Food. It’s a simple word, but actually feeding your body is a complex process. Your body needs a consistent amount of whole food nutrients to perform the numerous biological activities occurring every second. Early in human history, food was consumed, for the most part, in its natural nutrient-rich state. However, over the last 50 years, much of that has changed as whole foods are replaced with highly processed foods stripped of their diverse bioactive nutrients. In return, the scales of chronic disease are tipping in an unfavourable direction.
Studying this relationship between food and life, and thus health and disease, is the science of nutrition Though we have only managed to scrape the surface of this exceedingly deep subject, science is giving us new knowledge every day that will help all of us live long, healthy, and happy lives. Here are just a few of the latest findings
WHOLE FOOD ANTIOXIDANTS
Oxidation is a fact of life. It’s how we produce energy in our cells and how our immune system defends us against invaders amongst many other activities and processes. It is also potentially dangerous when unchecked, accelerating aging and increasing risk of disease. As the latest scientific research shows, antioxidants balance the risks of oxidation in amazing ways.
Presented at the 63rd annual meeting of the American Academy of Neurology in April 2011, researchers from the Harvard School of Public Health found an inverse relationship existed between whole food flavonoid intake and risk of Parkinson’s disease. Using evidence derived from more than 130,000 people for more than 20 years the researchers concluded that a flavonoid rich diet (including green tea, berries, red wine, apples and oranges) offered a 35% lower risk of developing Parkinson’s disease for those subjects consuming the most compared to those consuming the least (top 20% of men compared to the bottom 20%).(1) This builds further on similar evidence from 2007.(2)
A research team from Harvard University and the Swedish University of Agricultural Sciences, Uppsala(3) joined forces to show women with the highest intake of a combination of 6 members of the whole food flavonoid family (flavones, flavonols, flavanones, flavan-3-ols, anthocyanidins and polymeric flavonoids) had 11% lower inflammatory markers in their blood than those women who had the lowest flavonoid intake. For anyone pursuing optimal health and wellbeing, this information is good news since chronic inflammation is associated with increased risk of chronic disease.
|GNLD DELIVERS THE NUTRIENTS YOU NEED
One of the founding principles of GNLD science is a great respect for the complexities of human nutrition and the intricacies of how the wide array of foods and whole food nutrients in “Nature’s Blueprint” interact with each other, and our bodies. Evidence from hundreds of studies, large and small, continue to show the importance of consuming whole food nutrients such as polyphenols, including flavonoids, if one intends to truly supplement the body’s nutritional needs. Throughout its history, GNLD has followed that guide and delivered complete families of nutrients from whole foods. Their vitamin C products always included their companion flavonoids. Their unique and exclusive Neo-Plex Concentrate is a select mixture of whole food flavonoids. Their proven powerful Flavonoid Complex delivers a complete array of whole food flavonoids with the value of a whole serving of flavonoid rich fruits and vegetables in every tablet.
GNLD PROVIDES COMPLETE WHOLE FOOD PHYTONUTRIENTS FOR GOOD HEALTH
|Other GNLD Products that provide polyphenols & flavonoids|
(1) Gao X, et al. Habitual intake of dietary flavonoids and risk of Parkinson’s disease. Presented at the 63rd American Academy of Neurology, Hawaii (2011)
(2) Tarozzi A, et al. Neuroprotective effects of anthocyanins and their in vivo metabolites in SH-SY5Y cells. Journal of Neuroscience Letters. 2007; 424(1):36-40.doi:10.1016/j.neulet.2007.02.017
(3) Landberg R, et al. Select dietary flavonoids are associated with markers of inflammation and endothelial dysfunction in US women. Journal of Nutrition, April 2011. doi: 10.3945.jn.101.133843