Only All Natural Ingredients

Only all natural ingredients are used in the preparation of Our products:

  • Amaranth
  • Brown Rice
  • Spirulina
  • Flaxseed
  • Millet
  • Chicory
  • Lecithin
  • Licorice root
  • Acerola Cherry
  • Horsetail
    • Vitamin C
    • Wheat Germ
    • Papaya
    • Carrot
    • Brocolli
    • Biofavinoids
    • Octacosanol
    • Pure Pineapple Extract
    • Milk Thistle
    • Acidophilus

Amaranth

Amaranth is probably one of Americas oldest crops.  Domesticated in Central America many years B.C., it reached its zenith during the Aztec civilization.  The Emperor Montezuma filled his granaries with tons of amaranth for a period of 5 to 10 years in order to with-stand the ravages of drought, famine, and pestilence.  An entirely edible plant, amaranth is grown in India, Mexico, China, Guatemala, Peru, Africa, Russia, and in twenty-one states within the U.S.  It is the primary ingredient of Master Formula.

Brown Rice

Brown Rice is rice with the husk (which is indigestible) re-moved, therefore containing the grains layers of bran.  So, because it consists of the whole kernel, brown rice is abundant in iron, vitamin E, the B vitamins, amino acids, and linoleic acid.  Naturally low in fat, it is rich in complex carbohydrates.  It is an excellent source of quick energy, since its starch is easier for the body to break down than most carbohydrates.

Spirulina

Spirulina originally harvested by the Aztecs, is a blue-green algae from Lake Texcoco located in Central America, and was a main source of protein.  Pilot studies at the University of Wales in Cardiff indicate the GLA in spirulina has a stimulating effect on me-tabolism and accelerates the mitochondria activity of fat.  Except for mothers milk there is no better source of GLA.  It has 25 times more carotene than carrots and six times more protein than eggs. Spirulina has an extraordinary high digestibility coefficient of 95%.  Within moments of ingestion the nutrients, enzymes and living essences are absorbed into the blood stream, without loss of energy.  Spirulina is a biogenic food, meaning it is a living, enzyme-rich, raw food. Living foods have special properties for high level health.

Flax

Flax has been cultivated for 5,000 years in the Mediterranean.  When crushed, flax is used as a mild and harmless laxative.  Flaxs composition is 20% Omega-3 which can reduce serum cholesterol.  Flax contains lignans, which when combined with Omega-3 can reduce blood glucose. The protein in flax contains all the es-sential amino acids and the fiber is soluble and assists in the reduction of cholesterol.

Millet

Millet is a grain that became known for its nutritional value when millions of Russians faced starvation after the first World War.  They were forced to eat the millet they had put away for their chickens.  Much to their surprise, no one died of starvation. Millet was later studied by Dr. Kellogg and he discovered it has a better balance of vitamins and minerals than wheat, barley, oats, rice, or rye.  Millet contains incredible amounts of iron, B vitamins, and potassium.  Its calorie and fat content make this grain excellent for those who are watching their weight. It is easily digested and has the right amounts of fiber to benefit the human digestive tract.  For people who have always been allergic to grains, millet has proven to be an exception.  Few people are allergic to it.

Chicory

Chicory was cultivated in Egypt, irrigated by the flooding of the Nile about 5,000 years ago. It is the oldest, most complete herb we have.  In the United States, chicory is so common on roadsides, it is hard to believe it is not native.  In the 1940s, a research project determined that two of the bitter substances in chicory, lactucin and lactucporin, acted as a sedative on the central nervous systems of rabbits and mice.  It is considered by herbalists to be a mild tonic, diuretic, and laxative.  Eaten regularly, it helps to lower cholesterol levels, and because of its flavor, is often used as a coffee substitute.  The plant has been associated with the liver in that it can relieve liver congestion.  Studies on SuLins chicory show that putrefactive bacteria such as E. Coli, clostridium perfringens and salmonella have a more difficult time developing, although the total number of bacteria increased substantially.  The proportion of good bacteria (BIFIDOT) increases until it is predominant.  Studies show that the daily intake of SuLins chicory leads to an improvement of a diabetics disorders in carbohydrate and lipid metabolism.

Lecithin

Lecithin is a yellow-brown fatty substance that is part of the group of neutral fats in the body known as phospholipids.  Part of lecithins chemical makeup is a compound known as choline.  Choline is used by the body to prevent the accumulation of abnormal amounts of fat, especially in the liver where fat is metabolized.  Researchers are finding that lecithin may act as a possible memory aid. Studies are showing lecithin helps to slow down brain cell loss which in turn will slow down the memory loss that often accompanies aging. Studies have shown that lecithin not only in-creases the solubility of cholesterol, but also aids in the removal of cholesterol from tissue deposits.

Licorice

Licorice is a large sweet pealike plant dating back to the ancient times of the Greeks. Hippocrates, the father of modern medi-cine, used it to prevent thirst. The Chinese believe licorice provides strength and vigor. It stands next to ginseng in importance in Chinese herbalism. It is the most widely used of all Chinese herbs.  Known as the Great Detoxifier, it is used as a harmonizing ingredient in many Chinese herbal recipes.  Licorice is used widely today, especially in pharmaceutical preparations, to mask bitter and sometimes nauseous tastes.  Licorice is also used in syrups, tonics, cough drops, and laxa-tives.  In fact, about 90% of the licorice utilized in the Unites States is used to flavor our foods.  Licorice is composed of a crystalline powder that contains calcium and potassium salts, and is 50% sweeter than sucrose.  Its genus name, Glycyrrhiza, comes from the root words sweet root.

Acerola Cherry

Acerola Cherry sometimes called the Barbados Cherry, comes from a family of fruit-bearing shrubs native to the southern portions of North America and all of South America.  The scarlet red fruit of these plants are about the size of a cherry, are tart, and are used in both preserves and in cold drinks.  The juice is usually added to orange, pineapple, and other juices canned for use as baby food to increase the natural vitamin C content.  Vitamin C also known as ascorbic acid, has had quite a history. Documents describing the manifestation of this vitamin date back to as far as 1500 B.C. in ancient Egypt.  These documents, along with those of Hippocrates and other health crusaders through-out the centuries, all testified of a disease known as scurvy, a painful disease of the joints, limbs, and tissues due to improperly formed tissues in the body.  The remedies that were given to treat this terri-fying disease came mostly from citrus fruits.  It wasnt until 1932 that ascorbic acid was isolated and proven to prevent scurvy.  Vitamin C is an odorless, white crystalline powder that is soluble in water, but not in fat.  Glucose is the natural precursor of vitamin C.  Plants make the conversion from glucose to produce vitamin C.  In fact, just about every animal species has this same ability to convert glucose into ascorbic acid.  Mankind, however, is unfortunately one of the exceptions to this rule of nature, due to the lack of a certain enzyme in the human body.  Therefore, people must be sure to supplement their diet with this important vitamin.

Horsetail

Horsetail has been used as both a food and a folk remedy since the sixteenth century. This particular herb has a high silicon content.  Silicon is the active ingredient of collagen, which is used to build strong bones and blood vessels, healthy hair, nails, and teeth.   Horsetail is among the oldest of all plants having saponin and glycosides, which may account for its mild diuretic action.

Wheat Germ

Wheat Germ is derived from the wheat kernel, high in vitamin E, it contains 26% protein in addition to numerous enzymes and minerals, including potassium, phosphorus, and iron.

Papaya

Papaya originated in Southern Mexico and Central America, though it was cultivated as far south as Peru in pre-Spanish times.  Today papaya is grown in all tropical countries.  Papaya has proven to be an aid in digestion.

Carrots

Carrots are known to have been cultivated in the Mediterranean region over 2,000 years ago.  They were brought to North America by the first settlers.  They supply the body with high doses of vitamin A (beta-carotene), which helps maintain vision, assists in childrens growth, and plays an important role in the production of sex hormones.  Carrots also supply vitamins B, C, D, and E.  Researchers have found that carrots can lower cholesterol and that the carrot fiber called calcium pectate binds to bile acids.  This binding causes the loss of small amounts of the acids, which are made from cholesterol.  This induces the body to take cholesterol out of circulation to make more.

Broccoli

Broccoli was studied by researchers from Harvard and other universities, as they examined the diets of 1,200 people over the age of 66.  They found those who ate the most green and yellow vegetables had a much lower risk of cancer than those who ate the least. Broccoli is high in nutrients such as beta-carotene, vitamin C, fiber, calcium, folate, and indoles.  Broccoli contains a powerful chemical that stimulates animal and human cells to fight the progression of free radicals.  Broccoli is also rich in calcium, potassium, niacin, thiamin, vitamin A, and fiber.

Bioflavonoids

Bioflavonoids were first named Vitamin P many years ago by a Hungarian researcher who was trying to isolate Vitamin C.  But since bioflavonoids didnt completely fulfill the definition of a vitamin, they were declared ineffective for any human condition by a single review panel. But even researchers make mistakes, and with recent research bioflavonoids are making a strong comeback in medi-cine.  Basically yellow in color, bioflavonoids are found in nature as pigments in flowers, fruits, grains, and vegetables.  Bioflavonoids are often found synergistically in nature with Vitamin C, and they often have the same functions as Vitamin C.  It is believed that bioflavonoids enhance the value of Vitamin C by increasing the efficiency of its absorption as well as its effectiveness.  They are quite notable anti-allergy, anti-inflammatory, and anti-viral agents.  Bioflavonoids appear to directly control the factors involved in in-flammation, stabilizing cell membranes, and decreasing the contraction of smooth muscles.

Octacosanol

Octacosanol is a derivative of spinach.  It is a 28-carbon straight chained saturated alcohol.  A study conducted confirmed that these long-chain alcohols improve oxygen utilization.  The same study showed that these long-chained alcohols improve muscle glycogen storage, reduce high altitude stress, improve reaction time, reduce oxygen debt, improve endurance, and allow stability of the basal metabolic rate while under stress.

Pineapple Extract

Pineapple Extract is the protein-digesting enzyme found in pineapple.  It has been found to be effective as a substitute for pancreatic enzymes in the treatment of pancreatic insufficiency.  Bromelain is useful as a powerful aid in protein digestion.  Bromelain is believed to be a smooth muscle relaxant, helping to relieve cramping.

L. Acidophilus

L. Acidophilus (Lactobacillus acidophilus) are cultures of living bacteria that are considered to be friendly organisms in the intestinal tract. They have been proven to be extremely useful in underdeveloped countries to prevent diarrhea.  L. Acidophilus is useful for women who have vaginal yeast infections and is helpful to antibiotics in fighting pathogens that have infected the body.

Milk Thistle

Milk Thistle is a mild herb with some very strong attributes.  The active ingredients in milk thistle have the ability to detoxify and rebuild the liver.  They can stimulate protein synthesis, and strengthen and stabilize cell membranes, which in turn stimulates the regeneration of new liver cells to replace the old damaged ones.  It therefore acts as an antioxidant to prevent free radical damage. This protects the new cells from toxic injury. Extracts of this plant also promote bowel movement, soften gall and kidney stones, and benefit the skin.


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