Articles
Understanding your blood results
Chances are, if you have ever gone for your yearly check-up, that you have had the fright of your life when your doctor tells you that you have high cholesterol. We know that cholesterol levels can be confusing, and seeing all those different numbers on your blood test might feel overwhelming. That’s why our team has put together this quick summary table to help make sense of it all. Our goal is to help you understand what each type of cholesterol means and how it affects your health, without the stress. Understanding your blood results: Chances are, if you have ever gone for your yearly check-up, that you have had the fright of your life when your doctor tells you that you have high cholesterol. We know that cholesterol levels can be confusing, and seeing all those different numbers on your blood test might feel overwhelming. That’s why our team has put together this quick summary table to help make sense of it all. Our goal is to help you understand what each type of cholesterol means and how it affects your health, without the stress. NAME “NORMAL LEVELS” EXPLAINED Total Cholesterol 2.8-4.9mmol/L (usually want <5) This refers to the total amount of cholesterol in your blood, including LDL and HDL. While we generally have an aim, the balance of LDL and HDL is what matters most. LDL- low-density lipoprotein 1.5-2.9mmol/L (usually want <3) -Often considered the “bad cholesterol” however it is more complex as LDL cholesterol comes in different forms, and not all are equal. 💡Think of LDL like a delivery truck. It carries cholesterol to your cells. If there’s too much, the “parcels” can start piling up in your arteries, leading to blockages and increasing the risk of heart disease and stroke. HDL- high-density lipoprotein 1.2-1.9mmol/L (usually want >1 for men and >1.2 for women) -Often considered the “good cholesterol”. 💡Think of HDL like a rubbish truck. It carries excess cholesterol back to the liver to be removed. If we didn’t have rubbish trucks our “gargage” would build up, just like our cholesterol does with low HDL. Triglycerides 0.4-1.6mmol/L (usually want <1.7) -Type of fat found in your blood. After you eat, your body converts excess calories into triglycerides and stores them for energy. -While some triglycerides are normal, too much can be harmful. ApolA and apol little (a) Individual lab Apol (A) -Makes up around 70% of the protein in high density lipoprotein (HDL). -Higher ApoA levels are protective because they indicate that HDL is doing its job of cleaning up excess cholesterol and preventing artery blockages. Apol (little a) -Important for those with family history of heart disease. Linked to genetics. – In this case, the higher the Apol (little a) is linked to higher risk for heart disease. Opposite to Apol (big A). ApoB- apolipoprotein B Individual lab -A type of protein in LDL and very sticky -The more ApoB particles you have, the higher the risk of cholesterol building up in your arteries, which can lead to heart disease. -ApoB is considered a stronger predictor of heart attack than LDL-C. Homocysteine <10 µmol/L (usually want 5-10 µmol/L) -A high level of homocysteine is linked to heart disease. -It is also a good indicator of low vitamin B6, B12 and folate. NOTE: It’s important to note that everyone’s health goals and needs are unique, so ‘normal’ reference ranges can vary between individuals. Laboratory values may differ based on factors such as age, sex, genetics, and overall health, so it’s always best to interpret results in consultation with a healthcare professional.
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Net Carbs Explained
The concept of net carbs is based on the principle that not all carbohydrates are created equal. Some carbohydrates, like simple or refined starches and sugars, are absorbed rapidly and have a high glycaemic index, causing the blood sugar levels to spike straight after eating. Excess simple carbohydrates are stored in the body as fat. Other carbohydrates, such as the fibre-rich carbohydrates found in whole grains, fruits, and vegetables, move slowly through the digestive system, with much of them not digested at all. Another category of largely indigestible carbohydrates are sugar alcohols, such as erythritol, xylitol, and other polyols. These are modified alcohol molecules that taste like sugar, but don’t affect your blood sugar. These substances are commonly used as artificial sweeteners and sugar replacements. Calculation: In calculating net carbs, there are many formulas that you can use. In some diabetic education lessons, if the fibre is greater than 5g, you subtract half of the fibre amount from the total carbs along with any sugar alcohols. For example, if a product contains 20g of carbohydrates and 12g of fibre, the net carbs would be calculated as 20g – (12g ÷ 2) = 14g net carbs. However, this method may vary for individuals, as some people react to fibre differently. A more common method is to subtract the total amount of fibre and sugar alcohols from the total number of carbohydrates, as these types of carbs are thought to have minimal impact on blood sugar levels. For example, in a product containing 20g of carbohydrates and 12g of fibre, the net carbs would be 20g – 12g = 8g net carbs. Another formula involves only subtracting insoluble fibre from total carbs. The method used is solely dependent on how your body digests and reacts to fibre. You can choose how strict you want to be when calculating net carbs. Why this could be confusing The concept of net carbs can lead to some confusion. Everyone’s body responds differently to fibre and carbs, influenced by factors like genetics, activity levels, and health conditions. Plus, some companies use net carbs as a marketing tactic, making their products seem healthier than they really are. For example, a bar might claim to have only 2g of net carbs, but it could still contain 18g of total carbs. Because we like to adhere to a LCHF diet, we err on the side of caution and calculate using half the fibre value. In the end, while counting net carbs can be useful, for us, it’s more important to focus on the quality of the carbs you consume. Opt for a variety of high-fibre, whole-food sources that nourish your body and support your long-term health goals. Whether you’re counting carbs or not, the key is to choose foods that make you feel your best and contribute to your overall well-being. Everyone wants a quick list of really low carb fruit and veggies – well here it is! Use this ascending carbohydrate list and you won’t even have to think! These are one cup raw weight, including their skins (USDA): FRUIT Carbs Fibre Strawberries, whole (144g) 11.1g 2.88g Watermelon, diced (152g) 11.5g 0.68g Coconut, shredded (80g) 12.2g 7.2g Raspberries (123g) 14.6g 8g Apple 15g 2.62g Peaches (155g) 15.7g 2.32g Orange (sections) 21.2g 4.32g Blueberries (148g) 21.5g 3.55g Goji Berries (30g) dried 21.6g 3.64g Banana 34.2g 3.9g VEGETABLES Carbs Fibre >Spinach (30g) 1g 0.7g Lettuce (36g) 1g 0.5g Mushrooms (70g) 2.2g 0.7g Celery (101g) 3g 1.6g Zucchini, sliced (113g) 3.5g 1.1g Radish (116g) 3.9g <1.9g Cabbage, shredded (70g) 4g 1.75g Cucumber (120g) 4.4g 0.6g Aubergine (82g) 4.8g 3g Asparagus (134g) 5g 2.8g Cauliflower (107g) 5.3g 2.1g Broccoli (90g) 6g 2.5g Bell Peppers (100g) 6.65g 1.2g Green beans (100g) 7g 2.7g Tomatoes (180g) 7g 2.16g Brussel Sprouts (88g) 7.88g 3.34g Carrot (128g) 12.3g 3.58g Gem Squash, winter, acorn (140g) 14.6g 2.1g Onion(160g) 14.9g 2.72g Butternut (140g) 16.4g 2.8g Potato (150g) 26g 3g Sweet potato (133g) 26.7g 3.99g
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What are carbs exactly?
Carbohydrates are one of the three macronutrients. They are organic compounds like sugars, starches, and fibers, providing energy for the body through glucose. You’ll find carbohydrates in dairy, fruit, vegetables, grains, beans and seeds. The majority of simple carbohydrates eaten eventually turn into glucose molecules after digestion, which is their simplest form. Glucose is then absorbed, transported around the body and eventually used by our cells, brain and muscles for energy. But not all carbohydrates are created equally. Understanding the different types of carbs, how they impact blood sugar levels, and their role in overall health and performance can help you make smarter dietary choices. For example, even though both an apple and a piece of chocolate contain sugar, they affect your body differently. The apple provides natural sugars along with fibre, vitamins, and antioxidants which slow down digestion and provide a more sustained release of energy. On the other hand, chocolate contains added sugars with little to no fibre, causing a faster and higher spike in blood sugar, followed by a crash in energy levels. Glycemic index This is why whole, fibre-rich carbohydrates like fruits, vegetables, and wholegrains are better for steady energy levels, while highly processed carbs and sugary foods can lead to short, quick energy bursts followed by fatigue. This is where the glycaemic index comes into play. This is a scale from 0 to 100 which rates different foods based on how they affect blood sugar levels. The higher the GI (closer to 100) the higher and quicker the effect on blood sugar levels. Lower GI Higher GI Fruits Whole fruits with skin: apples, apricots, peaches and plums • Fruit juices • Dried fruits • Canned fruits in juice: pineapple, watermelon, mango TIPS 💡Eat fruit with the skin on to lower GI 💡Fresh fruit is the best option 💡Strawberries, raspberries, blackberries and passionfruit have less carbohydrate compared to other fruits and have less effect on blood glucose levels. Vegetables • Non-starchy green vegetables: spinach, cabbage, kale, cucumber & lettuce • Most stirfry and salad ingredients • Starchy vegetables: potato, sweet potato, corn and carrots (cooked) TIPS 💡Eat potatoes with the skin on to lower their GI 💡Some semi-starch vegetables, eg: pumpkin, peas, carrot, parsnip, broad beans and beetroot have a higher GI value, but rarely increase blood glucose unless eaten in large amounts more than 200g. 💡Over-cooking vegetables can also increase the GI of the food. Raw carrots have a much lower GI impact compared to soft-boiled carrots. 💡By adding healthy fats and/or protein to higher GI foods, you slow the digestion of the food, therefore reducing the GI impact. 💡Cooking and then cooling a higher GI food, also reduces the glycemic index. 💡Adding vinegar, lemon juice or apple cider vinegar to higher GI vegetables also reduces the GI of the meal. While GI measures the effect of individual foods on blood sugar levels, in reality,we rarely eat foods in isolation. This is why most dietitians, however, recommend taking the glycaemic index with a pinch of salt. When fats, proteins, and fibre-rich foods are included in a meal, they slow digestion and modify the overall glycaemic response. Why do we still need carbs? Glucose from carbohydrates is the quickest and most efficient fuel for the brain and muscles. While the body can use fat and protein for energy, intense exercise, fast reaction times, and brain function still rely on some glucose. For low-carb eaters, the body can absolutely adapt to using fat (ketones) as fuel, as your body can rely on more fat for fuel. For sprints and long-distance ultra running, some carbohydrates may still be beneficial, depending on personal needs. For example, in short bursts e.g. sprints, if not properly trained, our body cannot break down fat and protein fast enough to supply energy to our muscles. Carbohydrate sources are also a lovely food group that can be rich in fibre and nutrients for our gut health and for a healthy microbiome. Eating low or no carbs isn’t always affordable or accessible for everyone, and so carbs shouldn’t be demonised or deemed unhealthy. Our philosophy is to embrace a balanced approach to nutrition, recognising that all food groups have a valuable place in a diverse and nourishing diet. By focusing on whole, nutrient-dense carbohydrates, we can support overall health and well-being while honouring individual needs and circumstances. What does 15g of carbohydrate look like? 🌾 1 slice of normal bread or 2-4 slices lower carb bread 🌾 1/2 cup of beans or lentils or chickpeas 🌾 1/2 cup cooked starchy vegetables 🌾 1/2 – 1 whole fruit or ½ cup fruit juice 🌾 ½ cup cooked pasta or grains or rice 🌾 ½ hamburger roll or ½ a large wrap 🌾 1/4-1/3 cup muesli 🌾 1/2-¾ cup breakfast cereal 🌾 1 cup milk or yoghurt Diabetes SA So how much fibre do I need a day? You can read more about fibre and its vital role in our diet in this blog post According to most guidelines: 25-35 grams of fibre per day for women and 35-38 grams of fibre per day for men From 30-50 grams of fibre per day for some individuals with type 2 diabetes and wanting to control cholesterol levels There we have it! All things carbohydrates! Whether you are on a keto or banting regime, or a carbo-loading endurance athlete, carbohydrates do not have to be seen only in a negative light. It’s about the balance, quality and nutritional composition that matters.
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Sarcopenia
Sarcopenia, a Greek term for “poverty of the flesh, ” describes the loss of muscle mass, function and strength from the ageing process. This results in a decreased quality of life, increased falls and injury and inability to perform daily tasks. “Muscle mass decreases approximately 3–8% per decade after the age of 30 and this rate of decline is even higher after the age of 60”- Current Opinion in Clinical Nutrition & Metabolic Care Firstly, it is important to recognise symptoms of sarcopenia. Do I struggle to lift more than 4.5kg? Do I have difficulty walking across the room? Do I have a weak grip strength? Have I fallen more than once this year? If you have answered yes to any of the above questions then let’s have a look at how a functional nutrition approach can help. 💪Total calorie intake is important for ageing. So often we see in older clients and patients that there is a tendency to under-eat due to taste changes, decreased appetite and eating difficulties. It is important for us to monitor that we are getting in enough energy from a balanced, nutritious diet that will support our body. If we under-eat, our body naturally uses fat for fuel, and then muscle for energy to live and move. On the other hand, we also often eat too much, but have an “empty calorie” intake, meaning that we eat non-nutritious foods but high in calories (think chips or pastries). 💪Focusing on ensuring that we get enough protein in our ageing years is vital for muscle loss prevention. The minimum of 0.8g/kg/day is what we look for, with the aim of at least 1.2-1.6g/kg per day for older adults’ metabolism and if living with illness or disease (link). Simple ways to reach this easily? Aim for at least around 20-35g of protein per meal Trying to eat protein first before carbohydrates (so we don’t get full) Whey protein is also a supplement to consider if you are not getting enough protein in the day. Whey protein also contains leucine which is an amino acid that is involved in muscle maintenance. Collagen supplementation is also important because as we age our body produces less and less natural collagen, and collagen is important for the creation of muscle protein. 💪Micronutrients such as vitamin D which is an important supplementation for sarcopenia prevention. This is a fat soluble vitamin that is involved in calcium absorption, bone formation and helps maintain muscle strength and function. A very interesting study showed that in their research, there is a TWO TIME greater risk of sarcopenia in those who are vitamin D deficient. Another nutrient to watch for is the anti-inflammatory omega 3. If you are not getting two portions of fatty fish a week or regularly consume chia seeds or flaxseed oil- an omega 3 supplement is needed. Omega 3 may help with muscle growth and intramuscular strength. The reason is because temporary or long term inflammation causes a decline in protein synthesis (making muscles) as well as increases muscle breakdown. According to a research article in Metabolism, the Mediterranean diet is thought to help with sarcopenia, because it is rich in vitamin E, vitamin C, vitamin A and phytochemicals. Lastly, along with nutrition, exercise is the most effective intervention for improving quality of life in sarcopenic patients. Rogan Heyns, a local Capetonian biokineticist, mentions that he uses the following as outlined by the American College of Sports Medicine (ACSM): Progressive Resistance Training: This involves using weights, resistance bands, or body weight to progressively increase the load on muscles. It helps stimulate muscle growth and strength. Exercise Frequency: At least 2-3 days per week of resistance training is recommended, targeting all major muscle groups. Intensity: The intensity should be moderate to high (around 60-80% of the individual’s one-rep max). Initially, beginners may start with lighter loads and progressively increase. Functional Exercises: Focus on movements that mimic daily activities, such as squats, lunges, and stair climbing, to improve overall mobility and balance. Combining Aerobic Exercise: While resistance training is key, incorporating aerobic exercises (e.g., walking, cycling) helps maintain cardiovascular health and overall fitness, which supports muscle preservation. Consistent training helps to maintain or rebuild muscle mass, strength, and function, which is crucial in preventing frailty and improving the quality of life in older adults (link).
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Food and supplements for skin health
This week’s article on foods for your skin is inspired by two articles the office was reading this week. The first article from Cosmetics, a peer-reviewed journal and the second is a 15-year long 2020 study. In the long-term study, they looked at over 700 participants over 45 years of age, they found that those who had a diet higher in antioxidants had 10% less skin aging over 15 years compared to those who had much less antioxidant intake. We need to understand what factors affect skin health and aging, and these can include: Cell damage and DNA damage Inflammation Collagen breakdown Dehydration Poor immune system This had us all hooked on researching foods and supplements that could help with skin health and reduced aging, so here we go! Our summary of the science. Antioxidants. Antioxidants help fight against inflammation, UV damage, cell damage and immunity. Over 3000 foods were analysed for their antioxidant content. The highest? Artichokes, onions, garlic, asparagus, beet leaves, red cabbage, kale, peppers, broccoli and tomatoes. Dark purple, blue and red berries, dark chocolate, green tea leaves, coffee and olive oil were also listed as the highest antioxidant containing foods. Pecans, brazil nuts and walnuts. Rich in omega 3, vitamin E and antioxidants, these nuts can “reduce inflammation” and support skin repair (2024 article). Spices and herbs. Cloves, cinnamon, oregano, turmeric and thyme. Surpassing even fruit and vegetables in antioxidant content, adding more fresh and dried herbs and spices to your day is a great way to protect your skin against aging and microbial infection. Collagen. Two main benefits of collagen in the skin are skin elasticity and skin hydration. We all know that as we age, our bodies reduce the amount of collagen produced. Vitamin C and zinc are incredibly important for collagen synthesis in the human body. (see more from our blog post). Skin elasticity was improved by 22.7% and skin hydration by 13.8% after 12 weeks of hydrolysed collagen supplementation. (2024 clinical trial) Probiotics. At the end of the day our skin is an organ, and having a healthy guy impacts our skin greatly. Now this is getting very scientific but according to literature, Bifidobacterium lactis, Bifidobacterium longum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus paracasei have all been shown to improve symptoms of skin moisture, dermetitis symptoms and skin smoothness. The VERY good news is that Sally-Ann Creed MaxiProbiotic contains all the above strains in billions of CFUs (2023, 2024). Bonus tip: “High glycemic index intake was positively associated with acne severity” Journal of American Academy of Dermatology 2022 Our skin has a 28 day cycle, so while starting with the tips above might not change your skin overnight, you are laying the foundation for clear, happy and healthy skin in the future.
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Chocolate Macadamia Nuts
Really – there is nothing better than the deliciousness that you will experience in these air-roasted, chocolate-covered macadamia nuts. An earthy, natural and healthy dessert snack. When feeling like a sweet treat why compromise in health. There’s nothing quite like the combination of smooth, pure sugar-free chocolate and rich, buttery taste of macadamia nuts. Sally-Ann Creed’s Chocolate-Covered Macadamia Nuts are the perfect guilt-free indulgence for chocolate lovers everywhere. What Makes Macadamia Nuts So Special? Often referred to as the ‘queen of nuts’ and for good reason! Macadamia nuts are: Rich in healthy fats: macadamias are high in monounsaturated fats, which are heart-healthy and help reduce “bad” cholesterol levels. Did you know that they contain 82% monounsaturated fats! According to a 2023 study by Jones et al, macadamia nuts are unique in the fact that they are one of the few foods that naturally contain palmitoleic acid which is a rare fatty acid that has been linked to reduced fat production in the liver and improved insulin sensitivity. The study went on to say that supplementation of macadamia nuts in overweight and obese participants resulted in lower total cholesterol and LDL levels. Full of lovely nutrients: These nuts contain magnesium, manganese, and small amounts of protein and fibre, supporting overall well-being. Low in carbs: Perfect for those following low-carb or keto-friendly lifestyles. The Power of Dark Chocolate Antioxidants: Dark chocolate is packed with antioxidants and flavonoids, which help combat oxidative stress and inflammation. Low Sugar Content: Made with a mindful balance of sweetness, ensuring it satisfies your cravings without overloading on sugar. A Mood Boost: Chocolate contains compounds that promote the release of endorphins, making you feel happy and relaxed. And why are our Macadamia Chocolate Nuts so special? At Sally-Ann Creed, we’re committed to quality and health. Our chocolate-covered macadamia nuts are made with premium ingredients. We use only the finest macadamia nuts and high-quality chocolate. They’re carefully crafted with care to ensure the perfect balance of nut and chocolate in every bite. The best part is that they’re low GI! With only 0-0.9g of sugar per serving (depending on what flavour you chose), 1g protein and 18g of heart-healthy fats, they’re a treat that won’t cause sugar spikes. Our chocolate-covered macadamia nuts come in milk chocolate, white chocolate, mixed chocolate and dark chocolate.
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Collagen, zinc and vitamin C
Collagen, zinc and vitamin C A closer look at the trio that work together Collagen is the most abundant protein in your body. It holds your skin together, cushions your joints, lines your gut, supports your tendons and ligaments, and gives every connective tissue its strength and structure. It is, quite literally, the protein that holds you together. You will often see claims that hydrolysed collagen is “instantly absorbed from the stomach.” That is not quite how it works, and the difference is quite important. What collagen actually does, and where it goes Hydrolysed collagen has already been pre-broken into smaller chains of two or three amino acids, known as dipeptides and tripeptides. These small fragments are then absorbed in the small intestine, not the stomach, where specialised peptide transporters carry them into the bloodstream. From there, they travel through circulation and are taken up by collagen-rich tissues such as skin, joints and the gut lining, where they act as biological signals to your fibroblasts, the cells responsible for producing new collagen. What are fibroblasts? Fibroblasts are the cells that help make collagen. They are found in connective tissue and play an important role in keeping skin, joints, tendons and ligaments strong, supported and able to repair. In other words, collagen does not magically rebuild your skin. It signals your body to do it. And whether your body is in a position to respond well to that signal depends on a few other things. Do you need zinc to absorb collagen? No, collagen supplementation or collagen from food will still be absorbed into your body, but zinc does play multiple, essential roles in the collagen story, and the science is fascinating once you understand it. Zinc is a cofactor of an entire family of enzymes called matrix metalloproteinases, also known as MMPs. This sounds very complex, but basically these zinc-dependent enzymes are in charge of collagen turnover throughout the body. They help break down old, damaged collagen so that new collagen can replace it. Without adequate zinc, this remodelling process may slow down. If we look at the science, recent dermatology research has shown how MMPs are central to skin ageing, particularly in the context of UV-related collagen breakdown. But zinc does not only help break down old collagen. It is also important to fibroblast function and DNA synthesis, so your body can manufacture new collagen molecules in the first place. It also plays a role in wound healing, tissue repair and the production of stomach acid. And that last point matters more than people realise. Adequate stomach acid is needed to digest dietary protein properly, including collagen from food. If zinc status is low, stomach acid production may also be affected, and that can affect the body’s ability to use the nutrients needed for healthy skin, hair and connective tissue. Zinc helps your body break down old collagen, build new collagen, and support the repair process. What about vitamin C? Vitamin C is one of the most important nutrients for collagen production. Our body needs vitamin C to help turn collagen amino acids into strong, stable collagen fibres. Without enough vitamin C, collagen cannot form properly. This is why severe vitamin C deficiency, known as scurvy, causes problems such as bleeding gums, fragile blood vessels, poor wound healing and weak connective tissue. Importantly, vitamin C is not required for the absorption of supplemental collagen peptides. Those are absorbed independently and mainly in the small intestine. But once those amino acids and small peptides are in the body, vitamin C is needed to help turn them into proper, functional collagen. Vitamin C also acts as an antioxidant. It helps protect existing collagen from oxidative stress caused by things like UV exposure, pollution, stress and normal everyday wear and tear. In this way, vitamin C supports collagen in two ways: it helps with new collagen formation and helps protect the collagen you already have. Clinical research generally supports 200 to 500 mg daily for collagen support. Splitting that into two doses, such as morning and afternoon, may be more useful than a single large dose because vitamin C is water-soluble and the body absorbs it more efficiently in smaller amounts. Collagen peptides provide building blocks. Vitamin C helps your body use those building blocks to make strong collagen. The Sally-Ann Creed approach Our approach is simple: food first, always, then targeted support where it is needed. Collagen, zinc and vitamin C each support a different part of the same bigger picture, which is helping your body maintain healthy connective tissue from the inside out. Collagen peptides provide building blocks. Zinc supports repair and renewal. Vitamin C helps your body build strong collagen. ❤ References 1. Alberts A, Moldoveanu ET, Niculescu AG, Grumezescu AM. Vitamin C: A Comprehensive Review of Its Role in Health, Disease Prevention, and Therapeutic Potential. Molecules. 2025;30(3):748. doi:10.3390/molecules30030748. pmc.ncbi.nlm.nih.gov/articles/PMC11820684 2. Feng L, Liu D, Cheng L. Matrix Metalloproteinases on Skin Photoaging. Journal of Cosmetic Dermatology. 2024. doi:10.1111/jocd.16558. pmc.ncbi.nlm.nih.gov/articles/PMC11626319 3. Virgilio N, Schön C, Mödinger Y, et al. Absorption of bioactive peptides following collagen hydrolysate intake: a randomized, double-blind crossover study in healthy individuals. Frontiers in Nutrition. 2024;11:1416643. doi:10.3389/fnut.2024.1416643. This article is for educational purposes only and is not intended to replace medical advice. Please consult a qualified healthcare practitioner for personal health concerns or before starting a new supplement.
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The truth about Pirosil
When we hear the word ‘additive’, we immediately think ‘danger zone’! With growing consciousness around what we put into our bodies, labels that include ingredients such as additives, preservatives, colourants or anything with an ‘E’ followed by a bunch of numbers, are a definite no-no. At Sally-Ann Creed, we advocate natural, preservative-free products with zero additives. However, when absolutely necessary, there is one preservative that Sally-Ann opts for as it is known to be the ‘lesser of all evils’. This preservative is known as silicon dioxide. Silicon dioxide sounds ominous but actually appears in nature – it can be found in plants, the earth’s crust and frequently within animals and humans. In the Supplement and Food industries, it is most commonly used as an anti-caking or flow agent, as well as a shelf-life enhancer. In powdered blends that contain more than one ingredient, such as our Colla-Joint Plus, Collagel and Keto Sweet, each ingredient has a different particle size and varying hygroscopic levels. Environmental effects, such as changes in moisture and temperature levels, can adversely influence these products and convert them into a hard, compact mass. The addition of pirosil (our brand of silicon dioxide) helps prevent this from happening by modifying the surface characteristic of the particles to avoid caking, and allows the product to mix more evenly. Pirosil also helps to prolong the storage stability (shelf-life) of a ready packed product as it is able to absorb up to 3 times its weight in moisture, while retaining its ability to assist with the free flow of a product – without it, clumping can commence within a number of days making a product unviable for retail. So, what is Pirosil and why should one consider it as a better alternative to other preservatives? Silicon dioxide is found naturally around us, and produced for the Food and Supplement Industries via precipitation of silicate salts. The resultant white powder is a flavourless, odourless powder that is non-toxic to human beings and the environment, with no nutritional value and a neutral pH level. Research shows that silicon dioxide does not accumulate in the body, and is excreted via our kidneys. It has also shown to have no effect on genotoxicity. This means that it does not cause any damage to DNA in the form of gene mutations or chromosomal damage, which can lead to the potential of cancer-causing cells. We have sourced a GMO-free, WADA-substance-free (World Anti-doping Agency) silicon dioxide that is both Halaal and Kosher certified at source and suitable for vegans. The regulatory guidelines advise that the content of silicon dioxide should not exceed 2% of the total end product weight. We believe in transparency and have listed our products that contain Pirosil and their respective % content below: Collagel: 0.64% Colla-Joint Plus: 0.35% Keto Sweet: 0.59% Skinny Collagen Soup: 0.39% Where possible we always advocate that one opt for natural, additive-free products, but, when necessary, making an informed choice always comes out on top.
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