Question: I am wondering about the sugar content and is your product safe for diabetics.  Also, how much do you recommend a day and what is the price, how long does a bottle last?  How does it compare to Monavie product.  I am not taking any of these products at this time and am in the process of doing research. 

Loved your pictures of Brazil.  Having lived there for many years and well acquainted with the country it brought back good memories.

I would like any information you could give me.  Thank you.

Marilyn

Answer: Marilyn,

Great questions!

I am wondering about the sugar content and is your product safe for diabetics?  If that is a concern, the best option and one of my favorite products is the Absolute Acai, 100% organic, freeze dried acai powder.

How much do you recommend a day? Take 2 scoops per day.

What is the price?

1 – Bottle $69.99
2 – Bottles $119.98 (You save $20.00 – Only $59.99 per bottle)
4 – Bottles $219.96 (You save $60.00 – Only $54.99 per bottle)

How long does a bottle last? 40 days

How does it compare to Monavie product? It doesn’t! Absolute Acai is the closest you will get to picking and eating fresh açai berries right from the tree, in the Amazon Rainforest!

Sincerely,

Marcus Ettinger DC, BSc.

Related Products:

Absolute Acai
Acai Max

10/12/2007 – The antioxidant capacity of fresh fruit and vegetables does not decrease during storage, and the polyphenol content even increases, suggests new research.

According to Belgian researchers from the University of Liege, storing selected fruit and vegetables at room temperature or under refrigeration did not result in any loss of phenolic compounds, ascorbic acid or flavonols – a trio of chemical classes associated with antioxidant content.

The health benefits of consuming a diet rich in fruit and vegetables are backed up by a multitude of studies, with the Five-a-day message now well engrained in the consumer’s awareness. However, applying this does not seem to be filtering down into everyday life, with recent studies indicating that the average consumption of people in developed countries is three portions a day.

“The new and interesting result of this study was the relative stability of the antioxidant capacity in most fruits and vegetables during storage,” wrote lead author Claire Kevers in the Journal of Agricultural and Food Chemistry.

“In general, fruits and vegetables visually spoil before any significant antioxidant capacity loss occurs. Nevertheless, it could be stressed that, in general, polyphenolic content increased.”

Kevers and co-workers obtained various fruit and vegetables from Belgian market and, after measuring its initial antioxidant content, stored the produce at room temperature or refrigerated them (four degrees Celsius). The antioxidant levels of the fruit and vegetables were measured at various times until the produce visually spoiled.

The antioxidant capacities were evaluated using three measure: the total phenolic content; the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay; and the oxygen radical absorbance capacity (ORAC).

According to the researchers, black grapes contained the highest phenolic levels (582 mg of CAE per 100 g), followed by bananas, green grape, lemon, strawberry, and plum. Red and yellow peppers topped the phenolic ranking for vegetables with 296 and 284 mg of CAE per 100 g, respectively.

Similar results were observed in terms of radical scavenging activity, with grapes, bananas, and lemon leading the way with DPPH measures, while the red, yellow and green peppers had DPPH values six times that of the other vegetables.

The ORAC assay ranked strawberry, cherry, plum, and black grape as the top four for the fruit, while peppers again ranked high for the vegetables. These were closely followed by spinach, broccoli, and garlic.

After storage, Kevers and co-workers report that the DPPH values were, in general, relatively stable. However, the phenolic content – particularly the flavonoid content – did increase during storage.

“The preservation of fruit phenolic content has a great impact on the quality of fruits because of the contribution of phenols not only in enzymatic browning reactions but also on nutritional value of the product, as antioxidant capacity,” wrote the researchers.

“The results of this study indicated that in most fruits and vegetables the storage did not affect negatively the antioxidant capacity. In some cases an increase of the antioxidant capacity was observed in the days following their purchase,” they stated.

“A validation of the antioxidant capacity approach is essential for investigating the role of food antioxidants in human health,” they added.

Source: Journal of Agricultural and Food Chemistry Published on-line ahead of print. ASAP Article, doi: 10.1021/jf071736j
“Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables”Authors: Claire Kevers, M. Falkowski, J. Tabart, J.-O. Defraigne, J. Dommes, J. Pincemail

Related Products:

Therapy Juices

Liquid Power

Note: Red and yellow peppers, along with ”raw” spinach and broccolli, are at the top of the list of the most beneficial vegetables that we can consume. Dr. E

A review concerning nutritional and physiological properties of edible seaweeds is presented. Seaweeds are traditionally consumed in Asia as sea vegetables, but in Western countries they have been used as sources of gelling or thickening agents. From a nutritional point of view, they are low-calorie foods, with a high concentration of minerals (Mg, Ca, P, K and I), vitamins, proteins and un-digestible carbohydrates, and a low content in lipids. The quality of protein and lipid in seaweeds is acceptable comparing with other dietary vegetables mainly due to their high content in essential amino acids and their relative high levels of unsaturated fatty acids. Dietary fiber content range from 33% to 75% of dry weight, and mainly consist of soluble polysaccharides (range from 17% to 59%).

Seaweeds constitute a source of dietary fiber that differ chemically and physiochemically from those of land plants and thus may induce different physiological effects. Referenced data indicates that algal dietary fiber may show important functional activities, such as antioxidant, antimutagenic and anticoagulant effect, antitumor activity, and an important role in the modification of lipid metabolism in the human body. In conclusion, seaweeds have a high nutritional value, therefore an increase in their consumption, would elevate the nutritional value of foods offerd to the population.
Original in Spanish. personal edits are in italics.

Jimenez-Escrig A, Goni Cambrodon I.
Arch Latinoam Nutr. 1999 Jun;49(2):114-20.
Departamento de Metabolismo y Nutricion, Instituto del Frio, CSIC, Universidad Complutense de Madrid, Espana.

Associated product – Liquid Power