Let’s say man A (we’ll call him Ben) follows the naturally recommended diet and exercise methods available today. Ben goes on a variety of diets occasionally, because each time he loses weight on one, it starts to come back once he goes off of the diet, so he hops onto the next one that hovers his boat. He also start exercising performing 30 minutes of moderately paced aerobic or cardio sessions three times per week to burn calories and fat. Later than a few weeks, he doesn’t see the lose belly fat progress he’d like to, so Ben bumps it up to 45 minutes, 4 times per week. Still, though, movement is not satisfactory, and he might start to notice some aches and pains in his knees, hips, or ankles.
Ben then begins to think it might be his diet that isn’t working (after all he’s “putting in the work” in the gym), so he eats even less food or cuts his carbs out almost wholly. Meanwhile, depriving himself of various essential foods has left Ben on the edge of a mental breakdown and a main pig out (I’ve been there before too!).
A few more weeks pass and Ben is growing increasingly de-motivated as he is getting very tiny results for all of the effort he’s putting forth. By now he’s probably lost a few pounds but doesn’t look much different in the mirror. So he chooses to add in some resistance training, because he read it is good to have ore muscle mass on your body for fat loss and other health payback. So now he’s in the gym 5 or 6 days a week, for up to 2 hours per session!
Ben’s close friends and family is surprised where he is all of the time. At this point he may be having trouble sleeping at night from being overworked, may wind up getting a cold or flu from too much stress imposed on his body from the exercise frequency and lack of results, and all but give up on his weight loss and fitness targets for a while.
But you see the craziest part? The worst part of this story? Ben will probably return to some form of the above lose belly fat recommendations in a few months, Once the next fad diet, miracle weight loss pill, or exercise gimmick strikes his fancy. So at the end of this period, he will probably have made a little fat loss movement if any, and little or no muscle or strength gain.
Now what’s really unlucky is that Ben’s story happens time after time after time with, dare I say, 99% of people trying to lose fat around the globe. Let’s explore what man B is doing instead:
Imagine knowing that you’re greatly reducing your risk of disease and other physical and health evils as you age, and looking and feeling years younger than you actually are.
Imagine impressing almost everybody you know with your new body and self confidence, how that will transfer over to more success in all other pieces of your life, and how everyone will want to know your secrets.
And imagine having the extra time to enjoy your hobbies and interests, and what Actually matters in life…your family and closest friends. Now stop imagining, because this really is all within your grasp…and it all starts with the principles I disclose in this manuscript. So get excited…the best is within you!
Consuming a Mediterranean diet appears to lessen risk for mental decline, and may help keep away Alzheimer’s in people with existing memory problems, new research suggests.
The study finding, published today in The Archives of Neurology, looked at the eating habits of 1,393 individuals with no cognitive problems and 482 patients with mild cognitive impairment, a beginning state of mental decline that can occasionally signal the onset of Alzheimer’s disease or other forms of dementia. The patients were then grouped based on whether they were low, moderate or consistent followers of a Mediterranean diet. Individuals were considered to be strong adherents to a Mediterranean-style diet if they regularly ate large amounts of fish, fruits, vegetables, legumes and monounsaturated fats like olive oil, while at the same time having moderate amounts of alcohol and only small quantities of meat and dairy products.
After close to five years of follow up, about 275 people in the healthy group developed mild cognitive impairment. People who closely adhered to a Mediterranean diet had a 28 percent lower risk of having mild cognitive impairment, compared to those whose eating habits were the least like a Mediterranean diet. Moderate followers of a Mediterranean diet also benefited, showing a 17 percent lower risk than the lowest-scoring group.
A Mediterranean diet also appeared to slow decline in those initially diagnosed with mild cognitive impairment. Among the 482 men and women with mild cognitive impairment at the start of the study, 106 developed Alzheimer’s disease about four years later. But among those who strictly adhered to the Mediterranean diet, the possibility of Alzheimer’s was 48 percent lower, while risk was 45 percent lower among those who ate a moderate version of the diet.
It’s not clear from the research how long the people had been following a Mediterranean eating plan. But, the researchers said that older participants tend to be fairly set in their ways and stick to eating patterns that have been established years earlier, so it’s likely the habits were established at least in middle age. The average age of study participants was 77.
Because the research was observational and not a controlled scientific trial, the association of better brain aging with the consumption of a Mediterranean diet isn’t written in stone and could be understood by other factors. However, researchers note that a Mediterranean diet has previously been shown to be good for the heart, and there is no risk in improving eating habits in the hope of improving brain health as well.
We know it’s a healthy diet for many reasons, said lead author Dr. Nikolaos Scarmeas, assistant professor of neurology at Columbia University Medical Center. It makes good sense for a person to eat in a healthy way as soon as they can and for the longest they possibly can.
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Some sweet items, breakfast products and low-fat products contain high levels of salt even though they may not taste salty, according to an analysis of supermarket products by a consumer group.
Consumer Reports tested 37 brands available in the U.S.. Among the sodium saturated surprises uncovered by the analysis were Twizzlers black licorice (four strands have 200 milligrams of sodium), a Pepperidge Farm whole grain white bagel (440 milligrams of sodium) and Prego Heart Smart Traditional Italian Sauce (430 milligrams of sodium per half cup).
Some restaurant products contain whopping amounts of salt, which is used as a preservative and to enhance flavor and texture. Chili’s fajita chicken quesadilla with rice and black beans, sour cream and pico de gallo has 5,300 milligrams of salt.
The analysis did find that nutritional labels are an accurate reflection of salt levels. In some cases, salt is added to low-fat foods to compensate for lack of flavor, and checking the label is the only way to know.
Many foods perceived to be salty contain less salt than some low-fat items, the research found. For example, a quarter-cup of Planters mixed salted nuts contains 110 milligrams of sodium, less than half the sodium in seven Kraft Snackables cheddar and Monterey Jack reduced-fat cheese cubes, which have 270 milligrams of sodium.
Salt raises the danger of developing high blood pressure and related cardiovascular problems, and federal dietary guidelines recommend limiting salt intake to 2,300 milligrams a day. The average American consumes 2,900 to 4,300 milligrams of sodium a day.
Sodium in food comes from ingredients other than table salt, including monosodium glutamate, baking soda, sodium nitrate and other additives; only about 10 percent of the sodium people consume occurs naturally.
The American Medical Association has estimated that 150,000 lives could be saved each year if the people in America lowered their sodium intake in half, and the Center for Science in the Public Interest, a consumer watchdog group, has petitioned the Food and Drug Administration to regulate salt in foods.
According to the center, while some companies have decreased salt in their products in recent years, amounts have spiked in other products over the same time period. A serving of french fries at Hardee’s, the fast food chain, contains three times as much sodium as it did in 2005, according to C.S.P.I.
The sodium lessens in some places and increases in others “basically cancel each other out, said C.S.P.I. executive director Michael F. Jacobson. Sodium levels may vary in a given product from brand to brand, but overall sodium levels haven’t changed, he added.
The consumer-watchdog organization also conducted a taste test of lower-salt versions of products that are usually high in sodium. The most popular ones were Dietz & Watson Gourmet Lite turkey breast (with the skin on), with 240 milligrams of salt per two-ounce serving, and the Silver Palate Salad Splash Balsamic Country salad dressing, which has 15 milligrams of salt in 2 tablespoons.
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The first step is simply to befall lose belly fat conscious of what you are thinking. Become aware of your thoughts. Bob Proctor, a master success coach and author of the Goal Achiever program, suggests saying “NEXT” or “SWITCH” the instant you catch yourself in the middle of a negative thought or self-defeating question. Then, right away replace it with a positive thought, affirmation, or an empowering question. Simply overwrite the old thinking with a new one. Replace “I’ll try” with “I’ll do it.” Instead of “I should” say “I must.” Completely banish “I can’t” from your vocabulary. Almost immediately you’ll find that your mind switches its “polarity” and the negative thoughts pop up less. When I ask people what they want to achieve from their fitness programs, I typically get vague answers like, I want to get leaner, “I want to lose weight,” or “I want to build muscle.” That’s a good launch, but it’s not enough – it’s too general. Specific goals have a more powerful impact on your subconscious than general aims.
A vague objective is like the captain of a ship saying, “Go west.” The ship may be headed in the right general direction, but without a specific objective, it will probably get lost at sea. Narrow it down. Be specific – right down to the digit. Exactly how many pounds do you want to lose? When do you want to echieve your goal? How much body fat do you want to lose? How much do you want to weigh? What measurements would you like to have What size clothes do you want to dress in? You must have a way to objectively measure your progress; otherwise you’ll never know whether you’ve in fact reached your goals or not. The mirror is definitely a useful tool, because ultimately the only thing that really matters is that you’re happy with the way you look. Yet, because you perceive changes in your body so subjectively, (and it’s sort of like watching the grass grow), it’s also helpful to have other ways to gauge your results.
The scale is also a handy tool, but it doesn’t give you 100% of the feedback you need. You shouldn’t be as interested in how much you weigh as in how much body fat you have. The perfect lose belly fat method to measure your progress is body composition testing. Body fat can be easily measured using a skinfold test. Chapter three will talk about body composition testing methods in more detail and chapter four will teach you how to chart your progress and understand the results. Too often, people shortchange themselves and make statements like, “I could never look like that” or “I’m too old.” Other people buy into the low hopes of well-meaning family or friends who tell them to “be realistic.” Nothing great was ever achieved by being realistic! Most people get scared when setting targets and ask only for what they think they can get, not what they really WANT. This is a mistake because puny, “realistic” targets are NOT motivating. WANTS are motivating.
It’s okay if your objective scares you a little. In fact, if your goal isn’t scary and exciting at the same time, then your aims are too low. Thinking about a big goal you’ve never achieved before is always going to make you feel a little uncomfortable and terrified. This discomfort makes most people pull back into their comfort zones. Don’t let the fear of failure or the feeling of discomfort prevent you from going after what you truly want. Always step forward into growth; never pull back into safety. Refuse to sell yourself short. Raise your standards. The prominent architect Daniel Burnham said, “Make no small plans; they have no magic to stir your blood to action. Make big tactics, aim high in work and hope.”
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Aerobics and a Support System: Why You Need It and Who It Is
When it comes to any kind of working out, for major weight loss or general tone and shaping up, having a support system is very important. Most people use aerobics to stay healthy and resist weight gain, or even for weight loss. There are a number of people who can be a part of your support system in order for you to be as healthy as possible. These people will help you stay motivated so that you aren’t tempted to skip your aerobics or watch television instead!
First, a health care professional should be at the head of your support system. Doctors will be able to give you suggests about your aerobics routine as well as point out anything you are doing that could be bad for your body. When you have your doctor on your side for your aerobics, you know that you are being safe and making good health decisions. Make sure that you visit your doctor regularly to chart your progress and also check with him or her when you drastically change an aerobics program.
An obvious weight loss tip is that at the top of your list of support group members should be personal trainers. If you can afford it a personal trainer for aerobics is the best way to meet weight loss or maintenance goals. A personal train will also be able to correct your form and give you tips to making your aerobics workout go as successful as possible. He or she will be mental support as well, urging you to do better at all times.
Your family can also provide a great support system. Even while you are at home and not doing aerobics, you and your family can together work to live a healthier lifestyle by not smoking, eating healthy foods, and getting outside more often instead of sitting on the couch every day. You can take your whole family to the gym to try aerobics workouts. This is a great way to bond as well as do something right for your bodies together. http://www.wiifu.me/Blog/ has more on http://www.wiifu.me/weightnomore/index.html.
Lastly, look to others who are doing aerobics to round out your support system. You can work out with a partner in order to stay motivated. Find someone who likes to do aerobics as well and go to the gym at the same time or attend the same classes. This can be great motivation. You can also look to a wider group of workout partners by joining an aerobics class. After your class and showering, hang out with these new friends and you’ll find that living a healthy life is rewarding and easier to do than you may have first thought. When you are starting an aerobics program having a good group of support people can truly make all the difference. See http://www.wiifu.me/weightnomore/index.html for more.
Bringing your cholesterol numbers down to a healthy level will protect your heart and help keep you off prescription medicines. Eat the following foods to maximize the benefit of your daily eating plan. Oatmeal and oat bran, walnuts and almonds, fish and omega-3 fatty acids, olive oil and foods fortified with plant sterols or stanols are the top five food choices. Consider these five foods that reduce cholesterol as a critical part of your efforts to reduce cholesterol.
Fish
In your low cholesterol, doctors suggest eating seafood at least twice a week. Omega-3 fatty acids are beneficial for cholesterol-lowering and it reduces blood pressure and the risk of blood clots. Herring, mackerel, lake trout, tuna , sardines, and salmon contain highest concentration of omega-3 fatty acids. Baking or grilling fish is the healthiest way to maintain its heart benefits. If you do not like fish, omega-3 fatty acids are contained in ground flaxseed or canola oil which can be included as replacements for fish in your low cholesterol diet plans. You can eat lean meat or vegetables instead of fish because you will not get all the nutrients of fish in oil.
Oatmeal and Oat Bran
In your low cholesterol diet plans you must include soluble fiber because it restricts cholesterol absorption in your intestines. Soluble fiber is a powerful ingredient found in oatmeal and other foods for lowering cholesterol like kidney beans, apples, pears, barley and prunes. Including just 10 grams of soluble fiber in your daily menu can lower dangerous LDL cholesterol levels. Adding fruit makes it better.
Olive Oil
Adding olive oil to your diet to lower cholesterol is very beneficial for the blood vesselsheart. Olive oil makes an excellent substitute for butter whether you are cooking meat, frying vegetables, making marinade or creating a salad dressing by mixing it with vinegar. Extra-virgin olive oil is since it contains heart-healthy antioxidants.
Nuts
Walnuts have been proven to reduce cholesterol levels when added to any diet to lower cholesterol. Since walnuts are high in polyunsaturated fatty acids, blood vessels remain healthy and elastic. Almonds are another excellent source of polyunsaturated fats that protect your blood vessels. Of course, thes types of nuts are very high in calories, so don’t eat large quantities on a regular basis. You do not want to gain weight and so exchange the saturated fat with nuts in your salad instead of cheese, meat or croutons.
Foods Fortified With Plant Sterols
Sterols are ingredients in plants that tend to minimize the absorption of cholesterol molecules in the digestive tract. Add margarines, orange juice and yogurt drinks fortified with plant sterols to your low cholesterol diet plans. Just 2 grams daily are helpful in lowering your cholesterol numbers.
Lastly, when you modify your diet to lower cholesterol, you must cut down on fatty foods which damage your body. These foods are a simple and effective way to control your cholesterol and become a healthier person.
Last month, a doctor who serves as an ethical consultant talked to me about an escalating concern in her hospital. Physicians and nurses feel trapped, she said, by the competing demands of administrators, insurance companies, lawyers, patients’ families and even one another. And they are forced to compromise on what they believe is the right thing to do for patients. She titled the problem moral distress. Since that discussion, I have not been able to stop noticing moral distress.
Yesterday, for instance, I visited one of my closest friends, a genius and articulate nurse whom I’ll call Mary. During the long time that we worked together, I learned that Mary’s assessments of different clinical situations were nearly always correct. But I also noticed that over time, she would often resort to obscure speech or writing and noncommittal statements when expressing her opinions to doctors and supervisors. Soon after we met, for instance, Mary began taking care of a transplant patient admitted with an infected abdominal hernia repair. By the time I had come to be one of the residents on this patient’s surgical team, he had been living in the I.C.U. for a month and his abdominal wall, or what was left of it, had become a beehive of festering bacterial pockets.
One morning, after yet another attempt in the O.R. to clear the infected pockets, Mary pulled me aside. How much more can a person take? she asked. Over the next few days, Mary asked the same question to the rest of the surgical team.
When it finally became apparent that nobody on the team was listening to her concerns, Mary’s question changed. If a doctor asked her to prepare the patient for yet another trip to the O.R., she would ask back, What do you want me to do? Or she would reply, What did you say? Or she would step away, her response trailing behind. O – kay. As time went on, Mary stopped answering at all. She just simply went about her routines in the most superficial of ways, and her usually bright personality became flat.
I finally asked her what was the problem. If I say anything at all, I get into trouble, she explained, looking up from her charting work. Doctors think I am out of line, and I get warnings from my superiors about being unprofessional. But if I keep my mouth shut, I’m afraid that the patient might suffer. Her eyes drifted over toward our patient. What can I do? she asked.
Moral distress, knowing what is ethically appropriate but not being able to act on it because of obstacles inherent in a situation was first described in 1984 in a book on nursing ethics. Subsequent researchers focused primarily on the experiences of nurses and found that those who suffered from moral distress often became reluctant to interact with patients and other providers. In one recent study, 15 percent of nurses left their jobs because of moral distress.
It now appears that doctors caught between moral obligations to patients and the demands of insurance companies, administrators and even, occasionally, patients’ families are feeling increasingly cornered and unable to do what they know is morally correct. Scientists from the University of Virginia recently studied I.C.U. doctors and nurses and found that even though physicians on average are less frustrated than nurses, they can also suffer from intense moral distress.
This discovery doesn’t surprise me. It is profoundly disheartening to argue with disembodied voices over the phone over insurance approval for surgeries to remove cancers, to struggle to do everything that we should be obligated to do for the rising numbers of patients a single doctor must see, and to follow the wishes of estranged relatives who swoop into the hospital during the last days of life and demand aggressive treatment.
What can we do?
I spoke with Ann B. Hamric, a registered nurse and the lead author of the research on I.C.U. doctors and nurses. There are many reasons why a clinician can sometimes feel that he or she is not able to do the ethically appropriate thing, Dr. Hamric said over the phone. A lot of the reasons for moral distress come from the environments where we are employed. Are we working as respectful partners or are we afraid? Doctors feel that the risk managers or the lawyers are telling them what they can and cannot do for patients, and that affects doctors. We discussed the implications of moral distress for the current nursing shortage and the impending primary care shortage. I asked her if there might be any way to change the work environment. Part of what we have to do, Dr. Hamric answered, is to start recognizing moral distress and purposly talking about it in health care settings. Otherwise, we will fail to recognize the damage to the integrity of the provider. We can’t expect an individual to work in this kind of highly intense, emotional, intimate space and then expect them to tolerate threats to their professional integrity. She added, There’s Nobody that’s going to stay otherwise. It’s just too heartbreaking.
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Christopher Meunier, 7, hadn’t been very ill since he was a toddler, but in late November, he suddenly had a high fever and bloody diarrhea and started throwing up.
He was just in severe agony, said his mother, Gabrielle Meunier of South Burlington, Vt. He said, ‘It hurts so bad, I want to die’ something you don’t expect to hear out of a 7-year-old’s mouth.
In the hospital for six days, Christopher had salmonella poisoning, making him one of more than 500 individuals poisoned across the country after eating peanut butter or peanut products made at a P.C.A. or Peanut Corporation of America plant in Blakely, Ga.
The F.D.A. or Food and Drug Administration has alleged that the company knowingly sent out contaminated items to some of the most enormous food makers in the country from a plant that was never designed to make peanut butter safely, causing one of the largest product recalls in history. The company responded that it disagreed with some of the agency’s findings and that it had taken extraordinary measures to identify and recall all products that have been identified as presenting a potential risk.
Food scares have become as well known as Midwestern tornadoes. Cantaloupes, jalapeños, lettuce, spinach and tomatoes have all been subject to major recalls in past years. And a fast growing list of producers and trade associations joined consumer advocates in begging for stricter regulations calls that the Bush administration largely rejected.
A clutch of legislative proposed measures this year would deliver repairs to the system, and people offering those proposed measures expect President Obama to back them because, as a candidate, he [continuously promised reforms.
Far too many times, tainted food is not recalled until too late, Mr. Obama said last year. When I become president, it will not be business as usual when it comes down to food safety. I will provide additional finances to hire more F.D.A. or Food and Drug Administration food inspectors.
Nearly all of the proposed legislation under consideration would require companies like the Peanut Corporation of America to lay out specific plans for manufacturing safely and testing routinely. The bills would require that test results and other records be made available to Government inspectors upon demand, and would provide additional money for more intense inspections of domestic and foreign food producers. Some would also fix the patchwork system by which outbreaks are detected.
Senator Richard J. Durbin, Democrat of Illinois, and Representative Rosa DeLauro, Democrat of Connecticut, also propose creating a food agency independent of the Food and Drug Administration so that food would receive individual attention. At present, at least 12 federal agencies regulate food safety. The battle between those who would strengthen the Food and Drug Administration and those who would break it up will be an important fight this year.
I think I can prevail on the president to take a fresh look at this, Mr. Durbin said. We can no longer forgive or explain what’s happening with food safety in the U.S..
Not the White House nor the Health and Human Services Department would comment on Thursday. But the recent issue, critics say, demonstrates just how very bad the system needs repairing, beginning with the patchwork surveillance system that is the first indicator that something has gone extremely wrong.
Issues like Christopher’s are reported to local health departments, which in turn are to report them to the Centers for Disease Control and Prevention. By mid-November, the disease centers had seen enough cases of a similar strain of salmonella to be concerned.
The numbers were not necessarily significant initially one here, one there, said Lola Russell, a disease centers spokeswoman. Over time, those numbers began to rise.
By the middle of December, the Minnesota Department of Health, known as among the best in the nation, had learned that nine people with salmonella sickness. As a result, the department’s Team Diarrhea, a team of graduate students who work nights, started getting in touch with patients and their caregivers to get information about their food choices .
We had a lot of people that like peanut butter, said Carlota Medus, a state epidemiologist. But none of the brand names were matching up well.
Other states were reporting similar cases, but as in Minnesota, nobody could understand the shared food. The process is fraught with uncertainty. State health officials ask people what they remember ingesting in the days before they became ill. Poor recollection and bad records hamper these efforts, and officials are often sent on fruitless pursuits.
Having to wait is part of the problem. More than two weeks usually pass pass between the time someone is diagnosed with an illness and the result of a feces sample test is givin to F.D.A. or Food and Drug Administration officials.
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The acai berry (ah-sigh-ee) grows in the Amazon rainforest on acai palm trees, it looks like a purple marble or purple grape. Aborigines in the Amazon river region in Northern Brazil, have had as part of their diet the acai berry for hundreds of years for it’s nutritional value. It’s healing and wellness powers are legendary throughout the area. The popularity of the acai berry has beginning to spread from Brazil to the rest of the world.
The Acai berry (fruit) is 90% seed pit and 10% acaí pulp and must be handled with care before being consumed. During the process the acaí berry with water is put with water into a machine and are agitated against one another. This process separates the acaí pulp from the seed to produce a thick acaí fruit pulp puree.
Acaí berry tastes of a unique tropical fruit and provides a high level nutritional benefits. The acaí berry contains high levels of antioxidants also known as anthocyanins. It also contains Omega Fatty Acids (healthy fats), Amino Acids, Fiber, Iron, along with many other vitamins and minerals (Nutritional Value of the Acai Berry and Acai Berry Juice). An amazonian traditional recipe mixes acaí fruit pulp and natural guarana seed, which gives energy and heighten mental clarity that has caffeine like effects when combined with guarana.
Acai Berry has the following nutritional, health and wellness properties:
* Antioxidant
* Antibacterial
* Anti-inflammatory
* Antimutagenic
* Cardiovascular System
Acai berries contain very high amounts of essential fatty acid & omegas proven to lower LDL & maintain HDL cholesterol levels. They also have a remarkable concentration of antioxidants to help combat free radicals and premature aging. Acai Berry is a source of a particular class of flavonoids called anthocyanins. The ORAC value of Acai Berry is higher than any other edible berry in the world! Acai Berry is also an excellent source of dietary fiber!
Acai is extremely rich in organic vegetable protein which does not generate cholesterol
during its digestion and is easier processed and transported to your muscles than animal protein
(such as in milk or meat). Besides its outstanding content of protein and unsaturated
lipids, acai is also rich in carbohydrates which provide your body with the necessary
energy while working or practicing any kind of sport. That is why acai is served in most gyms,
sport clubs and beaches all over Brazil.
According to medical research studies conducted on the acai berries, their analysis reveals:
An amazingly high concentration levels of antioxidants contributed to combating premature aging.
The proanthocyanidine contents in Acai Berries are 10 to 30 times the anthocyanins (these are the purple colored antioxidants) of red wine per volume.
Although the French have a high fat diet, they have a low incidence of cardio vascular disease compared to the western countries. They contribute this factor to their consumption of red wine.
Acai Berries can help a promote a healthier cardio vascular system and digestive tract, because of its synergy of monounsaturated (these are the healthily) fats, dietary fiber and phytosterols.
An excellent source of fiber! There are approximately 2 grams of dietary fiber in our Açaí Energy Mix. Fiber promotes a healthy digestive system. Research studies suggests soluble fibers may help lower blood cholesterol The insoluble fiber may help to reduce the risk of developing certain types of cancers.
Essential amino acid complex along with trace minerals, which are vital for proper muscle contraction and regeneration.
Aside from the energy and fluid replacement, Acai Berries provide a nutrition profile complete with vitamins, minerals and essential fatty acids (omega 3, 6 and 9).
The fatty acid ratio in Acai resembles that of olive oil. Studies suggest this is a contributing factor to the low incidence of heart disease in Mediterranean populations. (1,5)
Acai Berries contain plant sterols including beta-sitosterol. Today, sterols are being used to treat associated benign prostate dyperplasia. (6) These plant sterols have also been shown to help control cholesterol as well as act as precursors to many important substances produced by the body.
Acai: The Amazon Acai Berry
With 10 times the antioxidants of grapes and twice the antioxidants of blueberries, the Brazilian Acai berry (AH-sci-EE) is considered to have the best nutritional value of any fruit on earth.
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