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which supergreens are best for your body type?








What are some of the most nutritious foods you can eat? If your thinking green leafy vegetables, you’d be right.

Studies repeatedly show that raw green leaves lower the risk of heart disease and cancer and act as a health tonic for the brain, immune system and kidneys. The problem is that most people don’t get enough of these foods and so miss out on their incredible health promoting qualities.

This is where concentrated supergreens, such as green barley grass and spirulina come to the rescue. A daily dose of these powdered green foods provides a concentrated hit of vitamins, minerals, enzymes and protein, keeping your body healthy and helping protect it from disease.

The most popular greenfoods come in the form of grasses or water algae’s, available in powdered, tablet or liquid form. They can be included in the diet by sprinkling them on food, in smoothies or simply mixed with water or juice.


Chlorophyll is the pigment that gives green food its colour. Many of the health benefits attributed to supergreens, comes from the high chlorophyll content. It’s for this reason that we are advised to eat dark leafy greens where the content is more concentrated.

The structure of chlorophyll is very similar to human blood and studies have shown that when consumed, the production of hemoglobin is increased, meaning more oxygen rich blood reaches the cells, an essential element to good health.

Chlorophyll is the ideal anti-ageing solution due to its ability to renew tissue, build blood and detoxify the body. It also boosts the immune system, counteracts inflammation and improves digestive function.  If that wasn’t enough, it also helps to strengthen the heart, reduce cholesterol and give you sweet smelling breath!

It’s generally considered that all supergreens are good for most people, however there are some distinct differences between them that limit there use in some instances and make them more appropriate in others.


Wheat and Green Barley Grass

The most commonly known of the green foods, with similar therapeutic properties. Although derived from wheat and barley people are almost never allergic to them in their grass stage, as gluten is no longer present.

Unique to the grasses are the high levels of nutrients, especially the B vitamins, including B12, which is often lacking in the vegetarian and vegan diet. Also present are hundreds of enzymes that help in the digestion of foods, as well as potent anti-oxidants that slow down tissue degeneration.

In studies these amazing grasses have shown to stimulate the renewal of cellular DNA, severely damaged by X-ray. For this reason they are highly recommend before and after exposure to radiation, for example during x-ray’s and air travel.

Further studies have also witnessed remarkable anti-inflammatory properties in cases of arthritis and other inflammatory conditions, such as ulcers, gastritis, and pancreatitis, with results being more successful than steroids, with the added benefit of no side-effects or toxicity.

Cereal grasses are cooling and clear toxins very quickly, they have an affinity with the digestive system and help with sluggish livers, slow digestion and inflammatory conditions of the gut.

People who tend to suffer from the cold and have a weak constitution should use cereal grasses in moderation and may consider chlorella or spirulina instead.

Wild Blue Green Algae

This bitter, cooling superfood is perfect if you need to loose weight or feel tired all the time. It helps strengthen the immune system and fights viruses, colds and flu. Blue green algae is very strong so should be taken wisely and not by people in fragile conditions who are thin, dry and feel the cold.

This algae is excellent for the robust, overweight person who has eaten too much meat, eggs, dairy and rich foods, and feels sluggish and depressed as a result.

Wild blue green algae is also beneficial in the treatment of chronic fatigue, rheumatoid arthritis, candida and excessive mucus conditions, it is excellent for depression.



Spirulina contains higher amounts of protein than meat, in fact it is 70% protein compared to red meat which is roughly 25% protein when cooked. Animal protein is craved less once spirulina is added to the diet.

This fresh water algae is also wonderful for controlling blood sugars and food cravings and therefore benefits diabetics and people with blood sugar issues.

Spirulina helps to strengthen body tissues, especially connective tissue making them more elastic and resilient; it is also strongly anti-inflammatory, making it ideal for the physically active, elderly people, and those in need of strengthening the heart and vascular system.



The least cooling of the grasses and algae’s, chlorella is the safest choice for people who are weak and frail and the best green food for children who are failing to thrive.

Unique to Chlorella is its nucleic acid, content which is essential for cellular renewal, growth and repair. The amount of nucleic acid decreases with age, therefore Chlorella is most suitable as an anti-ageing food, for boosting the immune system, and healing injuries.

Chlorella also contains high levels of omega 3 fatty acids making it highly beneficial in reducing cholesterol but is not an effective food for the treatment of weight issues.

Like any supplement, continuing to eat a poor diet whilst trying to overcome the damage with supergreens is counterproductive. The very best results will be achieved as part of an overall healthy diet and lifestyle.
















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intolerable food

If you, like me, have a food intolerance you will know how frustrating it can be when visiting a café or restaurant, when trying to find dishes that are safe to eat.
Unfortunately most people still lack understanding when it comes to the powerful and negative effect that certain foods can have on a person, however awareness is growing and the quantity and quality of substitute foods, recipe books and resources has never been greater.
Food intolerance is far more common in adults than food allergies but for some reason has not been taken as seriously. Symptoms of intolerance can be similar to that of an allergy, however the body’s responses are quite different.

Allergic reactions are usually immediate and involve immune system IgE antibodies, symptoms of allergic reaction can be acute such a wheezing, swelling, rashes and vomiting and will occur through eating even the smallest amount of the problem food.
Food intolerance responses can take between 1 and 48 hours to develop and are caused by a lack of specific enzymes and chemicals needed to break down and digest foods. Other causes may be the bodies reaction to naturally occurring food chemicals such as salicylates found in foods like apples, citrus fruits, strawberries, tomatoes, and wine, or amines found in chocolate, cheese, bananas, avocado or tomato. The body may also react to artificial additives and preservatives.
Intolerant reactions can be mild and are usually related to the amount of the food consumed, symptoms include fatigue and aching joints, skin problems, weight issues, digestive disorders and respiratory conditions. Food intolerance has also been associated with asthma, chronic fatigue and irritable bowel syndrome.

Although it’s possible to have an intolerance to a wide variety of foods, the most common are those that contain gluten (wheat, oats, barley and rye), lactose (milk and dairy products), wheat, yeast and fructose( found in common foods such as apples, pears, onions and asparagus). By treating the underlying intolerance by avoiding trigger foods, related sensitivities may disappear.

If you suspect that the underlying cause of your health problem may be a food intolerance, your health care provider can refer you for testing. It’s important to know however, that even if tests come back negative, you may still have a low grade sensitivity to the suspected food and the best way to determine if it’s effecting your health, is to leave it out of your diet for three weeks and then slowly introduce the food and observe your symptoms over a 48 hour period. Naturopaths are also trained to assist in improving overall digestive health which can significantly help in the management of food intolerance.

As for the tricky task of socialising, well when in a restaurant or café situation never feel overly demanding or difficult when requesting to know what is in your food, the staff should know what’s in there dishes and in fact it may soon be mandatory. As for those tricky meals with the family or friends, try not to apologise for being inconvenient and stick to your guns, it’s your health you are looking after and you never know your host may learn a thing or two about there own health by observing your example.


low fat food

butter heart meltingI mistakenly bought low-fat yoghurt the other day, which I never do, and was intrigued by the difference in texture and taste from my usual full-fat variety. Read more



post on an artical that you have written i.e one about protein

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rhubarb & apple crumble

Oh my, how I love crumbles, I made this gluten free version the other day and shared it with friends, everyone had a glow in their cheeks afterwards.

4 granny smith apples, peeled and cut into chunks
¼ cup water
½ bunch rhubarb, leaves removed, trimmed, washed and roughly chopped
1/3 cup stevia (or you could use sugar)

½ cup chestnut flour (you could also use almond/hazelnut meal or coconut flour)
90g, chopped unsalted butter (use coconut oil of your vegan)
1/4 cup stevia (or sugar)
¼ cup pecans
½ teaspoon cinnamon
1/2 teaspoon mixed spice
grated zest of one mandarin
a few drops of vanilla essence

Preheat the oven to moderate, 180°C. Lightly grease a medium ovenproof dish or 4 large ramekins. In a medium saucepan, combine apple and water. Bring to boil on high. Reduce heat to medium. Simmer, covered, 4-5 minutes, until almost tender.  Add the rhubarb and sugar. Simmer, stirring for 2-3 minutes, or until rhubarb is just tender. Drain excess liquid. Spoon mixture into the dish or ramekins.

To make the crumble put the flour and butter in a food processor and blitz until the mixture resembles breadcrumbs. Stir remaining crumble ingredients through. Sprinkle evenly over the fruit and bake for 25-30 minutes, until golden and bubbly.