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Dear Friends

The No. 7 Systemic Booster:  The New Longevity is here!

Dr. Dohrea Bardell’s chapter on chronic illness in Living Well, Dying Well (2018) emphasizes the global epidemic of chronic diseases, it has become the new norm (see Green Facts). Hence, No 7 is advanced with ingredients that are more important than ever.  We will discuss the how next week.

The No. 7 Systemic Booster: The New longevity is designed to boost healthy functionality in every system of our body. The formula is elegant and powerful, providing special phytonutrients, probiotics, nutraceuticals and plant fiber to lower inflammation, to detox, to build up the immune system, to support the gut’s eco-system, and to turn on our longevity genes.

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Suggested Dose:  Take one teaspoon a day mixed in a small glass of juice, such as pineapple or apple. You can mix with water, only if you are courageous, there are no sweetners, natural flavors, or any additives.  Take a look at the wonderful combination of natural organic ingredients.  A daily booster any time of the day or night.

What is in the mix?

Phytonutrients– Organic strawberry, raspberry, blueberry, tart cherry, elderberry, cranberry, apple extract, pineapple, beet, kale leaves, spinach leaves, broccoli florets.

BioImmersions Probiotic Super Blend:  The proprietary blend includes: Probiotics-Bifidobacterium longum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus; Prebiotics-Inulin from Chicory root; Supernatant-nutritional metabolites from each of the probiotic organisms, and their ORNs- Oligoribonucleotides, also called microRNAs. 30 billion CFU per gram.

Nutriceuticals– Fructo Borate, Vitamin B12, Vitamin D3, Folate, Chromium.

References

Bardell, D. (2018). Living with chronic illness: Better health through lifestyle medicine. In Stevens-Long, J., Bardell, D., Living Well, Dying Well.  Fielding University Press.

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:

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The data in Living Well Dying Well (2018) present an alarming picture:

Today, chronic diseases are the world’s biggest killers, responsible for an estimated 35 million deaths each year. That’s 60% of all deaths globally. Among those over 65 in the United States, 85% suffer from one or two chronic diseases…. Chronic diseases are no longer isolated in the aging population.  Among children under 17, nearly a quarter have one or more chronic diseases,and nearly half of adults aged 18 to 64 have one or more chronic illnesses, with 20% of this adult group coping with two or more such condition. (p. 119-120)

 

©2005 – 2018 BioImmersion Inc. All Rights Reserved

Dear Friends

Still dealing with the flu? Chest cold? Coughing?
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We suggest a second consideration of Weight-Less.

What possible food has powerful anti-microbial abilities against both Gram-positive and Gram-negative bacteria, and of course, promotes weight-loss, contains antidiabetic, anti-inflammatory, and antitumor properties? AND all this, plus, insanely high ORAC antioxidant?

Brown algae, from the fucaceae family!

Weight Less is composed of two brown algae from the Fucaceae family: Ascophyllum nodosum, known as kelp, and Fucus vesiculosus, or bladderwrack. Pholorotannins extracted from these algae show some of the highest and richest phenolic content, performing many biological activities (Catarino, Silva, & Cardoso, 2017).

Sandsdalen et al. (2003) has shown that a fucophlorethol derivative isolated from F. vesiculosus (bladderwrack) has a potent antimicrobial against Gram-positive bacteria such as Staphylococcus aureusStaphylococcus epidermidis, and Gram-negative bacteria, such as Escherichia coliProteus mirabilisPseudomonas aeruginosa, reducing their growth by 85% compared to controls.

A purified phlorotannin extract of A. nodosum is also shown to have potent anti-microbial properties against E. coli (Wang at al., 2009).

Together with 7 Keto, Weight-Less is a smart tool for immune boosting during the flu season. Boost treatment with Garlic and No 7.

References

Catarino, M. D., Silva, A., & Cardoso, S. M. (2017). Fucaceae: A source of bioactive phlorotannins. International journal of molecular sciences, 18(6), 1327. Article

Sandsdalen, E., Haug, T., Stensvåg, K., & Styrvold, O. B. (2003). The antibacterial effect of a polyhydroxylated fucophlorethol from the marine brown alga, Fucus vesiculosus. World Journal of Microbiology and Biotechnology19(8), 777-782. Abstract

Wang, Y., Xu, Z., Bach, S. J., & McAllister, T. A. (2009). Sensitivity of Escherichia coli to seaweed (Ascophyllum nodosum) phlorotannins and terrestrial tannins. Asian-Australasian Journal of Animal Sciences22(2), 238-245. Article

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:

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The Game Changers- a teaser for this documentary by James Cameron
(http://gamechangersmovie.com/)

“What I discovered was so revolutionary, with such profound implications for performance, health, and the future of the planet itself, that I had to share it with the world.”  Quote from James Wilks

 

©2005 – 2018 BioImmersion Inc. All Rights Reserved

Dear Friends

Our Zoom meeting—The New Science on Food as Medicine: Research and Protocols—has been a tremendous success.

We are adding 15-minute zoom meetings to our existing 30 minute zooms!  A focused 15-minute discussion on specific protocols will deliver exceedingly practical and exciting protocols.

The new shorter versions are fun, intense and get right to the information that’s practical for your practice.

We can have a one-on-one 15-minute zoom meeting at any time that is good for you.  If you missed The New Science on Food as Medicine: Research and Protocols, we can do the 15-minute version.  In this our original zoom meeting, we focus on Therapeutic Food solutions in cancer—for preventing and treating cancer based on ongoing research studies on foods.

Also, we have two new zoom meeting you can choose from: (1) Cardiovascular Disease, Diabetes, and Metabolic Syndrome and (2) Cognition and Neuro-regeneration.

Finally, there will be many more zoom meeting topics to come in the following weeks, and I am looking forward to conversing and actually seeing you through our online zooms.  To schedule a meeting simply respond to this email or call with a potential time that is good for you and we will confirm (425-451-3112).

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:

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Have you tuned into Slow Food?

Plant a Seed and Defend the Future!

 

©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

Dear Friends

Make your own wonderful yogurt and fermented veggies with the powerful good bacteria found in the Original and the Supernatant Synbiotic formulas.

Not all bacteria make the best tasting yogurt, kefir, or fermented vegetables.  The organoleptic quality of a food depends on the particular species and strain used.  What strains are selected therefore becomes a very important aesthetic consideration in food making.

The same is true for strains of bacteria that have strong medical benefits, they may not make the best tasting yogurt.  Our probiotics (good bugs) were selected for their medicinal prowess first and foremost.

Hence, what a treat it has been to hear from you that the probiotics strains we selected for our Originals Synbiotic and our Supernatant Synbiotic make the best Greek yogurt and kimchi respectively that you have ever tasted.  The recipes below have been given to us from two of our wonderful integrative practitioners with these great accolades.

Therapeutic Food recipes for fantastic Greek yogurt and fermented veggies:

Greek Vegan Yogurt

  • Turn on your yogurt maker and have it preheating while preparing your recipe.
  • Measure 4 cups of plain unsweetened soy milk in an aseptic box, 1 cup raw cashews, 2 tsp of sugar (or sweetener of your choice).
  • Place all ingredients in a high powered blender and blend until completely smooth.
  • Heat the mixture on stove and constantly stir with a wire whisk until right before it starts to boil.  Place pot with wire whisk still in mixture on the counter, on a rack to cool.
  • Place an open napkin over the saucepan and remember to leave the whisk in.  Keep going back and stir often so no film sets on top and cool till its not hot any longer.
  • Note:  Temperature is important here because if the mixture is too hot it will kill your probiotics.  It takes about an hour to cool down to a lukewarm temp (must be below 110 degrees).  When you can place your hand on the side of the saucepan comfortably and not have to pull it away, you’re good to go!
  • After the mix has cooled enough, pour into your yogurt maker and stir in 1 tsp of the Original Synbiotic Formula.  Set your yogurt maker for 8 hours.

One final note, it is important to be aseptic as possible because if you get any putrefying bacteria in your mixture they will compete with the probiotics and you don’t want to end up growing a bunch of them.  This is unlikely however because these good probiotics produce bacterocins against putrefying organisms, so they inhibit their growth. If the yogurt smells bad, the bad bugs have produced hydrogen sulfide which is toxic to our body.

BioImmersion Fermented Veggies

  • Juice a pitcher full of organic celery juice,
  • Add a capsule full of Supernatant Synbiotic and a teaspoon of Original Synbiotic,
  • Leave the mixture to perk for a few days, then add it to Ball Jars full of shredded veggies and aromatics,
  • Leave the slaws out a few days, burping the jars occasionally and finally refrigerate the mixtures.

Once ready, the fermented veggies can be tossed into salads and soups.  The extra juice is great to refrigerate and enjoy later as a refreshing drink.  Both Delicious!

Food Science

Fermented foods have been with us for as long as we humans have been around, for any raw food not consumed immediately will start to ferment from bacteria and yeast.  And, in the best case scenario we have a wonderful tasting fermented food; whilst worst, we get putrefaction occurring from putrefying bacteria and a case of potential food poisoning.

It was way back in 3000 to 4000 B.C. E. when bread and beer were already being mass- produced by Egyptian bakeries, Babylonian breweries and wine artisans in Mediterranean countries.  Fermentation of foods was also occurring and evolving in China and the Asian region of the world around this time (Hutkins, 2006).

Fermentation is part of the natural cycling process of life—the decomposition of foods.  For us human beings it is an important process within, making our foods more digestible, vital nutrients more available and our foods safer.  As we consume fermented foods we bring in fermenting bacteria which are our friends helping us to protect our intestinal border from pathogens, while helping us and themselves to a meal and a home within our intestines.

It is well established that human societies that consume routinely healthy fermented foods have longer, healthier lives (Metchnikoff, 1908).

Bibliography

  • Hutkins RW. (2006). Microbiology and Technology of Fermented Foods. Blackwell Publishing; pg 1.
  • Metchnikoff Elie (1908). The Prolongation of Life; Optimistic Studies. G.P. Putman’s Sons.
  • Parvez et al. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology; 100(6): 1171-1185.

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:

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Have you checked out The Climate Reality Project?  What a website!!!

Their mission is to catalyze a global solution to the climate crisis by making urgent action a necessity across every level of society.