Açai berries come from a palm tree ‘Euterpe Oleracea’ which grows widely in the wet areas of countries like Brazil, Columbia, Ecuador and Trinidad-Tobago. These beautiful palms thrive in swamps or river deltas, growing to upwards of 20 metres in height with 4 metre long leaves.
How do you pronounce Açai?
Of Portugese origin, the best way to prounce Açai is ‘Ah-sigh-ee.’ The squiglle (known as a ‘cedilla’) tells you to keep the ‘C’ soft, rather than saying it as a ‘K.’
What are the nutritional benefits of Acai?
While the palm heart has long been appreciated as a culinary delicacy, it’s the fruits of the acai palm tree which have put in on the world map. Not dissimilar to a grape in size, these abundant fruits are one nature’s highest sources of nutrition, putting it near the top of the pyramid of superfoods with benefits to human health. Her are some of the key benefits:
Antioxidants from the berry’s distinctive purple hue (including anthocynanins) demonstrate powerful free radical scavenging properties, particularly against superoxide and peroxyl. In fact, several studies report acai as having the highest peroxyl scavenging potential of any tested plant
Anti-inflammatory – Certain compounds within the berries exhibit extraordinary anti-inflammatory powers, meaning it’s a plant with a lot to offer the fight against neuro-degenerative diseases.
Fatty Acids such as Oleic Acid
Improves Immune Function –
Weight loss / obesity – Part of the reason for this humble berries popularity stems from the popularity TV host Oprah Winfrey bought the acai, when she promoted it’s weight loss potential. Several studies have demonstrated its efficacy at reducing overall body fat deposits (ref).
Why Can’t You Buy Fresh Acai?
Although the indigenous people’s who discovered Acai ate it fresh from the trees, there’s a good reason you can’t buy it in the supermarket aisles: the fruit spoils very quickly. As such, it’s best found freeze dried as a powder, or in frozen pouches you can add straight to smoothies.
Is Acai berry a superfood juice?
Superfood is a somewhat over used word these day but we take this to mean any plant which is a nutritional powerhouse, punching far above its weight. There are some obvious contenders for this. We take Plankton for Health, chia seeds, maca root. All of these plants share an exceptionally high nutritional density, and antioxidant content.
Is Acai a Fat Burner?
While the weight loss claims for Acai have propelled it into the limelight, controversy remains about the overall efficacy of the plant as a tool for reducing obesity. The original hype stems from the fact that the plants relatively high levels of fibre and particular fatty acid content may help the body burn fat at an elevated rate. It is also nearly unique amongst plants for its levels of monounsaturated fat, a factor which contributes to the feeling of satiety and fullness. Overall, we believe these claims are not the principle reason to take Acai – it’s just an awesome, tasty healthy berry which contains a lot of good stuff!
How much acai berry to take?
There is no exact doseage of acai that we’d recommend. Like anything it depends upon your size, constitution, current level of health and so forth. That said, most people take between 1 and 4 grams per day. Taking too much isn’t going to do you any harm but it can sometimes cause loose motions.
Are Acai Berries Alkaline or Acidic?
Acai berries are mildly alkaline, and can help the body maintain a healthy PH for this reason. Health experts refer to it as a ‘low alkaline’ food
Does Acai contain caffeine?
Acai certainly does not contain caffeine. Due to the prevalence of people selling acai as weight loss supplement, certain packaged teas and powders contain stimulants such as guarana and caffeine to help with this aspect, but nothing we sell every deviates for 100% pure!
What does Acai berry taste like?
It’s the rich pigments found in the skin of the berry which contribute to it’s distinctive berry taste. Acai’s flavour falls somewhere in the middle of raspberry, blueberry and possibly a hint of cacao, likely due to the polyphenols – a common factor in both plants. The pulp is sometimes described as grainy, when eaten by itself, but this is eradicated by blending.