Articles
Meet our Mothers Day 2022 Winner
To celebrate Mothers Day 2022, we partnered with Fenn Collective to spoil one lucky mom with a wonderful red Fenn bag, and R1500 worth of Sally-Ann Creed products. After receiving countless entries from children nominating their moms, we randomly chose our winner – Eldoray Sickle from Cape Town. Eldoray is one of the most wonderful people we’ve met and we’re overjoyed to be able to bless her with this incredible prize.
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Beating Food Addiction
Unfortunately, this is a very real condition, but one that you can conquer. Most of us eat a bit more than we should now and then, but I’m referring here to people who develop an addiction to food – addiction is not only about drugs and alcohol. Food addiction is commonly called compulsive overeating or binge eating, where a person eats more than is needed and finds it hard to stop. A food addict often feels guilty and gets depressed, even feeling self-disgust. How does this happen, how can you identify whether you have a food addiction, and what can be done about it? Overeating can be a way to ‘bury your sorrows’, to deal with pain, abuse or loneliness, or seek ‘comfort’ in food. But there is another way you can become a food addict – by eating junk food. It’s highly addictive, nutrient poor (so your body wants more), and it becomes a learned behaviour. The more junk food you eat, the more you want to eat, and the worse you feel. The weight piles on and a vicious circle can ensue, leading sometimes to bulimia and even self-harming. In this stressful world in which we live there’s never been a more important time to eat whole, real food and eliminate junk/processed food. If you’ve been eating processed food for a long time, you probably don’t even think about fresh food. If you regularly eat processed/prepared food from the supermarket or takeaway food which gets put into a microwave for convenience, you may be in this category. Foods which are typically addictive are pizza, chips, chocolate, fried chicken from vendors, burgers, fizzy drinks and any number of other processed and takeaway foods. Why food makes you feel better Unfortunately, food addicts need a ‘fix’ and only feel better when they eat that food they crave. Cravings are part of food addiction just like any addiction. Foods high in sugar, damaged fats and chemicals stimulate the brain’s ‘reward’ center, releasing ‘feel good’ hormones such as dopamine – a neurotransmitter which gives a sense of pleasure. In time, the brain becomes accustomed to dopamine, and more food is needed to release the same amount of dopamine, just as a drug addict needs higher doses as time goes on to create the same ‘high’. Sex, exercise and eating all trigger dopamine, they are all part of a normal life therefore they are designed to do this. However, overdoing anything always comes at a price. The food industry know all about this, and getting you addicted to their food is now a ‘science’, sadly. Too much sugar is added say to chocolate, and this sweetness is then hidden by an infusion of salt and spices (even though you can’t taste them). In fact most supermarket/takeaway foods (including savoury foods) contain more sugar than a bar of chocolate. This sugar is hidden and goes by more than 50 names, but you are left wanting that food again and again as your addiction grows. This never happens with real, whole, fresh food! Studies have been done which show withdrawal from junk food–especially sugary food–is as severe as withdrawal from alcohol and drugs in many cases, including shaking, anxiety and a change in body temperature. Sugar is the most addictive of all foods and here’s the biochemical reason why: Blood sugar increases forcing the pancreas to secrete insulin, which then breaks down and blood sugar levels plummet Lowered blood sugar levels send a signal to the brain – more sugar is needed The brain releases hormones causing a craving for sugar, leaving the person feeling weak and agitated until they get their “fix” A sugar addict will now binge-eat on sugary items to satisfy their craving Are you a Food Addict? If you have any of these signs, you could be a food addict, test yourself – DO YOU: Eat to deal with emotional problems/stress? Obsess over food most of the time? Continue to eat, even though you know you’re hurting your health? Eat to the point of nausea and even vomiting? Feel you have no self-control regarding food? Ever lie about what you eat or how much you eat? Ever wake up at night to eat? Hide food at home or at work? Continue to eat even though you are really full? Regularly regret you have eaten as much as you have? Feel angry or aggressive if you cannot get the food you crave? If you answered yes to 3 or more of these, you may have an addiction and should seek help. Food Addiction has Health Consequences There are consequences both long and short term but you are worth rescuing from an addiction. The consequences are both physical and psychological and include: Damage to the gut Insomnia Anxiety and depression Obesity Type II diabetes Osteoarthritis Gastrointestinal problems Heart disease Hypertension Gallbladder disease Overcoming Addiction Whatever the cause – whether social, genetic, junk food or any other cause, the bottom line is this: changing what goes into your mouth. Like alcohol and drugs, ‘cold turkey’ may be difficult so take it slowly – but set a goal, depending on how severe your situation is. Food is essential to survival so stopping food of course is out of the question – it’s not the same as smoking. New behaviours need to be learned. So here are a few ideas you might want to consider: Learn more about healthy food, and how it benefits the body and removes cravings. A good start is my book 63 Days to Optimum Health, which teaches you over a period of time to change bad eating habits into good ones. If you want to embrace a new way of eating, consider the low carbohydrate, higher healthy fat lifestyle – it is still the most successful of all eating plans for weight loss and excellent health. If you can’t get there quite yet, try the Paleo eating plan. Eliminate sugar from your diet – you can include Keto Sweet Zero which tastes identical to sugar but without the dangers. (And please do not eat fructose as a sweetener, it is a desperately dangerous alternative. So are artificial sweeteners) Avoid fruit for the first month – or have just ½ cup blueberries as your fruit for the day Don’t go on diet! Follow the eating plans recommended in points #1 & 2 above, but don’t actively diet. Just learn to eat WHOLE, real, fresh food as it occurs in nature Substitute. In the early days if you are an “all day eater” and it’s usually chocolate, then substitute fresh raw nuts for chocolate instead. Begin slowly reducing portion sizes – use a smaller plate. Only eat when you are hungry – if you must snack, make it healthy, whole food Try to only eat 3 meals a day – get to this point as soon as you can, without snacks Stop all fizzy drinks – get used to water, but tea and coffee are fine too Remove temptation – don’t buy it and it won’t be in the house to eat later. Purge your cupboards of tempting food and replace them with healthy food alternatives Always cook your own food from scratch This will all take time, but start now – why wait for new year’s resolutions, start today for a better 2021 where you truly take control of your body if you have found you are struggling with food addiction. One thing you will find helps with food addiction dramatically – L-Glutamine! It’s the most marvelous way to quell cravings and appetite!
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Collagen Alternatives for Vegans
As we age, our natural collagen production slows down and decreases. Collagen is an animal-derived product, making it difficult for those following a plant-based lifestyle to choose the right supplements that provide similar benefits. Below we have listed the main preventative benefits of using collagen supplementation, and then suggested some plant-based supplement options that you could incorporate to reap similar benefits. Joint health Cartilage is a connective tissue, which is similar to a rubber band that protects our joints. One of the main components of cartilage is collagen. Science has shown that as we age, our natural collagen production decreases, resulting in age-related joint degradation,with sub-optimal cartilage health, this may lead to increased inflammation and joint disorders such as osteoarthritis. Sulphur is a major component in maintaining and strengthening joint tissue, notably cartilage, and is the third most abundant mineral in the human body. Methylsulfonylmethane (MSM) is a natural sulphur-containing compound found in green plants, animals, and the human body. MSM provides the body with essential sulphur and methyl groups that are used by the body during its healing and repair processes. This multi-functional mineral has also been shown to assist in reducing inflammation and pain, while preserving normal joint health and functioning. Bone density Just like our natural collagen production decreases with age, so too does our bone density. This reduction in bone mass can lead to an increased risk of bone fractures as well as conditions such as osteoporosis. Although collagen is the main organic matter that makes up the bone matrix, calcium is the main inorganic matter. While supplementing directly with collagen and calcium may seem to be the quick fix for this, there is a concern that excess calcium can result in the calcification of the arteries (you can read more about Sally-Ann’s perspective on this here). Rather, one should look at supplementing with Vitamin D3 and K2. Vitamin D3 assists with the absorption of calcium from the food we eat. Vitamin K2 can be thought of as the ‘traffic officer’ that sends this calcium to the bones for bone mineralisation. When taken in combination, Vitamin D3 and Vitamin K2 form the ideal l bone building combo as they are able to absorb and direct calcium to the bone matrix to assist with the development and maintenance of overall bone density. Heart health Collagen provides a structural framework for our arteries, it therefore assists with healthy blood flow from our heart to the rest of our body. Without this structural support in our arteries, they can begin to stiffen, become less flexible, and weaken. This could lead to more serious and life threatening issues, such as heart disease, strokes, or heart attacks.Therefore, it is important to look at supplementing with Vitamin C and Zinc, as both of these assist with promoting the absorption of collagen, as well as stimulate the body’s natural collagen production. Further to this, Coenzyme Q-10 (CoQ-10), is a fat-soluble, vitamin-like compound that has been shown to contribute to improving heart health, regulating blood sugar, and is recommended to be used with Statins (cholesterol lowering medication), as Statins can lead to secondary CoQ-10 depletion. Gut health Maintaining a strong and healthy digestive tract is important for our overall health as well as preventing a condition known as “leaky gut.” Leaky gut occurs when there is damage in the barrier that lines our intestines. This damage allows for food and waste particles to pass through the gut lining directly into the bloodstream, causing inflammation. This inflammation can then lead to symptoms such as stomach cramping, bloating and gas, as well as Irritable Bowel Syndrome (IBS) and, in some cases, food sensitivities. As we go about our daily activities, stress is placed on muscles and the metabolites in our body increase. L-glutamine supplementation helps reduce excessive inflammation and improves the health of the digestive system by strengthening the intestinal wall. L-glutamine also has anti-oxidative properties proving beneficial in reducing waist circumference and blood sugar levels. If you would like to further improve your digestive health, you can look at supplementing with a pre- and probiotic such as our Sally-Ann Creed® MaxiPrebiotic (MaxiFOS) and Sally-Ann Creed® MaxiProbiotic 20 (Maxibiotic 20). This will ensure that your good gut bacteria are operating at their optimum, providing you with even better nutrient absorption and overall well being. Muscle mass Collagen is also a large component of muscle tissue. As we age, our muscle mass, motor functions and muscular performance decreases. We tend to become less active and the combination of these factors has a downward-spiral effect on our overall mobility and well-being. Glutamine is the most abundant and versatile non-essential amino acid in the human body, promoting cell survival, maintenance, and division. L-glutamine supplementation can be thought of as the fuel that boosts our immune system and improves athlethic performance outcomes. It has been shown to assist in post-exercise muscle cell repair, promote muscle tissue maintenance and growth, and helps to burn fat, while possessing anti-inflammatory properties. In addition to this, magnesium is a mineral that assists with the functioning of the nervous system, improves muscle recovery, and promotes sleep. Supplementing with magnesium has been shown to assist in the optimal functioning of muscles and the nervous system and is essential for skeletal growth and development, while helping to maintain strong bones and teeth. Together, L-glutamine and Magnesium not only assists in creating an optimal environment for our muscles, but have many other benefits similar to that of collagen, such as bone density, gut and joint health benefits. With the above information, we hope that you can now narrow in on some key supplement options that target specific prevention concerns you may have. Collagen supplementation is an easy way to get all of the above benefits in one go, but following a plant-based lifestyle does not mean that one cannot reap similar benefits elsewhere – it is all about understanding your needs and strategically coupling the correct supplements to cater to these needs. Sources: J. McIntosch medically reviewed by C. Cobb. 2017. What is collagen, and why do people use it? Medical News Today online: https://www.medicalnewstoday.com M. Butawan, RL. Benjamin and RJ. Bloomer. 2017. Methylsulfonylmethane: Applications and Safety of a Novel Dietary Supplement. Nutrients Journal NCBI online: https://www.ncbi.nlm.nih.gov B.M. Thomson. 1998. Encyclopedia of Human Nutrition (Second Edition). Bone Matrix. Science Direct online: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/bone-matrix J. Hirano, Y. Ishii. 2002. Effects of vitamin K2, vitamin D, and calcium on the bone metabolism of rats in the growth phase. J Orthop Sci. Vol 7(3) pg. 364-369. National Library of Medicine online: https://pubmed.ncbi.nlm.nih.gov SA. Lanham-New. 2008. Importance of calcium, vitamin D and vitamin K for osteoporosis prevention and treatment. Proc Nutr Soc. Vol 67(2) pg. 163-76. National Library of Medicine online: https://pubmed.ncbi.nlm.nih.gov M. Li-ng, JF. Aloia, S. Pollack, BA. Cunha, M. Mikhail, J. Yeh. and N. Berbari. (2009). A randomized controlled trial of vitamin D3 supplementation for the prevention of symptomatic upper respiratory tract infections. Epidemiology and Infection. Cambridge University Press, 137(10), pp. 1396–1404. RC. Gupta. 2016. Nutraceuticals: Efficacy, safety and toxicity. Chapter 19: Application of ‘nano’ nutraceuticals in medicine. First Edition. p. 264 – 265 available online: https://books.google.co.za JR. Rapin and N. Wiernsperger. 2010. Possible links between intestinal permeability and food processing: a potential therapeutic niche for glutamine. Clinics. Volume 65. National Library of Nutrition online: https://www.ncbi.nlm.nih.gov RC. Gupta. 2016. Nutraceuticals: Efficacy, safety and toxicity. Chapter 61: Glutamine supplementation: hope, hype, or stay tuned?. First Edition. p 1027 -1036 available online: https://books.google.co.za U. Grober, J. Schmidt and K. Kisters. 2015. Magnesium in Prevention and Therapy. Nutrients 7(9), pages: 8199-8226 PubMed online: https://pubmed.ncbi.nlm.nih.gov
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Tell me about marine collagen
Many people have been asking for an alternative to our chicken and bovine collagens. We’re excited to announce that we have managed to source a premium Marine Collagen that is wild caught, GMO-free with no nasties. It is low calcium, low sodium, hormone, antibiotic and preservative free. This great type 1 collagen is also relatively neutral in taste and smell! Our Hydrolysed Marine Collagen consists of type 1 collagen which is ideal for building and maintaining skin, bones, tendons, ligaments, hair and nails. Here are some commonly asked questions: How does it taste? We have managed to source a premium Marine Collagen that is relatively neutral in taste and smell! What about the Calcium content? Our Hydrolysed Marine Collagen is low in calcium, with only 7mg per 100g. What about the mercury content? Our marine collagen has been through both the Gelatine Manufacturers of Europe (GME) and the Gelatin Manufacturers Institute of America (GMIA) testing, and the results fall below the required specification of a mercury content less than 0.10ppm (parts per million). What is the sodium content? We have sourced a low sodium marine collagen with 310mg total sodium per 100g. This sodium content is due to the natural nature of hydrolysed collagen, and is not from any additional sodium being added to the product. What is your collagen derived from? There is a lot of research about marine collagen being extracted from jellyfish, sharks, sea cucumber and other marine animals, which can make one skeptical about the origins of their collagen. We are proud to say that our marine collagen is sourced from 100% wild caught, marine whitefish. What about hormones and antibiotics? Our Marine Collagen is wild caught, GMO-free with no nasties. It is also hormone, antibiotic and preservative free, and research suggests that this form of collagen is a great option due to its low ability to harbor transmissible disease. Collagen type? Our marine collagen is a great source of type 1 collagen. Type 1 collagen is ideal for building and maintaining the skin, bones, tendons, ligaments, hair and nails. What about marine collagen’s absorption? Our marine collagen has gone through an extraction process known as hydrolysation. What this means is that the collagen is extracted and denatured to form a gelatin. Thereafter, it undergoes what is called ‘enzymatic hydrolysis’, which produces a pure form of collagen hydrolysates. These hydrolysates comprise of peptides. Collagen peptides are the most easily absorbed and readily utilised forms of collagen to the human body.
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Speed up your healing – dump gluten
Lack of essential and bioavailable proteins are a major contributing factor to persistent illness especially in those with gluten sensitivity. Protein is the main ingredient your body uses to build immune antibodies as well as heal inflamed structural tissues and muscles. Protein hence helps speed up your healing. These functions are vital for the following reasons: Antibody production, essential to combat infection, chemical toxins and allergies. Research shows that antibody deficiency is a common phenomenon in those with gluten sensitivity. Lack of these vital proteins puts you at risk for multiple chronic health issues. Muscles are required for movement of the frame. As part of this process, muscle serves as a pumping system for your lymphatic vessels. These vessels are crucial because they help the body transport immune cells and antibodies. They also help remove damaging toxins. Research also shows that a large majority of those with gluten sensitivity have poor muscle to fat ratios. Gluten Destroys Muscle & Causes Protein Wasting One of the most common side effects of gluten is inflammation in the muscles and joints, as gluten proteins create an inflammatory reaction in these tissues that over time leads to many negative outcomes such as: Muscle pain Muscle atrophy (loss) Joint pain and arthritis Weight gain (increased visceral fat – especially belly fat) Weight loss (due to muscle atrophy) – the worst kind of weight loss Restricted mobility Increased risk for injury in those trying to exercise Gluten consumption leads to body protein disruption in several ways and prevents speeding up your healing: Inflammation – Gluten can cause the immune system to literally attack the muscle and joints leading to chronic pain and inflammation. A prolonged immune system attack contributes to chronic degradation of these tissues and subsequently atrophy of the muscle and arthritis in the joint. Hormone Release – To deal with this chronic damage, the body produces cortisol as an anti-inflammatory hormone. Increased cortisol leads to increased visceral fat (belly fat). Damage to the Stomach and GI Tract – Gluten can damage the specialized cells in your stomach and small intestines that secrete vital acid and digestive enzymes. Over time this damage makes it almost impossible to properly digest and break down dietary proteins from meats and vegetables. Many with gluten sensitivity have lost their ability to digest properly and develop protein and amino acid deficits. Gluten-Induced Gut Damage Can Make Meat Digestion a Challenge Many who embark on a gluten free diet still have inflamed and damaged gastrointestinal tracts. Some suffer with low acid production making it hard to digest dietary proteins. This is a big part of the “Catch 22″ in healing. To heal the gut, you need protein, but to digest the protein, you need a healthy and functional gut. The Critical Role of Protein and how it speeds up your healing Protein balance plays a major role body function. It is essential for proper maintenance of the immune system, the detoxification systems in the liver, antibody formation, muscle maintenance, tissue repair, digestive enzyme production, neurotransmitter (brain chemicals), and hormone production. Protein is responsible for building cellular receptors that help recognize hormones, regulate blood sugar, control our circadian rhythm, and control our metabolism. Too Many Carbs Excessive carbohydrate intake causes damage to important proteins in our bloodstream. This damage, often referred to as AGE (Advanced Glycation End products) is a major contributing factor to inflammation and chronic illness. Chronic inflammation leads to hormone changes that tax our body’s protein stores and our ability to heal and repair is minimized. The Problem with Most Protein Powders Unfortunately, most protein powders contain cheap and highly processed ingredients that is harder to digest and damaging to health. Others are full of artificial sweeteners and GMO chemicals like aspartame, sucralose, corn fructose, and maltodextrin. And forget the rice based proteins – they are devoid of nutrients, low in biologically valuable amino acids, have a high potential for arsenic contamination and most importantly contain a concentrated and very difficult to digest type of rice gluten. Other common protein options contain foods with severe allergenic potential. The most common include dairy, soy, and egg. All three of these protein replacements can have severe drawbacks. Dairy is usually a major problem for those with gluten sensitivity. Aside from it’ s allergic potential, most dairy proteins are heat processed and derived from GMO cows being fed GMO grains covered in chemical fertilizers and pesticides. These chemicals are known gut irritants and have been shown to alter the microbial gut balance and contribute to intestinal permeability (leaky gut). Soy proteins are high in phytates and tannins (compounds that inhibit mineral absorption – calcium, iron, zinc). Most soy proteins are also GMO and have been treated with chemical pesticides plus soy is a death-knell for the thyroid gland. Egg protein replacement powders are typically derived from chickens being fed diets high in GMO grain sources. The birds suffer from poor environmental conditions and those who are gluten sensitive often react to eggs from grain fed chickens. What’s the Solution? If you want a high quality protein without the drawbacks to help support your recovery and overall health, I recommend Pure Hydrolysed Collagen. Start with one scoop a day and progress to two scoops. My Pure Hydrolysed Collagen is non-GMO, grass-fed and pure, it has all you need to heal your gut. There are no carbs or calories, it won’t spike blood sugar/insulin, and is free of hormones and antibiotics. Mix it into water, coffee or tea once or twice a day, it will heal the gut in double quick time.
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Why is my Whey Protein price increasing?
We’re all learning the unintended consequences of Covid-19. The butterfly effect of a global pandemic on Whey Protein is quite profound. Firstly, let’s talk about how our Whey Protein is made. It’s the byproduct of the cheesemaking process. Milk is broken down into the curds and whey, with the curds being used for cheese, and the whey being drained off and used for our whey protein powder production. Initially, liquid whey has about 4-6 grams of protein per litre, and the whey proteins are extracted in a highly purified form, using a cross-flow microfiltration process. This gives us our incredible >90% protein Whey Protein Isolate powder you know and love. Sadly, Covid-19 changed everything. It shut down farms around the world, forcing us into our homes and into isolation. Food processing plants worldwide came to a standstill, global transport halted, and the world as we knew it went into involuntary lockdown. It prevented us from going out for dinner, which caused many restaurants to close their doors. These are the restaurants we all used to go to for romantic dinners, birthday parties, and family dinners. Take a look at this graph of restaurant reservations during Covid: One of the unexpected consequences of this was a massive global slowdown in demand for dairy products, with cheese, ice-cream, cream, etc being hard hit. In fact, in many parts of the world, the production of cheese stopped completely with farms being unable to sell milk or cheese anywhere. Millions of litres of milk were dumped as farmers were unable to use it. This has had a terrible impact on whey protein production. During the early days of the pandemic, we and our suppliers were able to absorb the impact of this reduced supply, as we all had plenty of whey protein on hand, but as time went on, we saw more, and longer, delays in production. We bought as much whey protein as we could from our suppliers, hoping to see us through this time, but while Covid-19 impacted the global supply chain negatively, it also caused more people to start eating better (which is great news), with more people than ever taking supplements to keep their bodies as strong as possible to fight this virus. This started eating away from existing whey protein stocks. And it’s not just the price of whey protein that’s increased dramatically. The price of packaging has increased too – putting even more pressure on many businesses, including ours. So here we sit with the price of our top-quality, >90% whey protein going up by almost 50% in the past 6 months. While other companies might simply source cheaper whey protein from China in order to keep costs down, we prefer to keep our product as pure and clean as it’s always been, even if it means we sell less of it, and make less money from it. Our products have always been the very best we can find, and we’re not going to let a global pandemic change that – not for one second! Whey Protein Isolate is considered by many practitioners to be the premier dietary supplement for protein. It provides the body with the necessary building blocks that are used to build or maintain muscle tissue. In fact, Whey Protein Isolate is a complete protein, containing the full complement of amino acids the body can utilise for optimal physical performance and for increasing glutathione levels. It may have significant benefits on immune function and wound healing, and is the perfect adjunct for bodybuilders, moderate exercisers, dieters, and for those taking steps to support healthy ageing, cardiovascular health, glucose metabolism, or general wellness. Best Whey is a pure and natural high quality protein, rich in amino acids and biologically active lactoferrin (LF), Immunoglobulin (IgG), and glycomacropeptides (GMP). It contains little fat, lactose, or cholesterol, making it an excellent protein choice for individuals of all ages. The Best Whey is free from any form of added sugar, or artificial flavourings and each serving supplies 20 grams of naturally complete protein, making it ideal for low-carbohydrate or metabolically balanced diets. Sally-Ann Creed® Whey Protein is one of the best forms around, containing over 90% protein. All of this is to give you a little background on why our whey protein is increasing in price. We’ve kept the price increase as low as possible, ensuring that you never get anything less than the absolute best possible whey protein. Sources: https://www.oecd.org/coronavirus/policy-responses/food-supply-chains-and-covid-19-impacts-and-policy-lessons-71b57aea/ https://www.agropur.com/us/news/how-whey-protein-is-made https://www.nationalgeographic.com/science/article/covid-19-disrupts-complex-food-chains-beef-milk-eggs-produce
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Collagen in Coffee? Yes Please!
After all these years, we still get asked whether it’s ok to put collagen into coffee – due to some rather hilariously blatant articles telling you that it will breakdown, or won’t work. They say it “falls apart” under heat – but um, hang on, hydrolysed collagen is HEAT TREATED! They are also saying a number of other really stupid things. The claim is “when added to hot coffee, for example – collagen’s molecular structure melts, diminishing or even negating the desired health benefits”. This is unscientific and shows the writer has no knowledge of what he or she is saying. Firstly – hydrolysed collagen means that the collagen is heat-stable, will not change it’s structure in either hot or cold liquid or food – it will still be fully absorbed and effective. They are confusing collagen with gelatine. Gelatine goes gummy, collagen CAN’T because it’s hydrolysed. Collagen would not be as popular as it is with the zillions of testimonies if it wasn’t absorbed and used effectively by our bodies. Just looking at these articles, what leaps out at me is their complete lack of physiology, chemistry and understanding of the difference between peptides and amino acids. I’ll get to this just now. There is something else, they don’t realise either that creams with collagen cannot be absorbed through the skin because the peptides are too large – it’s impossible. They are absorbed through the stomach, that’s why we take them. The other thing is that they are subtly promoting vegetarian collagen (as if such a thing existed!). There’s no such thing…. sorry to break this to you, but it is what it is. Collagen is an animal-derived product from either beef or chicken (like my two Pure Hydrolysed Collagen and Type 2 Chicken Collagen), or pork and fish (pork I won’t touch due to feedlot farming and fish needs to be sustainably sourced – wild caught, low calcium, low sodium and MSC certified). You cannot get collagen from green leafy vegetables! You get LOADS of other benefits, but sorry, not collagen. This comes from your meat and your bone broth. You decide for yourself – as for me, I’ll never stop my fabulous, now-famous Pure Hydrolysed Collagen Powder! Find it at https://sallyanncreed.co.za/shop – have it in your coffee and see whether you agree.
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What is Chocolate Blooming?
Have you ever opened a chocolate bar and noticed a white layer over the surface of your chocolate or little, granular white specks? This is a common phenomenon, and is known as Chocolate Blooming. The good news is that it has little to no effect on your chocolate bar, other than making it slightly aesthetically ‘different’ to your standard, brown chocolate bar look and feel. There are two types of chocolate bloom, one referred to as Fat Bloom and the other is known as Sugar Bloom. Fat Bloom Fat bloom – the most common type of bloom – is a result of a change in temperature in your chocolate, or poor tempering during manufacture. It occurs most often when a chocolate melts and then re-solidifies. A good example of this is when one accidentally leaves a chocolate in the car for a few days, and then opens it. You will note a white discolouration across the surface of the bar. The warmer temperature heats the cocoa butter in the chocolate, which causes it to soften and separate from the rest of the ingredients in the bar. The chocolate then re-solidifies, once the temperature cools, and this creates the fat bloom effect – a slick white layer across the surface of your chocolate. Our Sally-Ann Creed® 70% Dark Chocolate would be susceptible to this effect if left in heat for too long. Sugar Bloom Sugar bloom is most recognizable by the hard, dry, granular crystals that develop on the surface of your chocolate bar. There is a noticeable texture change over the surface of the bar, where little crystals have formed. When chocolate is exposed to moisture, the sugar within the chocolate absorbs this moisture and dissolves the crystals. The sugar rises to the surface and forms small, hard granular lumps. How does one avoid Chocolate Blooming? Fat bloom can generally be avoided by ensuring that the chocolates are tempered sufficiently during manufacture, and are thereafter kept at a consistent, room temperature. With sugar bloom, the sugar crystals react to moisture exposure. By avoiding damp storage conditions, such as in the refrigerator or areas with high humidity, you can help prevent this reaction from occuring which results in the crystals dissolving and coming to the surface. To repair chocolate bloom, one can melt the chocolate down, stir the melted mixture and then pour into molds and allow to cool. This will bring the fat or sugar back into the original mixture, and remove the aesthetic discolouration. But can I still eat my chocolate?! Yes, you most definitely can! Fat and sugar bloom have no effect on the nutritional aspects of your chocolate, only a slightly negative effect on the appearance, due to the discolouration. The product remains perfectly safe for consumption.
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