YOUR’E GETTING WHAT YOU PAY FOR
Supplementation is a fairly new concept to our species. Recently in the last ten years our consumer market has inundated us with all sorts of vitamins and minerals to make us healthier. Nutrients can be broadly grouped into two general classes: artificial and natural. It is important to know the differences between nutrients derived from living plants and animals and those from non-living, inert synthetic chemicals. Plant and animal based nutrients were once part of biological organisms, perfect in form and function. Synthetic chemical nutrients are primarily man-made in a lab from trial and error. Synthetic vitamins are designed for cost purposes and are the cheapest around. On the other hand, growing, harvesting, and processing real plant nutrients is far more costly, but far more bio-available, and able to permeate the cell membrane for use as fuel. Studies repeatedly have shown that synthetic chemical nutrients do not compare to living plant-derived nutrients when it comes to health benefits.1
Most synthetic vitamins contain binders and fillers, such as dibasic calcium phosphate (DCP) and mircrocrystalline cellulose (MCC). These fillers cannot be broken down by the body, so they pass right through along with the beneficial nutrients.2
A key in the bioavailability of living plant-based material is carbon. Carbon is what primarily separates organic from inorganic. Nutrients derived from living material contain a carbon atom; artificial nutrients do not. Not only are plant-based nutrients superior to synthetic chemical nutrients in every way, they also contain all the body needs for homeostasis (keeping the body in a state of optimal balance).
When making the choice for the best nutritional supplements, look for organically complexed (carbon bound) supplements derived from whole food, minimally processed, and made from the highest quality ingredients.
CHIA SEED SMOOTHIE
STEP 1. Grind 1-2 Tablespoons (Or 3-5 Scoops) of Chia Seeds In A Coffee/Nut Grinder For 3-10 Seconds (or until fully ground). This step is important because grinding breaks open the seeds allowing the essential fatty acids (omega-3 and omega-6) to be released for consumption. (You can choose not to grind the seeds, if you prefer, but for this recipe we highly recommend grinding them).
STEP 2. Pour 12-16 Ounces Of Pure Water Into Blender (or into a container if you’re using a stick blender or shaking manually). A general rule of thumb is using 8 ounces (1 cup) of water per tablespoon of seeds.
STEP 3. Turn Blender On Low (Or Medium-Low) Speed. Keeping blender on low speeds helps avoid splatter after chia seeds are poured into it (see next step).
STEP 4. Open Blender (i.e., Remove Cover) And Pour In Ground Chia "Flour." Re-Cover Blender And Blend 4-10 Seconds. (Some people recommend using only the loose chia flour and not the "scrapings" from the grinder because the solution can become lumpy. Others enjoy such lumps.)
Now you can add other ingredients, including superfoods, protein powders, banana chunks, berries and/or other fruits (fresh or frozen), ground nuts or nut milks, or fresh fruit juices. Use some imagination...get seriously creative! (Make the smoothie your way...however you like it!!)
STEP 5. Let Mixture Stand 5-10 Minutes. It will absorb water during this time. You may wish to blend it for 2-3 more seconds after 10 minutes in order to ensure a smooth, even texture (i.e., avoids separation). (Some people choose not to let the mixture stand 10 minutes, but will consume it immediately. Others let it stand longer (which creates a thicker gel). You can also refrigerate this gel and keep it for up to 2 weeks. We like it best fresh!
STEP 6. DRINK AND ENJOY!!
C Kim, D.O.; Lee, 2004, "Comprehensive study on vitamin C-equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship", Critical Reviews in food Science and Nutrition, Vol. 44, PP 253-273
2 1995, "The effects of slugging and recompression on pharmaceutical excipients", International journal of pharmaceutics, Vol. 115, pp. 35-43