Search Results for: kakadu
Kakadu plum, freeze dried
Posted by Richard Salvo in on November 15, 2016Kakadu plum, freeze dried is made from the world’s highest fruit source of vitamin C. We make Kakadu plum, freeze-dried powder by lyophilizing (freeze-drying) only the edible portion of the fruits and typically get a minimum 17% vitamin C in the finished Kakadu plum powder.
However, there are a few considerations needed in choosing the best Kakadu plum freeze-dried powder if the end product is to boost nutritional intake or in fact, to have any beneficial effect at all:
Nutritional science is progressing as quickly as the sciences of sustainable energy, computing and Climate Catastrophe outcome’s and it is a case of the more we know, the more there is to know.
There is now global interest in the Kakadu plum (a.k.a. Kalari plum) some 32 years after I confirmed the high vitamin C content and we published the results. More recently, vitamin C content (and that of all the other vitamins) has been recognized as an inadequate measure of antioxidant activity and vitamin capacity is the new, accepted measure of efficacy.
This broadens our understanding of the biochemical reactions in which any single ‘alphabet’ vitamin is involved.
For example, vitamin C exerts its effects in conjunction with 4000 bioflavonoids, folates, fat soluble vitamins E and D, vitamin K2 and several co-factors including various minerals such as magnesium, iron, copper, zinc and selenium.
The good news is that the Kakadu (Kalari) plum and especially our Kakadu plum powder, includes a good dose of many of these additional components. It is also loaded with live enzymes since we take the frozen fruits, remove the flesh with specifically designed, cold-processing equipment and then freeze-dry the pulp preserving the full nutritional impact of this amazing fruit.
“WARNING, WARNING: Danger Will Robinson” (Caveat emptor)
Some suppliers of Kakadu plum powder are offering heat-dried, whole fruits that are jet milled or micronized to a powder. This means that half of this mix is the woody seed or pit and the dried flesh has been subjected to temperatures that degrade most of the active components. Vitamin C would be gone, enzymes denatured and many other heat sensitive components destroyed or rendered inactive. Users of this product are using the marketing name only and are at the low end of the nutritional market. Caution is advised when offered cheap Kakadu plum powder and the clue is a darker brown powder rather than a creamy yellow to pastel-green colour.
Another supplier had frozen Kakadu plum pulp available but their processor steamed the fruits in order to get the pulp off the seed. The heat would have destroyed live enzymes as well as the vitamin C capacity entirely and it is this vitamin which protects the integrity of the other beneficial components such as the organic acids (ellagic acid, gallic acid etc). So the antioxidant capacity of the pulp would have been significantly compromised.
The Australian food regulations also allow these shonky suppliers to add in synthetic ascorbic acid to bring back the vitamin C levels to that expected in a high quality, freeze-dried product so they can still make the claim of high vitamin C. Crazy I know, unethical but legal.
I guess the integrity of some suppliers gets ‘Lost in Space’ sometimes (some readers might need to Google this for it to make sense).
Additionally, let’s remember that Kakadu plum powder alone cannot be considered a complete food and even though it is an excellent source of many micronutrients, if it is superior nutrition that you are after, please try our LIFE (Lyophilized Indigenous Food Essentials™) product. LIFE is a unique, super nutritional and a core product in PhytoMedicine 3.0 as it delivers more superfoods of unparalleled quality than any other such preparation anywhere.
There is another consideration of which you may not be aware too.
Kakadu plums also contain calcium oxalate which can cause kidney problems in susceptible individuals but this oxalate has been shown to play a role in the stability of vitamin C and therefore, the vitamin capacity of the fruit pulp. It disturbs me that growers are now screening for low oxalate fruits not realizing that these will not be as nutritionally superior as higher oxalate fruits as the vitamin stability will deteriorate.
It is another case of chasing two rabbits which is what we have been doing for 50 years with modern fruits and vegetables taking valuable, healthy foods and selecting for larger, sweeter more robust cultivars with the ability to withstand the durability challenges of modern distribution channels. The final result is that most of our fresh produce these days is barely worth eating. Another example is with tomatoes in which the gene for red skin colour and controllable ripening, is on the exact gene location as for flavour. We can’t have both.
Along with highly processed edibles (I won’t call it food) we have consumable junk that makes us fat to obese, prediabetic to fully sick and suffering a host of the diseases of nutrition.
We need wild and near wild foods that have not been ‘scientifically improved’ but have evolved (with humans) in Nature and in ways that still support us with their ideal nutrition. This is why I choose to supplement my ‘healthy’ diet with LIFE. Do you?
Sauces, Syrups, Preserves
Posted by Richard Salvo in on June 29, 2021Sauces, Syrups, Preserves
Our range of sauces and syrups come in spouted 2kg bags and are all very versatile products, designed by chefs for chefs. Extend, complement, contrast them or use them as ingredients in still other creations eg dips, emulsion sauces, foams, etc.
Now in a 250g or 8.8oz glass jar for your convenience. Bush tomato chutney is one of our most popular products with chefs in restaurants and catering on the airlines using it as it comes or making a version of my recipe for what I call ‘Bushetta’. This is toasted slices of a French stick either spread with Alpine pepper butter or better still, made with Alpine pepper bread. Then the Bush tomato chutney is prepared by mixing equal quantities of the chutney with finely chopped tomato. I leave the skin on for texture but remove the seeds and juice unless using heirloom tomatoes as available in the US. To flavour the mixture I add torn fresh basil and a generous sprinkle of Yakajirri – a new product about to be added to our store next week. Top the bread slices with the mix and serve with antipasto.
$9.35 – $38.16
Davidson plums are super sour and brilliant crimson on colour. We balance the sourness with just enough sweetness to reveal the true character of this dramatic fruit. The organic acids which make the juice so tart are still very much present making this syrup ideal as a garnish and finishing sauce for ice cream, baked desserts, chocolate in its many forms and fruit salads. However, this syrup can also suit many savoury applications. Add some wasabi or ginger, garlic or freshly cut and mashed herbs such as coriander (cilantro) or basil and even a little red wine vinegar and the uses expand.
$5.00 – $33.92
Fruit balsamic is our authentic Australian equivalent to reduced, aged balsamic vinegar (only I think it far more complex and interesting). It has a base of wild rosella for the fruitiness which is enhanced and amplified with some aniseed myrtle. We then add those Maillard products for the addictive roasted, toasty notes using Wattleseed extract and soy and inject a little sweetness with mirin (Japanese rice wine) and palm sugar. Lastly, some pungency and aromatics are all essential and alpine pepper and paperbark smoke fulfill this role. So how do you use it? Drizzle some on a plate and place cold meats and cheeses or a chicken and mescalin salad or some smoked seafood. Use as a pasta drizzle as a highlight or over some roasted chicken or twice-cooked duck. Use it over eggs, add to mayonnaise, try it on fish or add a dash to meat sauces. Ingredients: mirin, white vinegar, rosella, palm sugar, soy sauce, smoke oil, wattleseed extract, alpine pepper, aniseed.
$5.00 – $33.92
The deep purple colour of Illawarra plum sauce comes from anthocyanins which are antioxidants and therefore highly beneficial to your health so not only do Illawarra plum products taste great but they are good for you too. The flavour of Vic Cherikoff’s Illawarra plum sauce is plum-like but with the characteristic resinous pine flavour of the fruits of this coastal rainforest tree (also known as the brown pine plum). To enhance and develop this flavour component, a terrific garnish for any dish finished with Illawarra plum sauce is toasted pine nuts.
$5.00 – $33.92
Lemon aspen juice is a brand new citrus somewhere in between lemon and grapefruit with a hint of menthol as a late finish. Use it instead of lemon and never use other citrus to ‘extend’ the flavour. It actually negates the taste completely. Even just a twist of orange will kill the otherwise intense lemon aspen characters.
$20.80 – $95.00
Lemon aspen juice is a brand new citrus somewhere in between lemon and grapefruit with a hint of menthol as a late finish. Use it instead of lemon and never use other citrus to ‘extend’ the flavour. It actually negates the taste completely. Even just a twist of orange will kill the otherwise intense lemon aspen characters.
$5.00 – $33.92
Lemon Ironwood Syrup is a sublime mix of maple and lemon myrtle flavours. The surprise with this syrup is the timing of the flavours because the first sensation is the sweetness, then the maple and finally, the aromatic notes of the citrusy lemon myrtle come through. The obvious use is as a straight substitute for maple syrup but our product can also work brilliantly over grilled or roasted meats and seafood, poultry and shellfish, even vegetables. In fact, anywhere you need some subtle aromatics that are simply divine.
$5.00 – $33.92
Our Mountain pepper BBQ sauce is the same recipe as the product we launched in the USA called Kakadu Wildfire Pepper sauce. We have merely packaged it in soft, food grade spouted pouches to reduce the freight cost and risk of breakages for on-line orders. Mountain Pepper BBQ Sauce is the definitive Australian sauce for steaks, sausages (snags), kebabs, chops, ribs, roasts and mince – in all its forms.
$5.00 – $33.92
Rainforest lime splash has an intense wild lime flavour with a hint of wanjasan soy. It is bright yellow in colour (wild limes are yellow, not green) and makes a delightful sauce or glaze when grilling or pan-frying any red or white meat. This is not a sauce as it comes as it needs meat juices or vegetable stock to complete the sauce. To use the Rainforest lime sauce base, add 10 to 25% stock or jus from chicken, fish, seafood or vegetables and heat to thicken. Add chilli, wasabi or ginger for variety or just leave it as it is.
$5.00 – $33.92
The lemon aspen gives this sweet chilli sauce its unique and delicious citrus and subtle menthol twist. It has quite a tingle as the chilli is not shy either. Use this just as you would a less interesting, ordinary sweet chilli sauce but try it in new ways. How about a drizzle over a mescalin salad or with poached eggs? It really is the ideal all-purpose sauce and suits any meat, poultry, seafood, vegetables and more. Whenever you need that something to serve, our Sweet Lemon aspen chilli sauce will fill the need extremely well.
$5.00 – $33.92
Freeze Dried Fruits
Posted by Richard Salvo in on June 28, 2021Freeze Dried Fruits
We have listed our LIFE (Lyophilized Indigenous Food Essentials) product here as it is a superior nutritional blend of the other freeze-dried fruits we stock. In all, it contains 14 wild foods and a dozen other superfoods from around the world.Read More
Davidson plums, freeze dried comes in two forms – freeze dried slices which include the seed and are perfect for infusing in boiled water or hot syrup (made with good sugars of course) and as a milled powder which is great for dusting over dishes where you want an acid crispness to feature.
$29.00 – $580.00
Kakadu plum freeze dried is made from the world’s highest fruit source of vitamin C. However, there are a few considerations of which we should be aware when we choose the best kakadu plum freeze-dried product if we want to boost our nutritional intake.
$40.00 – $800.00
Sauces, syrups, preserves
Posted by Richard Salvo in on June 25, 2021Sauces, syrups, preserves
A range of chef quality products tested over the last 18 years in food service supply to restaurants, hotels, caterers, airlines, cruise ships and resorts. These products can be used as stand alone sauces, syrups and chutneys or as bases for an infinite number of flavour permutations.
Add our sauces to sour cream or cream cheese to make dips. Add vinegar to our syrups to reduce the sweetness then add herbs, ginger, wasabi, soy or chilli. Add chopped onion and corn kernels to our chutney and reinvent it as a salsa. The combinations are endless….
Now in a 250g or 8.8oz glass jar for your convenience. Bush tomato chutney is one of our most popular products with chefs in restaurants and catering on the airlines using it as it comes or making a version of my recipe for what I call ‘Bushetta’. This is toasted slices of a French stick either spread with Alpine pepper butter or better still, made with Alpine pepper bread. Then the Bush tomato chutney is prepared by mixing equal quantities of the chutney with finely chopped tomato. I leave the skin on for texture but remove the seeds and juice unless using heirloom tomatoes as available in the US. To flavour the mixture I add torn fresh basil and a generous sprinkle of Yakajirri – a new product about to be added to our store next week. Top the bread slices with the mix and serve with antipasto.
$9.35 – $38.16
Davidson plums are super sour and brilliant crimson on colour. We balance the sourness with just enough sweetness to reveal the true character of this dramatic fruit. The organic acids which make the juice so tart are still very much present making this syrup ideal as a garnish and finishing sauce for ice cream, baked desserts, chocolate in its many forms and fruit salads. However, this syrup can also suit many savoury applications. Add some wasabi or ginger, garlic or freshly cut and mashed herbs such as coriander (cilantro) or basil and even a little red wine vinegar and the uses expand.
$33.92
Fruit balsamic is our authentic Australian equivalent to reduced, aged balsamic vinegar (only I think it far more complex and interesting). It has a base of wild rosella for the fruitiness which is enhanced and amplified with some aniseed myrtle. We then add those Maillard products for the addictive roasted, toasty notes using Wattleseed extract and soy and inject a little sweetness with mirin (Japanese rice wine) and palm sugar. Lastly, some pungency and aromatics are all essential and alpine pepper and paperbark smoke fulfill this role. So how do you use it? Drizzle some on a plate and place cold meats and cheeses or a chicken and mescalin salad or some smoked seafood. Use as a pasta drizzle as a highlight or over some roasted chicken or twice-cooked duck. Use it over eggs, add to mayonnaise, try it on fish or add a dash to meat sauces. Ingredients: mirin, white vinegar, rosella, palm sugar, soy sauce, smoke oil, wattleseed extract, alpine pepper, aniseed.
$5.00 – $33.92
The deep purple colour of Illawarra plum sauce comes from anthocyanins which are antioxidants and therefore highly beneficial to your health so not only do Illawarra plum products taste great but they are good for you too. The flavour of Vic Cherikoff’s Illawarra plum sauce is plum-like but with the characteristic resinous pine flavour of the fruits of this coastal rainforest tree (also known as the brown pine plum). To enhance and develop this flavour component, a terrific garnish for any dish finished with Illawarra plum sauce is toasted pine nuts.
$5.00 – $33.92
Lemon aspen juice is a brand new citrus somewhere in between lemon and grapefruit with a hint of menthol as a late finish. Use it instead of lemon and never use other citrus to ‘extend’ the flavour. It actually negates the taste completely. Even just a twist of orange will kill the otherwise intense lemon aspen characters.
$20.80 – $95.00
Lemon Aspen Syrup is exciting as it can best be compared to a brand new citrus and we all know how popular and versatile ordinary lemon can be. The citrus flavour in our syrup is complemented with the menthol/eucalypt top notes characteristic of lemon aspen. This makes our product far more interesting than conventional citrus. So. How is it used? The obvious and simplest use is as a pour-over syrup for pancakes, desserts, ice cream and pastries. However, the syrup also complements poultry, pork and seafood, red meats and shellfish as a substitute for honey glazed dishes.
$5.00 – $33.92
Lemon Ironwood Syrup is a sublime mix of maple and lemon myrtle flavours. The surprise with this syrup is the timing of the flavours because the first sensation is the sweetness, then the maple and finally, the aromatic notes of the citrusy lemon myrtle come through. The obvious use is as a straight substitute for maple syrup but our product can also work brilliantly over grilled or roasted meats and seafood, poultry and shellfish, even vegetables. In fact, anywhere you need some subtle aromatics that are simply divine.
$33.92
Our Mountain pepper BBQ sauce is the same recipe as the product we launched in the USA called Kakadu Wildfire Pepper sauce. We have merely packaged it in soft, food grade spouted pouches to reduce the freight cost and risk of breakages for on-line orders. Mountain Pepper BBQ Sauce is the definitive Australian sauce for steaks, sausages (snags), kebabs, chops, ribs, roasts and mince – in all its forms.
$5.00 – $33.92
Rainforest lime splash has an intense wild lime flavour with a hint of wanjasan soy. It is bright yellow in colour (wild limes are yellow, not green) and makes a delightful sauce or glaze when grilling or pan-frying any red or white meat. This is not a sauce as it comes as it needs meat juices or vegetable stock to complete the sauce. To use the Rainforest lime sauce base, add 10 to 25% stock or jus from chicken, fish, seafood or vegetables and heat to thicken. Add chilli, wasabi or ginger for variety or just leave it as it is.
$5.00 – $33.92
The lemon aspen gives this sweet chilli sauce its unique and delicious citrus and subtle menthol twist. It has quite a tingle as the chilli is not shy either. Use this just as you would a less interesting, ordinary sweet chilli sauce but try it in new ways. How about a drizzle over a mescalin salad or with poached eggs? It really is the ideal all-purpose sauce and suits any meat, poultry, seafood, vegetables and more. Whenever you need that something to serve, our Sweet Lemon aspen chilli sauce will fill the need extremely well.
$5.00 – $33.92
Freeze-dried superfoods
Posted by Richard Salvo in on June 17, 2021Freeze-dried superfoods
Davidson plums, freeze dried comes in two forms – freeze dried slices which include the seed and are perfect for infusing in boiled water or hot syrup (made with good sugars of course) and as a milled powder which is great for dusting over dishes where you want an acid crispness to feature.
$29.00 – $580.00
Kakadu plum freeze dried is made from the world’s highest fruit source of vitamin C. However, there are a few considerations of which we should be aware when we choose the best kakadu plum freeze-dried product if we want to boost our nutritional intake.
$29.00 – $580.00
LIFE the antidote to modern foods
Posted by admin01 in on August 23, 2019Discover LIFE (Lyophilized Indigenous Food Essentials)™, the antidote to modern foods. After all, we only have one time around so why not make every day count?
See how much energy you get. It might take a day or two but try it for yourself.
All sorts of little niggles and those early signs of ageing may be addressed.
If you exercise, most people tell us they can train harder, have more stamina and recover more quickly than without LIFE (Lyophilized Indigenous Food Essentials)™.
Just take a look at the ingredients:
Australian wild food blend (Illawarra plum, rainforest lime, Kakadu plum, wild rosella, Davidson plum, anise myrtle, lemon myrtle, quandong, acacia resin, forestberry herb, riberry, mountain pepper, sea vegetable and pepperberry), blackcurrant pomace, coconut milk, wild blueberries, blackberry, trehalose, apple fibre, pineapple core (bromelain), 9 natural functional flavours (essential oils from culinary herbs and spices on wild-crafted acacia gum), black pepper...
Read MoreWe offer LIFE as an easy to use powder by the sachet (5g a day is our maintenance dose) or in vegetarian, enteric coated capsules). Please note that our recommended serve in capsules is 5 capsules morning AND night.
Click on the image below (sachet or capsules) to read more or to select your option.
LIFE (Lyophilized Indigenous Food Essentials)™ Sachets
LIFE (Lyophilized Indigenous Food Essentials)™ Capsules
Karuah Activated Turmeric
Posted by Richard Salvo in on February 10, 2017Turmeric is all the rage these days and most people are also aware that we need activated turmeric for it to be absorbed. And I don’t mean activated like Paleo Pete makes his almonds and then says they will cure all ills and help you see the light and walk on water. But without turmeric being activated, less than 3% of the turmeric you may consume has any chance of being absorbed. That’s 97% of your money wasted.
We also use a high curminoid, organic turmeric since research has shown that the residual turmeric AFTER curcumin (just one of the curcuminoids) has been extracted is still highly anti-inflammatory. My choice is always to try to go for the best quality, whole food available rather than rely on food fragments for any activity.
So, we activate our turmeric blend with piperine from black pepper which we include as a finely milled spice as a whole food ingredient. Here is a comprehensive review of the potential benefits from activated turmeric.
However, the beneficial effects from turmeric/piperine are not unique.
Many Australian wild foods have been shown to be anti-inflammatory, antioxidant and healing in many other ways too. It’s like the wild plants own defence systems help us in lots of ways to overcome the wear and tear of modern life.
Karuah Activated Turmeric is a rich source of Illawarra plum, Kakadu plum, mountain pepper and anise myrtle. Download this chapter from my book, Wild Foods for more insights into the real value of the phytonutrients in wild foods.
Then we pack in live enzymes which are known to attack the scar-like tissues left behind from metaflammation (metabolic inflammation) reactions, senescent (non-active) cells and other effects of ageing. Pineapple core is a good source of the enzyme bromelain and this acts like drain-cleaner or pipe cleaners in that it eats away and blockages and debris that doesn’t have to be there. We end up with squeeky-clean blood vessels, lymphatics and such. Here’s a summary on bromelain.
Then we have MSM (methyl sulfonylmethane), which is rich in organic sulphur (around 34%). Sulphur is the third most common element in the body after calcium and phosphorus. It is important in connective tissues, joints and muscles and skin where it gets its name as ‘Nature’s beauty mineral’ because it supports skin elasticity, smoothness and youth. Research into MSM has shown similar anti-inflammatory and antioxidant effects as turmeric so the combination is synergistic. Here is a very technical review on MSM but just skimming over the headlines will give you a good overview of the advantages of adding this to your diet.
Karuah Activated Turmeric is sort of a house-cleaning/renovating/rejuvenating effect. Remember. There is no such thing as a cleansing diet, only a damaging one. Eat well and provide enough anti-inflammatories, antioxidants, live enzymes (not cooked and killed), anti-allergens, antiproliferatives and anti-cancer components and your system is cleansed with every meal.
However, most of us limit the range of foods we eat to less than 1/10th the number that Indigenous Australians ate over a year. To give you an idea, most traditionally living cultures in Australia, Africa and the Americas relied on around 500 different foods annually. These days, we expect all of our nutritional needs to be met with just the 17 species of foods that we factory farm and breed into large, sweet, juicy, nutritionally dilute, low fibre fruits and vegetables.
There is little we can do about this falling nutritional quality of our foods as even organic produce comes from the same reduced number of species. However, we can add back nutrients in the form of whole foods in order to improve our health over time.
Think of yourself. As we age, we live with joint pain, fatigue, mental fog, wrinkles and sagging skin and more from the biochemical wear and tear of stress, poor diet and inadequate exercise. As our age goes on we can’t expect things to get better without addressing some of the challenges.
Try Karuah Activated Turmeric which is in vegetarian, slow release capsules so that the mixture gets through the stomach and is presented to the gut flora in the intestines. Lucky for us, they know just what to do with it.
We recommend 2 capsules a day although doubling this to 2 in the morning and 2 at night is a good way to start for a few weeks to a month before lowering the dose, if you wish.
Karuah Activated Turmeric is an ideal companion to a daily dose of LIFE (Lyophilized Indigenous Food Essentials)™ delivering the synergistic effects from the wide range of ingredients in both products.
Mountain Pepper BBQ Sauce
Posted by Vic Cherikoff in on March 4, 2015Our Mountain pepper BBQ sauce is the same recipe as the product we launched in the USA called Kakadu Wildfire Pepper sauce. We have merely packaged it in soft, food grade spouted pouches to reduce the freight cost and risk of breakages for on-line orders.
Mountain Pepper BBQ Sauce is the definitive Australian sauce for steaks, sausages (snags), kebabs, chops, ribs, roasts and mince – in all its forms.
But that’s not all. It also works as a marinade for red or white meats, a drizzle over cooked vegetables, it’s great over fried potato chips and on gourmet pizzas (along with some sour cream), perfect with pumpkin soup and interesting as a flavour for various dips and spreads eg baba ganoush, hummous, avocado etc. You can also add Mountain Pepper BBQ sauce to emulsion sauces and dressings eg hollandaise, bearnaise, mayo and simple cream reductions.
Another complementary flavor is coconut cream or use our Coconut Skews?.
Suggested recipes using Mountain Pepper BBQ sauce
Ingredients: water, malt vinegar, Worcestershire sauce, tomato paste, tamarind, smoke oil, dates, modified corn starch, brown sugar, canola oil, mountain pepper (5%), guar, xantham, salt, cayenne, cracked pepper, ground black pepper, garlic granules, onion powder
About Us
Posted by Vic Cherikoff in on March 14, 2014Forager, Nutritional Scientist, Entrepreneur ...
Hi, I'm Vic Cherikoff
While we have been supplying the food service industry and a growing number of manufacturers for over 20 years (see Australian Functional Ingredients P/L), this is our most recent foray into a retail range.
We are committed to stocking only the highest quality products which are made unique and special because of their wild Australian character. We hope that not only will you love these products but that you will also refer them to others who will appreciate the best flavours that Australia is beginning to offer.
Our suppliers include numerous remote Indigenous Australian communities around the country as well as other foragers, growers and farmers. Our suppliers have grown with our needs in terms of quality and post-harvest handling and we have created whole new industries for some community operations through our pioneering work with these amazing functional foods and traditional medicines.
However, please realize that these are still rare ingredients, only just being introduced to global markets. Therefore, while our customers can always be comforted in knowing we have done all the ground work in relation to quality, supply will be limited (in comparison to commodity foodstuffs). This makes your chance to experience these wonderful flavours a step into the future of Australian functional food.
Then there is my health and wellness range which is surpassing expectations in both the demand and the deliverables they offer. While the science behind each ingredient and the blends of synergistic and support actives tells me that these should be great functional products, the results we are getting are nothing short of incredible.
Imagine reducing the myriad of diseases of nutrition to a tiny list.
Conditions such as those in Metabolic Syndrome, (hypertension, obesity, diabetes, cardiovascular diseases, mental diseases and most recently added, gout) are tackled head-on. We even have oncologists, dieticians and nutritionists recommending our product for which I thank them.
Get a copy of my ebook, 33 Myths of Nutrition, Health and Weight loss and you will discover just how many and varied benefits there are from adding our health and wellness products to your existing diet.
I admit that I am on a crusade as my own life's purpose. Ageing slowly and maintaining an ideal health is my goal and I invite you to also add years to your life and to those you care about. We can expand healthspan and lifespan way beyond the averages and hopefully, help solve many of the planet's problems because we have the time and the energy to get involved.
