Archive for May, 2011

Xocai Has Nothing to Hide In Denver Colorado

Thursday, May 26th, 2011

Denver Largest MLM List If you are researching network marketing companies to join in Denver, how can you identify a legitimate MLM? Can you trust Colorado Springs MLM watchdog sites that assure you that they are fair and impartial? The Monument MLM watchdog sites I have encountered refuse to print contact information with their MLM reviews. What are they hiding?

If you are like me, I want to know the real people behind any Denver home business opportunity I am considering.

Jeanette L. Brooks and Andrew N. Brooks are the founders of MXI corporation, the makers of Xocai antioxidant chocolate. You can read about them at http://www.mxicorp.com/founders/. Here is what they have to say to people like you who are considering becoming a healthy chocolate distributor in Monument, Woodland Park , or Manitou Springs:

“We’re honored that you are interested in joining our Xocai Healthy Chocolate Family in the Denver area.

We are anxious for you to experience for yourself the benefits of our industry-leading products. Each product has been formulated to provide you with a significant amount of antioxidants from our exclusive blend of cold-pressed cacao and freeze-dried acai berries without the refined sugars and unhealthy fats, fillers and preservatives found in most other chocolates.

We hope that you decide to join our Healthy Chocolate Family.

By doing so, you will be able to experience better health and increased wealth as you pursue your goals and dreams with the Xocai products and the Healthy Chocolate business opportunity.”

Jeanette Brooks has nothing to hide. She stands proudly as the face of MXI corporation. MXI’s sales record speaks for itself. MXI’s products are scientifically sound. The Xocai residual income opportunity in Colorado Springs is legitimate.

What you see is what you get. And with Xocai–you can get it all!

I am also a proud member of the Colorado Springs Xocai healthy chocolate family. If you want more information about Xocai antioxidant chocolate, let’s meet for a face-to-face discussion.

I can be reached at 719.439.0142.

always the best for you

~Perfect Marriage~PB♥Xoçai (-:

Thursday, May 26th, 2011
America’s Most Popular “Legume”, When Paired Up with Rich Decadent Xocai Dark Chocolate, Creates a Perfect Marriage – It’s a Delicious Protein-Packed Heavenly Treat

DEFINITION: The peanut is a variety in the legume or “bean” family. It is an “herbaceous plant” growing 0.98 to 1.6 ft tall annually. After its pollination, the “fruit develops” into a “legume 1.2 to 2.8 in long,” which will contain 1 to 4 seeds. In turn, the seeds force their way underground to mature.

HISTORY: Peanuts are “indigenous” to the tropics of the Americas and were mashed up to become a “pasty substance” by the Aztec Native Americans thousands of years ago. In those ancient times of the Aztecs, early versions of “peanut butter” were nothing but “pure roasted peanut paste.” It had a somewhat more “bitter taste,” and was considerably harder to work with and spread than the standard “Peanut butters” that we use today.

BACKGROUND: In the late 1800s the peanut was frequently referred to as a “goober.” It was used to “nourish domestic animals,” and was thought not fit to be consumed by humans. George Washington Carver thought it had great “potential for human consumption,” and realized its “nitrogen fixing qualities” would make it a good crop to alternate with cotton. Carver worked feverishly day in and day out and revealed over 300 uses for the peanut, on the vine and on the skin of the plant. He proved that candies, milk, cookies, coffee, butter, oil, paper, and that over 30 dyes could be made from the “pent” crop.

 To assist in its “spread-ability,” vegetable oil was later added to most brands; but with new modern processing machines being invented, the peanut butter was already noticeably smoother than it had been in the past. It was at this time that ingredients like “sugar and molasses” were added to the recipes to make it more pleasing to the palette and more of an indulgence.


 WHY PB? Peanut butter in modern times is a “food paste” made largely from ground-up, dry roasted peanuts. It is primarily used as a sandwich spread, often times with our favorite jam or jellies. The way we know of peanut butter in this day and age, comes from a U.S. Patent 306,727, which was issued in the year 1884 to Marcellus Gilmore Edson of Montreal, Quebec, Canada. His patent is based on the preparation of a “peanut paste” as and as an introduction to the production of peanut candies. His patented process consisted of “milling roasted peanuts between heated surfaces” until the peanuts entered “a fluid or semi-fluid state.” When the peanut product cooled, it set into “a consistency like that of butter, lard, or ointment,” Edson explained.

 HEALTH: Peanuts and peanut butter provide vitamins B3 and E, protein, dietary fiber, magnesium, foliate, and high levels of the antioxidant p-coumaric acid. For these facts, studies show that “Peanut butter may safeguard against the high risks of cardiovascular disease” due to high levels of monounsaturated fats and resveratrol. When peanut butter is prepared with the skin of the peanuts, it has a superior level of resveratrol and other “health-aiding agents.”

“Natural peanut butter and peanuts” do not contain partially hydrogenated oils. A U.S. Agricultural Research Service (ARS) survey of commercial peanut butters in the U.S. showed the presence of trans fat, but at very low levels. Unfortunately there are some commercial brands of peanut butter that may contain a small amount of “added partially hydrogenated vegetable oils,” which are high in trans-fatty-acids; which are thought to be a contributor to “atherosclerosis, coronary heart disease, and stroke.” The reason they add these oils is to “prevent the peanut oil from separating.” The United States and China are primary exporters of peanut butter.

Thanks to the Ancient Aztecs, George Washington Carver, and Marcellus Gilmore Edson the creation of the peanut butter cup has made its way into modern society! In fact the “Peanut Butter Cup” is one of the most popular kinds of candy bars in America.

PB CUP: The peanut butter cup is a “molded milk, or dark chocolate candy with a creamy or crunchy peanut butter filling inside.” The diameter, thickness, and the relative quantity of these two “delicious components” differ among the requirements of the manufacturer. Any type of chocolate may be used for the shell, but milk chocolate is most commonly used.

In 1928 the Reese’s Peanut Butter Cup brand was created by Harry Burnett Reese, who was a former dairy farmer and shipping foreman for Milton S. Hershey. Mr. Reese, being a resident of Hershey, Pennsylvania, was motivated by Milton Hershey, so he left the dairy farm to be the owner of his own candy business. Using Hershey Chocolate” in his confections; Reese established The H. B. Reese Candy Co. in the basement of his home. Because the Reese’s Peanut Butter Cups were selling so well, Reese eventually discontinued producing his other candy lines. In 1963, several years after Reese’s death, the company was sold to The Hershey Company for $23.5 million!

In recent years the Reese’s company has experimented with diversity of peanut butter cups. Some variations have used white chocolate, dark chocolate, chocolate-flavored peanut filling and banana peanut butter in a chocolate cup that was sold as the “Elvis Special Edition.”

In the United States, Reese’s Peanut Butter Cups characteristically come in two, four, and in the king size versions of eight-packs. They are packaged in a “distinctive orange wrapping.” The “traditional” two-pack is a .75 oz. cup, the “King Size” four-pack is a .70 oz. cup, and for the hard core peanut butter cup fan, there is the “Lunch” eight-pack in a .55 oz. cup. The “mini” cups come in a variety of bag sizes and assorted foil colors with multiple “seasonal themes.”

In the 1970s and 1980s, a string of commercials were run for Reese’s Peanut Butter Cups featuring different situations in which two people collided into one another, one is eating peanut butter and one eating chocolate. One person would call out, “You got your peanut butter in my chocolate!” and the other would call out, “You got your chocolate in my peanut butter!” They would then taste the delicious combination and comment on the fantastic taste, at which would then tie in the slogan, “Two great tastes that taste great together.”

By the 1990s, the product’s slogan was, “There’s no wrong way to eat a Reese’s.” Today the current slogan is: “Perfect.” Oh yes, and how “PERFECT” it is!!

Elsa
Live, Laugh, Eat XOÇAI Chocolate!
 
719.439.0142 (Cell)

~oh, the Places you’ll Go! ~To my three boys that make my life complete!!!

Tuesday, May 24th, 2011

Oh the Places You'll Go by Dr Seuss ~Is a tradition in my family to read this book every end of the school year.

~Congratulations!
Today is your day.
You’re off to Great Places!
You’re off and away!!!

 

More Weight Loss Shake Recipes For Colorado Springs

Tuesday, May 24th, 2011

Denver Chocolate Milkshake Diet I love the taste of the Xocai ProteinMeal Shake, however, sometimes I like to mix things up a bit and try new flavors. In Denver, I use the Xocai weight loss shake as a base for making healthy high-antioxidant Colorado Springs diet smoothies. You can download additional Xocai ProteinMeal recipes from the MXI Chocolate website.

Here are some of the Weight Loss Smoothie recipes and my local Colorado Springs Xocai chocolate shake review. Each recipe needs to be blended thoroughly in a blender or food processor.

The Xo and Tell: 1 cup water, 1/2 cup X ProteinMeal Shake, 1/4 cup frozen blueberries, 1/2 frozen banana, 1 cup chopped ice. Tastes like a seven dollar Colorado Springs juice bar smoothie but much healthier.

X Mocha Frappe: 1 cup cold black coffee, 1/2 cup Xocai ProteinMeal Shake, 1 cup chopped ice, 2 fresh mint leaves. Woodland Park coffee lovers will enjoy this high antioxidant version. The mint gives it an interesting twist.

The X Monkey: 1 cup almond milk, 1/2 cup Xocai ProteinMeal Shake, 1 TB chunky peanut butter, 1/2 frozen banana, 1 cup chopped ice. If you are a Colorado Springs PB fan, you’ll this concoction. You can find Denver almond milk at Manitou Springs health food stores or at Monument grocery stores with large health food sections.

The Chocolate Orange Cream-sicle: 6 ounces water, 1/2 cup MXI Chocolate ProteinMeal Shake, 2 ounces almond milk, 1 banana, 1 cup chopped ice, 2 drops orange essential oil. Tastes like a Denver Roxberry Orange Creamsicle smoothie. This flavor made me very nostalgic–I used to live on creamsicles all summer long as a child. The banana boosts the potassium content.

Xo-Good: 1/2 cup water, 1/2 orange juice, 4 chunks frozen mango, 1/2 banana, 1/2 cup Xocai Weight Loss Shake. If you are a Colorado Springs mango freak, you will find this mango-licious.

Give me a call if you are interested in losing weight without feeling empty or hungry. The Xocai Protein Shake is a terrific way to do it!

helping you feel better with great products!

Elsa Shields
health consultant
719.439.0142

Harness the Power of Xocai Chocolate In Denver

Friday, May 20th, 2011

Chocolate Ancient Health Food It is generally acknowledged that the Mayans had the most advanced civilization on the American continent before the Spanish Conquest. They excelled in a number of areas including engineering, mathematics, architecture, and agriculture.

One of their valued crops was the equatorial cacao tree. The Mayans and the earlier Olmec civilization were the first known societies to recognize the potent nutritional properties of the cacao bean. It was regarded as a gift from the Gods and was believed to have supernatural powers. Cacao beans were used to make a bitter drink (‘xocolatl’) that was consumed for health and as part of religious ceremonies.

Dr. Steven Warren, MXI medical advisor and expert on geriatric health said, “These ancient peoples used the chocolate bean as the main ingredient in a bitter beverage revered for its nourishing qualities and ability to boost energy. It was also used to treat stomach and intestinal complaints, infections, fevers and coughs.”

Cacao beans were brought to Europe by Columbus and Cortes but, unfortunately, the nutritional makeup of chocolate products diminished with each successive processing method. The cocao beans were fermented, dried, roasted, alkalized, heated, and mixed with other ingredients such as sugar and milk. Each process kills valuable flavanoids or adds unhealthy sugar and calories.

The so-called ‘chocolate’ typically eaten in Manitou Springs and Denver has virtually no flavanoids left.

The patented Xocai cold processing method reverses centuries of chocolate manipulation and brings it back to the pure state enjoyed by the Mayans.

Xocai healthy chocolate is a natural plant-based product, not an ‘engineered’ food created in a Denver lab.

By eating Denver Xocai healthy chocolate in its minimally-processed state, as the Mayans did, you can also harness the power of Monument MXI antioxidant chocolate.

  • health consultant Elsa Shields
  • Colorado Springs, Colorado
  • 719.439.0142
  • esshields88@msn.com
  • XoBiotic Squares
  • Xocai Nuggets

X Power Squares At http://www.mxi.myvoffice.com/elsashields/

Wednesday, May 18th, 2011

Colorado Springs Low Start-Up Cost Business Many of my Colorado Springs Xocai healthy chocolate blog articles have focused on the link between vascular health and antioxidant levels. Two of the most potent antioxidants are epicatechins and catechins.

Todays’ Denver chocolate article explores the link between antioxidants in chocolate and peak brain function. As it turns out, antioxidants improve brain function precisely because they promote healthy blood flow. A steady supply of blood brings oxygen to the brain. Cognitive functions such as memory, reasoning, and concentration are hampered when the brain is deprived of blood.

Numerous studies have shown the link between epicatechins and catechins on brain function.

The International Journal of Clinical and Experimental Medicine reported on a study that examined how flavanols affected mild cognitive impairment and Alzheimer’s dementia.

“Overall, a great deal of evidence suggests that flavanols increase blood flow and perfusion of the brain. In addition, a number of experimental data also suggest that flavanols may delay the onset of neurodegenerative diseases such as AD (Alzheimer’s Dementia) through a number of different mechanisms…The natural antioxidant flavanols decrease the incidence of vascular atrophy and offer many cardiovascular benefits in addition to counteracting oxidative stress via their antioxidant properties. Further, brain vascular atrophy and the development of MCI (Mild Cognitive Impairment) are directly linked.”

Epicatechin-rich Xocai X Power Squares are my favorite Colorado Springs brain food.

MXI is not the only organization to recognize the link between antioxidants in cacao and cognitive function. In an article called “The Top 5 Brain Foods” found on the website brainready.com, minimally processed cacao beans are listed as number two. Guess what other super food makes an appearance? The acai berry!

Get in touch with me for more information:

Elsa Shields
health consultant
719.439.0142

Recent Dark Chocolate Research Studies Show That “Cocoa Solids and Flavonoids” Can Fight Off the Devastating Effects of Skin Cancer – Review Xocai’s Healthy Chocolates – Full of These Natural Plant Based Antioxidants

Wednesday, May 18th, 2011
 

Posted: 18 May 2011 7:07 PM PDT

As if you needed another reason to eat chocolate, German researchers have revealed that ingesting “cocoa solids and flavonoids”—“dark chocolate namely”—can “fight skin cancer.” Their conclusion is “preliminary” because they come from a trial of just 24 women who were recruited to add cocoa to their breakfasts every day for about 3 months.

“Half the women drank hot cocoa” containing a “heavy dose of flavonoids,” natural plant-based antioxidants that research has suggested could prevent heart attacks. The residual volunteers “got cocoa that looked and tasted the same,” but that had “moderate amounts” of the flavonoids. In the beginning and in the end of the trial, Wilhelm Stahl of Heinrich-Heine University in Düsseldorf and his colleagues conducted a multitude of tests on each volunteer. One evaluation involved irradiating each woman’s skin with slightly more “ultraviolet (UV) light” than had turned her skin red before the examination began.

The skin of the women who had “received the flavonoid-rich cocoa” did not redden nearly as much as did the skin of recruits who had drunk the flavonoid-poor beverage. Women getting the “plentiful amounts of flavonoids” also had skin that was smoother and moister than that of the “other women.”

It has been proven that “overexposure to UV light can foster the increase of skin cancer.” A “dietary source of skin protection” might offer some inherent defense for “sun-drenched days” when an individual doesn’t use sunscreen the researchers say.

“Flavonoid quantities” in the richer cocoa were “similar to those found in 100 grams [a little over 3 ounces] of dark chocolate,” researchers report.

The “new skin-protection” statistics are more than a curiosity, says Hasan Mukhtar, director of dermatology research at the University of Wisconsin–Madison. The outcome suggest, he says, that “dietary flavonoids” reach the upper layers of skin and “have the ability to counteract the oxygen free radicals generated as a consequence of exposure to UV radiation.

 
UV exposure leads not only to impaired immunity and accelerated aging in skin, but also to cancer, particularly in “light-skinned people.” Numerous other studies as well as this one have shown that “UV light triggers many reactions in the body that can lead to tissue damage.”

With all that said, I’d prefer to get my “protection from eating DARK CHOCOLATE!” Not just any, “Dark chocolate”- but Xocai Healthy Antioxidant-Rich Dark Chocolate! Undeniably, I look for any excuse to brand as “therapeutic” my “bittersweet indulgence!”

 

Xoçai products are pure and natural with a “powerhouse of nutrition and antioxidants!” They are the “ideal delivery system” for the antioxidants your body requires. Xocai products are “void” of most fat and sugar typically found in other commercially sold chocolate products. You can be certain that when you bite into a Xoçai Healthy Gourmet Chocolates – which you are eating “pure and clean chocolate” with no preservatives, waxes, fillers or caffeine, and they provide an “abundance of antioxidants” crucial to optimal health.

Xocai is an amazing product. That boasts the “highest levels” of antioxidants which are found in “whole, unrefined cocoa and aca berries,”which are the two key ingredients in

all Xoçai Antioxidant Chocolate products.

The USDA “recommends a minimum intake of 3,000 to 5,000 ORAC units per day.” The FDA recommends a minimum of 7,000 ORAC per day to help thwart cancer.” Once again you van be certain that Xoçai chocolates contain far more than the minimum USDA recommended intake, an average 9,000 to 11,000 ORAC units per daily serving! This has beencertified” by Brunswick Lab, an independent third party national testing laboratory. There is No other chocolate on the market today contains “virtually as much antioxidants as Xoçai Healthy Dark Chocolate.”

MXI corp. – Xocai is a “network marketing company” whose primary goal is health and nutrition! If you would like to know more- please contact me!

Elsa
Live, Laugh, Eat XOÇAI Chocolate!
 
719.439.0142 (Cell)

~¿Es el chocolate realmente saludable? Segunda parte

Wednesday, May 18th, 2011

 

Beneficios para la salud que nos brinda el Cacao. En nuestros cuerpos los  antioxidantes pueden reaccionar con los radicales libres para que los mismos sean más estables y que haya menos menos probabilidades de causar daño a nuestros lípidos, proteínas y ácidos nucleicos. El daño a estas moléculas vitales se ha relacionado con muchos problemas comunes de salud y a las enfermedades crónicas. Nuestro cuerpo puede defenderse contra la oxidación, pero esta capacidad disminuye con la edad. El consumo de alimentos ricos en antioxidantes pueden mejorar nuestras defensas naturales. Solo unos pocos alimentos de origen vegetal cumplen con estos criterios y se distinguen por su alto contenido de polifenoles.

Una subclase de flavonoides son los polifenoles que se encuentran abundantemente en el cacao. La investigación sobre los flavonoides que son bien conocidos por sus características antioxidantes determina que los mismos ayudan a apoyar el sistema inmune, y produce un efecto positivo en la salud del sistema cardiovascular.

ORAC. Capacidad de Absorción de Radicales de Oxígeno (ORAC) es un estándar para cuantificar la capacidad de un alimento para compensar los efectos nocivos de los radicales libres. Según el Departamento de Agricultura de EE.UU. y la Revista de la Sociedad Americana de Química el chocolate oscuro encabeza la lista de ORAC por porción en una base.

Elsa
~¡Vive, Ríe, Ama, Disfruta de Chocolates XOÇAI!
 
719.439.0142 (Cell)

¿Es el chocolate realmente saludable?

Friday, May 13th, 2011


Cacao: Alimento Super Antioxidante
Muchas personas no se dan cuenta de que el cacao sin procesar es la mayor fuente de antioxidantes en el mundo, y que buscando en Google “cacao” y “salud” obtendrán más de un millón de resultados. Y no se trata sólo de NBC, CNN y CBS que están informando sobre los beneficios saludables del chocolate, de los profesionales médicos, científicos, e investigaciones. Así que a comer más chocolate! No tan rápido. La mayoría del chocolate comercial es algo muy diferente al cacao en su estado natural. El chocolate que se encuentra en las tiendas pierde sus beneficios para la salud con los diferentes tratamiento como dutching y tostado. A las marcas que usted encuentra en las tiendas se le han agregado azúcar procesada, leche, grasas, aditivos, ceras y conservantes.

Xocai ™ es un Chocolate Saludable

Nuestro Chocolate Saludable se produce con cacao puro sin procesar que se aclara, sin fermentar, es secados al sol, sin tostar, no está alcalinizado, ni lecitinizado, y es prensado en frío. Debido a que procesos de esta naturaleza se controlan cuidadosamente, Xocai ™ ofrece la mayor cantidad de antioxidantes que se encuentran naturalmente en el cacao en estado natural.

Los antioxidantes. Así como lo dice la palabra, los antioxidantes son sustancias químicas que impiden la oxidación de otros compuestos.

La oxidación. Piense en las bananas también conocidas como plátanos o gineo, al igual que el metal se oxidan. Ambos son el resultado de la oxidación. Este es un proceso de adición de oxígeno a un compuesto. Este proceso puede producir “radicales libres” moléculas. Radicales libres es un átomo con un electrón no apareado (no tine pareja).

La ciencia nos ha enseñado que la oxidación se produce en nuestro cuerpo de forma natural y ciertos comportamientos pueden intensificar el proceso como el tabaquismo, la contaminación ambiental, la mala alimentación, y la exposición incontrolada al sol. Pero la ciencia también ha demostrado que podemos defendernos contra la oxidación o Libre daño de los radicales con antioxidantes.

Elsa
¡Vive, Divíertete, Disfruta de Chocolates XOÇAI!
 
719.439.0142 (Cell)

Xocai Weight Loss Shake For Colorado Springs Colorado

Thursday, May 12th, 2011

Colorado Springs Chocolate Diet What is more refreshing than a Xocai X ProteinMeal Shake? A Xocai X ProteinMeal Shake mixed with other delicious ingredients. If you are using the Xocai Protein Shake for weight-loss, you may want to try some shake variations to keep your taste buds motivated.

All of these recipes require a high-speed blender. Blend until smooth.

The Xo-Buzz: 1 cup water, 1/2 cup Xocai ProteinMeal Weight Loss Shake, 1/2 cup chopped ice, 1 TB liqueur of your choice, (Baileys Irish Cream, Grand Marnier, Amaretto) Kahlua gives it an iced-cappuccino taste-yum!

Kiwi Go Now: 1/2 cup unfiltered apple juice, 1/2 cup water, 1/2 cup Xocai diet shake mix, 1 kiwi, washed with ends trimmed (keep the skin on), ice cubes. The tart flavor of kiwi is counter-balanced by the sweet apple juice.

Ice Kickers: 1 cup ice, 1/2 cup Xocai chocolate protein shake, 1 TB real bee honey, 1 Tsp cinnamon, 1 banana or flavor of choice, 1/2 bottle water. Add the honey last after blending the other ingredients to prevent the honey from clogging and sticking to the blades. Honey, cinnamon, and banana are a winning combo!

If you have been thinking about starting a diet program, consider the the Xocai Weight Loss Protocol. By replacing two meals a day with the Xocai X ProteinMeal Shake, you can lose weight without feel hungry or weak. The Xocai weight-loss shakes provide balanced nutrition and energizing protein and carbs.

One of the successful dieters who participated in the first Xocai Weight Loss Trial said:

“By replacing two meals per day with the XProtein Shake, eating healthy snacks and having a sensible meal, my weight has melted away.” -Prosper magazine, Winter 2011 issue, p. 20.

If you have created an X ProteinMeal Shake recipe, send it to me at ~Email~>. To order Xocai weight-loss chocolate products, contact me at my email address or call 719.439.0142.

helping you feel better with great products!

Elsa Shields
health consultant
719.439.0142