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Nourish and Nurture your body with Nature



The superfoods in Barlean’s Greens are revered for supporting the purification and cleansing of vital organs, body tissues and blood.* Each serving of Barlean’s Greens provides an optimal proprietary blend of the most vitalizing plant-based ingredients.

Suggested Use: Put one heaping tablespoon (three teaspoons) in 8 oz. of pure water or juice of choice and simply stir. Barlean’s Greens mixes instantly and tastes great. This nutrient rich super food can be taken one to three times daily.

After opening, Barlean’s Greens is best stored in the refrigerator. Do not use if tamper proof seal is broken or removed.

Ingredients: BioGreen 15:1*, Organic Spirulina, Organic Flaxmeal, RiceX Rice Bran, Chlorella C. G. F., Sea Vegetables, Spinach, Parsley, Astragalus, Schizandra, Acerola cherry, Rosemary extract, Green Tea extract, Curcumin extract, Stevia, nzimes Digestive Enzyme blend.*

*Biogreen is a Triple Potency Concentrate.
*nzimes is a registered trademark of the National Enzyme Company.



When it comes to health, balance is everything. Specifically, to ensure good health, the body needs to maintain the proper balance between two basic types of chemical compounds – acids and alkalis. The balance of these compounds is essential for both minute-to-minute and long-term survival, and creates what is known as the pH value of our body’s fluids, which include blood, saliva, urine and the fluids both between and inside the cells.

Albert Szent-Gyogyi, Nobel Laureate and the discoverer of Vitamin C, once noted, “the body is alkaline by design, but acidic by function.” He was referring to the fact that each minute of each day, the body’s metabolic processes produce enormous quantities of acid even though, in order to do their jobs properly, the cells and tissues require a slightly alkaline environment. Therefore, in order to maintain its health, the body must neutralize or excrete the vast majority of acids that it produces on a minute-to-minute basis. Healthy bodies maintain a narrow range of pH blood and tissue balance at all times. For this reason, proper acid-alkaline balance is one of the most essential elements of optimal health, while imbalances between acid and alkaline compounds are certain signs that the body is in danger of becoming unhealthy and increasingly susceptible to disease.


pH was originally defined in 1909 by Soren Peter Lauritz Sorensen, a Danish Biochemist. Literally meaning “potential for hydrogen,” pH is used to indicate the concentration of hydrogen ions in a fluid. Since dissolved acids are what produce hydrogen ions, we know that the more hydrogen ions there are present, the more acidic the solution will be.

pH is measured on a scale of 0 to 14.

7 is neutral; in other words, it is neither acidic nor alkaline. Any measurement lower than 7 is considered acidic while any measurement above 7 is considered alkaline. Because an acid gives off hydrogen ions while a base accepts hydrogen ions, acids and bases can react with one another, altering the acid-base balance of a substance. In the body, the bicarbonate ion is a major base that transforms and neutralizes acids by taking on their hydrogen ions. Largely, it is the balance between bicarbonate and hydrogen ions that determine acid-base balance. pH values are determined by the concentration of hydrogen ions represented as moles per liter (the term mole is short for molecular weight.) Pure water, which is a neutral element, has a concentration of hydrogen ions that equals 0.0000001, or 10^-7 moles per liter. By comparison, extremely acidic substances can have hydrogen ion concentrations as high as 0.01, or 10^-2 moles per liter. Concentrations of hydrogen ions are stated as powers of 10 so to indicate the substance’s pH value, we remove the base number and the minus sign. Thus, neutral water has a pH value of 7, while a pH of 2 indicates very high acidity, and a pH of 12 indicates very high alkalinity. A change in one point of pH is equal to a ten-fold change in hydrogen ion concentration.

Despite the understanding of the importance of pH in the maintenance of life, until recently, the mainstream medical establishment overlooked the existence of low-grade pH imbalances. Fortunately, for decades, holistic physicians both in the United States and in Europe have recognized the link between chronic low-grade acid-alkali imbalance and disease. The primary force creating low-grade metabolic acidosis is our diet. The typical Western diet is acidogenic, meaning that it consists primarily of foods that have an ongoing acidifying effect on the body. This is especially true of the so-called standard American diet, which health experts now recognize as one of the leading causes of our nation’s rising rate of chronic, degenerative diseases, as well as the leading cause of the epidemic of obesity that is now occurring among our country’s children.


There are several layered buffer systems within the cells and the blood that work to neutralize or buffer acid by-products. These buffer systems –known as the bicarbonate, phosphate, and protein buffer systems – help maintain stable cellular and blood acid-alkaline balance.

The primary organs that work to eliminate acid buildup in the body are the kidneys and the lungs, followed to a lesser extent, by the skin. Although some of these organs play a more significant role than others, they are all engaged in the important activity of preserving internal pH balance.

The kidneys help regulate acid-alkaline balance of the bloodstream by eliminating solid acids–especially sulfuric and uric acid –through urination. When the levels of such acids become excessive, the kidneys excrete increased levels of hydrogen ions. This process acts as a filtering mechanism that dilutes the acids and moves them out of the bloodstream to be eliminated by the urine. In its excretion of acids, the kidneys utilize various alkali reserve compounds, and if these are not available from the diet, the body calls upon alkali reserves store in the watery layer around the bone and in the bone itself. At times, even the muscle tissue is broken down to release an alkalizing amino acid called glutamine, which is then employed in the manufacture of ammonia, a base used to rescue the body from acidosis.

Regardless of how hard the kidneys work, or how efficient they are at producing and recycling alkalizing bicarbonate, these organs can only rid the body of a certain amount of acids each day. If the alkalizing agents are in short supply and the body’s production of acids is high, a degree of acidosis (acid buildup) occurs within the body. This buildup of acids beyond the kidney’s capacity to eliminate them, can set the stage for a wide variety of health problems, beginning with the disruption of proper cell function. Then, over time, numerous biochemical reactions are impaired and the stage is set for disease and dysfunction.

The lungs also work to keep the body’s pH levels balanced by eliminating volatile (gas-formed) acids. When you breathe, the carbon dioxide produced through metabolic processes inside the body combines with water in the blood. The combination produces carbonic acid, which the lungs then eliminate as part of the process of  respiration. One telltale sign that the body is becoming increasingly acidic is increased respiratory rate. The increase  is caused by the body’s attempts to eliminate increased levels of carbonic acid. Conversely, if the body is overly alkaline (alkalosis), the rate of breathing generally decreases. This is because the body is attempting to retain enough acids to reverse excess alkalinity and restore balance.

The skin, through its sweat glands, is the final organ responsible for eliminating acids. The skin perspires, which helps to flush acids out of the body. Skin cannot eliminate nearly as much acid as the kidneys and lungs can. The body is capable of eliminating on average, a quart of sweat every twenty-four hours, whereas it can eliminate one and a half quarts of urine. Moreover, sweat is unable to eliminate acids in the same concentrations that urine can. Body odor produced by perspiration can be a strong indication of a state of over-acidity.

How To Eliminate Dark Circles Under Your Eyes

by Admin on March 28, 2007

If you have dark circles or shadows under your eyes, you’re not suffering from a deficiency of makeup. You’re in need, instead, of natural remedies and a healthier lifestyle. Rather than subject yourself to chemical peels, laser therapy or the other dermatological treatments prescribed for under eye circles, why not try natural remedies that can have optimum results with no side effects?

Natural Therapies…and Causative Factors
People who have used chamomile and Vitamin E have discovered that these natural therapies can decrease the severity of dark under-eye circles. In addition, a good rotation diet under the supervision of a physician will work wonders.

What sort of doctor should you choose? Homeopaths are familiar with a whole mind-body, or holistic, approach to symptoms such as under eye circles, but an allopath will also do. Find one that is open to the idea of identifying and eliminating causative foods.

To begin with, examine your diet. Chances are that you are allergic to a food or a drink – even to an airborne element. Common allergens include dairy and excessive sugar. Dark circles under the eyes are a sign that your liver or kidneys are carrying a toxic load.

You’ve heard of eyes being referred to as “windows to your soul”? Well, think of your dark under eye circles as “windows to your filtration system”. Dark circles can also indicate something as simple as a lack of sleep, so be sure to get enough so that you feel refreshed upon awakening.

Stress is another cause. Too much sun can also cause under eye circles. One additional cause is bone structure: persons with deep set eyes sometimes appear to have shadows under their eyes. An overproduction of melanin can also cause dark shadows under the eyes. In most cases, proper lifestyle changes will dramatically diminish under eye circles. Here are a few suggestions for improving your lifestyle:

Eating a diet rich in Vitamin K and iron, in addition to doing away with processed or greasy foods, will go a long way towards eliminating under eye circles. If you follow a regimen recommended for the prevention of oily breakouts or acne, you will benefit the skin on the face overall – including the under eye area. Here is a holistic protocol for facial care:

1. Consume plenty of fiber, to allow for regular bowel movements. (Complex carbohydrates will do the trick.)

2. Eat plenty of fresh fruits.

3. Either eat your vegetables raw (when they can be thus consumed, and digested easily) or sauté or lightly cook your vegetables. Make sure you get plenty of greens, as they are known to clean out the toxins in the bloodstream.

4. Invest in a juicer, and juice raw fruits and vegetables. (You should blanch broccoli. You may juice all other produce in their raw state.)

5. Avoid fried foods, butter, cheeses, whole milk, ice cream, rich salad dressings, chocolate, fatty meats, coffee, sweets and processed nut products.

Cosmetic Use
Do not leave under-eye creams or oils (or any moisturizer) on the skin underneath your eyes for any length of time. The skin in that area is thin and might sag with the added weight. If you do use any under eye concealers, try to get products that are enriched with Vitamins C or E.

Vitamin C, especially, is involved in collagen production. Collagen protein accounts for up to 75% of the weight of the dermis and is responsible for the elasticity and elasticity of the skin.

After washing your face at night, apply a light moisturizer to help keep our skin hydrated. Safflower or olive oil work wonderfully; just don’t forget to blot the excess oil with a tissue (or allow the oil to be absorbed) before slipping on your pajamas, so as not to stain the material.

Under-eye Exercises
Try palpating the area around your eyes lightly. Using the tips of your fingers, make fluttering motions with your fingers and lightly graze the area. This will rev up circulation and “smooth out” little creases.

Internal Hydration
You will want to drink at least eight (8) glasses of quality water per day. This will help eliminate dehydration, one of the main causes of dark under eye circles – as well as puffiness under the eyes.

Stay Active
Be sure to get some exercise each and every day. This will improve your overall health and vigor. A balanced homeostasis – the ability to maintain internal equilibrium – will be visible on your face.

In a Rush? Apply Cucumber Juice
Finally, applying cucumber juice on a cotton pad will help you with its mild bleaching properties. It is also soothing and cooling. However, this is only a temporary solution and should be followed up with a good lifestyle, as described above.

Soy Nutrition… The Whole Soy Story

So, how much soy did Asians eat?

Not much, even though we, as a society have been led by expert mass marketing to think otherwise. Soy has never, ever been a food staple in Asian history. The exception was that the poor often used the soybean to fill their empty bellies during times of famine. Even then, the soybeans were prepared in such a way as to neutralize the natural and inherent soy toxins thus proving that even ancient Asians understood the soybean better than we do today.

To consume a serving of tofu and a couple of glasses of soy milk has become commonplace for many Americans. Soy is also touted as the original protein source for those perusing a vegetarian lifestyle.

This is absolutely in excess of the amount of soy that Asians consume. In native Asia, from where so much of this “research” is purported to have originated, a tablespoon or two of soy is simply used as a condiment. According to K. C. Chang, the editor of Food in Chinese Culture, the total caloric intake of soy in the Chinese diet during the 1930’s was only 1.5 percent as compared to 65 percent for pork products.

The huge concern about consuming large amounts of soy products lies in the mega dosing of isoflavones. If consumers follow the nutritional advice of Protein Technologies International (manufacturers of soy-isolated protein) their daily genistein intake (an isoflavin found in soy) could exceed 200 milligrams per day. It goes without saying this level of genistein intake should be avoided.


Up until only two decades ago, soy was considered unfit to eat. By Asians, mind you! To see the hold soy products have on the USA marketplace is truly a miracle. Agricultural literature clearly depicts the soybean and its first and foremost use as a crop rotation plant used to fix nitrogen in the soil. Soybeans did not serve as any form of food until the advent of the Chow Dynasty. During this period, fermentation techniques brought us some of the soy edibles we see today, such as tempeh, soy sauce and natto. In the second century B.C., the Chinese discovered a porridge of cooked soybeans could be precipitated with calcium sulphate or magnesium sulphate (Plaster of Paris or Epsom salts) to make tofu. Sound healthy?

The Chinese did not eat unfermented soybeans as they did other legumes because the soybean contains large amounts of antinutrients (toxins). First among them is hemagglutinin, a clot promoting substance that makes red blood cells clump together. Soy is rich in enzyme inhibitors that block the action of much needed enzymes required to digest proteins. These inhibitors are not deactivated during cooking. They can cause gastric distress and chronic deficiencies in amino acid uptake. Protein inhibitors and hemagglutinin are scientifically proven to inhibit growth, as evidenced in studies of weanling rats that eventually failed to thrive.

Soy contains goitrogens, plant chemicals that inhibit thyroid function. And 99% percent of the soy we consume is genetically modified, otherwise known as GMO. Soy has one of the highest percentages of contamination by pesticides of any of our foods. Soy is rich in phytic acid, a chemical that blocks the uptake of essential minerals. Soy has the highest phytate levels of all the grains and legumes. The phytates have been found to be resistant even to long slow cooking in an effort to denature them. There exist hundreds of research articles on phytic acid and their effects, including binding with certain nutrients like iron to inhibit their absorption.

The marketing push for more soy products has been relentless and global. Public relations firms help convert research projects into newspaper articles and advertising copy. It has worked like a charm. Soy protein is now found in a majority of supermarket breads. Soy can be found blended in the regular old corn tortilla. Try to find a salad dressing in a health food store whose first ingredient is not soy oil. Advertising for a new soy enriched loaf from Allied Bakeries in Britain targets menopausal women seeking relief from hot flashes. It goes on and on.

For more information on the great soy misinformation please consult the well-written and respected book entitled The Whole Soy Story by Dr. Kaayla Daniel.


About The Author:
Dr. Linda Posh MS SLP ND brings a fresh perspective to natural health and nutrition. She packs a solid educational background with degrees in organic chemistry, psychology and a Masters in Communication Sciences and Disorders. Visit for information.