Post by marcia on Sept 8, 2007 18:26:37 GMT -5
YACON SYRUP
Sweetness has never been so healthy! There is hope for everyone on a
low-sugar diet. Imagine a non-glycemic, natural, raw, organic, low-
calorie sweet treat which is positively good for you. Move over
stevia, here comes Nature's healthiest sweetener - Yacon Root Syrup!
It tastes like molasses!
Fresh pressed from the yacon root, this gift from nature has been
enjoyed for centuries in the Andean highlands of Peru.
As a prebiotic, yacon is good for digestion, stimulates positive
colon health, and helps with the absorption of calcium and vitamins.
Though packed with sweetness, the sugar in yacon is mainly
fructooligosaccharide, which cannot be absorbed by the body.
This means yacon is both naturally low-calorie and low in mono and
disaccharides (less than 1 g per serving of the sugars that rapidly
elevate blood sugar levels). Use it as you would honey, agave or
maple syrup on foods, in recipes and to sweeten beverages with a
spoonful. Yacon syrup has very little influence on the curve of
glucose tolerance and is dramatically less glycemic than honey,
agave or maple syrup.
Yacon is a distant relative of the sunflower with edible tubers and
leaves. It is commonly grown and consumed from Colombia to northwest
Argentina. Locally, the tuber is often chopped and added to salads,
and are also consumed boiled or baked. Yacon roots contain important
quantities of potassium and antioxidants.
Because of its sweetness, Yacon is considered a fruit. The root of
yacon is considered the world's richest natural source of FOS
(Fructooliosaccharides). Most other roots and tubers store
carbohydrates as starch - a polymer chain of glucose; yacon stores
carbohydrate as FOS - a polymer chain composed mainly of fructose.
This FOS can be considered a subgroup of inulin because it has a
similar molecular structure, but with shorter fructose chains.
Tests were conducted at the Universidad Nacional Mayor de San Marcos
in Peru in July 2004 to test how Yacon syrup affected blood glucose
levels. The participants were 60 non-diabetic men and women between
the ages of 20 and 60. Each group fasted for at least eight hours
before ingesting the different sweeteners. Three groups were given
different samples of Yacon, one group was given bee's honey, another
group was given maple's syrup, and the last was given anhydrous
glucose. The group ingesting Yacon syrup had hardly any difference
from before and after. The results showed that Yacon had very little
effect on glucose levels, while other sweeteners showed an immediate
significant rise and a slow decline back to normal.
More on how Yacon syrup works: Yacon syrup can contain approximately
30% FOS and low proportions of simple sugars (e.g., glucose,
fructose and sucrose). The human body has no enzyme to hydrolyze
FOS, so (even though it tastes sweet) it passes through the
digestive tract unmetabolized, providing few calories, a marketing
strength for dieters and diabetics. Yacon also acts as a prebiotic.
The undigested portion of yacon serves as food for "friendly"
bacteria, such as Bifidobacterium and Lactobacillus species, in the
colon. Clinical studies have shown that administering FOS can
increase the number of these friendly bacteria in the colon while
simultaneously reducing the population of harmful bacteria.
Other benefits noted with FOS supplementation include increased
production of beneficial short-chain fatty acids such as butyrate,
increased absorption of calcium and magnesium, and improved
elimination of toxic compounds. Preclinical studies indicate an
increase in bone density after consumption of FOS. In addition, the
beneficial effects of FOS on the presence of Bifidobacterium suggest
an improved absorption of vitamins, such as those in the B complex.
MACA
Maca is a superfood-food-herb with an outstanding ability to
increase energy, endurance and strength. Maca is a favorite of raw-
foodists, vegetarians, adventurers, extreme athletes, dessert chefs
and food alchemists.
What is Maca?
Maca has traditionally been a staple superfood-food-herb in the
harsh cold climates of the high Andes in Peru for thousands of
years. Maca grows at an elevation of 11,000-14,000 feet making it
likely the highest altitude food-herb crop in the world. The
character and properties of maca have been developed by the extreme
conditions under which it grows. This makes Maca an excellent food-
herb choice for individuals living in cold climates and/or at high
altitudes and/or with extreme lifestyles.
Maca is a member of the cruciferous family of plants. It is a
distant relative of the common radish. The maca plant produces
leaves that grow close to the ground and the plant produces a small,
off-white flower typical to the cruciferous family. The main part of
interest for this plant, however, is the radish-like tuberous root.
Historical and Traditional Use of Maca
Archeological evidence has been found, that maca was domesticated
over 2,000 years ago by the predecessors of the Incan people. Even
today, for many indigenous inhabitants of the Andes, Maca is still
one of the most vital and valuable of all commodities.
The maca root has been used over the ages for its nutritional and
herbal qualities. Once harvested, the maca root was traditionally
dried, then powdered. Once powdered it was either eaten or put into
sacs and traded for other commodities. Oftentimes cacao nibs and
beans (raw chocolate) would come up the Andes from the jungle and in
exchange maca would go down from the Andes into the jungle. These
two foods (maca and cacao) have a unique affinity and history which
is evident when one tries eating them together. Both cacao and maca
were used as money by ancient indigenous peoples.
Maca's Remarkable Reputation
Maca's reputation as a powerful strength and stamina enhancer as
well as libido-enhancing food-herb stretches back into prehistory.
Maca, like goji berries and ginseng, is a powerful adaptogen, which
means it has the ability to balance and stabilize the body's systems
(cardiovascular system, nervous system, musculature, lymphatic
system, etc.). As an adaptogen, maca can provide more energy if it
is needed, but if it is not, it will not overstimulate. Adaptogens
also boost immunity and increase the body's overall vitality by 10-
15% according to most studies. Rather than addressing a specific
symptom, adaptogens are used to improve the overall adaptability of
the whole body to diverse and challenging situations and stress.
During the height of the Incan Empire, legend has it that Incan
warriors would consume maca before entering into battle. This would
make them fiercely strong. But after conquering a city the Incan
soldiers were prohibited from using maca, to protect the women from
excessive sexual impulses.
The Scientific and Health Properties of Maca
Dried maca powder contains 60% carbohydrates, 9% fiber, and slightly
more than 10% protein. It has a higher lipid (fat) content than
other root crops (2.2%), of which linoleic acid, palmitic acid and
oleic acid are the primary fatty acids, respectively. Maca is rich
in calcium, magnesium, phosphorous, potassium, sulfur and iron, and
contains trace minerals, including zinc, iodine, copper, selenium,
bismuth, manganese and silica, as well as vitamins B1, B2, C and E.
Maca contains nearly 20 amino acids and seven essential amino acids.
Maca is also a rich source of sterols, including sitosterol,
campestrol, ergosterol, brassicasterol, and ergostadienol. As a root
crop, maca contains five times more protein than a potato and four
times more fiber.
Peruvian research claims that maca improves memory, increases oxygen
in the blood, improves the function of neurotransmitters and
increases libido. One of the researchers heading current studies on
maca, Peruvian biologist Gloria Chacon de Popivici, Ph.D., suggests
that maca alkaloids act on the hypothalamus-pituitary axis and the
adrenals. She has theorized that by activating these endocrine
glands maca is able to increase energy, vitality and libido. Other
researchers indicate that the effect of maca is more basic and that
when the body is well-nourished, libido rises and depressing
attitudes lower. Maca's nutrient value could explain some of these
purported actions.
Maca's actions on sexual function are better researched than its
effects on mood and memory. One study showed that maca increased
fertility in rats. Then came studies of guinea pigs, rams, and cows,
each of which corroborated maca's libido-enhancing effects. For
example, maca significantly increased ram semen volume and sperm
count.
Researchers consider plant sterols, isothiocyanates, macamides and
glucosinolates to be maca's active constituents.
How to Consume Maca
We deliver maca to you as a dried, raw, organic root powder. You may
use a tablespoon or more of this powder in smoothies, teas, nut
milks, coffee or just about any natural beverage you can think of.
Maca is a great addition to desserts and sweet treats.
As previously mentioned, maca has an unusual relationship with cacao
nibs (cacao beans or raw chocolate) and all cacao products in
general. Mix maca into all your favorite chocolate treats and
experience real culinary magic.
Additionally, maca may be added to homemade jams, broths, puddings
and fresh juices.
Maca has major flavor notes that are sweet and full. It has some
minor taste qualities reminiscent of other cruciferous vegetables;
these add some mildly spicy elements.
Our maca powder is a great emulsifier. It can be used to draw
fats/oils together with starches/sugars in a beverage, dessert or
recipe. For example, if one makes a drink containing agave nectar
and cacao nibs, maca may be used to draw these two foods smoothly
together and create a beautiful, rounded flavor. Another example,
would be a raw fruit pie with a nutty crust containing figs or
dates. If one makes the crust with maca, the nuts and figs or dates
will be drawn together for a more wholesome and complete flavor.
Can you eat too much maca?
Yes. Of course. Maca is a powerful superfood-food-herb and should be
consumed with respect.
If you really love maca, use 1-2 tablespoons each day and it is
recommended that you take a week off during every month of
consistent use.
Are there any side effects or interactions to overeating maca? In
toxicity studies conducted in the U.S., maca showed absolutely no
toxicity and no adverse pharmacological effects. In animal studies,
the more maca animals consumed, the stronger and more sexually
active they became. In spite of all this, moderation is advised.
Today maca is becoming increasingly popular in Peru among native and
non-native people, and the effects of maca are creating market
demand in Japan, Europe and the United States. Maca cultivation is
on the increase, a number of government experts and agencies are
actively promoting maca agriculture and development, and maca is
poised to be a major botanical product on the international
superfood and herbal scene.
LUCUMA
An exotic maple-flavored fruit from Peru with ancient reverence in
Andean culture, the lucuma provides a dried powder which is an
excellent source of carbohydrates, fiber, vitamins and minerals--
including remarkable concentrations of beta-carotene, niacin and
iron. Lucuma has a full-bodied maple-like flavor and has long been a
culinary favorite of Peruvians. Lucuma flavored ice cream is even
more popular than chocolate ice cream in Peru!
Lucuma slices come from small organic family farms in rural
communities of Peru where unique non-hybridized, heirloom varieties
of plants and family traditions passed on for generations create
fruits and vegetables of the highest culinary and nutritional
quality. Ideal low-temp specifications for drying ensure a product
like none you have ever tasted.
We use low-temp solar dryers to produce dried products that are of
the highest nutritional and enzymatic quality.
HO SHOU WU/ FO-TI
Benefits:
. It supports the immune system.
. It supports good blood vessel health.
________________________________________
Description: Ho Shou Wu [Circulatory, Immune]. This remarkable herb
possesses properties similar to ginseng. It is highly prized in
China as an adaptogenic herb.
A member of the buckwheat family, ho shou wu contains quercetin that
helps protect and maintain blood vessel health.
Used in Chinese medicine as a liver and kidney tonic, for yin and
blood deficiency. Has been reported to restore normal color to dark
hair. This herb is an excellent general tonic for slowing the aging
process. Take 2 capsules with a meal 2 times a day.
The official drink of superheroes everywhere!
Ingredients:
Cacao powder
Fo-Ti (Ho Shou Wu)
Maca
Lucuma
Yacon
Agave
Vanilla bean
Nutmeg
Cashews
Ice
Water
Try to contain your exitement
Grab your blender and add:
a scoop of cacao powder(1 tbs)
add a few capsules of Fo-Ti, minus the capsules!
a scoop of maca(1tsp)
a tbsp of lucuma(1tsp)
a squirt of yacon
a squirt of agave
1/4 inch vanilla bean(1tsp vanilla extract)
dash of nutmeg
handful of cashews
cup of ice
cup or so of water
Chocolate sauce for lining the glass and topping the drink:
cacao and a capsule of ho shou wu & a dash of sea salt mixed with
agave
Sweetness has never been so healthy! There is hope for everyone on a
low-sugar diet. Imagine a non-glycemic, natural, raw, organic, low-
calorie sweet treat which is positively good for you. Move over
stevia, here comes Nature's healthiest sweetener - Yacon Root Syrup!
It tastes like molasses!
Fresh pressed from the yacon root, this gift from nature has been
enjoyed for centuries in the Andean highlands of Peru.
As a prebiotic, yacon is good for digestion, stimulates positive
colon health, and helps with the absorption of calcium and vitamins.
Though packed with sweetness, the sugar in yacon is mainly
fructooligosaccharide, which cannot be absorbed by the body.
This means yacon is both naturally low-calorie and low in mono and
disaccharides (less than 1 g per serving of the sugars that rapidly
elevate blood sugar levels). Use it as you would honey, agave or
maple syrup on foods, in recipes and to sweeten beverages with a
spoonful. Yacon syrup has very little influence on the curve of
glucose tolerance and is dramatically less glycemic than honey,
agave or maple syrup.
Yacon is a distant relative of the sunflower with edible tubers and
leaves. It is commonly grown and consumed from Colombia to northwest
Argentina. Locally, the tuber is often chopped and added to salads,
and are also consumed boiled or baked. Yacon roots contain important
quantities of potassium and antioxidants.
Because of its sweetness, Yacon is considered a fruit. The root of
yacon is considered the world's richest natural source of FOS
(Fructooliosaccharides). Most other roots and tubers store
carbohydrates as starch - a polymer chain of glucose; yacon stores
carbohydrate as FOS - a polymer chain composed mainly of fructose.
This FOS can be considered a subgroup of inulin because it has a
similar molecular structure, but with shorter fructose chains.
Tests were conducted at the Universidad Nacional Mayor de San Marcos
in Peru in July 2004 to test how Yacon syrup affected blood glucose
levels. The participants were 60 non-diabetic men and women between
the ages of 20 and 60. Each group fasted for at least eight hours
before ingesting the different sweeteners. Three groups were given
different samples of Yacon, one group was given bee's honey, another
group was given maple's syrup, and the last was given anhydrous
glucose. The group ingesting Yacon syrup had hardly any difference
from before and after. The results showed that Yacon had very little
effect on glucose levels, while other sweeteners showed an immediate
significant rise and a slow decline back to normal.
More on how Yacon syrup works: Yacon syrup can contain approximately
30% FOS and low proportions of simple sugars (e.g., glucose,
fructose and sucrose). The human body has no enzyme to hydrolyze
FOS, so (even though it tastes sweet) it passes through the
digestive tract unmetabolized, providing few calories, a marketing
strength for dieters and diabetics. Yacon also acts as a prebiotic.
The undigested portion of yacon serves as food for "friendly"
bacteria, such as Bifidobacterium and Lactobacillus species, in the
colon. Clinical studies have shown that administering FOS can
increase the number of these friendly bacteria in the colon while
simultaneously reducing the population of harmful bacteria.
Other benefits noted with FOS supplementation include increased
production of beneficial short-chain fatty acids such as butyrate,
increased absorption of calcium and magnesium, and improved
elimination of toxic compounds. Preclinical studies indicate an
increase in bone density after consumption of FOS. In addition, the
beneficial effects of FOS on the presence of Bifidobacterium suggest
an improved absorption of vitamins, such as those in the B complex.
MACA
Maca is a superfood-food-herb with an outstanding ability to
increase energy, endurance and strength. Maca is a favorite of raw-
foodists, vegetarians, adventurers, extreme athletes, dessert chefs
and food alchemists.
What is Maca?
Maca has traditionally been a staple superfood-food-herb in the
harsh cold climates of the high Andes in Peru for thousands of
years. Maca grows at an elevation of 11,000-14,000 feet making it
likely the highest altitude food-herb crop in the world. The
character and properties of maca have been developed by the extreme
conditions under which it grows. This makes Maca an excellent food-
herb choice for individuals living in cold climates and/or at high
altitudes and/or with extreme lifestyles.
Maca is a member of the cruciferous family of plants. It is a
distant relative of the common radish. The maca plant produces
leaves that grow close to the ground and the plant produces a small,
off-white flower typical to the cruciferous family. The main part of
interest for this plant, however, is the radish-like tuberous root.
Historical and Traditional Use of Maca
Archeological evidence has been found, that maca was domesticated
over 2,000 years ago by the predecessors of the Incan people. Even
today, for many indigenous inhabitants of the Andes, Maca is still
one of the most vital and valuable of all commodities.
The maca root has been used over the ages for its nutritional and
herbal qualities. Once harvested, the maca root was traditionally
dried, then powdered. Once powdered it was either eaten or put into
sacs and traded for other commodities. Oftentimes cacao nibs and
beans (raw chocolate) would come up the Andes from the jungle and in
exchange maca would go down from the Andes into the jungle. These
two foods (maca and cacao) have a unique affinity and history which
is evident when one tries eating them together. Both cacao and maca
were used as money by ancient indigenous peoples.
Maca's Remarkable Reputation
Maca's reputation as a powerful strength and stamina enhancer as
well as libido-enhancing food-herb stretches back into prehistory.
Maca, like goji berries and ginseng, is a powerful adaptogen, which
means it has the ability to balance and stabilize the body's systems
(cardiovascular system, nervous system, musculature, lymphatic
system, etc.). As an adaptogen, maca can provide more energy if it
is needed, but if it is not, it will not overstimulate. Adaptogens
also boost immunity and increase the body's overall vitality by 10-
15% according to most studies. Rather than addressing a specific
symptom, adaptogens are used to improve the overall adaptability of
the whole body to diverse and challenging situations and stress.
During the height of the Incan Empire, legend has it that Incan
warriors would consume maca before entering into battle. This would
make them fiercely strong. But after conquering a city the Incan
soldiers were prohibited from using maca, to protect the women from
excessive sexual impulses.
The Scientific and Health Properties of Maca
Dried maca powder contains 60% carbohydrates, 9% fiber, and slightly
more than 10% protein. It has a higher lipid (fat) content than
other root crops (2.2%), of which linoleic acid, palmitic acid and
oleic acid are the primary fatty acids, respectively. Maca is rich
in calcium, magnesium, phosphorous, potassium, sulfur and iron, and
contains trace minerals, including zinc, iodine, copper, selenium,
bismuth, manganese and silica, as well as vitamins B1, B2, C and E.
Maca contains nearly 20 amino acids and seven essential amino acids.
Maca is also a rich source of sterols, including sitosterol,
campestrol, ergosterol, brassicasterol, and ergostadienol. As a root
crop, maca contains five times more protein than a potato and four
times more fiber.
Peruvian research claims that maca improves memory, increases oxygen
in the blood, improves the function of neurotransmitters and
increases libido. One of the researchers heading current studies on
maca, Peruvian biologist Gloria Chacon de Popivici, Ph.D., suggests
that maca alkaloids act on the hypothalamus-pituitary axis and the
adrenals. She has theorized that by activating these endocrine
glands maca is able to increase energy, vitality and libido. Other
researchers indicate that the effect of maca is more basic and that
when the body is well-nourished, libido rises and depressing
attitudes lower. Maca's nutrient value could explain some of these
purported actions.
Maca's actions on sexual function are better researched than its
effects on mood and memory. One study showed that maca increased
fertility in rats. Then came studies of guinea pigs, rams, and cows,
each of which corroborated maca's libido-enhancing effects. For
example, maca significantly increased ram semen volume and sperm
count.
Researchers consider plant sterols, isothiocyanates, macamides and
glucosinolates to be maca's active constituents.
How to Consume Maca
We deliver maca to you as a dried, raw, organic root powder. You may
use a tablespoon or more of this powder in smoothies, teas, nut
milks, coffee or just about any natural beverage you can think of.
Maca is a great addition to desserts and sweet treats.
As previously mentioned, maca has an unusual relationship with cacao
nibs (cacao beans or raw chocolate) and all cacao products in
general. Mix maca into all your favorite chocolate treats and
experience real culinary magic.
Additionally, maca may be added to homemade jams, broths, puddings
and fresh juices.
Maca has major flavor notes that are sweet and full. It has some
minor taste qualities reminiscent of other cruciferous vegetables;
these add some mildly spicy elements.
Our maca powder is a great emulsifier. It can be used to draw
fats/oils together with starches/sugars in a beverage, dessert or
recipe. For example, if one makes a drink containing agave nectar
and cacao nibs, maca may be used to draw these two foods smoothly
together and create a beautiful, rounded flavor. Another example,
would be a raw fruit pie with a nutty crust containing figs or
dates. If one makes the crust with maca, the nuts and figs or dates
will be drawn together for a more wholesome and complete flavor.
Can you eat too much maca?
Yes. Of course. Maca is a powerful superfood-food-herb and should be
consumed with respect.
If you really love maca, use 1-2 tablespoons each day and it is
recommended that you take a week off during every month of
consistent use.
Are there any side effects or interactions to overeating maca? In
toxicity studies conducted in the U.S., maca showed absolutely no
toxicity and no adverse pharmacological effects. In animal studies,
the more maca animals consumed, the stronger and more sexually
active they became. In spite of all this, moderation is advised.
Today maca is becoming increasingly popular in Peru among native and
non-native people, and the effects of maca are creating market
demand in Japan, Europe and the United States. Maca cultivation is
on the increase, a number of government experts and agencies are
actively promoting maca agriculture and development, and maca is
poised to be a major botanical product on the international
superfood and herbal scene.
LUCUMA
An exotic maple-flavored fruit from Peru with ancient reverence in
Andean culture, the lucuma provides a dried powder which is an
excellent source of carbohydrates, fiber, vitamins and minerals--
including remarkable concentrations of beta-carotene, niacin and
iron. Lucuma has a full-bodied maple-like flavor and has long been a
culinary favorite of Peruvians. Lucuma flavored ice cream is even
more popular than chocolate ice cream in Peru!
Lucuma slices come from small organic family farms in rural
communities of Peru where unique non-hybridized, heirloom varieties
of plants and family traditions passed on for generations create
fruits and vegetables of the highest culinary and nutritional
quality. Ideal low-temp specifications for drying ensure a product
like none you have ever tasted.
We use low-temp solar dryers to produce dried products that are of
the highest nutritional and enzymatic quality.
HO SHOU WU/ FO-TI
Benefits:
. It supports the immune system.
. It supports good blood vessel health.
________________________________________
Description: Ho Shou Wu [Circulatory, Immune]. This remarkable herb
possesses properties similar to ginseng. It is highly prized in
China as an adaptogenic herb.
A member of the buckwheat family, ho shou wu contains quercetin that
helps protect and maintain blood vessel health.
Used in Chinese medicine as a liver and kidney tonic, for yin and
blood deficiency. Has been reported to restore normal color to dark
hair. This herb is an excellent general tonic for slowing the aging
process. Take 2 capsules with a meal 2 times a day.
The official drink of superheroes everywhere!
Ingredients:
Cacao powder
Fo-Ti (Ho Shou Wu)
Maca
Lucuma
Yacon
Agave
Vanilla bean
Nutmeg
Cashews
Ice
Water
Try to contain your exitement
Grab your blender and add:
a scoop of cacao powder(1 tbs)
add a few capsules of Fo-Ti, minus the capsules!
a scoop of maca(1tsp)
a tbsp of lucuma(1tsp)
a squirt of yacon
a squirt of agave
1/4 inch vanilla bean(1tsp vanilla extract)
dash of nutmeg
handful of cashews
cup of ice
cup or so of water
Chocolate sauce for lining the glass and topping the drink:
cacao and a capsule of ho shou wu & a dash of sea salt mixed with
agave