Tag Archives: Vitamins

Dr Susan Lark on Kangen Water💦

I have just received this article written by Dr Susan Lark on Alkaline water that is created through electrolysis (Kangen Water)
It is just another confirmation of all the health and wellness  that results from the consumption of Kangen water. 
Dr. Susan Lark on Kangen Water®
“Drinking four to six glasses of alkaline water a day will help to neutralize over acidity and over time will help to restore your buffering ability. Alkaline water should be used when conditions of over acidity develop, such as cold, flu or bronchitis. Like vitamins C, E and Beta Carotene, alkaline water acts as an antioxidant because of its excess supply of free electrons. This can help the body against the development of heart disease, strokes, immune dysfunctions, and other common ailments.”
 
“The benefits of the alkaline water created through electrolysis far exceed just its ability to gently raise the pH of the cells and tissues of the body and to neutralize acids. Because the alkaline water has gained a significant number of free electrons through the electrolysis process, it is able to donate these electrons to active oxygen free radicals in the body, thereby becoming a super antioxidant. By donating its excess free electrons, alkaline water is able to block the oxidation of normal tissue by free oxygen radicals.”
 
Dr. Susan Lark is one of the foremost authorities in the fields of clinical nutrition and preventive medicine. A graduate of Northwestern University Medical School, she has served on the clinical faculty of Stanford University Medical School, and taught in their Division of Family and Community Medicine. Dr. Lark is a distinguished clinician, author, lecturer and innovative product developer. Through her extensive clinical experience, she has been an innovator in the use of self-care treatments such as diet, nutrition, exercise and stress management techniques in the field of women’s health, and has lectured extensively throughout the United States on topics in preventive medicine. She is the author of 13 best-selling books on women’s health including The Chemistry of Success.
For more information on Kangen water and how to make it an idea business proposition go to http://www.lifechanging-water.com
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Tespo – A New Cool Way to Get Your Vitamins

Explore a better way to take vitamins at home and on the go. Pure and effective, the Tespo system provides only active ingredients in a liquid shot, making it easier for your body to absorb all of the essential nutrients it needs, each and every time.

Box contents: 1 dispenser, 1 Tespo-Go, 1 cup, 1 electrical power cord

  • Tespo dispenser and Tespo-Go for all discs.
  • Dispenser knows which day you’re on.
  • Dispenser mixes formula perfectly.

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This just came up on my Facebook page and I thought it looked like a great idea. On looking into it I think I will give it a try once I have used up all my vitamins.

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Weight Loss and Cold Potatoes go Hand in Hand

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I know amazing isn’t it. We have been told for years that “eat potatoes and you will get fat”. Well new studies say “No”. I guess technology has just got that much better that these sort of studies come out with results that we never dreamed of.

Potatoes were imported into Europe in the 16th century. 150 years later they became the staple crop of Europe. Central and Eastern Europe now have become the biggest consumers of potatoes.

Now researchers have found that cold cooked potatoes are virtually fat free and provide an excellent source of fiber. Potatoes also provide vitamin C, vitamins B1 and B6 and are a significant source of potassium.

The central benefit of eating cold cooked potatoes is in resistant starch.
A tasteless form of fiber, resistant starch aids in weight loss due to its slow absorption rate in the small intestine.

This causes most of the dietary bulk of RS to pass as excrement. When potatoes are cooked, then cooled, resistant starch forms tight crystals. These crystals are broken up when the potato is reheated. This slow absorption also gives you the feeling of satiety for a longer period, reducing food intake.
A 2004 “Nutrition and Metabolism” study showed an increase in fat oxidation from eating the meal. It was further shown that the oxidation is sustained by a daily diet containing resistant starch, suggesting that a diet including high resistant starch foods may help you manage your weight.
Source

Another source Mendosa.com

Potatoes are scorned for being so high glycemic. It is true that baked Russet Burbank potatoes (noted Baked) have a GI of about 85, which is considerably higher than that of table sugar.

Among potatoes, new and some white potatoes have the lowest indexes. The reason that new potatoes have a lower GI is probably because most of the amylopectin (It is one of the two components of starch, the other being amylose.) is less branched — it is more like amylose at this immature stage.
New Research shows cooled potato resulted in a significantly lower postprandial [after meal] blood glucose and area under the glucose curve than hot potatoes.

A great way to take advantage of this, according to Professor Jennie Brand-Miller, is to make a potato salad the day before and toss it a vinaigrette dressing. “There are a couple of simple reasons for this,” she writes. “The cold storage increases the potatoes’ resistant starch content by more than a third and the acid in the vinaigrette — whether you make it with lemon juice, lime juice, or vinegar — will slow stomach emptying.”

Sooooo for those who are afraid to eat cold potatoes – “Go for it” It will not make you fat. 

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Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
  2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each).

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