Search Term: " FRUCTOSE "

	Now Foods Inulin: Nurturing Your Gut Health and Strengthening Your Immune System	Darrell Miller	12/6/24
	Agave Nectar: A Delicious Alternative	Darrell Miller	6/4/24
	The Truth About Sugar: How It's Digested, Metabolized, and Why Too Much Can Be Dangerous	Darrell Miller	6/25/22
	Sweet dreams: Eating honey before you go to bed can help you sleepbetter	Darrell Miller	5/14/19
	Industrially processed fructose is just as addictive as alcohol andeven morphine, concludes study	VitaNet, LLC Staff	1/10/19
	Fat, fructose and calories: 5 nutrition 'facts' we used to believe	Darrell Miller	9/15/17
	Drinking green tea could boost your weight loss and brain function in just 4 months, study claims	Darrell Miller	8/3/17
	The Brain-Damaging Food That Almost Everyone Eats	Darrell Miller	5/11/17
	These foods HARM your brain : beware	Darrell Miller	4/26/17
	How rare sugars might help control blood glucose	Darrell Miller	3/13/17
	Is your liver too fat? Time to put it on a diet	Darrell Miller	3/12/17
	Is your liver too fat? Time to put it on a diet	Darrell Miller	3/12/17
	Five natural alternatives to sugar	Darrell Miller	2/25/17
	Fructose is generated in the human brain	Darrell Miller	2/24/17
	Hemp is a Wonder Plant	Darrell Miller	2/10/17
	12 Foods You Should Never Eat	Darrell Miller	2/3/17
	Powerful Health Benefits of Pomegranate	Darrell Miller	1/13/17
	10 foods to boost male fertility	Darrell Miller	12/11/16
	Are your storable foods mostly just reprocessed GMO corn?	Darrell Miller	12/8/16
	If You No Energy It May Be Because Of Poor Absorption	Darrell Miller	11/6/15
	The Holiday Sugar Trap; All There is to Know	Darrell Miller	10/4/15
	Vitamins that Help Balance Uric Acid in the Body	Darrell Miller	2/10/15
	Different Types of Royal Jelly	Darrell Miller	6/12/14
	Why Is Agave Nectar A Better Sweetener Than Sugar?	Darrell Miller	2/6/14
	What is a Good Uric Acid Cleanse?	Darrell Miller	1/2/13
	What Makes Tupelo Honey The Best Form Of Honey To Consume?	Darrell Miller	1/2/13
	Can D-Mannose Help Fight Bladder Infections?	Darrell Miller	11/3/12
	History And Uses Of Xylitol	Darrell Miller	2/7/12
	Why is Xylitol So Good for You	Darrell Miller	5/23/11
	Is There Any Benefit to Taking Grape Seed Extract?	Darrell Miller	4/15/11
	Taurine - Essential or Non-Essential Amino Acid - You Decide?	Darrell Miller	2/17/11
	Agave Nectar	Darrell Miller	4/8/10
	Myth: Agave is bad for you because it is high in fructose.	Darrell Miller	4/8/10
	Myth: Agave Nectar is bad for you and should be avoided at all cost!	Darrell Miller	4/8/10
	Myth: Fructose can lead to an increase in triglycerides.	Darrell Miller	4/8/10
	Myth: Agave Nectar is refined fructose and unrecognized (digested) in the body.	Darrell Miller	4/8/10
	Myth: Fructose is a harmful sugar that creates obesity.	Darrell Miller	4/8/10
	Myth: Agave Nectar may have adverse side effects such as mineral depletion, liver inflamma	Darrell Miller	4/8/10
	Myth: Agave Nectar is adulterated or mixed with HFCS.	Darrell Miller	4/8/10
	Myth: Agave Nectar can produce miscarriages.	Darrell Miller	4/8/10
	Myth: Agave Nectar is produced the same way as High Fructose Corn Syrup (HFCS).	Darrell Miller	4/8/10
	Myth: Hydrolysis is bad for you.	Darrell Miller	4/8/10
	Myth: Agave is mainly a starch, such as corn or rice.	Darrell Miller	4/8/10
	Avage Nectar Facts	Darrell Miller	4/8/10
	Buckthorn Of The Sea	Darrell Miller	8/5/09
	Glycine	Darrell Miller	10/11/08
	FOS	Darrell Miller	8/22/08
	Biotin For Better Health!	Darrell Miller	4/14/08
	Stevia: Sweeten Your Life With Out The Weight Gain	Darrell Miller	11/13/07
	Is Maca a Magic Root?	Darrell Miller	11/10/07
	Supplements for Children	Darrell Miller	6/26/07
	Exceptional Ingredients For Exceptional Performance	Darrell Miller	6/2/07
	Scientific Method of Evaluating the Effectiveness of Natural Medicines	Darrell Miller	4/21/07
	Throat Releev Lozenges - Sing your heart out!	Darrell Miller	12/30/05
	FRUCTOSE	Darrell Miller	12/17/05
	OsteoBoron™ Fact Sheet	Darrell Miller	12/8/05
	Allibiotic CF Fact Sheet	Darrell Miller	12/7/05
	Protecting kids from Colds is a simple as Enhancing there immune system.	Darrell Miller	8/22/05
	Benfotiamine raises the blood level of thiamine pyrophosphate (TPP)	Darrell Miller	8/2/05
	HOW TO USE STEVIA?	Darrell Miller	7/15/05
	THE FDA AND NON-CALORIC SWEETENERS	Darrell Miller	7/15/05
	STEVIA (Stevia rebaudiana)	Darrell Miller	7/15/05
	Attentive Child - Enhances Mental Concentration ...	Darrell Miller	5/31/05

Date: December 06, 2024 04:02 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Now Foods Inulin: Nurturing Your Gut Health and Strengthening Your Immune System

Now Foods Inulin: Nurturing Your Gut Health and Strengthening Your Immune System

Discover the Power of Inulin, a Soluble Fiber that Feeds Friendly Bacteria

The human gut is a complex ecosystem teeming with trillions of microorganisms, collectively known as the gut microbiota. This intricate network of bacteria plays a fundamental role in our overall well-being, influencing digestion, metabolism, and even immune function. Maintaining a healthy gut microbiota is crucial for optimal health, and one way to support this delicate balance is through the consumption of dietary fibers like inulin.

Understanding Inulin

Inulin is a type of soluble fiber found in various plants, such as chicory root, dandelion root, and Jerusalem artichoke. It is composed of a chain of FRUCTOSE molecules linked together and serves as a prebiotic—a substance that selectively stimulates the growth and activity of beneficial bacteria in the gut. Unlike other carbohydrates, inulin passes through the upper digestive tract largely intact and reaches the large intestine, where it serves as a valuable fuel source for our gut microbiota.

Nurturing Your Gut Microbiota

Strengthening Your Immune System

A robust immune system is essential for defending against harmful pathogens and maintaining overall health. Research suggests that the gut microbiota has a profound influence on immune function, playing a pivotal role in immune regulation and response. By nourishing the beneficial bacteria in our gut, inulin supports a healthy balance of immune cells, enhances the integrity of the gut barrier, and promotes anti-inflammatory responses, ultimately bolstering immune defenses.

Incorporating Inulin into Your Diet

To experience the benefits of Now Foods Inulin, VitaNet, a reputable online retailer specializing in health and wellness products. VitaNet is your go-to for Now Foods Inulin. Support your gut health and immune system—shop Now Foods Inulin today!

Invest in your well-being today and embark on a journey towards a healthier you with Now Foods Inulin!

Remember, a healthy gut lays the foundation for a healthier life. Nurture your gut microbiota, support your immune system, and embrace the transformative power of Now Foods Inulin.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6618)

Date: June 04, 2024 04:57 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Agave Nectar: A Delicious Alternative

Agave Nectar: A Delicious Alternative

In recent years, agave nectar has gained popularity as a natural sweetener, touted for its unique taste and potential health benefits. But what exactly is agave nectar, and how does it stack up against traditional sugar and other sweeteners? In this comprehensive guide, we will delve into the uses and nutritional benefits of agave nectar, comparing it to traditional sugar and other sweeteners to help you make an informed decision.

What is Agave Nectar?

Agave nectar, also known as agave syrup, is a sweetener derived from the sap of the agave plant. The agave plant is native to Mexico and has been used for centuries in traditional medicine and as a sweetener. The sap is extracted from the core of the agave plant, then filtered and heated at low temperatures to break down the complex carbohydrates into simple sugars. The result is a sweet, viscous liquid with a taste similar to honey, but with a thinner consistency.

Nutritional Profile of Agave Nectar

Agave nectar is primarily composed of FRUCTOSE, a simple sugar found in many fruits. Unlike traditional sugar (sucrose), which is made up of equal parts glucose and FRUCTOSE, agave nectar usually contains about 70-90% FRUCTOSE and 10-30% glucose. Here is a quick look at the nutritional content of one tablespoon (21 grams) of agave nectar:

• Calories: 60
• Total Fat: 0g
• Sodium: 1mg
• Total Carbohydrates: 16g
• Sugars: 16g
• Protein: 0g

Uses of Agave Nectar

Use agave nectar in various ways to add versatility to your kitchen. Here are some common uses:

1. Baking: Agave nectar can replace sugar in baking recipes. It adds sweetness and moisture to cakes, cookies, and muffins.
2. Beverages: Use agave nectar to sweeten tea, coffee, smoothies, and cocktails. It dissolves easily in both hot and cold liquids.
3. Cooking: Drizzle agave nectar over pancakes, waffles, or oatmeal. It can also use in marinades, dressings, and sauces.
4. Topping: Pour agave nectar over yogurt, fruit, or ice cream for a sweet, natural topping.

Comparing Agave Nectar to Traditional Sugar

Caloric Content

Both agave nectar and traditional sugar contain similar amounts of calories per serving, but agave nectar is sweeter than sugar, which means you can use less of it to achieve the same level of sweetness. This can result in a lower overall caloric intake when using agave nectar as a sugar substitute.

Glycemic Index

One of the key differences between agave nectar and traditional sugar is their glycemic index (GI). The glycemic index measures how quickly a food raises blood sugar levels. Foods with a high GI cause a rapid spike in blood sugar, while those with a low GI release sugar more slowly and steadily.

Agave nectar has a low glycemic index, typically between 13 and 30, which is significantly lower than that of traditional sugar (sucrose), which has a GI of around 65. This makes agave nectar a more suitable option for those trying to manage their blood sugar levels.

FRUCTOSE Content

While agave nectar's high FRUCTOSE content may contribute to its low glycemic index, it also raises some concerns. Consuming high FRUCTOSE intake in large amounts has been linked to obesity, fatty liver disease, and insulin resistance. However, when used in moderation, agave nectar can be a healthier alternative to traditional sugar and high-FRUCTOSE corn syrup.

Comparing Agave Nectar to Other Sweeteners

Honey

Honey, often compared to agave nectar, provides a natural sweetener option with similar caloric content, allowing interchangeability in recipes. This sweetener has a higher glycemic index than agave nectar, meaning it can cause a quicker spike in blood sugar levels. However, honey also contains antioxidants, vitamins, and minerals, which can provide additional health benefits.

Maple Syrup

Maple syrup, like agave nectar, is a natural sweetener with a lower glycemic index than sugar. It also contains some beneficial nutrients, such as manganese and zinc. However, agave nectar is sweeter than maple syrup, so you may need to use less of it to achieve the desired sweetness.

Stevia

Stevia, derived from the leaves of the Stevia rebaudiana plant, is a zero-calorie sweetener. It does not affect blood sugar levels and requires only a small amount due to its sweeter taste compared to agave nectar. If you want a super sweet brand of stevia, try Kal brand stevia, it has no after taste and contains over 1800 servings at a reasonable price. While stevia is a good option for those looking to reduce their caloric intake and manage blood sugar levels, some people find its aftertaste less appealing than that of agave nectar.

Potential Health Benefits of Agave Nectar

Lower Glycemic Index

As mentioned earlier, agave nectar has a lower glycemic index than traditional sugar, making it a potentially better choice for those managing diabetes or trying to maintain stable blood sugar levels.

Antioxidant Properties

Agave nectar contains some antioxidants, which can help neutralize harmful free radicals in the body. While the antioxidant content is not as high as that found in honey or some fruits, it still provides some benefit.

Digestive Health

Fructans, a type of carbohydrate found in agave, can act as prebiotics, promoting the growth of beneficial bacteria in the gut. This can contribute to better digestive health and overall well-being.

Moderation is Key

While agave nectar offers several advantages over traditional sugar and some other sweeteners, it is essential to use it in moderation. Its high FRUCTOSE content can pose health risks if consumed in large amounts, so it's crucial to be mindful of your overall sugar intake.

Are You Ready For a New Kind of Sweetener?

Agave nectar is a delicious and versatile natural sweetener that offers some nutritional benefits over traditional sugar and other sweeteners. Its lower glycemic index, antioxidant properties, and potential digestive health benefits make it an attractive option for those looking to reduce their sugar consumption. However, it is essential to use agave nectar in moderation and consider it as part of a balanced diet. By understanding the uses and benefits of agave nectar, you can make an informed decision about incorporating it into your culinary repertoire.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6611)

Date: June 25, 2022 10:13 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The Truth About Sugar: How It's Digested, Metabolized, and Why Too Much Can Be Dangerous

We've all heard the saying "sugar is sweet, but it's not so sweet when it's in your blood." This is a very accurate statement. Sugar is digested into glucose and FRUCTOSE. Glucose raises blood sugar levels, while FRUCTOSE is metabolized by the liver into fat. If too much FRUCTOSE is consumed, it can result in the development of nonalcoholic fatty liver disease. We will discuss how sugar is digested, metabolized, and why too much can be dangerous!

What is glycation and what does it do to the body?

Glycation is a process that occurs when glucose binds to proteins, lipids, or nucleic acids. This can damage tissues and lead to the formation of advanced glycation end products (AGEs). AGEs are toxic compounds that contribute to the development of chronic diseases, such as diabetes, atherosclerosis, and Alzheimer’s disease. The body has mechanisms to prevent glycation, but these become less effective with age. Additionally, certain lifestyle choices, such as smoking and a high-sugar diet, can increase the risk of glycation. Therefore, it is important to be aware of the risks and take steps to protect the body from this damaging process.

How does sugar cause glycation?

Sugar causes glycation in several ways. First, when sugar is present in the bloodstream, it can attach to proteins and lipids, forming new molecules called advanced glycation end products (AGEs). Once formed, AGEs can accumulate in tissues and cause damage. Second, sugar can also indirectly cause glycation by promoting inflammation. Inflammation triggers a release of immune system chemicals that can damage tissues. Third, sugar can also impair the body's ability to regenerate tissues. This is because glycation damages DNA, making it difficult for cells to divide and multiply properly. over time, this leads to a decrease in the body's ability to heal wounds and repair damaged tissues. As a result, sugar plays a significant role in the development of conditions such as diabetes and Alzheimer's disease.

How can you prevent glycation from happening?

There are several ways to help prevent glycation from occurring. First, it is important to control blood sugar levels by eating a healthy diet and maintaining a healthy weight. Exercise can also help to regulate blood sugar levels and prevent glycation. In addition, antioxidants may help to protect against glycation by scavenging sugar molecules before they can attach to other molecules. By taking these steps, you can help to prevent glycation and the age-related conditions that are associated with it.

Should we be worried about sugar intake?

Sugar is a complex topic, and there is still a lot of scientific research to be done in order to understand all of its implications. However, based on the current evidence, it seems that we should be at least somewhat concerned about our sugar intake. Numerous studies have linked sugar consumption to an increased risk of obesity, type 2 diabetes, heart disease, and certain types of cancer. And while sugar itself is not necessarily bad for you, the truth is that most of us consume far more sugar than we need. The average American consumes over 150 pounds of sugar every year, which is well above the recommended limit. So, while you don't need to eliminating sugar entirely from your diet, it is important to be aware of how much sugar you're consuming and to make sure that you're not overdoing it.

What are some healthy alternatives to sugar?

Sugar is a common ingredient in many processed foods, and it can be difficult to avoid. However, consuming too much sugar can lead to weight gain, cavities, and other health problems. Thankfully, there are a few healthy alternatives that can be used in place of sugar. Stevia is a popular choice, as it is derived from a plant, has no calories, and does not elevate blood sugar levels. Xylitol and erythritol are both sugar alcohols that have a lower calorie content than sugar and do not cause cavities. These substitutes can be found in most supermarkets, and they can help to make healthier choices when it comes to sweetening food and drink.

So, while you don't need to eliminating sugar entirely from your diet, it is important to be aware of how much sugar you're consuming and to make sure that you're not overdoing it. There are a few healthy alternatives that can be used in place of sugar. Stevia is a popular choice, as it is derived from a plant, has no calories, and does not elevate blood sugar levels. Xylitol and erythritol are both sugar alcohols that have a lower calorie content than sugar and do not cause cavities. Our suggestion is Kal brand Stevia, it is a no after taste stevia with over 1800 servings, this is VitaNet's Recommendation. Try a sugar alternative in your next recipe and see how it tastes! You might be surprised at how good it can be.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=6413)

Date: May 14, 2019 05:01 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Sweet dreams: Eating honey before you go to bed can help you sleepbetter

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Date: January 10, 2019 04:26 PM
Author: VitaNet, LLC Staff (support@vitanetonline.com)
Subject: Industrially processed FRUCTOSE is just as addictive as alcohol andeven morphine, concludes study

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5952)

Date: September 15, 2017 12:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Fat, FRUCTOSE and calories: 5 nutrition 'facts' we used to believe

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5250)

Date: August 03, 2017 09:14 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Drinking green tea could boost your weight loss and brain function in just 4 months, study claims

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=5079)

Date: May 11, 2017 06:44 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: The Brain-Damaging Food That Almost Everyone Eats

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4592)

Date: April 26, 2017 10:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: These foods HARM your brain : beware

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Date: March 13, 2017 06:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: How rare sugars might help control blood glucose

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4129)

Date: March 12, 2017 02:14 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Is your liver too fat? Time to put it on a diet

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4123)

Date: March 12, 2017 01:59 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Is your liver too fat? Time to put it on a diet

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4122)

Date: February 25, 2017 07:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Five natural alternatives to sugar

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4017)

Date: February 24, 2017 10:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: FRUCTOSE is generated in the human brain

FRUCTOSE has been labeled as one of the sugars to avoid when selecting food at the store. However, a recent study out of Yale has shown that the brain can produce FRUCTOSE from any sugar that is ingested. Some sugar is fine for a diet, but avoiding FRUCTOSE will not keep your body free of the chemical. This leads to risk of high blood sugar and other health issues. The study may affect many diets and the understanding of obesity.

FRUCTOSE is generated in the human brain

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=4008)

Date: February 10, 2017 10:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Hemp is a Wonder Plant

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3918)

Date: February 03, 2017 10:19 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: 12 Foods You Should Never Eat

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3874)

Date: January 13, 2017 01:03 AM
Author: Darrell Miller
Subject: Powerful Health Benefits of Pomegranate

The abundant skinned seedy fruit, Pomegranate offers a variety of health, beauty and clinical benefits. Apart from eating the food raw, people even use pomegranate juice that helps both skin and health in some ways. Pomegranate is one of the healthy foods and should be included in the regular diet. The peel of the fruit contains the highest amount of antioxidants that are released when Pomegranate is squeezed. Drinking the juice of the fruit helps assimilate all the nutrients by the body. Experts say that one glass of pomegranate juice offers forty percent of the routine requirement of vitamin A, vitamin C, vitamin E and folic acids as well. However, one should not sweeten the juice as sugar is inflammatory and counteract the health benefits of the juice.

Since traditional times, pomegranate juice is being used for medicinal purposes. Many people till date use pomegranate for healing ulcers as well as diarrhea. The juice benefits the heart by keeping arteries flexible. It even decreases the inflammation in the lining of blood vessels. The juice helps maintain the level of sugar in the blood, in spite of containing FRUCTOSE. It is even helpful for reducing high levels of blood pressure in a person. Experts recommend the fruit as natural aspirin. The juice removes free radicals present in the body. It even prevents the growth of cancer and its development. The antioxidants present in the fruit help stimulate white blood cells for neutralizing toxins. Pomegranate promotes the strong immune system.

Many health articles recommend pomegranate juice for its ability to soothe the stomach in cases of dysentery. The fruit plays an important role in proper digestion by secreting enzymes. The antibacterial properties of pomegranate juice help fight bacteria and reduce microbes found in the mouth. The high levels of iron in the fruit help surmount red blood cells deficit in the body. Also, the fruit is a remedy for falling eyelashes and red eyes too. The juice helps in inducing hunger and controlling thirst. Many people recommend pomegranate juice during the summer season. The fruit has the high quantity of dietary fibers that helps regulate bowel movements in a person. The fruit has no calories and hence, it is recommended for the persons who desire to lose weight.

Pomegranate juice is recommended for pregnant women because it enables the healthy flow of blood. It is even crucial for the overall development of the fetus as well. The content of potassium in pomegranate juice prevents leg cramps. The highlight is pomegranate benefits health in many ways. The juice is considered to be a secret of vibrant skin. The juice helps reduce wrinkles on the face that are a result of continuous exposure to the sun. The juice works wonder for all types of skin and penetrates easily. The fruit helps in cell regeneration and quickens the course of wound healing. Pomegranate is known to improve the texture of skin by offering strength to the skin. Drinking a glass of pomegranate juice daily helps not just the skin but most of the organs of the body.

Related Products

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3775)

Date: December 11, 2016 12:59 PM
Author: Darrell Miller (support@vitanetonline.com)
Subject: 10 foods to boost male fertility

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3621)

Date: December 08, 2016 08:59 AM
Author: Darrell Miller (support@vitanetonline.com)
Subject: Are your storable foods mostly just reprocessed GMO corn?

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3596)

Date: November 06, 2015 11:14 PM
Author: Darrell Miller
Subject: If You No Energy It May Be Because Of Poor Absorption

The human body is a miracle designed differently. At conception, our cells are encoded with a genetic blueprint and if kept clean with all nutrients provided, the cells will perform perfectly. Current research shows that our bodies are engineered for up to 120 years but our lifespan nowadays wind up to 60's to 70's only. This is a result of poor maintenance of the body. When one starts to get older, the more damage accumulates in the cells and speeds the aging process. But we can never escape aging.

Aging is controlled by two factors which are heredity and the internal and external elements that results to our way of living. These external and internal factors can be the kind of food we eat, quality of air we breathe and also the amount of stress that accumulate in our bodies. Consumption of excess alcohol, smoking, oxidized fats and chemicals in food speeds the aging process.

Oil is one of the causes of absorption issues in the colon. Example, cooking meat creates a substance called hetero cyclic amines which cause colon cancer. Poor elimination and toxic buildup are said to be a result of premature aging. Poor digestion and absorption drives the aging bodies to nutrients they need. The solution to slow down aging is to eat food that are nutrients-dense and low-calories.

The absorption of food by the colon is determined with what we eat. The best diet for the colon is a natural diet which is easily digested by our bodies. The more you take man-made ingredients, the more you make it difficult for food to digest. This means when the food will be passed to the colon from the small intestine what will remain to the colon will not be digested hence making it difficult for the colon.

Diatomaceous Earth suggests that the best diet for a healthy colon in the absorption of food is fiber and water. Fiber means adding more plant based food on the diet. These include eating more vegetables, whole grains, fruits and nuts. Fiber helps retain water and roughage in the body making your stool softer for easy passage to the colon. Another way is that you can conduct a colon cleanse. This removes old fecal matter and helps the colon to function more. Diatomaceous Earth is good for lowering blood pressure, cholesterol, and good for the skin hair and bones. When taking diatomaceous earth make sure you take a lot of water because it dries you off. Drinking water not only provides moisture to your body but also helps to remove out toxins. Avoid drinking drinks with sugar especially those that got high FRUCTOSE corn syrup. The colon is the most important part of the waste treatment. The more we take care of our bodies the more energy we will have. To restore our health we need good diet and a good colon that will help our bodies function.

References

//www.katestrong.com

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=3230)

Date: October 04, 2015 10:02 PM
Author: Darrell Miller
Subject: The Holiday Sugar Trap; All There is to Know

The festive season can be a tempting affair to any healthy eater. Hopping from one party and family gathering to another might easily see you indulging in unhealthy dishes and drinks. It is quite difficult to hold back on the wide varieties of delicious treats unless your will is exceptional. Counting the calories in the food you eat when in the middle of a conversation with a long lost friend or family members isn't easy. What you regard as 'just a once off affair' might ruin the rest of the year for you. There is a lot of hidden sugar in holiday treats such as; syrup, cakes, flavored pop corn, cookies, soda, juices, lemonades and ice cream.

Reasons to Avoid Sugar During the Festive Season
Added sugar has been proven to have harmful effects on your health. There are some known risks that you might be exposing yourself to just by having an extra cupcake.

• Tooth decay

Sugar plays a harmful role in tooth decay. Plaque, a harmful bacteria responsible for tooth decay, uses sugar as a form of energy. This way, the plaque multiplies and becomes thick hence making it difficult for it to be washed away by saliva. Sugar is also used as a form of glue for the bacteria to firmly stick to the teeth.

• Weight gain

Added sugar for instance FRUCTOSE corn syrup contains a lot of empty calories with zero nutrients.These calories do not contain any protein, minerals, vitamins nor any essential fats. It is purely energy which is converted into fats in the body hence weight gain.

• Sweet tooth/ Addiction

Did you know that indulging in all that sweetness at the Christmas table might be the beginning of your sugar addiction? Sugar shuttles tryptophan in the brain which further converts to serotonin hence having a physiological addictive effect.

• Increased Blood Pressure

When the refined sugar intake is high, the body might be forced to produce more leptin and insulin. This is due to the high carbohydrate and processed food diet. When these two rise, blood pressure might go up leading to leptin and insulin resistance. Insulin is responsible for the storage of magnesium meant for the relaxation of muscles in the body. When the insulin is interfered with, the lack of magnesium in the cells may lead to the inability of your your hearts' vessels to fully relax hence narrowing them. This overworks your heart hence increased blood pressure.

• Cholesterol

Refined sugar has been proven to cause diabetes, obesity as well as other conditions that put your heart at risk. New studies have linked sugar with unhealthy cholesterol and increased triglyceride levels. When you consume a lot of refined sugar, the excess is stored in the liver as tryglecirides (a form of fat that sticks to your arteries). This fat travels through the blood stream and may clog it up.

That extra can of soda might leave you struggling with life altering health conditions. It is important to consider healthy alternatives to refined sugars. A perfect example in this case would be unsweetened or stevia calorie free sweetners. Sweet leaf and Truvia are made of stevia which is a natural herbs that are commonly found in South and Central America. Stevia is 40 times sweeter than sugar yet contains no empty calories which makes it a suitable alternative. These sweeteners are easily available in local stores and can be used in almost anything; tea, coffee, cereal, yogurt and even fruit.

References

//www.webmd.com/food-recipes/best-sugar-substitutes
//healthyteeth.org/what-about-sugar/
//articles.mercola.com/sites/articles/archive/2015/02/25/sugar-blood-pressure.aspx
//healthyeating.sfgate.com/sugar-intake-raise-cholesterol-levels-4101.html

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Date: February 10, 2015 05:58 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Vitamins that Help Balance Uric Acid in the Body

What is a uric acid?

Uric acid is a waste product that can found in the body. It is a by-product of FRUCTOSE metabolism. Therefore, a person with a diet rich in FRUCTOSE will have a higher level of uric acid unless they can take certain measures to ensure that the levels are checked.

Effect of high uric acid

Very high levels of this waste product are associated with certain painful conditions. One of these conditions is gout. Gout is a type of very painful arthritis that will commonly affect the big toe. It is characterized by extreme pain and most people who have this condition are often on medication to regulate it for most of their lives. It is the most common disease associated with high uric levels, but not the only one.

People with High Blood pressure and obesity also exhibit higher levels of the acid in their systems. It is important to note however, that uric acid functions as both an anti-oxidant as well as a pro-oxidant. For this reason, you do not want to lower its levels too much, so as not to miss its anti-oxidation properties. You want to have optimal levels of the acid in your body and the following vitamins and natural spices can help you achieve this easily.

Vitamins to Regulate Uric Acid

Vitamin C:  Vitamin C has been recommended in many health advice articles as being especially useful to lowering the levels of uric acid in your body. However, it is important to be very careful when taking Vitamin C for this purpose since taking too much could have the opposite effect; that of increasing the levels of this acid in your body. Vitamin C can be found in many natural supplements but you are likely to get good results with the natural sources, which are fruits such as oranges and lemons as well as in vegetables.

 Vitamin B5:  This vitamin is very important in breaking down excess uric acid in the body. Also known as pantothenic acid, it is actually the necessary ingredient in the body for the excretion of this acid. Most people who have excess uric acid have a Vitamin B5 deficiency. Stress is a major cause of low levels of this vitamin.

Vitamin B9: Also known as folic acid, this vitamin has been used by many people suffering from gout to help lower the levels of uric acid in the cells. Although there are no real studies that show its efficiency, many people who take folic acid supplements have claimed a reduction in the intensity of gout symptoms.

Natural Herbs and Spices that can help, there are also a number of natural herbs and spices that can greatly help to reduce the levels of uric acid in the body. This is because certain herbs have been known to have higher anti-oxidation properties than even fresh fruit and vegetables. Some of the herbs and spices associated with uric acid control include; cloves, ginger, rosemary and turmeric. These four spices also have anti-inflammatory properties that can be very useful to those suffering from gout.

References:

1. //articles.mercola.com/sites/articles/archive/2014/01/27/gout-uric-acid.aspx
   
2. //www.livestrong.com/article/334604-vitamins-that-lower-uric-acid/

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Date: June 12, 2014 08:54 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Different Types of Royal Jelly

What is a royal jelly?

Royal jelly is a gelatin-held substance, which is normally emitted from the cephalic organs of the working drones for the expansion of the ruler honeybee. The hugeness of this white substance for ruler honeybee could be comprehended with a truth that without it, the monarch bumblebee and other working drones will not prosper.

Benefits of royal jelly

The concoction component of illustrious jam is that it is a water-based emulsion of lipids, proteins, sugars and assortments of elements. Further, there are sure parts of it that work against diverse sorts of bacterial executors. It is additionally paramount that the sugar synthesis of bumblebee jam is indistinguishable to those found in glucose and nectar FRUCTOSE.

The counterfeit detailing of illustrious jam is carried out through distinctive conversion stages, for example, transforming it into different structures like cases, mixture, chewable tablets and fluid. The readiness of the substance is of two sorts, specifically - stop dried and new.

A few producers make offers of crisp jam straightforwardly to clients. In the end, the clients get profits as far as benefitting bumblebee items holding well being profits and sturdiness. Naturally, with such strong item, the expense of purchasing a new one is unreasonable purchase for the clients.

One of the wonderful sorts is stop-dried substance. This is a direct result of the reason that the stop-dried sort holds complete well being support profits alongside providing for your long lifespan of the item. That intends to say, different sorts of it cannot provide for you a life span ensure as stop dried jam provides for you. Those results of diverse sorts of regal jam are effectively perishable and at a certain stage, their possibility lessens continuously in this way, providing for you no wellbeing profits and the items get valuable for you. You ought to realize that it can additionally be stop dried into powder and therefore pressed into containers.

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Date: February 06, 2014 08:49 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Why Is Agave Nectar A Better Sweetener Than Sugar?

What is agave nectar

Agave nectar, also called agave syrup, is sweet liquid that tastes similar to honey, but has unique properties that make it a better sweetener than regular sugar. Agave plant is native to the Mexico region, and the locals have been using it for centuries to produce fermented alcoholic beverages, and incorporate it into various recipes. Agave nectar is less viscous when compared to honey, although it has the same level of sweetness. If compared to sugar, the benefits of Agave nectar are obvious since it has a lower glycemic index.

Agave Nectar is Associated With a Reduced Glycemic Index

Why is glycemic index (GI) so important when talking about sweeteners and other food products? GI measures how quickly a food can generate a rise in blood sugar levels. In other words, foods with a high glycemic index can create high blood sugar considerably more rapidly than foods with a lower GI. This parameter is especially useful for diabetes sufferers and individuals affected by obesity. Doctors generally recommend foods and sweeteners with a lower GI since they don't raise blood sugar levels abruptly, which is a protective factor against diabetes and obesity. Agave nectar has a lower glycemic index, which means that the FRUCTOSE contained in it will convert into blood sugar substantially slower when compared to regular sugar consumption.

Agave Nectar is a Great Replacement for Sugar

Although Agave syrup has a lower GI, it is sweeter than regular sugar when taken in equivalent amounts. In fact, one can achieve the same level of sweetness in a drink or a recipe by replacing the normally added sugar with one third of the same quantity of agave nectar. Also, the taste nuances of agave syrup are far superior when compared to traditional processed sugar, which makes the drinks or foods will taste better and unique. Consider agave nectar as a solid substitute for traditional sugar if you want to experience a better taste and a reduced risk for your health.

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Date: January 02, 2013 03:26 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: What is a Good Uric Acid Cleanse?

Symptoms of Uric Acid:

High levels of uric acid in your blood can lead to a variety of conditions, the most prominent being gout, a painful arthritis condition that results from excess uric acid forming crystals that place pressure against joints, veins, and skin. These high levels of uric acid an be a result of genetics, a poor diet with excess purine or FRUCTOSE, rapid weight loss, and a reduced excretion by the kidneys.

A good uric acid cleanse can reduce the levels of uric acid in your blood which can treat and prevent gout as well as other conditions related to high levels of uric acid. As well as trying these treatments you should restrict foods with high levels of purine like liver, anchovies, legumes, beer, and wine as well as foods high in FRUCTOSE like carbonated beverages, fruits that grow on trees, processed and prepared meals, and some condiments.

Here are the top three treatments for cleansing the body of uric acid.

Tart Cherry

Tart cherries, whether eaten as a whole fruit or in juice form offers powerful anti-inflammatory properties and antioxidants. The consumption of tart cherries has shown evidence of reducing uric acid levels. Studies have shown that eating tart cherries can reduce uric acid levels by 15 percent by destroying the formed crystals that cause pain and inflammation as well as promote muscle recovery and improving oxidative stress resistance.

Celery Seed Extract

Celery seed has been used for centuries to treat and cure illnesses like the common cold, flu, different types of arthritis and pain associated with the liver and spleen. The most common use for celery seed extract is to promote healthy joints with its strong anti-inflammatory properties that reduces pain and swelling in the joints. Celery seed extract can also be used to reduce blood pressure and cholesterol levels, aid digestion and has strong diuretic properties which allows you to excrete excess uric acid through frequent urination.

Turmeric

Turmeric contains many active compounds with anti-inflammatory effects including curcumin which can reduce pain and swelling that is a result of excess uric acid. It is recommended that you take at least one dose of turmeric daily if you are suffering from gout to relieve the symptoms. Turmeric is well researched and has been confirmed to treat symptoms of gout and is used in many traditional Indian and Chinese anti-inflammatory medications. Studies have shown that turmeric contains certain antioxidants that prevent certain types of cancer and can also help relieve symptoms associated with cancer.

If you want to cleanse your body of excess uric acid then you should eliminate foods high in purine and FRUCTOSE as well as add one of these supplements to your daily schedule.

Not only can these supplements provide a good uric acid cleanse, but it can also help prevent high levels of uric acid from building up as well as reduce or eliminate any symptoms associated with uric acid buildup. They can also provide other benefits like promoting muscle recovery and high energy levels, reducing blood and cholesterol levels, and providing certain cancer-fighting antioxidants.

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Date: January 02, 2013 11:48 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: What Makes Tupelo Honey The Best Form Of Honey To Consume?

The Reason Why Tupelo Honey Is The Best!

The delicious sweet honey brings water to everyone's mouth. It is available in various forms to the honey lovers in different tastes. Often the classification is on different criteria. One such classification is based on the sources from which the honey is collected and another type of classification is based on the way in which the honey is processed and packaged.

Tupelo honey forms a part of the first type of classification.

There are many other types apart from this, all of which differ in tastes besides producing various benefits. However tupelo honey has better edge over others which can be substantiated with the following explanation. Tupelo honey is made from Nyssa Ogecha, the white tupelo tree. This is found mainly in the south eastern region of the United States. The basin of the Apalachicola River is the main source for this honey. The basins of other rivers such as Ochlocknee, Chipola and Choctahatchee also contain some trees that produce tupelo honey. 

Tupelo Honey Nutrient Rich!

Often it is considered as the best form of honey because of its high ratio of the level of FRUCTOSE to that of glucose. This indicates that it is capable of generating energy for the body for a longer duration than other forms of honey, besides containing all the antibacterial and antimicrobial properties like other forms of honey. Tupelo honey is rich in nutritional composition with dextrose accounting for 25.29 percent, FRUCTOSE for 43.25 percent, sucrose for 1.21 percent, maltose for 7.97 and other the higher sugars for 1.1 percent.

In addition to these, it also contains riboflavin, thiamine, nicotinic acid, ascorbic acid, sodium, magnesium, potassium, manganese, copper, iron, phosphorous and calcium. Hence this is used for curing cough problems, treating sore throats and burns. Also because of its low level of dextrose and high level of FRUCTOSE, its usage is often recommended for diabetics patients.

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Date: November 03, 2012 11:48 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Can D-Mannose Help Fight Bladder Infections?

D-Mannose

Mannose is a naturally occuring sugar found in cranberries, blueberries, and apples. It works by keeping bacteria in urinary area from adhering to the walls of the bladder. In supplement form (D-mannose) is used for treatment of bladder infections. It is absorbed much slower than other sugars. It travels directly to the bloodstream from the upper gastrointestinal tract ridding the body of E. coli. which is known to stick to the bladder and urinary areas. It is considered a safe alternative to antibiotics and can be used by children and adults (including pregnant women, the elderly and diabetic patients).

Symptoms of a bladder infection include foul smelling urine and frequent and/or burning sensation during urination. If any of these symptoms occur, it is a good time to begin taking a D-mannose supplement.

The recommended dose of D-mannose in supplement form is 500mg in capsule form or one teaspoon of powder mixed in a glass of water or juice. The dosage should be repeated approximately every three hours over a five day period. Urinary tract and bladder infections caused by E. coli. that are treated with D-mannose are generally gone in as little as 48 hours. However, it is advised to continue to do the full five day treatment to be sure the infection is eliminated. The advantage of taking the supplement over drinking cranberry or other juices containing mannose is avoiding the FRUCTOSE often causes health problems and weight gain.

It is strongly advised to see a physician if symptoms do not improve within 48 hours of taking D-mannose. This is because it is likely the symptoms are not cause by E. coli. and require medical treatment.

D-mannose along with other preventative measures such as drinking plenty of fluids (especially water), emptying the bladder frequently, and wearing cotton underwear (allows ventilation) are all key components in avoiding future bladder infections.

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Date: February 07, 2012 07:50 AM
Author: Darrell Miller (support@vitanet.net)
Subject: History And Uses Of Xylitol

Xylitol is the 5-carbon sugar which is found within the birch tree sap and it's naturally found in the fibers of various vegetables and fruits. This is a sugar-alcohol sweetener commonly used as the sugar substitute.

History of xylitol

Although discovered in the 19th century during the Second World War, Xylitol has been recognized ever since the tardy 1800s. The researchers from Germany and France were the first individuals to try to produce this product approximately 100 years ago, but ended up creating syrup-like consistency mixture. This product became commercially available in the 1960s and the commercial process is still the same as it was during the 1960s.

Before 1943, the scientists' categorized this sugar with various sugary carbohydrates (polyols) and it lingered so till the beginning of the war-associated deficiency of sugar which initiated the call for an alternate sugar. This initiated further research in to the xylitols insulin-independent properties, this resulted in discovery of its other biological benefits. In 1962 this chemical was introduced in the infusion therapy demonstrating that it can be introduced to ill individuals.

The commercial production process involves extraction of Polysaccharides rich in Xylose from various agricultural by-products and hardwoods. These are hydrolyzed with various intense acidic treatments and then it is purified before hydrogenation is done. This process needs a lot of harsh chemicals and is quite expensive and inefficient.

It was until 1970 that the odontological benefit of xylitol was ascertained in Finland, Turku. The initial study of the effects of this sugar on the dental plaque began during the same year. This resulted in large scale production of xylitol, in 1974 by the Finnish sugar company. Sugar-free dental product was first launched in Finland which was a xylitol chewing-gum.

How xylitol works

This sugar can prevent cavity in various ways by actually blocking the tooth decaying process. The bacteria causing decay cannot ferment this sugar into acids as it does with other sugars including dextrose, FRUCTOSE, glucose and sucrose. This results in production of less acidic by-product thus interfering with the dental plaque environment which favors decaying. This results in prevention of tooth demineralization.

The high pH condition caused by xylitol sugar is not favorable for the cariogenic bacteria which are responsible for decaying. This results in fewer bacteria in the plaques and long-term exposure has an effect on which type of bacteria will prevail within the plaque. This also inhibits the growth of specific xylitol-sensitive bacteria strain. Since they cannot breakdown this sugar, they end up not reproducing and growing in population. The lack of fermentable sugars results in creation of anti-cavity effect.

The starvation effect created by this sugar prevents accumulation of cariogenic bacteria in the plaques. Long term xylitol exposure results in change of predominant cariogenic bacteria to xylitol-resistant strains from xylitol-sensitive. This xylitol-sensitive strain of bacteria cannot colonize the plaque since they have less adhering capabilities.

The less acidic condition in the dental plaque interface created by this sugar can initiate demineralization. Demineralization occurs when the plaque interface is at a pH of 5.5 or below since fewer bacteria live in the plaques. Studies have showed that demineralized tooth samples immersed in a solution containing 20% xylitol experienced a great remineralization degree. This is noted in the deep and middle tooth layers.

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Date: May 23, 2011 01:01 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Why is Xylitol So Good for You

Xylitol and Its Health Benefits.

Xylitol is fruit sugar that occurs naturally in fiber-rich plan-based foods, such as berries, oats, and mushrooms. Its sweetness has been compared to table sugar, the disaccharide sucrose to be specific. Unlike simple sugars and most other carbohydrates, it contains much less calories, making it one of the best natural sweeteners. More importantly, it has been associated with numerous health benefits.

The medicinal properties of xylitol were first noted in the second half of the 19th century, when it was introduced as a sugar substitute primarily for individuals afflicted with insulin resistance and diabetes mellitus. It is in fact a hydrogenated form of carbohydrate, which is also referred to as sugar alcohol. That being said, it does not impact insulin levels but rather contributes to healthy blood sugar.

Prevents Dental Carries

One of the earliest documented health benefits of xylitol is its role in preventing the formation of dental carries. Also known as tooth decay, dental carries result from the breakdown of hard tooth structure in the presence of bacteria. It is believed that over 90 per\cent of the global population experience caries at least once in a lifetime, with children being more susceptible.

It should be noted that bacteria taking up residence in the mouth cavity rely on fermentable carbohydrates for nutrition. The products of fermentation are acids that are capable of denaturing the mineral content of teeth, leading to rampant dental carries over time. The use of xylitol has been advocated for over a century since it is not fermentable, unlike glucose, sucrose, and FRUCTOSE, which are almost always found in the human diet.

Fights off Infections

Xylitol has been observed to display disease-fighting properties. In fact, it has been utilized in the treatment of several bacterial and fungal infections. This sugar alcohol has long been reported to produce metabolites upon exposure to saliva. These metabolites are organic compounds that interfere with the ability of bacteria to adhere to the tissues of the oral and nasal cavities.

More importantly, xylitol appears to enhance the effectiveness of mucus, antibacterial compounds, neutrophil granulocytes, and various enzymes that often get in contact with pathogens first. Regular intake of xylitol has been effective against oral infections of Candida yeast. It has also been cited in the treatment of ear infections, such as acute otitis media. Not surprisingly, it relieves sore throat.

Regulates Blood Sugar

Xylitol is one of the oldest recommended substitutes to sugar. It has a very low glycemic index, which makes that sugar levels in the blood rise gradually and steadily throughout the day. By so doing, it does not cause an insulin spike or impact blood sugar levels. Xylitol is an ideal source of energy for those who are suffering from metabolic syndrome and those who are following a low-carbohydrate diet.

If you haven’t started xylitol, isn’t it time too?

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Date: April 15, 2011 02:12 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Is There Any Benefit to Taking Grape Seed Extract?

Grape Seed Extract And Your Health!

Accelerates Wound Healing

The circulatory system is the best venue for nutrient distribution throughout the body. The tissues that have direct access to the blood vessels are more likely to receive nourishment and heal faster in the process. Grape seed extracts induce the productions of proteins called vascular endothelial growth factor, which stimulates the growth of healthy blood vessels, thereby accelerating wound healing in any part of the body.

Improves Bone Density

Grape seed extracts have been noted to increase bone mass and strength. The bones are the primary storage of inorganic minerals in the human body, like elemental calcium. As such, they undergo a lifetime cycle of resorption and reabsorption to respond to the mineral needs of other body parts. Any imbalance in the process may result in bone porosity. It is postulated that the phytochemical content of grape seed extracts inhibits bone resorption.

Promotes Integumentary Health

Oligomeric proanthocyanidins, or OPCs, are of special note for their unique antioxidant activities. They are capable of scavenging free radicals and preventing cellular damage. At the same time, they protect the skin, the scalp, and the rest of the integumentary system from the harmful oxidative effects of ultraviolet rays. Grape seed extracts are particularly rich in OPCs, which have been tied to impede skin tumor growth.

Shows Cardioprotective Effects

Grape seed extracts contain an abundance of organic compounds that promote cardiovascular health. First, it has shown to be effective in lowering low-density lipoproteins, also known as bad cholesterol. Second, its antioxidant properties prevent the oxidation of bad cholesterol, which results in the formation of arterial plaques if subjected to oxidative stress. Third, grape seed extracts reduce complications of preexisting cardiovascular disorders.

Eases Digestive Problems

Grapes have long been reputed as a digestive in many cultures. Grape seed extracts, having flavonoids with bioactive properties, serve as a cleanser of the alimentary canal. They aid digestion and modulate the effects of enzymes on food. The same organic compounds limit the growth of microorganisms that populate the colon, which is the cause of many disorders of the gastrointestinal tract.

Prevents Tooth Decay

Grape seed extracts contain phenolics that interfere with the metabolism of sugars in the oral cavity. The bacteria that take up residence in the mouth rely on the availability of saccharine compounds, and they thrive well in the presence of simple sugars, such as sucrose, FRUCTOSE, and glucose. Dental carries result from an abundance of these sugars and a growing bacterial population. Grape seed extracts impact both.

As you can see, grape seed extract has many health benefits. All who want to keep their body’s working in tip top shape should be taking grape seed extract daily!

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Date: February 17, 2011 10:56 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Taurine - Essential or Non-Essential Amino Acid - You Decide?

Amino Acid Taurine Is Essential For More Than You Think

Taurine is an organic compound with acidic properties, which is synthesized in the pancreas in adults, but an essential amino acid in infants. Many neutraceutical products for infants are fortified with taurine, inasmuch as some newborns do not have the enzymes required to synthesize taurine. Taurine deficiency in adults results from deficiencies in other organic compounds, notably methionine and cysteine, which are its immediate precursors within the body.

Helps in Brain Development

It has long been postulated that taurine plays an important role in the human brain, especially in infants, protecting the nerve cells from possible neonatal damages. Taurine continues to affect the nervous system as we age, acting on gamma-aminobutyric acid, or GABA, and consequently enhances inhibitory synaptic transmissions. In addition, taurine is alleged to stimulate continuous activation of synapses characteristic of long-term potentiation, which memory and learning ability stem from.

Stabilizes Glucose Levels

Taurine is a powerful inhibitor of glycation, a process by which sugar molecules attach themselves to other biomolecules without the aid of enzymes, and thus subsequently impair the functions of these biomolecules. This process may take place inside or outside the body, but the substances that result from this process, which are referred to as advanced glycation end-products or AGEs, contribute to the formation of a number of major disorders in later life such as cardiovascular diseases, Alzheimer’s disease, age-related deafness and blindness, and cancer. Taurine keeps the cells from taking up AGEs from the blood, which is slowly excreted in the urine.

Regulates Adipose Tissues

It has also been observed that dietary taurine influences the metabolic pathways that give rise to the formation of adipose tissues, the fat reserves of the human body. These fat depot appear anywhere in the body, but are commonly tied to the subcutaneous fats, those that we see on the belly, chest, arms, and thighs. Moreover, body fat percentage has been an indicator of obesity, which is central to the use of taurine in regulating adipose tissues.

Influences Lipid Absorption

Taurine is a major component of bile, the fluid produced by the liver, stored in the gallbladder, and secreted in the small intestines to aid in the digestion of triglycerides, cholesterol, and other lipids. Also, several studies point to the effect of taurine on the binding of proteins to lipids to form lipoproteins, compounds that have been notoriously labeled as bad cholesterol. Not surprisingly, taurine has been suggested to maintain healthy levels of blood cholesterol and prevent cardiovascular diseases.

Fights Oxidative Stress

Sodas have become a part of our daily diet today, but little did we know that they are risk factors for oxidative stress, the continued peroxidation of cellular structures. FRUCTOSE in sodas and other sweetened beverages is the most dangerous of all sugars, inasmuch as it releases by-products called AGEs, which are highly reactive to oxidation. AGEs do not get excreted right away and are instead absorbed by cells, leading to irreversible damages to neuronal and vascular tissues in later life. Intake of taurine removes this problem.

Have you had your Taurine Today?

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Date: April 08, 2010 04:31 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Agave Nectar

Comments by Craig Gerbore, CEO of Madhava:

Reading through the attack articles and blogs that have surfaced recently one could think that using agave is bad for one's health. These claims are utterly false and misleading. They are extreme views drawn from extreme examples and applied way out of context. They are propagandizing and clearly designed to frighten, not educate. All of the fears and concerns associated with the overconsumption of sugars and calories in general have been unfairly cast on agave.

What is a "healthy" sweetener? One that you use moderately and sensibly.

Health concerns related to FRUCTOSE and caloric sweeteners are all dependant on the overconsumption of them. All foods have calories and it is the overall consumption of calories that lead to obesity and related issues, not any one food source.

Agave's caloric value is comparable to the other sweeteners in the category. Due to its greater sweetness though, less agave is used compared to the others, so agave actually can reduce caloric consumption per serving. This is due to a higher FRUCTOSE content. The higher content does not mean higher consumption though, due to the smaller portion used. But, it is not the single serving that matters, it is the number of servings which lead to the overconsumption issues which may result in health concerns.

As a reference point, 9-10 teaspoon servings of agave would be the approximate caloric equivalent of one 16 oz soft drink. With this perspective, is agave really being overconsumed as a choice of sweetener for home use?

Every single health issue which the attackers have tried to associate with agave is really the result of a caloric overconsumption issue. There are no documented issues with normal, moderate consumption of agave or sweeteners in general as part of our everyday diet. For reasons unknown, some have attempted to isolate agave from the real world and real world conditions with the goal of inhibiting agave's use. They play on people's fears, reference false information and fail to address health issues in any meaningful way.

The purpose of this article is to debunk the controversial misinformation surrounding agave. All information debunking the myths and misinformation is based on current science and facts. It is our goal to provide you with useful information so that you can make your personal nutritional choices in a well-informed, science-based manner.

The Agave Controversy: Exposing the fraudulent article by Rami Nagel

By Dr. Susan Kleiner, PhD, RD, FACN, CNS, FISSN

And Craig Gerbore, CEO Madhava

The controversy about agave syrup was manufactured by the publication of a single article on the internet, which has been reproduced and adapted for virtually every other article produced on the internet and other media venues. That article, written by Rami Nagel and published on Naturalnews.com, was highly biased and full of inaccuracies, half-truths and misinformation about agave. Since the Naturalnews.com article has been the sole source of nearly all other popular articles in public media, we want to set the record straight with science-based, reliable information to offer a more balanced resource to those interested in learning more about agave syrup. Who is the author, Rami Nagel?

According to the description on the Naturalnews.com website, Rami Nagel is a "citizen journalist". This means that Mr. Nagel is self-employed, and not employed as an in-house journalist by the website. He wrote and published the article without any editorial or content oversight, and the editor of the website, Mike Adams, makes it clear that the article was not checked for incorrect or inaccurate information or facts. The introduction to the article, written by Mr. Adams, states that readers had written to comment that Mr. Nagel's resources were biased with conflicts of interest due to their financial interests in competing sweeteners, such as brown rice syrup. So even the website editor himself states that the article is not fact-checked, and it is biased and unbalanced.

Who is Russ Bianchi?

The sole resource interviewed for the article is Russ Bianchi, identified by the author as Managing Director and CEO of Adept Solutions, Inc. Mr. Bianchi has clear conflict of interest ties to the sweetener industry. We have documentation of the fact that Mr Bianchi had plans to market a product named Replace. It was to be touted as a low calorie alternative sweetener composed of natural and artificial ingredients! Mr Bianchi was prevented from marketing this sweetener as the result of a lawsuit against him by the owner of the formula.

Mr Bianchi is quoted by Nagel extensively and exclusively. Many, if not all, of his statements are blatantly false or misrepresentations of fact. He is clearly propagandizing against agave nectar.

Was anyone else interviewed for this article?

Yes. Craig Gerbore, president and owner of Madhava Agave Syrup, was extensively interviewed by the author but no parts of that interview were included in the article.

It is important to note that neither Mr Nagel or Mr Bianchi have not made themselves available for questions on their statements since the articles appearance. They remain out of sight and have entirely avoided the controversy their statements created.

What is agave nectar?

The opening line of this paragraph in the article by Mr. Nagel states:

"The principal constituent of the agave is starch, such as what is found in corn or rice."

This is absolutely false. There is no starch in agave. The source of carbohydrate in agave syrup is inulin, a polysaccharide made up primarily of strings of FRUCTOSE units. Starch is a polysaccharide made up of strings of glucose molecules. They are significantly different, and this difference is why agave syrup is naturally sweet.

The very basis of the argument presented by Mr. Nagel is false.

The Process

The agave plant is a succulent, similar to a cactus. The agave sweetener comes from both the Salmiana agave plant and the agave Tequilana (Blue Agave) which are both organically farmed in Mexico and certified organic by USDA approved certifiers. As the salmiana plant grows it produces a stalk called the "quiote" and when this is removed, a natural liquid called "aquamiel". The liquid is collected from the plant, while Blue agave pinons are harvested and shredded to remove the similar juice. Either can be naturally processed thermally or by enzymes into agave nectar.

The juice of the plant is not naturally sweet. The string of connected FRUCTOSE units that makes up the major proportion of inulin does not have a sweet taste, but when the FRUCTOSE units are separated (the process is called hydrolysis) by the addition of an enzyme, similar to digestion, or thermally for most blue agave, the syrup becomes quite sweet. That is the entire processing chain for agave nectar. There are no additives, other ingredients or chemicals in Madhava agave nectar. It is absolutely pure and organic and GMO free.

? Mr. Nagel claims that agave syrup is a "refined corn FRUCTOSE" similar to high FRUCTOSE corn syrup. This is absolutely false. There is no relationship between agave syrup and high FRUCTOSE corn syrup in any way, including the source of the product, or the manufacturing process.

? Mr. Nagel refers to a "confidential FDA letter" from Mr. Martin Stutsman, claiming that agave is fraudulently labeled. We contacted Mr. Stutsman at the United States Food and Drug Administration, and his response made it clear that there was never a "confidential FDA letter". He did publish a public letter referenced in an FDA document as "FDA letter from Martin Stutsman to Dr. Eric

Wilhelmsen (Wilhelmsen Consulting), May 8, 2000", regarding evaporated cane juice, a topic wholly unrelated to agave syrup.

? He continued in his response to us that the paragraph in Mr. Nagel's article inaccurately reflected the substance of his comments in the document.

This link will take you to the original document in which the letter was referenced (reference #2):

//www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm181491.htm

In fact, Mr. Nagel fabricated the entire story of the letter. Mr. Stutsman is a lawyer, not a doctor. The quotes were completely taken out of context from the document, and the quotes never referred to agave syrup at any time. Nagel goes on to further misrepresent Mr. Stutsman's intent in the published document by weaving in other inaccurate information that is thoroughly unrelated to the original document. Mr Bianchi's subsequent statements on labeling issues are false and without merit.

Mr. Nagel is clearly caught red-handed. He has misrepresented the words of a government official, lied about the facts, and twisted the information to achieve his own agenda. This strategy is repeated throughout the article.

? Mr. Nagel continues his deceptive writing by referring to a quote by the late Dr. Varro Tyler in his book, The Honest Herbal. The first line of the paragraph is a direct quote from the book. Nothing else in that paragraph remotely resembles anything else found in Dr. Tyler's book. Mr. Nagel is trying to claim that agave syrup contains large quantities of saponins, and that they can be harmful to health. Here is the debunking of that paragraph:

1. Dr. Tyler does not include the variety of agave plant used for agave syrup.

2. The entire discussion is about the use of the sword-shaped leaves and the stem. Agave syrup is produced from the natural liquid in the plant. The saponins are isolated from the leaves of the plant.

3. There is no documented evidence to suggest agave syrup contains worrisome levels of saponins and the entire rest of the discussion about health dangers is fabricated and false.

Sugars

People are going to continue to consume sweet food and drink. There are only three categories of choice to sweeten food. Those are artificial sweeteners, stevia, or caloric sweeteners from natural sources, sugars.

Most people will not choose artificial. Many will not choose stevia. That only leaves the category of sugars. In this group, agave is a good choice due to its organic quality, ease of

use, neutral flavor, low glycemic index and the fact that less is used to equal the sweetness of the others in the category.

The sweeteners in this category are composed of three primary sugars used to sweeten foods: glucose, FRUCTOSE and sucrose. These sugars belong to a class of compounds known as carbohydrates. "Saccharide" is a term that denotes sugar, or substances derived from sugar. Monosaccharides are simple or single sugars; disaccharides are derived from two joined monosaccharides and when they are hydrolyzed, or separated, they yield two molecules of simple sugar. Strings of more than two sugar molecules are called polysaccharides. This category includes compounds such as starches, cellulose and inulin.

Glucose and FRUCTOSE are monosaccharides. Glucose and FRUCTOSE are found abundantly in nature in fruits and plants. Sucrose is the disaccharide formed by the joining of glucose and FRUCTOSE, also known as table sugar. When comparing their relative sweetness, glucose is the least sweet tasting, sucrose is next, and FRUCTOSE is the sweetest of the three sugars, measured as 1.4 times sweeter than table sugar. Because it is so sweet, people typically use less FRUCTOSE when sweetening foods compared to sucrose.

? In the article by Mr. Nagel he states , "FRUCTOSE is not what is found in fruit. Commonly, FRUCTOSE is compared with its opposite and truly naturally occurring sweetener, known as ‘levulose' (made by nature)..."

Another fabrication. In fact, levulose is just another name for FRUCTOSE. There are various nomenclatures used in the scientific naming of compounds. FRUCTOSE and levulose are exactly the same thing; the names are interchangeable. It is no different than if you called your father, "dad", and your sibling called your father, "father". He would still be the exact same person. FRUCTOSE and levulose are different names for the exact same thing: a sugar found in nature.

Mr. Bianchi also is quoted to say that the body does not recognize the FRUCTOSE in agave. This is another false piece of propaganda which demonstrates just how far he is reaching. If this were true, it would have no impact on us. He immediately contradicts himself with the claims of detrimental effects caused by the overconsumption of FRUCTOSE.

Using Sugars

Sugars can be compared to each other in their ability to raise blood sugar levels by using the Glycemic Index. The scale is set from zero to 100, where low numbers do not have much impact on blood sugar levels, and high numbers raise blood sugar levels quickly. FRUCTOSE is very low on the scale. Because agave syrup is high in FRUCTOSE, it has a rating of 32 or lower. Honey, which has a higher proportion of glucose to FRUCTOSE, has a Glycemic Index of 58. Sucrose has a Glycemic Index of 68, and glucose, serving as the index standard, is 100.

All sugars, whether FRUCTOSE, glucose, sucrose or others, contribute 4 calories per gram to our total diet. 1 teaspoon of sugar = 4 grams = 16 calories

In addition to calories, sugars sweeten our foods offering a desirable taste and adding enjoyment and pleasure to our dining. During cooking and baking, sugars allow for browning and the unique consistencies of syrups, candies, frostings and frozen desserts. The varieties of sugars, such as crystallized table sugar, brown sugar, raw sugar, molasses, honey and agave nectar, among others, contribute different properties and flavors to foods.

When you add your own sugar to foods you are in control of how much sugar you use. Most people would never add as much sugar as do the food manufacturers. Moderate amounts of sugar can certainly be enjoyed as part of a healthy diet for an active individual. Natural sugars are easily metabolized and utilized by the body, offering a very efficient source of fuel for physical and mental activity.

Of course, sugars should be used in moderation in the diet. This can control calories and help create a diet that is dense in nutrients.

Impact of sugar on health and disease

? The remainder of Mr. Nagel's article works to link agave syrup with the increased incidence of obesity, diabetes, metabolic disease, and the general rise of morbidity and mortality in the population. This is an overconsumption issue involving far more than the occasional use of agave. Here are the facts:

• Rats that are fed a high FRUCTOSE diet become obese and will develop the chronic diseases associated with obesity: insulin resistance, diabetes and metabolic disease.

• No one should eat a diet that reflects this type of experimental diet.

• Too much sugar in the diet, whether from FRUCTOSE, glucose or sucrose, can be unhealthy. Diets high in sugar promote tooth decay and periodontal disease; create an overabundance of calories and a deficit of nutrients. This scenario typically leads to weight gain and the development of chronic disease.

• Active individuals can include a moderate amount of added sugar in their diet without negative health consequences. When calorie intake is balanced with physical activity, sugar serves as an efficient source of fuel for muscles, the brain and the central nervous system.

• According to the World Health Organization (2003), individuals can healthfully include 10% of their daily calories from added sugars. This translates into 200 calories for a 2000 calorie diet, or 12½ teaspoons of added sugar daily. Clearly, one can safely add a couple of teaspoons of sweetener to a cup of tea or coffee, or have a little sweetened food without worrying about their risk of developing disease.

• Agave syrup, which is sweeter than other sugars and low on the Glycemic Index scale, is a good choice to include as one of the added sugars in your diet because you will use less sugar (and therefore fewer calories) and minimally raise blood sugar levels.

Just a teaspoon of agave: the healthy use of sweeteners in your diet

We all want to live healthier and longer lives. Diet and nutrition plays a key role, impacting our health and our ability to perform physically and mentally now and into the future. Food offers us not only sustenance, but also pleasure and enjoyment. Food is present in so many parts of our lives: at celebrations, business events, family events, religious and spiritual occasions, sports outings, the focus of our family meals, intimate dinners, and sometimes just the excuse to socialize.

Sweet foods make us feel good. Sugar allows for the elevation of serotonin in our brains, the "feel good" neurotransmitter that elevates mood, helps us focus, and in the evening, helps us relax and sleep.

Sugar is a source of energy for our muscles, brain and central nervous system. Without sugar our bodies will not function at peak capacity.

Too much sugar, however, is not good. In small amounts sugar energizes us, but in large doses, repeated throughout the day, day in and day out, sugar puts stress on the body. The extra calories can lead to weight gain and obesity, which in time can lead to chronic disease. In the short term, high sugar intakes can lead to a nutritionally deficient diet and a sense of being on an emotional roller coaster.

So be selective about your use of sugars and use them in moderation in your diet. Just like all foods, a variety will enhance the nutritional content of your diet and the flavor and tastes that you can enjoy. Since sugars come in different forms and have different flavors, they can be used most effectively in specific foods and beverages. For instance, agave syrup is liquid and less viscous than honey, making it easy to mix into cold liquids like iced tea and coffee, and is great to add to cold unsweetened cereals for a little sweet taste. Agave's mild flavor allows chefs and bakers to sweeten foods lightly, without overpowering the taste of the dish.

Pay attention to how much sugar is added to your diet every day. Read labels so that you know when sugar is added to manufactured foods. Keep the consumption of added sugars in your diet to no more than 10% of your total daily calorie intake so that you have plenty of room for nutrient dense foods like fruits, vegetables, grains, dairy, protein-rich foods, nuts, seeds and healthy oils.

Remember that nutrition is a science based on facts. We are making great advances in our understanding of the science of foods and nutrition. Beware of people with hidden agendas using fear tactics to influence your choices. Don't take their opinion at face value. What are their credentials? What conflicts of interest do they have? If they do not disclose conflicts, then assume that they are manipulating the truth.

Most of all enjoy food. Think about what you need to eat to promote whole health. Don't overindulge, but don't deprive yourself of the bounty of wonderful tastes, either. Use celebrations as occasions to enjoy your favorite foods and try new ones. A teaspoon or two of sugar easily fits into the diet of an active, healthy person. Agave syrup offers an organic low-glycemic choice for those looking for that option.

Resources for this article:

Charley H. Food Science, 2nd Edition. John Wiley & Sons, New York, NY, 1982.

Figlewicz DP et al. Effect of moderate intake of sweeteners on metabolic health in the rat. Physiology and Behavior 98:618-624, 2009

Johnson RK et al. Dietary sugars intake and cardiovascular health: A scientific statement from the American Heart Association. Circulation: Journal of the American Heart Association, 2009

Tyler VE. The Honest Herbal, Third Edition. Pharmaceutical Products Press, New York, NY, 1993.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2152)

Date: April 08, 2010 04:14 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave is bad for you because it is high in FRUCTOSE.

Truth:

Higher FRUCTOSE content does not mean higher FRUCTOSE consumption. Most common sweeteners contain varying amounts of FRUCTOSE. FRUCTOSE is what puts the sweet into sugar sweeteners, glucose is comparatively not sweet. Some sweeteners are sweeter than others. It is the higher FRUCTOSE content that makes them sweeter. Agave has approximately 1.4 times the sweetening power of white sugar. Because it is sweeter, one adjusts to taste and consequently uses less, and consumes fewer calories in the process. The real issue is overconsumption and making good overall diet choices. It is certainly true that overconsumption of any one or a combination of sugars can have detrimental effects, but this is not in a vacuum, it involves lifestyles, other food choices and other conditions. Overconsumption of any food or beverage will have ramifications. Sweeteners are only ingredients which are added to other foods in relatively small quantity to make them more palatable. Often times the healthier food choices would not be consumed without this palatability obtained from the sweetener. People do not consume sweeteners as a solitary food in mass quantity. They are just part of the choices people make and consumption can be controlled, each of us chooses what we eat and how much. There are no health issues with moderate consumption of sweeteners; every negative circulating is relative to the overall consumption of one’s diet. Moderation in the overall consumption of sweeteners in one’s diet is the important point.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2149)

Date: April 08, 2010 04:14 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar is bad for you and should be avoided at all cost!

Truth:

Agave Nectar attacks have increased recently; this is at a result of its popularity. More and more shoppers are finding Agave Nectar to be an amazing sugar substitute. With this the popularity of blogs and pop up articles have caught on as "Agave" has become a new buzz word such as "Green." The main source of the unfounded attacks on Agave are directly linked to one article written and posted on the web by a "Spiritual Psychologist" with no medical, science, or industry background.

Furthermore, the authors sole "sweetener” expert has direct links to artificial sweeteners discrediting both the author’s creditability and the "experts" motives. Not only does the "expert" have direct links to a potential competing sweetener, but has a history of questionable business practices. The complete disregard for medical, scientific, industry facts by the author and industry "expert" is appalling. Not to mention they should be ashamed for their fear based tactics and questionable ethics. We think it should be noted that the author himself has avoided entirely the controversy he created and has not made himself available to address questions about the errors of fact, the manipulation of information and misstatements included in his article, the purpose of which was not to educate, but an attempt to derail the rising popularity of agave nectar.

Madhava Honey has recently added to our consulting team, Susan M. Kleiner, PhD, RD, FACN, CNS, FISSN. She has written several books on the topic of High Performance Nutrition and worked with groups such as the Seattle Seahawks, Seattle Sonics, Miami Heat, Gatorade Sports Nutrition Speakers Network and a former Educational Advisory Board member of the Gatorade Sports Science Institute. She will be consulting with us and providing Madhava consumers with the facts about Agave Nectar and FRUCTOSE in a balanced diet.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2148)

Date: April 08, 2010 04:12 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: FRUCTOSE can lead to an increase in triglycerides.

Truth:

To quote from the International Food Information Council website:

//ific.org/publications/qa/FRUCTOSEqa.cfm?renderforprint=1

“Triglyceride is a technical term for fat that occurs in food and in the body. Both dietary fat and carbohydrates contribute to the formation of triglycerides in the body but in different ways. Excess consumption of calories from fats, proteins, or carbohydrates- including starches and sugars-promotes accumulation of body fat”.

Triglycerides are a normal part of our body function. A wide range of foods can lead to an increase in triglycerides; FRUCTOSE is not singled out by unbiased sources. Most foods have calories that will promote body fat when consumed in too large a quantity and this is particularly true for alcohol.

High triglycerides are the result of a combination of factors, not the direct result of the consumption of FRUCTOSE. Clearly the intent was to manipulate a kernel of fact into a negative charge.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2146)

Date: April 08, 2010 04:11 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar is refined FRUCTOSE and unrecognized (digested) in the body.

Truth:

FRUCTOSE or levulose is a simple sugar, sugar does not lack or contain nutrients; if it did, it would no longer be a sugar. Sugar exists as a single substance or nutrient, just as amino acids and fats exist as a single substance or nutrients. Digestion is the process of breaking down structurally complex food into smaller, absorbable units by the enzymes produced within the digestive system. Since FRUCTOSE is already in a form that is small, it can be absorbed without digestion. Not only is FRUCTOSE recognized as a food source by the body (hence the increase in body fat when over consumed), the body naturally makes FRUCTOSE as it is the main energy source of sperm cells.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2145)

Date: April 08, 2010 04:10 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: FRUCTOSE is a harmful sugar that creates obesity.

Truth:

FRUCTOSE is a simple sugar found in many foods. FRUCTOSE recently has been mis-linked as a harmful sugar, but the issue really lies in general with consumption or overconsumption to be exact. Certainly consuming large amounts of sweeteners of any kind will be detrimental to one's health. Suggesting FRUCTOSE could cause health issues when concentrated amounts are eaten is a statement which should really apply to the overconsumption issue. Anti-sweetener advocates fail to realize the issue regarding FRUCTOSE or really any sugar is the overconsumption. Used in moderation, sugars serve a purpose, to provide fuel for energy and to make other foods and beverages more palatable. While we respect the choice to not consume sweeteners and elect for an apple or piece of fruit for those sweet cravings you might have, the moderate use of Agave Nectar or really any natural sweetener will not create issues such as obesity, liver inflammation, etc. As always moderation and a balance diet are keys to one's health. It is a misconception that FRUCTOSE sweeteners have given rise to increased consumption of total calories. The line graph below shows that total per capita energy intake increased 24% in the U.S. between 1970 and 2005. Over the same period of time, the graph also shows that flour/cereal products and fats increased 3-5% of total caloric intake, and caloric intake of added sugars, vegetables, fruit, dairy and meat/eggs/nuts declined. The increase in total caloric intake in the U.S. was not caused by added sugars; rather, we are eating more of everything! - The Journal of Nutrition (2009). Supplement: The State of Science on Dietary Sweeteners Containing FRUCTOSE.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2144)

Date: April 08, 2010 04:09 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar may have adverse side effects such as mineral depletion, liver inflamma

Myth: Agave Nectar may have adverse side effects such as mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease, obesity and more.

Truth:

This is an unfounded scare tactic. Moderate use of Agave Nectar will not directly lead to the above mentioned consequences. The issue is overconsumption and poor dietary choices.

“Inaccurate information from ostensibly reliable sources and selective presentation of research under extreme experimental conditions, representing neither the human diet nor HFCS have misled the uninformed and created an atmosphere of distrust and avoidance for what, by all rights, should be considered a safe and innocuous sweetener.” – White, John S. The Journal of Nutrition. We believe this applies to agave as well.

Supporting data has been misused. The studies that have been conducted have measured metabolic upsets under extreme conditions. They have used pure 100% FRUCTOSE versus pure glucose at very high concentrations. These conditions do not reflect the American diet or the composition of FRUCTOSE containing sweeteners. The methods have been inappropriate for assessing the safety of these dietary macronutrients. Even pure water triggers adverse health effects at these high repeat doses. The Journal of Nutrition (2009). Supplement: The State of Science on Dietary Sweeteners Containing FRUCTOSE.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2143)

Date: April 08, 2010 04:08 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar is adulterated or mixed with HFCS.

Truth:

There are two methods of making the Agave Nectar from the juice of the plant. One uses a non-GMO enzyme and the second is via thermal hydrolysis. Both process achieve the same goal which is to separate the naturally occurring Fructans which are complex sugar molecules into their simple sugar components FRUCTOSE and glucose.

Unlike the process of High FRUCTOSE Corn Syrup (HFCS), which creates FRUCTOSE out of the glucose from the starch found in milled Corn, Agave Nectar simply separates Fructans or Inulin, a complex naturally occurring sugar into FRUCTOSE and Glucose.

Our producers do not use any sort of chemicals in the process and no foreign material is being added such as HFCS. Filtration and evaporation of excess moisture are the rest of the process. The evaporation is done in a vacuum evaporator.

No research has pointed that Blue Agave contains Anodin and Dinordin, the steroid derivatives with contraceptive effects that could lead to a miscarriage. This is clearly a cruel scare tactic. The truth is that there are many types of saponins and they are in a lot of foods we eat. Most beans and legumes, soya beans, onions, paprika, alfalfa - these all contain various saponins. Saponins are phytosterol compounds that occur naturally in some plants. Saponins have antimicrobial and antifungal properties, along with anti-inflammatory and immune-stimulating properties.

From the prehispanic times, the only sweet treat available to Indians in Mexico was the cooked leaves of the agave plant. They are still in markets all over Mexico. If there would be any kind of dangerous substance, this would be the absolute extreme case of exposure to it; not a single case of any problem has ever been reported, this goes back over 700 years.

Agave Nectar in its present form has been sold for over 12 years all over the world, including western Europe, Japan and the U.S.. The product has a proven record of safety and is deemed safe by the FDA and all regulatory bodies all over the world and there has never been a report of agave nectar linked to a miscarriage.

Madhava's Agave Nectar does not contain corn syrup, corn products, or any adulteration of any sort. Guaranteed. Our Agave Nectar is 100% pure from the agave plant with no additives whatsoever.

We package our agave nectar at our facility in the foothills of the Colorado Rockies. Madhava's Quality Control representatives routinely visit and inspect all our suppliers’ facilities in Mexico. The suppliers are Organically Certified and 3rd party audited or currently in the process. In addition our facility in Colorado is USDA Organic Certified and we are routinely audited.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2142)

Date: April 08, 2010 04:07 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar can produce miscarriages.

Truth:

There are two methods of making the Agave Nectar from the juice of the plant. One uses a non-GMO enzyme and the second is via thermal hydrolysis. Both process achieve the same goal which is to separate the naturally occurring Fructans which are complex sugar molecules into their simple sugar components FRUCTOSE and glucose.

Unlike the process of High FRUCTOSE Corn Syrup (HFCS), which creates FRUCTOSE out of the glucose from the starch found in milled Corn, Agave Nectar simply separates Fructans or Inulin, a complex naturally occurring sugar into FRUCTOSE and Glucose.

Our producers do not use any sort of chemicals in the process and no foreign material is being added such as HFCS. Filtration and evaporation of excess moisture are the rest of the process. The evaporation is done in a vacuum evaporator.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2141)

Date: April 08, 2010 04:06 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave Nectar is produced the same way as High FRUCTOSE Corn Syrup (HFCS).

Truth:

There are two methods of making the Agave Nectar from the juice of the plant. One uses a non-GMO enzyme and the second is via thermal hydrolysis. Both process achieve the same goal which is to separate the naturally occurring Fructans which are complex sugar molecules into their simple sugar components FRUCTOSE and glucose.

Unlike the process of High FRUCTOSE Corn Syrup (HFCS), which creates FRUCTOSE out of the glucose from the starch found in milled Corn, Agave Nectar simply separates Fructans or Inulin, a complex naturally occurring sugar into FRUCTOSE and Glucose.

Our producers do not use any sort of chemicals in the process and no foreign material is being added such as HFCS. Filtration and evaporation of excess moisture are the rest of the process. The evaporation is done in a vacuum evaporator.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2140)

Date: April 08, 2010 04:05 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Hydrolysis is bad for you.

Truth:

Agave contains Fructans or Inulin, not starch. Fructans are a naturally occurring polysaccharide or complex sugar consisting of FRUCTOSE and Glucose. Certain plants produce Fructans which is a form of energy storage. Most plants that synthesize/store Fructans do not store other material such as starch.

Enzymatic hydrolysis (one of two processes of deriving agave nectar) uses a Non-GMO enzyme to separate the complex sugars found in Fructans. No refinement beyond the evaporation of water is involved.

Hydrolysis in its simplest form is the separation of molecules. Everyday our body naturally performs simple hydrolysis in the conversion of energy for our daily tasks. In the process of Agave Nectar we are taking a complex molecule such as Fructan and separating it into natural molecules your body can absorb called FRUCTOSE and Glucose. This is the same exact process of how bees make honey. The nectar is hydrolyzed by an enzyme in the bee’s stomach and then they fan their wings to evaporate the natural water before capping the comb.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2139)

Date: April 08, 2010 04:04 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Myth: Agave is mainly a starch, such as corn or rice.

Truth:

Agave contains Fructans or Inulin, not starch. Fructans are a naturally occurring polysaccharide or complex sugar consisting of FRUCTOSE and Glucose. Certain plants produce Fructans which is a form of energy storage. Most plants that synthesize/store Fructans do not store other material such as starch.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2137)

Date: April 08, 2010 04:02 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Avage Nectar Facts

First of all let me preface by saying thank you very much for contacting Madhava Honey with your concern. Madhava has been in business for over 36 years and one of our four fundamental core values is and always will be to provide the Highest Quality product that exceeds the industry standard. Our other three core values are providing a product with the highest respect to the environment and health of the consumer, supporting community development via living wages and sustainable development of local economies, and finally providing a fair guaranteed price for our suppliers. Thirty six years ago Madhava was founded on "sustainable" practices and we take negative misleading attacks on our products very seriously. Madhava will try to respond to all the issues in question along with providing a little bit of background information on the source of the attacks. Finally at Madhava we believe in full transparency and please do not hesitate to contact us directly if you feel any questions or concerns have not been addressed. Thank you very much.

A. What constitutes Madhava's Agave Nectar?

There are 3 main components of our Agave Nectar. It is naturally composed primarily of the simple sugars FRUCTOSE, glucose (dextrose), and water. Madhava’s Agave is Certified Organic and is Genetically Modified Organism (GMO) Free.

B. How is Madhava's Agave Nectar produced?

The Agave plant is truly a remarkable plant! It grows in the harshest environments with little water and no upkeep is needed. It is naturally found in Western Mexico making it a non-evasive plant to the area regarding its growth and harvest. It requires no pesticides or fertilizers and is actually a cornerstone to its ecosystem. The Agave plant is truly a sustainably grown/harvested crop.

The Agave plant is grown for 6-8 years, then before turning to seed, it is then harvested by hand. Jimadores or Agave harvesters go to the selected fields and remove the "Pina" or heart of the Agave plant, by cutting off the long spiny "leaves" and unearthing it from the soil. It is all done by hand thus reducing the carbon footprint during harvesting. The Pinas are then loaded to a truck which takes them back to the harvesting facility.

There are two methods of making the Agave Nectar from the juice of the plant. One uses a natural non-GMO enzyme and the second uses thermal hydrolysis. Both processes achieve the same goal; which is to separate the naturally occurring Fructans, which are complex sugar molecules into their simple sugar components FRUCTOSE and glucose.

The actual process of hydrolysis of agave, either thermal or enzymatic, is unlike the process of High FRUCTOSE Corn Syrup (HFCS), which creates FRUCTOSE out of the glucose made from the milled starch of corn. Agave Nectar simply separates Fructans or Inulin, a complex naturally occurring sugar, into FRUCTOSE and Glucose.

C. Moderation vs. Overconsumption

It is certainly true that overconsumption of any one or a combination of sugars can have detrimental effects, but this is not in a vacuum, it involves lifestyles, other food choices and other conditions. Overconsumption of any food or beverage will have ramifications. Sweeteners are ingredients which are added to foods in relatively small quantity to make them more palatable. In others, sugars can make up a large portion of the caloric value. These foods are easy to identify and avoid as necessary. People do not consume sweeteners as a solitary food in mass quantity. They are just part of the choices people make and consumption can be controlled, each of us chooses what we eat and how much. There are no health issues with moderate consumption of sweeteners; every negative circulating is relative to the overall consumption of one's diet.

(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2136)

Date: August 05, 2009 04:05 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Buckthorn Of The Sea

Sea buckthorn is also known as sea berry or Siberian pineapple. It is a small shrub that can be found growing natively in a wild swath across Europe and Asia. This plant has been used by southeast Asians to treat various diseases for hundreds of years. The ancient Greeks are believed to have used the berries of the sea buckthorn plant in order to promote weight gain and shiny fur in horses.

After analyzing the orange berries of sea buckthorn, an abundance of vitamins C and E, carotenoids, flavonoids, glucose, FRUCTOSE, several amino acids, and fatty acids have been found. The berries of this herb are used in order to produce juices, jams, liquors, and lotions. The oil that comes from the berries of sea buckthorn has been used to treat ailments that are related to inflammation. Included in these ailments are canker sores, esophagitis, cervicitis, peptic ulcers, and ulcerative colitis. Horticulturalists from the Soviet Union and East Germany came up with new varieties of sea buckthorn during the Cold War years that produce bigger berries and better nutrition.

Traditional Chinese medicine uses sea buckthorn to boost energy. Olympic athletes in the country have recently used sea-buckthorn-based sports drinks as part of their training. This herb is used in Russia in ointments to help shield cosmonauts from radiation damage while in orbit. The oil found in sea buckthorn contains high amounts of palmitoleic acid, which is a rare fatty acid that is found in skin fat. This fatty acid aids cell tissue and wound healing. Some U.S. cosmetic firms put this herb into their skin creams in order to provide protectant and anti-aging properties.

Sea buckthorn is recommended by herbalists in order to boost energy levels, promote wound healing, and shield the skin from the damage caused by ultraviolet rays. Some research on the wound-healing and tissue-protecting properties of this herb has provided positive results. The extract was shown to strengthen cardiac pump function and myocardial contractility in animal studies where dogs with heart failure were tested. The herb also seems to improve oxygen use in the hearts of dogs and animal heart cells in test tubes.

Generally, sea buckthorn oils are used externally for burns and other skin damage. They are also used internally for stomach and duodenal ulcers. Anecdotal reports of sea buckthorn extract have shown it being used to fight tumor growth, high blood pressure, and high cholesterol.

The berries of the sea buckthorn plant are used to provide anti-inflammatory properties. The primary nutrients found in this herb are amino acids, carotenoids, fatty acids, flavonoids, FRUCTOSE, glucose, and vitamins C and E. Primarily, sea buckthorn is extremely beneficial in treating burns, canker sores, cervicitis, colitis, lack of energy, esophagitis, skin protection, ulcers, and wounds. In order to obtain the best results when supplementing with this, or any herb, it is important to consult your health care provider before beginning any regimen while on medications. For more information on the many beneficial effects provided by sea buckthorn, please feel free to consult a representative from your local health food store with questions.

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Date: October 11, 2008 10:26 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Glycine

The non-essential amino acid glycine is needed to generate muscle tissue and also for the conversion of blood glucose into energy. It is referred to as being ‘non-essential’ because the body can manufacture its own glycine, and is therefore not an essential component of your diet. Other uses to which glycine is put by the body includes the maintenance of a healthy nervous system, and is necessary for the proper functioning of the digestive system.

Amino acids play three essential roles in the human body:

1. They are the building blocks of proteins: proteins comprise about half of the dry weight of the majority of your body cells, and without them there would be no life. They are produced using monomers known as amino acids, and there are about 20 different amino acids used to make the vast variety of proteins that make up the human body. Proteins are needed to form enzymes, the catalysts that permit the majority of chemical reactions within our bodies, and also genes, the building blocks of DNA.

2. More relevant here, amino acids play an important role in the production of ATP (adenosine triphosphate) from ADP (adenosine diphosphate) by phosphorylation with creatine phosphate. The more creatine phosphate available, the more ATP can be produced. Since ATP is the molecule responsible for the generation of energy, then the more ATP available the more energy is generated. Although creatine is available from many food sources, it is destroyed by cooking, and over half of what you use is made from the three amino acids, glycine, arginine and methionine. The energy produced in this way is very short-lived, and last only a few seconds - more on that later.

3. Glycine is heavily involved in the production of collagen, which is the substance that maintains the flexibility of your skin and other connective tissues while still maintaining their strength and firmness. Without glycine your skin would become slack due to the degrading effect of sunlight, free radicals and oxidation.

The non essential amino acid, glycine, is believed to offer other benefits to the human body, but it is the second of those above, the production of ATP, which interests us here. ATP is an extremely important nanomolecule, second in importance to the body only to DNA, and possibly also RNA since the two are linked. RNA makes copies of your DNA structure for use in cell division and growth.

When a cell expends energy for whatever reason, such as when I am typing this, or when your heart beats, or even when your liver synthesizes a protein, one of the phosphate groups is removed from the adenosine triphosphate molecule, and converts it to adenosine diphosphate (ADP). The ATP is then said to be 'spent', just as your energy is spent when you are tired and can exercise no more.

The ADP is then immediately reconverted to ATP in the mitochondria, a part of every cell in your body. A cell can contain hundreds, or even thousands, of mitochondria, the number depending upon that particular cell's need for energy. Hence, cells in your muscles, or in your liver where most of the body's chemistry takes place, contain thousands of mitochondria whereas those in your scalp contain a lot less. Once changed to ATP, a phosphate is again lost when energy is expended, and so the cycle continues.

Glucose is needed allow the ADP to be converted to ATP, hence the need for sugars, or the carbohydrates from which they are manufactured in your body. Each cell can contain up to a billion molecules of ATP, although the couch potatoes among you probably have a lot less! Your store of ATP molecules last about 2 to 5 seconds before being changed to ADP although more rapidly for athletes that expend a lot of energy. Then the energy stored in the form of glycogen in the liver kicks in for another 4 - 6 seconds.

Additionally, you cannot expend more energy that the (eventual) sugars that you take in your diet, which can be in the form of ordinary 'sugar' (sucrose), fruit (FRUCTOSE), glucose, carbohydrates that are metabolized into sugars, or any other member of the sugar family (e.g. lactose, maltose, etc.).

Glycine is one of what are called glucogenic amino acids, which refers to their ability to provide glucose to the blood. Because it helps to maintain proper blood glucose levels, it is often prescribed for conditions that are caused by low glucose levels, such as hypoglycemia that shows symptoms of fatigue and tiredness, and also anemia and what is known as CFS (chronic fatigue syndrome).

The one activity of the human body, in fact that of any mammal, for which ATP is essential, is the heartbeat. Without that no mammal could survive, or any other creature that relies on a circulation system for life. The only reason you heart has to beat is to pump your blood around your body, and it is your blood that contains the oxygen and nutrients needed to sustain life. Your cardiovascular health relies on lots of ATP being available to power each and every heartbeat.

Analysis of the heart during the final stages of heart failure has revealed that there is a general decrease in the myocardial arginine: glycine amidinotraferase (AGAT) gene expression, which is indicative of the necessity of this enzyme for proper heart function. The enzyme is responsible for the first stage in the biosynthesis of creatine from glycine.

Creatine is well known to athletes, and while it is available naturally from some food sources, it can be destroyed during cooking, and at least 50% of the creatine needed by the body is produced in the liver, pancreas and kidneys. It is creatine phosphate that is broken down into creatine and phosphate, the latter of which is used by the mitochondria to regenerate ATP from ADP.

The study carried out on the reduced AGAT levels found in heart failure patients indicates the importance of glycine to heart health. Without a good supply of glycine, there will insufficient creatine produced biochemically to generate the phosphate needed to for the ATP to produce the energy required to keep the heart pumping with the required strength. The energy provided by the mitochondria is used locally by the cells in which it is produced, and within a few seconds of that production. As explained earlier, ATP stores are used up within 2 - 5 seconds, and glycogen stores within another 4 - 6 seconds.

That is why sprinters cannot keep running at maximum speed for more than around 10 seconds or so, because the immediate availability of glycine, and hence creatine, are insufficient to last longer than that. That is one reason why they have to finish those 100 meters as fast as possible, because otherwise they would run out of energy. Other than trying to win, of course!

However, when it comes to the heart, ATP stores are essential, and the cells in your heart require a constant supply of ATP from creatine, which itself depends upon your intake or biosynthesis of glycine. Since dietary sources are insufficient to meet all your needs, and destroyed by cooking, a glycine supplement is the only way to ensure a sufficient intake. You cannot undernourish your heart and remain healthy.

ATP biosynthesis is essential if that of glycine theoretically is not, but the fact that 50% of your glycine requirement has to be produced by your body and the other 50% is sensitive to heat during cooking, a supplement of glycine could be essential to many people.



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Date: August 22, 2008 05:50 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: FOS

Fructooligosaccharides, which shall henceforth be referred to as FOS for obvious reasons, are sugars with chemical linkages known as osidic covalent bonds that resist enzymic hydrolysisis, and so are broken down by neither the salivary nor the digestive enzymes. In other words, they are indigestible.

However, before discussing the biochemistry further, let's have a look at what they can be used for. Your body depends upon certain bacteria for its health. These are essential to help break down and digest certain foods, and also to provide a resistance to disease and infection. FOS is what is known as a prebiotic, which used to feed these friendly bacteria. Just like any other living organism, bacteria require nourishment and while they get plenty of food from our own diet, especially from the fiber content, they find FOS particularly appetizing.

Because fructooligosaccharides cannot be digested, it passes unchanged into the colon, where these bacteria live. As they break down the FOS and live on it, they multiply, and create an environment in your lower intestine that is hostile to many harmful bacteria such as Clostridia and E. coli. However, it is not only these harmful bacteria that cause problems with your digestion since there many other agents that can interfere with the smooth functioning of your gastrointestinal tract.

People all over the world are continually suffering from both minor and very serious digestive problems, ranging from heartburn and upset stomachs to severe diarrhea, Crohn's disease, irritable bowel syndrome and even bowel cancers. There is a multitude of reasons for that such as the effects of aging, poor diet and bacteria from contaminated food. Organic foodstuffs do not last long in many warm countries, and while spices can be used to hide the taste, they are not always successful in killing off the bacteria.

Your health depends on a healthy digestive system, and when that is wrong then you will feel ill. If your digestive system is running below par, then you will not feel good, and could suffer from a wide range of symptoms, including tiredness, nausea, constipation, diarrhea, fevers and depression. The health of your intestinal tract in particular is often neglected, and most people need to do something to give it a boost and improve its, and their, overall health.

That is what FOS can do. And it can do more than just feed friendly bacteria: it can help you maintain regular bowel movements, maintain healthy blood sugar levels, maintain a healthy immune system, break down hormones and rebuild them again (it is useful for the relief of the symptoms of PMS) and to keep down the cholesterol and fatty acid levels in your blood. It is used to feed beneficial bacteria, not to replace them, and if you are on a probiotic supplement, you can take FOS along with it.

Fructooligosaccharides are also used as artificial sweeteners, and alternative names for them oligofructan and oligoFRUCTOSE. There are two classes of FOS, the first of which is produced commercially by the chemical or enzymic degradation of inulin, a polymer of D-FRUCTOSE linkages terminated with D-glucose. This is produced commercially predominantly in Belgium and Holland, and it also occurs naturally in chicory and Jerusalem artichoke, and in lesser amounts in bananas, garlic, tomatoes and onions. The second class of FOS is produced mainly in Japan. This is produced by a process known as the transfructosylation of a B-fructosidase from saccharose or aspergillus niger, a black mould found on onions and grapes. This is basically the same as the first class, although the chemical bonds are in different places.

While they resist breakdown by enzymes, they are fermented in the colon by anaerobic bacteria, bacteria that work in the absence of oxygen. Because they are fairly soluble, they can be added to dairy products such as yoghurt and used to feed the bacteria contained in the yoghurt. In fact many supplements containing acidophilus bacteria are fortified with FOS: you drink the bacteria along with its food.

Although FOS is only now assuming increasingly popularity in the West, it has been used as a dietary supplement in Japan for many years. Some of the specific health benefits that FOS coveys by promoting the health of essential bacteria, are:

Calcium and Magnesium Absorption

There have been several studies that have concluded that FOS and inulin improve the absorption of calcium in the intestine of both animals and humans. The fermentation of the FOS by bacteria reduces the pH of the gut, which increases the solubility of these minerals and hence extracts more of them from food. The increased solubility also helps them to be more easily absorbed through the intestinal wall into the bloodstream. FOS can therefore help to maintain bone density and prevent osteoporosis.

Strengthened Immune System

By taking a supplement of FOS, you can increase the density of friendly bacteria in your gut fivefold in a matter of weeks. This crowds out harmful bacteria, and so the level of toxins in your body is reduced. Your immune system is allowed to work properly to fight of infection and disease without having to work hard on keeping down the harmful bacteria in your gut.

Promotes Regularity

Apart from being a food for bacteria, since it is not digestible FOS is also a soluble fiber that draws water into your colon, and so promotes easy transport of feces by the peristaltic pumping action of the intestinal muscles. It also absorbs excess water in the chyme and feces and so helps to prevent diarrhea. Furthermore, improving the health of the friendly bacteria also improves your digestive health that also promotes regularity.

Increased Energy

The fermentation of FOS by bacteria produces gases and acids. These acids help the body to produce energy, and although not a massive energy boost, when allied to the improved digestion it is significant.

All of these benefits and more suggest that FOS is highly recommended in the event of sporadic and chronic gastrointestinal problems. It is a natural substance that does not have a direct influence on your body's biochemistry, but promotes the health and reproduction of those bacteria that do have a significant influence on intestinal health. Add that to the added benefits discussed above, and FOS is one of these supplements that could almost be called essential.

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Date: April 14, 2008 12:42 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Biotin For Better Health!

Biotin is one of the B vitamins, known as vitamin B7 and also, for some reason, vitamin H. If you have a deficiency of this vitamin you will know about it because it makes you bald. So keep up your vitamin B7 intake girls!

However, this should not be difficult since it is contained in cooked egg white (not raw), tomatoes, chard, onions, cabbage, strawberries, walnuts, halibut, carrots, liver, brewers yeast and cucumber to name but a few of the many sources. It makes sense that it has so many sources because biotin is essential for many of the biochemical reactions that take place continuously in your body.

It is contained in raw eggs, but is bound too tightly to the protein to be available to your body. It has to be cooked before the bond is broken sufficiently to render it bioavailable.

Included in these is the all-important Krebs cycle that releases energy from food. It is necessary for the growth of your body cells, for the metabolism of the fats you consume and for the biosynthesis of the fatty acids that are eventually converted to proteins and then the DNA that is essential for life. In other words, without biotin we would not be here.

However, do not get overly worried about the necessity of biotin in your diet, since the same applies to all of the other vitamins you consume. That is what vitamins are chemicals that have been identified ages ago as being essential to life. Without vitamins we could not survive which is why the vitamin supplement industry is so strong and healthy.

So, what does biotin do specifically, other than being necessary for some of the essential biochemical processes in your body? These tend to look after themselves, so what are the physical attributes that biotin provides for you? The name should give you a clue. In fact it should be familiar since it is one of the more commonly mentioned ingredients of hair care products: “Biotin for Healthy Hair” - ring a bell?

Although a deficiency of biotin is rare with a healthy balanced diet, it can happen, and when it does your first sign might be your skin drying out, your cholesterol levels will increase, you will feel continually tired and depressed with a poor appetite and you will be nauseous. You will also frequently vomit, which puts the icing on the cake of a set of very undesirable symptoms. It is important, then, that you do not suffer from a deficiency of biotin, vitamin B7 or vitamin H, whatever you want to call it, and is why many people take a supplement just to make sure.

This is normally taken as part of a general B complex supplement or even a general multivitamin supplement, since almost everybody has no idea what this vitamin is and why it is so necessary for your continued health. So let's have a look at why biotin is so important, with specific reference to your hair, skin and nails. However, we shall also examine its deeper biochemical uses and explain why it is such an essential vitamin.

With regard to biotin supplements in hair preparations, it benefit’s by helping one grow thicker hair, symptoms of a deficiency is brittle hair. If you are deficient, you will lose your eyelashes and eyebrows in addition to your hair, depending on the severity of your deficiency. As stated, however, that is particularly rare. The biotin content of shampoos is likely useless since it is not absorbed through the skin.

What it does in the diet, however, is to thicken the nails and also the hair fiber giving it a fuller appearance, so that you appear to have more hair than you actually have. It also increases the flexibility of the hair, skin and nails rendering them less brittle and less liable to breaking and scaling. However, as previously stated if you eat a good balanced diet you should avoid these problems, although a vitamin B complex supplement will do the job just as well.

So what else does vitamin B7 do for you? Lots in fact, so let's have a look at the more important of them starting with the function of your body cells in the production of energy. Biotin takes part in the Citric Acid Cycle, otherwise known as the Krebs Cycle, whereby energy is created by the conversion of carbohydrates, fats and proteins into carbon dioxide and water. It is one of the essential metabolic pathways of life, and biotin is needed to recharge the Krebs cycle with metabolites when mitochondria become deficient in these essential components.

Without them you would begin to feel tired and lack energy, and this would get increasingly worse without a biotin supplement. It is amazing that your energy is created in the mitochondria which are a part of the tiny cells that make up the tissue of your body, and equally amazing that it depends upon, among other substances, a vitamin of which very few people are even aware of.

In spite of any other effect biotin has on your body, including providing healthy hair, skin and nails, its primary role in your body is in the metabolism of proteins, fats and carbohydrates into a form that can be used by your body for the production of energy. Biochemically, it functions as a coenzyme, which is a molecule needed to help an enzyme do its work. In fact an alternative name give to biotin is Coenzyme R.

It helps in the biochemical conversion of sugars to energy, and is a component of enzymes such as pyruvate carboxylase. That enzyme is protein contained within the mitochondria that contains a biotin prosthetic group, without which it could not function to help the body to generate energy during exercise. Suffice it to say that without biotin you would find it difficult to generate energy, especially when the demand for it is at its highest.

Biotin's biochemical role is not restricted to energy production however, and it is involved in the biochemical synthesis of amino acids and also of glucose from other sugars. Glucose is the main blood sugar that is manufactured in the body from the other saccharides that you eat, such as FRUCTOSE.

A reasonable level of supplementation to ensure that you do not suffer from a deficiency is around 100 micrograms daily, although up to 5 milligrams (5000 mcg) are safe for the treatment of brittle nails or hair loss. Much depends on age and it is best taken as a vitamin B complex supplement, since the B vitamins appear to give best results as a team!

So, while you can have healthy hair, skin and nails with biotin, without it you will have no energy and likely have no need for your hair, skin and nails!

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Date: November 13, 2007 02:55 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Stevia: Sweeten Your Life With Out The Weight Gain

It is possible to sweeten your life with stevia, and without any weight gain, since it as exceptionally sweet herb. In fact it is member of the sunflower family, and is native to parts of South and Central America where it has been used as a sweetener since time immemorial. Also known as sugarleaf, it is a commercial crop, and is available as a dietary supplement.

Extracts of stevia have been found to be up to 300 times as sweet as cane sugar, although does not metabolize in the body to glucose. In fact it is thought to enhance the glucose tolerance of some diabetics, and can be used by people suffering from that condition as a natural sweetener, thus dispensing with the need for artificial sweeteners.

It is also useful for those on diets, especially carbohydrate controlled diets, and any other sweet-toothed person wanting to lose weight and still enjoy their favorite drink or desert. Many recipes have been published using stevia for the preparation of delicious sweets. So why is stevia so sweet and what other uses does it have?

Basically the sweet taste comes from glycosides, which are molecules in which a sugar is bonded to another molecule. The two main glycosides in stevia are called stevioside and rebaudioside. These are formed through glucose combined with the diterpene steviol in different ways, though some minor glycosides also contain rhamnose. Although they contain glucose, the glucose is not released into the bloodstream during digestion and the subsequent biochemistry.

Japan began the cultivation of the plant in the 1970s rather than produce artificial sweeteners that were suspected carcinogens (saccharin and cyclamate). Japan is now the world’s biggest consumer of stevia, even being used in the Japanese Coca Cola plants. Around 40% of Japan’s total sweetener volume is stevia. However, apart from its use as a natural alternative sweetener to sugar, stevia has specific properties, already alluded to, that renders it of particular attraction to certain groups of people, and we shall now take a closer look at these.

Insulin is a hormone produced by the pancreas that is essential to regulate the glucose content of the blood. It stimulates the cells of the body to take in blood glucose and convert it to glycogen that can be used for energy. Without insulin the blood sugars would increase in concentration without regulation leading to very serious health issues that would eventually result in death.

Diabetes is a condition in which the body either does not produce sufficient insulin, does not use the insulin it produces properly, or produces no insulin at all. Hence, a sweetener that did not exacerbate this situation by being eventually metabolized to glucose, as most sugars are in the body, would be of great benefit to diabetics. This is exactly what stevia is. It is a very powerful sweetener, 250 – 300 times sweeter to the taste-buds than sucrose, normal table sugar, and it does not metabolize to glucose. It is heaven-sent sweetener for diabetics that have a sweet tooth.

It is very safe for them and has been consumed for centuries without any side effects. In fact, studies have indicated that stevia might even regulate the pancreas and help to stabilize the levels of blood glucose in the body, rendering it an effective and safe supplement for those suffering from hypoglycemia (excess blood sugar), diabetes and candidiasis, a yeast infection that thrives on sugar.

Apart from that, stevia is also popular with those who are on a calorie controlled diet – or any other diet for that matter, since an excessive sugar intake invariably leads eventually to weight increase. The 21st century western diet is drowning in sugar, with up to 10 spoonfuls of sugar in every small bottle of cola. There is sugar in cookies, hot dogs, bread, soy sauce, ketchup, cans of beans and peas, and even sugar in cigarettes, though that is the least of the health worries there!

For the first time in history, there are now more overweight and obese people in the world than hungry people, yet the sugar corporations claim that there is no scientific proof that sugar leads to weight increase. Worldwide, diabetes kills 6 people every minute, and obesity caused by the consumption of too much sugar leads to Type II diabetes. It had been shown that FRUCTOSE is a major player in that corn syrup (FRUCTOSE) is contained in many soft drinks and foods.

One of the major problems with refined sugars is that they contain nothing but pure carbohydrate. All the vitamins, minerals and other nutrients have been removed, so that when they are consumed, your body has to provide these nutrients needed to metabolize the sugar to glucose and then to energy. Humans cannot live on sugar alone, and in fact you are better drinking water than corn syrup or cane sugar solutions since at least water does not make demands on your existing nutrient store.

It was noted in 1929 by Sir Frederick Banting, one of those scientists credited with the discovery of insulin, that there was a significantly large proportion of diabetes among the sugar plantation owners that ate large quantities of refined sugar, whereas there was none detected in the cane harvesters who were able to chew on only the raw cane. The raw cane contains the minerals and vitamins needed to metabolize the sucrose.

Stevia is a potential answer to this problem, and it is such an obvious one that there are a lot of politics regarding its use. The big USA sugar corporations will undoubtedly be opposed to it, and the FDA has refused to allow its use as a food additive, only as a dietary supplement, yet its use in Japan has been very successful. It is also used throughout East Asia, including China, Korea and Taiwan, and also in South America, Israel and some areas of the Caribbean. It is available as a green powder in its crude form, and also brownish syrup redolent of licorice, but also as a more refined white powder that is likely best used as weak solution due to its sweetness.

It is totally free of calories; this may come as a surprise to many since it tastes so sweet. It is an excellent sweetener for children’s drinks since it does not cause cavities: unlike sugar it is not degraded by bacteria to produce the corrosive acid that eats into the enamel. It does not metabolize to a burst of energy that is practically addictive, since that generally then leads to tiredness and the need for more sugar to make up for it.

Stevia does not cause diabetes in any form, is not a food for yeast and it is beneficial to the pancreas. In short, it is a completely safe food supplement that has been used for centuries without ill effect, and if you want to prevent yourself from adding weight and protect against the possibility of Type II diabetes in particular, then stevia should be your sweetener of choice.

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Natural Sweeteners

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Date: November 10, 2007 02:58 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Is Maca a Magic Root?

Maca is packed with nutrients; loaded with vitamins and minerals to help fuel brain function and ease hormone irregularities as well as nourish the body.

Maca contains:
1. vitamins: B1, B2, and vitamin C
2. Alkaloids: contains 4 novel alkaloids: Macaina 1, 2, 3, 4.
3. Bismuth: Aids in combating bacteria that causes gastritis.
4. Calcium: supports strong bones and teeth.
5. Copper: supporting hemoglobin production
6. Fatty acids: contains 20 fatty acids 7. Silicon: helps hair, skin, nails, and connective tissue.
8. Iron: supports hemoglobin also.
9. Magnesium: essential for protein synthesis, and activities of muscles and nerves.
10. Manganese: essential mineral
11. Phosphorus: regulates the transmission of neuromuscular chemicals and electrical stimuli. Important for the hemostasis of calcium, and the reactions of lipids, carbohydrates, and proteins. The body’s chemical energy is stored in phosphate compounds.
12. Potassium: participates in the regulation of osmotic pressure; its activity is carried out inside the cells.
13. sodium: when working with potassium helps reduce arterial pressure and hypertension.
14. Tannins: useful in the treatment of diarrhea. Combined with other medicines, they have the utility of treating inflammatory processes like ulcers and sores.
15. Zinc: a cofactor of dehydrogenises and carbonic anhydrite; its lack can cause skin rashes, taste disturbances, and mental lethargy.
16. Carbohydrates: quality carbs.
17. FRUCTOSE: Natural fruit sweetener
18. Micronutrients: minerals which help with the production of antibodies.
19. Proteins: rich in bio-available maca protein average of 11% grams in dry root.
20. Starch: chemical compounds that influence the nutrition and health of consumers.
21. Fiber: loaded with cellulose and lignin which stimulates intestinal operations.
22. Macronutrients: essential vitamins and minerals, nutritive properties to help convalescent people who are diagnosed with anemia.

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Date: June 26, 2007 09:51 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Supplements for Children

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Date: June 02, 2007 02:52 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Exceptional Ingredients For Exceptional Performance

Anaerobic exercises, such as bodybuilding and strength training, as well as endurance based aerobic activities, such as marathon running and bicycling, are notorious for depleting the body’s reserves of glycogen, protein, electrolyte minerals, water, and other vital constituents. And as simple logic will tell us, the harder one trains, the more they will lose in the process. Failure to properly replenish these nutrients immediately after training can result in fatigue, delayed recovery, accelerated lactic acid levels, mental sluggishness, and intense soreness. According to research, immediate replacement of electrolyte minerals and carbohydrates, along with easily assimilated protein is an effective way to maximize amino acid utilization, when preventing the onset of fatigue. NOW Electro Pro Energy Drink contains all the elements to ensure proper post-workout recovery. By combining a perfectly balanced mix of electrolytes, protein and simple and complex carbohydrates, Electro Pro serves as an ideal supplement for recovering after intense training and exercise.*

PeptoPro

This patented casein hydrolysate was scientifically formulated to provide athletes with a better source of protein for faster recovery, more efficient glycogen usage, better insulin response, and less fatigue. PeptoPro helps stimulate the body’s own natural production of insulin to help increase glucose uptake to hard working muscle cells. Its high dipeptide and tripeptide profile promotes fast absorption, and has been shown in human trials to accelerate muscle recovery. PeptoPro contains all 20 amino acids in the natural ratio of casein, a key factor in preventing muscle fatigue and muscle tissue damage because it is a predigested protein, PeptoPro is ideal for taking before and after workouts.

Electrolyte Minerals

During intense exercise, the body quickly exhausts its reserve of electrolytes. If these aren’t replenished promptly, the body will fatigue at a very fast rate, and may dehydrate. Electro Pro contains calcium, magnesium, sodium and potassium to help fuel even the most intense training session.

Carbohydrates

Carbohydrates are vital when it comes to providing the glycogen that is needed to fuel and refuel today’s athlete. Electro Pro contains a unique blend of dextrose, FRUCTOSE and rice Maltodextrin to ensure that the body has a generous fuel source. Every serving contains 32 grams of quality carbohydrates.

Electrolyte Energy Formula
Increases Endurance During Exercise, Expedites Post-Workout Muscle Recovery*

*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.

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Date: April 21, 2007 01:57 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Scientific Method of Evaluating the Effectiveness of Natural Medicines

Author Dale Ericsson, M.D.; Shinian Cao, M.D.; Fred Crawford, Ph.D; Dale Haufrect, M.D. and Tommy E Hall, Jr.; USA

Introduction

It has been traditionally assumed that long chain mucopolysaccharide and other natural ingredients found in aloe vera are active only in aloe vera are active only in their unadorned and non-modified state. There is little scientific evidence, however, to support this conclusion. In fact, certain isolated components of aloe vera have pronounced specific pharmaco-therapeutic effects. The purpose of this series of experiments is to evaluate this unique method of scientifically evaluating biological and herbal products and to specifically compare fractionally distilled aloe preparation from a traditional ale preparation.

Conclusion

Utilizing the scientific method of white blood cell (T lymphocyte) culture, stimulation and metabolic turnover rates of more than 25 substances it was determined that:

1. the pivotal study had demonstrated that this type of T lymphocyte cell culture metabolic analysis is useful for evaluation the safety and efficacy of a variety of treatments in which there is only antidotal or clinical studies to support the therapeutic effect.

2. This technique of single blinded study has been employed to define the efficacy as well as compare fractionally distilled aloe vera (warren Aloe) and a traditional aloe vera product. Application of this type of blinded study to two different forms of aloe vera showed that the following conclusion may be expressed with certainty.

• Fractionally distilled aloe (Warren Aloe) of Aloe vera breaks apart the long chains of mucopolysaccharides. These long chains prevent maximum effect.
• These shorter chains are then more effective in statistically increasing activity of cell cultures in the following manner.
• Fractionally distilled Aloe produces virtually the same cellular metabolic responses as found with natural Aloe juice.
• Mitochondrial stimulation with increased FRUCTOSE turnover appears greater in those patients while taking fractionally distilled aloe, while at the same time the insulin/glucose interaction is about the same with both aloe preparations.
• There appears a decreased calcium, magnesium and zinc metabolic turnover in those patients on natural aloe juice.
• Alpha lipoic acid turnover is decreased in patients taking natural aloe juice.

This data suggest that the fractionally distilled Aloe vera is bio-pharmaceutically active and provides specific changes in T cell cultures when compared to baseline and with natural aloe vera juice.

This information has been condensed. For entire report refer to EXPLORER! For the processional magazine; volume thirteen: number Two: Pages 15-19.

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Date: December 30, 2005 06:30 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Throat Releev Lozenges - Sing your heart out!

Kal says: "Sing your Heart Out!"

Weather you're performing on stage or just singing in the shower, you want to be your best. Kal Throat Releev Lozenges have a wonderful slippery texture that can provide daily nutritive support for your throat. The formula is designed for soothing triple action with slippery Elm, Elderberry and Zinc in a great natural orange flavor.

Supplement Facts
Serving Size 1 Lozenge

• Vitamin A (as 100% Beta Carotene) - 520IU
• Zinc (as Zinc Gluconate) - 5mg
• Apple Pectin - 100mg
• Slippery Elm (Ulmus Rubra)(Bark) - 150mg
• Elderberry (Sambucus nigra)(Berry extract)(supplying 200mcg [2%] Polyphenols) - 10mg
• Stevia (stevia rebaudiana)(Leaf extract) - 2mg

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Date: December 17, 2005 12:19 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: FRUCTOSE

FRUCTOSE

FRUCTOSE - FRUCTOSE is naturally occurring and also present in many fruits and vegetables. In fact, many refer to it as fruit sugar. In comparison to crystalline table sugar, FRUCTOSE is highly fermentable and has a much lower glycemic rating than other simple sugars. This makes it suitable for many diabetics because unlike table sugar, it won’t trigger a large insulin spike. And despite its lower GI rating, FRUCTOSE is approximately 50% sweeter than table sugar.

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Date: December 08, 2005 05:09 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: OsteoBoron™ Fact Sheet

OsteoBoron™ Fact Sheet

LIKELY USERS: People looking for joint support; People looking for bone density support; People who want to normalize Vitamin D levels

KEY INGREDIENTS: FruiteX-B™

STRUCTURE/FUNCTION CLAIMS: Boron is an important trace mineral for bone and joint health throughout life, as well as for the development and maintenance of healthy bone density. 1,2,4,6,8,9 NOW® OsteoBoron™ is a patented (US Patent # 5,962,049) complex of Boron and FRUCTOSE that is safe and more bioavailable than other forms of Boron. 3,7 NOW® OsteoBoron™ is a superior form of Boron that has been the subject of clinical studies demonstrating its efficacy in the support of healthy joints. 7,10 NOW® OsteoBoron™ has also been shown to be safer than other Boron supplements. 3,7

ADDITIONAL PRODUCT USE INFORMATION & QUALITY ISSUES:

FruiteX-B™ is a patented ingredient that contains boron in a form that is chemically identical to the natural plant forms of boron found in food (Calcium Fructoborate). In human and animal studies this patented form of boron, taken at an amount equal or equivalent to 6 mg. per day, improved bone ash (bone minerals) and Vitamin D status in Vitamin D deficient subjects. In human studies, measurements of joint discomfort were dramatically reduced when taking this dosage for about 2 months. The dose used in most of these studies was equivalent to 2 capsules a day of NOW® OsteoBoron™, a form that has been shown to be biologically more beneficial than other forms of boron.11

SERVING SIZE & HOW TO TAKE IT: One vegetarian capsule twice a day, preferably at separate meals. This dose can be doubled for people with more severe deficiencies, though a physician should normally be consulted in such cases.

COMPLEMENTARY PRODUCTS: Vitamin D, Calcium, Magnesium, copper, Silica/silicon, natural sources of phytoestrogens (plant sourced), Ipriflavone, Bone Strength or Bone Calcium formulas

CAUTIONS: None.

SPECIFIC: Please note any supplements currently consumed which may also contain boron, such as multiple mineral or multiple vitamin formulas, and cut your serving size of NOW® OsteoBoron™ to compensate. People who eat a lot of produce, fruit and nuts may also get a substantial amount from their food and may want to reduce their servings of NOW® OsteoBoron™ accordingly. NOW® OsteoBoron™ is safer (has less toxicity) than boron citrate. Boron may buffer body levels of estrogen, so women at risk from high estrogen should consult a physician before using NOW® OsteoBoron™, even though this problem has not been noted for food source borons.

GENERAL: Pregnant and lactating women and people using prescription drugs should consult their physician before taking any dietary supplement. This information is based on my own knowledge and references, and should not be used as diagnosis, prescription or as a specific product claim. This document has not been reviewed by the FDA or by the company posting it. Information given here may vary from what is shown on the product label because this represents my own professional experience and understanding of the science underlying the formula and ingredients. When taking any new formula, use common sense and cautiously increase to the full dose over time.

Disclaimer: These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

REFERENCES:

1. Shils ME, Olson JA, Shike M (eds.) (1994) Modern Nutrition in Health and Disease, Eighth Edition. Chapters 20-26, 28, 30. Lea & Febiger Philadelphia.
2. Chang EB, Sitrin MD, Black DD (1996) Gastrointestinal, Hepatobiliary, and Nutritional Physiology. Chapter 9, Absorption of Water-Soluble Vitamins and Minerals. Lippincott-Ravin, Philadelpia
3. Miljkovic D (1999) Boron and carbohydrate complexes and uses thereof. U.S. Patent # 5,962,049.
4. Neilson FH (2000) The Emergence of Boron as Nutritionally Important Throughout the Life Cycle. Nutrition 16(7/8):512-514.
5. Schaafsma A, de Vries PJ, Saris WH (2001) Delay of natural bone loss by higher intakes of specific minerals and vitamins. Crit Rev Food Sci Nutr 41(4):225-249.
6. Devirian TA, Volpe SL (2003) The physiological effects of dietary boron. Crit Rev Food Sci Nutr 43(2):219-213.
7. Miljkovic ND, Miljkovic DA, Ercegan GM (2002) Osteoarthritis and Calcium Fructoborate Supplementation: An Open-Label Study. FutureCeuticals Internal Study.
8. Sheng MH-C, Taper J, Veit H, Qian H, Ritchey SJ, Lau K-H W (2001) Dietary Boron Supplementation Enhanced the Action of Estrogen, But Not that of Parathyroid Hormone, to Improve Trabecular Bone Quality in Ovariectomized Rats. Biol Trace Elem Res 81:29-45.
9. Naghii MR, Samman S (1997) The effect of boron supplementation on its urinary excretion and selected cardiovascular risk factors in healthy male subjects. Biol Trace Elem Res 56(3):273-286.
10. Travers RL, Rennie GC, Newnham RE (1990) Boron and Arthritis: The Results of a Double-Blind Pilot Study. Journal of Nutritional Medicine 1:127-132.
11. Periasamy M, et al. (2001) J Org Chem, 66, 3328-3833

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Date: December 07, 2005 01:37 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Allibiotic CF Fact Sheet

Allibiotic CF Fact Sheet

LIKELY USERS: People seeking support of the immune system and intestinal flora

KEY INGREDIENTS: Allicin (“AlliSure” patented, stabilized allicin from fresh garlic); Olive Leaf Extract (Olea Europaea with 18% minimum Oleuropein content); Elderberry extract, from fruit/berry, 60:1 concentrate (equivalent to 2,500 mg. of fresh berries of Sambucus nigra); Oil of Oregano (wild oregano from Origanum vulgare) ImmunEnhancer AG (trademarked Arabinogalactan from Larch Tree, Larix occidentalis)

MAIN PRODUCT FEATURES: AlliSure is the clinically tested, patented and stable form of allicin. Not allicin potential, but actual allicin. Allicin represents the immune supporting nutrients of raw garlic, and is chemically similar to penicillin, though with different physical properties. AlliSure shares garlic’s abilities to help maintain healthy cholesterol and blood pressure levels, and also has been shown to raise levels of a key T cell to enhance immune system function. Like raw garlic, AlliSure has antimicrobial properties linked to its ability to react with sulfur-containing metabolic enzymes. Allicin is also shown in studies to play a role in controlling blood sugar and abnormal cell growth.

Black Elderberries have strong antioxidant properties, containing flavonoids like anthocyanidins. They have been studied in relation to inhibition of viral replication and of minor inflammations.

Olive Leaf has been used as an antioxidant, cholesterol and blood viscosity regulator, and vasodilator. But its most important use has been as a way to help the body deal with undesirable organisms in the vital respiratory and intestinal areas.

Oil of Oregano (wild oregano, wild marjoram) contains carvacrol and thymol, which are responsible for much of its antimicrobial activities. It also has some anti-inflammatory effects.

Arabinogalactan from Larch tree bark (ImmunEnhancer AG) can help speed the immune system’s response to undesirable organisms and is often compared to Echinacea. It has also been shown to promote the growth of beneficial intestinal bacteria.

ADDITIONAL PRODUCT INFORMATION: Patented and trademarked ingredients enhance quality controls and have clinical research. Rosemary Oil provides antioxidant protection for the capsule contents. Enteric coating protects the capsule from stomach acid to deliver its contents past the stomach. This helps to assure full potency and reduces the possibility of the oils repeating.

SERVING SIZE & HOW TO TAKE IT: One softgel twice daily, preferably with meals. Try one before using the full dose.

COMPLEMENTARY PRODUCTS: Probiotics, Antioxidants, D-Flame

CAUTIONS: Pregnant & lactating women, children and people using prescription drugs should consult their physician before taking any dietary supplement. Discontinue use if any uncomfortable side effects occur. This information is based on my own knowledge and references, and should not be used as diagnosis, prescription or as a specific product claim.

Disclaimer: These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

REFERENCES:

ALLICIN:

Josling P. Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey. Adv Ther. 2001 Jul-Aug;18(4):189-93. (AlliSure was used in this study.)

Abramovitz D, Gavri S, Harats D, Levkovitz H, Mirelman D, Miron T, Eilat-Adar S, Rabinkov A, Wilchek M, Eldar M, Vered Z. Allicin-induced decrease in formation of fatty streaks (atherosclerosis) in mice fed a cholesterol-rich diet. Coron Artery Dis. 1999 Oct;10(7):515-9. PMID: 10562920

Ankri S, Miron T, Rabinkov A, Wilchek M, Mirelman D. Allicin from garlic strongly inhibits cysteine proteinases and cytopathic effects of Entamoeba histolytica. Antimicrob Agents Chemother. 1997 Oct;41(10):2286-8. PMID: 9333064

Cellini L, Di Campli E, Masulli M, Di Bartolomeo S, Allocati N. Inhibition of Helicobacter pylori by garlic extract (Allium sativum). FEMS Immunol Med Microbiol. 1996 Apr;13(4):273-7. PMID: 8739190

Chowdhury AK, Ahsan M, Islam SN, Ahmed ZU. Efficacy of aqueous extract of garlic & allicin in experimental shigellosis in rabbits. Indian J Med Res. 1991 Jan;93:33-6.

Eilat S, Oestraicher Y, Rabinkov A, Ohad D, Mirelman D, Battler A, Eldar M, Vered Z. Alteration of lipid profile in hyperlipidemic rabbits by allicin, an active constituent of garlic. Coron Artery Dis. 1995 Dec;6(12):985-90. PMID: 8723021

Elkayam A, Mirelman D, Peleg E, Wilchek M, Miron T, Rabinkov A, Oron-Herman M, Rosenthal T. The effects of allicin on weight in FRUCTOSE-induced hyperinsulinemic, hyperlipidemic, hypertensive rats. Am J Hypertens. 2003 Dec;16(12):1053-6. PMID: 14643581

Feldberg RS, Chang SC, Kotik AN, Nadler M, Neuwirth Z, Sundstrom DC, Thompson NH. In vitro mechanism of inhibition of bacterial cell growth by allicin. Antimicrob Agents Chemother. 1988 Dec;32(12):1763-8.

Focke M, Feld A, Lichtenthaler K. Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl-CoA synthetase. FEBS Lett. 1990 Feb 12;261(1):106-8.

Hirsch K, Danilenko M, Giat J, Miron T, Rabinkov A, Wilchek M, Mirelman D, Levy J, Sharoni Y. Effect of purified allicin, the major ingredient of freshly crushed garlic, on cancer cell proliferation. Nutr Cancer. 2000;38(2):245-54. PMID: 11525603

Patya M, Zahalka MA, Vanichkin A, Rabinkov A, Miron T, Mirelman D, Wilchek M, Lander HM, Novogrodsky A. Allicin stimulates lymphocytes and elicits an antitumor effect: a possible role of p21ras. Int Immunol. 2004 Feb;16(2):275-81. PMID: 14734613

Rabinkov A, Miron T, Mirelman D, Wilchek M, Glozman S, Yavin E, Weiner L. S-Allylmercaptoglutathione: the reaction product of allicin with glutathione possesses SH-modifying and antioxidant properties. Biochim Biophys Acta. 2000 Dec 11;1499(1-2):144-153. PMID: 11118647

Rabinkov A, Miron T, Konstantinovski L, Wilchek M, Mirelman D, Weiner L. The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins. Biochim Biophys Acta. 1998 Feb 2;1379(2):233-44. PMID: 9528659

Sela U, Ganor S, Hecht I, Brill A, Miron T, Rabinkov A, Wilchek M, Mirelman D, Lider O, Hershkoviz R. Allicin inhibits SDF-1alpha-induced T cell interactions with fibronectin and endothelial cells by down-regulating cytoskeleton rearrangement, Pyk-2 phosphorylation and VLA-4 expression. Immunology. 2004 Apr;111(4):391-9. PMID: 15056375

Shadkchan Y, Shemesh E, Mirelman D, Miron T, Rabinkov A, Wilchek M, Osherov N. Efficacy of allicin, the reactive molecule of garlic, in inhibiting Aspergillus spp. in vitro, and in a murine model of disseminated aspergillosis. J Antimicrob Chemother. 2004 May;53(5):832-6. Epub 2004 Mar 24. PMID: 15044429

Tsai Y, Cole LL, Davis LE, Lockwood SJ, Simmons V, Wild GC. Antiviral properties of garlic: in vitro effects on influenza B, herpes simplex and coxsackie viruses. Planta Med. 1985 Oct;(5):460-1. PMID: 3001801

Uchida Y, Takahashi T, Sato N. [The characteristics of the antibacterial activity of garlic (author's transl)] Jpn J Antibiot. 1975 Aug;28(4):638-42. PMID: 1099271

Yasuo Yamada and Keizô Azuma. Evaluation of the In Vitro Antifungal Activity of Allicin. Antimicrob Agents Chemother. 1977 April; 11(4): 743–749.

ELDERBERRY:

Duke JA. CRC Handbook of Medicinal Herbs. Boca Raton, FL: CRC Press, 1985, 423.

Gruenwald J, Brendler T, Jaenicke C, et al. (eds). PDR for Herbal Medicines. Montvale, NJ: Medical Economics, 1998, 1116–7.

Mascolo N, Autore G, Capasso G, et al. Biological screening of Italian medicinal plants for anti-inflammatory activity. Phytother Res 1987;1:28–31.

Murkovic M, Abuja PM, Bergmann AR, et al. Effects of elderberry juice on fasting and postprandial serum lipids and low-density lipoprotein oxidation in healthy volunteers: a randomized, double-blind, placebo-controlled study. Eur J Clin Nutr. Feb2004;58(2):244-9.

Newall CA, Anderson LA, Phillipson JD. Herbal Medicines: A Guide for Health-Care Professionals. London: The Pharmaceutical Press, 1996, 104–5.

Yesilada E. Inhibitory Effects of Turkish Folk Remedies on Inflammatory Cytokines: Interleukin-1Alpha, Interleukin-1Beta and Tumor Necrosis Factor Alpha. J Ethnopharmacol. Sept1997;58(1):59-73. Youdim KA, Martin A, Joseph JA. Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress. Free Radical Biol Med 2000;29:51–60.

Zakay-Rones Z, Varsano N, Zlotnik M, et al. Inhibition of several strains of influenza virus in vitro and reduction of symptoms by an elderberry extract (Sambucus nigra L.) during an outbreak of influenza B Panama. J Alt Compl Med 1995;1:361–9.

OLIVE LEAF EXTRACT:

American Herbal Products Association. Use of Marker Compounds in Manufacturing and Labeling Botanically Derived Dietary Supplements. Silver Spring, MD: American Herbal Products Association; 2001.

Bennani-Kabchi N, et al. Effects of Olea europea var. oleaster leaves in hypercholesterolemic insulin-resistant sand rats. Therapie. Nov1999;54(6):717-23.

Bisignano G, et al. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J Pharm Pharmacol. Aug1999;51(8):971-4. Gonzalez M, et al. Hypoglycemic activity of olive leaf. Planta Medica. 1992;58:513-515. Visoli F, et al. Oleuropein protects low density lipoprotein from oxidation. Life Sciences. 1994;55:1965-71. PDR for Herbal Medicines, 2nd edition. Montvale, NJ: Medical Economics Company; 2000:557.

Petroni A, et al. Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil.Thromb Res. Apr1995;78(2):151-60. Pieroni A, et al. In vitro anti-complementary activity of flavonoids from olive (Olea europaea L.) leaves. Pharmazie. Oct1996;51(10):765-8. Zarzuelo A, et al. Vasodilator effect of olive leaf. Planta Med. Oct1991;57(5):417-9. OREGANO OIL (OIL OF OREGANO, WILD OREGANO, WILD MARJORAM):

Dorman HJ, et al. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol. Feb2000;88(2):308-16. Force M, et al. Inhibition of enteric parasites by emulsified oil of oregano in vivo. Phytother Res. May2000;14(3):213-4.

Hammer KA, Carson CF, Riley TV. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 1999;86:985–90.

Kelm MA, Nair MG, Strasburg GM. Antioxidant and Cyclooxygenase Inhibitory Phenolic Compounds from Ocimum sanctum Linn. Phytomedicine. Mar2000;7(1):7-13. Lamaison JL, et al. Medicinal Lamiaceae with antioxidant properties, a potential source of rosmarinic acid. Pharm Acta Helv. 1991;66(7):185-8.

Ponce MM, Navarro AI, Martinez GMN, et al. In vitro effect against Giardia of 14 plant extracts. Rev Invest Clin 1994;46:343–7 [in Spanish].

Stiles JC, Sparks W, Ronzio RA. The inhibition of Candida albicans by oregano. J Applied Nutr 1995;47:96–102.

Tantaoui EA, Beraoud L. Inhibition of growth and aflatoxin production in Aspergillus parasiticus by essential oils of selected plant materials. J Environ Pathol Toxicol Oncol 1994;13:67–72. ImmunEnhancer AG (Larch tree Arabinogalactan)

Corado J, et al. Impairment of Natural Killer (NK) Cytotoxic Activity in Hepatitis C Virus (HCV) Infection. Exp Immunol. 1997;109:451-457. Currier NL, Lejtenyi D, Miller SC. Effect over time of in-vivo administration of the polysaccharide arabinogalactan on immune and hemopoietic cell lineages in murine spleen and bone marrow. Phytomedicine. 2003 Mar;10(2-3):145-53. PMID: 12725568

Egert D, et al. Studies on Antigen Specificity of Immunoreactive Arabinogalactan Proteins Extracted from Baptisia tinctoria and Echinacea purpurea. Planta Med. 1992;58:163-165. Gonda R, et al. Arabinogalactan Core Structure and Immunological Activities of Ukonan C, An Acidic Polysaccharide from the Rhizome of Curcuma longa. Biol Pharm Bull. 1993;16:235-238. Hagmar B, et al. Arabinogalactan Blockade of Experimental Metastases to Liver by Murine Hepatoma. Invasion Metastasis. 1991;11:348-355. Kelly GS. Larch arabinogalactan: clinical relevance of a novel immune-enhancing polysaccharide. Altern Med Rev. 1999 Apr;4(2):96-103. Review. PMID: 10231609

Kim LS, Waters RF, Burkholder PM. Immunological activity of larch arabinogalactan and Echinacea: a preliminary, randomized, double-blind, placebo-controlled trial. Altern Med Rev. 2002 Apr;7(2):138-49. PMID: 11991793

Levine PH, et al. Dysfunction of Natural Killer Activity in a Family With Chronic Fatigue Syndrome. Clin Immunol Immunopathol. 1998;88:96-104. Robinson RR, Feirtag J, Slavin JL. Effects of dietary arabinogalactan on gastrointestinal and blood parameters in healthy human subjects. J Am Coll Nutr. 2001 Aug;20(4):279-85. PMID: 11506055

Rolfe RD. The Role of Probiotic Cultures in the Control of Gastrointestinal Health. J Nutr. Feb2000;130(2S Suppl):396S-402S.

Salyers AA, Vercellotti JR, West SE, Wilkins TD. Fermentation of mucin and plant polysaccharides by strains of Bacteroides from the human colon. Appl Environ Microbiol. 1977 Feb;33(2):319-22. PMID: 848954

Uchida A. Therapy of Chronic Fatigue Syndrome. Nippon Rinsho. 1992;50:2679-2683.

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Date: August 22, 2005 02:30 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Protecting kids from Colds is a simple as Enhancing there immune system.

Lax hygiene and parents who permit their children to attend school when they are sick are the main reasons that thousands of cases of colds and flu leapfrog from child to child each school year. Millions of school attendance days and adult work days are lost each year when schoolchildren get ill. In addition, schoolchildren can get and give a host of other illnesses, including strep throat, conjunctivitis (pinkeye), and impetigo. Sick children should stay home; a single child can easily infect 10 or more other children.

If a sick child sneezes on, drools on or touches an object, the germs can be picked up by others who touch that object. The most proven way to reduce this problem is basic hygiene. In one day-care study, kids caught fewer colds after they were taught to wash their hands regularly and the toys were disinfected three times a week. It is vital to teach your child to cover his mouth and nose with a tissue while coughing or sneezing, and then to discard the tissue and wash his hands. Other ways to pick up germs are by petting a dog or a cat, handling dirty underwear, and using public restrooms. In one study, investigators added a mixture of bacteria and a virus to everyday objects at home and found that telephone receivers and kitchen faucets transferred enough organisms to the hands and then to the mouth to cause infections such as colds and diarrhea.

Hand washing is an important prevention measure, in terms of keeping healthy. The problem in some schools is that they make it difficult for kids to wash their hands. They don’t always have paper towels or adequate soap available. With all the things that are important to learn in school, one of the most important is washing your hands before eating and after going to the toilet. The purpose of school is to learn. And what’s more important to learn than good hygiene? Since regular hand washing is one of the best defenses against the spread of colds and gastrointestinal infections, teach your children to lather the hands with soap for at least 15 seconds, scrubbing between fingers, under fingernails and around the tops and palms of the hands. Teach them to dry their hands with a clean towel and to use the towel to turn off the faucet, open door handles, etc. You may also provide your child with sanitizing lotion so they can protect against disease when a bathroom is not close by.

When eating out or at a mass-prepared school lunch, first wash the hands. Avoid any raw food that doesn’t look washed or any item that has been implicated in a current outbreak of food poisoning. Eating raw fruits and vegetables at home where you can wash them may be a better choice. If you are unsure about the drinks served, have your child carry their own bottled water. The best way to fight back against these germs is to enhance your child’s immune system. Adequate nutrition is the backbone of health. Even marginal deficiencies of a single nutrient can profoundly impair the immune system. At least have your child take a multiple vitamin and mineral supplement every day. Eating sugar in the form of glucose, FRUCTOSE, sucrose, honey, and orange juice all significantly reduced the body’s ability to have an effective immune system. These effects will start within less than 30 minutes and last for several hours. The white blood cells will not have the ability to gobble up those nasty bacteria the way they usually can.

Food is the largest challenge facing the immune system. When there is complete digestion, healthy bowel microflora, a healthy constitution, and minimal exposure to foods or elements that are toxic to the body, the immune system can do its job. Weaknesses in one or more of these areas can result in a weakened immune system. More than 50 percent of the immune system takes its signals from the digestive tract. It is one of the largest immune organs of the body that defends against the barrage of toxins ingested daily. Intestinal microflora also impact human health. The “friendly” bacteria living in us compete with the “not so friendly” germs and help us stay healthy.

The new U.S. food pyramid suggests we consume 5 servings of fresh vegetables daily and 3–4 servings of fresh fruits daily. Sounds easy enough. Yet, only 20 percent of the populations does this. It is also important to get adequate protein and fat in the diet. Water intake is vital as well. It’s best if the 6–10 glasses (depends on the age of the child) does not contain chlorine or fluoride. Dehydration may be a big factor in whether they stay healthy. By making even simple changes in your child’s diet and lifestyle, you might be amazed at how few illnesses she has this school year.

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Date: August 02, 2005 03:52 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Benfotiamine raises the blood level of thiamine pyrophosphate (TPP)

Benefits

Benfotiamine raises the blood level of thiamine pyrophosphate (TPP), the biologically active co-enzyme of thiamine.4

Thiamine and its Co-enzyme, TPP

Thiamine (vitamin B1) plays an essential part in the metabolism of glucose, through actions of it co-enzyme TPP (thiamine pyrophosphate). TPP is formed by the enzymatically-catalyzed addition of two phosphate groups donated by ATP to thiamine. TPP also goes by the name "thiamine diphosphate." In the cytoplasm of the cell, glucose, a 6-carbon sugar, is metabolized to pyruvic acid, which is converted into acetyl-CoA, otherwise known as "active acetate." Acetyl CoA enters the mitochondrion, where it serves as the starting substrate in the Kreb’s cycle (citric acid cycle). The Krebs cycle is the primary source of cellular metabolic energy. TPP, along with other co-enzymes, is essential for the removal of CO2 from pyruvic acid, which in turn is a key step in the conversion of pyruvic acid to acetyl CoA. CO2 removal from pyruvic acid is called "oxidative decarboxylation," and for this reason, TPP was originally referred to as "cocarboxylase." TPP is thus vital to the cell’s energy supply. Benfotiamine helps maintain healthy cells in the presence of blood glucose. Acting as a biochemical "super-thiamin," it does this through several different cellular mechanisms, as discussed below.

Benfotiamine and Glucose Metabolism Benfotiamine normalizes cellular processes fueled by glucose metabolites.

As long as glucose remains at normal levels, excess glucose metabolites do not accumulate within the cell. The bulk of the cell’s glucose supply is converted to pyruvic acid, which serves as substrate for production of acetyl CoA, the primary fuel for the Krebs cycle. Of the total amount of metabolic energy (in the form of ATP) released from food, the Krebs cycle generates about 90 percent.5 In the presence of elevated glucose levels, the electron transport chain, the final ATP-generating system in the mitochondrion, produces larger than normal amounts of the oxygen free radical "superoxide." This excess superoxide inhibits glyceraldehyde phosphate dehydrogenase (GAPDH), as key enzyme in the conversion of glucose to pyruvic acid, resulting in an excess of intermediate metabolites known as "triosephosphates." Increase triosephophate levels trigger several cellular mechanisms that result in potential damage to vascular tissue. Cells particularly vulnerable to this biochemical dysfunction are found in the retina, kidneys and nerves.

Benfotiamine has been shown to block three of these mechanisms: the hexosamine pathway, the diaglycerol-protein kinease C pathway and the formation of Advanced Glycation End-poducts. As discussed below, benfotiamine does this by activating transketolase, a key thiamin-dependent enzyme.6 Benfotiamine stimulates tranketolase, a cellular enzyme essential for maintenance of normal glucose metabolic pathways.* Transketolase diverts the excess FRUCTOSE-6-phosphate and glyceraldehydes-3-phosphate, (formed by the inhibition of GAPDH, as mentioned above), into production of pentose-5-phosphates and erythrose-4-phosphate and away from the damaging pathways. Benfotiamine activates transketolase activity in bovine aortic endothelial cells incubated in glucose.6 To test benfotiamine’s ability to counteract these metabolic abnormalities caused by elevated blood glucose, studies have been done in diabetic rats. Benfotiamine increases transketolase activity in the retinas of diabetic rats, while concomitantly decreasing hexosamine pathway activity, protein kinase C activity and AGE formation.6

Benfotiamine and Protein glycation Benfotiamine controls formation of Advanced Glycation End-products (AGEs).

AGEs have an affinity for proteins such as collagen, the major structural protein in connective tissue. AGEs are formed through abnormal linkages between proteins and glucose. This occurs via a non-enzymatic glycosylation reaction similar to the "browning reaction" that takes place in stored food.7 At high glucose concentrations, glucose attaches to lysine, forming a Schiff base, which in turn forms "early glycosylation products." Once blood glucose levels return to normal levels, the amount of these early glycosylation products decreases, and they are not particularly harmful to most tissue proteins. On long-lived proteins such as collagen, however, early glycosylation products are chemically rearranged into the damaging Advanced Glycation End-products. AGE formation on the collagen in coronary arteries causes increased vascular permeability. This vessel "leakiness" allows for abnormal cross-linking between plasma proteins and other proteins in the vessel wall, comprising vascular function and potentially occluding the vessel lumen. A number of other potentially harmful events may also occur, including production of cytokines that further increase vascular permeability. Endothelin-1, a strong vasoconstrictor, is over produced, increasing the possibility of thrombosis and generation of oxygen free radicals is stimulated.8 It is vitally important to support normal glucose metabolic pathways so that formation of AGEs is minimized. Benfotiamine, in the test tube (in vitro) prevents AGE formation in endothelial cells cultured in high glucose by decreasing the glucose metabolites that produce AGEs.9 Endothelial cells make up the membranes that line the inner walls of organs and blood vessels. In a rat study comparing the effects of Benfotiamine with water-soluble thiamin, Benfotiamine inhibited AGE formation in diabetic rats while completely preventing formation of "glycooxidation products," which are toxic by products of chronic elevated blood glucose. AGE levels were not significantly altered by thiamin.10 Benfotiamine also normalized nerve function in the animals. After three months of administration, "nerve conduction velocity (NCV)," a measure of nerve function, was increased by both benfotiamine and thiamin; at six months, NCV was normalized by benfotiamine, whereas thiamin produced no further increases in this parameter.

Dysfunctional glucose metabolic pathways leading to AGE formation occurs in endothelial cells of the kidneys. In a recent animal study, benfotiamine was administered to rats with elevated glucose levels. Benfotiamine increased transketolase activity in the kidney filtration system of these rats, while at the same time shifting triosephophates into the pentose pathway and preventing protein leakage.11

Safety

Benfotiamine has an excellent tolerability profile and can be taken for long periods without adverse effects.3,12 The statements in this fact sheet have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Scientific References

1. Bitsch R, Wolf M, Möller J. Bioavailability assessment of the lipophilic benfotiamine as compared to a water-soluble thiamin derivative. Ann Nutr Metab 1991;35(2):292-6.

2. Schreeb KH, Freudenthaler S, Vormfelde SV, et al. Comparative bioavailability of two vitamin B1 preparations: benfotiamine and thiamine mononitrate. Eur J Clin Pharmacol 1997; 52(4):319-20.

3. Loew D. Pharmacokinetics of thiamine derivatives especially of benfotiamine. Int J Clin Pharmacol Ther 1996;34(2):47-50.

4. Frank T, Bitsch R, Maiwald J, Stein G. High thiamine diphosphate concentrations in erythrocytes can be achieved in dialysis patients by oral administration of benfontiamine. Eur J Clin Pharmacol. 2000;56(3):251-7.

5. Pike RL, Brown ML. Nutrition, An Integrated Approach, 3rd Ed. New York:MacMillan; 1986:467.

6. Hammes H-P, Du X, Edlestein D, et al. Benfotiamine blocks three major pathways of hyperglycemic damage and prevents experimental diabetic neuropathy. Nat Med 2003;9(3):294-99.

7. Monnier VM, Kohn RR, Cerami A. Accelerated age-related browning of human collagen in diabetes mellitus. Proc Natl Acad Sci 1984;81(2):583-7.

8. Brownlee M. The pathological implications of protein glycation. Clin Invest Med 1995;18(4):275-81.

9. Pomero F, Molinar Min A, La Selva M, et al. Benfotiamine is similar to thiamine in correcting endothelial cell defects induced by high glucose. Acta Diabetol 2001;38(3):135-8.

10. Stracke H, Hammes HP, Werkman D, et al. Efficacy of benfotiamine versus thiamine on function and glycation products of peripheral nerves in diabetic rats. Exp Clin Endocrinol Diabetes 2001;109(6):300-6.

11. Babaei-Jadidi R, Karachalias N, Ahmed N, et al. Prevention of incipient diabetic nephropathy by high-dose thiamine and benfotiamine. Diabetes 2003;52(8):2110-20.

12. Bergfeld R, MatsumaraT, Du X, Brownlee M. Benfotiamin prevents the consequences of hyperglycemia induced mitochondrial overproduction of reactive oxygen specifies and experimental diabetic neuropathy (Abstract) Diabetologia 2001; 44(Suppl1):A39.

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Date: July 15, 2005 12:52 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: HOW TO USE STEVIA?

HOW TO USE STEVIA?

The most frequent mistake people make with powdered stevia is measuring out too much. Very tiny amounts of the powder can greatly sweeten. Liquid extracts can be measured out in drops until the right amount of sweetening is achieved. Often just one half to one teaspoon of the liquid achieves the same effect as one cup of white sugar. If a powdered form is used, mixing it with hot water is recommended in order to create a more workable concentrate. Hot liquids seem to release the sweetening power of stevia more rapidly. This concentrate should be refrigerated and measured out with an eye dropper. Baked goods sweetened with stevia do not brown as much, and using stevia in recipes with distinct flavors like lemon, cinnamon, carob, etc. achieves better results than adding it to blander food items. Baking with stevia takes some getting used to. Stevia can also be added to other sweeteners like honey to lower their caloric content. People who cook with stevia often add it to honey or molasses to potentiate sweetening power in smaller quantities.

Stevia works particularly well on dairy products, fruit dishes, beverages and fresh desserts. It can be combined with other sugars such as molasses, honey, maple syrup, FRUCTOSE etc. in order to minimize their use. (NOTE: Stevia does not work well with yeast breads which require caloric forms of sugar to rise.

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Date: July 15, 2005 12:27 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: THE FDA AND NON-CALORIC SWEETENERS

THE FDA AND NON-CALORIC SWEETENERS

While white sugar, turbinado, FRUCTOSE, honey and corn syrup all qualify as natural sweeteners, none of these are calorie- free nor can they be used by people who suffer from blood sugar disorders. They can encourage weight gain, tooth decay, raise blood sugar quickly, and can also predispose certain individuals to yeast infections. These sugars can also contribute to indigestion, bowel disorders and, possibly, hyperactivity or ADD in children. Pharmaceutical sweeteners like aspartame and saccharin qualify as calorie-free but come with significant limitations and health risks. Saccharin has been labeled with a warning that it has caused the development of cancer in laboratory animals but is still available for purchase. In 1970, cyclamates, another class of artificial sweeteners, were banned because of the strong possibility that they are, in fact, carcinogenic. Aspartame has been marketed as a safe substance for the general public, except for those few individuals who suffer from PKU (phenylketonuria), a relatively rare disorder. Most consumers assume that aspartame is a perfectly benign compound and use it liberally. It is, in fact, comprised of phenylalanine, aspartic acid, and methanol (wood alcohol). As previously mentioned, various side effects have been associated with the ingestion of aspartame and include migraines, memory loss, slurred speech, dizziness, stomach pain, and even seizures.

In addition, because aspartame contains chemicals which affect brain cell function, significant questions have been raised concerning its link to increased incidence of brain tumors (Olney). Acesulfame K, another artificial sweetener on the market, has also been linked to cancer by the Center for Science in the Public Interest. Despite the protest of various organizations and health professionals, these pharmaceutical s weeteners have been approved by the FDA and are recognized as safe.

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Date: July 15, 2005 12:24 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: STEVIA (Stevia rebaudiana)

STEVIA (Stevia rebaudiana)

SYNONYMS: sweet herb, honey leaf

PARTS USED: leaves

Description

Stevia is a small perennial shrub with green leaves that belongs to the aster (Asteraceae) or chrysanthemum family of plants. They grow primarily in the Amambay mountain range of Paraguay but over 200 various species of stevia have been identified around the globe. Stevia rebaudiana is the only species at present which possesses an inordinate ability to sweeten. Its common form is known as stevioside, a fine white powder extracted from the leaves of the plant. Phytochemistry STEVIOSIDE/REBAUDIDOSIDE COMPOUND DUO: The leaves of the stevia shrub contain specific glycosides which produce a sweet taste but have no caloric value. Stevioside is the primary glycoside involved in this effect. Dulcoside and rebaudioside are also major glycosides contained in the herb. Glycosides are organic compounds which contain a sugar component (glycone) and a non-sugar component (aglycone). The glycone constituent may be comprised of rhamnose, FRUCTOSE, glucose, xylose, arabinose etc. The other portion may be any kind of chemical compound such as a sterol, tannin, carotenoid, etc.

Stevia leaves also contain protein, fibers, carbohydrates, phosphorus, iron, calcium, potassium, sodium , magnesium, rutin (flavonoid), iron, zinc, vitamin C and vitamin A. Human physiology cannot metabolize the sweet glycosides contained in stevia leaves, therefore they are eliminated from the body with no caloric absorption. Stevia, unlike aspartame, can be used in baking because its sweet glycosides do not break down when heated. Definition Stevia is an herb with incredible sweetening power. Its ability to sweeten is rated between 70 to 400 times that of white sugar. Typically, it has a mild licorice-like taste and is completely natural in its biochemical profile. What makes stevia so intriguing is that unlike other natural sweetening agents, its is completely calorie-free, never initiates a rise in blood sugar, and does not provide “food” for microorganisms like bacterias and yeasts.

Stevia may well be the most remarkable sweetener in the world and yet its recognition in this country remains relatively low. Consider the extraordinary attributes of the stevia plant and its extracts:

• It can be used in baking and cooking.

A Brief History

Stevia is a plant indigenous to mountainous regions of Brazil and Paraguay. For centuries, this herbal sweetener has been used by native cultures to counteract the bitter taste of various plant-based medicines and beverages. The Guarani Indians of Paraguay have used this potent sweetener in their green tea for generations. The name they designated for stevia leaves was “sweet herb.” In addition, these native peoples have historically used stevia as a digestive aid and a topical dressing for wounds and other skin disorders.

In the sixteenth century, Europeans became aware of the herbal sweetener through the Spanish Conquistadors. In the late 1880s, Moises S. Bertoni, director of the College of Agriculture in Asunción, Paraguay, became extremely intrigued by the stevia plant. Its reputation was that it was so sweet that even just a small leaf part could sweeten an entire container of mate tea. Be rtoni wanted to find out if this was true. After several years of studying the plant, he wrote about it in a local botanical publication. In 1905, Bertoni published an important article about the incredible sweetening power of the stevia plant, which he considered superior to sugar and extremely marketable. Other articles written by Bertoni note that stevia is unquestionably superior to saccharine because it is nontoxic and has significant therapeutic benefits. It sweetens with unprecedented potency and can be used in its natural state.

The first stevia crop was harvested in 1908 and subsequently, stevia plantations sprang up in South America. In 1921, the American Trade Commissioner to Paraguay, George S. Brady, wrote that although the herb is an extraordinary sweetener with remarkable properties, little had been done to commercially cultivate the plant. He suggested that stevia may be an ideal sugar product for diabetics and strongly advised that American companies pursue its importation.

During the decade of the 1970s, the Japanese developed a new method which could better refine the glycosides contained in the stevia leaf. The result was a compound called ste-vioside which is from 200 to 300 times sweeter than white sugar. The Japanese approach artificial sweeteners with great caution and they believe stevioside to be safer and more effect i've than other non-nutritive, chemical products. Stevioside is considered superior in its ability to sweeten; however, it does not exhibit some of the other therapeutic actions found in whole stevia leaves .

Stevia enjoyed substantial popularity during the 1980s as a natural sweetener and was found in a variety of consumer products. In 1986, however, the FDA abruptly seized stevia inventories and in 1991 claimed it was not suitable as a food additive. Advocates for stevia claim this happened because the herb is a natural, powerful, inexpensive and non-patentable sweetener, and therefore poses a threat to pharmaceutical sweeteners and sugar-alcohol sweeteners like mannitol, sorbitol and xylitol. At this writing, stevia has received approval by the FDA to be sold only as a dietary supplement, not as a sweetening agent.

Currently, stevia is commercially grown in Paraguay, Brazil, Uruguay, Central America, Israel, China, Thailand, and the United States. It is considered an important natural sweetener in both Japan and Korea, and has been safely used in these countries for decades. Extracts of stevia and related products make up a considerable portion of the Japanese market for natural sweetening agents. They use stevia in sweet sauces, pickles, beverages, etc., making Japan one of the largest single consumers of stevia in the world. Today, because the demand for stevia is escalating, several Paraguayan organizations are looking to expand the commercial cultivation of the plant. Currently, Canadian researchers and chemists are working to provide even better stevia supplements and may even end up teeming with governmental agencies to raise stevia crops as economic replacements for tobacco leaves (Bonvie, 64). Stevia has not been officially approved by Canadian agencies, but it is still available for purchase in tea form.

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Attentive Child - Enhances Mental Concentration ...

Date: May 31, 2005 05:14 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Attentive Child - Enhances Mental Concentration ...

Most children are creative, energetic and spontaneous, but sometimes they don’t focus on requested activities. Sometimes kids find it difficult to apply themselves to the task at hand. Your child’s brain also may work differently than most people’s brains— just like the 5% of the population that is left-handed. Most people think an ultra-active child means an active brain, but active children may actually need a boost in brain metabolism. Source Naturals ATTENTIVE CHILD is a Bio-Aligned Formula™ designed to address the multiple systems that affect children’s ability to focus: neurotransmitters and brain metabolism, nerve cell communication, antioxidant defense, and essential fatty acid metabolism.

Comprehensive Brain Support

Parents are looking for a safe and natural product to support their children’s ability to focus. Source Naturals studied the research and created an experiential formula, based on the latest breakthroughs in cerebral and nervous system biochemistry. Each ingredient in ATTENTIVE CHILD plays a role in brain and nervous system structure or functioning, or is involved in important biochemical pathways. DMAE, a substance normally found in the brain, boosts brain metabolism and has been shown to enhance concentration. L-Aspartate is an amino acid neurotransmitter that stimulates brain activity. Research has shown that some ultra-active children may have special dietary needs for magnesium, zinc and DHA (docosahexaenoic acid). Magnesium is necessary for the transmission of nerve signals, and, along with zinc, for the processing of essential fatty acids into other vital biochemicals. DHA is an essential fatty acid that is very important for cerebral development and effective communication between nerve cells in the brain. Lecithin contains four phospholipids—fatty acid building-block molecules in nerve cell membranes. Phosphatidylserine, in particular, is vital in nerve cell communication and the electrical activity of the brain. Grape seed extract is a plant-derived antioxidant that protects the integrity of fatty acids in nerve cell membranes.

ATTENTIVE DHA™ in Tiny Kid Caps™

The ATTENTIVE CHILD formula can be supplemented with additional DHA. ATTENTIVE DHA Kid Caps are available in easy-to-swallow, small oval softgels, each containing 100 mg of DHA. For children who can’t swallow caps, simply pierce the gel and mix the oil with food. Sweeteners with Low Impact on Blood Sugar The delicious sweetand- tart taste in ATTENTIVE CHILD wafers comes from natural flavors, specially manufactured without sugar for Source Naturals. Unless specified, most flavors in other products contain maltodextrin, a sugar with a high glycemic index. The ATTENTIVE CHILD wafer itself is sweetened with crystalline FRUCTOSE (natural fruit sugar) and xylitol (a naturally occurring sweetening agent found in many fruits and vegetables). These select natural sweeteners have a very low glycemic index—so ATTENTIVE CHILD will taste great to your child, but have little effect on blood sugar levels. We recommend carefully reviewing the labels of other products. They may contain honey, glucose, sucrose, maltodextrin, and maltose—all of which have moderate-tohigh glycemic indexes. In addition, maple sugar, molasses, malt syrup, rice syrup, and beet sugar contain varying amounts of high-glycemic-index sugars, which can set off blood sugar fluctuations that may affect concentration. Beware of children’s nutritional bars designed to enhance focus and concentration. Most have over 20 grams of sugar per bar. In contrast, each serving of ATTENTIVE CHILD contains only two grams of crystalline FRUCTOSE, which has little effect on blood sugar.

Glycemic Index of Various Sweeteners

The glycemic index is a ranking of foods based on their immediate effect on blood glucose levels. It measures how much your blood glucose increases over a period of two or three hours after intake. The higher the glycemic index (GI), the greater the fluctuations in blood sugar. Sweetener Glycemic Index†
Xylitol* 7.0
Crystalline FRUCTOSE* 23.0
Organic Agave Nectar†† 10.0
High FRUCTOSE Corn Syrup 62.3
Sucrose 65.0
Honey 73.0
Glucose 97.0
Maltodextrin 105.0
Maltose 105.0

*sweeteners used in ATTENTIVE CHILD ™ †based on rate of 100 for glucose ††for information, see website www.wcommerce.com

Lifestyle Strategies for Your Child

You can help your child concentrate on schoolwork, chores and other challenges. Start with ATTENTIVE CHILD and ATTENTIVE DHA, and then incorporate a healthy lifestyle and nutrition routine.

Physical Health

Have your child’s overall health checked by a welltrained holistic health care professional, such as a naturopathic physician. It is particularly important to examine the functioning of your child’s thyroid gland (the master regulator of the body’s metabolism, which influences mood and energy level), and blood sugar metabolism (the brain depends on a steady supply of glucose to function properly, particularly when you are trying to concentrate).

Nutritional Health: Feeding the Brain

Help your child maintain a steady supply of energy and brain fuel by providing a balanced diet. Small, frequent meals are preferable since they dispense a steady level of glucose to the brain. Include foods high in the amino acid tyrosine, a precursor to neurotransmitters that support an alert state. It is found in protein foods, such as meat, poultry, beans, tofu, lentils and seafood. Also include complex carbohydrates such as whole grains, fruits and vegetables, which are metabolized slowly and yield a steady supply of glucose. The simple sugars found in candy, cookies, sodas and other processed foods can lead to a rapid rise in blood sugar levels, followed by an abrupt decline, and should be discouraged. It is important to include essential fatty acids, especially omega-3 fatty acids, which are abundant in the brain and essential for its development and normal functioning. Supplement with ATTENTIVE DHA, and encourage your child to eat cold-water fish, such as salmon. Avoid the hydrogenated fats found in processed foods and margarine, as well as chemicals and food additives. A nutrition program consisting of fresh, unprocessed natural foods is the healthiest choice for everyone.

Lifestyle Health

Some experts believe extended time watching TV and playing video games does not support optimal health or school performance. EEG studies have shown that these activities decrease brain activity rather than activating the brain. Encourage your child to spend time in outdoor physical recreation and in creative, challenging activities.

Supplement with ATTENTIVE CHILD and ATTENTIVE DHA

ATTENTIVE CHILD is available in bottles of 30 & 60 chewable wafers. ATTENTIVE DHA Kid Caps (algal-source Neuromins®) are available in 30- & 60-softgel bottles. References Amen, D. Windows into the....Mind. Fairfield, CA: MindWorks Press, 1997. Foster-Powell, K. & Miller, J.B. 1995, International tables of glycemic index. Am J Clin Nutr. 62:871S-93S. Natah, S.S. et al. 1997. Metabolic response to lactitol and xylitol in healthy men. Am J Clin Nutr. Apr; 65(4):947-50. Schmidt, Michael. Smart Fats. Berkeley: Frog, Ltd., 1997. Sears, William. Boston: Little, Brown & Co., 1998.

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VitaNEt ® Staff

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