Home Business, Direct Home Selling, changing lives, reverse and prevent lifestyle diseases in proper nutrition, and health living by providing the best professional cookware, Water ionizers and filtration, Air purifaction and environment equipment to homes and offices.

The products are enginered to fight the 8 enemies of Nutrition.

PEELING- over 50% of nutrition is lost from just under the skin. We also lose roughage. What’s grown underground, the vitamins are just under the skin, above ground, in the centre. So when we peel we lose nutrients.

WATER- Most vitamins and minerals are water soluble and water leeches them out of the food. This is why the water changes colour when you cook veg. e.g. peas (green) and salt which is a mineral dissolves.

HIGH HEAT- 90°c + the nutrition is largely destroyed. We put our food in a pan, bring up to 100°c. If you wanted to sterilize a baby‘s bottle you could boil it in water, couldn’t you? ………….………..

So what do you think happens when we boil our veg? ……………………… sterilizes it.

STEAMING- ls better than boiling but occurs at 102°c+ and is a wet heat. lf you read the small print on the steamer when it is just bought, it says we should only steam for a few minutes, so unless you like your food and vegetables half cooked, we steam and steam till it’s all cooked, soaking the vegetables and if you look at the water in the bottom of the pan its green from the broccoli, peas or orange from the carrots.

MICROWAVE- cook at temperatures of 200-400"c Explain study done by Swiss German & Russian scientist, some of the info is suppressed.

OXIDATION- air & light will strip the goodness from our food. When you bite an apple and put it on the side, what happens? …………………… So if we don’t cook in an airtight container, we lose even more nutrition

They say if you can smell your food when it’s cooking, you can smell the vitamins and minerals, leaving your food!!!.

POT & FOOD CHEMICAL REACTION

All our food has natural chemicals in them which give our food taste and flavour, most of our cookware are made from metals which react with these natural chemicals in our food on difference percentages, but in turn this reaction destroys vitamins and minerals and changes taste and flavour.

FATS AND OILS

Last enemy is fat and oil- fats and oils make our food 7-8 times harder to digest, plus they give us those extra inches we spend so much time trying to lose.

So if we could cook with less or no oils or fats would that be a good thing? ……....