Vemma Nutrition: Creating Wealth And Wellness In Nigeria

Vemma Nutrition is barely 11 months in Nigeria yet he has been making tremendious impact by not only promoting wellness and health in the country; it has also provided a veritable platform for wealth creation amongs Nigerians who want to add extra income to their finances. Vemma’s 90-plus nutrients nourishes the body at the cellular level and the daily 2 ounce serving is all you need to get the vitamins and minerals your body needs for a solid nutritional foundation.* Featuring 12 full-spectrum vitamins, plant-sourced minerals along with a powerful blend of the exotic mangosteensuperfruit, organic glyconutrient-rich aloe vera and organic decaffeinated green tea, Vemma is quite possibly the world’s most powerful liquid antioxidant.
International analysts also confirm the efficacy of Vemma Nutrition products. According  to
Steve J., of Brand Partner Arkansas

"Vemma is the most complete, physician-derived vitamin, mineral and antioxidant formula available today. I take Vemma and recommend it to family and colleagues. The science behind the Vemma nutrition formula is impressive and the results I see as a physician are unsurpassed by any other supplement currently available."

In an exclusive interview with Nigerian Natural Health Online's editor, Dumbiri, Frank Eboh, the platinum leader of Vemma Nutrition Nigeria Limited, Mr Wilfred Obi, explained that The foundation of Vemma's success lies firmly in the results achieved from its clinically studied, single-formula product line.

According to mr Obi "The foundation of Vemma's success lies firmly in the results achieved from our clinically studied, single-formula product line. At the company's core is our mission to help others by enhancing their well-being, and offering an income stream to people who introduce others to a product line they believe in. Product excellence, from concept to consumption, is what makes Vemma an industry leader specializing in premium liquid nutrition. By combining the extensive knowledge of ChiefScientific Officer, Yibing Wang, M.D., Ph.D., with his Eastern (cardiology) and Western (genetic obesity) wellness expertise, and the best experts in nutrition, weight management and fitness, we guarantee results-driven products that are true to what's listed on the label and a brand you can trust to enhance overall health.* The science behind our clinically studied Vemma formula and all Vemma products is our highest priority. To ensure the best quality, we:

Source only the highest-quality raw ingredients, Incorporate advances in nutrition and technology..." (The full length, exclusive and eye-opening interview, together with contact information on how readers can key into the program and become a part of Vemma Nutrition's rapidly expanding network, will be published later in the week. keep a date with us.)

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Why There Is An Upsurge In The Nigerian Herbal Bitters Drinks Market

In the following article, Segun James looks into the proliferation of the sales of herbal bitters in Nigeria and gives some reasons for the upsurge of the market in the country

It arrived surreptitiously into the Nigerian market and ubiquitously, it has taken over as the drink of choice.  Today it is everywhere and comes in different names like Alomo Bitters and Kasapreko (from Republic of Ghana), Kerewa, Ibile, Opa Eyin and man Power. And they are very suggestive of what they are for – libidinal efficacy. New brands are entering the market every day, all targeted at the middle aged man, the heaviest drinker in Nigeria according to reports.

These are bitters said to have aphrodisiac properties. Immediately you walked into a bar anywhere in the country and you meet people drinking bitters, you are inundated with news and reports of how one or the other drink has turned the men into tigers on bed and the ladies swooning for more from their newly discovered bull.

Bitters are ingredients in many a local shacks, especially in low income areas, but they never received the attention they now enjoy among the middle class, and surprisingly, among the elites.

Bitters are prepared according to secret recipes by several manufacturers using bitter herbs, leaves, fruits, seeds, or roots and sometimes alcohol or sugar.

Bitters are usually named according to the ingredient giving the predominant flavour, such as orange bitters and peach bitters. The alcoholic strength varies but it’s generally about 40 per cent by volume.

Medicinal bitters are also a major draw in the country. It is not surprising that people rush to buy them from sales vehicles, especially at popular bus stops.
At these bus-stops, sales persons also serve as pharmacists market and prescribe the best of their bitters as remedy for all kinds of ailment.

Among the ilks are Oroki Pokipoki, Yoyo Bitters and Oko Oloyun (the pregnant woman’s spouse) - which enjoys good publicity on radio and television, - Epa Ijebu and the cure all, heal all antidote for any and all ailments called Gbogbonise.

Although now very popular in Nigeria, bitters are not local invention. Its history could be traced to biblical era where early Hebrew history records the addition of sweet-scented or bitter herbs to wine in order to improve and give variety to the flavour.

However, the preparation of aromatic liqueurs originated in France around 1533, and their use spread quickly all over the world.
As it is in Nigeria now, mass production of medicinal bitter boomed in the Americas and Europe at the beginning of the 20th century.

But sentiments apart, how did the boom in both medicinal and alcoholic bitter suddenly takes over the nation?

Mr. Kola Agaja, a Warri based businessman and an avid bitters drinker, believes that the recent upsurge in ailments such as diabetics have helped contribute to the popularity of bitters.

According to him, “the fear of diabetics is the beginning of wisdom for a lot of people. Most drinkers get in the habit because of fear of diabetes with a sense that it helps to wash away dirty things in the system.”
For Paniebi Joshua, what swayed him towards bitters is the bitterness of its taste. “I love the bitter taste. The mixture with alcohol is the attraction for me.”

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The Relationship Between Breastfeeding And The IQ Of A Child

A new study has given boost to the relationship between breastfeeding and the IQ of a child. The longer the child is breastfed – ideally exclusively – the higher the intelligence scores are at the age of seven.

The study also found breastfeeding can enhance language skills from the age of three.

The Duchess of Cambridge's apparent decision to try to breastfeed Prince George has been boosted by evidence showing it can raise a child's IQ

The US-based research recommends babies should be fed on breast milk for the first six months and should be given the chance to breastfeed until a year old.

It emerged recently that the Duchess of Cambridge has at least one maternity dress made for breastfeeding and was given encouragement in hospital to help her baby George start on her milk.

Earlier research has shown breast milk protects babies against stomach bugs, chest infections, asthma and allergies, and confers health advantages in later life.

But only a small number of women in the UK breastfeed their babies for long periods and the number of new mothers starting in 2011 fell slightly to 73.9 per cent.

Barely 2 per cent of babies are breastfed exclusively for six months. 

The latest study included 1,312 mothers and children who had taken part in Project Viva, a long-term investigation of pregnancy and child health in the US.

It found seven-year-olds breastfed for the first year of life were likely to score four points more in a test of verbal IQ than bottle-fed children.

Verbal intelligence scores at seven increased by 0.35 points for every extra month of breastfeeding. 

Three-year-olds also benefited, having higher scores in a language-acquisition test the longer they had been breastfed. Exclusive breastfeeding had the greatest effect.

The US team of researchers reported the findings in the journal JAMA Pediatrics. 

The scientists, led by Dr Mandy Belfort, from Boston Children’s Hospital, said: ‘Our results support a causal relationship of breastfeeding in infancy with receptive language at age three and with verbal and non-verbal IQ at school age. These findings support national and international recommendations to promote exclusive breastfeeding through age six months and continuation of breastfeeding through at least age one year.'

A number of factors that might have influenced the results, including home environment and mothers' IQ, were accounted for by the researchers.

Children took part in several tests, including the Peabody Picture Vocabulary Test at age three and the Kaufman Brief Intelligence Test at age seven.

Certain nutrients in breast milk may benefit the developing infant brain, it has been suggested. 

One of these is docosahexaenoic (DHA), which is abundant in fish.

Part of the research looked at whether mothers' fish consumption was linked to the benefits of breastfeeding but the results were not statistically significant.

It is thought that chemicals naturally present in breast milk can aid brain development, but skin to skin contact and bonding during breastfeeding may also play a part.

But Clare Byam Cook, an independent breastfeeding counsellor and former midwife, said: ‘It’s best to keep an open mind about what your baby’s individual needs are. 

'Many babies feel hungry if they only get breast milk and most need solids before six months.’

She said mothers who can breastfeed their babies easily are giving them a great start in life.

She said: 'Most women who give up find it too difficult to continue.

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Baked Fish, Boiled Fish Or Fried Fish - Which Has More Nutritional Value

Baked or boiled fish is a better source of heart-healthy omega-3 fatty acids than fried, salted or dried fish, according to a new study.

And adding low-sodium soy sauce or tofu to boiled or baked fish, will further enhance the benefits.

Fish is consumed almost everyday in most Nigerian homes. While most people in villages prefer smoked fish, those in the cities prefer eating either fried, baked or boiled fish. But, of all these categories, which has more nutritional value?
Baked or boiled fish is a better source of heart-healthy omega-3 fatty acids than fried, salted or dried fish, according to a new study.

And adding low-sodium soy sauce or tofu to boiled or baked fish, will further enhance the benefits.
"It appears that boiling or baking fish with low-sodium soy sauce (shoyu) and tofu is beneficial, while eating fried, salted or dried fish is not. In fact, these methods of preparation may contribute to your risk. We did not directly compare boiled or baked fish vs. fried fish, but one can tell from the (risk) ratios, boiled or baked fish is in the protective direction but not fried fish," said Dr Lixin Meng at the University of Hawaii, lead researcher of the study.

The findings also suggest that the cardioprotective benefits vary by gender and ethnicity - perhaps because of the preparation methods, genetic susceptibility or hormonal factors.

Many studies have suggested that eating omega-3 fatty acids reduces the risk of heart disease; however, little is known about which source is most beneficial.

In this study, researchers examined the source, type, amount and frequency of dietary omega-3 ingestion among gender and ethnic groups.

The study found that men who ate about 3.3 gm per day of omega-3 fatty acids had a 23% lower risk of cardiac death compared to those who ate 0.8 gm daily.

"Clearly, we are seeing that the higher the dietary omega-3 intake, the lower the risk of dying from heart disease among men," Meng said.

Meng said that for women, the omega-3 effect was cardioprotective at each level of consumption but not consistently significant. Salted and dried fish was a risk factor in women.

 "My guess is that, for women, eating omega-3s from shoyu and tofu that contain other active ingredients such as phytoestrogens, might have a stronger cardioprotective effect than eating just omega-3s," said Meng.

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Prevent Cancer, Other Disease With Foods Supplements

In the Nigerian market, the foods supplements category of the Natural health industry is widening everyday. the reason for these might not be far from the nutritional values that are derived from consuming these supplements.While a healthy balanced diet often provides a source of vitamins and minerals, taking dietary supplements on top of your healthy diet may prove beneficial in ensuring your body may be the nutrients it needs each day. Dietary supplements are marketed as a solution or preventative measure for a number of disorders, or to supplement nutrients lacking in your diet. To safely reap the benefits of taking dietary supplements, always consult with a physician before taking any supplement to help avoid negative side effects.

Foods supplements help with proper metabolism. After a meal, your body breaks down the carbohydrates, proteins and fats from your meal, and also absorbs the other nutrients in the meal. Absorbing these nutrients partially relies on a number of vitamins -- the B-class vitamins -- that you must consume each day. Supplementing your diet with B vitamins can help prevent the numerous effects of vitamin deficiencies, including skin disorders, joint pain, nerve damage and anemia. 

Consuming dietary supplements may also aid in tissue maintenance and repair, processes that occur throughout your life. Your day to day activities put a strain on your tissues, and specialized cells within your body continually produce proteins that make up healthy new tissue to replace old, damaged tissue. Defects in tissue repair and maintenance lead to diseases, such as osteoporosis, that develop from bone wasting that commonly occurs as you age. You can help promote proper tissue growth and bone strength by taking calcium and vitamin D.

The consumption of some dietary supplements may also help prevent cancer. A number of essential vitamins, including vitamins A, C and E, act as antioxidants in the body. They work to neutralize chemicals called free radicals that cause oxidative damage within your cells. The National Cancer Institute of the United States explains that oxidative damage to your cells promotes cancer development.

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Increase Your Longevity With Pineapples

Pineapples can be found  everywhere in Nigeria, African and the entire world. But, First of all, let's look at the origin of this special gift of nature. Contrary to popular belief, pineapples, which came to be known as such because of their resemblance to pinecones, did not originate in Hawaii. Christopher Columbus brought pineapples back to Europe after one of his expeditions to South America, where they are believed to have originated from. Pineapples became known as an extravagant and exotic fruit, served only at the most lavish of banquets.
Today, pineapple can be commonly found in many markets and in many homes all-around the world. In Central and South America, pineapple is not only valued for its sweet taste - it has been used for centuries to treat digestion problems and inflammation.

One cup of fresh pineapple chunks contain approximately 82 calories, 0 grams of fat, 0 grams of cholesterol, 2 milligrams of sodium, 22 grams of total carbohydrate (including 16 grams of sugar and 2.3 grams of fiber) and 1 gram of protein.

Fresh pineapple is the only known source of an enzyme called bromelain.

One cup of fresh pineapple chunks provides 131% of your vitamin C needs for the day, 2% of vitamin A needs, 2% of calcium and 2% of iron.
Pineapple is also a source of important vitamins and minerals such as thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese and potassium and antioxidants and polyphenols, such as beta-carotene.
Fresh pineapple is the only known source of an enzyme called bromelain, which has been used in studies to determine it's effectiveness in alleviating joint pain, arthritis, reduce inflammation, inhibit tumor growth and shorten recovery time following plastic surgery.

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like pineapples decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
Age-related macular degeneration: A higher intake of all fruits (3 or more servings per day) has also been shown to decrease risk of and progression of age-related macular degeneration.
Asthma prevention: The risks for developing asthma are lower in people who consume a high amount of certain nutrients. One of these nutrients is beta-carotene, found in plant foods like pineapple, mangoes, papaya, apricots, broccoli, cantaloupe, pumpkin and carrots.
Blood pressure: Increasing potassium intake by consuming high potassium fruits and vegetables can help with lowering blood pressure. According to the National Health and Nutrition Examination Survey, fewer than 2% of US adults meet the daily 4700 mg recommendation.¹
Also of note, a high potassium intake is associated with a 20% decreased risk of dying from all causes.¹
Cancer: As an excellent source of the strong antioxidant vitamin C, pineapples can help combat the formation of free radicals known to cause cancer.
Diets rich in beta-carotene may also play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition⁷ and has been shown to have an inverse association with the development of colon cancer in the Japanese population.⁸
High fiber intakes from all fruits and vegetables are associated with a lowered risk of colorectal cancer.
According to the American Cancer Society:
"there are studies suggesting that bromelain [found in pineapple] and other such enzymes may be used with standard cancer treatment to help reduce some side effects (such as mouth and throat inflammation due to radiation treatments)."
Diabetes: Studies have shown that type 1 diabetics who consume high-fiber diets have lower blood glucose levels and type 2 diabetics may have improved blood sugar, lipids and insulin levels. One medium pineapple provides about 13 grams of fiber.
The Dietary Guidelines for Americans recommends 21-25 g/day for women and 30-38 g/day for men.
Digestion: Pineapples, because of their fiber and water content, help to prevent constipation and promote regularity and a healthy digestive tract.
Fertility: Antioxidant-rich diets have been shown to improve fertility. Because free radicals also can damage the reproductive system, foods with high antioxidant activity like pineapples that battle free radicals are recommended for those trying to conceive. The antioxidants in pineapple such as vitamins C, beta-carotene and the vitamins and minerals and copper, zinc and folate have properties that affect both male and female fertility.⁵
Healing and Inflammation: Some studies have shown that bromelain, the enzyme found in pineapples, can reduce swelling, bruising, healing time, and pain associated with injury and surgical intervention. Bromelain is currently being used to treat and reduce inflammation from tendinitis, sprains, strains, and other minor muscle injuries as well as swelling related to ear, nose and throat surgeries or trauma.⁹
Heart health: The fiber, potassium and vitamin C content in pineapple all support heart health.
In one study, those who consumed 4069 mg of potassium per day had a 49% lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).¹
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.¹
Skin: The antioxidant vitamin C, when eaten in its natural form (as in a pineapple) or applied topically, can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture. Vitamin C also plays a vital role in the formation of collagen, the support system of your skin.

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