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CHICORY ROOT FIBER

A naturally occurring fiber also found in bananas, chicory root fiber has a delicious sweet flavor and creamy texture. This food has been shown to have beneficial effects on blood sugar, appetite, digestive health, cholesterol, regularity, and it helps maintain a healthy balance of “good” bacteria in the colon.

Chicory has long been used to regulate appetite and assist with gut, digestive, liver, and gallbladder disorders. It is being investigated to help treat Type 2 Diabetes, Cardiovascular Disease, and Cancer.

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Root chicory (Cichorium intybus var. sativum) has been cultivated in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive, especially in the Mediterranean region (where the plant is native). As a coffee additive, it is also mixed in Indian filter coffee, and in parts of Southeast Asia, South Africa and southern United States, particularly in New Orleans. It has been more widely used during economic crises such as the Great Depression in the 1930s and during World War II in Continental Europe. Chicory, with sugar beet and rye, was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the “East German coffee crisis” of 1976-79.

Some beer brewers use roasted chicory to add flavor to stouts (commonly expected to have a coffee-like flavour). Others have added it to strong blond Belgian-style ales, to augment the hops, making a “witlofbier”, from the Dutch name for the plant.

Around 1970 it was found that the root contains up to 20% inulin, a polysaccharide similar to starch. Inulin is mainly found in the plant family Asteraceae as a storage carbohydrate (for example Jerusalem artichoke, dahlia,yacon etc.). It is used as a sweetener in the food industry with a sweetening power 1⁄10 that of sucrose[22] and is sometimes added to yogurts as a prebiotic. Inulin is also gaining popularity as a source of soluble dietary fiber andfunctional food.[23]

Chicory root extract is a dietary supplement or food additive produced by mixing dried, ground chicory root with water, and removing the insoluble fraction by filtration and centrifugation. Other methods may be used to remove pigments and sugars. It is used as a source of soluble fiber. Fresh chicory root typically contains, by dry weight, 68% inulin, 14% sucrose, 5% cellulose, 6% protein, 4% ash, and 3% other compounds. Dried chicory root extract contains, by weight, approximately 98% inulin and 2% other compounds.[24] Fresh chicory root may contain between 13 and 23% inulin, by total weight.[25]

Root chicory contains volatile oils similar to those found in plants in the related genus Tanacetum which includes Tansy, and is similarly effective at eliminating intestinal worms. Chicory is well known for its toxicity to internal parasites. Studies indicate that ingestion of chicory by farm animals results in reduction of worm burdens, which has prompted its widespread use as a forage supplement. Only a few major companies are active in research, development, and production of chicory varieties and selections, most in New Zealand.

Chicory (especially the flower), used as a folk medicine in Germany, is recorded in many books as an ancient German treatment for everyday ailments. It is variously used as a tonic and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. Chicory contains inulin, which may help humans with weight loss, constipation, improving bowel function, and general health. In rats, it may increase calcium absorption and bone mineral density.

Chicory has demonstrated antihepatotoxic potential in animal studies.

The chicory plant is one of the earliest cited in recorded literature. Horace mentions it in reference to his own diet, which he describes as very simple: “Me pascunt olivae, me cichorea, me malvae” (“As for me, olives, endives, and mallows provide sustenance”). In 1766, Frederick the Great banned the importation of coffee into Prussia leading to the development of a coffee-substitute by Brunswick innkeeper Christian Gottlieb Förster (died 1801), who gained a concession in 1769/70 to manufacture it in Brunswick and Berlin. By 1795 there were 22 to 24 factories of this type in Brunswick. Lord Monboddo describes the plant in 1779 as the “chicoree”, which the French cultivated as a pot herb. In Napoleonic Era France, chicory frequently appeared as either an adulterant in coffee, or as a coffee substitute. Chicory was also adopted as a coffee substitute by Confederate soldiers during the American Civil War, and has become common in the United States. It was also used in the United Kingdom during the Second World War, where Camp Coffee, a coffee and chicory essence, has been on sale since 1885.

The cultivated chicory plant has a history reaching back to ancient Egyptian time. Medieval monks raised the plants and when coffee was introduced to Europe, the Dutch thought that chicory made a lively addition to the bean drink.

In the United States chicory root has long been used as a substitute for coffee in prisons.[54] By the 1840s, the port of New Orleans was the second largest importer of coffee (after New York).

Louisianans began to add chicory root to their coffee when Union naval blockades during the American Civil War cut off the port of New Orleans, thereby creating a long-standing tradition.

WHEY PROTEIN ISOLATE

Proven to help lower blood pressure, blood sugar, and to reduce symptoms of stress and depression, protect against cancer, increase bone mineral density, slow the aging process, and improve immune function, whey is one of the most promising foods on the planet.

Best of all, your SANE Meal Bars contain a proprietary blend of whey and the amino acid Leucine to maximize your fat loss and health. These nutrients have been proven to improve the way your body works at molecular and genetic level while increasing your daily caloric burn by up to 700 calories per day through a biological process known as muscle protein synthesis. By going SANE, your body will literally start building a new, healthier, and leaner you!

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Whey is nature’s perfect protein, Boasting a 104 Biological Value (BV). BV is the ability of the body to use the nutrients. The higher the number the more useful to the body. Our whey protein has a higher BV than an egg (100 BV) which is considered the gold standard by which all proteins are measured.

Several components of whey, including the immunoglobulins, lactoferrin, lactoferricin, sphingolipids, lactoperoxidase, and glycomacropeptides, may possibly inhibit the growth of a wide range of bacteria, fungi, yeast, and protozoa.

The body’s level of glutathione is a pretty good indicator of overall health and the ability of your immune system to fight off disease and counter the effects of aging. Whey has a very high content of sulfur-containing amino acids (such as cysteine) that are necessary for the biosynthesis of glutathione. And studies have shown that you can effectively raise your glutathione levels through the consumption of whey protein.

Heart health: Whey proteins may possibly inhibit the angiotensin converting enzyme (ACE). I’m sure you’ve heard of the class of blood pressure lowering drugs called ACE inhibitors that do the same thing. A combination of components in whey powder may possibly provide this blood pressure lowering benefit and vascular relaxation without the side effects of drugs. Other proteins in whey may possibly reduce the stickiness of blood platelets and the risk of thrombosis, which can trigger both heart attack and stroke. The consumption of grass-fed whey protein may also help to support healthy lipid levels.

In addition to minerals necessary for bone growth, whey contains a protein called lactoferrin, which may be associated with a wide range of benefits including supporting a healthy immune and inflammatory response. Research has now determined that lactoferrin is able to increase the production of new bone, which could have a positive impact on the long term effects of osteoporosis and non-healing bone fractures.

Prebiotics are foods or compounds that are fermented by bacteria in the colon after they’ve entered the system. You can either supply your colon with additional beneficial bacteria through the use of probiotics, or you can feed the beneficial bacteria already present with specific compounds to help them multiply in number and become more dominant. When used in combination with a good probiotic, whey proteins and its other components act as a prebiotic to provide added assurance that your “second immune system” (your gut) is getting the help it needs.

More Benefits
Support a healthy immune response
Rich in amino acids
Possesses anti-aging properties
Cold microfiltration & ultrafiltration process
Increasing energy levels
Balanced source of essential amino acids & peptides
Excellent source of cystine for maximum Glutathione production
High concentration of BCAA’s (branched-chain amino acids)
Enhancing the feeling of youth
Excellent for weight management – Lots of protein keeps you full longer
Non-GMO
High protein efficiency ratio
Boosting sports performance
Speeding recovery from exercise
Helping build lean muscles
Excellent source of glutamine & sulfur amino acids
rBGH & rBST free
No additives, fillers, artificial sweeteners, flavors, coloring, or preservatives

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ORGANIC ALMOND BUTTER & ALMONDS

In addition to being delicious, almonds reduce heart attack risk, improve cholesterol levels, protect artery walls from damage, help build strong bones and teeth, provide healthy fats and aid in weight loss, lower the rise in blood sugar and insulin after meals, enhance good brain function, nourish the nervous system, and alkalize the body. When your body is not alkaline enough, you risk osteoporosis, poor immune function, low energy and weight gain.

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Almonds are an ancient food that has been written about in historical texts, including the Bible. Almonds were thought to have originated in regions in western Asia and North Africa. The Romans referred to almonds as the “Greek nut” in reference to the civilization suggested to have first cultivated them.

The almond that we think of as a nut is technically the seed of the fruit of the almond tree, a medium-size tree that bears fragrant pink and white flowers. Like its cousins, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like seeds (or pits) within. The seed of the almond fruit is what we refer to as the almond nut.

Twenty potent antioxidant flavonoids have been identified in almond skins, some of which are well known as major contributors to the health benefits derived from other foods, such as the catechins found in green tea, and naringenin, which is found in grapefruit.

Research has found that, as part of a heart healthy eating plan, almonds can reduce C-reactive protein, a marker of artery-damaging inflammation, as much as statin drugs. In addition ounce for ounce, almonds are the one of the most nutritionally dense nuts. As well as providing an array of powerful flavonoids, almonds are among the richest sources of vitamin E in the diet. A one-ounce, 164-calorie serving of almonds, about a handful, is also a very good source of magnesium, copper, vitamin B2, vitamin E, manganese, and phosphorus, and delivers heart-healthy monounsaturated fat and other nutrients as well.

One-quarter cup of almonds contains about 18 grams of fat, most of it (11 grams) is heart-healthy monounsaturated fat. Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease.

Almonds appear to not only decrease after-meal rises in blood sugar, but also provide antioxidants to mop up the smaller amounts of free radicals that still result. Further research shows that eating almonds along with a high glycemic index food significantly lowers the glycemic index of the meal and lessens the rise in blood sugar after eating.

Lessening after-meal surges in blood sugar helps protect against diabetes and cardiovascular disease, most likely by lessening the increase in cholesterol-damaging free radicals that accompanies large elevations in blood sugar. This is one reason why low glycemic index diets result in lower risk of diabetes and heart disease.

GROUND FLAXSEEDS

Some call it one of the most powerful plant foods on the planet because there is mounting evidence that flaxseeds can help reduce your risk of heart disease, cancer, stroke, and diabetes while providing you with abundant gut-healing fiber. In the 8th century, King Charlemagne believed so strongly in the health benefits of flaxseed that he passed laws requiring his subjects to consume it. Now, thirteen centuries later, research is backing up what Charlemagne suspected…more flaxseeds = better health!

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Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to it’s abundant supply of Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.

The primary omega-3 fatty acid in flaxseeds—alpha-linolenic acid, or ALA—can be helpful to the cardiovascular system in and of itself. As the building block for other messaging molecules that help prevent excessive inflammation, ALA can help protect the blood vessels from inflammatory damage. Numerous studies have shown the ability of dietary flaxseeds to increase our blood levels of ALA, even when those flaxseeds have been ground and incorporated into baked goods like breads or muffins. When flaxseeds are consumed, two other omega-3 fatty acids have also been shown to increase in the bloodstream, namely, eicosapentaenoic acid (EPA) and docosapentaenoic acid (DPA). Increases in EPA and DPA also help provide inflammatory protection.

Risk of oxidative stress in the blood vessels can also be lowered by flaxseed intake. In addition to being a very good source of the mineral antioxidant manganese, polyphenols in flaxseed—including flaxseed lignans—provide measurable antioxidant benefits. The antioxidant benefits of one particular flaxseed lignan, secoisolariciresinol, have been especially well-documented. Decreased lipid peroxidation and decreased presence of reactive oxygen species (ROS) in the bloodsteam have both been associated with flaxseed intake in amounts of approximately 2 tablespoons per day.

Intake of flaxseeds has also been shown to decrease the ratio of LDL-to-HDL cholesterol in several human studies and to increase the level of apolipoprotein A1, which is the major protein found in HDL cholesterol (the “good” cholesterol). This HDL-related benefit may be partly due to the simple fiber content of flaxseeds, since 2 tablespoons of ground flaxseed provide about 4 grams of dietary fiber.

Although direct studies on flaxseed and blood pressure are limited (and mostly confined to flaxseed oil versus ground flaxseed), numerous studies have shown the ability of increased omega-3 fatty acid intake to help regulate blood pressure and to help reduce blood pressure in persons who have been diagnosed with hypertension. With its excellent content of the omega-3 fatty acid alpha-linolenic acid (ALA), flaxseed can definitely help us increase our overall omega-3 intake and, by doing so, decrease our risk of high blood pressure.

The antioxidant and anti-inflammatory benefits of flaxseeds also make them a logical candidate for cancer prevention. That’s because chronic inflammation (even low level inflammation) and chronic oxidative stress are risk factors for cancer development. In the case of flaxseeds, evidence of risk reduction is strongest for breast cancer, prostate cancer, and colon cancer. Breast cancer and prostate cancer are included in the list of cancers know as “hormone-related” cancers. Their risk reduction may be more closely related to flaxseed than risk reduction for other cancers due to the high lignan content of flaxseed.

The lignans provided by flaxseed have also been shown to spark increased activity by certain Phase II detoxification enzymes that are responsible for deactivating toxins in the body. This support of the detox process may help prevent accumulation of toxins that might otherwise act as carcinogens and increase cancer risk.

The strong fiber content of flaxseeds—including their mucilaginous fiber—help to delay gastric emptying and can improve intestinal absorption of nutrients. Flaxseed fibers also help to steady the passage of food through our intestines. Finally, the lignans in flaxseed have been shown to reduce risk of colon cancer. This impressive group of digestive tract benefits is likely to receive more attention in future research studies.

Greens Blend (Green Tea, Spirulina, and Chorella)

This proprietary blend contains three of the most energy-boosting and fat-burning foods in the world! Hundreds of studies have demonstrated the almost magically protective effects of green tea, spirulina, and chorella against heart disease, diabetes, cancer, unhealthy cholesterol, dementia, inflammation, adrenal fatigue, and weight gain. You will not find a more proven or potent green ingredient formulation in any other high-protein/high-fiber bar on the planet!

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Green Tea

Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and developing certain other health problems. Researchers have found an apparent connection between green tea consumption and a reduced risk of developing type 1 diabetes. The key player in this new study is epigallocatechin gallate (EGCG) found in the tea. The tea has also been useful for weight loss management.

Green tea is a relative newcomer in the bone-health arena, but previous studies have also found that epigallocatechin-3-gallate (EGCG), a component of green tea, blocks the activity of two molecules, IL-6 and cyclooxygenase-2 (Cox-2), which play a role in breaking down bone.

It may also help protect fatty livers after a liver transplant. Green tea may even have fat-burning properties, which are related to a class of polyphenols called catechins — naturally occurring antioxidants that have a number of physiological and pharmacological properties.

Some possible benefits of Green Tea may include:
● Fighting against heart disease
● Fighting Dementia
● Reduces high blood lipids
● Combating Arteriosclerosis
● Helping keep bones strong
● Fighting Cerebral thrombus
● Reducing risk of developing type 1 diabetes
● Preventing the reduction of glutathione by a whopping 87-100%
● Helping reduce rosacea when applied topically
● Reduces pain & inflammation related to rheumatoid arthritis
● Fighting certain types of cancer including prostate cancer
● Supporting adrenal function
● Helping weight loss
● Inhibiting the matrix metalloproteinases (MMP) enzyme, which contribute to age-related degradation of the skin matrix

Spirulina

Spirulina is a type of live blue-green algae found in most lakes and ponds. It has been consumed for thousands of years by Mexican (Aztecs, Mayans), African, and Asian people. Raw Spirulina powder is considered a complete protein because well over half of it consists of amino acids — the building blocks of protein. It is also a source of other nutrients including B complex vitamins, beta-carotene, vitamin E, carotenoids, manganese, zinc, copper, iron, selenium and gamma linolenic acid (an essential fatty acid). Imagine a vegetable with more protein than soy, more Vitamin A than carrots, more iron than beef, profound source of protective phytochemicals, naturally low in fat, source of the essential fatty acid GLA and is easy to digest.

Spirulina algae promotes health in many ways. It may protect from oxidative stress and may strongly support a healthy immune system response and a healthy inflammatory response. Scientific studies suggest it may be especially good for the brain, heart, immune system and more. Spirulina powder has been used since ancient times as a source of nutrients.

Spirulina likes to grow in hot and alkaline environments which helps ensure its hygienic status, as no other organisms can survive to pollute the waters in which this algae thrives. Spirulina is in fact one of the cleanest, most naturally sterile foods found in nature. Its adaptation to heat also assures that Spirulina retains its nutritional value when subjected to higher temperatures during processing and shelf storage, unlike many plant foods that rapidly deteriorate at high temperatures. Spirulina algae is also unusual among algae because it is a “nuclear plant” meaning it is on the developmental cusp between plants and animals. It is considered somewhat above plants because it does not have the hard cellulose membranes characteristic of plant cells, nor does it have a well-defined nucleus. This allows it to be highly digestible in comparison with other algae such as chlorella.

Spirulina is a natural source of small quantities of Iodine / Potassium iodide (KI). Iodine is a chemical element essential for the production of thyroid hormones that supports growth and metabolism. The natural Potassium iodide (KI) / Iodine from Spirulina is absorbed by your body more slowly and safely than chemical or synthetic iodine. Further Spirulina helps promote an alkaline pH balance within the body and also supports a healthy immune system response.

Iodine / Potassium iodide (KI), administered orally immediately after exposure to certain types of radiation, may be used to protect the thyroid from ingested radioactive iodine. But Potassium iodide (KI) would only be effective if the radiation contains radioactive iodine.

Nutritional statistics of Spirulina:
● Spirulina contains more nutrition gram per gram than any other product in the world!
● 3 grams of our organic Spirulina have the same amount of phytonutrients as 5 servings of fruits & vegetables
● Spirulina has 300% more calcium than whole milk (good for bones, osteoporosis, growth of children)
● Spirulina has 3900% more Beta Carotene than carrots (good for eyes, strong antioxidant, immunity)
● Spirulina has 375% more protein than tofu (building block for muscle tissue, necessary in diet)
● Over 200 scientific studies have been done showing potential health benefits of Spirulina

Some possible traditional uses of Raw Organic Spirulina Powder may include:
● May support a healthy immune system response
● Rare food source of the essential fatty acid GLA
● May Support a healthy inflammatory response
● Supporting cellular purification
● A source of B-12 & easy-to-absorb iron
● May support healthy cardiovascular function
● May Support healthy brain function
● Excellent source for RNA
● May support healthy blood sugar levels
● May support healthy heart function
● Natural source of Iodine / Potassium iodide (KI)
● May support healthy blood pressure levels
● Possible lipid-lowering properties
● Highly digestible
● Nourishing & may support healthy liver function
● Rich in antioxidants
● May support a healthy mental outlook
● Helping to keep bodily pH in a healthy range

Chlorella

If you are looking for a supplement to maintain overall health with additional cleansing properties, you’ll want to add Chlorella to your nutritional program. Chlorella is an emerald green, single-celled freshwater microalgae widely recognized as one of the most potent nutritional whole foods on Earth.

Each chlorella cell is a self-sufficient organism with all the plant’s life functions taking place inside the cell. The result – an unusually high concentration of important nutrients.

This tiny plant contains the highest known quantity of chlorophyll within a natural source. Chlorophyll is the ‘green blood’ of all plant life and has a chemical structure very similar to our own red blood molecules. Chlorophyll supports the transportation of oxygen around the blood supply and builds the red blood cell count. It nourishes and purifies the blood stream, kidneys, liver and bowel.

Scientists and medical professionals have long recognized the importance of chlorophyll in the diet as a possible bowel supporting agent and natural deodorant, and topically as a wound-healer. Many green foods are good sources of chlorophyll, but results of recent laboratory tests show that Chlorella has more than five times more milligrams of chlorophyll per serving than wheat grass, twelve times more than barley and nearly 10 times more than alfalfa.

Nutrients found in Chlorella:

● Known as the richest natural source of chlorophyll – deep cleansing
● More than 20 bioavailable (easy to digest) vitamins & minerals
● Rich in Beta-Carotene a powerful antioxidant that fights free radicals
● 19 amino acids – essential for tissue and cell regeneration
● Greater quantity of fatty acids than Spirulina or wild blue green algae
● 60% superior protein – three times the amount of steak or fish
● Contains most components of the vitamin B complex, especially B12, making Chlorella a recommended supplement for vegetarians

Some possible traditional uses of Chlorella may include:

● May support a healthy immune system response
● Friendly bacteria growth is encouraged supporting your digestion
● Excellent for purifying
● May support a healthy PH level – essential for good health
● Possible Antiviral properties help to protect you from infection
● Broad spectrum nutrition that may support healthy energy levels
● Supporting healthy weight loss if you are dieting
● A natural deodorant, Chlorella helps to freshen your breath
● A good bowel cleansing agent that improves the overall digestive tract