Source: Jeremy Roberts, Young Living, Nutrition Product Manager

I’m currently in North Carolina preparing for tonight’s NingXia Red Tour meeting. It has been a fantastic experience to meet our distributors, discuss NingXia Red, and answer questions about Young Living’s other great nutritional products. I enjoy your energy, ideas, and questions. Keep them coming!

Last night in Richmond, Virginia, a distributor asked me why Young Living focuses on whole-food nutrition and questioned why we spend so much time talking about it. I thought I’d share some of that discussion with you.

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The authors of Eat This, Not That! reveal the most dangerous ways to start your day. From MSN Health and Fitness
By David Zinczenko and Matt Goulding

The American Journal of Clinical Nutrition has published three studies investigating the role of EPA and DHA omega-3 fats in elderly populations.

In short, the story the studies tell is this: low concentrations of EPA and DHA result in an increased risk of death from all causes and accelerated cognitive decline. However, short-term intervention with EPA and DHA in the healthy elderly had no effect on mental well-being, suggesting that dietary habits that include a higher intake of omega 3’s may bring certain health benefits that short-term supplementation cannot provide.

All three studies underscore the importance of maintaining a high dietary omega-3 intake throughout your life.
Sources:
* American Journal of Clinical Nutrition September 2008; 88(3): 595-596
* American Journal of Clinical Nutrition September 2008; 88(3): 706-713
* American Journal of Clinical Nutrition September 2008; 88(3): 714-721
* American Journal of Clinical Nutrition September 2008; Vol. 88, No. 3, 722-729

Learn More About Young Living's Omega Blue - With pure fish oil and blue(German)chamomile, lemongrass, myrrh, and clove essential oils.

Cinnamon, a spice added to breads and other bakery items, soon may also be an ingredient in the wrapper around the bread as a way to keep out mold.

In addition to its sweet, woody aroma, cinnamon has long been known for its capacity to stop spoilage. It was one of the ingredients used by ancient Egyptian embalmers, who may not have known about microbes, but could see the effect of the spice.

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