Joule is a combination of Spring Water, Aloe Vera, Cinnamon Oil, and pure, 24 Karat medicinal gold. Aloe is known as the "potted physician" because of its naturally occurring potassium, niacin, calcium, iron, magnesium, vitamin A, thiamine, riboflavin and 8 of the 10 essential amino acids. Joule is the perfect "nightcap" for people seeking a good night’s sleep through a great tasting oblation of medicinal gold and plant nutrition.

Heart Of Gold contains only heart healthy fats from 5 plant oils, blended to perfection and compounded with pure 24 karat medicinal gold.  Fat soluble vitamins like A, D, E, & K are worthless without fat. Good fats are gifts of nature for life. Add salt, herbs, or spices to Heart Of Gold and use it as a sop for whole grain breads, make your own salad dressings, or drizzle it on raw or steamed veggies. Feel the peace, joy and restful sleep that a delicious gold sop invokes.

Spinach

Lutein and Zeaxanthin are antioxidants in the carotenoid family. They are found in high levels in spinach and they concentrate in the part of the retina where macular degeneration occurs. Once there, they protect the retina from damage caused by sunlight. Harvard researchers reported that people eating the most Lutein and Zeaxanthin had a 57 percent decreased risk of macular degeneration, compared with people eating the least.

At least 13 different flavonoid compounds in spinach have been identified by researchers. These compounds function as antioxidants and as anticancer agents. The anticancer action of these nutrients has been sufficiently impressive to prompt researchers to create specialized spinach extracts that could be used in controlled studies. These spinach extracts have been shown to slow down cell division in stomach cancer cells, and in studies on mice, to reduce skin cancers. A study on adult women living in New England in the late 1980s also showed intake of spinach to be inversely related to incidence of breast cancer.

Another carotenoid found in spinach and other green leafy vegetables fights human prostate cancer two different ways, according to research published in the September 2004 issue of the Journal of Nutrition. The carotenoid, called neoxanthin, not only induces prostate cancer cells to self-destruct, but is converted in the intestines into additional compounds, called neochromes, which put prostate cancer cells into a state of stasis, thus preventing their replication.

Spinach can be consumed cooked or raw. Baby spinach leaves are especially good in salads with bleu cheese, walnuts, red onions, and a vinaigrette dressing made with Heart Of Gold. Spinach cooks very quickly, and doesn’t need added water. Just place it in a pan, cover, and simmer for two to four minutes until it wilts; spinach is also excellent when steamed, or it can be sauted in olive oil with garlic for three or four minutes. Spinach is a good addition to stews and to soups that contain beans, pasta, or potatoes, or to any kind of curry dish.

Don’t have the time to go shopping or to do the cooking, but still want to eat your greens?  Farmacy Pro Power Superfood Green Drink has got you covered! These delicious and highly nutritious, highly assimilable greens are great anytime. Enjoy them with water or juice. We suggest that if you use juice to use ½ water and ½ juice. White grape juice or apple juice would be the best choices. Also, for optimum results, allow greens to sit in liquid for several minutes before drinking. Ingredients such as Spinach, Spirulina, Chlorella, Dulse, Kelp, Beet Root, Barley Grass and more go to make this gloriously green beverage a must  for the health minded.

Garlic and Onions Protection against Stomach Cancer?

Garlic and onions could help protect against stomach cancer, says a massive European-based study.

The new study, part of the European Prospective Investigation into Cancer and Nutrition (EPIC), followed 521,457 subjects in 10 European countries with an average age of 52. It is said to be the largest cohort study on fruit and vegetable intake and the incidence of stomach (gastric) cancer in Western countries and the first to look at adenocarcinoma of the esophagus.

After an average of 6.5 years of follow-up, 400 cases of gastric cancer and 188 cases of esophagus cancer had been reported. While total vegetable intake was not associated with a decreased risk of gastric cancer, the researchers report that an increase in the intake of onions and garlic of 10 grams per day was associated with a 30 per cent reduction in the risk of intestinal gastric cancer.

This is not the first time that onions have been linked to reduction in the risk of certain cancers. US researchers recently reported that onion extracts could inhibit the growth of liver and colon cancers in vitro.

A large-scale epidemiological Iowa Women's Health Study looked at the garlic consumption in 41,000 middle-aged women. Results showed that women who regularly consumed garlic had 35% lower risk of developing colon cancer.

Don’t have time to slice and dice onions and garlic everyday?  Enjoy a delicious cup of Wholefood Farmacy Vichyssoise V-8 Creamy Bean Soup.  This nutrient dense soup is handcrafted from Kidney Beans, Tomatoes, Onions, Garlic, Chipotle Pepper, Sea Salt, & Brown Rice – all you do is add the water.

Tomatoes

Scientists are suggesting that tomato lovers may be more likely to reduce the risk of serious disease. Lycopene, an anti oxidant which gives tomatoes their lovely rich red color, helps remove free radicals from the body. Free radicals are unstable oxygen molecules and have been implicated in cancer and other serious diseases.

Professor Michael Avirim of the Rambam Medical Center in Haifa, Israel who is testing lycopene in clinical trials says, ' In its natural form, lycopene is an excellent anti oxidant that helps to prevent formation of oxidized LDL, the 'bad' cholesterol in blood, which contributes to the build up of plaque that narrows, stiffens and constricts arteries and can lead to heart attacks. When this natural extract was added to cancer cell cultures, the lycopene inhibited their growth. Lycopene is the most potent nutritional antioxidant found to date.

Another study compared men who had had a heart attack with the same number of healthy men and found that those with high levels of lycopene appeared to reduce their risk of heart diseases by 50%.  The study’s coordinator, Lenore Kohlmeier, professor of nutrition and epidemiology at the university of North Carolina, said, 'Based on our findings, and other research, lycopene can be an excellent antioxidant, we recommend that people eat tomato based cooked foods.'

Several recent studies have shown that a diet rich in tomatoes and tomato products is strongly linked to a reduced risk of certain cancers. In a six year study of 48,000 male professionals, Dr. Edward Giovannucci and colleagues at Harvard Medical School found that consuming tomatoes and tomato based products between five to seven serving a week was associated with a reduced risk of prostate cancer of 21% to 34%.

Another study published in the International Journal of Cancer said that lycopene appears to protect against cancer of the mouth, pharynx, esophagus, stomach, colon and rectum. Researchers at the University of Illinois report that women with the highest lycopene levels had a five fold lower risk of developing pre-cancerous signs of cervical cancer than women with lowest lycopene levels.

The human body does not produce lycopene alone and therefore relies on a consumption of tomatoes and tomato based products for this anti oxidant. Nutritionists and other health professionals have long advocated the cancer preventative benefits of a diet high in fruits and vegetables.

Lycopene: Just The Facts

    * Research by Dr. Joseph Levy and colleagues from Ben-Gurion University of the Negev, Beer-Sheva, Israel, may have identified the unique mechanism through which lycopene protects against cancer which is by activating cancer-preventive phase II enzymes.

    * Lycopene is an open-chain unsaturated carotenoid that imparts red color to tomatoes.

    * Lycopene is a proven antioxidant that may lower the risk of certain diseases including cancer and heart disease.

    * In the body, lycopene is deposited in the liver, lungs, prostate gland, colon and skin. Its concentration in body tissues tends to be higher than all other carotenoids.

    * Epidemiological studies have shown that high intake of lycopene containing vegetables is inversely associated with the incidence of certain types of cancer. For example, habitual intake of tomato products has been found to decrease the risk of cancer of the digestive tract among Italians.

    * In one six-year study by Harvard Medical School and Harvard School of Public Health, the diets of more than 47,000 men were studied. Of 46 fruits and vegetables evaluated, only the tomato products (which contain large quantities of lycopene) showed a measurable relationship to reduce prostate cancer risk. As consumption of tomato products increased, levels of lycopene in the blood increased, and the risk for prostate cancer decreased. The study also showed that the heat processing of tomatoes and tomato products increases Lycopene bio-availability.

    * Ongoing research suggests that lycopene can reduce the risk of macular degenerative disease, serum lipid oxidation and cancers of the lung, bladder, cervix and skin.

Synergy

We call Phi Plus “the healthiest food in the world”. It is a synergistic combination of dozens of all natural whole food ingredients including nuts, seeds, grains, fruits, vegetables, berries, herbs, oils, & spices.  Synergy or synergism (from the Greek synergos meaning working together, circa 1660) refers to the phenomenon in which two or more discrete influences or agents acting together create an effect greater than the sum of the effects each is able to create independently.

Jeff Prince is the vice president for education at the American Institute for Cancer Research. In his August 2004 interview with The Washington Post he said that “the thousands of vitamins, minerals and phytochemicals in whole foods act synergistically together to create a more powerful effect than the sum of their parts, producing a result which cannot be recreated by supplements".

Dr. Rui Hai Liu is an associate professor in the Department of Food Science at Cornell University. He is a member of the graduate fields of Food Science and Technology, and Environmental Toxicology. Dr. Liu received his Ph.D. in Toxicology from Cornell University. He also holds a MD.. in Medicine and a M.S. in Nutrition and Food Toxicology from Harbin Medical School in China.

Dr. Liu recently appeared at the American Institute for Cancer Research (AICR) International Conference on Food, Nutrition and Cancer to present some of his latest findings.  “Different plant foods have different phytochemicals,” he said. “These substances go to different organs, tissues and cells, where they perform different functions. What your body needs to ward off disease is this synergistic effect – this teamwork – that is produced by eating a wide variety of plant foods.”

Where else can you get dozens of different plant foods in every bite? Besides its delicious taste and pleasing texture, Phi Plus comes ready to eat and requires no refrigeration. Phi Plus is always ready to go when you are.  Treat yourself to some Phi Plus today and be sure to share some with your family, children, and loved ones.

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