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We love our letters!

June 2nd, 2011


Met you at Whole Foods. Tried the product, the wife and I love it.
Told my neighbor, she tried is and said she slept much better than
normal. Took my mom some even though she has tried many and never
found on she liked. I bought the last 2 at Whole Foods in Greenville
today. I told the owner of The wild radish store and she said I am the
second person to mention it and she will look into carrying it. GET
MORE READY we need in in Greenville, SC

Thanks! Keep up the good work

The wife visit Atlanta from time to time. Is there someplace we could
shake your hand


Mike & Trish

The Healing Power of Turmeric

March 1st, 2011

Like many other spices, Turmeric offers healing powers for some serious diseases and illnesses. Turmeric helps prevent atherosclerosis, some type of cancers and Alzheimer’s disease. It reduces the pain and stiffness of rheumatoid arthritis and osteoarthritis, eliminates indigestion, and eases the symptoms of inflammatory bowel disease and irritable bowel syndrome, known as IBS. The beneficial effects of turmeric, which is also found in curry, are due to its anti-inflammatory compounds known as curcuminoids, as well as the essential oils and carotenoids it contains.

The healing power of turmeric is very beneficial and can prevent many serious diseases and illnesses. Scientific evidence that resulted from a placebo controlled study showed that 116 people with indigestion took either a 500mg capsule of curcumin, which is the substance that gives turmeric its yellow color, or a placebo four times a day. Nearly 90 percent of those taking curcumin experienced full or partial relief after seven days. The healing power of ginger can be noticed when taking 250 mg to 500 mg of curcumin three times a day or adding forty to sixty drops of the tincture to one ounce of water and drinking the mixture three to four times a day.

If you prefer drinking with tea, mix one-half teaspoon of powdered turmeric with eight ounces of boiling water. Steep and covered for ten to fifteen minutes and drink four ounces up to four times a day. Also, you can cook curry chicken in reap the benefits as well. Curry chicken is delicious and healthy since it includes the healing power of turmeric. Of course, there are side effects to be aware of and one should never take too much of any substance. Turmeric stimulates the liver function, so it should be avoided by anyone with gallstones or any other bile-duct obstruction. Studies have shown that curcumin may lessen the effectiveness of chemotherapy drugs, such as Rubex or Cytoxan. If you are undergoing chemotherapy, talk to your doctor before taking curcumin. In fact, if you are taking any drug or medications talk to your doctor before taking any natural substances. Learning the side effects of taking substances is extremely important.

The healing power of Turmeric has been proven to be true and has helped many reduce pain and prevent many diseases. The healing power of turmeric, however, may affect each person differently. Results may vary but like cayenne pepper, ginger, and cinnamon, turmeric has proven to provide a healing power because of specific ingredients it has.

Published by Erika V. Cox

The Healing Power of Cinnamon

January 27th, 2011

Cinnamon works as a healing power to help prevent heart disease and type 2 diabetes. Due to its antioxidant properties, cinnamon helps people with metabolic syndrome, which is a cluster of factors, including excessive abdominal fat, high blood sugar and elevated blood pressure. All these increase the risk of cardiovascular diseases and type 2 diabetes. Cinnamon helps use the hormone insulin in the body more efficiently. Research studies have found that consuming capsules containing one, three or six grams of cinnamon daily (about ¼ teaspoon) for forty days will lower blood levels of glucose and triglycerides (fats in the blood) by about 25 percent in adults with type 2 diabetes. It also reduces bad cholesterol by 27 percent.

The healing powers of cinnamon can work wonders and has been proven to provide a much needed healing power to those stricken with type 2 diabetes, high blood pressure, and high levels of cholesterol. However, one thing to consider when taking cinnamon is that those with diabetes should always monitor their blood sugar levels. Because cinnamon can affect blood glucose levels, people with diabetes should carefully monitor their blood sugar and ask their doctors if their medication needs to be adjusted. Always consult with your doctor if you have any questions and before you engage in any home treatment if you have diabetes. If done accordingly and with your doctor’s knowledge, cinnamon can provide the healing power needed for those suffering from various diseases and illnesses.

Of course everyone’s body chemistry and situation is different. For some the healing powers of cinnamon may do little or not work at all but for others it works very well and is definitely a healing power to consider.

Published by Erika V Cox

Immuno Boosting: Tumor Killing Whey Fructions

July 23rd, 2010

Immuno Boosting: Tumor Killing Whey Fructions

Lil Peeps Nutrition contains high levels of immuno components, some of which are known for their tumor killing properties. Virtually all these whey fructions exist in human’s milk, playing important roles in protecting the newborn from bacterial and viral pathogens and regulating a healthy cellular growth. Following are the most notable whey’s immuno fructions.

Lactoferrin: a multi-functional protein to which several physiological roles have been attributed. These include:

- Defense against microbial infections

- Regulation of iron transfer and metabolism

- Anti-inflammatory activity

- Regulation of cellular growth

- Protection against cancer development and metastasis

Glycomacropeptides (GMP) – a casein derived peptide found in whey protein. GMP is a by-product of cheese manufacturing. Its beneficial biological roles include:

- Stimulation of cholecystokin (CKK), a peptide hormone that regulates satiety, food intake and energy. The stimulation of CKK has been linked to early satiety from meals, reduced food intake and weight loss.

- Inhibition of platelet aggregation, a cardiovascular protective property

- Support of beneficial gut bacteria (bifido bacterium)

- GMP rich whey is also a good source of branch chain amino acids (BCAA), which have shown to help promote muscle buildup and prevent muscle wasting

Alpha Lactalbumin – most abundant fruction in human milk, alpha lactalbumin plays a key biological role in the production of the sugar lactose, essential for growth and brain development of the newborn. Alpha lactalbumin is believed to possess antibacterial and anti-cancerous activities. A folding variant of alpha lactalbumin has shown to kill tumor and immature cells but spare mature healthy cells.

Alpha lactalbumin is generally low in bovine milk products but appear in higher concentrations in grass fed cows’ milk and whey.

Beta Lactalbumin – most abundant protein in bovine milk, it is not an inherent part of human milk. Beta lactalbumin’s main biological function is being a carrier of retinol (a pro-vitamin A) and a nutrient source for the amino acid cysteine.

Lacto Peroxidase – a peroxidase enzyme found in raw milk, known for its antioxidant anti-microbial properties. Lacto peroxidase is fairly heat resistant and can survive low heat whey processing but is generally destroyed due to over-pasteurization or acid processing.

Immunoglobulin G (IgG) – the most abundant immunoglobulin in the body, with a distinct biological role of providing protection against pathogens. IgG can bind to bacteria, viruses and fungi and protect the body (fetus and adult) against them by agglutination, immobilization and neutralization of their toxins. It also plays an important role in the antibody response system. There are 4 IgG subclasses (IgG 1, 2, 3, 4), IgG1 being the most abundant. Each of the 4 IgGs has its unique biological role in the immune/antibody response to pathogens.

Bovine Serum Albumin (BSA) – an important precursor for the body’s most powerful antioxidant glutathione, a peptide with immuno-enhancing, anti-cancerous activity.

The information provided on Lil’ Peeps Nutrition’s website is for information purposes only. The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Whey Protein – The best protein for your body

July 23rd, 2010

Whey Protein – The best protein for your body

Whey protein is a by-product of cheese manufacturing. It was once discarded as waste or used for animal feed, but later on was “re-discovered” by researchers and has been since regarded as one of the greatest medicinal foods for humans. The nutritional properties of whey are outstanding, but you need to be careful when choosing a whey powder. In reality, many whey products today are damaged and nutritionally deficient due to over processing and should be avoided. Let’s review this further.

Fast nutrient delivery

Whey has 100 biological value, meaning your body utilizes it 100% and efficiently.

What is protein?

After water protein is the most plentiful component in our body and is the building blocks of all body cells. The body manufactures proteins for growth and repair of body tissue and to make up hair, muscles, nails, tendons, ligaments, neurotransmitters and other body structures.  Protein also functions as enzymes, hormones and important components of other cells, such as our genes.  The building block of all proteins are amino acids.

There are some amino acids that our body can not make on it’s own called essential amino acids.

Essential Amino Acids are

Arginine*     Histidine*     Isoleucine     Leucine     Lysine     Methionine     Phenylalanine     Threonine     Tryptophan     Valine

*Essential during growth

Lil’ Peeps Protein™ Grass Fed Cow’s Whey Amino Acid Profile

Arginine 2.4                Threonine   6.9            Tryptophan   2.3          Valine   5.7

Glycine 1.8                  Alanine 5.0                 Tyrosine   3.0              Proline   5.9

Cysteine   2.9              Histidine 1.8               Isoleucine 6.2             Leucine 10.3

Lysine 8.6                   Methionine 2.5            Phenylalanine 3.4       Serine 5.0

Aspartic Acid 13.5      Glutamic Acid 18.3

Protein is an essential nutrient that is necessary for the growth of body tissues, building delicate neurotransmitters,  regulating metabolism, and much more.  All children are growing, and cannot be shorted on this nutrient during the adolescent years because that makes them prone to shortcomings later on in life!  Protein supplements are suggested if a child isn’t getting enough protein through foods and beverages, if you are choosing whey to be your protein source, or simply choosing to alternating proteins.  It would not be suggested to consume whey with another protein for that may be too much protein at one time.  (whey and eggs together are an exception to the rule) Whey and eggs have the highest biological value, meaning your body utilizes them 100%, where as meat may only have 70 to 80 %  biological value.

Undigested, poor quality protein poses it’s own health risk.  Take into consideration that Meat is acidic and hard to digest so you are putting stress on the body just to consume and if you are not eating three times the amount of meat in vegetables then you are creating acidic environment that is cancer causing.

Besides being the building blocks of our tissues, Cold processed, grass fed cows whey supports the immune system and detoxification system. Cancer is an epidemic, and being that it is an immune dysfunction due to an overloaded system, eating foods that boost the immune system is key!

How much do you need?

According to Murray, N.D

Children need .8g of protein per body weight.  .8g x 25lbs = 20grams of protein a day.

According to Bauman College

0-6 mos    2.2/kg (kilogram of body weight.     A 25lb 3yr old..25 / 2.2 = 11.36kg.    11.36×1.8 = 24.45 grams of protein a day

6 mos-1yr  2.0g/kg

1-3 yrs    1.8g/kg

4-6 yrs    1.5g/kg

7-10 yrs   1.2g/kg

11-14 yrs   1.0g/kg

15-18 yrs  0.9g/kg

19 and up 0.8g/kg

What is Whey

Whey protein is a by-product of cheese manufacturing. The nutritional properties of whey are outstanding.

What makes it Non-Denatured Whey?

Our whey comes from the process of raw milk cheese making. The nutrients in milk are very heat sensitive and easily destroyed. Cold processing of our whey leaves all the beneficial micro-nutrients intact!

Why Grass Fed Cows?

It has been widely established that dairy products from grass fed animals are nutritionally superior to conventional dairy products. The advantage of dairy products, raw milk, cheese, yogurt, butter and whey from grass fed animals is most notable in their impressive amino acids and immuno supportive nutrient profiles as well as their unique fat composition.  The reason being is that they are eating their natural diet.  Grains make cows milk acidic which leaves it vulnerable to bacteria and makes the meat higher in saturated fat.

Grass fed animal food is known for its healthy fat content naturally rich in immuno supportive and anti-cancerous compounds such as lipolic acid and CLA (conjugated linoleic acid), respectively. And this nutritional advantage is outstandingly manifested in Lil’ Peeps Nutrtion’s Grass Fed Cows’ Whey.

Grass fed cows’ whey contains a complete spectrum of immuno-supportive, anti-inflammatory, and anti-cancerous compounds. The same immuno compounds that are found naturally in human breast milk- responsible for providing the newborn with a complete immuno defense against bacterial and viral infections. The immuno-boosting properties of whey protein from grass fed cows have been widely documented.

Provides missing amino acids

The protein profile in Grass Fed Cows’ Whey is pound-for-pound more impressive than any other single protein food on the planet. It provides not just all essential amino acids, but also a complete spectrum of conditionally essential amino acids — glutamic acid, leusine, branch-chain amino acid and cysteine — all of which are critically required for energy production, immune actions and protein buildup in the muscle.

Children are developing and it is crucial for them to get proper protein so that they can thrive as an adult.  Every bite children take are applying positives or negatives in their “foundation.” With aging, the body gradually loses its ability to produce these amino acids. Therefore, the need for these amino acids increases as we get older and it increases even more in times of a high physical stress, such as after a workout, or injury or disease.

Deficiencies of essential and conditionally essential amino acids are very common today. One of the most deficient amino acids in today’s diet is L. cysteine, which is easily damaged by heat and processing.

Cysteine is the precursor of glutathione peroxidase, the body’s most powerful antioxidant enzyme, needed for cellular protection against oxidative damage in all tissues; it also contributes to muscle energy production and durability. Cysteine deficiencies are linked to low glutathione levels, which indicated a diminishing state of health with increased vulnerability to disease, including tissue degradation, muscle wasting and accelerated aging.

Lil Peeps Nutrition’s Cold Processed Grass Fed Cows’ Whey protein concentrate is an exclusive viable source of cysteine as well as other key amino acids commonly missing in our diet — which makes it a most effective protein supplement for preventing amino acid deficiencies.

Complete immuno support

Lil Peeps Nutrition’s Cold Processed Grass Fed Cows’ Whey contains a complete spectrum of immuno supportive anti- inflammatory and anti-cancerous compounds including alpha lactoglobulins, glucomacropeptides, glutamylcysteine and lactoferrin — the same immuno compounds that are found naturally in human breast milk — responsible for providing the newborn with a complete immuno defense against bacterial and viral infections. The immuno- boosting properties of whey protein from grass fed cows have been widely documented — proving to benefit athletes as well as individuals with a compromised immunity, people after injury, and the elderly.

Highest levels of natural CLA. There is growing evidence to the immuno protective anti-cancerous properties of CLA (conjugated linoleic acid) which occurs in highest concentrations in dairy from grass fed cows. CLA is found exclusively in the dairy fat and thus do NOT exist in fat free dairy proteins such as whey protein isolate, skim milk or casein.

Naturally rich in glutamate. A high concentration of muscle glutamate was found to correlate with elevation of muscle glutathione. Serum and tissue level of glutathione (the body’s endogenous antioxidant) are markers of immunity and vitality. Stress from environmental toxins, aging and over-training lower glutathione levels — leaving the body vulnerable to oxidative damage, infections, disease and waste of muscle tissue. Cold processed whey protein concentrate from grass fed cows can help counteract this phenomenon.

When choosing whey protein, check the following guidelines:

Ideally, the whey should be derived from grass-fed cows that were not hormonally treated. It should be pesticide free and chemical free.  One of the most important qualities of undenatured whey protein is its fast nutrient delivery. For the purpose of nourishment, the capacity to digest and assimilate nutrients is of utmost importance. The more digestible and fast assimilating the protein food is, the more it will be capable of nourishing and supporting the muscle.

Unlike all of the hype you hear today, STAY AWAY from whey protein isolate! Most  isolated proteins are exposed to acid processing, and most have a funky taste. The human body has never adapted to consume protein in an isolated form, devoid of its nutritional cofactors. There are reports that raise concerns regarding their toxic effects on the body. Due to over-processing, protein isolates are rendered deficient in key amino acids and nutritional cofactors.

Your best choice is cold processed whey protein concentrate which has NOT been subjected to acid damage through ion exchange processing. Whey protein concentrate is less processed than whey protein isolate.

However, most whey concentrate products today are acid treated through ion exchange processing, which damage critical immuno supportive compounds and amino acids rendering the whey acidic, nutritionally deficient and inadequate for human consumption.

When adequately processed, Grass Fed Cows’ Whey protein concentrate is low in fat, low in lactose and it certainly has a richer creamier taste than whey protein isolate.

The information provided on Lil’ Peeps Nutrition’s website is for information purposes only. The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Shiitake Mushrooms

July 22nd, 2010

Shiitake Mushrooms

By Edward Bauman, M.Ed., ph.D.

Grown for hundreds of years only in Japan, China and Korea, shiitake mushrooms are now cultivated in a number of US states.


The Egyptians believed mushrooms were a gift from the god Osiris, while the ancient Romans thought they resulted from lightning thrown to Earth by Jupiter during storms – which explained their sudden appearance, as if by magic. Records of the Chinese Chow Dynasty revealed that mushrooms dated back 3,000 years ago as both food and medicine (Van Straten, 2002; 95).

Nutritional Value

Shiitake mushrooms contain riboflavin, niacin, vitamin B6, folate, selenium and zinc. They are also a good source of germanium, an element that improves cellular oxygenation and enhances immunity. Also a natural source of interferon, a protein which appears to induce and immune response against cancer (especially stomach and cervix) and viral diseases.

  • Shiitake mushrooms contain an antiviral substance known as lentinan which stimulates the immune system to produce more interferon.
  • Studies demonstrate that shiitake extract promotes the activation of macrophages and the proliferation of bone marrow cells, thereby possessing an immunostimulating activity and anti-HIV effect.
  • Shiitake mushrooms contain lentysine and eritadenine, two ingredients that help lower the level of fat in the blood, which aids in lowering the blood pressure and reducing fatigue. They also -elp discharge the excess residues of accumulated animal protein.
  • They are used in Asia for sexual dysfunction, aging, gallstones, ulcers, and diabetes. (Balch and Balch, 1998; 142)


  • Calories – 80
  • Protein – 2g
  • Carbohydrate – 21g
  • Dietary fiber – 3g
  • Potassium – 170 mg
  • Sodium – 6mg
  • Calcium – 4.3mg
  • Zinc – 1.9mg
  • Vitamin B6 – .23mg
  • Riboflavin – .25mg
  • Niacin – 2.20mg
  • Folate – 30.3mcg
  • Magnesium – 20.3mg
The information provided on Lil’ Peeps Nutrition’s website is for information purposes only.   The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Onions and Nutrition

July 22nd, 2010

Onions and Nutrition

Adapted from

Onion has played a key role throughout culinary history. In prehistoric times, onions were widely eaten in ancient Egypt, Greece and Rome. Food historians shake their heads regarding the exact origin of the onion. Some varieties of onions have been given popular names like Egyptian onions or Welsh onions with no evidence that they actually grew in those countries.


In many cultures onions were also’ a symbol of eternity. Archeologists discovered small onions in the eye sockets in the mummy of King Ramses IV who died in 1160 BC. To the Egyptians, the onion, with its concentric layers, represented eternal life and was buried with each of their Pharaohs.

Of all foods in the plant kingdom, onions set the record for the most frequent appearance in ancient Egyptian art. It certainly is no wonder since they were the staple food of the poor along with bread and beer. Onions often appeared in Egyptian art as a sacrifice that appeared on their altars.

In the 17th century, Europeans consumed onions as breakfast “health” food (Margen, 2002; 425).

Strange as it seems today, in ancient Egypt a basket of onions was considered a very respectable funeral offering, rating only second to a the highly revered basket of bread.

Nutritional Value

Onions, like garlic, contain various organic sulfur compounds. It also has the enzyme alliinase, which is released when an onion is cut or crushed. Other constituents include Quercitin, phenolic acids, sterols, saponins, pectin, and volatile oils. (Murray, 1993; 121)

Health Benefits

  • Decreases blood lipid levels
  • Prevents clot formation
  • Lowers blood pressure
  • Exert significant blood-sugar lowering action
  • Has been used historically for asthma


Onions promote warmth and thus move energy in the body. They taste pungent (Pitchford, 1993; 505).


  • Calories – 61
  • Protein – 2g
  • Carbohydrate – 14g
  • Dietary fiber – 3g
  • Potassium – 251 mg
  • Sodium – 5mg
  • Calcium – 32mg
  • Magnesium – 16mg
  • Vitamin B6 – .19mg
  • Vitamin C – 10.2mg
  • Folate – 30Amcg
The information provided on Lil’ Peeps Nutrition’s website is for information purposes only.   The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Garlic to the Defense Worldwide

July 22nd, 2010

Garlic to the Defense Worldwide

by Paul Bergner from “Healing Power of Garlic”

Garlic is effective in combating and clearing two classes of substances which compromise health and defense: micro-organisms and chemical toxins.

Garlic kills or inhibits these bacteria. viruses. fungi. mold. and parasites:

  • Aspergillus niger and Parasiticus
  • Mycobacterium tuberculosis
  • Candida albicans
  • Pneumocystis
  • Carinii
  • Proteus vulgaris
  • Cryptosporidium
  • Pseudomonas
  • E. Coli
  • Salmonella
  • Herpes Simplex virus 1 and 2
  • Shigella dysenteriae
  • Human Cytomeglalovirus (HCMV)
  • Staphlococcus aureus
  • Human Immunodeficiency Virus (HIV)
  • Streptococcus faecalis
  • Human Rhinovirus Type 2
  • Toxoplasma gondii
  • Influenza B

Active ingredients of garlic include a variety of sulfur compounds, as well as Vitamin E and selenium.



Where dysentery is rampant, it was noted in labs that a water extract of garlic killed all four strains of bacteria that caused dysentery. Infected rabbits with shigella flexneri, were given garlic extract and within 1 hour the blood serum of rabbits showed activity against bacteria, with no harm to the animals.


Tested antifungal activity of garlic for cryptococcal meningitis in humans. Cerebrospinal fluid found in patients given garlic had activity against crypotcoccal yeast, systematically, with no side effect.

United States

Garlic is effective against bacteria notorious for developing resistant strains to antibiotics, such as staphlococcus, mycobacterium, salmonella, and proteus. Antibiotics are routinely and improperly given for viral infections, such as flu, colds and pneumonia. Garlic or its constituents will directly kill influenza, herrpes, vesicular stomatitis virus (responsible for cold sores, and human cytomeglalovirus – a common source of secondary infection in HIV). This results from the direct antiviral effects of garlic, and in part to the stimulation of the hepatic and immune systems. One-half clove of fresh garlic (1.8 grams) activated natural killer T-cells.

Dr. Abdullah at Akbar Clinic, Panama City, Florida gave AIDS patients 2 cloves of garlic daily to 10 patients for 6 weeks, and 4 cloves daily for another 6 weeks. Three subjects dropped out. Of the 7 finishers, all, who had depressed killer cell activity, showed normal natural killer T-cell activity by the end of the trial. Their opportunistic infections, chronic diarrhea, Candida, herpes, and chronic sinus infection all improved.

Garlic and Cancer

The National Cancer Institute (NCI) and the American Cancer Society (ACS) jointly published the antitumor effects of garlic based upon population studies in China, Italy, and the US In 1991, the NCI launched a 5-year Designer Foods Program using garlic, citrus fruit, flax, licorice root, and parsley. They planned to compound these into cancer preventive foods. Herbert Pierson, NCI program director said garlic is the food with the greatest cancer preventing potential.

Raw garlic is the most potent – heat minimizes antibiotic effects. Deodorized garlic has little direct antibiotic effect, though other medicinal benefits remain.

To dose with garlic, enjoy guacamole, pesto, garlic-wine or vinegar (steeped overnight), garlic honey (cough syrup), and garlic vegetable juice (1-3 cloves in 8 oz. of fresh juice).

The information provided on Lil’ Peeps Nutrition’s website is for information purposes only.   The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

About Lo Han

July 22nd, 2010

About Lo Han

Of all foods, sugar has been the great American “success story.” In 1850, approximately 55% of the calories in the American diet came from complex carbohydrates. Today, that figure is only about 20%. Authorities estimate that perhaps 15% of the calories in the American diet now come from fructose (mostly derived from corn) and that a total of at least 25% of the calories in the standard American diet come from added sugars. This amounts to more than 150 pounds of added sugars per person per year. Simple sugars have now supplanted complex carbohydrates as the dominant source of carbohydrates in the American diet. The question is whether natural sweeteners can claim a share of sugar’s “success.”

No one doubts that there are incentives for the adoption of natural sweeteners. Our sweet tooth has created an enormous market, but one with an equally great downside. More than 60% of adult Americans are overweight or obese; moreover, year-by-year the epidemic of weight gain seems to claim a growing percentage of younger individuals. Artificial sugar substitutes have capitalized on our love/hate relationship with all things sweet, yet many consumers feel at least vaguely uneasy about habitually ingesting saccharin, aspartame, acesulfame K or sucralose. Despite this unease, natural sweeteners as of yet have not been able to break out of comparatively tiny niche markets.

Reasons for the failure of sales of natural sweeteners to expand fall under several headings. Some are simply regulatory. Stevia (extracted from the leaves of Stevia rebaudiana Bertoni), the best known of the natural would-be sugar substitutes, cannot meet certain FDA restrictions, such as the requirement that to be labeled a sweetener, a natural compound must also be a carbohydrate. Therefore, stevia must be labeled as a “supplement” and not as a sweetener or sugar substitute, limiting its applications. Quite a number of carbohydrate sugar substitutes exist, but, along with varying amounts of calories, most of these provide less sweetness than is found with sucrose, much to the consumer’s chagrin. An example of this is tagatose, which is 90% as sweet as sucrose and has 1.5 calories per gram. Sugar alcohols would appear to be better candidates. Indeed, one well known sugar alcohol, xylitol, is roughly as sweet as sucrose. It also offers the advantages of protecting against tooth decay while supplying 2.4 calories per gram. However, sugar alcohols can have a laxative effect in many individuals when ingested in significant quantities at one time.

Very few of the natural sugar alternatives can boast intense sweetness. Stevia is approximately 200-300 times as sweet as sucrose, but cannot be legally sold touting this property. This represents the conundrum that has frustrated industry experts and one which they have been grappling with.

Enter Lo Han, a promising, naturally intense sweetener that can be sold for this very purpose. More traditionally called Lo Han Kuo, it is a small gourd-like fruit of the plant Momordica grosvenorii (or Siraitia grosvenori). A member of the plant family Cucurbitaceae, this sweetener is grown in remote, mountainous areas of Southern China. Like stevia, its active components, called mogrosidse, are approximately 200-300 times as sweet as sucrose. Unlike stevia, because Lo Han is a fruit extract, it can be sold and labeled specifically as a sweetener.

Part of the appeal of this sweetener is its history of traditional use. In China, this fruit extract and its water extract have been used for centuries in both foods and medicinal preparations. Although not formally of GRAS (Generally Recognized As Safe) standing in the US, its history of food use by a large population before the GRAS law became active (1958) gives it what is sometimes referred to as self-affirming or informal GRAS status, and no restrictions apply. As an herbal remedy, Lo Han extracts are employed for lung congestion, colds, and sore throat. According to the authoritative Chinese Herbal Medicine: Materia Medica, no side effects have ever been documented. Modern scientific experiments show that Lo Han fruit water extract helps relieve gastritis, constipation, respiratory inflammations, and cough. Additionally, Lo Han terpene glycosides inhibit the Epstein-Bar virus and display anti-cariogenic effects.

Lo Han’s potential as a sugar substitute has begun to attract commercial attention in the United States. Understandably, the US currently trails Asia, where Lo Han extracts are already widely available in the commercial sector. On the Asian continent, Lo Han is used as a natural, low carbohydrate sweetener for foods, beverages, and products for diabetics.

The mogrosides (triterpene glycosides) contained in Lo Han are responsible for the characteristically intense, sweet taste of this fruit. Currently, over ten mogrosides have been isolated from Lo Han fruit. These sweet components are water-soluble and can be concentrated via water extraction. The extract is then dried, preferably via vacuum drying. No organic solvent is used during the entire process. Although the mogrosides in Lo Han taste sweet, they are not recognized by the body as sugars and are non-caloric. Lo Han extract itself has no caloric value. It is because Lo Han has little or no effect on blood sugar or insulin levels that it is suitable for use by diabetics.

Properly prepared, the extract from fresh Lo Han fruit offers a pleasant, clean taste, whereas the extract made from the dried fruit does not taste as pleasant, even exhibiting a noticeably bitter aftertaste. This is because of an enzyme in the fruit that during the drying process transforms the mogrosides into bitter substances having a caramel-like taste. Hence, quality and preparation are important with Lo Han extracts.

A good Lo Han extract offers certain advantages over other natural sweeteners. For example, stevia, unless highly purified, has quite noticeable flavor undertones that make it unsuitable for use in many products. Similarly, glycyrrhizin (from licorice) has significant flavor limitations. Lo Han has a clean taste that combines well with many other sweeteners, such as xylitol and other sugar alcohols.

Another advantage of Lo Han is its versatility. It is very stable in the face of heating and freezing, and therefore can be used readily in cooked and baked goods as well as in frozen desserts.

Lo Han is a good alternative to consider when looking for natural sweeteners that are calorie-free, not just sugar-free. Controversy has emerged repeatedly in the natural products industry with regard to bars and meal replacements that have been promoted as being sugar-free and even carbohydrate-free, yet supplied substantial numbers of calories in the form of various sugar alcohols, glycerin, or similar sources. Lo Han offers a way to avoid this trap, for it not only can be used specifically as a sweetening agent, it also can be promoted as being calorie-free. For general wellbeing, Lo Han fits into the regiment of supporting healthy metabolic responses in the body.

Peilin Guo, M.S., R.D., is the Executive Vice President for Jarrow Formulas, headquartered in Los Angeles, CA. She is the member of American Dietetic Association, Institute of Food Technologists and American Academy of Anti-Aging Medicine. She has developed a variety of nutritional and dietary supplements with extensive experience in nutritional approach in health maintenance.

The information provided on Lil’ Peeps Nutrition’s website is for information purposes only.   The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.

Flax Power

July 22nd, 2010

Flax Power

By Edward Bauman, M.Ed., ph.D.

Eighty-five hundred years ago, flax was a staple food along with other cereal grasses. Flax contains 27 anti-cancer compounds including fiber, pectin, Vitamin E and sitosterol. Flax is an excellent source of lignans, which are converted in the gut into compounds that are similar in structure to natural estrogens produced by the body. Lignans are thought to deactivate potent estrogens that can cause tumors to grow; like other phytoestrogens, they bind to estrogen receptor sites on cells in place of more potent estrogens. Studies have shown that people who consume diets rich in lignans have lower levels of breast and colon cancer.

Flax contains significant amounts of two essential fatty acids: linoleic (LA) Omega-6 fats and alpha linolenic (LNA) Omega-3 fats. The average diet does not include foods high in Omega-3 fatty acids which are primarily found in seeds and plants from cold climates, green leafy vegetables, and in oils extracted from cold water fish like mackerel, salmon, tuna, or cod. Manufacturers process out the Omega-3 components that are not well supplied in foods to extend shelf life. The Omega-3 groups attract oxygen easily, which is why they spoil, but also why they are important to health, because they help oxygenate the body. The oil should be taken with Vitamin E, present in the whole seed.

Two prominent researchers on flax are Donald Rudin, M.D. and Dr. Johanna Budwig. Donald Rudin, an American researcher, has demonstrated the association between degenerative disease with the increase in Omega-3 deficient and Omega-6 predominant processed foods.

Dr. Johanna Budwig, a German Nobel Prize nominee, contends that many contemporary diseases are the result of fatty degeneration and essential fatty acid deficiencies. In 1953, Budwig reported that she could change the yellow-green protein substance in the blood to healthy red blood pigment or hemoglobin by giving cancer patients 4 oz. non-fat cottage cheese and 3 Tbsp. fresh flax oil per day for three months. She suggests that the bloods of cancer patients are deficient in essential fatty acids, phosphatides and albumin (a blood protein). The deficiency was corrected when EFA’s with sulfur rich amino acids were supplied on a daily basis.

Flax helps stabilize and strengthen all cell membranes, making them more fluid and flexible, enabling the building of new tissue, and speeding cellular healing. Permeable or leaky cell membranes are the basis of many problems ranging from allergies to cancer, allowing microorganism and chemicals to irritate cells and trigger an immune response. Oils control the relationships between hormones and tissue sensitive to them and the enzymes in the various cells, especially the brain which depends upon docosahexaenoic acid (DHA) 3n Omega-3 fatty acid.

Donald Rudin, M.D. found that a lack of EFA’s cause a reduction in number and size of brain cells as well as communication between brain cells regarding learning, memory, and physiologically correct immune response. Alcohol, drugs, sugar, and chemicals interfere with normal EFA product (on contributing to progressive hormone imbalance.

The information provided on Lil’ Peeps Nutrition’s website is for information purposes only.   The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.