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    News — health

    5 Ways to Tell if Your Vitamins are All-Natural or Synthetic

    5 Ways to Tell if Your Vitamins are All-Natural or Synthetic

    How to tell if a Vitamin is Synthetic or All Natural

    Some people don’t know how to identify if a mineral or vitamin is synthetic or all natural. Let’s be honest, the labels have way too much information that is listed in a complicated lingo only a true nutritionalist or doctor would know. Most commercial manufacturers create synthetic vitamin and mineral supplements to their products. They usually do this to help increase potency, but most synthetic ingredients are made from the same carcinogenics (cancer-causing) found in cigarette smoke. For this reason alone is why we should only be ingesting All-Natural Vitamins and Minerals.

    The absolute best thing for you to do as a consumer is to research and know your ingredients.

    Here are 5 ways to tell if your mineral or vitamin is Synthetic or All-Natural.

    1. Look for “100% Natural” label

    Some products are able to state that they are “natural” if 10% of the ingredients are tested as natural.

    2. Find the “Food Source” list on the product label

    If the product does not list natural food sources, than it is synthetic. Look for sources like vegetables, citrus, yeast, etc.

    3. Identify whole foods in the ingredients list instead of particular nutrients

    Dr. Ben Kim, a chiropractor and acupuncturist with his own radio show, says to look for foods on the list of ingredients that contain a certain vitamin, such as “acerola cherry powder,” which contains vitamin C. If you can identify “vitamin C” in the ingredient list, Kim says you can almost guarantee that the vitamin is synthetic.

    4. Look for salt forms on the product label

    Salt is an additive that is used to increase the stability of the vitamin or mineral. Some of them are: acetate, bitartrate, chloride, gluconate, hydrochloride, nitrate, and succinate.

    5. Look for keywords that indicate synthetic ingredients. (Words that end in “ide” or “ate”)

    Just like the salts mentioned before they end with “ate” or “ide.” Also if there is a vitamin that has the letters “DL” in front of it, it is a sure indication that it is synthetic.

    If you need any more help identifying whether a vitamin or mineral is synthetic or all natural you can always ask a pharmacist.

    Health Benefits of Whey Protein Isolate

    Health Benefits of Whey Protein Isolate

    Gone are the days when whey protein isolate is only for dude-bros and cardio bunnies with their creatines, BCAAs, hashtags and fitfams (please excuse my curmudgeonry). There are actually a lot more health benefits involved when using Whey Protein Isolate as a daily supplement. However, don’t get it twisted. If you’re eating a well-balanced diet with lean protein, fiber, fruits and veggies, along with the good carbs, and you’re not seeing the results you’re looking for in the mirror, whey protein isolate will help you get better results. But it shouldn’t be the only reason you add whey protein isolate to your daily regimen. Here are some great health benefits of whey protein isolate.

    May Help Lower Blood Pressure 

    Is Janice from accounting stressing you out to the point that your blood pressure is through the roof? Studies have shown that whey protein isolate could help lower blood pressure and improve vascular function. An Australian study concluded that when subjects were given whey protein isolate twice a day for 12 weeks they showed a 4% reduction and 3% reduction in systolic and diastolic blood pressure respectively. We can’t help you with Janice, though. Good luck with that.

    Aids in Weight Loss 

    How do I shred body fat without losing too much muscle mass? An age old question that has plagued gym-goers for, well, a long time. A clinical study, published in Nutrition & Metabolism, showed that the participants who used whey protein isolate not only lost significantly more body fat they were also able to preserve more of their lean muscle compared to the control group.

    Manage Stress

    A study conducted in the Netherlands put participants through experimental stress, and the study showed that participants who were given whey protein seemed in a better mood and they showed fewer symptoms of depression. So, next time you’re feeling stressed about the meaning of life try looking for the answer at the bottom of your shaker bottle.

    Now that you know all of the benefits of Whey Protein Isolate, what are you waiting for?! Check out our great selection of Whey Protein Isolates. Sign up for our newsletter to be “in-the-know” for when we release our Vegan Proteins!

    Oil and Fat Smoking Point Guide

    Oil and Fat Smoking Point Guide

    Oil and Fat Smoking Point Guide

    According to the American Oil Chemists’ Society a smoking point of an oil or fat is the temperature at which, under specific and defined conditions, an oil begins to produce a continuous bluish smoke that becomes clearly visible.  When this happens the fats start to break down. Thus releasing free radicals and toxins that can be harmful to you called “acrolein.” (That is that nasty burnt taste you’ve might experienced after burning dinner that one night. Thank goodness for pizza delivery!)

    On a recent blog post we discussed the dangers of cooking with Extra Virgin Olive Oil and the importance of using a low smoke point oil and/or fat. Since then we’ve been asked on occasion which are the best to use. The hugest factor depends on the oil’s smoking point. Without knowing this factor finding a healthy oil can be daunting. Smoking points are so important! So, we’ve created the perfect Oil and Fat Smoking Point Guide based on temperatures for your reference.

    We hope you find this information helpful. Here at EarthNutri we don’t know you, but we consider you and your health very important to us — like you’re a part of our family. Please visit our other blogs for more great informative information on health and living life to the fullest!

    Cooking with Extra Virgin Olive Oil Can Be Dangerous To Your Health

    Cooking with Extra Virgin Olive Oil Can Be Dangerous To Your Health

    Cooking with extra virgin olive oil can be dangerous

     

    We have always been told that Olive Oil was the best and healthiest oil to use. After all, it’s high in monounsaturated fats and antioxidants that are able to lower “bad” cholesterol and raise “good” cholesterol levels. It also has the Omega oils that you need for a healthy nervous system and cardiovascular system. But did you know that cooking extra virgin olive oil at high heats can be dangerous?

    Cooking with Extra Virgin Olive Oil Can Be Dangerous

    Every oil or fat that you cook with has a smoking point. When oils reach temperatures over that smoking point it releases toxic smoke that also have carcinogenic (cancer causing) properties. This is because it causes it’s enzymes to be destroyed, proteins become carcinogenic, carbohydrates become caramelized and all of the vitamins and minerals lose their nutrients.

    Safe Ways to Use Extra Virgin Olive Oil

    Try using EVOO drizzled over vegetables for roasting or pan-frying. Blend it with your hummus or sauces for a smooth, delicious flavor with great health benefits!

    If you do decide to cook with EVOO be sure to not cook over 320º. If you do, be sure to choose a lighter, more refined olive oil with a higher smoke point. That way you can still benefit from all of the healthy benefits it has.

     Sources

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    • Attya M, Benabdelkamel H, Perri E, et al. Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay. Molecules. 2010 Dec 1;15(12):8734-46. 
    • Bagoria R, Arora A, and Kumar M. Thermal decomposition behavior of edible oils in different atmospheres. Archives of Applied Science Research, 2012, 4 (6):2382-2390. 
    • Bastida S and Sanchez-Muniz FJ. Chapter 21 – Frying: A Cultural Way of Cooking in the Mediterranean Diet. The Mediterranean Diet, 2015, pages 217-234.
    • Casal S, Malheiro R, Sendas A et al. Olive oil stability under deep-frying conditions. Food Chem Toxicol. 2010 Oct;48(10):2972-9. Epub 2010 Aug 3. 2010. 
    • Cicerale S, Conlan XA, Barnett NW, et al. Influence of heat on biological activity and concentration of oleocanthal–a natural anti-inflammatory agent in virgin olive oil. J Agric Food Chem 2009;57:1326-30. 
    • Dairi T, Galeano-Diaz MI, Acedo-Valenzuela MP, et al. Monitoring oxidative stability and phenolic compounds composition of myrtle-enriched extra virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid—liquid microextraction (RP-DLLME)-HPLC-DAD-FLD method. Industrial Crops and Products, Volume 65, March 2015, pages 303-314.
    • Echevarria B, Encarnacion G, Manzanos NJ, et al. The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. Food Research International, Volume 84, June 2016, pages 150-159. 
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    • Moreno DA, López-Berenguer C, García-Viguera C. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. J Food Sci. 2007 Jan;72(1):S064-8. 2007. PMID:17995900. 
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