Darins Naturals » Nutrition http://darinsnaturals.com Your Source for Optimum Health Wed, 14 Apr 2010 20:08:04 +0000 http://wordpress.org/?v=2.8.6 en hourly 1 OPC´s – Protanthocyanidin http://darinsnaturals.com/opc%c2%b4s-protanthocyanidin/ http://darinsnaturals.com/opc%c2%b4s-protanthocyanidin/#comments Wed, 17 Mar 2010 20:43:58 +0000 Miguel Berumen http://darinsnaturals.com/?p=288

Lately I have once again been forced to confront the harsh but very realistic truth of spam mail.   This time around we have the new wonder superfood to come waltzing in from the furthest corner of the world to save the day.  This time around I got two separate ones one for Aronia (Chokeberry) acaiand another one for Maqui, though one is a backyard berry found through out the eastern North America.  The other was a new one to me and one which, later on after talking to a Mapuche elder, I came to understand a bit more about he berry.  Given the mapuche nation has been wild harvesting this berries on both the present Chilean and Argentinean side of the Andes.    Given my curious nature as to what it was so interesting about these berries, I did my research time and time again the central; over used and exploited word was antioxidants. Though it has become a household everyday word and essential as these wonderful molecules are.  The over exploitation has made of the word practically lack any substance, worst yet is the common pervasive believe that these molecules are only and exclusively found in ¨super¨ berries.  I do believe there is a strong psychological component in eating, weather we acknowledge it or not, further more we can even expand to not only eating but any consumption of food or food like products.  Nobody will argue that if you don´t eat you will get weak, starve eventually get ill and consequently die.   This simple encoded information, with roots it self deep in to our genes for survival.  Has exploded in to a complex, elaborated, mind boggling array of theories, presuppositions, believes, and hypotheses from pseudoscientific to the scientific backed ones.

This psychology influences us to the degree as to which we have been educated upon.  Be it our parents, teachers, institutions they all take part in shaping our relation with food, our likes and dislikes, going beyond sustenance in certain times before the fast food era.  Food was a ritual, one where we socialized in the market place, prayed before our intake of food, connected with family and friends.   This psychology has never been put under such strain, leading to much confusion as in the present days.  We are told one day fat is your worst enemy, the next decade Ooops! No it wasn´t, then comes the long parade of funny named organic molecules that to save time and your tongues integrity they are given short abbreviations.   Things like Same, DHA, NADH, CoQ10, and so forth, one thing is true we are facing complicated times in which the quality of our environment is severely ill and declining.  A turn around of events is needed and we must put forth our best effort to make things happen.  This change can only happen amidst clarity and transparency, with this in mind and among the severe confusion brought about by personal irresponsibility and corporate negligence.  Information and creative driven approach to our lives coupled with common sense take precedence in providing us with the resources to live in balance.

Hereby to provide some information which I found very interesting, is a mouthful of a word protanthocyanidin also known as OPC´s or Pycnogenol™.  Though the later one is a trademark name for a proprietary extract from pine bark, for all intent and purpose and in essence we will call it protanthocyanidin.  Though this name might not ring a bell, products like Cacao, Green Tea and it´s variations, Açai and probably less known but eventually you will the already mentioned Chokeberry and Maquaroniaberryfalli.  As stated previously the claim to fame for these products is their extremely high ORAC (Oxygen radical absorbance capacity) levels, to which among the many antioxidants available in nature protantocyanidin and OPC´s (Oligomeric Protacyanidin) is among the key organic constituents active in the intermediate path interruption of oxidation.    To understand a bit more about the nature of this constituent, lets understand the composition a bit for one an alternate name is condensed tannin.   Condensed tannin is a non-hydrolysable meaning they are not cleaved by hydrogen particles as those present in water.  Previously thought to be anti-nutrients mainly do to their chemistry, which makes them indigestible.  A natural protective measure taken by plants against environmental stresses and dangers including being eaten, further more you can´t miss them since they are by the most part the plant flower, fruit and in most cases stem pigments.   The hydrolization state lead to the premature conclusion, that if they are non-hydrolysable they are non edible, later to be overturned and believed that to simply divide them depending on their hydrolyzation state and relate that to how they affect health by being consumed was overly simplistic.  The real benefit occurred in the variation of tannin being consumed and the amount, it was proposed in the 1930´s that this specific constituents where considered vitamins.  Proposed so by French professor Jacques Masquelier, naming his discovery vitamin P though the name was never accepted and neither was it officially accepted as a vitamin.  It is a Flavanol a polymeric chain of flavonoids, found all through out the plant kingdom and forming the most abundant form of phenol compounds in the human diet.   Some examples commonly known through the commercializing efforts of some companies are Catechins, Quercetins, Rutin, Epicatechins, Kaempferol, EGCG´s etc.  Note the difference is protantocyanidin and OPC´s is the a slight variation in chemical structure and predominance, given OPC´s are mainly found in the skin and seeds of main grapes, apples, coconuts and peanuts.  By the most part they variations in chemical structure are so minute they are considered one and the same.

It is widely accepted with in the scientific community that it is in fact the flavonoids present in medium to high amount in such products as Red Wine, certain teas (E.g Rooibos, Green), fruits (E.g Açai, Aronia, Cacao) which attribute to their health modulating benefits.  In fact they are referred to as ¨natures biological modulating agents¨ due to their strong evidence to modify the body´s response to antigens, anti-nutrients, pathogens and any other counter productive constituents found in our every day, which we are subjected too.  However we can´t over look the importance these products have served in the various cultures which they have been part of for millennia’s.  The case and probably the most consumed, culturally important and documented product is Red wine.wine-from-georgia Since time has been time and the ancients discovered the powers of fermentation in converting sweet grapes in to a tart elixir we now call wine.  Which took center stage in the study done on the Mediterranean diets where through a paradox in the eyes of most Americans, of how they consumed high amounts of saturated fat, flours, sweets, yet lived longer and more quality life´s?  An insult to those who have strained them selves to limit all these ¨evils¨ out of their every day only to find themselves no less healthier and no less happier.  Well the ¨French paradox¨ was coined which market as part of the eating habits the commonality shared amongst all Mediterranean cultures of wine drinking.  Studied up close, overlooking pseudo-sciences which the ancient Greeks, Phoenicians, Romans, Byzantines, Georgians, Armenians, and countless other  cultures expanding the wide and narrow of this majestic land has attributed to this true elixir.  Believing in their own methods the present day Science found the cardio protective properties, anti-inflammatory, anti-bacterial, anti-fungal, and a wide arrange of other believed and yet to expand on benefits.

In the southern Italian island of Sardinia, a group of longer than average living group was found in the hills of this island.  It was studied that an endemic wine they consumed quite copiously was extremely rich in OPC´s and proantocyanidins up to 5 times more than your average wine.   Great emphasis was made on the consumption of wine all through out these regions, other long lived communities sprang in ex-soviet Georgiaoldmanwithyoungwoman1, Armenia, Turkey, Greece, Cyprus, France where wine was an extremely important part of every day life.  Not to out do it self on the protantocyanidin and OPC´s later on Resveratrol came to the front line of the whole supplement arsenal against aging and fighting the ailments which wrongly accused, accompany aging.  Found in the skins of grapes and other fruits and vegetables, created as a secondary metabolite to counteract the damaging effects of fungus and bacteria.  When consumed it is believed though not yet certain, that it benefits mitochondrial functioning as well as increasing several fold the action of SOD2 in the neutralization of Superoxide by reducing to hydrogen peroxide.  Superoxide is believed to be an important oxidant intermediate which can lead to serious free radical chain reactions if not kept in check.   These are just 2 of many, many other chemical constituents found in just wine, now expand your vision to the wide arrange of just proantocyanidin rich foods is mind boggling.  Generally you will be able to recognize them because they are those with those extremely deep hues of color from deep red, yellow, to the purples and almost black.  Every where you look there they are, the other day I was very happy to see a billboard which stated ¨EAT COLORS¨fruitsVeggie and there you had a wide variety of fruits and veggies looking very robust and healthy.  So yeah in essence you are eating colors and those colors serve more than just pure embellishment, when you consume them something will happen.   Proanthocyanidin is found to stabilize collagen and elastin, allowing for a prolonged healthy benefit on connective tissue which support organs, joints, blood vessels and muscles.

So we can make a list of potential benefits found in just one product, these was most elegantly exposed by the late Dr. Christopher when he said ¨we eat orange for obtain vitamin C, and Bioflavonoid yet as time comes we will realize it also contained vitamin Z and B20 there is just so much we DON´T know of the magical benefits found in the gifts of nature¨ yet the case I want to make is that of variety and over looking propaganda.  Generally we can discover what propaganda is and what a sincere effort to truly benefit you is. Were propaganda is that which primary aim is your wallet and it will utilize whatever means to influence your decision making abilities.  Spread your dietary habits to include all the color as possible don´t limit your self to just a couple and also don´t limit your self to one tone of this specific color.  You will see that yes violets are in deep violet and roses are in deed red yet they come in so many tones.  So eat colors and eat tones, there by you will be supplying your body with a wide arrange of not only these colors which in chemical terms we can name them polyphenols.  Of which OPC´s and proantocyanidin are but just one variation, but also you will be making available a wide arrange of vitamins, enzymes, minerals, trace elements, not to mention flavors, textures and over all it will be less likely for you to be bored of the same foods.  If you don´t like cooking or are not a fan of veggies, fruits, nuts and seeds as it might seem this article is pointing too.  There is always a wide variations of colors and tones all around us though I don´t advise you take a bite off your wall, you do find wide range of colors in animal products and by products; eggs, meats, organs, milk, yogurts, cream, cheese, etc.

The main focus of this article is in using common sense, our natural biological senses and blending these with a bit of cognitive function based on formulating our own personal decision as to what to consume.  Among a wide diversity of options, seeds053006some might not be for our benefit and our liking.  Though nature does provide us with richly endowed food, surpassing sometimes 100 fold.  In comparison with other natural foods, in certain nutrients.  Which when studied promote a theory that it can save your life, and in some cases it can yet I make a strong case for isolating information and that information coming from isolated components of a whole.  I always make a point to what is considered exotic to us would be no more exotic to those people living in the regions where it comes as an apple would be to us.  Yet through researching Protentocyanidin, It was proposed that besides chokeberries, apples the common apple is up to 8 times richer in these constituents, than wine, the higher amounts found in granny smith and red delicious. Guess when they said ¨an apple a day; keep the doctor away¨ they really meant it. I finish this article with the most sound and intelligent words I have herd in a while;

¨The evidence is overwhelming in favor of plants and their positive effect on health, yet is NOT the ingredients in the plant IT´S THE PLANT, it´s not the beta carotene IT´S CARROT!¨

Félicien Breton (2008). “Health benefits of oligomeric proanthocyanidins”

^ Daglia, M.; A. Papetti, P. Grisoli, C. Aceti, C. Dacarro, and G. Gazzani (2007). “Antibacterial Activity of Red and White Wine against Oral Streptococci”. Journal of Agricultural and Food Chemistry 55 (13): 5038. doi:10.1021/jf070352q.

^ Robb EL, Page MM, Wiens BE, Stuart JA (March 2008). “Molecular mechanisms of oxidative stress resistance induced by resveratrol: Specific and progressive induction of MnSOD”. Biochem Biophys Res Commun. 367 (2): 406–12. doi:10.1016/j.bbrc.2007.12.138. PMID 18167310.

^ Corder, R.; W. Mullen, N. Q. Khan, S. C. Marks, E. G. Wood, M. J. Carrier and A. Crozier. “Oenology: Red wine procyanidins and vascular health”. Nature 444 (566): 566. doi:10.1038/444566a

^ Hammerstone JF, Lazarus SA, Schmitz HH (1 August 2000). “Procyanidin content and variation in some commonly consumed foods”. J. Nutr. 130 (8S Suppl): 2086S–92S. PMID 10917927. http://jn.nutrition.org/cgi/content/full/130/8/2086S. “Figure 5″.

http://www.ajcn.org/cgi/content/full/75/5/894

]]> http://darinsnaturals.com/opc%c2%b4s-protanthocyanidin/feed/ 0 A prayer http://darinsnaturals.com/a-prayer/ http://darinsnaturals.com/a-prayer/#comments Thu, 04 Feb 2010 15:58:55 +0000 Miguel Berumen http://darinsnaturals.com/?p=252

With all the different problematics and confusion on the food industry more so in the nutritional spectrum.  I find we have to recognice this as a divergentgibran-potrait problem, given every body seems to take sides on what makes sense to them, although sad to say it is mainly what has been though through mass media and as generations pass less and less our common sense, our biological constitution, valid non-bias scientific information and I think most important our elders.  Given this evident divergent problem at hand I attempt to make a truce between all sides, as the solution to any divergent problem in the words of the late E.F Schumacher is ¨transcendence¨ through the power of reverence and appreciation, wrapped in the science of prayer.  I have a strong believe on the idea of prayer being a science, firstly because we have a wrong idea of what science is, second we create a dogmatic believe that science and ¨spirituality¨ are direct opposites.  Yet science is not but the empirical pursuit of knowledge and prayer was in the past the pursuit of ¨enlightenment¨ or ¨a direction¨.  In contrast to what it has de-evolutionized to be at preset, a petition.

Regardless of your believes or lack of them, I make a case for and attitude of gratitude something we can all share regardless of your convictions.   You don´t have to do it or even care for it, though I believe the lack of reverence and appreciation has led us to a denaturalized state, fundamental to the detrimental state as a race, society and planet we are presently facing.  Michael Pollan, a man whom I have become a great admirator of his work and think is a brilliant as a man can be with the simple, effective, common sense nature which to me characterizes a true genius, recently wrote a book on 64 food rules called naturally food rules: An eater´s manual and makes complete sense from any angle you look at it.  Yet I believe for what ever reason he might only know a vital aspect of eating was omitted, this being the science of prayer before eating.   So now I present the following simple prayer or food for thought, give it what ever presentation you choose, better yet come up with your own and share it if you please.  This particular ¨prayer¨ is taken from THE PROPHET by Khalil Gibran

Then an old man  a keeper of an inn asked: Talk to us about Eating and Drinking

And he said:

Would that you could live on the fragrance of the earth

and like an air plant be sustained by light

But since you must kill to eat, and rob the new born of his mother milk

to quench your thirst, let then be an act of worship.

And let your board stand on altar, on which the pure and the innocent

of forest and tree sap_464201f29cplain are sacrificed for that which is purer and still more innocent in man.

WHEN you kill a beast say to him in your heart:

¨By the same power that slays you, I too am slain; and I too shall be consumed.

For the law which delivers you in to my hands shall deliver me in to a mightier hand.

Your blood and my blood is naught but the sap which feeds the tree of heaven.¨

AND when you crush and apple with your teeth say to it in your heart,

¨Your seed shall live in my body.

And the buds of your to-morrow shall blossom in my heart,

And your fragrance shall be my breath,apple-tree

And together we shall rejoice through all of the seasons.¨

AND in the autumn, when you gather the grapes of your vineyards

for the winepress, say in your heart:

¨I too am a vineyard, and my fruit shal be gathered for the winepress.

And like new wine I shall be kept in eternal vessels.¨

And in the winter, when you draw the wine, let there be in your heart a song for each cup;

Green_grapes

And let there be in your song a remembrance for the autumn days, and for the vineyard, and for the winepress.

I would like to close this article with the following words

¨GRATITUTE IS THE MEMORY OF THE HEART¨

]]> http://darinsnaturals.com/a-prayer/feed/ 0 What´s lurking in your grains/legumes? http://darinsnaturals.com/what%c2%b4s-lurking-in-your-grainslegumes/ http://darinsnaturals.com/what%c2%b4s-lurking-in-your-grainslegumes/#comments Sat, 16 Jan 2010 19:23:58 +0000 Miguel Berumen http://darinsnaturals.com/?p=198

Phytic Acid

Who doesn´t love a good warm bowl of ethnic food pulse-grainPhytic_acid.svg centered with some good spices, veggies in a cold day? Maybe it doesn´t have to be a cold day, maybe every other day or couple times a day? It´s common for certain people to eat a grain or pulse dish 2-3 times a day, maybe more if you take in to consideration the wide range of foods with a grain, seed or pulse as a main ingredient or derived from one, and what is wrong with that? Well debatable as it might be let´s try to focus and discuss a specific phyto-component which lately I came across though we might hear of it really never cared about it.  Yet as of short, some recent studies have uncovered the extreme complexity of this component and it´s relevance to our health, let´s take a look

This so controversial component is phytic acid, known also with a more familiar name IP6 (insolitol hexakisphosphate) or phytate when in salt form.  IP6 you might recognize this name from a certain hype build around it a couple years back, where it was marketed as a powerful cellular protector.  Where it was claimed enhanced natural killer cells and chelated reactive iron halting hydroxyl free radicals, among many other claims.  Most notably was the source of most of the IP6 in the markets, Rice bran! So even though it´s interesting to know we can find a source of cellular health with amazing claims obtained from rice bran, how does that affect us in general on a day to day basis? Well for one phytic acid is a quite ubiquitous substance present in nearly most vegetables, some fruits, nearly all seeds, nuts, grains and pulses.  Knowing that we might be consuming this substance nearly every day, sometimes a couple times a day makes things more interesting doesn´t it?

What makes this substance so abundant in nature is the fact that plants utilize this form as a sink or storage form for the element phosphorus. grain-legumes This essential micronutrient which metabolizes in to the structural framework of ATP, RNA, DNA and Phospholipids the later one form all cell membranes, calcium phosphates salts assists in stiffening bones.  Though generally not available for non-ruminants, given the lack of the essential digestive enzyme required for the hydrolization of the complexes in order to separate the phosphorus from the phytate molecule.   Other molecules, ph ranges, acids, phytonutrients and anti-nutrients found in the vast diversity and complexity of nature allow for plants to protect themselves from being eaten completely, prematurely, from out competing other varieties of flora, attracting pollinators, defending from pests etc. Phytic acid plays a role in the development and health of the plant, constituting 1 to 5% by weight, concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions.

It forms fairly stable chelates with almost all multivalent cations which are insoluble about pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate-protein complexes are formed due to direct electrostatic interaction, while at pH > 6 to 7, a ternary phytic acid-mineral-protein complex is formed which dissociates at high Na+ concentrations. These complexes appear to be responsible for the decreased bioavailability of the complexed minerals and are also more resistant to proteolytic digestion at low pH. Development of methods for producing low-phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components.

Thus a strong argument is being collected, trying to discredit the nutritional roles certain foods most notably legumes and grainsgrains, centering more directly on wheat.  Play in our current diets though these studies have been corroborated with other studies in Mexico and China, signaling phytic acid as a primary component in the intervention of bioavailability of minerals, niacin and certain proteins by forming complexes through chelating.

Being it as it may, before we all jump on the ¨wheat-hating¨ bandwagon or ¨all legume, grain-hating¨ one for that fact lets consider the following.   First of all if we are to completely eliminate phytic acid or similar components out of our diet, we would be limiting out choices to a handful at the most, the component is very abundant in nature as previously stated.  Here below is a list of common foods and their relative amount of Phytic acid in the product

Sesame Seed 5.36-5.38%

Brazil Nut       1.98-6.34%

Almond            1.48-3.22%

Tofu                    1.46-2.90%

Linseed             2.15-2.78%

Bean Pinto      2.38-2.38%

Soy protein     1.24-2.47%

Soy Bean           1.00-2.22%

Corn                     0.75-2.22%

Peanuts               1.05-1.76%

Wheat Flour     0.25-1.35%

Oat                           0.42-1.16%

Brown Rice         0.84-0.99%

Polished Rice     0.14-0.60%

Chickpeas             0.56-0.56%

Lentils                    0.44-0.50%

NOTE all this percentages are based on minimum to maximum dry weight volumes. sources REDDY, N. R. and SATHE, S. K. (2002). Food Phytates. Boca Raton, CRC Press.

Another aspect to consider is where the phytic acid is found in the product in question, in cereals it´s mainly found in the husk and bran.  So one might deduct that by simply removing or easier yet purchasing polished cereals we eliminate this problem, well not that easy not only do you eliminate the phytic acid component but along with it goes high volume of the fibers, minerals, vitamins and other nutrients.  So the question arises if it´s worth eliminating this parts and compromising the integrity of the product because we might not assimilate the nutrients due to the phytic acid or eliminate the parts and all together eliminate an important source of nutrients? Good question……

It´s all in nature

Time and time again when we observe and be attentive to nature with admiration and reverence, obstacles tend to turn in to opportunities and blessings.  As we might be very aware all legumes, seeds, grains, nuts in essence are seeds to be replanted though various means natural or human induced to propagate the variety. WholeGrains_sprouted Even the very popular pseudo-grains like Quinoa, Amaranth, wild rice are actually seeds thus the biochemical alterations the seeds is exposed to when planted changes the chemical structure allowing for a shoot to come forth under right conditions.  Thus we can deduct that germination changes an acid, nutrient-locked, enzyme paralyzed in to a relative PH neutral depending on variety, nutrient-unlocked, enzyme active food.  With in the same example we acknowledge that in order to have germination we need key elemental components one being water, the essence of life.  This leads us to the second obvious nature proven model of how to eliminate obstacles soaking through soaking the chemical processes are activated primarily through enzyme catalytic functions.  This is a key process in germination, and it must be stated that germination by all accounts is the best way to really potentiate and reap the highest benefits out of your sproutable foods.  Yet due to lack of knowledge, time, energy, will, space etc. we tend to not do it, making soaking the second best option, another way of viewing this is ¨sprouting cut short¨. The 3rd and potentially least understood and practiced method is the following, nature tends to have a way to attract animals (humans included) towards picking and eating the fruits thus making the seed exposable through the digestion of the meat of the fruit and once eliminated via defecation you have not only exposed the seed but also changed the chemical composition of it.  As it passed along the GI track, digestive juices, enzymes, intestinal flora secretions , and different PH ranges influenced this change.   Providing us with the first step of what we can expand to understand as fermentation, though no actual fermentation occurs given the process of digestion is uninterrupted or altered, the seed tends to be eliminated with out actual fermentation taking place.   Possibly understanding this principle past cultures such as Japanese, Koreans, Chinese, Finnish and other began fermenting their grains.  The most current widely accepted form of fermentation is lacto-fermentation(Lactic acid bacterium induced).

Potential health benefits

Though many claims are being made as we previously stated about IP6, no actual concrete evidence which links this component solely, directly and effectively with any of the related claims.  Though it is in effect an active antioxidant in plants, from which it is considered a phytochemical.  Phytochemicals of the nature of pigments (lycopene, carotenoids) polyphenols (flavonoids, tannins, etc.) are widely recognized and furthered studied in depth to provide a more concrete evidence of their health benefits.  From this we can conclude that much the same way other phytochemicals benefit our health, so can phytic acid.  The extend and the form this benefit can occur is yet to be determined with more precision.  Other interesting considerations is the release of inositol though not an essential nutrient, great potential is being experienced with depressed patients and other psychiatric disorders. Acting as a secondary messenger in cells, nerve guidance, intracellular calcium concentration control, gene expression, serotonin modulation etc.   All in all phytic acid is not our enemy trying to deprive us of our much required nutrients, it serves it´s purposed when in the right conditions.

On another note provided pH and other environmental conditions are favorable. Phytic acid can also influence certain functional properties such as pH-solubility profiles of the proteins and the cookability of the food.

What now?

Ok we are aware of the polar opposite characteristics of this component, now what? Well for one you don´t have to stop eating all the foods with phytic acid for one you will end up eating pretty much close to nothing (mainly fruits unless you repress the inhibition factors though one of the 3 processes explained earlier).  Given that it is present in almost everything, now a day it is even present in meats (farmed fish included), since they are being feed phytic acid rich untreated grains.

Cooking tends to reduce the phytic acid contents but also everything else worth ingesting as well, industrial processes are starting to look in to mechanical, enzyme, chemical, gene manipulation and other techno-fixes in the attempt to lower phytic acid from commercial mass consumed foods.  I believe the answer lay in the natural processes and the multiple interactions which can be encountered in the growing, processing, preparation, mixing and ingestion of the product.

More research has yet to be carried out in order to clearly state where phytic acid stands though I personally don´t agree in jumping in to a premature conclusion and defaming the component and the foods it is part of.   Rather if we put in to practice the most efficient methods of eliminating the inhibiting effects of the component from our foods, we are as closely as currently known to harnessing the nutrients from them.  Rather than concluding on phytic acid being natures warning to stay away I think is one of natures processes by which it emerges, and one which can provide us with nutrients if proper managing of the product at hand is applied.

REFERENCES

http://www.ncbi.nlm.nih.gov/pubmed/20001762?itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum&ordinalpos=3

http://www.thepaleodiet.com/articles/Cereal%20article.pdf

http://www.ncbi.nlm.nih.gov/pubmed/19919516?itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum&ordinalpos=6

http://www.ncbi.nlm.nih.gov/pubmed/19919509?itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum&ordinalpos=7

http://www.ncbi.nlm.nih.gov/pubmed/19774556?itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum&ordinalpos=14

http://www.ncbi.nlm.nih.gov/pubmed/3957703?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_SingleItemSupl.Pubmed_Discovery_RA&linkpos=3&log$=relatedarticles&logdbfrom=pubmed

http://www.ncbi.nlm.nih.gov/pubmed/7002470?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_SingleItemSupl.Pubmed_Discovery_RA&linkpos=5&log$=relatedreviews&logdbfrom=pubmed

http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Amaranthus/index.html

http://www.usc.edu/CSSF/History/2006/Projects/J0523.pdf

http://www.phytochemicals.info/phytochemicals/phytic-acid.php

http://findarticles.com/p/articles/mi_m0ISW/is_255/ai_n6211958/

]]> http://darinsnaturals.com/what%c2%b4s-lurking-in-your-grainslegumes/feed/ 0 ¨Superfoods¨ http://darinsnaturals.com/%c2%a8superfoods%c2%a8/ http://darinsnaturals.com/%c2%a8superfoods%c2%a8/#comments Fri, 08 Jan 2010 20:01:14 +0000 Miguel Berumen http://darinsnaturals.com/?p=160

SUPERFOODS

Mother earth in her ever changing states, frosuperfoodm pre historic times to the present has adapted to the myriad of fluctuations.  These fluctuations have severely influenced the flora and fauna, which exists in every corner of the planet.  Altering their properties and physiologies to a certain extent which are quite impressive.  This is the case for all of the known and unknown foods we supply our diets with.  A certain group of these foods have evolved to such an degree that they tend to metabolize with in their physical constitutions higher than average volume of nutrients (vitamins, minerals, proteins, enzymes, phytochemicals. Etc.) Given the unique circumstances which they might be exposed too, due to environment, location, topography, human manipulation/domestication etc.  These have been baptized by some as superfoods though no actual medical, nutritional references exist to accept the term.  Though there are actual references to citations in the Oxford English dictionary dating back to the 1915´s stating “a  food considered especially nutritious or otherwise beneficial to health and well-being,”

Though, it has become a household name do we really understand the meaning and is the meaning we are being offered mean anything at all?  Certainly we can make the case for extremely higher than normal, nutritional profiles and health benefits through a myriad of complex phytochemicals and other ¨mystical¨ power interactions with in the human body.  Under the basic common sense that their benefits are SUPERior to other foods, that makes sense as to why call a certain food a superfood.    But is that all there is to it?  Why does it always seem the most exotic looking and the place of origin, the more SUPER it makes it?  And what place do the non-superfoods have in our diet?  Should we just go for broke and spend our whole earning we would usually spend on ¨regular¨ food and spend them on superfoods, since we will get ¨all¨ the nutrients we will ever require? It all makes sense, at least superficially until you start thinking outside the lines the marketing of certain companies lead you to believe.

Some food for thought

As we stated earlier, the general idea of a super food is one packed with nutrients and that digests easy.  In earlier history such common products like vinegar, salt, wine, peanut butter, soy milk where consider along the lines of what we now think of a super foods.  Which I can recall today being marketed as the ¨fountain of youth¨, ¨youth from X place in the planet¨, ¨natures whole food multi vitamin¨etc.  Such products like Noni, Goji berries, Maca, Quinoa, and Açai just to name a few of the ever growing list of exotic super foods.

Contrary to popularized pretenses that they served as staples in the common diets of indigenous groups around the world, such claims are ill founded given that generally most of these cultures lived on a diversity of foods which we are just now beginning to uncover, historically some crops where lost due to being ¨un-holy¨ or of ¨lower nutritional value¨ as stated by European colonizers mainly in the Americas.  Also it is now known that most of these cultures lived on what by today standards would be quite unpleasant or unaccepted like dog, lizards, insects (including their eggs), worms, fungus, yeasts, plants, etc. how about that for a super food?  In extreme and seasonal times they would live almost exclusively out of certain foods given the circumstances.  Think most carried out no written records, most had no writing at all those that had hieroglyphs or other means of keeping records where wiped out along with any trace of what really happened in their societies including nutritious wise.  The depictions of what went on in the eating habits back then is just now being puzzled together, most of what we know are watered down versions. Also they commercialized them as being sacred to these cultures and thus known to be endowed with some sort of magical aura of hyper-nutrition.  Here the word sacred is loosely used as there is no vaguely similarity at least in the Native American languages for this word.  Rather a Christian European based introduction to depict the high reverence and respect the natives showed for their crops, their whole cultures depended on them yet given their high superstitious nature and lack of in-depth understanding of the chemical processes by today agronomical standards at work they tended to have a different relationship with these foods, almost spiritual.  Together with the mythological sometimes allegoric stories presented for some of these products, we have to understand most if not all of these culture had no actual written languages and believed in a energy which moved through all living things thus personalizing their foods no different than they personified all living and non living things around them, since in their Cosmo-vision there wSuperfoods1as no essential difference.

This is food for thought, so we are aware of the typical commercial tools being employed to make something more interesting and enticing.  Not intended to discredit any product, rather present a non bias opinion not on the actual products, rather on the superfood hype.

SO WHY BOTHER?

As stated earlier here the idea is not to slander any particular product or company.  We need to be clear and informed on the whole concept of superfoods, which tend to run loose and create a misconception of the up to date understood facts.  Then we can be creative and carry out personalized educated choices, out of our own free will not out of impulse to consume.

We need to rescue and expand that nature blesses us with it´s bounty and this bounty tends to adapt to certain extreme to abnormal natural conditions.  Creating a different nutritional profile, which tends to take shape in the most beautiful of ways to attract pollinators, protect it self from pests, environmental hazards, competition from other plants, etc. this in the form of pigmentations (colors) shapes, densities, etc. it is, it´s reason to be.  To give and propagate, we tend to pay attention to the main ones these being protein, minerals, vitamins, and recently lipids and quite over exaggerated antioxidants.  The late Dr. Christopher had a quote which I loved and he states:

¨we eat apples because of their vitamin A, and B and C but also we will find in time, their richness in vitamin W, Z and X the integrity of which is what provides the benefits¨

What this amazing man, tried to elegantly present to us is the fact that we are just barely scrapping the top of the surface in nutrition.  That the biological chemical constituents found in ordinary every day foods, have a potential to create and maintain health is incredible.    Though science is working at understanding metabolic pathways and how nutrients really work with in the body, the truth of the matter is the body is like the universe we will never understand it completely.  Further more most studies are carried out under isolated, reductive principles.  Taking in to consideration the vast and incrompehensible resiliency of the body, the way it disassembles and reassembles nutrients in innumerable ways is mind boggling.

Every product has it´s place and well worth appreciating it´s gift, being critical of the superfood hype is essential in order to be non-categorical regarding common more ordinary foods.  Implying there exists super foods, would also imply there are normal and sub-normal foods which is not the case.   Diversification of flora and fauna is critical for global well being; diversification in your diet is critical for your well being.  So introducing exotic foods is certainly not a bad thing,  a good thing; you could be helping a local economy, saving a potentially endangered species, saving a piece of a rainforest, a culture, way of living etc.  But don´t forget your local farmer at your famers market providing you with those wonderful products.

Certain European countries are actually enforcing laws, where companies are held accountable for naming a product ¨super¨ requiring them to provide insight as to what makes it super.  There is no denying the magnificent qualities of certain products, and here both companies and consumer are held responsible for their role in the commercializing and consumption of a product.

To sum things up, you will always have people to glorify and others to criticize a product.  So take both sides of the story in, don´t give in to the marketing propaganda on one side and don´t give in to the fear and reductive induce propaganda on the other.  Rather educate yourself, be sensitive to the product, try it out if you feel is worth it, give it some time and if you feel it works for you then great, incorporate it to complement  your life style and balanced nutrient intake,  If it doesn´t give thanks and move on.  Always listen to your body and what you require!  superfood2 Most important erase the whole superfood concept out of your mind, when you think about the fact that plants are about 2-4% earth minerals and 96-98% condensed sunlight and gases you believe that all of the plant creation is super.

Visit this website for some good information on elemental nutritional brake down of some common fruits, above you will see links to vegetables, nuts and seeds to go and observe nutrient charts on some common and not so common ones. This is to give you a rough idea of your nutrient intake. Though I would make a very controversial point to not limit your nutrition to what the experts say, we have over the past 30 years shifted our focus from food to nutrients it seems now the actual food holds no value unless we get the biochemist, nutritionists, and other scientists to dissect the food we are about to eat.  Now it seems the antioxidants and fiber, protein and whole spectrum of macro and micro nutrients has the upper hand and it´s becoming quite confusing, not to mention expensive and unsustainable.  We but have to view the landscape: we have more food scientists, experts, gurus than ever before we have the most sophisticated instruments, the fastest way to send and receive information yet we have the ever soaring expenditure on health and our collective health on all areas (mental, spiritual, physical, emotional, connective) does not seem to optimistic on the short run.   So I propose to you, more so I dare you! to be in ¨the know¨, be ¨informed¨ but don´t exagerate to the point you are crunching numbers before your meals.  Refocus on food and the magnificence of nature and it´s gifts

http://www.healthalternatives2000.com/fruit-nutrition-chart.html

For reference on the bio and culinary diversity of the ancient cultures where most actual ¨superfoods¨ originate please visit the following links

http://en.wikipedia.org/wiki/Aztec_cuisine

http://www.foodtimeline.org/foodmaya.html

http://en.wikipedia.org/wiki/Maya_cuisine

http://www.tradewindsfruit.com/fruitscommon.htm

http://en.wikipedia.org/wiki/Agriculture_in_Mesoamerica

http://books.nap.edu/openbook.php?record_id=11763&page=R5

http://crosstree.info/Documents/Veggies%20ID.pdf

http://www.crfg.org/pubs/frtfacts.html

http://crosstree.info/Documents/Fruit%20ID0.pdf

]]> http://darinsnaturals.com/%c2%a8superfoods%c2%a8/feed/ 0 Sacha Inchi http://darinsnaturals.com/sacha-inchi/ http://darinsnaturals.com/sacha-inchi/#comments Mon, 04 Jan 2010 20:42:37 +0000 Miguel Berumen http://darinsnaturals.com/?p=141

Sacha InchiSacha Inchi nut (Plukenetia volubilis)

Now that we are back from the holidays and had our share or tummy aches (weather these where from eating too much, not enough or anything in between) I figure, it would be nice to kick of 2010 with an article on Sacha Inchi.

We all have been almost forced to adapt these strange words coming from all over the globe in the form of the new cure for what ails you.  Which it seems the more obscure, difficult to obtain, exotic the better it serves certain groups to market.  I have seen the Noni, Goji Berry, Açai, and a whole list of other super tonics to assists us in everything from giving you more energy to preventing cancer and a host of other benefits which creates an illusive expectation most of the time. only to be greatly disappointed.  Though I would make a case and valid thousand years in the making arguments for all of these products, they are not the issue here.  For thousands of years they have served as food, medicine and in some times survival sustenance in times of war, famine or natural disasters the empirical evidence to support their reason to be is great.  So I´m not out to crucify any product or company, rather provide unbias information and stir the imagination and conscience of those reading these articles to make personal, common sense decisions to include or exclude there products in to your life style.

However, I do believe these gifts from nature serve a higher purpose than we are lead to believe.  I would go in to more detail eventually in future posts, for now lets return to the matter at hand, Sacha Inchi.

Plukenetia Volubilis, the Latin scientific name of the species we will be talking about today.  Don´t panic you won´t be quizzed on any of these names, this is a perennial plant from the family of the spurge family sharing this family with other plants like manioc and castor oil.  Native to the Peruvian Amazon jungles growing close to the rivers and in some cases up to 1700 meters in altitude, in my mind I do believe this crop became of great importance.  Given the circumstances the Incas found themselves as they had to refuge themselves in the jungle during the last decades of struggle against the Spaniards.  Previous to this, the crop was cultivated by local indigenous communities and probably the great Incas of the time received it as some sort of taxation, collateral etc. but it´s not certain.  What is certain is that they consumed this crop heavily during their stay in the jungles, hence where the name Sacha inchi came from, roughly translated to Sacha Peanut, Mountain Peanut or Inca Peanut.  Contrary to what the common name might lead to believe is not a peanut and not related to one rather is a shrub standing up to 6 feet tall.

Like many other commercial pseudo-ethno botanical, examples of how important certain crops where to local indigenous groups.  Sacha inchi was an important crop, but taking in to consideration the extreme diversity of foods available in the Amazon I don´t believe it was the most important.  So, why is sacha inchi important and why should you care? First of all there is a peculiarity of this nut, that stand out, that is the extremely high concentration of Omega-3 (40-50% of total oil content which could be 35-60% of the nut volume, oddly enough with only 5-7% of these being saturated below what most of the nuts and seeds used for human consumption).  Contrary to what you might be led to believe through altered information, the omega-3 found in vegetable sources is not the same as those found in animal sources.  Those found in vegetable sources come in the form of alpha linoleic acid (ALA), different from the EPA and DHA you are used to associating when hearing omega-3.  The difference here is that DHA and EPA come from marine fish or crustacean, the occurrence here is quite obvious these creatures synthesized from simpler substrates.  To create the DHA-EPA in their bodies for their metabolic uses, in contrast the ALA is a shorter 18-carbon chain, which once ingested the human body is able to convert to DHA(22-carbon chain)-EPA(20-carbon chain) given the correct conditions are available (enzymes, nutrients, coenzymes etc.) most important worth mentioning here is the imperative necessity for the correct balance of the other omegas to be present in order for there to be a harmonious metabolic environment.  Too much omega-3, too less omega-6, too much omega-9 etc. and you are headed to lipid imbalanceville. I will discuss in more detail the differences between fish omega-3 and vegetable sources in future articles, for now don´t panic if you are taking marine sources just be sure to be taking a high quality, trusted company one.  Ask questions, call them up if you have too, and make sure they are transparent and willing to provide you with information especially on their sourcing and processing.

So why do we want fat? All through out the 70´s, 80´s and in to the 90´s fat was demonized as the culprit for all of our ailments, at least most of them.  We where forced to succumb to the mass media, ¨professional opinions¨ and ¨scientific data¨ that fat was not your friend and you should eradicate it from your diet at all cost.  The new millennium came around and the medical field started to rethink, their previous statements.  And correlations between fatty acids and joint lubrication where made, and cholesterol, and hypertension, blood clotting, sexual reproduction, endocrine system, nervous system, muscle tone, brain function and the list went on and on.  Then all of the sudden fat was not our enemy and a new paradigm on fat was created, still much has to be done to erase 30 decades of infamy, but we are making lead way.  I still remember the most loyal friends (I don´t like to use the word client) who would frequent the Vitamin Barn, would be the omega friends.   I still remember clearly the day this gentle old man who looked like he came out of a story book, with a puzzled look came up to me and asked about a brand of omega source.  He commented his doctor requested for him to take it, I was struck and smiled knowing a change was on the way.  He continued purchasing his omega source, every month on the clock, and this was the common pattern for people who ¨got¨ on omega source supplements.  No wonder pill, magic or new discovery, any medical, scientific or biochemical book will tell you lipids are essential nutrients for optimum human health.   Makes sense that when you reintroduce them or balance the amount of them ingested you will start noticing a ¨change.”

So now that we clear a bit the air on fats, let´s go back to Sacha Inchi.  Important to notice the proper balance you find of all of the omegas (40-48% Ω-3 (ALA), 30-36% Ω-6 (Linoleic), 3-10% Ω-9 (Oleic). Saturated fats 4-7% (Estearic & palmitic) this provides with the correct balance for the body to metabolize correctly.  Combine this with the high amount of the lipid-soluble vitamins A and E which act as natural antioxidants, inhibiting rancidity to set in, common in most oils.Sacha Inchi balanced oil profile

Not to out due it self only on the lipid sector, Sacha Inchi is a powerhouse of minerals and complete protein (25-35% by volume) higher than all seeds and most nuts, with it´s amino acid profile proving it´s benefits in protein quality to other available sources.

Mineral wise it´s a great source of Calcium, Copper, Zinc, Phosphorus , potassium and Iodine, given this nutritional components some countries are actually looking in to this crop as a mean of fighting malnutrition (Colombia is seriously considering plans to start it´s cultivation with this objective http://colombiasinhambre.com/educativa_detalle.php?idb=111

So, is Sacha Inchi the next greatest super food? Depends, I never recommend depending on a few foods for your nutrition, especially when it grows half way around the world. I always recommend, never buying in to the hype.  Nobody is remotely identical to another human being so what might work for one might not work for another.  So if you are interested go to your local health food store, request more information on Sacha Inchi if they can provide it.  It is still a pretty new product, if you can go through it and assess if it´s worth it, start with a small bottle.  Note you won´t get quick fix, results in a week sometimes not even in a month, so be patient and give it at least 2 months.  Same as with Fish oil call up the company who provides oil or by product make sure they are transparent and you can have access to information primarily on the processing and be able to identify the source of the raw material.

Is it worth purchasing the oils and by products? If you are a vegan or vegetarian you bet, if you are not, it will be well worth it to add a high nutrient profile (lipids, protein, fiber, minerals, and vitamins)

Sacha Inchi comes in 3 basis presentations, Oil (this oil is to be used raw, not for cooking) gel caps (no burping fishy taste), and meal (obtained from the press cake left after the oil is extracted) a big side note to take into account here is that polysaturated oils by the most part are not meant to be exposed to heat since this alters their whole constitutional biochemistry.  Rendering them pathogenic, through oxidation leading to rancidity .  Much research has been done on behalf of polysaturated exposed to oxidants, as being one of the main dietary reasons for much of the health perils which ill-affects the core of society as a whole more to come on this.  Also is good to know that to understand the nature of fatty acids and know how they present themselves in structure around the environment where they are found is key.  Meaning in hot, humid tropical to sub tropical regions the fatty acids are generally saturated in nature such is the case of Coconut, Palm, Avocado, Cacao, Cottonseed etc.  while in contrast most of the polysaturated high oils are found in the colder climate crops like cereals, sunflower, safflower, linseed, rapeseed, soy this is due to the fact that in warmer climates polysaturated oils tend to oxidize easier.    While in the colder climates this process is reduced, another factor is structure, given saturated fats would benefit the whole plant (especially the fruit or seed) in their composition structure giving it stiffness to cell walls and not succumbing to premature oxidation.

I always recommend giving it a chance, and making your own conclusions.  If you suffer from a terminal or chronic disease, it is wise to verify with your MD before adding any new supplement to your diet.  Better yet if you check with a competent nutritionist, since MD by the most part are not well schooled in nutrition.  Be proactive as well in thinking of the direct and indirect environmental impact, though most of these ¨superfoods¨ are true blessings,  while a blessing for some might be a curse on others.  Think of the carbon foot print it generates due to the distance covered to offer it to you, the processing of the product, warehousing, packaging, then comes the human factor.  How does it affect the local inhabitants? the fauna? are native forest being deforested to make room for this crops? are they monocropping? these are all good questions to take in to consideration, where the simple fact of being organic certified and even fair trade does not really clarify much.  Further more I never recommend diving in and going for broke with any one product no matter how convincing it sound, rather how convincing they make it out to be.  Sacha Inchi is a product to respect as any other product from earth, it does show to have a higher than normal nutrient profile (especially alpha linolenic acid from the omega-3 family) than other whole foods.  Yet engage sacha inchi as a potential health supplement and nothing more, though it might save some ones life, benefit greatly many others and health others more, you are not those others.  Incorporate it as you best see it fit in to YOUR life style, take into consideration the body does need EFA´s but only in small amounts in comparison with the preassumed whole intake of calories in any given day, as stated by Dr. Mary G. Enig that around 4% of your caloric intake should come from the presumed omega-3´s (polyunsaturated).  Naturally companies will lead you to believe this percentage to be much higher, because of the imbalance between the extremely high amounts of omega-6 to 3´s which is rampand in most of the industrial countries today.  The idea here is to return to a more earth-body conscious way of eating rather than a number crunching way of eating, weather is 4% or 40% in the case of some metabolic type or blood type diet enthusiast might like to differ on the percentage offered by Dr. Enig.   I like to propose to those reading this to examine their current diet and state of being, a good indicator would be how to do you feel most of the time.  If your answer is lousy, bad, lethargic, moody, etc. a modification is needed, if ok, decent, so so, is the answer why not good, exelent, vibrant, lucid? fats are just a percentage of the total sum, a piece of the puzzle and nutrition as a whole is only a part of overall health, but it makes sense to become self directed and self actualized to attain the best possible version of one self.

For further information on the benefits of oil (lipids), I highly recommend visiting Dr. Udo´s website http://www.udoerasmus.com/firstscreen.htm this is a man who has dedicated his life to re-educating the world on the importance of lipids.  A true visionary and revolutionist of his field.  As well as Dr. Mary G. Enig another world authority and in her own words ¨at the fringe of current nutrition and views of health from the orthodox potin of view¨ a true visionaire, her books are highly recommended as a must in any health/nutrition interested bookshelf.  Though Dr. Enig and Dr. Udo are experts in their field, not all they present or believe is concrete rock solid true, so still follow your instincts generally what is true makes sense.

Further links……. (NOTE, given the small exposure of Sacha inchi most of the information is still in Spanish, you can copy and paste to a free translator online)

http://www.bvcooperacion.pe/biblioteca/bitstream/123456789/3235/1/BVCI0001681.pdf

http://www.chiasa2f.es/bak/SALUD%20Y%20NUTRICION/Chia%20Vs%20Sacha%20Inchi.html

Lasserre, M, et al, Lipids, 1985, 20:4:227

]]> http://darinsnaturals.com/sacha-inchi/feed/ 3