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The Best Protein Sources for Vegans and Vegetarians

A common concern about vegetarian and vegan diets is that they might lack sufficient protein.
However, many experts agree that a well-planned vegetarian or vegan diet can provide you with all the nutrients you need.
That said, certain plant foods contain significantly more protein than others.
And higher-protein diets can promote muscle strength, satiety and weight loss.
Here are 17 plant foods that contain a high amount of protein per serving.

Seitan

Seitan is a popular protein source for many vegetarians and vegans.

It’s made from gluten, the main protein in wheat. Unlike many soy-based mock meats, it resembles the look and texture of meat when cooked.

Also known as wheat meat or wheat gluten, it contains about 25 grams of protein per 3.5 ounces (100 grams). This makes it the richest plant protein source on this list (8).

Seitan is also a good source of selenium and contains small amounts of iron, calcium and phosphorus.

You can find this meat alternative in the refrigerated section of most health food stores, or make your own version with vital wheat gluten using this recipe.

Seitan can be pan-fried, sautéed and even grilled. Therefore, it can be easily incorporated in a variety of recipes.

However, seitan should be avoided by people with celiac disease or gluten sensitivity.

Re-cap :

Seitan is a mock meat made from wheat gluten. Its high protein content, meat-like texture and versatility make it a popular plant-based protein choice among many vegetarians and vegans.

Tofu, Tempeh and Edamame

Tofu, tempeh and edamame all originate from soybeans.

Soybeans are considered a whole source of protein. This means that they provide the body with all the essential amino acids it needs.

Edamame are immature soybeans with a sweet and slightly grassy taste. They need to be steamed or boiled prior to consumption and can be eaten on their own or added to soups and salads.

Tofu is made from bean curds pressed together in a process similar to cheesemaking. Tempeh is made by cooking and slightly fermenting mature soybeans prior to pressing them into a patty.

Tofu doesn’t have much taste, but easily absorbs the flavour of the ingredients it’s prepared with. Comparatively, tempeh has a characteristic nutty flavour.

Both tofu and tempeh can be used in a variety of recipes, ranging from burgers to soups and chilis.

All three contain iron, calcium and 10-19 grams of protein per 3.5 ounces (100 grams).

Edamame are also rich in folate, vitamin K and fibre. Tempeh contains a good amount of probiotics, B vitamins and minerals such as magnesium and phosphorus.

Re-cap :

Tofu, tempeh and edamame all originate from soybeans, a complete source of protein. They also contain good amounts of several other nutrients and can be used in a variety of recipes.

Lentils

At 18 grams of protein per cooked cup (240 ml), lentils are a great source of protein (12).

They can be used in a variety of dishes, ranging from fresh salads to hearty soups and spice-infused dahls.

Lentils also contain good amounts of slowly digested carbs, and a single cup (240 ml) provides approximately 50% of your recommended daily fibre intake.

Furthermore, the type of fibre found in lentils has been shown to feed the good bacteria in your colon, promoting a healthy gut. Lentils may also help reduce the risk of heart disease, diabetes, excess body weight and some types of cancer (13).

In addition, lentils are rich in folate, manganese and iron. They also contain a good amount of antioxidants and other health-promoting plant compounds.

Re-cap :

Lentils are nutritional powerhouses. They are rich in protein and contain good amounts of other nutrients. They may also help reduce the risk of various diseases.

Chickpeas and Most Varieties of Beans

Kidney, black, pinto and most other varieties of beans contain high amounts of protein per serving.

Chickpeas, also known as garbanzo beans, are another legume with a high protein content.

Both beans and chickpeas contain about 15 grams of protein per cooked cup (240 ml). They are also excellent sources of complex carbs, fibre, iron, folate, phosphorus, potassium, manganese and several beneficial plant compounds.

Moreover, several studies show that a diet rich in beans and other legumes can decrease cholesterol, help control blood sugar levels, lower blood pressure and even reduce belly fat.

Add beans to your diet by making a tasty bowl of homemade chili, or enjoy extra health benefits by sprinkling a dash of turmeric on roasted chickpeas.

Re-cap :

Beans are health-promoting, protein-packed legumes that contain a variety of vitamins, minerals and beneficial plant compounds.

Nutritional Yeast

Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae yeast, sold commercially as a yellow powder or flakes.

It has a cheesy flavour, which makes it a popular ingredient in dishes like mashed potatoes and scrambled tofu.

Nutritional yeast can also be sprinkled on top of pasta dishes or even enjoyed as a savoury topping on popcorn.

This complete source of plant protein provides the body with 14 grams of protein and 7 grams of fibre per ounce (28 grams).

Fortified nutritional yeast is also an excellent source of zinc, magnesium, copper, manganese and all the B vitamins, including B12.

However, fortification is not universal and unfortified nutritional yeast should not be relied on as a source of vitamin B12.

Re-cap :

Nutritional yeast is a popular plant-based ingredient often used to give dishes a dairy-free cheese flavour. It is high in protein, fibre and is often fortified with various nutrients, including vitamin B12.

Spelt and Teff

Spelt and Teff belong to a category known as ancient grains. Other ancient grains include einkorn, barley, sorghum and farro.

Spelt is a type of wheat and contains gluten, whereas teff originates from an annual grass, which means it’s gluten-free.

Spelt and teff provide 10–11 grams of protein per cooked cup (240 ml), making them higher in protein than other ancient grains (23, 24).

Both are excellent sources of various nutrients, including complex carbs, fibre, iron, magnesium, phosphorus and manganese. They also contain good amounts of B vitamins, zinc and selenium.

Spelt and teff are versatile alternatives to common grains, such as wheat and rice, and can be used in many recipes ranging from baked goods to polenta and risotto.

Re-cap :

Spelt and teff are high-protein ancient grains. They’re a great source of various vitamins and minerals and an interesting alternative to more common grains.

Hemp Seed

Hemp seed comes from the Cannabis sativa plant, which is notorious for belonging to the same family as the marijuana plant.

Hemp Seed contains no THC, the compound that produces the marijuana high.

Although not as well-known as other seeds, hemp seed contains 10 grams of complete, easily digestible protein per ounce (28 grams). That’s 50% more than chia seeds and flaxseeds.

Hemp Seed also contains a good amount of magnesium, iron, calcium, zinc and selenium. What’s more, it’s a good source of omega-3 and omega-6 fatty acids in the ratio considered optimal for human health.

Interestingly, some studies indicate that the type of fats found in hemp seed may help reduce inflammation, as well as diminish symptoms of PMS, menopause and certain skin diseases.

You can add hemp seed to your diet by sprinkling some in your smoothie or morning muesli. It can also be used in homemade salad dressings or protein bars.

Re-cap :

Hemp seed contains a good amount of complete, highly-digestible protein, as well as health-promoting essential fatty acids in a ratio optimal for human health.

Green Peas

The little green peas often served as a side dish contain 9 grams of protein per cooked cup (240 ml), which is slightly more than a cup of milk.

What’s more, a serving of green peas covers more than 25% of your daily fiber, vitamin A, C, K, thiamine, folate and manganese requirements.

Green peas are also a good source of iron, magnesium, phosphorus, zinc, copper and several other B vitamins.

You can use peas in recipes such as pea and basil stuffed ravioli, thai-inspired pea soup or pea and avocado guacamole.

Re-cap :

Green peas are high in protein, vitamins and minerals and can be used as more than just a side dish.

Spirulina

This blue-green algae is definitely a nutritional powerhouse.

Two tablespoons (30 ml) provide you with 8 grams of complete protein, in addition to covering 22% of your daily requirements of iron and thiamin and 42% of your daily copper needs (33).

Spirulina also contains decent amounts of magnesium, riboflavin, manganese, potassium and small amounts of most of the other nutrients your body needs, including essential fatty acids.

Phycocyanin, a natural pigment found in spirulina, appears to have powerful antioxidant, anti-inflammatory and anti-cancer properties.

Furthermore, studies link consuming spirulina to health benefits ranging from a stronger immune system and reduced blood pressure to improved blood sugar and cholesterol levels.

Re-cap :

Spirulina is a nutritious high-protein food with many beneficial health-enhancing properties.

Amaranth and Quinoa

Although often referred to as ancient or gluten-free grains, amaranth and quinoa don’t grow from grasses like other cereal grains do.

For this reason, they’re technically considered “pseudo-cereals.”

Nevertheless, they can be prepared or ground into flours similar to more commonly known grains.

Amaranth and quinoa provide 8–9 grams of protein per cooked cup (240 ml) and are complete sources of protein, which is rare among grains and pseudo-cereals.

Also, amaranth and quinoa are good sources of complex carbs, fibre, iron, manganese, phosphorus and magnesium.

Re-cap :

Amaranth and quinoa are pseudo-cereals that provide you with a complete source of protein. They can be prepared and eaten similar to traditional grains such as wheat and rice.

Ezekiel Bread & other Breads made from Sprouted Grains

Ezekiel bread is made from organic, sprouted whole grains and legumes. These include wheat, millet, barley and spelt, as well as soybeans and lentils.

Two slices of Ezekiel bread contain approximately 8 grams of protein, which is slightly more than the average bread.

Sprouting grains and legumes increases the amount of healthy nutrients they contain and reduces the amount of anti-nutrients in them.

In addition, studies show that sprouting increases their amino acid content. Lysine is the limiting amino acid in many plants, and sprouting increases the lysine content. This helps boost the overall protein quality.

Similarly, combining grains with legumes could further improve the bread’s amino acid profile.

Sprouting also seems to increase the bread’s soluble fibre, folate, vitamin C, vitamin E and beta-carotene content. It may also slightly reduce the gluten content, which can enhance digestion in those sensitive to gluten.

Re-cap :

Ezekiel and other breads made from sprouted grains have an enhanced protein and nutrient profile, compared to more traditional breads.

Soy Milk

Milk that’s made from soybeans and fortified with vitamins and minerals is a great alternative to cow’s milk.

Not only does it contain 7 grams of protein per cup (240 ml), but it’s also an excellent source of calcium, vitamin D and vitamin B12 (50).

However, keep in mind that soy milk and soybeans do not naturally contain vitamin B12, so picking a fortified variety is recommended.

Soy milk is found in most supermarkets. It’s an incredibly versatile product that can be consumed on its own or in a variety of cooking and baking recipes.

It is a good idea to opt for unsweetened varieties to keep the amount of added sugars to a minimum.

Re-cap :

Soy milk is a high-protein plant alternative to cow’s milk. It’s a versatile product that can be used in a variety of ways.

Oats and Oatmeal

Oats are an easy and delicious way to add protein to any diet.

Half a cup (120 ml) of dry oats provides you with approximately 6 grams of protein and 4 grams of fibre. This portion also contains good amounts of magnesium, zinc, phosphorus and folate.

Although oats are not considered a complete protein, they do contain higher-quality protein than other commonly consumed grains like rice and wheat.

You can use oats in a variety of recipes ranging from oatmeal to veggie burgers. They can also be ground into flour and used for baking.

Re-cap :

Oats are not only nutritious but also an easy and delicious way to incorporate plant protein into a vegan or vegetarian diet.

Wild Rice

Wild rice contains approximately 1.5 times as much protein as other long-grain rice varieties, including brown rice and basmati.

One cooked cup (240 ml) provides 7 grams of protein, in addition to a good amount of fiber, manganese, magnesium, copper, phosphorus and B vitamins (52).

Unlike white rice, wild rice is not stripped of its bran. This is great from a nutritional perspective, as bran contains fibre and plenty of vitamins and minerals.

Washing wild rice well before cooking and using plenty of water to boil it is a necessity.

Re-cap :

Wild rice is a tasty, nutrient-rich plant source of protein. Those relying on wild rice as a food staple should take precautions to reduce its arsenic content.

Chia Seeds

Chia seeds are derived from the Salvia hispanica plant, which is native to Mexico and Guatemala.

At 6 grams of protein and 13 grams of fibre per 1.25 ounces (35 grams), chia seeds definitely deserve their spot on this list (58).

What’s more, these little seeds contain a good amount of iron, calcium, selenium and magnesium, as well as omega-3 fatty acids, antioxidants and various other beneficial plant compounds (59, 60).

They’re also incredibly versatile. Chia seeds have a bland taste and are able to absorb water, turning into a gel-like substance. This makes them an easy addition to a variety of recipes, ranging from smoothies to baked goods and chia puddings.

Re-cap :

Chia seeds are a versatile source of plant protein. They also contain a variety of vitamins, minerals, antioxidants and other health-promoting compounds.

Nuts, Nut Butters and Other Seeds

Nuts, seeds and their derived products are great sources of protein.

One ounce (28 grams) contains between 5–7 grams of protein, depending on the nut and seed variety.

Nuts and seeds are also great sources of fibre and healthy fats, in addition to iron, calcium, magnesium, selenium, phosphorus, vitamin E and certain B vitamins. They also contain antioxidants, among other beneficial plant compounds.

When choosing which nuts and seeds to buy, keep in mind that blanching and roasting may damage the nutrients in nuts. So reach for raw, unblanched versions whenever possible.

Also, try opting for natural nut butters to avoid the oil, sugar and excess salt often added to many household brand varieties.

Re-cap :

Nuts, seeds and their butters are an easy way to add plant protein, vitamins and minerals to your diet. Opt to consume them raw, unblanched and with no other additives to maximize their nutrient content.

Protein-Rich Fruits and Vegetables

All fruits and vegetables contain protein, but the amounts are usually small.

However, some contain more than others.

Vegetables with the most protein include broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts.

They contain about 4–5 grams of protein per cooked cup.

Although technically a grain, sweet corn is a common food that contains about as much protein as these high-protein vegetables.

Fresh fruits generally have a lower protein content than vegetables. Those containing the most include guava, cherimoyas, mulberries, blackberries, nectarines and bananas, which have about 2–4 grams of protein per cup.

Re-cap :

Certain fruits and vegetables contain more protein than others. Include them in your meals to increase your daily protein intake.

In Conclusion

Protein deficiencies among vegetarians and vegans are far from being the norm.
Nonetheless, some people may be interested in increasing their plant protein intake for a variety of reasons.
This list can be used as a guide for anyone interested in incorporating more plant-based proteins into their diet.

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3 Reasons You Need To Change Your Protein Powder

Protein powders are as synonymous with fitness as tough workouts, competition and the need for recovery.

Even though the protein supplement market has been oversaturated and misunderstood, the reality is that: Human beings are protein machines.

All the way down to our DNA, you’ll find instructions for building our brain, digestive system, muscles, immune cells and so much more out of protein building blocks.

To build new structures, we must provide our bodies with the raw materials it needs to make it happen. You can’t build your muscle out of cheese fries and Doritos (believe me, I tried). And if your body is deficient in the protein building blocks it needs, you will breakdown faster and live a poorer quality life as a result.

The big issue in our world today is that we live in abnormally stressful conditions where our bodies have to work on high gear more often. More stress to fight, more infections to defend against and more need to build new brain and nervous system tissue than ever before. And don’t even get me started on how you need protein to build a sexified lean body… You already know that!

Though many people are adamant about getting in their protein supplement today for some of these reasons, many are unaware that the protein they are choosing may be doing more harm than good.
Here are 3 reasons you need to change your protein powder:

Digestion
The conventional go-to for protein powders for the past couple decades has been whey protein. For some people, this has worked out fine, but for many others this has been a stinky situation.
In the health & fitness field, whey protein is often referred to as “Gas & Blast” due to the unfortunate effects of causing more bloat, digestive distress and gassiness.
halleberry_catwoman
I remember hearing an interview from Halle Berry back in the day when she was getting in shape for the movie Cat Woman (bad movie, but great body). She said to the interviewer that she’d be glad when she could back off on all the exercise and whey protein shakes she had to drink because of all the gas she was kicking out. (Wait, whaaat? Halle Berry farts?)

There are actually many reasons for these digestive woes. Unfortunately, many whey protein producers claim that their products are safe for those who are lactose intolerant because there is little to no lactose found in it (especially if it’s an isolate).

The problem with this is that even a small amount of lactose (milk-sugar) can be enough to set off a chain reaction of health problems. For those who are lactose intolerant (which you probably are if you’re not a baby and if you are a baby and reading this, great job!) just that small amount of lactose found in whey will go undigested in your digestive tract and trigger excessive activity with bacteria in your gut.

As a result, you end up experiencing the bloating, distended stomach and gassiness that are definitely not the sexy part about getting into shape.

Some people will hop to vegan proteins like soy to avoid this, but end up jumping into another problem. Many soy proteins, for example, are hexane extracted. That’s hexane, as in gasoline, as in that’s explosive stuff, as in that’s just crazy!

So whether you are unknowingly choosing the conventional whey, or the typical soy alternative, you are not doing your digestion any favours. And the truth is, it’s not “You are what you eat”, it’s really, “You are what you digest.”
To wrap this digestion point up, internal distress, denatured amino acids and the potential immune response can lead to an increase in mucus production and hormone dysfunction. This can translate to an increase in allergies and asthma symptoms, skin breakouts (especially back acne aka bacne) and more frequent colds and infections. More than enough reasons to leave these lower quality protein sources behind.

The solution
The most digestible protein source that you’ll find for the human body is hemp protein. Hemp protein contains a unique blend of two soft, highly digestible proteins called edestin and albumin.
Globular proteins like edestin are regarded as the most bioavailable, usable sources of protein for the human body. The word edestin is actually from the Greek word “edestos” meaning edible. Hemp is actually the only known source of the powerhouse protein edestin.

Edestin has also been found to contain higher levels of essential amino acids than soy and you’ll also avoid the harsh extraction process used to turn the soy bean into a protein powder.

Toxicity
A Consumer Reports study found that several of the major whey protein powders on the market exceeded the safety limits for heavy metals recommended by the USP.

Heavy metals like arsenic, cadmium, lead and mercury were found in surprisingly high amounts in protein powders and drinks you’d find on your local store shelves.

The most alarming were the amounts of arsenic and cadmium. Exposure to arsenic has been linked to cancer of the bladder, lungs, skin, kidney, nasal passages, liver and prostate. It’s a strong immune system depressant and shown to damage blood vessels and other cardiac tissues.

Cadmium is also a known carcinogen. It’s proven to damage DNA and also disrupt DNA repair systems that help prevent cancer in the first place. These heavy metals are bad business. But the question is, how did they get into the protein powder in the first place?

This goes back, again, to the misinterpreted saying, “You are what you eat”.
Not only is it deeper than ‘you are what you eat’, but when it comes to the animal proteins you consume, it’s really, “You are what you eat ate.”

The health of the animals that provide you with the protein you consume is of the utmost importance. Toxicity becomes more concentrated as you move up the food chain, accumulating in the tissues of the animal and transmitting over to the animal’s meat, organs and bodily fluids. In this case, it’s the whey made from milk.
If the animals themselves are eating an abnormal diet, then the milk they produce will be far less safe to consume. Did you know that only a small fraction of a whey proteins on the market are from cows that actually eat grass?
The vast majority of whey protein products are from cow’s who’ve been given a diet of soy and/or corn. Not sure if I’m the only one that noticed, but cows can’t shuck corn… And I’m pretty sure that they can’t cook beans either. It’s just those pesky hooves that they have… They’re just not that graceful in the kitchen.

Bottom line is, when you give cows food that they have not evolved eating, they get sick just like humans do. This is also the reason that most conventional whey products are from cows that have been treated rigorously with antibiotics. This destroys their immune system and leaves them susceptible to every disease under the sun. But hey, that won’t affect you when you drink their milk… Nah, I’m just kidding. Of course it will!

Add to the mix that you are consuming the whey from potentially hundreds of different cows in one jug of protein powder, you can imagine the not-so-pretty number it can do on your immune system.

You are what you eat ate. If the cows are consuming GMO corn and soy grown in soil that is saturated with unnatural fertilizers (which contain dense amounts of heavy metals) it’s no wonder that studies are finding the heavy metals in the whey. It’s just how the system works.

The Solution
To get out of that system and get a protein supplement that’s exceptionally more safe, it’s a good idea to shift over to a plant-based protein. There’s going to be less toxicity because it’s lower on the food chain, but you want to get one that still packs the protein punch that you would find in an animal source.

Hemptons utilizes a rich and complete protein derived from organic hemp seeds. You’re no longer going to have to be concerned about nefarious pesticides and heavy metal laced fertilizers making their way into your body. Hemptons’ Hemp Protein contains all of the essential amino acids and all three branched chain amino acids (BCAAs), making it one of the most potent sources of plant protein in the world. You’ll get the protein that you need and none of the stuff you don’t.

Dense Nutrition
The protein you choose should never be deficient in the co-factors that actually make it work. Protein doesn’t function by itself in the human body.

Nothing functions independently in nature. Everything depends on something else to give it life and make it work.
Most protein powders on the market are so heavily processed that they give no regard to this fact. Vitamins and minerals found in the food, blah, who needs ’em! Antioxidants and neurotransmitters, please, who said any of that stuff is important?

The vitamins, minerals and immune factors that would be found in a cow’s milk (intended to give to its baby) are all but destroyed in the processing practices of most whey protein companies.
You are not left with anything close to a complete food… You are left with, well, protein and none of its friends (and protein is definitely not a shy little introvert … it likes friends)

Soy, on the other hand, has been found to absorb plenty of nutrients from its environment, but an abnormal amount of the wrong stuff. One study on protein-rich soy infant formula found that it contained up to 200 times more manganese than natural breast milk. You probably know that manganese is an essential nutrient for the human body, but consuming it in excess has been linked to reduced brain function and even Parkinson’s Disease.

Soy is a plant that has this unique affinity to absorb excessive manganese. This could be a good indicator that it’s not an appropriate human food. Add to the mix that it’s extremely high in estrogen compounds and trypsin inhibitors that actually block the uptake of proteins and the case is pretty clear that soy is not the standard that we want to subscribe to.

The Solution
Hemp protein provides a safe variety of minerals and trace minerals that make the protein more useable by the human body.

Hemp contains healthy amounts of magnesium, iron, zinc and potassium as some of the highlights. All with critical roles in brain function, blood building, the immune system and muscle function as well.
In nature, hemp contains nearly the exact ratio of omega 6’s to omega 3’s that are ideal for the human body. Research indicates that we need a 3:1 to 4:1 ratio of omega 6 to omega 3 respectively.

In our world today we are bombarded with foods that contain extremely high levels of omega 6’s (the pro-inflammatory fatty acids) and not enough omega 3’s (the anti-inflammatory fatty acids). Hemp contains a ratio of approximately 3.38:1 of Omega 6 to Omega 3 and no other food is this identical. This is yet another reason why hemp looks to be an amazing food for human beings.

At 35 percent protein by weight, hemp is a naturally high protein food that provides the most useable source of protein for the human body. It’s a food that we all need to incorporate as we move forward in our health and becoming the best version of ourselves.

So to answer the question: What is the best protein powder? Clearly, hemp protein stands head and shoulders above all other conventional protein powders in digestibility, assimilation, safety and nutrient density.
Here’s to a better protein, better performance and better health for years to come!

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Nature's Forgotten Nutraceutical

by Darrell L. Tanelian, M.D., Ph.D. – www.hemptons.co.za

That the Hemp plant (Cannabis sativa) is used as a food source initially surprises and confuses most people. The public misinformation system has largely restricted knowledge of “Hemp” as it being Marijuana … which is actually derived from the Cannabis Indica plant (same family .. different plant – like broccoli and cauliflower, same family, different plant), with its leaf content of the psychoactive substance delta-9-tetrahydrocannabinol (THC).
Oil, Shelled Seed, Flour, Hemp Cake, paint and more are made from the seed, while rope and cloth is made from the Fibre of the Cannabis Sativa plant and paper from the plant stalk.
Both the oldest Chinese agricultural treatise, the Xia Xiao Zheng, written in the 16th century BC and other Chinese records discuss Hemp as one of the major grain crops grown in ancient China.
Besides its propagation in China, the cultivation and use of Hemp has, since the beginnings of recorded history, also been documented by many other great civilizations, including: India, Sumeria, Babylonia, Persia, Egypt and other nations of the Near East and the Aztec and Mayan civilizations of South America; as well as by native cultures in North America and Europe. Indeed, it might be said that over these thousands of years, Hemp has always followed humankind throughout the world, or vice versa. Nutritionally, the key point about Hemp is that its edible portion – the meat of the shelled seed – resembles the seeds of other cultivated grains including wheat and rye and does not contain THC. Moreover, the strains of Hemp plant used for food have been naturally selected so as to produce little or no THC, generally. These nutritional varieties of Hemp plant grow in temperate climates to heights of 14 feet and as with many agricultural grains, their seeds can be harvested in a conventional manner with a combine. Since the most modern handling and shelling of the seed minimize its contact with leaf resins, the shelled seed itself and the oil, nut butter and other foods prepared from the seed have been made with THC concentrations as low as 1 ucg/g (ppm) to non-detectible. These modern Hemp products, when consumed in normally recommended amounts, should all but eliminate positive urine tests for THC.
Studies conducted on older versions of Hemp seed oil found some to contain THC concentrations that resulted in positive urine tests

Nutrients in Hemp Seed

The most basic Hemp seed product is the shelled seed, sometimes referred to as the “Hemp Nut.” The other major Hemp food products are Hemp seed nut butter – which resembles peanut- and other nut butters – cold-pressed Hemp seed oil and Hemp seed flour. These basic products can be consumed alone or used along with or instead of other grains, seeds, nuts and oils in any appropriate recipe. In terms of its nutrient content, shelled Hemp seed is 34.6% protein, 46.5% fat and 11.6% carbohydrate.
The most important feature of Hemp seed is that it provides both of the essential fatty acids (EFAs) needed in the human diet – GLA, Linoleic and Alpha-Linolenic acid -as well as a complete and balanced complement of all essential amino acids.

Fats in Hemp

As compared with most nuts and seeds, the 46.5% fat content of shelled Hemp seed is relatively low and Hemp food products have a low cholesterol content and high content of the natural phytosterols that reduce cholesterol levels. Hemp Seed Oil has on average the highest mono- and poly-unsaturated fat content of all oils, taken collectively, of between 80% and 89%.
The polyunsaturated Linoleic acid, an Omega-6 fatty acid, is present in Hemp seed oil in a content of 55.6g/100g and Alpha-Linolenic acid, a polyunsaturated Omega-3 fatty acid, is present at 17.2 g/100 g. The ratio of the two EFAs is 3.38, closely approximating the 4.0 average ratio recommended by the World Health Organization (WHO), Sweden and Japan for the human diet.
Conveniently, Hemp Seed Oil is also one of the only food oils to contain the direct metabolites of Linoleic and Alpha-Linolenic acid – Gamma-Linolenic acid (GLA) and Stearidonic acid (SDA), respectively. Because of this, it can circumvent the impaired EFA metabolism and physical compromise that can result from genetic factors, intake of other fats, aging and lifestyle patterns.
By contrast with unsaturated fat, only 6.6% of the total calories in shelled Hemp seed come from saturated fat – a percentage that contrasts sharply with the 13 to 14% of saturated fat calories in the modern western diet.
This gives Hemp seed oil a polyunsaturated-to-saturated fat ratio of 9.7, in comparison to the current ratio of 0.44 in the western diet, 6 and indicates that consuming even a small portion of Hemp seed oil daily can contribute strongly to bringing this dietary imbalance back toward the World Heath Organisation recommended goal of 1.0.

Hemp Protein

Besides providing the human EFAs and having a favorable unsaturated-to-saturated fat ratio, Hemp seed is an excellent dietary source of easily digestible, gluten-free protein. Its overall protein content of 34.6 g/100 g is comparable to that of soy beans and better than that found in nuts, other seeds, dairy products, meat, fish, or poultry. Hemp protein provides a well-balanced array of the 10 essential amino acids for humans. An important aspect of Hemp seed protein is a high content of arginine (123 mg/g protein) and histidine (27 mg/g protein), both of which are important for growth during childhood and of the sulfur-containing amino acids methionine (23 mg/g protein) and cysteine (16 mg/g protein), which are needed for proper enzyme formation. Hemp protein also contains relatively high levels of the branched-chain amino acids that are important for the metabolism of exercising muscle.

Other Hemp Nutrients

The carbohydrate content of shelled Hemp seed is 11.5% and its sugar content is 2%. Of the shelled Hemp seed carbohydrate, 6% is in the form of fiber. The fiber content of Hemp seed flour is 40%, which is the highest of all commercial flour grains. In addition to containing the basic human nutrient groups, Hemp foods have a high content of antioxidants (92.1 mg/100g) in the form of alpha-, beta-, gamma- and delta-tocopherol and alpha-tocotrienol. Additionally, Hemp seed contains a wide variety of other vitamins and minerals.

Hemp in Health and Disease Prevention

The high content of Omega-6 and Omega-3 fatty acids and the relatively high phytosterol content of Hemp foods and oils, make them beneficial to cardiovascular health. Numerous human and animal studies have shown that substitution of polyunsaturated for saturated fats can reduce the risk of sudden cardiac arrest and fatal cardiac arrhythmia, as well as reducing blood cholesterol levels and decreasing the cellular proliferation associated with atherosclerosis.
A high polyunsaturated-to-saturated fat ratio, especially when it includes Linoleic acid, has also been positively associated with reduced arterial thrombosis.
Additionally, phytosterols, of which Hemp seed contains 438 mg/100g, have been shown to reduce total serum cholesterol by an average of 10% and low-density lipoprotein (LDL) cholesterol by an average of 13%.
Poly-unsaturated fatty acids and especially GLA, have also been found beneficial in treating various human cancers, 13-17 and studies have shown that phytosterols may offer protection against colon, breast and prostate cancers.
Besides the importance of a proper dietary ratio of Linoleic to Alpha-Linolenic acid in maintaining the polyunsaturated fatty acid composition of neuronal and glial membranes, membrane loss of polyunsaturated fatty acids has been found in such neurodegenerative disorders as Alzheimer’s and Parkinson’s diseases and it has been suggested that a diet with a proper balance of Omega-6 to Omega-3 fatty acids may help delay or reduce the neurologic effects of these diseases. A fatty acid preparation with a ratio of Omega-6 to Omega-3 fatty acids of 4, which is practically identical to that in Hemp oil, has been shown to improve the quality of life of Alzheimer’s disease patients.
Additionally, GLA has been found effective for treating rheumatoid arthritis and active synovitis and the GLA and vitamin D content of Hemp foods may make them beneficial in preventing and treating osteoporosis.
Moreover, supplementation with products containing EFAs has been found capable of reversing scaly skin disorder, inflammation, excessive epidermal water loss, itch and poor wound healing caused by EFA deficiency and GLA has been shown to be beneficial for atopic eczema and psoriasis.

Hemp in Cosmetics and Processed Food Products

The critical importance of EFAs and especially GLA, for healthy skin makes Hemp seed oil a highly effective skin care and cosmetic product. Its lipid constituents allow it to permeate through intact skin and to thereby nourish skin cells directly while also carrying therapeutic substances with it into the skin. These properties have led to a multitude of soaps, shampoos, skin lotions, lip balms, conditioners and other skin-care products containing Hemp seed oil.
Among food products made from Hemp seed, oil and flour are beer, pasta, cheese, cookies, waffles, granola, candy, ice cream and others, with new products now being regularly developed.
In short, Hemp can constitute an important element in nutrition, health and cosmetics, with the prospect of playing a major role in preventing disease and reducing health care expenditures.
 

References

1.      Yu Y. Agricultural history over seven thousand years in China, In: Feeding a Billion: Frontiers of Chinese Agriculture, ed. S Witter, 1987.
2.      Li H. “The Origin and Use of Cannabis in Eastern Asia: Their Linguistic Cultural Implications,” in Cannabis and Culture, ed. V Rubin, The Hague: Mouton, 1975.
3.      Leson G, Pless P, Grotenherman F, Kalant H, ElSohly MA. Food products from Hemp seeds: Could their consumption interfere with workplace drug testing J Anal Toxicol, Accepted, 2000
4.      Bosy TZ, Cole KA. Consumption and quantitation of D9 tetrahydrocannabinol in commercially available Hemp seed oil products. Anal Toxicol, 7:562-6, 2000.
5.      Kris-Etherton PM, Taylor DS, Yu-Poth S et. al. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr, 71:179S-88S 2000.
6.      Eaton SB, Eaton III SB, Konner MJ. Paleolithic nutrition revisited: A twelve-year retrospective on its nature and implications. Eur J Clin Nutr 51:207-216, 1997.
7.      Brousseau ME, Schaefer EJ. Diet and Coronary Heart Disease: Clinical Trials. Curr Atheroscler Rep 2:487-493, 2000.
8.      Siscovic DS, Raghunathan TE, King I et. al. Dietary intake of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. Amer J Clin Nutr, 71:208S-212S, 2000.
9.      Kang JX, Leaf A. Prevention of fatal cardiac arrhymias by polyunsaturated fatty acids. Amer J Clin Nutr, 71:202S-207S, 2000
10.  Fan YY, Ramos KS, Chapkin RS. Modulation of atherosclerosis by dietary gamma-linolenic acid. Adv Exp Med Biol 469:485-91, 1999.
11.  Hornstra G, Kester AD. Effect of the dietary fat type on arterial thrombosis tendency: systemic studies with a rat model. Atherosclerosis 131:25-33, 1997
12.  Moghadasian MH, Frohlich JJ. Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: Clinical and experimental evidence. Amer J Med 107:588-94, 1999.
13.  Vartek S, Robbins ME, Spector AA. Polyunsaturated fatty acids increase the sensitivity of 36B10 rat astrocytoma cells to radiation-induced cell kill. Br J Cancer 77:1612-20, 1998.
14.  Kenny FS, Pinder SE, Ellis IO, et. al. Gamma-linolenic acid with tamoxifen as primary therapy in breast cancer. Int J Cancer 85:643-8, 2000
15.  Robbins M, Ali K, McCaw R, et. al. Gamma-linolenic acid-mediated cytotoxicity in human prostate cancer cells. Adv Exp Med Biol 469:499-504, 1999.
16.  Rizzo MT, Regazzi E, Garau D, et. al. Induction of apoptosis by arachodonic acid in chronic myeloid leukemia cells. Cancer Res 59:5047-53, 1999.
17.  Southgate J, Pitt E, Trejdosiewicz LK. The effects of dietary fatty acids on the proliferation of normal human urothelial cells in vitro. Br J Cancer 74:728- 34, 1996.
18.  Awad AB, Fink CS. Phytosterols as anticancer dietary components: Evidence and mechanism of action. J Nutr 130:2127-30, 2000.
19.  Fenstrom JD. Effects of dietary polyunsaturated fatty acids on neuronal function. Lipids 34:161-9, 1999.
20.  20.Youdim KA, Martin A, Joseph JA. Essential fatty acids and the brain: possible health implications. Int J Dev Neurosci 18:383-99, 2000.
21.  Yehuda S, Rabinovitz S, Carrasso RL, Mostofsky DI. Essential fatty acids preparation (SR-3) improves Alzheimer’s patients quality of life. Int J Neurosci 87:141-9, 1996.
22.  Leventhal LJ, Boyce EG, Zurier, RB. Treatment of arthritis with gamma-linolenic acid. Ann Intern Med 119:876-873, 1993.
23.  DeLuca P, Rothman D, Zurier RB. Marine and botanical lipids as immunomodulatory and therapeutic agtents in the treatment of rheumatoid arthritis. Rheum Dis Clin N Am 21:759-77
24.  Zurier RB, Rossetti RG, Jacobson EW, et. al. Gamma- linolenic acid treatment of rheumatoid arthritis. A randomized, placebo-controlled trial. Arthritis Rheum 39:1808-17, 1996.
25.  Kruger MC, Coetzer H, Winter R, et. al. Calcium, gamma-linolenic acid and eicosapentaneoic acid supplementation in senile osteoporosis. Aging 10:385-94, 1998.
26.  Wright S. Essential fatty acids and the skin. Br J Derm 125:503-515, 1991.
27.  Horrobin DF. Essential fatty acid metabolism and its modification in atopic eczema. J Am Clin Nutr 71:367S-72S, 2000.

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Ain't Hemp Great Bait!

EPSON DSC picture
Ever since the Belgians introduced English anglers to the miracle seed , Hemp has been revered for it’s magical fish pulling powers everywhere.
Hemp hasn’t lost it’s appeal with anglers. But what makes it so irresistible to certain fish? Some say that it drugs the fish and gives them an appetite while others say it looks like small snails that fish feed upon. Personally I believe that fish, like other animals, feed by instinct and know that the nutrients contained in Hemp are most beneficial for their diet.
You only have to look in the health food shops and on the net at Hemp products to see that you can get everything from Hemp nutria-bars to Hemp beer. The list is endless and I think that we will see a lot more developments in the industrial Hemp market in the future.
My only concern is that it pushes the price of the seed up so high and because of the demand that the anglers, are paying for it. In the fishing industry they have seen a shortage over the last 3 years and the price jump by 150%.
HEMP TIP … If you don’t have time to cook your Hemp, you can save time by putting the seed in a flask and covering it with boiling water (leave some air space at the top for expansion). Add a little sugar and a teaspoon full of backing powder to turn it a dense black colour. Next morning you will have perfectly cooked Hemp seed and a sweet smelling liquid for adding to your ground bait. If you are using cooked Hemp on a hot sunny day you can stop it from drying out by covering it with water in your bait tub or pour on a few drops of Hemp Seed Oil.

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So, what is Hemp? And why should I include it in my diet?

Many people may react cautiously to the notion of hemp as food, based on its connection to the harmful illegal drug, marijuana. Upon further exploration, however, one will discover that although hemp is family of marijuana, it is in fact a different plant – like broccoli and cauliflower are of the same family, but different plants. So, not only is the hemp seed completely THC free, it is also nutritionally superior to most other sources of protein and essential fatty acids.
 
So What Make The Hemp Seed A Super Food?
Hemp seeds contain complete protein. They are a highly digestible balance of all 20 known amino acids (both essential and non-essential) and in higher quantities than most other plant sources of protein. Hemp seeds are 33-35% protein. A mere 2 tablespoons of hemp seeds contain approximately 11g of protein!
Hemp seeds contain the globular plant proteins Edestin (65-67%) and Albumin (33-35%). Globular proteins are responsible for enzymatic functions in the blood plasma and for antibody formation, making them critical for strong immune function. Edestin is considered the most easily digestible protein and is very similar to protein in the human body. Albumin is another highly digestible and quality source of plant protein. Hemp contains the highest known levels of Edestin in the plant kingdom, making it a superior source of protein. Hemp seed is also free of trypsin inhibitors and oligosaccharides, two factors that affect the absorption and digestibility of other plant sources of protein i.e. soy.
Hemp seeds have a near perfect ratio of Omega-3 (Alpha-Linolenic) to Omega-6 (Linoleic) essential fatty acids (EFAs). The ideal ratio is considered to be 4:1 (Omega-6: Omega-3) ; hemp  seeds have a ratio of 3.38:1.
These fatty acids are required by our body via our food; we cannot synthesize them ourselves, thus the term, “essential.” Most westerners consume far more Omega-6 and not nearly enough Omega-3; this imbalanced ratio seems to go hand in hand with the common degenerative diseases of today. EFAs have a critical role in growth and development, inflammation response, mood regulation, immune strength, cardiovascular and neurological health, cellular respiration and more. Hemp also contains the fatty acids Gamma-Linolenic Acid (Omega-9), Stearidonic Acid and Oleic Acid.
The fat in hemp seed oil is 75-80% polyunsaturated fat (also known as EFAs) and less than 10% saturated fat. Hemp seeds contain approximately 44% fat. This overall fat percentage is lower than most nuts and carries with it the extremely desirable abundance of EFAs.
Hemp seeds are a good source of iron and also contains significant levels of the antioxidant vitamin E.
Hemp seeds and Hemp Seed Oil contain chlorophyll. Chlorophyll is nearly identical in molecular structure to our blood and is thus extremely beneficial to building the blood, nourishing and detoxifying the body. While the quantity is not nearly as high as the chlorophyll content of other blatantly green foods, like wheatgrass or leafy greens, the more we can increase our intake of chlorophyll the better. Chlorophyll’s presence in the hemp seed is another testament to its amazingly balanced nature.
You are probably now wondering; “Does it taste good?” My conventionally trained culinary taste buds can honestly give you a resounding, “YES!”
Hemp seed is unique in its culinary compatibility and flavour. It has a deliciously nutty and rich, yet delicate nature. Unlike what most of us know as “nuts,” hemp is a tiny, cream-colored flat disk comparable to the size of a sesame seed. Its texture is soft and creamy, not hard and crunchy. In my opinion, the taste is akin to that of a peanut or sunflower seed, yet somewhat richer and more complex. I can taste the hint of chlorophyll that dots some of the seeds; it reminds me ever so slightly of the taste I perceive when chewing a mouthful of chlorella tablets. Hemp, however, melts in your mouth. This property lends itself extremely well to blending the seeds to create smooth and creamy sauces, shakes and soups.
Besides the hemp seed, other forms of hemp food are now more widely available. Powders, often marketed as protein powder, are quite popular, as are hemp seed oil, nut butter and milk forms. Hemp is even ground into flour and used in baked goods. The red flag gets thrown here, however and we need to apply our knowledge of the fragility of essential fatty acids and proteins before we dive head first into the hemp food market.
Essential fatty acids are very susceptible to the effects of light, heat and oxygen (as most plant foods are). This means that any hemp products (or any EFA rich food) should be stored in the refrigerator, in sealed. Light-impermeable containers and not heated in any way. Some products recommend refrigeration only after opening. And that is most likely fine; however shelf life is generally increased when these products are kept cooler. EFAs and proteins change drastically when they are heated. And can transform the fats and proteins from being extremely healthful. To extremely harmful. Any temperature over the enzyme threshold temperature of 115F will initiate these harmful changes. Here is the lowdown on the most popular forms of hemp available and how to use them:
 
Hemp Seed
This is the best form currently available to us and is the hemp seed in its most whole state. Hemp seed are widely available in health food stores, raw food product stores and on the Internet. Sprinkle them on your salads, eat a handful alone, or blend them into a creamy sauce, smoothie, or soup. Keep in mind that blending causes rapid nutrient destruction and oxidation, so you won’t get as much from them by blending them as you would eating them whole.
You can also make your own hemp milk by blending the seeds with three times as much water as nuts and then straining it (optional). Most people prefer to slightly sweeten their hemp milk by adding a few drops of stevia or honey. Without any sweetener, this milk makes a delicious base for a creamy dressing or soup. Because I’m a big believer in consuming the most whole form of a food in order to benefit from the synergistic nutritional effect it has to offer and to minimize nutritional losses and modifications caused by processing, this form is my favourite and comes most highly recommended.
 
Hemp Seed Butter
This is the finely ground form of the hemp seed, similar in consistency to almond or peanut butter. lt has a green tinge to it due to its chlorophyll content. While nut butters are delicious, with a consistency that makes them quite versatile and enjoyable, there is always a question that weighs on my mind: “How hot did the commercial grinder get?” Anyone who has attempted to make nut or seed butter in their own home, whether using a homogenizing juicer, food processor, or other equipment, knows what I mean when I say that homemade nut and seed butters are never as oily and smooth as commercially made ones, unless you process the butter for lengthy periods of time until it gets quite hot.
While I have no doubt that makers of “raw” nut and seed butters do not intentionally heat their product, the heavy and quick work of commercial grinders naturally generates a considerable amount of heat. That heat releases a lot of the oils causing a commercially ground nut or seed butter to seem much more creamy and oily than one made at home. What’s wrong with this deliciously creamy spread? Heat and oxidation can easily equal the damage of fats and proteins. There is no practical definitive way that we, as consumers, can tell how much damage was done in this process.
My suggestion has always been that if you aren’t going to make it yourself, look for the brand with the least amount of oily separation in the jar. This is not to say that all raw nut and seed butter are bad, just use caution and use whole hemp seed as more of a staple, saving the nut butters for more recreational use. They too can be used in smoothies or dressings/sauces and as a spread. Check ingredient labels; salt or other ingredients may be added.
 
Hemp Seed Oil
This is the oil which is obtained by pressing the hemp seed and it can be used in dressings / sauces, drizzled on your meal, in a smoothie, or ingested as a supplement. Again, the importance of cold-processing is extremely critical. This oil is should always be refrigerated. Like flax oil, it is highly perishable and should be purchased in small bottles so that it will not remain opened and unused in storage for a lengthy period of time. Never use hemp seed oil for cooking, as the healthy fats will be transformed into harmful fats. While this oil is certainly high quality, keep in mind that oils bring pure fat to the table and whether good or bad, too much causes distress in the body. Again, my first choice is always the whole hemp seed, because you get the whole balanced food and not just one aspect of it and in a less processed state. Use all oil sparingly and it can be a healthy addition to your daily intake.
 
Hemp Protein Powder
In a purely hemp form, this powder can be useful for boosting a blended mixture. Look for cold-milled brands, such as that from Hemptons, to ensure that processing has had minimal detrimental effect on the nutritional quality of the powder. My opinion is that the shelled hemp seed nuts blend in to a shake just as easily and are tastier, so unless you are looking for other ingredients that might be contained along with the hemp protein powder, it is better to just use the nuts.
 
Hemp Flour
Most of these products do not have a place in a raw food diet. Hemp flour is usually incorporated into baked goods using flour and other processed ingredients. While it is healthier than wheat flour, as it does not contain gluten, cannot be used as a substitute – as the baked goods won’t rise. It is good if you want to increase the protein percentage.

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Soy Protein is an Anti-Nutrient

By : Dr. Jockers – 6 April 2015
Soy protein is an anti-nutrient that should be avoided for several reasons.  Soy contains phytic acids that bind and pull major minerals such as calcium, magnesium, & zinc from the body (4, 5, 6).  High processed soy consumption is linked with deficiencies in these major minerals.
Soy also contains enzyme inhibitors that turn off natural enzyme’s needed to perform critical cell functions.  Goitrogenic substances that block thyroid hormone are highly prevalent in soy foods as well.
Animal protein that comes from animals raised in conventional factory farms is extraordinarily toxic.  These animals are pumped full of dangerous hormones and antibiotics while eating genetically modified, pesticide laden grains.  This combination causes massive amounts of toxic bio-accumulation within the animal tissue and animal by-products.
 
The Best Vegetarian Proteins
hemp-protein-powderThe best vegetarian proteins are from brown rice, peas, & hemp.  Pea protein is considered the most hypo-allergenic protein which is especially important for individuals with chronic food allergies and leaky gut syndrome.   When mixed with a high quality pea or hemp protein they form a complete protein source with all essential and branched-chain amino acids.
Hemp protein is one of the very few plant based complete protein sources.  Hemp is a great source of sulphur containing amino acids methionine and cysteine which are necessary for cellular detoxification and the production of vital enzymes.  Additionally, it is rich in branched chain amino acids that are needed for muscle growth and repair.
Your protein powder should also contain medium chain triglycerides from sources such as coconut oil to improve bioavailability and aid in digestive comfort. This should never contain artificial flavourings and preservatives of any kind.  This source should be sweetened with natural sources such as stevia and/or xylitol.   Certain individuals may feel inflamed using a grass-fed, non-denatured whey protein.  They should switch to a high quality vegan protein such as hemp, pea, or brown rice and monitor results.

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EFAs in Balance

stoneAge_1462157cHemp’s ratio of Omega 6 to Omega 3 Fatty Acids is in a 4:1 ratio, which mirrors the primitive diet 
This ratio of fatty acids has been shown to prevent and even reverse Alzheimers disease in animal models and humans (Yehuda et al, Int J Neurosci, vol 3, 141-9, 1996).
The fatty acid Gamma-Linolenic Acid (GLA) is especially beneficial for the elderly who become essential fatty acid deficient as they age. Polyunsaturated fats have been shown to be beneficial for the prevention of heart disease, especially Omega 3 fatty acids.
Polyunsaturated fats are good, offering the most double bonds and remain fluid at the lowest temperatures, thereby permitting proper protein (enzyme ) functions necessary for health.

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Boost, Reduce, Support with Hemp!

Energy  Metabolism Booster: Hemp is the highest vegan source of Edestin, a simple protein that is responsible for us keeping healthy. All of our hemp products are raw, containing live enzymes that help you digest your food, increase your energy, boost your immunity and help your body function at its best.

Detoxifies The Body & Reduces Junk Food Cravings: Hemp is high in the natural antioxidants Vitamin E, Vitamin C and chlorophyll.  

wade-poseBurns Fat & Supports Lean Mass: Hemp is recognized by the World Health Organization as having a perfect 3:1 balance of Omega 6 to Omega 3 Essential Fatty Acids for optimum health. These fats stimulate the body’s natural thermogenic system which actually burns fat. The Essential Fatty Acids in Hemp also help muscle recovery and growth. Hemp also contains both GLA and CLA and studies have proved that both help in reducing body fat and balancing blood sugar.

Easy To Digest & Non-Allergenic: Hemp does not contain gluten and is free of the enzyme inhibitors found in soy and other legumes and grains which prevent protein absorption and typically cause gas, bloating and other digestion problems. In addition, there are no known allergies to hemp.

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4 Fats that burn fat or help you lose weight…

1.       Omega-3 fats
Omega-3 fats help you burn fat by helping your body respond better to a hormone called Leptin (Leptin is the Greek word for thin) and…
Leptin tells your body (your brain) to suppress your appetite making you eat less so you can maintain or lose weight and…
Leptin increases your metabolism by increasing your thyroid output (your thyroid regulates your metabolism) and on top of all that…
Leptin also causes your body to burn fat for energy so…
If your body isn’t responding well to Leptin then the reverse happens – You’ll be hungrier, and you’ll store more fat so… You can take Omega-3 fats to help your body respond much better to Leptin so you can increase your fat-burning metabolism and…
3 more ways Omega-3 fats help you lose weight is…

  1. Omega-3 fats help you control your hunger by stabilizing your blood sugar levels and…
  2. An Australian study showed that when people took Omega-3 fats while on an exercise program burned more fat than people who Only Exercised (without taking Omega-3 fats) and people who exercised & took other types of fat and…
  3. Studies done in Japan & The Czech republic suggest that Omega-3 fats prevent the creation of ugly body fat and these same studies suggested Omega-3 fats promote more fat burning.

2.       CLA
How CLA can help you lose weight…
CLA is good for helping you get rid of belly fat and According to The International Journal of Obesity (August, 2001)…

  • A group of overweight men taking CLA lost mostly belly fat and they reduced their waistlines by 1 inch while taking CLA and the CLA helped them lose all that belly fat without making any diet or lifestyle changes and…
  • In a similar study women lost mostly only belly & thigh fat with CLA and they reduced their waistlines by1.2 inches and…
  • CLA also helps you burn fat and gain leaner muscles at the same time
  • A group of overweight people lost 9% of their body fat and increased their lean muscle mass by 1-to-2% just by taking CLA with NO changes in their diet or lifestyle – this all happened during a year-long research study done by the Scandinavian Clinical Research Group
  • CLA prevents your body from storing fat
    • CLA doesn’t make a big fat cell get little. What it rather does is keep a little fat cell from getting big.” – Michael Pariza, director of the Food Research Institute, on his findings from the University of Wisconsin Study at Madison on CLA.

A University of Wisconsin Study at Madison concluded that CLA is good for preventing weight gain in people who had previously lost weight dieting and even if dieters gained weight after dieting while still taking CLA – half of the weight gained back was lean muscle (and you know muscle burns fat anyway)
3.       Omega-6 Fats
Many studies show how the Omega-6 fats Gamma-linolenic acid (GLA) & Linolenic acid (LA) help you burn fat – for example with GLA…

  • People lost between 9-to-11 pounds in 6 weeks while taking GLA during a study done by Dr Mri who’s a researcher and consultant at the Welsh National School of Medicine in Cardiff but…

The good & bad news about most studies involving GLA is you have to be at least 10-to-20% overweight to see any results but…

  • GLA prevents weight gain in people who’ve lost weight plus GLA is also an appetite suppressant since it raises the levels of serotonin (and serotonin is a hormone that makes you feel full and eat less) and…
  • GLA raises your metabolism by making the “Brown fat” in your body burn calories to keep your body warm and… Brown fat (or Brown Adipose tissue or BAT) is not the same as the ugly “white” fat that accumulates on your arms, belly, thighs and other problem areas because…
  • Brown fat’s main job is to burn fat calories for energy to keep your body warm but usually brown fat is not as active in overweight people and that’s why You need GLA so you can “turn on” Brown fat so it can help you burn off the ugly “white” fat and…

As for the other Omega-6 fat Linolenic acid (LA)…
Women lost 2-to-4 pounds of fat and gained firmer muscles just by supplementing with Linolenic acid (LA) without any significant changes to their diet & exercise programs over a 16 week study and…
GLA & LA can be found in Borage Oil, Evening Primrose Oil and these 28 foods high in Omega-6 fats and please note that…
CLA is also an Omega-6 fat but, you need to eat a balanced ratio of Omega-3 & Omega-6 fats.

  • 4.       MCTs (medium chain triglycerides)

MCTs will increase your metabolism, your body is more likely to use MCTs for energy instead of storing it as fat and MCTs help curb your appetite and because of these facts .. farmers will not feed their animals foods high in MCTs like coconut oil because it will keep their animals very lean and…

  • A group of 31 overweight people lost an average of 7 lbs. during a 16 week study when they included MCT oil in their muffins and in another 12 week study .. 2 groups of people were put on almost the same exact diet but the only difference was .. one group got it’s fat mainly from regular dietary fat while the other group got it’s fat only from MCTs and .. the group taking MCTs lost 8½ lbs. (2½ lbs. more than the other group) and the combined results of many studies on MCTs all conclude that you can lose up to 12-to-36 pounds a year just by replacing the regular fat in your diet with MCTs and Coconut Oil & Palm Oil are all good sources of MCTs or you can use a MCT supplement

How to include these fats in your diet to lose weight faster?
Remember: Fats must only be 10 to 30% of your diet if you’re trying to lose weight or build muscle and you want to make sure that most of or ALL the fats you eat are Omega-3, CLA, Omega-6 and/or MCT fats if you want to burn fat faster and you can easily get most of those fats by eating more lean proteins like fish, organic beef, nuts & beans but if you find you can’t get enough of these healthy fats in your diet you can take Omega-3, CLA, Omega-6 and/or MCT supplements.
Now for the most amazing news .. Hemp contains Omega 3, Omega 6 – CLA & GLA as well as medium chain triglycerides.
So, by incorporating Hemp into your diet – and here I mean healthy, balanced diet – you will lose weight, naturally, easily!

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When Hemp was King

FairwaterHempA trip down memory lane for a Grand Daughter of a man who worked for The Fairwater Hemp Company in 1916!
So, not such a new idea after all .. 🙂
 
When hemp was king, my great-grandfather was a farmer. And so was his brother. Together they worked for Towne Miller’s Fairwater Hemp Company, which was in operation from April 1, 1916 to 1918. I never knew my great grandpa, but he’s one figure in history that I’d love to have dinner with!