Participants enter the seminar room somewhat reserved but full of expectations and are curious to know just what they are going to experience over the next 3½ hour preparation course. Continue reading
If you have time and make the effort, you can enhance your raw fruit juices and vegetable juices by adding natural fresh greens. Continue reading
Pleasant indoor air quality for a greater sense of well-being
Enjoy the winter with the Humio air humidifier! That dry air in rooms irritates and dries out the respiratory passages and provides an ideal breeding ground for bacteria has been well known for a long time.´
This has even been scientifically proved in an American study. At Oregon State University of Corvallis, scientist Jeffrey Shaman investigated the survival and transmission rates of flu pathogens in dependency on air humidity: Continue reading
Cascade fermentation is the term used for the following processes:
Regulat products are made primarily from European fruits, nuts and vegetables in an exquisite combination. This enzyme-rich mixture is fermented for many weeks in the presence of micro-organisms to form L-(+)-lactic acid. This successful concept revolves around taking a part of the fermented product and subjecting it to a further fermentation formula in a bioreactor. Continue reading
In total vitamin B6 (pyridoxine) is involved in over 50 enzymatic growth or breakdown processes, mainly reactions of amino acid metabolism.
Amino acids, building blocks of the food proteins, are activated and prepared for insertion into the body’s own proteins. Due to its focal involvement in amino acid metabolism, the more protein intake there is, the more vitamin B6 is needed.
Almond
The human body absorbs vitamin B6 via the intestine and transports it to the different organs and muscles via the blood. Vitamin B6 is also involved in the synthesizing of vitamin B3 (Niacin). Vitamin B6 enhances the production of the energy source glucose and its stored form glycogen. Important: A person needs vitamin B2 to generate vitamin B6.
