For decades, mankind has existed on highly processed food, typically not providing an adequate intake of vitamins and minerals. These nutrient deficiencies have well been recognised to be related to poor health. It has now been discovered that this same highly processed food have a lack of plant pigments (phytonutrients) and that such plant pigments are utilised in our body chemistry. A low intake of these pigments is also related to poor health. We are used to taking a multivitamin to ensure an adequate intake of vitamins and minerals. Now we must ensure our daily intake of phytonutrients. This can easily be done by taking a multiphytonutrient supplement.
Phytofood Greens is a fortified food powder containing 26 natural superfoods with 5 added beneficial nutrients. In this, each vegetable and fruit concentrate provides various phytonutrients that we need to ensure good health. This functional food has been put together to provide the nutrients used in our body to detoxify and protect us against environmental exposures and internal demands. Phytofood Greens then acts to provide a range of phytonutrients especially contained its green pigmented plants and these together with the added nutrients provide a comprehensive food beneficial for gut function.
The phytonutrients appear to serve three major functions in the human body: they act as antioxidants; they regulate hormone levels; and they eliminate toxins. The antioxidant properties of the phytonutrients make Phytofood Greens a powerful antioxidant that helps to protect our bodies against free radical damage that has been associated with degenerative diseases, such as from hardening of the arteries, setting the stage for heart disease to cancer and premature aging.
Phytonutrients also help maintain healthful levels of various hormones, which in turn help keep disease at bay. For example, isoflavones (a type of phytonutrients) which are very similar to natural estrogen may help reduce breast cancer risk by supplanting excess estrogen in the body and thus restoring estrogen levels to the safe zone. Another function of phytonutrients is to detoxify carcinogens which are cancer-causing chemicals and flush them out of the body by attacking "bad" enzymes that help activate toxins and increasing production of "good" enzymes that find and detoxify the carcinogens.
Hundreds of phytonutrients have been identified and studied. Many of them show tremendous promise as health and healing dynamos. These phytonutrients include chlorophyllin, carotenoids, flavonoids, lignans, isothiocyanates, indoles, phenols, saponins, sulfides and so on.
Chlorophyll (Chlorophyllin), the green pigment found in green vegetables, has two actions as an anti-carcinogen. It controls the carcinogens and eliminates them out of the body before they can do any cellular damage. Chlorophyll has been shown to provide intestinal nourishment and has a soothing effect on the mucous linings of the body. Therefore it helps to detoxify and cleanse the body. It may also have a role in wound healing.
Carotenoids are naturally-occurring colourful compounds that are abundant as pigments in plants, such as carrots, tomatoes, broccoli, spinach etc. Research suggests that carotenoids have a diverse biological functions, including protecting the integrity of the bodys cells from oxidative and free radical damage, enhancing the action of the immune system, activating expression of genes involved in cell-to-cell communication, and protecting the skin from UV radiation. There are a range of carotenoids, which include alpha-carotene, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin.
Alpha-carotene and beta-carotene are responsible for the red, yellow and orange colours of the fruits and vegetables. Alpha-carotene protects the body against skin, eye, liver and lung damage and has been shown to strongly inhibit the growth of human cancer cells. Beta-carotene acts to screen plant cells from UV light as well as controlling the generation of free radicals resulting from UV exposure. Scientific studies suggest that the body uses up beta-carotene to help fight the effects of UV light on the skin.
Lycopene is responsible for the red colour of the tomatoes and rosehips and has been shown to protect against cancer. Lutein and zeaxanthin are the only carotenoids present in the macular region of the retina and are linked to the normal functioning of the macular, which is responsible for vision. They are obtained primarily from dark, leafy vegetables, such as spinach and kale. Cryptoxanthin has been associated with a significant reduction in cervical cancer risk.
Capsaisin has anti-inflammatory properties which aids in reducing pain sensation. It also helps to prevent the activation of carcinogens. It can be found in hot peppers.
Coumarins can be obtained in cruciferous vegetables, whole grains, citrus, melons, parsley and green tea. They act as anti-cancer activists and blood thinners.
Flavonoids are found in most fruits and vegetables, especially citrus fruits, onions, apples, kale, broccoli, grapes, red wine and tea. They act as antioxidants, prevent blood clotting and protect against heart disease, protect veins, lower levels of harmful estrogen and may help prevent cataract. A subgroup of flavonoids, called anthocyanidins, strengthen collagen (used to make skin, tendons and ligaments) and scavenge free radicals in tissue fluids. Flavonoids also help to protect the eyes and nerves from inflammation and damage from diabetes. Additionally, they can aid in improving symptoms of allergy, asthma and arthritis.
Ellagic Acid helps to neutralise carcinogens found in tobacco smoke, processed foods and barbecued meats. They are found in strawberries, grapes, raspberries and apples.
Glucosinolates can be obtained from cruciferous vegetables such as cabbage and broccoli. They help to activate enzymes that detoxify the liver, block enzymes that promote tumour growth, particularly in the stomach, oesophagus, lungs, colon and breasts, and regulate white blood cells which protect the immune system.
Indoles help to lower levels of harmful estrogen, reducing the risk of estrogen-induced breast cancer, activate enzymes that detoxify carcinogens, particularly in the gastrointestinal tract. They are found in cruciferous vegetables, such as kale, cabbage and broccoli.
Isoflavones are obtained in soybeans and soy products. They act to block tumour-causing enzymes and lower levels of harmful estrogen. They may help to reduce the risk of breast, prostate and uterine cancers.
Isothiocyanates can be found in cruciferous vegetables. They can aid in inducing protective enzymes and suppressing tumour growth.
Lignans act as antioxidants and insoluble fibres. Their main sources are from berries and whole grains. They have anti-inflammatory properties and can block or suppress cancerous changes. Lignans are particularly protective against colon cancer and heart disease.
Phenols come from almost all fruits, vegetables and grains, as well as green teas. Their roles include acting as antioxidants, preventing blood clots, preventing inflammation and activating enzymes that fight cancer.
Saponins are found in tomatoes, spinach, onions and garlic. They help to stimulate the immune system and lower circulating levels of fats. Saponins aid in blocking the absorption of dietary cholesterol and excreting it from the body. They may help prevent disease and some cancers.
Sulfides (organosulfurs) such as allyl sulfides and diallyl disulfides are found in onions, garlic, leeks, chives and shallots. Their functions include fighting bacterial, viral, and fungal infections; aiding circulation; detoxifying the liver; and lowering blood sugar levels. Sulfides may help prevent heart disease by lowering cholesterol and fat levels and protect the body against cancer, particularly stomach cancer, by detoxifying carcinogens.
Phytosterols are found in most plants, particularly green and yellow vegetables. They help to regulate the cholesterol level in the body by blocking absorption of dietary cholesterol and helping excrete it from the body. They can aid the body to block the development of tumours in the breast, colon, and prostate. Phytosterols may also be beneficial in reducing inflammation.
Besides these phytonutrients, Phytofood Greens also contains the basic nutrients, such as carbohydrates, proteins, fats, vitamins and minerals. These are the nutrients that we take through food. Carbohydrates, proteins and fats are essential in large amounts since they are the building blocks and provide the energy for the body. Vitamins and minerals are essential in minute amounts in the body. They trigger the mechanisms that replenish the building blocks and "ignite" the metabolism to provide the energy. They also aid the body in defending itself against harmful substances.
Phytofood Greens is formulated with a range of plant concentrates which provide a variety of vitamins and minerals, such as vitamins A, B, C, E and K, calcium, zinc, iron, magnesium, potassium, sulphur, copper, and others. All these nutrients have their functions in the body. For instance, vitamin A aids in prevention of night blindness and aids in the formation of visual purple in the eye; promotes bone growth, teeth development, and reproduction; helps form and maintain healthy skin, hair, mucous membranes; and builds the bodys resistance to respiratory and other infections. Another example is iron, which helps to stimulate the bone-marrow production of haemoglobin, the red-blood-cell pigment that carries oxygen to body cells and form part of several enzymes and proteins in the body.
Phytofood Greens has been prepared with additional nutrients to provide us the nutrients that may be lacking in the food that we normally consume.
L-Glutamine functions as a building block of all proteins. It aids digestive tract function by acting as our "energy source" for the gut and decreases muscle wasting. It is important for muscle growth and maintenance. L-Glutamine may be beneficial to those with inadequate protein dietary intake, people who experience muscle wasting due to disease or lengthy bed rest, trauma patients or patients on high-dose chemotherapy.
Fructo-oligosaccharides are found in onions, garlic and wheat. They are carbohydrate molecules which are not digested in the human small intestine but fermented in the colon, where they promote the growth of some species of beneficial bacteria and may also reduce the growth of harmful species.
Lactobacillus Acidophilus is a bacterium found mainly in yoghurt. It helps maintain normal bacteria balance in the lower intestines and kills yeast and fungus on contact. It may also lower cholesterol, clear up skin problems, enhance immunity and reduce diarrhoea related to long-term antibiotic use.
Glucosamine Sulphate seems to be the most beneficial form of glucosamine, which is made in the body to make glycosaminoglycans, key structural components of cartilage. It helps to stimulate the cells that produce these glycosaminoglycans and normalise cartilage metabolism by inhibiting breakdown and exerting anti-inflammatory effects. Glucosamine sulphate is used to help the body to repair damaged or eroded cartilage. It has been used to help with osteoarthritis, and acts to improve connective tissue structure in the gut.
Chromium is a trace mineral found in apples, eggs, tomatoes, cheese, chicken and so on. It helps to promote glucose metabolism, decrease insulin requirements and improves glucose tolerance of some people with type II diabetes. Chromium can also aid in protein synthesis, and also, acts to help stabilise blood sugar.
Phytofood Greens is an ideal nutritional boost for every individual who wants to ensure an adequate intake of the nutrients and phytonutrients needed for optimum health, these largely being obtained from natural superfoods. It is fortified with key nutrients to facilitate bodily functions, particularly the nutrients that benefit gut function, lactobacillus and fructo-oligosaccarides. Phytofood Greens is designed for both dietary supplements and food applications.
Mix 1-3 teaspoons up to 3 times daily of Phytofood Greens into juice, milk shake, smoothie, salads, dressings or other food. Children _ to 1 teaspoon daily.
People who are on medication (aspirin, antibiotics, diuretic etc) or have any medical condition (pregnant, lactating, liver or kidney problem, diabetes, peptic ulcers etc) need to consult a health care professional before taking the supplement.
Freeze dried and air dried fine powders of: Broccoli, Carrot, Papaya, Parsley, Spinach, Kale, Alfalfa, Barley Grass, Spirulina, Wheat Grass, Peppermint, Spearmint, Kiwifruit, Celery Leaf, Green Pepper, Celery Seed, Apple, Chlorella, Soya Bean Isolate, Aloe Vera, Kelp, Mustard Seed, Panax Ginseng, Red Clover, Oregano and Rosemary.
Fortified with extra nutrients (amount per teaspoon): L-Glutamine 13.3mg, Fructo-oligosaccharides 8.9mg, Lactobacillus Acidophilus 4.4mg, Glucosamine Sulphate 2.2mg and Chromium 40mcg.
In a base of: Natural fruit sugar (Fructose).
Antioxidant Update (June/July 1996) The Latest News on Antioxidant For The Health Food Industry, Henkel Australia.
Beling S. (1997) Power Foods, New York: Harper Collins.
Colton K. (1999) Smart Guide to Healing Foods, New York: John Wiley & Sons, Inc.
Cousin P.J. (2001) Food if Medicine, London: Duncan Baird Publishers Ltd.
Griffith, H. W. (1998) Vitamins, Herbs, Minerals & Supplements: The Complete Guide, Arizona: Fisher Books.
Hass E.M., (1992) Staying Healthy With Nutrition, USA: Celestial Arts Publishing.
Osiecki O., The Nutrient Bible, Queensland: Bio Concepts Publishing.
Reavley N. (1998) The New Encyclopedia of Vitamins, Minerals, Supplements and Herbs, Melbourne: Bookman Press.
USDA Beltsville Agricultural Research Centre http://www.barc.usda.gov
VERIS Research Information Service http://www.cognis.com/cognis/testveris/verisdefault.htm
Vita Forum (Autumn 1997) The Latest News on Antioxidant For The Health Food Industry, Henkel Australia.