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Yoli: Could The Truth Prevent Aging?

April 14, 2010

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.

Yoli: Network Marketing Online – Knowing the Mechanics

April 13, 2010

Network Marketing Online – Knowing the Mechanics

Getting started with online marketing is more of a learning process than a jump in and do it over night kinda thing. You might be experiencing some of the same problems that allot of us do in the beginning; lack of leads, lack of money, lack of marketing training and lack of duplication. Not the “L word” you want…

Fortunately, I’ve experienced most of those issus myself and have even spent thousands of hours and dollars learning what it takes to figure out all of it. What I had to do is dive deeper by educating myself and learned some of the basic principals of how marketing online actually works and it helped me fit all pieces together. Understanding the mechanics of how it all fits together is part of the “magic”. Knowing these fundamental principals when your’re starting out can help cut the confusion and move you forward to build a solid foundation in your business.

Here are five key elements to building a business online.

1) You need a customized lead capture page (goYoli). Having a customized capture page with your own video or picture along with proper text tells your prospect about you, people want to know who you are before they do business with you. This along with your sales funnel has to be in place before you can start to market and build your business because capturing your prospects information is how your going to build your business.

2) Next is knowing how to market and leverage your business online. There are a lot of effective ways to market online choose one or two methods to start and stick with them until you have mastered them. When you hop around from method to method you really never get good at any of them. Work on building your list of prospects that have gone to your capture page. Its all about building your list and your relationship with the people on it. You can start to do this by sending your prospects valuable marketing information by using the preset Warm Market Wizard already positioned in the back office for you.

3) The Funded Proposal System: Having a funded proposal system will help you pay for your monthly business expenses and help the people on your list build their business with valuable marketing resources that you offer. Over the past several weeks, we’ve discussed using our own product to continue the friends and family campaign.

4) Training Platform: Once you have people in your organization you wont have time to train everyone everything personally. Having the duplicatable training platform provided for you in the goyoli back office, you can leverage your resources and time that will take some of the work load off of you. Plus we can give our team access to some of the best training in the industry over our weekly webinars.

5) Utilize the tools provided for you.When people have come to your business funnel, introducing them to your Primary opportunity will be more natural. Most people are interested and actually ask you questions about it first. How cool is that? Make sure to use the Yoli Kiss System and pair it up with the F.O.R.M method of communication and you’re already set to win.

Learning how to grow your MLM Home Business online can feel like information overload sometimes. It takes time and persistence, knowing how to network and leverage the internet the right way you will build a strong foundation in your business.

For advanced training, make sure to make it to our team training on thursday nights.

CLICK HERE FOR MORE INFORMATION

Yoli: What Is The Difference?

April 12, 2010

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.

Yoli Truth: Falsely Sweet Pledges From Trash Food Companies

April 7, 2010

WHEN SODA companies applaud the latest campaign to fight obesity, you know there is much more to the story.

In launching a new White House initiative against obesity called “Let’s Move,’’ First Lady Michelle Obama this week said, “Our kids didn’t do this to themselves. Our kids don’t decide what’s served to them at school or whether there’s time for gym or recess. Our kids don’t choose to make food products with tons of sugar and sodium in super-sized portions, and then to have those products marketed to them everywhere they turn.’’ Instead of taking these comments as fighting words, the obesity industry feigned being an amen choir.

PepsiCo and the American Beverage Association both applauded Obama. The Association promised more clear calorie information on bottles and cans. Coca-Cola CEO Muhtar Kent said, “We are honored to play a role in this important action. We are going to be seen as part of the solution.’’

A key source of the obesity problem now claims to be part of the solution, in the spirit of beer companies and cigarette companies claiming marquee roles in solving underage drinking and smoking.

But the laudable intentions of one of the fittest First Families in the nation’s history are in danger of being drowned out by the laughter of trash food companies. The reason they can applaud the Obamas is because they have purchased so much silence everywhere else.

The American Beverage Association and Coke entities spent $31 million in lobbying last year, much of it to shoot down taxes on sugary beverages at federal and state levels. The association had a $2 million ad campaign against taxes, which public health experts calculate would cut consumption and contribute revenues to public health programs to repair the damage done to the nation’s health by soda.

A UCLA study last year found that 43 percent of the additional calories Americans have been consuming since the 1970s come from soda, making it the top source of added sugar in the national diet. Whereas the recommended amount of sugar per person is 5-to-9 teaspoons a day, one 20-ounce soda contains 17 teaspoons. Last fall, President Obama said soda taxes are “an idea we should be exploring. There’s no doubt that our kids drink way too much soda.’’

But the soda companies’ cash and clout ended the talk about federal taxes. The Los Angeles Times reported last week on how pressure and cash from the nation’s trash food and fast food giants and subsidiary companies have influenced Latino groups, including doctors, and African American politicians – including Representative John Lewis, who represents the Atlanta district where Coke is headquartered – to question food taxes as a burden on the poor (as if dying from diabetes and heart disease isn’t worse). Coke itself likens the taxes to a Communist control of grocery carts.

Another reason the soda companies cynically applaud Michelle Obama is because they are replacing any calorie conscious Americans with unsuspecting consumers in developing countries. Coke has a stated goal of doubling its servings to 3 billion a day by 2020. Coke’s unit case volume in the last quarter was up 29 percent in China and 20 percent in India, the latter of which is experiencing one of the biggest explosions of diabetes in the world. Pepsi claimed 32 percent beverage growth in India in 2009 and double-digit gains in snack volume in India, Pakistan, Egypt and Thailand.

This of course should not stop Michelle Obama from trying to raise some awareness about obesity and get whatever voluntary industry pledges she can to better label soda and increase school-lunch nutrition. But under current politics, those efforts pale against the profits that are turning America’s obesity crisis into a global public health disaster.

The “Let’s Move’’ campaign has the potential to become a movement, but only when the trash food and sugar sugar lobby can no longer throw its weight around Capitol Hill, applauding Michelle Obama’s efforts while weighing down our children with more pounds today and more disease tomorrow.

Yoli Blast Cap Truth: Sugar May Be Bad, But This Sweetener Is Far More Deadly…

January 4, 2010

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

Scientists have proved for the first time that fructose, a cheap form of sugar used in thousands of food products and soft drinks, can damage human metabolism and is fueling the obesity crisis.

Fructose, a sweetener usually derived from corn, can cause dangerous growths of fat cells around vital organs and is able to trigger the early stages of diabetes and heart disease.

Over 10 weeks, 16 volunteers on a controlled diet including high levels of fructose produced new fat cells around their heart, liver and other digestive organs. They also showed signs of food-processing abnormalities linked to diabetes and heart disease. Another group of volunteers on the same diet, but with glucose sugar replacing fructose, did not have these problems

This study takes its place in a growing lineup of scientific studies demonstrating that consuming high-fructose corn syrup is the fastest way to trash your health. It is now known without a doubt that sugar in your food, in all it’s myriad of forms, is taking a devastating toll.
And fructose in any form — including high-fructose corn syrup (HFCS) and crystalline fructose — is the worst of the worst!

Fructose is a major contributor to:

•    Insulin resistance and obesity
•    Elevated blood pressure
•    Elevated triglycerides and elevated LDL
•    Depletion of vitamins and minerals
•    Cardiovascular disease, liver disease, cancer, arthritis and even gout

A Calorie is Not a Calorie

Glucose is the form of energy you were designed to run on. Every cell in your body, every bacterium — and in fact, every living thing on the Earth–uses glucose for energy.
If you received your fructose only from vegetables and fruits (where it originates) as most people did a century ago, you’d consume about 15 grams per day — a far cry from the 73 grams per day the typical adolescent gets from sweetened drinks. In vegetables and fruits, it’s mixed in with fiber, vitamins, minerals, enzymes, and beneficial phytonutrients, all which moderate any negative metabolic effects.
It isn’t that fructose itself is bad — it is the MASSIVE DOSES you’re exposed to that make it dangerous.

There are two reasons fructose is so damaging:

1.    Your body metabolizes fructose in a much different way than glucose. The entire burden of metabolizing fructose falls on your liver.
2.    People are consuming fructose in enormous quantities, which has made the negative effects much more profound.

Today, 55 percent of sweeteners used in food and beverage manufacturing are made from corn, and the number one source of calories in America is soda, in the form of HFCS.
Food and beverage manufacturers began switching their sweeteners from sucrose (table sugar) to corn syrup in the 1970s when they discovered that HFCS was not only far cheaper to make, it’s also about 20 times sweeter than table sugar.

This switch drastically altered the average American diet…

By USDA estimates, about one-quarter of the calories consumed by the average American is in the form of added sugars, and most of that is HFCS. The average Westerner consumes a staggering 142 pounds a year of sugar! And the very products most people rely on to lose weight — the low-fat diet foods — are often the ones highest in fructose.
Making matters worse, all of the fiber has been removed from these processed foods, so there is essentially no nutritive value at all.

Fructose Metabolism Basics

Without getting into the very complex biochemistry of carbohydrate metabolism, it is important to understand some differences about how your body handles glucose versus fructose. I will be publishing a major article about this in the next couple of months, which will get much more into the details, but for our purpose here, I will just summarize the main points.
Dr. Robert Lustig[i] Professor of Pediatrics in the Division of Endocrinology at the University of California, San Francisco, has been a pioneer in decoding sugar metabolism. His work has highlighted some major differences in how different sugars are broken down and used:
•    After eating fructose, 100 percent of the metabolic burden rests on your liver. But with glucose, your liver has to break down only 20 percent.
•    Every cell in your body, including your brain, utilizes glucose. Therefore, much of it is “burned up” immediately after you consume it. By contrast, fructose is turned into free fatty acids (FFAs), VLDL (the damaging form of cholesterol), and triglycerides, which get stored as fat.
•    The fatty acids created during fructose metabolism accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease (NAFLD). Insulin resistance progresses to metabolic syndrome and type II diabetes.
•    Fructose is the most lipophilic carbohydrate. In other words, fructose converts to activated glycerol (g-3-p), which is directly used to turn FFAs into triglycerides. The more g-3-p you have, the more fat you store. Glucose does not do this.
•    When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose results in 40 calories being stored as fat. Consuming fructose is essentially consuming fat!
•    The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.
•    Glucose suppresses the hunger hormone ghrelin and stimulates leptin, which suppresses your appetite. Fructose has no effect on ghrelin and interferes with your brain’s communication with leptin, resulting in overeating.

If anyone tries to tell you “sugar is sugar,” they are way behind the times. As you can see, there are major differences in how your body processes each one.

The bottom line is: fructose leads to increased belly fat, insulin resistance and metabolic syndrome — not to mention the long list of chronic diseases that directly result.

Panic in the Corn Fields

As the truth comes out about HFCS, the Corn Refiners Association is scrambling to convince you that their product is equal to table sugar, that it is “natural” and safe.
Of course, many things are “natural” — cocaine is natural, but you wouldn’t want to use 142 pounds of it each year.
The food and beverage industry doesn’t want you to realize how truly pervasive HFCS is in your diet — not just from soft drinks and juices, but also in salad dressings and condiments and virtually every processed food. The introduction of HFCS into the Western diet in 1975 has been a multi-billion dollar boon for the corn industry.
The FDA classifies fructose as GRAS: Generally Regarded As Safe. Which pretty much means nothing and is based on nothing.
There is plenty of data showing that fructose is not safe — but the effects on the nation’s health have not been immediate. That is why we are just now realizing the effects of the last three decades of nutritional misinformation.
As if the negative metabolic effects are not enough, there are other issues with fructose that disprove its safety:
•    More than one study has detected unsafe mercury levels in HFCS[ii].
•    Crystalline fructose (a super-potent form of fructose the food and beverage industry is now using) may contain arsenic, lead, chloride and heavy metals.
•    Nearly all corn syrup is made from genetically modified corn, which comes with its own set of risks.

The FDA isn’t going to touch sugar, so it’s up to you to be proactive about your own dietary choices.

What’s a Sugarholic to Do?

Ideally, I recommend that you avoid as much sugar as possible. This is especially important if you are overweight or have diabetes, high cholesterol, or high blood pressure.
I also realize we don’t live in a perfect world, and following rigid dietary guidelines is not always practical or even possible.
If you want to use a sweetener occasionally, this is what I recommend:
1.    Use the herb stevia.
2.    Use organic cane sugar in moderation.
3.    Use organic raw honey in moderation.
4.    Avoid ALL artificial sweeteners, which can damage your health even more quickly than fructose.
5.    Avoid agave syrup since it is a highly processed sap that is almost all fructose. Your blood sugar will spike just as it would if you were consuming regular sugar or HFCS. Agave’s meteoric rise in popularity is due to a great marketing campaign, but any health benefits present in the original agave plant are processed out.
6.    Avoid so-called energy drinks and sports drinks because they are loaded with sugar, sodium and chemical additives. Rehydrating with pure, fresh water is a better choice. (It’s simple…drink more Yoli)

Yoli Truth: Sugary Beverages In The News – A log of headlines you need to know about

November 17, 2009

November 13th, 2009 – Will the Soda Pop?

November 2nd, 2009 – What Soft Drinks are Doing to Your Body

October 21st, 2009 - Sweetened beverages linked to weight gain in girls

October 7th, 2009 – Watchdog bans ‘keeps you perky’ vitamin water adverts

September 24th, 2009 – Big growth forecast for US children’s healthy drinks market

September 17th, 2009 – Bubbling Over: New Research Shows Direct Link Between Soda and Obesity

September 8th, 2009 – Obama Says New Tax on Sugary Drinks Worth ‘Exploring’

August 31st, 2009 – New York City Campaigns Against Coke and Other Sugary Drinks – NYTimes.com

August 26th, 2009 – New Report Highlights Role Of Drinks In Daily Calorie Intake

August 24th, 2009 – American Heart Association says soft drinks and other sugar-sweetened beverages are the number one source of added sugars in the American diet.

Yoli Blast Cap Truth: How pure and natural is your orange juice?

November 11, 2009

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

One of the great scams of the industrial food cartel is the so-called “fresh” orange juice sold in supermarkets.

Some reality checks:

1. There is more vitamin c in a single orange than in a full glass of industrial orange juice.
2. Truly fresh orange juice only lasts a few days. It if last for weeks (or months), it’s an industrial product.
3. Until the Florida orange growers launched a campaign in the early 20th century to deal with their surplus crop, the only people who drank orange juice were Floridians who had a tree in their backyard. There is nothing particularly healthy or natural about drinking orange juice — and the industrial product is a total waste of money.

Dr. Mercola’s Comment on Orange Juice

It may come as a surprise that your carton of 100% pure, not from concentrate orange juice is nowhere near akin to sticking a straw in an orange and taking a sip.

Many popular orange juice brands have to be chemically altered using ethyl butyrate — a compound that’s added to perfume as well as orange juice — in order to make it taste and smell like oranges!

Further, many commercial orange juices are contaminated with mold from damaged fruit that is processed. So if you drink commercial orange juice regularly you will be exposed to these mold toxins.

You know you are buying a heavily processed juice if the “Best Before” date is 60 or more days in the future. Real fresh-squeezed orange juice will only last for a few days.

So if you simply must have orange juice, squeezing your own at home would be about the only way to get the real thing.

But drinking orange juice, whether fresh-squeezed or not, is not as healthy as it sounds. In fact, orange juice is actually one of the top five “health” foods I recommend avoiding.

Why Orange Juice is Not Healthy

Many people start their day off with a glass of orange juice, typically thinking the vitamin C and other nutrients it contains are a smart and healthy choice.

But a glass of juice, whether fresh-squeezed or not, has about eight full teaspoons of sugar per eight-ounce glass! This is nearly as much sugar as is in a can of soda (one can typically has 10 teaspoons of sugar).

When the sugar is combined in its natural form in the whole fruit it causes far less of a problem as the fiber tends to slow its absorption and prevents over consumption.

But process the fruit sugar out of the fruit and remove the fiber and you have an entirely different setup.

The sugar in orange juice is typically a fruit sugar called fructose, which many mistakenly believe is a “healthy” form of sugar. But fructose is every bit as dangerous as regular table sugar since it will also cause a major increase in your insulin levels.

Fructose Will Spike Your Insulin Levels Upward

You should certainly be aware of the dangers of high fructose corn syrup, well please understand that simple fruit sugar extracted from fruit has virtually identical side effects and negative effects on your biochemistry.

The starch-derived (corn) fructose used to sweeten soft drinks and all kinds of processed foods is refined, man-made and metabolically different than the natural kind already in fruit. That’s why your body converts the starch-derived fructose in processed foods to brown adipose tissue and trigylcerides that contribute to diabetes, hypoglycemia, obesity and cardiovascular disease.

On the other hand, fruit fructose, along with all the nutrients, vitamins, minerals, water, other mono-, di- and olgio-saccharides and fiber found in fruit, are converted to blood glucose.

This does not mean it is “healthy,” however, because it will cause a major spike in your insulin levels. This is important because elevated insulin levels are one of the primary drivers for high blood pressure, high cholesterol, diabetes and weight gain.

This may be why drinking fruit juice has been linked to an increased risk of diabetes, while fructose itself has been shown to increase your triglyceride levels. In one previous study, eating fructose raised triglyceride levels by 32 percent in men.

Triglycerides, the chemical form of fat found in foods and in your body, are not something you want in excess amounts. Forty years worth of research has confirmed that elevated blood levels of triglycerides, known as hypertriglyceridemia, puts you at an increased risk of heart disease.

Whole Fruit is a Better Choice than Juice

If you love orange juice, a healthier choice would be to eat a fresh orange rather than drink the juice. (or try the Yoli Truth Citrus Health Blast)

If you are overweight, have diabetes or high blood pressure, however, you are best off avoiding fruits or limiting them to a small handful of berries a day. If you are currently healthy, a small amount of fruit should not be a problem as long as you follow the guidelines of your nutritional type. (again – Yoli Truth is a better option as it has no sugar)

Another study…

Since we’re not big juice drinkers in our house, OJ usually only makes its way into our fridge when guests come to visit. Even then, it still takes us a few weeks to polish off the carton. I never thought much about keeping the OJ for a few weeks. After all, it still tastes good—and we usually finish it before the expiration date. Then I read this study that showed opened OJ loses all antioxidant benefit after just one week! Seriously?

Sometimes there are clues when a food passes its prime: lettuce wilts, bananas turn brown. Other foods will look and smell OK long after their health punch has dramatically declined. “Certain nutrients are unstable when exposed to oxygen (from the air), heat (from cooking) and light,” says Carol Johnston, Ph.D., R.D., chair of the Department of Nutrition at Arizona State University. Keep track of how long you store the following nutrient-rich foods.

Orange juice: 1 week
One cup of OJ can offer a full day’s dose of vitamin C. But OJ that has been opened loses all antioxidant benefit after just one week. To get the most vitamin C, buy frozen concentrate and drink within a few days. Frozen concentrate is exposed to less light and air.

Justin’s comment…

I think its clear that big industry has been pulling the wool over our eyes or years. This is exactly why Yoli has come to market. To expose big industry’s deception and to give you and I a REAL healthy alternative to the beverage options in the marketplace today.<

Yoli Truth: Top 10 Secrets To Alkalizing The Body

October 28, 2009

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

Before we dive into the secrets…here are some aspects regarding pH you may find useful…

The body’s pH is measured on a scale of 0 – 14. Midrange at 7 is where the pH is balanced. Anything below 7 is acidic and a state where your body does not function as designed. Above 7 is called Alkaline. Alkaline is the state in which your body thrives. Toxins cannot live in an alkaline environment. At the bottom of the list is a chart of foods on the pH scale for a reference.

Making the changes below can drastically improve the way you feel.  I’ve experienced it first hand.  I hope this information will help you improve your life and well-being.

Here’s how to rid your body of that over-acidic state:

Alkalizing Secret #1 — Drink Pure Alkaline Water – lots of it! – Yoli fits the bill.  Even if you use another water source the patented Alka-Plex technology will raise the pH of any water that you use.

Pure water meaning water that is filtered. At a minimum, you should be drinking 7 ounces of water for every 10 lbs of your body weight. So, if you weigh 130lbs, you need to drink a minimum of 91 ounces of pure water (that’s about 3 liters). Pure water meaning water that is filtered – the finest choice is an alkaline ionization unit (Jupiter is one of the finest on the market). If you don’t have this resource available, distilled water is a great choice with reverse osmosis coming next. Alkaline water means water with a pH over 7.5. Alkaline water adds oxygen to your water and helps to neutralize acids. A simple way to alkalize your water is with a dash of baking soda. There are also wonderful alkalizing agents you can purchase to buffer and alkalize the water.

(P.S. Avoid: coffee, black tea and sodas. – These drinks are highly acidic and do not count towards your daily water intake)

Alkalizing Secret #2 — Eat Celery…. This is one of the most alkaline foods you can eat. It quickly neutralizes acids. Eat it before, after or during a meal. Celery is so high in water content that is also works as an excellent thirst quencher. Celery is excellent for digestion.

Alkalizing Secret #3 – Eat Green Salads – forget the cheese and croutons!

Always have a green salad on hand. Make a huge salad every 3 days and keep it in your fridge to make it very easy to alkalize your body. Some greens that have the highest water content are: cucumbers, lettuce, tomatoes, celery, broccoli, cabbage, spinach, cauliflower, carrots, and onions. A great dressing would be cold pressed extra virgin olive oil with some lemon juice. Keep this in a bowl in your fridge (tip: add cucumbers and tomatoes right before eating). Eat a HUGE salad with every meal!

Alkalizing Secret #4 — Switch from cow’s milk, to coconut or almond milk.

Cows milk has shown to produce an abundance of mucous in the human body. There are also few adults who can metabolize the protein in cow’s milk properly. This protein, casein, is what a cow’s metabolism needs for proper health, not for a human beings health. Also note that most dairy cows are injected with hormones such as the Bovine Growth Hormone to increase their milk production. Many of these hormones have potentially horrific side effects that can be passed on when consumed. Coconut and almond milk are excellent alternatives to dairy. They are well worth trying out.

Alkalizing Secret #5 — Avoid artificial sweeteners! – Yoli only uses the natural sweeteners

This includes: NutraSweet, Sucralose, Aspartame, Saccharin…. Not only are these acidic they also have other highly detrimental effects on the nervous system and neurological disease. Saccharin even tells you right on the package that it may cause cancer.

There is one natural sugar substitute that has had no reported side effects: Stevia. <- its in Yoli

Alkalizing Secret #6 — Eat a grapefruit in the morning wait 15 minutes before ingesting a carb or protein.

Grapefruit, similar to lemons, is also alkalizing when ingested. Some people believe grapefruit to be a miracle fruit and I tend to support that group. Grapefruits have a very high water content and are highly alkalizing. Eat one first thing in the morning, and wait 15 minutes before eating a carbohydrate or protein (one or the other – do not mix). (The 15-minute suggestion is in accordance with proper food combining and allows your system to more easily digest. This recommendation applies to eating any fruit – fruit shouldn’t be combined with any other food type. Once eaten, wait 15 before consuming any other food type…ie: protein or carbohydrate).  <- Maybe Yoli will come out with a grapefruit blast drink!

Alkalizing Secret #7 — Eliminate consumption of red meat, pork, lamb…substitute chicken, turkey or fresh fish in small quantities. Red meats, pork and lamb are highly acidic a very low water content, not to mention being hard on the digestive system. If you must have meat, opt for chicken or turkey. Fresh wild fish is another excellent route to take.

Alkalizing Secret #8 – Reduce stress daily by adding yoga, tai chi, meditation, and proper breathing. An additional factor that adds to acidosis (acidic bodies) is stress. When the body moves into stress mode the digestive system shuts down and toxins cease to be eliminated. Thus the more toxins you keep in your system, the more the body will store them away (acids) in fat cells! Anything we can do to calm the mind/body will have a huge impact on alkalizing the body.

Alkalizing Secret #9– Drink a top quality super green supplement. – Yoli Truth includes huge amounts of minerals, antioxidants, enzymes, probiotics and more – a Super Greens Blast is in the works also.

Organic super greens are known to be some of the most nutrient dense foods on the planet. They infuse the body with easily absorbed vitamins, minerals, amino acids chlorophyll, enzymes, phytonutients and alkaline salts that help neutralize acids in the blood and tissues.

Alkalizing Secret #10 — Minimize/Avoid… processed and refined foods.

That means anything made with white flour and white sugar or food coloring. Our bodies were not designed to digest these chemicals and so it must do one of three things:

1. Eliminate them (if you are not hydrating properly this is very hard to do) or
2. Neutralize them by pulling alkaline buffers where it can – from your bones leaching calcium, or from your blood, leaching iron. or
3. Park them away (in fat cells). Bottom line here – stay away from processed food as much as possible.

In Summary: If you will start out by going down the list of tips and add one secret each day, there’s a tremendous possibility that you will be amazed with what you experience. Simply increasing the amount and type of water you drink can and often will be a HUGE shift in how you feel. Let me tell you – it only gets better! And remember…the name of the game is progress not perfection.

Be gentle with yourself – for many people, these secrets represent a huge life change. I urge you to educate yourself on alkalinity and the pH balance.

Use Yoli to help you get a jump start on this list of alkalizing secrets…

My Yoli Reason Why…Detailed Video Exposes Why I Really Joined Yoli

October 23, 2009

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

I’ve been asked by a handful of people why I joined Yoli.  It’s a great question and one that each of us needs to answer so we truly understand why we do the things we do in our lives.

I think that before you commit yourself to anything you need to truly understand your “Why”.  Above is a detailed video that exposes why I decided after 6 years of being out of network marketing that I got back involved when I saw what Yoli was bringing to the table.

I hope that this video helps you better understand why I joined Yoli and I’m focused on helping others understand the Yoli Blast Cap technology and opportunity.  I look forward to your feedback and hearing your Yoli “why”…

Yoli Blast Cap Technology: How Does Freeze Drying Work?

October 21, 2009

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.

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