Tomatoes provide lycopene, an antioxidant that helps to prevent cancerous cell formations. The red coloration of tomatoes is derived from lycopene. Equally nutritious in any form (cooked or raw), unlike most fruits and vegetables, tomatoes actually increase in...
Research studies have found summer squash varieties (yellow, zucchini) to be excellent sources of alpha and beta-carotene (antioxidants). Summer squash is a great source of copper, manganese, Vitamin C, and magnesium. Research has also found that steaming this...
Botanical Name: Lavandula angustifolia Origin: France Extraction Method: steam distilled from the flowering tops The name ‘lavender’ is derived from the Latin ‘lavare’ meaning “to wash”. It has been used for thousands of years for its ability to disinfect, soothe...
Recently, clients have asked me to review their food labels and one ingredient has been showing up frequently is powdered cellulose. What the heck it that? This hard to understand definition is put forth by the organization, AAFCO (look on your food bag) that...
Brown rice provides a quality source of fiber as well as a great source of other nutrients and phytonutrients. Brown rice is lightly processed (removing only the outermost layer—the hull), allowing it to retain high levels of Vitamin B3, B1, B6, manganese, and...
Ingredient Spotlight: Aloe Vera Botanical Name: Aloe barbadensis Origin: Northern Africa Texture: Thin, clear liquid (Aloe vera gel has a clear, thick gelatinous consistency) Extraction Method: Scraped from the inner filet of the plant leaves Aloe vera is widely known...
