| FRENCH-STYLE, CREAMY-SMOOTH DARK CHOCOLATE, LACED
WITH TANTALISING AROMATICS. MOOD-ENHANCING, RESTORATIVE, ENERGISING AND UPLIFTING.
IRRESISTIBLE CHOICE.
It’s a fact! Chocolate is the world’s most craved food. And, little wonder. Who can resist the sensuously satisfying pleasure that arouses most luxurious feelings of mental and physical well-being. Scientists tell us that it is the substances in the seeds of the Theobroma cocoa plant (from which chocolate is made) that trigger mood-enhancing chemicals and neurotransmitters that increase ‘feel good’ serotonin levels in the brain.
ANTI-DEPRESSIVE, ANTI-STRESS.
New Holotropic Chocolate Chai is the ultimate comfort beverage. Not only is it mood and emotionally pleasing, it also helps to lift depression and release pent-up stress. High in calcium and magnesium, this chai provides soothing support for women experiencing
pre-menstrual mood swings, stress and cravings
VELVETY-SMOOTH AND SUSTAINING.
Packed with satisfying and energising nutrients a cup of Chocolate Chai is the perfect refresher you need to recharge your batteries. Ingredients include whey protein, the biologically-active protein made up of proteins, vitamins and essential amino acids. Whey protein helps vitamin A, D, E utilisation. Also contains ‘master-antioxidant’ glutathione to boost the immune system.
SPICED WITH EXTRA HEALTH BENEFITS.
The many remarkable benefits of Holotropic Chocolate Chai Tea are further enhanced with the addition of specially selected aromatic spices to increase well-being, health benefits
and flavour. They are:
CARDAMOM. Elettaria cardamomum. Used for indigestion, flatulence, colds, sore throat, colic and fatigue. Believed to be aphrodisiac.
CINNAMON. Cinnamomum zeylanicum. Contains powerful anti-bacterial and anti-fungal agents. Benefits digestion and general well-being. Helps the body to break down fats during the digestion.
GINGER. Zingiber officinalis. Digestive tonic also reduces abdominal boating. Thought to protect the stomach against effects of alcohol and anti-inflammatory drugs.
CLOVE. Eugenia carophyllata. Used for flatulence, nausea, dyspepsia
and toothache. The constituents (astringent tannins and sterols) appear to inhibit tumours, lower cholesterol, relieve stress.
EXTRAORDINARY VERSATILITY.
Holotropic Chocolate Chai is one of the most glamorous and useful products to have on hand – and adored by young and old, hot or cold, in summer and in winter. Enjoy it as an anytime pick-me-up, or in shakes, smoothies, ice-cream whips and cream-type cocktails. Directions for use: Put 3 level teaspoonfuls of Chocolate Chai in a cup. Slowly add boiling water stirring to dissolve. Spoil yourself by using hot milk, topped with a sprinkling of cinnamon.
REFERENCES
Blumenthal M. Ed. The Complete German Commission E Monographs: Therapeutic Guide to herbal Medicines. Boston, Mass: Integrative Medicine Communications; 1998: 47, 132.
Holtmann S, Clarke AH, Scherer H, Hohn M. The anti-motion sickness mechanism of ginger. A comparative study with placebo and dimenhydrinate. Acta Otolaryngol (Stockh) 1989; 108: 168-74.
Grontved A, Brask T, Kambskard J, Hentzer E. Ginger root against seasickness. Acta Otolaryngol 1988; 105: 45-9. Tyler VE. Herbs of Choice. The Therapeutic Use of Phytomedicinals. Binghampton, NY: Pharmaceutical Products press, 1994, 39-42.
Curtis EK. In pursuit of palliation: oil of cloves in the art of dentistry. 1990; 38: 9 – 14. Reynolds JED (ed). Martindale: The extra pharmacopoeia (electronic version). Micromex Inc. Englewood, CO; 1999.
Markus CR, Olivier B, de Haan EH. (Am. J Clin. Nutr. 2002 June; 75(6): 1051. 6) Why protein rich in alpha-lactalbumin increases the ration of plasma Tryptophan to the sum of the large neutral amino acids amd improves cognitive performance in stress vulnerable subjects.
Swart PJ, Kuipers ME, Smit C, Pawels R, De Bethune MP, DeCleroq E, Meijer DK, Huisman JG. (1996) Anti-viral effects of milk proteins, acylation effects in polyanionic compounds with activity against human immunodeficiency virus types 1 & 2 in vitro. Aids Res. Human Retrovirals 12. 769-775.
Kinsella JE, Whitehead DM,. (1989). Proteins in whey: Chemical, physical & functional properties. Adv. Food Butr. Res. 33: 343-438. |
