Prolonged Power (Banana + Almond Butter) Bars - 12 x 65g

Almonds

Almonds are good for your heart and your waistline!

You may think an almond is a nut, but it's technically a seed! Almonds have become a popular food in the world of nutrition because they're packed with nutrients that are beneficial for heart disease, diabetes and weight loss.

What are Almonds?
Did you know there are two different kinds of almonds and the difference between them can be the difference between life and death?

Varieties:
Bitter almonds – Are the original wild variety of almonds that contain a toxic compound, called amygdalin, which breaks down in the body to small amounts of cyanide. Eating a few dozen bitter almonds can be fatal. Interestingly, amygdalin is used to make an alternative cell growth drug called Laetrile, which is used in some countries outside of the United States (where it is banned) to treat various different growths. Amygdalin has also been called vitamin B17, however it is not recognized as a true vitamin. Apricot kernels are also a source of amygdalin and some people use them to treat cell growths, however again there is a risk of cyanide poisoning when you ingest them, so be sure to use them as directed.

Sweet almonds – Are the domesticated variety of almonds that we commonly eat today. While they originated from bitter almonds, they don't contain the toxic compound amygdalin and are completely safe to eat. Historically, sweet almonds were cultivated from bitter almonds and then grown all over the world, with the world's largest suppliers now in California. Interestingly, almond trees were transported to California from Europe and were able to survive and thrive in the climate of California. However, pollination of the almond trees require one million beehives to be trucked into the almond groves each year and is the largest annual managed pollination event in the world. In recent years, there has been a shortage of honeybees because of “colony collapse disorder”, which has caused an increased price for Californian almonds.

What are Almonds used for?

Cardiovascular disease – Almonds protect your heart and blood vessels. Almonds are a good source of vitamin E, which is an important antioxidant that protects your blood vessels from being clogged with harmful, oxidized cholesterol. The vitamin E, together with monounsaturated fats and phytosterols, help to lower “bad cholesterol” and triglyceride levels, while increasing “good cholesterol”. Magnesium, naturally found in almonds, help take stress off the heart by relaxing blood vessels and lowering blood pressure.

Diabetes and Weight loss – Almonds contain healthy fats and fiber, which are very important macro-nutrients for balancing blood sugar levels. Diabetes and obesity go hand in hand because they are both caused by regular spikes in blood sugar, which encourages fat storage and causes problems with insulin. Adding almonds to a meal immediately lowers the glycemic index of the meal and eating low glycemic index foods is very important for regulating blood sugars and encouraging weight loss. It was found that eating 3oz of almonds with white bread decreased the glycemic index by 50%!

Energy Production – Yes, almonds will help you feel more energetic. They contain manganese and copper, which are two trace minerals that the antioxidant superoxide dismutase needs to function. Superoxide dismutase is a powerful antioxidant that works in our mitochondria, which is the energy production powerhouse of every one of our cells. When superoxide dismutase is working optimally, you will feel more energetic.

Preventing Gallstones – A very large (80,000 participants) Nurse' Health Study showed that women who ate one once of nuts or nut butter per week, had a 25% lowered risk of developing gallstones.

Gluten Intolerance

Do you suffer from diarrhea? Gas? Bloating? Abdominal pain? Some people live with these symptoms on a daily basis and don’t even realize that they are suffering from food intolerance, one of the most common being gluten...

Gluten is the combination of two proteins, gliadin and glutenin, which exist in varying amounts in the endosperm (the inside) of most grass related grains, such as wheat and rye. These proteins give dough its elasticity, allow leavening, and keeps baked goods chewy and cohesive.

Gluten intolerance varies in severity, from mild to a severe intolerance, called Celiac’s disease. Symptoms include diarrhea, bloating, cramping, abdominal pain and vomiting 1-3 hours after consumption of gluten containing foods. Gluten is considered a complex protein, meaning it contains two or more chains of individual proteins. It is a large molecule, one of the reasons that it is difficult for our digestive systems to handle. When gluten molecules reach the small intestine, they can actually cause small holes in the mucosal lining, creating something called Leaky gut syndrome. Normally the lining of our gut selectively filters through the contents of the intestine, absorbing the nutrients we need and allows everything else to pass through to be eliminated as waste. When the gut lining is compromised, foreign particles are able to pass through and into the bloodstream. This causes the immune system to get involved, as it sets out to attack these foreign materials. The intestinal damage causes malnutrition, deficient absorption of nutrients and fat. Symptoms such as rash, anemia, weight loss, steatorrhea (smelly and shiny stool), bone pain and osteoporosis, frequent colds, mood swings, and a host of others, are all due to a lack of nutrients.

Gluten is also an additive and acts as a stabilizing agent in products where it is unexpected, such as ice cream, and ketchup. It is these products that can make gluten free diets so challenging for those who suffer from intolerance's. Gluten containing foods are as follows: barley, oats, rye, wheat, spelt, kamut, hydrolysed vegetable protein, texturized vegetable protein, hydrolysed plant protein malt, modified food starch, some soy sauces, grain vinegar's, binders, fillers, some natural flavours, hot dogs, gravies, luncheon meat, beer, mustard, ketchup, non-dairy creamer, white vinegar, processed foods, bouillon cubes, chocolate, bottled salad dressing, curry powder and seasonings.

Be cautious with oats. Although there are now many brands that certify their oats as gluten free, many other companies transport, prepare and package their oats alongside many gluten containing grains. Cross-contamination is very common.

Gluten intolerance symptoms can occur in infancy but depending on the severity, sometimes they do not present until adulthood. This is a genetically inherited disorder – infants can have a failure to thrive as a symptom. When gluten intolerance presents in adulthood, it is often triggered by some kind of stressor (emotional, mental or physical). Symptoms will stop once the gut lining is healed through the removal of gluten containing foods from the diet. There are some people who can reintroduce small amounts of gluten into their body without adverse side effects but many remain on a gluten free diet for their entire lives.

Individuals with gluten intolerance are advised to eat a healthy diet, including fruits and vegetables, lean protein such as fish and poultry, healthy fats and gluten free grains, including rice, corn, millet, quinoa, potato and soy. The following list of supplements can be used for preventing, and repairing damage from gluten intolerance.