You are here >>> Home >> Blog    © Specialist Supplements Ltd 2011 All rights reserved About Specialist Supplements   >> Home >> Why Specialist Supplements? >> Why “food form” is so important >> What people say about us >> Contact us >> Terms and Conditions   Customer help centre   Quality and security   >> Manufactured in the United Kingdom under quality assured GMP (Good Manufacturing Practice) standards >> SecurityMetrics for PCI compliance, QSA, IDS, Penetration Testing, Forensics and Vulnerability Assessment >> 30-day money back guarantee on first purchases >> Products catalogue >> What’s new? >> Best sellers >> Free product catalogue >> Customer feedback  >> Health information pages [Home] [Products Catalogue] [Best Sellers] [New Products] [Special Offers] [Blog] [Contact Us] [Wordpress Blog] [Healthy Lifestyle] [Sitemap.xml] [Sitemap.html] [Drop Ship] [Allergy] [Candida] [Constipation] [Health Information Pages] [Products Catalogue] [Information Links] [Acai Berry Capsules] [Slimming and Diets] [Meal Replacements] [Lean Muscle Mass] [Protein Powders] [Candida Albicans] [Diverticulitis] [Menopause] [Cholesterol] [Colon Cleansing] [Digestive Disorders] [All Health Programmes and Packs] Health information articles on: [Organic Products] [Candida] [Irritable Bowel] [Allergy] [Probiotics] [Thrush] [Constipation] [Diarrhea] [Health] [Herbal] [IBS Problems] > Older blog posts Fermented foods - a fine example of natural living  26th January, 2012 If you saw our Recipe of the Week on Facebook or Twitter, you will know that we suggested a yummy (not to mention easy) home-made sauerkraut recipe! Why? Well, it is a great example of a highly nutritious fermented food. We are often told that fermentation in the stomach or intestine is undesirable, because it is a result of incomplete digestion and can lead to the re-absorption of toxins into the bloodstream and means poor absorption of nutrients. However, when a more complete fermentation takes place in food or drink prior to eating / drinking, it is a great way to make the nutrients more easily available to the body (as is also the case with juicing fruit and vegetables and sprouting seeds) and make digestion easier and more complete. The other major health benefit of eating fermented foods is that these foods and drinks help to re-populate the colon with friendly bacteria (probiotics), such as Lactobacillus!  The fermentation process has actually been used for thousands of years for preservation reasons, by the ancient Inuit, Georgians, Hunzas, nomadic Bedouin and Eastern Europeans for example: • Sauerkraut supplied vitamin C and sulphur throughout the winter, when no fresh fruit or vegetables could be grown. • Cultured milks (containing various strains of bacteria favourable to the digestive system, were forerunners of the sweetened and pasteurized version we now have - yoghurt! These milks provided an invaluable foodstuff in places where cattle could graze but crops could not be grown (as when nomadic peoples followed their herds). • The Inuit, who in spite of their intake of fat (from seal blubber), were rarely found to suffer from heart disease. It’s thought that this is largely because of the fermented fish in their diet. They would wrap fish in skins and allow it to ferment in the earth during the summer months, for later use. The extra enzymes in the fermented fish would help them to digest the seal fat and dried meat they would eat in winter, as well as providing vitamins and minerals in the absence of fresh food. • Even old English ale and black bread both used fermented grains, which most probably kept rural peasants going throughout the winter. These are inspiring examples of natural living, in harmony with the seasons and achieving a balance between people’s needs and locally available foods. Why not try to incorporate some fermented foods into your winter diet? One word of caution: If you know or suspect that you have a candida (thrush) problem, it is usually best to avoid fermented foods (and sugars) until it is resolved and healthy bowel flora are re-established. ~ The SS Team Berry healthy?  2nd February, 2012 Goji berries are from the plants known as Lycium barbarum and Lyceum chinense. For literally thousands of years, the Chinese and other Asian and south-eastern European cultures have revered the goji berry (native to the Himalayas) for its extraordinary nutrient content, using the tasty fruit in everything from savoury foods, to herbal teas and tonic soups. In more recent times (and under various names, such as Chinese wolfberry, mede berry, barbary matrimony vine, bocksdorn, Duke of Argyll's tea tree, Murali, red medlar and matrimony vine), goji berries have seen a revival and resurgence in popularity, as scientists have started to document their high nutritional value. This, in turn, has led to their widespread recognition as a “superfood”. This label has been attached to the goji berry because it contains a remarkably wide variety of micronutrients and phytochemicals. According to the Beijing Nutrition Research Institute, the fruit contains more beta-carotene than carrots and up to 500x more vitamin C by weight than oranges! The Institute also claims that the superfruit contains: • over 18 amino acids • 11 essential minerals and 21 trace minerals (including calcium, potassium, iron, zinc and selenium)  • high levels of amounts of vitamins, including vitamin B1, vitamin B2 (riboflavin), vitamin B6 and vitamin E • high levels of 5 essential fatty acids (including linoleic acid and alpha-linolenic acid) • 8 polysaccharides and 6 monosaccharides • several phenols associated with antioxidant properties:antioxidants can help protect your body against free radicals - electrically charged molecules that cause damage to your cells, contribute to ill-health and signs of aging • beneficial dietary fibre • and more carotenoids than any other known food! So it is hardly surprising that so many people use the dried version of this fruit as a healthy snack, to increase antioxidant intake and to help support the immune system. Why not try it? ~ The SS Team Love your heart this Valentine’s  9th February, 2012 We’ve all heard the phrase “an apple a day keeps the doctor away”, but could we be doing more in our daily lives to keep our hearts healthy? If we’re honest, the answer is probably “yes”! A diet high in fresh, preferably organic, fruit and vegetables and low in processed foods, saturated fats and sugar is a good start. Couple that with a healthy lifestyle (i.e. avoid smoking, maintain a healthy weight, manage stress levels and take regular exercise) and you’re doing well. But what else could we be doing? Well, food choice is key to ensuring that you are receiving all of the nutrients your heart requires to keep it healthy. Research shows that a varied diet packed full of: • raw, natural fruits and vegetables • whole grains and seeds (such as flaxseed, quinoa and barley) • nuts (such as walnuts, almonds and hazelnuts). Why are these foods good for the heart? Dietary fibre Firstly, all of these foods contain beneficial levels of dietary fibre. Whole grains, for example, have a fibre-rich outer layer (the bran), a nutrient-packed inner section (the germ) and a central starchy area (the endosperm). Nuts, fruit and vegetables also contain fibre, which can support healthy levels of cholesterol. Omega 3 oils Whole grains and nuts tend to be very high in Omega 3 fatty acids, a type of “good” fat that is missing from the typical Western diet. People who regularly consume these unsaturated fatty acids can support a healthy heart, because they can help to lower LDL or "bad," cholesterol in the blood - a primary cause of heart disease. Vitamins and minerals One of the largest clinical studies looking at the impact of fruit and vegetable intake on the risk of heart disease and stroke was undertaken by the Harvard-based Nurses' Health Study and Health Professionals Follow-up Study. It included approximately 110,000 men and women, whose health and eating habits were tracked for 14 years. The result found was that the higher the average daily intake of fruits and vegetables, the lower the chances of developing cardiovascular disease. Those who averaged 8 or more servings per day were found to be 30% less likely to have a heart attack or stroke as compared to those in the lowest category of fruit and vegetable intake (i.e. less than 1.5 servings per day). It was also stated that, although all fruits and vegetables likely contribute to this benefit, green leafy vegetables (such as lettuce, spinach, Swiss chard, and mustard greens), cruciferous vegetables (like broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale) and citrus fruits (such as oranges, lemons, limes and grapefruit) are thought to make particularly important contributions. Amongst the many nutrients contained within these foods that support the immune system and general health and well- being, the high levels of vitamin E are also worth mentioning. This is because the vitamin E in nuts, seeds, fruits and vegetables (such as sunflower seeds, almonds, pine nuts and spinach) may help to prevent the development of plaque in arteries, which can narrow them and contribute to heart disease. Plant sterols Some nuts also contain plant sterols, a substance that can help to lower cholesterol levels. They are often added to synthetic products (such as margarine and concentrated juices for their health benefits), but plant sterols actually occur naturally in nuts. Unfortunately, the intake of natural, “whole” foods such as those described above has decreased significantly over the years in the Western diet, to be replaced with refined and processed foods containing high levels of sugar, “empty” calories and few nutrients. Levels of vitamins B6, B12 and folic acid tend to be particularly low. This often results in what are referred to as long-latency deficiency diseases, such as heart disease. This makes it incredibly important to ensure that your heart is getting the nutrients it needs! Have a happy, healthy Valentine’s day and don’t forget to spare a little love for your heart! ~ The SS Team > Archived blog posts Protect yourself from pollution!  16th February, 2012 It will come as no surprise to hear that we are surrounded by pollution and pollutants of all kinds every day of our lives. Whether we live in the city or the countryside, our bodies are continually exposed to chemicals and toxins, including: • chemical fertilizers, pesticides and fungicides in food • genetically modified foods • foods that have been processed (such as partially hydrogenated oils) • chlorine and its by-products, lead, bacteria, nitrates, fluoride, antibiotics and organic compounds in our water supply • industry and motor vehicle emissions and cigarette smoke in the air we breathe (outdoor pollution) • gas emissions from the chemicals in carpets, furniture, electrical equipment (indoor pollution) • long-term medications and drug therapies • radiation from TV and computer screens, microwaves and mobile phones • chemicals in personal toiletries, such as toothpaste and shampoos • toxic emissions from household cleaning materials, candles, air fresheners and paints • and the list goes on! Ongoing research has found that all of these chemicals and toxins cause disturbances in healthy organisms. Some effects are immediate (such as poisoning caused by agricultural pesticide sprays), whilst others can have long-term effects leading to chronic problems, such as asthma. What you can do to combat pollution  There are endless ways that you can take proactive steps towards reducing your exposure to pollution. Below are just a few practical examples. Go organic! There are many of effects of pollution which have not yet been fully investigated. The effect of taking in small quantities of pollutants over a long period is difficult to study, but understanding is increasing with time. Sometimes, however, the growing body of evidence poses more questions than it answers. For instance, we have been advised to peel carrots and apples because of the accumulation of chemicals in the skin, but it has not yet been established that these chemicals do not penetrate every part of the fruit. As such, it is preferable, wherever possible, to go organic, because that is the only way you can be sure that your food has been grown and handled according to strict procedures and without persistent toxic chemical inputs. Many people also choose to follow the Living Foods Programme, which not only adopts a strict organic foods (and no GM foods) policy, but also provides a great deal of protection against pollution of many kinds because it includes foods used by your body to “mop up” and detoxify accumulative toxins. Drink pure water:  Everyone knows that drinking sufficient quantities of water is essential to maintaining good health. Unfortunately, the process of making water safe to drink and controlling bacteria levels actually involves adding large amounts of extremely poisonous chemicals to it. What’s more, the water has to travel through pipes, which may have been underground since Victorian times. As such, it is almost impossible for it not to be contaminated by the time it reaches your glass. Typically, tap water contains chlorine, fluorine compounds, trihalomethanes (THMs), salts of arsenic, radium, aluminium, copper, lead, mercury, cadmium and barium, hormones, nitrates and pesticides. Chlorine, alone, has been shown to act as a skin irritant and may be associated with eczema. Chlorinated water may generate free radicals and destroy polyunsaturated fatty acids and vitamin E in the body. Chlorine also destroys much of our beneficial intestinal flora, making us more susceptible to digestive upsets. To limit your exposure to these chemicals in water, you can choose a filtration or other purifying device (anything from a simple counter-top jug to a distiller). You may even want to consider re-energising your household water supply with a vortex energiser. Bottled mineral waters are not recommended, as many contain a high concentration of nitrates and other chemicals from the run-off from agricultural fertilizers and are bottled in plastic, which has its own range of subtle pollutants. Limit the chemicals in your home: A good guideline is: don’t put it on your skin unless you are prepared to put it in your mouth - it will end up in your bloodstream and tissues either way, as our skin is highly permeable! However, the reality of life is that this is not always practical, so the next best thing is to limit exposure to the most harmful chemicals wherever possible. These include de-greasing and foaming agents in toiletries. Showering and grooming each day usually involves soap, shampoo, conditioner, deodorant, shaving cream, perfume / aftershave and toothpaste, some of which are hormone disrupters and carcinogens. Try to avoid the following ingredients, commonly found in our homes and particularly in toiletries: • Phthalates, such as DBP, DMP and DEP (listed as substances reasonably anticipated to be carcinogens) • Diethanolamine (DEA), Monoethanolamine (MEA) and Triethanolamine (TEA) (which can cause allergic reactions) • Toluene (which can cause skin and eye irritation, as well as irritation to the upper respiratory tract, confusion, nausea, headache fatigue and memory loss) • Formaldehyde (a known carcinogen, which can cause allergic, irritant and contact dermatitis, headaches and chronic fatigue) • Mineral oil, parrafin oil, paraffin wax and petroleum (which interferes with the skin’s ability to eliminate toxins) • All purpose cleaners (which are usually a toxic combination of detergents, grease cutting agents, solvents and disinfectants) • Perfluorochemicals (PFCs) (some of the most harmful chemicals ever developed and used to prevent food sticking to pots and pans (e.g. Teflon), in food wrap, paint, floor wax and shampoo. PFCs are known to promote four types of tumours: testicular, breast, liver and prostate). There are too many harmful substances to mention here! The best advice is to inform yourself, read labels carefully and use natural ingredients and environmentally friendly products in all aspects of your life wherever reasonably possible. Here are some more top tips for you! Avoid Teflon and other non-stick cookware. Stainless steel is the healthiest cooking surface. Prevent sticking with olive oil, butter or ideally a little water. When purchasing furniture or carpets, don’t have them treated to be stain resistant - this will prevent the chemicals emitting into your home. Minimise the amount of packaged and fast foods in your diet. Often, the containers are coated with PFCs to prevent grease from soaking through. Don’t buy personal care products that contain “fluoro” or “perfluoro” in the ingredients list. Avoid chemicals you don’t need to use, such as synthetic candles, air fresheners, insect sprays and household cleaners (such as oven cleaner and bleach). Natural alternatives are usually available. Use cosmetics and toiletries that are free of petrochemicals. Undertake a regular full body cleanse and detox to support your body’s natural detoxification organs and processes. ~ The SS Team 1 2 3 4 5 6 7