Jemma reveals her beauty diet

jemmacropped.jpgIn an exclusive interview model,make up artist and beauty expert, Jemma Kidd discusses her beauty regime.

Recently appointed as a Beauty Ambassador for Udo’s Choice Ultimate Oil Blend, she explains why she has been a fan of this special oil for many years:

How did you get started in the beauty industry?

I started out in the industry as a model, but I was never really comfortable – unlike my little sister Jodie! When I discovered what it was like being on the other end of the make-up brush, I knew I’d found the right career. I was lucky to work as an assistant to make-up supremo Mary Greenwell for five years then, in 1999, I was spotted by Premier Hair and Make Up Agency and taken on their books.  Since then I’ve worked with leading fashion designers, photographers and a host of prestigious magazines, including American and British Vogue, Vanity Fair and Elle. I also have a weekly beauty column in the Mail on Sunday’s YOU magazine.

In 2003, I founded an academy in London to train professional make-up artists that also offers a range of make-up workshops for women of all ages and have created three distinctive make-up ranges – Jemma Kidd Make Up School, Jemma Kidd PRO and JK Jemma Kidd – which are now sold throughout the UK and overseas.
 
You started your career as a model – what prompted you to switch to becoming a make-up artist?

I have always been creative and found myself watching the make-up artists backstage, wanting to know all of their secrets. I felt more at home behind the scenes than on the catwalk – the vibe, the buzz, the people – I just loved it. In retrospect, modelling was the best training I could have had. I learned from incredible artists, but I also know the feeling of having make-up applied badly
 
Why did you decide to start your own make-up school?

Establishing the Jemma Kidd Make Up School was an idea that came to me after a girl flew over from Deli to be taught by me for a week so that she could work in Bollywood. When I was a session make-up artist I used to get inundated with requests from friends to do their make-up and was constantly asked by mothers to show their daughters how to apply it correctly. I soon realised that millions of women wear make-up, but very few of them have been taught how to apply it and I felt that there was a need for a place where women could come and learn about make-up without the pressure to buy.
 
Nutritionists often quote the phrase: “Beauty comes from within”. Do you believe that nutrition can play an important role in how a person’s skin looks?

Absolutely! Good skincare and make-up can help improve the appearance of your complexion and help mask any problems, but healthy habits will make your skin glow naturally. I always try to eat well, drink lots of fresh fruit/veg juices, keep my intake of Omega 3 and 6 Essential Fatty Acids up, sleep for at least eight hours per night (which is incredibly difficult with twin toddlers!), try to improve my digestion, and party in moderation. I’m a firm believer that beauty really does come from within and that the key is a healthy gut.
 
When did you first become interested in nutrition?

Nutrition is an important part of looking good, so I have been researching and learning about it for a long time as a part of my work in the beauty world. I have had a few problems over the years with my digestive system and feeling exhausted all the time with so much travelling – I was drowning myself in teas, coffees, and sweet foods to try and get more energy. It wasn’t until I went to see a nutritionist that I realised what I was doing wouldn’t help, and that getting a healthy diet and taking the correct vitamins and supplements would make me feel so much better. She was right of course! Now I only eat foods that suit my body and the change is extraordinary – I feel like a new person. All it took was cutting out a few foods and taking a few supplements.
 
We aren’t taught very much about nutrition in schools these days. At your Make Up School do you ever see women with dry skin conditions who are trying to mask this rather than tackle the causes?  What advice do you tend to offer them?

One of the most common mistakes I see at the Academy is women attempting to apply make-up to dehydrated skin. It’s hugely important to create an even complexion before applying colour products so that skin doesn’t end up looking blotchy. In terms of skincare, I advise taking time to prep skin thoroughly – moisturise well and use a hydrating serum under foundation, which will act as a barrier against water loss. I also suggest opting for liquid and crème formulas as opposed to powders which can draw attention to any dry or flaky patches.  Of course it’s also vital to tackle the root cause of dehydration by drinking lots of fluids throughout the day and Udo’s Oil is a big help here keeping skin moisturised from the inside.  If I feel it’s a deeper problem, I advise them to see a nutritionist.
 
What are the key messages you try to convey to your students at the Make Up School with regards to beauty?

Make-up shouldn’t be used as a mask – it’s more of an enhancer. Good skin comes from within, so what we put in our bodies is reflected in how we look. We teach our students how to handle problem skin and how to enhance their complexions with the power of make-up tips and techniques.
 
Have you always been interested in natural products?

I’m a huge believer in natural products, even more so now that I’ve had kids. I feed them and my husband the most natural organic foods I can, and I only use organic natural shampoos, body creams, suncreams, nappy creams and toothpastes. I also use homeopathy for problems like teething, irritability and colds.
 
When did you first hear about Udo’s Oil and how were you introduced to it?

“Now I can use make up to enhance my features rather than mask them”

When you research and read about achieving perfect skin (which is one of my quests in life!), one thing that comes back time and time again is that it is essential to have a good source of Omega-3, 6 and 9. This was where I came across Udo’s, as it’s the most effective way to get all three.   I found it in my local independent health food store and once I started taking it, I could feel and see an improvement almost instantly – not only in my skin, but also in my hair and nails.  I rarely get skin blemishes now and my concealer has virtually been made redundant!  Now I can use make up to enhance my features rather than mask them.

 
How do you take Udo’s Oil?

I put it on a salad at lunch, or in a fruit/veg juice in the morning. If I’m in a hurry, I mix it with apple juice and down it!

You are a new mum – has Udo’s Oil helped you in any way?

I give my babies a small amount most days, as I want to give them the best start in life and Udo’s Oil will help their development. Having babies puts a huge amount of pressure on your body and I felt depleted after giving birth. I completely came off any diet and ate whatever my body craved. And the one thing I really craved (other than bucket-loads of pasta!) was Udo’s Oil. I think that shows how much my body needed it.
 

Omega 3 and 6 are depleted in mums as they have to share them with their growing baby and this can lead to dry skin, stretch marks and low energy.  This continues after birth if breastfeeding too so Udo’s Oil is great for boosting the amount of Omegas for both mum and child.

 What has been your career highlight to date?

Right from the start of my career it was always my dream to create a make-up line, so launching the Jemma Kidd Make Up School range was a huge achievement. I spent months developing each single eyeshadow colour to make sure they were perfect – it became my complete passion.

What ambitions do you still have for you and for your Make Up School?

I have so many ideas and passions I want to fulfil, starting a foundation to help educate under-privileged children is one. We’re always looking to expand the Jemma Kidd Make Up School brand and bring it to new audiences and markets across the world. At the moment, all my energy is focused on our latest venture called Jemma Kidd masterclass@HOME, which aims to bring the professional step-by-step tuition available at the Jemma Kidd Make Up School to people’s homes nationwide.

 

More info on Udo’s Choice Ultimate Oil Blend

Udo’s Choice Ultimate Oil Blend is a blend of organic seed oils that provide all the Essential Fatty Acids, Omega 3 and 6 we require daily in the ideal ratio of 2:1.  Udo’s Oil is easily mixed in with food and drink to incorporate these essential fats into our diets.  Recipes and more information can be found at www.udoschoice.co.uk

Ingredients:
Flax seed oil*, sunflower seed oil*, sesame seed oil*, coconut oil*, evening primrose oil* (13 mg gla/15 ml), soy lecithin, rice bran and rice germ oils, oat bran and oat germ* oils, mixed tocopherols: the oils in this blend supply a range of fatty acids including 2:1:1 ratio of Omega 3, 6 and 9.
* certified organic

Forget apples, eating fish and nuts are the way to keep the doctor and the dentist away…

GumsIs there no end to the benefits bestowed upon us by the multi-talented good fats?

The old saying goes ‘an apple a day keeps the doctor/ dentist away – delete former/latter depending on your generation. But there seems to be something which can knock any fruit or vegetable into a cocked hat: yes, the humble polyunsaturated fatty acids (PUFAs).

A new piece of research has suggested that Omega 3 fatty acids found in foods such as oily fish, nuts and eggs will help people avoid gum disease and the more serious periodontitis.

The research examined the diet of 182 adults between 1999 and 2004, and found that those who consumed the highest amounts of fatty acids were a whole 30 per cent less likely to develop gum disease and 20 per cent less likely to develop periodontitis (severe gum disease).

Lead researcher of the study, Dr Asghar Z. Naqvi of Beth Israel Deaconess Medical Centre in Boston, said: “We found that n-3 fatty acid intake, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are inversely associated with periodontitis in the US population.”

As a result of this research, Dr Naqvi believes that dietary therapy could become a less expensive and safer way of preventing/treating periodontitis. Currently treatment involves mechanical cleaning and the application of antibiotics. Encouraging sufferers to eat more fish and nuts would also benefit their health in other ways.

Chief Executive of the British Dental Health Foundation, Dr Nigel Carter, said: “Most people suffer from gum disease at some point in their life. What people tend not to realise is that it can actually lead to tooth loss if left untreated… This study shows that a small and relatively easy change in people’s diet can massively improve the condition of their teeth and gums, which in turn can improve their overall wellbeing.”

The study was published in the November issue of the Journal of the American Dietetic Association.

Gum disease is caused by plaque (the film of bacteria that forms on the surface of the teeth). To prevent and treat gum disease all the plaque must be removed from the teeth every day by brushing twice a day for two minutes each time. This should be followed by cleaning in between teeth with interdental brushes or floss.

Inflammation and soreness of the gums is one of the first signs of gum disease, and often gums bleed when they are brushed during cleaning. You will notice your gums look puffy and inflamed where they meet your teeth.

Over time gum disease becomes more severe and can impact the tissues supporting the teeth. The bone anchoring the teeth in the jaw is lost and the teeth become loose, if not treated this can lead to teeth eventually falling out. 

Anyone with inflamed and bleeding gums should visit their dentist to find out the appropriate way to treat it. If caught early, gum disease can be easily cured by short term use of medicated gels and mouthwash.

The British Dental Health Foundation is the UK’s leading oral health charity, with a 39-year track record of providing public information and influencing government policy. It maintains a free consumer advice service, an impartial and objective product accreditation scheme, publishes and distributes a wide range of literature for the profession and consumers, and runs National Smile Month each May, to promote greater awareness of the benefits of better oral health.

The Dental Helpline, which offers free impartial advice to consumers, can be contacted on 0845 063 1188 between 9am and 5pm, Monday to Friday. Alternatively, they can be contacted by email on helpline@dentalhealth.org.uk.

The Foundation’s website can be found at www.dentalhealth.org.uk

 

 

Fruit Kebabs with Chocolate Sauce

Fruit Kebabs with Chocolate Sauce

 

FB-Fruit-Kebabs-w-Chocolate-Sauce_p [640x480].jpgServes 4
Preparation time: 15 minutes
Cooking time: 5-7 minutes

Selection of seasonal fruit
eg: pineapple, nectarines or peaches, strawberries or kiwi fruit,
2 tbsp Filippo Berio Mild & Light Olive Oil
2 tbsp caster sugar
Chocolate Sauce:
3 tbsp Filippo Berio Mild & Light Olive Oil
75g/3oz dark chocolate
3 tsp cocoa powder
3 tbsp maple syrup

Method:
1. To make the chocolate sauce, put all the ingredients into a small saucepan, heat gently, stirring until the chocolate has melted and the sauce is smooth.
2. Remove the core from the peeled pineapple and cut the flesh into chunks. Halve the nectarines or peaches, remove the stones and cut into thick slices. Cut the kiwi fruit into quarters.
3. Thread the fruit onto skewers, brush with olive oil and dust with caster sugar. Place on a medium hot barbecue, cook for 5-7 minutes, turning to grill all over.
4. Serve with the chocolate sauce.
Fruity Ideas:
Pineapple slices: Dry fresh slices of pineapple on kitchen paper. Brush with olive oil and sprinkle with caster sugar, then caramelise on the barbecue.
Bananas: select firm bananas and barbecue in the skins until charred and soft to the touch. Offer rum to pour over the peeled bananas and a bowl of the chocolate sauce.

Chocolate Mouse

Chocolate Mousse

 

FB-Chocolate-Mousse-LR_w [640x480].jpgServes 6-8
Preparation: 20 minutes

175g/6oz good quality dark chocolate (70% cocoa solids)
3 large free range eggs, separated
100g/3oz golden caster sugar
3 tbsp very strong coffee, e.g. espresso
1-2 tbsp brandy (depending on taste)
100ml/7 tbsp  Extra Virgin Olive Oil

Method:

1. Break the  chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and let it cool to lukewarm.
2. Meanwhile put the egg yolks and sugar into a large bowl and whisk until thick and
pale in colour. Whisk in the coffee, brandy and olive oil, then gradually fold in the melted chocolate.
3. Whisk the egg white until almost stiff, quickly fold in a large tablespoon to the
chocolate mixture until smooth, then add the rest of the egg white and lightly fold in, trying not to beat out the air.
4. Pour the mixture into 8 small china dishes or 6 large shot glasses and place in the
refrigerator until set.
5. Serve cold with fresh berries.

Cook’s tip:

Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse, for an extra touch of luxury.

Sea Bass with Lemon and Dill

Sea Bass with Lemon and Dill
(barbecue recipe)

 

 

FB-Sea-Bass-w-Lemon-Dill-HR_p [640x480].jpgPreparation time: 10 minutes + marinating time
Cooking time: 15-20 minutes
Serves 4

2 medium sea bass, cleaned and descaled
6 tbsp Filippo Berio Extra Virgin Olive Oil
Juice of 1/2 lemon
1/2 lemon sliced
Handful of fresh dill sprigs

Method:

1. Use a sharp knife to cut slashes in the fish skin. Mix the oil, lemon juice and half the dill together in a shallow non-metallic dish. Push the lemon slices and remaining dill inside the fish cavity. Place the fish in the marinade and spoon the juices all over and inside the fish. Cover and leave to marinate for at least 2 hours in the fridge, turning the fish at least once.
2. To barbecue, lift the fish from the marinade and place on a large piece of foil, fold over the foil and scrunch the edges to seal and make a tight parcel. Cook the fish over hot barbecue coals for 15-20 mins, turning once until the fish flakes easily when tested with a fork.

Crispy Salmon with Marinated Crudités

Crispy Salmon with  Marinated CruditĂ©s

 

FB-Salmon-w-Marinated-Crudites_p [640x480].jpgServes 4
Preparation time
: 10-15 minutes + 1 hour marinating
Cooking time: 4-6 minutes

100g/4oz fennel
100g/4oz tomatoes
100g/4oz celery
100g/4oz salad onions, trimmed
50g/2oz flat leaf parsley
100g/4oz carrots, peeled
100g/4oz red radishes
50ml/3 tbsp Extra Virgin Olive Oil
Juice of 2 lemons
4 salmon steaks
Salt and freshly ground black pepper
To garnish:
Lemon wedges
Sprigs of dill

Method:
1. Thinly slice the vegetables and chop up the herbs. Place them into a large bowl with 2 tbsp olive oil, lemon juice and seasoning. Allow to marinate for 1 hour.
2. Heat the remaining olive oil and pan-fry the salmon steaks on high heat for about 2-6 minutes each side or until crispy brown.
3. Put the salmon onto 4 hot serving plates served with the marinated vegetables.
4. Garnish with lemon wedges and sprigs of dill.

Cook’s Tip:
Replace the salmon with cod steaks or other seasonal fish.

Mediterranean Tuna with Tomato and Olive Sauce

Mediterranean Tuna with Tomato and Olive Sauce

 

Serves 4
Preparation time: 15 minutes
Cooking time: 6-8 minutes

4 tuna steaks
2 tbsp Filippo Berio Olive Oil
1 tbsp lemon juice

Sauce:
12 black olives, pitted
2 cloves garlic
2 tbsp balsamic vinegar
2 tsp fresh thyme leaves
8 tbsp Extra Virgin Olive Oil
2 large vine-ripened tomatoes, skinned

Method:
1. Put the tuna steaks into a shallow dish, mix the olive oil and lemon juice together with a little seasoning, pour over the steaks and leave to marinate for 15 minutes while making the sauce.
2. Put all the ingredients for the sauce into a blender or food processor and blend together, transfer to a pan and heat gently.
3. Place the tuna on a pre-heated barbecue, hot enough to sear the fish for
3 minutes until the fish begins to mark.  Use a large fish slice to turn the steak and cook for a further 2-3 minutes, until well marked, his will depend on the thickness of the steaks.
4. Serve with the warm tomato and olive sauce.

Linguini with Crab

Linguine with Crab
(Linguine alla Polpa di Granchio)

 

 

FB-Linguine-with-Crab [640x480].jpgPreparation:  5 mins
Cooking: 10-15 mins
Serves 4

450g linguine
5 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves of garlic, chopped
2 red chillies, deseeded and sliced
6tbsp dry white wine
1 (170g) can white crabmeat, drained and juices reserved
3 tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper

1.  Cook the pasta in a large pan of boiling salted water for 10 mins or according to packet instructions.
2. Meanwhile, heat 3 tbsp of the oil in a large frying pan and gently fry the garlic and chillies for 2 mins. Add the white wine and reserved crab juices to the pan and simmer for 2 mins or until reduced by half. Add the crabmeat and parsley to the pan and cook for 1 min or until hot. Season to taste
3. Drain the pasta and add the crab mixture, toss together. Drizzle over the remaining oil. Sprinkle with chopped parsley and serve.
www.filippoberio.co.uk/recipes

Griddled Chicken with Conchiglie, Rocket and Asparagus

Griddled Chicken with Conchiglie, Rocket and Asparagus

 

FB-Griddled-Chicken-w-Conchiglie-LR_p [640x480].jpg 

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes

225g (8oz) conchiglie (shell shaped) pasta
250g bundle of asparagus
4 tbsp Filippo Berio Olive Oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
4 skinless chicken breasts
50g packet rocket
120g sunblush tomatoes
40g (1 1/2oz) pine kernels, lightly toasted in a dry frying pan
Salt and freshly ground black pepper

Method:

1. Cook the pasta in plenty of boiling water for 10 minutes. Trim the woody ends off the asparagus and cut into 5 cm (2″) lengths, place in a steamer, place over the boiling pan of pasta and cook for 5 minutes until tender crisp. Remove and set to one side while continuing to cook the pasta.
2. Meanwhile, heat the griddle pan or heavy frying pan, brush the chicken portions with a little of the oil then place on the griddle pan and cook over a medium high heat for about five minutes on each side or until cooked (the juices should run clear when a skewer is inserted in the centre of the breast). While the chicken is cooking, put the remaining oil in a bowl with the vinegar and mustard, season with salt and pepper and whisk together.
3. When the pasta is cooked, drain well then return to the pan. Roughly chop the rocket and add to the pasta with the asparagus, tomatoes and pine kernels, add the dressing and mix well to combine. Divide between 4 warmed  plates and top with the chicken breast.
For a vegetarian alternative, replace the chicken breast with cubes of mozzarella.

www.filippoberio.co.uk/recipes

Filippo Berio Recipe of the Day – Butterfly Lamb

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Try this recipe from, Filippo Berio, the makers of one of Italy’s favourite olive oils.

Italian Butterfly Lamb

Serves 6-8

Preparation time: 20 minutes, plus overnight marinating

Cooking time: 40 minutes, plus 15 minutes standing

1 leg of lamb, approx 1.8 kg/4lb, boned

3 large sweet onions

Filippo Berio Olive Oil

Sun-Dried Tomato and Balsamic Vinegar Marinade:

120ml/8 tbsp Filippo Berio Olive Oil

3 garlic cloves, crushed

4 tbsp sun-dried tomato paste

4 tsp dried oregano

5 tbsp balsamic vinegar

1 tsp salt

Method:

1. Open out the boned leg of lamb, discard excess fat, and cut through the centre slightly so the meat can be laid out in a long flat piece. Put into a large dish.

2. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

3. Bring the lamb to room temperature before cooking. Peel and thickly slice the
onions, brush with oil on both sides.

4. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

5. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

CookÂ’s tip: Ask the butcher to bone the lamb or buy a joint that has been boned and rolled, then remove string and unroll.

www.filippoberio.co.uk

Recipe of the day – Lamb chops with Garlic & Rosemary

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Lamb is one of the tastiest, tenderest and nutrient packed meats. Here we have another fantastic recipe from Filippo Berio, the olive oil experts.

Lamb Chops with Garlic and Rosemary

Serves 4
Preparation time: 10 minutes
Cooking time: 15-20 minutes

4 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves garlic, crushed
2-3 tablespoons roughly chopped fresh rosemary
1 tablespoon wholegrain or Italian-style coarse grain mustard
Grated zest and juice of 1 lime
8 lamb loin chops or thick cutlets
Salt and freshly ground black pepper
2 extra limes to serve

Method:

1. Blend together the oil, garlic, rosemary, mustard, lime zest and juice and season to taste.
2. Arrange the chops in a dish and coat with the marinade. Cover and leave to marinate in the refrigerator for 2 hours, turning occasionally.
3. Place under a moderate grill or on the barbecue and grill for 15-20 minutes, according to taste, basting occasionally with the marinade. If liked, halve the limes and cook on the barbecue for a few minutes: they can be served with the chops and extra juice squeezed over (heating them helps release the juice).

New vegetarian Omega 3 launches

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London: New vegetarian omega-3 brand Echiomega is five times more effective than flaxseed, according to new research

Igennus has launched Echiomega, a new vegetarian omega 3 supplement that offers similar health benefits to oily fish. While most vegetarian-derived omega 3 oils only offer the benefits of short chain fatty acids, Echiomega, made from Croda Health CareÂ’s IncromegaĂ” V3 echium oil product, converts to long chain fatty acids up to 5 times greater than other vegetarian omega 3 oils.

Echium oil is obtained by refining oil extracted from the seeds of the Echium plantagineum plant (pictured above), a species of the Boraginaceae family, cultivated in the UK

Dr David Cherry, Vice President of Croda Health Care, said: “Now that Croda Health Care’s IncromegaÔ V3 has its Novel Foods approval we are delighted that Igennus is using it in their new supplement Echiomega. IncromegaÔ V3, which goes through Croda’s advanced Super Refining® process, was developed following years of dedicated research into alternative polyunsaturated fatty acids and fatty acid sources.

“Vegetarians, and particularly vegans, consume low levels of essential long-chain fatty acids in comparison to fish eating populations. Whilst supplementing with the oils found in flaxseed increases their consumption levels slightly, they remain significantly lower than those of fish eaters. The nutritional industry has, therefore, long searched for a vegetarian polyunsaturated omega 3 fatty acid such as the type provided in Echiomega.”

Dr Jav Nazemi, CEO of Igennus, said: “As Igennus already produced Vegepa, a pure pharmaceutical-grade fish oil supplement, we identified a great demand for a plant-based omega 3 source to cater for vegetarians, and those who prefer not to consume their recommended weekly intake of oily fish.

Echiomega caters perfectly for this market, and is already approved by the Vegetarian Society.” Echiomega is priced at £11.70 for 60 softgel capsules.

· For more information about Incromega V3Ô and fish oil supplements visit www.croda.com

· Echium:

o Echium plantagineum (Purplu ViperÂ’s Bugloss) is a species of Echium. It is an annual or biennial plant growing 20-60 cm tall, with rough, hairy, lanceolate leaves up to 14 cm long. The flowers are purple, 15-20 mm long, with all the stamens protruding, and borne on a branched spike.

· Echium Oil and Benefits:

o Echium oil is a vegetable oil rich in stearidonic acid, an omega 3 polyunsaturated fatty acid that the body converts to longer chain Omega 3 fatty acids, such as Eicosapentaenoic Acid (EPA) and Docosapentaenoic Acid (DHA). It is obtained by refining oil extracted from the seeds of the Echium plantagineum plant, a species of the Boraginaceae family, cultivated in the UK.

o EPA is essential for the regulation of brain functioning and plays an important role in controlling the inflammatory and immune systems. While DHA is beneficial for maternal supplementation for infant development, eye health, depression and improving cognitive functions – especially in the elderly.

· Omega 3 and The Western Diet

o The human body requires adequate amounts of omega 3 long-chain polyunsaturated fatty acids for healthy brain and immune function, cardiovascular health and inflammatory response. The highest yielding source is found in oily fish, whereas vegetarian sources of omega 3 (such as nuts, seeds and flaxseed oil) contain high levels of the short-chain omega 3, alpha linolenic acid (ALA). Unfortunately, it must first of all be converted into the long-chain fats before it can offer benefits such as the regulation of inflammation, immunity and cardiovascular health.

o Due to changes in the modern diet and lifestyle we are exposed to several inhibiting factors – including caffeine, alcohol, deficiencies of vitamins and minerals, viruses and stress, which means that many people cannot convert short-chain fatty acids into the more important long-chain fatty acids. As a result, it can be difficult for vegetarians and vegans to maintain sufficient amounts of the beneficial long-chain omega 3s in their diets. Therefore, The Food Standards Agency currently limits omega 3 health claims (including heart and joint health) to the long-chain omega 3 fatty acids typically found in oily fish.

· Croda Health Care’s Super Refined Process:

o CrodaÂ’s growing range of Super Refined® products offer more options for formulation purity. The purity afforded by CrodaÂ’s proprietary Super Refining® process helps to maintain an APIÂ’s chemical profile, reducing the chances for oxidation and offering the promise of an extended shelf life. Starting with Super Refined® Oils in the 1990Â’s, the range of Super Refined® products keeps growing, now including PEGs, Polysorbate 20, 60 & 80 and our newest product – Super Refined® Arlasolve™ DMI. With such a wide range of choices, Croda offers even more high purity options for parenteral, oral and topical applications.

Olive oil protects the heart, new research reveals

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Lisbon: Scientists have discovered the constituent of olive oil that gives greatest protection from heart attack and stroke.

In a study of the major antioxidants in olive oil, Portuguese researchers showed that, DHPEA-EDA, protects red blood cells from damage more than any other part of olive oil.

Lead researcher Fatima Paiva-Martins, of the University of Porto said: “These findings provide the scientific basis for the clear health benefits that have been seen in people who have olive oil in their diet.”

Although heart disease is caused by several factors, one of the main contributors is reactive oxygen, including free radicals, acting on LDL or “bad” cholesterol causing hardening of the arteries. Red blood cells are particularly susceptible to oxidative damage because they are the body’s oxygen carriers.

In the study, published in Molecular Nutrition & Food Research, the researchers studied the effects of four related polyphenolic compounds on red blood cells subjected to oxidative stress by a known free radical generating chemical.

DHPEA-EDA was the most effective and protected red blood cells even at low concentrations. The researchers say the study provides the first evidence that this compound is the major source of the health benefit associated with virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In virgin olive oils, DHPEA-EDA may make up as much as half the total antioxidant component of the oil.

Paiva-Martins says the findings could lead to the production of “functional” olive oils specifically designed to reduce the risk of heart disease. “Now we have identified the importance of these compounds, producers can start to care more about the polyphenolic composition of their oils,” she says.

Omega 3 – What is it – a briefing from the experts at Croda

WHAT IS OMEGA 3?
ALL YOU NEED TO KNOW AND MORE!
Getting the balance right!

There are three types of fat: saturated, monosaturated and polyunsaturated which divide into two groups of essential fatty acids (EFAÂ’s): omega 3 and omega 6 – essential because the body cannot make them on its own – between which there needs to be a strict balance. TodayÂ’s Western diet has resulted in an imbalance between the essential fats which holds potentially detrimental effects to long-term health.

Before trans fats and processed foods were added to our diets, the ratio of omega 6 to omega 3 fats was about 4:1 – a ratio associated with a 70% decrease in total mortality rate in the secondary prevention of heart disease. One recent study found that the ratio of omega 6 to omega 3 fats consumed today was closer to 16:1.

Other researchers say that the typical Western diet contains 11-30 times more omega 6 than omega 3 fats. And in a study of asthmatic patients, a 10:1 ratio was associated with adverse conditions.

Why does this matter? When the ratio between them becomes imbalanced, that is, when omega 6s overwhelm the omega 3s, the body experiences inflammation, which can result in serious chronic inflammatory conditions, such as heart disease, cancer, diabetes, hypertension, arthritis, asthma and some auto-immune disorders.

The basics

Your daily intake of omega 3 can come from oily fish such as salmon, herring, mackerel, sardines and fresh tuna plus certain plant oils, such as olive and flax. As a guideline, the Department of Health recommends 2-3 portions of oily fish per week for adults.

On average, people in the UK eat only a third of a portion of oily fish a week. Over seven out of 10 do not eat any at all. The table below indicates mean % UK population consumption of fish per week:

Consumption/week Males Females Total
Total Fish 28.5% 22.5% 25.2%
White Fish 31.2% 21.3% 25.7%
Oily Fish (excl. canned tuna) 26.4% 23.6% 24.8%
Shellfish 17.6% 15.8% 16.6%

For those who find it difficult to consume the advised weekly fish allowance, especially for those who are not keen on eating fish, or as an additional fish source for those who do, omega 3 supplements are an ideal option. The best choices come in a concentrated liquid or capsule format and adults should take at least the Joint Health Claims Initiative (JCHI), recommendation of 450mg per day to gain the maximum benefit.

Not all omega 3 is equal
Omega 3 supplements are made up of three main long chain fatty acids, EPA, DPA and DHA which come in different concentrations and at different price points. To ensure that you get the best out of your supplement you should take one with the highest concentration of the fatty acid that meets your needs:

Signs of best quality
Check the ingredient list on the pack to find out the content and dosage of each fatty acid. Look for more of EPA and DPA if you are taking omega 3 for heart health and DHA for brain health. Remember you are looking for a minimum omega 3 content of 450mg for the supplement to be beneficial.

Croda has developed the PureMax sign of quality. Products displaying the PureMax logo have gone through a unique purification and concentration technology process. The process removes heavy metals, environmental pollutants and oxidative impurities to ensure the highest quality oils. The end products have minimal impurities and contain the selectively concentrated fatty acids. Higher concentration offers greater consumer convenience, improved palatability, better dose compliance and greater cost-efficiency.

Benefits of the key fatty acids

EPA (Eicosapentaenoic Acid)
• Helps improve blood flow, reducing the risk of heart attack or stroke
• EPA has been shown to impart an antithrombotic effect by reducing blood clotting
• Proven to have preventative effects on atherosclerosis (hardening of the arteries)
• Dietary intake of EPA can improve the balance of LDL and HDL cholesterol
• Dietary intervention with EPA may reduce vascular inflammation which can alleviate rheumatoid arthritis and reduce joint inflammation
• EPA contains mood balancing properties and can enhance brain function

DHA (Docosahexaenoic Acid)
• Improving brain function – DHA has been shown to improve mood disorders such as depression and positively affect mental function and curb aggression
• DHA supports eye health, helping to improve overall eye function
• Pregnant and nursing mothers can improve the intelligence and happiness of their babies with DHA
• Like EPA, DHA can improve cardiovascular health help lower blood pressure
• Can improve the health of skin, nails and hair
• Can help prevent the development of allergies and protect against the symptoms of hay fever, sinus infections, asthma, food allergies and eczema

DPA (Docosapentaenoic Acid)
• DPA stimulates endothelial cell migration with an effect up to 10 times greater than EPA, which may enhance the reduction of atherosclerosis
• DPA helps prevent the formation of blood clots which can block arteries and cause heart attacks or strokes
• The levels of DPA in serum phospholipids can help prevent coronary heart disease
• DPA has been positively linked with a reduction in the risk of peripheral arterial disease in smokers

Sources of omega 3
There are two main sources of omega 3. Marine fish oil and a vegetarian source of omega 3 containing Stearidonic Acid (SDA, C18:4 n-3) derived from echium oil.

Omega 3 is increasingly becoming a part of other food sources, largely by fortification. Fortified foods include margarine spreads, milk, yogurts, bread and certain eggs. However, to receive the JHCI recommendation of 450mg daily to help maintain a healthy heart, the amount you would need to eat of each of these is substantial. The following table illustrates how fortified foods contribute to an omega 3 enriched diet: –

Source: Croda Healthcare

It is unlikely that anyone would wish to swallow 164g of low fat spread or drink nearly two litres of milk per day. However, low levels of omega 3 can be gained from these sources; a balanced diet with a healthy awareness and intake of omega 3 fatty acids is beneficial.

• Visit www.puremax.info for up-to-the-minute information about fish oil supplements

• References:
o Arterburn LM, Bailey E, Oken H; Distribution, interconversion, and dose response of n-3 fatty acids in human, Am J Clin Nutr, 2006, 83, 1467S-76S
o Barton CL, Next-Generation Nutraceuticals . Food and pharma convergence in disease prevention and personalized nutrition, Business Insights Ltd, 2006
o Calder PC, Grimble RF; Polyunsaturated fatty acids, inflammation and immunity, European Journal of Clinical Nutrition, 2002, 26 Suppl 3, S14-S19.
o Gorman C, Park A, The Secret Killer. The surprising link between inflammation and heart attacks, cancer, alzheimerÂ’s and other diseases, TIME, 2004, Feb
o Government Articles

MASSAGE

Tea Tree Oil Family Healing Kit giveaway

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The new Australian Tea Tree range is the first to harness the multi-functional healing powers of Tea Tree Oil, which can be used to tackle everything from sunburn to ear infections.

Grown from sustainable crop in New South Wales, every drop of Australian Tea Tree Oil is batch tested to ensure that it exceeds worldwide industry standards. The companyÂ’s strong environmental policies demand the natural environment from which the oil originates is maintained to keep the impact on the plantation to a minimum

we have five family healing kits to give away. Each one is worth ÂŁ30. If you would like one of these kits please email us with your name and address and “Tea Tree” in the email header to readeroffer@elixirnews.com. This offer closes on the 30 August 2008. Please note that no money substitute is offered and the Editor’s decision is final.

About the Family Holiday Healing Kits

Kits come in a colourful, striped wash bag that is fully lined and made from ethical Indian Fairtrade Cotton, ÂŁ15 (38cm high x 28cm wide)

Organic Tea Tree Soothing Lip Balm – SPF 18, £2.49 for 5.7ml

Australian Tea Tree Lip Balm combines the healing antiseptic properties of Tea Tree Oil with the moisturising benefits of Shea Butter and Vitamin E to promote soft kissable lips. A built-in SPF 18 sunscreen also provides effective protection from the sunÂ’s UVA and UVB rays.

Tea Tree Pure Essential Oil, ÂŁ3.99 for 10ml or ÂŁ7.39 for 25ml

Australian Tea Tree Pure Essential Oil is guaranteed to be of the highest quality, over and above industry standards. It is batch tested to ensure that it conforms to their strict guidelines and is the perfect addition to the modern medicine cabinet. It can be used for general first aid to treat cuts, burns, insect bites, rashes etc.

Organic Tea Tree Antiseptic Cream, ÂŁ3.99 for 50ml

Australian Tea Tree Antiseptic Cream provides soothing protection for the skin without causing irritation. The non-greasy formulation is easily absorbed by the skin and has a wide variety of applications – perfect for gentle relief from cuts and grazes.

Tea Tree Antiseptic Spray, ÂŁ4.49 for 30ml

Australian Tea Tree Antiseptic Spray is a non-greasy formula that combines the antibacterial properties of Tea Tree with soothing Aloe Vera, moisturising Coconut Oil and healing Vitamin E. It comes in a pump-action spray – perfect for gentle first-aid application on the go.

How to use the Australian Tea Tree products

For several hundred years, the Aborigines have used the natural antiseptic, germicidal and anti-fungal properties of tea tree oil to treat common ailments on the move. Word soon spread to the Western world and in 1920s tea tree was proved to be at least ten times stronger than the traditionally used antiseptic of the time – carbolic.

A trusted healing aid for many years, now its multi-functional healing powers can be found in the new Australian Tea Tree range providing the ideal holiday treatment

Sunburn
Bathe in a lukewarm bath with five drops of neat Australian Tea Tree Pure Essential Oil which has mild anesthetic properties that help to reduce pain and inflammation. Apply Australian Tea Tree Antiseptic Spray or soothing Australian Organic Tea Tree Antiseptic Cream directly onto the skin to provide further relief and to help reduce infection.

Protect your lips from the affects of the sun with Australian Organic Tea Tree Lip Balm which combines the healing antiseptic properties of tea tree oil with the moisturising benefits of Shea Butter and Vitamin E with a built-in SPF 18 sunscreen.

Insect bites and stings
Apply Australian Organic Tea Tree Antiseptic Cream or Australian Tea Tree Antiseptic Spray liberally to the affected areas to relieve itching and reduce inflammation. Australian Tea Tree Pure Essential Oil can also be used as an insect repellent – a few drops added to water to clean table tops, floors etc can help keep mozzies at bay.

Over traveled ‘trainer’ feet
Benefit from the anti-fungal properties of tea tree which will help banish the bugs that lead to athletesÂ’ foot and smelly feet by bathing your feet in warm water with a few drops of Australian Tea Tree Pure Essential Oil. A few drops sprinkled into trainers or a spritz of Australian Tea Tree Antiseptic Spray will freshen them up and help kill bacteria on inner soles.

Ear infection
Ear infections are commonly caused by bacteria in hotel swimming pools. Benefit from the antiseptic properties of tea tree by adding three drops of Australian Tea Tree Pure Essential Oil to warmed (not hot) olive or almond oil and apply into the ear with a stopper of cotton wool to stop it running out.

Minor cuts and grazes
Use five to ten drops of Australian Tea Tree Pure Essential Oil as a natural antiseptic in a small bowl of warm water to clean the affected area and apply Australian Organic Tea Tree Antiseptic Cream to soothe and provide a natural barrier to germs. Use Australian Tea Tree Antiseptic Spray for the on-the-go cleansing and protection against infection.

Nappy rash
Heat can make nappy rash worse. Add two drops of Australian Tea Tree Pure Essential Oil to half a pint of warm water and use as a skin wash to soothe nappy rash while allowing the skin to breathe as much as possible without a nappy.

The Australian Tea Tree range is available from Holland & Barrett, selected health food stores and all good pharmacies. For nearest stockist details please call 0870 850 7114.

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Fish oil taken during pregnancy reduces child asthma

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The risk of developing asthma has been reduced by 63% in children whose mothers were given fish oil supplements during the last trimester of their pregnancy as part of a European research project on nutrition.

The research is part of a broader project on early nutritional programming which involves experts from 16 countries and is financed by the European Commission’s research programme.

The Danish researchers originally carried out a trial with 500 pregnant women in the last 10 weeks of their pregnancy in 1990 to examine the effect of fish oils on pre-term birth and low birth weight. One group was given fish oil supplements, another olive oil supplements and the third no supplements.

When the babies born in that trial were later traced, it was found that by the age of 16, 19 children had developed such severe asthma at some point that they had had to go to hospital. However, fewer of these children were in the fish oil group than the other two. The risk of developing asthma was reduced by 63% in those whose mothers had been given fish oil supplements.

There is strong biochemical evidence that the omega-3 fatty acids in fish oil may have effects on the immune system. The reason fish oil might protect a foetus from developing asthma in later life could possibly also be related to its effect on increasing pregnancy duration.

Pre-term children have a higher risk of developing asthma and it is possible that the omega 3 fatty acids found in fish oils could both reduce the risk of pre-term birth and the likelihood of a baby later becoming asthmatic. It may be that the period shortly before delivery is the critical window for these effects of omega 3 fatty acids. However, further trials are necessary before dietary recommendations for pregnant women should be changed.

The research is published today in the American Journal of Clinical Nutrition.

Mediterrean diet cuts diabetes risk

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Madrid: A Mediterranean diet that includes fruit, vegetables, fibre and healthier fats may protect against type two diabetes, a new study suggests.

The study monitored the eating habits of 14,000 Spaniards over a four year period to see who developed the condition.

The results indicated a 83% lower risk for those who followed the diet, the British Medical Journal reported.

The traditional lifestyle of the Mediterrean includes regular exercise, but also plenty of fish, fruit and vegetables, usually cooked in olive oil, and red wine.

This diet has already been shown to be good for heart health. In addition olive oil helps control blood sugar and lower blood pressure.

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Low fat diet helps prevent prostate cancer in mice

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Los Angeles: Us scientists have found that have demonstrated that lowering intake of the type of fat common in a Western diet helps prevent prostate cancer in mice.

UCLA’s Jonsson Cancer Center and the Department of Urology carried out the study, which is published in the April editon of the journal Cancer Research.

Scientists excamined the effects of fat from corn oil, which is made up primarily of omega-6 fatty acids, or the polyunsaturated fat commonly found in the Western diet. Omega-6 fats are found in high levels in baked and fried goods, said William Aronson, a Jonsson Cancer Center researcher and the study’s senior author.

Researchers fed one group of mice a diet with about 40 percent of calories coming from fat, a percentage typical in men eating a Western diet. The other group received 12 percent of their calories from fat, a figure considered to be a very low fat diet.

The low-fat group had a 27 percent reduced incidence of prostate cancer. They also studied cells in the prostate that were precancerous, or would soon become cancer, and found that the cells in the mice eating the low-fat diet were growing much more slowly than those in the high-fat group.

Previous studies in Mr Aronson’s lab showed that a low-fat diet slowed the growth of aggressive human prostate cancers in mice and helped the mice live longer. However, whether such a diet could prevent prostate cancer was unknown.

“We didn’t know what to expect in terms of the role of reducing dietary fat in preventing prostate cancer,” said Aronson, a professor of urology. “We think this is an important finding and we are presently performing further studies in animal models and conducting clinical trials in men.”

Using a novel mouse model that develops cancer within the prostate over a period of six to nine months, Mr Aronson and his team were able to study cancer incidence and cell growth. The mice were assigned to a dietary fat group at three weeks of age, when they first started ingesting food. The prostates and prostate cells were studied at seven months.

During the growth phase when the precancerous lesions develop, called PIN or prostate intraepithelial neoplasia, Aronson found that mice on the low-fat diet had higher levels of a protein in their bloodstreams that binds to insulin like growth factor, which spurs prostate cancer growth. Aronson believes that lowering dietary fat and increasing levels of the binding protein slows prostate cancer development by cutting off the growth factor that allows prostate cancer to thrive.

“A low-fat, high-fiber diet combined with weight loss and exercise is well known to be healthy in terms of heart disease and is known to reduce the risk of heart attacks and strokes, so that would be a healthy choice to make,” Aronson said. “Whether or not it will prevent prostate cancer in humans remains to be seen.”

Mr Aronson is now conducting a short term study in men who are randomly assigned to a Western diet higher in polyunsaturated fat or a low-fat diet with fish oil supplements. The next step is to see how these diets affect malignant and benign human prostate tissue, Aronson said.

“We’re looking at specific markers and growth factors in human tissue known to be important for development and progression of prostate cancer,” he said. “It’s this work we hope will lead to longer term prevention strategies incorporating dietary changes.”

First diet pill approved by the FDA goes on sale in US

Los Angeles: The first over-the-counter diet drug approved by the US Food & Drug Administration has gone on sale. In some cities there were stampedes as the drug called Alli sold out.

Alli is a lower dose version of the prescription-only drug called Xenical that blocks absorption of fat. It works by disabling some of the natural enzymes in the digestive system that break down fat for absorption. When those enzymes can’t do their job, excess fat passes through the body.

Those who use alli “may recognize it in the toilet as something that looks like the oil on top of pizza,” according to the product Web site – www.myalli.com Nutrients absorbed from carbohydrates and proteins are not affected

The drug blocks about one-quarter of fat consumed. When used along with a healthy diet plan and regular exercise, about half of people taking Alli in clinical studies lost 5 percent of their body weight in six months.

But the drug has some unpleasant side effects. Digestive side effects include gas with oily spotting, loose stool, and hard-to-control bowel movements, reports its manufacturer GlaxoSmithKline.These side effects are more likely when a person consumes more than 30 percent of fat in a meal.

The drug is relatively expensive at $40 to $50 for 20- and 30-day starter kits may have put customers off.

Olive oil increases longevity, says Danish report

Copenhagen: Four teaspoons of olive oil a day can help protect against cancer, says a new report by researchers at Copenhagen University Hospital.

In a study of 182 European men, levels of 8-oxodG, which reflects cell damage, was measured in urine. Men whose diet included 25 militres (0.9 fluid oz) of olive oil, had 13 per cent less of the substance.

The Danish team said it could explain why many cancer rates are higher in northern Europe than in the south, where olive oil is a major part of the diet.

Dr Henrik E Poulsen, of Rigshospitalet, Denmark, who led the study, said: “Every piece of evidence so far points to olive oil being a healthy food. By the way, it also tastes great.”

Life expectancy and levels of obesity and other diseases of ageing are lower in Mediterranean countries. The diet which is rich in olive oil, fruits and vegetables is credited with promoting good health.

Omega-3 boost mood, say Australian scientists

Sydney: Omega-3, an oil found in oily fish is now credited with improving mood and compating depression, according to Australian scientists.

Already credited with boosting brain power and healthy heart, it is also capable of boosting mood.

Australian dietician Dr Dianne Volker, of the University of Sydney, and Jade Ng, of food wholesaler Goodman Fielder, of New South Wales, found evidence that Omega-3 combats depression.

The results of their study will be published in Nutrition and Dietetics next month.

Earlier this month the UK government announced that millions of heart-attack survivors will be prescribed daily fish oil supplements for life on the National Health Service to reduce the risk of a second attack. The best source of omega 3 fatty acids is mackerel, herring, salmon, sardines or trout because the human body cannot produce omega-3 fatty acids.

Demand for herbal remedies grows in UK

London: Following a surge of consumer interest in herbal remedies, leading high street pharmacy Boots has sold out of their own-label peppermint oil in over 1,000 of their 1,400 stores nationwide and have had to put in emergency orders to keep up with consumer demand.

This is the second time Boots have witnessed record sales of herbal products this week, with traditional remedy Echinacea already flying off the shelf at a rate of nearly one pack per minute – that’s nearly 7,000 packs per week.

Although the evidence supporting many herbal remedies is currently under debate, with some scientists claiming that many herbs provide little or no benefit to users, consumers are continuing to purchase herbal remedies for their safe and natural action.

Scientists have dismissed EchinaceaÂ’s efficacy as an immune booster for those people suffering from respiratory ailments like coughs and colds. But herbal experts claim that the evidence is irrefutable and continue to defend use of the healing herb, citing the hundreds of studies that have demonstrated its efficacy and sales have risen as a result. Peppermint oil has also received media attention due to its use as an alternative remedy for helping relieve digestive discomfort, a common occurrence for many people during the winter seasonÂ’s over-indulgence.

Herbalist and nutritional consultant Dr Ann Walker says: ‘There is a huge amount of evidence to suggest that herbal medicines are a natural and safe way to self-treat many health conditions, so it is no surprise that sales are rising as people cotton on to the fact that they don’t always have to choose the pharmaceutical route’.

Boots pharmacist Angela Chalmers says: “People are increasingly embracing a more natural lifestyle and using herbal remedies is part of that way of life. Always talk to your Boots pharmacist if you need advice on which herbal remedy to take.”

Oily fish can help obesity

Adelaide: Oily fish, such as sardines, mackerel, salmon and herrings, can help you loose pounds, a new study from the University of Adelaide has discovered.

The secret ingredient is omega 3, a beneficial oil contained in the fish. These oils have already been linked to a healthier brain, eyes and arthritis. It is thought that these oils work by helping people who are insulin-resistant which they eat more sugary foods, leading to obesity and diabetes.

Researchers found that patients who ate oily fish daily and exercised lost weight even though they did not give up their usual foods. They lost more than four pounds on average over three months.

Fatty acids, such as omega 3, increase the ability of cell membranes to use up blood glucose, meaning there is less left over to turn into excess fat.

The new research was presented at the International Society for the Study of Fatty Acids Lipids’ annual conference in Australia.