ACAI BERRY – A                          POMEGRANET - P
LYCIUM (WOLFBERRY) – L      BLUEBERRY/BILBERRY - B
CRANBERRY – C                          OTHER BERRIES – O
GRAPE - G

1. PROTECTS CELLS
Acai berry complex protects the body’s cells from pathogens, antigens and carinogens.  The body recognizes these nutrients and adapts them to protect and strengthen the immune system. – (A,L,C,G,P,B)

2. SCAVENGERS FOR FREE RADICALS
Antioxidants inhibit oxidative damage.  “Scientists now believe that free radicals are casual factors in nearly every known disease, from heart disease to arthritis to cancer and cataracts.  In fact, free radicals are a major culprit in the aging process itself.”  Lester Packer, Ph.D., “The Antioxidants Miracle” – (A,L,G,P,B)

3.  STRENGTHENS CELL MEMBRANE
Allows blood/brain barrier transmission while strengthening cell membranes.  All cell membranes need to protect against the unwanted entrance of pathogens. – (ALL)

4.  BUILDS PROTEINS
The body needs to assimilate acids into protein (our cellular building blocks) and this juice delivers and array of amino acids. – (A,L,G,O)

5.  RESTORES ANTIOXIDANT NUMBER
Many antioxidants become weakened or are destroyed (i.e., vitamin C and E) but powerful antioxidants repair and strengthen the whole antioxidant network. – (A,L,P,B)

6.  STRENGTHENS IMMUNE SYSTEM
The immune system is under attack-it is overworked.  Powerful free radical scavengers help strengthen the lymphocytes and leukocytes, helping the communication process, thereby helping the body rid itself of these pathogens. – (A,L,C,G,P,B)

7.  ENHANCES CELLULAR COMMUNICATION
It is valid for cells to communicate properly.  Health  sugars and polysaccharides are essential. – (A,L,G,B)

8.  STRENGHTEN NERVOUS SYSTEM
From the brain to the smallest nerve ending, this physiological (electrical) process needs energy  for proper synaptic responses that quality food delivers. – (A,L,G,P)

9.  HELPS REDUCE RISK OF CANCER
Antioxidants neutralize free radicals before they can damage cellular DNA, a crucial step in the formation of cancer and tumor cells. – (A,L,G,P)

10.  RELIEVES INFLAMMATION
Several compounds found in these fruits, including betasitosterol and essential fatty acids, are powerful anti-inflammatory agents.  Chronic inflammation is linked to dozens of debilitating health conditions. – (A,L,G,P,B)

11.  IMPEDES NRS FREE RADICALS
Research suggests that OPCs from richly pigmented red-purple fruits, such as blueberries and grapes, may restrict certain oxidants including nitrogen-reactive species. -  (C,B and especially G)

12.  FIGHTS BACTERIA
The battle for health is at the molecular level.  In all of these fruits and berries there are protectants and astringents(from the flavones, flavonoids, isoflavanoids) that kill bacteria. – (A,L,C)

13.  FIGHT VIRUSES
A virus is 1000 times smaller than a bacterium.  It works by attacking anything – it can enter a cell and damage it completely.  The virus actually fills the cells with itself.  This leads to a host of debilitating and degenerative disease. – (A,L,G,P,B)

14.  PROVIDES ESSENTIAL OILS
Oils are an erray of incredibly small particles that bind with other nutrients and transport them through membranes.  Our bodies would not work without them.  They not only transport, but contain phytochemicals themselves. – (A,L,O)

15.  COMBATS EFFECTS OF DIABETES
Many constituents of these fruits may help the body regulate blood sugar and strengthen the pancreas. – (A,L,P,O)

16.  STRENGHTEN VISION
Zeaxanthin and Lutein strengthen and protect the eye – inhibiting glaucoma, macular degeneration and cataracts. – (A,L,G,P,O)

17.  INCREASES MENTAL CLARITY
It is vastly important to get the proper nutrients in a transport system that allows the cells to receive and use them.  The brain cell membranes are very protective (thankfully), but they are under an attack 24/7 and need strengthening. – (A,L,G,P,O)

18.  PROVIDES ESSENTIAL FATTY ACIDS
This vital part of our diet allows for the transport of nutrients (fuel) in and out of the cell. – (A,O)

19.  STABILIZES PROPER CHOLESTEROL
Plant steroids help the process of cholesterol regulation. – (C,G,P,B)

20.  HELPS PROSTATE
Plant steroids (phenolic compounds) cleanse and strengthen the prostate.  – (A,LC,G,P)

21.  STRENGTHENS THE HEART
Many of these phytoceuticals strengthen the heart muscles, strengthen blood vessel walls and inhibit platelet formation (atherosclerosis) helping prevent edema, strokes and heart failure. – (A,L,C,G,P)

22.  FIGHTS CELLULAR MUTATION
The powerful antioxidants (water-soluble) enter the cell and float in the liquids, attacking free radicals and other pollutants, including parasitic waste.  They protect both the nucleic DNA and the mitochondrial DNA. – (ALL)

23.  INHIBITS PLATELET AGGREGATION AND CLOTTING
The polyphenols in these fruits can inhibit the clotting activity of blood cells.  Also, the antioxidants effect of many polyhenols protects lipids from oxidation in the bloodstream, which further reduces risk of clots and plaque buildup. – (A,L,G,P,B)

24.  HELPS DIGESTION
Plants carry with them their own enzymes.  This helps the body (1) readily  make these nutrients available and (2) allows other body enzymes to work elsewhere Plant nutrients (phenols) are anti-ulcer, anti-acid-reflux and help the whole digestion, absorption, and waste elimination process. – (A,L,C,G,P,O)

25.  STRENGHTENS MEMORY
A long list of diseases are now associated with free radicals, none more insidious than those that cause dementia, Alzheimer’s, Parkinson’s disease, etc.  Good cells die from lack of proper nutrition.  The ABC grouping of phytonutrients helps this battle. – (A,L,C,G,P,B,O)

26.  HOST OF BENEFITS
From fighting E-Coli in the bladder (B), to fighting infections (A,C,P,B); from strengthening blood cells to helping the skin convert sunlight to vitamin D (ALL) OUR BODIES NEED THE PAN-SYSTEMIC HEALING HELP OF THESE PLANT NUTRIENTS.

Ingredients:
2 lbs of ground buffalo (or ground turkey breast)
16 oz of quinoa pasta
60 oz of tomato sauce
10.5 oz tomato puree
1 package of basil
1 package of italian parsely
1 sweet onion
prechopped garlic
4 whole garlic cloves
Olive Oil
Balsamic Vinegar
1 package of 'veggie slices'

Mrs. Dash No Sodium Seasoning - Italian Medley -
Mrs. Dash No Sodium Seasoning - Tomato Basil Garlic -
Crushed Red Pepper

Directions:
Chop 1/4 of a sweet onion, cook in a large saute, add 1 tablespoon of prechopped garlic.  Once the onions are softened, add 2 lbs of ground buffalo.  Add the 2 Mrs. Dash No Sodium Seasonings.  Once the buffalo is 80% cooked (most of the red color is gone), add the 10.5 oz can of tomato puree.  Cook on low so that the tomato puree slowly absorbs into the buffalo. 

Boil water - add 16 oz of quinoa pasta - cook 4 to 6 minutes.  Drain in collander. Set aside

In a large cuisinart, add 60 oz of tomato sauce, add basil and parsley.  Blend.  Add olive oil and balsamic vinegar.  Blend.  Add 4 garlic cloves, blend.  Add 1/4 sweet onion.  Blend.  Transfer to a pot, and cook for 30 minutes.

In a large pyrex, add a small layer of the cooked sauce, and add a few of the veggies slices on top of that.  On top of that add half of the pasta.  Add buffalo on top of the pasta, spread evenly.  Add the rest of the pasta on top of the buffalo.  Add the rest of the sauce on top of the pasta.  Add the rest of the veggie slices on top of the sauce. 

Cook on 350 degree for 45 mins to 1 hour.  Let stand for 10 minutes before serving.


Enjoy!

-Peter Adonis