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Chicory root is rich in a natural vegetable fibre called inulin. Plants like chicory store extra energy in their roots in the form of inulin and other carbohydrates. The inulin in chicory root can be extracted and isolated for use as dietary fibre.
The digestive tract doesn’t have the enzymes needed to digest inulin, so it passes through our gastrointestinal tract and into the large intestine intact. There, it serves as nourishment for our microbiota, making it a prebiotic.
Inulin, in particular, is very effective in supporting the beneficial bacteria of our microbiota. Both inulin and oligofructose are among the few fibres in our diet that can serve as prebiotics. Prebiotics are foods or ingredients that boost the growth of the microbiota. Thus, while our body can’t break down chicory root fibers, our microbiota can.
The short-chain fatty acids (SCFA), created during this fermentation process in our large intestine help to regulate our metabolism, as well as our hunger/satiety mechanism. The combination of SCFAs, good bacteria and extra fibre may benefit us in numerous other ways:
• Supports the absorption of the mineral calcium
• Lowers blood glucose response after eating
• Maintains regularity.
Green tea (Camellia Sinensis) contains various nutritional compounds, such as polyphenols, tannin, theophylline, caffeine, vitamin C and many other organic substances.
It is an exceptionally good source of antioxidants and alkaloids. In fact, the key active component in green tea, epigallocatechin-3-gallate (EGCG), is many times more potent in terms of its antioxidant capacity than even vitamin C or vitamin E. It also contains various vitamins (such as vitamin A, D, E, C, B, H and K) and minerals (such as manganese, zinc, chromium and selenium).
Green tea has also been shown to increase fat burning and boost the metabolic rate. It contains powerful antioxidants called catechin polyphenols, which have been found to stimulate the metabolism and in turn accelerate weight loss.
The polyphenols act to stimulate the central nervous system and cause fat to be released into the bloodstream for the body to use as fuel. Green tea can also trigger the process of fat being used for energy, called “thermogenesis”.
Guarana is the dried paste made from the crushed seeds of P. cupana or P. sorbilis, a woody perennial shrub native to Brazil and other regions of the Amazon.
It bears orange-red fruits that contain up to 3 seeds each. The seeds are collected and dry-roasted over fire. The kernels are ground to a paste with cassava and moulded into cylindrical sticks, which are then sun-dried.
Guarana has played an important role in the Amazonian Indians' society. It is often taken during periods of fasting to improve tolerance of dietary restrictions.
In 1840, caffeine was identified as guarana's principal constituent. It is used by Brazilian Indians in a stimulating beverage, used like tea or coffee. However, while guarana contains caffeine, by comparison, coffee beans contain about 1-2% caffeine and the dried leaves of guarana contain from 1-4% caffeine.
Natural diet supports often include guarana, due to its appetite suppressant effect. This is related to the caffeine content. It is also often used as a natural energizer and cognitive stimulant.
