Posts Tagged ‘Food Innovation’

• The Re-Balancing Potential of Seaweed by Simon Range (Part 2)

  • May 4th, 2011
  • Posted in General
  • Tags: A Measured Response from Consumers and Practitioners, aids carbohydrate digestion, Arctic Lofoten Islands, artificial additives, Artisan Bread, best tasting oatcake, blind taste test, cardiovascular disease, chemical formulations, cholesterol, Circulation, DC, diabetes, dissolves fats in the blood, Dorset, factory-friendly, fats, food industry, Food Innovation, food manufacturers, From Dietary Balance to Therapeutic Use, government funded project, improves blood flow, International Nutrition, mainstream branded food ingredient, Maryland, noticeable difference in their health, nutritional supplements, Nutrivene, obesity, organic ready meals, Practitioner Testimony, Pure Organics, reduces cholesterol, retailers, salts, Seagreens, seaweed, sugars, supermarket, The Re-Balancing Potential of Seaweed by Simon Range (Part 2), Virginia, Washington DC

  A Measured Response from Consumers and Practitioners Imbalance always manifests a reduction in the vitality of a person, and the consistent refrain from our customers was that their energy so improved; they didn’t get so tired. Many reported their surprise… Read More