Be Regular … be happy

August 17, 2017

Dear Friends
Be Regular high rez photo 3
A daily regular bowel movement is a difficult subject to discuss and hence remains a mystery: How do we achieve optimal bowel regularity?

Eating adequate amounts of soluble and insoluble dietary fiber is shown in research to increase bowel movement frequency and confer preventative support to chronic conditions, such as cardiovascular, fatty liver, diabetes and more.*

Be Regular is a gluten free, global blend of indigenous organic seeds, originating in ancient cultures from all around the world. The five organic seeds provide gentle yet effective fiber for everyday regularity.*

One scoop of Be Regular offers over 7 grams of fiber towards your 25 to 35 grams a day.*

Be Regular is Organic, Vegan, Kosher, Non GMO, and Gluten Free.

Food Science

Daily fiber intake is shown in research as one of the most important health requirements. However, optimum levels are rarely achieved, most Americans only consume about 15 g of fiber instead of the recommended 25 grams of fiber for adult women and 38 grams of fiber for adult men (American Dietetic Association, 2008; Kranz et al., 2017). Eating enough fiber is important for our physical health but also our financial health. A Canadian research team discovered that eating enough dietary fiber enhances health and reduces costs for health care (Abdula et al., 2015). This conclusion aligned with the research of Schmier et al. in 2014. The position of the American Dietetic is based on epidemiologic studies showing fiber offers protection against several chronic diseases such as cardiovascular, including blood pressure, lipid levels, and inflammation (p. 1719-20; Gabrial et al., 2016; Cooper et al., 2017). Data also show a correlating relationship between dietary fiber and cancer with studies supporting the theory that dietary fibers offer protection against cancer (ADA, 2008, p. 1723).*

Be Regular is a global blend of dietary fiber that is comprised of indigenous organic whole seeds: Amaranth, Quinoa, Buckwheat, Chia and Millet (which some think of as also a grain). The Aztec people developed amaranth; the Incas raised Quinoa, while buckwheat was native in Asia, parts of Europe and the USA. Chia is a revered seed that is native to central and southern Mexico and Guatemala. Millets are a group of indigenous small-seeded grasses, especially known in Africa and Asia but are cultivated and enjoyed all over the world.

These ancient seeds have been with us for thousands of years. The Be Regular five seeds are grown organically in the USA, and through a patented high pressure, heat-shearing process, the soluble fiber and nutrients of the five seeds are released to offer an ideal amount of plant-based protein, complex carbohydrates with low glycemic index, gentle dietary fiber, vitamins and minerals, all easily digested.

Adding a tablespoon or two of Be Regular to your morning shakes, cereals, baked goods, and even soups adds dietary fiber and nutrients for daily regular bowel movements (American Dietetic Association, 2008; Seal & Brownlee, 2015), and contributes positively to a host of health benefits such as cardiovascular health, reduction of fatty liver (van Gijssel et al., 2016; Georgoulis et al., 2014; Grooms et al., 2013, respectively), lasting energy, weight management and much more (de Vries et al., 2016; Albertson et al., 2016; Lambeau et al., 2017).*

Quinoa (Chenopodium quinoa) was revered as sacred by the Incas, and rightly so as it is considered to be a super food. The quinoa plant was cultivated along the Andes for the last 7000 in challenging environments developing into highly nutrient seed (Vega-Gálvez  et al., 2010). Uniquely balanced in all nine essential amino acids needed for tissue development in humans, it is one of the best plant sources of proteins, with protein content of 15%, dietary fiber, vitamins, minerals, vitamin e, and omega oils (Abugoch, 2009; Graf et al., 2015; Nowak et al., 2016). Quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Quinoa is one of nature’s most complete foods. It’s glycemic load is 18. Since Quinoa is gluten free, it is a healthy dietary fiber for those who suffer celiac disease (Filho et al., 2017; Alvarez-Jubete et al., 2009). Because of its low glycemic index, quinoa and buckwheat offer an important nutritious food and dietary fiber to improve insulin resistance and offer glycemic control for type 2-diabetes (Gabrial et al., 2016). Quinoa and amaranth are also shown to have high amounts of antioxidant activity, phenolic and flavonoids power, and hence believed to offer anti-inflammatory and antioxidant potential (Nsima et al., 2008; Tang et al., 2016, 2015).*

Amaranth (Amaranthus hypochondriacus) was used by the Aztecs both for food and in their religious ceremonies. It has 12% protein and is high in lycine and methionine (amino acids), fiber (three times the fiber of wheat), iron (five times that of wheat), K, P and Ca (two times more than milk), Vitamin A and C. It is 90% digestible. Amaranth’s glycemic load is 21 (Mota et al., 2016; Nascimento et al., 2014). Amaranth is shown to have high dietary fiber for daily regularity (Lamothe et al., 2015), and is an excellent fiber for celiac disease (Ballabio et al., 2011). Amaranth confers many other health benefits, including decreasing plasma cholesterol levels and stimulating the immune system (Caselato-Sousa et al., 2015; Soares  et al., 2015; Czerwiński et al., 2004), and antioxidants and phenols to protect and support the liver (López et al., 2011). Amaranth is also found in research to contain phytochemical compounds as rutin, nicotiflorin, and peptides that offer antihypertensive and anticarcinogenic activities (Maldonado-Cervantes et al., 2010; Silva-Sánchez et al., 2008).*

Buckwheat ( Fagopyrum esculentum) is over 8000 years old as a human staple. The Yi people of China consume a diet high in Buckwheat. When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower LDL, and high HDL (Kumar et al., 2015). Buckwheat is an excellent source of lysine, threonine, tryptophan and sulfur amino acids. Buckwheat’s glycemic load is 44, with high content of flavonoid (Quettier-Deleu et al., 2001), high rutin content in the bran (Gabrial et al., 2016; Bai et al., 2015, respectively), and even higher antioxidant activity of catechins (Watanabe, 1998). The buckwheat amino acid composition is contributed to its cholesterol lowering power, antihypertension effects, and dietary fiber for regularly (Li, 2001).*

Chia (Salvia hispanica L.) is a magical whole seed. It’s use as energy, life sustaining food dates back 5, 500 years. It is 20% protein, 25% dietary fiber, has an unusually high level of omega-3 and omega-6, vitamins, minerals and high source of antioxidants (Marchinek & Kreipcio, 2017; Chicco et al., 2009; Ulah et al., 2016). Aztec warriors subsisted primarily on Chia. It is called the running food: Native Americans running from the Colorado to the California coast to trade turquoise for seas shells would only bring Chia seeds for their nourishment (Sreeremya, 2017; Kreiter, 2005). Chia’s glycemic load is 1. Chia is shown in research to have good protein quality, improves lipid profiles and supports the liver (da Silva et al., 2016; Jin et al., 2012; Mohd Ali et al., 2012). The ancient seed of Chia is a great source of dietary fiber, a benefit for the whole digestive system (Ullah et al., 2016).*

Millet (Panicum Miliaceum) is an ancient seed that is over 10,000 old, a major source of food for energy (Habiyaremye et al., 2016; Saleh et al., 2013). A non-acid forming food, millet is easy to digest and considered to be one of the least allergenic seeds (Gupta et al., 2014). Proso Millet (panicum Miliaceum) contains significant amounts of amino acids, especially methionine and cysteine, demonstrating a protein quality of 51% higher than wheat. Millet is also found to contain dietary fiber, B Complex, vitamins (including niacin, thiamin, folic acid and riboflavin), minerals (Ca, Fe, K, Mg, Zn, P), and a significant amount of amino acids (especially methionine and cysteine), and lecithin (Amadou & Gounga, 2013; Gupta et al., 2014). Millet confers many health benefits due to its high nutrients quality and phytochemical profile (Pathak, 2013), including prevention of cancer (Zhang et al., 2014; Shahidi & Chandrasekara, 2013; Chandrasekara & Shahidi, 2011), diabetes (Kam et al., 2016), liver support (Nishizawa et al., 2002), and protection against degenerative diseases (Pathak, 2013). Millet is a staple food of the Hunzas, a society renowned for robust longevity. Millet’s glycemic load is 21.*

Be Regular can be mixed with Beta Glucan for the added benefit of oat beta glucan (99.98% gluten free) and red beet root for added dietary fiber and probiotics or taken with the Original Synbiotic Formula (100% gluten free) to add inulin fiber from chicory root and our excellent probiotics for daily regularity.

References:

Abdullah, M.M., Gyles, C.L., Marinangeli, C.P., Carlberg, J.G., Jones, P.J. (2015). Dietary fibre intakes and reduction in functional constipation rates among Canadian adults: a cost-of-illness analysis. Food Nutr Res, 59, 28646. Article

Abugoch James, L.E. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res, 58, 1-31. DOI: 10.1016/S1043-4526(09)58001-1

Albertson, A.M., Reicks, M., Joshi, N., Gugger, C.K. (2016). Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012. Nutr J. 15, 8. DOI:10.1016/j.jada.2006.06.003

American Dietetic Association (2008). Position of the American Dietetic Association: Health implications of Dietary Fiber. Journal of the American Dietetic Association, 108(10), 1716-1731. https://doi.org/10.1016/j.jada.2008.08.007

Bai, C.Z., Feng, M.L., Hao, X.L., Zhong, Q.M., Tong, L.G., Wang, Z.H. (2015). Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations. Genet Mol Res, 14(4), 19040-8. DOI:10.4238/2015.December.29.11

Ballabio, C., Uberti, F., Di Lorenzo, C., Brandolini, A., Penas, E., Restani, P. (2011). Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products. J Agric Food Chem. 59(24):12969-74. DOI: 10.1021/jf2041824

Caselato-Sousa VM, Amaya-Farfán J. (2012). State of knowledge on amaranth grain: a comprehensive review. J Food Sci, 77(4), R93-104. DOI:10.1111/j.1750-3841.2012.02645X

Chicco, A.G., D’Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009). Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats. Br J Nutr, 101(1), 41-50. DOI:10.1017/S000711450899053X

Cooper, D.N., Kable, M.E., Marco, M.L., De Leon, A., Rust, B., Baker, J.E. … Keim, N.L. (2017). The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota. Nutrients, 9(2). DOI:10.3390/nu9020173

Czerwiński, J., Bartnikowska, E., Leontowicz, H., Lange, E., Leontowicz, M., Katrich, E., … & Gorinstein, S. (2004). Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets. The Journal of nutritional biochemistry, 15(10), 622-629. https://doi.org/10.1016/j.jnutbio.2004.06.002

de Vries, J., Birkett, A., Hulshof, T., Verbeke, K., Gibes, K. (2016). Effects of Cereal, Fruit and Vegetable Fibers on Human Fecal Weight and Transit Time: A Comprehensive Review of Intervention Trials. Nutrients, 8(3), 130. DOI:10.3390/nu8030130
Filho, A.M., Pirozi, M.R., Borges, J.T., Pinheiro Sant’Ana, H.M., Chaves, J.B., Coimbra, J.S. (2017). Quinoa: Nutritional, functional, and antinutritional aspects. Crit Rev Food Sci Nutr. 57(8), 1618-1630. DOI:10.1080/10408398.2014.1001811

Gabrial, S.G., Shakib, M.R., Gabrial, G.N. (2016). Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects. Open Access Maced J Med Sci, 4(4), 565-573 DOI:
10.3889/oamjms.2016.115

Georgoulis, M., Kontogianni, M.D., Tileli, N., Margaritie, A., Fragopoulou, E., Tiniakos, D., Zafiropoulou, R., & Papatheodoridis, G. (2014). The impact of cereal grain consumption on the development and severity of non-alcoholic fatty liver disease. Eur J Nutr, 53(8), 1727-35. DOI:10.1007/s00394-014-0679-y

Graf, B.L., Rojas-Silva, P., Rojo, L.E., Delatorre-Herrera, J., Baldeón, M.E., Raskin, I.  (2015). Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.). Compr Rev Food Sci Food Saf, 14(4), 431-445. DOI:10.1111/1541-4337.12135

Kam, J., Puranik, S., Yadav, R., Manwaring, H. R., Pierre, S., Srivastava, R. K., & Yadav, R. S. (2016). Dietary interventions for type 2 diabetes: how millet comes to help. Frontiers in plant science, 7. DOI:10.3389/fpls.2016.01454

Kranz, S., Dodd, K.W., Juan, W.Y., Johnson, L.K., Jahns, L. (2017). Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet. Nutrients, 9(2). DOI:10.3390/nu9020153

Kreiter, T. (2005). SEEDS OF WELLNESS: RETURN OF A SUPERCR/lIN. Saturday Evening Post.

KUMAR, R., BHAYANA, S., & KAPOOR, S. (2015). THE ROLE OF FUNCTIONAL FOODS FOR HEALTHY LIFE: CURRENT PERSPECTIVES. Int J Pharm Bio Sci, 6, 429-443. Article

Lambeau, K.V., McRorie, J.W. Jr. (2017). Fiber supplements and clinically proven health benefits: How to recognize and recommend an effective fiber therapy. J Am Assoc Nurse Pract, 29(4), 216-223. DOI:10.1002/2327-6924.12447

Lamothe, L.M., Srichuwong, S., Reuhs, B.L., Hamaker, B.R. (2015). Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans. Food Chem, 167, 490-6. DOI:10.1016/j.foodchem.2014.07.022

López, V. R. L., Razzeto, G. S., Giménez, M. S., & Escudero, N. L. (2011). Antioxidant properties of Amaranthus hypochondriacus seeds and their effect on the liver of alcohol-treated rats. Plant foods for human nutrition, 66(2), 157-162. DOI:10.1007/s11130-011-0218-4

Mohd Ali, N., Yeap, S.K., Ho, W.Y, Beh, B.K., Tan, S.W., Tan, S.G. (2012). The promising future of chia, Salvia hispanica L. J Biomed Biotechnol. 2012, 171956. DOI:10.1155/2012/171956

Mota, C., Santos, M., Mauro, R., Samman, N., Matos, A.S., Torres, D., Castanheira, I. (2016). Protein content and amino acids profile of pseudocereals. Food Chem193, 55-61. DOI:10.1016/j.foodchem.2014.11.043

Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S. … Castanheira I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chem, 148, 420-6. DOI:10.1016/j.foodchem.2013.09.155

Nishizawa, N., Sato, D., Ito, Y., Nagasawa, T., Hatakeyama, Y., Choi, M. R., … & Wei, Y. M. (2002). Effects of dietary protein of proso millet on liver injury induced by D-galactosamine in rats. Bioscience, biotechnology, and biochemistry, 66(1), 92-96. http://dx.doi.org/10.1271/bbb.66.92

Nowak, V., Du, J., Charrondière, U.R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chem, 193, 47-54. DOI:
10.1016/j.foodchem.2015.02.111

Nsimba, R. Y., Kikuzaki, H., & Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food chemistry, 106(2), 760-766. https://doi.org/10.101/j.foodchem.2007.06.004

Pathak H. C. (2013). Role of Millets in Nutritional Security of India. New Delhi: National Academy of Agricultural Sciences, 1–16. Policy Paper 66 : Role of millets in Nutritional Security of India NAAS

Seal, C.J., Brownlee, I.A. (2015). Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies. Proc Nutr Soc, 74(3), 313-9. DOI:10.1017/S0029665115002104

Sreeremya, S. (2017). Nutritional Aspects of Chiya Seeds. International journal of advance research and development, 2(2). Nutritional Aspects of Chiya Seeds

Silva-Sánchez, C., De La Rosa, A. B., León-Galván, M. F., De Lumen, B. O., de León-Rodríguez, A., & de Mejía, E. G. (2008). Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed. Journal of agricultural and food chemistry, 56(4), 1233-1240. DOI:10.1021/jf072911z

Soares, R. A. M., Mendonça, S., de Castro, L. Í. A., Menezes, A. C. C. C. C., & Arêas, J. A. G. (2015). Major peptides from amaranth (Amaranthus cruentus) protein inhibit HMG-CoA reductase activity. International journal of molecular sciences, 16(2), 4150-4160. DOI:10.3390/ijms16024150

Tang, Y., Zhang, B., Li, X., Chen, P. X., Zhang, H., Liu, R., & Tsao, R. (2016). Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and α-glucosidase and pancreatic lipase inhibitory effects. Journal of agricultural and food chemistry, 64(8), 1712-1719. DOI:10.1021/acs.jafc.5b05761

Tang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., & Tsao, R. (2015). Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chemistry, 166, 380-388. DOI:
10.1016/j.foodchem.2014.06.018

Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., Hussain. J. (2016).  Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review.J Food Sci Technol, 53(4), 1750-8. DOI:10.1007/s13197-015-1967-0

van Gijssel, R.M., Braun, K.V., Kiefte-de Jong, J.C., Jaddoe, V.W., Franco, O.H., Voortman, T. (2016). Associations between Dietary Fiber Intake in Infancy and Cardiometabolic Health at School Age: The Generation R Study.
Nutrients. 8(9). DOI:10.3390/nu8090531

Zhang, L., Liu, R., & Niu, W. (2014). Phytochemical and antiproliferative activity of proso millet. PloS one, 9(8), e104058. https://doi.org/10.1371/journal.pone.0104058

Article by Dohrea Bardell, PhD.

Sincerely yours,

Seann

We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.

Green Facts:

Globe_Home 3It is the heart of the summer and the harvest.  A good time to go visit a lively organic farm.  One of the most exciting would be to see Round the Bend Farm.

They are a working farm and non-profit educational center, a living laboratory that educates, cultivates and enpowers.  They’re devoted to the global paradigm shift towards hope and abundance by valuing diversity, mimicking nature and redefining wealth.  They have workshops, give tours, and welcome us all to come.  Check them out.

 

©2005 – 2017 BioImmersion Inc. All Rights Reserved

Dear Friends

A leaky gut leads to chronic inflammation within our body (liu, li, & Neu, 2005).  And, chronic inflammation is causative for a whole host of non-communicable diseases—autoimmune disease, metabolic syndrome, obesity, diabetes, CVD, cancer, neurological disease and more (Goldsmith, 2014).

What factors lead to the prevention or treatment of Leaky Gut Syndrome?

Our diets greatly influence the make up of our GI tract microbiome.  Research data show that eating the right foods to supply plenty fiber and polyphenols on a regular basis creates a healthy balance of human friendly bacteria within our gastrointestinal system, leading to the tighteninng of the intestinal cellular junctions and the elimination of a leaky gut (Claussen, 2012).

To aid in the consistent intake of fiber, probiotics, and polyphenols:


Food Science

Health-promoting effects of the microflora may include immunostimulation, improved digestion and absorption, vitamin synthesis, inhibition of the growth of potential pathogens and lowering of gas distension.  Detrimental effects are carcinogen production, intestinal putrefaction, toxin production, diarrhoea/constipation and intestinal infections (Saulnier, 2009).

Stool microbiota of individuals with different types of habitual diets (e.g., vegetarians or vegans versus omnivores or from geopraphically distinct areas) have been charactertized.  It has become evident that the diet has a dominatn role on the stool microbiota and that the diet-driven changes in it occur with days to weeks (Simoes, 2013).

The data indicate that the frailest older people tend to harbour similar intestinal microbial communities.  The study also suggests that this shift in their gut microbiome is driven by a diet high in fat and lacking in fibre, and that a decline in our microbial community underlies ill health as we grow old (Wu, 2011; Claussen, 2012; Simoes, 2013.).

Bibliography

  • Claesson MJ, Jeffery IB, Conde S, Power SE, O’Conner EM, Cusack S, Harris HM … et al. (2012). Gut microbiota composition correlates with diet and health in the elderly. Nature; 9,488(7410). 178-84.
  • Goldsmith Jr, Sartor RB. (2014). The role of diet on intestinal microbiota metabolism: downstream impacts on host immune function and health, and therapeutic implications. J Gastroenterol, 49(5): 785-98.
  • Liu, Z., Li, N., & Neu, J. (2005). Tight junctions, leaky intestines, and pediatric diseases. Acta Paediatr, 94(4), 386-93.
  • Maukonen J, Saarela M. (2015). Human Gut microbiota:  Does diet matter? Proc Nutr Soc; 74(1): 23-36.
  • Saulnier MD, Kolida S, Gibson GR. (2009). Microbiology of the human intestinal tract and approaches for its dietary modulation. Curr Pharm Des; 15(13): 1403-14.
  • Simoes CD, Maukonen J, Kaprio J, Rissanen A, Poetiainen KH, Saarela M. (2013). Habitual dietary intake is associated with stool microbiota composition in monzygotic twins. J Nutr; 143(4): 417-23.
  • Tuohy KM, Gougolias C, Shen Q, Fava F, Ramnani P. (2009). Studying the human gut microbiota in the trans-omics era–focus on metagenomics and metabonomics. Curr Pham Des 15(13): 1415-27.
  • Wu GD, Chen J, Hoffmann C, Bittinger K, Chen YY, Keilbaugh SA … et al. (2011).  Linking long-term dietary patterns with gut microbial enterotypes. Science; 334(6052): 105-8.

Sincerely yours,

Seann Bardell

We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.

Green Facts:

Globe_Home 3David Granet MD and Rob Knight PhD converse regarding the Microbiome. Some points by Knight:  Avoid fries and certain carbohydrates; but not all for fibers both soluble and insoluble are very important for microbiome health.  Also eat a rainbow of colored vegetables and fermented foods.
 

©2005 – 2017 BioImmersion Inc. All Rights Reserved

Regularity for Children

March 17, 2017

Dear Friends

Chronic constipation in our young population is a growing concern for parents and doctors.

Much of the discussion in the scientific community is focused upon fiber. We have formulated the Be Regular with five organic and gluten free seeds:  Amaranth, Buckwheat, Chia, Millet and Quinoa.

These seeds are ancient! They have been with us for thousands of years and globally used as foundational foods. Rich in both soluble and insoluble fibers, they contain essential nutrients such as amino acids, vitamins, minerals, complex carbohydrates with an overall low glycemic index.

Sincerely yours,

Seann Bardell

Food Science

Lee and associates (2008) researched the bowel habits of 368 children aged 3-5years from kindergartens in Hong Kong.  Constipation was confirmed by Rome-criteria.  Consumption of vegetables, fruits, whole-grain cereals, and fluid were determined using a 3-day food record.

A total of 28.8% children were reported to have constipation. Median dietary fiber intake of constipated children was significantly lower than non-constipated.  Constipated children also had significantly lower intakes of vitamin C, folate and magnesium.  Fruit intake and total plant foods intake were significantly lower in the constipated than non-constipated children.

The authors conclusion was insufficient dietary fiber intake is common in Hong Kong pre-school children. And that constipated children had significantly lower intakes of dietary fiber and micronutrients which was attributed to the under-consumption of plant foods.

We have known fiber is central for regularity for a long time. Almost two decades ago, a study by Morais (1999) evaluated the fiber intake of children with chronic constipation using two tables of fiber composition of foods, a Brazilian table that counts values of soluble and insoluble fiber, and a table based on the method of the Association of Official Analytical Chemists (AOAC).

The researcher’s results determined that the total fiber intake of the constipated children was lower than the control group of children with daily, healthy bowel moments.  The Brazilian table showed that the lower consumption of total fiber was attributable to a low intake of insoluble fiber whereas the intake of soluble fiber was not significantly different between the two groups.

Bibliography

  • Lee, W.T., Ip, K.S., Chan, J.S., Lui, N.W., & Young, B.W. (2008). Increased prevalence of constipation in pre-school children is attributable to under-consumption of plant foods: a community-based study. J Paediatr Child Health, 44,170–175.
  • Morais, M.B., Vítolo, M.R., Aguirre, A.N., & Fagundes-Neto, U. (1999). Measurement of low dietary fiber intake as a risk factor for chronic constipation in children. J Pediatr Gastroenterol Nutr, 29, 132–135.

Green Facts:

Globe_Home 3More that ever we need to tune in, learn from and support organizations like The Environmental Working Group.  Here is their 2017 Dirty Dozen.  EWG’s analysis of tests by the U.S. Deparment of Agriculture found that nearly 70 percent of samples of 48 types of conventionally grown produce were contaminated with pesticide residues.
 

©2005 – 2017 BioImmersion Inc. All Rights Reserved

A Smooth Move Every Day

March 13, 2017

Dear Friends

We love it when we have regular and thorough bowel movements.  Be Regular is formulated to accomplish this necessary task.

Be Regular jpeg 2

The five gluten-free organic seeds provide ample fiber to gently detox (absorb toxins) and move the bowels. Taken on a daily basis, Be Regular provides us with fiber and the deeply nutritious life-giving energy of ancient seeds.

The growing evidence in food science on the importance of fiber intake on a daily basis is  conclusive.  Check the Research Tab of Be Regular.  We have summarized a fraction of the bibliography available on the importance of fiber.

How to use Be Regular

  • Add to your morning shake or smoothie.  It will mix in beautifully
  • Add to the Beta Glucan Synbiotic for an added fiber and probiotics for heart health
  • Add to your hot or cold cereal in the morning
  • Add to soups and sauces as a thickening agent
  • Add to home made baked goods

Sincerely yours,

Seann Bardell

Food Science

The public health implications of increasing dietary fiber intake to recommented levels for GI tract health and chronic disease prevention are significant.  Accumulating evidence indicates that greater dietary fiber intakes reduce risk for Type 2 Diabetes, cardiovascular disease, cancer, weight gain, obesity and diverticular disease, as well as constipation (Crowe, 2011; Schmier, 2014).

Bibliography

  • Crowe, F.L., Appleby, P.N., Allen, N.E., Key, T.J. (2011). Diet and risk of diverticular disease in Oxford cohort of European Prospective Investigation into Cancer and Nutrition (EPIC): prospective study of British vegetarians and non-vegetarians. BMJ, 343, d4131 doi: 10.1136/bmj.d4131.
  • Schmier, J.K., Mill, P.E., Levine, J.A., et al. (2014). Cost savings of reduced constipation rates attribted to increased dietary fiber intakes, a decision-analytic model. BMC Public Health, 14, 374.

Green Facts:

Globe_Home 3More that ever we need to tune in, learn from and support organizations like The Environmental Working Group.  Here is their 2017 Dirty Dozen.  EWG’s analysis of tests by the U.S. Deparment of Agriculture found that nearly 70 percent of samples of 48 types of conventionally grown produce were contaminated with pesticide residues.
 

©2005 – 2017 BioImmersion Inc. All Rights Reserved

Meat and Colorectal Cancer

September 8, 2016

Dear Friends

The two most lethal cancers are lung and colorectal cancer, respectively.  Both are clearly associated with what we consume on a regular basis (Alberg, 2003; Cummings, 1979).
Approximately 750,000 Americans die each year from lung cancer. Yet 90% would have reduced the risk of getting cancer if they simply stopped smoking.

Colorectal cancer is linked to what we eat. In particular, eating too much meat has proven to increase our risk for developing colorectal cancer (Stephen, 2007; Stephen, 1999).

Meat, eggs, and dairy –  animal based protein –  has the potential to become a carcinogen in our body (see Food Science below).

An alternative, plant based Therapeutic Food protocol, replaces animal based protein with plant protein, nurtures the body with fiber, vitamins, minerals, phytonutrients, and more.

The Therapeutic Food Protocol for support against colorectal cancer:

The idea with these two products is to use them as a meal replacement multiple time a week.  As a breakfast drink you can add the above to a tall glass, add some fresh or frozen berries, some flax seed,  and add liquid- a 50/50 blend of water and organic pineapple juice.  And, it is replacing a meal where you normally had some meat and animal derived protein like bacon, sausage, ham, eggs.  The goal is to reduce these things.

And the Therapeutic Foods do so much more.

The Be Regular (on the shopping cart you’ll see the Energy Sustain) is organic chia, amaranth, buckwheat, quinoa and millet.  There is no gluten and it tastes great.  It has a good amount of plant based complete protein, vitamin, minerals, and essential oils.

The Beta Glucan Synbiotic provides pedigreed lactic acid bacteria.  They are fermenting bacteria, not putrefying bacteria and they put an inhibitory pressure on the growth of the putrefying strains.  The probiotics reduce and bind heterocyclic amines and nitrosamines – well established in research as extremely carcinogenic molecules. One hot dog has as many nitrosamines as five cigarettes.  They are found in unprocessed meat as well:  beef, chicken, and pork.   See Food Science below.

Food Science:

Reduction in the consumption of meat results in the reduction of the risk of colon cancer.

Stephen and fellow researchers (1999) looked a why African Americans get more colorectal cancer that Native Africans.  Colon cancer is extremely rare in Africans, while it’s 50 times higher in African Americans.  And, what’s interesting, it wasn’t because the Africans ate more fiber because their modern African diet is highly processed, low in fiber and yet there has been no dramatic increase in colon cancer.  The one big difference in their diets was that the diet of African Americans is rich in meat where as the native Africans diet is so low in meat and saturated fat.  Africans diet is more plant based with very little meat and saturated fat consumed weekly.  So much so that the Africans have a total cholesterol levels averaging 139, compared to over 200 in the US.

How does the extra meat eating cause cancer?

As observed by Cummings et al. (1979), the typical American diet has high level of animal protein intake, and because of that, up to 12 grams of protein per day can escape digestion and reach the colon where it is putrefyied by putrefying bacteria.  The byproduct of the putrefaction decomposition process is the production of, among other gases, ammonia and hydrogen sulfide gases which are cytotoxic.  Hydrogen sulfide impairs cytochrome oxidase, tissue metabolism, mucus formation, and DNA methylation

The difference between plant proteins and animal proteins reaching the colon is that the animal protein contain a lot of the sulfur containing amino acids like methionine, where plant protein doesn’t and hence very low hydrogen sulfide production.

This animal protein does more than just putrefy. It causes an increase in the cancer promoting growth hormone called IGF-1 (Levine, 2014).  Remove meat, egg whites, and dairy proteins from your diet, and our bloodstream can suppress cancer cell growth about eight time better because the blood levels of IFG-1 are greatly reduced (Ornish, 2005).

It is well established in medical science that heterocyclic amines (blackened meat derived carcinogens) and nitrosamines are potent carcinogens—one hotdog has as many nitrosamines and nitrosamides as five cigarettes.  The pedigreed bacterial species in the Beta Glucan Synbiotic have been shown to neutralize these carcinogenic molecules.

Bibliography:

  • Alberg AJ, Sarnet JM. (2003). Epidemiology of lung cancer. Chest Journal; 123(1_suppl): 21S-49S.
  • Cummings et al. (1979). The effect of meat protein and dietary fiber on colonic function and metabolism. Am J Clin Nutr; 32: 2094-2101.
  • Levine et al. (2014).  Low Protein Intake is Associated with a Major Reduction in IGF-1, Cancer, and overall mortality in the 65 and Younger gut not Older Population. Cell Metab; 19(3): 407-417.
  • Ornish et al. (2005). Intensive Lifestyle changes may affect the progression of prostate cancer. The Journal Of Urology; 175: 1055-1070.
  • Stephen et al. (1999). Rarity of Colon Cancer in Africans is associated with low animal product consumption, not fiber. AJG; 94: 1373-1380.
  • Stephen et al. (2007). Why do African Americans Get More Colon Cancer than Native Africans? American Society for Nutrition; 137(1): 175S-182S.

Sincerely yours,

Seann Bardell

We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners.  There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.

Green Facts:

Globe_Home 3Where Trump and Clinton Stand on Food: A Special Report from John Robbins
We spend more on healthcare than any country in the world, yet we have the highest rate of cancer, diabetes and heart disease of any country in the world.  The above video gives us pause for thought.