Students Of Success

ImmunPlex™ is an undenatured whey protein isolate that contains many proteins, peptides, and other key nutrients that promotes enhanced immune function and energy, comforts muscle and joints, and supports the elimination of toxic metals. It has lecithin, a useful compound that makes our whey protein mix easily with any drink. Natural vanilla flavoring is added to ImmunPlex to provide a palate pleasing nutritional drink that goes down easy.

ImmunPlex undenatured whey protein isolate does not contain any genetically modified ingredients or DNA and RNA derived from genetically modified organisms.

ImmunPlex™ is a superior whey protein isolate with the highest levels of essential amino acids and immune boosting nutrients. The super nutrients found in ImmunPlex™ include Provon® 290 whey protein isolate with 51% Beta-lactoglobulin, 23% alpha-lactalbumin, 18% glycomacropeptides, 5% bovine serum albumin and immunoglobulins, and 2% lactoferrin.

Research Shows Immune Cells Benefit from Glutathione Undenatured whey protein promotes enhanced immune system activity and detoxification functions.

ImmunPlex™ provides the nutrition needed to maintain an abundant supply of glutathione in the body, and effectively promote good health by enhancing immune activity.

ImmunPlex™ utilizes an exclusive low-heat pasteurization process to guarantee a high quality, purified undenatured whey protein. This is important because any heat or change in pH can alter the proteins to make them less effective in producing glutathione.

ImmunPlex undenatured whey protein isolate contains no genetically modified ingredients or DNA and RNA derived from genetically modified organisms. The raw material is sourced from certified BSE-free American cows, and doesn’t utilize any animal derivatives.

Please click here for more information about ImmunPlex.

Jeremy Maddock is the webmaster of Immune Wellness, your source for high quality information about vitamins and supplements.

Xango is a brand new health and dietary supplement. It is made from the whole fruit puree of the Mangosteen. The Mangosteen has been used for centuries as a natural remedy for various ailments through-out Southeast Asia. The secret of this (now available) precious drink, is the presence of “Xanthones” which have been known to assist with a variety of conditions.
There are now many reasons to consider taking this mangosteen extract, some of the more common are:

1. Fatigue.
2. Anti-inflammatory.
3. Analgesic.
4. Anti-Ulcer.
5. Anti-Depressant.
6. Anxyolitic.
7. Anti-Alzheimerian.
8. Immunomodulation.
9. Anti-ageing.
10. Anti-oxidant.
11. Anti-fungal.
12. Anti-biotic.
13. Anti-viral.
14. Anti-anaemic.
15. Anti-arthritic.
16. Anti-osteoporosis.
17. Anti-allergenic.
18. Anti-pyretic.
19. Anti-psoriatic.
20. Protects against cataracts.
21. Protects against gum disease.
22. Protects against irritable bowel syndrome.

XanGo is fast becoming everyones first choice before considering prescription drugs and it’s easy to see why. In just one daily dose, you take in your complete daily equivelant of fruit and veg. XanGo is 100% natural and contains no added sugar or additives. Now I’m sure like eveyrone else you’ve tried the odd supplement and I’m sure you will agree that not all of them taste as nice as they make out. Well the good news is, with XanGo not only does it make you feel great, but it taste great as well. All this make it obvious to see why XanGo has earned the name, “The Queen of fruits”.

If you would like to know more about this remarkable fruit, its folklore and uses through-out the centuries or its present day availability the feel free to visit our website http://www.invernessdoes.com
There is a wealth of information available on our site. You can also refer to medical site i.e. http://www.pubmed.com - just type ‘xanthones’ into the search engine for access to numerous medical articles regarding these incredible compounds found in such great quantities in the mangosteen. Alternatively, you can email steven@invernessdoes.com or sandie@invernessdoes.com for more information.

Over the last thirty years, food nutritionists and the food industry as a whole have embraced the idea of lowering our fat intake. This was a direct result of the information published by the government that encouraged less egg consumption because of the cholesterol found in eggs. After that particular piece of information, doctors began to discover that when we consume fat, we have higher incidences of cholesterol problems. The logical conclusion: fat must be bad for you. And so, an entire generation as grown up with fat-free foods. A whole generation grew up believing that fat was what made us fat, clogged our arteries, and generally caused ill-health.

So what did we do? We turned to carbs to make up for the loss in taste of food that had the fat removed; for you see, fat is what gives many of our foods their delicious taste. When you remove the fat, the taste must be artificially injected into the food. The end result is a food that is higher in carbohydrate content, but lower in fat. Hence, all the wonderful labels displaying the claim of “fat free” but neglect to mention the higher level of carbohydrates. Lowered fat should have created a population of slim, trim, healthy people. Right?

We could not have been further from the truth. As it turns out, fat is a necessary part of our metabolic processes. We need the fat in order to properly utilize many of the vitamins and nutrients we consume. When did we make this discovery? Probably some thirty years too late for some people.

Now, more in-depth research has revealed that maybe it wasn’t the fat that created the cholesterol levels that were out of control. Maybe it was a combination of lifestyle and food habits that created dangerous levels of cholesterol. The startling discovery that there are two kinds of cholesterol: HDL and LDL. There are certain kinds of fat that contribute to the overall health of our arteries, not to their detriment. How could we have been so wrong? Because, just as many times before, the doctors performing these tests, found what they wanted to fine, not necessarily the truth. Further testing could have produced the same results in the beginning that they produced in the end.

Now, we have whole food industry formed around low or no-fat food alternatives. These companies have large amounts of money invested in the production of these foods, and is not going to be able or willing to turn around on a dime. It’s because of corporate investment that current knowledge about the “good” fat has been suppressed as long as it has. It is a very expensive piece of knowledge that is being passed on to the public today. So expensive, that some companies would be out of business were they to try and reverse their food processing.

Some of the fat that our bodies produce protects us from sickness and disease, and some forms of fat that we produce are necessary for our organs to function correctly. Many of the carbohydrates that we artificially inject into food become stored fat that creates obesity. It would seem to me, that we have traded the normal, necessary good, for the artificial bad.

For more great information visit Gabae Weight Loss the premiere resource for weight loss, diets, nutrition and living a great healthy life style!

Also if you’re looking for more informative articles check out Gabae Weight Loss Articles.

Looking for an easy and natural way increase your vitality and improve your overall well-being? Try eating more fiber!

The average American only gets about half the amount of fiber they need everyday for their body to function optimally. According to the American Heart Association (AHA), fiber helps lower cholesterol and is important for the health of our digestive system. Both the AHA and the National Cancer Institute recommend that we consume 25 to 30 grams of fiber daily.

Dietary fiber is a transparent solid complex carbohydrate that is the main part of the cell walls of plants. It has two forms: soluble and insoluble. Soluble fiber may help lower blood cholesterol and reduce the risk of heart disease and stroke. Insoluble fiber provides the bulk needed for proper functioning of the stomach and intestines. It promotes healthy intestinal action and prevents constipation by moving bodily waste through the digestive tract faster, so harmful substances don’t have as much contact with the intestinal walls.

Unfortunately, many people are not eating this much fiber, which is causing serious cardio-vascular health concerns. Recently the AHA and the FDA (Food and Drug Administration) confirmed that coronary heart disease is the leading cause of death in the United States, killing more people than any other disease. It causes heart attack and angina (chest pain). A blood clot that goes to the heart is considered a heart attack, but if it goes to the brain it is a stroke. The AHA ranks stoke as the third most fatal disease in America, causing paralysis and brain damage.

Eating a high-fiber diet can significantly lower our risk of heart attack, stroke and colon cancer. A 19-year follow-up study reported in the November 2001 issue of Archives of Internal Medicine indicated that increasing bean and legume intakes may be an important part of a dietary approach to preventing coronary heart disease. Beans and legumes are high in protein and soluble fiber. Another study reported in the January 2002 issue of the Journal of the American College of Cardiology also suggests that increasing our consumption of fiber-rich foods like whole grains, fruits and vegetables, can significantly lower the risk of heart disease. Additionally, results from recent studies at the American Institute of Cancer Research indicate high-fiber protein-rich soy foods, such as textured soy protein (also known as TVP) and tempeh, help in preventing and treating colon cancer.

Whole beans, soybeans and other legumes are excellent sources of fiber. A 1 cup serving of cooked navy beans contains about 19 grams of fiber! Always read the Nutrition Facts label to find out the amount of, and the type of, fiber contained in any particular food. To help you achieve your daily allotment of fiber, here is a list of various foods with their fiber content.

Examples of Dietary Fiber:

1 cup cooked dry beans (navy, pinto, red, pink, black, garbanzo, etc.) = 9-19 grams of fiber
1 cup cooked lima beans = 13 grams of fiber
1 cup cooked peas = 9 grams of fiber
1 cup raisin bran cereal = 8 grams of fiber
1 cup canned pumpkin = 7 grams of fiber
1 cup cooked spinach = 7 grams of fiber
1/2 cup whole wheat flour = 7 grams of fiber
1/2 cup soy tempeh = 7 grams of fiber
1/2 cup soy flour = 6 grams of fiber
1/2 cup edamame (whole green soybeans) = 5 grams of fiber
1 cup cooked broccoli = 5 grams of fiber
6 Brussels sprouts = 5 grams of fiber
1 baked sweet potato = 5 grams of fiber
1 cup cooked brown rice = 4 grams of fiber
1 cup cooked old fashioned rolled oats = 4 grams of fiber
1 medium apple = 4 grams of fiber
1 medium orange = 4 grams of fiber
1 cup carrot strips = 4 grams of fiber
1/2 cup raspberries or blackberries = 4 grams of fiber
1 medium banana = 3 grams of fiber
5 dried plums (prunes) = 3 grams of fiber
1 ounce of nuts (almonds, peanuts, pistachios) = 3 grams of fiber
1 baked potato (russet) = 3 grams of fiber
1/4 cup dry roasted sunflower seeds = 3 grams of fiber
1 medium mango = 3 grams of fiber
1 medium tomato = 2 grams of fiber
1 cup pineapple juice = 2 grams of fiber
1/2 cup blueberries = 2 grams of fiber
1 cup romaine lettuce = 1.5 grams of fiber
1/2 cup tofu = 1 gram of fiber

Monique N. Gilbert, B.Sc. is a Personal Health, Nutrition & Lifestyle Coach; Certified Personal Trainer/Fitness Counselor; Recipe Developer, Freelance Writer and Author. Go to http://www.MoniqueNGilbert.com to learn more about Monique’s coaching.

Copyright © Monique N. Gilbert - All Rights Reserved

References:

** “Legume consumption and risk of coronary heart disease in US men and women: NHANES I Epidemiologic Follow-up Study.” Bazzano, L. A., He, J., Ogden, L. G., Loria, C., Vupputuri, S., Myers, L., Whelton, P. K., Archives of Internal Medicine 2001 Nov 26;161(21):2573-2578.

** “A prospective study of dietary fiber intake and risk of cardiovascular disease among women.” Liu, S., Buring, J. E., Sesso, H. D., Rimm, E. B., Willett, W. C., Manson, J. E., Journal of the American College of Cardiology 2002 Jan 2;39(1):49-56.

** “Virtues of Soy: A Practical Health Guide and Cookbook” by Monique N. Gilbert, Universal Publishers, 2001, pp. 11, 18, 24.

Author Bio
Monique N. Gilbert, B.Sc. has offered guidance in natural health, nutrition, fitness, weight and stress management since 1989. She has received international recognition for helping people improve their well-being, vitality and longevity. Her personal coaching provides the motivation, guidance and support you need to naturally get healthy and fit, lose weight and keep it off, reduce stress and anxiety, strengthen your immune system, increase your energy levels, lower your cholesterol, improve your sleep, and achieve your goals. For more information about Monique’s coaching, visit http://www.MoniqueNGilbert.com

phat (f t) adj. Slang phat•ter, phat•test Excellent; first-rate: phat fashion; a phat rapper.

Want to increase your overall health and energy level? Interested in preventing heart disease, cancer, depression, and Alzheimer’s? Or perhaps you’d like to treat rheumatoid arthritis, diabetes, ulcerative colitis, or Raynaud’s disease?

If you answered yes to any of these, then get fat!

No, I don’t mean “get fat” as in “get bigger!” I mean stop thinking that all fat is bad for you, and start including healthy “phat” fats in your diet!

Healthy fats, more commonly called “omega-3s,” are essential fats - “essential” means that, unlike many other fats, your body cannot create omega-3s. In other words, you have to eat them if you want to be healthy!

Excellent Fats?

So what makes these omega-3 fats so phat? Read on!

• Omega-3 fats actually give you energy! Yes it’s true - they help produce energy from food sources and move it throughout your systems.
• They govern proper brain development and your overall mental state.
• These essential fats help transfer oxygen from your lungs to your cells, a critical process indeed!
• Omega-3s shorten the time tired muscles need to recover from exercise.
• They help your body create hormones.

Need more? Omega-3s have been found to:

• Help create smooth, velvety skin (who doesn’t want that?!);
• Increase stamina and vitality;
• Speed up the healing process;
• Increase feelings of calmness;
• Decrease inflammation; and
• Decrease blood pressure.

And if you’re still not convinced, omega-3s also:

• Decrease pain and swelling associated with arthritis;
• Reverse PMS and decrease water retention;
• Kill malaria (you never know when you are going to take a trip to the Congo!) and
• Treat bacterial infections.

Where O’ Where Can I Find This Wonderful Fat?

Hopefully one or more of these benefits have convinced you to get fat. So where can one find these awesome omega-3s? Here are just a few excellent sources:

• Flax seeds
• Walnuts
• Chinook Salmon and Halibut
• Scallops and Shrimp
• Brussels Sprouts
• Tofu
• Summer and Winter Squashes
• Soybeans
• Collard Greens
• Kale

With A Little Help from My Friends

Although omega 3s truly are amazing, they do need some help in performing all these incredible feats. To get the most from your omega 3s, be sure to eat foods that are also rich in vitamins E, C, B3, B6, and beta carotene, as well as magnesium and zinc. Best bets? Vegetables, fruits, and whole grains are the way to go!

One More Thing - Omega-3 Has a Cousin

The other essential fat your body needs is omega-6, commonly found in meats and vegetable oils. Most Americans have a lot of omega-6 and just a little omega-3 in their bodies. The important thing is to have both in your diet. Once you’ve caught up on your omega-3s (the quickest way is to take 1 to 3 teaspoons of fish or flaxseed oil daily for several months), balance your intake of high omega- 6 and omega-3 containing foods accordingly and supplement as needed. For most people, this means increasing intake of omega-3 on a regular basis.

So what are you waiting for? Get fat!

Julia Kalish is a Certified Nutritionist and Health Coach, specializing in women’s nutrition. She is a graduate of the University of Wisconsin and Yale University. Julia is the founder and Director of Inner Voice Nutrition, LLC, and has trained at both the Institute for Integrative Nutrition and American Health Science University. Julia is certified by the National Institute for Nutritional Education and the American Association of Drugless Practitioners. She is the expert Nutrition Coach for Unlimited Growth Potential, a national coaching firm for women. You may reach Julia at julia@innervoicenutrition.com, and visit her site at http://www.innervoicenutrition.com

The information in this article is not intended to diagnose, treat, cure or prevent any disease.

When it comes to supplements, vitamins and maintaining good health or solving a physical problem with natural vitamin supplements, the question is always the same. How do I start?

Telling you how to start is easy and I will give you that in this article, but first, the bigger question; Are you ready to start? The giant step is the commitment to do what you have to do to keep and maintain your health. If you have taken that giant step, then we are now ready to tell you how to start.

The basic body building block for good health is vitamin C or ascorbic acid. God made every animal on earth with built in vitamin C manufacturing capabilities. Thus, every animal produces the vitamin C it needs every day. If it gets ill, the body has already detected the problem and cranked up the production of Vitamin C.

Man is not so lucky. He not only has a great need for vitamin C, he also, does NOT have the ability to produce his needed vitamin C nor is his body designed to always have an early detection of on coming illness. Therefore, a great majority of people is very deficient in Vitamin C.

To further complicate things, the accepted authorities who set the essential needs of nutrients for the human body have the minimums so low, that the average person following those guide-lines will be deficient most of the time.

I know that everyone is concerned about over dosing or taking toxic levels of nutrients. But this is difficult to do with most natural vitamin supplements. A rule of thumb is that if a nutrient is water soluble (like vitamin c), you can’t become toxic or overdoes. Why; because the body uses your water intake to keep washing out any excess. SO THE KEY HERE IS TO DRINK PLEANT OF FLUIDS!

If a nutrient is oil soluble, (like Vit D), that is another story. You can overdose on vitamin D. The good news is that less than 5% of the vitamin supplements needed in your body for essential health are oil or fat soluble.

So, how do you start? You start with the basics. The basic is Vitamin C; not just any vitamin C. How much Vitamin C?

According to research, based upon the amount of vitamin C an animal produces per pound of body weight, humans need to take in about 1,000 mg per 50 lbs weight per day. That means if your weight is between 150-200 lbs, you need 4,000 mg per day. If you begin to get a cold or have other ailments, that will need to be raised significantly.

Vitamin C has a laxative affect on some people. So, how do you take significant amounts of Vitamin C without having runny bowels? You have to find a high quality ascorbate with trace minerals, which are the natural antidote for runny bowels. There are several on the market. We would be glad to direct you if you contact us in the source link at the bottom of the page.

People who take the suggested levels of vitamin C over an extended period of time find that they have very much improved immune systems, heal faster, avoid most colds and flues that are transmitted in usual community activity and if a cold is contacted it is usually shorter in length and severity. Especially is this true when the individual doubles the intake of vitamin C at the onset of the cold or flu.

For further reading on the benefits of Vitamin C go to the link suggested below.

http://www.physician-formulated-natural-supplements.com/vitamin-c.html

Have you ever thought about where your drinking water comes from? Most of us never give this question a thought. Yet, the sources of our water tell us a lot about its quality.

The Importance of Water Sources

Very early in the development of civilizations, people recognized the importance of finding reliable water sources. A clean, constant supply of safe drinking water is essential for every community. Consequently, the earliest civilizations developed near sources of clean water.

As time passed, people began to migrate and settle in areas many miles from a reliable water source. So they developed delivery systems that drew water from those distant sources. The Roman aqueducts are an excellent example of such a delivery system.

Today, people in large cities frequently depend on surface water sources, such as lakes, rivers, and reservoirs, for their drinking water. Sometimes these sources are close to the community. At other times, water suppliers get their water from sources many miles away.

In either case, when you think about the source of your drinking water, it’s important to consider the entire watershed in which the source is located. The watershed is the land area over which water flows into the river, lake, or reservoir.

In rural areas, people are more likely to drink ground water pumped from a well. These wells tap into aquifers or natural reservoirs under the earth’s surface. These aquifers may be only a few miles wide, or may span the borders of many states. As with surface water, remember that activities many miles away from you may affect the quality of ground water.

Both public and private water supplies can be drawn from a variety of sources. Different sources of raw water demand different treatment methods to render it fit for human consumption.

Deep Groundwater Sources

The water emerging from some deep groundwater sources may have fallen as rain many decades or even hundreds of years ago. Soil and rock layers will naturally filter the groundwater to a high degree of clarity. Deep groundwater may emerge as springs. In places where the water does not emerge as springs, water suppliers will often bore wells to extract it.

Usually, groundwater has a very high bacteriological quality. Because the water passed through layers of soil and rock, it may also be rich in dissolved solids including carbonates and Sulfates of Calcium and Magnesium.

Depending on the strata through which the water has flowed, other ions may also be present. These could include chloride and bicarbonates. Often, water from deep sources requires special treatment to remove its iron or manganese content to make it pleasant for drinking, cooking, and laundry.

Seepage of surface water recharges these deep groundwater sources. This seepage introduces industrial, chemical, animal and human contaminants into these underground aquifers. As these contaminants merge with natural elements in the water, health threats are introduced and disinfection is required.

Shallow Groundwater Sources

While deep groundwater lays far below ground level, shallow groundwater travels in streams within a few hundred feet of ground level. Access to shallow groundwater is usually through wells or boreholes.

The bacteriological quality of these shallow sources can vary depending on the nature of the underground reservoir. A variety of soluble materials may be present including potentially toxic metals such as copper or zinc. In some places, shallow ground water sources contain unacceptably high levels of Arsenic contamination.

Upland Lakes and Reservoirs

Typically, municipalities place upland reservoirs in the headwaters of river systems, above any human habitation. They often surround them by some form of protection zone to restrict the opportunities for contamination.

Bacterial and pathogen levels are usually low, but some bacteria, protozoa and algae will be present. Where uplands are forested or are peaty, humic acids can give the water a brown color. Many upland sources have low pH which requires adjustment before the water enters the supply.

Rivers, Canals and Low-Land Reservoirs

Lowland surface waters primarily come from rain runoff. As rainwater washes the streets of our cities and filters through landfills and farmlands, it picks up a significant bacterial load. It may also contain algae, suspended solids and a variety of dissolved elements.

Conclusions

All water sources contribute to water contamination. The source of your water determines the kind of contaminants it carries.

While water treatment facilities neutralize most of the contaminants, some escape and end up in your drinking water. Many of these contaminants are harmless and, at most, give the water a bad taste or odor. Other pose potential health threats.

To protect yourself and your family from these potential threats, we recommend the use of a home water filtration system to assure that your drinking water is clean.

Earl Calvert is a freelance writer. His writings include Bible study curriculum materials and articles for national business magazines. As an advocate for clean drinking water, Earl designed his website on drinking water to educate the public water quality issues.

The fact that diet directly affects behaviour is no news, on the contrary, this reality has been perceived a very long time ago, as the old saying “a man is what he eats” proves.

Studies have been performed to ascertain the degree in which this happens. A study of the scientists and researchers from the University of Southern California shows that a lack vitamin B, zinc, iron from the diet during the first years of life seems to influence behaviour later on.

Malnutrition in early ages, shows the study, predisposes to neurocognitive deficits. These deficits will lead to behavioural problems, such as antisocial and aggressive behaviour, during childhood and adolescence.

It is common knowledge that the lack or the insufficient intake of certain substances influences body development and all the resulting aspects. Nutritive substances have certain specific nurture targets, namely they feed particularly some body parts. Thus, the nutrients for the brain play a crucial role in the subsequent development of the neural activity, affecting brain health and mental performance. The mental state is also influenced by nutrients, as they are essential ingredients in the biochemical processes that produce brain neurotransmitters. Serotonin and dopamine which are known to affect mood are such neurotransmitters.

It seems that behaviour and mental performance can be improved by a controlled diet. Especially at early ages, reducing malnutrition will help reduce later antisocial and aggressive behavior, as the study concludes. Results of such studies and researches are important for applying correct adjustments to diet beginning with early childhood not only to improve health state - or to help correct various illnesses generated by brain malfunctions - but also to enhance positive social behaviour of persons with a tendency towards violence and behavioural disordes.

To conclude, substances that are essential for the brain optimum functioning and that should be present in sufficient quantities in a balanced diet are:

• the B vitamin complex - essential for the brain cells health and the formation of neurotransmitters - B1: bread, rice, pasta, and fortified cereals, pasta, pork; B5: meat, poultry, fish, whole-grain cereals, legumes, milk, vegetables, fruit; B6: chicken, fish, pork, liver, and kidney, whole grain cereals, nuts, legumes; B12: eggs, meat, fish, poultry, milk and dairy products;
• essential fatty acids - Omega 3 - brain’s composition is 60% essential fatty acids - fish, especially cold water fish, seafood, olive oil or canola oil;
• antioxidans (vitamin E, vitamin C, glutathione, coenzyme Q10, lipoic acid) - protect brain from free radicals that attack DNA, creating permanent cellular damage generating accelerated aging, memory loss and favoring chronic disease - fruit and vegetables, black tea, green tea, chocolate, red wine;
• folic acid - essential for metabolism of long-chain fatty acids in the brain - bananas, orange juice, fortified cereals, lemons, strawberry, cantaloupe, leafy vegetables, dried beans and peas;
• magnesium, potassium, calcium - necessary for good nerve functioning - magnesium sources: whole grains, legumes, nuts, and green vegetables; potassium sources: apricots, avocados, bananas, cantaloupe, grapefruit, honeydew, kiwi, oranges, prunes, strawberries, potatoes, meat, and fish, calcium sources: milk and diary;
• iron - needed to carry oxygen to the brain cells and used to make brain neurotransmitters - lean beef, whole grain breakfast cereals, whole grain breads, raisins, dried apricots, legumes, bean dips, and bran muffins;
• zinc - antioxidative role, important for memory - certain seafood - oysters, red meat, poultry, beans, nuts, whole grains, fortified breakfast cereals, and dairy products.

Laura Ciocan writes for http://www.dietsindex.com where you can find more information about the most popular diets and diet aids.

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; mailto:lauracio@gmail.com

Remember the old adage, you are what you eat? The simplest magical ritual that you can do is to cut open a fruit or vegetable and eat it while thinking of your magical intention. Below is a compilation of common foods and their metaphysical associations.

Apple: Draws a lover, erotic experiences to you. Increases attraction. Apple compote with cinnamon is thought to speed up the arrival of a lover to you or encourage a reluctant lover to make a cerebral relationship physical.

Apricot: For flirtation or light hearted romantic experience.

Avocado: To make yourself appear younger to others or increase personal beauty or attractiveness. Avocado is the love apple of Venus.

Banana: Eaten by males - increases fertility and heroism. Eaten by females - draws a lover.

Beets: Increases virility, passion, erotica and fertility. It is a root so it grounds a relationship and binds the lover to you.

Blueberry: To eliminate obstacles or rivals that may come between you. As you swallow each blueberry, imagine the things that come between you falling away or disappearing.

Butter: To eliminate hostility and arguments. While smoothing it on a piece of bread, hopefully with a little honey too, think of things smoothing out.

Cardamom: This herb is thought to amplify a love that is already there or strengthen existing relationships. Drink a cup of Chai tea with cardamom in it for this purpose.

Carrot: Helps bring masculine energies to a woman. For a man strengthens virility.

Celery: Increases libido and passion. Encourages reluctant lovers to take action

Cherry: Eat for love, health and to boost sexual attraction.

Chocolate: An aphrodisiac. Lifts moods and attracts sensual experiences. Binds lovers.

Clove: Add clove to curry dishes, baked dishes and hot chocolate for fun, love and erotic experiences. This is also the bud of stolen kisses so it is good for mistresses to spike their lover’s meals with it.

Coriander: Add to curries and salads to attract your soulmate. It represents a high spiritual love combined with wisdom.

Cucumber: Eaten for sexual stamina, beautiful skin. Chop with extreme prejudice if you are into revenge on a certain philandering male.

Eggs: An ancient symbol of conception: Eat for fertility and fidelity.

Garlic: Eat to banish the “other woman” or a rival who may be in the way.

Grapes: Grapes are a symbol of a happy marriage and many children. Eat to increase fertility and emotional security. Can also be used to increase your popularity with opposite sex. As you eat each grape, picture another lover coming your way … known or unknown. Red grapes are best for this purpose.

Guava: Relieves heartbreak, attracts new romance, revives the erotic imagination.

Honey: The nectar of the Gods. Sweetens up a relationship. Attracts positive love and attention.

Lemon: Marriage, joy, fidelity, pure intentions and longevity in a relationship.

Mushrooms: Eat raw to make yourself beautiful and increase your feminine mystique.

Orange: Health, fidelity, love and joy.

Peanut: Crack these open from the shell and attract more male energy into your life.

Peas: Used to attract love, positive Goddess energy into life.

Pineapple: To attract a wealthy lover.

Pomegranate: For fertility, erotic imagination, a long line of descendants. Also eaten sometimes to attract numerous partners or a wealthy partner.

Popcorn: For popularity and fun. As each corn pops in the microwave, picture another positive romantic event.

Pork: Eaten for fertility.

Quince: Are traditionally eaten for happiness between lovers.

Raspberry: For sexual stamina and amplifying love that is there.

Sweet Relish: For enhancing sexual passion.

Rice: For childbearing and fertility.

Sausage: To bring kinky sexual partners to you, a variety of partners or social excitement.

Strawberry: To attract a lover, to increase sexual intensity and stamina of a lover. To make a lover think of you eat a strawberry every day.

Sweet Potato: To attract a well grounded, emotional secure, gentle wise love.

Maple Syrup: To assure a positive “first meeting” or that a blind date goes well.

Tomato: The original “love apple”. Eat to attract a partner or increase the love that is already there.

Tangerine: Health, fidelity, flirtation, love, joy and childlike qualities. Banishes heaviness

Samantha Steven’s articles have been published in many high-standing newspapers and she has published several books. If you wish to buy Samantha’s books about metaphysics click here
http://www.insomniacpress.com/author.php?id=110
You can meet Samantha Stevens at http://www.psychicrealm.com where she works as a professional psychic. You can also read more of her articles at http://www.newagenotebook.com

You know the claim on food value from the label that is stuck on it; let’s pick a nutritious drink product and on that drink is some nutritional claim that states it has a shelf value of two years. After those two years that product still needs to contain 100% of the vitamin C level.

Vitamin deterioration
That does not mean that when the drink product was manufactured it contained 100% of vitamin C and after the two year has gone, it only contain half that level of vitamin C. What it means is that the manufacturer had to put an overage of that vitamin in the product because the vitamins will deteriorate over a period of time. Usually the higher the temperature the higher rate of deterioration, and the longer it is stored means something too.

Vitamin C is the most sensitive vitamin. The government does routinely inspect the food manufacturing companies with products that have this problem. What the food companies and food scientist does when the product is formulated they will add an overage of vitamins and minerals. It protects the product during the shelf life.

200% of vitamins in the product
So if they want the product to contain 100% of vitamin C after 2 years, then they have to put 200% of vitamins in the product, because of the deterioration that takes place. 2 years later it will have lost half of its value, and contain the claimed amount.

Food companies have documentation on all food products that they have manufactured. They know the exact deterioration rate on all their products, and therefore they can predict the deterioration rate of new and similar products. That means that a new nutritional beverage formula can be based on the level of a know products nutrition values.

Vitamin questions
That makes me ask my self. Can I trust that the food I buy from the store has the nutrition value that it claims? Can I feel sure that my body gets all the vitamins it must have to function? I say better be safe than sorry!

Thank you for your time.

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