Visit Village Green Apothecary on July 29 from 11 am to 2 pm to sample Vibrant Health Green Vibrance and Vibrant Health PureGreen Protein.
Vibrant Health’s products provide supplemental nutrition that supports human biochemistry. One of their main principles is “Be The Best.” This can be seen with their most popular product, Green Vibrance.
Green Vibrance was the first green superfood introduced into health food stores in 1992. Since that time, it has undergone 12 reformulations. The trace nutrients help each cell function at peak efficiency; when we push each cell toward peak efficiency through diet and supplementation, the result may be increased energy and endurance, greater clarity of thought, and more robust immunity. There are a whopping 74 ingredients in Green Vibrance, put together to maximize the synergism among nutrients.
PureGreen Protein is vegan and offers the amino acid ratio of human muscle by combining a variety of plant proteins in correct amounts and adding a few specific free amino acids. PureGreen Protein is a non-GMO protein from pea, rice, spirulina and alfalfa combined with four select free amino acids to create the first all-vegetable protein ideally balanced for human consumption.
To try these two wonderful products and to learn more about Vibrant Health, please come by on July 29 from 11am to 2pm!
Have you heard about spirulina? Spirulina is a single-celled form of blue-green algae made famous for its health benefits. This algae is power-packed with B vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, linolenic acid (an essential fatty acid), other minerals and antioxidants, and exists as an excellent source of protein! Its ability to protect against infection, disease and cancer are amazing.
Spirulina can relieve typical seasonal allergy symptoms – a runny and congested nose, watery eyes, sneezing and itching – commonly caused by pollen, ragweed, dust, mold, pet dander and other environmental contaminants. While prescription and over-the-counter drugs may have many undesirable side effects, spirulina can be a natural remedy for your seasonal battles and the common cold. Who can deny the benefits of an all-natural immune boost! Continue reading “Spirulina”
Kidney stones are nearly twice as common now as they were in the early 1990’s. A new study from the University of California Los Angeles (UCLA) has found that one in 11 people have kidney stones as compared to one in 20 in 1994. Obesity, diabetes and gout all increase the likelihood that a person will develop a kidney stone.
Experts point out that while kidney stones can be treated, they can also be prevented by eating a healthy balanced diet, staying hydrated and getting plenty of exercise.
Here are other tips to support kidney health and prevent kidney stones:
1. Maintain a healthy pH. Using a green food supplement will usually raise your pH (this is a good thing), making it more alkaline and thereby reducing the leaching of calcium. If your body is too acidic, then calcium can leach from your bones to try and neutralize the acidity. The excess calcium is sent to the kidneys, where over time stones can form. To prevent this from happening, it is important to maintain a healthy and balanced body pH. You can monitor this with pH papers. At the end of this blog, there are tips for testing your pH levels. Also, learn more about the importance of maintaining healthy pH here.
Continue reading “Prevent Kidney Stones Naturally”
Following up my post from Monday, if you’re not sure how to start adding leafy greens to your diet, here’s a simple and tasty recipe to try using a green that I’m sure will be something you can get excited about eating again and again!
This dish is remarkably rich tasting due to the flavor and “beefy” quality of the portobello mushrooms. The recipe can be found in the cookbook Greens, Glorious Greens, by Johhna Albi and Catherine Walthers. Continue reading “Quick Collards and Portobello Mushrooms”
After a brutally hot summer it has been such a treat to experience the recent cooler weather. One of my favorite aspects of the cooler months, and something that I’m reminded of every year as we start that transition towards fall, is that certain foods become even more tasty than in the warmer months.
As the weather cools, it becomes the very best time of year to incorporate leafy green veggies – spinach, kale, collards, chard, cabbage, bok choy, mustard greens, escarole, etc. – into the diet. These veggies taste the best this time of year; they get sweeter as the weather gets colder, and actually are best after the first frost!
Greens: Why should we eat them?
Despite the widely divergent dietary theories you may have come across in your own research and reading, one area that every nutritionist, registered dietitian and other health professional can agree upon is that we should eat more vegetables. And I’d have to add my own voice to that recommendation as well…while perhaps getting a little more specific. Continue reading “The Most Nutritious Foods to Add to your Diet Today!”