Resveratrol, an ingredient in Yoli “Truth”, has been shown to possibly prevent aging and increase vitality!

We all know that obesity is one of the most alarming health issues people across the world are experiencing. Today, resveratrol supplements are used as an effective weight loss tool. As a matter of fact, it’s one amongst the leading weight loss supplements out there in the market. It works by increasing our metabolism rate. Increase in metabolism rate helps an individual to burn fat at a faster rate, thereby leading to weight loss.

Besides weight loss, aging is one of the bothersome issues that we are currently engulfed with. As such, aging is a natural process, but we hate to admit this reality of life, considering the fact that we live in an image conscious world, where everyone wants to look and feel good all the time. Coming to resveratrol, it works as an anti-aging tool as well. This is welcoming news for all those people who are spending a fortune on anti-aging products. CLICK HERE TO SEARCH FOR PUB MED RESULTS

Luckily, Yoli has placed resveratrol into it’s flag ship product “Truth”. Could the truth prevent some effects of aging? Only time will tell.

Several researches have concluded that resveratrol halts the aging process to a great degree, due to its natural health beneficial properties. While these studies were mainly concluded on animals, one can’t defy real life experiences. You will find many individuals out there singing praises about resveratrol. In fact, resveratrol was also discussed in one of the most popular television show featured by Orphan Winfrey.

Only a short time before the conception of Yoli, resveratrol was stumbled upon by scientists looking for a way to activate the anti aging gene. Surprisingly, resveratrol (up until just recently) was known to have high concentrations in red wine. However, in order to receive the benefits of resveratrol from the red wine, you would have to consume up to or around 1,000 glasses of red wine in a single day.

WHO WANTS TO DRINK 1,000 GLASSES OF WINE DAILY?

Now I don’t know about you but  thoughts like that could have when mentioned in public, have you skipping and jumping or even stumbling  your way to some AA meetings.

One of the recent studies also unveiled the fact that it can boost one’s endurance level. Boost in energy is a certain bonus, even if you are taking the supplement to reduce your body weight.

Let there be no doubt, resveratrol could be a house hold name in the near future. How would you prefer to catch this wave of opportunity? Would you want to be in the front of the wave ready to ride it as your ship comes in, or would you rather say “I saw it coming in and side stepped it”.

Don’t let this be a coulda shoulda woulda kinda moment.

READ FULL STORY HERE.

What Is The Difference?

As expected, Yoli corporate has given us another wonderful tool that will save us some time on the “What is the difference again?” question.

You an locate this inside of your Yoli back office and also order them from the Yolitools website.

“We are excited to share that the much anticipated Yoli Drink Comparison Chart is now available! Now you can easily communicate the huge advantages drinking Yoli has over other liquid beverages both quickly and duplicably, with your prospects and customers.

Download the chart today and start sharing it everywhere including Facebook, Twitter and your contact list. Soon, this chart will also be available at YoliTools.com in printed form in a tear-off type pad that will serve as an extremely cost effective way to share this new powerful resource offline as well!”

-Yoli Blog

Don’t forget to check out our NEW TEAM SITE.

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

Compared with soda, juice carries more calories and as much sugar. There’s also evidence that high consumption increases the risk of obesity, especially among kids.

By Karen Kaplan

November 8, 2009

To many people, it’s a health food. To others, it’s simply soda in disguise.

That virtuous glass of juice is feeling the squeeze as doctors, scientists and public health authorities step up their efforts to reduce the nation’s girth.

It’s an awkward issue for the schools that peddle fruit juice in their cafeterias and vending machines. It’s uncomfortable for advocates of a junk-food tax who say they can’t afford to target juice and alienate its legions of fans. It’s confusing for consumers who think they’re doing something good when they chug their morning OJ, sip 22-ounce smoothies or pack apple juice in their children’s lunches.

The inconvenient truth, many experts say, is that 100% fruit juice poses the same obesity-related health risks as Coke, Pepsi and other widely vilified beverages.

With so much focus on the outsized role that sugary drinks play in the country’s collective weight gain — and the accompanying rise in conditions including diabetes, heart disease and cancer — it’s time juice lost its wholesome image, these experts say.

“It’s pretty much the same as sugar water,” said Dr. Charles Billington, an appetite researcher at the University of Minnesota. In the modern diet, “there’s no need for any juice at all.”

A glass of juice concentrates all the sugar from several pieces of fruit. Ounce per ounce, it contains more calories than soda, though it tends to be consumed in smaller servings. A cup of orange juice has 112 calories, apple juice has 114, and grape juice packs 152, according to the U.S. Department of Agriculture. The same amount of Coke has 97 calories, and Pepsi has 100.

And just like soft drinks, juice is rich in fructose — the simple sugar that does the most to make food sweet.

UC Davis scientist Kimber Stanhope has found that consuming high levels of fructose increases risk factors for heart disease and Type 2 diabetes because it is converted into fat by the liver more readily than glucose. Her studies suggest that it doesn’t matter whether the fructose is from soda or juice.

“Both are going to promote equal weight gain,” she said, adding that she’s perplexed by the fixation on the evils of sugar-sweetened beverages: “Why are they the only culprit?”

OJ FOR THE MASSES

Juice is a relatively recent addition to the human diet. For thousands of years, people ate fruit and drank mostly water.

But in the early 1900s, citrus growers in Florida were harvesting more oranges than they could sell. Then they had an epiphany: promote juice.

“You consume more oranges if you drink them than if you eat them whole,” said Alissa Hamilton, author of the book “Squeezed: What You Don’t Know About Orange Juice.”

The U.S. Army was instrumental in turning orange juice into a commercial product.

It originally served a powdered lemonade to ensure soldiers got enough vitamin C, but it tasted “like battery acid,” Hamilton said. So, during World War II, the Army commissioned scientists to invent a system for freezing OJ in a concentrated form. The patent wound up with Minute Maid, which sold cans of frozen juice concentrate in grocery stores.

In the 1950s, pasteurization technology developed by Tropicana made orange juice even more consumer-friendly because it could be sold ready to drink in cartons, like milk.

TV fitness pioneer Jack LaLanne and other health experts touted juice as a natural medicine, and decades of advertising helped secure its place at the breakfast table. Today, roughly half of all Americans consume juice regularly, according to NPD Group, a market research firm.

The Juice Products Assn. emphasizes the value of the vitamins, minerals and phytonutrients in juice, especially when so many Americans eat so little fresh produce.

“If someone can add a glass of fruit juice at breakfast, that’s an important addition to the diet,” said Sarah Wally, a dietitian for the trade group.

But scientists are increasingly questioning whether the benefits outweigh the sugar and calories that come with them. “The upside of juice consumption is so infinitesimal compared to the downside that we shouldn’t even be having this discussion,” said Dr. Robert Lustig, a pediatric endocrinologist at UC San Francisco.

WEIGHT FACTOR

Researchers haven’t published head-to-head comparisons of how juice and soda contribute to weight gain, but there is evidence that high juice consumption increases the risk of becoming overweight or obese, especially among kids.

One of the earliest studies, in 1997, examined 168 preschool-age children in upstate New York. Kids who drank at least 12 ounces of juice a day were 3 1/2 times more likely than other kids to exceed the 90th percentile for body mass index, qualifying them as overweight or obese.

A 2006 study of 971 low-income youngsters found that each extra glass of juice a day caused children who were already overweight or obese to gain an extra pound each year.

The link between juice and weight gain isn’t always found, however. In a 2008 review of 21 studies, six supported the connection and 15 did not.

In fact, several researchers have linked juice to healthier diets and lower weights. A 2008 report of 3,618 children ages 2 to 11 found that kids who drank at least 6 ounces of juice a day consumed less fat and more vitamins and minerals than kids who drank no juice at all.

But many experts say the data simply reflect a correlation between juice and healthful diets, not a causal relationship.

“Kids who drink more juice are more likely to be eating breakfast, and kids who eat breakfast tend to weigh less than kids who don’t,” said Kelly Brownell, director of the Rudd Center for Food Policy and Obesity at Yale University.

There’s also concern that children who drink lots of sweet beverages such as juice will develop a lifelong preference for sweeter foods. A 2004 Dutch study found that 8- to 10-year-olds preferred sweeter drinks after consuming a sugary orangeade for eight days. They also drank more of it as they acclimated to its sweet taste.

Doctors and health officials have been persuaded to de-emphasize juice in recent years.

The American Academy of Pediatrics’ nutrition committee revised its policy in 2001 to recommend that children ages 1 to 6 drink no more than one 4- to 6-ounce serving of juice a day and older kids have no more than two.

“Because juice is viewed as nutritious, limits on consumption are not usually set by parents,” the committee wrote in “The Use and Misuse of Fruit Juice in Pediatrics.”;107/5/1210 “Like soda, it can contribute to energy imbalance,” causing the weight gain that leads to obesity.

The government’s 2005 dietary guidelines recognize that juices can be good sources of potassium, but recommend whole fruit for the majority of daily fruit servings to ensure adequate intake of fiber.

In October, the federal Special Supplemental Nutrition Program for Women, Infants and Children introduced vouchers for fresh produce and reduced the juice allowance. That’s a change Billington and his colleagues in the Minnesota Medical Assn. had been pushing for since 2006.

“Having apple juice and eating an apple are not the same,” he said.

CONCENTRATED SUGAR

Indeed, as scientists zero in on the causes of rising obesity rates, sugary drinks have emerged as a primary culprit.

Calories consumed in liquid form don’t give stomachs the same satisfied feeling as calories eaten in food. People offset an afternoon snack by eating less at dinner, but they don’t do that with beverages.

“The studies are pretty clear,” said Dr. Barbara Dennison, a research and policy director at the New York State Department of Health in Albany. “You just don’t compensate for those calories.”

Making matters worse, the human body is ill-equipped to process the sugar that is concentrated in a glass of juice.

When fructose is eaten in a piece of fruit, it enters the body slowly so the liver has time to convert it into chemical energy. But a single glass of apple juice has the fructose of six apples.

“If you overdose on fructose in a liquid, the liver gets overwhelmed,” Lustig said. As a result, he said, the fructose turns to fat. “Eating fruit is fine. Drinking juice is not.”

Still, the halo surrounding juice remains strong.

As soda is singled out for its role in the rise of obesity, juice is offered as the sensible alternative. In Los Angeles and elsewhere, it is taking the place of soft drinks in school vending machines alongside water and milk.

Brownell of Yale has waged a high-profile campaign to fight obesity with “sin” taxes on soda and other sugary drinks. It’s already an uphill battle, and he said he’s loath to provoke the tens of millions of Americans who consider their morning juice sacrosanct.

Dr. Frank Greer, who spent 10 years on the American Academy of Pediatrics’ nutrition committee, said he “can’t imagine” the group would ever downgrade juice to the status of soda.

“It’s such a normal part of the American diet,” Greer said. “A glass of fresh-squeezed orange juice for breakfast, my goodness!”

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

Junk food is almost as addictive as heroin, scientists have found.

A diet of burgers, chips, sausages and cake will program your brain into craving even more foods that are high in sugar, salt and fat, according to new research.

Over the years these junk foods can become a substitute for happiness and will lead bingers to become addicted.

Dr Paul Kenny, a neuroscientist, carried out the research which shows how dangerous high fat and high sugar foods can be to our health.

“You lose control. It’s the hallmark of addiction,” he said.

The researchers believe it is one of the first studies to suggest brains may react in the same way to junk food as they do to drugs.

“This is the most complete evidence to date that suggests obesity and drug addiction have common neuro-biological foundations,” said Paul Johnson, Dr Kenny’s work colleague.

Dr Kenny, who began his research at Guy’s Hospital, London, but now works at Florida’s Scripps Research Institute, divided rats into three groups for his research, due to be published in teh US soon.

One got normal amounts of healthy food to eat. Another lot was given restricted amounts of junk food and the third group was given unlimited amounts of junk, including cheesecake, fatty meat products, and cheap sponge cakes and chocolate snacks.

There were no adverse effects on the first two groups, but the rats who ate as much junk food as they wanted quickly became very fat and started binging.

When researchers electronically stimulated the part of the brain that feels pleasure, they found that the rats on unlimited junk food needed more and more stimulation to register the same level of pleasure as the animals on healthier diets.

Why junk food really is addictive

Ice cream and chocolate bars are addictive because the mix of ingredients in them activates our “bliss point”, according to Professor David Kessler, a leading scientist.

Snacks, cereals and ready meals can trigger the brain in the same way as tobacco, according to the former head of America’s food standards watchdog.

Professor Kessler, ex-commissioner of the US Food and Drug Administration (FDA), claims that manufacturers have created combinations of fat, sugar and salt that are so tasty many people cannot stop eating them even when full.

He argues that manufacturers are seeking to trigger a “bliss point” when people eat certain products, leaving them hungry for more.

“It is time to stop blaming individuals for being overweight or obese,” he said. “The real problem is we have created a world where food is always available and where that food is designed to make you want to eat more of it. For millions of people, modern food is simply impossible to resist.”

While at the FDA, Prof Kessler was well known for his criticism of the tobacco industry, which he accused of manipulating cigarettes to make them even more addictive.

In a new book, The End of Overeating, he suggests precise combinations of fat, sugar, salt and texture have been used by foods manufacturers to make products “hyper-palatable”.

Heinz tomato ketchup and Starbucks white chocolate mocha Frappuccino are cited as examples of the thousands of modern foods that have been engineered to stimulate feelings of pleasure.

“The right combination of tastes triggers a greater number of neurons, getting them to fire more,” he said. “The message to eat becomes stronger, motivating the eater to look for even more food.

“Many of us have what’s called a ‘bliss point’ – the point at which we get the greatest pleasure from sugar, fat or salt.

“As more sugar [and fat or salt] is added, food becomes more pleasurable until we reach the bliss point, after which it becomes too sweet and the pleasure drops off.”

Prof Kessler, who ran the FDA from 1990 to 1997 and is now professor of paediatrics, epidemiology and biostatistics at the University of California, added that at the optimum point, food stimulates many people’s appetites instead of suppressing it.

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

As parents we have to keep a close eye on the messages that our kids are getting. Unfortunately, advertisers are taking advantage of our children when watching TV…

There are good kids programming out there that don’t run these types of commercials and some that are commercial free.

Junk food gets air time on kids’ channels

Nearly all the food advertised on leading television channels aimed at toddlers to tweens is unhealthy, newly released research shows.

Brian Cook, a research consultant at Toronto Public Health, analyzed advertisements shown on Teletoon and YTV over four days in January during children’s peak viewing times geared to kids ages two to 11.

The preliminary results, released on Wednesday at a conference about public health nutrition reform hosted by the Centre for Science in the Public Interest, show that food ads made up the single largest category, at 37 percent. And an overwhelming number of them – 95 percent – were for unhealthy foods.

Breakfast cereals with high sugar and low fibre content represented the single largest percentage of unhealthy food ads, representing 28 per cent.

The remaining three categories each represented 24 percent of the ads: fast food restaurants and meals, snack foods, and high-fat, sugary or salty spreads, soups or pastas.

Milk and juice made up the bulk of the five percent of ads for healthy foods.

The sample was based on 41 hours of programming, of which 16 hours had channel promotions in place of product advertising.

The data was collected after Canada’s leading food and beverage companies launched, in April 2007, the Children’s Food and Beverage Advertising Initiative, a voluntary code to promote healthier dietary choices and lifestyles to children under the age of 12.

By February, 11 of the 16 companies had already implemented their commitments; the remaining companies have agreed to have their commitments fully implemented by the end of 2008.

Among the core principles, they have committed to devoting at least 50 per cent of their ads to promote products that represent healthy dietary choices or include healthy lifestyle.

Cook said there are too many gaps in the industry initiative to make it effective.

“The self-regulatory route just doesn’t work,” he said in an interview, pointing to a recent analysis conducted by Dr. David McKeon, medical officer of health at Toronto Public Health.

Cereals defined as “healthier dietary choices” for children include Froot Loops, Reese’s Puffs, Corn Pops, Cinnamon Toast Crunch, Alpha Bits and Kool-Aid Singles.

Janet Feasby is vice-president of standards at Advertising Standards Canada, a national advertising industry self-regulatory body overseeing the initiative. She said the current approach is sound because products that make the cut for a healthier dietary choice must meet established scientific and government standards.

They include foods that meet the standards for participating in the Heart & Stroke Foundation’s Health Check program and foods that meet criteria for nutrient content claims in Canada’s Food Guide, namely those with “free or “low” claims for calories as well as fat, saturated fat, trans fat, sugar and salt.

“This is an industry initiative that they’ve taken on their own to be responsible and to make a difference in the childhood obesity issue,” said Feasby.

The preliminary findings are part of a broader global project coordinated by Australian researchers looking at TV food ads to children in 12 countries.

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

I get many questions about Yoli’s products and how they work.  Many people are interested in the Blast Cap technology and how it works but I think another key aspect to the Yoli mission is understanding the power of freeze drying the Yoli nutrition so that all the key ingredients are locked in.

Below is a great video on how freeze drying actually works.  It should help you understand the detailed process that goes into Yoli’s nutritional products and the clear value that Yoli delivers above and beyond what you see in the current beverage market…

Why Freeze Dry?

The basic idea of freeze-drying is to completely remove water from some material, such as food, while leaving the basic structure and composition of the material intact. There are two reasons someone might want to do this with food:

“Did You Know: Freeze-drying technology was developed by NASA for the long distance Apollo missions.”

Reason #1 – Removing water keeps food from spoiling for a long period of time. Food spoils when microorganisms, such as bacteria, feed on the matter and decompose it. Bacteria may release chemicals that cause disease, or they may just release chemicals that make food taste bad. Additionally, naturally occurring enzymes in food can react with oxygen to cause spoiling and ripening.

Like people, microorganisms need water to survive, so if you remove water from food, it won’t spoil. Enzymes also need water to react with food, so dehydrating food will also stop ripening.

Reason #2 – Freeze-drying significantly reduces the total weight of the food. Most food is largely made up of water (many fruits are more than 80 to 90 percent water, in fact). Removing this water makes the food a lot lighter, which means it’s easier to transport.

The basic idea of freeze-drying is to “lock in” the composition and structure of the material by drying it without applying the heat necessary for the evaporation process. Instead, the freeze-drying process converts solid water — ice — directly into water vapor, skipping the liquid phase entirely. In the next section, we’ll find out how freeze-drying machines pull this off.

With most machines, you place the material to be preserved onto the shelves when it is still unfrozen. When you seal the chamber and begin the process, the machine runs the compressors to lower the temperature in the chamber. The material is frozen solid, which separates the water from everything around it, on a molecular level, even though the water is still present.

Next, the machine turns on the vacuum pump to force air out of the chamber, lowering the atmospheric pressure below .06 ATM. The heating units apply a small amount of heat to the shelves, causing the ice to change phase. Since the pressure is so low, the ice turns directly into water vapor. The water vapor flows out of the freeze-drying chamber, past the freezing coil. The water vapor condenses onto the freezing coil in solid ice form, in the same way water condenses as frost on a cold day.

This continues for many hours (even days) while the material gradually dries out. The process takes so long because overheating the material can significantly change the composition and structure. Additionally, accelerating the sublimation process could produce more water vapor in a period of time then the pumping system can remove from the chamber. This could rehydrate the material somewhat, degrading its quality.
Once the material is dried sufficiently, it’s sealed in a moisture-free package, often with an oxygen-absorbing material.

As long as the package is secure, the material can sit on a shelf for years and years without degrading, until it’s restored to its original form with a bit of water (a very small amount of moisture remains, so the material will eventually spoil). If everything works correctly, the material will go through the entire process almost completely unscathed!

I hope this helps you understand the enormous value that Yoli is delivering with their products.  This allows us to consume an abundance of nutrition in a simple and convenient way each day.

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

I came across this hilarious post this morning and wanted to share it with you.  It was written by David over at OurAnnoyingWorld.com.  – (David – thanks for the great laugh!)

It’s another reason why Yoli is bringing a natural alternative to the mess out there these days in the beverage marketplace.  I think if we can realize how ridiculous some things are in our world, we are then able to see that alternatives like Yoli Truth just make logical sense.

I haven’t been paying much attention lately — say, for the last 20 years — but I’ve just begun to notice that Gatorade has gotten completely out of control.

When I was 10 years old there were two flavors of Gatorade:  Green and Orange.  It was a huge deal when they added red to the Gatorade cannon.  And by red I mean, it was called “red.”   Red Gatorade.  Because it was the color red and tasted very red.  They weren’t getting too fancy with the name branding yet.

Fast forward to 2009: There are now 67,000 flavors of Gatorade (13,000 of them being subtle variations on Purplish/Blue.)

Tiger Woods has his own flavor of Gatorade: Gatorade Tiger, which was recently renamed Gatorade Focus (so as not to upset the 3 vegans who thought it was made from actual tiger).  There’s another new flavor called Gatorade: Shine On (which sounds suspiciously like a feminine hygiene product).  There is something called  Gatorade: No Excuses (which was also a name brand of jeans in the 90’s: “Gatorade with just a hint of denim?”)

Oh, and when I say “flavor” keep in mind I’m using the term very loosely: Shine On. Quiet Storm.  Mountain Frost. Are these drink flavors or weather forecasts?

But the scariest one is Tiger Woods’ Gatorade Focus, because it adds an extra amino acid to the party.  This is where I draw the line.  Adding amino acids to my beverages?  Amino acids?  The building blocks of life?  Doesn’t anyone remember Jurrasic Park?  You start adding amino acids to Gatorade, dump a little too much of it on Eli Manning after a big game, next thing you know you’ve got some strange Manning/velocirapter hybrid rampaging the Superbowl.

Okay, maybe I’m just bitter because I feel left out.  Why does Tiger Woods get his own flavor and I don’t?  Shouldn’t I at least get to name a few?  Come on, just a half dozen or so.  Who would notice?  I’m sure blind people wouldn’t.  To them Gatorade comes in one flavor:  Corn Syrup.

I’ve already come up with a few good suggestions.  And Gatorade, you can have them, free of charge:

• Gatorade: Cloudy, Chance of Sleet (to go with their weather motif)
  
• Gatorade: Diabetic Coma (100 mg’s of extra fructose)
• Gatorade: Serena (fiery red, with just a hint of soapy water, to wash out her potty mouth)
• Gatorade: Shot of Greatness (a little vodka thrown in for good measure)
• Gatorade: Zoloft (to dump on losing teams, cuz they’re so sad!)
• Gatorade: Plaque Rinse (half sugar, half fluoride.  Let ‘em fight it out in your mouth)
• Gatorade: Kevorkian (when you want your last drink to be deadly and purple-ish)
• Gatorachino (coffee, foamy milk, and Gatorade.  Should be big in Europe.)

Yep, that last one makes my stomach churn too.  But remember 2006, Coke’s ill-advised Coke-coffee drink, Coke-blak?  Was that any better any idea?

And for those who’ve blocked it from your mind, I kid you not…

Arnold Palmer had nothing to fear

]]> http://js-kit.com/rss/www.blastcapsdrink.com/blog/p=476 0 http://www.blastcapsdrink.com/blog/yoli-truth-acai-berry-delivers-antioxidant-power-to-yolis-truth-blast/ http://www.blastcapsdrink.com/blog/yoli-truth-acai-berry-delivers-antioxidant-power-to-yolis-truth-blast/#comments Wed, 16 Sep 2009 16:32:32 +0000 Yoli Blast Caps Drink Expert http://www.blastcapsdrink.com/blog/?p=228

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

A key ingredient in the Yoli Truth Citrus Health Blast drink is Acai berry.  Acai berry is one of the many ingredients in the Yoli Truth proprietary antioxidant blend.  Scientists don’t yet have a full understanding of the health benefits of the acai berry but we have learned quite a bit over the last decade about this unique fruit.

Below I’ve put together some details about acai berry that will help you better understand the power that Yoli’s Truth Citrus Health Blast drink delivers to you and your body…

Harvested in the rainforests of Brazil, açaí tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature’s perfect energy fruit. Açaí is packed full of antioxidants, amino acids and essential fatty acids. Although açaí may not be available in your local supermarket, you can find it in several health food and gourmet stores (often in juice form).

Açaí pulp contains:

• A remarkable concentration of antioxidants that help combat premature aging, with 10 times more antioxidants than red grapes and 10 to 30 times the anthocyanins of red wine.
• A synergy of monounsaturated (healthy) fats, dietary fiber and phytosterols to help promote cardiovascular and digestive health.
• An almost perfect essential amino acid complex in conjunction with valuable trace minerals, vital to proper muscle contraction and regeneration.

The fatty acid content in açaí resembles that of olive oil, and is rich in monounsaturated oleic acid. Oleic acid is important for a number of reasons. It helps omega-3 fish oils penetrate the cell membrane; together they help make cell membranes more supple. By keeping the cell membrane supple, all hormones, neurotransmitter and insulin receptors function more efficiently. This is particularly important because high insulin levels create an inflammatory state, and we know, inflammation causes aging.

Is the acai berry healthy?

Acai contains several substances called anthocyanins and flavonoids.

The word anthocyanin comes from two Greek words meaning “plant” and “blue.” Anthocyanins are responsible for the red, purple, and blue hues in many fruits, vegetables, and flowers. Foods that are richest in anthocyanins — such as blueberries, red grapes, red wine, and acai — are very strongly colored, ranging from deep purple to black.

Anthocyanins and flavonoids are powerful antioxidants that help defend the body against life’s stressors. They also play a role in the body’s cell protection system. Free radicals are harmful byproducts produced by the body. Eating a diet rich in antioxidants may interfere with aging and the disease process by neutralizing free radicals.

By lessening the destructive power of free radicals, antioxidants may help reduce the risk of some diseases, such as heart disease and cancer.

Are there known health benefits of acai berries?

Some studies show that acai fruit pulp has a very high antioxidant capacity with even more antioxidant content than cranberry, raspberry, blackberry, strawberry, or blueberry. Studies are ongoing, though, and the jury is still out.

People eat acai berries to address various health conditions. But so far, acai berries have no known health benefit that’s any different than that of other similar fruits.

Disclaimer: Yoli products are not intended to diagnose, treat, cure or prevent any disease.

With Yoli launching soon and samples of the new Yoli Truth Citrus Health Blast landing on the doorsteps of Yoli distributors across the United States, the one question that still floods my inbox and my telephone is:  How does Yoli Truth taste?

My answer…It tastes delicious!

I’m just amazed at how something so healthy for our body can taste so good.  I wanted to put it to the ultimate test so this evening we gave a Yoli Truth Citrus Health Blast drink to our 3 year old daughter Amaya…I think the video below answers the question clearly.

I know that if a 3 year old will drink it over and over again that this Yoli Truth drink will go viral once it hits the market in October of 2009.

If you have not yet placed your order for this game changing technology and healthy beverage then I highly suggest that you do.  Try the Yoli Truth drink for yourself and then share its benefits to others.  This blastcap technology is allowing us to consume our nutrition in a whole new way.  Now it is simple and convenient to get the energy and nutrition that our bodies need each day.

With so many future blast drinks coming in the future its going to be an explosive business.  I’ve seen more momentum generated in the last 2 weeks that I can’t even fathom what is going to happen when this amazing product is all over the country.

It’s definitely going to be a fun ride with Yoli.  We are just getting started and I’ve seen people from all walks of life light up when they see what Yoli has put together from both a health and business perspective.  The timing for Yoli to arrive could not have been better for so many people out there struggling to find something that they could latch onto and grow a home based business that allows them to improve the health of others.

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