NAKED NUTRIENTS

OMEGA RICH SNS BLEND - 11 NUTRIENT DENSE SEEDS, NUTS, AND SPROUTS

FLAX SEED

Flax is one of the world's oldest fiber crops and has been cultivated for its fibers and seed since ancient times. Fibers taken from the stem of the flax plant have been used to for the spinning of linen cloth and the production of paper, fishing nets, and soap. The seeds were used to extract a vegetable oil commonly known as linseed oil, which is one of the oldest commercial oils used by artists for painting and varnishing.


Charlemagne, who was the 8th century King of France, popularized the use of flax seed for food by ordering the subjects of his kingdom to make the seeds a regular part of their diet! The deep reddish brown seeds carry a hint of nutty flavor and are the most concentrated source of Omega-3 Fatty Acids, and Phytoestrogen Lignans. They also contain manganese, magnesium, folate, copper, phosphorus, vitamin B-6 and good amounts of fiber.

OAT BRAN

The hardy nutrient rich outer layer of the oat grain that resides just under the hull, is extracted through a milling process into what is referred to as Oat Bran. The English and Scottish have been at opposing odds for centuries about the consumption of oats, but Samuel Johnson, one of the best known 18th century literary figures in England, objectively defined oat as "A grain, which in England is generally given to horses, but in Scotland appears to support the people."


In the "oat bran craze" of 1989, products like "potato chips with oat bran" were found on U.S. grocery shelves throughout country, and although the phase was short lived, oat bran continues to be a nutrient dense source of dietary fiber, trace minerals, and is the only cereal grain containing a legume-like storage protein similar to the soy proteins equivalent to milk, meat and eggs!

The protein content is the highest of all cereal grains ranging from 12-24%.

BROWN RICE FIBER COMPLEX

Rice continues to be a long standing traditional cultivar of Asia since antiquity and is a staple food supply for over half the world's population! Most rice farms today carry on simple ancient traditions of the symbiotic relationship between hard working, community cooperation and natural aquatic ecosystems that produce up to three crops per year.


Rice is categorized by its grain size: short, medium, or long and there are thousands of varieties. Brown rice is minimally processed only removing the inedible hull, with the bran casing, germ, and nutrients still intact unlike white rice, which suffers heavily from nutrient losses during refinement. The bran casings and germ are rich in B-vitamins, phosphorous, iron, manganese, oils, and are high in complex carbohydrates and dietary fiber.

ALMOND SEED

Almond seed is really the fruit seeds produced by rosaceous pink and white flowers of the almond tree that is botanically related to the peach, plum and cherry family. Domesticated almonds or "stone fruits" appear as early as the Bronze Age (3000-2000 B.C) throughout the Mediterranean region, and are mentioned in the biblical accounts of the life of Joseph.


An early tradition of serving guests wedding favors of sugared almonds wrapped in white tulle symbolizing health, romance, children and fortune, has historically permeated European culture. With year round availability, and a rich array of nutrients like vitamin E, manganese, monounsaturated fats, and fiber, almond seeds are truly one of "the best fruits of the land."

SUNFLOWER SEED

Sunflower seeds have been cultivated by Native American tribes for thousands of years originally in the Mississippi River Valley and were carried over to Europe by the Spanish explorers. The bright yellow oversized heads are a receptacle base for over 1,000 individual smaller flowers that develop into fruit seeds.


Sunflowers move their large heads to track with the sun which is a plant phenomenon called heliotropism, and in 1986 the tallest sunflower on record was grown by M. Heijmf in the Netherlands with height measurements of over 25 feet! Sunflower seeds are commercially used for the production of their oil, consumed as food, or used for bird feed, and are a rich nutritious source of B and E vitamins, magnesium, iron, phosphorous, selenium, zinc, phytosterols, fiber, protein, and Omega-6 fatty acids.

WHEAT, QUINOA, AMARANTH SPROUTS

All three of these grain sprouts grow into grasses that mature and produce fruit, but there are variations in their nutritional profile during each of these stages that offer loads of nutritional benefits. When seed germination unfolds, the seed activates many different metabolic systems causing proteins to become amino acids, vitamin complexes are created, and synthesized varieties of enzymes become energized.


The germinated seed absorbs the water and rich minerals to fuel the growth activity of the plant. During World War II, Dr. Clive M. McKay, a professor of Nutrition at Cornell University, wrote an article that sparked an interest in the nutritional benefits of sprouts.


Other researchers from the universities of Pennsylvania and Minnesota found that sprouts maintain the b-complex vitamins from the original seed and show huge increases in vitamins A by 300 % & C by 600%! The vitamin gains in sprouted grains far outweigh the protein losses and are less calorie dense than fully developed grains. Sprouts contain twice the amounts of niacin, five times the amounts of thiamin, and loads of fatty acids.

WHEAT SPROUT*

Whole wheat was known as the "Staff of Life" in biblical texts dating back to over 12,000 years in cultivation and today is consumed by one-third of the world's population. In 1997, the state of Kansas harvested 490 million bushels of wheat which would be enough to bake 36 billion loaves of bread! Wheat sprouts contain excellent amounts of potassium, protein, fiber, amino acids, and many vitamins including E and beta-carotene.

QUINOA SPROUT*

Quinoa has been cultivated by the Native Indians in the Andes Mountain regions of Peru, Chile, and Bolivia for over 5,000 years. The Aztecs believed Quinoa and Amaranth were sacred foods, and the Inca's referred to the Quinoa grain as the "mother seed." Quinoa sprouts hold the highest levels of protein, iron, phosphorous, vitamin E, essential fatty acids, and like Amaranth, are also a great source of calcium.

AMARANTH SPROUT*

Amaranth was known to possess supernatural powers in the ancient Aztec culture, but with the arrival of Cortez during the Spanish conquests, crops were burned and laws were enforced against the possession or use of the grain.


For over 300 years it was lost, but was rediscovered in Mexico and reintroduced to the U.S. in the 1970's. Amaranth sprouts are very high in protein (15-18%) and contain amino acids, magnesium and silicon which are calcium cofactors, and generally provide more calcium than dairy milk!

PUMPKIN SEED

Pumpkins and their seeds have been a popular food item cultivated for centuries in the Americas and were spread throughout the world by the European explorers. The Spanish word for pumpkin seed is "pepita" which means "little squash seed."


Although pumpkin seeds have been celebrated in many cultural recipes, they are the hallmark item in traditional Mexican dishes like "pipian" which is a type of mole [moh-LAY]. These little, dark green seeds are great on salads or can be toasted and eaten as a nutritious snack that is fortified with iron, zinc, magnesium, phosphorous, tryptophan, protein, and essential fatty acids.

CHIA SEED

Most people are familiar with "chia" in regards to the famous animal shaped indoor garden planter, but the ancient seeds that grow the green sprouts are actually densely packed with rich nutrients. Chia seeds are a genus of the mint family originating in Mexico's central valley and widely cultivated by the Aztec cultures in pre-hispanic times.


Chia seeds were often used as currency for tax payments to nobility and offerings for the Priesthood. The tiny, oval, speckled colored seeds are completely gluten free, with very high concentrations (64%) of omega 3 fatty acids, significant levels of antioxidants, dietary fiber, oil, protein, ALA, calcium, phosphorous, and potassium.

SESAME SEED

Although the precise natural origin remains a mystery, archeological evidence suggest that sesame seeds were cultivated between 2250-1750 BC at Harappa in the Indus River Valley region of Pakistan. The famous phrase "open sesame" from the story of Ali Baba and the Forty Thieves, was inspired by the natural process of the seed pod bursting open at maturity.


Ground and processed seeds are made into a paste called tahini that is widely used in Middle Eastern recipes for hummus, and a sweet confection desert called halvah. Sesame seeds that are not hulled are more nutrient rich generally appearing darker, and are an excellent source for trace minerals especially copper. They also have the highest phytosterol content as well as good amounts of calcium, vitamin B-1, zinc, dietary fiber, and monounsaturated fats.

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*Certified Organic

• All ingredients are certified organic and/or free of synthetic pesticides, herbicides and fertilizers.

• NO pasteurization, preservatives, fillers, excipients, additives, dairy, GMO or irradiation.

• 100% Vegetarian

†These statements have not been evaluated by the food and drug administration.
This product is not intended to diagnose, treat, cure or prevent disease.