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Guidelines for an ideal diet

What’s Wrong with Supplements and What are the Alternatives?

Ascorbic acid (synthetic vitamin C) has now been proven to be of no benefit for immunity against the common cold nor on the duration of an infection. It is an essential antioxidant but nutritional scientists are now referring to vitamin C activity which includes the net result of food sources of natural vitamin C, numerous bioflavonoids including rutin and around 4,000 other compounds, folates, the enzyme tyrosinase, Factor J and K as well as copper, zinc and iron. Synthetic ascorbic acid is a waste of money.

Vitamin E in supplement form is implicated in the very diseases it was meant to alleviate. It is known now to increase the risk of heart failure in people with vascular disease or diabetes.

Vitamin A, C, E, beta carotene and selenium supplementation in a trial to prevent intestinal cancer in a target population resulted in the trial being cancelled as mortality skyrocketed.

B group vitamins are eliminated in the urine some seconds after swallowing B supplements. There is simply no time for them to do any good and the body reacts quickly to eliminate them as foreign toxins.

The synthetic vitamins and minerals do not work as separate molecules and over-loading intake with any of them is ill-advised. It is like over-filling an engine with oil and expecting everything in the power chain to operate even if there is no fuel in the system.

Alternatively, it could be compared to adding fuel to the gear box and oil to the fuel tank. Our biochemistry needs the right nutrients as a complex, bioavailable mixture, delivered in the right places if, when and where they are needed and in the most appropriate form for the tasks.

To use the internal combustion engine as a metaphor again, our food is similar to the fuel which needs to be combined with air, put under pressure and ignited to do any work. Similarly, our food needs to be broken down and the parts react directly with receptors; or provide fuel to biochemical reactions in or around our cells; or for the micro-organisms in our gut which transform them into metabolites which are let back into the circulation and up to our brain or other organs as fuel or other functional elements.

Think of a world with 100 trillion people and the complexity for their sustainable survival is significant. So it is with our 100 trillion cells and neurones and the biochemical reactions they experience every second.

This is the concept behind Kalari Crush® – a wide range of nutrients (wild and near-wild) in a complex mixture in premium whole food form.

The ingredients in Kalari are slowly revealing their attributes as research continues to study the actions of the hundreds and thousands of different wild food components we group as antioxidants, anti-inflammatories, anti-allergens, immune boosters, adaptogens (normalizing and fortifying agents), anti-cancer agents, anti-proliferatives (stop rogue cells from reproducing), minerals, enzyme regulators and good sugars (eg trehalose, ribose, sambubiose, mannose, rhamnose etc).

The last group, the good sugars are a very new area of understanding.

Our cells are an ordered collection of structures that communicate with one another through what is called signalling. The biochemistry of this involves the reaction products of sugars with sugars, sugars with proteins and sugars with fats (lipids). These variants are called glycans, glycoproteins or proteoglycans, glycolipids or lipoglycans depending on the major component in the glycated product.

The process of formation of these products is called glycation and if uncontrolled can lead to Advanced Glycation End-products or AGEs. These are destructive compounds which are at the root cause of ageing. They may visibly be seen in wrinkled, dry and aged skin where the communication between the layers of skin cells is damaged over time due to poor nutrition, exposure to sun and chemicals, stress and more. Hydration of the skin, its toughness, elasticity and the ability to regenerate the cellular structure is all about the extent and nature of the glycation in and around the skin cells.

But glycation is the reaction of all life on earth and can be catalysed by enzymes or not. It influences how cells absorb nutrients, reproduce, survive, communicate and interact as units, tissues, organs and ultimately, as whole, functioning organisms.

Signalling between cells can also be deleterious as in the irritation or stickiness between cells that we see in metabolic inflammation or metaflammation. Most ill-health conditions are now attributed to this reaction as a result of chronic exposure to inducing agents. These include poor or over-nutrition, too much or too little exercise or sleep, environmental or ingested chemicals, stress (physical or mental) and more.

One interesting mental stressor is the lack of choice or perceived choice. If we believe that we have no choice in a matter it is far more stressful than if we understand that even choosing to have no choice is a choice.

The system fails to heal itself and metaflammation continues as we get growths, some cancerous; blocked blood vessels; build-up of residues in tissues and organs eg our brain, circulation or lymphatics; breakdown of cellular function; disruption of DNA transcription and replication; interference of programmed cell death. All of these ultimately result in disease states, some of which can be fatal or to systems that eventually break down as we run out of our allotted lifespan.

There are also other influences to our good health. The populations and species composition of our gut microflora are important as they control what eat. Consume ingestible junk and the chemicals our flora excretes stimulate the brain to eat more so our diet stays bad. Eat good quality foods and we are induced to eat more by the good bacteria we form over time.

A key part of this control over an ideal diet it that we need to provide sufficient micro-nutrients to over-ride our instinctive taste drives for those micro-nutrients. If we are under-supplied then our brain and gut motivates us to eat more in order to find the missing nutrients. If all we find is ingestible junk then we are induced to eat more – empty calories that just make us fat and unhealthy and change our gut flora for the worse.

All of our bodily functions will be improved by regular intake of Kalari Crush®.

A maintenance dose is 30ml a day but as it is a whole food, daily intake can be as high as 150ml if required.

If stresses arise, eg. busy days, lack of time for good nutrition, too many take-out meals, events that include high sugar and fatty foods (eg Xmas, birthdays) or succumbing to a sore throat, cold etc, be sure to increase the dose for a few days. Try up to 3 x 30ml shots.

Drive your body as you would a finely tuned racing car or a plane where everything HAS to work or you fall out of the sky. It’s not the fall that hurts. It’s stopping that leaves the impression. Better to keep flying so that the fall never eventuates. Use the gauges, tune the systems, check all routines and test the processes often. Use good fuel and maintain the operating parts.

In addition to Kalari Crush®, be sure to include eggs, lean meat (preferably game meat), seafood, chicken (and eat the cartilage), nuts including Brazil nuts, walnuts, pistachios and cashews (avoid salted nuts if possible), brassica vegetables (raw it best), onion and garlic (chopped and crushed and let stand for 10 minutes before cooking), saffron, turmeric (with pepper), sea vegetables (kelp, nori, wakame etc), mushrooms (all types) and oat bran.

Generally, choose wild or near wild foods and avoid highly processed, pre-cooked foods although canned vegetables are sometimes better than fresh. Check for added sugar and salt, food acids and additives and avoid these.

Increase the number of different fruits and vegetables and protein foods you eat. Treat super sweet, starchy and no fibre or large items of produce as occasional treats eg mango, pineapple (the core is good), sweet potato, sweet corn, sweet anything, ordinary potatoes and non-heirloom tomatoes.

Use fresh and dried herbs and spices liberally and often. Try the Indigenous Australian range too for added variety. Mix herbs and spices and add pepper to all spices as the fatty acid, piperine in pepper enhances the absorption of actives in a range of spices eg turmeric, ginger, star anise.

Expand your dietary variety with respect to the ingredients you choose.

Try a new fruit or vegetable each week, if possible. Avoid buying more than 4 types of the same produce each time you shop. Experiment with Asian vegetables and greens. Buy items you don’t recognize and ask the retailer what they are and Google recipes. Recognize which vegetables are only standing up water and do not put too much dietary emphasis on these eg cucumber, tomatoes, iceberg and general lettuces although mesclun salad greens are better, particularly anything with bitterness eg endive and rocket.

If you are unsure as to how to use a new food, refer to the explanation of the 12 tastes in food and find more information on the nutritional consequences of our diet in Wild Foods; Looking back 60,000 years for clues to our future survival. It is available online.

Regular exercise (with high intensity interval training and core strength exercises), reducing stress and adequate sleep are also part of the story but more on these in another article.

Download this article for printing.

(thanks to Shakespeare for the inspiration in my headline)

Here’s a list of names by which manufacturers disguise the sugar they add to improve the taste of their products; hook you into cravings and generally addict you to their sweet poison. Some are pseudonyms for sugar, others are sources of bad sugars (fructose or mixtures of fructose and sucrose):

SUGAR
A
Agave nectar or syrup
“Anything” Sugar  – raw, brown, icing, demerara, cane, white, crystalized, cane, beet, palm
Auamiel
B
Barbados molasses
Barbados sugar
Barley malt
Beet sugar
Blackstrap molasses
Brown sugar
C
Cane sugar
Can syrup
Caramel
Caramel color (used in food and beverages)
Clarified grape juice
Coconut sugar
Cooked honey
Concentrated fruit juice
Confectioners sugar
Corn syrup
Corn sweetener
D
Dark brown sugar
Dates
Date sugar
Date syrup
Dried fruit of any type
F
Figs
Fig syrup
Filtered honey
Fructose
Fruit juice concentrate (when used as as sweetener)
Fruit sugar
Fruit sweetener
G
Granulated sugar
Grape sugar
H
Heavy syrup
High fructose corn syrup
Hydrogenated glucose syrup
I
Invert sugar
Invert sugar syrup
J
Jaggery
L
Lactose
Levulose
Light brown sugar
Light sugar
Light syrup
Lite sugar
Lite syrup
M
Malt
Malts
Malted
“Anything” malt
Malto-anything
Maltodextrose
Malt syrup
Mannitol
Maple sugar
Molasses
N
Natural honey
Natural syrup
Nectars (all)
P
Palm sugar
Powdered sugar
Pure honey
R
Raisins
Raisin syrup
Raw honey
Raw sugar
Rice malt
Rice syrup
S
Sorbitol
Sorghum molasses
Sorghum syrup
Succanat
Sucrose (cane or beet)
Sugar
Sugar cubes
Sugar packets
T
Turbinado sugar
U
Uncooked honey
Unfiltered honey
W
White sugar

Even More Names:

100% Natural Sweetener
All natural Sweetener
Sweetener
Pure Natural Sweetener
Naturally Sweetened
Saccharine
Low calorie sweeteners and Lite or light sweeteners of all kinds

No wonder we have a nutritional problem or two (download the Sugar list of conditions due to or made worse by bad sugars). There are far too many ways to disguise bad sugars.

Sugars ain’t Sugars, Sol

I am not sure how many of us remember that car oil advertisement from which I borrowed my title but it gets my meaning across pretty well.

In the same way as fats are now classed as good fats and bad fats, sugars (or all carbs for that matter) can be lumped in the same way.

The main bad sugar is actually regarded as a natural fruit sugar and is twice as sweet as table sugar of sucrose. It is fructose which is found in cane sugar, high fructose corn syrup, honey (up to 40% of the weight), palm and beet sugar. And of course, it is a major sugar in sweet fruits eg mangoes, stone fruits, melons, grapes etc.

It has not been long in our history since sugar cane growing wild across South and Southeast Asia spread over the entire globe. Sugar is now the largest agricultural crop in the world by volume which is a frightening statistic.

So why is a natural sugar so bad for us?

I recently found this video on sugar and the effects of fructose in the body which make it more a toxin than a nutrient. Clearly, we are NOT what we eat but what we DO with what we eat.

It is a long and detailed presentation but worth every minute if you want to immerse yourself into the world of nutrition, sugar conspiracies, government bungling, low fat diets and the way science and nutrition have been controlled and have misinformed us for over 30 years leading to the obesity epidemic.

It is a little US focused and the presenter talks about high fructose corn syrup which is not yet used in Australia but the information is excellent and a real eye-opener.​ I highly recommend making the time to watch it.


This research takes us to the point where we know that fructose is to be avoided like a poison. The next step is from more recent research in that Kalari Crush® offers the real solution of providing the micro-nutrients that quench the free radicals (reactive oxygen species or ROS) formed and inflammatory responses generated during fructose metabolism.

Antioxidants have also been shown to reduce insulin resistance (and therefore leptin resistance too) and fibre can stimulate the release of ghrelin from the stomach which is another satiety factor.

All this can help our body handle the bad sugar a little better but it is still highly recommended that we curb our intake of fructose from all sources.

I really enjoy communicating with the many people who are noticing the benefits of taking Kalari Crush and I will present a few extracts from their emails here:

Manuella Nicassio says; “Well, I’m French and all I can say is Bien fait!”

“This really works. I feel like it is a potent injection of energy, vibrancy and overall inner health. I had been really sick (we can’t say the C-word here) and started taking Kalari about 2-3 years ago. (The treatment I was receiving) affected me (…) and I was feeling terrible.

(I started) taking Kalari and it took 30 – 40 days before I started feeling more energetic and well. My doctor said it will help the cells in my body in terms of letting them repair and restore in order to improve my health.

Oh my. I felt so much better. I stopped throwing up daily and feeling incredibly lethargic. I drink Kalari with lots of water and I love it.

Thank you. I love my Kalari and I love you for bringing it to me.”

Wow. That’s great praise for Kalari. I have heard from many people suffering from the same sort of situation that Mani was in and they also rave about our product. All the very best Mani and thank you for your comments and feedback.

Here’s another email. This one’s from Roberta Concert. She writes:

Hey there,

I had a project I had to finish and didn’t want to take any ‘naughties’ to get the job done – I think we all know what I’m talking about.

The Kalari really boosts your mental state in terms of giving you the boost you need to focus and remain focused in order to get the work done.

I guess Kalari is the legitimate method of ‘being awake’ … not downing all of those nasties your friends are having around you and really thinking about your health and vitality and embracing the power of choice and life. That white stuff, sugar, is just totally hideous for your body. It’s disgusting. Totally avoid it. Get rid of that rubbish – your body hates it. And so should you.

Thank you TVSN. I love it. xxx Roberta

Yes Roberta, I find that the mental lift is a serious benefit. In fact, if I do burn the candle at both ends any time and my mind starts to go fuzzy, I rely on an extra shot of Kalari Crush to bump the energy levels up.

And another email, this one from Verna Cleavey:

I just love Kalari Crush. I started using it about 6 months ago and it really does work. No longer do I need an afternoon nap. I introduced my 80 year old dad to it and I am not sure if that was a good thing. He is drinking me out of Kalari Crush. He calls it Jungle Juice! If you haven’t tried it, give it a go, you will not regret it. Tastes great!

Thanks Verna, Roberta and Mani. We really appreciate your feedback and hope that your results help others to decide to at least try it out. Remember. We guarantee that you will notice the benefits or your money back.

The Science Behind Kalari Crush

You might like to download our ebook, Superfoods and Kalari Crush on the Nutritional value of the ingredients in Kalari Crush. It is a detailed summary and points out just how unique our product really is and we hope that you’ll pass on the link to anyone you know who might be interested in improving their health.

Much of the information in our e-book comes from an Australian Government Report on research which was conducted independently of Kakadu International Pty Ltd. Please note that our company did not contribute any funding or support which may lead detractors to claim a bias in the results.

Here is a summary of the findings:

This report represents the first systematic evaluation of antioxidant capacity and the identification of its sources along with the presence of potentially bioactive phytochemicals and selected vitamins.

The science confirmed the overall antioxidant capacity of a number of wild foods at record levels and 11 of these foods are in Kalari Crush

The research also included an evaluation of minerals, focusing especially on those that protect human DNA against mutations that can lead to the development of a range of chronic diseases.

Australian species evaluated in this study exhibited superior antioxidant capacity as compared to the Blueberry standard, renowned worldwide as a health-promoting fruit.

And there was a new revelation, never before reported: In comparison to commonly consumed fruits that comprise predominantly hydrophilic (water soluble) antioxidants, Australian native foods contained antioxidant activity in both hydrophilic and lipophilic (fat soluble)  fractions. This suggests more comprehensive protection from oxidative stress and undoubtedly, more pronounced health benefits.

All of the evaluated plant species were found to contain vitamin E and folate. Rich sources of lutein, a compound essential for eye health are also present, as were magnesium, zinc and calcium, all important for the synthesis and self-repair of human DNA. Additionally, sources of valuable selenium were identified.

Illawarra plums

What is it? Illawarra plums are unusual because of their external seed. The fruit is botanically known as a swollen pedicel or stem and the tree, along with several related species, is found along the eastern seaboard of Australia. They are an ancient genus with separate male and female trees. There’s a botanist’s joke – how do you tell the gender of trees? You look down their trunks. (Sorry about that).

Whats in it? Anthocyanins, mucopolysaccharides (soluble fibre), fat-fighting components which appear to block fat storage by inhibiting the progression of fat beta cells to mature adipose tissue and a state where they begin storing fat. This work was done at the CSIRO Human Nutrition Department which is now defunct (Tony Abbott thought that ignorance is better than education and without science we don’t have Climate Change – and he was voted in as PM???). Anyway. Without fat cells maturing to a condition in which they can actually store fat we have a situation where we just can’t get fat as there is nowhere to store it. What a weight loss solution.

Researcher Izabela Konczak (also at the CSIRO at the time but in Sydney) tested extracts of Illawarra plum against cancer cells in tissue culture and found that the extract reduced the growth of the cells and switched on what is called apoptosis or programmed cell death. This is all good news in the search for new therapeutics against rogue cells that disrupt our normal processes and grow to form tumours.

For anyone wanting a dose of scientific jargon, may I refer you to Erin L. Symonds, Izabela Konczak and Michael Fenech; The Australian fruit Illawarra plum (Podocarpus elatus Endl., Podocarpaceae) inhibits telomerase, increases histone deacetylase activity and decreases proliferation of colon cancer cells. British Journal of Nutrition (2013), 109, 2117–2125

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