Do You Know What's In YOUR Healthy Food?

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Your healthy food may have more ingredients hidden than what is listed.

As consumers, it is important that we know exactly what is in our food. Some packaged foods appear natural and healthy; however, looks can be deceiving. When reading the ingredients, you may see “natural” flavorings or colors. It sounds safe, but is it?

How about organic food? Even organic foods can contain unhealthy, toxic flavorings and still be labeled organic. If the non-organic ingredients do not total more than five percent of the product, it can still be labeled as organic.  

The terms “artificial flavorings” or “natural flavorings” can be used without revealing origination and hide several ingredients that companies are not required to reveal. “Natural” additives can include anything broken down in nature that comes from any plant or animal matter, even bugs. These plants or animals can be grown using hormones, pesticides, or toxic chemicals and can also be grown in questionable conditions. A “natural” flavoring or color could consist of a chemical taken out of glands from a beaver or Natural Red #4 made from dried and ground up cochina beetles, for example. Even MSG can be labeled as natural flavoring. Artificial flavorings can include ingredients produced by fractional distillation and chemical manipulation of various chemicals like crude oil or coal tar. It is unfortunate that consumers are not able to know the source of these flavors and colors.

How about extracts, essences or juices? That sounds healthier. However, even extracts, essences, juices, and other ingredients that look natural can be made from a product that is genetically engineered, grown with chemicals, and grown in questionable conditions.

Are spices safe? Non-organic spices can be high in pesticides and can be contaminated with insects, mold, yeasts, bird droppings, and pathogens like salmonella. According to the FDA, “Spice shipments from 79 countries were examined for Salmonella, and we found that 37 of the 79 countries had Salmonella-contaminated shipments . . . We also found that approximately 12 percent of the spice shipments offered for entry to the U.S. during a three-year period (FY 2007 to FY 2009) were adulterated with filth such as insects and animal hair.” Therefore, non-organic spices are sterilized with toxic chemicals or radiation. Remember, these non-organic, toxic spices can be used in products that are labeled organic if the product still has 95% of organic ingredients. In addition, the processing and chemicals used in drying the spices and making them into powder may also be toxic.

Even my healthy drink? Check the ingredients in your products. Drinks, such as tea or coffee, and even kombucha and other health drinks, including organic, are notorious for adding in flavorings. Making a healthy drink taste good can be difficult without adding in flavorings. Juices used for flavorings are pasteurized which can denature a product and kill anything healthy. When buying food and drinks, make sure you know where the flavoring and color comes from. The best form of color and flavor is from unheated, whole food without the additives, chemicals, and without the heating and denaturing of the natural product. Natural or artificial flavors and colors, extracts, essences, juices can turn a healthy product into a toxic product.

Be sure to look for a product that uses only real food for its flavors. This will help prevent unknown additives and increase nutritive value. Your body will also be able to utilize the nutrition more effectively by consuming the food in its original, whole form. For a highly recommended product that uses only raw, whole food for it’s flavor, click here.

https://www.naturalnews.com/036308_natural_flavors_MSG_aspartame.html
https://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm487954.htm
http://naturallysavvy.com/eat/spicy-shocker-you-will-not-believe-what-s-in-conventional-spices

 

What's REALLY In Your Kombucha??

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Ouch, truth can hurt!! But smart, health conscious consumers know how vital facts are in research and education.

What does a beam of sunlight shining through your home reveal? . . . Air that is heavily laden with flying dust particles. These dust particles consist of dead skin along with dust mites, fecal droppings, eggs, and their casings. Female dust mites lay up to 40 to 80 eggs. After eggs hatch, a six-legged larva emerges. After two nymphal stages occur, an eight-legged adult emerges (1). In a 10-week life span, a dust mite will produce approximately 2,000 fecal particles and an even larger number of partially digested enzyme-covered dust particles (2). There may be over 14 separate, fully identified allergens, within one dropping (3).  

Dust mites thrive in warm, moist surroundings. In a study published in the journal Ethology, scientists observed that male adult mites and nymphs moved as a group from a dry area in search of higher humidity (4).

Unfortunately, the warm, humid environment in kombucha brewing is ideal for thriving of dust mites. The cloth fermentation cover of the kombucha must allow adequate air flow for the scoby (mother) to survive and the kombucha to ferment. However, adequate air flow and moisture equals high distribution and survival of dust mites along with other air-borne pathogens. Dust mites can easily get through the cloth covering the kombucha. The fecal matter and dust mite flakes are observed to be as small as only 5 microns and can easily get through most barriers and easily land in kombucha during the production, fermentation, batching, and bottling.

Proper elimination and prevention of dust mites and other air-borne pathogens are vital during all phases of kombucha production and distribution. Air-borne pathogens from workers and the facility itself can also easily end up in the final product. At Purely Living, the kombucha is made in a strictly controlled environment and specially designed air system that helps prevent dust mite distribution and infestation. Because this air system prevents dust mites and other air-borne pathogens from getting in the kombucha, the result is that the scoby is allowed to properly ferment and consume more of the sugar and tea instead of consuming dust mites and particles. This higher consumption and fermentation of sugar in Purely Living Kombucha is proven by the very low pH compared to other kombucha. Lower pH means longer fermentation time which means higher beneficial acids and cultures and lower sugar levels. Plus, who wants to drink dust mites, droppings, eggs, and casings? Eeeeek!! Maybe this explains why kombucha just does not sit well with some consumers.

In addition, Purely Living is the only kombucha that is FDA inspected and regulated. With these high standards and FDA regulations, further proof and reassurance is given in the safety and purity of Purely Living Kombucha. Water purity is also assured with the specially designed, highly filtered water system that eliminates toxins but does not eliminate the beneficial minerals.

This explains why customers only need to drink several ounces of Purely Living Kombucha per day, finding it to be the most effective and powerful kombucha.

 

(1)    http://ehso.com/ehshome/dustmites.php

(2)    https://en.wikipedia.org/wiki/House_dust_mite

(3)    http://housedustmite.com/all-about-mite-droppings/

(4)    http://news.bbc.co.uk/earth/hi/earth_news/newsid_9290000/9290068.stm

Increasing Antioxidants in Your Lifestyle

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Studies indicate that free radicals can cause many conditions, including macular degeneration, cardiovascular disease, cancer, Alzheimer's disease, Parkinson's disease, ulcers and inflammatory diseases, such as arthritis and lupus (1).  Antioxidants are well known for their ability to fight against many of these diseases by protecting against the damage of free radicals in our body. Most antioxidants come from fresh fruits and vegetables. Many supplements also contain antioxidants, but studies show that supplements are not as effective as food sources and could, in fact, cause damage depending on the type and quality of the supplement.

Being able to increase consumption of fresh fruits and vegetables is not always easy. Our access to the food sources and busy life styles make it more difficult to prepare and consume fresh produce.

An effective way to increase antioxidants is through consuming fermented plant-based foods. Studies show that plant-based foods which are fermented increase availability of antioxidants. “The ability of fermentation to improve antioxidant activity is primarily due to an increase in the amount of phenolic compounds and flavonoids during fermentation . . .”(2) In addition, “fermentation induces the structural breakdown of plant cell walls, leading to the liberation or synthesis of various antioxidant compounds. These antioxidant compounds can act as free radical terminators, metal chelators, singlet oxygen quenchers, or hydrogen donors to radicals.”(1)

An effective way to increase antioxidants that is both delicious and convenient is to consume Purely Living Kombucha because it is made with raw produce. Purely Living Kombucha uses only raw fruit, honey, ginger, and cacao along with low temperature dried whole teas. Purely Living also has an extra long fermentation time which further increases antioxidant availability. The color and the flavor of Purely Living Kombucha comes only from the raw ingredients, no artificial colors, flavors, extracts, pasteurized juices, or essences are used. The bright color and flavor is clear evidence as to the high amounts of antioxidants. Quality and purity can also be assured with our product and facility being FDA regulated. Purity is also assured in every aspect of our ingredients and fermentation including eliminating water and air-borne toxins. This is why customers testify as to Purely Living Kombucha being so powerful and effective. 

(1) https://www.livescience.com/54901-free-radicals.html

(2) https://www.ncbi.nlm.nih.gov/pubmed/24799248

 

 

Raw Ginger

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Purely Living Ginger Honey Kombucha is made with freshly cut, raw, organic ginger. It is one of the favorites among our customers. Our honey ginger not only tastes great but has many health benefits. Raw honey alone has many benefits, but today we will look at raw ginger.

Pain & Inflammation: Ginger has been shown to be effective in pain relief and reducing inflammation. "Ginger was as effective as mefenamic acid and ibuprofen in relieving pain." (1) According to study results, ginger "exhibits anti-inflammatory properties by suppressing the transcription of inflammatory mediator genes." (2) Another study published in Cancer Prevention Research journal found that ginger reduced inflammation markers in the colon within a month. Reducing inflammation can be beneficial for many health issues including arthritis. Professor Roufogalis, executive director of the Herbal Medicine Research and Education Centre, states "That's the nice thing about ginger, it affects the pain pathways directly but also relieves the inflammation which in itself causes pain."

Nausea: Ginger is known to be a remedy for nausea. According to studies, ginger has been proven effective against nausea for pregnancy, motion sickness, and chemotherapy.

Diabetes: Ginger has been studied and shown effective against diabetes. "Ginger may be of great value in managing the effects of diabetic complications in human subjects." (3)

Anti-bacterial and Anti-viral: Ginger exhibits antibacterial activity on both oral and respiratory pathogens. (4)(5) It is also shown to be anti-viral. "Fresh, but not dried, ginger is effective against HRSV-induced plaque formation on airway epithelium by blocking viral attachment and internalization." (6)

Brain Function: Studies show ginger is helpful for memory and brain function. "The cognitive enhancing effect and neuroprotective effect occurred partly via the antioxidant activity of the extract." (7)

Digestion: Ginger is known to aid in digestion. "Ginger accelerates gastric emptying and stimulates antral contractions in healthy volunteers." (8)

The flavor from Purely Living Ginger Honey Kombucha comes only from raw honey and raw, organic ginger. You can be assured our fresh ginger is not refined into a powder or juice. We do not alter the ginger through heat, pasteurization, or chemicals. It is pure, raw, and organic.

  1. http://www.ncbi.nlm.nih.gov/pubmed/19216660
  2. http://www.sciencedirect.com/science/article/pii/S0278691509000775
  3. http://www.ncbi.nlm.nih.gov/pubmed/17010224
  4. http://www.ncbi.nlm.nih.gov/pubmed/12630492
  5. http://www.ncbi.nlm.nih.gov/pubmed/18814211
  6. http://www.ncbi.nlm.nih.gov/pubmed/23123794
  7. http://www.ncbi.nlm.nih.gov/pubmed/21197427
  8. http://www.ncbi.nlm.nih.gov/pubmed/18403946

Blueberries

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As you probably already know and see by the color of our kombucha, the fruit Purely Living uses is raw and cold-pressed to retain antioxidants and nutrition value. According to the National Cancer Institute, "Antioxidants are chemicals that interact with and neutralize free radicals, thus preventing them from causing damage. Antioxidants are also known as 'free radical scavengers.'” (1) A 2008 study by Cornell University, measured cellular antioxidant activity (CAA) “The objective of the study was to determine the cellular antioxidant activity, total phenolic contents, and oxygen radical absorbance capacity (ORAC) values of 25 fruits commonly consumed in the United States. Pomegranate and berries (wild blueberry, blackberry, raspberry, and blueberry) had the highest CAA values, . . . Apples were found to be the largest contributors of fruit phenolics to the American diet, and apple and strawberries were the biggest suppliers of cellular antioxidant activity.” (2) Our naturally colorful kombucha reveals the antioxidants it retains. Medical News Today states that “Blueberries contain a type of flavonoid known as anthocyanins, which are responsible for giving foods like blueberries, cranberries, red cabbage and eggplants their iconic deep red, purple and blue hues. Anthocyanins are responsible for more than just the blueberry's pretty blue color - they also contribute to the popular fruit's numerous health benefits.” (3)

Keeping the fruit raw in our kombucha is vital. According to whfoods.org, “We recommend enjoying raw blueberries — rather than relying upon blueberries incorporated into baked desserts — because, like other fruits, raw blueberries provide you with the best flavor and the greatest nutritional benefits.” (4)

  1. National Cancer Institute, http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/antioxidants-fact-sheet
  2. Department of Food Science and Institute of Comparative and Environmental Toxicology, Cornell University http://pubs.acs.org/doi/abs/10.1021/jf801381y
  3. Medical News Today, http://www.medicalnewstoday.com/articles/287710.php
  4. The World's Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=8

Important Benefits of White Tea

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How can Purely Living White Tea Kombucha build your health? The fermentation process has been shown to effectively increase and release higher levels of antioxidants found in white tea.

Minimally Processed

White tea is unique in that it undergoes minimal processing than other teas because it is dried at low temperatures. This aids in the retention of higher levels of phytochemicals.

Inflammation

Researchers from Kingston University found that the high antioxidants in white tea can help protect against cancer and heart disease. White tea is also found to reduce inflammation along with aiding in the protection of elastin and collagen in our body. "We were testing very small amounts far less than you would find in a drink," Professor Naughton, from the School of Life Sciences at Kingston University and a leading inflammation specialist, said. "The early indicators are that white tea reduces the risk of inflammation which is characteristic of rheumatoid arthritis and some cancers as well as wrinkles.” Researchers from Kingston University tested 21 plants and herbs but were surprised to find white tea outperformed them all.

Cancer

Studies have shown that white tea has significant effects in reducing and preventing cancer. For instance, studies were done researching the effects of white tea with colon cancer cells. The results had shown that white tea had antioxidant and antiproliferative effects against cancer cells, but protected normal cells against DNA damage. White tea extract increased a specific type of cell death in laboratory cultures of two different types of non-small cell lung cancer cells, indicating that the tea may have an anti-cancer effect also, according to a study published in the journal Cancer Prevention Research.

Fat Metabolism

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Catechins, an antioxidant found in white tea, are known for excellent anti-cancer properties along with other health benefits including cardiovascular treatment and reduction of body fat. Because of white tea’s young leaves and the minimal environmental exposure and processing, white tea has been found to be high in Catechins. Dr. Marc Winnefeld, Research Laboratory Manager at Beiersdorf’s Research & Development Center, researched the effect of white tea on fat cells. Dr. Winnefeld says "the extract solution induced a decrease in the expression of genes associated with the growth of new fat cells, while also prompting existing adipocytes to break down the fat they contain." His findings are published in the journal Nutrition and Metabolism.

Diabetes

Another benefit of white tea, according to American Diabetes Association, is that research has shown tea to reduce risk of developing Type 2 diabetes. According to an article by PubMed.Gov white tea is shown to reduce diabetes associated with abnormalities. This includes reduction in blood glucose; increase in liver weight, glycogen, and insulin sensitivity; reduction in LDL cholesterol; and improvement in glucose tolerance. According to PubMed.Gov, a study done on white tea showed that it not only improved glucose tolerance and insulin sensitivity, but it also helped reduce oxidation damage on the brain from diabetes.

Historical Benefits

Kombucha is not a new health beverage. Its benefits have been documented in history. Early to mid-20th century, German medical research had recognized kombucha to be effective as an intestinal regulator and beneficial in cases of digestive disturbances, constipation, hemorrhoids, kidney stones, gall bladder problems, diabetes, arteriosclerosis, cholesterol, high blood pressure, angina, gout, gouty eczema, arthritis, anxiety, headaches, and fatigue. The director of “Academy of Chemists” at Braunschweig recorded that kombucha invigorates the entire glandular system, harmonizing and balancing metabolism, and unwanted fat deposits removed or prevented. (Irion H, Lehrgang fur Drogistenfachschule, Rudolf Muller Publ., Vol 2, 1944). Russian scientists’ research continued to establish efficacy in wound healing (Markarjan G, Dissertation, TEZI, 1953) and infectious wounds (Matinjan A, TEZI, 16, 1953) and various intestinal diseases (Nurazjan A, Diss, TEZI, 1954). Russian hospital settings, in particular, showed antibacterial benefits and efficacy in tonsillitis, enterocolitis, inflammatory internal diseases, stomach catarrh due to deficient acid production, intestinal inflammation, dysentery, arteriosclerosis, high blood pressure and sclerosis. Professor Barbancik and Dr. R Sklenar, MD, later report and confirm these various therapeutic successes with kombucha.

Research has shown fermentation to increase bioavailability of antioxidants. Thus, combining the benefits of our top quality white tea with the benefits of our time-consuming kombucha fermentation creates an incredible powerhouse! Enjoy the delicate taste of Purely Living White Tea Kombucha while knowing the effective benefits it gives your body.

Sources

http://www.kingston.ac.uk/news/archive/2009/august/10-White-tea-could-keep-you-healthy-and-young-looking/ https://nccih.nih.gov/research/results/spotlight/092110.htm https://www.ncbi.nlm.nih.gov/pubmed/25236244 http://lpi.oregonstate.edu/mic/food-beverages/tea https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2748751/ http://www.telegraph.co.uk/news/health/news/5254153/White-tea-may-help-combat-obesity-say-experts.html https://www.ncbi.nlm.nih.gov/pubmed/15640470