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The Feast- No Longer Available
The truly amazing achievement is that with over 176
ingredients in all and 70 plus live whole food based
ingredients, the Feast tastes absolutely delicious. The exact
Feast formulation amounts is a trade secret, however the
ingredients are listed in order of amounts.
The following ingredient information is interesting trivia about
the ingredients in the Feast. This information is general in
nature and is intended simply to provide you with a more
insightful understanding and appreciation to the comprehensive
nature of the Feast ingredients and formulation.
Not all the information may be applicable to the specific
ingredients in the Feast, such as the exact variation or
current origination mentioned. This information has not been
evaluated by the Food and Drug Administration. These ingredients
are not intended to diagnose, treat, cure or prevent disease.
30 Antioxidant Rich Fruits
and Berries
Noni Fruit
Noni is also called Morinda citrifolia, Indian Mulberry,
Ach, Nono and "the starvation fruit". Because of its
resiliency it has been able to spread from its native land
of Southeast Asia into many other parts of the world
including Australia, New Zealand, India, the Pacific
islands, French Polynesia, the West Indies and South
America.
Although the fruit is bitter and has a strong smell, it has
been known to provide nourishment in times of famine for
centuries. Noni has been referenced in an ancient Sanskrit
text called the Rig-Veda which dates back to at least 4,000
years and soldiers based on tropical Polynesian islands
during World War II were taught by the natives to use the
fruit for nourishment and strength. Noni fruit is an
excellent source of carbohydrates, dietary fiber, protein,
vitamins A, B3 & C, iron, potassium, and calcium.
Mangosteen
Often called "The Queen of Fruits" this dense tropical and
nutritional fruit has been known for its fantastic flavor,
and was rumored to be the favorite fruit of Queen Victoria.
It has been said that she once offered a cash reward to
anyone who could bring her the Southeast Asian delicacy. The
alluring oddities of this fragrant fruit are experienced in
its light creamy texture with delicate hints of citrus and
peach.
Today we know that the nutritional components not only
include Vitamin C, B1 & B2, iron, calcium, potassium,
protein, and niacin, but also prove to be the richest source
of Xanthones that hold potent antioxidants and biologically
active plant phenols. Mangosteens are also nature's
pesticides holding a natural acid that actually deters
insects!
Wolfberry-Goji
Renowned in Asia and referred to as "red diamonds" this
bright red berry has been cultivated in the floodplains of
the Yellow river, Ningxia, and the mountains of Western
Xinjiiang China, for over 600 years and continues to be the
world's largest supplier.
The region of Ningxia located on the Northwest Loess
Plateau, holds a traditional festival celebrating the annual
berry harvest each August. The berry has a wide range of
nutritional benefits like 11 essential and 22 trace
minerals, 18 amino acids, 8 polysaccharides, 6
monosaccharides, protein, more beta carotene than carrots,
as well as, 5 unsaturated fatty acids, and antioxidant rich
phenolic pigments.
Acai Berry
Hidden away in the heart of the Amazon Rainforests of
Brazil, the Acai berry has been a well kept secret
nourishing the native tribes for thousands of years. Acai
berries are seeds produced by the palm called "Euterpe
Oleracea" in the Amazon.
The berries are harvested as a dominant food staple for
Cabolco populations and are even valued economically. In
Northern Brazil Acai is traditionally enjoyed salty or
sweet, mixed with tapioca, and served in a gourd called "cuias"
by the locals. The berry contains high concentrations of
fatty acids, rich polyphenol compounds that are high in
antioxidants, iron, vitamin A, calcium, protein, fiber, and
19 amino acids.
Black Currant
For centuries this berry has been valued as an edible
delicacy throughout Northern/Central Europe and Asia.
Because the berry is so rich in Vitamin C, and citrus was
not so readily available in the U.K. during World War II,
the government actually encouraged crop production.
From 1942 on, the nations crop yield was so extensive that
the black currant crop was made into a cordial that was
distributed to the nation's children for free giving lasting
popularity to the berry. These dark berries contain many
phenolic pigments with twice the antioxidants of
blueberries, potassium, and 4 times more vitamin C than
oranges!
Blackberry*
Native to Asia, Europe, and North and South America, and
another fruit of the rose family, blackberries date back
into history over 2,000 years. Superstitions in the UK claim
that the berries belong to the devil after Sept 29 commonly
known as Michalemas, but this folk lore story probably has
more to do with the seasonal patterns of wet cooler weather
that cause berry deterioration from mold growth.
Native Americans utilized the fruit for consumption and the
stems for strong rope. Blackberries contain antioxidant rich
phenolic acids like anthocyanins, ellagic & gallic acids,
vitamins A & C, potassium, calcium, and are also high in
dietary fiber.
Blueberry*
Native only to North America, these rich deep indigo berries
with their prestigious five point flared crowns were once
believed by the native American tribes to hold life giving
power sent by the "great Spirit" to relieve hunger in the
face of famine.
Early American colonists made grey paint to cover the
woodwork in their Shaker houses out of blueberry skins
boiled in milk. Anthocyanins which are the blue-red
flavonoid pigments that color the dark berries hold powerful
antioxidants deep within their skins and fibers.
One cup of blueberries will not only offer an array of
vitamins such as Vitamin A, C,E, B1, B2, B3, but will also
yield vital minerals including potassium, calcium, maganese,
zinc, and iron. North America alone produces almost 90% of
the blueberries in the world.
Pomegranate
Native to Afghanistan, Pakistan, Iran, Northern India and
cultivated throughout the Mediterranean, this fruit has an
ancient and extensive history. It has become a symbol to the
Greek, Hebrew and Roman cultures finding expression through
the ancient texts of the Bible as one of the seven fruits
blessed to Israel.
They are prominent in weddings, funerals, and in home
decorations of modern day Greece, and they were once the
personal emblem of the Holy Roman Emperor, Maximilian I, and
Catherine of Aragon. The arils or the fleshy fruit skin
surrounding the seeds, is the edible part of the fruit and
they are packed with extraordinary amounts of antioxidant
polyphenols, vitamin B, potassium, and panthothenic and
ellagic acids.
Bilberry
The bilberry also known as Bleaherry, Whortleberry, or
Huckleberry have distinguishing features that set them apart
from their blueberry cousins. Even though they are little
dark berries, they are not produced in clusters but in pairs
and their fruit pulp is red or purple.
They are also one of the first berries to ripen around Aug.
1 of the year giving them a rich cultural history throughout
Great Britain in the new harvest celebration of Lughnasadh
or Bilberry Sunday. On this Celtic holiday, the people climb
the hills were the berries are picked, gathered in baskets,
or threaded and given by the boys to the girl of their
choice.
They grow in the cool temperate mountainous regions of the
northern and southern hemispheres and contain at least
fifteen different anthocyanoside compounds, vitamins A & C,
phenolic acids, zinc, iron and phosphorous.
Raspberry*
Botanically speaking, raspberries that grow in brambles are
a part of the rose family, but are not really berries. These
tiny little fruits each have individual seeds that grow in a
collection of drupelets that make up what looks like a berry
and may be red, black, or gold.
It is believed that they originated in Asia Minor and were
probably spread throughout Europe by the Romans. In the
middle ages, they were cultivated by the British and
exported to the shores of New York by 1771. Russia ranks as
holding 24% of the world in raspberry production, and crop
totals around 184,000 acres in 37 countries worldwide. They
hold about 50% of the daily allowance of vitamin C and are
rich in fiber, niacin, riboflavin, and folic acid.
Purple Grape* (Whole Purple Grape)
Grapes have richly colored our history dating as far back as
the Neolithic times and archeological discoveries of 7,000
year old wine storage jars were excavated in 1996 in the
state of Georgia. At the end of the year in Puerto Rico a
popular tradition of finding good luck falls upon anyone who
can eat 12 grapes before the clock bells stop ringing.
Grapes are the largest cultivated food industry in the world
with more than 60 species and 8,000 varieties, and in many
places, still harvested by hand.
The dark (red, purple) grape skins are filled with the
important phytonutrients quercetin and resveratrol and are
an excellent source of proanthocyanidins which are
antioxidants that are several times more powerful than the
vitamins C & E. They also hold a good amount of potassium,
manganese, and vitamins B1 & B6.
Elderberry
Also native to the temperate regions of the Northern and
Southern Hemisphere this berry from the honeysuckle family,
is rich in rich folk lore heritage. It was known in the
Celtic traditions that when the berries were ripe on a
Midsummer's eve, one sitting under the tree might spy the
Fairy King passing by and in Ireland the trees were to be
avoided due to the workings of mischievous fairies, but in
Sicilian culture, the elderberry wood could drive away evil
and even kill serpents!
The berries ripen from mid-summer to early fall and hold
large amounts of betacarotene, calcium, phosphorous,
potassium, flavonoids, amino acids, vitamins A, B and C
amounts are extremely high, ranking at the top along with
black currants.
Cranberry
A major commercial crop in the United States and Canada,
these trailing vines found in acidic bogs blossom flowers
that are pollinated by domestic honey bees which produce a
fruit larger than their leaves that turns deep red from
white upon ripening. Early European settlers in America
named this berry "craneberry" because the flower, stem, and
petals resembled the head of a crane bird.
The first to farm cranberries in the town of Cape Cod in
1816 was the Revolutionary War veteran Henry Hall, but the
Native Americans were the first to use the berry as a source
of food and introduced them to starving English settlers
around 1620. Cranberries are an excellent source of
polyphenol antioxidants.
The ORAC score is one of the highest at 9,584 units per
100g, and they are filled with magnesium, vitamin C & K,
beta carotene, and also have high amounts of the flavonoid
Quercetin.
Strawberry
These little heart shaped ground berries that were strewn
among the leaves, and picked by English children stringing
them on grass straws selling them as "straws of berries",
quickly diverted from their original species name "Fragaria"
given by the Swedish botanist Linnaeus.
All of the romance languages refer to the rose family berry
as "fraise" which means fragrant but they have been
cultivated as early as 1643 by the Native Americans, and are
found mostly growing in the Northern Hemisphere.
California produces around 83% of the crop grown in the
United States today ranking the U.S in the top ten producers
of the world, and has continued to grow them since the
1900's. If they were laid out next to each other, it is said
that they would wrap around the world 15 times and on
average there are close to 200 seeds in every berry!
Strawberries are a good source of potassium, fiber, folic
acid, and very high in vitamin C.
Acerola Cherry
Also known as the Barbados Cherry, its native regions range
from the Caribbean, Central America, and Brazil, over to the
West Indies. This bright, red, berry sized fruit has been
used widely in ornamental landscaping after World War II,
but during the war, 312 seedlings were distributed to
families for planting in their Victory gardens and were
later planted in school yards for children to receive an
increase in their vitamin C intake.
Cherries from this commonly known "Health Tree" contain the
minimum daily recommended requirement of vitamin C alone; 65
times that of an orange!
Pear
One of the oldest and loved members of the rose family,
these "winter pearls" have been cultivated in Europe and
Asia for centuries. Commercially they are produced in 81
countries with China holding 56% of the world production
next to Italy and the U.S. at 5 %.
Pear wood is also a valued commodity in the creation of high
quality woodwind instruments and furniture. They are the
least allergenic of all the fruits and will actually ripen
faster after they are picked if placed next to bananas in a
fruit bowl. One pear will give you power packed
carbohydrates, dietary fiber, vitamin C & K, phytosterols,
lutein and zeaxanthin, and very high amounts of potassium.
Orange
Oranges have traveled from their place of origin in
Southeast Asia, to Europe from India by Portuguese traders,
and were introduced to the southeastern coasts of Florida in
1513 by the Spanish explorer Ponce de Leon. California also
cultivated them in the 18th century when Spanish
missionaries brought them to the western coast of North
America.
Orange peels are popular slug repellents used by gardeners
all over the world and almost 90% of Florida's orange crop
is used to produce orange juice. One medium size orange
contains only 62 calories, vitamin A, C, & B1, folate,
potassium, calcium, 170 phytochemicals and 60 flavonoids
that are found in the peel and inner white pulp rather than
in the flesh of the fruit!
Watermelon*
Cultivation has its history in the Egyptian Nile Valley and
the Kalahari Desert as early as the second millennium BC and
archeological evidence supports its popularity and value in
the ancient Egyptian culture though the discovery of seeds
from the tomb of Pharaoh Tutankhamun.
They were being cultivated in China by the 10th century AD
and have still continued to be the largest producer in the
world over the other 96 countries trailing behind. Moorish
invaders in the 13th century introduced it to Europe and it
became a part of the English dictionary in 1615. Known for
its extremely high water content of 92%, it also offers
vitamin C,A,B6 & B1, potassium, magnesium, and very high
amounts of the carotenoid antioxidant lycopene.
Papaya
Spanish and Portuguese sailors introduced the seeds to the
Philippines, Malacca and India and as cultivation continued
to spread to Central America, West Indies, Bahamas and
Bermuda, the fruit became known all over the tropics. Also
called the "papaw" in Sri Lankin English and the "tree
melon" in Sinhalese, it has been used for thousands of years
as a meat tenderizer containing the active enzyme papain
which breaks down meat fibers.
The black seeds have a peppery taste that is often used as a
spice in cooking. One of the few fruits to contain active
digestive enzymes, papaya is packed with vitamins C, A, E, &
K, folate, beta carotene, lutein and zeaxanthin and can be
referred to as a "potassium powerhouse" for its extremely
high contents of potassium.
Banana
It is suggested that some of the earliest cultivation of the
world's largest herb goes back to at least to 5,000 BCE in
Papua New Guinea, but are considered to be native to the
tropical regions of Southeast Asia. Alexander the Great is
credited with bringing the banana from India to the western
world in 327 BCE, and today India is still the world's
largest producer followed by Brazil.
The banana flower is a cherished good luck charm that is
used in religious ceremonies in Indian culture and it is the
number 1 fruit purchased in 96% of American households.
Although they are mostly known for their high potassium
content, they are also high in fiber, vitamin B6 & C,
carotenoids, phytosterols, and manganese. The inner peel of
the banana not only holds rich nutrients, but works great as
a leather shoe polish!
Lemon
The Citrus Limon tree, a hybrid of cultivated origin,
produces the lemon fruit year-round and the first
description of the fruit introduced out of India, can be
found in 10th century Arabic writings where it was used in
Islamic gardens as an ornamental plant.
It was also brought to Egypt and Iraq around 700 A.D. The
origin of its name is from the Persian "limun" which comes
out the Mediterranean region and was later carried to the
Americas in 1493 by Christopher Columbus. Lemons have high
levels of vitamin C and unique flavonoid phytonutrients like
hesperitin and naringenin which also carry powerful
antioxidant properties.
Grapefruit
The mysterious cultivation of this hybrid of the pomelo and
the sweet orange, can be traced back to the West Indies
around 1,700. Although no records of deliberate
hybridization exist, it is believed that credit goes to an
English ship commander Captain Shaddock, who brought the
pummelo seeds, which are native to Malaysia and Indonesia,
to the West Indies from the East Indies in 1693. Count
Odette Phillipe brought the seeds from the Bahamas in 1823,
and is credited for the cultivating the first grapefruit
trees in the United States near Tampa Florida. In the
depression era of 1929, the fruit was distributed to
families across the country by the welfare board and today,
41% of the world's production comes from the U.S. With a
full range of vitamins B5, A, & C, they are also a very good
source of lycopene, folate, fiber, and potassium.
Peach
Poems and songs describing the peach blossoms and their
fruit are expressed in early Chinese literature dating back
to 1,000 BCE, and have been continual cultural symbols of
longevity. Originating in China and introduced to the
Mediterranean region through trade and commerce along the
Silk Road, the popularity of the fruit spread rapidly to
Rome and Europe.
These Persian apples were brought to North America in 1562
by French explorers to the eastern coastal regions of
Alabama eventually spreading northward along the entire
eastern seaboard. Today the U.S. accounts for 20% of the
entire peach supply in the world and nutritionally the fruit
is filled with vitamins A,C & K, fiber, and carotenoids like
lutein and zeaxanthin, beta-caroteen, potassium, magnesium,
phosphorus, and calcium.
Prune
The prune is a dried variation of the plum, but there are
only certain varieties that can be dried without fermenting.
The Clairac monks in the 12th century are credited with
discovering the natural drying process as a food
preservative.
Known for their culinary heritage in Southwestern France,
Louis Pellier, a native Frenchman who came to California in
search of gold in 1848, became unsuccessful and instead
purchased land for his nursery business in the Santa Clara
Valley. With his brother Pierre, the two grafted the wild
plum trees with cuttings they brought back from France and
grew around 90,000 acres of the dried fruit.
Today California produces 70% of the world's supply of dried
plums and nutritionally they are very high in fiber, vitamin
A & C, potassium, iron, and large amounts of phenolics
filled with even more antioxidants than blueberries.
Cherry*
Admired for its beautiful spring flower and its fragrant
fruit, cultivation near the Black and Caspian seas date back
to 600 B.C. in Asia Minor and Europe. With thousands of
varieties, around 75% of the world production can be found
in Europe and mostly still picked by hand.
Early American colonists cross bred the native wild cherry
with their European variety, and today the state of Michigan
alone has almost 4 million trees harvested for commercial
crop, as well as, holding the record in the National Cherry
Festival for making the world's largest cherry pie! The red
pigments in the fruit hold potent antioxidants called
anthocyanins, flavonoids quercetin and perillyl alcohol,
ellagic acid, and vitamin C.
Plum*
Originally from China, plums were introduced to Japan more
than 300 years ago in the late 1800's, and now are
classified into Japanese yellow and red, or European blue
varieties. The Crusaders were credited with bringing them to
Europe where they was cultivated in English Monastery
gardens, but today exist in every temperate climate of the
world.
They are considered "drupes" due to their hard stone pit
seed casings, and over 100 individual plum stones were
uncovered in 1980 from the watery grave of Henry VIII's
flagship the Mary Rose that sank in 1545. The blossoms
flower in early spring and a good crop will yield 50% of the
pollinated flowers into fruit that is full of vitamin C & A,
fiber, riboflavin, potassium, flavonoids and phenolic
nutrients.
Pineapple
Native to southern Brazil and Paraguay, pineapples were
spread by natives sailing around the world through South and
Central America to the West Indies before Columbus.
Christopher Columbus brought the fruit to Europe after his
voyages through the Caribbean Islands, and European
explorers coined the fruit with the term "Pine of the
Indies" for its resemblance to pine cones.
Pineapple designs were found on all types of furniture in
the Spanish culture symbolizing hospitality and the plants
were used as barriers surrounding native West Indian
villages to protect against intruders. The United States
began cultivating pineapple in the early 1900's on the
Hawaiian Islands and these tropical fruits contain the
proteolytic enzyme bromelain which is an active enzyme that
breaks down proteins. The delicious fruit also contains
excellent amounts of Manganese, Thiamin, vitamin C, B6, and
Beta-Carotene.
Hawthorn Berry
Primarily found in Western Asia, Europe, and North America,
this deciduous shrub also called the "mayflower" produces
little red berries that are known for their nutritious value
as early as the first century A.D. To the ancient cultures
of Rome and Greece it became a symbol of love and marriage,
but to Christians it was sacred and believed to be the same
thorny branches that made crown of thorns worn by Christ.
In the Hethel village churchyard south of Norwich in
Norfolk, the "Hethel Old Thorn" that was planted in the 13th
century is now more than 700 years old and is still alive!
In China, hawthorn flakes are eaten as candies and the
berries contain ascorbic acid, condensed tannins,
polyphenols, flavonoids, carotene, and vitamins C and B
complex.
Apple
In the mountains of Central Asia, Kyrgyzstan, Tajikistan,
Xinjiang, and China, the wild apple tree can still be found
and was possibly the first tree to be cultivated and
improved in ancient civilizations.
The Greek hero Hippomenes won the race and Atalanta's hand
in marriage with the help of three golden apples. Heracles
traveled to Hesperides' garden to pick apples off of the
tree of life. And in the Christian traditions, Eve coaxed
Adam to share the in the temptations of the forbidden fruit.
Colonists planted them in the 1600's in North America and
today there are 7,500 apple varieties in the world full of
phenolic antioxidants, pectin which is a valuable source of
soluble fiber, other minerals like boron, beta carotene, and
vitamin C.
*Certified Organic
- All ingredients are certified organic and/or
free of synthetic pesticides, herbicides and
fertilizers.
- NO pasteurization, preservatives, fillers,
excipients, additives, dairy, GMO or irradiation.
- 100% Vegetarian
30 Power Greens and Vegetables
Barley & Oat Grass*
These ancient grains are considered to be some of the first
crops to be domesticated by humans, and consumed in the
diets of ancient Middle Eastern and Asian cultures even back
to the Paleolithic times.
The Early Mumun Pottery Period in the Korean Peninsula
around 850 BCE, included the cultivation of grass plants,
and crop reports of the barley grain were found recorded in
2440 B.C. by the ancient Egyptians.
In the early 20th century, interest in the nutritional value
of these cereal grasses increased their popularity in the
health food industry by putting them into the green foods
and green drinks category. Barley and oat seeds sprout into
tender green shoots and leaves that absorb nutrients from
the soil and are then harvested with all the rich
phytonutrients still intact.
There nutritional profile includes active enzymes, more
calcium than cow's milk, more iron than spinach, more
vitamin c than oranges, potassium, magnesium, copper, beta
carotene, folic and pantothenic acid, and vitamins B1, B2,
B6, B12 A, E, K, essential amino acids, antioxidants, and
high levels of protein. (Oat Grass comes after carrot in
order of amounts in the Feast and Feast Supercharged)
Alfalfa Leaf*
The name of this herb is derived from its Arabic version,
al-fac-facah, which translates to "father of all foods". The
ancient Arabs are known for cultivating alfalfa over 2,000
years ago and was highly valued as the preferred livestock
forage for their horses.
Spanish missionaries from Mexico brought it to the western
parts of North America in the early 1800's dispersing the
crop throughout the plains regions and now, 98% is exported
to Japan, South Korea, Taiwan, Canada, and Mexico.
Alfalfa is very nutrient dense providing essential active
enzymes, amino acids, A,D,E,B vitamins, and is the best
natural source of vitamin K and calcium. It is also high in
protein and is loaded with an abundance of trace minerals.
Wheat Grass*
Although its history dates back to ancient antiquity, wheat
grass surfaced in the modern era of the 1930's and 40's when
nutritional discoveries were made by Dr. Charles F. Schnabel
an agricultural chemist. "Tins" of Schnabel's dry grass
powder were sold as nutritional supplements all over North
America.
Around 3-7 weeks, the green chlorophyll grasses of the
vegetable plant pull up minerals and rich nutrients from the
soil and store them in preparation for reproduction. At this
"jointing stage", the nutrient density is off the charts
containing active enzymes, chlorophyll, potassium, calcium,
beta-carotene, phosphorus, zinc, amino acids, C, A, E, K, &
B vitamins, and high amounts of protein.
Carrots*
Native to Europe and Southwestern Asia, these wild root
vegetables were originally grown for their aromatic leaves
and seeds. Domesticated in Central Asia, Eastern carrots are
commonly white, yellow, or purple filled with rich
anthocyanin pigments and the orange Western variety
cultivated by the Dutch, are known for their abundance of
carotenes.
Carrot plants are favored by the Black Swallowtail butterfly
for their white lacey blossoms and one teaspoon can hold
2,000 of their tiny seeds! Containing the highest content of
beta-carotene (vitamin A) of all vegetables, they are also
an excellent source of vitamin C & K, trace minerals, fiber,
and potassium.
Dunaliella
Included in the power greens category, but not actually a
vegetable, this unicellular algae grows in hyper-saline
environments like oceans and salt lakes worldwide. This
marine plant is named after Michael Felix Dunal who is
credited with the first sightings in the South of France
around 1838.
This photosynthetic micro-algea is nourished by the sunlight
and produces massive amounts of carotenoids like Beta
Carotene, Alphacarotene, Xanthophylls like Zeaxanthin,
Cryptoxanthin, and Leutin. Dunaliella produces carotenoids
on a level many times more powerful than regular vegetables
and is easily adaptable to harsh environments. Harvesting
through commercial production as a nutritional food source
started with Australia in 1986 and was followed soon after
by the U.S. and Israel.
Kelp
This nutrient rich sea vegetable has been harvested by
ancient costal cultures all over the world including Japan
where it was once considered to be a delicacy served to
honored guests and royalty over 10,000 years ago.
Like plants, but classified by color as algae, kelp "stems"
or stipes are supported by air bladders instead of root
systems that facilitate their growth upward closer to the
penetrating sunlight near the surface of the water.
Algin, a colloidal material that is extracted from kelp is
commonly used as an emulsifying agent in many foods and
products like ice cream, salad dressings, candy, and
toothpaste. Offering the broadest range of sea minerals,
kelp also proves to be an excellent source of iodine, A, E,
C,K and B vitamins, and amino acids.
Spinach*
The cultivation of this wild vegetable has its roots in the
Middle East, but was taken from Nepal to China around 647
A.D. This "Persian Green" was not introduced to Europe until
the 11th century and it was rumored that Catherine Medici
the Italian Queen of France so loved spinach that she moved
her own cooks from Italy to prepare the dish just the way
she liked it.
Today, meals prepared on a bed of spinach are referred to as
"a la Florentine" after Catherine's home town of Florence.
Spinach is a very rich source of 13 different flavonoid
phytonutrients, carotenoids, trace minerals like iron,
calcium, potassium, zinc, as well as high amounts of protein
with excellent quantities of vitamins C, A & K, B1,B2, B3,
B6, folate, and tryptophan.
Sweet Potato*
This tropical vine-like root crop from the morning glory
family has been cultivated in the Southeast Asia, Polynesia,
and the tropical Americas since the early voyages of the
European explorers. George Washington Carver developed 118
different products like adhesive for postage stamps, 73
dyes, 14 varieties of candy, writing ink, and a rubber
compound all from the sweet potato!
Native to the Americas, these tubers were a widely valued
food staple by the early pioneers and soldiers of the
Revolutionary War. Their nutrient dense profile includes
carotenoids, vitamins A, C, B6, manganese, copper,
potassium, iron and dietary fiber.
Beet*
Since prehistoric times, the wild beet has been found to
grow along the shores of North Africa, Asia, and Europe and
was mostly consumed for its chard although the Romans are
credited as one of the first civilizations to cultivate the
beet as food for its root and green leaves.
An Assyrian text records beets growing in the Hanging
Gardens of Babylon around 800 B.C. and Theophrastus,
Aristotle's pupil described them as garden plants with
versatile uses. Beets contain phytonutrient pigments like
Betacyanin and Betaxanthin that work as powerful
antioxidants in the body and are an excellent source of
folate, manganese, potassium, fiber and many other trace
minerals.
Dulse
This nutrient rich sea-plant, found growing along rocky
northern coastlines of the Atlantic and Pacific oceans, was
believed to be harvested 1,400 years ago by the Christian
monks of St. Columbia. Also known as "Sea Parsley" in Nova
Scotia, this reddish-purple sea vegetable is sold at produce
markets and continues to be collected in baskets by women in
Dublin Ireland.
An old Irish ordinance in Brehon Law recorded increase in
land value with sea borders full of this sea vegetable and
penalties were enforced if anyone harvested a neighbor's
crop without permission. Dulse seaweed is a very protein
rich source of trace minerals from the sea, and offers high
contents of vitamin B6 & B12, potassium, fluoride,
magnesium, iron, calcium, dietary fiber, iodine, and is also
low in sodium salts.
Klamath Lake Algae*
Nature's most basic photosynthesis prototype birthed at the
dawn of earth's creation, accounts for 80% of the oxygen on
our planet and has three to five times the amounts of pure
chlorophyll of any other whole food algae.
This particular type of blue green algae is named after its
unique fresh water ecosystem of the mineral rich lake waters
and sunlight of the Upper Klamath Lake near the Southern
Oregon Cascade Mountains. This micro-algae is considered one
of the most nutrient dense super-foods full of high-quality
proteins, beta-carotene, live active enzymes, multiple amino
acids, a wide range of B vitamins, fatty acids, and loads of
trace minerals.
Chlorella
This single-celled super-food algae gets its name from the
Greek word "chloros" for green, and the Latin suffix "ella"
for small, and is known for having the highest
concentrations of photosynthetic pigments called
chlorophyll. In 1931, Otto Heinrich Warburg, a German
biochemist won the Nobel Prize of Physiology of Medicine for
his research on the photosynthetic properties of Chlorella.
In Japan, it is fed to oysters to increase pearl production
and continues to be a popular dietary supplement for over 5
million people in the Japanese population. Chlorella is the
richest source of RNA, DNA, a unique polypeptite called GCF,
all essential amino acids, trace minerals, B-vitamins
including B-12 & vitamins A,C, E, essential fatty acids,
beta-carotene and is 60% pure complete protein.
Spirulina
Another species from the blue green algae family, this
tropical, aquatic, multi-cellular, spiral-shaped, plant food
was enjoyed by the ancient Aztecs who harvested it by
skimming the surface of the water with ropes, and then
drying the algae into square cakes for consumption.
They called Spirulina "Teocuitlatl" meaning "stone's
excrement" and their method for harvesting was illustrated
in the ancient manuscript of the Florentine Codex.
Containing twelve times the digestible protein of beef, more
beta carotene and good amounts of iron, GLA, over 100
vitamins, minerals, amino acids, enzymes, and phytonutrients,
it's no small wonder that Spirulina has been tagged as a
"super food".
Broccoli
Originating in the Mediterranean, this cultivar of the wild
cabbage was recorded by Pliny the Elder (23-79CE), an
Italian naturalist, as a popular crop enjoyed in ancient
Rome. In the 1700's Thomas Jefferson noted the planting of
this vegetable in an experimental garden at his Monticello
home in Virginia.
But the D'Arrigo brothers who emigrated to the U.S. from
Messina Italy, were the first to grow broccoli commercially
in 1922. Miller's Gardner's Dictionary called this vegetable
"Italian Asparagus" and it contains twice the vitamin C of
an orange with almost as much calcium as whole milk! Other
nutrients include high amounts of vitamin K, folate, and
fiber as well as vitamins A, B1,B2,B3,B6, iron, magnesium,
potassium, zinc, selenium, carotenoids, and protein.
Kale
One of the most common vegetables in Europe during the
middle ages, and another derivative of the cabbage family,
Kale continues to be one of the hardiest among other
vegetables with the ability to grow in all kinds of soil
rarely suffering from pests and diseases.
The "Dig for Victory" campaign in the U.K. during World War
II encouraged its growth to ease the effects of rationing.
And in Scotland, this vegetable's popularity can be seen
through the common cultural dialect of "off one's kale"
which means that someone is too ill to eat.
"Ornamental cabbages" are actually kale and their leaves of
bright white, red, pink, lavender, blue or violet rosette
centers are still edible. The nutritional profile of this
vegetable includes beneficial sulfur compounds, antioxidant
carotenoids lutein and zeaxanthin, calcium, iron, vitamins
A, C & K, fiber, seven times the beta-carotene of broccoli
and an ORAC value of 1,770 just below spinach!
Tomato*
As a true fruit, native to southern North America and
botanically classified as a berry, the tomato was in fact
legally categorized as a vegetable by the U.S. Supreme court
in 1893. Imposing tariff laws were placed on vegetables, but
not on fruits. The final ruling classifying the tomato as a
vegetable was based on its use as a dinner food and not a
desert item!
There is a single plant vine listed in the Guinness World
Record Holder for its harvest yields of 32,000 golf-ball
sized, tomatoes growing in Florida's Walt Disney Resorts
experimental greenhouse, and can be seen at Epcot's "Living
with the Land" boat ride. Yong Huang, the manager of
agricultural science at Epcot, brought the plant seeds back
from Beijing, China and the harvested fruit is still served
in Walt Disney World restaurants!
Famous for its licopene contents, tomatoes also serve up
powerful carotenoid antioxidants like lutein, beta-carotene,
and zeaxanthin, as well as vitamins A, K, C, B1,B2,B3,B5 &
B6, fiber, and loads of trace minerals.
Squash
Squashes are true cultivars of North and South America
dating back to at least 5,000 BCE and archeological remnants
of their seeds and stems were discovered in the Tamaulipas
Mountain caves of Mexico. Botanically considered fruits for
their shell, flesh and seeds, squashes were referred to as
the "apple of God" and highly valued in the ancient American
Indian civilizations as a staple food crop symbolizing
fertility.
These members of the Curcurbita family are widely varied in
size, shape, color and texture with names that resemble
their unique characteristics. Winter squashes like
butternut, acorn, spaghetti, and pumpkin, are harvested at
maturity in the fall and are stored for later use.
Yellow crookneck, patty pan, and zucchini are harvested
earlier in the summer before their stage of maturity and are
commonly enjoyed in many light dinner dishes. Squashes are
full of pro-vitamin A in the form of alpha- and
beta-carotenes, vitamins B&C, potassium, fiber, manganese,
omega-3 fatty acids, and other trace minerals.
Cabbage
Native to the Mediterranean region, this flowering plant was
domesticated from wild, leafy, kale into the "garden plant
with a head" possibly around the first century A.D. by
European farmers. The ancient Greeks and Romans were known
to have cultivated the hardy vegetable in their gardens, and
Cato the Elder considered it to be "the first of all the
vegetables".
French navigator Jacques Cartier brought it to the Americas
in 1536, and the English name is derived from the French
word "caboche" which means "head". In its raw state, cabbage
is filled with nutrient rich sulfur compounds, vitamins
A,K,C, B1,B2,B6, folate, fiber, manganese, other trace
minerals, 3 anitoxidant carotenoids, and Omega-3 fatty
acids.
Cauliflower
During the 1500's this cruciferous vegetable was known as
"Cyprus coleworts" after the Island of Cyprus which
continued to be a seed source for English gardeners and was
commonly sold at the London vegetable market around 1619.
Though not as hardy as their cabbage relatives, these
compact underdeveloped flower buds called "curds" are hidden
from the sun deeply nestled in their heavy green leaves, and
in more common varieties, harvested white from the lack of
chlorophyll.
The unique nutrient compounds in this crispy vegetable will
actually react with aluminum and iron cookware turning these
curds yellow, brown, or blue-green colors! One cup of
cauliflower contains almost as much vitamin C as an orange,
K and B vitamins, folate, trace minerals, Omega-3 fatty
acids, and are highly fiberous with rich sulfuric compounds.
Bell Pepper
The sweet pepper, an easily adaptable bell shape fruit
classified as a berry, originated in South America, and even
though their seeds were distributed throughout the world by
Spanish and Portuguese explorers, they were named by
Christopher Columbus.
All sweet peppers have been cultivated from their wild
ancestors and every fruit produced on the plant starts out
green, although fully developed, and then matures into a
beautiful bright color, increasing in nutrient density as it
ripens. Red peppers are an excellent source of carotenoid
phytonutrients with 11 times more beta-carotene and one and
a half times more vitamin C than green peppers. They also
contain 5 different power packed antioxidant compounds
called carotenoids, Vitamins A, K, B1, & B6, and other trace
minerals.
Parsley
This bright green herb originated in the Mediterranean
regions of Southern Europe, and at one time carried such
extreme superstitious affiliations, that an entire Celtic
kingdom was spared from an attack by the Greeks when the
defending Celtic ruler sent out donkeys blanketed with the
herb causing the Greek army to retreat in fear!
In ancient Greece, parsley was considered to be sacred to
the dead and used for decorating the tombs of the deceased,
but the Hebraic traditions celebrate the Passover Feast
using the herb as a symbol of rebirth. As one of the world's
most popular seasonings, parsley is a great source of iron,
calcium, vitamin E, manganese, volatile oils, flavonoids,
and antioxidant carotenoids.
Cucumber
Commonly known as a vegetable, this botanically classified,
vine-like, fruit is developed from a yellow flower and has
been cultivated in Western Asia for over 3,000 years. They
are mentioned in the legend of Gilgamesh and in the book of
Numbers chapter 11 from the Bible.
The Romans believed they could scare away mice, and the
gherkin varieties used in ancient Spain for pickling, were
imported by Roman emperors from the Mediterranean. The inner
temperature of a cucumber can be up to 20 degrees cooler
than the outside air making the popular phrase "cool as a
cucumber" scientifically factual!
Although the flesh of the cucumber is primarily composed of
water, rich minerals like potassium, magnesium, and silica
can be found in their dark, green skin. "Cukes" also hold
other nutrients like vitamin A &C, caffeic acid, and the
enzyme enhancing mineral molybedenum.
Brussels Sprout
Another cultivar of the wild cabbage from the Brassica
family, these leafy green miniature buds were named after
their place of cultivation near the modern day city of
Brussels in Belgium. They were enjoyed in the Southern
Netherlands and eventually made their way to the cooler
regions of Northern Europe and in the 1800's French settlers
introduced them to the North American shores of Louisiana.
When it comes to nutrient density, these little buds are
nutrient dense giants with over 60 different phytonutrients
like Sulforaphane, Omega-3 & Omega-6 fatty acids, trace
minerals with the highest concentrations of calcium, copper,
manganese, potassium and phosphorus. They are also rich in
vitamins B1, B2, B6, C,K, fiber, tryptophan, protein, and
the famous pair of antioxidant carotenoids Beta-carotene and
Lutein+Zeaxanthin.
Onion
Although the exact origins of the wild onion remain a
mystery, the bulb has been cultivated and eaten since
prehistoric times. They are mentioned in the documents,
inscriptions, and tomb paintings of the first century
Egyptians. The spherical rings of the onion symbolized
eternal life, often being placed in tombs of the dead, and
Roman gladiators used them as a rub down to firm up their
muscles.
In the middle ages they were given away as gifts and even
used to pay rent! Onions also contain sulfuric
phytonutrients, the highest amounts of the flavonoid
Quercetin, fiber, vitamins C & B6, other trace minerals, and
a rare chromium mineral not usually found in most
vegetables.
Celery
Celery is a versatile vegetable used all over the world as a
food product and seed producer for spice mixtures known as
celery salt. The seeds are also used to extract volatile oil
for the production of pharmaceuticals and perfumes. It has
been cultivated from the wild since classical times.
In the classical Greek epics of the Odyssey and the Iliad,
wild celery is mentioned growing in meadows of violet
surrounding the caves of Calypso, and the horses of
Myrmidons graze on the green leafy plant in the marshes of
Troy. Celery contains powerful antioxidant compounds called
coumarins, and pthalides, as well as flavonoids, very high
levels of carotenoids, fiber, trace minerals, and vitamins C
& K.
Garlic
Known universally as the "stinking rose" this pungent bulb
from the onion family has been cultivated for more than
6,000 years and was a food source for Khufu's laborers
during the building of the pyramid, as well as a staple part
of the Israelite diet before their liberation from Egypt.
Garlic is widely known in European folklore myths for
repelling vampires, demons, or werewolves by placing it in
the entry ways of houses. It is also believed that a man
running a race can prevent his competitors from getting
ahead by chewing on a seed clove. Another sulfur containing
compound called allicin can be found in its cloves along
with high amounts of calcium, manganese, phosphorus,
selenium, vitamin B6 & C, and is also low in saturated fat.
Cayenne
Cayenne comes from the word "kian", which is the Tupi Indian
name for a type of pepper that grows native to French Guyana
and was possibly named after the Cayenne River or the
countries capital. This hot red chili pepper is related to
the sweet bell pepper and was discovered by Christopher
Columbus in North America in 1493 although, it is said to
have its original roots in Mexico.
His voyages lead him in a search for a black pepper
alternative and upon its discovery, named the pepper
"pimento" which is the Spanish word for black pepper.
Capsaicin is the compound found in the flesh around the seed
casing in the pepper fruit that gives it that spicy heat,
but watch out, the small thin peppers pack the hottest
punch! They also contain very high levels of antioxidant
carotenoids, vitamins A, C & B6, manganese, and dietary
fiber.
Asparagus
The fleshy green spears of this vegetable from the lily
family emerge with the coming of spring, and the shoots can
be cut and harvested after a year from the initial crown
planting. Asparagus is one of the only perennial vegetable
plants that produce year after year unlike other vegetables
that have to be planted annually.
A recipe for cooking this vegetable can be found in the
pages of the oldest surviving roman cookbook known as
"Apicius" from the third century A.D, and King Louis XIV of
France had greenhouses built so that he could enjoy its
delicacy year round. Asparagus is an excellent source of
vitamins K, A, C, B-1,B-2,B-3,B-6, folic acid, nutrient rich
trace minerals, protein, and has extremely high amounts of
the carotenoids beta-carotene and Lutein+Zeaxanthin.
Ginger
The edible aromatic sections of the ginger plant commonly
referred to as the "root" is actually a horizontal stem of
the plant called a rhizome that sends out roots and shoots
from its knobby nodes underground. A description of an old
recipe using the spice in the 4th century can be found in
the ancient Hindu epic Mahabharata, and sea vessels sailing
the maritime trade routes distributed the plant to other
parts of the tropics.
Ginger and black pepper were the most commonly traded spices
during the 13th and 14th centuries, and were so highly
demanded that only one pound of ginger sold for the same
price as one sheep! Along with its zesty flavor, ginger is
rich in potassium, magnesium, copper, manganese, and vitamin
B-6.
*Certified Organic
- All ingredients are certified organic and/or
free of synthetic pesticides, herbicides and
fertilizers.
- NO pasteurization, preservatives, fillers,
excipients, additives, dairy, GMO or irradiation.
- 100% Vegetarian
11 Nutrient Dense Seeds, Nuts, and Sprouts
Flax seed
Flax is one of the world's oldest fiber crops and has been
cultivated for its fibers and seed since ancient times.
Fibers taken from the stem of the flax plant have been used
to for the spinning of linen cloth and the production of
paper, fishing nets, and soap. The seeds were used to
extract a vegetable oil commonly known as linseed oil, which
is one of the oldest commercial oils used by artists for
painting and varnishing.
Charlemagne, who was the 8th century King of France,
popularized the use of flax seed for food by ordering the
subjects of his kingdom to make the seeds a regular part of
their diet! The deep reddish brown seeds carry a hint of
nutty flavor and are the most concentrated source of Omega-3
Fatty Acids, and Phytoestrogen Lignans. They also contain
manganese, magnesium, folate, copper, phosphorus, vitamin
B-6 and good amounts of fiber.
Oat Bran
The hardy nutrient rich outer layer of the oat grain that
resides just under the hull, is extracted through a milling
process into what is referred to as Oat Bran. The English
and Scottish have been at opposing odds for centuries about
the consumption of oats, but Samuel Johnson, one of the best
known 18th century literary figures in England, objectively
defined oat as "A grain, which in England is generally given
to horses, but in Scotland appears to support the people."
In the "oat bran craze" of 1989, products like "potato chips
with oat bran" were found on U.S. grocery shelves throughout
country, and although the phase was short lived, oat bran
continues to be a nutrient dense source of dietary fiber,
trace minerals, and is the only cereal grain containing a
legume-like storage protein similar to the soy proteins
equivalent to milk, meat and eggs!
The protein content is the highest of all cereal grains
ranging from 12-24%.
Brown Rice Fiber Complex
Rice continues to be a long standing traditional cultivar of
Asia since antiquity and is a staple food supply for over
half the world's population! Most rice farms today carry on
simple ancient traditions of the symbiotic relationship
between hard working, community cooperation and natural
aquatic ecosystems that produce up to three crops per year.
Rice is categorized by its grain size: short, medium, or
long and there are thousands of varieties. Brown rice is
minimally processed only removing the inedible hull, with
the bran casing, germ, and nutrients still intact unlike
white rice, which suffers heavily from nutrient losses
during refinement. The bran casings and germ are rich in
B-vitamins, phosphorous, iron, manganese, oils, and are high
in complex carbohydrates and dietary fiber.
Almond seed
Almonds are really the fruit seeds produced by rosaceous
pink and white flowers of the almond tree that is
botanically related to the peach, plum and cherry family.
Domesticated almonds or "stone fruits" appear as early as
the Bronze Age (3000-2000 B.C) throughout the Mediterranean
region, and are mentioned in the biblical accounts of the
life of Joseph.
An early tradition of serving guests wedding favors of
sugared almonds wrapped in white tulle symbolizing health,
romance, children and fortune, has historically permeated
European culture. With year round availability, and a rich
array of nutrients like vitamin E, manganese,
monounsaturated fats, and fiber, almond seeds are truly one
of "the best fruits of the land."
Sunflower Seed
Sunflower seeds have been cultivated by Native American
tribes for thousands of years originally in the Mississippi
River Valley and were carried over to Europe by the Spanish
explorers. The bright yellow oversized heads are a
receptacle base for over 1,000 individual smaller flowers
that develop into fruit seeds.
Sunflowers move their large heads to track with the sun
which is a plant phenomenon called heliotropism, and in 1986
the tallest sunflower on record was grown by M. Heijmf in
the Netherlands with height measurements of over 25 feet!
Sunflower seeds are commercially used for the production of
their oil, consumed as food, or used for bird feed, and are
a rich nutritious source of B and E vitamins, magnesium,
iron, phosphorous, selenium, zinc, phytosterols, fiber,
protein, and Omega-6 fatty acids.
Wheat, Quinoa, Amaranth Sprouts
All three of these grain sprouts grow into grasses that
mature and produce fruit, but there are variations in their
nutritional profile during each of these stages that offer
loads of nutritional benefits. When seed germination
unfolds, the seed activates many different metabolic systems
causing proteins to become amino acids, vitamin complexes
are created, and synthesized varieties of enzymes become
energized.
The germinated seed absorbs the water and rich minerals to
fuel the growth activity of the plant. During World War II,
Dr. Clive M. McKay, a professor of Nutrition at Cornell
University, wrote an article that sparked an interest in the
nutritional benefits of sprouts.
Other researchers from the universities of Pennsylvania and
Minnesota found that sprouts maintain the b-complex vitamins
from the original seed and show huge increases in vitamins A
by 300 % & C by 600%! The vitamin gains in sprouted grains
far outweigh the protein losses and are less calorie dense
than fully developed grains. Sprouts contain twice the
amounts of niacin, five times the amounts of thiamin, and
loads of fatty acids.
Wheat Sprout*
Whole wheat was known as the "Staff of Life" in biblical
texts dating back to over 12,000 years in cultivation and
today is consumed by one-third of the world's population. In
1997, the state of Kansas harvested 490 million bushels of
wheat which would be enough to bake 36 billion loaves of
bread! Wheat sprouts contain excellent amounts of potassium,
protein, fiber, amino acids, and many vitamins including E
and beta-carotene.
Quinoa Sprout*
Quinoa has been cultivated by the Native Indians in the
Andes Mountain regions of Peru, Chile, and Bolivia for over
5,000 years. The Aztecs believed Quinoa and Amaranth were
sacred foods, and the Inca's referred to the Quinoa grain as
the "mother seed." Quinoa sprouts hold the highest levels of
protein, iron, phosphorous, vitamin E, essential fatty
acids, and like Amaranth, are also a great source of
calcium.
Amaranth Sprout*
Amaranth was known to possess supernatural powers in the
ancient Aztec culture, but with the arrival of Cortez during
the Spanish conquests, crops were burned and laws were
enforced against the possession or use of the grain.
For over 300 years it was lost, but was rediscovered in
Mexico and reintroduced to the U.S. in the 1970's. Amaranth
sprouts are very high in protein (15-18%) and contain amino
acids, magnesium and silicon which are calcium cofactors,
and generally provide more calcium than dairy milk!
Pumpkin Seed
Pumpkins and their seeds have been a popular food item
cultivated for centuries in the Americas and were spread
throughout the world by the European explorers. The Spanish
word for pumpkin seed is "pepita" which means "little squash
seed".
Although pumpkin seeds have been celebrated in many cultural
recipes, they are the hallmark item in traditional Mexican
dishes like "pipian" which is a type of mole [moh-LAY].
These little, dark green seeds are great on salads or can be
toasted and eaten as a nutritious snack that is fortified
with iron, zinc, magnesium, phosphorous, tryptophan,
protein, and essential fatty acids.
Chia Seed
Most people are familiar with "chia" in regards to the
famous animal shaped indoor garden planter, but the ancient
seeds that grow the green sprouts are actually densely
packed with rich nutrients. Chia seeds are a genus of the
mint family originating in Mexico's central valley and
widely cultivated by the Aztec cultures in pre-hispanic
times.
Chia seeds were often used as currency for tax payments to
nobility and offerings for the Priesthood. The tiny, oval,
speckled colored seeds are completely gluten free, with very
high concentrations (64%) of omega 3 fatty acids,
significant levels of antioxidants, dietary fiber, oil,
protein, ALA, calcium, phosphorous, and potassium.
Sesame Seed
Although the precise natural origin remains a mystery,
archeological evidence suggest that sesame seeds were
cultivated between 2250-1750 BC at Harappa in the Indus
River Valley region of Pakistan. The famous phrase "open
sesame" from the story of Ali Baba and the Forty Thieves,
was inspired by the natural process of the seed pod bursting
open at maturity.
Ground and processed seeds are made into a paste called
tahini that is widely used in Middle Eastern recipes for
hummus, and a sweet confection desert called halvah. Sesame
seeds that are not hulled are more nutrient rich generally
appearing darker, and are an excellent source for trace
minerals especially copper. They also have the highest
phytosterol content as well as good amounts of calcium,
vitamin B-1, zinc, dietary fiber, and monounsaturated fats.
*Certified Organic
- All ingredients are certified organic and/or
free of synthetic pesticides, herbicides and
fertilizers.
- NO pasteurization, preservatives, fillers,
excipients, additives, dairy, GMO or irradiation.
- 100% Vegetarian
9+ Active Plant Based Enzymes
Enzymes are active proteins considered to be the "life
force" that accelerate chemical reactions within cells. Raw
organic foods are rich in enzyme proteins, but are often
lost due to the cooking and over processing of foods before
they are eaten. Every cell is dependent on each particular
type of enzyme to metabolize and assimilate nutrients.
Cellulase breaks down cellulose from plant fibers found in
vegetables.
Amylase is the name given to a grouping of enzymes that
break down sugars and starches found in potatoes,
vegetables, and many snack foods.
Sucrase metabolizes the complex sugars and starches
completing the process started by Amylase. Protease enzymes
break down proteins into amino acids found in meats, eggs,
and nuts.
Lactase breaks down lactose into two simple sugars and is
required for the digestion of dairy products. Lipase
disassembles fats and lipids.
Maltase converts maltose found in grains into a useable
sugar form known as glucose.
Bromelain is effective over a wide ph range and breaks down
a larger variety of proteins.
Superoxide Dismutase or (SOD) is an antioxidant enzyme that
reduces oxidative stress during metabolic processes.
Aloe Vera Leaf Extract
Aloes are fleshy succulents that are native to Africa as
well as the neighboring areas of Madagascar and the Arabian
Peninsula. They were prominently utilized by the ancient
Egyptians for various beauty and skin treatments including
embalming fluid!
Aloes have been named "the lily of the desert" or "plant of
immortality", and today are a popular cultivar for the
cosmetic and health food industries. The Aloe Vera juice or
leaf extract is taken from the inside layer closest to the
skin and although it tends to have a yellowish tint and a
bitter taste, aloe juice contains a nutrient rich array of
vitamins B1, B2, B3, B6, C, choline, copper, manganese,
potassium, silicon, calcium, the eight essential saccharides,
and powerful phytochemicals like organic acids,
polysaccharides, enzymes, and resins.
Yucca
Yucca plants are native to the desert climates of North and
Central America and the West Indies. These ornamental plants
are commonly named "Spanish Bayonet" or "Spanish Dagger"
after their long spiked leaves, and the Western Native
American tribes used the yucca plant for a wide range of
domestic purposes.
They dried the fruits for portable nourishment on long
journeys, weaved the fibers into chord and baskets, and even
used the root for a lathered soap substitute! Yucca plants
are high in fiber and also offer nutrient rich vitamins A,C,
& B, and minerals like calcium, copper, manganese,
potassium, and phosphorous.
72+ Ionic Fulvic Minerals
Although it is not exactly apparent in the large brightly
colored fruits and vegetables in local grocery produce
aisles, a dirty little secret hides under what looks like
healthy fresh foods. Soils used to grow the mass produced,
modern day food supply, suffer from years of overuse and are
loaded with chemicals from pesticides and fertilizers.
The biologically active microorganisms are responsible for
the biodegradation of waste into natural mineral rich
fertilizers the plants can absorb through their roots. Many
farmers supplement the soils with only around 3 out of the
84 minerals usually found in natural organic soils, and
because they are chemically derived, the active microbes are
completely destroyed.
Organic farming practices only use the natural fertilizing
processes of time, and water soluble biodegradable composts
that facilitate a symbiotic environment for microbes and
plants that is conducive for the production of humic acids.
Humic acids are made up of partially decomposed organic
material and have the ability to combine an organic compound
with a metallic ion creating elemental minerals that can
then be absorbed by plants.
Fulvic acid is a humic acid that works as a powerful
antioxidant, increases retention, absorption, and
utilization of nutrients, and if that wasn't enough, carries
over 60 different mineral compounds alone!
Since vitamins are useless without their mineral
counterparts, it is good to know that the Ionic Fulvic
Mineral Blend provides adequate mineral supplementation with
not only the benefits of fulvic acid, but also includes an
additional 74 absorbable, bio-chemically active minerals.
The Feast Ionic Fulvic Mineral Blend
(in alphabetical order):
Fulvic acid, calcium, phosphorous, potassium, sulfur,
magnesium, sodium chloride , iron, aluminum , antimony ,
barium , beryllium, bismuth, boron, ,bromine, cadmium,
carbon, cerium, cesium, chromium, cobalt, copper,
dysprosium, erbium, europium, fluoride, gadolinium, gallium,
germanium, gold, hafnium, holmium, hydrogen, indium, iodine,
iridium , lanthanum , lithium , lutetium , manganese ,
molybdenum , neodymium , nickel , niobium , nitrogen, osmium
, oxygen , palladium , platinum , praseodymium , rhenium,
rhodium, rubidium, ruthenium, samarium , scandium, selenium,
silicon, silver, strontium, tantalum, tellurium, terbium,
thallium, thorium, thulium, tin, titanium, tungsten,
vanadium, vegetal silica, ytterbium, yttrium, zinc,
zirconium
22 Resilient Living Probiotics
Probiotics are microorganisms that are usually referred to
as the "good bacteria" that naturally occur in fermented
foods and cultured milk products like miso, tempeh,
sauerkraut, yogurt and kefir.
Fermented foods have been cultured since ancient times, and
the name Probiotic comes from Greek origin meaning "for
life." The Nobel Prize winner Eli Metchnikoff marked the
early part of the 20th century with the discovery of these
"friendly bacteria" while observing the consumption of
yogurt as a food staple in the diets of Bulgarian peasants.
The term "probiotic" was first coined in 1965 by Lilly and
Stillwell in their description of these microorganisms.
There are a wide variety of probiotic strains that produce
loads of B-vitamins and help to promote the proper use of
natural vitamins and minerals.
Resilient Living Probiotics in the
Feast:
Lactobacillus acidophilus, Lactobacillus casei,
Lactobacillus rhamnosus, Bifidobacterium bifidum,
Lactobacillus sporogenes, Lactococcus lactis, Lactococcus
cremoris, Lactobacillus delbrueckii, Lactobacillus kefir,
Leuconostoc cremoris, Lactobacillus caucasicus,
Lactobacillus plantarum, Lactobacillus salivarius,
Lactobacillus bulgaricus, Lactobacillus helveticus,
Lactobacillus paracasei, Lactobacillus brevis,
Bifidobacterium infantis, Bifidobacterium lactis,
Bifidobacterium longum, Bifidobacterium breve and
Streptococcus thermophilus.
Other Ingredients
Guar Gum
Guar gum is a natural water soluble fiber that is ground
from the seeds of guar beans. These drought resistant beans
are primarily grown in India and Pakistan for a variety of
uses, but are commercially and economically used for their
emulsifying/stabilizing properties.
Guar gum is used in a wide variety of powder formulations to
keep oils from compacting and solids from settling, and
averages over eight times the thickening potency of
cornstarch!
It was also historically used as a substitute to replace a
locust bean gum shortage that affected the textile and paper
industries right after WWII. Guar gum extraction was
commercialized in the U.S. in 1953, but the Northwestern
region of India produces 40% of the entire world supply.
Stevia
The species Stevia rebaudiana comes from one of the 150 plus
varieties of the sunflower family, and is native to the
tropical/subtropical regions of the Americas. The Guarani
tribes that are native to Paraguay and Brazil have referred
to this plant as the "sweet herb" and have used the leaves
for centuries in a traditional drink called yerba mate tea.
Moses S. Bertoni was the botanical pioneer who is credited
with some of the first studies of the plant in 1899, and
more than 100 phytochemicals have been discovered in its
leaves since then. Stevia leaves are rich in terpenes and
flavonoids and were first commercially produced in Japan in
1971.
The Japanese population consumes more Stevia than any other
country in the world and it continues to gain popularity in
various nations including China, New Zealand, Australia,
Canada, South America, and Israel.
6 Supercharged Berries, Seeds and Leaves
(In "The Feast Supercharged)
Guaraná Seed Extract
Guaraná is a climbing rainforest vine that is native to the
Amazon Basin and grows large leaves with clusters of fruit
bearing flowers. The red berries hold little black seeds
that are partially covered by a white mesocarp revealing the
uncanny resemblance of an eye.
Traditionally the seeds are harvested by hand and roasted on
clay griddles in an open sided hut and are then pounded in a
wooden mortar mixed with water. The thick paste is then
molded into cylinders that are dried in the sun and smoked
for preservation.
The Sateré-Maué women prepare a drink called "çapó " by
grating the cylinders with a fish bone or a rough stone into
a powder that is mixed with water and served in a calabash
gourd.
Guaraná seeds have the highest levels of natural caffeine
compared to any other plant in the world with levels ranging
from 2 - 7.5% and eighty percent of the world's production
of its paste is still processed naturally by the indigenous
and non-indigenous people of the region.
Chá de Bugre
Chá de Bugre is a small fruit bearing tree native to the
tropical rainforest regions of Brazil, Argentina, and
Paraguay. The fruit is naturally caffeinated and processed
like the coffee berry and is known by Brazilians as "café do
mato" which means "coffee of the woods".
These little red fruits contain the nutrient rich
phytochemicals of allantoin & allatoic acids, caffeine, and
potassium.
Green Tea Extract
Green tea has been a long standing cultural tradition of
Chinese populations since the Song Dynasty, and was
introduced to Japan by Myoan Eisai, a Buddhist author and
priest. His book Kissa Yojoki (Book of Tea), describes the
botanical characteristics of tea plants and processing, and
in Japan, the tea is so inclusively steeped in culture, that
it is simply referred to as "tea" .
Green tea is made with the unfermented leaves of the
Camellia sinensis plant and contains high amounts of many
powerful antioxidant catechins including apigallocatechin
gallate (commonly known as EGCG) which is the most widely
researched and active compound in its class.
Green Coffee Bean
The green coffee bean is extracted from the raw fruit cherry
produced by the small evergreen Coffea plant that is native
to the subtropical regions of Africa and southern Asia. The
world wide popularity of the coffee beverage has spread
throughout many societies brewing up controversy since the
17th century.
Coffee beans hold the highest amounts of dietary polyphenols
like chlorogenic acid during their green state, and are not
darkly colored until after they are roasted.
Schisandra Berry Extract
Schisandra (Schisandra chinesis) is an aromatic woody
climbing vine native to the subtropical areas of Northern
China and the neighboring regions of Russia and Korea. The
sweetly scented flowers produce grape-like clusters of
berries that carry a unique blend of salty, sweet, spicy and
bitter flavors.
The Chinese call the berries "bei wuwèi zi" which means
"northern five flavor berry" and was historically enjoyed as
a popular cordial by Chinese royalty. The berries also
contain vitamins C & E, minerals, and schizandrin, wuweizisu
C, gomisin A, which are powerful plant compounds called
lignans
THE
FEAST POWDER'S BENEFITS:
THE
FEAST POWDER
FEAST POWDER IS SUPERIOR TO LIQUID
SUPERIOR INGREDIENT QUALITY
LESS EXPENSE
NO PASTEURIZATION
NO PRESERVATIVES
PROPRIETARY PROCESS
|
The
Feast - 300 Grams ~ 10.5 oz
