Family Herbalist

27/02/2017

Hello everyone,

We are sharing with you the analysis results for our line of natural food colourings.
These items are currently available on ngs-egypt.com. soon on Greenolic

20/01/2017

05/05/2016

You can always find our pure exrracts available on NGS Egypt online store. Link: http://ngs-egypt.com/collections/extracts
On Greenolic online store. Link: https://greenolic.com/index.php?route=product/category&path=46_1_35_40
And in Ma7alli Maadi (Only Garlic and Moringa)

11/04/2016

To all Maadi residents, now you can get our moringa and garlic extracts at Ma7alli.
Let us know what you think about the extracts.

02/04/2016

We are very happy to announce that our moringa extract is now available on NGS Egypt online store.
If you like turmeric and garlic, it is also available.

15ml

12/03/2016

Hello everyone, We are glad to announce that we are offering a new line of natural products, herbal extracts.
We have been working on this project for a while. We have three natural alcohol free, preservative free or naturally preserved extracts.

It's an amazing health boost in a very convenient way. it is very child friendly, few drops only to take all the benefit.

We are offering you a very limited number of free samples. Along with your order on Gogreen Markets, they offer amazing fresh farm produce, and loads of other healthy product. If you are interested place your order now and request your free extract sample.

Have a great evening everyone :)

29/01/2016

One more time

Important info on the milk myth, how much calcium the body can absorb, the best calcium sources, and factors that make one lose calcium.

29/01/2016

أغلب أنواع زيت الزيتون المعروض في الأسواق "مغشوش وفيه آثار لزيوت محترقة مضرة بالصحة" وعبارة "زيت زيتون بالغ النقاء" المكتوبة على زجاجته مضللة في الغالب كما كشفت تجارب مثيرة أجرتها مؤسسة" شتشفتونغ وارنتيست".

14/06/2015

The ingredient I am referring to is a product called Hydroxypropylmethylcellulose. It goes by the number 464 or E464. This is all you will see on the ingredients list and is usually classified as a stabiliser. It is a commercially prepared, chemically modified wood cellulose product.
As well as being used in foods it is also used in, but not limited to:
Tile Adhesives
Cement renders
Gypsum products
Pharmaceutical
Paints & Coatings
Cosmetics
Detergents & cleaners
Eye Drops
Most alarming for me was the heavy metals present in this ingredient:
Arsenic
Lead
Mercury
Cadmium

You may be interested, and also shocked, as I was, to know that a particular ingredient in some prominent gluten free brands on the market contains an ingredient, that when looked into further, is very alarming.

25/03/2015

Hello everyone, Moringa Oleifera curshed dried leaves are now available. Please place your orders via private messages

04/01/2015

Hello everyone, Moringa stenopetala dried leaf powder available. Send your orders in a message please. Have a good day.

18/06/2014

It’s sad when one of the biggest ‘super powers’ can’t even export a quintessentially American food to another country because it is too toxic to eat. But apples treated with diphenylamine (DPA), a ...

03/06/2014

Rouqaya's ranch Produce price list
* Oven ready ducks – Cleaned and ready to cook = 50 -60 LE kg
* Oven ready chicken -Cleaned and ready to cook = 44LE kg
* Oven ready turkey –Cleaned and ready to cook = 65 LE kg
* Oven ready geese – Cleaned and ready to cook = 65 LE kg
* Oven ready pigeons (per pair ) = 40 LE
* Rabbit - Cleaned and ready to cook = 57 LE kg
* Beef- green feed:
- Heart, kidney, sweetmeats, tongue, cubes with fat = 90 LE kg,
- Neck, chuck (cubes/pieces), shank, liver, mince = 100 LE kg
- Extra lean mince = 120 LE kg
- Rib roasts 1.3 to 3.5 kg= 130 LE kg
- Pane/escallope = 140 LE kg
- Steaks = 150LE kg
- Medallion Fillet -roast or steak = 175 LE kg
- Whole Fillet = 250 LE kg - sold out
- Beef tallow/lard = 40 LE kg *SPECIAL*500gms free when you buy rib roast!!!!!
- Ready made Beef bone broth -= 40LE kg, 20LE ½ kg NEW!!!
* Free range organic Chicken eggs =1.75 LE each
* Free range organic Duck eggs =1.80 LE each
* Gibna Arish, low fat ‘country cheese’ = 25 LE per kilo
* Ricotta -20 LE per 200 gms
* Mozzarella –cow= 30LE per 200gms
* Mozzarella –buffalo = 35LE per 200gms
* Cow cream – 45 LE kg
* Buffalo cream -50 LE kg
* Cow Butter - 60 LE kg
* Buffalo Butter – 60 LE kg
* Samna – 120 LE kg
* Whole raw cow milk – 1.5 litre 16.5 LE
* Whole raw buffalo milk – 1.5 litre 19.5 LE
* Whey – 1.5 litres 10LE
* Butter milk – 1litre – 10LE
* Full fat and lower fat yogurt - made to order - 1 litre 25 LE
* Surplus seasonal vegetables according to availability – please enquire
* Bananas – 13 LE kg.
* Whole wheat flour - Grown, cleaned and ground by us! 13LE per kilo NEW!!!!

Outsourced products:
* Sinai sea salt - 18 LE per 500 gms
* Extra virgin organic olive oil - 30 LE per half litre
* Sauerkraut - made with our own cabbage and whey by a third party 10Le per half kilo

General enquiries about products and ORDERS should be sent to [email protected] Sorry but we cannot take orders by phone.

Our drop off points are:
Designopolis between 10.30 and 11am
Dandy Mall between 11 and 12
Maadi Carrefoure carpark between 1 and 2,
El Rehab Mall 2 between 2.30 and 3.30pm,
Heliopolis Shams Club between 4 and 5.
We call half an hour before arriving at these places.
You will need to specify where you will collect from and provide a mobile telephone number.

http://www.rouqayahsranch.com/the-farm-produce-price-list.html

16/05/2014

What do you think of the following:

Non-Celiac Gluten Sensitivity May Not Exist

Posted by Ross Pomeroy May 14, 2014

In 2011, Peter Gibson, a professor of gastroenterology at Monash University and director of the GI Unit at The Alfred Hospital in Melbourne, Australia, published a study that found gluten, a protein found in grains like wheat, rye, and barley, to cause gastrointestinal distress in patients without celiac disease, an autoimmune disorder unequivocally triggered by gluten. Double-blinded, randomized, and placebo-controlled, the experiment was one of the strongest pieces of evidence to date that non-celiac gluten sensitivity (NCGS), more commonly known as gluten intolerance, is a genuine condition.

By extension, the study also lent credibility to the meteoric rise of the gluten-free diet. Surveys now show that 30% of Americans would like to eat less gluten, and sales of gluten-free products are estimated to hit $15 billion by 2016 -- that's a 50% jump over 2013's numbers!

But like any meticulous scientist, Gibson wasn't satisfied with his first study. His research turned up no clues to what actually might be causing subjects' adverse reactions to gluten. Moreover, there were many more variables to control! What if some hidden confounder was mucking up the results? He resolved to repeat the trial with a level of rigor lacking in most nutritional research. Subjects would be provided with every single meal for the duration of the trial. Any and all potential dietary triggers for gastrointestinal symptoms would be removed, including lactose (from milk products), certain preservatives like benzoates, propionate, sulfites, and nitrites, and fermentable, poorly absorbed short-chain carbohydrates, also known as FODMAPs. And last, but not least, nine days worth of urine and f***l matter would be collected. With this new study, Gibson wasn't messing around.

37 subjects took part, all with self-reported gluten sensitivity who were confirmed to not have celiac's disease. They were first fed a diet low in FODMAPs for two weeks, then were given one of three diets for a week with either 16 grams per day of added gluten (high-gluten), 2 grams of gluten and 14 grams of whey protein isolate (low-gluten), or 16 grams of whey protein isolate (placebo). Each subject shuffled through every single diet so that they could serve as their own controls, and none ever knew what specific diet he or she was eating. After the main experiment, a second was conducted to ensure that the whey protein placebo was suitable. In this one, 22 of the original subjects shuffled through three different diets -- 16 grams of added gluten, 16 grams of added whey protein isolate, or the baseline diet -- for three days each.

Analyzing the data, Gibson found that each treatment diet, whether it included gluten or not, prompted subjects to report a worsening of gastrointestinal symptoms to similar degrees. Reported pain, bloating, nausea, and gas all increased over the baseline low-FODMAP diet. Even in the second experiment, when the placebo diet was identical to the baseline diet, subjects reported a worsening of symptoms! The data clearly indicated that a nocebo effect, the same reaction that prompts some people to get sick from wind turbines and wireless internet, was at work here. Patients reported gastrointestinal distress without any apparent physical cause. Gluten wasn't the culprit; the cause was likely psychological. Participants expected the diets to make them sick, and so they did. The finding led Gibson to the opposite conclusion of his 2011 research:

“In contrast to our first study… we could find absolutely no specific response to gluten."

Instead, as RCS reported last week, FODMAPS are a far more likely cause of the gastrointestinal problems attributed to gluten intolerance. Jessica Biesiekierski, a gastroenterologist formerly at Monash University and now based out of the Translational Research Center for Gastrointestinal Disorders at the University of Leuven in Belgium,* and lead author of the study alongside Gibson, noted that when participants consumed the baseline low-FODMAP diet, almost all reported that their symptoms improved!

"Reduction of FODMAPs in their diets uniformly reduced gastrointestinal symptoms and fatigue in the run-in period, after which they were minimally symptomatic."

Coincidentally, some of the largest dietary sources of FODMAPs -- specifically bread products -- are removed when adopting a gluten-free diet, which could explain why the millions of people worldwide who swear by gluten-free diets feel better after going gluten-free.

Indeed, the rise in gluten sensitivity seems predominantly driven by consumers and commercial interests, not quality scientific research.

"On current evidence the existence of the entity of NCGS remains unsubstantiated," Biesiekierski noted in a review published in December to the journal Current Allergy and Asthma Reports.

Consider this: no underlying cause for gluten sensitivity has yet been discovered. Moreover, there are a host of triggers for gastrointestinal distress, many of which were not controlled for in previous studies. Generally, gluten-sensitivity is assumed to be the culprit when celiac's is ruled out. But that is a "trap," Biesiekierski says, one which could potentially lead to confirmation bias, thus blinding researchers, doctors, and patients to other possibilities.

Biesiekierski recognizes that gluten may very well be the stomach irritant we've been looking for. "There is definitely something going on," she told RCS, "but true NCGS may only affect a very small number of people and may affect more extraintestinal symptoms than first thought. This will only be confirmed with an understanding of its mechanism."

Currently, Biesiekierski is focused on maintaining an open mind and refining her experimental methods to determine whether or not gluten sensitivity truly exists.

"We need to make sure that this research is as well controlled as possible and is reproducible," Biesiekierski told RCS, subsequently adding the quintessential adage of proper science.

"Much, much more research is needed."

Source: Biesiekierski JR, Peters SL, Newnham ED, Rosella O, Muir JG, Gibson PR. "No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates." Gastroenterology. 2013 Aug;145(2):320-8.e1-3. doi: 10.1053/j.gastro.2013.04.051. Epub 2013 May 4.

Source: Biesiekierski JR, Muir JG, Gibson PR. "Is gluten a cause of gastrointestinal symptoms in people without celiac disease?" Curr Allergy Asthma Rep. 2013 Dec;13(6):631-8. doi: 10.1007/s11882-013-0386-4.

*Section updated 5/15 to reflect Dr. Biesiekierski's new position.

source: http://tinyurl.com/lozuzkv

13/05/2014

Consumption of camel's milk by patients intolerant to lactose. A preliminary study.
Cardoso RR1, Santos RM, Cardoso CR, Carvalho MO.
Author information
Abstract
OBJECTIVE:

To determine whether camel's milk can be consumed by patients intolerant to lactose without undesirable reactions.
PATIENTS AND METHOD:

Twenty-five patients with clinical and laboratorial diagnosis of lactose intolerance underwent provocation tests with growing amounts of cow's milk and subsequently with camel's milk.
RESULTS:

Except for two patients, who had mild reactions to the maximum dosage of camel's milk (250 mL), the acceptance was excellent. Pasteurization of camel's milk did not affect tolerance. Also, most of the patients showed significant clinical reactions when drinking very low amounts of cow's milk.
CONCLUSION:

Camel's milk can be considered an option for the individuals intolerant to lactose who present symptoms when ingesting cow's milk.

PMID:
20857626
[PubMed - indexed for MEDLINE]

source: http://tinyurl.com/l2zr57z

PubMed comprises more than 23 million citations for biomedical literature from MEDLINE, life science journals, and online books. Citations may include links to full-text content from PubMed Central and publisher web sites.

10/05/2014

Harvard Study Proves How Dangerous GMOs Are to Humans

By Susanne Posel – May 8, 2014
1 Comment
climate change, corporations, FDA
Breaking News
Health



Orig.src.Susanne.Posel.Daily.News- monsanto.harvard.study.gmo.deadly_occupycorporatismSusanne Posel ,Chief Editor Occupy Corporatism | The US Independent
May 8, 2014



Researchers at the Harvard School of Public Health (HSPH) have conducted a study which asserts that carbon dioxide levels in the atmosphere are “stripping important food crops of their nutrients”.

The crops measured in the study were:

• Wheat
• Barley
• Soybeans
• C3 plants

C3 plants are able to convert CO2 into energy; however researchers claim that through experiments, these crops added an artificial enhancement of CO2 into the human body which causes a negative effect on:
• human immune system
• cell development
• hemoglobin production
• brain function
• lowers IQ

Samuel Myers, lead author of research physician at HSPH said: “Global iron and zinc deficiencies are an enormous public health problem. A lack of sufficient zinc and iron in the diet has led to the loss of about 63 million life years annually.”

Experiments continued on C4 crops such as corn, sorghum and other plants that have open-top chambers that allow CO2 enrichment.

Myers’ team found that “5 to 10% reductions in nutrients like iron, zinc and protein” were prevalent.

The lead author made it clear that CO2 was not the definitive cause of the nutrient deficiency; however Myers concluded that “no matter what the cause, the effect could be really significant – and harmful.”

The majority of the crops studied were genetically-modified organisms (GMO) created by corporations such as Monsanto.

Monsanto has created deadly versions of canola, corn, cotton, soybean, sugar beets and alfalfa; just to name a few. Their most well-known product, Round-Up, has prompted the creation of plant life that are resistant to the weed-killer.
The National Institutes of Health (NIH) concluded in a study that GM foods contain pesticide residue has shown to produce human cellular endocrine disruptors measured at 1000 times below.

Corroborating the NIH, the American Academy of Environmental Medicine (AAEM) found that “GM foods pose a serious health risk.”

Eight hundred scientists from the Institute of Science in Society (ISS) have come together from all across the globe to demand that Monsanto’s GM experiment end.

In an open letter “from world scientists to all governments concerning genetically modified organisms” it was expressed that “GM crops offer no benefits to farmers or consumers. Instead, many problems have been identified, including yield drag, increased herbicide use, erratic performance, and poor economic returns to farmers. GM crops also intensify corporate monopoly on food, which is driving family farmers to destitution, and preventing the essential shift to sustainable agriculture that can guarantee food security and health around the world.”

The letter states: “We urge the US Congress to reject GM crops as both hazardous and contrary to the interest of family farmers; and to support research and development of sustainable agricultural methods that can truly benefit family farmers all over the world. We, the undersigned scientists, call for the immediate suspension of all environmental releases of GM crops and products, both commercially and in open field trials, for at least 5 years; for patents on living processes, organisms, seeds, cell lines and genes to be revoked and banned; and for a comprehensive public enquiry into the future of agriculture and food security for all.”

In 2012, the University of California at Los Angeles (UCLA) discovered that high fructose corn syrup (HFCS) dramatically effects the brain’s ability to cognitively function; i.e. it makes you stupid .

Based on further research into the brains of the rats tested, scientists found that HFCS was actually blocking the rat’s ability to regulate insulin, effecting how their brain cells stored sugar for future use as energy stores. This problem was found within the brain’s areas for processing thoughts
- See more at: http://www.occupycorporatism.com/home/harvard-study-proves-dangerous-gmos-humans/ .cUC0ZeuH.dpuf

Susanne Posel ,Chief Editor Occupy Corporatism | The US Independent May 8, 2014 Researchers at the Harvard School of Public Health (HSPH) have conducted a study which asserts that carbon dioxide levels in the atmosphere are “stripping important food crops of their nutrients”. The crops measured in…