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...
Mushrooms are a rich source of B-complex vitamins, Vitamin D, A, and C. Animal studies have shown that mushrooms help cancerous tumors and also serve as a cancer...
Chicken liver provides a quality source of Vitamin A, folate, Vitamin B12, and iron. Organic liver, if available, is best.
