Supplement Facts
Serving Size 2 Chewables
Servings Per Container 30

Vitamin A 195IU
Natural Fish Oil Concentrate Powder (Supplying 8.3mg EPA [eicosapentaenoic Acid], 5.9mg DHA [docosahexaenoic acid] and 18.5mg total Omega 3 Fatty Acids) 100mg
Borage (Borago Officinalis)(Seed Oil)(Supplying 9.8mg Linoleic Acid and 5.3mg GLA (Gamma Linoleic Acid) 50mg
Flax Seed Oil Powder 165mg
DHA (docosahexaenoic acid)(as Microalgal Oil) 25mg
Stevia (Leaf extract) 9mg

Other Ingredients: SOrbitol, Natural Flavors, Frutose, Sucrose, Starch, Orange Juice Concentrate, Steric Acid, Glucose Syrup, Gelatin, Mannitol, Caseinate, Cellulose, Silica, Citric Acid, Soy Protein, Maltodextrin, FOS Blend (Fructooligosaccharides, Sprouted mung bean extract), Natural Color(Beta Carotene), Lecithin, and Ascorbic Acid.

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Vitanet ®

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Date: July 15, 2005 12:26 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: ARTIFICIAL SWEETENERS: CAUSE FOR WORRY

ARTIFICIAL SWEETENERS: CAUSE FOR WORRY

Among some of the most troubling food additives that we routinely ingest are artificial sweeteners, also referred to as non-nutritive sweeteners. Having received the FDA stamp of approval, they are liberally ingested with little thought to what their actual health risks may be. Andrew Weil, M.D., in his book Natural Health Natural Medicine, writes: More worrisome than preservatives are artificial sweeteners. Saccharin, a known carcinogen, should be avoided. Cyclamates, banned some years ago for suspected carcinogenicity, are not being reconsidered for use in food. They taste better than saccharin but cause diarrhea in some people. Avoid them too. Recently, aspartame (NutraSweet) has become enormously popular. The manufacturer portrays it as a gift from nature, but, although the two component amino acids occur in nature, aspartame itself does not. Like all artificial sweeteners, aspartame has a peculiar taste. Because I have seen a number of patients, mostly women, who report headaches from this substance, I don’t regard it as free from toxicity. Women also find that aspartame aggravates PMS (premenstrual syndrome). I think you are better off using moderate amounts of sugar than consuming any artificial sweeteners on a regular basis. A natural sweetener that may cause some people problems is sOrbitol, originally derived from the berries of the mountain ash tree. SOrbitol tastes sweet but is not easily absorbed form the gastrointestinal tract and is not easily metabolized. It is a common ingredient of sugarless chewing gums and candies. If you eat a lot of it, you will probably get diarrhea. People with irritable bowel syndrome or ulcerative colitis should avoid sOrbitol.

Ann Louise Gittleman, in her book, Super Nutrition for Women, writes: In 1977, a Canadian study indicated that when pregnant rats were fed large doses of saccharin, their male offspring developed bladder cancer. As a result, the Canadians banned saccharin and the U.S. Congress ordered warning labels on all saccharin products like Sweet ‘N Low. The national Academy of Sciences in 1978 evaluated the evidence and concluded that saccharin was primarily a promoter of other cancer-causing agents, a cocarcinogen. In the meantime, G.D. Searle developed aspartame, a combination of two amino acids and methanol (wood alcohol) . . . Few long-term studies of the effects of aspartame have been done. However, reports to the Food and Drug Administration and the Centers for Disease Control indicate that, as more people consume the substitute in large quantities, health may be affected. In some circumstances, individuals may be getting high levels of methanol; for example, it is estimated that on a hot day after exercise, an individual drinking three 12-ounce cans of diet cola could easily consume as much as eight times the Environmental Protection Agency’s recommended limit for methanol consumption. The most common complaints are dizziness, disorientation, tunnel vision, ear buzzing, loss of equilibrium, numbing of hands and feet, inflammation of the pancreas, high blood pressure, eye hemorrhages and seizures. Artificial sweeteners can stimulate hunger or cause additive allergies, just as sugar does. In other words, we get the disadvantages of sugar, along with the proven or suspected disadvantages of artificial sweeteners. While thousands of Americans continue to consume aspartame in unprecedented amounts, controversy surrounding its safety lingers. Dr. Richard Wurtman of the Massachusetts Institute of Technology (MIT) has reported that abnormal concentrations of neurotransmitters developed when he fed laboratory animals large doses of aspartame. He believes that the phenylalanine content of the sweetener actually manipulates and alters certain brain chemicals which could initiate behavioral changes and even seizures. He also purports that while small quantities of aspartame may be safe, the cumulative effects of the compound—particularly if consumed with high carbohydrate, low protein snacks—could be serious (Wurtman I, 799-801, Wurtman II, 429-430, Wurtman III, 1060).

In spite of serious concerns, saccharine and aspartame packets sit in restaurant sugar bowls all over our country, while in Japan, natural stevia powder enjoys popularity as one of the best and safest non-caloric sweeteners available.

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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:

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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Date: June 30, 2005 09:30 AM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Elder Berry - For Natural Respiratory Health

Elder Berry By Ellen J. Kamhi, Ph. D. with Dorie Greenblatt The plant known as Elder Berry occurs as several different species and grows throughout Europe and North America. It can be a tall tree or smaller bush, earning it the knickname "Dwarf Elder". The berries that appear as the ripe fruits can range in color from red to black. Only the blue/black berries are medicinal. The genus and species name for this variety is Sambucus nigra. This plant has a long history of use as both a food and medicine in many countries. In England, for example, it was a common belief that Elder-Berry was a favorite tree of witches who enjoyed residing among its branches. To disturb such a tree was thought to incur a witch's wrath. To this day, many British still refuse to cut an Elder Tree down or burn its branches. In Denmark, the tree was said to house Hylde-Moer, "The Elder Tree Mother", who would haunt anyone found harming the tree. In addition, many believed that an Elder Tree was a symbol of "good luck" if found growing on one's property.

As a food source Elder Berries are commonly made into jams, jellies, chutneys and wine. As a medicinal, the fruit is often prepared as a syrup. For example, the "Duke of Monmouth's Recipe" was made with Elder syrup and other herbs, and was used for sciatica. Native Americans used different parts of the plant for infections, coughs and skin conditions. Today Elder can be found listed as an "official medicine" in the Holland pharmacopeia, and was listed in the past in the pharmacopeias of both England and the United States.

The most common medicinal uses for Elder Berry are:

Elder Berries contain vitamins A, B and C plus various flavonoids including quercetin. However, these substances alone cannot account for its remarkable effect of disarming the symptoms of a cold or flu. An Israeli scientist, Dr. Madeleine Mumcuouglu, Ph.D., performed research that uncovered the mechanism of activity of Elder Berry's anti-cold and flu activity. The flu is triggered by a virus, which must invade living cells in order to reproduce and spread. The virus enters the cell by puncturing the cell's outer membrane with tiny spikes known as hemagglutinin. Dr. Mumcuoglu discovered that the active ingre- dients in Elder Berry bind onto the hemagglutin, deactivating it and ultimately preventing the piercing of the cellular membranes.

Scientific investigations collaborate the effectiveness of Elder berry. One scientific study tracked a reduction of flu symptoms during an outbreak of influenza. (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.) An added advantage to the use of Elder Berry is its record of safety. There are no known adverse reactions to the use of Elder Berry, although the possibi-lity of an individual allergic reaction can never be discounted.

Nature's Answer® offers Elder Berry in an alcohol-free, tangy-tasting 4oz. liquid herbal extract form. This concentrated (1:1) maximum strength fluid extract contains 5,000mg of Elder Berry in each 1 teaspoonful dose. Nature’s Answer® also supplies Elderberry in two encapsulated products, Sambucus & Ester-C®, and Sambucus & Maitake Bio-Beta Glucan™.

A great companion product is Nature's Answer®'s Elder Flower (organic alcohol). Flowers from the Elder tree contain tannins that have been shown to help dry up excess mucous, and can act as an expectorant.

One final note...when deciding on an Elder berry liquid, remember to check the kind of sweetener it contains. Many brands add sugar or sOrbitol, while Nature's Answer's® Elder berry contains only pure coconut glycerine.

Ester-C® is a licensed trademark of InterCal Corporation and manufactured under U.S. patent #4,822,816 and other patent applications.

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Date: June 03, 2005 05:00 PM
Author: Darrell Miller (dm@vitanetonline.com)
Subject: Mega H- Hydrogen (H-)The Fuel of Life

Our universe is composed of millions of compounds, all derived from just 106 atoms. Of these elements, hydrogen is the first and most fundamental.

Hydrogen is also the most abundant element, comprising 90% of all atoms in the cosmos. In our sun and stars, hydrogen nuclei fuse to produce helium, the second element. This generates the enormous energy that powers life on earth. And just as hydrogen fuels the sun, so, in the human body, it is the essential factor in the electrochemical process that produces ATP, the energy molecule. Virtually all the millions of biochemical processes that occur every second of our lives are powered by ATP. These facts are well established. But they are so basic that, until now, they have been overlooked in the world of nutritional science. It took the dedicated research of Dr. Patrick Flanagan to harness the power of active hydrogen for health and human development.

Introducing a revolutionary breakthrough in the field of nutritional science: MEGA H-™ Active Hydrogen (H-), the Fuel of Life.

The Creation of Mega H-

For 30 years Dr. Patrick Flanagan’s life work has been to discover the health and longevity secrets of the Hunza people of the Himalayas. It is believed a much greater percentage of people there live past the age of 100, with far less of the diseases that ravage the West. The locals claimed that their secret was the cloudy, mineral-rich water that rushes down from the Himalayan glaciers. In studying the properties of this Hunza water, Dr. Flanagan found that silica crystals dissolved in the water were able to hold negatively charged hydrogen ions (H-). These compounds are technically called silica hydrides. This makes Hunza water a power source, filled with the same active H- that powers the human body.

Typically hydrogen has one positively charged proton in the nucleus and one negatively charged electron Orbiting the nucleus. The two opposite charges balance each other, resulting in no charge. Active hydrogen, on the other hand, contains two electrons Orbiting the nucleus, creating a negative charge. It is this active hydrogen in its charged form that the body needs to carry out its crucial functions. Dr. Flanagan has recreated this silica hydride compound as MEGA H-™.

Cellular Energy: ATP, Hydrogen and Mega H-™

ATP, adenosine triphosphate, is composed of three phosphates. The breaking of the bond between the second and third phosphates releases the energy to power virtually all cellular processes. Amazingly, we all generate enough metabolic energy to produce our own body weight in ATP every day just to function! Every second, each of our approximately 50 trillion cells consumes and regenerates 10 million molecules of ATP.

This massive energy generation (ATP production) is the fundamental core function of every human cell. Without it, basic activities such as cellular repair, and protein, enzyme, hormone and neurotransmitter synthesis would not occur. DNA repair and cell reproduction would cease. Thoughts, feelings, communication, and our ability to experience the world through our senses and change it through our actions would stop. The negative implication of poor energy generation for our health and vitality levels is significant. Many factors such as aging, poor nutrition and pollution can impede this critical energy generation. Negatively charged electrons from hydrogen are the source of the energy needed to generate this staggering amount of ATP. This energy production takes place in the mitochondria of the cells at the final stage of the Krebs Cycle, called the electron transport chain. Typically, the hydrogen comes from the breakdown of carbohydrates from food, which yields hydrogen as well as carbon and oxygen. But MEGA H-™ is an alternative, electron- rich source of hydrogen to power energy generation. In fact, MEGA H-™ has been shown to double the production of ATP and NADH, according to in vitro studies. (NADH is the coenzyme form of vitamin B-3, niacin, that carries hydrogen to the production site of ATP.) If this alone was all that MEGA H-™ could accomplish, it would be the most significant nutritional compound yet discovered. But its properties go far beyond energy generation. It is the body’s most efficient and effective antioxidant. MEGA H-™ also increases cellular hydration and the uptake of nutrients into each cell by lowering the surface tension of water (making water “wetter”). And it can improve athletic performance by lowering lactic acid levels after strenuous workouts.

Aging and Antioxidant Defense

Energy Decline: As we age, there is a decrease in our bodies’ ability to generate cellular energy—and oxidative damage may be a primary factor. Many scientists now accept the theory of aging first proposed by noted scientist Denham Harman, M.D., Ph.D., who argued that “aging changes are induced by free radical reactions, largely initiated by the mitochondria … the rate of damage to the mitochondria determines our life span.” Why is this? While oxygen is necessary for human life, the very act of breathing generates free radicals. Our mitochondria— tiny energy production plants—are the chief source of oxidants produced in our bodies. It is believed these oxidants damage the mitochondria in which they are produced, including the inner mitochondrial membrane, which is the site of ATP production. This would seriously impair the ability of mitochondria to meet cellular energy demands. The result: signs of normal aging such as impaired memory, hearing, vision and stamina.

DNA Damage: Oxidants also can damage the cell’s DNA. Hydroxyl radicals cause DNA strands to break; if breaks occur in both strands of DNA, the cell cannot repair the damage and will die. Normally, the body has mechanisms to correct or remove damaged cells. However, as we age and cellular energy production declines, the ability to correct these errors is significantly reduced. Left unrepaired, DNA errors may be passed on when cells divide. Over time, these errors can silently accumulate, leading to cellular changes that go unnoticed until body system imbalances become evident.

World’s Most Elemental Antioxidant

MEGA H-™ may be the world’s most powerful antioxidant. It is possible to measure the Oxidation Reduction Potential (ORP) of any compound. This rating, which measures the number of electrons present in relation to protons, ranges from (plus) +1,200 to (minus) -800 millivolts; the stronger an antioxidant is, the closer its ORP would be to -800. The more positive the ORP reading, the fewer the number of available electrons from active hydrogen. In chemistry, active hydrogen is defined as hydrogen with an extra electron, also known as the hydrogen anion, negative hydrogen or H-. The strongest natural antioxidants up until now, such as grape seed and green tea, have ORP’s of -100. But Mega H-™ has an ORP of -778 millivolts, as compared to distilled water, making it the most potent natural antioxidant available today. What’s more, MEGA H-™ is in a class by itself, compared to other antioxidants, due to its electrochemical structure. Free radi-cals—unstable molecules that are missing one or more electrons—damage cells by taking electrons from healthy molecules to balance themselves. When other antioxidants donate electrons to quench free radicals, they in turn become reactive free radicals and require electrons from other antioxidants to become stable. The new antioxidant also requires an electron to return to stability. This process continues, resulting in an inefficient and energy-consuming free radical cascade. But MEGA H-™’s negatively charged hydrogen molecule possesses two electrons instead of the typical one. This extra electron can be donated without generating the inefficient free radical cascade. Dr. Flanagan’s profound contribution was his discovery of a method for stabilizing and delivering negatively charged hydrogen (H-). Unlike taking other antioxidants, supplementing with MEGA H-™ provides a net gain of free radical-quenching electrons into the system.

Additional Health Benefits

MEGA H-™ has been the subject of additional positive research: Increases Cellular Hydration: Water is important to cells, interstitial fluids (surrounding joints, muscles and organs), and the matrix of blood. As the body’s primary fluid, water serves as a solvent for nutrients. Since water is used to carry nutrients into the cell, it is theorized that increased cellular hydration also increases the bioavailability of nutrients. Water also eliminates toxins and waste products from the body. From energy production to joint lubrication, all our systems depend on water. It has been theorized that aging results in cell dehydration. A study done by Gary Osborn and H. Salinas, M.D. of the Texas Institute of Functional Medicines suggests that silica hydride supplements like MEGA H-™ increase intracellular, extracellular and total body water levels. It is theorized they work by decreasing water’s surface tension, which allows water and nutrients to more easily enter cells and become available for use by the body. Assists In Exercise Recovery: During strenuous exercise, the oxygen supply to muscle cells is insufficient to meet energy demands. Muscle cells then turn to anaerobic respiration to continue to generate energy. This creates lactic acid, which diffuses into the blood, causing muscle fatigue, soreness and loss of endurance. A placebo-controlled study on six healthy males showed that blood lactate levels significantly decreased after exercise when silica hydride supplements were taken for one week before an exercise trial.

The Scientist Behind Mega H-™

This revolutionary approach to nutrition and health is the brain child of Dr. Patrick Flanagan. Dr. Flanagan was a child prodigy with an intense interest in electronics, biochemistry and physics. At the age of 12, he invented a guided missile and atom bomb detector. This technology was subsequently adopted for use by the U.S. government. At 14 he developed the Neurophone®. This device transmits acoustic information to the brain by means of radio waves into the skin, bypassing the eighth cranial nerve, and may allow some deaf people to hear. By the age of 18, he was named one of the Top Ten most promising young scientists in America by Life Magazine. Dr. Flanagan’s work with MEGA H-™ has its roots in his collaboration with Dr. Henri Coanda, a respected scientist who died in 1972. Dr. Coanda passed along his investigation into Hunza water to Dr. Flanagan. MEGA H- is the culmination of decades of research to bring the energizing and anti-aging benefits of active hydrogen (H-) to the world.

Mega H-™

Hydrogen (H-)The Fuel of Life

MEGA H-™ is the first supplement available in the natural foods industry to provide a large reservoir of freely available electrons to power the body’s diverse energy functions.

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VitaNet ® Staff

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