Questions? 010 5959 620

By Candice Robbertze

12 Proven Benefits of Avocado

1. Avocado is Incredibly Nutritious

Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.

Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving:

  • Vitamin K: 26% of the RDA.
  • Folate: 20% of the RDA.
  • Vitamin C: 17% of the RDA.
  • Potassium: 14% of the RDA.
  • Vitamin B5: 14% of the RDA.
  • Vitamin B6: 13% of the RDA.
  • Vitamin E: 10% of the RDA.
  • Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food.

 

2. They Contain More Potassium Than Bananas

Potassium is a nutrient that most people aren’t getting enough of .

This nutrient helps maintain electrical gradients in the body’s cells and serves various important functions.

Avocados are actually very high in potassium… with a 100 gram (3.5 ounce) serving containing 14% of the RDA, compared to 10% in bananas, which are a typical high potassium food .

 

3. Avocado is Loaded With Heart-Healthy Monounsaturated Fatty Acids

Again, avocado is a high fat food.

In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence.

But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.

This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects.

 

4. Avocados Are Loaded With Fiber

Fiber is another nutrient found in relatively large amounts in avocado.

Fiber is indigestible plant matter that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases .

A distinction is often made between soluble and insoluble fiber.

Soluble fiber is known to be able to feed the friendly gut bacteria in the intestine, which are very important for the optimal function of our bodies.

A 100 gram (3.5 ounce) serving of avocado contains 7 grams of fiber, which is 27% of the recommended daily amount.

 

 

. Eating Avocados Can Lower Cholesterol and Triglyceride Levels

Studies have shown that avocados can:

  • Reduce total cholesterol levels significantly.
  • Reduce blood triglycerides by up to 20%.
  • Lower LDL cholesterol by up to 22%.
  • Increase HDL (the “good”) cholesterol by up to 11%.

 

To read the remaining benefits read the full article: http://authoritynutrition.com/12-proven-benefits-of-avocado/

 

By Candice Robbertze

10 Awful Nutrition Myths Perpetuated by the Media

There is an amazing health blog called www.examine.com/blog

Examine.com not only helps us stay in the know on top health news so I wanted to share this article written by  them.

 

Myth 1: Bread/Carbs are harmful in any amount

Carbohydrates have gotten a bad rap in the media. Critics have been especially tough on bread, since it also contains gluten. In contrast to the reports claiming that any amount of gluten is universally dangerous, the evidence is more nuanced. Small amounts are more likely to produce symptoms in those with intestinal disorders, but in others the dose-response relationship for effects isn’t well studied. READ MORE>

The Truth: Carbohydrates have been vilified long enough. As long as you don’t overindulge and exclude other food groups, starches are not inherently harmful. While some are sensitive to wheat, the gluten isn’t necessarily to blame, and other foods may also be implicated.

Myth 2: Eggs (especially egg yolks) are bad for you

If there’s one thing the media is good at, it’s scaring you away from perfectly innocent foods.

Eggs have been demonized because their yolks, which are chock full of nutrients, also contain high levels of cholesterol. Though that sounds scary, eating food high in cholesterol doesn’t translate to increased cholesterol in your blood.

The actual research shows that unless you have a pre-existing condition, eggs are a fantastic source of protein, fats, and nutrients. Their association with cardiovascular disease is a myth.

The Truth: Eggs are a great source of protein, fats, and other nutrients. Their association with cardiovascular disease and high cholesterol is severely overblown.

 

Myth 3: Red meat causes cancer

Absolute statements like this one are the nutrition myth’s best friend. Cancer is particularly difficult to discuss in absolutes. After all, almost everything we eat has the potential to cause cancer.

For example, antioxidants could both promote and hinder cancer growth, but the effect is usually too small to notice.

Some compounds, like polyaromatic hydrocarbons (PAHs), found in smoked meats, have been found to damage the genome, which is the first step to potential cancer. Current evidence suggests that red meat can pose a cancer risk for people with poor diets and lifestyle choices. If you don’t smoke, have a consistent exercise schedule, and eat your vegetables, red meat’s effect on cancer is nothing to worry about.

The Truth: The fears about red meat and cancer are exaggerated. Eliminating other risks of cancer, like smoking, and practicing healthy lifestyle choices will render the risks of red meat negligible.

 

Myth 4: Saturated fat is bad for you

The traditional way to lose fat for a long time was a low-fat diet. But just like eating cholesterol doesn’t directly increase your cholesterol levels, eating fat doesn’t make you fat.

The myth that saturated fat causes cardiovascular disease is not true. Food quality is what matters – there’s a big difference between eating a grass-fed steak and a fast food hamburger.

The Truth: Saturated fat itself will not lead to heart disease or cardiovascular disease. In fact, low fat diets shunning saturated fat are likely detrimental for testosterone production.

 

Myth 5: Salt causes high blood pressure and should be avoided

Most myths are rooted in a grain of truth. It’s true that people with salt-sensitive hypertension (SSH) should avoid salt because it raises their blood pressure.

A recent study however, suggests there is no association between salt consumption and hypertension, a condition characterized by abnormally high blood pressure.

Instead, evidence suggests high body weight, as measured by BMI, is associated with elevated blood pressure.

The Truth: Salt intake isn’t associated with high blood pressure, except for people with SSH. Still, the average North American consumes double the recommended intake of sodium. Excessive sodium may not raise blood pressure, but it is associated with other health issues.

 

To Read the final 5 myths CLICK HERE>

By Candice Robbertze

Which Flours are Gluten Free?

What are the benefits of going wheat/gluten free?

o   Firstly, if you are gluten intolerant or suffer from Chron’s / Celiac disease, your body is  not capable of tolerating gluten and it causes an allergic reaction.

o   Going wheat/gluten free will reduce “bloated/heavy” feeling that most individuals experience after consuming regular breads containing wheat/gluten.

o   Eliminating wheat / gluten from one’s diet drastically improves concentration, reduces fatigue, assists people with  Chron’s, Celiac Disease, Diabetes, ADD, ADHD, Psorisis, Eczema to mention a few.

 

FLOURS WITHOUT GLUTEN

  • White rice and brown rice
  • Tapioca
  • Sago
  • Amaranth
  • Arrow root
  • Chia
  • Sorghum
  • Quinoa
  • Buck wheat
  • Hemp
  • Maize
  • Millet
  • Oat
  • Potato flour and potato starch
  • Soya
  • Teff

 

  • FLOURS WITH GLUTEN (an easy way to remember is by using the acronym BROWS:
  • Barley
  • Rye
  • Oats
  • Wheat
  • Spelt (organic imported from Germany)

 

Our product can suit people who have medical requirements like gout, Crohn’s disease, diabetes, high blood pressure, cholesterol, and food intolerances or allergies as our meals qualify for the following:

  • Wheat/gluten free
  • Sugar free (we use Xylitol, Agave, organic honey, stevia fibre etc)
  • Sodium free, so we don’t use any sea salt/iodated salt, but Himalayan Rock Salt instead.
  • No additives
  • Organic fruit and vegetables (where possible)
  • Free Range meat & eggs

 

12 Proven Benefits of Avocado
10 Awful Nutrition Myths Perpetuated by the Media
Which Flours are Gluten Free?