Category: Healthy Food

Power Meals

FRENCH CREPES

2 cups flour

2 large eggs

2 Tbs sugar

2 cups milk

2 Tbs Cooking oil

Combine the flour, sugar, eggs and milk and beat until smooth. The resulting batter should be the consistency of thick cream. Add oil to the batter and mix lightly. Spray an 8-inch crepe pan with non-stick cooking spray.

Ladle about ½ cup of the batter into the pan and rotate the pan to spread the mixture evenly. Cook the crepe until it looks firm and is lightly browned at the edges (about one minute). Turn the crepe over with a thin spatula and cook the other side about 30 seconds. Re-coat pan with non-stick cooking spray about every other crepe, or when crepes begin to stick.

Add your favourite sugar-free fruit filling to top off these thin, delicious breakfast favourites.

(* Standard Cup Measurement: 1 cup = 250ml)

FRUIT FLAVOURED OATMEAL

1 cup one-minute oatmeal

½ cup raisins

¼ cup walnuts, chopped

1 banana, sliced

¼ cup skimmed milk

1 tsp artificial sweetener

Cook the oatmeal and place in a bowl. Add fruit and walnuts; mix in milk and sweetener and enjoy! Add cinnamon if desired.

BLUEBERRY PROTEIN PANCAKES

1 cup oatmeal

8 egg whites

¾ cup blueberries (frozen or tinned if not in season)

6 tsp sweetener

Mix all ingredients in a blender until consistency is smooth. Cook in pan coated with non-fat cooking spray; turn once to cook both sides. Makes one serving. Each serving consists of: protein 50g, carbohydrates 60g, and calories 440.

This recipe really packs the protein and carbs to give you energy for your morning workout.

Boost Immune System With Vitamin C

The vitamin C deficiency that resulted from this practice caused sailors to come down with a sometimes-deadly disease called scurvy. Scurvy results in bleeding, poor healing of wounds, hair and tooth loss and joint pain. Indeed the list of potential ailments due to a deficiency of vitamin C are numerous, including anemia, bleeding gums and nose, inability to fight infection and gingivitis, easy bruising, swollen and painful joints and weakened tooth enamel. In response, the British navy stocked their ships with lemons and limes and included the juice from these fruits in the meals of sailors on their ships. The ‘limeys’ were able to keep their vitamin C intake high enough for their sailors to stay healthy over long journeys.

Vitamin C is not manufactured by other elements inside the body, so we must rely on food sources to maintain an adequate supply. Thankfully, you can find a wide variety of foods that are rich in vitamin C. Vitamin C is water-soluble and it is not stored in the body. Excess amounts are flushed out through the urine, and we must maintain a steady supply to support normal growth and development.

Your body uses vitamin C to grow new tissue, particularly skin, tendons, ligaments and blood vessels. This helps you to heal better from injuries and repair damage to cartilage and bones. Vitamin C is an important antioxidant that helps to prevent damage from oxidizing agents or free radicals in the body. Its antioxidant properties extend beyond itself in that vitamin C helps to recover other antioxidants including vitamin E after they have been oxidized.

A healthy nutritious diet including a variety of vegetables and fruits with every meal should supply all of the vitamin C that you need. Long cooking cycles degrade the vitamin C in the food so fresh, raw fruits and vegetables are recommended. Green leafy vegetables like kale and spinach are excellent sources of vitamin C and other important nutrients. Other good choices of vegetables are broccoli, Brussels sprouts, cauliflower, peppers, cabbage, sweet potatoes, tomatoes and squash such as butternut or acorn squash.

Fruits rich in vitamin C include citrus varieties such as oranges, grapefruit, limes, lemons and tangerines. Berries including blueberries, raspberries, strawberries and cranberries are also good sources. Other good fruit sources are kiwi fruit, mango, papaya, pineapple and watermelon. Packaged foods may be fortified with vitamin C. Read the labels of breakfast cereals and other packaged food carefully as many of these contain very high levels of sugar, which will create other problems that are best avoided. You might also see ascorbic acid or dehydroascorbic acid listed in the ingredients to help you identify vitamin C.

If fresh fruits are not available, supplementation may help you to sustain your vitamin C levels and keep your immune system strong. In addition, higher levels of vitamin C may be required if you are exposed to smoking or for women who are breastfeeding. It is believed that vitamin C helps to shorten the duration of a cold, but there is no evidence that it will prevent the cold itself.

Seize the Herb

Trees in forests exhibit qualities that can rapidly inhibit plant fungus and insects that destroy it. They contain molecules, enzymes and peptides that are activated when facing death, threat or extinction. They are life supporting structures in forests to maintain the environment, clean out pollutants, reinforce their own cell life and accelerate self-regulatory, balancing properties for their ripe existence. Moringa is such a powerful tree.

Moringa is an essential supplement with chlorophyll, five times more than Spirulina and Wheatgrass. Chlorophyll is called the blood of the plant, and gives life to the plant cell in sunlight, accelerating growth and life. Modern scientists extract chlorophyll and use it in injections or topical ointments in conjunction with focussed light therapy. This is known as photo dynamic therapy. It is a solution to reduce and evaporate tumors or malignant cancers, even internally. In 2014, Jung IL reported a tumor suppressor activity in mammalian cells treated with cold water-soluble extract of Moringa oleifera leaves. Subsequent research has shown that ingredients in Moringa aqueous leaf inhibit the growth of lethal fast spreading cancer cells in breast and colorectal cancers of Saudi Arabian women. MicroRNAs (miRNAs), which are noncoding small RNAs regulating gene expression are possibly active after human ingestion for restoration to normalcy. Pharmaceutical management of this herb for anti cancer therapy, chemotherapy support, or even cancer prevention is a likely possibility for future alternative medicine and natural nutrition.

The power through many of its properties and ingredients to restore DNA and gene expression, makes Moringa possible for treating Alzheimer’s, systemic conditions, diabetes, asthma, skin disorders, brain disorders, anemia, arthritis, fungal and bacterial infestations.

Very interesting observation of this herb is in its use in inflammation. Experts in alternative medicine insist that inflammation is the root cause of all evils. Studies involving histological analysis of the lungs have shown that the extract reduced the number of leukocytes, cured asthma and its related allergies. The anti-inflammatory properties of the aqueous Moringa leaf in medicine was confirmed using an in vivomodel of acute inflammation; reduction in leukocyte migration, myeloperoxidas activity and the levels of TNF-α and IL-1β were noted. These and subsequent scientific findings clearly indicate that the herbs contribution in nutrition and health will be to support liver function, detoxification, lymphatic drainage, sugar control (eliminating weight due to low sugar tolerance), and consequently build immunity. Enzymes that support thyroid function contribute to weight loss and boosting of metabolism. Many birds are captured with one stone.

Rediscovering Protein

This wave of malnutrition is not merely disconcerting to medical professionals. It is alarming. The situation has become so desperate that obesity will soon become the nation’s leading cause of preventable death.[v]

America’s nutritional dilemma is not, however, limited to obesity concerns. Malnutrition in non-overweight individuals is nearing epidemic levels. Millions of “fit looking” individuals subsist on a diet that is far too rich in carbohydrates a problem that has been enhanced for generations by the US FDA’s encouragement of refined carbohydrates as part of a balanced diet. We now know, however, that many of these refined carbohydrates are metabolically similar to candies and sweets. Added to this problem is that saturated fats continue to dominate many meals, particular those served in fast food restaurants.

Essentially then, the problem in America can be summed up as this: eat right or prepare to suffer shape up, or die a preventable death.

The first step in balancing America’s eating practices is to reintroduce the importance of protein. This neglect is all the more stunning given that, of the three major macronutrients – carbohydrates, fats, and proteins – proteins are the only essential component that human beings cannot live without.

Reintroducing protein as part of a healthy diet is made more difficult because many consumers do not know where to find a healthy source of protein. Unfortunately, most nutritional supplement sources bring with them a range unwanted carbohydrates, facts, and calories. Powerbar™, the “granddaddy” of nutritional supplements launched in 1987, has been rejected as an option by some consumers and health professionals because of high carbohydrate levels (45 grams), and low protein levels (10 grams) in each serving. Furthermore, dieters in particular have criticized Powerbar’s™ high 230 calories per bar –-more than 1/10th of the recommended caloric intake.

Other attempts to meet consumer demand for a high protein, low carbohydrate, low fat, and low calorie nutritional supplement have been supplied by products such as the York Bar™, the Blast Bar™, and the Ironman Bar™, respectively. However, each product has been judged by some consumers and medical professionals as having have similar Powerbar™-like drawbacks: high calorie levels (210, 180, 230 grams respectively), high carbohydrate levels (30, 36, and 51 grams, respectively), and most notably of all, low protein content (7, 10, and 4 grams, respectively).

While these products have certainly helped more people “think” about eating healthier, they have not, respectively, met the rigorous consumer expectation for a low carbohydrate, low calorie, low fat, and high protein nutritional supplement.

However, there is a product in the market today called Profect® that is receiving significant credible attention from both the consumer and medical communities.

Profect, a product of Pennsylvania-based Protica, Inc. (www.protica.com), provides 25 grams of protein in each fat-free, carbohydrate-free 100-calorie serving. Profect also offers a range of essential nutrients in each serving, including 100% of vitamin C and 50% of B1, B2, B3, B5, B6, B12, Biotin and Folic Acid. All of this is delivered to consumers in a 2.7-ounce container designed to be virtually indestructible. The container also serves to increase storage life and heat resistance.

The debate for America’s protein and diet IQ will not begin with what is placed on a dinner table, or what is offered at a fast food restaurant. This is where the debate will end. Where it begins will be in the minds of consumers and medical professionals everywhere. High quality, accurate, and scientifically validated information is required to carefully choose a protein-rich balanced approach. For a growing number of investigative consumers, that solution centers around products like Profect.

Pulque in Mexico

Pulque, for a couple of hundred years had been associated with an elixir for the masses, a mild intoxicant with curative powers. Buoyed by the natural/organic and to a lesser extent the slow food movement, it has been elevated to trendiness. The predominantly middle and upper class millennials living in Mexico’s larger urban centers such as Monterrey, Puebla, Guadalajara and of course Mexico City, flock to pulquerías. However most of what is being served up is an adulterated form of pulque known as curados. A base of pulque, sometimes even canned, is combined with a selection of processed fruits, grains and/or vegetables, sugar or another sweetener, and sometimes milk/cream and/or a thickener such as corn starch. These curados could not be further from the real deal, and likely by the time they arrive at the table any beneficial attributes, medicinal or otherwise, have been long lost due to its commercial handling. However pulque available in bars and restaurants in cities close to rural regions where aguamiel is extracted (i.e. Oaxaca, from the fields outside of the town Santiago Matatlán) is anything but 100% unadulterated. The closer proximity the cantina or comedor is to the field from which the aguamiel has been harvested, the greater the likelihood that the pulque has not been bastardized and that it has retained its positive properties.

The wide diversity of micro-climates in which the species of agave are grown suggests that the attributes of the resultant pulque must inevitably vary, significantly at times. And, each specie of plant in and of itself has a unique series of compounds, minerals, vitamins, etc., which are transformed in a different way. This depends on the sub-region of Mexico, as well as the then prevailing bacteria and to a lesser extent yeasts in the environment. Species of agave used to extract aguamiel which have been noted in the literature include salmiana, americana, deserti, mapisaga, atrovirens, ferrox and hookeri. Different roots, including and in particular acacia (referred to in parts of the state of Oaxaca as timbre), have been customarily used to make the pulque stronger, hotter, more intoxicating or spicier. It also accelerates the fermentation process particularly during colder weather months. Such additions further alter the properties of the pulque.

The name pulque was likely derived from the Nahuatl word poliuhqui, meaning spoiled. During the pre-Hispanic era in many regions of the country it was a drink reserved for high priests, warriors and the wise. It was used ceremonially as part of the celebration of the harvest, to induce the rain to fall, as a way or honoring certain gods, and during rites of passage such as marriage, birth and death. Divergent rules abound as to the appropriate way to imbibe, and there is a plethora of myths as to its origins. But the nationwide thread which binds is its medicinal value. It should come as little surprise that populaces which drank pulque were generally immune to the cholera epidemic of the 19th century.

Pulque has been viewed nationwide as a healthy drink, a nutritional supplement. In areas of Mexico where there is a lack of safely drinkable water due to human or animal contaminants, it is used as a thirst quencher. But its constituent elements including but not restricted to iron, carotene, thiamine, folate, riboflavin, niacin, ascorbic acid, protein, calcium, magnesium, vitamin C, fiber, bioactive compounds, phosphorus and ash, have likely lead to its predominant curative role in traditional medicine and as a preventive foodstuff.

Ask pretty well any tlachiquero (someone who taps agave to extract the aguamiel) in Santiago Matatlán, and he (or she, since at least in the state of Oaxaca producing pulque is a vocation not just reserved for men) will tell you that pulque is 100% natural in part since the only fertilizer, if any, used to stimulate growth of the agave, is abono from cows, sheep or goats and the mulch used is bagazo (waste fiber from distilling mezcal); and that pulque’s attributes include stimulating production of white blood cells, being good for triglycerides, and controlling diabetes especially if consumed first thing in the morning well before breakfast.

Antioxidant in the Body

Glutathione

Out of the many antioxidants found to be beneficial in the body, glutathione happens to be the most powerful. It’s made up of amino acids cysteine, glycine and glutamic acid. The last two are readily available in the body for the formation of glutathione but cysteine is not. Cysteine is one of the precursors of glutathione. That means that glutathione cannot be formed without cysteine. You can get cysteine from your diet and its commonly found in garlic, onions, Brussels sprouts, broccoli, red peppers and eggs.

Functions of Glutathione

Glutathione is the body’s most powerful antioxidant because it directly neutralizes free radicals and maintains vitamin C and E in their active states.

Glutathione plays an essential role in the body’s cellular processes. It is used in all the biochemical and metabolic reactions that occur in the body such as DNA synthesis and repair, protein synthesis, enzymatic activity.

The immune, nervous, gastrointestinal and respiratory systems are directly affected by the state of the glutathione system in the body.

It is therefore a powerful immune booster as it plays a specific role in the detoxification of many cancer-causing substances in our environment. It detoxifies xenobiotics and other endogenous compounds by forming conjugates with them. These conjugates are usually excreted in the bile.

Low levels of glutathione in the body have been associated with the formation and progression of many diseases including cancer. Studies have shown that patients with cancer, serious chronic illness, AIDS and many other diseases have reduced glutathione levels.

Glutathione levels can be increased by eating a lot of cysteine rich foods. These can include raw food such as cabbage, Brussels sprouts, onions and garlic. You can make delicious salads with these foods and your body will benefit highly from it.

Crave Sweets

Consider that there actually is speculation about a Syndrome called “Gut Fermentation” or “Auto-Brewery Syndrome.” There is a great deal of evidence that due to a combination of 1. An overgrown yeast population in the GI tract (gastrointestinal system), 2. Compromised stomach acid levels (hypochlorhydria), and consumption of refined carbohydrates, detectable amounts of alcohol are produced. In fact, it is estimated that this syndrome plagues 61% of chronically unwell patients.

Microscopic Yeast, “Candida Albicans” Controls Your Cravings. Just what is candida albicans? Neither a vegetable nor an animal, yeasts live in our intestines, on our skin, as well as on the surfaces of all living creatures (and foods). However, yeasts usually live in small enough numbers that the existence of large populations of “good flora” (the kind of bacteria that actually assist human health) keeps it under control.

Candida yeast is in the fungal family, and loves warm, moist places on, or inside living things. People plagued with candida crave sweets – carbohydrates – and milk products (cheese, milk, ice cream, etc.) because candida “loves” these foods too. Americans consider them daily fare.

Food Affects Mood

Moderating Stress Foods

For many the knowledge of food and mood is restricted to word of mouth and stigma. Consider turkey’s apparent sleep inducing power. Many Thanksgiving dinners end with a nap or at the very least, droopy eyelids. Though the tryptophan in turkey seems to be the culprit, our sluggishness is really due to overeating. Though tryptophan does elevate the brain’s sleep-inducing serotonin, it does so in very small amounts. The true cause? An overflow of mashed potatoes, stuffing, pie and alcohol which shifts blood away from the brain and down to the digestive tract.

The connection between food and mood is not black and white. Some foods are both healing and stressful. Caffeine and chocolate provide initial exhilaration. Caffeine improves focus and stimulates motivation. Pleasant, until the crash that follows. Chocolate also gives us mixed results. It is laden with sugar and fat, yet full of cell protecting, disease killing antioxidants. These are called flavanols. Two studies published in the Lancet suggest that these flavanols decrease LDL cholesterol, the “bad” type of cholesterol responsible for clogging arteries. Pure cocoa has the highest levels of flavanols while milk chocolate has the lowest.

The chemical responsible for chocolate’s uplifting effect is called phenylethylamine (phenyl-ethyl-amine). This is an essential amino acid, which is a component of protein. So though phenylethylamine is scary to pronounce it’s nothing to be afraid of, especially for expectant mothers.

Jolts and Jitters

For many of us a jolt of java provides a more upbeat morning. This is an illusion. All our morning brew really does is stop the withdrawl symptoms that started in our sleep. Even one cup a day drinkers will experience these as headache, irritability, lack of focus and fatigue. For heavier users caffeine withdrawl can be crazy making, according to issue of Psychopharmacology. After review of 66 studies spanning over 170 years, it was concluded that the more severe forms of caffeine withdrawal merit classification as a psychiatric disorder. So should we stay on the brew for life to avoid this? Not so. This only happens to one in eight people, with the disorder peaking between days two and nine. Even for these unfortunate folks this short-term madness is worth it. The benefits of being caffeine free include improved sleep and increased energy.

Caffeine is sneaky. It worms its way into painkillers, colas, tea and chocolate. The healthiest source of caffeine is tea, which has half that of brewed coffee. BBC Health estimates that the average UK resident will consume 80,000 cups of tea during their life. Despite its caffeine this is a boon rather than a bother. Though much research focuses on the health benefits of green tea, in many ways black tea is comparable. English Breakfast and Earl Grey are examples of black tea. Both types are filled with antioxidants. These protect our cells and have been studied for their cancer preventing effects.

A 1998 study at the Chinese Academy of Preventative Medicine in Beijing found that people at risk for mouth cancer who were given black tea for six months were slower to actually develop the disease than those who abstained. More recently the United States Department of Agriculture tested the effect of black tea on cholesterol. The six-week study tested healthy individuals who drank five cups of black tea daily and an equal amount that unknowingly drank fake tea. The results, published issue of The Journal of Nutrition, showed that the tea drinker’s LDL cholesterol dropped between 7 and 11 percent.

Carb Highs and Lows

We can’t avoid sugar. Even without a drop of honey, molasses, syrup and sugarcubes, this sweet delight finds us. Fruit sugar, or fructose, affects our bodies in a similar way as table sugar. So do carbohydrates. Diabetics and those familiar with Atkins are aware of the glycaemic index or GI. Put simply, this measures how quickly a food can raise our blood sugar. Since blood sugar triggers the release of insulin diabetics are constantly watching their carbs. Yet we without this or other insulin-disorders still endure carbohydrate confusion. Since insulin drives blood sugar into the cells and prevents fat breakdown in the body, high carbohydrate, or high GI foods are considered fattening. Yet carbohydrates are the brain’s main source of energy. What do we do?

The trick to managing carbohydrates is planning. Eating a variety of low GI foods through the day improves mood, heightens energy and reduces weight. The latter is a result of helping us feel fuller for longer. Foods scoring below 50 on the glycaemic index release their sugars slowly, giving us vigor instead fatigue. Alternately, we can reduce the impact of a high GI food by eating it in combination with healthy low GI foods and protein. We can also eat more wholegrain breads. These slow down carbohydrate digestion. Preliminary studies show that the Omega-3 fatty acids from fish have the same effect. Slower digestion has many benefits. Stable blood sugar helps us avoid those not-so-sweet lows after a sugar high.

Though carbohydrates initially boost our mood by activating the feel-good brain chemical serotonin, they produce a quick and shocking crash. The dramatic lowering of serotonin can cause sleepiness, hostility and depression. The latter is most extreme. For proof of the relationship between depression and blood sugar, we need only to ask Diabetes UK. “Research indicates a direct link between people with mental health problems and diabetes. People with diabetes are twice as likely to become depressed,” states Penny Williams, care advisor for Diabetes UK. This depression often results in changing behavior including alterations in diet. With less attention to sugar levels the depression worsens. It’s a sad spiral. Says Williams: “We encourage people with diabetes to manage their condition with a healthy diet and lifestyle. For people with mental illness, making the necessary lifestyle changes can be hard.”

Protein Perky

Protein is far less controversial than carbs. The right amount of protein at the right time is the way to stay upbeat and active. Protein is composed of many amino acids. Though ideally we should fill our brain with all of them, the one crucial one for energy is called tyrosine. Tyrosine is needed for the production of dopamine and norepinephrine. These help us keep focused, energized and motivated. Tyrosine effects our mood in multiple ways. By keeping our thyroid gland and its hormones active it helps regulate metabolism. Through this our stamina and mental clarity improve. Tyrosine is found in most proteins, but the best sources are sunflower seeds, beans, bananas, almonds, fish, eggs, soy products and dairy. If you “focus” you’ll find that the effects of eating protein peak 2-3 hours after eating and are strongest when eaten alone.

Before concerns about contamination, fish was regarded as one of the healthiest sources of protein. Why? Herring, mackerel, sardines, tuna and salmon are rich in omega-3s. These are essential fatty acids (EFA’s). Though we call these acids “fatty” they do not increase how many stone we are. However, EFA’s will elevate our mood and increase emotional stability. 22 percent of the people surveyed by The Food and Mood Project reported that an EFA supplement “definitely helped” emotional or mental health. This is more than hearsay. Researchers began investigating the ability of omega-3’s to effect mood after they noticed that depression is common in people with heart disease, and that low levels of omega 3’s are found in both groups.

More support for fish emerged meeting of the International Society for the Study of Fatty Acids and Lipids congress in Brighton. Omega 3’s are called such because there are three different varieties. BBC News, who covered the gathering, reports member Dr. Ray Rice as saying: “People who eat a lot of fish are generally healthier, mentally and physically, than non-fish eaters.” How much is enough? According to the Food Standards Agency, on average, people in the UK eat a third of a portion (about 47g) of oily fish a week. They recommend two servings of fish a week, with one being oily.

Vegetarians will cheer to know that fish isn’t the only good source of omega 3’s. Dark leafy green vegetables, flaxseed, walnuts and seaweed all contain linolenic acid that the body converts to the same type of omega-3 found in fish.

Natural Foods Defined

It turns out that the term “natural” doesn’t mean all that much. Because it’s only been broadly defined by the Food and Drug Administration (FDA), it’s a fairly arbitrary term, the meaning of which is left up to the conscience of the food manufacturer. The FDA says that any food can be labeled as natural so long as it doesn’t include added color, synthetic substances or artificial flavors.

This definition sounds good–until you realize that it can be stretched to include such definitely non-natural substances such as aspartame, the artificial sweetener. More liberal food manufacturers argue that “natural” means any material that exists in nature. While aspartame does not exist in nature (you have to use a chemical process to create it), manufacturers say that the resulting product is made up of two amino acids, both of which do exist in nature. Never mind that they don’t exist glued together as aspartame!

So what can the savvy nutritionally-conscious consumer do about this? Go with a term that is clearly defined and regulated by the FDA: organic. In the next issue we’ll delve into the intricacies of organic foods, including basic regulations and differing levels of organic production. In the meantime, avoid foods that are only labeled as “natural” and go for those labeled “organic” or “natural and organic.” It’s the real stuff.

About Maca Root Superfood

Strengthens the body and builds stamina. Known as an adaptogen, maca powder can fortify and bolster the zones of your body under trade off. Maca has a flawless mineral adjust and backings sound bones and teeth.

Healthy vitality levels. Maca powder has two gatherings of remarkable mixes: macamides and macaenes, accepted to be specifically in charge of its vitality boosting impacts. Maca powder is high in phosphorus, manganese and iron. Press advances oxygen transport along these lines helping us battle weariness and tiredness.

Stabilises hormone levels. Maca powder contains bioactive mixes, plant sterols and prostaglandins that direct the endocrine framework. Its standardizes our steroid hormones like testosterone, progesterone and estrogen.

Relief with PMS/Menopausal Discomfort. Women, you’ll be satisfied to realize that reviews have demonstrated that ladies who expend maca all the time had considerable lessening of PMS side effects and menopausal uneasiness. This is to a great extent because of maca going about as a toner of hormonal procedures.

Sexual wellbeing. In different reviews maca powder has been appeared to support sexual longing in both men and ladies with no unfavorable consequences for sexual hormones. Concentrates additionally affirmed sperm include and motility were enhanced men taking maca powder. Maca, what would I be able to say in regards to this exceptionally nutritious superfood powder. In case I’m totally legit this is my slightest most loved to drink regarding taste. I observed the scent to be very solid and when overwhelmed by just luke warm/chilled water I found the taste extremely obnoxious to the point where it was undrinkable *I won’t do that again*. To even now receive the rewards Organic Burst Maca brings to the table I join a teaspoon into my every day breakfast natural product smoothie to cover the taste.