Purchase a total of S$200 and above within 3-4 months (either in a single receipt or combined receipts) and you’ll automatically qualify as our Superfriend.
And the good news is – there is no expiry date to you being one of our superfriends! So this translates to long-term savings for you in purchasing your favorite superfoods.
Upon becoming a new Superfriend (SF), we will email you a new password within 2-5 working days. You may then log in our website (top right hand corner) as a SF using your email address and this new password. The additional 3% SF discount will be computed automatically as you add items to your Shopping Cart. You have the option of changing your password once logged in.
Chia seeds are so easy to consume in so many ways. For convenience sake, we recommend adding 1 tablespoon of chia seeds in a glass of liquid like water or juice or beverage (doesn’t matter if it’s hot or cold), stir the mixture quickly to break up any clumps, let sit a few minutes, stir it again, then drink. This would give time for the seeds to absorb the liquid, swell and form an outer gel-like layer before you consume them. The gel acts like a physical barrier which facilitates a slow and uniform rate of digestion of the seeds in the body, leading to better digestion and absorption of nutrients. Put the mixture in the refrigerator if you want a thicker chia gel. The longer you let the mixture sit, the thicker the gel will become. Chia gel can be added to hot/cold cereals, sauces, salads, spreads, smoothies, etc. without changing the taste of the food and yet, adding a nutritional boost to it. You can also bake bread or muffins with whole chia seeds, without worrying about the heat affecting the quality of nutrients in the seeds. Sprinkling dry chia seeds over salads, soups and dishes are also convenient ways to make your meals more nutritious. Just remember to drink water along the way.
A general guideline will be 1-2 level tablespoons or 15g of whole chia seeds a day for adequate intake of Omega 3 fatty acids (3g).
You may consume chia seeds on an empty stomach if your stomach does not usually react adversely (causing gas or bloating or diarrhea) to high-fiber foods. Most people with regular stomachs do not have any problem consuming chia seeds on empty stomachs.
A customer with Acid Reflux: We received feedback on how chia seeds have helped in this customer’s acid reflux problem. Customer would take about half a tablespoon of unsoaked, dry chia seeds and just swallow it on an empty stomach. The chia would absorb all the acid in the stomach. A few minutes later, he would drink a glass of water (as the seeds are so hydrophilic that if they do not find enough to absorb in the stomach, they will draw from the body tissues instead). Start with a small amount of dry chia seeds first.
Taking substantial amount of chia seeds without sufficient amounts of fluid may lead to stomach cramping due to the seeds absorbing liquid from the stomach. Just drink more water to solve the problem or lessen the amount of chia seeds consumed.
No, there is no need to. Nature's Superfoods ensures that every batch of chia seed we import is safe for human consumption (by sending samples for microbiological testing at an accredited food laboratory).
Those suffering from low blood pressure may encounter side effects like dizziness after consuming chia seeds. Chia seeds has natural blood-thinning effect.
Those with sensitive bowel conditions should always start off with small amounts of chia seeds to get your body adjusted to the high amount of fibre from chia seeds.
For those on medication, you should always consult with your doctor before adding anything new to your diet. If your doctor has no objection to you taking Chia seeds, start with a small amount and consume the seeds at a different time from your medication. General concerns exist for those taking blood thinners like warfarin that they should avoid taking chia seeds which could thin the blood further.
In hot and humid weather (e.g. tropical countries), we recommend keeping opened packs in the fridge (not freezer),in a cool and dry condition, away from direct sunlight. You may also keep them in your kitchen cabinet as long as it’s dry and cool.
There is no major nutritional difference between the black and white seeds. Studies have shown that the difference is more related to where and how the seed was grown, the soil condition of the area, and not so much the seed colour.
There is no significant difference between the two in terms of nutritional profile which is more affected by factors such as when the seeds are planted and harvested, the climate, elevation, latitude, soil condition- how it is maintained, irrigation, etc. Seasonal variations exist from crop to crop, so averaging them all, there are no significant differences. Some people may have found the Australian Chia seeds to be crunchier, cleaner but less quick to absorb fluids. Mexican Chia, has always had its following as the seeds originated in Mexico and Central America and were a staple in the diets of ancient Mayans and Aztecs.
There is no significant different in terms of nutrtional values like Omega 3, antioxidants and dietary fibre between the non certified organic and certified organic chia seeds. Both are grown in a pesticide-free environment. However the farmers of certified organic chia seeds have gone the extra step by investing time and money to apply for organic certifications of the whole farming and production process, so as to provide additional assurance to consumers concerning the organic nature of the final product.
The answer is no.Dr. Beverly Teter of the University of Maryland, a lipid biochemist and researcher, said that scientists have wrongly blamed cholesterol for heart diseases (when they found high levels of cholesterol at a damaged blood vessel). “It’s the inflammation in the vessels that start the lesion,” she explained. “The body then sends the cholesterol like a scab to cover over it to protect the blood system and the vessel wall from further damage.” What she was saying is this- Inflammation is the real culprit behind heart disease, not cholesterol.
Teter also points out that while for years coconut oil was criticized for raising cholesterol, scientists have now learned that pure non-hydrogenated coconut oil actually raises the HDL, or good cholesterol and lowers the LDL, or bad cholesterol, thus improving one’s cholesterol profile and reducing the risk for heart disease.
Mary G. Enig, PhD, with the Weston Price Foundation has also had similar research results on the positive effect of natural non-hyrdogenated coconut oil on one’s cholesterol profile and heart. To read more, go to http://www.westonaprice.org/know-your-fats/latest-studies-on-coconut-oil
We should be more concerned about avoiding or reducing foods that cause inflammation in the body, such as refined sugar, artificial food additives, trans fats in deep fried foods or fast foods, common cooking oils (with very high Omega 6 fatty acids and a super low or non-existing Omega 3 fats), etc. A highly imbalanced omega-6 to omega-3 ratio in our diets promotes inflammation. Unfortunately, most unaware people are consuming too much Omega 6 fats in their daily diet and relatively little Omega 3.
- As a dietary supplement. A good quality VCO will have a mild and pleasant coconut taste and smell, thus you can easily swallow it as a dietary supplement, with/after meals with no unpleasant feeling/taste or 'bite'. For beginners, start with 1 tablespoon of VCO. If you are not comfortable with the coconut taste and aroma, you can consume (direct oral intake) our Culinary Virgin Coconut Oil, which is more neutral in taste. Our Culinary Virgin Coconut Oil is derived from passing the original Virgin Coconut Oil through inert clay to minimize the coconut taste and smell - it has all the nutritional goodness of our original VCO and is still an unrefined, cold-pressed oil.
-Experiment with Virgin Coconut Oil by adding to salads and dishes where you want that mild coconut flavor. You can use our Culinary Virgin Coconut Oil for salads if you do not with to have that coconut taste/aroma.
-Cook with VCO- it is one of the healthiest cooking oils in the world with a high smoking point (think trans fat-free dishes!). Note the mild coconut taste for the original VCO,and choose recipes wisely to complement the taste of coconut. For those who do not wish their cooked dishes to carry a coconut taste/aroma, choose our neutral-taste Culinary Virgin Coconut Oil for your daily cooking.
-Cook healthy ‘nasi lemak’ style rice by adding 1 tbsp of original VCO to rice. Cook as usual in rice cooker.
-For a delicious nutritious bread/muffin spread , click here
About 2-3 or 3.5 tablespoons a day for adults, with/after food. Start with 1 tablespoon for the first week to allow your body to adjust.
Virgin Coconut Oil is the next best thing after human breast milk, due to its high content of lauric acid which is the primary anti-viral and anti-bacterial agent in breast milk. As VCO is stable at high temperatures (VCO is slow to oxidize and resistant to rancidity), it’s suitable for all types of cooking for your babies or toddlers – use it in place of less-healthy polyunsaturated cooking oils. For babies and toddlers — 1 to 1 1/2 tablespoons of VCO a day.
Coconut Oil is a food and a staple for many people in Asia, hence it is considered safe for anybody. In fact,research has shown that consuming virgin coconut oil and other coconut products help boost the levels of lauric and capric acids in the breast milk of lactating mothers, thus enhancing its immune boosting properties and promoting both brain and bone development in the baby. Having said that, if your body is used to a low-fat diet (like many in Western countries), it is unwise to begin experimenting with coconut oil while pregnant as your body will need some adjustment to the fat content.
If your body is used to a low-fat diet regimen, you may experience digestive issues or even diarrhea after consuming VCO. Diarrhea or even sinus problems may also occur due to the antiviral, antibacterial and antioxidant properties of coconut oil killing off some of the bacteria and viruses in the body. This seemingly negative side effect can be reduced or avoided all together if you start with a small daily dose of VCO (1 tablespoon or less) with meals and gradually increase to the recommended serving after the first week to allow the body to adjust.
No there is no need to. We recommend keeping VCO at room temperature- above 24 degrees celcius. Pure VCO solidifies at temperatures below 24 degrees celcius – becoming milky white instead of clear and transparent. You will not be able to pour out the oil should it solidify. To melt the oil (in case it solidifies in colder temperatures), just put the VCO bottle in a bowl/container of warm water. The oil will become clear and transparent again after a while.
Virgin Coconut Oil vs Extra Virgin Olive Oil - VCO is largely made up of saturated fats while EVOO is largely made up of monounsaturated fats. On the scale of stability to heat-induced damage, the saturated fats (VCO) are more stable (more heat-resistant) as compared to mono-unsaturated fats (EVOO). EVOO is more suitable for cold foods (in salad dressing or drizzle over foods) and for light cooking. (Cooking may also destroy some of the heat-sensitive antioxidants and Vitamin E in EVOO). If you are making an effort to control your weight, use EVOO sparingly, as its monounsaturated fatty acids are quite long in structure, which makes them more prone to being stored as fat than short or medium chain fatty acids (as those in VCO). Medium chain fatty acids (MCFAs) are metabolized diferently from long-chain fatty acids- MCFAs are converted into energy quickly in the body, reducing fat deposition and facilitating weight control.
Virgin Coconut Oil vs Rice Bran Oil - Rice Bran Oil has a high smoking point like VCO. The only disadvantage of Rice Bran Oil, in our opinion, is its high content of Omega 6 polyunsaturated fatty acids (as compared to Omega 3 fatty acids). Most of us in developed countries, with our Western diets, are already consuming too much Omega 6, as compared to our Omega 3 intake. The ideal ratio of Omega 6 to Omega 3 intake is 1:1. Our modern-day ratio can soar up to 15:1 (Omega 6: Omega 3). This imbalanced ratio of Omega 6 to Omega 3 easily leads to more inflammation-related health problems such as higher rates of diabetes, cancer, heart disease, stroke, arthritis and skin disorders. So unless you are supplementing with reasonable amounts of Omega 3 in your diet, it will be better to stay away from oils heavy in Omega 6 polyunsaturated fats. Most vegetable oils are Omega 6-heavy. So when evaluate cooking oils, remember: Too many omega-6s = Bad.
Oil Pulling originated thousands of years ago in India, for the purpose of detoxification of the whole body. Just use a tablespoon of organic raw virgin coconut oil and swish it around in your mouth for 10-15 minutes before spitting the oil out in a trash can. As you are swishing the oil in your mouth, the enzymes in the oil fat will literally “pull” bacteria and toxins from your body. Be careful to not swallow the oil in your mouth as you would be ingesting bacteria and toxins as well. Best to do oil pulling after brushing your teeth, before meals on an empty stomach, once a day. Oil pulling may help with various ailments such as migraine headaches, sinus, tooth decay, teeth whitening, body/joint pains, acne, diabetes, etc. Do not be alarmed by the temporary worsening of symptoms as this usually occurs as part of the detoxification process. Continue with oil pulling until you sense improvement in your condition – may take weeks. For more information, go to http://www.oilpulling.org.
Yes, yacon syrup is currently one of the most recommended alternative sweeteners for diabetics because it is efficient in regulating blood sugar level and has very low calorie content. Yacon syrup contains between 30% to 50% of fructooligosaccharides (FOS), a complex carbohydrate (that is sweet) which cannot be broken down easily by the human body and hence, passes through the digestive tract unmetabolised. FOS is also a prebiotic which promotes the growth of good bacteria (probiotic) in the digestive system, thus leading to beneficial effects on metabolism and the immune system.
According to an experiment carried out by Dr. Oz, the answer is yes. Dr Oz’s study found the average participant lost almost 3 lbs of fat (some of the women lost 5 lbs or more) and almost 2 inches from the waist in 4 weeks. All they did was take one teaspoon of Yacon Syrup 3 times per day, with no changes in exercise or diet except the Yacon Syrup. Results will, of course, vary from person to person. Nature’s Superfoods recommends a more long-term and holistic approach to weight loss, which involves a lifestyle change - healthy eating, exercising (the right way), improving the quality of your sleep, eliminating stress factors, among others. Results will likely be more permanent this way. Taking Yacon Syrup, can then be part of this long-term weight loss strategy.
You may take 1 level teaspoon of Yacon Syrup before or during each meal (2-3 teaspoons per day). Taking 1 teaspoon before meal helps to keep blood sugar steady and suppress appetite. You do not have to take Yacon Syrup on a daily basis unless you are hoping to lose some weight.
No, unless you take more than the recommended dose. If you take too much at a time, you may experience a laxative effect, bloating, excessive gas production, digestive discomfort, as Yacon Syrup is an excellent colon cleanser! It is best to start out with just 1 teaspoon (a day) and then work your way up. People who frequently suffer from diarrhea or loose stools may want to avoid yacon.
To maximize yacon syrup’s benefits, don't heat it above 70°C. Adding Yacon Syrup to hot water or drinks like coffee or tea should be fine, just ensure that the water/drink is at a comfortable drinking temperature.
Please consult your doctor before trying new foods/supplements.
Like most other natural products, there are no interactions between yacon syrup and existing medications that have been documented. However, if you wish to be cautious, we would recommend you to consult your doctor before trying yacon.
No, it must be cooked first in a rice cooker or a pot.
The easiest, quickest way to cook quinoa is in the rice cooker- just add 1 portion of quinoa and 2 portions of water/broth, and let the cooker do its thing. If you desire quinoa al dente (cooked to be firm to the bite), we recommend a volume of 1.5 cups of water for one cup of quinoa.
Quinoa, in its natural state, has an outer protective coating called saponin which has a bitter taste. Nature’s Superfoods makes sure that every batch of quinoa we bring in is pre-washed to remove this coating. However, as the level of this bitter taste vary from one harvest to the other, we highly recommend to always rinse the quinoa thoroughly (using a fine mesh strainer) before cooking it.
You don’t have to soak the grains before you cook them but it’s recommended for better digestion and to reduce phytic acid. Traditional Soaking instructions: Simply soak uncooked grains overnight in warm water with an acid medium ( for example by adding a tablespoon of raw apple cider vinegar, kefir, yoghurt or lemon juice to the warm water). If you do soak the quinoa, pour our excess water and give it a last rinse before cooking the grains.
There is no significant difference among the 3 colours in terms of nutritional value, except for some dark-colour antioxidants (anthocyanins) in the red and black quinoa. The red and black versions are crunchier in terms of texture.
Quinoa is high in dietary fibre and protein which increases satiety, making one eat less throughout the day. Quinoa is also a low GI (Glycemic Index) food which is good for diabetics as it does not spike the blood sugar.
Most Vitamin C supplements contain the synthetic version (lab-manufactured) of Vitamin C, called ascorbic acid (usually made from corn). Contrary to what most people think, ascorbic acid is not a complete vitamin. It is only a part of Vitamin C, not the whole Vitamin C complex as found in whole food sources. (Source: http://www.naturalnews.com/040147_vitamin_C_ascorbic_acid_synthetic_vitamins.html).
Whole food-source Vitamin C complex, or full spectrum Vitamin C, is made up of a myriad of nutrients including organic copper, rutin, bioflavonoids (vitamin P), enzymes and coenzymes, trace mineral activators, antioxidants, etc, which act synergistically with one another to maximize the absorption and health benefits of Vitamin C in the human body. Camu-Camu berry powder is one of Mother Nature’s most concentrated whole-food sources of Vitamin C complex. Needless to say, one will reap far greater health benefits by taking whole food sources of Vitamin C complex instead of just an isolated part of Vitamin C (ascorbic acid).
1 - 2 teaspoons (2 full teaspoons has approx. 400-500mg of full spectrum Vitamin C) a day for adults, depending on your daily requirement of Vitamin C (age, gender, lifestyle, condition etc.). It is best to take small amounts throughout the day instead of a full dose in one go.
Consuming five (5) varied servings of fruits and vegetables (preferably raw) a day may provide about 200mg of Vitamin C. If you are unable to consume sufficient raw vegetables and fruit on a regular basis, taking Camu-Camu Berry Powder will be an ideal and convenient way to top up your daily Vitamin C requirement. Studies have suggested that vitamin C intake may have to be higher than 300 mg/day for a number of years before a protective effect on the eyes can be detected (for example, in prevention of cataracts)
Those who require a higher Vitamin C intake are, for example, smokers, elderly people, those having flu, herpes/cold sores, or under stress, etc.
Excessive Vitamin C intake (for example more than 2000mg/day or more than 3-4 teaspoons of Camu-Camu Berry powder) may cause a laxative effect/diarrhea or kidney issues. Other precautions to taking large amounts of Vitamin C can be found here
There have been no reports of its interference with the effectiveness of any pharmaceutical drug
Gelatinization refers to the method of quickly cooking maca roots to break down the starch chains – this process makes maca’s unique hormonal-balancing phytochemicals more bioavailable (more easily digested by the body). The precooked (gelatinized) maca roots are then cooled and milled. Gelatinized Maca Root powder is still 100% pure maca root (with nothing else added); it is more concentrated than Raw Maca Root Powder as part of the moisture is removed during the gelatinization process.
Maca has no known contraindications or toxicity. It is well tolerated by most people with proper use and at the right dosage. Maca is not in any way similar to a pharmaceutical drug or medicine which often does have side effects. Maca is simply a nutrient-dense whole food that has been consumed for thousands of years in the Andes of Peru.
Having said the above, excessive intake of maca root powder may lead to worsened sleep quality, digestive issues, increased heart rate or mild headaches for some people. If you experience these symptoms, the solution is simple - reduce your dosage.
If your daily diet comprises more of processed/cooked foods and very little fruits and vegetables, you may experience detoxification symptoms after taking Maca, such as headaches , flu-like symptoms, gas and bloating, coughing, etc. If this happens, do not worry, it generally lasts only a few days.
Those who often suffer with allergies may develop allergic reactions to Maca. Allergic symptoms may include skin rashes/itch, pain/ tightness in the chest.
Those with a sensitive digestive system may not tolerate raw maca root powder that well, and should consider taking the gelatinized(pre-cooked) form of maca root powder instead. A brief explanation of gelatinization is given above.
You should consult a competent medical professional before taking Maca if you have thyroid conditions.
From our research, Maca seems to have helped people with conditions of under-active thyroid (hypothyroidism) ie their thyroid numbers improved over time. However, not everyone will respond to Maca the same way. Some may experience instant improvements, while others need a longer time.
Note that Maca, a cruciferous (Brassica) vegetable, contains good amounts of iodine which is required for thyroid function; it also contains glucosinolates which are associated with lower risks of certain types of cancer such as breast, prostate and colon cancers. Some are concerned that the presence of glucosinolates in Maca may inhibit iodine uptake by the thyroid. In such cases, we would recommend Gelatinized Maca Powder (pre-cooked) for people with underactive thyroids instead of the raw maca version, as cooking reduces and/or deactivates glucosinolates.
It is best to avoid Maca if you have an overactive thyroid (hyperthyroidism) as Maca can actually stimulate that gland.
One-third (1/3) or half (½) level teaspoon (2g) a day is a good place to start. Work your way up slowly after a few days, up to 1 teaspoon (4g) or more, depending on how much extra energy you require. It is also completely fine to maintain daily dosage at ½ tsp a day or less; the important thing is to listen to your body- how it is responding. Avoid consuming maca at night. If you experience too much energy when taking Maca, simply consume less. Take a day off a week, or a week off a month, so that your body remains responsive to maca’s phytonutrients in the long run.
At the time of writing, there was no known or documented report of drug interactions attributed to the use of Maca. However, please consult your doctor if you are pregnant, breastfeeding, just had an operation, or if you have a complicated medical condition.
To date, there has been no studies evaluating the safety of Maca during pregnancy. Hence, most have adopted a more cautionary approach, advising against the consumption of maca root during pregnancy and breastfeeding. However, as a whole food, Maca has been consumed by Peruvians as part of their normal diet for centuries, including during pregnancy.
It is ok to take Maca with or without food. However, if you have any digestive concerns, taking maca with food is preferable.
YES! Maca Root is a food that has lots of nutrients - rich in essential amino acids, complex carbohydrates, vitamins (including Vitamin B12 which is hardly found in plant foods), calcium, magnesium, iron, phosphorous, selenium, zinc, iodine, sterols, and many more. In a 1997 study done in Peru, children aged 1-6, who suffered from malnourishment and anemia, showed marked improvement in their conditions upon taking maca for a period of 1 month. Maca is also known to improve mental clarity and concentration. Add a little Maca (one-quarter teaspoon for example) to your child’s breakfast to improve his/her energy and concentration level.
Raw cacao nibs specifically refers to unroasted cacao beans that have been separated from their husks, and broken into smaller pieces. This is the most natural form of cacao (short of eating the whole cacao bean) which is not subjected to any processing except for a low fermentation process (of the beans) to bring out the cocoa flavor, increase nutrient availability and reduce phytic acid content. Raw cacao nibs are 100% pure cacao, no other added ingredients.
Regular dark chocolate/cocoa generally refers to a more processed chocolate product which is made from roasted cacao beans. Sugar/sweeteners and fat are usually added and heat is applied in the process of making regular chocolate/cocoa. The whole process, unfortunately, destroys quite a fair bit of antioxidants. Unlike processed dark chocolate, these antioxidants are preserved in raw cacao nibs/powder.
No. However, excessive intake of raw cacao nibs can lead to excessive stimulation of the central nervous system, brain and heart due to the presence of theobromine (a mild stimulant) in cacao. This will make us feel hyperactive followed by drowsiness. Theobromine also has a mild diuretic effect. Cocoa is harmful for cats and dogs as they don’t have the enzymes to metabolize theobromine.
5 to 20 grams or a small handful. You do not need to consume raw cacao nibs on a daily basis to benefit from its nutrients.
Some research has found that mixing dairy milk with cacao inhibits the absorption of nutrients like antioxidants. Try non-dairy milk substitutes such as coconut milk, soy milk, almond milk or just plain water.
Not recommended. High temperature will definitely affect some of the raw cacao’s antioxidant properties.
No, it does not. Raw cacao contains theobromine (another type of stimulant unique to cacao).
Raw cacao powder specifically refers to the least processed form of cocoa powder that has not been subjected to high heat processing – it is made from unroasted cocoa beans (unlike regular cocoa powder which is made from roasted cocoa beans at high temperatures) and has only been lightly fermented to bring out the cocoa flavor, increase nutrient availability and reduce phytic acid content.
Organic raw cacao powder, without heat or chemical treatment, has much higher levels of antioxidants (procynanidins, resveratrol, polyphenols, among others) than regular/traditional cocoa powder or processed chocolates. In short, the closer the chocolate is to its original raw state, the better it is for you.
No. However, excessive intake of raw cacao powder (around 2 tablespoons or more a day) can lead to excessive stimulation of the central nervous system, brain and heart due to the presence of theobromine (a mild stimulant) in cacao. This will make us feel hyperactive followed by drowsiness. Theobromine has a mild diuretic effect. Cocoa is harmful for cats and dogs as they don’t have the enzymes to metabolize theobromine.
2-3 teaspoons or not more than 1.5 tablespoons. You do not need to consume raw cacao powder on a daily basis to benefit from its nutrients.
Some research has found that mixing dairy milk with cacao inhibits the absorption of the nutrients like antioxidants. Try adding non-dairy milk substitutes such as coconut milk, soy milk, almond milk or just plain water.
High temperature will definitely affect some of the raw cacao’s antioxidant properties. To minimize the destruction of antioxidants due to heat, make sure the water added is not boiling hot and is at a comfortable drinking temperature. Baking with raw cacao powder is not recommended due to high heat exposure.
No, it does not. Raw cacao contains theobromine (mentioned above).
Maqui berries contain amazingly high levels of anthocyanins (purple pigments with high antioxidant activity) called delphinidins (a type of anthocyanin). These delphinidins demonstrate potent anti-inflammatory activity, so they help to lower the risk of a variety of degenerative diseases that involve inflammation, ranging from cardiovascular disease to diabetes to arthritis.
Delphinidin has also been shown in studies to have strong positive results in inhibiting cancer cell growth, including prostate and colon cancers. The richest known natural source of delphinidins is the maqui berry.
Maqui Berry also has anti-diabetic effects and helps inhibit LDL oxidation (as published in the Journal of Agricultural and Food Chemistry, 2002), which means Maqui can help with the reduction of LDL “bad’ cholesterol levels.
You should consider these superfoods as different nutrient-dense whole foods with different sets of nutrients and antioxidants that will benefit your body in different ways. There are many, many types of antioxidants and no one superfood has them all. Variety, balance and moderation is key toward achieving proper nutrition - there’s no reason to focus on just one high-antioxidant superfood and ignore the rest. Your body needs an array of antioxidants.
For example, Maqui Berry has an abundance of purple antioxidants called anthocyanins which are known for its strong anti-inflammatory & anti-cancer benefits; Maqui has more anthocyanins than Camu-Camu Berry. Camu-Camu Berry Powder, on the other hand, is the No. 1 superfood for full spectrum Vitamin C (Camu-Camu has higher Vitamin C content than Maqui Berry) and Vitamin C is another type of antioxidant that is particularly effective in boosting the immune system function.
As mentioned above, variety, balance and moderation is key toward good nutrition. Like an orchestra that needs the correct representation of different instruments to make a beautiful symphony, so our bodies need an array of antioxidants in right proportions, not just one type of antioxidant, to ensure good health. Much like how we have been advised to eat a “rainbow” of different colored fruits and vegetables as each colored vegetable and fruit has unique properties, it is equally sound nutritional advice to consume a variety of nutrient-dense superfoods in appropriate servings (according to age, gender, and physical activity level), not just stick to one, as each superfood has different sets of nutrients and antioxidants in different concentrations. It will be difficult to overdose on antioxidants if you adopt the above approach.
Yes, of course. It is, after all, a wholesome nutrient-dense berry. Children can take approx. half to 1 teaspoon daily of Maqui Berry Powder, it’s perfectly fine even if they take more like 2-3 teaspoons when they are down with fever, for example. Mix powder into juices, smoothies, yogurt, cereals, etc.
Of course you can. Both berries are wholesome foods; you will be getting a wide variety of antioxidants by combining superfoods. Experiment with different recipes of superfoods for your family.