MegaSporeBiotic

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  • Delivers 4 Billion Cells Daily for Maximum Potency & Absorption (Highest on the Market for Spore Probiotics)
  • Supports Healthy Intestines
  • Survives the Harsh 
Digestive Environment
  • Supports a Healthy Immune System
  • Produces Highly Absorbable Carotenoid Antioxidants

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Anti-Allergy Green Bomb!

This green drink is easy and delicious packed with immune boosting ingredients. For the cup of greens, I used the Super Greens by Organic Girl - a blend of red and green swiss chard, tat soi, arugula and spinach.

Ingredients:

  • 1 cup greens
  • 2 tbsp fresh lemon juice
  • 1" ginger
  • 1" tumeric
  • 1 organic granny Smith apple cored
  • 2 stalks of celery
  • 1 tbsp Apple cider vinegar ( I prefer Braggs brand)
  • 1 cup parsley
  • 2 " cucumber
  • 1 cup water
  • 1 handful of ice

Directions:

  1. Blend away!

Makes 2 servings

 


Omax3 Professional Strength

There are many fish-oils on the market, but only Omax3 Professional Strength contains the revolutionary 4:1 ratio of EPA to DHA, which Yale-affiliated research has shown to better resolve inflammation than any other combination of EPA and DHA.


Anti-Inflammatory Carrot & Ginger Soup

This soup uses two herbs from the ginger plant family - ginger and turmeric. The oils in these ingredients are loaded with antioxidants; promote circulation and aid in digestion.

Ingredients:

  • 1 tbsp. ghee or coconut oil
  • 1 medium brown onion, chopped
  • 2 cloves garlic, minced
  • ¾ inch piece fresh ginger, peeled and sliced
  • ½ inch fresh turmeric, peeled and sliced
  • 1 long red chili, diced
  • 1 ½ pounds carrots, washed and roughly chopped
  • 2 cups chicken or vegetable stock
  • 2 cups water
  • 2 2-inch lengths of lemongrass stalks

Instructions:

  1. Heat ghee or coconut oil in saucepan over medium-high heat. Add onion and sauté for 5 minutes, or until softened. Add garlic, ginger, turmeric and chili and cook for another 5 minutes, or until softened and aromatic.
  2. Add carrots and stock, and then place lemongrass lengths into the soup. Bring mixture to a boil, and lower heat to simmer for 15-20 minutes until carrots are softened.
  3. Remove lemongrass stalks and discard. Blend soup in batches in a high-powered blender or process with an immersion blender until smooth.
  4. Enjoy this soup on cold winter days to aid with inflammation.

 

 


Are you suffering from Inflammation?

5 Inflammation-Causing Foods and 1 Easy Fix

The subject of Inflammation has been in the news quite a lot lately, and for good reason. Inflammation plays a role in most of the chronic diseases we see today, including heart disease, cancer, Alzheimer’s, and even acne!

Temporary inflammation is good—our bodies depend on inflammatory processes to heal injuries and fight off infection. But when acute inflammation turns chronic, the immune system starts attacking normal cells and the normal healing process turns harmful.

One great way to reduce inflammation is to reduce or remove the following 5 inflammation producing foods from your diet. But sometimes that isn’t enough. Read to the end to discover my go-to solution for inflammation!

  1. Sugar

Sugar is at the top of my list for inflammatory foods, and it’s one of the most prevalent in our diets. The average American consumes 32 teaspoons of added sugars daily! This increased sugar consumption releases inflammatory messengers called cytokines which can wreak havoc in your body. To avoid sugars, eat whole, non-processed foods. When you do eat processed foods, read the labels to avoid any word ending in “ose” such as fructose or sucrose.

  1. Trans Fats

Trans fats are known to trigger systemic inflammation, and even small quantities can be problematic. Most trans fats are found in fast foods, processed snack foods, cookies, doughnuts, and most stick margarines. Check food labels for the presence of trans fats, but be aware that food products with less than 0.5 grams per serving do not need to list trans fat on the food label. Instead check the ingredient list for partially hydrogenated oils—these are a sure sign that trans fats are present.

  1. Oils with Omega-6 Fatty Acids

Though our bodies need omega 6 fatty acids for normal growth and development, we often don’t get a good balance of omega-6 and omega-3 fatty acids. Eat too many foods containing omega-6 fatty acids and the body starts to produce pro-inflammatory chemicals. Avoid cooking with oils such as corn, safflower, sunflower, soy, peanut, and vegetable. You may also find these oils in mayonnaise and salad dressings.

  1. Refined Carbohydrates

Foods made with white flour, white rice, and white potatoes, as well as many other cereal grains have high levels of refined carbohydrates. Processed carbohydrates send your blood sugar into the stratosphere, and also create advanced glycation end (AGE) products that boost inflammation. Picture a candied apple: the sugar that forms around the apple hardens in the same way that advanced glycation products harden around nerves and arterioles, restricting blood supply and creating dysfunction.

  1. Gluten and casein

Gluten is a protein found in wheat, rye, and barley whereas casein is found in dairy products. Both substances can promote inflammation and should be avoided, especially by people who are prone to inflammation.

While you should work to remove these inflammatory foods from your diet, no one eats perfectly 100% of the time. Even if your diet is perfect, often stressors and environmental toxins can lead to inflammation.

1 Easy Fix

One of the products I love to use with people who suffer from inflammation is Omax3 Professional Strength, a professional strength omega-3 supplement. The omega-3 oils in this supplement were developed by Yale University-affiliated physicians, and contain a balanced 4:1 ratio of EPA to DHA (two omega-3 fatty acids) which research shows is the best ratio to reduce inflammation.

Clinical research shows that the omega-3 in Omax3 Professional Strength reduces joint discomfort and increases mobility, improves mood health, and enhances cognitive function. This supplement has also been shown to significantly improve cardiovascular risk factors. In one 3-month study, patients experienced a 31% reduction in triglycerides, a 13% reduction in total cholesterol, an 11% reduction in LDL, and a 9.8% improvement in cholesterol/HDL ratio.

The main reason that I recommend Omax3 Professional Strength over other omega-3 supplements is its purity. If you want to test your omega-3 supplement for purity, place it in the freezer for 24 hours. While Omax3 Professional Strength stays clear, other omega-3 supplements cloud over with impurities such as saturated fats, omega-6 fats, and toxins like mercury, lead, and PCBs.

Along with removing inflammation-causing foods from your diet, the omega-3 fatty acids in Omax3 Professional Strength will help reduce inflammation in your body and reduce your risk of chronic disease!


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Moqueca-Brazilian Fish Stew

This fish stew was easy to make and delicious. Taken from one of my favorite sites SimplyRecipes.com, I am sure you will enjoy it!
 Bon Appetit!

 Ingredients:

  • 1 1/2 to 2 lbs. of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
  • 3 cloves garlic, minced
  • 4 Tbsp. lime or lemon juice
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
  • 1/4 cup green onion greens, chopped
  • 1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
  • 2 cups chopped (or sliced) tomatoes
  • 1 Tbsp. paprika (Hungarian sweet)
  • Pinch red pepper flakes
  • 1 large bunch of cilantro, chopped with some set aside for garnish
  • 1 14-ounce can coconut milk

Directions:

  1. Place fish pieces in a bowl; add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
  2. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp. of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
  3. Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
  4. Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
  5. Garnish with cilantro.

 


Chicken Enchilada Casserole

This delicious Chicken Enchilada Casserole dinner recipe is borrowed from one of my favorite paleo sites;  Swiss Paleo. Bayne kids tested and approved!

Ingredients:

For the sauce:

  •   4 cloves of garlic
  •   1 green bell pepper
  •   1 onion
  •   3 red Thai chilis
  •   12oz. can of canned tomatoes
  •   1/4 teaspoon ground cumin
  •   1/2 teaspoon dry oregano
  •   1 scallion (or use more onion)
  •   2 Tablespoons of ghee (or butter)
  •   1 cup of chicken broth
  •   2 Tablespoons tomato paste
  •   1/2 teaspoon salt

For the filling:

  •  12 oz. of cooked chicken, shredded or chopped
  •  1 red bell pepper. chopped
  •  1 onion, sliced
  •  Shredded cheese of your choice

Instructions:

For the sauce:

  1. Chop the garlic, bell pepper, onion, scallion and chilies.
  2. Fry them up in the ghee (butter) until the onions and scallions are translucent.
  3. Add the cumin and oregano and cook for about 1 minute.
  4. Then add the canned tomatoes, tomato paste, broth and salt.
  5. Bring to a boil and then reduce heat and simmer for 15 minutes.
  6. Pour into a blender and whiz until smooth.
For the filling:
  1. Fry the red bell pepper and onion together in a frying pan with a little bit of ghee until tender.
  2. Add in the chopped or shredded cooked chicken.

Putting it all together:

  1. Spoon 1/3 of the sauce into the bottom of a casserole dish.
  2. Add a layer of filling.
  3. Repeat sauce and filling layers until you run out. Top with grated cheese (optional).
  4. Bake in a pre-heated 375 degree oven for 20-30 minutes or until bubbly
  5. Garnish with fresh cilantro and enjoy!

Paleo Thanksgiving

With Thanksgiving rapidly approaching, I wanted to share what the Bayne family will be feasting on this year. Check out the “Nomstastic Paleo Thanksgiving Menu" deliciously put together by one of my favorite paleo bloggers and Chef Michelle Tam from Nom Nom Paleo. Enjoy!


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Thanksgiving is frequently a time where we tend to overindulge. Make sure you have PureBalance Liver Support and/or Pancnzyme handy. Both products help boost metabolism and aid in digestion and detoxification.