Writing a past post, entitled ¨superfoods¨ in those moments of complete surrender to your highest inspiration, I came to express my concern for the loose utilization of the same term.   Finalizing in proposing the reader to think of the fact that ALL plants are the sum effect of condensed light, gas and water in the majority of their physiological make up.  Pretty amazing if you ask me and worthy of naming and most important treating all vegetation as ¨super¨ even if it serve no immediate or apparent purpose like; food, medicine, raw material etc.

In this new post I would like to touch on a very sensitive concept which again very few if any really consider and evaluate much less deal with it.  It is the concept of ENERGY, and I don´t simply mean energy as in calories, work, transport.  I mean the more subtle, equivalent and important energy behind the mechanical energy, in other words that energy of inspiration in contrast of the energy of perspiration.  At present we all in some form or another believe in the concept of energy, from a metaphysical stand point be it through the energy contained in prayer, reiki, or the more mundane radio, TV, satellite energies which travel in frequencies only to be pulled and translated by electrical apparatus.  Very simplistically put, we can describe it as a flow which sets things in motion.  We can go in depth as to the essence of energy or where it comes from, but we won´t go there, simply put the energy around, food which is what I am attempting to discuss here is where we will focus in this post. We can all agree in the fact that energy is the corner stone of all that is, that which with out it life will not be life, we can go as far as saying that life is energy and energy is life.  Now we are all aware of the mechanical energy surrounding us in it´s myriad of forms, I am requiring energy to move my fingers and type, this computer is requiring energy to stay on and function, you get the point.

In the realm of food, we think of the energy in it (biological, biochemical) and behind it (work, logistics) but rarely the energy around it.  This is the energy that in my believe truly nourishes us and as Michael Pollan expressed is the true common denominator as how our food choices eventually change the face of our planets landscape.  Most important when we elaborate more on this idea we will begin to notice how it also heavily influences; food security, environmental well being, flora and fauna health and biodiversity, social justice, better energy and resource management and cycling.   We can represent these 3 variations of food energy in the following manner

• In it can be represented in the question WHAT CAN I EXTRACT FROM IT?
• Behind it can be represented in the question WHAT WENT IN TO IT?
• The logical question to represent the energy around it, naturally should be HOW?

Now what do we mean when I say the energy around it? As we steadily have become more dependent on industry plant to plate control over our food.  We have not only delegated our responsibility over to them, but we have also been blind folded with ignorance as to the nature of the conditions under which our food has been treated and managed.  These conditions not only affecting the food and environment where these foods are grown, but also the people involved in this process.  Though it comes as no surprise and most of the people reading this will by this time, be aware of the dreadful deeds many multi-national money and power hungry induced companies are doing to your food. Thanks in mayor part to the effective and hard work done by independent journalist and documentaries exposing these scandals.  As we are more aware and conscious of the deplorable state of our food, visible in our societies and environmental health, most of us are prompted to rectify this problem by going alternative.  Organic, fair trade, kosher, biodynamical, guarantee of origin and any other certification or ecolabel we can observe on the labels of our foods of choice.  Serving as a source of relief and feeling of advocating through our purchase in favor of ¨good practices¨ in all sense of the word right?  Personally I was always convinced this was the way to go, yet eventually through working in the field eventually I was lead to start having doubt about the integrity of the whole concept.  As I started going deeper in to the whole industry, I started realizing the vast irony found in the information being presented to the general public and that the reality behind the propaganda.  That is when I realized, people had to know, this is what I mean by the energy around the foods we eat.  Distilled down to be acknowledge as the intent by which it is infused, as I further researched this concept with in my self as to create clarity with in me, to be able to present a clearer exposition of the same. The story of David and his friends, resounded in my memories   when they where selected by the King of Babylon´s court to become apprentices, upon entering the court of the king and sitting down for meal time.  They where troubled by the fact that the foods and drink they where about to drink was offered to ¨other gods¨ and they where compelled to reject the food.  The main idea to rescue out of this story and many others found all through out ancient sacred books, is the fact that a rejection of food took place under spiritual and moral justifications.  Further more we can agree that the energy by which these foods and drinks where infused through the intent was the central influence in the rejection.   Now then, this can very well be just a coincidence or isolated random event in history which just happened to find it self to the most read, sold and possibly controversial book in history.  But when there is a whole dietary law to be followed strictly, we are entering in to a whole different dimension.  Such is the case of the Kosher and Halal laws in Jewish and Muslim faiths. Though most religions have them, some more clear and others left to translate accordingly. The commonality among all them is the ¨fittingness¨ of the food.  According to the Sharia and Halakha the laws of these world religions, certain foods are fit to be consumed according to a list of origin, handling, processing, and preparation procedures and in a more mystical way how they are endowed.  This being of course by the prayers and rituals carried out to purify and bless the foods, rendering them fit to be consumed.

Again the central focus of this is not just the fact that these dietary practices have been employed for thousands of years or the practice or methodology behind it.   Rather is the essence which I focus on, we all in a way or another believe in a common spirit which we share with all of the creation, an energy which moves through and by us all.  The current practices being employed in most of the food industries including most of the alternative choices require a revision in many cases a sincere effort to amend them.  This in spite of the potential benign effort which some companies might lead us to believe, this I say given my personal experience and that shared by friends and colleagues working in the field.   Most important by personal testimonies of farmers, cooperative representatives, and families whom have spilled their concerns and fears behind the so called and presented to the consumers as ¨ethical, organic and fair trade businesses¨

Now with these references, I understood that all through out time including our present day as it is evident with the Kosher and Halal laws, great importance has been placed on the energy around the foods to be consumed.  A quote from the movie FOOD INC. where a farmer practicing polyculture and permaculture though he does not classify himself as one, says ¨we the consumer have adopted a consuming culture of HOW? How do we make this or that faster, bigger, cheaper, but we never question our selves and those who produce and market the foods BUT WHY? ¨ with these resounding words, it is that I challenge those reading this article to question those providing the foods you consume.  Regardless if they are conventional or organic certified those who have nothing to hide and whose intentions are clear.  Have a clear way to expose their true intentions through actions and results, via multimedia through their web sites or through other means.   Those of us presuming to be voting with our purchase need to get of our comfort zones and take the next step in the direction of repairing our severed connection to all that is, starting with our mother earth.  The old axiom which states that we never really know what we have until we loose it, takes effect on this day of age when the agro-businesses have been making things ever so easy and comfortable for us.  That most of us never get our hands dirty and understand the magic that happens when planting a seed a reaping the gift of nature to really appreciate the magnificence of the event, as such disparity is evident in the indifference we approach food one which is for mere thoughtless sustenance.  And it is because I believe that humans have the means and the resources to create a better world than we have today, it is because I am optimistic that I dare my self to write these words. I am a quiet radical, opting to create awareness through actions and teach through example rather than words, but it is in these words that I hope to stir a whirlwind with in you.  To lead you to introspect and meditate on the actual food situation, and question the current values which catalyze the intent of those responsible for providing us our foods.  The true invisible energy which infuses the food you consume, that is carried over as this energy of intent is irradiated towards the land, farmer, environment and all along to the final piece of the puzzle which is you.  The same energy which you are consuming and in a way supporting, we all want better quality, higher nutritious, less invasive, dangerous and polluting foods for a sustainable and bright future, yet when we really look past the PR, the marketing and the labels we find many discrepancies. It is the arduous and soulful work of such visionaries and true geniuses of our eras of the likes of Masanobu Fukuoka, Bill Mollison, Paul Stamet, Michael Pollan, Bernd Neugebauer, Geoff Lewton, P.A Yeomans, David Holmgren, Emilia Hazelip, David Blume,E.F Schumacher, David Wolfe, W.M A Albrecht, Teruo Higa, Pierre Rabhi and the scores of others whom I don´t know.  They have shown us that there are more effective ways of obtaining all of our requirements while giving as much or more back to the earth than we take.  Energy is eternal and ever present, it doesn´t matter if we care or not it is still there, when we consider and apply that which the wise ones from yesterday and today instruct us to pursue and apply.  We can begin to overcome conformity which eventually turns in to rigid paradigm, neutralizing the essence of humanity which is our creative capacity, the intent of humans to design our future for the best.  All of the options with regard to contrasting conventional work with and through nature is always a step in the right direction but approaching it with the same mentality, beyond and against conventional practices will imminently lead to a road block, especially when these practices are shrouded in secrecy, exclusivity, and competition.  We breath the same air are warmth by the same sun, bathed by the same stars and moon at night, walk the same earth in deed the elements are our family.  There is a better way, as stated by E.F Schumacher when presented with divergent problems the way to overcome this is trough transcending it, we have been given the options to transcend the present options for our food health and security, by the wise ones I have mentioned and countless more.  It if through love, information, transparency, wisdom,cooperation, sensibility, beauty and character that I believe we will ALL work towards a brighter future.  The energy that feeds us is well worth to rectify, weather you call it social responsibility or simply trust, we must take a creative expansive step towards restoration and expansion of our options.   As we trace back in our mind the many hands and processes which our food passes by and takes us back to it´s womb the seed, we can begin to envision the energy by which it is endowed, now I ask you do you believe in your heart for this food to be ¨fit¨?  is the worker and farmer being stimulated to use their abilities and be creative most important are they loved? Or simply used in a redundant, boring work? Regardless of being payed a fair salary as we are led to believe, in other words is the food we are consuming being offered to a ¨god¨ of love or one of competition, frustration and disdain?

Permaculturist proverb states that ¨there is a direct connection between the health of the soil, plant, animals, workers and you as the last part of the food chain¨ as our conscience expands we realize that health is not bordered by our skin neither is it bordered by our cells, it is the ever expanding and still elusive magic of the alchemy found in the balance of spirit, soul, mind, emotion and material.

I close this article with the wisdom of Abuelita Margarita, a Huichol curandera from Mexico.  Some food for thought

¨Grand father fire told me, your whole body and soul is filled with fire, he occupies the 100 percent inside of you, the air if the way you think and it ascends if you are light.  Water makes up more than 80% of your and it is also your feelings and it evaporates, while the earth makes around the 20%.  Happiness is so easy! It consists in respecting what we are, and we are earth, universe y the great spirit, I will also tell you what is worth while in this life, to look another in the eyes and you let him in and they let you in, that is true love and there you will never find boredom because it is forever.   We must understand that we are sacred and the earth is in deed our mother and the sun our father¨

REFERENCES

Bible reference for the story of David and the rejection of food from the Kings Numbers 6:1-4.

This video is very informative on the effect bottle water has on the environment and makes a strong point.  I don’t necessarily agree about the quality of water of either tap water or bottled water.  Yes, most bottled water is no better and most is often worse then tap however, you also could not pay me to drink water from the tap.  So, where does that leave things..????   You either find a spring that is tested and far enough underground to where it it living, vibrant and naturally balance water full of monoatomic minerals or you make your own water.  How do you do that, you ask?  Distill your water from the tap, rain catch it (plus filter it) or generate your water from the atmosphere by an atmospheric water generator that pulls water out of the humidity in the air.  Of course you can by your own distilled water and add trace minerals/monoatomic minerals to it but again that is into to the transportation of and use of plastic again.

In the following days I will get into the quality of water and what that means and try and dispel some of the myths and expand on some of the truths about water.

There are SOLUTIONS, many SOLUTIONS!  From individuals to 3rd world nations!  And we have contacts in many fields to help get people one of the most precious resources…..WATER!  The Right Kind of Water!

What do you know about water?  Please comment

What would you like to know about water?  Please comment.

Be aware, generate health and create your life!

~Darin

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) and 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 Maqui.  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. 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 Georgia, 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¨ 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, some 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!¨

• ^ Harvard Health newsletter on CocoaVia
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• ^ Long-term ingestion of high flavanol cocoa provides photoprotection against UV-induced erythema and improves skin condition in women. Heinrich U et al. J Nutr. 2006 Jun;136(6):1565-9. PMID: 16702322
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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

It is not uncommon for a friend to stop by and depending on what area of the province, state, nation or country you are in.  Most likely you will treat them to some sort of beverage generally cold in summer and warm in winter, though not always the case.  It is a timeless act of sharing and relating through a tradition which takes upon ritualistic proportions on certain parts of the globe, this completely intrigued me.   As I encountered and befriended friends from around the world taken in to their homes and presented with their customs.  I was always awed at the Persian tea times with dates, the Turkish, Ethiopian and Armenian strong coffees, Mexican café de hoya, or the ever popular Asian broad spectrum of teas.  Yet one in particular completely enchanted me like the sirens to Odysseus, for all the history, folklore, mysticism, and other attributes we will discuss this was the yerba mate.

Ilex paraguariensis as the Latin name indicates, is a tropical to sub-tropical shrub standing 12-15 meters tall covering the length of the Parana and Paraguay rivers basins.  In pre-colonial times, The leafs where chewed by native tribesmen which later on adopted an infusion type drink, to this groups the native name is Ka´a.  Later down the road which started to attract my attention was that from post-colonization times of 1595-1630 the sole possession of the dried plant was enough to sentence the possessor with severe penalties.   Given there was an extreme segregation between the different ethnic groups, indigenous infringers of the law where penalized with 100 lashes, while European infringers where penalized with a fine of 100 pesos this was in Paraguay while their southern neighbors in Argentina accepted in it´s capital state of Buenos Aires a similar penalization though this one omitted the lashes and opted only for a more financial contribution from those who broke the law.  In those times the name for the product was Paraguayan tea given that the highest volumes of raw material where produced from the country to which it mentions.  The export was prohibited; the mere action of crossing the yerbatales (wild plantations of the crop) was penalized.  This whole prohibition laws where implemented on the terms that the herb was ¨dangerously addictive¨, and cliché as it might be.  When something is prohibited it arouses the curiosity as to ¨why? ¨ thereby creating a whole underground culture of clandestine gatherings to drink the forbidden tea.  Sound like something familiar doesn´t it? Does a speakeasy ring a bell?  Well to make things even more common to the North American alcoholic prohibitions, as it was the custom to pour gallons of alcoholic beverages down the gutter.  Not to be outdone their South American counterparts where burning sacks filled with the ¨dangerously addictive¨ herb in the central plazas of Asuncion to get a point across.  It wasn´t until year later that the herb rights where granted to the Jesuits priest in the area, whom gifted and trained in botany as part of the curriculum for priesthood, this coupled with their relative close relation with the natives in their attempt to ¨convert¨ them.  Granted them a sort of ethnobotanist approach to the herb and where quick to not only explore the benefits, but also monopolize the cultivation and hence the sale of the same.  Note that until this right to work with the herb was granted by the Paraguayan government to the Jesuits, the herb was solely and exclusively wild collected often by mensues a term generally relating to a field worker in the tropics of northern Argentina and Paraguay.  Often these mensues where Guarani Indians who where pseudo-slaves, enticed by enganchadores (sort of recruitment agents) with promises of: upfront payments, higher wages, a better life, only to realize these promises could not be further from the truth.

After the great success by the Jesuits to domesticate and cultivate the crop, the expansion of the consumption was no surprise.   Expanding to cover most of Paraguay, Argentina, Uruguay reaching to neighbors Chile, Bolivia and expanding to the Brazilian state of Sao Paulo the not only quick expansion but highly un-resisted assimilation in to the every day life was astounding.  This quick turn around of events. In such a prompt time frame from being completely scrutinized to highly accepted, appreciated to a level of reverence, across a landscape that surpassed borders, ages, religion, skin color or even social status in that time of age and still continues to do so was and is completely inspiring.  I don´t believe an herb at least in the whole of the Americas in it´s purest form meaning undenatured such as is not the case for Cacao, Tobacco, Vanilla, and a lot of other American originating herbs that we have all come to be familiar with their sub-products, faced such resistance only to inevitably have such resurgence.  No herb in this short list which can very well be expanded has become such an intrinsic part of the every day life, day in and day out and iconic representation of not only a national drink but personal identity.  I can be bold enough to certify that you can take away almost everything from an Argentinean, Uruguayan, Paraguayan; transplant them to another country, take away their accent, customs, believes but don´t dare touch their yerba mate, in the given event that any individual of these nationalities might find themselves with out their favorite drink.  A hard thing to accomplish given globalization and the high Diaspora found of these nationalities across the world, and ability to find a way to make sure they don´t go with out, either through improvisation of making sure half of their suit case is filled to the brim with the precious herb.  For all intent and purpose if this is the case of not having their favorite drink you can be assured that nothing will stimulate their memories, senses uplift their spirit and sooth their soul like a mate, you think teletransportation was only possible in star trek? If you want to be witness find a home sick, mate deprived individual from the nationalities mention and prepare yourself to be amazed.

For this reason Mate completely seduced me, a sucker for ethnic foods and drinks.  My first encounter with the drink was in Follow your heart a pillar in the organic, sustainable, local product movement in the San Fernando Valley.  Back in 98, when browsing through their ever expanding selection of products, I came across a small 1lb sack with the picture of an indigenous looking teenager.  I picked it up and quickly read the information provided, with out much thinking I brought it to the front counter for check out, the cashier redirected me to the gourd and bombilla (metal ¨straw¨) as it was the correct way to drink it. I took it home and ignorant and undirected as I was, I made what to me seemed as the logical way to drink the stuff…. By adding ½ a teaspoon of the herb in the gourd filling it with warm water and stirring with the bombilla which to my defense I had no Idea they made metal straws and the cashier girl also had no clue as to what it actually was.  Then to make things even more comical, I actually drank not only the infusion but the actual herb, chewing on the twigs, and here I was grinning and not certain how people in 3 whole countries could actually find this appealing.  Regardless I was trying to appreciate the moment and believe my self to be a sort of Ernest Hemingway, trying a lost drink of some sort as I knew at those times the drink was no where to be found in most of LA.  Well it wasn´t long before I found my self to be completely ridiculed by professionals as I encountered Argentineans and they where quick to be offended and at the same time completely submerged in a hysteria of laughter at how I prepared and drank their drink. So I was taken under their wings and showed how it´s really done, needless to say then I started to step in the right direction of a long journey to discover this amazing herb and it´s influence.

Later as I had the opportunity to travel to Argentina and no less the actual heart of at least this country yertabal center, in Posadas province of Misiones.  That is where I understood the real meaning of the herb, as it was clear to me the deep psychological and why not spiritual aspect it played in the mass collective of the whole country and adjacent ones.  It was quite comforting to know that I was not the only misfit, as I walked around LA fully equipped with my thermos, yerba, gourd and all traveling necessities, never the less the constant harassment by police officers and odd looks by passing bystanders deter me from limiting my drinking moments to in doors.  As I was surrounded to see legions of people starting from the cab driver to the old and young scattered in their front porches, parks, along the promenade parallel and fit to the contours of the magnificent Parana River.  Every where you looked you where sure to find some one drinking mate, and even more surprising willing to share some with you.  Then as I befriended some locals they where quick to introduce me to the pride of their nation Asado, Football, Women and Mate depending on the region you are in they are most likely to add this list but by the most part the these are common all across the geography of the nation.  Though passionate as they are about all of these sources of great price, none seemed to be to be part of their deeper than national pride as mate, for the simple fact that you could walk in to a heated debate about which football club has the most trophies and their merits to be called ¨the best¨, you can have arguments as to which women are more beautiful the dark haired ones or the blonds, and the Asados well lets just say that is not an every day occurrence, and given the immense physical strain of purchasing coal, building a fire, prepping the meat, cooking it, standing in the heat and so forth not to mention the cost it´s a weekend thing.  While you will ALWAYS find that in between these debates mate stand unassuming in the center of it all, there is even a whole silent language build around the cebado (preparation) temperature, water pouring, mixing of the herb, presentation, order of drinking, returning it to the one responsible for the preparation etc.  then comes the ingredients used when presented to you, to offer a quick example if the mate is offered with cinnamon it means ¨you occupy my thoughts¨, with coffee ¨they forgive you¨, with molasses ¨they are worried about your troubles¨, boiling hot ¨hate¨ so forth down the line.  To know more please click on the word mate language it will redirect you to a Spanish translation of the same.

Then comes all the do´s and don´t some depending on how traditional the person is taking on taboo features, if the mate is too hot where smoke is coming out you don´t blow, to blow on the bombilla is extremely rude, when finished drinking if passed to someone who was not responsible for the preparation the person who received it must kiss the butt of the gourd to avoid bad luck.  How drinking a rustic, to those un accustomed being foreigners unpleasant tasting herb developed such a vivid, complex yet elegant system so interwoven in the essence of whole nations can fall in to all sorts of speculation, even mystical proportions.   Even some of the propositions mention here could be considered by most actual Argentineans as classical, archaic or something done only on the small villages now a day.  Nobody can argue, that you won’t go to a friend’s house or friend of a friend with out being offered a mate, the proportion of the importance of the drink takes on a whole new dimension when you consider that a young boy is considered a man when he warms the water in the kettle and serves his own mate.  Most Argentinean, Uruguayan and Paraguayan males could probably pin point the exact time in their life they crossed this threshold.

Shunting a bit to the scientific cold facts tame is a unique natural cocktail of xhantines, a purine base organic compound.  Classification for most of our friends like caffeine, theobromine, and theophyllite these in mate are oddly found in such a way different to other plants containing caffeine.  Meaning that it doesn´t directly stimulate the central nervous system as we are well aware products like Guarana and Coffee do, rather it has an effect on muscle tissues.   Having a relaxing effect on smooth muscles tissue, hence it´s benefit as a mild to mildly strong laxative on people.  Contrasted with a stimulating effect on the myocardial (heart) muscles, other effects shown are diuretic, antioxidant, appetite suppressant.  It contains decent amounts of the minerals potassium, magnesium and manganese, while is safe to point out even while 3 whole nations of empirical data to back the many benefits of the herb.  Never the less there are always exceptions has I have found people who don´t like the drink, they can´t drink it because it can give extreme acidity, acid reflux, stomach aches, GI alterations.  Others tend to blame the drink for some long term occurrences yet it is safe to point out the culprit actually being our already known friend white refined sugar as it has been my experience that some people add way too much sugar in their mate coupled with ultra sweet pastries.  Given the already stated fact of myocardial stimulation people with heart problems should be careful upon drinking, though I have to say that every heart patient I know has not avoided or even considering eliminating it from their every day consumption.  Though always be careful and aware, given the high amount of xanthenes these also have the common tendency to convert to uric acid in the body so if you suffer or are prone to gout, kidney stones, and diabetes.  Again like I always state be self directed and come to your own personal conclusions beyond what the ¨experts¨ say.  If you have are following a lifestyle which brings you joy and feel you would like to try this drink feel free and try it.

Now as companies such as Guayaki, Kraus and others have made a sincere effort to bring the best of the craftsmanship and compromise of the yerbateros in the countries here mention and expand to every corner of the globe.  Comes in to question, the why? This whole story seemed very interesting and even inspiring, yet when you walk out your door most likely you won´t have the same scenario and you won´t feel compelled to drink day in and day out to what seems almost all day long as the saying goes in Argentina ¨estoy verde¨ meaning ¨I´m green¨ and no they are not converting to no superhero with powers as our childhood friend the hulk.  They simply mean they have had way to much mate, which usually translated to roughly about 1-2 Liters of water used for the preparation an a couple changes of the yerba to make room for a new round.  So with this in mind and knowing the custom is to have your express mate on the go, and assuming that about half of your friends are not mate aficionados you won´t commit to it like they do in south America.  So why even bother writing all this about it and it centralizes around the theme of the article ¨a warm gathering of friends¨ diluted it can translate to the Greek theory of Ataraxia. A state of robust tranquility , through a fulfilling life through surrounding one self with trustworthy and affectionate friends and most important being affectionate, trustworthy and virtuous your self.  We can most relate to a point in our life´s where we spend meaningful moment and a sense of coherence and belonging, usually it was in the presence of friends and or family and usually with food and drink in the middle or in some cases beginning, middle and end with maybe even dessert.  Analogous to the mate phenomenon could probably be the Moroccan mint tea, or the British tea maybe the Coffee in some regions yet the shared commonality is the reason rather than the event it self.  The drink serving as a bridge to connect two shores, in some cases it can even be a life raft meaning it serves as a common ground upon which to pay reverence to the miracles of communication, friendship, respect, love and even anger, dispute and indifference though maybe not the most desirable of sentiments yet they exist and must be acknowledge.   Mate in my personal experience is the embodiment of the power of nature over the power of man, and not in a subjugating form since nature never creates or destroys since it does not share the same ideologies as us but rather it transforms, this is what I mean by it´s power over ours.  The power to transform loneliness in to a party of two while sharing a mate is the essence of power, the power to transform a moment of silence in to a moment of reflection and contemplation is true alchemy of the soul.  So invite some friends over, over mate or over coffee what ever is your choice make it warm in spirit, cheers.

REFERENCES

• ^ Dellacassa, Cesio et al. Departamento de Farmacognosia, Facultad de Química, Universidad de la República, Uruguay, Noviembre: 2007
• ^ http://www.ars-grin.gov/cgi-bin/duke/chemical.pl?CAFFEINE
• ^ Vazquez, A, Moyna, P. Studies on mate drinking. J Ethnopharmacol 1986; 18:267-272
• ^ Does Yerba Mate Contain Caffeine or Mateine?
• ^ http://www.rain-tree.com/yerbamate.htm
• ^ Mundo Matero – Chemical Features
• ^ Martins F, Noso TM, Porto VB, Curiel A, Gambero A, Bastos DH, Ribeiro ML, Carvalho PD. Maté Tea Inhibits In Vitro Pancreatic Lipase Activity and Has Hypolipidemic Effect on High-fat Diet-induced Obese Mice: Obesity (Silver Spring). 2009 Jun 18.
• ^ Arçari DP, Bartchewsky W, Dos Santos TW, Oliveira KA, Funck A, Pedrazzoli J, de Souza MF, Saad MJ, Bastos DH, Gambero A, Carvalho PD, Ribeiro ML.Antiobesity Effects of yerba maté Extract (Ilex paraguariensis) in High-fat Diet-induced Obese Mice.Obesity (Silver Spring). 2009 May 14
• ^ de Morais EC, Stefanuto A, Klein GA, Boaventura BC, de Andrade F, Wazlawik E, Di Pietro PF, Maraschin M, da Silva EL.J Agric Food Chem. 2009 Sep 23;57(18):8316-24.
• ^ Görgen M, Turatti K, Medeiros AR, et al. (February 2005). “Aqueous

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 divergent 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 plain 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,

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;

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 http://darinsnaturals.com/the-fun-factor/ http://darinsnaturals.com/the-fun-factor/#comments Thu, 28 Jan 2010 19:35:30 +0000 Miguel Berumen http://darinsnaturals.com/?p=196

THE FUN FACTOR

As I sit here in front of my computer, look around my desk and work office in a more or less introspective objective manner.  I observe the notes on my left hand side ¨sitting¨ aside the monitor ready to ¨get up¨ as they are required to refresh my memory on studies or research done on days pass.  I also observe the books some neatly stacked on the book shelve others scattered over the desk with notes sticking out of them, then I scan my memories of days past as in the warm and humid days which we are being blessed in the southern hemisphere.  Living in the epicenter of a popular destination for the summer vacations, being overran by cascades of tourists from some of the mayor cities with in a car drive of a couple hours.  I question myself, on a constant basis of how can I be of better assistance in the sharing of information and how can I summarize in a more efficient manner the vast information I take in as I love to research and investigate, from the more classical to the more unorthodox.  Sometimes my mind feels like a fertile landscape which overnight is planted with every known crop beautiful as from a permaculturist vision as it might seemoverwhelming, and I am constantly searching for a balance.

In these deep reflective states, I often reminisce on conferences, presentations, books read, and information which has been presented to me on one shape or another regarding health, wellbeing, nutrition and all that encompasses the arts of quality and quantity of life span.  From the vastly popular and well known personalities on TV, those we know with the PhD´s, who studied in the most prestigious universities around the world, to the most locally known (sometimes unknown) nutritionists, general practitioners, others online who share their opinions and give advise as to how to better our life on various aspects of the spectrum which surround health.  I like to hear them all in an open mind state with little judgment as possible, since this allows for me to obtain valuable information by someone with a PhD who might have over seen or sometimes you can´t observe and deduct a scientific conclusion from a text book or a microscope.  Interesting and sometimes fundamental as this information might be I often feel there is an element which is lacking.  Debates will always arise from weather food should be cooked or raw, weather you should be vegetarian or not, raw milk or processed, grains or not and basically every idea, theory, hypothesis will always find some sort of resistance.  Yet this internal questioning led me to experience a paradoxical aspect of research where by through searching where you intend to find the answer, leads you to confusion and no less closer to understanding.  Subsequently being shunted of the research path only to find what you where searching on another path from where you where looking, we can call it serendipity.

So I came across 3 personalities which I came to highly admire them, though they all worked on 3 different areas they set the stage for me to understand a key element which I feel is missing from the ¨path to health¨ to give it a romantic pseudonym.

These individuals are Claude Levi-Strauss the baptized modern father of anthropology whom is also credited with being one of the most influential personalities in the structuralism movement where by he theorized all complex systems have some sort of underlying interrelation which can be ¨structured¨ finding the ¨real things¨ which I came to understand as patterns of coexistence, that lie beneath the surface of appearance of meaning.

The second individual is Dr. Albert Hofmann the famed discoverer of LSD (Lysergic Acid diethylamide) odd as it might seem, his ¨accidental¨ discovery of LSD through the actual intent to come with a new drug to obtain a treatment for migranes.

And the third is E.F Schumacher the German economist who offered the world works like Small is beautiful, a guide for the perplexed and theories like Buddhist economics, appropriate technologies, and local economies

What I was able to summarize in regard to health and the underlining structure of it, which can be rearranged or even completely refuted which I personally have no objection against if in the end the planet is a better place for all inhabiting it.  We can make lists if you must, of patterns in no matter how complex, sensitive or broad of a subject which you are dealing with which influences the position of the element in question as a whole. I think with out a doubt the most debatable and somehow turning to become one of the most complex, sensitive and broad of subject relating to all of life but more directly human beings is health.  So going back and forth among what some of these patterns might be with regards to it, I tend to make a list which seems to satisfy certain criteria’s with the right arguments to support it only to completely dissatisfy me the next moment.  However a sound aspect which is hardly if ever even brought up, much less discussed is in plain view of us all, and as I kept researching and studying from great visionaries it was consistent through out as the sun above our heads day in and day out. This was the factor of FUN though we all seem to have a grasp on the idea or even more the fulfillment of fun in various aspects of our lives.  We tend to some how omitted the potentiality of fun in health.

Generally when we consider health we think of nutrition, movement, thoughts, spirituality, supplementation and the wide array of components of what health seems to be.  I am often confronted with the feeling that most of the present theories are based on strict scientific research or experience which in it´s own right deserve all the merit.  Yet it seems that it is intended to be carbon copied upon individuals treating all as one, or in other words one size fits all.  Fortunately there are great personalities in the fields of health who seem to think outside the box and presented more individualistic approaches to addressing health relating issues.  Yet it is very seldom you find some one who addresses the fun factor in health.  Though fun in it self could be synonymous with happiness or pleasure, I think that is rather a component of them one which can act like a guide to achieve the desired state.  Though I won´t assume to understand the underlying mechanics of these profound and subjective theme, I do know that some where along the lines of the mass market health business and the every day personal approach to life we have lost this key component.

Dr. Albert Hofmann understood that he had in his hands a powerful tool to permeate the logical, domesticated mind and touch the soul, dreams and true deep-essence of the human being, by which he was able to see the world with different eyes.  Doing so the individual was able to overcome difficult moments, allowing for means and different options to be presented as ways through the dark tunnel.  I tend to believe fun to be a spatial and time occurrence, never the less in recent times strongly influenced by the surrounding environment (mainly the mass media).  Meaning ¨less recent¨ given that we are almost in a way being induced to being educated as to what fun is and is not, mainly reduced to having something to do with consumption.  I do make an argument for fun as being critical in the well being of the individual as observed and experienced by those who lived among other wrongly classified as ¨less fortunate¨ or ¨third world¨ cultures. Where things are done by need of course like cleaning, cooking, farming, herding etc. however the approach taken is one of intent, desire and reverence rather than chore, obligation and ego-centric need. I think a key emphasis has to be made on the general idea of fun as being the outcome of some sort of recreation activity.  Usually something outside of every day tedious life, yet I think when the component of fun is brought back in to this ¨tedious¨ every day routine filled, tiresome, boring life we will start experiencing something refreshing and powerful.

I was put to shame while being out in 80 plus degree weather, picking herbs with Guarani natives in Misiones, Argentina.  The sun was starting to raise, mosquitoes where all over the place, it was so humid you feel like your clothes had been soaked in water and put on you.  Having my first experience out side LA, where upon the first slight wave of heat the AC was turned on where it was all convenience and somewhat luxury.  These people where being almost literally being sucked dried by waves of mosquitoes, and I´m sure no matter how adapted you are to an environment you are still human and feel the heat and humidity.  Yet there they where singing, only to be interrupted by some one cracking a joke on how bad someone else sang to have them all burst in a choir of laughs.  While all I could think was on having breakfast, they where not going to sell the herbs, yet they enjoyed so much what they where doing and whom they where doing it with. It was very refreshing and here almost 6 years later I came to realize the value of that experience and many others, where fun or enjoyment where the foundation of what generally could be conceived as something tedious. Though we can make a case for the great advancements we currently have in all fields of sciences related to health, I have to but confess how cold and un-personal they feel, usually filled with routines, consumerism, and delegation.   E.F Schumacher pointed out how strange it was to hear people sing for the fun of it simply, a good response to the enjoyment of being, regardless weather doing something or not.  Fun though as personal as health is in my mind, is something that resonates with in you and places you in a state of ease.

I like to think of FUN as the feeling which arises in me while walking to a friend’s house and the moment to moment experience of actually walking, breathing, taking in the view, of the experience though many times experienced never failing to be fun.  Because nobody told me it had to be and because I don´t expect it to be, it resonates with in me and it satisfy me.  This gives me purpose with out actually classifying it as such, and this belief was strengthen when I watched the Dan Beuttner presentation on TED on how to live to be 100 plus.  The main idea which I could rescue regarding common patterns shared among cultures which living to be such age was no casualty or phenomenon rather a common occurrence among their groups.  Yes nutrition was influential as physical activity, societies make up, cosmo vision, most important and relevant to this article was the uniqueness of an Okinawa word ikigai which translated to ¨the reason I wake up every morning¨ from which their relation to their activities and their relations was that of enjoyment.  Enjoyment being the Siamese twin of fun, so I propose you finds your ikigai, in every moment with the best possible intent.  Do things which fulfill you with out actually classifying them, do things which you are drawn to not those they say you should do.

As we are now well in to the 21^st century, growing up in the 80´s and on, I am still amazed at how far we have come as a technological society yet how far back we are in relevance to the most elemental aspects of what being humans and living in and with this planet means.  We can see clearly in to this paradox as we observe the gross national health of industrialized nations plummeting through the charts and not strangely parallel to that what you will never see in no chart yet evident is the plummeting of gross national happiness. To put it in more elegant and euphemistic form, we are rich in means but poor in ends.

What I try to present here is not a glorification of the worlds poor or ¨less sophisticated¨ they have their share of problems none the less.  Definitely not a instigation for all of us to turn back the clock and walk around foraging for our sustenance half naked, what I try to present is a appreciation for the lost of elements which as we progress we seem to consider as burden or simply have them ¨slip away¨.  Rather a reflection as to why when I had a mate with sugar with no actual food, in a shack with 3 walls and no windows in the middle of no where there seemed to be a more tangible sense of wellbeing and happiness.  In contrast with the well decorated, expensive houses or restaurants I have had the opportunity to be in, and the feeling of unease or tangible hypocrisy. There is a troublesome feeling which arises from these vastly contrasting scenarios.  Where the logical question naturally arises WHY? Maybe is the notion of what is considered as the ¨hedonistic treadmill¨ at work? I do believe in my heart that technology, ancient wisdom, sustainability, intellectuality, common sense, wealth, health, love, wisdom, unity can all sit and dine in the same table with out quarrel.  It is my believe that fun can be the uniting factor in this seemingly impossible task, while similarly acting as a sieve to buffer out that which does not please us as a planet while similarly allowing for a stage of transcendence and transformation.  In a time when health as become so confusing I believe fun, joy, pleasure, can clarify things up a bit.

I would like to close this article with the following words from E.F Schumacher in which he addresses art, and I apply to the art of living.

¨Art the nature and meaning of such is being confused disseminated from considering art with reaction to its effect on human beings falling in to 2 categories 1. If designed to affect our feeling is entertainment 2. If designed to affect our will is propaganda

Great art is multi-faceted phenomenon appealing to man´s highest intellect and emotional faculties¨ E.F SCHUMACHER

Now do your self a favor HAVE SOME FUN!

Phytic Acid

Who doesn´t love a good warm bowl of ethnic food pulse-grain 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.  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 grains, 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.  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 3^rd 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/

You might better know it by the name ¨Mesquite¨ the general common name given to basically any leguminous pod grown from any of the prosopis varieties which grow all along the Americas.  With an important presence in Southern United States, Mexico, Peru and Argentina.

Much is being done to propose the use of this generally considered ¨weed¨ given that it competes for moisture and water with range grasses for cattle and other herds. It has shown an extreme resiliency to counter actions against it´s complete removal from certain regions.  Primarily due to it´s long taproots which tend to extract water from deep water tables, while being able also to extract from top level water sources and it´s efficiency to switch between mechanisms of drawing water makes it extremely resistant to harsh desert conditions which it lives under.   The tree also can regenerate from a small piece of root left in the soil, making it´s complete removal quite dificult.

The importance of this food tree as a source of nutrition as been widely recogniced among desert dweling Native American groups such as the Pima, Tohono O´odham, Zuni, Raramuri, Mayo, Seri etc.  Further more the actual name by which we recognice this food, is a derivative of the original name given by the Aztecs ¨mizquitl¨ etymology of which I have still to find.  Yet understood by antropologists, to be offered possibly as a form of tax payment, maybe less so as a form of trade or offering by the northern nations living along the arid regions.  Presently communities living in the southern united states have started a revival of the consumption of the species prosopis glandulosa better known as honey mesquite.  Prosopis pubescens (screwbean), prosopis velutina (Velvet) prosopis juliflora

Wood, dye, medicine and other functions where given to the whole tree.  It has recenetly been used as a source of delicious mesquite honey.  The most important thing to note here is the difference it exists in the market, when hearing the word mesquite.  Not all mesquite a made equal and not all mesquite are actually mesquite.  The common most popular ¨mesquite¨ in the market is actual prosopis nigra, alba and pallida.  All of which come from South America the first two primarily out of Argentina and the later from Peru.  These where batized by the name ¨algarrobo¨, algarroba being the name for the actual fruit or pod which grew from the tree.  Sharing most of the same characteristics; desert to arid condition growing, leguminous, nitrogen fixer, source of food for native fauna and human colonies.  The name algarrobo came from the similarity of the fruit to the better known European Carob, what does all this mean.  I would like to shed some light on the facts, algarrobo though extremely similar is not mesquite.

Mezquitl in it self taste different given the ecological conditions though desert to desert like similar to the south american conditions has in it self a diference in it´s nutritional constitution.  The fact that one group finds it self enclosed in a circumference surrounding northern mexico to Utah in the United States, thousands of miles away from the Algarrobo varieties found in Peru, Chile and Argentina and the shallow to almost non existant prosopis varieties in Central America (Proposis Juliflora is found in central America but only due to recent introduction, please follow the link to validate this claim, it´s in spanish Juliflora) leads us to believe that a common ancestor might be shared among the genus, still it´s propagation and adaptation to different environments though arid, different never the less creates a slight to severe difference in the fruit of the tree it self.  Much like the Cacao (theobroma cacao L.) tree which has it made it´s way across the tropical Americas it´s morphology, bioquemistry, organoleptic proterties changes thus we can acknowledge the same for the prosopis varieties.  Evident in the shape (leaf, pod), taste, morphology (whole tree), taste, of the different varieties.

In short, the ideas is not to make out of South American Algarrobo varieties martyrs or indicate that they are inferior to the North American varieties.  Rather a clarification on the nomenclature being comercialized in the organic, whole food, functional food industries.

Hello once again, I would like to share a very delicious recipe that from the youngest to the oldest would truly appreciate.  This is easy to prepare, easy to make, the raw materials are easy to find, and easy all across the board twist on an old classic.  NOTE any of the raw materials used can be exchanged for others more locally available or if you have problems with any of them there are always substitutes.  Also you can have this as breakfast or as a quick smaller version snack.

Materials

Tools

• Non- Stick pan
• Spatula
• Bowl
• Fork or any other whisking utensil

Raw Materials

• Mesquite or Algarroba Meal (If you don´t like the rich coffee/cacao like taste exchange for other meals that   suits you best) 1 tablespoon full
• Wheat Germ (if you are gluten intolerant, allergic, celiac, substitute with more mesquite meal, quinoa, amaranth meal or such) 1 tablespoon full
• Soaked rolled oats 1 tablespoon full ( I make a big emphasis on soaked due to the high natural phytates, which can lead to blocking mineral uptake in the body.  Soaking though won´t eliminate completely it will remove moderate to high amounts.  For better result try to lacto-fermentate your oats in a high quality yogurt or kefir over night)
• Soaked nuts or seeds (I personally like Flax, Chia or Canary Seed for chia and flax 4-6 hours or as little as 2 are fine, this also serves the basis for an omega-cake read further below.  Harder nuts and seeds like Almonds, Walnuts, Pecans etc,  take from 12-24 hours) 1-2 tablespoon full
• Egg 1large or small depends on requirements or condition (Alternative for vegetarian 1 tablespoon of black strap molasses, if you are using egg do a little investigation and try to get the highest quality one those free range chickens are the best)
• Whole butter (Vegans can substitute with coconut oil) 1 teaspoon
• Sea salt just a pinch (If you are hypertensive, or suffer from another condition where you should limit or eliminate salt all together skip this, if you can´t get good sea salt use kelp)
• Cinnamon ½ teaspoon (You can skip this or substitute for ginger, or other)
• baking soda, sodium bicarbonate or such Just a pinch
• Water ½ cup. Milk (animal source or vegetable your choice, I personally use clean water)

Preparation

Ok let´s have some fun….

1. Mix in your bowl, the pinch of salt, egg (substitute) and whisk well if you have a mixer and prefer this better, but don´t be lazy give your arm a work out
2. On a separate larger bowl mix all the dry ingredients (Meals, nuts/seeds, baking soda, etc.)
3. Mix 1-2 together in a bowl/mixer and mix well until homogenized
4. Get your non-stick pan ready and pre heat, if you don´t have one get your best quality one out spray with some non-stick solution or do it the old way and get some butter on that bad boy (vegan or don´t like the effects of heat on lipids, use coconut oil it tolerates eat much better and taste good!)
5. Pour the mixture on to the pan, here it´s up to you if you want to make one big one or couple small ones, I like do add all of the mixture in.
6. Wait 4-5 min and with your spatula flip over to cook well
7. All done

Now serve and enjoy, you can top it off with what ever you like, maple syrup, honey, jam, nut butters, etc.  I personally use a small teaspoon full of wild crafted honey I don´t like it too sweet and also it defeats the purpose, it´s pretty well balanced in it self too sweet tends to make it harder to digest.  Hope you enjoy

Another fun and nutrient rich variation is what I call the Omega-Cake

this variation calls for no eggs, rather to use as a binding agent, we rely on soaked Chia and Flax seed.  As we might already know when soaked they produce a sticky mucilage this acts great as a binding agent, if you are worried about the protein lost due to the lack of egg you can add nuts and seeds of choice to increase the protein content.  You can add a full teaspoon of each of the seeds to really increase the omega-3 content in your pancake, naturally we rather not cook or expose to heat the seeds due to the chemical change occuring on the fatty acid constituents, so we try to make it fast by exposing the least time possible.

NOTE the amounts presented are what I use, you can add more or less, you can customize to your needs and requirements.  If you are a body builder or pretending to be one or just want more bulk add some almonds, walnuts, and powdered protein of choice.  If you are watching your waste line or are diabetic, heart patient, or terminally ill use less and verify what works for you.

NUTRITIONAL VALUE

This is a rough estimate of the nutritional value in this pancake, given most won´t make exactly the same pancake with the exact same amount of each ingredient.  Here is some basic nutritional brake down on 100 grams of raw material of each ingredient.

100g of Mesquite Meal

Nutrition
Protein 16 g
Fat 3.4 g
Calories 380
Fibre 36 g

100g of Wheat Germ

Calories 360

Calories from fat 81

Fat 10g (1.79g Sat. 1.4g Mono. 6.0g Poly) 7-1 Omega 6-3

Protein 23g

Total Carbs. 52g (Fiber 13g)

Sodium 12mg

Calcium 12%

Iron 34%

Thiamin 1.9mg

OATS

Calories 389

Calories from Fat 59 (1.2g. Sat. 2.2g Mono. 2.5 Poly.) 21-1 Omega 6-3

Sodium 2mg

Protein 17g

Total carbohydrates 66g. (Dietary Fiber 11g.)

Egg 1 large

Calories 102

Calories from fat 67 (2.2g Sat. 2.9g Mono. 1.3Poly.) 16-1 Omega 6-3

Total fat 7g

Total Carbs 1g

Protein 7g

Sodium 171mg

For further information on nutritional brake down please visit www.nutritiondata.com

enter individual raw materials and you will get a rough idea of the nutritional content.  I make emphasis on the word ¨rough idea¨ given that this page seems to not take in to consideration ecologically grown products.  Eggs for example would have a much better omega 6-3 ration, higher protein, mineral, vitamin content as would the rest of the products.  Also don´t forget about our ¨unknown friends¨ those polyphenols, plant active molescules which we are just beggining to understand.  Have fun!

SUPERFOODS

Mother earth in her ever changing states, from 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 was 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!   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