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foods which are Whole are our best source of nutrition and provide the most comprehensive sources of minerals and vitamins. We're nourished by eating whole foods because they contain the essential proteins, antioxidants, minerals, vitamins, enzymes, fiber, carbohydrates, fats, along with other micronutrients that our body needs for appropriate nourishment and optimum health. Regrettably, most of us do not eat enough variety of whole, nutrient-dense foods for right nutrition levels. Rather, our contemporary diets include too many processed foods offering sub standard levels of nutrients. These days, dietary supplementation is usually needed to provide our nutritional requirements for optimal health and energy.

The Complexity of Whole Food Vitamins as well as Dietary Supplements

The Complexity of Whole Food Vitamins and Dietary Supplements
Dietary supplements and vitamins made from foods that are whole contain not just recognized vitamins and minerals, although a full symphony of other micronutrients (phytonutrients or maybe phytochemicals) which work in concert with minerals and vitamins to orchestrate a natural harmony in our bodies. More than 25,000 different micronutrients, also referred to as cofactors, have been discovered in whole vegetables and fruits by itself. These micronutrients remain being studied, protetox ns (www.kitsapdailynews.Com) but what we do understand is that they not only provide extra nutritional support, in addition, they improve the effectiveness as well as absorption of other nutrients contained in foods that are whole.
A fascinating analysis was conducted by scientists at the USDA's Jean Mayer Human Nutrition Research Center on Aging at Tufts Faculty in Boston. 2 different age groups of males & ladies were fed a diet containing 10 servings of fruits & veggies 1 day. Chances are they measured the' antioxidant capacity' of the participants' blood samples by seeing just how well the blood deactivated damaging oxidized free radical groups in a test tube. After 2 days, the antioxidant capacity of the participants' blood rose in both groups, nevertheless, more regularly in the elderly people. Based on this as well as other studies, it appears that compounds other than E and vitamins C & carotenoids contribute a significant section of the increase in antioxidant capacity.
Food researcher Vic Shayne, Ph.D. definitely describes the complexity of whole food nutrition and how this cannot be duplicated in the laboratory with vitamin isolates, in the following quotation:
Since whole food ingredients are natural, they contain a plethora of nutritional requirements that exist in just a complex.

A food complex includes not just nutrients and vitamins, but also a lot of cofactors (helper nutrients) which are discovered in nature's foods as a result of the evolutionary process.
Cofactors as well as food complexes thus cannot be made in a lab none can they be duplicated by researchers.

The energy of Probiotic Cultures along with Fermentation

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