Special Elements
Best Green Juice, Rankings, Benefits, Side Effects & Experience
Right off the bat, with U.S. clients I am normally recommending 3 different of the best green juice products. Health is #1 and in the modern diet culture that lacks so heavily the full spread of nutrition we evolved with and need to perform optimally; a good array of green juice is the next best thing.
Of course, my principal recommendation is always to get to permaculture and get the stuff fresh.
The best green juice is fresh green juice and here in Panama, we make our green juices with 12 to 23 species each time,
When it comes to green juice I am looking for ingredients that are not common monoculture crops we can find in the grocery store. I am
looking for top-quality sourcing of ingredients, and a high diversity of them.
There are thousands of products out there claiming to be the real stuff. Here in this piece, the pro’s who work with plants and high-end nutrition every day, break down the pros and cons of several green juice products available currently.
There are steep benefits that can be experienced from green juice consumption.
The side effects and things to watch out for are mostly covered at harvest and certain complex reactions are known or unknown to the Nutritional Diversity diet while consuming a high variety of foods are usually quite manageable by simply going slow with new nutritional line-ups.
The power and energy that comes from eating the freshly harvested leaves in this highly diverse fashion are remarkable. {x}
Throughout time, herbalists and other health practitioners have grated and ground herbs and squeezed soft fruits into elixirs of vitality.
Dr. Max Gerson (October 18, 1881 – March 8, 1959) was the first to spearhead the concept that a diverse, all-natural vegetable diet could be used to fight cancer and other chronic diseases in the early part of the 1900s. {x}
It was later in the 1930s, when author and raw food proponent Dr. Norman Walker invented the first juicing machine, that juicing became widely available.
But the mention of smashing pomegranates and figs goes back to the Dead Sea Scrolls (150BC), where they were able to extract subtle form and “extreme strength.”
Today the Cancer Association stands that Gerson therapy or an all-natural vegetable diet is not approved for use in treating cancer and other ailments and that the 13 glasses of fruit and vegetable use have no recorded benefit. {x}
Green juices can be an excellent all-natural solution for the city dweller, who has much more limited access to species than the farmer does.
We always say that a small balcony or window garden with culantro and your own garlic for example, or knowing one small farmer is enough to make sure you have something fresh to mix in. This helps by allowing the powders to bind to larger pieces of vegetation, promote regular movement, and relieve “kidney coating.”
These green juices are essential to the modern mover and shaker today, as they run from a to b. Salads and cooked greens are also important, but blended greens help you get the right amount or more faster.
The stuff we do here on the farm is intense! We do several blender pitchers throughout the days trying to add up to around 60 different species, all-natural and growing near us.
About 70% of this intake is freshly harvested and paid for with my shovel.
It helps by using a good couple of flavor agents, such as mango or passion fruit.
We do get together and make some cooked greens stuff in the evenings.
Let’s take a good look at the best green juice and green plant-based supplements market.
GREEN JUICE RANKING
1. Organifi
This is one of the market’s leading products for green juice today. Organic produce.
We found Organifi had too many grocery store common products, such as cinnamon, pumpkin seeds, peas, quinoa, red beet, etc. There was turmeric, and spirulina, also very popular species, moringa, and wheatgrass which are good.
Spirulina is a seaweed, and it is rarely farmed usually just taken, so we look to rank more conscious supplements that look more closely at sourcing and footprints. For the cost, ND Essential Greens was a more valuable, more diverse product. [a]
2. Athletic Greens
Athletic Greens is next on the list with great ingredients and a bit higher in diversity. Gems of longevity such as Gotu Kola, also Rosehip are some of the important things we should have each day.
Ingredients like spirulina, broccoli, carrot, beet, pea protein, and spinach cause me to wonder – grocery store monoculture ingredients are in this expensive supplement.
This is a long-time best-selling top-of-the-food chain product for its type and time.
3. Nutritionally Diverse Essential Greens
ND Essential Greens is a brilliant mix of rare, essences and combined effects planned eloquently by the plant Pro’s. Ingredients found nowhere else, such as damiana herb, banaba leaf, mugwort, mangosteen, and packed into 5 grams of glutamine, and essential body needs are completely forgotten in the modern diet.
Maca root and papaya to give energy and digestive enzymes for other elements of the day’s diet. Cascara Sagrada bark to promote regularity. Mango and acai berry antioxidants.
Moringa and parsley as familiar lower cost, high production crop supplement normals and calcium providers a consideration of costs and savings to pass on a better price to the consumer.
You can take this supplement with the other supplements in this list if taken four hours apart from one another. Outside of moringa, gotu kola and coconut (which users can have more of) there are no common ingredients with competitors.
This drink was created because the green juice market lacks what we need for our U.S. clients.
ND Essential Greens has 22 plant essences and 5 grams of glutamine per serving, while priced as much as a glutamine-only supplement.
5. Peak Performance
Here is another much better-priced, smarter formulation, but with the same old ingredients. Amazon’s Choice and price rank this one among the best green juices in value.
To name a few of the ingredients, barley grass, organic spirulina, organic spinach, organic wheatgrass, organic kale, turmeric, and milk thistle.
If you ask me this is as good as any of the products above it in this ranking. So switch off when done with one try the next! If you want to go by my earlier advice try stacking two!
6. Organic Muscle
This Amazon Choice bestseller is well-reviewed a little lower in price, and about the same product with some probiotic profiles added on. It could be a good sourcing rotation with another. Same stuff spirulina, turmeric, beetroot, wheatgrass, it does have ashwagandha, a total of 12 species.
The company claims to plant a tree for every unit sold, I wish more companies had this sort of gearing. This is a great green juice product!
7. Nutri Champs
Nutri Champs has produced one at a great price, with over 800 reviews, and they give part of each sale to food security efforts, through their charity the Vitamin Angels.
Blue agave, rose hips, acai berry, goji berry, stand out among the list of grocery store available items. The mix, however, is diverse and comes with 100 mg of probiotic additives per serving.
The price for this product is excellent, I don’t know how they do it.
8. Earth Grown Nutrients
Another great price from another great company ONNIT Supplements has a big reputation for being the good stuff, and here Earth Grown Greens is yet another with many same base ingredients as the rest, a few changes and smart ones too.
Ingredients that stand out for this one camu camu, Peruvian purple corn, Jerusalem artichoke. Lacuna for high in zinc and calcium, and sea kelp is high in iodine, making this a great option in the rotation.
9. Wild Greens
I am a big fan of Wild Greens, this is a great mix and great product. It is a little pricey but as they say, “you get what you pay for.” It has unique ingredients such as bitter melon.
We are expecting this guy to rise to the top of the ranking very soon!
10. Wild Force Greens
Forty-three unique ingredients,!!!
This product is a bit pricey but I recommend going through a few of these a year. Created by Markus Rothkranz a veteran in vitality, anti-aging via natural nutritional regimen.
You can’t go wrong here! The only one I would leave out is the black chia seed, as nutritional diversification we are very picky about seed use.
I usually recommend this one right away to overweight clients and tell them to double down on it.
GREEN JUICE BENEFITS
The benefits of using a good green juice can be immense, especially in cases where Nutritional Diversity diet minimums are met, and also in cases where the diversity is severely insufficient.
Nitrification of the system, and fibrous elements that help stabilize and enhance blood sugar levels, naturopathic activities, and physical performance, among other helpful adjustments.
Interestingly even with the gigantic market value of nutritional supplements each year, outside of red or white wine [x], and beetroot [y], nutritional supplement drinks go underdone in the official depths of the funny research papers.
One study, however, did show that using health supplements reduced blood pressure. [3] Another study showed alleviated hypertension symptoms from fruit and vegetable powder mixes [4].
Best Green juice drinks while newer to the markets than multivitamins are an attempt to utilize more of the whole food plant essence than the multi-extract pill did.
The lack of fiber in the modern diet almost alone justifies a need for the many powders in pouches. This research is well known yet modern diet still lacks drastically in healthy dietary fiber. [5,6]
One of the best powdered nutritional supplement tests to date was a military study conducted on their MRE (Meal Ready to Eat) powdered meal supplements and this extensive examination found no harm to the gut microbiome. The only changes made were in the fecal matter; increased microbial spectrum and possibly slower moving. [7,8]
In this case, the fiber content in the MRE can actually be much more robust than the modern diets fiber content. Again adding in some plant matter only helps more there.
Alzheimer’s probability is cut 74% by regular vegetable juice consumption. [9]
One study was conducted on fermented fruits, vegetables, and juices extensively to find a new realm of healing theoretically in the Indigenous Lactaid Acid (LAD). [10] I don’t know if this is an actual benefit yet but it could be one!
GREEN JUICE SIDE EFFECTS
Stomach discomfort, and runny bowel activity, is always a possibility with powder state supplements going down in one shot. Depending on the lifestyle of the user, it could help to break up the serving across the day, so that this effect is not experienced. Making green juices with more water and consuming them first thing in the morning is another way to stay healthy, making sure to use the bathroom service, before starting the workday.
Plantains and ginger have been known to help with the irritations from certain powders.
GREEN JUICE EXPERIENCE
I have now been making green juices, and juice mixes for years comprised of usually 35 to 90 species per mix. These guys pack a punch and it took years to learn the species, and gain a relationship with nature to whereas I can tell how the plants will work together and test better than they do.
I use strong species, almost exclusively species not found in the grocery store. I grow them myself or get them from other people I know have good growing methods and many grow wild.
There is no going back for me now that I have discovered the benefits of the high diversity diet.
While it is great to come down to the tropics and get a good diet, it isn’t possible for everyone all the time. So we put together some of the essential must-haves and some of the more potent elements from our concoctions and experience that we could source well and we came up with a good formulation that covers most of today’s diet inadequacies.
When you rely on these highly diverse green juices throughout the day I find myself doing four to five big pitchers. Even down here IN THE WONDERFUL TROPICS, I have certain powdered mix-ins, performance supplements, and other prefabricated (less fresh harvested) items that I add in from time to time.
Lots of refrigeration is helpful to keep things fresh and organized for a juice enthusiast.
I certainly find the richness in taste and the energy and the feel of a highly diverse juice incomparable to other products out there currently.
I have applied the idea to my composting, and blended kitchen materials make nice compost quicker. It also makes great use of the old used blender.
Fruit and vegetable blending is different from juicing. This is an important distinction. Juicing usually separates hard material and leaves only liquid material behind. NDdieters should not mean to separate anything but use all of the whole food.
Blended users can almost double what would be fresh chewed intake both in time and in volume.
GREEN JUICE DISCUSSION
The next level for a greens juice could be a highly diverse fermented drink such as a time-only ferment, or an activated even a cultured kombucha type one.
GREEN JUICE FAQ
Q. What is the best blender for green juice?
A. Many like the Vitamix, I prefer a good old-fashioned cheap end blender that being said I could have bought a few Vitamixes by now with those but I am good with little pieces and no so much liquid food. That all being said and looking back on it I will likely get me the best high-end blender, after I obtain the best water purifier.
I should mention there is a school of thought out there, that believes motor blade combos like the Vitamix cause pure and friction heat the pieces and damage the information in them, or “cook them down” so to speak. In my mind a certain amount of that is fine but maybe keep your old cheapy around in case you want the “fresh and chunky” style again soon.
Q. What other ingredients can be digestive aid to juicing?
A. Great question. Oils. Fish oils, krill oil, olive oil, coconut oil. I recommend green juicers have an oil collection. Cinnamon. Papaya. These all ads to help cognitive function, joint function, and cardiovascular vitality well as helping food uptake.
Q. If you can only buy your greens from the grocery store which do you buy?
A. Still nothing. Zero. Zip. It’s all grown with or near glyphosate or something near as bad, or something worse. Given that avocados, mangos, anything exotic (mostly fruits), oranges, imported coconut (only the raw grated stuff, be careful it will go bad in one hour unrefrigerated).
Q. Is all fresh green juicing acceptable as a full-time practice?
A. Why yes. Yes, it is! The key would be to have a high enough diversity of plants and focus on mineral and protein-heavy plants.
Q. What are the benefits of green juice?
A. Green juice does best to maintain a healthy skin texture. Secondly, green juice supplies a baseline of energy for our body. Thirdly, regular consumption of green juice could aid in weight reduction. Lastly, green juice also serves as a good source of amino acids that our body needs.
Q. What are the arguments for the daily consumption of green juice?
A. Green juice serves to maintain a good pH balance of the body. Being slightly alkaline, consuming plenty of green vegetables helps maintain alkalinity. Green juice also provides a quick lift in energy. Having a good composition of antioxidants, green juice may help a lot in slowing down the aging process. Green juices contain digestive enzymes and prebiotics hence they can affect good gut health. Green juice is known to detoxify your liver. Green juice will help our body to upkeep a strong immune defense.
Q. How to make green juice?
A. First wash and prepare your vegetables overnight. Squeeze juice out of them. Finally, keep it in the fridge.
Q. How long are juiced vegetables good for?
A. It is advisable to consume them right away but can be kept in the refrigerator for up to two days
Q. What are we going to do with the residue once the juice is taken?
A. 1. Mix pulp into a smoothie to add fiber.
2. Add to a soup to thicken and boost fiber and nutrient content.
3. Use fruit pulp to make frozen fruit pulp ice.
4. Make a vegetable broth by boiling and straining pulp with water, herbs, and spices.
5. Make a fruit tea by boiling fruit pulp with water, putting in spices such as cinnamon or ginger, cooling, and then straining.
6. Use the vegetable pulp to add the nutrient base to pasta sauce, or layer into a lasagne.
7. Create homemade veggie burgers or fritters.
8. Mix pulp into baked goods like muffins, cakes, bread, and granola bars.
9. Use the pulp to add flavor, and texture to pancakes.
10. Make dehydrated pulp crackers.
11. Use pulp for the pizza crust.
12. Create pulp marmalade.
13. Mix pulp into your dog’s food.
14. Feed it to your chickens.
15. Make compost.
Q. How many calories are there in green juice?
A. A normal glass of green juice roughly measures about 80 calories.
Q. What exactly is classified as green juice?
A. Green juice is a beverage made from the juices of green vegetables.
Q. What else can be in green juice?
A. Most recipes would call for a few citrus fruits as well to balance out the bitterness somewhat.
Q. Are there negatives to consuming green juice?
A. Since juicing removes much of the fiber contents, green juice decreases the roughage the body needs to help indigestion. For this reason, green juice should never be treated as a substitute to veggie or fruit intake. Green juice alone may contribute to low blood sugar control. Excessive consumption may add more oxalate in your system which may not be good for kidney functioning.
Q. What is the main role that green juice plays in our diet?
A. Green juice doesn’t contribute further benefits beyond those associated with fresh produce. Green juice should be looked at as a dietary supplement.
Q. Is there a difference between pasteurized and cold-pressed juices?
A. When juice is pasteurized, it’s being treated at a high temperature, which aims to protect it against bacteria but this heating process also destroys live enzymes, minerals, and other nutrients. Cold pressing, on the contrary, extracts juice by first crushing the fruits and vegetables, and then pressing them to squeeze out the juice, without using heat. This will serve to maximize the nutrient content of the drink.
Q. What should we focus on the label of cold-pressed green juice?
A. It is important that we learn from the labels with an indication that juice has been made mostly with leafy greens, with lower sugar content than fruit-based ones.
Q. What are the nutrient contents of most green juice?
A. Green juice can provide up to 36 percent of your daily potassium needs and 20 percent of your vitamin A. Green juice made from vegetables typically is low in sugar content and is fat-free.
Q. How are the different varieties of green juice related to your body’s needs?
A. Beets and celery have high-sodium levels that can raise the sodium concentration in your juice. Keep in mind that the recommended intake of sodium daily is 2300 mg hence you should be careful that your juice, with other foods in your diet, doesn’t exceed the level suggested. Moreover, you should select the kind of green juice with the least fruits mixed in to keep a lower sugar content.
Q. What other side effects can be associated with the consumption of green juice?
A. Green juices are composed of various fruits, vegetables, and minerals that may cause an allergic reaction in our body. Pay particular attention to nausea, vomiting, or dizziness.
Q. Should you consume green drinks in the morning or evening?
A. There is no scientific or anecdotal basis for any benefit wrought from time of consumption but many people prefer the morning since green juice makes them feel alive and active for the rest of the day.
GREEN JUICE RECAP
Always mix powders with some fresh materials so they can bind together.
Try to avoid seeds and beans, at least to start with.
Definitely avoid using monocropped, grocery store products.
Lots of wonder juice will help you remember things, and avoid conditions like Alzheimer’s.
Check out the NDdiet introduction and know more about diverse greens.
With NDdiet green juices, we mean green blends as if whole plants are involved (which they should always be) where nothing is separated.
Chunks are good! That is what you want the most of with fresh blends.
When doing a lot of this type of consumption it’s important to drink more water! As clean and as multi-sourced as possible.
Check out some classy gifts to the best juice bar.
Just get me the best green juice product, please.
RELATED MATERIAL
Sep 21, 2019 July 20, 2020
“Who controls the food supply controls the people.” – Henry Kissinger [i]
Imagine If 20% of the Population Took Action Today: A Vision for Nutritional Diversity and Land Restoration
A Future Shaped by Small Alternative Agricultures
Imagine if, starting today, one in five people took up the challenge of cultivating small-scale alternative agriculture—permaculture food forests, regenerative farms, nutrient-dense wild plots, and biodiverse gardens—all designed to support the Nutritional Diversity Diet.
Where would we be in five, ten, or twenty years?
Five Years: The Awakening of the Land
- Millions of small plots, backyards, and vacant lands transformed into living, breathing ecosystems.
- Urban and rural landscapes are interwoven with perennial food systems, soil-building crops, and high-density nutrition.
- Local communities regaining food sovereignty, free from chemical-dependent supply chains.
- A new generation of eco-entrepreneurs emerges, pioneering micro-farms that thrive on biodiversity, not monoculture.
Ten Years: The Turning Point
- Soil once depleted by industrial agriculture now teeming with life, enriched by microbial diversity.
- A shift in global nutrition: Gut health improves, disease rates drop, and food security becomes decentralized.
- Rivers and oceans heal as synthetic fertilizers and agricultural runoff disappear.
- AI-driven ecological monitoring and drone-assisted reforestation bring back lost biodiversity.
- Carbon sequestration skyrockets as trees, fungi, and regenerative landscapes capture atmospheric carbon at scale.
Twenty Years: A Thriving Regenerative Civilization
- Industrial farming is replaced by hyper-diverse, closed-loop food systems.
- A self-sustaining, nutritionally complete ecosystem supports human health and planetary stability.
- No longer a “niche practice,” biodiverse agriculture becomes the foundation of global food production.
- The climate stabilizes, deserts are reclaimed, and the world breathes in balance with nature.
- Humanity lives longer, stronger, and more harmoniously, nourished by food systems that heal instead of harm.
Call to Action: The Time Is Now
This is not a distant dream—it is a blueprint for action. With the right support, incentives, and knowledge-sharing networks, we can make this vision a reality.
We propose the Nutritional Diversity Ecological Enhancement Initiative, a scalable, measurable, and globally replicable system to:
Provide tools, education, and guidance to small-scale land stewards.
Establish financial and technological support for high-diversity micro-farms.
Integrate AI, drone technology, and microbial soil innovations for rapid ecosystem regeneration.
Create global food security by focusing on nutrient density over yield quantity.
Develop decentralized marketplaces, ensuring farmers thrive economically while enhancing ecosystems.
We invite partners, visionaries, and world leaders to be part of this movement—to fund, support, and ignite a regenerative revolution.
The first seeds of change are ready to be planted. Will you be among the first to grow the future?
What Happens When We Take Action?
When 20% of the population actively participates in alternative agriculture and land regeneration, we initiate a chain reaction—one that transforms food systems, ecosystems, human health, and even the global economy.
Phase 1: The Shift Begins (Years 1-5)
- People reclaim land—from vacant lots to degraded soil, rooftops to backyards—turning them into diverse, regenerative food systems.
- Microbial restoration kicks in as synthetic inputs are abandoned in favor of probiotic soil amendments, composting, and mycoremediation.
- Communities reconnect through local food exchanges, cooperative farming models, and educational hubs that teach Nutritional Diversity principles.
- Corporate agriculture feels the shift—as millions of people begin sourcing food from local, nutrient-dense, chemical-free alternatives.
- Consumer health improves as gut microbiomes are restored, chronic disease rates decline, and processed food dependency weakens.
Phase 2: The Turning Point (Years 5-10)
- A new agricultural economy emerges, where small-scale, biodiverse farms outperform industrial monocultures in nutrition, sustainability, and resilience.
- Desertified lands begin to heal, carbon is pulled from the atmosphere, and regenerative land practices stabilize microclimates.
- Big agriculture is forced to adapt—industries pivot to regenerative practices or face extinction as decentralized food systems thrive.
- Nutritional intelligence spreads, with functional medicine and whole-food-based nutrition becoming the global standard.
- Biodiversity explodes—pollinators, wildlife, and native plants return, forming self-sustaining ecosystems within human environments.
Phase 3: A Regenerative Future (Years 10-20)
- Human health reaches a new peak, with stronger immune systems, fewer metabolic diseases, and a lifespan extended by decades through nutrient-rich diets.
- The climate crisis reverses itself, as forests, soil, and mycorrhizal networks become major carbon sinks, cooling the planet naturally.
- Oceans heal, as agricultural runoff ceases, marine food chains restore, and dead zones shrink.
- New economic powerhouses emerge, built on regenerative production, decentralized supply chains, and abundance-based commerce.
- Governments and corporations embrace the movement, integrating nutritional diversity farming and ecosystem repair into global policy.
The Inevitable Future—If We Act Now
This isn’t speculation—this will happen if enough people take action. The first adopters set the stage, and as results multiply, the movement scales exponentially.
The Nutritional Diversity Ecological Enhancement Initiative is designed to facilitate, accelerate, and scale this transformation.
We have the tools. We have the knowledge. We have the opportunity.
The only question is: How fast do we want this future to arrive?
….. another question could be can we implement through the younger generation and video games!???
Related:
- Why Small Alternative Agriculture is the Best Investment Today!
- Scientific Study Supporting Diverse Diets for Best Health
- Nutritional Diversity & Human Health
- Robot Army
𝕻icante, or spicy hot peppers are not as popular here in South America, as they are in my hometown of Albuquerque, New Mexico,
Albuquerque Hot Air Balloon Fiesta, State Flag Balloon
which is also the hometown of the #1 International Fiery Foods Festival and also the more famous International Hot Air Balloon Fiesta.
Hot peppers have been used, cultivated, and cherished since man existed. Mostly for a good purpose, sometimes for bad.
Right away with athletic performance clients, I make sure a fiery food practice is employed. If you want a strong system overall, and you are asking me, you want to start training or progress as significantly as possible in your ability to eat the best hot peppers.
Once you have the skill it’s one you won’t want to lose. They say once you can’t take it anymore it’s hopeless you are without the spice and that’s not good.
The best hot peppers are superfoods. If you are one of the ones that thought you couldn’t but want to get back into it just go slow and keep tomatoes and tomato-based sauces out of it in the beginning. The best olive oil helps.
The love of hot peppers, and the health benefits that have been realized and enjoyed strongly dispel the notions that, if it tastes good it is best for you, or that taste is an object of edibility.
Hot peppers, especially those containing capsaicin, can offer a wide range of performance, health, and toughness benefits when included in a diet. Here’s a breakdown:
Performance Benefits
- Improved Circulation: Capsaicin dilates blood vessels, enhancing circulation and oxygen delivery to muscles during physical activity.
Metabolic Boost: Eating hot peppers can increase metabolic rate, helping with fat burning and energy production.
Endurance Support: The adrenaline rush from spicy foods can enhance focus and stamina, potentially improving athletic endurance.
Pain Tolerance: Regular exposure to capsaicin may increase your pain threshold, which can be helpful in pushing through tough workouts.
Health Benefits
Anti-Inflammatory Properties: Capsaicin has anti-inflammatory effects, helping reduce chronic inflammation, which is linked to conditions like arthritis and heart disease.
Enhanced Immunity: The high vitamin C content in peppers supports the immune system, aiding in quicker recovery from illnesses or strenuous activity.
Heart Health: Capsaicin can lower LDL cholesterol levels, reduce blood pressure, and improve overall heart health.
Digestive Health: In moderate amounts, peppers stimulate the digestive system, improving gut motility and possibly enhancing microbiome diversity.
Pain Relief: Capsaicin can desensitize nerve endings, which is why it’s often used in topical pain relief creams. Internally, this can help alleviate mild discomfort and reduce chronic pain perception.
Anti-Cancer Potential: Studies suggest that capsaicin can help slow the growth of certain cancer cells by promoting apoptosis (programmed cell death).
Toughness Benefits
Mental Toughness: Eating hot peppers regularly can train your brain to handle discomfort better, increasing resilience in challenging situations.
Endorphin Release: The initial heat from peppers stimulates the release of endorphins, the body’s natural painkillers, creating a sense of euphoria and promoting mental toughness.
Adaptation to Stress: Capsaicin activates the same stress responses as physical exercise, helping the body adapt to and recover from stress more efficiently.
Cold Resistance: Regular consumption of spicy foods has been associated with increased thermogenesis, helping you tolerate colder environments more effectively.
Other Benefits
Weight Management: The appetite-suppressing effects of capsaicin can help with calorie control, aiding in fat loss or maintenance of a lean physique.
Antioxidant Protection: Hot peppers are rich in antioxidants like beta-carotene and flavonoids, which protect against oxidative stress and support overall health.
Including hot peppers in your diet in moderation can help you tap into these benefits, making them a potent addition to a health-conscious or high-performance lifestyle.
ABSTRACT
In the garden I have grown some habanero relative peppers, the Mayan relative pepper, a little round ‘tabasco’ pepper, and a few jalapenos in the mountains, which speak for the general idea in local peppers. There are many species of best hot peppers that do well here, and really most hot peppers can do well anywhere they are fed and attended to well.
The most well-known hot variety, although not so hot here anymore, are listed as ‘Mayan’ peppers, and they are larger peppers and look like the ‘Red and Green Chile’ in New Mexico that hangs on ‘ristras.’
New Mexicans have been eating these (our local version of that can be very hot) chili peppers that grow there for thousands of years. New Mexicans I know will tell you our pepper is from there in New Mexico brought directly from God and is the super, superfood of them all, and you will read in a moment how they really are!
The main idea in the migratory plant study is that the Mayan pepper is from the traditional Aji, and from that different cultivars evolved.
Concretely, in contrast, there is really nothing to assure that this idea is true, or that the idea of New Mexico’s Hatch Green Chili is a completely different insert ofa completely different pepper either.
Some have theorized that Hatch Green Chili peppers, the best hot pepper could be behind Albuquerque dominating the UFC.
Ideas of hot foods making hot heads in history are all theoretical. Mostly the thought was spicy food love started during specific cultures that practiced developing intentional pain tolerance.
Recently, phytoliths of garlic mustard seed (Alliaria petiolata) were found in carbonized food deposits on prehistoric pottery from the western Baltic dating from 6,1 k.a to 5,7 k.a cal BP (Ertebölle Complex).
This archaeological evidence suggests much greater antiquity to the spicing of foods than previously thought within a hunter-gatherer or ancient premise.
Garlic mustard a.k.a. Hedge garlic alliaria petiolata is an inconspicuous plant, found in clumps in the lighter forest, which belongs to the Brassicaceae family of plants. It is native to Europe, Western and Central Asia, and Northwestern Africa. The leaves, flowers, and fruit are of the species are all edible.
The fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The name comes from the Aztec language, Nahuati.
Lunch was good!
On our own we know that eating spicy foods activates en expulsion of mucus from the system, namely in the sinuses.
This is important cleaning, and many health theories such as Arnold Ehret, a Godfather to vegetable healing have been logically formed around mucus-lessness as the real code to staying healthy.
No pain no gain can be employed here, and one can do their own experiment with that. Eat a large number of strong peppers, and on the other side of the hurt, one will find that their system is clear.
Electrophysiological records in both peripheral and central nervous systems show that the primate sensory taste system is basically organized around two major clusters of fibers and their cortical projections.
Co-variations between the neural responses to various compounds were observed for sugars, on the one hand, and for tannic acids and alkaloids. Our human taste perception system is not essentially different from that of the other primates as far as the dichotomy allowing discrimination of noxious v.s. beneficial substances through taste; clearly in the case of hot peppers not so much, nor maybe in garlic, black pepper ginger or turmeric.
Interestingly we know that two of these hard-tasting miracles, turmeric, and black pepper, are more active together and this could be similar in hot peppers.
An increasing amount of evidence shows that animals such as insects, birds, and primates use plant parts with certain categorical compounds known as ‘secondary compounds’ to improve their comfort or their health.
The concept of self-medication now generally accepted in primates but also in other vertebrates was first proposed by D.H Janzen (1978), an ecologist at the University of Pennsylvania.
Liken to the spice, bitterness is normally suggested to represent a reliable signal of toxicity for animals and humans but a number of secondary compounds are bitter tasting (Saponins, Alkaloids, and some Sesquiterpenoids, Terpenoids and Steroid Glycosides) and many of these substances possess important pharmacological activity.
Garlic mustard produces a variety of helpful secondary compounds including flavonoids, defense proteins, glycosides,
Nutritionally Diverse, Spicy Lunch
glucosinolates, particularly Sinigrin, a breakdown product allyl- isothiocyanate (AITC) that reduce its palatability to herbivores.
The chili plant seed is broken down by humans and primates whose taste receptors are burned, but the bird’s digestive tract does not break down the seed nor does the bird spit it out, from any taste reaction because it does not have the primal dichotomy of dissemination as an obstruction to his interest in the seed.
The plant should be well propagated by the bird gardener members of a miraculous human-inspired permaculture somewhere.
Popular Science and many others have had a very difficult time deciphering the love of chili eating, but well recognized that many do love it, and to them, it’s a deep passion. Chili is still the word for the plant pepper as it was for the Mayans and the Aztecs who may have been the one who gave it that name.
“Acceptance of food depends not only on taste, but also on olfactory, tactile and visual signals, as well as memories of previous, similar experiences and social expectations. Food palatability and hedonic value therefore play central roles in nutrient intake. As a result, ancestral humans who liked spicy food—and therefore gained from its health benefits—might well have had longer, healthier lives and more offspring” (Nilius & Giovanni 2011)
Paul Sherman, a professor of neurobiology and behavior at Cornell University in Ithaca, New York has research that shows people in warmer regions of the world benefiting from eating spicier foods, because of the fiery peppers are natural antimicrobials.
Food-born pathogens and parasites are more populated in warmer climates, and spices can kill or inhibit their growth.
The spicy research presented in National Geographic (2005) sited that in the same region of Thailand one culture who eats blander foods, ( less spicy) does experience more diarrhea and infections.
Paul went on to find out that hotter cultures ate the hotter foods, and colder ones ate less spicey foods, interestingly the germ stopper is less popular where it is not needed, such as in cold climate places.
Albuquerque, nestled into the foothills of the Rocky Mountains, must be the exception.
Here are the rankings for the best hot peppers, you can order to your door.
HOT PEPPER RANKINGS
Heat Ranking
As of January 2025, here is a list of the top 20 hottest peppers in the world, heat ranked by their Scoville Heat Units (SHU):
Pepper X: 2,693,000 SHU
Developed by Ed Currie, Pepper X holds the Guinness World Record as the world’s hottest chili pepper since 2023.
Wikipedia
Carolina Reaper: 2,200,000 SHU
Created by Ed Currie, the Carolina Reaper was the previous record holder for the world’s hottest pepper.
Wikipedia
Dragon’s Breath: 2,480,000 SHU (unofficial)
Developed in the United Kingdom, Dragon’s Breath has an unofficial SHU of 2,480,000.
Wikipedia
Trinidad Moruga Scorpion: 2,009,231 SHU
Originating from Trinidad and Tobago, this pepper was once recognized as the world’s hottest.
Wikipedia
7 Pot Douglah: 1,853,936 SHU
Also known as Chocolate 7 Pot, this pepper is native to Trinidad and Tobago.
Pepper Johnny
Komodo Dragon: 1,400,000 SHU
Developed in the United Kingdom, the Komodo Dragon chili is known for its delayed heat.
Rockadoodledo
Naga Viper: 1,382,118 SHU
A hybrid chili pepper created in the UK by crossing three of the world’s hottest peppers.
Rockadoodledo
Ghost Pepper (Bhut Jolokia): 1,041,427 SHU
Originating from India, the Ghost Pepper was once the world’s hottest chili.
Rockadoodledo
7 Pot Barrackpore: 1,000,000 SHU
Part of the 7 Pot family, this pepper is known for its extreme heat.
Rockadoodledo
Infinity Chili: 1,176,182 SHU
Developed in the UK, the Infinity Chili briefly held the title of the world’s hottest pepper in 2011.
Rockadoodledo
7 Pot Brain Strain: 1,350,000 SHU
Known for its brain-like appearance, this pepper is a variety of the 7 Pot chili.
Rockadoodledo
Dorset Naga: 1,000,000 SHU
A variant of the Naga Morich pepper, developed in Dorset, England.
Rockadoodledo
Trinidad Scorpion Butch T: 1,463,700 SHU
Once the world’s hottest pepper in 2011, developed in Australia.
Wikipedia
7 Pot Primo: 1,473,480 SHU
Known for its long, skinny tail, this pepper was created by horticulturist Troy Primeaux.
Pepperhead
Chocolate Bhutlah: ~2,000,000 SHU
A cross between the Ghost Pepper and the 7 Pot Douglah, known for its intense heat.
Grow Hot Peppers
Red Savina Habanero: 350,000–577,000 SHU
Once recognized as the hottest chili pepper in the world from 1994 to 2006.
Rockadoodledo
Fatalii: 125,000–325,000 SHU
Originating from Central and Southern Africa, known for its citrusy flavor and intense heat.
Rockadoodledo
Scotch Bonnet: 100,000–350,000 SHU
Native to the Caribbean, commonly used in jerk seasonings and hot sauces.
HomeDiningKitchen
Bird’s Eye Chili (Thai Chili Pepper): 50,000–100,000 SHU
Commonly used in Thai and Southeast Asian cooking, known for its intense heat.
HomeDiningKitchen
Cayenne Pepper: 30,000–50,000 SHU
A staple in many spice racks, often used to add heat to dishes like soups and stews.
HomeDiningKitchen
Please note that the Scoville Heat Units (SHU) can vary based on growing conditions and testing methods.
Nutrient Density Ranking
New Mexico green chiles are a nutrient-rich addition to your diet, offering notable amounts of vitamins and minerals. Here’s how they compare to other hot peppers in terms of nutritional density:
Nutritional Profile of New Mexico Green Chiles
Vitamin C: A ¼ cup (57g) serving provides approximately 36 mg of vitamin C, fulfilling about 40% of the recommended daily value.
Eat This Much
Vitamin A: The same serving offers around 60 µg of vitamin A, accounting for about 7% of the daily value.
Eat This Much
Iron: Contains approximately 0.4 mg per ¼ cup, contributing to about 4% of the daily value.
Eat This Much
Dietary Fiber: Provides about 1 g per serving, which is 4% of the daily value.
Eat This Much
Revised Ranking of Hot Peppers by Nutritional Density
Considering the nutritional content of New Mexico green chiles, here’s an updated ranking:
Red Bell Peppers: Extremely high in vitamin C (169% DV per 100g) and vitamin A.
New Mexico Green Chiles: High in vitamin C (40% DV per 57g) and a good source of vitamin A and iron.
Habanero Pepper: Rich in vitamin C, vitamin A, and potassium.
Jalapeño Pepper: Good source of vitamin C, vitamin B6, and antioxidants.
Cayenne Pepper: High in vitamin A, vitamin E, and vitamin C.
Serrano Pepper: Contains vitamin C, vitamin A, and capsaicin.
Tabasco Pepper: Rich in vitamin C, vitamin E, and calcium.
Trinidad Moruga Scorpion: High in capsaicin and contains vitamin C and beta-carotene.
Anaheim Pepper: Good source of vitamin C, vitamin A, and moderate capsaicin levels.
Poblano Pepper: Provides vitamin C, vitamin A, and iron.
Incorporating New Mexico green chiles into your meals can enhance flavor while boosting your intake of essential nutrients, particularly vitamins C and A.
HOT PEPPER BENEFITS
Studies showed that eating spicy foods was the factor behind a 14% decrease in overall mortality, compared to folks who can’t take the heat [2]. Capsicum has positive vascular and metabolic effects, this makes it also very important to a Nutritional Diversity diet. [3] 
HOT PEPPER SIDE EFFECTS
Hot chili peppers can burn you, is several places, the worst one is the eyes or private areas. Make sure to wash your hands when handling the fire fruits. To some and depending on the current diet they can cause over-acidity.
HOT PEPPER EXPERIENCE
I am in the Caribbean right now, on an island in Panama known as Bocas del Toro, a great place for permaculture farming, where there are some famed hot sauces but it’s not necessarily somewhere I would send a firey food lover. Bocas sauce is hot, but not that hot, and it does have a mustard seed base. Barbados had some great hot stuff too.
There are a few hot sauces of weight here for sure and across Central and South America a few more. I have had some solid stuff, and there are surely some murderous hot peppers growing quite well here in the tropics, and proudly many types at our own small family farm.
HOT PEPPER DISCUSSION
Tough Guys Eat Spicy Food :
1932, the Soviet Union sent one of its best agents to China, a former schoolteacher and counter-espionage expert from Germany named Otto Braun.
His mission was to serve as a military adviser to the Chinese Communists, who were engaged in a desperate battle for survival against Chiang Kai-shek’s Nationalists.
The tale of Braun’s adventures in the Chinese Communist revolution is packed with enough twists and turns for a big-screen thriller. In the clutch of culinary history, one quote from Braun’s autobiography recalls his first impressions of Mao Zedong, the man who would soon go on to become China’s Emperor.
“The food of the true revolutionary is the red pepper,” declared Mao. “And he who cannot endure red peppers is also unable to fight.”
I love this story, and I believe the quote is accurate. I don’t let the young men around me off easy for eating a bland plate of food, and I will have my own hot something with me, even if their household is unprepared, always. “Real Tough Guys Eat Spicy Food,” is one of the things they may hear me say.
I know, coming from Albuquerque New Mexico, where we love our Green Chili more than our … it’s a long-lasting positive relationship that never goes bad.
I thought for the longest time there would be no way I could ever live without the stuff. It really was that important to me, I am close to finding some imports or doing a dedicated climate control space to grow some of my own here but sadly at this time I miss her.
I am able to find a few good hot peppers here in Panama though.
Science now finds connections to neurological and hormonal endorphin releases in the hot peppers as well as other reactions that affect our happiness and our senses in life.
The NAUTILUS company published an article last year (Andrew Leonard 2016) entitled “Why Revolutionaries Love Spicy Food,” which explains basically that firey people like firey food, and that there is a link between the chili pepper and risk-taking.
Christopher Columbus on Jan. 1, 1493, recorded in his diary, his discovery of the chili pepper, on the Caribbean isla of Hispaniola,“the pepper which the local Indians used as spice is more abundant and more valuable than either black or melegueta pepper [an African spice from the ginger family].”
A Sichuanese folk saying goes: “Spicy peppers are the meat of poor guys.” Sichuan people an already hot eating people were the main group that adopted the chili pepper significantly when Columbus first imported it to Europe and Asia. Poor guys are usually tougher guys.
The chili pepper plant is a strong grower, easy to cultivate, productive crop. High in A, B, and C’s vitamin spread of nutrition, sure to keep the body and immune system tough and ready.
Shark’s Fin and Sichuan Pepper, y Fuchsia Dunlop, an author of Chinese cookbooks, says that the region’s passion for spice is explained by the intersection between climate and traditional Chinese medicine: “In terms of Chinese medicine, the body is an energetic system, in which damp and dry, cold and hot, yin and yang, must be balanced.”
In the mid-70’s a study of the pepper craze in Oaxaca, Senior Rozin of the University of Pennsylvania determined that the act of eating chili peppers is an acquired taste in Mexico.
Children do not come out of the womb craving a scorching hot cuisine. They’re encouraged, by their families, to handle the chili’s burn with small doses that gradually increase.
In describing the variance between heavy hitter hot mouths and the light roaster, Rozin came up with a theory he called “benign masochism.” A certain type of person, he theorized, was lured to the burn, the same kind of person, he suggested, who might be drawn to other “sensation-seeking” activities.
Surprising amounts of sources word the chili peppers effect by saying the chili gives a mild ‘high.’
During the Sino-Japanese War between 1937-1945, of the 1,052 generals and marshals who served in the early ranks of the People’s Liberation Army, a whopping 82 percent hailed from China’s four spiciest provinces is pointed out by an essay from Hongjie Wang, an associate professor of history at Armstrong State University in Georgia.
Wang specializes in Sichuan culture, and in his essay, “Hot Peppers, Sichuan Cuisine and the Revolutions in Modern China,” he writes of one contemporary Chinese cultural observer who called Sichuan’s inherent “potential for rebellion, so beautiful and marvelous.” In 1911, according to Wang, a protest against “imperialist” control of newly constructed railroads in Sichuan triggered national unrest that ultimately led to the fall of the Qing Dynasty.
One could make the case that Sichuanese hot tempers set in motion the entire process of China’s modern political development. Anecdotal in the language of Sichuan, Wang scribes, “eating spicy food has come to be regarded as an indication of such personal characteristics as courage, valor, and endurance, all essential for a potential revolutionary.”
In a cultural list of the spiciest food geography, the “Spicy Quest” came up with the following red zones:
- South Asia (India, Sri Lanka, Bangladesh, Polynesian SE Asia (Indonesia, Malaysia, Brunei),
- Buddhist SE Asia (Thailand, Laos, Burma, Vietnam),
- Himalayas (Bhutan, Nepal, Sikkim, Tibet?),
- China (Sichaun and Hunan provinces),
- Indigenous South America (Bolivia, Ecuador, Amazon),
- American Desert (US Southeast, New Mexico, Mexico),
- Korea Peninsula Sphere (Korean regions in China, Korea, and Russia, nearby Japanese and Chinese islands),
- East Mediterranean (Syria, Lebanon),
- Southern Africa (South Africa, Mozambique), Balkans, North Africa (Tunisia),
- West Africa (Guinea, Cameroon, Nigeria, Senegal, Liberia),
- and the Caribbean (Trinidad, Jamaica).
A hot food eater identity is reasonably a daring individual who may like pain. Personality types class in the risk-taking, nomads on the move who
can carry a cheap and easy-to-grow option for adding flavor to a constrained diet. Or they are from a hot and humid climate, where microorganisms grow, or strongly favoring a yin and yang medical philosophy.
The reasoning I like the best is those that believe the hot pepper is a source of courage and energy and makes them tough.
Certain indications point to fiery citrus combinations as being powerful pre-workout employs. This is not an advised combination for those building their tolerance to spicy food, but for advanced practitioners.
I can testify to you that real tough guys eat spicy food, that chili peppers are muscle food, and healthy food and that my people have bee eating and growing this food right where I was born and raised, under the red skies. 100% 505, (Hatch) is something I am very proud of, and what every Albuquerque born stud can tell you, is we love our Green Chili – and we love it so much that we will fight about it. 
A Spicy Chocolate Food of the Gods
The Food of the Gods, of the Mayan and Azteca cultures; referring to their invented substances are usually ingested as a drink, chocolate was a mix that at that time called XOCOLATL: (SHOW-CO-LA-TIL) included hot peppers, a type we ave called for a long time now, “chili peppers.”
Spicy Food is For Tough Girls Too!
Holly Holm is shining athletic star that surely eats hot peppers and fiery food every day, and has dominated the Ultimate Fighting Championship women’s divisions, for years now after obtaining about every boxing belt she possibly could have before making the MMA switch at age 30.I figure if you eat enough hot peppers you can almost kind of be like her; from Albuquerque (cause that is the real secret).
In a video of the pop song “La Mei zi” by Hunanese singer Song Zuying, who lives in a firey foods culture in Asia, is seen surrounded in scores of young, red-clad Chinese women frolicking amid a harvest of heaps of chili peppers, as Song Zuying sings:
As children, spiciness is not the spicy girls’ fear
As adults, spicy girls don’t fear the heat
Getting married, spicy girls fear that things might not be spicy enough.
In everything I do since her birth, I keep my daughter in mind, and so now that she follows the site regularly and I hope the diet too, she can start eating spicy foods, cause I know the people of her geographic region- and they are nowhere near as tough as Duke City people not even close, and I know they don’t have much hot stuff going on either, so she will have to go search out hot peppers.
Simply Go Spicy: Eat the hottest things you find on everything you eat, and you’ll be tougher all the way through those who do not. Life is just one big fight, what kind of champion, what kind of character, are you going to build? Yes, I already know and you do to: A Hot One!
HOT PEPPER FAQ
Q. Where is the traditional U.S. hot pepper native to?
A. The origin of this hot pepper has been traced to Mexico.
Q. What form does the traditional U.S. hot pepper plant grow to?
A. Hot pepper is a plant that grows on average between 3-4 feet in height.
Q. Which plant family hot pepper belongs to?
A. Hot pepper is a member of the 30 species of flowering plants in the nightshade family.
Q. What temperature range is best for hot pepper growth?
A. Hot pepper thrives well somewhere between 60°F/16°C and 90°F/32 °C.
Q. How does the hot pepper plant look?
A. Hot pepper bears white flowers and matures by forming fruits of different colors.
Q. When does the hot pepper plant blossom?
A. The white flowers typically only last several days. Hot pepper flower self pollinates and upon successful pollination, it would bear fruits.
Q. Where is the name hot chili pepper coming from?
A. it originates from Nahuatl chīlli
Q. What varieties of uses exist for hot peppers?
A. Chili pepper can be consumed raw, cooked, dried, or added as the primary ingredient in powders and sauces.
Q. What are some known medical uses for this hot pepper plant?
A. Hot pepper relieves nose congestion, lowers blood pressure, relieves natural pain, boosts immune functions, and induces red blood cell count.
Q. What gives chili pepper its spicy properties?
A. The chemical that endows this fruit is called capsaicin.
Q. How long does hot pepper take to mature?
A. Many varieties of chili peppers take 75 days or more to mature.
Q. How to grow hot pepper?
A. The best way is to transplant once seeds germinate in 2 weeks and move to the outside soil. Hot pepper likes plenty of sun and well-drained soil is a prerequisite.
Q. What are natural pests associated with this hot pepper plant?
A. Hot pepper is susceptible to cutworms, aphids, beetles, whiteflies, fungus.
Q. What is the seasonal behavior of hot pepper?
A. Most species of hot pepper last for one season only.
Q. What is the production amount of hot pepper worldwide?
A. Worldwide figure from 2014 recorded 32.3 million tons of green chili peppers and 3.8 million tons of dried chili peppers were produced.
Q. When is the earliest evidence that chili peppers were consumed and used by humans?
A. Chili peppers have entered the human diet in the Americas since at least 7500 BC.
Q. What other nutrients does hot pepper contain?
A. Red chili peppers contain large amounts of vitamin C, while other species contain copious amounts of vitamin A beta-carotene.
Q. Which part of the hot pepper plant contains the spiciest fruits?
A. The part of the chili pepper plant closest to the stem is usually the spiciest part for it has the highest concentration of capsaicin.
Q. Which countries produce the most amount of chili peppers?
A. Top producers rank as follows: China, Mexico.
Q. What other novel use of the chemical extracted from chili pepper?
A. Capsaicin extracted is used to fabricate pepper spray and tear gas as chemical irritants, deployed in self-defense and crowd control.
HOT PEPPER RECAP
Hot peppers are regular parts of our diets here, and we believe they make you strong.
They are some of the filthy few at the grocery store though because usually farmers use a lot of chemicals to grow them – grow your own.
Just give me the best hot pepper, please!
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Published Feb 21, 2018, Updated Sep 16, 2019, Feb 9 2020, Oct 22, 2022
Best cordyceps mushrooms are a genus of parasitic fungi that grows on the larvae of insects that have been mentioned since the days of old Ancient Chinese herbal literature and used over Centuries as the cure to 21 different ailments in total. [1]
They work as fungi that attack their insect host body and as the larvae grow the slender stems that grow inside and outside the being take control of the caterpillar or other host and guide the creature into a dark damp place where it can go into a spore production cycle fulfilling the final biological destiny of procreation.
Here at our study center in Panama, we call it “Zombie Powder,” and only effective stuff earns nicknames around this place. It is a Zombie stamina increase too; the substance will definitely help keep you going, in our experience.
Since we started incorporating these fungi in our routine we clearly incorporated an output multiplier as several performance markers really went up across the board for testers, namely stamina for non-endurance athletes. This is in our own research and testing and only this way can one really come up with accurate consumption guidelines.
“If you want to put it out, you have to put it in.”
The remains of the insect and fungi are then hand-collected, dried, and used to treat fatigue, sickness, kidney disease, and low sex drive.
The best cordyceps mushroom supplements on the market today usually do not include the insects and are grown using alternative mediums.
Ophiocordyceps sinensis (renamed 2007), Sphaeria sinensis grows on the larvae of the caterpillar Hepialus armoricanus Oberthur. Traditionally the caterpillar and the fungi are consumed together.
There could be several different versions of the particular species, such as those collected in Bhutan. [2]
I often wonder in the garden if extreme strength or ability can be made from the foundation of extreme nutrition – of course, it does.
Nutritional Biodiversity Diet Model Basic: Our entire idea here is to form a minimum of 60 species, highly diverse, strategicly designed nutrition plans derived from non-monoculture cropping systems, and measure up dramatic increases in performance
Okay, let’s get into the best cordyceps mushroom supplements available.
BENEFITS
Lab tests and Centuries of use suggest the best cordyceps promote anti-aging and sustained youthfulness, exercise performance enhancements, and heart health.
Several great athletic tests have gone on with this fungi species and the clear result of performance enhancement is there! It’s great also because we get to see a model for our own athletic nutrition testing of the NDdiet. (x)
Best cordyceps athletic test findings support the belief held in China that Cs-4 could improve oxygen uptake or aerobic capacity and ventilation function and resistance to fatigue of elderly people in exercise. [3] This is a great supplement for older people.
Cordyceps have effects on both innate body immunity and adaptive immunity, furthermore, cordyceps also feature a modulatory effect on the stomach’s overall immune system, which may further influence systemic immune function. These same scientific examinations and studies show cordyceps fungi types to be anti-tumor acting medicine, as well as protective effects to the kidneys and anti-hypoglycemic effects. [4]
Swimming tests confirm fatigue resistance and I am a big long-distance ocean swimmer, so this is important to me. [5]
SIDE EFFECTS
There is a wealth of testimony out there now to the great effects that these best cordyceps are having on people. There are not too many side effects reported and the amount of existing documentation for studying use is immense. [9]
You may not want to take the best cordyceps if you have a myelogenous type of cancer such as AML or CML. Cordyceps mushrooms have been shown to increase the proliferation of red blood precursor cells, who arise from the same lineage as the cells that cause myelogenous cancers.
Or, if you are taking insulin or other blood-glucose-lowering medications as cordyceps may have an additive hypoglycemic effect and so blood glucose should be monitored.
If a drug is taken that has a “blood-thinning” activity, cordyceps may further increase the risk of heavy bleeding. [6]
Likely recognized initially for the appearance of animal transformation into a plant, this fungi-insect relationship as a food has been thoroughly investigated and used in ancient Asian cultures. [7]
Learning and memory improvements were dynamically shown through supplementation animal testing describes as
This is an interesting study where model, where learning and memory impairment was established via injection of scopolamine hydrobromide and the effects of different doses of Cordyceps polypeptide, delivered intra-gastrically were investigated physical tests such as a maze, the measurement of several biological indexes in the serum, and brain tissue of the mice, and the identification of differentially expressed genes and the related cellular signaling pathways. The results showed that Cordyceps polypeptide could improve learning and memory. [8]
Drink more water while taking a cordyceps supplement.
EXPERIENCE
There are some indications that cordyceps fermentation could produce a much more stunning set of results. Possibly cordyceps kombucha is a worthwhile experiment for the team. [x]
Abstractly, when I think of how the next generation spores would find new caterpillars, it must be a combination of intelligently chasing new colonies of the caterpillars with the zombie caterpillar body and maybe even intelligent flight of the spore to the new larvae? It’s hard to imagine a species of fungi that survives this way. Such an incredible species it’s no doubt the two possess together such marvelous medical miracles.
Our cordyceps experience is just beginning, but we will be sure to update this section as that experience grows in knowledge, scientific confirmations, and new discoveries.
Powdered cordyceps should not be mixed with oils, and should be mixed with dense fiber foods that can bind to the powder. Blend thoroughly.
A dose too heavy can cause intestinal pains and constipation.
I had some candy-coated cashews the other day that tasted just like them. Someone gave them to me, as I haven’t not been doing seed foods for a few years now.
It has been noticed that one week to 30-day intensive consumption has great benefit, and it has been felt that 30days could be the best end of the cycle for this consumable.
We find the substance most favorable for running and swimming.
DISCUSSION
With the best cordyceps product ranking, we were very pleased to find great availability for this lesser-known and lesser emphasized age-old superfood.
Bulk Supplements Company is a great supplier of pure well-made and authentic supplements and they offer a cordyceps product that we tried and it was amazing! Very effective athletic performance supplement we are very thankful to have in the “go box.”
General user satisfaction is exceptionally high with this product among all manufacturers we ranked.
✪ Update! Today November 17, 2019, as an ode to Paul Stamens and hearty thanks for his new book to include the shared discovery of the mycelial brain networks on the Joe Rogan Experience (#1385); we talk benefits, the best cordyceps available and possible benefits and side effects that come with their use.
FAQ
Q. What is cordyceps?
A. Cordyceps is a type of fungi that comprises 400 species.
Q. Where are cordyceps mostly distributed geographically?
A. The cordyceps species are abundant and diverse in humid temperate and tropical forests.
Q. Has cordyceps fungi long been a part of Chinese and Tibetan medicinal recipes?
A. Cordyceps has long been used in traditional Chinese and Tibetan medicine for treating diarrhea, headache, cough, rheumatism, liver disease, kidney disease.
Q. Which species are commonly used?
A. Two in particular are commonly used as ingredients in the medicine. They are cordyceps sinesis and Cordyceps militaris.
Q. What is a typical cordyceps life cycle?
A. Typical cordyceps life cycle initiates with its spores falling on the insect and then the spore will germinate and small thread-like filaments called hyphae will begin to grow inside the insect and turn into mycelium. Subsequently, the host is completely consumed and a blade-like mushroom will protrude from the insect’s head. The mushroom will then release spores and the life cycle will restart.
Q. Does each species of cordyceps adapt only to a specific host type?
A. Every species of cordyceps normally target a specific type of insect.
Q. What is cordyceps sinensis?
A. Cordyceps Sinensis targets the host of caterpillars of the Hepialus moth.
Q. What properties does cordyceps sinensis possess?
A. Cordyceps is a type of medicinal mushroom said to offer antioxidant and anti-inflammatory benefits
Q. What distinct effect does cordyceps have on our body?
A. Cordyceps serves to boost energy in our body naturally. It has been demonstrated by many high-performance athletes who consume cordyceps.
Q. Is cordyceps good for diabetes?
A. Cordyceps has long been used as a Chinese traditional treatment for diabetes.
Q. Does consumption of cordyceps helps to regulate blood pressure?
A. Cordyceps has potent anti-inflammatory and antioxidant effects, which may help prevent or treat high blood pressure.
Q. Does cordyceps play a role in improving respiratory function?
A. Cordyceps extract can relax airway constriction and help sufferers alleviate moderate to severe asthma.
Q. Does cordyceps possess anti-cancer properties?
A. A particular scientific research study has claimed that cordyceps extract was able to cause cell death in breast cancer cells in test tube studies.
Q. Is cordyceps safe for short-term use?
A. Though there may exist some mild signs of side effects, consumption for short-term use is generally regarded as safe.
Q. Are there other precautions for using cordyceps?
A. People on diabetes medications may steer clear of cordyceps as the combined use may cause blood sugar to drop too much.
Q. What about patients who suffer from bleeding disorders? Should they heed its use?
A. People who are taking blood anticoagulants or anti-clotting drugs may avoid taking cordyceps.
Q. What forms are typically available for cordyceps?
A. Cordyceps is available in capsule, tablet, or powder forms. Dried whole mushrooms can also be found online for purchase.
Q. How are different forms being used?
A. Tinctures and extracts are made out of whole cordyceps and powdered cordyceps can be mixed into smoothies and protein shakes, or brewed as a tea infusion.
Q. What should we look out for when purchasing cordyceps?
A. Cordyceps supplements labeled as yeast-free are good since they are unlikely to be contaminated with molds.
Q. Are the best cordyceps lab-grown copies?
A. The great thing about fungi is it is really easy to be procreational because fungi spores grow well with calculated nutrition and a good environment it could even be argued that a cordyceps growing environment enhanced by humans would produce even better more powerful strains and more potent fungi.
RECAP
Joe Rogan likes them.
Go slow and in small increments. Drink lots of water.
Try messing around with a ferment. 
Hey just give me the best stuff.
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The related material below is a natural performance stack for use with the best cordyceps.
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