nutritional intelligence
TRANSCRIPT
If you eat a sufficient diet, you don’t need to supplement with Vitamins & Minerals
Only 11% of US population have 5‐8 fruits & vegetables every day
25% have no vegetables on a daily basis
50% have no fruits on a daily basis
The science of micro-nutrition is poorly understood by the medical profession who continue to promote a balanced diet of 5 fruit and vegetables per day, but who fail to notice that...
This advice is not backed by any solid scientific evidence.Many people do not have access to a balanced diet.Where they do, modern food processes and agricultural practices remove nutrients from the food chain.
According to RDA’s, we don’t need
additional supplementation
Not everyone needs to supplement with micronutrients
“We recommend that all adults take one
multivitamin daily”
Journal of American Medical Association (June 19, 2002)
“Supplementation with multivitamins during the first years of life
may reduce the risk of allergic disease at
school age”Marmsjo K, Rosenlund H, et al, Am J Clin Nutr, 2009 Oct 28
Most vitamins end up as
expensive Vitamin P
1999: 1st Survey to address micronutrient deficiencies in SA2003: Food fortification Mandate
iron, zinc, vitamin A, thiamin, riboflavin and vitamin B6 to maize and wheat bread flour
2005: 2nd NFC Survey
2 out of 3 Children & 1 out of 4 Women have poor Vitamin A statusIn comparison to 1999:
Prevalence of poor Vitamin A status has gotten WORSE
RecommendationsThe food fortification programme must continue…Innovative means of communication such as the cell phone should be used to disseminate nutrition education messagesIntroduce a national day for single high dose vitamin A supplements
Nationally, 45% of children had an inadequate zinc status Recommendations
The food fortification programme must continue …Provide appropriate and comprehensive training to personnel of crèches to administer zinc supplements
Deterioration in the Vitamin A, Iron and Zinc status in children and women of child-bearing ageA positive knowledge, attitude and behaviour towards food fortificationWide purchase and use of fortified products at household level
Natural wholesome food
FoodState® nutrients
Amino‐acid chelates
Synthetic isolated supplementsplus food (a physical blend)
Synthetic isolated supplements
Proteins
Carbohydrates
Lipids
Bioflavonoids
Vitamin C with peptide carriers
Enzymes
Vit C Vit CGlycoprotein
0
1
2
3
4
5
6
7
8
9
10
Stage I Stage II Stage III Stage IV Gummy Ascorbic Acid
Proteins
Carbohydrates
Lipids
Bioflavonoids
Vitamin C with peptide carriers
Enzymes
Vit C Vit CGlycoprotein
We find that there is less than 20 mg of ascorbic acid in a potato. Yet this small amount, since it is complexed in a food source, is all the body needs not only to prevent scurvy, but also to cure it. By contrast, the isolated chemical ascorbic acid has been shown to be insufficient in resolving a scurvy condition, simply because it does not act as a nutrient.
0
60
120
180
240
300
360
420
480
540
600
0 2 4 8 12 24
% In
crea
se in
Blo
od
Hours after Ingestion
Foodstate
Isolate
090
180270360450540630720810900
Calcium Carbonate
Calcium Gluconate
Foodstate Calcium
University of Scranton
8090100110120130140150160170180
Zinc Sulphate Zinc Gluconate FoodState Zinc
Vinson, et al (1989)
‐10
0
10
20
30
40
50
60
70
0‐24h 0‐48h
Zinc GluconateZinc Yeast
Tomkins, et al (2007)
130
192
128
200
128
170
100 100 100 100 100 100
0
200
FOODSTATE USP
124 149 137
908
147
394
100 100 100 100 100 100
0
200
400
600
800
1000
WITH FOODSTATE® NUTRIENTS, ONLY CONSERVATIVE
AMOUNTS NEED TO BE TAKEN…
Because they are absorbed as readily as food and are retained longer by the body, providing high potency reserves that the body can use when it needs them most.
The human body does not utilize isolated chemicals efficiently and taking them in mega doses is not only ineffectual but may also be dangerous.
0
100
200
129
101
156134
172
100 100 100 100 100
0
5771
95 101
FOODSTATE USP CHELATE
ORGANIC: the botanical product was grown in a chemical-free environmentNATURAL: the final product has been made solely from botanical resources without any use of additives or preservatives
For the discovery that proteins have intrinsic signals that govern their transport and localization in the cell
Gunter Blobel
Proteins
Carbohydrates
Lipids
BioflavonoidsCalcium with
peptide carriers
Enzymes
Ca
Glycoprotein
Exclusive, proprietary technologyOver twenty‐five years of scientific research and consumer experience
Safe with no toxicityBetter than isolated USP supplementsIncreased absorption, retention, and
bioavailability
American Journal of Medicine ( June 2007)
UBBINK J.B., ET AL; “Relative Bioavailability of BiogurtTM and Re‐Natured® Vitamin C:, Study in progress.
CZEIZEL, A.E.; National Institute of Hygiene, WHO Collaborating Center for the Community Control of Hereditary Diseases”, Unpublished Data.
LOOTS, D., ET AL; “Blood Coagulation & Fibrinolysis”, 2004, 15(8), 677‐685.THAKAR, A., ET AL; British Journal of Clinical Phytomedicine, 2003, 11, 4.VINSON, J.A., ET AL; Journal of Medical Food, 2001, 4, 187‐192.VINSON, J.A., ET AL; Nutrition Research, 1998, 18, 735‐742.VINSON, J.A., ET AL; Journal of Agricultural Food Chemistry, 1998, 46, 1453‐1459.VINSON, J.A., ET AL; Journal of Nutritional Biochemistry, 1996, 7, 659‐663.CAHILL, R.J., ET AL; Irish J. of Medical Sci., 1993, 162(7), 285.CAHILL, R.J., ET AL; European J. of Cancer Prevention, 1993, 2, Suppl. 128.CAHILL, R.J., ET AL; Gut, 1993, 34, 963‐967VINSON, J.A., ET AL; Medical Science Research, 1992, 20, 145‐146.VINSON, J.A., ET AL; Nutrition Research, 1992, 12, 915‐922.VINSON, J.A., ET AL; Nutrient Availability, 125‐127, Royal Society of Chemistry.VINSON, J.A., ET AL; Diabetes, 1989, 38, 8, 1036‐1041.VINSON, J.A., ET AL; American Journal of Clinical Nutrition, 1988, 48, 3, 601‐604.VINSON, J.A., ET AL; New York Academy of Sciences, Conference on Vitamin C,
1987, 498, 525.VINSON, J.A., ET AL; Nutrition Reports International, 1987, 36, 3, 497‐505.VINSON, J.A., ET AL; Selenium in Biology and Medicine, 1987, Reinhold Company,
New York.VINSON, J.A., ET AL; Nutrition Reports International, 1985, 32, 1, 1‐7.VINSON, J.A., ET AL; Nutrition Reports International, 1984, 30, 4, 911‐918.VINSON, J.A., ET AL; Nutrition Reports International, 1983, 27, 4, 875‐880. VINSON, J.A., ET AL; Advances in Diet and Nutrition, 218‐220, London, UK.VINSON, J.A., ET AL; Proceedings on Mineral Elements, 1981, 615‐621.