorus and is also touted as having a host of disease-fighting, health-supporting properties, from helping to ward off depression to lowering cancer risk. Many people have turned to supplements to up their vitamin D intake (the Institute of Medicine recently raised its recommendation to 600 IUs/day for everyone ages 1 to 70 and 800 IUs for adults over 70), but if you’re looking to get this nutrient from food (as I am), eat fortified breakfast cereals. Most milk is also fortified with vitamin D and you can find vitamin D-fortified orange juice. Sounds like a D-lightful breakfast for fatty-fish haters!

Must-Read: Is vitamin D just a bunch of hype?


Key Nutrient: Calcium
How to Get It: Hate milk? Eat tofu.

Bone-building calcium is richly packed into dairy foods (1 cup of milk delivers 300 mg, while a cup of yogurt provides 450 mg), but you don’t have to drink 3 cups of milk a day to get your daily dose (most women need 1,000 mg/day; those over 50 need 1,200 mg). Tofu prepared with calcium sulfate is a great alternative to milk (1/2 cup packs in 253 mg). Other good sources include broccoli and kale (60-94 mg per cup) and canned sardines (make sure to eat the bones to get about 200 mg per 3-oz. serving).

Recipes to Try: Tofu & Broccoli Stir-Fry for a double dose of calcium, and more quick tofu dinners.


Key Nutrient: Potassium
How to Get It: Hate bananas? Eat sweet potatoes.

Although bananas might be the best known potassium source, plenty of other fruits and vegetables fit the bill. A medium baked sweet potato (543 mg) has more potassium than a medium banana (422 mg). The daily recommendation for adults is 2,000 mg. A medium white potato (926 mg), cup of pumpkin (505 mg), cup of cherry tomatoes (353 mg), cup of cooked spinach (839 mg) or 1/4 cup of raisins (309 mg) all deliver a good dose of potassium, which is critical for helping nerves transmit signals, muscles contract and cells maintain their fluid balance.

Recipes to Try: Sweet Potato Oven Fries and more healthy sweet potato recipes.


Key Nutrient: Fiber
How to Get It: Hate whole grains? Eat beans.

Many people ask me if they have to eat whole-grain pasta, when they prefer white. The truth is, while you do miss out on extra vitamins and minerals (some B vitamins, vitamin E, phosphorus and potassium, to name a few) by opting for the refined grain, the biggest loss is the fiber (whole-grain pastas have two to three times the fiber per serving of regular white pasta). Fiber helps keep you fuller longer and may lower your cholesterol and reduce your risk of certain cancers. The recommended intake is 25 grams per day for women and 38 grams for men, yet most Americans are only getting 14 grams! But whole grains aren’t the only healthy foods that can add fiber to your diet. Beans provide a whopping 6 to 7 grams per 1/2 cup, while whole fruits and vegetables (juice doesn’t count!) and some nuts (pecans, pistachios and hazelnuts all deliver 3 grams in a 1/4-cup serving) are also great sources of fiber.

Recipes to Try: Fiber-Rich Recipes to Help You Lose Weight; Delicious Recipes with Canned Beans

Your thoughts....

Are you a picky eater? How do you stay well nourished?

THE EAT WELL PLATE

If you want to get the balance of your diet right, use the eatwell plate. The eatwell plate makes healthy eating easier to understand by showing the types and proportions of foods we need to have a healthy and well balanced diet.

DIABETS

Diabetes develops when the body can't use glucose properly. As a result, people with diabetes can have abnormally high levels of glucose in their blood, if the condition isn't controlled.

Types of diabetes

There are two types of diabetes, Type 1 and Type 2. Type 1 is more likely to be diagnosed in younger people, but it can develop at any age. In the UK there are about 18,000 people under the age of 18 with Type 1 diabetes. It develops when cells in the pancreas that produce insulin are destroyed. Insulin is a hormone that regulates the levels of glucose in the blood. This type of diabetes is treated with insulin injections.

Type 2 diabetes is usually diagnosed in older people - the older you are the greater the risk. However, it is increasingly being found in younger people and sometimes in children. This type of diabetes can be treated with diet and exercise alone, although people with Type 2 diabetes often need medication and they sometimes need insulin too.

Effects on health

People with diabetes can live a normal healthy life. However, poorly controlled diabetes can lead to complications such as heart disease, kidney disease, blindness and nerve problems leading to amputation.

For both types of diabetes, it's extremely important to control blood sugar levels and blood pressure, to prevent any long-term complications.

Diabetes is the third most common long-term disease in the UK, after heart disease and cancer.

Who develops diabetes?

Nobody knows for sure why people develop Type 1 diabetes, but people who have a relative with diabetes are more likely to develop the condition.

You are more likely to develop Type 2 diabetes if you:

• have a relative with diabetes (such as a parent, brother or sister)
• are overweight
• are over 40
• are of Asian or African-Caribbean origin
• have had diabetes during pregnancy

There is no guaranteed way of preventing diabetes. However, eating a healthy balanced diet, taking regular physical exercise, and losing weight if you are overweight can delay the onset of the condition.

Can diabetes be prevented?

There is no guaranteed way of preventing diabetes. However, eating a healthy balanced diet, taking regular physical exercise, and losing weight if you are overweight can delay the onset of the condition.

Diabetic products

The Food Standards Agency and Diabetes UK (formerly the British Diabetic Association) don't recommend special diabetic products.

Foods that are labelled 'diabetic' aren't necessarily healthier or more suitable for diabetics than other foods. And they tend to be more expensive than other products.

Many of the products that are labelled 'diabetic' are sweets, chocolates and biscuits. We should all avoid eating lots of these types of foods.

What should people with diabetes eat?

People with diabetes should try to maintain a healthy weight and eat a diet that is:

• low in fat (particularly saturated fat)
• low in sugar
• low in salt
• high in fruit and vegetables (at least five portions a day)
• high in starchy carbohydrate foods, such as bread, chapatti, rice, pasta and yams (these should form the base of meals) - choose wholegrain varieties when you can

There are no foods that people with diabetes should never eat. And there is no need to cut out all sugar. But, like everyone, people with diabetes should try to eat only small amounts of foods that are high in sugar or fat, or both. If you have diabetes you can eat cakes and biscuits sparingly, as part of a balanced diet.

Fruit juice is high in fructose (fruit sugar) so it can cause blood sugar levels to rise quickly. Because of this, it's best for people with diabetes to drink juice with a meal and avoid having more than one small glass a day.

If you are prone to low blood sugar (hypoglycaemia), you might sometimes need to increase your blood sugar level quickly. If you suffer from a hypoglycaemic episode, you should have some fast-acting carbohydrate, such as a sugary drink or some glucose tablets, and follow this up with a starchy snack, such as a sandwich.

Your GP or diabetes nurse can advise you on how to be prepared for hypoglycaemia, and how to manage it.

 

Visit the Diabetes UK website

EAT LESS SATURATED FAT

Eating a diet that is high in saturated fat can raise the level of cholesterol in the blood. High cholesterol increases the risk of heart disease. These practical tips can help you cut down on saturated fat.

Saturated fat is the kind of fat found in butter and lard, pies cakes and biscuits, fatty cuts of meat, sausages and bacon, and cheese and cream.
Most of us eat too much saturated fat – about 20% more than the recommended maximum amount.

• The average man should eat no more than 30g of saturated fat a day.
• The average woman should eat no more than 20g of saturated fat a day.

You can use these figures to guide your choices when you are shopping. When you check nutrition labels on food packaging and see how much saturated fat is contained in many common foods, you’ll see how easy it can be to exceed the recommended maximum amount.
You can learn more about fat, including how nutrition labels can help you cut down, in Fat: the facts.

Cut down on saturated fat

Read the label

Food labels can help you to cut down on saturated fat. Look out for the figure for ‘saturates’ or ‘sat fat’ on the label:

• High: more than 5g saturates per 100g. May display a red traffic light.
• Low: 1.5g saturates or less per 100g. May display a green traffic light.
• If the amount of fat or saturated fat per 100g is in between these figures, that is a medium level, and may be colour coded amber.

Use these practical tips about common foods to help you cut down on saturated fat:
First are tips for eating at home. Next, tips for eating out-and-about.
At home

• Spaghetti Bolognese: use a leaner mince. It’s lower in saturated fat. If you aren't using leaner mince, brown the mince first, then drain off the fat before adding other ingredients.
• Pizza: choose a lower-fat topping, such as vegetables, ham, fish or prawns, instead of pepperoni, salami or extra cheese.
• Fish pie: use reduced-fat spread and 1% fat milk.
• Chilli: use leaner mince to reduce the saturated fat content. Or try it vegetarian-style for a change by adding beans, pulses and vegetables instead of mince.
• Ready meals: compare the nutrition labels on different ready meals. There can be a big difference in saturated fat content. Pick the one lower in saturated fat using per 100g or per serving information. Remember, serving size may vary, so read the label carefully.
• Potatoes: make your roast potatoes healthier by cutting them into larger pieces than usual and using just a little sunflower or olive oil.
• Chips: choose thick, straight-cut chips instead of French fries or crinkle-cut. If you’re making your own, cook them in the oven with a drizzle of sunflower oil, rather than deep-frying.
• Mashed potato: use reduced-fat spread instead of butter, and 1% fat milk or skimmed milk instead of whole or semi-skimmed milk.
• Chicken: before you eat it, take the skin off to reduce the saturated fat content.
• Meat: trim the visible fat off meat such as steak.
• Sausages: compare nutrition labels on the packs and choose the ones lower in saturated fat using per serving or per 100g information. Remember, servings may vary so read the label carefully. Make sure you grill them instead of frying.
• Bacon: choose back bacon instead of streaky bacon. If you’re cooking your own, grill the bacon instead of frying.
• Eggs: prepare eggs without oil or butter. Poach, boil or dry-fry your eggs.
• Pasta: try a tomato sauce on your pasta. It’s lower in saturated fat than a creamy or cheesy sauce.
• Milk: use 1% fat milk on your cereal. It has about half the saturated fat of semi-skimmed.
• Cheese: when using cheese to flavour a dish or sauce, try a strong-tasting cheese, such as mature Cheddar, because you’ll need less. Make cheese go further by grating cheese instead of slicing it.
• Yoghurt: choose a lower-fat yoghurt. There can be a big difference between different products.

Out-and-about
The tips below can help you cut down on saturated fat when eating out.

• Coffee on the go: swap any large whole-milk coffee for regular ‘skinny’ ones.
• Curry: go for dry or tomato-based dishes, such as tandoori or madras, instead of creamy curries such as korma, passanda or massala. And choose plain rice and chapatti instead of pilau rice and naan.
• Kebabs: at the kebab shop, go for a shish kebab with pitta bread and salad, rather than a doner kebab.
• Chinese take-away: choose a lower-fat dish, such as steamed fish, chicken chop suey or Szechuan prawns.
• Thai: try a stir-fried or steamed dish containing chicken, fish or vegetables. Watch out for curries that contain coconut milk, which is high in saturated fat. If you choose one of these, try not to eat all the sauce.
• Snack time: have some fruit, toast, a low-fat yoghurt or a handful of unsalted nuts, instead of chocolate, doughnuts, croissants or pastries. If you must have something sweet, swap cakes and biscuits for a currant bun, scone or some malt loaf, plain or with reduced-fat spread. 

5 A DAY WHAT'S IT ALL ABOUT?

Fruit and vegetables are key to a healthier lifestyle. What's more, they taste great and add variety to any meal.

These just few points why you should eat fruit and vegetables everyday:

• Eating a variety of fruits and vegetables will give you plenty of vitamins and minerals. For example, many are naturally high in folate (folic acid), vitamin C and potassium. Fruit and vegetables are also a good source of fibre and other substances, such as antioxidants. I want you all to remember that all these nutrients are important for our heath.
• Fruits and vegetables are generally low fat, low calorie foods. so eating fruits and vegetables instead of foods that are high in fat and added sugars may help you achieve or keep to a healthy weight.
• Eating more fruits and vegetables may help reduce the risk of heart disease, stroke and some cancers.

Honestly, they are so many tastes, colours and textures to choose from. So give it a try and become part of the five a day family.

BODY

Our skin is the front line defense in our daily fight against pollution and other environmental irritants, so we need to protect and reinforce it with extra care. Aloe vera, whose most traditional use as a natural product is to soothe the skin, is an ideal defense. We have designed unique and varied products that work naturally by providing essential moisturizers and vitamins to the skin. Our skin care products can help counteract the environment’s harsh effects, and are reinforced with the International Aloe Science Council Seal of Approval.

FACIAL

Our skin is the front line defense in our daily fight against pollution and other environmental irritants, so we need to protect and reinforce it with extra care. Aloe vera, whose most traditional use as a natural remedy is to soothe the skin, is an ideal defense. We have designed unique and varied products that work naturally by moisturizing and providing essential nutrients and vitamins to the skin. Our skin care products can help protect the skin against the environment’s harsh effects, and are reinforced with the International Aloe Science Council Seal of Approval.

New and Improved** Forever Lite Ultra with Aminotein - Vanilla

Introducing the new and improved Forever Lite Ultra® with Aminotein® . Now with fewer carbohydrates and higher protein content, Forever Lite Ultra® with Aminotein® still contains 100% of the Recommended Daily Intake (RDI) for vitamins and minerals and is available in delicious new Vanilla (Item #324) and Chocolate (Item #325) flavors.

What is so different? Well for one, Forever Living’s new and improved Forever Lite Ultra® with Aminotein® has the complete and total benefits of soy protein. Emerging science has revealed that soy protein alone can provide some unique advantages over using the combination of whey and soy.

Consider this table showing the benefits of a whey/soy protein blend vs. a soy only protein:

One of the best parts about soy protein, though, is that significant clinical research studies have found that it lowers cholesterol – and the Food and Drug Administration (FDA) has even approved this as an authorized health claim! In fact, two shakes made with Forever Lite Ultra® with Aminotein® provide you with 34 grams of protein from soy. And according to the FDA, “25g of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.” That’s a win-win situation!

Soy protein also appears to support exercise performance, and because it is such a high quality protein, it satisfies the greater need athletes have for protein during muscle-building.

The other difference about Forever Lite Ultra® with Aminotein® is...Aminotein, which is a unique blend of enzymes specifically designed to break down protein and to ensure proper digestion and optimal absorption of amino acids.

So take the plunge with our new and improved Forever Lite Ultra® with Aminotein® shake mix. Be consistent in maintaining a healthy lifestyle, and mix a shake or two every day. Make Forever Lite Ultra part of your healthy diet.The statements contained herein have not been evaluated by the FDA. The products discussed are not intended to diagnose, mitigate, treat, cure or prevent a specific disease or class of diseases. You should consult your family physician if you are experiencing a medical problem.

---

For more information on this product refer to the PDF downloads.
Forever Lite Ultra Vanilla w/Aminotein

Quick Vegetarian Paella

This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.

Yield: 5 servings (serving size: about 2 cups)

Ingredients

• 2  tablespoons  extravirgin olive oil
• 2  cups  chopped onion
• 2  cups  (1-inch) chopped green bell pepper
• 1  cup  sliced cremini mushrooms
• 2  garlic cloves, minced
• 3  cups  uncooked quick-cooking brown rice
• 2  cups  fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 1  cup  water
• 1  teaspoon  saffron threads, crushed, or ground turmeric
• 1/2  teaspoon  dried thyme
• 2  cups  chopped tomato
• 1  cup  frozen green peas
• 1/2  cup  pimiento-stuffed olives, chopped
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1/4  teaspoon  freshly ground black pepper
• 1  (14-ounce) can artichoke hearts, drained and coarsely chopped
• Chopped fresh flat-leaf parsley (optional)

Preparation

Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.

Nutritional Information

Calories:

350 (23% from fat)

Fat:

8.9g (sat 1g,mono 5.1g,poly 0.9g)

Protein:

10.8g

Carbohydrate:

62g

Fiber:

7.2g

Cholesterol:

0.0mg

Iron:

3.4mg

Sodium:

686mg

Calcium:

78mg

Nava Atlas, Cooking Light, APRIL 2005

Cobb Salad Pizza Menu

Add quick-cooking chicken cutlets and refrigerated pizza dough to a mix of fresh vegetables for a light and lovely superfast meal.

Total: 40 minutes
Yield: 4 servings (serving size: 2 pieces)

Ingredients

• 1  (11-ounce) can refrigerated thin-crust pizza dough
• Cooking spray
• 1/4  cup  (1 ounce) crumbled blue cheese, divided
• 1  tablespoon  extra-virgin olive oil
• 1  tablespoon  white wine vinegar
• 1/2  teaspoon  Dijon mustard
• 1/4  teaspoon  black pepper, divided
• 2  slices applewood-smoked bacon
• 8  ounces  skinless, boneless chicken breast cutlets
• 1/2  cup  quartered cherry tomatoes
• 2  tablespoons  chopped red onion
• 2  cups  lightly packed mixed baby greens
• 1/2  cup  diced peeled avocado

Preparation

1. Preheat oven to 425°.
2. Unroll dough on a baking sheet coated with cooking spray; pat dough into a 14 x 12-inch rectangle. Lightly coat dough with cooking spray. Bake at 425° for 8 minutes or until golden. Remove from oven; sprinkle evenly with 2 tablespoons cheese. Set aside.
3. Combine oil, vinegar, mustard, and 1/8 teaspoon pepper in a large bowl; stir with a whisk.
4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble bacon into oil mixture. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; chop into 1/2-inch pieces.
5. Add chicken, tomatoes, and onion to oil mixture; toss gently to combine. Add greens; toss gently. Top crust evenly with chicken mixture, avocado, and remaining 2 tablespoons cheese. Cut into 8 pieces.

Nutritional Information

Calories:

377

Fat:

13.9g (sat 3.1g,mono 7.1g,poly 2.4g)

Protein:

21.8g

Carbohydrate:

40.3g

Fiber:

2.6g

Cholesterol:

40mg

Iron:

2.9mg

Sodium:

731mg

Calcium:

57mg

Kathryn Conrad, Cooking Light, AUGUST 2010

EAT HEALTHY

Learn to balance your food budget with nutrient-rich foods.

Focusing solely on fat and calories has gotten us nowhere in terms of improving nutritional status in the U.S., and so we find ourselves at a crossroad for how to think about healthy eating. For decades, nutrition advice has focused on the foods people should not eat, but this approach does not seem to be working. Americans are not only overweight but also undernourished in key nutrients like calcium, fiber, Vitamin E, magnesium, and potassium. It appears that we are consuming more calories than we need, but not enough nutrient-rich foods to help us achieve better health.

Cutting calories is common nutrition advice, but that advice also needs to include tips on getting the most nutrients from those calories. The calories you choose give you the nutrients you need. But remember, you don't eat nutrients, you eat food. To eat the nutrient-rich way, consider all of the nutrients and minerals in a food or beverage. Look at how many beneficial nutrients it contains, such as vitamins, minerals, protein, and fiber.

The nutrient-rich foods approach is a positive, realistic way to think about eating: it shifts the focus from foods to avoid to foods you can enjoy. These foods are familiar and easy to find so that healthy eating isn't difficult or stressful. Plus, these are foods that can both nourish your body and give you pleasure.

The following food groups are sources of nutrients that many people are missing (or not getting enough from in their diet) including calcium, fiber, magnesium, potassium, and vitamins A, C, and E. Bite for bite, these nutrient-rich foods have the most nutritional bang for your buck.

By: Holley Johnson Grainger, M.S., R.D., MyRecipes
Aug, 2009

Eggplant and Goat Cheese Sandwiches

By Maureen Callahan, MS, RD

A leaf of lettuce and a thin slice or two of tomato is a start, but it’s barely half a serving of veggies. So load on more veggies like sliced cucumbers, sprouts, spinach, and roasted red peppers. Aim for at least 1/2 a cup of veggies or add a side salad. Or opt to make a meat-free sandwich like these Eggplant and Goat Cheese Sandwiches. We start with roasted eggplant, sweet red peppers, and peppery arugula as a hearty base. You could add any variety of veggies from here.

Transform sandwich night with this hearty veggie-laden stacker. You can peel the eggplant, but the sandwiches are prettier with the deep-purple skin intact.

Prep Time: 40 minutes
Yield: 2 servings (serving size: 1 sandwich)

Ingredients

• 8  (1/2-inch-thick) eggplant slices
• 2  teaspoons  olive oil, divided
• 1  large red bell pepper
• 4  (1-ounce) slices ciabatta bread
• 2  tablespoons  refrigerated pesto
• 1  cup  baby arugula
• 1/8  teaspoon  freshly ground black pepper
• 1/4  cup  (2 ounces) soft goat cheese

Preparation

1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.

Nutritional Information

Calories:

395

Fat:

20.4g (sat 6.4g,mono 11.6g,poly 1.4g)

Protein:

14g

Carbohydrate:

43.1g

Fiber:

6.7g

Cholesterol:

18mg

Iron:

3.5mg

Sodium:

635mg

Calcium:

108mg

Maureen Callahan, Cooking Light, OCTOBER 2009

 

WHERE ARE THE VEGETABLES?

Photo: Randy Mayor , Text: Maureen Callahan, MS, RD

Monkfish & prawn casserole

 

A fish casserole that is delicious served with rice.

373 kcals

8 g fat

per serving

Serves: 4

Ingredients:

convert to imperial

Metric Ingredients

• 25g butter
• 1 large onion, chopped
• 1 tablespoon tomato puree
• 300ml white wine
• 450g tomatoes, quartered
• Basil leaves to garnish

• 6 sticks celery, chopped
• 450g button mushrooms
• 2 tablespoons plain flour
• 675g monkfish, cut into 5cm cubes
• 350g peeled prawns, fresh or defrosted if frozen

Imperial Ingredients

• 0.8oz butter
• 1 large onion, chopped
• 1 tablespoon tomato puree
• 9.9fl.oz white wine
• 15.7oz tomatoes, quartered
• Basil leaves to garnish

• 6 sticks celery, chopped
• 15.7oz button mushrooms
• 2 tablespoons plain flour
• 23.6oz monkfish, cut into 1.9in cubes
• 12.2oz peeled prawns, fresh or defrosted if frozen

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Cooking Instructions / Comments:

1. Preheat the oven to 180°C, 350°F, gas mark 4. Melt the butter in a large pan or flameproof casserole, add the celery and onion and cook slowly until beginning to brown. Add the mushrooms and cook for 2-3 minutes.
2. Then add the tomato puree and flour, stir well and cook for another minute before adding the wine.
3. Boil for a further minute and add the monkfish. Transfer to a casserole, if necessary, bake for 10 minutes.
4. Add the tomatoes with the prawns freshly ground black pepper to taste. Return the dish to the oven for a further 15 minutes.
5. Garnish with basil before serving

Tropical pork & pepper medley

 

A deliciously sweet way to enjoy pork.

351 kcals

4.1 g fat

per serving

Serves: 4

Ingredients:

convert to imperial

Metric Ingredients

• 445g pork shoulder, diced
• 1 tablespoon olive oil
• 1 x 432g tin pineapple cubes
• 250g easy cook rice

• 2 teaspoons chilli powder.
• 1 onion, finely sliced
• 500g pack frozen mixed peppers
• 1/2 x 28g pack fresh coriander

Imperial Ingredients

• 15.5oz pork shoulder, diced
• 1 tablespoon olive oil
• 1 x 15.1oz tin pineapple cubes
• 8.7oz easy cook rice

• 2 teaspoons chilli powder.
• 1 onion, finely sliced
• 17.5oz pack frozen mixed peppers
• 1/2 x 0.9oz pack fresh coriander

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Cooking Instructions / Comments:

1. Place diced pork shoulder in a bowl  and add 2 teaspoons chilli powder. Toss together to coat the pork.
2. Heat 1 tablespoon olive oil in a large frying pan over a medium heat.  Add 1 onion, peeled and finely sliced, and fry until soft. Add the pork and cook until it begins to brown. 
3. Drain pineapple cubes, reserving the pineapple juice. Pour the juice into the pan with the pork, stir, and simmer for around 10 minutes.
4. Add the frozen mixed peppers and the pineapple cubes and continue to cook for another 5–10 minutes until the pork is cooked through and the sauce has thickened slightly. 
5. Prepare the rice, following pack instructions. Garnish the pork with fresh coriander, finely chopped, and serve with  the rice on the side

Fideua

A classic Mediterranean dish which uses classic paella ingredients with pasta.

 

Serves 4

449 kcals

7.4 g fat

per serving

Ingredients:

Metric Ingredients

• 1 tablespoon olive oil
• 1 green pepper, deseeded and sliced
• 1 clove garlic, crushed
• 2 x 284ml tubs of fresh fish stock
• 250g macaroni or any small pasta shapes

• 1 onion, finely chopped
• 1 red pepper, desseded and sliced
• 3 tomatoes, finely diced
• 5 or 6 strands of saffron, soaked in a little hot water
• 750g seafood cocktail

Imperial Ingredients

• 1 tablespoon olive oil
• 1 green pepper, deseeded and sliced
• 1 clove garlic, crushed
• 2 x 9.3fl.oz tubs of fresh fish stock
• 8.7oz macaroni or any small pasta shapes

• 1 onion, finely chopped
• 1 red pepper, desseded and sliced
• 3 tomatoes, finely diced
• 5 or 6 strands of saffron, soaked in a little hot water
• 26.2oz seafood cocktail

Cooking Instructions / Comments:

1. Heat the olive oil in a heavy based frying pan or paella pan. Add the onions and peppers and stir fry for 8-10 minutes.
2. Add the garlic and tomatoes to the pan and cook for a further 3-4 minutes. Pour in the fish stock and saffron and bring to the boil.
3. Spoon in the macaroni and seafood cocktail & stir gently. Simmer for 15 - 20 minutes allowing all the stock to be absorbed adding more water if necessary.
4. Allow to stand for 5 minutes before serving.
5. Garnish with lemon wedges and finely chopped fresh parsley or coriander

Ancient Grain Stuffed Red Bell Peppers

Serves 4

Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.

Ingredients

1/2 cup uncooked quinoa, rinsed
1/4 cup uncooked amaranth (or more quinoa)
1 cup frozen edamame, thawed
1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
6 green onions, thinly sliced
3 carrots, grated
1/3 cup roughly chopped fresh cilantro, dill or parsley
2 tablespoons brown rice vinegar
4 red bell peppers, tops removed and reserved, then cored and seeded

Method

Preheat oven to 350°F. Put grains and 1 1/2 cups water into a medium pot and bring to a boil. Reduce to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl. Toss in edamame, arame, onions, carrots, cilantro and vinegar. Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes. Uncover and bake until tender, 20 to 30 minutes more.

Nutrition

Per serving: 320 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 110mg sodium, 48g total carbohydrate (14g dietary fiber, 11g sugar), 20g protein

http://www.wholefoodsmarket.com/recipes/2880

Tags: Budget, Gluten Free, Vegetarian, Dairy Free, Vegan, Wheat Free, High Fiber

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

How Do Toxins Make You Fat?

By: Sharyl Calhoun
An estimated 81% of Americans are overweight. Of that number, 31% are considered obese. We eat too much, we eat the wrong kinds of food, we don't exercise enough, and we get stressed out with daily life. You knew that.
But did you know this? Studies have found that toxins (a synonym for poisons) are making us fat...keeping us fat...and setting us up for life-threatening diseases?

MEET YOUR ENEMY: TOXINS IN YOUR LIFE

I enjoy cheeseburgers on the grill, milkshakes, queso and chips, brats smothered in sauerkraut--I really hadn't given any thought to the fact that whatever the farmers feed their livestock must come directly into my digestive system. So when the farmers fatten the cows and pigs with hormones to get them to market quicker, they are passing along the same fat hormones to me. When the livestock are given huge amounts of steroids and antibiotics to keep them "healthy", I am ingesting those steroids and antibiotics. What does that do to my body?

I could simply become a vegetarian. We are told to eat more fruits and vegetables because they have so many vitamins, nutrients, and fiber which our bodies need. Toxins, in the form of 70+ pesticides, insecticides, and herbicides, are used to grow these beautiful, flawless fruits and vegetables. They appear healthful and inviting in the grocery aisle. You wash that apple, of course, before taking a bite. But research shows that toxins have usually penetrated right through to the very heart of the fruit. Your safest bet is to eat organic foods. They are more expensive and harder to find.

We are told to drink bottled water--reversed osmosis, filtered, but definitely not water straight from the tap. Tap water is full of harmful chemicals and heavy metals, parasites and bacteria. But now we are being informed that even bathing and swimming invites those same toxins into our bodies---right through our skin. I read one book that named chlorine as a toxin, then turned around and suggested we add chlorine to our bath water to cleanse the toxins from our skin. There's a better way. Just keep reading.

There are toxins in the air we breathe...from cigarette smoke, BBQ grills, automobile exhaust, fireplaces. One in eight women will develop breast cancer--these poisons are likely the culprit, as they have been linked to the breakdown of a gene that protects women against breast cancer.

In my clean little rural town, I go for a walk and breathe fresh air--so I think. But there's often a whiff of ammonia as farmers treat their fields, and I realize that the same breeze will be blowing samples of their pesticides, herbicides, insecticides my way. I also smell hot plastic in the air from a small factory across town. Sometimes the "clean, country air" is so full of the toxins that I get a major headache and my allergies act up. Yet, our air somehow passes emissions tests. So do we stay inside our tightly closed, air conditioned homes and never breathe the air beyond? That's no answer! I have grandkids to visit...a job...church...life beyond the walls of my home.

Cosmetics, deodorant, and everyday household cleaning supplies contain toxins in the form of chemicals and harmful metals. Wearing certain earrings, bracelets, and necklaces can add to your body's toxicity. Those are probably easier problems to contend with.

Have I mentioned drinking alcohol, smoking, and prescription medicines? The list of toxins goes on and on.

SO...HOW DO TOXINS MAKE US FAT?

Chemicals and toxins are making us fat. Toxins are keeping us from losing weight. How is that possible? Our liver's job is to break down toxins and get rid of them before they can cause problems. But in this day and age, that amazing organ cannot keep up with the excess of toxins entering our body.

Doctors are now telling us that our body's natural response is to create more fat cells to wrap around each toxin molecule, effectively hiding it. So within each "love handle" of fat, my body is harboring numerous enemies. As long as I choose not to recognize their presence, these toxic enemies will continue to build up an army, settle in for the long haul, and I will pay a high price in the form of diabetes, heart disease, cancer, or any number of other degenerative diseases.

BATTLING TOXINS: GIVE YOUR BODY A FIGHTING CHANCE

Weight loss will help the majority of Americans to become healthier. With more nutritional eating habits and adequate exercise, your body has a chance to win the battle against toxins. By cleansing your internal body, you can help to unclog your organs, eliminate the toxins, and give your system a chance to function better than it has for years.

Cleansing can be accomplished many ways. Personally, I can't stand the thought of drinking beet juice or vinegar all day, like some people suggest. Isagenix Cleanse for Life puts all the good nutrients and cleansing enzymes into a supplement drink that simply tastes like juice--the Tropical Paradise cleanse combines the natural flavors of orange, mango and passion fruit. Or you can choose Natural Berry flavor.

You can do an amazingly fast 9-Day Cleanse Program or a slower 30-Day Cleanse Program, if you are wanting to lose weight. Otherwise, check out the Maintenance Health & Wellness Program and consider cleansing your body of harmful toxins at least four times per year.

Take care of your internal body--your quality of life depends on it!

Source: Ezinearticles.com

http://www.gyenyame.myflpbiz.com/
Try out Forever's 9 days detox followed by a 30 day weight management programme for a lceaner and a healthier you. All products from Forever Living are all organically grown, stabilized Aloe Vera and 100% pure with no chemicals. Website www.gyenyame.myforever.biz/nutrilean

The Truth Behind Fat Free Food - Do Not Be Tempted By The Ads

By: Ziv Haparnas

Fat free food has become a phenomenon. Everywhere you go signs yell "fat free" as if to suggest that the food you are going to eat is healthier and less fattening. Many of us assume that fat free food is actually not fattening at all. A sad result of the "fat free" craze is people putting those extra pounds without realizing why.

The word fat has many meanings. Two of them are fat in the food we eat and fat that we put on our bodies as a result of eating too much bad nutrition and not enough exercise. It is unfortunate that the word fat is used to describe these two totally different meanings. Because the same word carries those meanings many of us tempt to believe that as a result of eating fat free food we will not gain fat on our bodies.

The truth is that eating fat does not necessarily mean that this fat will be put on our bodies as extra pounds. Fat has more calories per gram than many other ingredients. Eating a lot of fat means consuming much more energy than our body needs and extra energy means the body turning this energy into layers fat reserves. It is really the energy in the fat and not the fat itself that is fattening.

So don't think that just by avoiding fat you will avoid getting fat - that is just not true. Fat free food is less tasty than food with fat. Many times in order to compensate for the lost of taste food companies add sugar and other ingredients to their products. Processed sugar is a very low quality source of energy. In fact the body can only use that energy for a very short time after it was consumed. Since most of us are not going to jog right after consuming sugar the body will have nothing to do with that extra energy but convert it to fat.

Sugar turns into fat in our body. Many people do not realize that or just ignore that fact. Consuming fat free food that is rich in sugar is not different than consuming food with a lot of fat or just consuming a lot fat and calories. The body is an amazing machine and it is very efficient. Energy that can not be used or is not needed is reserved for the future and the way in which the body reserves energy is by building extra layers of fat. So when we eat fatty food we actually just consume too much energy - the reason we gain weight is not because we eat fat that sticks to out body but because that fat has too much energy and the excess energy is converted to layers of fat by our body. And when we eat fat free food that is rich in sugar our body will again have excess energy that can not be used and that will be converted to layers of fat too.

To conclude it is important to understand that fat free does not mean healthy or non fattening food. Always check the nutrition facts of the food you consume to determine that you are not consuming too many calories or too much sugar. It is better to have some fat in your food and less sugar than too much sugar and no fat at all. As always the best diet is one that preaches for moderation in the quantity of food and in its nutrition. Make sure your calories are consumed from nutritious ingredients and not from just sugar and fat.
 
Source: Ezinearticles.com
http://www.gyenyame.myflpbiz.com/

Your Body Talks Only Truth - Believe it and Lose Fat Quickly

By: Elroy EdisonYour body has the capacity to talk truth only. It will show the right signs always as if God has given it the truth serum when He made it. If it wants to convey to you that you need to take care of it, it will show in many ways like getting fat, etc. So you should act immediately to signs like body fat and lose fat quickly.

To lose fat quickly, your approach should have both the diet and exercises regimens in it. While your diet regimen will give you the maximum results in your aim, the importance of the exercises regimen can not be underestimated. Exercises help you by improving your blood circulation so that the required nourishment is carried to all parts of your body. It is also proved that due to increased blood circulation, the body produces certain chemicals that can easily flush out the toxins of your body. Toxins of your body mostly remain in the fat cells and once they are flushed out, you can easily attack the fat cells with your attempts and lose fat quickly.

Your exercises regimen must consist of cardio as well as weight-training exercises. You should do your weight training exercises first in your exercises sessions, followed by the cardio exercises. Cardio exercises are capable of burning your calories very effectively and weight-training exercises build your muscles. Muscles should always have sufficient calories to maintain themselves and hence they will keep on drawing calories from the foods you eat and if they are not sufficient, they will utilize the calories stored in your fat and hence you will lose your fat quickly. Surprisingly, muscles keep burning calories continuously whether you are sleeping or doing your exercises.

Hence, your exercises regimen must be given importance and should never be missed. If you feel fatigued due to the length of your exercises sessions, you can devise ways innovatively to make them interesting. You can schedule them during your favorite program on the television or when your lovable music is played so that your mind will dwell on the program or music and forget the fatigue involved in your sessions. You can also shorten the sessions and have them done several times during the day instead of having one lengthy session that may induce boredom. You also have hundreds of exercises and hence you can try various types to make your exercises sessions as enjoyable as possible.

Exercises also improve your metabolism and hence your calories are burned more efficiently. Diseases like heart problems, diabetes and blood pressure will not even dare to attack you if you do your exercises. Especially, yogic exercises and cardio exercises keep these ailments at bay. Yogic exercises are said to keep your stress and tension under control. These yogic exercises are ably aided by deep breathing and meditation in controlling these ailments.
Stress and tension cause fat gains because according to psychologists, you tend to overeat when you have bouts of stress and anxiety attacks. You want to derive strength mentally by eating like that. But if you learn to manage your stress and anxiety, such tendencies to overeat can easily be overcome. Exercises, in general, keep your anxiety levels within limits.

If you are stressed out in your office also, it is better to stop working and have a stroll in the nearby park. This will do a world of good not only for controlling your stress but for giving a good exercise to your body. Exercises will give you the maximum effect if you do them in the wee hours of the day on an empty stomach. Since there will not be any calories to draw from, your body will draw calories from the fat and hence you can lose fat quickly. Additionally, you get the benefit of breathing fresh, unpolluted air in the early morning hours. The unpolluted ozone that is present during such hours bestows immense benefits to your health.

If you have a good diet plan along with your exercises regimen, you can definitely lose fat quickly and lead a healthy life.

Source: Ezinearticles.com

Whole Wheat Pasta with Mushrooms, White Beans and Arugula

 

Serves 4 to 6

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.

Ingredients

1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)

Method

Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.

Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.

Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.

Nutrition

Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g protein

http://www.wholefoodsmarket.com/recipes/2846

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

White Bean and Spinach Salad

Serves 4 to 6

With so few ingredients, this salad is surprisingly substantial thanks to the protein and fiber of the beans and big flavors from red onion and a bold Dijon dressing. This is an excellent cold side salad for grilled meals or sandwiches.

Ingredients

3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)
1 small red onion, quartered and thinly sliced
4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons apple cider vinegar
1 teaspoon Italian seasoning

Method

In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use.

Nutrition

Per serving (about 6oz/168g-wt.): 170 calories (5 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 32g total carbohydrate (12g dietary fiber, 1g sugar), 10g protein

http://www.wholefoodsmarket.com/recipes/2856

Tags: No Cook, Portable and Picnic, Dairy Free, High Fiber, Low Fat, Vegan, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service

ARGI+

At a glance

• Promotes healthy blood pressure levels               
• Proprietary fruit blend adds antioxidant power
• Boosts nitric oxide production

L-Arginine is an amino acid that’s so potent, scientists refer to it as the ‘Miracle Molecule.’ This is because our bodies convert L-Arginine into nitric oxide, a molecule that helps blood vessels relax and open wide for greater blood flow. Greater blood flow supports many important functions in our body:

• Healthy blood pressure levels
• Overall cardiovascular health
• Immune function
• Muscle growth
• Bone & tissue growth & repair
• Male sexual function
• Fat and glucose metabolism
• Anti-aging hormone production and more

With so many health benefits, ARGI+ provides all the power of L-Arginine, plus:

• Pomegranate – well-known for its strong antioxidant properties
• Red Wine Extract – to help maintain healthy cholesterol levels
• Grape Skin and Berry extracts for cardiovascular and immune system health

Together, these ingredients create a new generation of supplement – one that supports better health throughout your entire body. Just a scoop of ARGI+ mixed with water or your favourite aloe drink helps provide a performance boost to every part of you. Add optimal health to your family’s diet with the power of L-Arginine!

Formula Ingredients
Vitamin C (as ascorbic acid) 80mg
Vitamin D3 (as cholecalciferol) 5mcg
Vitamin K2 (as menaquinone) 75mcg
Vitamin B6 (as pyridoxine hydrochloride) 1.4mg
Vitamin B12 (as cyanocobalamin) 2.5mg
Folate (as folic acid) 200mcg
L-Argine 5mg
Proprietary Forever Fruit Blend* 220mg
*Includes: grape skin extract, pomegranate extract, red wine extract, elderberry juice powder, raspberry juice powder, morello cherry juice powder, blackberry juice powder, blackcurrant juice powder and blueberry juice powder.

Other Ingredients
Citric acid, natural mixed berry flavour, xylitol, d-ribose, and sucralose.

Contents
300g (10.6oz).

Suggested Use
One scoop of ARGI+ mixed well with 8oz of water or Aloe Vera Gel, once daily.
Note: if you have a heart condition, are pregnant or taking other medication, consult your doctor before using this product.

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