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"The unique effectiveness of the VerryBerry supplement over many other things I have tried is truly dramatic and remarkable from my perspective. My knees are improved, although they get better or worse depending on my activity and diet. The coating on my tongue (which was pretty constant) has been virtually eliminated, and the swelling in my fingers has decreased perhaps 80-90%, taking two teaspoon doses per day, 12 hours apart. My need to pull and pop my fingers has decreased from 3-4 times per hour to 3-4 times per day. I will be using the VerryBerry postsurgically and report to you after that.”
John Cartmell, 2nd year Nutrition Student
Bastyr University |
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100% vegan (BECAUSE IT IS A BIG DEAL FOR A CHOCOLATE TO BE 100% vegan
!!!!!)
Proprietary 72% high flavonoid content anti-oxidant chocolate liquor, soy lecithin, cocoa butter, vanilla, sacha inchi nuts,
(brazilian gooseberries.)
- Tastes better than fish
oils with no PCB or
mercury residue
- Completely acceptable
for your vegetarian
patients
- Natural rainforest
product harvested
organically
- Gold Medal winner
at Paris International
Food Exhibition
 
Sacha inchi nuts
(Plukenetia volubilis)
Euphorbiaceae
Gold Medal Winner at the
2006 World Edible Oil Fair.
The legendary high-protein sacha inchi nuts (also known as Inca inchi) which have been grown in the
Peruvian Amazon Rainforest for thousands of years are also one of the richest vegetable sources of the
essential fatty acids Omega 3 and Omega 6. They are believed to have been first discovered by the Incas
and Pre-Inca civilizations. Proof of its discovery has been found in the pottery graphics in the tombs of the
Mochica and Chimu cultures. These ancient cultures ate the toasted nut of the Sacha inchi for nutrition
and energy prior to a day of hard work or before going into battle since they noted it reduced aching
muscles and joints. Women of the Inca cultures would mix the oil of the seeds with flour and make a
special cream to revitalize and rejuvenate the skin to maintain a youthful appearance.
One of the first scientific sources to mention Sacha inchi was Cornell University. Studies done by scientists
in the 1980’s at Cornell demonstrated that the seeds of the Sacha inchi had a high content of Omega 3
(48.8%) and Omega 6 (36.8%). The most common omega-source is from fish oils: Sacha inchi is the
perfect supplement for vegans and others who do not like or tolerate fish products.
The Sacha inchi plant grows a fruit 3-5 inches in diameter, green in color and consists of 4-7 star-shaped
lobes which contain the seeds or legumes. It produces a fruit that looks like a pod and once the pod is ripe
it turns brown. Inside the dried pod are the sacha inchi seeds/nuts. Roasted Sacha inchi nuts from the
Amazon are tasty and high-protein. Approximately 12 nuts gives you the daily requirement of Omega 3
(based on RDA = 400 mg per day).
Sacha inchi oil: Omega oil has one of the highest contents of healthy unsaturated fatty acids on the market
with a total of 92% Omega 3,6,9. (48% Omega 3, 35% Omega 6 and 9% Omega 9)
No other oil has the beneficial Omega balance of Sacha Inchi
1. Cornell University Study
2. U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition
3. Guillen, M et al Journal of American Chemists Society ISSN 0003-021X 2003, Vol 80, pp756-762.
4. Food Quality Labs, Portland OR Proprietary testing for NewWorld Naturals
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Because this product is high in flavonoids/Vitamin C and is therefore very tonifying, Dr. Nita recommends this product for nausea of pregnancy and nausea during chemotherapy treatments.
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Goldenberries are also called cape gooseberry or aguamanto berry. Locally called
mullaca, the plant is an annual herb indigenous to many parts of the tropics,
including the Amazon. It grows up to 1 m high, bears small, cream-colored flowers,
and produces small, light yellowish-orange, edible fruit. The leaves of the plant
have many ethnobotanical uses around the world.
The fruit is found in markets from Venezuela to Chiles. Goldenberries are
succulent golden fruits the size of marbles. They are protected by papery husks
resembling Chinese lanterns. Currently in areas where they are grown they are
largely regarded as backyard fruits for children, but upscale European markets
pay premium prices for them, dipping them in chocolate to decorate pastries.
They make excellent jams.
Dried, they make a delicious, tart, and highly nutritious and exotic "raisin."
They are high in phosphorous, vitamins A, C, B1, B2, B6, and B12. They are
also extremely high in protein (16%) for a fruit.
NWNP's goldenberries have been dehydrated at extremely low temps out of the
sun for enzymatic stability and to ensure the highest nutritional content.
| Nutrition Facts - Based on a 100 g Serving |
Fiber: 31.32 g
Fat: 2.51g
Protein: 16 g
Phosporus: 40 mg
Thiamine: 0.11 mg
Niacin: 2.8 mg |
Energy: 335.35 kcal
Carbohydrates: 66g
Calcium: 9 mg
Vit A: 72 mg
Vit C: 8 mg |
NWNP provides goldenberries in 1/2 lb bags or bulk
shipments.
Links
ORDER NOW! FlavSalve
Research South
America Pictorial
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Dates to Remember:
September 22-24:
Lima, Peru ADEX conference: Keynote speaker: “Food as Medicine – A burgeoning market in the U.S. and worldwide”
October 2: 1:30 – 4:45 PM:
Therapeutic Benefits of Chocolate: Bastyr University, Kenmore, WA
October 22, 7:30-9:20 AM:
Grand Rounds at NCNM: Dr. Nita will be addressing the medical students at the National College of Naturopathic Medicine in a Grand Rounds presentation in Portland, OR on October 22, 2010 from 7:30-9:20 AM.
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Two Clinical VerryBerry success stories from Dr. Frank Aversano, N.D.
#1 "Non-anemic capillary fragility/easy bruising was 90% cleared up. Patient is ecstatic."
#2 "Prolapsed external hemorrhoid 75% improved after 4 weeks consistent use of VerryBerry."
Dr. Frank Aversano, N.D.
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Physician to Physician Business
;)