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In my last blog, we discussed the research showing our bodies can absorb collagen powder. These studies showed the level of collagen peptides in our blood increases significantly one to two hours after taking collagen.

In the next series of blogs, I would like to look at how collagen powder works to increase the elasticity and hydration of our skin and address the visible signs of ageing by reducing the depth of our wrinkles.

There are many ways taking collagen powder can benefit our skin. So today I would like to look at one of the main benefits. This particular benefit is also associated with the most compelling research.

In this study, medical researchers were looking into potential treatments for osteoarthritis. Osteoarthritis is a condition characterized by a loss of collagen in the cartilage. Because collagen is responsible for the tensile strength of a structure, a lack of collagen weakens the cartilage and contributes to the pain and discomfort experienced by osteoarthritis sufferers.

The researchers wanted to investigate the possibility of increasing the production of collagen to address this deficiency. They found that the answer was simply a matter of addressing the age-old problem of supply versus demand.

Collagen-producing cells demand a certain level of nutritional building blocks to produce collagen. Two of the essential nutrients required are the amino acids, proline and glycine. These form the basis or backbone of the collagen fibre. It used to be thought that our body could make these amino acids from other sources of dietary protein, but we now know that there is a significant problem with this process. 

Our bodies are very inefficient at producing proline and glycine, and when you combine this with the fact they are also hard to source in our diet, then we have a problem of supply and demand. Because of this it appears most of us are in a state of permanent deficiency, neither being able to source or manufacture enough proline and glycine to meet our biological needs. 

 

The researchers wanted to see if they could increase the amount of collagen produced simply by suppling our collagen-producing cells with more  proline and glycine. They found that this was in fact what happened and it was relatively straight forward to double collagen production by providing the collagen-producing cells with these important building blocks. The researchers concluded that this would most likely benefit not only our cartilage but our bones and skin as well. 

 

Collagen powder is a rich, bioavailable source of these vital amino acids. In fact, 25% of the dry weight of collagen peptides is pure glycine, the most effective of the two amino acids. This not only shows the benefits of taking collagen powder but also demonstrates the importance of nutrition for the proper functioning of our bodies. 

 

In the next blog we will look at the way collagen powders protect the collagen our skin makes from being broken down. 

 

Crispy Chocolate & Tahini Granola
Looking for a healthy way to kickstart your day? Try this delicious granola that the whole family will love!
 
You’ll need:
3 cups of rolled oats
1 cup of coconut flakes (or threads)
½ cup of sunflower seeds
½ cup of pumpkin seeds
½ cup of hazelnuts, walnuts or a combination of the two
2 tablespoons of cacao powder
1 tablespoon of cinnamon powder
½ teaspoon of sea salt

For the paste:
1 cup of pitted dates 
2 tablespoons of almond butter
2 tablespoons of hulled tahini
 
To make:
Preheat the oven to 180 degrees celcius. 
 
Soak the pitted dates in two cups of hot water for five minutes. Remove the dates and reserve the water they have been soaking in. Add the dates to a blender with three tablespoons of the date water, the tahini and almond butter. Blend until the mixture turns into a thick, caramel-like paste. Add more date water if necessary to achieve the desired consistency.  
 
Mix all the dried ingredients together in a bowl, add the paste and mix with a wooden spoon or spatula until well blended.  
 
Line a baking tray with baking paper. Spread the granola evenly over the tray. Bake for 10 minutes. Remove from the oven, stir and place back into the oven for another 10 minutes. 
 
Remove from the oven, cool and store in an airtight container.
 
Serve with fresh fruit, yoghurt and Bestow Beauty Plus Oil.
  • January 1, 2021

Gluten free / Refined Sugar free / Vegan
Serves 4

Want a dessert that looks spectacular but is still healthy and plant-based? This tart recipe is super easy and is not only vegan and gluten free but is also bake free!

The base is just a matter of throwing everything in a food processor and then blitzing until you have a nice clumpy mix that holds together well.

The filling can be customised to whatever summer berries you have on hand, we used raspberries and blackberries. Agar agar is similar to gelatine but is plant based, they are easy to find – try your local organic store. Agar agar is available as flakes or powder.

When your tart is set then the fun part is in the decorating, use any gorgeous summer fruit such as berries, cherries, apricots (slices) etc and then we’ve added a dusting of Bestow Berry Beautiful.

This is not an overly sweet dessert but when served with Raglan Vanilla Bean Yoghurt it is fantastic!

BASE

1 1/2 cups of almond meal
1/2 cup of pistachios
4 medjool dates, pips removed
1/2 teaspoon of cinnamon (optional)
1/2 teaspoon of cardamom (optional)
3 tablespoons of coconut oil
1 tablespoon of rice syrup or 100% organic maple syrup

FILLING

1 cup of mixed berries, fresh or frozen
1 400ml tin of organic coconut cream
1 tablespoon of cornflour
1 tablespoon of agar agar flakes
2 tablespoons of rice syrup or 100% organic maple syrup (optional)
1 teaspoon of pure vanilla extract (Heilala)

TOPPING
1 cup of fresh berries (to scatter over base)
1 cup of fresh summer fruit for decoration
1 teaspoon of Bestow Berry Beautiful

METHOD

Melt the rice syrup and the coconut oil together in a cup – takes about 15 seconds in the microwave. Then add this mixture to a food processor with all the other ingredients and blitz to a crumb like consistency that sticks together well when pressed.

Add the base mixture to your tart tin (can be round or oblong – we used oblong 36cm long x 14cm wide with removable base) and press into it firmly with your hands (clean of course) and then finish by pressing with the back of a spoon. Freeze for half an hour.

While your base is in the freezer make the filling. Add the cup of mixed berries to a bullet or blender and puree. 

Add the tin of coconut cream to a pot and heat over a medium heat for a few minutes so that any lumps of solid coconut melt and you have a nice smooth liquid. Whisk in the cornflour, agar agar, vanilla and berry puree.

Bring to the boil and simmer for a few minutes, stirring often. It should now be nice and thick. Remove from the heat and allow to cool for 15 minutes.

Remove your base from the freezer. Scatter a cup of fresh berries such as blueberries over the base. Whisk your cooled filling briefly and pour over the base, place in the fridge to set. At this point you can leave to set for 30 minutes or longer – even overnight. You can also cover it and freeze for a later date.

To decorate, remove from tin and top with fresh berries or and/or sliced summer fruit, dust with Bestow Berry Beautiful – it’s the new icing sugar without the refined sugar!

Slice and serve with Raglan Coconut Yoghurt.

  • December 21, 2020

In this blog, I would like to talk about the facts and fiction surrounding the use of collagen powders.

 

Recently, there have been several stories in the NZ media on the subject of collagen powder. It has become a controversial subject, and it wasn’t helpful that these stories consisted of a collection of people’s opinions rather than facts. These stories did not clear up the question of whether or not taking collagen powder works.

 

So this encouraged me to dig deeper into my research. The last time I looked into this subject was when we were developing our Bestow Collagen Boost. At this point, there were numerous studies proving that taking collagen does increase the elasticity and hydration of our skin. It also reduces the visible signs of ageing, like the number and depth of wrinkles we have. It is exciting to note that the research has now moved on from ‘does it work?’ to ‘how does it work?’ and this is what I would like to share with you over a series of blogs.

 

Research is constantly being carried out so this information may change but as of today, this is what is known about taking collagen powders.

 

  1. They are absorbed into the blood
  2. They do contribute to the production of collagen in our bodies

 

So what research do I base these statements on you may well ask?

 

In this blog, I will look at the subject of absorption. I have read several independent studies that show that the levels of collagen peptides in the blood increase significantly after taking collagen powder. They showed that these levels usually reached their peak between one and two hours after taking collagen.

However, the size of the collagen peptides in your powder does matter. Obviously the smaller they are the better our bodies are able to absorb them.

The molecular size of the collagen peptides is measured in Daltons. The smaller the Dalton, the better. Our Bestow Collagen Boost contains peptides that range from only 1,000 to a maximum of 2,000 Daltons. This makes the most absorbable on the market, as far as I am aware. So what you are taking in from your Bestow Collagen Boost is actually being used! 

Over the next few months I will share more with you on the studies I am reading so we all have the most up to date, accurate information.

  • December 2, 2020
Kiwifruit Puriteani
You won’t believe you’re drinking a mocktail when you try this delicious healthy alternative to a martini!
 
You’ll need:
Brew two cups of Puritea using 1 teaspoon of loose leaf tea
Two cups of sparkling water
Juice of one lime
2 gold kiwifruit, peeled and smashed
Crushed ice
7 cucumber ribbons
 
Garnish:
1 gold kiwifruit, sliced
1 lime sliced
Sprigs of fresh mint
 
To make:
Makes 6 martini glasses
 
Leave your Puritea to brew for at least ten minutes, strain and refrigerate.
 
In a glass jug, add a handful of crushed ice and a dessertspoon of smashed kiwifruit. Add a rolled cucumber ribbon. Pour over the Bestow Puritea and sparkling water. Garnish with mint and slices of kiwifruit and lime.
 
Add a dessert spoon of smashed kiwifruit to the bottom of each glass. Add a small handful of crushed ice. Add a rolled cucumber ribbon to each glass. Pour in the sparkling Bestow Puritea mix. Garnish with a sprig of mint and slices of kiwifruit and lime.
  • November 9, 2020