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More Whole Food Ingredient Information

The truly amazing achievement is that with over 170 ingredients in all, the Feast tastes absolutely delicious. The exact Feast formulation amounts are a trade secret, but many of the ingredients are listed below.

This ingredient information is interesting trivia about the ingredients in the Feast. This information is general in nature and is intended simply to provide you with a more insightful understanding and appreciation to the comprehensive nature of the Feast ingredients, formulation and whole foods in general.

Not all the information may be applicable to the specific ingredients or the Feast, such as the exact variation or current origination mentioned. This information has not been evaluated by the Food and Drug Administration. These ingredients are not intended to diagnose, treat, cure or prevent disease.

In addition to the essential fruits and berries, there is a whole list of power greens and vegetables. We have 26 of the most nutrient dense vegetables and greens that are available. It's hard to match the variety and quality of the nutritional ingredients that are found in the Living Feast.

In addition, an omega rich seed blend has been added. Additionally, there are 72 Ionic trace minerals that are in their organic complex form so they are very usable for the body. There are also 11 plant based enzymes that are derived from a process that make the enzymes become active as soon as water is added to the Feast. The enzymes are in their natural preserved state just waiting to be re-activated.

Also added are 22 beneficial probiotics in a varying number of forms. We provide transient forms of probiotics that provide benefits as they passed through the system. There are proliferating forms of probiotics that go in and grow to help balance out the digestive system. The blend of these 22 beneficial probiotics provide interaction from the top of your digestive system all the way to the bottom of your system. They work in conjunction with the live whole foods provided by the concentrates so it provides the best environment to have proper probiotic growth and proliferation within the digestive system. This makes the Living Feast one the most complete nutritional products on the market today.

ORAC-Intense Fruits and Berries

Acai Berry
Hidden away in the heart of the Amazon Rainforests of Brazil, the Acai berry has been a well kept secret nourishing the native tribes for thousands of years. Acai berries are seeds produced by the palm called "Euterpe Oleracea" in the Amazon.

The berries are harvested as a dominant food staple for Cabolco populations and are even valued economically. In Northern Brazil Acai is traditionally enjoyed salty or sweet, mixed with tapioca, and served in a gourd called "cuias" by the locals. The berry contains high concentrations of fatty acids, rich polyphenol compounds that are high in antioxidants, iron, vitamin A, calcium, protein, fiber, and 19 amino acids.

Acerola Cherry
Also known as the Barbados Cherry, its native regions range from the Caribbean, Central America, and Brazil, over to the West Indies. This bright, red, berry sized fruit has been used widely in ornamental landscaping after World War II, but during the war, 312 seedlings were distributed to families for planting in their Victory gardens and were later planted in school yards for children to receive an increase in their vitamin C intake.

Cherries from this commonly known "Health Tree" contain the minimum daily recommended requirement of vitamin C alone; 65 times that of an orange!

In the mountains of Central Asia, Kyrgyzstan, Tajikistan, Xinjiang, and China, the wild apple tree can still be found and was possibly the first tree to be cultivated and improved in ancient civilizations.

The Greek hero Hippomenes won the race and Atalanta's hand in marriage with the help of three golden apples. Heracles traveled to Hesperides' garden to pick apples off of the tree of life. And in the Christian traditions, Eve coaxed Adam to share the in the temptations of the forbidden fruit.

Colonists planted them in the 1600's in North America and today there are 7,500 apple varieties in the world full of phenolic antioxidants, pectin which is a valuable source of soluble fiber, other minerals like boron, beta carotene, and vitamin C.

It is suggested that some of the earliest cultivation of the world's largest herb goes back to at least to 5,000 BCE in Papua New Guinea, but are considered to be native to the tropical regions of Southeast Asia. Alexander the Great is credited with bringing the banana from India to the western world in 327 BCE, and today India is still the world's largest producer followed by Brazil.

The banana flower is a cherished good luck charm that is used in religious ceremonies in Indian culture and it is the number 1 fruit purchased in 96% of American households. Although they are mostly known for their high potassium content, they are also high in fiber, vitamin B6 & C, carotenoids, phytosterols, and manganese. The inner peel of the banana not only holds rich nutrients, but works great as a leather shoe polish!

The bilberry also known as Bleaherry, Whortleberry, or Huckleberry have distinguishing features that set them apart from their blueberry cousins. Even though they are little dark berries, they are not produced in clusters but in pairs and their fruit pulp is red or purple.

They are also one of the first berries to ripen around Aug. 1 of the year giving them a rich cultural history throughout Great Britain in the new harvest celebration of Lughnasadh or Bilberry Sunday. On this Celtic holiday, the people climb the hills were the berries are picked, gathered in baskets, or threaded and given by the boys to the girl of their choice.

They grow in the cool temperate mountainous regions of the northern and southern hemispheres and contain at least fifteen different anthocyanoside compounds, vitamins A & C, phenolic acids, zinc, iron and phosphorous.

Native to Asia, Europe, and North and South America, and another fruit of the rose family, blackberries date back into history over 2,000 years. Superstitions in the UK claim that the berries belong to the devil after Sept 29 commonly known as Michalemas, but this folk lore story probably has more to do with the seasonal patterns of wet cooler weather that cause berry deterioration from mold growth.

Native Americans utilized the fruit for consumption and the stems for strong rope. Blackberries contain antioxidant rich phenolic acids like anthocyanins, ellagic & gallic acids, vitamins A & C, potassium, calcium, and are also high in dietary fiber.

Black Currant
For centuries this berry has been valued as an edible delicacy throughout Northern/Central Europe and Asia. Because the berry is so rich in Vitamin C, and citrus was not so readily available in the U.K. during World War II, the government actually encouraged crop production.

From 1942 on, the nations crop yield was so extensive that the black currant crop was made into a cordial that was distributed to the nation's children for free giving lasting popularity to the berry. These dark berries contain many phenolic pigments with twice the antioxidants of blueberries, potassium, and 4 times more vitamin C than oranges!

Native only to North America, these rich deep indigo berries with their prestigious five point flared crowns were once believed by the native American tribes to hold life giving power sent by the "great Spirit" to relieve hunger in the face of famine.

Early American colonists made grey paint to cover the woodwork in their Shaker houses out of blueberry skins boiled in milk. Anthocyanins which are the blue-red flavonoid pigments that color the dark berries hold powerful antioxidants deep within their skins and fibers.

One cup of blueberries will not only offer an array of vitamins such as Vitamin A, C,E, B1, B2, B3, but will also yield vital minerals including potassium, calcium, maganese, zinc, and iron. North America alone produces almost 90% of the blueberries in the world.

Admired for its beautiful spring flower and its fragrant fruit, cultivation near the Black and Caspian seas date back to 600 B.C. in Asia Minor and Europe. With thousands of varieties, around 75% of the world production can be found in Europe and mostly still picked by hand.

Early American colonists cross bred the native wild cherry with their European variety, and today the state of Michigan alone has almost 4 million trees harvested for commercial crop, as well as, holding the record in the National Cherry Festival for making the world's largest cherry pie! The red pigments in the fruit hold potent antioxidants called anthocyanins, flavonoids quercetin and perillyl alcohol, ellagic acid, and vitamin C.

A major commercial crop in the United States and Canada, these trailing vines found in acidic bogs blossom flowers that are pollinated by domestic honey bees which produce a fruit larger than their leaves that turns deep red from white upon ripening. Early European settlers in America named this berry "craneberry" because the flower, stem, and petals resembled the head of a crane bird.

The first to farm cranberries in the town of Cape Cod in 1816 was the Revolutionary War veteran Henry Hall, but the Native Americans were the first to use the berry as a source of food and introduced them to starving English settlers around 1620. Cranberries are an excellent source of polyphenol antioxidants.

The ORAC score is one of the highest at 9,584 units per 100g, and they are filled with magnesium, vitamin C & K, beta carotene, and also have high amounts of the flavonoid Quercetin.

Also native to the temperate regions of the Northern and Southern Hemisphere this berry from the honeysuckle family, is rich in rich folk lore heritage. It was known in the Celtic traditions that when the berries were ripe on a Midsummer's eve, one sitting under the tree might spy the Fairy King passing by and in Ireland the trees were to be avoided due to the workings of mischievous fairies, but in Sicilian culture, the elderberry wood could drive away evil and even kill serpents!

The berries ripen from mid-summer to early fall and hold large amounts of betacarotene, calcium, phosphorous, potassium, flavonoids, amino acids, vitamins A, B and C amounts are extremely high, ranking at the top along with black currants.

Hawthorn Berry
Primarily found in Western Asia, Europe, and North America, this deciduous shrub also called the "mayflower" produces little red berries that are known for their nutritious value as early as the first century A.D. To the ancient cultures of Rome and Greece it became a symbol of love and marriage, but to Christians it was sacred and believed to be the same thorny branches that made crown of thorns worn by Christ.

In the Hethel village churchyard south of Norwich in Norfolk, the "Hethel Old Thorn" that was planted in the 13th century is now more than 700 years old and is still alive! In China, hawthorn flakes are eaten as candies and the berries contain ascorbic acid, condensed tannins, polyphenols, flavonoids, carotene, and vitamins C and B complex.

The Citrus Limon tree, a hybrid of cultivated origin, produces the lemon fruit year-round and the first description of the fruit introduced out of India, can be found in 10th century Arabic writings where it was used in Islamic gardens as an ornamental plant.

It was also brought to Egypt and Iraq around 700 A.D. The origin of its name is from the Persian "limun" which comes out the Mediterranean region and was later carried to the Americas in 1493 by Christopher Columbus. Lemons have high levels of vitamin C and unique flavonoid phytonutrients like hesperitin and naringenin which also carry powerful antioxidant properties.

Often called "The Queen of Fruits" this dense tropical and nutritional fruit has been known for its fantastic flavor, and was rumored to be the favorite fruit of Queen Victoria. It has been said that she once offered a cash reward to anyone who could bring her the Southeast Asian delicacy. The alluring oddities of this fragrant fruit are experienced in its light creamy texture with delicate hints of citrus and peach.

Today we know that the nutritional components not only include Vitamin C, B1 & B2, iron, calcium, potassium, protein, and niacin, but also prove to be the richest source of Xanthones that hold potent antioxidants and biologically active plant phenols. Mangosteens are also nature's pesticides holding a natural acid that actually deters insects!

Noni Fruit
Noni is also called Morinda citrifolia, Indian Mulberry, Ach, Nono and "the starvation fruit". Because of its resiliency it has been able to spread from its native land of Southeast Asia into many other parts of the world including Australia, New Zealand, India, the Pacific islands, French Polynesia, the West Indies and South America.

Although the fruit is bitter and has a strong smell, it has been known to provide nourishment in times of famine for centuries. Noni has been referenced in an ancient Sanskrit text called the Rig-Veda which dates back to at least 4,000 years and soldiers based on tropical Polynesian islands during World War II were taught by the natives to use the fruit for nourishment and strength. Noni fruit is an excellent source of carbohydrates, dietary fiber, protein, vitamins A, B3 & C, iron, potassium, and calcium.

Oranges have traveled from their place of origin in Southeast Asia, to Europe from India by Portuguese traders, and were introduced to the southeastern coasts of Florida in 1513 by the Spanish explorer Ponce de Leon. California also cultivated them in the 18th century when Spanish missionaries brought them to the western coast of North America.

Orange peels are popular slug repellents used by gardeners all over the world and almost 90% of Florida's orange crop is used to produce orange juice. One medium size orange contains only 62 calories, vitamin A, C, & B1, folate, potassium, calcium, 170 phytochemicals and 60 flavonoids that are found in the peel and inner white pulp rather than in the flesh of the fruit!

Spanish and Portuguese sailors introduced the seeds to the Philippines, Malacca and India and as cultivation continued to spread to Central America, West Indies, Bahamas and Bermuda, the fruit became known all over the tropics. Also called the "papaw" in Sri Lankin English and the "tree melon" in Sinhalese, it has been used for thousands of years as a meat tenderizer containing the active enzyme papain which breaks down meat fibers.

The black seeds have a peppery taste that is often used as a spice in cooking. One of the few fruits to contain active digestive enzymes, papaya is packed with vitamins C, A, E, & K, folate, beta carotene, lutein and zeaxanthin and can be referred to as a "potassium powerhouse" for its extremely high contents of potassium.

Poems and songs describing the peach blossoms and their fruit are expressed in early Chinese literature dating back to 1,000 BCE, and have been continual cultural symbols of longevity. Originating in China and introduced to the Mediterranean region through trade and commerce along the Silk Road, the popularity of the fruit spread rapidly to Rome and Europe.

These Persian apples were brought to North America in 1562 by French explorers to the eastern coastal regions of Alabama eventually spreading northward along the entire eastern seaboard. Today the U.S. accounts for 20% of the entire peach supply in the world and nutritionally the fruit is filled with vitamins A,C & K, fiber, and carotenoids like lutein and zeaxanthin, beta-caroteen, potassium, magnesium, phosphorus, and calcium.

One of the oldest and loved members of the rose family, these "winter pearls" have been cultivated in Europe and Asia for centuries. Commercially they are produced in 81 countries with China holding 56% of the world production next to Italy and the U.S. at 5 %.

Pear wood is also a valued commodity in the creation of high quality woodwind instruments and furniture. They are the least allergenic of all the fruits and will actually ripen faster after they are picked if placed next to bananas in a fruit bowl. One pear will give you power packed carbohydrates, dietary fiber, vitamin C & K, phytosterols, lutein and zeaxanthin, and very high amounts of potassium.

Native to southern Brazil and Paraguay, pineapples were spread by natives sailing around the world through South and Central America to the West Indies before Columbus. Christopher Columbus brought the fruit to Europe after his voyages through the Caribbean Islands, and European explorers coined the fruit with the term "Pine of the Indies" for its resemblance to pine cones.

Pineapple designs were found on all types of furniture in the Spanish culture symbolizing hospitality and the plants were used as barriers surrounding native West Indian villages to protect against intruders. The United States began cultivating pineapple in the early 1900's on the Hawaiian Islands and these tropical fruits contain the proteolytic enzyme bromelain which is an active enzyme that breaks down proteins. The delicious fruit also contains excellent amounts of Manganese, Thiamin, vitamin C, B6, and Beta-Carotene.

Originally from China, plums were introduced to Japan more than 300 years ago in the late 1800's, and now are classified into Japanese yellow and red, or European blue varieties. The Crusaders were credited with bringing them to Europe where they was cultivated in English Monastery gardens, but today exist in every temperate climate of the world.

They are considered "drupes" due to their hard stone pit seed casings, and over 100 individual plum stones were uncovered in 1980 from the watery grave of Henry VIII's flagship the Mary Rose that sank in 1545. The blossoms flower in early spring and a good crop will yield 50% of the pollinated flowers into fruit that is full of vitamin C & A, fiber, riboflavin, potassium, flavonoids and phenolic nutrients.

Native to Afghanistan, Pakistan, Iran, Northern India and cultivated throughout the Mediterranean, this fruit has an ancient and extensive history. It has become a symbol to the Greek, Hebrew and Roman cultures finding expression through the ancient texts of the Bible as one of the seven fruits blessed to Israel.

They are prominent in weddings, funerals, and in home decorations of modern day Greece, and they were once the personal emblem of the Holy Roman Emperor, Maximilian I, and Catherine of Aragon. The arils or the fleshy fruit skin surrounding the seeds, is the edible part of the fruit and they are packed with extraordinary amounts of antioxidant polyphenols, vitamin B, potassium, and panthothenic and ellagic acids.

The prune is a dried variation of the plum, but there are only certain varieties that can be dried without fermenting. The Clairac monks in the 12th century are credited with discovering the natural drying process as a food preservative.

Known for their culinary heritage in Southwestern France, Louis Pellier, a native Frenchman who came to California in search of gold in 1848, became unsuccessful and instead purchased land for his nursery business in the Santa Clara Valley. With his brother Pierre, the two grafted the wild plum trees with cuttings they brought back from France and grew around 90,000 acres of the dried fruit.

Today California produces 70% of the world's supply of dried plums and nutritionally they are very high in fiber, vitamin A & C, potassium, iron, and large amounts of phenolics filled with even more antioxidants than blueberries.

Purple Grape (Whole Purple Grape)
Grapes have richly colored our history dating as far back as the Neolithic times and archeological discoveries of 7,000 year old wine storage jars were excavated in 1996 in the state of Georgia. At the end of the year in Puerto Rico a popular tradition of finding good luck falls upon anyone who can eat 12 grapes before the clock bells stop ringing.

Grapes are the largest cultivated food industry in the world with more than 60 species and 8,000 varieties, and in many places, still harvested by hand.

The dark (red, purple) grape skins are filled with the important phytonutrients quercetin and resveratrol and are an excellent source of proanthocyanidins which are antioxidants that are several times more powerful than the vitamins C & E. They also hold a good amount of potassium, manganese, and vitamins B1 & B6.

Botanically speaking, raspberries that grow in brambles are a part of the rose family, but are not really berries. These tiny little fruits each have individual seeds that grow in a collection of drupelets that make up what looks like a berry and may be red, black, or gold.

It is believed that they originated in Asia Minor and were probably spread throughout Europe by the Romans. In the middle ages, they were cultivated by the British and exported to the shores of New York by 1771. Russia ranks as holding 24% of the world in raspberry production, and crop totals around 184,000 acres in 37 countries worldwide. They hold about 50% of the daily allowance of vitamin C and are rich in fiber, niacin, riboflavin, and folic acid.

These little heart shaped ground berries that were strewn among the leaves, and picked by English children stringing them on grass straws selling them as "straws of berries", quickly diverted from their original species name "Fragaria" given by the Swedish botanist Linnaeus.

All of the romance languages refer to the rose family berry as "fraise" which means fragrant but they have been cultivated as early as 1643 by the Native Americans, and are found mostly growing in the Northern Hemisphere.

California produces around 83% of the crop grown in the United States today ranking the U.S in the top ten producers of the world, and has continued to grow them since the 1900's. If they were laid out next to each other, it is said that they would wrap around the world 15 times and on average there are close to 200 seeds in every berry! Strawberries are a good source of potassium, fiber, folic acid, and very high in vitamin C.

Renowned in Asia and referred to as "red diamonds" this bright red berry has been cultivated in the floodplains of the Yellow river, Ningxia, and the mountains of Western Xinjiiang China, for over 600 years and continues to be the world's largest supplier.

The region of Ningxia located on the Northwest Loess Plateau, holds a traditional festival celebrating the annual berry harvest each August. The berry has a wide range of nutritional benefits like 11 essential and 22 trace minerals, 18 amino acids, 8 polysaccharides, 6 monosaccharides, protein, more beta carotene than carrots, as well as, 5 unsaturated fatty acids, and antioxidant rich phenolic pigments.

Nutrient Dense Vegetable and Green Blend
Alfalfa Leaf
The name of this herb is derived from its Arabic version, al-fac-facah, which translates to "father of all foods". The ancient Arabs are known for cultivating alfalfa over 2,000 years ago and was highly valued as the preferred livestock forage for their horses.

Spanish missionaries from Mexico brought it to the western parts of North America in the early 1800's dispersing the crop throughout the plains regions and now, 98% is exported to Japan, South Korea, Taiwan, Canada, and Mexico.

Alfalfa is very nutrient dense providing essential active enzymes, amino acids, A,D,E,B vitamins, and is the best natural source of vitamin K and calcium. It is also high in protein and is loaded with an abundance of trace minerals.

The fleshy green spears of this vegetable from the lily family emerge with the coming of spring, and the shoots can be cut and harvested after a year from the initial crown planting. Asparagus is one of the only perennial vegetable plants that produce year after year unlike other vegetables that have to be planted annually.

A recipe for cooking this vegetable can be found in the pages of the oldest surviving roman cookbook known as "Apicius" from the third century A.D, and King Louis XIV of France had greenhouses built so that he could enjoy its delicacy year round. Asparagus is an excellent source of vitamins K, A, C, B-1,B-2,B-3,B-6, folic acid, nutrient rich trace minerals, protein, and has extremely high amounts of the carotenoids beta-carotene and Lutein+Zeaxanthin.

Barley Leaf & Oat Leaf
These ancient grains are considered to be some of the first crops to be domesticated by humans, and consumed in the diets of ancient Middle Eastern and Asian cultures even back to the Paleolithic times.

The Early Mumun Pottery Period in the Korean Peninsula around 850 BCE, included the cultivation of grass plants, and crop reports of the barley grain were found recorded in 2440 B.C. by the ancient Egyptians.

In the early 20th century, interest in the nutritional value of these cereal grasses increased their popularity in the health food industry by putting them into the green foods and green drinks category. Barley and oat seeds sprout into tender green shoots and leaves that absorb nutrients from the soil and are then harvested with all the rich phytonutrients still intact.

There nutritional profile includes active enzymes, more calcium than cow's milk, more iron than spinach, more vitamin c than oranges, potassium, magnesium, copper, beta carotene, folic and pantothenic acid, and vitamins B1, B2, B6, B12 A, E, K, essential amino acids, antioxidants, and high levels of protein.

Since prehistoric times, the wild beet has been found to grow along the shores of North Africa, Asia, and Europe and was mostly consumed for its chard although the Romans are credited as one of the first civilizations to cultivate the beet as food for its root and green leaves.

An Assyrian text records beets growing in the Hanging Gardens of Babylon around 800 B.C. and Theophrastus, Aristotle's pupil described them as garden plants with versatile uses. Beets contain phytonutrient pigments like Betacyanin and Betaxanthin that work as powerful antioxidants in the body and are an excellent source of folate, manganese, potassium, fiber and many other trace minerals.

Bell Pepper
The sweet pepper, an easily adaptable bell shape fruit classified as a berry, originated in South America, and even though their seeds were distributed throughout the world by Spanish and Portuguese explorers, they were named by Christopher Columbus.

All sweet peppers have been cultivated from their wild ancestors and every fruit produced on the plant starts out green, although fully developed, and then matures into a beautiful bright color, increasing in nutrient density as it ripens. Red peppers are an excellent source of carotenoid phytonutrients with 11 times more beta-carotene and one and a half times more vitamin C than green peppers. They also contain 5 different power packed antioxidant compounds called carotenoids, Vitamins A, K, B1, & B6, and other trace minerals.

Originating in the Mediterranean, this cultivar of the wild cabbage was recorded by Pliny the Elder (23-79CE), an Italian naturalist, as a popular crop enjoyed in ancient Rome. In the 1700's Thomas Jefferson noted the planting of this vegetable in an experimental garden at his Monticello home in Virginia.

But the D'Arrigo brothers who emigrated to the U.S. from Messina Italy, were the first to grow broccoli commercially in 1922. Miller's Gardner's Dictionary called this vegetable "Italian Asparagus" and it contains twice the vitamin C of an orange with almost as much calcium as whole milk! Other nutrients include high amounts of vitamin K, folate, and fiber as well as vitamins A, B1,B2,B3,B6, iron, magnesium, potassium, zinc, selenium, carotenoids, and protein.

Brussels Sprout
Another cultivar of the wild cabbage from the Brassica family, these leafy green miniature buds were named after their place of cultivation near the modern day city of Brussels in Belgium. They were enjoyed in the Southern Netherlands and eventually made their way to the cooler regions of Northern Europe and in the 1800's French settlers introduced them to the North American shores of Louisiana.

When it comes to nutrient density, these little buds are nutrient dense giants with over 60 different phytonutrients like Sulforaphane, Omega-3 & Omega-6 fatty acids, trace minerals with the highest concentrations of calcium, copper, manganese, potassium and phosphorus. They are also rich in vitamins B1, B2, B6, C,K, fiber, tryptophan, protein, and the famous pair of antioxidant carotenoids Beta-carotene and Lutein+Zeaxanthin.

Native to the Mediterranean region, this flowering plant was domesticated from wild, leafy, kale into the "garden plant with a head" possibly around the first century A.D. by European farmers. The ancient Greeks and Romans were known to have cultivated the hardy vegetable in their gardens, and Cato the Elder considered it to be "the first of all the vegetables".

French navigator Jacques Cartier brought it to the Americas in 1536, and the English name is derived from the French word "caboche" which means "head". In its raw state, cabbage is filled with nutrient rich sulfur compounds, vitamins A,K,C, B1,B2,B6, folate, fiber, manganese, other trace minerals, 3 anitoxidant carotenoids, and Omega-3 fatty acids.

Native to Europe and Southwestern Asia, these wild root vegetables were originally grown for their aromatic leaves and seeds. Domesticated in Central Asia, Eastern carrots are commonly white, yellow, or purple filled with rich anthocyanin pigments and the orange Western variety cultivated by the Dutch, are known for their abundance of carotenes.

Carrot plants are favored by the Black Swallowtail butterfly for their white lacey blossoms and one teaspoon can hold 2,000 of their tiny seeds! Containing the highest content of beta-carotene (vitamin A) of all vegetables, they are also an excellent source of vitamin C & K, trace minerals, fiber, and potassium.

During the 1500's this cruciferous vegetable was known as "Cyprus coleworts" after the Island of Cyprus which continued to be a seed source for English gardeners and was commonly sold at the London vegetable market around 1619.

Though not as hardy as their cabbage relatives, these compact underdeveloped flower buds called "curds" are hidden from the sun deeply nestled in their heavy green leaves, and in more common varieties, harvested white from the lack of chlorophyll.

The unique nutrient compounds in this crispy vegetable will actually react with aluminum and iron cookware turning these curds yellow, brown, or blue-green colors! One cup of cauliflower contains almost as much vitamin C as an orange, K and B vitamins, folate, trace minerals, Omega-3 fatty acids, and are highly fiberous with rich sulfuric compounds.

Celery is a versatile vegetable used all over the world as a food product and seed producer for spice mixtures known as celery salt. The seeds are also used to extract volatile oil for the production of pharmaceuticals and perfumes. It has been cultivated from the wild since classical times.

In the classical Greek epics of the Odyssey and the Iliad, wild celery is mentioned growing in meadows of violet surrounding the caves of Calypso, and the horses of Myrmidons graze on the green leafy plant in the marshes of Troy. Celery contains powerful antioxidant compounds called coumarins, and pthalides, as well as flavonoids, very high levels of carotenoids, fiber, trace minerals, and vitamins C & K.

This single-celled super-food algae gets its name from the Greek word "chloros" for green, and the Latin suffix "ella" for small, and is known for having the highest concentrations of photosynthetic pigments called chlorophyll. In 1931, Otto Heinrich Warburg, a German biochemist won the Nobel Prize of Physiology of Medicine for his research on the photosynthetic properties of Chlorella.

In Japan, it is fed to oysters to increase pearl production and continues to be a popular dietary supplement for over 5 million people in the Japanese population. Chlorella is the richest source of RNA, DNA, a unique polypeptite called GCF, all essential amino acids, trace minerals, B-vitamins including B-12 & vitamins A,C, E, essential fatty acids, beta-carotene and is 60% pure complete protein.

Commonly known as a vegetable, this botanically classified, vine-like, fruit is developed from a yellow flower and has been cultivated in Western Asia for over 3,000 years. They are mentioned in the legend of Gilgamesh and in the book of Numbers chapter 11 from the Bible.

The Romans believed they could scare away mice, and the gherkin varieties used in ancient Spain for pickling, were imported by Roman emperors from the Mediterranean. The inner temperature of a cucumber can be up to 20 degrees cooler than the outside air making the popular phrase "cool as a cucumber" scientifically factual!

Although the flesh of the cucumber is primarily composed of water, rich minerals like potassium, magnesium, and silica can be found in their dark, green skin. "Cukes" also hold other nutrients like vitamin A &C, caffeic acid, and the enzyme enhancing mineral molybedenum.

This nutrient rich sea-plant, found growing along rocky northern coastlines of the Atlantic and Pacific oceans, was believed to be harvested 1,400 years ago by the Christian monks of St. Columbia. Also known as "Sea Parsley" in Nova Scotia, this reddish-purple sea vegetable is sold at produce markets and continues to be collected in baskets by women in Dublin Ireland.

An old Irish ordinance in Brehon Law recorded increase in land value with sea borders full of this sea vegetable and penalties were enforced if anyone harvested a neighbor's crop without permission. Dulse seaweed is a very protein rich source of trace minerals from the sea, and offers high contents of vitamin B6 & B12, potassium, fluoride, magnesium, iron, calcium, dietary fiber, iodine, and is also low in sodium salts.

Included in the power greens category, but not actually a vegetable, this unicellular algae grows in hyper-saline environments like oceans and salt lakes worldwide. This marine plant is named after Michael Felix Dunal who is credited with the first sightings in the South of France around 1838.

This photosynthetic micro-algea is nourished by the sunlight and produces massive amounts of carotenoids like Beta Carotene, Alphacarotene, Xanthophylls like Zeaxanthin, Cryptoxanthin, and Leutin. Dunaliella produces carotenoids on a level many times more powerful than regular vegetables and is easily adaptable to harsh environments. Harvesting through commercial production as a nutritional food source started with Australia in 1986 and was followed soon after by the U.S. and Israel.

One of the most common vegetables in Europe during the middle ages, and another derivative of the cabbage family, Kale continues to be one of the hardiest among other vegetables with the ability to grow in all kinds of soil rarely suffering from pests and diseases.

The "Dig for Victory" campaign in the U.K. during World War II encouraged its growth to ease the effects of rationing. And in Scotland, this vegetable's popularity can be seen through the common cultural dialect of "off one's kale" which means that someone is too ill to eat.

"Ornamental cabbages" are actually kale and their leaves of bright white, red, pink, lavender, blue or violet rosette centers are still edible. The nutritional profile of this vegetable includes beneficial sulfur compounds, antioxidant carotenoids lutein and zeaxanthin, calcium, iron, vitamins A, C & K, fiber, seven times the beta-carotene of broccoli and an ORAC value of 1,770 just below spinach!

This nutrient rich sea vegetable has been harvested by ancient costal cultures all over the world including Japan where it was once considered to be a delicacy served to honored guests and royalty over 10,000 years ago.

Like plants, but classified by color as algae, kelp "stems" or stipes are supported by air bladders instead of root systems that facilitate their growth upward closer to the penetrating sunlight near the surface of the water.

Algin, a colloidal material that is extracted from kelp is commonly used as an emulsifying agent in many foods and products like ice cream, salad dressings, candy, and toothpaste. Offering the broadest range of sea minerals, kelp also proves to be an excellent source of iodine, A, E, C,K and B vitamins, and amino acids.

Klamath Lake Algae
Nature's most basic photosynthesis prototype birthed at the dawn of earth's creation, accounts for 80% of the oxygen on our planet and has three to five times the amounts of pure chlorophyll of any other whole food algae.

This particular type of blue green algae is named after its unique fresh water ecosystem of the mineral rich lake waters and sunlight of the Upper Klamath Lake near the Southern Oregon Cascade Mountains. This micro-algae is considered one of the most nutrient dense super-foods full of high-quality proteins, beta-carotene, live active enzymes, multiple amino acids, a wide range of B vitamins, fatty acids, and loads of trace minerals.

This bright green herb originated in the Mediterranean regions of Southern Europe, and at one time carried such extreme superstitious affiliations, that an entire Celtic kingdom was spared from an attack by the Greeks when the defending Celtic ruler sent out donkeys blanketed with the herb causing the Greek army to retreat in fear!

In ancient Greece, parsley was considered to be sacred to the dead and used for decorating the tombs of the deceased, but the Hebraic traditions celebrate the Passover Feast using the herb as a symbol of rebirth. As one of the world's most popular seasonings, parsley is a great source of iron, calcium, vitamin E, manganese, volatile oils, flavonoids, and antioxidant carotenoids.

The cultivation of this wild vegetable has its roots in the Middle East, but was taken from Nepal to China around 647 A.D. This "Persian Green" was not introduced to Europe until the 11th century and it was rumored that Catherine Medici the Italian Queen of France so loved spinach that she moved her own cooks from Italy to prepare the dish just the way she liked it.

Today, meals prepared on a bed of spinach are referred to as "a la Florentine" after Catherine's home town of Florence. Spinach is a very rich source of 13 different flavonoid phytonutrients, carotenoids, trace minerals like iron, calcium, potassium, zinc, as well as high amounts of protein with excellent quantities of vitamins C, A & K, B1,B2, B3, B6, folate, and tryptophan.

Another species from the blue green algae family, this tropical, aquatic, multi-cellular, spiral-shaped, plant food was enjoyed by the ancient Aztecs who harvested it by skimming the surface of the water with ropes, and then drying the algae into square cakes for consumption.

They called Spirulina "Teocuitlatl" meaning "stone's excrement" and their method for harvesting was illustrated in the ancient manuscript of the Florentine Codex. Containing twelve times the digestible protein of beef, more beta carotene and good amounts of iron, GLA, over 100 vitamins, minerals, amino acids, enzymes, and phytonutrients, it's no small wonder that Spirulina has been tagged as a "super food".

Squashes are true cultivars of North and South America dating back to at least 5,000 BCE and archeological remnants of their seeds and stems were discovered in the Tamaulipas Mountain caves of Mexico. Botanically considered fruits for their shell, flesh and seeds, squashes were referred to as the "apple of God" and highly valued in the ancient American Indian civilizations as a staple food crop symbolizing fertility.

These members of the Curcurbita family are widely varied in size, shape, color and texture with names that resemble their unique characteristics. Winter squashes like butternut, acorn, spaghetti, and pumpkin, are harvested at maturity in the fall and are stored for later use.

Yellow crookneck, patty pan, and zucchini are harvested earlier in the summer before their stage of maturity and are commonly enjoyed in many light dinner dishes. Squashes are full of pro-vitamin A in the form of alpha- and beta-carotenes, vitamins B&C, potassium, fiber, manganese, omega-3 fatty acids, and other trace minerals.

Sweet Potato
This tropical vine-like root crop from the morning glory family has been cultivated in the Southeast Asia, Polynesia, and the tropical Americas since the early voyages of the European explorers. George Washington Carver developed 118 different products like adhesive for postage stamps, 73 dyes, 14 varieties of candy, writing ink, and a rubber compound all from the sweet potato!

Native to the Americas, these tubers were a widely valued food staple by the early pioneers and soldiers of the Revolutionary War. Their nutrient dense profile includes carotenoids, vitamins A, C, B6, manganese, copper, potassium, iron and dietary fiber.

As a true fruit, native to southern North America and botanically classified as a berry, the tomato was in fact legally categorized as a vegetable by the U.S. Supreme court in 1893. Imposing tariff laws were placed on vegetables, but not on fruits. The final ruling classifying the tomato as a vegetable was based on its use as a dinner food and not a desert item!

There is a single plant vine listed in the Guinness World Record Holder for its harvest yields of 32,000 golf-ball sized, tomatoes growing in Florida's Walt Disney Resorts experimental greenhouse, and can be seen at Epcot's "Living with the Land" boat ride. Yong Huang, the manager of agricultural science at Epcot, brought the plant seeds back from Beijing, China and the harvested fruit is still served in Walt Disney World restaurants!

Famous for its licopene contents, tomatoes also serve up powerful carotenoid antioxidants like lutein, beta-carotene, and zeaxanthin, as well as vitamins A, K, C, B1,B2,B3,B5 & B6, fiber, and loads of trace minerals.

Wheat Grass
Although its history dates back to ancient antiquity, wheat grass surfaced in the modern era of the 1930's and 40's when nutritional discoveries were made by Dr. Charles F. Schnabel an agricultural chemist. "Tins" of Schnabel's dry grass powder were sold as nutritional supplements all over North America.

Around 3-7 weeks, the green chlorophyll grasses of the vegetable plant pull up minerals and rich nutrients from the soil and store them in preparation for reproduction. At this "jointing stage", the nutrient density is off the charts containing active enzymes, chlorophyll, potassium, calcium, beta-carotene, phosphorus, zinc, amino acids, C, A, E, K, & B vitamins, and high amounts of protein.

Seeds Plus

Aloe Vera
Aloes are fleshy succulents that are native to Africa as well as the neighboring areas of Madagascar and the Arabian Peninsula. They were prominently utilized by the ancient Egyptians for various beauty and skin treatments including embalming fluid!

Aloes have been named "the lily of the desert" or "plant of immortality", and today are a popular cultivar for the cosmetic and health food industries. The Aloe Vera juice or leaf extract is taken from the inside layer closest to the skin and although it tends to have a yellowish tint and a bitter taste, aloe juice contains a nutrient rich array of vitamins B1, B2, B3, B6, C, choline, copper, manganese, potassium, silicon, calcium, the eight essential saccharides, and powerful phytochemicals like organic acids, polysaccharides, enzymes, and resins.

Brown Rice
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.

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.

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.

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.

Superoxide dismutases (SOD, EC are a class of enzymes that catalyze the dismutation of superoxide into oxygen and hydrogen peroxide. As such, they are an important antioxidant defense in nearly all cells exposed to oxygen.

Superoxide Dismutase or (SOD) is an antioxidant enzyme that reduces oxidative stress during metabolic processes.

Yucca plants are native to the desert climates of North and Central America and the West Indies. These ornamental plants are commonly named "Spanish Bayonet" or "Spanish Dagger" after their long spiked leaves, and the Western Native American tribes used the yucca plant for a wide range of domestic purposes.

They dried the fruits for portable nourishment on long journeys, weaved the fibers into chord and baskets, and even used the root for a lathered soap substitute! Yucca plants are high in fiber and also offer nutrient rich vitamins A,C, & B, and minerals like calcium, copper, manganese, potassium, and phosphorous.

Active Plant Based Enzymes & Ionic Trace Minerals

Enzymes are active proteins considered to be the "life force" that accelerate chemical reactions within cells. Raw organic foods are rich in enzyme proteins, but are often lost due to the cooking and over processing of foods before they are eaten. Every cell is dependent on each particular type of enzyme to metabolize and assimilate nutrients.

Cellulase breaks down cellulose from plant fibers found in vegetables.

Amylase is the name given to a grouping of enzymes that break down sugars and starches found in potatoes, vegetables, and many snack foods.

Sucrase metabolizes the complex sugars and starches completing the process started by Amylase. Protease enzymes break down proteins into amino acids found in meats, eggs, and nuts.

Lactase breaks down lactose into two simple sugars and is required for the digestion of dairy products. Lipase disassembles fats and lipids.

Maltase converts maltose found in grains into a useable sugar form known as glucose.

Bromelain is effective over a wide ph range and breaks down a larger variety of proteins.


Beneficial Probiotic Blend

Probiotics are microorganisms that are usually referred to as the "good bacteria" that naturally occur in fermented foods and cultured milk products like miso, tempeh, sauerkraut, yogurt and kefir.

Fermented foods have been cultured since ancient times, and the name Probiotic comes from Greek origin meaning "for life." The Nobel Prize winner Eli Metchnikoff marked the early part of the 20th century with the discovery of these "friendly bacteria" while observing the consumption of yogurt as a food staple in the diets of Bulgarian peasants.

The term "probiotic" was first coined in 1965 by Lilly and Stillwell in their description of these microorganisms. There are a wide variety of probiotic strains that produce loads of B-vitamins and help to promote the proper use of natural vitamins and minerals.

Probiotics in MannaFeast:
Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, Lactobacillus sporogenes, Lactococcus lactis, Lactococcus cremoris, Lactobacillus delbrueckii, Lactobacillus kefir, Leuconostoc cremoris, Lactobacillus caucasicus, Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus brevis, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve and Streptococcus thermophilus.
Other Ingredients
Guar Gum
Guar gum is a natural water soluble fiber that is ground from the seeds of guar beans. These drought resistant beans are primarily grown in India and Pakistan for a variety of uses, but are commercially and economically used for their emulsifying/stabilizing properties.

Guar gum is used in a wide variety of powder formulations to keep oils from compacting and solids from settling, and averages over eight times the thickening potency of cornstarch!

It was also historically used as a substitute to replace a locust bean gum shortage that affected the textile and paper industries right after WWII. Guar gum extraction was commercialized in the U.S. in 1953, but the Northwestern region of India produces 40% of the entire world supply.

The species Stevia rebaudiana comes from one of the 150 plus varieties of the sunflower family, and is native to the tropical/subtropical regions of the Americas. The Guarani tribes that are native to Paraguay and Brazil have referred to this plant as the "sweet herb" and have used the leaves for centuries in a traditional drink called yerba mate tea.

Moses S. Bertoni was the botanical pioneer who is credited with some of the first studies of the plant in 1899, and more than 100 phytochemicals have been discovered in its leaves since then. Stevia leaves are rich in terpenes and flavonoids and were first commercially produced in Japan in 1971.

The Japanese population consumes more Stevia than any other country in the world and it continues to gain popularity in various nations including China, New Zealand, Australia, Canada, South America, and Israel.