Prosperity Organic Foods Studies the Effects of Melt® Organic on Reducing Childhood Obesity

May 10th, 2012

Prosperity Organic Foods Studies the Effects of Melt® Organic on Reducing Childhood Obesity

What if Melt® Organic products can help in the fight against childhood obesity when replacing other fats in the diet? Thanks to grant funding we are securing with the US Department of Agriculture, we are setting out to answer this very question with outstanding research partners from Rutgers University, Columbia University, and the St Luke’s Obesity Nutrition Research Center in New York.

Childhood obesity is an understandably complex issue, but simple, correct dietary changes will go a long to improve children’s health, which will naturally aid in improving weight management. We have always known that our unique “Perfect Blend” of hand-chosen organic oils, with virgin coconut oil and flax oil, takes fats nutrition to the next level. Now, we are embarking on developing primary research to explore some of Melt’s possibilities for reducing childhood obesity.

Stay tuned! We will have much more to report by the end of the year!

–Cygnia F. Rapp, Founder & Chief Science Officer of Prosperity Organic Foods

5 Essential Facts about Organic Canola Oil in Melt® Organic Products

May 1st, 2012

5 Essential Facts about Organic Canola Oil in Melt® Organic Products

A few individuals have approached me with concerns about the use of canola oil in Melt® Organic and Honey Melt®. The main concerns include the following, which I am happy to address:

1. Canola oil is produced using solvents (hexane) and leaves behind residues of toxic chemicals (hexane) in the oil.

Response: We only use organic canola oil that is produced through an expeller-pressed method, therefore solvents and hexane are not an issue or present in our canola oil. PLUS, manufacturers of organically certified canola oil, and ALL organic oils, are by law banned from using solvents for extraction.

2. Canola oil is made from GMO seed – even organic canola oil in North America is at risk of containing GMOs due to cross contamination.

Response: We agree and are concerned that organic canola oil sourced in North America is potentially contaminated with GMO seed (unless verified with genetic testing), which is why the organic canola oil we source is from Europe, primarily the Netherlands. Also, our organic canola oil is genetically tested in each and every batch to ensure GMO contamination is absent every time. As a side note, the Non-GMO Project does a great job of vetting organic canola oil sources by requiring genetic testing of GMOs. That is why we are currently in the process of obtaining our non-GMO certification with the Non-GMO Project.

3. Canola oil is often rancid on arrival.

Response: It is quite possible that conventional (non-organic) canola oil is rancid on the shelf; however every batch of organic canola oil we use in Melt® Organic is tested for rancidity prior to production, so this is a non-issue for us.

4. Canola oil is high in Omega 6s and Americans already consume too much Omega 6s in their diets.

Response: Our organic canola oil is about 60% monounsaturated fat, 23% Omega 6s, and 10% Omega 3s (with minor amounts of other fatty acids) depending on the batch. As a non-dominant ingredient, the organic canola oil is used to its maximum benefit by boosting the Omega 3s per serving to 425 mg, while maintaining an Omega 6:Omega 3 ratio of 2:1 – an exceptionally low, healthful ratio, especially for a butter replacement. We agree that Omega 6s are consumed in quantities that are far too high to be of nutritional benefit, which is why we are vigilant about keeping the Omega 6:Omega 3 ratio as low as possible in our products. Oils like soy, corn and safflower that are very high in Omega 6s should be avoided for cooking purposes (including potato and corn chips) due to their high polyunsaturated content, which are prone to oxidation, polymerization, and cross-bonding.

5. Canola oil is an invention of the food industry.

Response: Canola oil is the generic brand name for rapeseed oil. The “canola” name is indeed a recent invention of the food industry for marketing purposes since the word “rapeseed” is not as catchy or appealing to the general public. However, rapeseed oil has been around for thousands of years in China, India, and Japan as a food source that was always eaten with saturated fat for proper absorption. The primary difference between today’s canola oil and more ancient rapeseed oil is that the monounsaturated fat in canola oil is primarily oleic acid (which is also found in olive and hi-oleic sunflower oils) instead of erucic acid. It also tends to be refined in today’s use as opposed to unrefined in its ancient use.

–Cygnia F. Rapp, Founder and Chief Science Officer of Prosperity Organic Foods

 

Melt Tees Up for Canada Launch!

April 24th, 2012

Melt Tees Up for Canada Launch!

Just this last weekend I had the pleasure of attending the CHFA Expo West trade show in Vancouver, British Columbia and had just about the best time I have ever had at a trade show. CHFA Expo West gets everything right that has sadly slipped away from Natural Products ExpoWest held in Anaheim: attendees are limited to industry participants (e.g., retail buyers, brokers, and suppliers), so instead of the crush of human bodies squeezing their way through the aisles, we are able to give each visitor the attention they need learning about Rich & Creamy Melt® Organic spreads. While CHFA Expo West cannot boast 50,000 attendees, they can certainly boast that the vast majority booth visitors are solid leads for doing business. I also very much enjoyed the low-key Canadian approach to learning about new products. The almost ADD atmosphere of high traffic in Anaheim necessitates more aggressiveness in getting people to sample the product. In Vancouver, this aggressiveness seemed more like pushiness since the pace and the density are slower and, in my opinion, a little more civilized.

Without a doubt, Melt® rocked the largest trade show for natural products in Canada. We were the ‘word on the street’ and everyone came by to try some Melt® and Honey Melt®. Thanks to the solid support and efforts of our Canadian brokers, we met with and secured interest from every major retailer and distributor in Canada and we couldn’t be more excited. I am so pleased that our Canadian brothers and sisters love our products and I look forward to Melt® hitting Canada like a storm. Go Melt®!

–Cygnia F. Rapp, Founder of Prosperity Organic Foods, Inc.

 

Melt Beats Virgin Coconut Oil

April 3rd, 2012

Melt Beats Virgin Coconut Oil

Rich & Creamy Melt® Organic is a tastier alternative to Virgin Coconut Oil.

You may have discovered the benefits of adding Virgin Coconut Oil to your daily diet, but did you know that Rich & Creamy Melt® Organic Buttery Spread is an even better choice?

Melt is the first spread to feature healthy coconut oil smoothly blended with flax and sunflower oils for a deliciously creamy taste. With a rich texture you will love, and just a hint of coconut flavor, you will crave it on warm breads, muffins and waffles. And because Melt spreads, cooks, bakes and sautés just like butter, you can enjoy it in all of your favorite dishes. Plus, it’s the perfect blend of certified organic, healthy oils that work together to support a healthy body. So go ahead and drizzle, spread, sauté…you get the idea…it’s all good!

We can assure you that Melt tastes better on your morning toast than virgin coconut oil!


Compare for Yourself: Melt® Organic versus Virgin Coconut Oil:

Only Rich & Creamy Melt proves good taste can be good for you! By “good fat” we mean Melt has a rich and creamy taste, without an overpowering coconut flavor, from our perfect blend of the healthiest organic oils that are also good for you. Plus Melt has fewer calories (180 vs. 130) and fewer grams of fat (9 vs. 14) than Virgin Coconut Oil.

Click here to see what Dr. Oz has to say about the health benefits of Virgin Coconut Oil.

Try Melt today with a $1 off coupon! Click here to print your coupon.

Ask your local store to stock Melt®.
Click here to learn how.

Which Would You Rather Try?

April 3rd, 2012

Which Would You Rather Try?

Rich & Creamy Melt® Organic Buttery Spread is a better tasting spread than Earth Balance Coconut Spread.

The choice is simple: Rich & Creamy Melt® Organic Spread.

Melt is the first spread to feature healthy coconut oil smoothly blended with flax and sunflower oils for a deliciously creamy taste.  With a rich and creamy texture you will love, and just a hint of coconut flavor, you will crave it on warm toast and breads. And because Melt spreads, cooks, bakes and melts just like butter, you can enjoy it in all of your favorite dishes. Plus, it’s the perfect blend of certified organic, healthy oils that work together to support a healthy body. So go ahead and drizzle, spread, sauté…you get the idea…it’s all good!

Compare for Yourself: AT LAST, GOOD FAT!®

Try Melt today with a $1 off coupon! Click here to print your coupon.

Ask your local store to stock Melt®.
Click here to learn how.

Are You Doing Everything “Right” and STILL Can’t Lose Weight?

March 29th, 2012

Are You Doing Everything “Right” and STILL Can’t Lose Weight?

Have you heard about the low carbohydrate (low carb), keto-adapted diet and wonder what it is, how it works, if it is relevant for you, and whether it is a healthful long-term option? Did you know there is no nutritional “requirement” for carbohydrates like there is for protein, fat, or vitamins?

5 Disconnects With the “Low-Fat Message”  

1. The “low-fat message” has been pushed in the popular media and academia for three decades while obesity rates in the United States have grown dramatically.

2. A low-fat diet – even one restricted in calories – is high in carbohydrate, which drives up blood insulin levels. Insulin is a hormone that drives fat into storage (into fat cells) and stimulates hunger. A low carb diet, on the other hand, allows insulin levels to remain low and fat stores to be burned with reduced hunger and cravings.

3. Dietary saturated fat has been demonized in the media, textbooks, and in national policy; published scientific data shows no connection between dietary saturated fat intake and either saturated fat levels in the body or the long term risk of heart disease.

4. The strongest correlation between major dietary and blood levels of saturated fat is with dietary carbohydrate – not with saturated fat intake. On average, the more carbohydrate you eat, the higher the content of saturated fats in your blood.

5. While science continues to uncover the variability of how people respond to diet and exercise, nutrition policy makers persist in preaching a one-size-fits-all high carbohydrate message.

More and more information is coming to light regarding the risks of high carbohydrate consumption and yet the USDA cannot seem to divest itself of this one-size-fits-all sinking ship: the USDA currently recommends a whopping 45-60% of our diets should come from carbohydrate consumption. This is an astounding number, given high carbohydrate intake (refined or not) is clearly shown to cause hyperglycemia and insulin resistance, which can lead to:

• Nerve damage
• Organ damage in diabetics
• Increased mortality
• Increased risk of stroke and heart disease
• High blood lipid profiles
• Weight gain, obesity
• Promotion of bacterial infections and other diseases
• Promotion of cancer progression
• Hastening of aging
• Hardening of the arteries

Every individual is unique due to genetics, ethnicity, age, gender, and environmental factors, which influence how we respond to food. Those with metabolic syndrome and related conditions are carbohydrate intolerant, which manifests as insulin resistance and is associated with high blood triglycerides, high blood pressure, and in its most severe form, type 2 diabetes. These individuals show dramatic improvement when dietary carbohydrates are reduced, which implies the “high carb, low fat” mantra promoted by national policymakers is irresponsible and unrealistic as a one-size-fits-all dietary approach.

“The Art and Science of Low Carbohydrate Living” is an invaluable resource for dissecting fact from fiction and correcting the errors of casually administered low carb diets and the research that studies them.

The purpose of this book is three-fold: providing the reader with historical and evolutionary perspective about low carb diets; explaining how the body responds to low carb diets; and demonstrating how low carb diets are used effectively to treat patients in clinical applications. Like flying to Hawaii, you are not going to fly only half way otherwise you end up in deep water. The same principle applies to the low carb diet: without achieving a keto-adapted state and maintaining it as a lifestyle, you never reach your “island of safety” and the benefits of the low carb approach are lost. Long-term success with the low carbohydrate lifestyle involves much more than simply reducing or cutting off carbs.

The authors, Drs Volek and Phinney, are uniquely qualified authorities on the topic: collectively, they have more than 50 years of research and clinical practice experience with low carb diets and a few hundred published peer-reviewed articles on the topic. They have personally adopted the low carbohydrate lifestyle for many years with great success. In short, this book has the potential to revolutionize nutritional therapy for treating people who struggle with weight gain, obesity, type 2 diabetes, metabolic syndrome, and impaired fasting glucose (or around 100 million Americans), while reducing or eliminating the use of pharmaceuticals to treat these conditions.

What is a Low Carbohydrate Diet?

Low carb diets are define in one of two ways: the first is how you as an individual perceive yourself responding physically to carbohydrate restriction and using your personal experience to determine the level of desired benefit. The second is a physiologic condition where there is a fundamental shift in your body’s fuel homeostatis (i.e., energy regulation) away from glucose as a primary fuel, known as “nutritional ketosis”. When you eat carbohydrates, your body preferentially uses carbohydrates for fuel and stores them as fat. The opposite occurs when you take those carbohydrates away from your diet. That is why when you consume a low carb diet you can increase your level of saturated fat or monounsaturated fat intake two or three times. You are not storing fat, you are burning it.

In the first, whether losing weight and keeping it off or putting a case of type-2 diabetes into remission, how much you limit your dietary carbohydrate intake is driven by your personal experience. This means the amount of carbohydrate that you eat varies considerably (i.e., 25g to 125g per day) depending on your individual metabolic condition and your desired level of benefit.

What is “Nutritional Ketosis”?

Nutritional ketosis is the adaptation of the body’s hormonal set and inter-organ fuel exchange to allow most of your daily energy needs to be met by fat, either directly as fatty acids or indirectly by ketone bodies made from fat. This process begins for most adults when total carbohydrate is restricted to less than 60g per day along with a moderate intake of protein. After a few weeks at this level, the primary serum “ketone” (beta-hydroxybutyrate, or B-OHB) rises above 0.5 millimolar (mM). At this ketone level, which is 10-fold higher than that in someone with a daily intake of 300g of carbohydrate, the brain begins to derive a substantial portion of its energy needs from B-OHB resulting in a commensurate reduced need for glucose.

With further restriction of carbohydrate below 50g per day, the serum B-OHB rises in response to reduced insulin secretion. However, because dietary protein prompts some insulin release, and serum B-OHB itself stimulates insulin release by the pancreas (albeit subtly), adults eating 20 g of carbohydrate and 75-150g per day of protein rarely run serum B-OHB levels above 3mM. This is in contrast to the response to total starvation (i.e., no dietary carbs or protein) where the serum B-OHB levels run as high as 5 mM.

This 10-fold range of serum ketones, from 0.5 to 5 mM, is your body’s normal physiological response to varying degrees of dietary carbohydrate and protein restriction. This response range is called “nutritional ketosis”, and is associated with metabolic adaptations allowing your body to maintain a stable state of inter-organ fuel homeostatis. This process is dependent on an adequate, albeit minimal, ability of the pancreas to produce insulin in response to dietary protein and serum ketones, thus maintaining serum B-OHB in the range where it replaces much of your body’s (and your brain’s) need for glucose without distorting whole-body acid-base balance.

Nutritional ketosis is by definition a benign metabolic state that gives human metabolism the flexibility to deal with famine or major shifts in available dietary fuels. By contract, “diabetic ketoacidosis” is an unstable and dangerous condition that occurs when there is inadequate pancreatic insulin response to regulate serum B-OHB. This occurs only in type-1 diabetics or in late stage type-2 diabetes with advanced pancreatic burnout. In this setting of deficient insulin, when exogenous insulin is withheld, serum B-OHB levels reach the 15-25 mM range, 5 to 10 fold higher than the levels characteristic of nutritional ketosis.

Unfortunately, the general public and even many health care professionals tend to confuse these two distinct metabolic states. Understanding how different they are is critical to being able to capture the many benefits of nutritional ketosis while avoiding the risks in that very small minority of the population subject to developing diabetic ketoacidosis.

Dr. Oz and Melt®’s Perfect Blend

March 15th, 2012

Dr. Oz and Melt®’s Perfect Blend

In a segment called, “Solutions to Break Your Food Addictions” (aired Thursday, March 8), Dr. Oz featured Melt® Organic as his best replacement for butter on the Dr. Oz Show!

Given Melt®’s humble roots in my kitchen, I was ecstatic to see it on the Dr Oz Show! I thoroughly enjoyed seeing both Dr. Oz and a guest from his audience loving Melt®’s divine, creamy taste while enjoying the added bonus of excellent nutrition.

While Dr. Oz mentioned the flaxseed oil in the product, it’s the virgin coconut oil-flaxseed oil combination that is the foundation of Melt®’s Perfect Blend.

What is the Perfect Blend?

The concept of the Perfect Blend is based on extensive research that shows organic, quality sources of saturated fats, particularly medium chain fatty acids (MCFAs), are necessary for health and should be embraced in everyone’s diet in balance with other nutritious dietary fats. Just as we need Omega 3s in our diet, we also need MCFAs, which are in abundant supply in virgin coconut oil (VCO): about 75% of VCO is in the form of MCFAs, and the highest among any food source anywhere.

The essence of the Perfect Blend takes full advantage of the MCFAs found in VCO by combining them with oils high in Omega 3s, like flaxseed oil, because MCFAs help Omega 3s and other fat soluble nutrients like Vitamin D to be more readily absorbed and utilized by the body. Melt® offers 425 mg Omega 3s per serving, but even more noteworthy is the 2:1 Omega 6 to Omega 3 ratio, a distant leader in the category for offering excellent lipids nutrition.

Think about it: when we combine foods in a synergistic way, we can consume less food for the same effect because we are getting more with less.

The powerful, synergistic combination of MCFAs with Omega 3s has been around for a long time: German biochemist Dr Johanna Budwig was healing “incurable” forms of cancer from the 1950s to the 1990s using her prescription diet that blended flaxseed oil with quark and coconut oil with flaxseed oil to create spreads she recommended to her patients.  (Dr. Budwig was a brilliant scientist and was the first to quantify the deleterious effects of hydrogenated oils on blood lipids back in the 1940s.)

However, if a blob of coconut oil on your spoon doesn’t sound appetizing nor a shot of flaxseed or cod liver oil, Melt®’s divine, silky, rich taste and creamy texture will make getting your daily MCFAs and Omega 3s much easier and more delicious. So go ahead and slather, spread, drizzle, bake, top, and cook your hearts out with Melt®. With our Fair Trade, Ecosocial, and non-GMO ingredients, you can also count on Melt® having the highest sustainability ethics standards.

Go Melt®!

–Cygnia F. Rapp, Founder of Prosperity Organic Foods, Inc.

References

Barcelo-Coblijn G, Murphy EJ (2009) Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Progress in Lipid Research 48:355-374.

Budwig, J.1994. The Oil-Protein Diet Cookbook. Apple Publishing, Vancouver, British Columbia.

Budwig, J. 1994. Flax Oil as a True Aid Against Arthritis, Heart Infarction, Cancer, and Other Diseases. Apple Publishing, Vancouver, British Columbia.

Conner WE (2000) Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition 71(suppl):171S-175S.

Enig, M. 1999. Coconut: In Support of Good Health in the 21st Century. Presented at the 36th session of the Asia & Pacific Coconut Community, 21-25 June.

Enig, M. 2000. Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol. Bethesda Press, Bethesda, Maryland.

 

See What Dr. Oz Says About Melt

March 6th, 2012

See What Dr. Oz Says About Melt

Click to See What Dr. Oz Says About Rich & Creamy Melt® Organic Spread

melt dr oz

 

Watch the Clip Here Now!

  • The Dr. Oz Show featured Rich & Creamy Melt® Organic Buttery Spread in a segment on Thursday, March 8.
  • Not only is Melt® great tasting, with just a hint of sweet coconut flavor, but it melts, cooks, bakes and spreads just like butter.
  • Melt® is made from organic ingredients that are good for you, like Flaxseed, Sunflower and Virgin Coconut oils.
  • Back on January 18, Dr. Oz recommended that everyone should try to eat 1 T of virgin coconut oil each day for healthier weight.
  • Melt® Organic is a great tasting and easy way to add virgin coconut oil to your daily routine. Simply replace butter or other oils you are using as a spread or in cooking with Melt®.
  • We can assure you that Melt® tastes a whole lot better on your morning toast.



  • Why I Didn’t Mind Turning 40

    March 1st, 2012

    Why I Didn’t Mind Turning 40

    I turned 40 two months ago in December! What has surprised me more than turning 40 has been other people’s interest with how I am “coping” with it.  Honestly, I would sum it up as feeling a sense of relief.

    I understand some view the big 4-0 with dread and panic, but I am relieved because at the age of 40 I am happy with my choices, my quality of life, and my inner spiritual world. I am happy because I lead the life I want to live with a loving, supportive husband in a beautiful place, working for a health food business that I created. I love Prosperity! What is more fun and rewarding than promoting a great line of organic products that help people? Without comparison, I am far healthier, fitter, and happier than I was at 30.

    This didn’t just fall in my lap. My husband and I are not financially independent. Eight years ago we came to grips with the long-term picture of our lives and how they were not working for us. You could practically hear the ripping sound of us removing ourselves from our lives in Seattle. When we first arrived in Idaho, I worked off our room and board on a horse ranch outside of Sun Valley until we could figure out how to get to a cost-efficient living situation in Sun Valley with enough work to at least make ends meet. I eventually cashed in my meager retirement savings to start Prosperity Organic Foods and help cover some of the bills.

    It was stressful. I found myself breathing into a paper sack… on a regular basis. I was terrified of my choice to walk away from my career in Seattle, starting over, but there was no going back because the life we had there simply wasn’t working. My family unanimously thought I was crazy and were against our decision to move to Idaho and to start Prosperity Organic Foods. I worked 3 jobs to pay my share of the bills while figuring out how to build Prosperity Organic Foods on the side and get Melt® Organic into the market place.

    Determination and vision pay off. Here we are eight years later; our lives are not perfect, mostly because there is no such thing. However, if you don’t reach out and grab what is authentic to you, how can you ever expect to be happy? Gutting it out for the big picture is worth it. Besides, if what you are doing isn’t working, what choice do you really have?

    In all honesty, I view my 40s and 50s as the peak years of my life. Not only do I get to continue building my physical fitness and improving my health, I get to be the grounded, mature, and genuinely content person that I was not in my 20s and 30s. Oh yes, 40 is an age to celebrate. Here’s to many more wonderful years ahead of us all.

    –Cygnia F. Rapp, Founder of Prosperity Organic Foods, Inc.

    Confessions of a Wheat Addict

    February 18th, 2012

    Confessions of a Wheat Addict

    Ever since learning how wheat causes gut inflammation in nearly everyone, I came to terms with the fact that I have no room in my life for wheat, or any cereal grains, since I have a history of digestive disorders. After being a regular pasta junkie for the better part of my life, I quit. Cold turkey. 3 weeks ago. The great news is how much more mental clarity I have with the lifting of persistent “brain fog” that I couldn’t put my finger on.

    But guess what? Those wheat-derived opioids are real: nausea, muscle tension in my TMJ, lightheadness, fatigue. I am in the middle of wheat withdrawal.

    What gives? At first, this seemed ridiculous but after Googling “wheat withdrawal”, it became clear that many people experience this short-term setback for the long-term benefit of eliminating wheat from their diets.  Like celiacs or others with leaky gut, I crave the very food that makes me predisposed to illness: wheat. Eliminating corn (apparently a close second to wheat in toxicity) has been comparatively easy. While I miss the idea of corn chips with salsa and guacamole or polenta with homemade chicken cacciatore, I don’t crave it the way I do a plate of fresh pasta with homemade Bolognese sauce right after a long day of skiing. Little did I realize that my narcotic habit was in the form of food.

    Wheat poses a double-whammy: it is toxic due to its gluten, wheat germ agglutinin, and opioid content (see blog entry, “The Controversy of Wheat (and all cereal grains for that matter …”), and it contributes to excessive carbohydrate intake (see last week’s blog, “Carbohydrates: The Smoking Gun?”).

    In replacing wheat with other more favorable foods, I am concerned about 1) fiber, 2) minerals and vitamins, and 3) “safer” sources of carbohydrates.  My big picture is also transitioning to a different macronutrient profile, i.e., less carbs, less protein, and higher consumption of healthy fats, that is tailored to what works best for me (for more information, read “Perfect Health Diet” by Jaminet and Jaminet).

    The opportunity of subtracting toxic foods from one’s diet is discovering new foods that are more satisfying to eat, make you feel good, and contribute to long-term health and vitality. Truly, the opportunity is to find ways to enjoy your dietary changes.

    For instance, I eat greens and vegetables in much greater quantities than before, including sauteed kale with shitake mushrooms, salad, homemade fermented foods like vegetable medleys (e.g., cauliflower, carrots, celery, with jalapeno) and sauerkraut. I eat in lesser quantities “safer” starches such as rice, sweet potatoes, yams, and starchy vegetables like carrots and squash. More than ever, healthy sources of fat, such as Melt® Organic, organic goat milk kefir, sheep’s milk cheese (e.g., Manchego), pastured organic eggs, avocados, and virgin coconut oil are critical for stabilizing my blood sugar and fueling my daily work and sports activities.  While I am a believer and huge fan of virgin coconut oil, I find Melt® Organic to be a much more versatile and flavorful way of getting my MCFAs and my Omega 3s all at once. I love adding a dollop of Melt® Organic on grilled steak, salmon, or scallops.

    The essence of nutritional therapy is buying into the concept that diet is the foundation of health or disease.  Not even exercise can trump this underlying reality, though it can postpone some of the effects of an unconscious diet. This can at first be demoralizing, given the high degree of confusion in nutritional “expertise”. However, it is far more empowering to control your own destiny in regards to your health even if it means wading through the lack of consensus.

    As for me, experiencing symptoms of wheat withdrawal helps me tap into my determination to ride it out for a happier, healthier life.

    –Cygnia F. Rapp, Founder of Prosperity Organic Foods.