SPECIAL XOBIOTIC OFFER THURSDAY ONLY! March 10, 2009

Hello guys,

 

This is FYI for those who expressed interest in the supplement I am taking to sleep better, feel happier and be overall healthier.  I have my MIL on it to decrease her meds for high blood pressure, cholesterol and diabetes, as well as to help her lose a few pounds, have more energy and be healthier herself.  It is really easy to take as it is my favorite thing in the world — chocolate!  Ask anyone, I am a chocolate fanatic.  Now I don’t have to feel bad about it.

Xocai – The Most Healthy Chocolate has launched a new product.  Xobiotic–probiotics with healthy chocolate, to add to their other seven great products: Activ–liquid chocolate, X Power Squares, Nuggets, Protein Bars, Omega Squares, X Powerhouse Cookies and Sipping Chocolate.

What is Healthy Chocolate?

Cold-processed Belgian cocoa powder, acai berry, and blueberry. High levels of antioxidants (no green tea extract).  No caffeine, preservatives, fillers, waxes, processed sugar or trans fats.  Xocai is full of antioxidants, diabetic-friendly, high in fiber, boosts sense of well-being, increases energy and tastes great!

Why do I need Healthy Chocolate?

It’s simple!  These products are produced with unprocessed, non-alkalized, non-lecithinized cacao powder and are then combined with the acai berry and blueberry.  The combination of these ingredients in their natural state provides a tasty product packed with powerful antioxidants.

Chocolate products found on store shelves use processed cocoa powder and sugars, along with bad fats, fillers, waxes, preservatives and high amounts of calories.

GREAT NEWS from my team:

 

HEADS UP!!!!! 

There will be a special announcement tonight on the MONDAY NIGHT LIVE
CALL . . . (however – since our own Marcy P was on the XOCAI 7 DAY
Cruise – she had inside information!!!)

On Thursday . . . there will be a ONE DAY ONLY – Buy 2 Xobiotic’s get 1 FREE
.
. .
What an amazing offer for this terrific product.

If you haven’t tried it or tasted it  – it is the tastiest chocolate yet!  I was blown away at how important probiotics are for you!. . . Check out all the good news about it at www.mxicorp.com!  As you know – traditionally there are only discounted offers with new product launches – so don’t miss out on this wonderful opportunity!

This will be a perfect opportunity for new distributors/wholesale customers or to upgrade or just get a supply for yourself of this awesome new product!!!
 

Let me know if you want more details!  Also, for the first time ever there will be a corporate meeting in Atlanta (the company is only three years old and Atlanta is a new market) on the evening of March 19th.  If you want to hear directly from the original members about this product this is going to be a great opportunity.

 

Amy Hukin
770-632-7949
www.TheMostHealthyChocolate.com
www.sharechoc.com
www.amyandsimonblog.com

 

Posted via email from amyandsimon’s posterous

High Fructose Corn Syrup

This is an article sent to us from our friend Alex in FL.

 

We all knew High Fructose Corn Syrup was not good for us right..here is why!  

From Dr. Andrew Weil

Alex

 

Q     Corn Syrup: What’s That Sweet Taste?

      What is the difference between corn syrup and high fructose corn
syrup?  Should both of them be avoided?
     
A     Answer (Published 10/7/2008)
    
      Corn syrup was invented in 1882. It is made by enzymatic conversion of
cornstarch to a syrup mostly containing glucose (also known as blood sugar
or dextrose). It is available for home use (as Karo syrup and maple-flavored
pancake syrup for example) and is used commercially to sweeten many
manufactured foods, from salad dressing, drink mixes, and fruit drinks to
puddings, ice milk, and tomato sauces. The glucose content of corn syrup can
range from 20 percent to 98 percent, but when you see “corn syrup” listed on
a product label, you have no way of knowing how much glucose it contains.

      Corn syrup that has been concentrated to contain less than 10% water
can be described as “corn syrup solids” on a product label. That ingredient is
at least 88 percent glucose.

      Alternatively, high fructose corn syrup (HFCS) was invented in 1957,
but did not come into widespread commercial use until the late 1970s. It is made
by using other enzymes to convert glucose to fructose. It is as sweet as
table sugar (sucrose) but much cheaper. HFCS was initially considered a
“revolutionary” food science innovation because it retains moisture and
prevents drying, controls crystallization, and blends with other sweeteners,
acids and flavorings. Manufacturers love it, and it is now the principal
sweetener used in processed and junk foods – everything from soft drinks and
juices to salad dressings, ketchup, jams, jellies and ice cream.
                      
      HFCS contains 14 percent fructose. Never before in history have so
many people been consuming so much fructose. I am concerned about its possible
disruptive effects on metabolism, including its potential to cause insulin
resistance  (causing numerous health problems, including Type 2 Diabetes,
abdominal obesity) . Along with a growing number of experts, I believe that
HFCS is a chief driver of the obesity epidemic in this country, particularly
of childhood obesity. I deplore our government’s role in making HFCS so
cheap through federal subsidies of corn production.

      In general, it is best to cut down on foods to which any sweeteners
have been added. All of them contribute to the obesity epidemic that is
threatening the health of so many Americans. But HFCS is the worst, different from and
possibly more dangerous than ordinary corn syrup. I urge you not to buy
products made with it and not to let your kids eat them. HFCS is a marker of
low-quality foods. Avoid them.

      Andrew Weil, M.D.
     

Posted via email from amyandsimon’s posterous