Saturday, September 10, 2016

Immune System and Probiotics



Have you heard the saying “it all lies in the gut?” There is truth to this as 70-80% of our entire immune system resides within the gut.
The lining of the small intestines is full of lymph nodes. When necessary, inflammation in the intestines creates a pathway for the immune system to carry out an attack against invading viruses and bacteria. However, when inflammation is present but not needed, illnesses such as allergies, flu and chronic infections can occur. Probiotics offer a beneficial defense against the effects caused by this unwarranted inflammation. 
Probiotics also keep the gut healthy, to ensure the immune system functions well. Epithelial tissues in the intestines form a barrier against pathogenic microbes and other harmful substances present. Epithelial intestinal tissue is dependent upon gut flora. If gut flora is not sufficient then the epithelial lining does not regenerate. For epithelial homeostasis, probiotics foster intestinal epithelial cell survival, strengthen cell barrier function, and initiate protective responses from intestinal epithelial cells. 
Probiotics can also modulate the immune system, enhancing the body’s innate immunity. This modulating effect helps alleviate excessive inflammation in the gut, thereby boosting immune function.

Probiotics can boost the body’s immune function and assist the body in warding off infections. 

Some recent studies support a significant role of probiotics for humans and animals as a barrier against microbial infection. In one study1, probiotics were beneficial in offering complete protection for mice from a viral infection pathogen. The probiotics lengthened the survival rates from the pneumonia virus of mice that were infected. A randomized, parallel, double-blind, placebo-controlled study2 showed that consumption of certain probiotics for a 12-week period could reduce the risk of acquiring common cold infections in healthy individuals. The occurrence of catching one or more common colds, the length of days with common cold symptoms, and the symptoms from the cold were all reduced. 
A recent New Zealand study conducted with professional rugby players showed probiotics enhanced the player’s ability to ward off and fight colds. This study involved 30 rugby union players who received either a probiotic supplement (3 billion CFUs/day), or placebo, for four weeks. During this period, 80% of the placebo group experienced a single episode of the common cold or stomach upset, 53% of those in the probiotic group encountered such illness. In the placebo group, the duration of illness was 5.8 days; duration among probiotic subjects was 3.4 days. The authors of this study suggested: “These positive effects of probiotic supplements 3
provide evidence for the beneficial effects of daily supplementation with these probiotic strains in highly trained rugby union players.”


Our B17 "live" Probiotic is produced from over 70 natural and organic ingredients such as:

lactic acid bacterium (introduced as starter)
seaweedKombu, Fucus, brown algae, Hibamata from Norway
mushroomsShiitake, Maitake, Agaricus brazei murill
vegetablesKale, Cabbage, Broccoli, Komatsuna, Mugwort, young leaves of Barley
medicinal herbsNihon-yama-ninjin or Japanese ginseng
grains and cerealssoya bean, unpolished rice
cultivated and wild fruitsapples, oranges, berries, lemon, persimon, guomi, akebi, Chinese matrimony

The above ingredients are allowed to ferment naturally for a period of 3 years. Due to the way that LB17 "live" probiotic is exposed to extremes in temperature (summer and winter) during the fermentation process, the bacteria in LB17 are potent, resilient and are able to stay alive for up to 3 years at room temperature without the need for refrigeration. The bacterium is live and viable and does not need to be revived unlike most other probiotics particularly those that are"freeze dried"!

Prior to encapsulation with a vegetable gel cap, Perilla oil (high in Omega 3 EFA) is added to provide the Omega essential fatty acids. LB17 does not contain any preservatives, additives, colouring, or artificial flavouring 


LB17 "live" probiotic is suitable for vegans as well as the "raw foods practitioner". It is very useful to the lactose intolerant and milk protein (caesin) sensitive individuals as it breaks down dairy products and nutrients consumed so that they can be better absorbed by the body.


The benefits of using LB17 "live" probiotic include, but are not limited to, the following:
  • treat and control fungal infections, including eradicating Candida, through the antifungal effects of LAB especially the LAB strains in LB17
  • bring the balance of friendly flora in the digestive system back to at least 80% good bacteria
  • assist in the digestion of food consumed and its subsequent absorption
  • boost the immune system of the body
  • in bringing the digestive functions back to good order, help to ease the stress on and cleanse the organs associated with digestion such as the liver, kidneys, pancreas, spleen, etc
  • support the treatment of crohns and colitis 
  • study shows live probiotics protects intstinal cells from effects of infection by interoinvasive Escherichia coil (EIEC)
  • improve oxygen intake to the red cell plateletes and thus improve the stamina and endurance of athletes from studies conducted by researches at Okayama University, Japan
  • convert botancial lignans (SDG) in the bowel to mammalian lignans (ED and EL) to enable the body to absorb these powerul and amazingly beneficial substances. Lignans have been recognised and acknowledged by the medical fraternity as effective in treating and preventing cancers such as breast, bowel, colon and prostate
  • in conjunction with Osumex Rice Bran Oils (RBO), significantly boost the healing powers of the skin. This is vital to individuals who are afflicted with Diabetes (Type-2) where healing properties of the skin have been impaired so that loss of limbs arising from serious infections may be avoided
  • help treat psoriasis, a condition which is being recognised to be caused by a poor or inadequate immune system
  • help treat asthma and mothers who use probiotics during pregnancy may ensure that the new born child do not develop asthmatic symptoms
  • pevent colds and nasal congestions through elimination of excessive bad and harmful bacteria in the nasal passages
  • ease and relief heart-burn, acid reflux and most other digestive disorders such as excessive intestinal gas
Lactic Bacteria produces specific natural antibiotics that inhibits and eliminate pathogenic bacterium. For example, Lactobacillus acidophilus produces acidophiline, L. bulgaricus produces bulgarican, other lactobacilli produce lactocidine, lactobacilline, hydrogen peroxide, bacterial peptides, lactic streptococci produce nisin and streptococcins. These are all anti-septic to pathogenic bacterium.

It has also been shown that lactic bacteria, in particular Streptococcus faecium, colonize the intestinal mucosa preventing its attachment by other harmful microbes. This protects the integrity of the digestive system eliminating the onset of many digestive disorders.


Different lactic bacteria provides different specific benefits and this is the primary reason to use a probiotic that contains as many different strains of lactic bacteria to ensure all the essential beneficial effects are secured for a truely healthy digestive system. A summary of these beneficial effects associated with the different strains of the lactic bacteria are listed below:

  • Lactobacillus acidophilus
    L. acidophilus populates the small intestines. It enables preconjugation of bile acids to assist in better digestion of food and nutrients consumed which leads to production of lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also produces Vitamin B12, lactase, the enzyme that breaks down milk sugar (lactose) into simple sugars. People who are lactose intolerant do not produce this enzyme. Other benefits include reduction of blood pressure and anti-tumour. L. acidophilus is the colonizer, the inhabitant that constitutes the first line of defense against alien invaders, as well as opportunistic organisms like yeasts (Candida albicans)
  • Lactobactillus amylovorus
    L. amylovorus produces strong L-lactic acid slowly. The L-lactic acid helps to reduce cholesterol and has an anti-cancer effect. L. amylovorus products the enzyme amylase that helps to break down starch and cereals.
  • Lactobacillus casei
    L. casei also produces L-lactic acid that helps increase salt tolerance. It is useful as acid-producing starter cultures for milk fermentation, and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. It is not only an inhibiting activator in tumor cells but it also has a beneficial stimulating activity in normal cells. L. casei is very beneficial to lactose intolerant individuals in their consumption of diary products. L. casei was reported in Microbiology & Immunology to have the most potent protective activity against the potentially lethal Listeria bacteria than any other \ beneficial bacteria 
  • Lactobacillus plantarum (2 strains)
    L. plantarum improves mucosal and liver status. It also improves the immunological status of mucosa and reduces mucosal inflammation and an excellent alternative to antibiotics. L. plantarum also decreases abdominal bloating in patients with IBS and can also decrease fibrinogen concentrations in the blood.
  • Lactobacillus fermentum
    L. fermentum is a well-characterized probiotic strains with efficacy in the prevention and treatment of urogenital infections in women. It also produces hydrogen peroxide (H2O2) and inhibited the growth of intestinal and urogenital pathogens.
  • Lactobacillus brevis
    L. brevis is frequently used as starter culture in silage fermentation, sourdough and lactic-acid-fermented types of beer. Ingestion of L. brevis has been found to improve human immune function, increase intestinal microflora and decreases intestinal permeability. 
  • Lactobacillus buchneri
    L. buchneri has been demonstrated to improve aerobic stability of silages by reducing the growth of yeasts and therefore help to prevent spoilage from moulds. L. buchneri has also been shown in studies to produce high levels of acetic acid.
  • Lactobacillus acetotolerans
  • Lactobacillus bulgaricus
    L. bulgaricus is extremely proteolytic, i.e., it is able to split proteins for easy digestion and absorption. it is especially "famous" for alleviating digestive problems (including acid reflux) and taming a runaway appetite, everyone can benefit greatly from it. L. bulgaricus is recommended for overall support of the friendly bacteria, enhanced digestibility of milk products and other proteins, production of natural antibiotic substances, inhibition of undesirable organisms, maximum effectiveness of waste disposal, colon cleaning without disrupting friendly bacteria, and effective immune enhancement.
  • Bifidobacterium longum
    B. longum has the unique property of metabolizing or degrading nitrates by an intracellular enzymatic activity. In journal Cancer Research it had been reported that dietary intake of B. longum significantly inhibits the development and growth of colon, liver and breast cancers in laboratory animal models. Certain strains in animal studies had been documented as possessing the ability to counteract cancer-causing compounds in the colon.
  • Bifidobacterium bifidum
    B. bifidum has been cited in the medical journal Immunopharmacology and Immunotoxicology that their presence in the intestine of infants is an indication of health. It also has the ability to protect the body against the devastation of rotavirus diarrhea and that it modifies the gut flora and is a supportive therapy for intestinal infections and intestinal disturbances. B. bifidum has immune strengthening properties as reported in the American Journal of Clinical Nutrition especially in relation to colon health and its suppressive effect on tumors. It reports that B. bifidum is well tolerated without side effects, reducing the inflammatory response of the colon and stimulating the body's fluid immunity.  Biological & Pharmaceutical Bulletin reported information confirming the anti-ulcer effects of B. bifidum when administered orally. 
  • Pediococcus bacterium
    The Pediococcus bacterium are not yet fully understood and commonly confused as harmful pathogens. However, recent studies and researches now confirm their beneficial properties in a number of the strains particularly of those used in LB17. They produce bacteriocin (anti-bacterial material) and increase salt tolerance. Studies have found that they might be useful for control of enteric pathogens.
  • Streptoccous thermophilus
    S. thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and Mozzarella cheese. Its role as a probiotic is useful in alleviating symptoms of lactose intolerance and other gastrointestinal disorders. it is also good for promoting health in general and for longevity. The bacteria also appear to reduce the amount of nitrite (cancer causing chemical) in the body.
  • Lactococcus lactis (formerly known as Streptococcus lactis)
    L. lactis is one of the most important micro-organisms involved in the dairy industry. It is a non-pathogenic bacterium that is critical for manufacturing dairy products like buttermilk, yogurt and cheese. The cytokine interleukin-10 (IL-10) has shown promise in clinical trials for treatment of inflammatory bowel disease (IBD). The research with mouse showed that the therapeutic dose of IL-10 can be reduced by localized delivery of a bacterium to secrete the cytokine. Intragastric administration of IL-10-secreting Lactococcus lactis caused a 50% reduction in colitis in mice treated with dextran sulfate sodium and prevented the onset of colitis in IL-10/ mice. This approach may lead to better methods for cost-effective and long-term management of IBD in humans. 

Comparison of Different Forms of Probiotics


LIQUID CULTURE

Example:


Yoghurt



Morphological changes due to external conditions




Only some cells are actively multiplying due to external changes in conditions


Subject to osmotic pressure changes


Uncertain shelf life


Viable population unstable


Survival uncertain


Temperature sensitive to small changes


Storage required refrigeration and large space


Precentage of population revived in human body is uncertain



Efficacy depends on the number of bacteria revived in the body
FREEZE DRIED 

Example:


Tablet or powder form


Method changes cell structure completely due to very low pressure used in the technique



Cells are completely inactive and in a state of hibernation


No effect



Long shelf life


Unstable


Uncertain


Sensitive to large temperature changes


Special storage   conditions required


Percentage of population revived in the human body is uncertain 



Efficacy depends on the form and number of bacteria revived in the body



LIVE IN CAPSULE

Example:


LB17



No change - retains original form of cells




All cells are active and in original physical or biological condition


No effect



Five years


Stable


Certain


Sensitive to large temperature changes


Can tolerate room temperature and occupies less space


Perceentage of population revived in the human body is very certain and asured


Efficacy is certain and assured based on the definite population present in capsule - 100% alive in the body


What probiotic you pick matters and our LB17 is high quality effect that will help your immune system today!


References:
  1. Gabryszewski SJ, Bachar O, Dyer KD, et al. (2011) Lactobacillus-mediated priming of the respiratory mucosa protects against lethal pneumovirus infection. J Immunol;186:1151–1161. [NIH] 
  2. Berggren A, Lazou Ahren I, Larsson N, Onning G. Randomized, double-blind and placebo-controlled study using new probiotic Lactobacilli for strengthening the body immune defense against viral infections. Eur J Nutr. 2011;50:203–210. [EJN] 
  3. Brylee A. Haywood, Katherine E. Black, Dane Baker, James McGarvey, et al. (2014) “Probiotic supplementation reduces the duration and incidence of infections but not severity in elite rugby union players.” Journal of Science and Medicine in Sport Vol. 17, Issue 4, Pages 356-360. [JSAMS] 

Monday, August 15, 2016

Heavy Metals & Testing

Heavy Metals

Today, probably more than any time in the history of man we are exposed to an incredible plethora of toxic elements. Heavy metals such as mercury, lead, cadmium, and aluminum, are in our food, water, atmosphere, vaccines, and especially our dental fillings.

Pesticides, herbicides, fungicides, antibiotics, and hormones are in most of the food we eat, unless you eat organic. Processed foods are full of preservatives and other chemicals which if consumed non-diluted would most certainly be fatal.

Finally, many of the containers we routinely use are full of chemicals that can leach into the foodstuffs they are designed to hold. All in all, regardless of how things appear, we live in a toxic soup.

Where do Heavy Metals come from?

Some heavy metals occur naturally in the environment (arsenic in well water); most are a result of industrial pollution.

Mercury, the most toxic of all heavy metals, is found in fish and shellfish , amalgam fillings, air from spills, incinerators and industries that burn mercury-containing fuels, preservatives in vaccines (Thimerosol), workplace contamination (dental, health services, chemical, and other industries that use mercury), contamination of supplements (non purified fish oil or cod liver oil; herbs from China or India).
Lead is found in old, lead based paint and in ceramic products. It contaminates the environment through burning fossil fuels, mining, and manufacturing (production of batteries, ammunition, metal products - solder and pipes - and devices to shield X-rays).

Arsenic is used as a wood preservative (contamination through breathing saw dust), in pesticides, semiconductors and car batteries. It is also found in well water and fish.

What are the Symptoms of Heavy Metal Toxicity?



As Heavy Metals affect many organs and functions of the body, they elicit complaints and symptoms that are different from person to person and do not easily fit into the usual diagnostic categories. Therefore they often are difficult to diagnose.

 Here are some of the symptoms of chronic mercury toxicity:

Nervous System: Irritability, low concentration, memory loss, insomnia, depression, anxiety, tingling of the extremities, tremors, disturbed sense of smell and taste (metallic taste), unexplained burning sensation or numbness, pain, headaches, fatigue, tinnitus.

Immune System: Chronic or frequent viral, bacterial or fungal (Candida) infections, autoimmune disorders, allergies. The EPA has determined that methyl-mercury is a possible human carcinogen.
Cardiovascular: Abnormal heart rhythm, high blood pressure, cardiomyopathy.
Skin: Eczema, allergies.

Endocrine System: Hypothyroidism, hypoglycemia, adrenal disease, infertility.

Gastrointestinal: Food sensitivities, bacterial or fungal overgrowth, recurrent parasitic infections, abdominal cramps, irritable bowl symptoms.

Systemic: Premature aging, fatigue, fibromyalgia.

Are you ready to test to see if you have heavy metals? 


Osumex has simple to use at home test kit for a preliminary determination of the presence of an identified range of heavy metals.

These heavy metals comprises:
cadmium, cobalt, copper, lead, manganese, mercury, nickel, zinc

The HMTG kit utilises chemical reagents to show the presence of heavy metals. The free metal ions of the heavy metals, if present, stimulate a colour change to the reagents. Accordingly, the more metal ions are present, the stronger the resultant colour change.

The HMTG kit is suitable for testing any liquid medium such as saliva, urine, breast milk, tap water, etc., provided that the liquid is fairly clear preferably without suspended solids or sediments. Straining the liquid to be tested would be a good idea to achieve a clear colour change and for an easier reading. Solids such as food, supplements, raw fish, etc. can be tested after it has been soaked in distilled water for 24 hours or treated. For example, to test raw fish, place it in a microwave and heat for about 20 seconds to extract juices from it. The juice from the fish can be tested for the presence of heavy metals ions.

The HMT General kit can be used to test for:
*mercury leaked from amalgam dental fillings - use saliva
*heavy metals in the body - use urine but it will not show mercury because the presence of any other metal will "mask" it
*mercury in fish - use juice from cooking a chunk of the fish in a microwave
*heavy metals in water such as tap, well, ground, etc
*mercury in breast milk
*heavy metals in environmental solids by liquidizing or soaking the item in distilled water for 24 hours, then filter, prior to testing
*heavy metals in herbs or medication by soaking the item in distilled water for 24 hours, then filter, prior to testing

The first step to healing is knowing where you stand. Do you know your heavy metal levels? 

Tuesday, August 9, 2016

Mushrooms and the 8 Essential Sugars Critical to a Healthy Body.



Glyconutrients are known as the 8 essential sugars needed for optimal health and functioning in humans. Nutritional scientists and glycobiologists have identified over 200 glyconutrients found in nature but only 8 are essential for cell-to-cell communication in people. 

All of the 8 essential sugars (saccharides) aid in intercellular communication, but each glyconutrient also has special properties as well on a cellular level. 

Here is a list of the 8 essential sugars:

1. Glucose
2. Mannose
3. Galactose
4. Fucose (not to be confused with fructose)
5. N-AcetylGalactosamine
6. N-AcetylGlucosamine
7. N-AcetylNeuraminic Acid
8. Xylose 


Now, everyone is familiar with glucose since this is the most talked about of the 8 essential sugars and the one that supplies energy to our cells and muscles. Table sugar itself is composed of glucose and fructose (not fucose) and we know what eating sugar will do to our energy level (or that of our kids!). 

Mannose is a little different from glucose since it is absorbed 8 times slower and through the upper GI tract. Mannose is perhaps THE major player when it comes to intercellular communication. Mannose is involved in more cell interactions than any of the other sugars and a deficiency in mannose has been linked to a whole host of health problems.

Galactose is another of the 8 essential glyconutrients and in found mostly in dairy products and in some fruits. Galactose can inhibit many health problems from starting and also useful in the healing process as well. 

Fucose (not fructose) is found abundantly in mother's breast milk and in specific mushrooms. Fucose is found in high concentrations in the nerve synapses (spaces between nerve endings), in the outer layer of our skin and in the kidneys and testes. 

N-AcetylGalactosamine is probably the least known of the 8 essential sugars and more research is needed to pinpoint its roles in disease prevention and healing. Patients with various cancers such as colon cancer have been found to have about half as much N-AcetylGalactosamine as do non-cancerous people. 

N-AcetylGlucosamine has been linked to helping immune system functioning especially in relation to a whole host of immunological disorders. N-AcetylGlucosamine is found in the thyroid gland, testes, liver and small intestines. Shiitake mushrooms and supplements are good sources for N-AcetylGlucosamine. 

N-AcetylNeuraminic Acid has been linked to brain development, learning, memory and cognitive performance. N-acetylneuraminic acid is found mainly in the glycoproteins and glycolipids and widely distributed throughout the human body. Studies have shown that N-AcetylNeuraminic Acid is effective in fighting against viruses and airborne allergens.

Xylose has been shown to have both antibacterial and antifungal properties. Diabetics sometimes use the commercial derivative of Xylose, (Xylitol) as a sugar substitute. Xylose is absorbed in the small intestine where it increases the friendly flora, which in turns helps all other nutrients absorb more effectively. 

This is but a short list of how the 8 essential sugars help in healthful functioning. There are many more diseases and conditions that have been helped by the addition of glyconutrient supplements to one's diet. 

How can I get the 8 essential sugars in a healthy way? Try Osumex 5-Mushroom Blend!

Osumex 5-Mushroom Blend is produced in Japan from raw unprocessed mushrooms. A balanced mixture of 5 mushrooms are carefully dried, powdered and blended together to create the 5-Mushroom Blend.  
Mushrooms conatin some of the most potent natural medicines. They are excellent sources of antioxidants as they contain polyphenols and selenium, which are common in the plant world. They also contain antioxidants that are unique to mushrooms, one of such antioxidant is ergothioenine, which scientists are now beginning to recognise as a master antioxidant.

Osumex 5-Mushroom Blend is rich in Gluconutrients, Vitamins (B complex, C, D), minerals (niacin, magnesium, potassium, calcium, iron, copper, beta-carotene, amino acids) and enzymes.

The benefits of using Maitake mushrooms because they contain high levels of the essential sugars, include, but are not limited to, the following:
  • provides the body with glyconutrients or gluconutrients which are essential for cellular health
  • Activates immune T-cell activity only when invaders or antigens are present 
  • Potent antiviral, antibacterial, antiparasitic, and antitumor effects 
  • Helps immune cells recognize invaders by increasing intelligent cell communication 
  • Enables cellular components to "stick" to each other so as initiate the right reactions 
  • Raises natural killer cell and macrophage counts against infectious organisms 
  • Increases the body’s resistance to viruses, including those that cause the common cold, influenza, herpes, and hepatitis 
  • Reduces allergies and chronic disease symptoms of arthritis, diabetes, lupus, fibromyalgia, chronic fatigue syndrome, HIV, cancer, kidney disease, and others 
  • Decreases cell death in chronic fatigue syndrome 
  • Elevates disease resistance in weakened individuals 
  • Accelerates burn and wound healing 
  • Helps heal such skin conditions as poison ivy and psoriasis 
  • Reduces the number of recurrent ear infections 
  • Acts as antioxidant compounds 
  • Slows the aging process 
  • Decreases inflammation
Our 5-Mushroom blend is a perfect addition to anyones diet, vegetarian & vegan friendly. 

You can now purchase the Osumex 5- Mushroom Blend in either a 10 sachet or 30 sachet package.  


Friday, August 5, 2016

Tips for Optimal Digestion


Are you ready to have optimal digestion for a healthy body?

Well we've got some easy top tips for you! 

Why is good digestion important? 

Digestion is important for breaking down food into nutrients, which the body uses for energy, growth, and cell repair. Food and drink must be changed into smaller molecules of nutrients before the blood absorbs them and carries them to cells throughout the body. The body breaks down nutrients from food and drink into carbohydrates, protein, fats, and vitamins.

Digestion is important because without it we cannot receive our nourishment for overall well-being.


Top Tops for Optimal Digestion

1. Enzyme Intake

Enzymes, biologically active proteins throughout body, play an important role in digestion. While many are produced in the digestive tract, the enzymes found in raw foods are also needed for good digestion. Overcooked, processed foods lack many of these natural enzymes, so make sure to integrate plenty of raw, natural food into your diet.

2. Chew your food properly

It is often said that good digestion starts in the mouth. When you chew your food well, it eases the work required of your digestive system. This will reduce the amount of work required by your digestive system.

3. Eat fermented foods

Eating fermented foods is one of nature’s great healing secrets. The greater the variety of fermented and cultured foods you can include in your diet, the better. Each type of fermented s each food has the power to inoculate your gut with a variety of different healthy microorganisms. Eating fermented foods will start to regenerate your gut flora naturally.

Fermented foods are high in ‘good bacteria.’ You only need to eat a small amount of fermented vegetables or cultured foods per day. Try eating sauerkraut, kefir yoghurt, fermented vegetables, kim chi, kefir coconut drink or kombucha, (a fizzy drink).  

4. Eat Real Food

Eat a diet that is made up of exclusively real, whole foods. Real foods are foods that are recognized by your body and can be broken down easily and naturally. These foods come from nature and are made by nature.

Avoid fake foods. This includes any branded, processed and fast foods, as these kinds of foods are made in a laboratory and sold with huge marketing budgets. Fake foods are extremely toxic to your digestive system as they are high in refined salt, sugar and oils. Your body does not recognize fake foods and cannot digest them properly.

5. Keep Moving

Is there anything exercise can’t do for you? The list of benefits just keeps growing. You already know it’s good for your heart and your waist line. Turns out that active people also have smoother digestion.

Watch the timing. For some people, exercise right after a meal can cause indigestion. So schedule your workouts before meals or wait at least an hour after eating.

6. Take a Probiotic - Such as our LB17 "Live" Probiotic - 17 strains of live bacteria

Probiotics are "good" bacteria that are in your gut. They are in some yogurts and fermented foods. They help with your digestion. You can also add them to your diet with supplements.

LB17 "Live" Probiotic - 17 strains of live bacteria

LB17 Contains within the capsule is a paste of over 80 natural organic botanical ingredients that include seaweed, mushrooms, vegetables, medicinal herbs, grains and cereals, cultivated and wild fruits, perilla oil. They are naturally fermented for 3 years. 17 strains of live lactic acid bacteria (LAB) are added over this 3 years to ensure that the bacteria remains active and viable. 10 of the strains are lactobacillus and 2 are bifidobacteria. LAB are very essential for good digestive health and to strengthen the body's immune system. It will bring back balance of friendly microbiota.

You can purchase this probiotic here



Monday, July 25, 2016

Fermented Foods for a Healthy Gut

Fermented foods are an amazing way you can incorporate healthy bacteria into your gut. 

Studies show that fermented foods can help better absorption of foods, better digestion, and the ability of the body to use vitamins and minerals. Fermented foods can also aid in anyone who has a food intolerance or food sensitive. Also the association between brain and gut connection has been made by what bacteria is in your gut. Its so important to keep healthy bacteria into your diet. Foods such as kimchi, kefir, miso, and fruits/vegetables that are fermented are a great way of getting these healthy bacteria. 

Another way of making sure your getting all these wonderful healthy bacteria is through our Fermented Food capsules. 

Fermented Food contains within the capsule a paste of over 70 natural organic botanical ingredients that include seaweed, mushrooms, vegetables, medicinal herbs, grains and cereals, cultivated and wild fruits, perilla oil. They are naturally fermented for 3 years. It may contain many strains of live lactic acid bacteria (LAB) as they are added to assist in the fermentation process. LAB are very essential for good digestive health and to strengthen the body's immune system. It will bring back balance of friendly microbiota.

Fermented Food (previously LB17) is produced from over 70 natural and organic ingredients such as: 

Seaweed, Kombu, Fucus, brown algae, Hibamata from Norway 

Mushrooms: Shiitake, Maitake, Agaricus brazei murill 

Vegetables: Kale, Cabbage, Broccoli, Komatsuna, Mugwort, Young leaves of Barley 

Medicinal herbs: Nihon-yama-ninjin or Japanese ginseng

Grains and cereals: soya bean, unpolished rice

Cultivated and wild fruits: apples, oranges, berries, lemon, persimon, guomi, akebi, Chinese matrimony

Lactic acid or good bacteria is added to begin the stimulate and begin the fermentation process.

The above ingredients are allowed to ferment naturally for a period of 3 years. Due to the way that the fermented food is exposed to extremes in temperature (summer and winter) during the fermentation process, any good bacteria present is potent, resilient and able to stay alive for up to 3 years at room temperature without the need for refrigeration. Any bacteria is live and viable and does not need to be revived, better than most other probiotics particularly those that are"freeze dried"!

Prior to encapsulation with a vegetable gel cap, Perilla oil (high in Omega 3 EFA) is added to provide Omega EFA (essential fatty acids). 

Fermented Food does not contain any preservatives, additives, colouring, or artificial flavouring.

Fermented Food is suitable for vegans as well as the "raw foods practitioner". It is very useful to the lactose intolerant and milk protein (caesin) sensitive individuals. The bacteria that may be present helps to break down all nutrients consumed into smaller molecules so that they can be better absorbed by the body.

The concentrate in each vegetable softgel capsule of Fermented Food may contain bacteria, digestive enzymes, amino acids, vitamins and minerals.

This is such an easy way of getting in the good bacteria every day your body needs!

Learn more about Osumex's Fermented Food Capsules on our website.  

Monday, July 22, 2013

Flax Lignans for Breast Health


Studies have shown that lignans, the phytoestrogens found in plants, can help with the prevention of and fight against breast cancer. Lignans are found in foods like seeds, nuts, berries, grains and fruits, with flax seed hulls having the highest lignan concentration.

Phytoestrogens are chemicals found in plants that mimic the hormone estrogen. High exposure to estrogen over a lifetime has been linked to a higher risk of breast cancer. So how do lignans, a phytoestrogen, help to minimize breast cancer risk?

The secoisolariciresinol glucoside (SDG) lignan in flax seeds act as nature's selective estrogen receptor modulators, effectively managing estrogen in the body.

Flaxseed and its lignans protect cell chromosomes from damage and undesirable mutation, leading to cancer. Lignans have been shown to increase the production of hormone binding globulin. This is produced in the liver and binds estrogen, reducing the amount of free estrogen circulating in the body that will potentially enter tissue. This action helps to reduce the effect of excess estrogen on tissue growth. It is this displacement of estrogen that can help to prevent certain cancers, such as breast cancer, that depend on estrogen to start and develop.

It is believed that the SAD diet – the Standard (North) American Diet, is lacking whole foods, including high lignan producing foods such as garlic, carrots, broccoli, asparagus, and dried apricots and prunes, and that it is for this reason that women cannot modulate estrogen naturally, as they used to.

Lignans rely on essential gut bacteria to transform secoisolariciresinol glucoside or SDG in flax hulls to mammalian lignans. It is key that your diet be rich in probiotic foods in order to obtain the best results from flax lignans. Keep your intestinal tract well populated using the Osumex LB17 product, available in capsules and paste. LB17 contains seventeen strains of friendly, live bacteria. It is vegan and non-GMO. The paste is pleasant tasting, shelf-stable and easily administered to children and seniors alike.

Learn more about our flax hull lignans and live probiotic by visiting our website.

Friday, July 19, 2013

Broccoli Sprouts for Cancer Prevention and Gastric Wellness


Broccoli sprouts are 3-4 day old sprouts of the broccoli plant. They can be described as mild flavoured with a bit of a peppery radish taste. These sprouts contain powerful antioxidants that help to fight against disease.
The benefits of broccoli sprouts have been known since the 1970s. It wasn’t until Johns Hopkins University studied their benefits in the 1990s that more people took notice. The cancer-fighting phytochemical in broccoli called glucoraphanin, a precursor to sulforaphane was found. Their research determined that broccoli sprouts promoted much more cancer protection and antioxidant power than broccoli itself.

The Johns Hopkins study was followed by the discovery that glucoraphanin is in higher concentrations in 3-4 day old broccoli sprouts as it is in the concentration of full grown broccoli by roughly 20 times.
The way to obtain the value of broccoli sprouts is by chewing them. It is when they are chewed that the broccoli releases glucoraphanin and myrosinase, an enzyme found in another part of the plant cell, which work together to produce sulforaphane. Sulforaphane has the ability to trigger cells in the body to jump into action to fight disease, and the potential for disease. Sulforaphane can be understood as the General, working to put soliders that are your cells, into combat. In doing so, enzymes are made that offer protection against free radicals, DNA-damaging chemicals, and inflammation.

The overall impact is significant. Broccoli sprouts have been lauded as highly effective anti-cancer compounds. They are believed to have the ability to prevent several cancers, including breast and prostate cancer. The gastric condition known as h. pylori is a spiral-shaped bacterium that resides in the stomachs of humans and animals. It can irritate stomach lining and/or the duodenum. In many cases this then leads to ulcers or other gastric complications. Broccoli sprouts aid in fighting this damage by elevating the body's protective enzymes.
Broccoli sprouts can also help with respiratory ailments like asthma. By eating broccoli sprouts, the body takes on greater levels of antioxidant enzymes. These enzymes keep the airways free of tissue damage.

Osumex’s blend of broccoli sprouts with the lignans found in flax hulls are organic, non-GMO and are harvested after three days. They must be chewed in order to obtain maximum benefits.
Learn more about Osumex’s Fortified Flax Hulls with broccoli sprouts on our website.