Posts Tagged ‘gluten free ice cream’

Nushies Natural Ice Creamery can now available in South Australia

Wednesday, May 15th, 2013

Nushies Natural Ice Creamery can now be purchased through our recently appointed distributor The Real Distributors:

Contact  Paul Condous:

0411 723 912
The Real Distributors
23 Cawthorne St
Thebarton
SA                 5031

Fast Foods Linked to Asthma, Eczema in Children: Study

Sunday, January 20th, 2013

A new study confims the link between bad health and consuming fast foods.

Makiko Kitamura  of Bloomberg reports.

“Eating fast food three or more times a week is linked to a higher risk of severe asthma and eczema in children, researchers found.

Teens who ate three or more weekly servings had a 39 percent increased chance of developing severe asthma, while younger children had a 27 percent higher risk, according to a study of 319,000 teens in 51 countries and 181,000 children ages 6 and 7 in 31 countries. The research, led by scientists at the University of Auckland in New Zealand, was published today in the British medical journal Thorax.

The study didn’t prove that eating more fast food caused the increase in the conditions, which both can be linked to the overreaction of the body’s immune system. Because fast food was the only dietary category shown to have an association with the disorders, the results suggest that such a diet may cause asthma attacks or eczema outbreaks, the authors said. Conversely, eating three or more servings of fruit a week showed reduced risk in developing those conditions, they said.

“What’s clear from this study as that fruits and vegetables turned up as protective factors and fast foods turned up as risk factors,” Gabriele Nagel, a senior researcher at the Institute of Epidemiology and Medical Biometry at Ulm University in Germany, said in a telephone interview. “Our study provides evidence toward giving dietary recommendations in order to prevent asthma and allergies in childhood.”

Trans Fats

The study authors included scientists in New Zealand, Australia, Spain, Germany and the U.K. A smaller previous study came to similar conclusions, said Nagel, one of the authors.
Fast foods contain high levels of trans fatty acids, which are known to affect immune reactions, they said.
The data came from developed countries including Canada as well as developing countriessuch as Nigeria and Brazil.
AstraZeneca Plc (AZN)GlaxoSmithKline Plc (GSK), the BUPA Foundation, the Asthma and Respiratory Foundation of New Zealand, the Auckland Medical Research Foundation and other New Zealand charities contributed funding for the research.
An almost fourfold increase in childhood obesity in the past three decades, twice the asthma rates since the 1980s, and a jump in the number of attention-deficit disorder cases are driving the growth of chronic illnesses, according to a 2007 study by researchers at Harvard University. An association between asthma and obesity supports the theory that sedentary behavior diminishes lung function, they said.”
Try Nushie’s Natural organic gluten free ice creamery. It contains no dairy or transfats and has no added refined sugar. Yet it tastes fabulous. Made from coconut milk and cashew nuts it is low GI and suitable for vegans and coeliacs.

 

Australian Organic Market now worth over $1.27 Billion

Monday, December 24th, 2012

Organic produce in Australia still continues to flourish. The latest Australian Organic Market Report shows:

1. Two in Three Australians have bought Organic Produce in the past year

2. Organics is predicted to grow by up to 15% over the next year compared to global growth trends of 2%-11%

3. Australia remains with the largest area of certified organic land in the world

For a copy of the Australian Organic Market Report 2012 got to www.bfa.com.au

Or click http://www.bfa.com.au/Portals/0/Organic%20market%20report%202012-web.pdf

Nushies’ Natural products are Australian Certified Organic. Try them they fabulous!

Top six alkaline foods to eat every day for vibrant health

Saturday, December 8th, 2012

Angela Doss of Natural News reports:

“The typical American diet is a deadly one, consisting primarily of toxic and acid-forming foods like processed sugars, artificial sweeteners, refined grains, conventionally produced meats and dairy, and hidden genetically modified organisms. All this, combined with a plethora of other challenging environmental factors (such as lack of rest, psychological stress, and pharmaceutical drugs), mean it’s no wonder that more and more people are being diagnosed with chronic, degenerative illnesses or otherwise deadly conditions for which modern conventional medicine claims to have no known cure.
One of the basic underlying problems with this unsustainable lifestyle – and there are many – is the average consumer’s lack of understanding that the body must balance the blood’s pH levels at a slightly alkaline level of 7.365 in order to survive. When a person ingests food to “burn” for fuel, the digestive and metabolic process transforms it into a kind of ash which is either acidic or alkaline. The laws of modern biochemistry further explain that it is not the organic matter of foods (whether the food itself is acidic or alkaline), but their inorganic matter (such as calcium, magnesium, potassium, sodium, sulfur, phosphorous; that is, how they break down in our bodies), that determines either the acidity or alkalinity of this ashy residue.

For this reason, and because all foods in nature contain both acid and alkaline-forming elements according to the Conscious Living Center, balance is either achieved or thwarted as a direct result of the foods we choose to eat. Too many acid-forming foods can have dire consequences for our health, with “acidosis” being a common diagnosis in diabetics, for example. This is because when the nutrients required to maintain this slightly alkaline state cannot be obtained from food, the body will instead draw from its own stores, like the bones or other vital tissues – damaging its ability to repair itself and detoxify heavy metals, thereby making a person more vulnerable to fatigue and illness. And the margin for error is small. Even an only slightly acidic pH of 6.9 can actually lead to coma and death.

Of course, the ultimate goal is balance. Eating too many alkalizing foods can lead to its own fair share of complications over time, but the risk of this is seemingly less likely, given the current sorry state of today’s highly addictive consumerist diet. To combat the effects of such a diet, here are six of the most alkaline-forming foods to work into your everyday meals:

1. Root vegetables

Due to the healing “yang” nature of these foods in traditional Chinese medicine, and their tendency to be more rich in minerals than many other vegetables, it may be safe to say that you can’t get enough of them. Look for radishes especially (black, red or white), as well as beets, carrots, turnips, horseradish and rutabaga. Ready to eat after steaming for just 15-20 minutes, root vegetables will help you feel both satiated and better grounded.

2. Cruciferous vegetables

These are the veggies we all know and love, made even more delicious with just a small amount of healthy, homemade sauce like pesto. Choose from broccoli, cabbage, cauliflower, Brussels sprouts and the like.

3. Leafy greens

These include kale, Swiss chard, turnip greens and spinach – of which spinach may in fact be the best pick. Known especially for its rich vitamin K and folate content, spinach is also packed with vitamins, minerals, phytochemicals, antioxidants and fiber, helping to improve digestion and even vision.

4. Garlic

A true miracle food, garlic appears at the top of innumerable lists of foods that encourage overall health, and alkaline-forming food is no exception. Among its other benefits are its ability to promote cardiovascular and immune health by lowering blood pressure, cleansing the liver and fighting off disease.

5. Cayenne peppers (capsicum)

As part of a family of potent, tropical peppers which contain enzymes essential to endocrine function, cayenne is among the most alkalizing foods. It is known for its antibacterial properties and is a rich supply of vitamin A, making it a helpful agent in fighting off the harmful free radicals that lead to stress and illness.

6. Lemons

Lemons may be the most alkalizing food of all. As a natural disinfectant, it can heal wounds while also providing potent and immediate relief for hyperacidity and virus-related conditions, as well as coughs, colds, flu and heartburn. Lemon also works to energize the liver and promote detoxification.

So it can’t hurt to think twice about what’s on your plate at your next meal, but not doing so might. Just applying that age-old motherly advice to “eat your vegetables” can be a solid first step in achieving better health.”

Nushie’s Natural products are all organic, low GI and do not contain any processed sugars. Try Nushie’s Natural ice creamery. It is gluten and dairy free as well. It tastes fabulous!

Sources for this article include:

http://www.onegreenplanet.org

http://livingthepresence.org/pdf/acid_alkaline_fds.pdf

http://www.naturalnews.com

http://vividlife.me

http://www.balance-ph-diet.com/acid_alkaline_food_chart.html

 

Learn more: http://www.naturalnews.com/038274_alkaline_foods_improved_health_conscious_eating.html#ixzz2EUx4pLhm

 

Immunology scientists link pesticides to food allergies

Thursday, December 6th, 2012

Allergies have been increasing at an alarming rate and now immunology scientists have found one reason. Pesticides.  Australian Food News Journalist Kate Carey reports:

New American research published in the scientific journal of the American College of Allergy, Asthma and Immunology (ACAAI) says that those exposed to pesticides are more likely to develop food allergies.

The study of 10,348 people found that those with high levels chemicals known as dichlorophenols (DCPs) had weakened food tolerance which causes food allergies. DCPs are found in chlorinated water, herbicides used in food production, as well as air fresheners, moth balls and repellants. It should also be noted that DCPs are used in the process for chlorinating water.

Of the 2,211 that had DCPs present in their urine, food allergy was found in 411 of these participants, and1,016 had an environmental allergy.

Author of the study and allergist Dr Elina Jerschow said that food allergies and environmental allergies were significantly increasing in the United States.

“The results of our study suggest these two trends might be linked, and that increased use of pesticides and other chemicals is associated with a higher prevalence of food allergies,” Dr Jerschow said.

Centres for Disease Control Prevention and Research statistics show the most common food allergies are milk, eggs, peanuts, wheat, tree nuts, soy, fish, and shellfish. The statistics show an 18 per cent increase in food allergies between 1997 and 2007.

However, Dr Jerschow said more research needs to be done to confirm whether DCPs are the cause of allergies or whether the two are merely linked.

 

Strawberries Again Shown to Assist Prevention of Heart Disease and Diabetes

Sunday, July 29th, 2012

Recent research from University of Warwick in the UK demonstrates again the beneficial effects of strawberries on our cardiovascular health, particularly with regard to how they prevent the development of heart disease and diabetes.

Natural News Reports:

“Flavonoids from many fruits have been associated with potent anti-inflammatory and antioxidant properties to help prevent a host of diseases ranging from cardiovascular ailments and metabolic disorders to dementia and cognitive decline. Increased antioxidant activity promoted by consumption of strawberries is essential to halt damage to metabolically active organs such as the heart and brain, and when consumed as part of a regular dietary regimen can prevent cellular damage associated with chronic disease and early death.

Researchers from the University of Warwick in the UK have been studying the beneficial effects of strawberries on our cardiovascular health, particularly with regard to how they prevent the development of heart disease and diabetes. A study team led by Dr. Paul Thornalley has found that extracts from strawberries positively activate a protein in our bodies called ‘Nrf2′ which is shown to increase antioxidant and other protective activities. The protein decreases total blood lipids and levels of oxidized cholesterol, two elements known to promote cardiovascular disease.

Strawberries influence the expression of digestive genes to improve cholesterol absorption

Prior research has shown how consumption of strawberries can counter post-meal blood glucose surges and improve dangerous levels of oxidized LDL cholesterol, thereby decreasing the risk of diabetes and heart disease. This is the first time that strawberry extracts have been demonstrated to positively stimulate proteins that offer us protection against disease.

Dr. Thornalley commented “We’ve discovered the science behind how strawberries work to increase our built-in defenses to keep cells, organs and blood vessels healthy and which can reduce the risk of developing cardiovascular problems such as heart disease and diabetes.” Strawberries and other members of the berry family modify our blood cholesterol profile with an effect similar to that seen with a high fiber diet, where cholesterol is absorbed in the intestines before it can be processed by the liver.

Strawberries accomplish this effect by down-regulating the impact of genes in the digestive tract that influence cholesterol absorption. The berries can also impact how the liver processes cholesterol, the degree of damaging oxidation and re-absorption of cholesterol for use by the trillions of cells throughout the body. As with most other natural foods that are shown to influence the expression of individual genes, only small quantities (one to two servings of strawberries, several days a week) of the super fruit are needed to provide positive health benefits that may help prevent a host of chronic illnesses.”

Nushies’ Natural Strawberry Ice Creamery contains 23% of natural organic strawberries. It tastes fabulous and is dairy and gluten free and contains no artificial additives or preservatives.
Sources for this article include:

http://www2.warwick.ac.uk
http://www.sciencedaily.com/releases/2012/07/120704124107.htm
http://www.medicalnewstoday.com/articles/244647.php
http://www.eurekalert.org/pub_releases/2012-07/uow-sap070412.php

Learn more: http://www.naturalnews.com/036575_strawberries_diabetes_heart_disease.html#ixzz223Z9jDU2

Green Tea Reduces “Bad” Cholesterol Levels

Wednesday, July 11th, 2012

Natural News Reports:

“Green tea has always been cited to improve a number of health benefits through its consumption. A recent study targeted LDL, or “bad” cholesterol and brought forth evidence that green tea reduces those levels. The question of how much and whether or not green tea should serve as a medical alternative remains to be seen; however, the overall benefits of green tea are difficult to ignore.

The study separated participants in two random groups: the first group who drank green tea and consumed green tea extract, and the second group that did not consume green tea. This study was staged for a period of time ranging from a few weeks up to three months, and the results showed that the former group who consumed high amounts of green tea had reduced levels of “bad” cholesterol. In fact, the participants who consumed green tea had a, on average, 7.2 milligrams per deciliter (mg/dL) reduction in total cholesterol levels compared to the participants who did not consume green tea. These participants also had their “bad” cholesterol levels dropped by 2.2 mg/dL.

Another study done by researchers at Western University of Health Sciences dissected the correlation between green tea and serum lipid levels, as well as low-density lipoprotein (LDL) levels. Over the course of three to 24 weeks, researches conducted 20 trials that resulted in lower LDL cholesterol levels. Specifically, the participants showed a five to six point reduction in their levels.

Why does green tea lower LDL cholesterol

Green tea contains catechin polyphenols, specifically epigallocatechin gallate (EGCG). EGCG is a very powerful antioxidant that has been known to inhibit the growth of cancer cells, effectively lower LDL cholesterol levels, and also inhibit abnormal formation of blood clots.

The particular reason green tea is always cited as a superior health choice when it comes to tea, is its minimal processing. Green tea leaves are withered and steamed rather than fermented like black and oolong teas. This is what prevents the EGCG compound from being oxidized, resulting in its catechins and EGCG to be more concentrated.

Although green tea is not being “prescribed” for lowering LDL cholesterol levels, the evidence is clear that it can help with lowering the “bad” cholesterol levels. When consumed regularly, green tea contributes to an overall healthier lifestyle and even to the prevention of heart disease.

Sources for this article include:

http://www.reuters.com

http://www.foodproductdesign.com

http://www.doctorwascher.com

Learn more: http://www.naturalnews.com/036422_green_tea_cholesterol_reduction.html#ixzz20LkhJqRs

Try Nushie’s Natural Green Tea Ice Creamery. It tastes fabulous and is very healthy being non dairy and gluten free. It contains more than 15% steeped brewed and fresh organic raw Green Tea leaves. It also contains wheat grass which is full of anti oxidants as well as natural epicatechin compounds.

 

More Good News on Health Benefits of Coconut Milk

Thursday, June 21st, 2012

Australian Food News reports that  Oxford University researchers have announced that coconut oil may help people with Alzheimer’s regain their memory.

“While the results show a temporary effect, the researchers believe the short-term effects for the treatment of dementia patients have nevertheless been successful.

Australian Food News contacted one of Australia’s leading nutrition medicos Professor Peter Clifton of Australia’s Baker IDI Institute in Adelaide for his comments about the Oxford study.

Professor Clifton noted that coconut fat contains short-chain fatty acids which can increase ketones. “The ketones improve lucidity in some Alzheimer’s sufferers temporarily,” he said.

Professor Clifton believes that coconut fat has also improved the performance of Alzheimer’s Disease-affected animals tested in mazes. “The effect is real,” he said.

The Oxford research noted that 30g of coconut oil a day could be beneficial to Alzheimer’s sufferers.

Distinguishing coconut oil from palm oil

While coconuts grow on a palm called cocos nucifera, it is important for our readers to realize that coconut oil is significantly different nutritionally from the cooking oil known as ‘palm oil’, which is derived from a different palm called elaeis guineensis. The composition of palm oil does not increase ketones, so it does not have the beneficial effect on Alzheimer’s Disease that has been found in coconut oil.

While coconut oil contains a high level of saturated fat, the saturated fat in coconut oil is primarily lauric acid, which some studies associate with HDL (the ‘good cholesterol’). By contrast, the saturated fat content of palm oil is primarily palmitic acid, and the consumption of the latter is associated with elevated LDL (i.e. the ‘bad cholesterol’).”

Nushies’s Natural Organic Ice Creamery is made from Organic Coconut Milk and Organic Cashews. It is non dairy, gluten free and suits vegetarians. It tastes fabulous and has no preservatives or artificial additives.

Dark Chocolate Could Prevent Heart Problems in High-Risk People

Tuesday, June 12th, 2012

Science Daily reports:

“Daily consumption of dark chocolate can reduce cardiovascular events, such as heart attacks and strokes, in people with metabolic syndrome (a cluster of factors that increases the risk of developing heart disease and diabetes), finds a study published in the British Medical Journal.

Cardiovascular disease is the leading cause of death worldwide. Dark chocolate (containing at least 60% cocoa solids) is rich in flavonoids — known to have heart protecting effects — but this has only been examined in short term studies.

So a team of researchers from Melbourne, Australia used a mathematical model to predict the long-term health effects and cost effectiveness of daily dark chocolate consumption in 2,013 people already at high risk of heart disease.

All participants had high blood pressure and met the criteria for metabolic syndrome, but had no history of heart disease or diabetes and were not on blood pressure lowering therapy.

With 100% compliance (best case scenario), the researchers show that daily dark chocolate consumption could potentially avert 70 non-fatal and 15 fatal cardiovascular events per 10,000 people treated over 10 years.

Even when compliance levels were reduced to 80%, the number of non-fatal and fatal events potentially averted was 55 and 10 per 10,000 people treated over 10 years, and could still be considered an effective intervention strategy.

The model also suggested that $A40 (£25; €31; $42) could be cost effectively spent per person per year on dark chocolate prevention strategies and could be used for advertising, educational campaigns, or subsidizing dark chocolate in this high risk population, they add.

The authors stress that only non-fatal stroke and non-fatal heart attack were assessed in their analysis, and that the potential effects on other cardiovascular events, such as heart failure, are yet to be tested.

Also important, they say, is that these protective effects have only been shown for dark chocolate (at least 60-70% cocoa), rather than for milk or white chocolate, probably due to the higher levels of flavonoids found in dark chocolate.

Nevertheless, they conclude that the blood pressure and cholesterol lowering effects of plain dark chocolate “could represent an effective and cost effective strategy for people with metabolic syndrome (and no diabetes).”

Try Nushie’s award winning Chocolate Ice Creamery it is not only organic, dairy and gluten free but full of 99% pure cacoa nibs and powder. It not only is healthy for you but tastes fabulous.

Fast Food Diet Increases Risk of Depression by More than Fifty Percent

Sunday, May 6th, 2012

Natural News reports:

“Providing more evidence to the motif ‘you are what you eat’, scientists have found that eating a fast food diet increases the risk for depression by more than fifty percent. The food we eat today will provide the structural network for the cellular matrix that we need to support basic metabolism, cellular regeneration and repair. This is especially pronounced in brain neurons, as grey matter is largely composed of the omega-3 fats, DHA and EPA. When we don’t provide these basic building blocks, especially in the early formative years, the body is forced to use inferior fats such as those provided by hydrogenation, most frequently found in fast and processed foods.

Scientists from the University of Las Palmas de Gran Canaria and the University of Granada, publishing in thePublic Health Nutritionjournal have determined that eating commercially baked goods (cakes, croissants, and doughnuts) and fast food (hamburgers, hotdogs, and pizza) is linked to a 51 percent increase in the incidence of depression, compared to those who eat little or none of these foods.

Consumption of fast foods and baked goods doubles risk of depression

Researchers conducting the study found that risk of depression could be predicted in a dose-dependent manner. Lead study author, Dr. Almudena Sanchez-Villegas commented“the more fast food you consume, the greater the risk of depression.”The study found that those participants eating the largest amount of fast food and commercially baked goods are more likely to be single, physically inactive and generally exhibit poor dietary habits. Typically these individuals consumed less fruit, nuts, fish, vegetables, and olive oil, and were more likely to smoke or work more than 45 hours per week.

High consumption of commercially baked goods or fried foods subjected to the oil degradation process known as hydrogenation results in trans-fats that have been shown to dramatically increase heart disease risk in past studies. This current research demonstrates that these misshapen and synthetically processed trans-fats interfere with the proper function of chemical neurotransmitters in the brain and alter normal electrical activity necessary for intercellular signaling.

Depression among children and adults is expanding at an alarming rate, with 121 million people diagnosed worldwide. Antidepressants prescribed to manage depression are largely ineffective and only work to mask the underlying cause of the illness. A wealth of scientific evidence now points to proper nutrition as an effective tool to halt and even reverse depressive episodes. The study team advised against a diet including baked or fried foods, and emphasized the need for whole, natural foods containing plenty of B vitamins, omega-3 fatty acids, and fresh pressed virgin olive oil to significantly lower risk of depression.”

Nushie’s Natural whole foods are certified organic and dairy and gluten free. They contain no artificial additives or preservatives and taste fabulous. Try Nushie’s Natural chia and flaxseed crackers which are rich in Omega-3.

Sources for this article include:

http://journals.cambridge.org
http://www.sciencedaily.com/releases/2012/03/120330081352.htm
http://www.medicalnewstoday.com/releases/243624.php
http://www.wellnessresources.com

Learn more:http://www.naturalnews.com/035772_fast_food_depression_nutrition.html#ixzz1u2xqKHyd