Ingredients In Aztec Power Food Nutritional Products

Popped or Puffed Amaranth

The amaranth used in the Instant Cereals is in a popped form. The reason for the utilization in this form is that it provides a great texture to the cereal and a base for providing a well balanced source or protein. In the popped state the amino acids are released and made available for proper utilization by the body. The processing of the amaranth from the dry grain state to the popped state requires minimal moist hot air, under pressure. The entire process takes less than 10 seconds. The proteins are not altered such as in the extrusion process utilized in the ready to eat breakfast cereal industry. The concept is to alter the internal pressure in the amaranth grain for an instant and at that moment change the outside pressure in the pressure vessel causing the starch to expand much like that of popcorn. The grain can expand as much as 1000%. The result is a small white puff that mixes well with other ingredients.

In the small seed state the amaranth may at times passes through the intestinal track un- digested and therefore not utilized.

The process that we are using in converting the grain to a popped state is not like that used by the Indians of South and Central America. In their case they pop the amaranth in a sauce pan much like a popcorn popper over an open hot flame. In that process enzymes are altered. They used high temperature and the resulting product is somewhat toasted.

Amaranth contains all essential amino acids in the proper ratio for optimum protein nutrition. It is ranked as one of the highest sources of available protein among the non meat food groups.

As a side benefit, amaranth is also alkaline in nature. Unlike most of the cereal products, which are on the acid side of the Ph scale.

The resulting popped amaranth is alkaline and enzyme active, which is a great combination for the health minded consumer.

Puffed amaranth is used in all of the Aztec Power Food Cereals.

Apple Dried Powder
Apple Diced Pieces Dried

According to the latest research, the old saying, "An apple a day keeps the doctor away", is fact, not just folklore. The three F's in apples—fiber, flavonoids, and fructose—translate into apples' ability to keep us healthy: Fiber: Apples contain both insoluble and soluble fiber. One medium (5 ounces) unpeeled apple provides over 3 grams of fiber, more than 10% of the daily fiber intake recommended by experts. Even without its peel, a medium apple provides 2.7 grams of fiber.

Apple's two types of fiber pack a double punch that can knock down cholesterol levels, reducing your risk of hardening of the arteries, heart attack, and stroke. Apple's insoluble fiber works like bran, latching on to LDL cholesterol in the digestive tract and removing it from the body, while apple's soluble fiber pectin reduces the amount of LDL cholesterol produced in the liver.

LDL cholesterol isn't the only harmful compound on apple's removal list. Pectin grabs toxins like the heavy metals lead and mercury, and ushers them out of the body. Both the soluble and insoluble fibers in apples have cancer-protective activity since they relieve constipation and send potentially toxic substances out with the stools.

When it comes to bowel regularity, apple's two types of fiber tackle the job—no matter what it is. Both the insoluble fiber in apples and their soluble fiber pectin help relieve constipation (thus helping to prevent diverticulosis and colon cancer). The insoluble fiber works like roughage, while the pectin, which is found primarily in the skin, acts as a stool softener by drawing water into the stool and increasing stool bulk. On the other hand, because pectin firms up an excessively loose stool, it's also used to treat diarrhea. One well-known over-the-counter diarrhea remedy, Kaopectate ™, actually contains an oxidized form of pectin.

Flavonoids: A type of pigment in apples that helps provide their color, flavonoids have been extensively researched and found to help prevent heart disease. Researchers in Finland followed over 5,000 Finish men and women for over 20 years. Those who ate the most apples and other flavonoid rich foods (such as onions and tea), were found to have a 20% lower risk of heart disease than those who ate the least of these foods.

Quercitin's benefits derive from its antioxidant activity, especially when it teams up with another antioxidant, vitamin C, also found in apples, to bolster the body's immune defenses. This dynamic antioxidant duo provides another way (in addition to fiber) through which apples protect against cancer and also helps prevent the free radical damage to LDL cholesterol that promotes heart disease.

Fructose: Apples derive almost all of their natural sweetness from fructose, a simple sugar, but one which is broken down slowly, especially when combined with apples' hefty dose of fiber, thus helping to keep blood sugar levels stable.

Antioxidants: Apples are also an excellent source of antioxidants, Many of the phytochemicals, founding apples, including quercetin, catechin, phloridzin and chloragenic acid are strong antioxidants. Apple's protective effects against free radical damage to cholesterol reach their peak at three hours following the consumption and drop off after 24 hours.

Apple is used in all of the Aztec Power Food cereals except the KASHA formula of Amaranth Crunch.

Apricot Dried Pieces

Apricots are those beautifully orange colored fruits full of beta carotene and fiber that are one of the first signs of summer. Although dried and canned apricots are available year-round, fresh apricots with a plentiful supply of vitamin C, are season from May through August. Any fresh fruit you see during the winter months have been imported from either South America or New Zealand.

Relatives to peaches, apricots are small, golden orange fruits, with velvety skin and flesh, not too juicy but definitely smooth and sweet.

Health Benefits

Nutrients in apricots can help protect the heart and eyes, as well as provide the disease-fighting effects of fiber. The high beta-carotene and lycopene activity of apricots makes them important heart health foods. Both beta-carotene and lycopene protect LDL cholesterol from oxidation, which may help prevent heart disease.

Apricots contain nutrients such as Vitamin A that promote good vision. Vitamin A, a powerful antioxidant, quenches free radical damage to cells and tissues. Free radical damage can injure the eyes' lenses.

The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes and cause macular degeneration. Researchers who studied over 50,000 registered nurses found women who had the highest vitamin A intake reduced their risk of developing cataracts nearly 40%. Apricots are a good source of fiber, which has a wealth of benefits including preventing constipation and digestive conditions such as diverticulosis. But most Americans get less than 10 grams of fiber per day. A healthy, whole foods diet should include apricots as a delicious way to add to your fiber intake.

History

Apricots are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica. The apricot tree came to Virginia in 1720 but its appearance in the Spanish missions of California around 1792 marked the fruit's real arrival. The climate there is perfectly suited to apricot culture, and apricots in the United States are grown primarily in the sunny orchards of California. Apricots are enjoyed as a fresh fruit but also dried, cooked into pastry, and eaten as jam. The fruits are also distilled into brandy and liqueur. Essential oil from the pits is sold commercially as bitter almond oil. Turkey, Italy, Russia, Spain, Greece, U.S.A. and France are the leading producers of apricots.

Dried apricots may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life.

Sulfur-containing compounds are often added to dried foods like apricots as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried apricots cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive.

Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites. Instead of the bright orange color of sulfite-treated dried apricots, unsulfured dried apricots have brown color, but are a much healthier choice for sulfite-sensitive individuals.

Apricots are one of the fruit flavor options for Amaranth Delight, Amaranth Crunch, and Amaranth Pro.

Blueberries have many health benefits, including the highest antioxidant ability of all fresh fruit. They also have effective anti-inflammatory, anti-blood clotting and antibacterial effects. In the past they were often used to combat diarrhoea and food poisoning. They are also thought to have anti-ageing properties.

Blueberry is one of the flavor choices in Amaranth Delight, Amaranth Crunch, and Amaranth Supreme.

Citric Acid is used in the formulations to enhance the fruit flavors. It captures the fruit flavor and drives it to the taste buds. It is also used as a natural preservative and antioxidant.

Citric acid is used in Amaranthy Supreme

Dried Whole Cranberries
Dried Whole Cranberries Natural Flavor Infused

A cousin of the blueberry, this very tart, bright red berry can still be found growing wild as a shrub, but when cultivated, is grown on low trailing vines in great sandy bogs. The American Cranberry, the variety most cultivated in the northern United States and southern Canada, produces a larger berry than the wild cranberry or the European variety.

Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer.

Fresh cranberries, which contain the highest levels of beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. When cranberries' short fresh season is past, rely on cranberry juice and dried cranberries to help make every day throughout the year a holiday from disease.

Proto Toptection against Urinary Tract Infection

Cranberries have been valued for their ability to reduce the risk of urinary tract infections for hundreds of years. In 1994, a placebo-controlled study of 153 elderly women was published in the Journal of the American Medical Association that gave scientific credibility to claims of cranberries effectiveness in preventing urinary tract infection. In this study, the women given cranberry juice had less than half the number of urinary infections as the control group (only 42% as many, to be precise), who received a placebo imitation "cranberry" drink. The daily dose of cranberry juice in this initial study was just 300 milliliters (about one and one-quarter cups). Since then, a number of other studies have also confirmed anecdotal tales of cranberry's ability to both treat and prevent urinary tract infections. In most of these later studies, subjects drank about 16 ounces (2 cups) of cranberry juice daily.

How does cranberry juice help prevent urinary tract infections? It acidifies the urine, contains an antibacterial agent called hippuric acid, and also contains other compounds that reduce the ability of E. coli bacteria to adhere to the walls of the urinary tract. Before an infection can start, a pathogen must first latch on to and then penetrate the mucosal surface of the urinary tract walls, but cranberries prevent such adherence, so the E. coli is washed away in the urine and voided. Since E. coli is pathogen responsible for 80-90% of urinary tract infections, the protection afforded by cranberries is quite significant.

The most recent studies attempting to explain cranberries' protective effects on urinary tract health were presented at the Experimental Biology Conference held in April 2002. Amy Howell, research scientist at the Marucci Center for Blueberry Cranberry Research at Rutgers University and Jess Reed, professor of nutrition at the University of Wisconsin-Madison, compared the proanthycyanins (active compounds) in cranberries to those found in grapes, apples, green tea and chocolate. They discovered that "the cranberry's proanthocyanidins are structurally different than the proanthocyanidins found in the other plant foods tested, which may explain why cranberry has unique bacterial anti-adhesion activity and helps to maintain urinary tract health.”

A Pro-biotic Berry for Gastrointestinal and Oral Health? Not only kidney infections, but the majority of infectious diseases are initiated by the adhesion of pathogenic organisms to the tissues of the host. Cranberries ability to block this adhesion has been demonstrated not only against E. coli, the bacterium most commonly responsible for urinary tract infection, but also for a number of other common pathogens.

Delegates at the 2002 American Chemical Society meeting and Experimental Biology Conference were also informed about cranberries' ability to act as a natural probiotic, supporting the health-promoting bacteria that grow in the human gastro-intestinal tract while killing off the bacteria that promote infections and food borne illnesses.

One study presented by Leslie Plhak from the University of Wisconsin-Madison found that whole frozen cranberries contained compounds able to inhibit the growth of common food borne pathogens including Listeria monocytogenes and E. coli 0157:H7, but enhanced the growth of the beneficial bacterium Lactobacillus fermentum by as much as 25 times.

Another test tube study published in Critical Reviews in Food Science and Nutrition in 2002 indicated that a constituent in cranberry juice prevents the bacterium responsible for most gastric ulcers, Helicobacter pylori, from adhering to gastric epithelial cells (the cells that form the lining of the stomach).

Also published in this same journal in 2002 was a study noting that compounds isolated from cranberry juice actually dissolved the aggregates formed by many oral bacteria and was effective in decreasing the salivary level of Streptococus mutans, the major cause of tooth decay. Among the other fruits tested, none had a similar effect except blueberries, whose protective action was much weaker that that of cranberries.

Prevention of Kidney Stone Formation

Cranberries contain quinic acid, an acidic compound that is unusual in that it is not broken down in the body but is excreted unchanged in the urine. The presence of quinic acid causes the urine to become just slightly acidic—a level of acidity that is, however, sufficient to prevent calcium and phosphate ions from joining to form insoluble stones. In patients who have had recurrent kidney stones, cranberry juice has been shown to reduce the amount of ionized calcium in their urine by more than 50%—a highly protective effect since in the U.S., 75-85% of kidney stones are composed of calcium salts.

In one recent study evaluating the effect of cranberry juice on kidney stone formation, study subjects were divided into two groups, one of which drank 2 cups of cranberry juice diluted with 6 cups water each day for 2 weeks, while the other group drank tap water for the same period. After a 2 week period in which neither group drank any cranberry juice, the groups were switched, so that those who had drunk cranberry juice drank only tap water, while those who had drunk tap water consumed 2 cups cranberry juice diluted with 6 cups tap water daily for an additional 2 weeks. In both groups, drinking cranberry juice was found to significantly and uniquely alter three key urinary risk factors for the better: oxalate and phosphate excretion decreased; citrate excretion increased; and the relative super saturation of calcium oxalate was significantly lower.

In another trial that evaluated the influence of cranberry, plum and blackcurrant juice on urinary stone risk factors, cranberry juice decreased the urinary pH (made the urine more acidic), and increased the excretion of oxalic acid and the relative super saturation for uric acid. The researchers concluded that cranberry juice could be useful in the treatment of brushite (calcium) and struvite (non-calcium) stones as well as urinary tract infection.

Cholesterol-Lowering

After test tube research conducted at the University of Scranton demonstrated that cranberries' antioxidants could protect LDL cholesterol from oxidation, and animal research at three other universities provided evidence that cranberries can decrease levels of total cholesterol and LDL (low density or "bad" cholesterol), a human study has also corroborated these positive results.

The three month study funded by the U.S. Cranberry Institute was presented in March of 2003 at the 225th national meeting of the American Chemical Society. Researchers measured cholesterol levels in 19 subjects with high cholesterol after a fasting, baseline blood sampling, followed by monthly samplings. Ten of the subjects were given cranberry juice with artificial sweetener, while the other subjects drank cranberry juice with no added sugars. Like typical supermarket cranberry juices, the drinks all contained approximately 27% pure cranberry juice by volume. Each subject drank one 8-ounce glass of juice a day for the first month, then two glasses a day for the next month, and finally, three glasses a day during the third month of the study. Subjects were not monitored with respect to exercise, diet and alcohol consumption. Although no changes occurred in their overall cholesterol levels, study subjects' HDL (good) cholesterol increased by an average of 10% after drinking three glasses of cranberry juice per day—an increase that, based on known epidemiological data on heart disease, corresponds to approximately a 40% reduction in heart disease risk.

Similarly, subjects' plasma antioxidant capacity, a measure of the total amount of antioxidants available in the body, was significantly increased—by as much as 121% after two or three servings of juice per day. Increased antioxidant levels are also associated with a decreased risk of heart disease.

While the mechanism by which cranberry juice changes cholesterol levels has not been clearly established, the researchers have theorized that the effect is due to the fruit's high levels of polyphenols, a type of potent antioxidant.

Antioxidant Protection

Studies conducted at the University of Scranton, PA, and funded by the Cranberry Institute, a trade association for cranberry growers in the US and Canada, have revealed cranberries to be phytochemical powerhouses packed with five times the antioxidant content of broccoli. When compared to 19 other common fruits, cranberries were found to contain the highest level of antioxidant phenols.

Other studies presented at the 223rd national meeting of the American Chemical Society in April 2002 also showed that cranberries have among the highest levels of phenols of commonly consumed fruits. One study presented at the meetings by biochemist Yuegang Zuo from the University of Massachusetts-Dartmouth looked at 20 different fruit juices and found that cranberry juice had the most phenols and the highest radical scavenging capacity of all of them.

The most recent study to compare levels of phenolic compounds in common fruits, which was conducted at Cornell University and published in the December 2002 issue of the Journal of Agriculture and Food Chemistry also confirmed that cranberries had the highest phenolic content of the fruits studied. Cranberries were followed in descending order by apple, red grape, strawberry, pineapple, banana, peach, lemon, orange, pear and grapefruit.

History

American Indians enjoyed cranberries cooked and sweetened with honey or maple syrup—a cranberry sauce recipe that was likely a treat at early New England Thanksgiving feasts since by the beginning of the 18th century, the tart red berries were already being exported to England by the colonists. Cranberries were also used by the Indians decoratively, as a source of red dye, and medicinally, as a poultice for wounds since not only do their astringent tannins contract tissues and help stop bleeding, but we now also know that compounds in cranberries have antibiotic effects.

Although several species of cranberries grow wild in Europe and Asia, the cranberry most cultivated is an American native, which owes its commercial success to one Henry Hall, an observant gentleman in Dennis, Massachusetts. In 1840, Mr. Hall noticed an abundance of large berries grew when sand was swept into his bog by the prevailing winds and tides. The sandy bog provided just the right growing conditions for the cranberries by stifling the growth of shallow-rooted weeds, thus enhancing that of the deep rooted cranberries.

Cranberry cultivation soon spread not only across the U.S. through Wisconsin to Washington and Oregon, but also across the sea to Scandinavia and Great Britain. The hardy berries arrived in Holland as survivors of a shipwreck. When an American ship loaded with crates filled with cranberries sank along the Dutch coast, many crates washed ashore on the small island of Terschelling; some of the berries took root, and cranberries have been cultivated there ever since.

Despite their adventures abroad, cranberries are still primarily grown in the United States, where 154 thousand metric tons are produced annually. Half the annual crop still comes from Massachusetts and is harvested between Labor Day and Halloween.

Oxalates Cranberries are among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating cranberries.

Oxalates may also interfere with absorption of calcium from the body. For this reason, individuals trying to increase their calcium stores may want to avoid cranberries, or if taking calcium supplements, may want to eat cranberries 2-3 hours before or after taking their supplements.

Cranberry is one of the fruit flavor options for Amaranth Delight, Amaranth Crunch, and Amaranth Pro.

Evapoated cane juice's unique color and flavor comes from the original sugar cane juice that naturally occurs in the crystals. White sugar is basically 100% sucrose, whereas evaporated cane juice contains trace nutrients from the sugar cane plant. Some nutritionists believe that these very small amounts of nutrients contribute to the advantages evaporated cane juice has over refined white sugar. Brown sugar is made by adding coloring and flavor back to refined white sugar. No additives, preservatives, or artificial ingredients are added to evaporated cane juice.

Small amounts of evaporated cane juice is used in Amaranth Pro and Amaranth Supreme.

Whole Flax Seeds

As a grain flax it will last for years if held under cool conditions and without a lot of humidity. Milled it will only last for a few weeks before it starts to turn rancid. The type of flax used in the Amaranth Delight products is in its whole grain state. There are so many health benefits of utilizing flax in the diet that it would be hard to find another ingredient with the attributes of flax. The flax in the Amaranth Delight formulations helps account for the seemingly high fat content. The fats are the healthful polyunsaturated type.

What Is Flax?

Flax is a blue flowering crop grown on the Prairies of Canada and in many parts of the United States for its oil-rich seeds. The seeds of flax plant are tiny, smooth and flat, and range in color from light to reddish brown. People have eaten flaxseed since ancient times. Taste -- a pleasant, nutty flavor -- is one reason. Good nutrition is another.

Flax seed As a Food

Because of its link to good health, flaxseed is fast becoming a new food in many diets. Bakers and commercial food companies use flaxseed as a unique ingredient in everything from yeast breads, to bagels and cookie mixes.

Omega-3 enriched eggs from hens fed rations containing flaxseed are also very popular. These eggs contain eight to 10 times more omega-3 fatty acids than regular eggs. Humans readily utilize the fatty acids contained in flax seeds.

Flax seed As a Good Medicine

Current nutrition research continues to identify various substances in foods that appear to act as protectors against chronic illnesses like cardiovascular disease and cancer. Flax seed, a popular food ingredient in Europe and Canada, is no exception.

The reasons are many

• Several studies confirm that flaxseed can be a cholesterol-lowering agent like oat bran, fruit pectin and other food ingredients that contain soluble fiber. By packaging both omega-3 fatty acids and soluble fiber together, flaxseed presents two ingredients that favor healthy blood lipid patterns.
• Flaxseed contains healthy amounts of both soluble and insoluble fiber. Scientists at the American National Cancer Institute singled out flaxseed as one of six foods that deserved special study. The reason: flaxseed shows potential cancer-fighting ability. Flaxseed is one of the richest sources of lignans, a type of phytoestrogen which may protect against cancer, particularly hormone-sensitive cancers such as those of the breast and prostate.

Nutrition Profile

The Flax helps increase and balance out the amino acid profile of the Amaranth Delight products. While flaxseed is rich in protein, research suggests that its health benefits probably have more to do with its fatty acid and fiber profile.

• Proximate100 grams (3 œ ounces)
• Food Energy - 450 Kilocalories (Calories)
• Fat* - 41.0 grams
• Total Dietary Fiber - 28.0 grams
• Protein - 20.0 grams

*Analysed by the American Oil Chemists' Society (AOCS ) Official Method Am 2-93, which is based on the Federation of Oils, Seeds and Fats Associations Ltd. (FOSFA) Official Method. The American Organization of Analytical Chemists (AOAC International) Method 996.06 will produce a slightly lower fat content.

Fatty Acids in Flax Seed

Part of the reason fats and oils have earned such a bad reputation in recent years is because people eat too much fat, particularly too much saturated fat. (Saturated fats raise blood cholesterol levels and increase the risk for heart disease.) Although about 41% of flaxseed is oil, very little of that is saturated. More than 70 per cent of fat in flaxseed is of the healthful polyunsaturated type. In fact, a unique feature of flaxseed is the high ratio of alpha-linolenic acid (an omega-3 fatty acid) to linoleic (omega-6 fatty acids).

Nutritionists consider these two polyunsaturated fatty acids as essential because the body cannot manufacture them from any other substances. (Normally, the body converts carbohydrates, proteins and fats into fatty acids as needed.) That means they must be eaten as part of the diet. While other plant seeds -- corn, sunflower, and peanuts -- contain omega-6 polyunsaturated fatty acids, flaxseed is the only one that contains so much of the essential omega-3 fatty acids. Understanding how these two types of polyunsaturated fat differ, can help underscore why flaxseed has so many unique health benefits.

Flax seeds are used in All Aztec Power Food cereals.

Kasha is a porridge commonly eaten in Eastern Europe. In English, kasha generally refers to buckwheat groats, but in Slavic countries, kasha refers to porridge in general, and can be made from any cereal, especially buckwheat, wheat, barley, oats, and rye. It is one of the oldest known dishes in the Slavic cuisines of the Eastern European cuisine, at least a thousand years old. The kasha used in the Aztec Power Food cereals is made from buckwheat groats.

Kasha may look and taste like a grain or cereal, but it's actually derived from the seeds of buckwheat, a fruit that belongs to the same family as rhubarb and sorrel. Because it is not a grain it is gluten free, making it suitable for people with gluten intolerance or allergies.

Buckwheat is cholestral free and it is almost fat free. Buckwheat tends to lower blood glucose.

Kasha is closer to being a complete protein than other plant sources, including soybeans. It contains all eight essential amino acids in good proportion. In particular, kasha contains significant amounts of the amino acid lysine, which makes it unique as a grain substitute. Lysine is typically lacking in most true grains.

Buckwheat is high in iron so traditionally, it's used by pregnant women to fight the pregnancy anemia.

Kasha is full of B vitamins and is rich in phosphorous, potassium, iron and calcium. One cup of buckwheat kasha kernels contains more than 20% of the recommended daily intake of fibre.

1 cup of cooked kasha provides approximately 155 calories, 5.7 grams protein, 4.5 grams fibre, 1 gram of fat, 1.3 mg iron, no cholesterol and negligible sodium. A 3/4-cup serving provides about 15% of the adult daily requirement for fiber.

Kasha is used in Amaranth Crunch.

In recent years, Malic Acid has been used as a catalyst to help stimulate the body to burn fuel for energy. Glucose functions in providing fuel in the body. One way the body does this is to break down glucose to pyruvic acid. The second is the conversion of the pyruvic acid to energy. This second stage is the Krebs cycle.

Malic Acid acts as a catalyst to the Krebs cycle by producing energy from the burning of pyruvic acid. Malic Acid has traditionally been used for stress, tender points, pain, persistent fatigue, muscular pain, arthritic-like symptoms and for recovery from exercise.

Studies have shown that Malic Acid, when given with magnesium, resulted in a 41% reduction in tender points after four weeks and 67.5% after eight weeks. In some case, noticeable improvement was evident in as little as forty-eight hours after use.

What is Malic Acid?

Malic acid is a naturally occurring compound that plays a role in the complex process of deriving ATP-the energy currency that runs the body-from food.

What does Malic Acid do for my body?

Malic Acid helps the body by: Optimizing cellular energy production, Protecting muscles from fatigue, Promoting the proper function of nerves, muscles, and the heart, decreases the toxic effects of aluminum.

Where does Malic Acid Come From?

Malic acid is found in a wide variety of fruits and vegetables, but the richest source is apples, which is why malic acid is sometimes referred to as apple acid.

Does everyone need a Malic Acid Suppliment?

No, The body produces its own malic acid. Under normal circumstances a deficiency in humans is unlikely.

Who Needs Additional Malic Acid?

Those working out or pushing themselves with sporting activities are the most likely to benefit most from the addition of malic acid in their diet. Healthy people do not need to take malic acid as a supplement.

How Much Malic Acid should I take?

Research has been conducted with 1,200-2,400 mg of malic acid in combination with 300-600 mg of elemental magnesium.

Are there any side effects from the use of Malic Acid?

Current research does not indicate any adverse effects from the use of malic acid in moderate amounts.At the time of writing, there were no well-known drug interactions with malic acid.

Malic Acid is used in Amaranth Supreme

Mango is thought to bring about a reduced risk of colon and cervical cancer. It is a rich source of beta-carotene, which the body can convert to vitamin A. It also contains beta-cryptoxanthin.

Mango is one of the flavor choices in Amaranth Delight, Amaranth Crunch, and Amaranth Pro

Mangosteen Powder

the very strange mangosteen fruit comes from the tropical Sudan islands in the South Pacific. The curious looking fruit has a thick white center wrapped in juicy fruit and on top sits a large, green stem. It has no relation to a mango and actually tastes like a juicy-sweet peach. The fruit is delicious, but the real power of mangosteen lies in the dark purple skin. The purple protective skin is just bursting with tons of antioxidants.

Mangosteen powder is used in our Blueberry and Strawberry Amaranth Supreme.

Quick Rolled Oats

Eating foods that are a good source of fiber may keep your blood glucose from rising too fast after you eat. The American Diabetes Association recommends getting 20 - 35 grams of fiber from the foods you eat every day. Just one cup of old-fashioned oatmeal gives you 4 grams of total fiber. Each serving of Amaranth Delight gives about 4 grams of fiber or about 15% of the Daily Value. Eating foods that are a good source of fiber, such as oatmeal, other whole grains, beans and legumes, may help maintain healthy blood sugar levels.

According to the American Diabetes Association, people with diabetes have extra reason to be mindful of heart disease because diabetes carries an increased risk for heart attack, stroke, and complications related to poor circulation.

A major risk factor for developing heart disease is high blood cholesterol. When the body has more cholesterol than it needs, cholesterol levels in the blood can rise. The extra cholesterol travels through the bloodstream and can eventually damage and clog arteries. Some foods, such as oatmeal have been proven to actually reduce blood cholesterol levels, especially LDL (the bad cholesterol), while maintaining levels of HDL - the good cholesterol. Think of rolled oats as tiny sponges that soak up cholesterol and carry it out of the bloodstream.

What is cholesterol? Cholesterol is a fatty substance produced by the liver and other cells in the body. Cholesterol has a number of important jobs, including the production of certain hormones as well as the breakdown and digestion of fat. Sometimes our bodies have too much cholesterol, though, and this becomes a problem.

Where does the extra cholesterol come from? As we mentioned, cholesterol is made in the body, primarily by the liver. It is also found in foods that come from animals, such as beef, poultry, seafood, and dairy products. When the body has more than it needs or can convert to useful purposes, cholesterol levels in the blood can rise. The extra cholesterol can eventually damage and clog arteries.

Are there foods that actually reduce cholesterol? Yes, one that actively removes cholesterol from your body is OATMEAL. Oat soluble fiber mixes with cholesterol based bile acids in the small intestine and prevents them from being absorbed. The oat fiber then carries them out of the body to be eliminated in the stool. In response the liver then pulls out more cholesterol out of the bloodstream. The result is a drop in overall cholesterol.

The U.S. Food and Drug Administration granted the first food specific health claim for use on oatmeal: Soluble fiber from oatmeal in a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

Soluble and insoluble fibers are two types of dietary fiber important for good health. Soluble fibers include pectin (which is found in apples) and gums (such as beta glucan, which is found in oats). Insoluble fibers are found in wheat bran, whole grains and vegetables. Oats contain both types of fiber, but it is the beta glucan in oats that is primarily responsible for oats cholesterol lowering benefits. Click here to find out more.

More than 40 studies spanning over 30 years verify the most well documented benefit of oat consumption its effectiveness in lowering blood cholesterol. A daily serving of 1 1/2 cups cooked oatmeal for 30 days may help to lower blood cholesterol levels.

On a per gram basis, oats has one of the highest concentrations of protein, calcium, iron, magnesium, zinc, copper, manganese, thiamin, folacin and vitamin E; more than other unfortified whole grains, such as wheat, corn, rice and rye.

Oat dietary fiber consists of approximately 55% soluble fiber, mostly in the form of beta glucans, and 45% insoluble fiber.

Oats are used in all of the amaranth ready to eat cereals

Pineapple Dried Chunks

The exceptional juiciness and vibrant tropical flavor of pineapple that balances the tastes of sweet and tart make them only second to bananas as America's favorite tropical fruit. Although the season for pineapple runs from March through June, they are available year-round in local markets.

Pineapples are a composite of many flowers whose individual fruitlets fuse together around a central core. Each fruitlet can be identified by an "eye", the rough spiny marking on the pineapple's surface. Pineapples have a wide cylindrical shape, a scaly green, brown or yellow skin and a regal crown of spiny, blue-green leaves and fibrous yellow flesh. The area closer to the base of the fruit has more sugar content and therefore a sweeter taste and more tender texture. A Digestive Aid and A Natural Anti-Inflammatory

Fresh pineapple is rich in bromelain, a group of sulfur-containing proteolytic (protein-digesting) enzymes that not only aid digestion, but can effectively reduce inflammation and swelling, and has even been used experimentally as an anti-cancer agent. A variety of inflammatory agents are inhibited by the action of bromelain. In clinical human trials, bromelain has demonstrated significant anti-inflammatory effects, reducing swelling in inflammatory conditions such as acute sinusitis, sore throat, arthritis and gout, and speeding recovery from injuries and surgery. To maximize bromelain's anti-inflammatory effects, pineapple should be eaten alone between meals or its enzymes will be used up digesting food.

Antioxidant Protection and Immune Support

Vitamin C is the body's primary water-soluble antioxidant, defending all aqueous areas of the body against free radicals that attack and damage normal cells. Free radicals have been shown to promote the artery plaque build-up of atherosclerosis and diabetic heart disease, cause the airway spasm that leads to asthma attacks, damage the cells of the colon so they become colon cancer cells, and contribute to the joint pain and disability seen in osteoarthritis and rheumatoid arthritis. This would explain why diets rich in vitamin C have been shown to be useful for preventing or reducing the severity of all of these conditions. In addition, vitamin C is vital for the proper function of the immune system, making it a nutrient to turn to for the prevention of recurrent ear infections, colds, and flu.

Manganese and Thiamin (Vitamin B1) for Energy Production and

Antioxidant Defenses

Pineapple is an excellent source the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of fresh pineapple supplies 128.0% of the DV for this very important trace mineral. In addition to manganese, pineapple is a very good source of thiamin, a B vitamin that as as cofactors in enzymatic reactions central to energy production.

History

While pineapples are thought to have originated in South America, they were first discovered on the Caribbean island of Guadeloupe by Christopher Columbus in 1493. When Columbus and other discovers brought pineapples back to Europe, attempts were made to cultivate the sweet, prized fruit until it was realized that the fruit's need for a tropical climate inhibited its ability to flourish in this region. By the end of the 16th century, Portuguese and Spanish explorers introduced pineapples into many of their Asian, African and South Pacific colonies, countries in which the pineapple is still being grown today.

In the 18th century, pineapples began to be cultivated in Hawaii, the only state in which they are still grown. In addition to Hawaii, other countries that commercially grow pineapples include Thailand, the Philippines, China, Brazil and Mexico.

Pineapple is one of the fruit flavor options for Amaranth Delight, Amaranth Crunch, and Amaranth Pro.

Raisin Sun Dried
Raisin Kiln Dried

When most fruits are dried, they keep their same name, but not the grape. The dried form of the grape, revered throughout history, has its own unique name: the raisin.

Raisins are one of the best antioxidants available from a natural fruit and or vegetable source.

Raisins are made from dehydrating grapes in a process that either involves the heat of the sun or a mechanical process of oven drying. Among the most popular types of raisins are Sultana, Malaga, Monukka, Zante Currant, Muscat and Thompson seedless. The size of small pebbles, raisins have wrinkled skins surrounding chewy flesh that tastes like a burst of sugary sweetness. While the colors of raisins vary, they are generally a deep brown color, oftentimes with hints of a purple hue.

Raisins have been the object of phytonutrient research primarily for their unique phenol content, but these delicious dried grapes are also one of the top sources of the trace mineral, boron, in the U.S. diet.

Antioxidant Protection from Phenols

The phenols found in fruit have repeatedly been show to have antioxidant activity and to help prevent oxygen-based damage to cells in the body. The total antioxidant activity of many fruits and vegetables has been found to be exactly parallel to their total phenol content, and raisins take their place in this list right alongside prunes and apricots as an antioxidant-rich fruit. The flavonols (one type of phenol belonging to the flavonoid family) in raisins appear to be least affected by the grape-drying process, but raisins do contain fewer phenols than grapes since many of grape's phenols are largely lost in the conversion of grapes to raisins. These phenols include the hydroxycinnamics (caftaric and coutaric acids), procyanidins, and flavan-3-ols.

Boron for Better Bone Health

Although not often spotlighted in public health recommendations, boron is a mineral that is critical to our health, and has been of special interest in women in relationship to bone health and osteoporosis (bone softening). Boron is a trace mineral required to convert estrogen and vitamin D to their most active forms (17-beta-estradiol and 1,25-(OH)2D3 respectively). Estrogen levels drop after menopause causing osteoclasts to become more sensitive to parathyroid hormone, which signals them to break down bone. Studies have shown that boron provides protection against osteoporosis and reproduces many of the positive effects of estrogen therapy in postmenopausal women. Raisins are among the top 50 contributors to total dietary boron in the U.S. diet.

Protection against Macular Degeneration

In the grape industry there are ways in which chemicals are used that are non-traditional in nature but may have an effect on health. In the process of trying to make grapes large for the fresh market grapes are sprayed with a chemical called giberelec acid to make them hold water. It is opposite of a diuretic and the cells of the grapes are gorged with water which increases its total weight making it more valuable. The normal size of a Thompson seedless grape is much smaller and all grapes have the same number of total cells. So larger Thompson seedless grapes are just normal grapes loaded with more water. When the grapes are determined from the start that they are going to be dried and not sold in the produce market as fresh there is no reason to use the acid because it just makes the drying process more costly. We have no evidence that the giberelec acid has any short term or long term effect on us as humans but being on the cautious side we have chosen to not take a chance.

The grapes being dried do not need to be perfect and they are harvested at a later stage when they contain much more natural sugar. Grapes do not need to be uniform in color or meet the same strict standards as fresh market grapes. The real concern is that they clean and free from contaminants that might cause health problems.

Raisins are one of the fruit flavor options for Amaranth Delight, Amaranth Crunch, and Amaranth Pro.

Soy Protein Isolate

Soy companies claim that soy protein is equal to animal protein. Their claims are aided by the FDAs endorsement of the Protein Digestibility Corrected Amino Acid Score (PDCAAS), which uses soy protein as the standard. However, the PDCAAS disregards digestibility, rating proteins only by their amino acid score; and further, the FDA simply defined soy protein as the standard, even though animal proteins have superior digestibility and amino acid profiles. Outside the FDA, nutritional biochemists still rate proteins according to biological value, and the standard for biological value is human milk protein (an animal protein), which is given a score of 100. The biological value of soy protein is only 73 and all-animal proteins rate superior to soy protein on the scale of biological value, with egg and whey protein at the top of the heap, equal to human milk.

One of the reason that Soy protein is used is that it blends well with the other ingredients without adding any strong or undesirable flavors. I would not have used soy protein alone as the protein source in Amaranth Delight. Because of it lack of certain amino acids it is not as well balanced, as I would like it to be. But blended with wheat protein and the well balanced protein from amaranth and with the addition of amino acids in the Super Spectrim formulations the balance of proteins should not be a concern.

All of the soy protein used in the Amaranth Delight cereal is water process and not chemical based. III. SOY ISOLATE

Soybean flour is added to deionized water. The temperature and pH of the mixture during the extraction is kept at 55 degrees C. The pH of the mixture is kept at 8.5 - 9.5 using NaOH. After an hour the mixture is pumped into a centrifuge to separate the solids and the liquids. The liquid is held in a container while the solids were extracted again. (The difference between the beginning balance and the balance after centrifugation is attributed to the extra water used to clean the centrifuge baskets.) The solid residue is re-extracted using the same conditions. The proteins are precipitated out by HCI by bringing the pH to 4.55. All of the liquid fractions are pasteurized at 65 degrees C for a hour. The solution was then pumped into the centrifuge to separate the solids and the liquids. Then, separated solids are neutralized and spray dried to produce protein isolates.

The real question is the resulting protein raw? It has been processed well below boiling temperature of water but warm enough to act as a solvent for the sugars and other carbohydrates in the soy flour. The result is a protein that is air-dried.

There has been some research that claims that soy proteins are the cause of specific diseases. We have reviewed that literature and at this time have concluded that there is not enough evidence to prove that it is detrimental to human health. To the contrary there is an abundance of evidence that soy is beneficial.

Many of the problems are generated because of an isolation of a single protein. The consideration that the Amaranth Delight products have a balance of proteins may alleviate any potential problems that may arise.

Soy is used in Amaranth Pro and Amaranth Supreme.

Strawberries contain several nutrients, minerals, and non-nutritive chemicals that are important for human health. A search of available medical and nutritional literature shows that strawberries are an excellent source of vitamin C and manganese, and a good source of dietary fiber. In addition, strawberries contain a plant pigment, anthocyanin, which has been used for studies in preventing initiation of cancers. Strawberries contain a unique phenolic group, ellagotannins, which are effective in preventing initiation of esophageal cancer.

Strawberries raise the antioxidant levels in the body. The ellagic acid they contain appear to inhibit the growth of tumours. They are also a good source of salicylic acid.

Strawberry is used in Amaranth Delight, Amaranth Crunch, and Amaranth Supreme.

Whole Sunflower Seeds Shelled

Sunflower seeds are the gift of the beautiful sunflower that has rays of petals emanating from its bright yellow, seed-studded center. The flower produces grayish-green or black seeds encased in tear-dropped shaped gray or black shells that oftentimes feature black and white stripes. Since these seeds have a very high oil content, they are one of the main sources of polyunsaturated oil. Looking for a health-promoting snack? A handful of sunflower seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium.

Anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds' Vitamin E

Sunflower seeds are an excellent source of vitamin E, the body's primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals that would otherwise damage fat-containing structures and molecules, such as cell membranes, brain cells, and cholesterol. By protecting these cellular and molecular components, vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis, conditions where free radicals and inflammation play a big role. Vitamin E has also been shown to reduce the risk of colon cancer, help decrease the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications.

In addition, vitamin E plays an important role in the prevention of cardiovascular disease. Vitamin E is one of the main antioxidants found in cholesterol particles and helps prevent free radicals from oxidizing cholesterol. Only after it has been oxidized is cholesterol able to adhere to blood vessel walls and initiate the process of arteriosclerosis, which can lead to blocked arteries, heart attack, or stroke. Getting plenty of vitamin E can significantly reduce the risk of developing arteriosclerosis. In fact, studies show that people who get a good amount of vitamin E are at a much lower risk of dying of a heart attack than people whose dietary intake of vitamin E is marginal or inadequate. Just a quarter-cup of sunflower seeds contains 90.5% of the daily value for vitamin E to be precise.

Calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds

Magnesium

Sunflower seeds are a good source of magnesium. Numerous studies have demonstrated that magnesium helps reduce the severity of asthma, lower high blood pressure, and prevent migraine headaches, as well as reducing the risk of heart attack and stroke.

Magnesium is also necessary for healthy bones and energy production. About two-thirds of the magnesium in the human body is found in our bones. Some helps give bones their physical structure, while the rest is found on the surface of the bone where it is stored for the body to draw upon as needed.

Magnesium counterbalances calcium, thus helping to regulate nerve and muscle tone. In many nerve cells, magnesium serves as Nature's own calcium channel blocker, preventing calcium from rushing into the nerve cell and activating the nerve. By blocking calcium's entry, magnesium keeps our nerves (and the blood vessels and muscles they ennervate) relaxed. If our diet provides us with too little magnesium, however, calcium can gain free entry, and the nerve cell can become over activated, sending too many messages and causing excessive contraction. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue. A quarter cup of sunflower seeds provides 31.9% of the daily value for magnesium.

Improved Detoxification and Cancer Prevention from Sunflower Seeds

Selenium

Sunflower seeds are also a good source of selenium, a trace mineral that is of fundamental importance to human health. Accumulated evidence from prospective studies, intervention trials and studies on animal models of cancer have suggested a strong inverse correlation between selenium intake and cancer incidence. Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells, and to induce their apoptosis, the self-destruct sequence the body uses to eliminate worn out or abnormal cells.

In addition, selenium is incorporated at the active site of many proteins, including glutathione peroxidase, which is particularly important for cancer protection. One of the body's most powerful antioxidant enzymes, glutathione peroxidase is used in the liver to detoxify a wide range of potentially harmful molecules. When levels of glutathione peroxidase are too low, these toxic molecules are not disarmed and wreak havoc on any cells with which they come in contact, damaging their cellular DNA and promoting the development of cancer cells. Snack on sunflower seeds, and the quarter-cup you are likely to eat will provide you with 30.6% of the daily value for selenium.

History

While sunflowers are thought to have originated in Mexico and Peru, they are one of the first plants to ever be cultivated in the United States. They have been used for more than 5,000 years by the Native Americans, who not only used the seeds as a food and an oil source, but also used the flowers, roots and stems for varied purposes including a dye pigment. The Spanish explorers brought sunflowers back to Europe, and after being first grown in Spain, they were subsequently introduced to other neighboring countries. Currently, sunflower oil is one of the most popular oils in the world. Today, the leading commercial producers of sunflower seeds include the Russian Federation, Peru, Argentina, Spain, France and China.

Safety

Sunflower seeds are not a commonly allergenic food, are not included in the list of 20 foods that most frequently contain pesticide residues, and are also not known to contain goitrogens, oxalates, or purines.

Sunflowers seeds are used in all of the Aztec Power Food instant cereals.

Wheat Gluten Protein

The storage proteins of wheat are unique because they are also functional proteins. They do not have enzyme activity, but they are the only cereal proteins to form a strong, cohesive dough that will retain gas and produce light baked products. They can be easily isolated by removing starch and albumins/globulins by gently working a dough under a small stream of cold water. After washing, a rubbery ball is left, which is called gluten.

Again we have chosen not to use wheat proteins as a sole source of protein in the Amaranth Delight cereal. Mixed with soy and amaranth the balance is much better.

The Wheat protein is definitively raw in nature and does not require heat of any kind in its processing.

Wheat gluten is used in Amaranth Pro and Amaranth Supreme.

Whey Proteins

Whey protein is one of the best precursors for Glutathione. The Glutathione level in the body depend on three amino acids. When dairy or eggs are processed or cooked the composition of one of the necessary amino acids is changed from Cystine to Cysteine. Even though it is a valuable protein it does not aid in the production of Glutathione. Whey is loaded with nutrients

A second reason for the utilization of whey in the Cereal products is that all a person needs to do is heat water and add it to the cereal mix. The whey protein give is a creamy texture without the necessity of adding regular milk.

Remember Whey is the primary ingredient in mothers milk. In cows milk it only constitutes 20%.

Whey protein is used in Amaranth Pro and Amaranth Supreme.