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In fact, it has but not to feel that the reaction to the Food Movement’s Fulvic Pom has been unfairly politicized.

So, it’s no surprise that the product Fulvic Pom, made by the Food Movement Company from Chicago, was targeted by the huge multi-national when they discovered the supplement was based on anti-viral research originally published in the journal Vaccine.

The truth, however, is that Fulvic Pom is a very safe combination of organic Pomegranate juice powder and humic fulvic trace minerals. There is absolutely no reason the supplement should be banned from Amazon, even if the research on the powerful combination’s anti-viral activities were originally published in a journal on Vaccine research.

In fact, this is the kind of internet censorship, and blacklisting of products that challenge the status quo, that has many concerned. All the more reason that discerning consumers should support independent health food stores instead of corporate giants like Amazon, further consolidating their power and their ability to stifle free speech and shut down products (and points-of-view) that they deem unacceptable!

Independent health food stores, and alternative medical practitioners, across the country – and the world – carry Fulvic Pom because there is no other supplement like it. There are other antioxidants, minerals, vitamins, herbals nutraceuticals – but how many other have been proven to contain EVNCs ‘ Enveloped Virus Neutralizing Compounds.’

The truth is that Pomegranate is known to be a highly beneficial super food! Humic fulvic ‘black Earth’ minerals are a highly bioavailable source of trace nutrients and electrolytes. Together they are no available in this powerful supplement Fulvic Pom.

Dietary supplements like Fulvic Pom aren’t sold to treat or prevent disease, but broad spectrum nutrition such as this can provide a truly wide range of benefits. While medical journals may publish research on every day food medicine, such as these, the truth is that food is a powerful way to potentially change our health outcomes.

Two great natural ways to kill enveloped viruses (such as coronavirus).

April 28th update : DO NOT CONSUME DETERGENTS OR DISINFECTANTS. IF YOU OR SOMEONE YOU KNOW HAS INGESTED THESE SUBSTANCES, CONTACT POISON CONTROL IMMEDIATELY

You would have to been living under a rock to not know you should be washing your hands with hot water and soap, and also using alcohol-based hand sanitizer, even when there isn’t an international outbreak of cornoavirus that causes Covid-19.

But did you know one reason alcohol is so effective is that it neutralizes the envelope around such virulent strains? That envelope is the main reason these viruses are so hard for the immune system to kill. Alcohol in hand sanitizer is high enough alcohol by volume (higher than alcohol such as consumed recreationally) that it breaks through that envelope the virus uses to protect itself from our bodies’ white blood cells and general immune system.

A molecule of the SARS-coronavirus that causes Covid-19. Beneath those spikes is a protective envelope that makes viruses such as this especially hard to kill.

Another way is with natural foods, particularly colorful and phenol-rich foods such as pomegranate, elder berries, and even other more common berries such as black berry, blue berry and most edible berries. Research shows that these foods and specific herbs have not just general antioxidant and immune-supporting benefits, some of their are specifically anti-viral.

Pomegranate in particular has been show to be a food (dare I say “super” food?) that can be an effective immune support supplement, and so are wonderful beverages like polyphenol-rich green tea and red wine.

A combination of fulvic acid and pomegranate juice was researched in the Journal Vaccine, in an article called “Genetic diversity-independent neutralization of pandemic viruses (e.g. HIV), potentially pandemic (e.g. H5N1 strain of influenza) and carcinogenic (e.g. HBV and HCV) viruses and possible agents of bioterrorism (variola) by enveloped virus neutralizing compounds (EVNCs).” That’s a mouthful huh? Interestingly the study, from 2008, focused on enveloped SARS and coronaviruses as well.

To see the published research click here.

Boneless Broth : Moringa Miso quinoa bowl recipe

This is a super easy recipe and is my go-to trick for preparing Moringa Miso.  I generally cook a fair amount of quinoa and keep it in the fridge.  So the first ingredient in this recipe is 1 cup of COOKED quinoa.  You could easily substitute brown rice if you don’t like quinoa.

The other bit of preparation is the vegetable stock, or you can substitute water.  Again, I keep an extra large mason jar of this pre-made in the fridge.  Vegetable stock is easy.  You just save the water from when you steam veggies, or take your leftover vegetable bits and boil them in some water, strain out the veggie bits, and voila – vegetable stock.  This is a valuable commodity and I’ll go into depth about this at a later juncture.

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1 cup COOKED organic quinoa (I used a mixed variety of red, white, etc.)

3/4 cup vegetable stock or purified water

1 tablespoon Boneless Broth Moringa Miso powder from the Food Movement

Bring the veggie stock, or water, almost to boil (just want to get the liquid good and hot) in a small sauce pan on the stove. Add the cooked quinoa, and remove the heat. After about 2 minutes, add the tablespoon of Moringa Miso powder, transfer to a soup bowl and eat when cool enough.

Possible upgrades:

  • your favorite herbs and spices – I love to add a dash of cumin and coriander, or some fresh cilantro
  • more seaweed – the Boneless Broth contains Dulse already, you’ll see those nutritious flakes in every bite – consider also adding some Nori flakes, or any other seaweed for more minerals and micronutrients
  • hot sauce – I put this in almost everything but Miso, and my cabinet is full of them. The other day just for the heck of it I added to this recipe a local habanero sauce and wooooooooo! I was glad I did.
  • ALSO – the Boneless Broth – Moringa Miso powder is offered for convenience. But some hardcore Miso connoisseurs like to make their own, or even just like to keep the fresh Miso paste in their fridge at all times.  In this case you could use 1 tablespoon of your Miso paste and 1 tablespoon of Moringa powder.  I’ve been meaning to make it that way (what I did before we had the BB product)

Look for more recipes coming up with this unique combination.  We’re also launching a smaller more kitchen-friendly size of Boneless Broth this Fall, so stay tuned for that.  Enjoy!

Fulvic Minerals and Pomegranate Juice : A Powerful Combination for Good Health

Researchers and health experts are always looking for synergistic combinations of natural health agents that may work together in a powerful way. Fulvic acid and Pomegranate Juice are two substances that have been well researched individually, and have also been shown to work together synergistically.

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Analysis published in the journal Vaccine found that a combination of Fulvic acid and Pomegranate juice contained EVNCs – enveloped-virus neutralizing compounds, which can be effective in helping the body to neurtralize especially strong and potentially deadly viruses.

Researchers wrote  “Pomegranate juice was previously reported to inactivate HIV and further shown by our group to inactivate influenza, herpes viruses and poxviruses. A formulation consisting of fulvic acid, a complex mixture of compounds was previously reported to render vaccinia virus, HIV and SARS virus non-infectious.

“Recently, both fulvic acid and pomegranate juice have been shown to inactivate genetically diverse strains of influenza including H5N1, further confirming the broad spectrum nature of these agents.” Vaccine. 2008 Jun 6;26(24):3055-8. doi: 10.1016/j.vaccine.2007.12.008. Epub 2007 Dec 26. In the same way these researchers identified anti-viral activity in both fulvic acid and pomegranate, other studies have shown both to have positive effects on sexual function.

In a study published in the Journal of Urology, it was found that Pomegranate Juice may also help with Erectile Dysfunction. “Long-term Pomegranate Juice intake increased intracavernous blood flow, improved erectile response and smooth muscle relaxation in Erectile Dysfunction and control groups while having no significant effect on NOS (nitric oxide synthase) expression. Pomegranate Juice intake prevented erectile tissue fibrosis in the Erectile Dysfunction group.”J Urol. 2005 https://www.ncbi.nlm.nih.gov/pubmed/15947695Jul;174(1):386-93.

Is a savory super food mushroom combination healthier than bone broth?

Are you looking for a way to get a nutritious broth that is plant-based? Enter Boneless Broth a nutritious blend of fermented food, complete plant protein and certified organic sea vegetables that packs a healthy punch.  It is tasty, warming, and invigorating – a synergy of taste that many have raved about.

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Ever since The Food Movement’s  Boneless Broth launched, we’ve been getting feedback from vegans, and other kinds of eaters, who love the savory nutritious Moringa Miso taste.  Many have said, why don’t you add mushrooms – a known source of super food nutrients and ‘umami’ taste?  The answer is – one man, Paul Stamets, and his brand, Host Defense (part of his Fungi Perfecti company), have done mushrooms so perfectly – there is little to be improved upon.

So we at the Food Movement so as we advise others to do – we soup up our broth with freeze-dried mycelia from Host Defense, and add it to the delicious Boneless Broth Moringa Miso.  My favorite combination is simple :

1 tablespoon Boneless Broth Moringa Miso

3 capsules of freeze-dried Mycelia

add to at least 6 oz. of warm (but not boiling water)

I first worked with Paul Stamets’ mushrooms and mycelia during my time at the Eclectic Institute, founded by the late Dr. Ed K Alstat (God rest).  They truly are the best in the world, and today his brand Host Defense bring mushroom health to many across the world.

We’ve been adding Stamets 7 to our Boneless Broth from the beginning… simply by opening capsules of the fresh freeze-dried mycelia or even drops of the Stamets 7 extract.  But now, I am so excited to announce that to try this amazing taste combination you no longer have to open those pullulan caps with your fingers. That’s right…. it is coming…

Screen Shot 2019-02-08 at 10.15.20 PMSoon you will be able to add Stamets 7, the amazing blend of 7 medicinal mushrooms formulated by Paul Stamets to any of your kitchen creations (including the savory Boneless Broth) because next month Host Defense is launching the famous Stamets 7 formula as a powdered super food!  There are other mushrooms out there, but none is like Host Defense.

Paul Stamets designed this blend of seven mushroom species (Royal Sun Blazei, Cordyceps, Reishi, Maitake, Lion’s Mane, Chaga and Mesima) to support general immunity.* Many use Stamets 7® as a functional food multiple for maintaining peak performance and health.*

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Coming next month, Fungi Perfecti and Host Defense will be offering Stamets 7 as a freeze-dried organic mycelial powder, along with 6 other innovative mushroom powders.  The mushroom revolution has just begun!

Why do I need Vegan Vitamin D3?

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Vitamin D3 (cholecalciferol) is the bioactive form of the essential nutrient Vitamin D.  For years it was only available as a derivative from sheep’s wool lanolin.  Since 2011 the Food Movement has been offering this essential nutrient in a plant-based form, making Vegan Vitamin D3 a reality!

While your body does make its own D3 in response to exposure to natural sunlight, this amount is negated by sunscreen, busy lifestyles and less than optimal metabolism.  Scientific studies have uncovered a much greater need for supplementation with Vitamin D3 than realized before.

Omega Research, a third party resource, published scientific studies on the benefits of D3. They group, this research into categories of benefit : Bone Health/Falls/Fractures, Cancer, General, Immune Health, Deficiency/Insufficiency,  and Lung Health / Bronchial.

 

Alkalize 55 benefits humankind as a revolutionary new supplement

ALKALIZE 55 2.jpgBefore macrobiotic pioneer Dr Michio Kushi left the planet and his physical body, he had one last mission he wanted to complete.  He and his family, including his wife Aveline, had started schools, restaurants and stores – written countless texts – and forever changed the course of the investigation of the connection between diet and disease.

Dr. Kushi saw many companies selling “whole food” supplements that were in TRUTH anything but.  He wanted to try to ferment and concentrate the most healing foods on Earth to make a “daily fermented food supplement” that would compliment a multivitamin, probiotic, and other daily nutritional supplements as a strategy for better health.

The Food Movement Company was able to collaborate with the Kushis before Michio’s passing to create a humic/fulvic mineral supplement made with the 55 biodynamic triple-fermented super foods created through Kushi’s work.   The result was Alkalize 55, a daily dose of food and minerals from the Earth designed to promote the health of the microbiome and prolong/enhance human life.   Today the original formula is again available on Amazon, from the Food Movement and in health food stores everywhere.

Today, the original formula is once again being sold in over 400+ independent health food stores (website coming soon!) and direct to consumers at The Food Movement. 

Inbetween this writer’s efforts relaunching Alkalize 55 to the people, I have also been been finalizing a comprehensive book on the subject of humic fulvic minerals and human health – LIVING ORGANIC EARTH – a small part of the research for which is represented on the blog http://www.livingorganicearth.com.  The goal is, as it always has been with true health food folks, to make the world a better place. The revolution, as the people say, has to start somewhere.

There are some controversies around ‘the alkaline diet’ but part of the confusion there centers around a book written by a specific doctor who acted in some suspect ways.  

Black Maca – a unique phenotype of super food for maximized human performance

I’m a huge fan of Maca root.  It really is one of the most energizing foods (other than things that contain stimulants, like the caffeine in coffee or theobromine in chocolate) and it is also a powerful adaptogen (balancing substance).  Some times called the “Ginseng of super foods” it helps combat fatigue, is an aphrodisiac, and is chock-full of vitamins, minerals and phytonutrients.

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Some years ago, our company The Food Movement started importing a couple of unique phenotypes of Maca root, specifically the Red and Black Maca, from Peru where it is exclusively grown. (Maca needs the high-altitude and rich volcanic soil in the Andes mountains to truly thrive).

People always ask me – what is the difference between these varieties? And companies who market the cheaper varieties (mostly conventional Yellow Maca or gelatinized powders) sometimes claim there is NO difference between different ecotypes of Maca.  Well, I can offer my opinion all day long, but when people start making assertions that are just plain false, I find a good way to balance out these differences in information is to turn to the science.

CAN BLACK MACA IMPROVE YOUR … mood? energy levels? blood sugar levels? libido? overall health status?

In this post, I want to look specifically at Black Maca. A very interesting study compared the effects of Black and Red Maca in otherwise healthy individuals.  They found some differences in chemistry, in that the levels of fatty acids and macamides (more on this in a minute) were higher in Black Maca, while the inhibitory neurotransmitter GABA dominated in the Red.   Both varieties resulted in improvement in mood, energy, and health status, and reduced CMS score (chronic mountain sickness which occurs at high altitudes) but only the Black Maca reduced blood glucose.

Researchers in the journal Andrologia compared extracts of Black and Yellow Maca to try and raise the sperm count in adult mice.  They found that “Black maca administration resulted in higher concentration of sperm count in epididymis and vas deferens compared to yellow maca. ”

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One customer writing to TFMC commented “I feel like a new man taking the Food Movement Black Maca.  One tablespoon a day got me feeling good and having more energy, but when I started adding 2 or more to my smoothie — woooooo! I was hooked.  I’ll be ordering at least once a month from now on.”

There is much more research on Maca root, but I’ve given you just a couple of the studies comparing the different ecotypes of Maca. So, when someone says there is “no difference” between different kinds of Maca, they are quite misinformed according to the published research.

Which type is best for you? Only you can answer that – lately I have found very good effects from mixing more than one kind.  The really amazing benefits of what I like to call The Maca Trifecta (red, black and yellow combined) is something to be experienced.

The Return of Alkalize 55

UPDATE AUGUST 29, 2018 : IT IS HERE! Alkalize 55 is in house and shipping to all of our independent health food store customers. That’s right. Amazon is not in the picture.

While you can order Alkalize 55 directly from the Food Movement Company link here we are encouraging you to purchase it directly from your LOCAL health food store.

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It is almost here.  It has been almost two years since we have produced a bottle of Alkalize 55 at the Food Movement Company in Illinois.  The requests for more have been constant. I’m not bragging, I’m actually reflecting sadly – because having to turn people away from a product that has helped them is heartbreaking.

When we first launched Alkalize 55, the product was marketed to health practitioners exclusively.  Medicatrix Naturae was a sister company of TFMC, and many doctors and other healers latched onto the combination of fermented foods and humic fulvic minerals instantly.

Just as the Ancient Greek Paracelsus added back mineral ash to his spagyric extracts to recapture the earth elements, the addition of humic fulvic minerals to fermented super foods brings forth a synergy of energies.  The wholeness of the person being treated is better addressed by a holistic formulation, and one that is food based and also has ultra trace minerals.

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Sparing you the details of the business complications that have prevented us from making this formula – suffice to say that it is soon to be available again.  We hope by July 1st to have this amazing formula back in stock.  I’m sure we will do some cool promotion to celebrate its arrival, and more will be posted here for sure.

Maybe a giveaway contest, what do you think?

Can Zeolite help improve your health through detoxification?

Many health practitioners have sought a nutritional supplement that can aid the body’s natural detoxification processes.  Diet and exercise are key, but one ancient mineral supplement getting a lot of attention is Zeolite.

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The Food Movement’s Black Earth Zeolite is an excellent form of this unique nutrient, providing Zeolite free of heavy metals, and in a base of humic fulvic minerals.  The liquid form is convenient, easy to use, and in many ways superior to the powdered clay Zeolite which can sometimes contain excessive levels of lead and aluminum.*

An article in the journal Nutrition Hospitliaria entitled “Zeolite: “the magic stone”; main nutritional, environmental, experimental and clinical fields of application” researchers noted “The detoxificant role of zeolites is already evident in the agro industrial and in the zoothecnical fields. While the hospital diffusion as a potential coadjutant of toxic chemotherapy appears to be the most relevant clinical use of zeolite. However it is important to de- monstrate that zeolite does not interfere with the ab- sorption of chemotherapy drugs and does not reduce the bioaivalability.”

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Used by many health practitioners with thousands, successfully, we bring this ancient health secret to you with good intentions aiming to help you take your life in a positive direction.  You don’t have to go to a healing retreat to uncover this ancient secret today.

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*These statements have not been evaluated by FDA. This product is not intended to prevent, treat or mitigate disease. See you health practitioner if you feel that you have a medical condition.  Sold as a dietary supplement.

The Plant-Based Alternative to Bone Broth is…

Dr Axe, noted internet guru recently wrote the following on bone broth, “For thousands of years, there have been traditional foods like fermented vegetables and cultured dairy that have been touted for their health benefits. But one common healing food that is now being recognized — so trendy that it’s a staple of the Paleo diet and even bone broth shops exist now! — for its incredible health benefits is bone broth. Why? Because bone broth benefits are numerous and extensive.”

Dr Axe goes on to talk about the benefits of bone broth to

Treat leaky gut syndrome
Overcome food intolerances and allergies
Improve joint health
Reduce cellulite
Boost immune system

Now, all that may be well and good, but if you are a vegan, or even a pescitarian, boiling bones as part of your nutritional regimen is out of the question. Right? So is there an alternative to bone broth that is plant-based?

Earlier this year the Food Movement Co., long-running vegan functional foods company, came out with a product called Boneless Broth. The first flavor is Moringa Miso, and somewhat coincidentally with our opening quote – it is made from fermented foods and other nutrient-dense plants.  The formula combines fermented organic Soy (Miso), organic Moringa leaves and organic Dulse seaweed.

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So, can this plant-based alternative address some of the problems that folks are using bone broth to try and overcome?  Some of these may be hard to tell (not aware of any clinical research on reducing cellulite with bone broth) but the benefits to the digestive, immune and other body systems from Boneless Broth will come from the nutrients packed into these fermented and raw super foods.

Moringa has been called ‘the Miracle Tree’ and is used for many many health conditions throughout the world, and most importantly as a nutritive super vegetable. Researchers writing in the journal Food Science and Human Wellness observed, “Every part of M. oleifera is a storehouse of important nutrients and antinutrients. The leaves of M. oleifera are rich in minerals like calcium, potassium, zinc, magnesium, iron and copper [2]. Vitamins like beta-carotene of vitamin A, vitamin B such as folic acid, pyridoxine and nicotinic acid, vitamin C, D and E also present in M. oleifera[8]. Phytochemicals such as tannins, sterols, terpenoids, flavonoids, saponins, anthraquinones, alkaloids and reducing sugar present along with anti-cancerous agents like glucosinolates, isothiocyanates, glycoside compounds and glycerol-1-9-octadecanoate.”

With all of the rich nutrition packed into Moringa, it is hardly surprising that it has been researched as a super food (functional food) to help with many different health conditions. I’ve written about Moringa for years in my blog, since the Food Movement starting importing this rare food from around the world.

The next ingredient in Boneless Broth is organic freeze-dried Miso powder. Have you ever eaten in a sushi or traditional Japanese restaurant? Chances are you’ve had Miso soup.  But did you know it has some amazing health benefits as well?

Miso owes it’s highly satisfying savory taste to the interaction between protein phytochemicals called glutamates, and their interaction with various other peptides.  In fermentation the components of the original soy bean are transformed, made digestible, and given that unique “Umami” taste.

Studies indicate that Miso may lower blood pressure through the activation of the body’s dopamine pathways, may help to prevent stroke,  and to even protect against cancer and radiation exposure.

There is a definite connection between Miso’s unique properties, the Umami taste, and the presence of unique glutamates and peptides formed by fermentation.  In addition, the savory flavor may bet activating part of our pallet and our brain that is missing when we concentrate only on salty and sweet foods.

Writing about Miso, the bone broth guru Dr Axe says this “Eating miso in its most powerful, healing form — miso soup — is an easy way to improve digestion. Beneficial probiotics found in miso help combat digestive issues caused by an imbalance in gut bacteria, including constipation, diarrhea, gas, bloating and IBS. Probiotics are even beneficial for people suffering from serious conditions like food allergies, candida viruses, ulcerative colitis and leaky gut syndrome.”

So there you have it from the bone broth guru himself – Miso can help improve digestion.  Now, marketing a dietary supplement, companies can’t legally make claims like this about a product. But a Doctor, writing about whole organic foods as medicine, can feel free to make the above statement whereas a food company could not. Interesting paradox in a way, isn’t it?

It is also important that there are many different compounds in Miso formed by fermentation.  Because of the delicate probiotic nutrient nature of these plant chemicals, we recommend using HOT but not boiling water. (Boneless Broth can also be consumed cold).

Now the final ingredient in Boneless Broth is a seaweed called Dulse and it has a wonderful flavor and is loaded with minerals and even protein.  This seaweed is traditionally paired with Miso, and gives a great taste as well as an important nutritional boost.  How many of your favorite foods can you say that about? (Hopefully – lots!)

The feedback to Boneless Broth as a plant-based alternative to bone broth has been really great so far.  My hope would be that it can be so much more, in that a broad spectrum of nutrients (as presented in Moringa Miso) can provide a broad spectrum of benefit.  Look at Moringa or Miso individually and you will find research on a wide variety of health benefits from liver function, kidney function, digestive function, blood sugar balance and many stops inbetween.  What you start to see is that eating nutritive whole, fermented, raw, functional foods is an excellent strategy to protecting your most important asset – your health.  No bones about it.

 

Introducing Boneless Broth – the plant-based super food instant health drink!

Folks, over at the Food Movement we are ringing in the New Year in a really special way! We are soon unveiling our brand new Boneless Broth product line, with our first recipe – Boneless Broth Moringa Miso.

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‘Lots of us try to add some nutritional benefit to our lives by supplementing with super foods. There are lots of good ones out there; but this new Boneless Broth formula combines three heavy-hitters for a trifecta of souper foods!

Our new formula contains

-freeze-dried organic Red Miso (made from non-GMO soy beans)

-organic Moringa oleifera leaf (known as the ‘Miracle Tree’)

-organic Dulse flakes – a treasure trove of ocean nutrition in the form of a delicious seaweed that has been called “bacon of the sea” for its savory, meaty flavor

What you get is an amazing instant soup mix dietary supplement; that is to say you are getting complete proteins, minerals, antioxidants – and lots of unique constituents like the dipocolonic acid in Miso that makes it a powerful detoxifying food!  This is a daily nutritional supplement made 100% from organic food.

And – get ready for this – it contains no sugar.  It is naturally savory, full of umami flavor – if you will, and deeply satisfying.  It is a great way to start and end your day, and for anywhere inbetween.

Check out our special introductory offer on Boneless Broth Moringa Miso

Beta-caryophyllene cannabinoid research continues to show benefit

You may have read my previous post about BCP (Beta-caryophyllene) a natural cannabinoid (cousin of CBD) found naturally-occurring not just in Hemp, but in many foods such as celery, black pepper and maca root.  Well, you may be interested to know that a continuing and growing body of research shows new and different benefits to human health!

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This has been one of my most popular blog entries of late, due to some emerging science on the importance on beta-caryophyllene.  Many of you will know that recently the leading company, the Hemp Movement, discontinued CBD and threw their lot in with Plus CBD made by CV Sciences. BCP is also a phytocannabinoid, and a growing body of scientific research indicates that it is a novel compound we should examine as well.

A very recent study published in the journal Frontiers in Neuroscience found that BCP “BCP alleviates ischemic brain damage potentially by inhibiting necroptotic neuronal death and inflammatory response. This study suggests a novel application for BCP as a neuroprotective agent.”

Another recent study found BCP helpful in non-alcoholic hepatitis.  Researchers concluded that the “antioxidant effect of BCP might suppressed the damage of hepatocytes caused by oxidative stress and following inflammation and fibrosis.”  Hepatocytes are cells in the liver that are damaged in hepatitis progression.

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You may have read in my first post how I talked about BCP affecting both CB-1 and CB-2 receptors; the two major switches in the human ECS or endo-cannabionoid system.

Writing in the Proceedings of the National Academy of Sciences in an article entitled “Beta-caryophyllene is a dietary cannabinoid”, Gertsch et al write “The psychoactive cannabinoids from Cannabis sativa L. and the arachidonic acid-derived endocannabinoids are nonselective natural ligands for cannabinoid receptor type 1 (CB1) and CB2 receptors. Although the CB1 receptor is responsible for the psychomodulatory effects, activation of the CB2 receptor is a potential therapeutic strategy for the treatment of inflammation, pain, atherosclerosis, and osteoporosis. Here, we report that the widespread plant volatile (E)-β-caryophyllene [(E)-BCP] selectively binds to the CB2 receptor (K i = 155 ± 4 nM) and that it is a functional CB2 agonist. Intriguingly, (E)-BCP is a common constituent of the essential oils of numerous spice and food plants and a major component in Cannabis.”

 

 

What makes Miso the ultimate umami souper food?

Miso is the most prevalent form of fermented food in the world, traditionally made from fermented soybeans, aspergillus oryzae culture (koji) and salt.  Other ingredients are frequently incorporated such as grains, sea vegetables, mushrooms and scallions.

Miso is a traditional soup which has been popular in Japan for hundreds of years, and is linked back to origins in China in the 3rd century BCE  and another fermented food called Hishio.

Food Movement Miso

Have you ever eaten in a sushi or traditional Japanese restaurant? Chances are you’ve had Miso soup.  But did you know it has some amazing health benefits as well?

Miso owes it’s highly satisfying savory taste to the interaction between protein phytochemicals called glutamates, and their interaction with various other peptides.  In fermentation the components of the original soy bean are transformed, made digestible, and given that unique “Umami” taste.

Studies indicate that Miso may lower blood pressure through the activation of the body’s dopamine pathways, may help to prevent stroke,  and to even protect against cancer and radiation exposure.

There is a definite connection between Miso’s unique properties, the Umami taste, and the presence of unique glutamates and peptides formed by fermentation.  In addition, the savory flavor may bet activating part of our pallet and our brain that is missing when we concentrate only on salty and sweet foods.

Wal-Mart.com USA, LLC

Discover blue magic (for your tea and your body) : Butterfly Pea flower tea

Butterfly-Pea-Flower-tea---TFMAhh the magic of nature.  It is truly everywhere we look, if we are looking with the right vision. Is it not?

There are many kinds of amazing and colorful flowers that are made into herbal teas; but one stands alone as a truly unique specimen – until recently rarely seen in the US – and that is Butterfly Pea Flower tea.

The Butterfly Pea flower (Clitoria ternatea) is native to many South Asian countries, including Thailand, Malaysia and Burma.  It has a number of very interesting properties – including its wide range use as a traditional medicinal herb in the Ayurvedic tradition. Medicine Hunter Chris Kilham tells us that in Ayurveda it is considered to be something that “ameliorates the wrath of the god of karma,” as well as a pleasant and commonly enjoyed herbal tea.

One of the most instantly apparent novel things about the tea has earned it the nickname the “color changing tea” – because of just that! Depending on the pH of a solution, whether it is very acid or alkaline, a tea made from the flowers of Butterfly pea can change very much in color.  When extracted in purified water it is a rich blue, then by simply adding lemon juice (with a very acidic pH) we can see the tea make a dramatic shift to bright purple!

The novelty of its vibrant blue (and various other hues) color aside, Butterfly Pea Flower tea has been used for thousands of years in Ayurvedic medicine.  It is also increasingly being validated by modern scientific exploration.  The plant pigments that make it colorful also make it highly antioxidant, with a higher ORAC value than many plants.  However, the magic doesn’t just stop there.

A 2008 article in the Journal of Pharmacology found that it has been “used for centuries as a memory enhancer, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing and sedative agent.”  Researchers also concluded that its extracts “possess a wide range of pharmacological activities including antimicrobial, antipyretic, anti-inflammatory, analgesic, diuretic, local anesthetic, antidiabetic, insecticidal, blood platelet aggregation-inhibiting and for use as a vascular smooth muscle relaxing properties.”

Dr Al Sears has written about the herb, called Bunga telang in Bali, and its use in traditional Bali herbal medicine for memory, for eye problems, and even for serious diseases like cancer. It is one of the only plants that contains a chemical called cyclotides. Researchers in the journal Oncology Letters have even researched cyclotides from Butterfly Pea flower tea against certain kinds of drug-resistant lung cancer.

Much more than just a color-changing novelty used in cocktails or food (although that is pretty nifty huh?) behind that magic BLUE color we find that Butterfly Pea Flower tea may have some impressive benefits for the body – and the mind.

In India, scientists have demonstrated that treatment with just 100 mg. of Butterfly Pea flower extract can increase acetyl-choline. The researchers stated “increase in ACh content in their hippocampus may be the neurochemical basis for their improved learning and memory.” Acetyl choline is an essential neurotransmitter and a major factor in central nervous system functioning.

Moringa : Super Foods Best Kept Secret

Have you heard of Moringa, known as ‘the Miracle Tree’? If not, you’re not alone – but this may be a super food you really want to look into.  Known as the “miracle tree”, it may be one of the best kept secrets in health food in the US – but its impact has been felt all around the world.

Moringa

The plant, latin binomial Moringa oleifera, is native to India, and is now grown on many continents.

The Food Movement began importing Moringa in 2011, and since that time demand and presence in the US natural marketplace has steadily grown.  One of the reasons for this is that of all the ‘green foods’ one can choose as a supplement – Moringa has some really unique phytochemical benefits beyond the usual suspects of chlorophyll and vitamins.  The leaves provide a source of complete protein, and are an unusually rich source of nutrition.

A 2017 review in the Asian Pacific Journal of Tropical Medicine concluded ” ..due to its high nutritional value and several medicinal properties, this tree may act as a nutritional and medical alternative for socially neglected populations.”

moringa facts

Another review in the journal Phytotherapy Research found that “A rapidly growing number of published studies have shown that aqueous, hydroalcohol, or alcohol extracts of M. oleifera leaves possess a wide range of additional biological activities including antioxidant, tissue protective (liver, kidneys, heart, testes, and lungs), analgesic, antiulcer, antihypertensive, radioprotective, and immunomodulatory actions. A wide variety of polyphenols and phenolic acids as well as flavonoids, glucosinolates, and possibly alkaloids is believed to be responsible for the observed effects. ”

Due to these unique properties it has been labeled “the miracle tree” and groups like Trees for Life have planted millions of the plant across starvation-ravaged African nations.  In addition to providing nutrition and medicine from the leaves and pods, the seeds of the Moringa tree can also be used to purify brackish water and are recommended for such purposes by the World Health Organization.

The Food Movement has sought to combine these benefits – the unique health-giving properties of the tree – along with the beneficial social and environmental impact; by selling organic Moringa in the US to raise money for groups like Trees for Life.  Whether your interest is in Moringa’s ability to combat hunger and lack of clean drinking water on a global scale; or if you’re just looking for health benefits for yourself – Moringa can be a true miracle.

 

Dulse Sea Vegetable : Amazing Nutrition from the Ocean

Let me just say this – if you’re not eating sea veggies you are missing out.  We talk a lot about super foods; but I can say with absolute certainty there are few foods that rival the nutritional benefits from seaweed.

There are many varieties of sea veggies; Kelp, Nori, Wakame, Irish Moss – the list goes on and on.  Some of them are savory and slightly sweet, others more bitter or earthy tasting.  One of the most beneficial kinds of sea vegetable for my money is Dulse (Palmaria palmata) a vegetable that grows in the North regions of the Atlantic and the Pacific oceans.

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Dulse has a really nice umami sort of taste to it, and some folks even use it as a plant-based substitute for Bacon flavoring.  Ever tried a DLT (Dulse, lettuce and tomato) sandwich?  Try it and you might be surprised.

In addition to being a very flavorful food, Dulse has a host of health benefits.  Like all sea veggies, it contains a wide variety of beneficial trace minerals, including energizing electrolytes and the essential nutrient Iodine.  A growing body of research suggests that Americans may be largely deficient in Iodine, some even going so far as to label the deficiency a public health crisis.

But it isn’t just the minerals, like Iodine, that Dulse contains.  Scientific research published in the journal Food Research International indicates that the phycobiliproteins and chlorophyll in Dulse contribute to an anti-inflammatory effect.  Inflammation is one of the leading cause of negative health outcomes, and a major contributor to pain and discomfort in the body.

Another study showed that these same compounds in Dulse can inhibit ACE (angiotensin-converting enzyme).  The Mayo Clinic says this about ACE inhibitors “Angiotensin-converting enzyme (ACE) inhibitors help relax blood vessels. ACE inhibitors prevent an enzyme in your body from producing angiotensin II, a substance in your body that narrows your blood vessels and releases hormones that can raise your blood pressure. This narrowing can cause high blood pressure and force your heart to work harder.”

When you add a sea vegetable like Dulse into your diet, you aren’t just satisfying your taste buds – you also satisfy your hunger (iodine being a major factor in normal thyroid function), you are re-energizing your entire system with trace mineral nutrients that work on every level of the human body to help promote balance.  You’re also quite possibly helping to relax blood vessels and fight inflammation at a cellular level.

In short – if you don’t have Dulse in your cupboard, you might be missing out!

Medical experts : Don’t eat raw mushrooms!

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Well-respected medical expert Andrew Weil, MD tells his readers you should NEVER eat raw mushrooms.  Not only are the fruiting body (what most people know as a ‘mushroom’) walls made up of a tough to digest fiber called chitin, they also contains small amounts of toxins that are destroyed when mushrooms are cooked.

“Because of these concerns and because they offer little in the way of improving health, common button mushrooms are best avoided. But the types eaten in Asia—shiitake, maitake, oyster mushrooms, and enoki—provide a range of health benefits,” says Weill.

Weill also mentions in the above article that he takes a couple of blends from Paul Stamets’ Host Defense product line, which also include the above mentioned species of mycelia as well as others.  Many of these mushrooms are of immense physical benefits to humans, often when consumed in the mycelial form.

Just this week, the world’s foremost mycologist Paul Stamets also released a statement on easting raw mushroom fruiting bodies and, frankly, why you shouldn’t. Not surprisingly his sentiments echo many of Weill’s statements.

In answer to the question “Should you eat raw mushrooms?” Paul had this to say :

“No, absolutely not! Raw mushrooms are largely indigestible because of their tough cell walls, mainly composed
of chitin.”

Dr Stamets continues, “Raw mushrooms and raw mycelium may pose potential health hazards from harmful pathogens and heat sensitive toxins—causing gastrointestinal irritation and allergic reactions, such as skin rashes.”

Dr Stamets own medicinal product lines, Fungi Perfecti and Host Defense, are made with mushroom mycelia (and fruiting bodies) which are heat treated “to activate and unlock the nutritional compounds and ensure their bioavailability.”

Philosophy is Alive and so is the Ocean (So Eat Seaweed)

Stephen Hawking has recently been quoted as saying “philosophy is dead” (or at least that little machine he speaks through did) and I couldn’t disagree with him more.  Philosophy is alive and well in natural medicine; in order to believe in vis Medicatrix naturae (Latin for “by the healing power of nature”) one must believe in the wisdom of nature.  We may need science to understand more about it; but when we can point to a long tradition of safe use that is a philosophical kind of data (more in the realm of say -ethnobotany) that we should not ignore.

Science seats itself on a lofty perch, the sometimes overly-haughty halls of academia.  While I love a good double-blind study as much as the human or herbalist – give me the good ole common sense parameters derived from hundreds, even thousands, of years of safe and effective use over a narrow study that can be spun and reinterpreted ad nauseum.

IrishMoss

One possible victim of that spinful extrapolation is a sea vegetable called Irish Moss, also called carageenan moss, which grows abundantly in the Atlantic ocean. Irish Moss (Chondrus crispus) is a type of red algae, used in traditional cultures as a food and a medicine.  It is also best known commercially as a source for carageenan (a polysaccharide fraction naturally occuring in the plant) to be extracted from.

Carageenan is used in industry as a plant-based alternative to gelatin, and as a thickener and stabilizer in processed food products.  Somewhat alarmingly, in animal studies a high dose of carageenan injected in vivo has been shown to cause severe inflammation.  This kind of animal study data on the carageenan polysaccharides is distrurbing, if not altogether damning.

Irish Moss on the other hand, is now being condemened – apparently based almost solely conjecture from scientists – because it contains carageenan.  This seems to me to be a leap of faith that defies both philosophy and science; and a big extrapolation that is contradicted by thousands of years of cultural use of Irish Moss.  It is what is commonly knows as discarding the baby along with the bath water.

In Ireland (not surprisingly) Irish Moss is mixed with whiskey and spices to make a type of pudding.  In Jamaica it is used medicinally as an aphrodisiac.  In Venezuela it is boiled in milk and used a home remedy for sore throat and chest congestion.

These traditional uses support the huge difference between Irish moss and carageenan.  It would be presumptuous to assume that a food with hundreds if not thousands of years of culinary and medicinal use is in fact dangerous and worth avoiding.  We need to learn how to properly weigh the information in modern scientific analysis, rather than being reactive to it.  Always put food first.

Alkalize 55 : the product formulation and importance of humic fulvate minerals

Sort of a long title for a blog entry isn’t it? Well, admittedly so, but I wanted to let you know specifically what this post is going to be about because it is so important.

ALKALIZE 55 60.1glamour shot

You see, Alkalize 55 is a dietary supplement I have been lucky enough to have a hand in developing. The Medicatrix Naturae consortium has been a key part of the development, working to combine fermented nutrients with humic fulvic minerals. The real credit, however, must go to Dr Michio Kushi and his formulation of over 50 triple-fermented super food ingredients grown on the biodynamic Anew farm in Brazil.

Dr Kushi and his wife Aveline have been leaders in the macrobiotic world for many years.  I consider him to be one of the founding fathers of health food in the modern era, and there can be no doubt that his work has helped countless thousands.  With Alkalize 55 his work on fermented foods and acid-alkaline balance has been encapsulated in supplement form (and in foods) in a way that can help a really broad number of folks who desperately need it.

But what I wanted to focus on, as my wordy title implies, is the other part of Alkalize 55, the over 70 humic/fulvic trace minerals which are so absorbable and potentially beneficial to the human machine.geodesicmineral_wheelsphere_3The above chart shows some of the mineral synergies at work when we take a broad spectrum of trace minerals.  The mineral complex in Alkalize 55 is a proprietary blend called Whole Earth Minerals which is mined from a fresh water source in the United States which is tested for safe levels of heavy metals.

The main point here is that we really need a WHOLE SPECTRUM of trace minerals, rather than just say – large amounts of Zinc or Magnesium.  All of these elements work in concert, so if we upset the balance there can be dire consequences for the body. Having a broad spectrum of trace minerals promotes the type of inter-related mineral synergy you see depicted above.I think that in order to understand this kind of synergy, we have to have a good philosophical understanding of nature and the way things fit together. Just what is synergy? Why do things appear together in nature? Usually there is some purpose.  For example, if humic acid and specifically fulvic acid have a way of breaking oxygen to the cells of the body, and helping to transport waste products out of the cell there must be some reason?  The answer is that these organic acids helped with the transport and assimilation of trace minerals, as well as the removal of dangerous toxins and heavy metals.

In summary, some of the most important dietary supplements are well-known; fish or algae DHA & EPA Omega-3 (more on this soon!), probiotics, digestive enzymes, not to mention vitamins and macro-minerals. Yet a growing body of evidence suggests we should start to focus more on these trace minerals and the way they interact – in the natural world, and in our bodies.  The spectrum of whole foods and humic fulvate minerals in Alkalize 55 can have unique benefits for the human machine – even beyond what we understand about dietary requirements for nutrients and co-factors.

If you want to do more research on humic and fulvic acid you can visit http://www.livingorganicearth.com

Vegan Vitamin D3 (cholecalciferol) : Myths and Misconceptions

Hey folks, I don’t know where you live, but here in the Midwestern US of A it is about to get a lot less sunny. And you know what that means? Yes, it is once again Vitamin D season.

lichen rock

Now, if you’ve read my blog posts over time you’ve seen me blog about Vegan D3 over the past couple of years.  Back then, an innovative company in the U.K. came out with a lichen-extracted (and therefore animal-free and vegan) form of Vitamin D3 cholecalciferol.  The Food Movement was the first company in North America to bring this unique cruelty-free form of Vitamin D3 into the health food marketplace. Yet still many myths and misconceptions exist so we are going through them one by one today.Vegan-Vitamin-D3_1024x1024

Next time you see a product made with D3 from sheep’s wool lanolin which claims to be 99% vegan (I’m not making this stuff up, folks) please write and tell the nice people how ill-informed they are.  Nothing personal; but misinformation is the enemy. Call them out, give them my e-mail and we will set the record straight.

MYTH #1 – ALL VITAMIN D3 (CHOLECALCIFEROL) COMES FROM ANIMALS

In terms of dietary supplements this was true up until a couple of years ago.  But research by legendary mycologist Paul Stamets indicates that organic mushrooms also contain active D3, not just D2.  So, there are true ‘food’ sources of D3 out there.  However, if you are facing Vitamin D deficiency (which many more people are than realize) you need a therapeutic dose of at least 1000 IU, perhaps 5000.  So you need a dietary supplement.  Many folks have seen dramatic results using the plant-based Vitashine (TM) form.

MYTH #2 – IT DOESN’T MATTER WHICH FORM, AS LONG AS YOU GET VITAMIN D

Evidence, meaning credible scientific research, suggests that not only does the body prefer D3 (cholecalciferol) to D2 (ergocalciferol), but supplementing with D2 may actually INHIBIT the body’s production of D3.  Think on that one for a moment, manufacturers of products!

While many vegan products contain D2 (ergocalciferol), which is not an animal product, they may not be a viable source of absorbable Vitamin D.

The research on Vitamin D3 is truly staggering. Check out some of the studies on deficiency alone!

MYTH #3 – EXPOSURE TO SUNLIGHT GUARANTEES YOUR BODY WILL MAKE ENOUGH VITAMIN D

You know one thing that blocks vitamin D production? Sunscreen.  Now, I’m not telling you whether or not to wear sunscreen  – but I can also tell you anecdotally that I have talked to many folks who live in sunny areas, get out a fair amount, and have gone to the doctor ( a key factor here) and found their vitamin D levels were low.

You can get a great deal on Vegan D3 capsules here 

Moringa documentary drives home ‘The Miracle Tree’s contribution to hunger relief

When I think of ‘food medicine’ (and the arbitrary distinction between what is ‘food’ and ‘medicine’ in the West, as opposed to in the East) I often think of Moringa.  You may know of it because of its reputation as a high source of vitamins and minerals. In fact the freeze-dried biodynamic Medicatrix Moringa has as much Calcium gram for gram as many Calcium isolated supplements such as Calcium Carbonate! Yet it is in a whole plant form and arguably more beneficial, if only because of the broad range of phytonutrients a whole plant can offer.

The video below drives home an important aspect of the plant – its role in alleviating hunger and other afflictions in Africa and other parts of the world.  While the West suffers from diseases of excess, mother Africa still struggles with the fundamentals of survival.  Moringa may be part of the solution for both. Watch the video if you get the chance and support our friends at Trees of Life. Tell them the food movement sent you!

Antioxidants don’t work? Polyphenol hormesis at the gates of dawn

Americans love simple answers.  This fact breeds such rampant intellectual dishonesty, and audacious marketing follies, all because our greatest loyalty seems to be to our short attention span.

To my mind – there is nothing wrong with, in the words of Malcolm X “talking to everyone in a language they can easily understand.” However, the practice of oversimplification can lead lead us to dumb things down so much as to miss the point entirely.  Especially if the truth is, and it usually is, a nuanced and multi-dimensional intangible object subject to vastly different interpretations and perceptions.

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I spend a lot of time hanging out in health food stores, and one of the most interesting things in the world to me is to hear the interpretations of natural health science put forth in popular media and echoed back from consumers.  In some ways, it is like that old game ‘Telephone”. Almost regardless of whether or not what was said originally was accurate or meaningful, the end result often won’t be.

Earlier this year Scientific American ran an article with a headline on the cover about The Antioxidant Myth.  The article by Melinda Wenner Moyer dramatically purports to tell us that “the antioxidant theory of aging is dead.”  The article talks about the research Dr David Gems and others have done that turns some of science’s ideas about antioxidants on its ear, so to speak. That is to say, some of the research suggests (but certainly is not conclusive) that oxidative reactions (the cause of oxidative damage, and long thought to be a central cause of aging) may not actually be a central cause of aging.

The editors summarize ”

  • For decades researchers assumed that highly reactive molecules called free radicals caused aging by damaging cells and thus undermining the functioning of tissues and organs.
  • Recent experiments, however, show that increases in certain free radicals in mice and worms correlate with longer life span. Indeed, in some circumstances, free radicals seem to signal cellular repair networks.”

This to me is really interesting, but it is a BIG jump to make the extrapolation that third leap which they do “If these results are confirmed, they may suggest that taking antioxidants in the form of vitamins or other supplements can do more harm than good in otherwise healthy individuals.”

I wonder if they would go so far as to make the equation seem really ridiculous and imply that, because of the genetically-modified earthworms we shouldn’t eat healthy antioxidant foods? I mean, there is still a TON of other research out there showing the cell protective benefits of antioxidant vitamins, both as supplements and in their natural food form.  I personally tend to have a bias towards the food form, but this really isn’t the point. At stake here is the very operational assumption that would explain the benefits of antioxidants of any kind – or is it?

Perhaps the problem is we’re asking the wrong questions.  If we look at it from a common sense naturalist perspective which presumes that one of our greatest skills is the ability to adapt and evolve; we may come to a different conclusion entirely. Small amounts of oxidative stress may actually correlate with longevity, but this doesn’t negate the fact that oxidative damage within cells and tissues is a reality.

To me, the more cutting edge theory here is not that “antioxidants don’t work” but rather “we are really just beginning to understand how they work”.

Dr. V. Calabrese et al published a paper a few years ago which explained The Hormetic Role of Dietary Antixoidants in Free Radical-Related Diseases “Regular consumption of cruciferous vegetables or spices is associated with a reduced incidence of cancer and reduction of markers for neurodegenerative damage. Furthermore, greater health benefit may be obtained from raw as opposed to cooked vegetables. Nutritional interventions, by increasing dietary intake of fruits and vegetables, can retard and even reverse age-related declines in brain function and cognitive performance. The mechanisms through which such dietary supplementation may diminish free radical-related diseases is related to their ability to reduce the formation of reactive oxygen and nitrogen species, along with the up-regulation of vitagenes, such as members of the heat shock protein (Hsp) family, heme oxygenase-1 and Hsp70.”

However the real clincher comes at the last “However, excessive nutritional supplementation (i.e., high doses) can have negative consequences through the generation of more reactive and harmful intermediates with pathological consequences.”

Sounds to me like a greater argument than ever for reopening the books on ‘whole herbs’ and ‘whole foods’ versus highly processed laboratory antioxidants. Do we want scientists to study whether highly purified isolates and extracts have beneficial effects, or how antioxidants behave in a complex food matrix? Not that these isolates may not have their place, but it may be something that in the future will be viewed as completely separate from nutrition. Perhaps we need to cultivate a ‘dietary theory on antioxidants’ which takes into account the inherent wisdom of nature and eating a true whole food diet.  Before we tell people to ‘put away their antioxidants’ we ought to take note of the immense benefit of food-like doses of these nutrients and the incredibly complex interactions to consider.  If you ask me, I’m not really opposed to aging anyways.  As long as I’m healthy while I’m aging, why not let nature take its course? Now how is that for turning a theory on its ear?