Why Food?


Much of the food we consume today could be deemed nutrient negative in as much as due to mass farming, incorrect processing or methods of preservation methods many naturally occurring valuable nutrients are lost. This has given rise the supplement industry, which has a place as exactly that ‘supplemental to a good core diet’. Unfortunately, many of these products are damaged by poor sourcing or poor extraction methods.

Consider this! If a food has good regulated production source and is then preserved using an original natural method which preserves at least 95% of all nutritional would this not be an ideal solution.

As long ago as 1300 AD the Inca’s were using a totally natural method to preserve potatoes and chicken a staple of their diets allowing this great civilisation to flourish via a healthy population and strong and powerful warriors. This process known as lyophilisation was perfect by NASSA as part of the space program and utilised by many elite forces.

The benefits of consuming solid whole food are many, from the metabolic effects of feeding through to gut health and figure as well macronutrient and micronutrient assimilation.

For example, the best source of selenium for bio-availability must be brazil nuts, Capsicum peppers for Vitamin C and anti-oxidants, the humble carrot for beta-carotene. Not forgetting beef for creatine, chicken for lean protein and rice and oats for their many highly active bioavailable natural co-factors.

Let’s take a look at some of Sport Kitchen’s QSM ingredients.

  • Beef
  • High Protein  great amino acid profile
  • CLA
  • Creatine
  • Alanine
  • B-vitamins

Beef contains high concentrations of creatine, necessary for sustained contractions and growth. And when compared to chicken, beef has tremendously higher quantities of carnitine and BCAAs.

Other nutrients found in high concentrations in red meat include potassium, alanine (which saves muscle breaking down for energy during workouts), iron (critical for blood building) and zinc (necessary for protein synthesis).

In addition, red meat is a rich source of B-vitamins, including B-6 (a requirement for proper recovery) and B-12 (essential for the production of red blood cells and to metabolize byproducts of BCAAs for additional energy).


  • Excellent source of low GI carbohydrates, a great natural energy source (great glycogen storage)
  • Low fat, Low salt, No cholesterol: Rice is healthful for what it does not contain. Rice has no fat, no cholesterol and is sodium free. Rice is an excellent food to include in a balanced diet.
  • A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium
  • Low sugar
  • No gluten: Rice is gluten-free
  • No additives and preservatives: Rice contains no additives or preservatives
  • Contains resistant starch: Rice also contains resistant starch, which is the starch that reaches the bowel undigested. This encourages the growth of beneficial bacteria, keeping the bowel healthy.
  • Good source of fibre
  • It is a fair source of protein containing all eight amino acids


Packed with Vitamin C (ascorbic acid), beta-carotene, phenols


One of the most well-known tomatoes eating benefits is its’ Lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases.

Free radicals in the body can be flushed out with high levels of Lycopene, and the tomato is so amply loaded with this vital anti-oxidant that it actually derives its rich redness from the nutrient. Lycopene is not a naturally produced element within the body and the human body requires sources of Lycopene in order to make use of this powerful anti-oxidant.


Black pepper – can assists nutrient absorption, alleviates gas possibly due to the fact it improves digestion. How? Black pepper stimulates the taste buds, alerting your stomach to increase its hydrochloric acid secretion which aids in digestion this, in turn, stimulates the taste buds and therefore the appetite.

It increases body temperature mildly and causes mild sweating creating a thermogenic effect and therefore stimulates the metabolic rate and the breakdown of fat cells into energy.

Also contains anti-bacterial and anti-oxidant effects


Has long been used in Chinese medicine as a treatment for depression. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns and is a natural liver detoxifier. It also has a potent natural anti-inflammatory agents that work as well as many anti-inflammatory drugs but without the side effects. Is a natural painkiller and cox-2 inhibitor that may aid in fat metabolism and help in weight management and has been shown to Speed up wound healing and assists in remodelling of damaged skin.


Over the years there has been much research on the effects that regular chilli consumption can have on the human body. Here is some recent research into the humble chilli.


Researchers at the University of Tasmania have recently completed a study (published in the American Journal of Clinical Nutrition, July 2006) that suggests the regular consumption of chillies can help your body control insulin levels after eating which could benefit the overweight or diabetics. These findings concluded that chilli can reduce the amount of insulin the body needs to lower blood sugar levels after a meal by up to about 60%.

During the study candidates that followed a diet high in chilli, content had lower blood glucose levels than that for a bland, chilli less diet. The author of the study Kiran Ahuja said: “Chilli meals possibly result in lower C-peptide and insulin secretion and higher hepatic clearance of insulin, and the effect is larger if chilli is eaten regularly.”


Capsaicin, the substance that gives chillies their heat is well known to contain a neuropeptide associated with the inflammatory process. Chilli related alterations in plasma proteins have been reported in patients with autoinflammatory diseases such as rheumatoid and arthritis.


Now you don’t have to be a scientist to work this one out. If you eat a dish loaded with hot chillies the heat from the capsaicin causes secretions, or in other words, sweating and a runny nose, that help clear the nasal passage.


Capsaicin (the substance that gives chillies their heat) has been found to give pain relief without and numbing effect usually associated with anaesthetics. Harvard researchers said recently that capsaicin can be used to target pain receptors without affecting nerve cells.


  • High Fibre
  • Beta-glucan
  • Low GI