Posts Tagged ‘Seagreens’

• Seaweed in Colon Health & Nutrition (Part 3)

  • October 5th, 2011
  • Posted in General
  • Tags: alkalising diet, balanced diet, Dr Gray, Easy to use, everyday ingredients, foundation for colon health and nutrition, fruits, honey, Japanese diet, macrobiotic approach, macrobiotics, millet, minerals, non-allergenic, non-mucoid forming foods, Salt, sea vegetables, Seagreens, Seagreens Salad & Condiment product, seaweed, Seaweed in Colon Health & Nutrition (Part 3), sodium chloride, sprouts, supplement, The Colon Health Handbook, vegetables, Western diet, zinc

  by Simon Ranger Easy to use, everyday ingredients In The Colon Health Handbook Dr Gray describes an alkalising diet of vegetables, fruits, sprouts, honey, millet and other non-mucoid forming foods as a sound foundation for colon health and nutrition “with… Read More

• The Re-Balancing Potential of Seaweed by Simon Range (Part 3)

  • May 9th, 2011
  • Posted in General
  • Tags: allergy, B group vitamins, British Vegan Society, culinary products, daily diet, dairy alternatives, dietary nutrients, food and health societies, health condition, holistic, International Nutrition, intolerance, medical contraindications, non-allergenic, Nutrition Maryland, nutritional supplements, Nutritional Supplements Maryland, Nutrivene, rejection of certain types of foods, Seagreens, seaweed, Simon Range, The Autism Trust, the British Coeliac Society, the Hyperactive Children’s Support Group, The Re-Balancing Potential of Seaweed, types of foods, vitality

  Seagreens® – Ideal Nutritional Input for all Ages in all Special Diet All of the dietary nutrients to be avoided because of allergy, intolerance, health condition or through the rejection of certain types of foods, can be obtained from the… Read More

• 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

• The Re-Balancing Potential of Seaweed by Simon Range (Part 1)

  • April 29th, 2011
  • Posted in General
  • Tags: agriculture, animals, cancer, cardiovascular, cardiovascular disease, declining levels of physical activity among most of the population, diabetes, diet, digestive, eliminatory systems, food industry, harvesting wild seaweed, holistic approach, human food ingredient, immune, industry, International Nutrition, Introduction, leading seaweed brand, low-energy food, Maryland, micronutrients, nervous, nutrient profile, nutrientrich, Nutrition, Nutrition Maryland, nutritional profile, nutritional value of food, Nutrivene, obesity, omega-3 fats, organic, organic agriculture, original research, people, plants, politicians, post-War, public health, respiratory, saturated fat in beef, Seagreens, Simon Range, The New Way to Get Your Nutritional and Dietary Supplement News, The Re-Balancing Potential of Seaweed, whole health of soil

  Introduction The nutritional value of food is in steep decline. An annual analysis of 72 foods between 1940 and 2002 shows an average loss of 19% magnesium, 29% calcium, 37% iron, and 62% copper.[1] Over a similar post-War period, saturated… Read More