your Boresha B-Creamy™ Creamer
up when you add it to Boresha's brewed B-Skinny Coffee?
See Below or Click
Impact of Non-Nutritive Sweeteners Formulating with Sucralose
See Below or Click Here
and why do we use it?
See Below or Click Here
Position Paper: GOUT
Relationship Between The Glycemic Index, Coffee & Tea
See Below or Click Here
is an Edible Computer Chip®?
Below or Click Here
can I find Dr. Allen's Fox News story "Coffee is Fattening"?
Below or Click Here
Mormons (LDS) use BORESHA’S
COFFEE or NUVO GENE TEA? See
Below or Click Here
DOES THE B-CREAMY™ CREAMER SOMETIMES CLUMP UP WHEN I ADD
IT TO MY BREWED B-SKINNY™ COFFEE ?
BECAUSE OF MOTHER NATURE !
DO NOT GIVE MILK AT THE BOILING POINT - IT'S ONLY SLIGHTLY
HIGH TEMPERATURES, MILK PROTEINS, WHICH ARE CURLED-UP,
BEGIN TO UNFOLD AND LINK TOGETHER IN
DOES THIS HAPPEN?
THE B-SKINNY™ COFFEE IS REALLY
HOT (NEAR THE BOILING POINT) - WHEN YOU ADD B-CREAMY™
CREAMER - THEN THE NATURAL PROTEIN MOLECULES
IN B-CREAMY™ CAN CLUMP-UP.
CAN OCCUR BECAUSE WHEN LIQUID DAIRY MILK IS DRIED INTO
A POWDER, IT STILL HAS ALL THE PROPERTIES OF MILK, SO
WHEN BOILING WATER, OR WATER THAT IS TOO HOT, OR HOT BORESHA
COFFEE IS MIXED WITH THE B-CREAMY™ CREAMER,
IT CAN CLUMP-UP.
THIS CLUMPING OCCURS WHEN YOU MAKE A CUP OF B-SKINNY™
COFFEE, AND ADD B-CREAMY™
- THERE IS NOTHING WRONG WITH THE B-CREAMY™.
IT’S JUST FOLLOWING THE DICTATES OF NATURE.
COULD SOLVE THE PROBLEM BY USING ARTIFICIAL AND UN-NATURAL
CHEMICALS TO MAKE THE CREAMER TOLERATE HIGH TEMPERATURES,
BUT WE SIMPLY WON’T DO THIS.
ARE 2 SIMPLE SOLUTIONS:
WAIT UNTIL YOUR B-SKINNY™ COFFEE
COOLS A BIT, THEN ADD THE B-CREAMY™ CREAMER.
SIMPLY MAKE THE B-CREAMY™ CREAMER
INTO A LIQUID BY PLACING THE DESIRED AMOUNT OF B-CREAMY™
CREAMER INTO 1 CUP OF WARM WATER (NOT BOILING
HOT) – STIR UNTIL FULLY DISSOLVED - AND USE AS DESIRED.
THIS CAN KEEP IN THE FRIDGE FOR 2 DAYS.
INQUIRING & SCIENTIFIC MINDS,
THE SCIENTIFIC EXPLANATION IS BELOW:
Thermal Denaturation of Natural Milk Proteins
proteins are exposed to increasing temperature, losses
of solubility or enzymatic activity occurs over a fairly
narrow range. Depending upon the protein studied and the
severity of the heating, these changes may or may not
the temperature is increased, a number of bonds in the
protein molecule are weakened. The first affected are
the long range interactions that are necessary for the
presence of tertiary structure. As these bonds are first
weakened and are broken, the protein obtains a more flexible
structure and the groups are exposed to solvent. If heating
ceases at this stage the protein should be able to readily
refold to the native structure.
heating continues, some of the cooperative hydrogen bonds
that stabilize helical structure will begin to break.
As these bonds are broken, water can interact with and
form new hydrogen bonds with the amide nitrogen and carbonyl
oxygens of the peptide bonds.
presence of water further weakens nearby hydrogen bonds
by causing an increase in the effective dielectric constant
near them. As the helical structure is broken, hydrophobic
groups are exposed to the solvent.
effect of exposure of new hydrogen bonding groups and
of hydrophobic groups is to increase the amount of water
bound by the protein molecules. The unfolding that occurs
increase the hydrodynamic radius of the molecule causing
the viscosity of the solution to increase. The net result
will be an attempt by the protein to minimize its free
energy by burying as many hydrophobic groups while exposing
as many polar groups as possible to the solvent. While
this is analogous to what occurred when the protein folded
originally, it is happening at a much higher temperature.
This greatly weakens the short range interaction that
initially direct protein folding and the structures that
occur will often be vastly different from the native protein.
cooling, the structures obtained by the aggregated proteins
may not be those of lowest possible free energy, but kinetic
barriers will prevent them from returning to the native
format. Any attempt to obtain the native structure would
first require that the hydrophobic bonds that caused the
aggregation be broken.
would be energetically unfavorable and highly unlikely.
Only when all the intermolecular hydrophobic bonds were
broken, could the protein begin to refold as directed
by the energy of short range interactions. The exposure
of this large number of hydrophobic groups to the solvent,
however, presents a large energy barrier that make such
a refolding kinetically unlikely.
of most proteins to high temperatures results in irreversible
denaturation. Some proteins, like caseins, however, contain
little if any secondary structure and have managed to
remove their hydrophobic groups from contact with the
solvent without the need for extensive structure. This
lack of secondary structure causes these proteins to be
extremely resistant to thermal denaturation.
increased water binding noted in the early stages of denaturation
may be retained following hydrophobic aggregations. The
loss of solubility that occurs will greatly reduce the
viscosity to a level below that of the native proteins.
Formulating with Sucralose
AND WHY DO WE
DO SOME BORESHA PRODUCTS CONTAIN SILICON DIOXIDE?
Dioxide is used in Nuvo Gene Tea™ and other Boresha®
products in very small amounts as an anti-caking agent.
Dioxide keeps ingredients from getting too sticky, and
helps protect products from absorbing moisture.
ingredients found in Boresha® products, such as B-Sweet
are hygroscopic, meaning they absorb water from the air,
which causes caking.
Dioxide helps prevent B-Sweet and other
Boresha products from caking-up.
IS SILICON DIOXIDE?
is an element found naturally in foods in the form of
silicon dioxide (SiO2), and is an indispensable part of
the food we eat daily.
is never present in its original or free form, and thus,
it commonly occurs as silicon dioxide (silica).
dioxide is found in higher amounts in plant based
foods. In cereal, the SiO2 content is very high.
Levels of SiO2 are comparatively less in foods that are
derived from animal sources.
Natural foods contain various amounts of SiO2, for example:
Along with calcium and vitamins, Silicon Dioxide is equally
important for proper bone growth, strength and density.
Deficiency of silicon can cause osteoarthritis and arthritis.
fruits contain significant levels of Silicon Dioxide,
as silicon occurs naturally in fruits. Fruits considered
high in silicon include apples, oranges, cherries, grapes,
plums, and raisins.
also contain silicon, especially green veggies, such as
beans and peas, cucumber, and celery.
grains and nuts (highest levels are found in peanuts and
almonds) contain considerable amounts of silicon, as do
raw oats, barley, and rice.
natural drinking water also contains Silicon Dioxide (silicic
STATUS PER FDA
Dioxide is a naturally occurring form of the
mineral silica and holds GRAS
status from the Food & Drug Administration (FDA).
Dioxide is listed on the FDA Code of Federal
Regulations 21CFR172.480, as a legal and
STATES FOOD & DRUG ADMINISTRATION
Code of Federal Regulations
Title 21, Volume 3
term Edible Computer Chip® has
recently gained popularity in the Nutraceutical and
Though Edible Computer Chips® sound
like they may describe a futuristic robotic-chip that
programs the human body to follow specific commands,
that is not the case.
Edible Computer Chip® are not
synthetic, nor do they contain any non-food grade
or unsafe ingredients. They are manufactured and produced
from non-GMO ingredients, organic fruit and FDA acceptable
food and beverage ingredients.
Can members of the Church of Jesus Christ of Latter-Day
Saints (Mormons) use the any of the BORESHA coffee's
including B-SKINNY COFFEE or the NUVO GENE
Dear Dr. Allen,
have just been introduced to your products at Boresha.
is an urgent question for literally millions of members
of the Church of Jesus Christ of Latter-day Saints (the
Mormons) here in the US and also in your international
tea extract is listed on the ingredients list of your
products. On your web pages it lists this (along with
buffered caffeine and other items) as a cornerstone
ingredient in the products.
religion forbids the drinking of coffee and tea. Herbal
teas aren’t a problem. And although we are warned against
excessive caffeine, caffeine itself isn’t forbidden.
(In other words, we do not drink coffee in any form,
seek your guidance as to whether we can use the products.
know you are not only a superb researcher, but from
your emphasis on so many destructive diseases, I know
you a deeply caring person and, even if a product was
marvelously beneficial, you would not want any of us
to violate promises we have made to our Heavenly Father.
you have other splendid products that we could use.
So I’m sure other of your products would be beneficial.
you for your time. It is wonderful to see someone finally
concentrate on Low Glycemic products since that will
help us avoid diabetes as we age.
would never want anyone to violate any promises made
to the Heavenly Father, and as such, we take our responsibilities
and obligations quite seriously.
use a Standardized Herbal Extract (Green Tea decaffeinated
Extract) in the Patented Nuvo Gene Tea™, which is accepted
by, and used by manufacturer’s and companies whose products
comply with the LDS Church.
The Boresha coffee's and the B-Skinny Coffee
are obviously not an option for members of the Church
of Jesus Christ of Latter-Day Saints (Mormons), as coffee
in any form is not allowed, so the Nuvo Gene Tea™ is
an acceptable alternative.
Dr. Ann de Wees Allen
Chief of the Medical Advisory Board