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Research On Vitamin Supplements

Increased dietary intakes of fiber are associated with lower risks of dying from cardiovascular, infectious, and respiratory diseases, suggests data from the US National Cancer Institute.

NHS Labs offers PURE FIBER

The highest intakes of fiber—equivalent to about 30 grams per day for men and 25 grams for women—were associated with a reduction in the risk of dying from cardiovascular, infectious, and respiratory diseases of up to 60 percent, according to findings published in the Archives of Internal Medicine.

"Interestingly, our study found that dietary fiber intake, especially from grains, was inversely associated with the risk of death from infectious and respiratory diseases," wrote researchers, led by Yikyung Park, ScD.

"Inflammation, a predominant pathphysiologic response in many infectious and respiratory diseases, has been suggested to contribute the progression of these diseases [and] studies have shown that dietary fiber has anti-inflammatory properties: "The anti-inflammatory properties of dietary fiber could explain, in part, significant inverse associations of dietary fiber intake with infectious and respiratory diseases as well as with CVD death," they added.

Fiber intakes

A 2008 International Food Information Council survey found 77 percent of people are proactively trying to consume additional fiber. Despite such good intentions, however, many Americans only achieve about 50 percent of their recommended amount of 25 to 30 grams of fiber daily. Packaged Facts estimates that in 2004, 91 percent of all fiber food ingredient sales were of conventional, insoluble-type fibers, which contains cellulose, hemicellulose and lignin and cannot be dissolved in water. The remaining 9 percent share was split evenly between conventional, soluble-type fibers and emerging, novel fibers. The market researcher projects that insoluble fibers will decrease to 53.3 percent by 2014, while the share for the mostly new or newly refined conventional, soluble-type fibers will decrease slightly to 7.4 percent.

New data

The new study's findings support the recommendations for intakes, with consumption of between 25 and 30 grams linked to lower risks of dying from a range of diseases. The National Cancer Institute analyzed data from 219,123 men and 168,999 women participating in the NIH (National Institutes of Health)-AARP Diet and Health Study. Dietary intakes were assessed using food frequency questionnaires. Over the course of about 9 years of study, 11,330 deaths in women and 20,126 deaths in men were documented. After crunching the numbers, the researchers found that people with the highest average intakes—between 25 and 30 grams of fiber per day—had a 22 percent lower risk of death from all the causes. For men, the highest intakes were associated with a reduction in the risk of death from cardiovascular, infectious, and respiratory diseases ranging from 34 to 59 percent in women and 24 to 56 percent in men. The strongest associations were observed for fiber from grains and no from other sources, added the NCI researchers.

"Our study shows that dietary fiber may reduce the risk of premature death from all causes, especially from CVD and infectious and respiratory diseases," wrote Dr Park and colleagues.

"The current Dietary Guidelines for Americans recommend choosing fiber-rich fruits, vegetables, and whole grains frequently and consuming 14 g/1000 calories of dietary fiber. A diet rich in dietary fiber from whole plant foods may provide significant health benefits," they concluded.


New research suggests that drinking a small glass of acai juice each day may help to reduce joint pain, improve joint mobility, and increase blood antioxidant levels. Dr Gitte Jensen and colleagues enrolled 14 older adults with chronic joint pain to participate in their study. Participants were asked to drink 120 ml of an acai berry drink each day for 3-months. After just 2 weeks, blood antioxidant levels had improved, and they continued to do so for the duration of the study. Final results revealed a decline in measurements of joint pain and improvements in the range of motion of the spine and other extremities. However, no statistically significant improvements in markers of inflammation, such as c-reactive protein, were observed. The potent antioxidant properties of açai berries is due to their high level of anthocyanins.

Vitamin C

Multiple studies have found that a diet high in fruits and vegetables lowers risk of cerebrovascular disease and both ischemic and hemorrhagic stroke (Gariballa SE 2000; Sauvaget C et al 2003). Two major reviews recommended that public health policy promote increased dietary intake of antioxidant vitamin C, beta-carotene, vitamin E, B vitamins (including folate), potassium, calcium, magnesium, vitamin D, fiber, and omega-3 fatty acids to reduce risk of stroke (Gariballa SE 2000; Johnsen SP 2004). These vital nutrients can also be obtained through dietary supplements in conjunction with a healthy diet.

Vitamin C, also known as ascorbic acid, is a water-soluble antioxidant that protects other compounds from oxidation by being oxidized itself. While it has been shown to lower blood pressure (Duffy SJ et al 1999), other long-term follow-up studies in human beings have found that vitamin C also reduces risk of cardiovascular and heart disease and stroke (Simon JA 1992; Enstrom JE et al 1992; Gale CR et al 1995). A small, well-designed study also found that giving antioxidant vitamins, particularly vitamin C, within 12 hours of an ischemic stroke increased antioxidant capacity, reduced inflammation, and reduced the oxidation of dangerous lipids (Ullegaddi R et al 2005). An earlier, 20-year follow-up study reported that higher vitamin C concentrations reduced incidence of both ischemic and hemorrhagic stroke (Yokoyama T et al 2000). Another study examined the benefit of vitamin C in overweight men with high blood pressure and found that low plasma levels of vitamin C were associated with increased risk of stroke (Kurl S et al 2002).

Although vitamin C provides cerebrovascular benefits when taken alone (Hirvonen T et al 2000), studies have shown that it may be more powerful when combined with other nutrients, vitamins, minerals, and antioxidants (Galley HF et al 1997; Sacks FM et al 2001; Fotherby MD et al 2000; Toivanen JL 1987; Hajjar IM et al 2001

OXFORD, England-Scientists have linked vitamin D to genes related to many diseases, including rheumatoid arthritis and cancer. Results of their genome study are published online ahead of print on Aug. 24 in Genome Research. The study was a collaboration of British and Canadian Universities, led by Oxford University.

The researchers mapped the molecular interactions of the vitamin D receptor (VDR) across the genome, finding numerous locations where VDR binding influences genes involved in various diseases. They used the ChIP-seq technique to isolate fragments of genomic DNA bound to the VDR before and after treatment of cells with calcitriol, the active form of vitamin D; they then sequenced the DNA fragments and identified more than 2,700 sites of VDR binding, including regions associated with autoimmune diseases such as multiple sclerosis, type 1 diabetes and Crohn's disease, as well as genome sites linked to cancers such as leukemia and colorectal cancer. Their investigation revealed a novel role for vitamin D at several disease genes, a discovery that should drive future research. They even found VDR binding locations involved in tanning, height and hair color.

Lead study author Sreeram Ramagopalan, Ph.D., of the Wellcome Trust Centre for Human Genetics at Oxford University said this research shows just how important vitamin D is to humans and the wide variety of biological pathways in which vitamin D plays a role. He noted the findings support the hypothesis that vitamin D interacts with genes in the pathogenesis of these diseases and punctuates the serious risks of vitamin D deficiency, especially for individuals who may be genetically predisposed to be sensitive to insufficiency. "Considerations of vitamin D supplementation as a preventative measure for these diseases are strongly warranted," he said.

Vitamin B-3 may help with brain after stroke

(HealthDay News) - Based on the results of preliminary research in rats, researchers say that doses of vitamin B3 -- also known as niacin -- could help people recover brain function after a stroke.

Researchers at Henry Ford Hospital found that rats who suffered induced ischemic strokes showed signs of blood vessel growth and new nerve cells in their brains after being treated with vitamin B3. Ischemic strokes, the most common type, occur when vessels become blocked and blood can't get to the brain.

The hospital is now testing vitamin B3 treatments on people who've had a stroke, according to a news release from the Henry Ford Health System.

"If this proves to also work well in our human trials, we'll then have the benefit of a low-cost, easily tolerable treatment for one of the most neurologically devastating conditions," Michael Chopp, scientific director of the Henry Ford Neuroscience Institute, said in the news release.

The researchers noted that niacin is already known as an effective treatment to boost levels of "good" cholesterol, which appear to be very low in people immediately after a stroke.

"Niacin essentially rewires the brain, which has very exciting potential for use in humans," Chopp said. "The results of this study may also open doors in other areas of neurological medicine, including brain injury."

Chopp was scheduled to present the results of his animal research at the International Stroke Conference, held Feb. 23 to 26 in San Antonio, Texas

Studies show association between high levels of vitamin D and decreased risk of heart disease

Middle aged and elderly people with high levels of vitamin D could reduce their chances of developing heart disease or diabetes by 43%, according to researchers at the University of Warwick.

A team of researchers at Warwick Medical School carried out a systematic literature review of studies examining vitamin D and cardiometabolic disorders. Cardiometabolic disorders include cardio disease,type 2 diabetes.

Vitamin D is a fat-soluble vitamin that is naturally present in some foods and is also produced when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis. Fish such as salmon, tuna and mackerel are good sources of   vitamin D  and it is also available as a dietary supplement.

Researchers looked at 28 studies including 99,745 participants across a variety of ethnic groups including men and women.

The studies revealed a significant association between high levels of vitamin D and a decreased risk of developing cardio disease  (33% compared to low levels of vitamin D ), type 2 diabetes. (55% reduction) ).

The literature review, published in the journal Maturitas, was led by Johanna Parker and Dr Oscar Franco, Assistant Professor in Public Health at Warwick Medical School.

Dr Franco said: "We found that high levels of  type 2 diabetes ,among middle age and elderly populations are associated with a substantial decrease in cardio disease, type 2 diabetes.

"Targeting vitamin D deficiency in adult populations could potentially slow the current epidemics of cardiometabolic disorders."

All studies included were published between 1990 and 2009 with the majority published between 2004 and 2009. Half of the studies were conducted in the United States, eight were European, two studies were from Iran, three from Australasia and one from India.


Enhancement of Learning and Memory by Elevating Brain Magnesium

A magnesium compound (MgT) can efficiently elevate brain magnesium . Elevation of brain magnesium enhanced learning and memory in young and aged rats Elevation of brain magnesium increased NR2B, NMDAR signaling, and synaptic plasticity . Elevation of brain magnesium increased number of presynaptic boutons in hippocampus
a.. Summary
b.. Learning and memory are fundamental brain functions affected by dietary and environmental factors. Here, we show that increasing brain magnesium using a newly developed magnesium compound (magnesium-L-threonate, MgT) leads to the enhancement of learning abilities, working memory, and short- and long-term memory in rats. The pattern completion ability was also improved in aged rats. MgT-treated rats had higher density of synaptophysin-/synaptobrevin-positive puncta in DG and CA1 subregions of hippocampus that were correlated with memory improvement. Functionally, magnesium increased the number of functional presynaptic release sites, while it reduced their release probability. The resultant synaptic reconfiguration enabled selective enhancement of synaptic transmission for burst inputs. Coupled with concurrent upregulation of NR2B-containing NMDA receptors and its downstream signaling, synaptic plasticity induced by correlated inputs was enhanced. Our findings suggest that an increase in brain magnesium enhances both short-term synaptic facilitation and long-term potentiation and improves learning and memory functions.
d.. Center for Learning and Memory, School of Medicine, Tsinghua University, Beijing 100084, China
Howard Hughes Medical Institute, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
Department of Brain and Cognitive Sciences, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
Department of Biology, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
Department of Physiology, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
Department of Physiology and Pharmacology, Faculty of Medicine, Tel Aviv University, Tel Aviv 69978, Israel

Organic Trend Expands to Supplements


As more and more people continue to live a a hectic lifestyle, there are millions and millions of people spending billions and billions of dollars on vitamin supplements in every stage of their lives.

From 2004 to 2007, more than $20.6 billion dollars were spent on this phenomenon. Many people think they are preventing heart disease or cancer by popping every vitamin supplement they can get their hands on. What many fail to realize, however, is that with the water soluble vitamins (B vitamins and vitamin C), whatever is not used is eliminated each day. Therefore, stocking up on these vitamins is not possible.

Processed foods fail to ensure the daily ratio of vitamins necessary for keeping healthy. Given the highly polluted environment we live in and all the unhealthy food we consume, an organic food supplement can significantly improve our state of health.

Why do we need to increase our organic whole food vitamin supplement intake? The reason is simply that in the modern society of ours, very few people follow a correct diet and have 6-8 servings of whole food, such as grains, seeds, nuts and vegetables, every day. It seems like the present trend is consuming processed food and taking synthetic vitamins to supplement your diet. However, this is not the best way to secure a balanced diet and it can even have negative long-term effects on your health.

You could increase your daily intake of organic whole food health supplement instead. Eating vitamin and mineral-rich food, such as nuts, whole grains and seeds are a good way of completing your diet with natural vitamins, enzymes and minerals.

Our body's are built are to absorb nutritional substances from food. Therefore, eating an organic health food supplement and taking your daily vitamins from whole food, not ENTIRELY synthetics supplements is one way to aid with proper nutritional intake.

Please keep in my mind, this is in large part my opinion based on my personal and professional experience.

Happy New Year,

Dwayne Strawn

Some key benefits of organic health supplements:

1) Contain no synthetic or isolate ingredients.
2) Contain only complete whole food vitamins.
3) Exclude any sea shell, rock or coral derived minerals.
4) Include homeopathic minerals.
5) Increase the intake of whole foods, such as seeds, nuts and grains.
6) Exclude any chemical additive or synthetic ingredients.
7) Contain a lacto-vegetarian formula.
8) NHS LABS, Inc. uses only vegetable based capsules in our Organic Line.


People who mostly follow the Mediterranean diet lower their risk of mental decline -- and they lower this risk even more if they exercise, new studies suggest.

In a 2006 study, Columbia University Medical Center researcher Nikolaos Scarmeas, MD, and colleagues showed that elderly New Yorkers whose eating habits most resemble the Mediterranean diet have about a 40% lower risk of Alzheimer's disease than do those with poor diets.

A new study of 1,410 older men and women living in France confirms that those who most adhere to the Mediterranean diet have slower age-related cognitive decline than those whose diets least resemble the Mediterranean diet.

And in an update on their earlier study, Scarmeas and colleagues report that among the 1,880 mixed race/ethnicity Americans in their ongoing study, those who get the most physical activity get the least Alzheimer's disease.

These effects add up: The most adherent Mediterranean diet followers who stayed most physically active had a 61% to 67% lower risk of Alzheimer's disease.

It's not a matter of eating less and exercising more, Scarmeas tells WebMD -- it's a matter of eating well and staying active.

"It is not how much you eat but how well you eat," he says. "If you take two people at the same weight, the one that exercises or has the healthy diet will have the benefit."

The mental health benefits of the Mediterranean diet and of physical activity were very similar, but independent.

"If two people are eating the same healthy diet, that person who also gets physical activity has much lower risk of Alzheimer's disease compared with the person who is not active," Scarmeas says. "And if both are active, the one with the healthy diet has much lower risk than the person with a less healthy diet."

Mediterranean Diet No Quick Fix for Mental Decline

Unlike the typical American diet, the Mediterranean diet:

  • Is very low in red meat and poultry
  • Is very high in fruits, nuts, legumes, vegetables, and cereals
  • Is high in fish
  • Permits low-to-moderate amounts of wine
  • Uses olive oil as the main source of fat

Scarmeas notes that both his study and the French study (in which he served as a co-investigator with study leader Catherine Feart, PhD, of INSERM) do not prove that either the Mediterranean diet or exercise will protect a person against Alzheimer's disease or cognitive decline.

"We need a clinical trial to have a higher degree of certainty, but we know these types of behaviors are beneficial in terms of other conditions and diseases," he says. "So it may be good to follow them even with just this preliminary hint they are good for brain health. And just one of these behaviors may not be enough. It may be best to focus on both eating well and staying active."

The elderly people who have a lower risk of Alzheimer's disease probably did not wait until their 70th birthdays to start a healthy lifestyle, notes Mayo Clinic neurologist David S. Knopman, MD.

"To the extent they have an effect on the brain, healthy diet and physical activity probably act over many decades," Knopman tells WebMD.

Is there some special component of the Mediterranean diet that fights Alzheimer's disease? Maybe. But Knopman notes that the Scarmeas study compared those who most closely followed the Mediterranean diet to those who least followed it.

"In the U.S., those who least adhere to the Mediterranean diet would be eating double cheeseburgers and other fast food," he says. "The findings might mean there's something bad in this diet, rather than something good in the Mediterranean diet."

Knopman says the main message of the Scarmeas and Feart studies is that diet is a very important part of a healthy lifestyle. Studies link the Mediterranean diet not only to slower mental decline but to lower risk of heart disease, cancer, and early death.

"This diet can't be so fantastic that it has biochemical effects on all these things -- that stretches credibility," Knopman says. "It seems more likely these studies are picking up on some healthy lifestyle behaviors and other factors that began in childhood."

The Scarmeas and Feart studies, and an editorial by Knopman, appear in the Aug. 12 issue of the Journal of the American Medical Association.


Research conducted by the Natural Marketing Institute (NMI) found only one out of five U.S. adults feel their diet is deficient in vitamin D, and a similar 20 percent are using a vitamin D supplement separate from their multivitamin. As far as health effects, more than one-third of the population (36 percent) indicate they don’t know any benefits of vitamin D. More alarming, more than half (53 percent) of the youngest age group, those 18 to 29, are the least likely to know any benefits.

Generally, older consumers show much higher supplementation with vitamin D, probably driven by a stronger understanding of the link between vitamin D and specific health conditions such as bone health. The average age of the vitamin D supplement user is 53 years old. Users skew more toward managing conditions instead of preventing illness compared to the general population. Vitamin D users also index high for managing joint pain/arthritis, heart problems, digestive problems, fatigue and the need to boost immunity, most of which can benefit from vitamin D supplementation.

Physicians may need to play a bigger role in informing consumers about vitamin D benefits. In fact, compared to the general population, substantially more vitamin D users wish their doctor knew more about dietary supplements, vitamins and minerals (61 percent vs. 48 percent). While a quarter of consumers said their doctor recommended the use of specific supplements, only 12 percent of those consumers said their doctor recommended a vitamin D supplement. On a positive note, however, doctor recommendations of vitamin D are up from 7 percent a year ago.

Many of consumers’ biggest fears of aging center around conditions which vitamin D has shown to benefit, such as premature death due to cardiovascular disease, restricted mobility (52 percent), cancer (40 percent), chronic pain (38 percent), arthritis (35 percent) and osteoporosis (16 percent). The economic downturn has only added to consumers’ concerns as they are looking for alternative ways to promote healthy aging in lieu of expensive medical bills, doctor visits and prescription medications. Educating consumers on the value of adequate vitamin D intake will put a sense of control back into consumers’ hands and equip them with a relatively inexpensive alternative to help counteract some of these fears.


Omega-3 deficiency is the sixth biggest killer of Americans and more deadly than excess trans fat intake, according to a new study.

The Harvard University researchers looked at 12 dietary, lifestyle and metabolic risk factors such as tobacco smoking and high blood pressure and used a mathematical model to determine how many fatalities could have been prevented if better practices had been observed.

The study, jointly funded by the Centers for Disease Control and Prevention (CDC) through the Association of Schools of Public Health, drew on 2005 data from the US National Health Center for Health Statistics. They determined that there were 72,000-96,000 preventable deaths each year due to Omega 3 deficiency, compared to 63,000-97,000 for high trans fat intake.

Omega and Herat Disease

15 prospective studies have been reviewed in generally healthy populations, a retrospective case-control study of sudden cardiac death, four large randomized controlled trials with fish or fish oil in patients with and without known heart disease, and several in vivo and animal experimental studies.

This evidence indicates that modest EPA and DHA consumption "markedly" reduces the risk of cardiac death.

The strength of evidence linking eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to a reduced risk of coronary heart disease , prompting a proposed DRI (Dietary Reference Intake )of between 250 and 500mg/day

Towards Establishing Dietary Reference Intakes for Eicosapentaenoic and Docosahexaenoic Acids
The Journal of Nutrition
First published online February 25, 2009; doi:10.3945/jn.108.101329.
Authors: William S. Harris, Dariush Mozaffarian, Michael Lefevre, Cheryl D. Toner, John Colombo, Stephen C. Cunnane, Joanne M. Holden, David M.



When popular brands in the vitamin industry come under public scrutiny, as they have recently, this underscores the vital importance of using well-researched, tried-and-true ingredients like Advantra Z, which is supported by more than 15 clinical studies.

Even research from one of the foremost critics of performance-enhancing dietary supplements, Dr. Christine Halle, found Advantra Z was effective and did not adversely affect blood pressure.



Vitamin K is Required to Inhibit Calcium Accumulation in the Arteries

A new publication by Schurgers et al., titled Matrix Gla-protein: The calcification inhibitor in need of vitamin K elucidates the pivotal importance of vitamin K in the activation of Matrix Gla Protein (MGP), the most potent inhibitor of vascular calcification known.

The Role of MGP inhibiting Vascular Calcification
This new paper, authored by researchers at VitaK, the largest institute dedicated to vitamin K research and part of the University of Maastricht, discusses the recent discoveries associated with MGP and its involvement in the regulation of calcium accumulation. MGP functions to keep the arteries free from calcifications, thereby keeping them flexible and elastic.

"MGP's pivotal importance for vascular health is demonstrated by the fact that there seems to be no effective alternative mechanism for calcification inhibition in the vasculature," explained Dr Schurgers. "Importantly, what we have seen in population studies is that the form of vitamin K indicated for a decrease in calcification is natural vitamin K2, the menaquinones, and particularly the longer menaquinones called MK-7, 8 and 9."

To perform its inhibitory function MGP has to be activated by vitamin K during a so-called carboxylation reaction. In the absence of vitamin K the biological function of MGP is impaired and species remain "undercarboxylated"( i.e. inactive). Impairment of MGP will cause arterial calcifications, which is currently regarded as the strongest predictor of cardiovascular events.

Evidence for the importance of carboxylation of the glutamic acid residues to become gamma-carboxy glutamic acid for optimal MGP function was provided by Murshed et al., who used mice to demonstrate that only carboxylated MGP exhibits anti-mineralization properties. Further research showed that high vitamin K intake resulted in improved MGP carboxylation and regression of calcification. Therefore, an optimal vitamin K intake is important to maintain the risk and rate of calcification as low as possible.

MGP as A Marker for Cardio Vascular Disease
Calcification is now regarded as an actively regulated process, and there is general consensus that the inhibitors of calcification such as MGP play an important role. Our body is supersaturated with calcium and phosphate, still we do not calcify all over the place. The balance between the calcium and phosphate product and the inhibitors is tightly balanced.

The measurement of MGP as biomarker to reflect early signs of vascular disease could be of great importance. Both cardiovascular calcification and MGP activity are directly correlated with vitamin K2 intake. A new blood test to measure the amount of inactive MGP in the circulation is currently under development. The fraction of MGP circulating in the bloodstream mirrors MGP produced in the tissues, and the measurement of undercarboxylated MGP seems to be a promising biomarker for cardiovascular calcification detection.

Chronic kidney disease (CKD) patients and the risk of CVD
Calcification is widespread in the apparently healthy elderly population, but also in patients suffering from CKD, diabetes and atherosclerosis. CKD patients have the highest rate of arterial calcification, and cardiovascular mortality is 20-fold higher when compared to the healthy population.

Additionally, moderate to severe vascular calcifications are found in 60-80% of patients on hemodialysis, while it was shown that vitamin K-status in CKD patients is low, with 30% of the haemodialysis patients having sub-clinical vitamin K-deficiency. Therefore the possibility of vitamin K supplementation to reduce the risk for cardiovascular events should be considered.

Anticoagulation therapy with Vitamin K antagonists such as warfarin are regularly prescribed in patients with cardiovascular disease. Warfarin is used to treat atrial fibrillation or venous thrombosis but the downside is that it further reduces the already low vitamin K-status in these patients. Together with the known high levels of undercarboxylated MGP present in calcified areas, these data are suggestive for high vitamin K intake as a treatment option for people suffering from cardiovascular calcification. Initial clinical studies in dialysis patients are in progress.

Forms of K vitamins
Two naturally-occurring forms of vitamin K have been identified, and these are designated as vitamin K1 and K2. Because of the difference in their structure, various K1 and K2 have different bioactivity, efficacy and bioavailability.

Vitamin K1 is found in green leafy vegetables, such as broccoli, spinach and kale. Vitamin K1 is poorly absorbed as it is tighly bound to the chloroplast membrane. Vitamin K2 is from bacterial origin, and its absorption is nearly complete. Moreover, due to its lipophilicity it has a very long half life in the circulation, giving the body 24 hours supply of vitamin K2. Natural Vitamin K2 is the source of vitamin K preferred by all tissues including bone, cartilage and soft tissues. Vitamin K2 prevents arterial calcium accumulation that has been found contributory to the development of cardiovascular disorders. Vitamin K2 plays an important role in maintaining health of bones and vessels.

A study published in the "Journal of Nutrition" called the "Rotterdam Study" (in 2004) found increased intake of Vitamin K2 from dietary sources significantly reducing the incidence of arterial calcification and the risk of Cardiovascular heart disease mortality by 50% as compared to low dietary vitamin K2 intake. In this study, vitamin K1 had no effect at all.

NHS LABS offers Vitamin K2. See



NEW YORK (Reuters Health) - Lower blood levels of 25-hydroxyvitamin D, a protein that provides an acquire measure of vitamin D in the blood, are independently associated with an increased risk of developing high blood pressure, according to findings published in Hypertension.

Studies have shown 25(OH)D levels and skin exposure to UVB radiation...are associated with lower blood pressure, but definitive studies are limited, Dr. John P. Forman and colleagues from Brigham and Women's Hospital in Boston wrote.

The researchers conducted a study with1484 healthy women from the second Nurses' Health Study. Cases were compared with a placebo group with a similar age, race and other features. The subjects' average age was 43 years.

The case patients had a significantly lower average blood level of 25(OH)D than controls (25.6 ng/mL vs 27.3). Compared to women with the highest 25(OH)D levels, those with the lowest levels had a 66 percent increased risk of high blood pressure.

Overall, 65.7 percent of the women had vitamin D deficiency. In subjects who were vitamin D-deficient, the odds of developing high blood pressure were increased by 47 percent compared to those with adequate levels.

"Given that 65.7 percent of women were vitamin D deficient, the population risk attributable to vitamin D deficiency is 4.53 new cases of high blood pressure per 1000 young women annually," they note. "If this association is causal, then vitamin D deficiency may account for 23.7 percent of all new cases of high blood pressure developing among young women every year."

The authors call for randomized trials to determine whether vitamin D supplementation could reduce blood pressure.



AAP Recommends Doubled Vitamin D Amounts for Children

The pediatrics academy has raised its earlier recommendation to 400 IU per day.

The American Academy of Pediatrics (AAP) today announced that it has doubled the amount of vitamin D recommended for infants, children and adolescents. The increase, from 200 international units (IU) to 400 IU per day, starting in the first few days of life, was detailed at the group’s annual meeting in Boston. The new advice replaces an academy recommendation issued in 2003.

"We are doubling the recommended amount of vitamin D children need each day because evidence has shown this could have life-long health benefits," said Frank Greer, M.D., FAAP, chair of the AAP Committee on Nutrition and co-author of the report. “Supplementation is important because most children will not get enough vitamin D through diet alone.”

"Breastfeeding is the best source of nutrition for infants. However, because of vitamin D deficiencies in the maternal diet, which affect the vitamin D in a mother’s milk, it is important that breastfed infants receive supplements of vitamin D,” said Carol Wagner, M.D., FAAP, member of the AAP Section on Breastfeeding Executive Committee and co-author of the report.

The new advice is based on mounting research about potential benefits from vitamin D besides keeping bones strong, including suggestions that it might reduce risks for cancer, diabetes and heart disease. But the evidence isn't conclusive and there is no consensus on how much of the vitamin would be needed for disease prevention.

"We know 400 IU a day is safe and prevents rickets," Greer said. "We don't have any idea if that amount of vitamin D is enough for other diseases. We also don't know if anything over 400 is safe."

The AAP also made these recommendations:

  • Infants who are breast-fed or partially breast-fed receive 400 IU a day of vitamin D in supplements, beginning in the first few days of life, continuing unless the infant starts taking at least one quart a day of vitamin D-fortified formula or whole milk, although whole milk should not be introduced until the child has turned 1.

  • Non-breast-fed children and older children should also receive a vitamin D supplement of 400 IU per day.

  • Adolescents who do not obtain 400 IU of vitamin D per day through foods should receive a supplement containing that amount.

  • Children at increased risk of vitamin D deficiency (for example, those taking anti-seizure medications) may need higher doses, but this should only be done in consultation with a health-care professional.

Considerations in Formulating Weight Control Products

One of the first steps in developing any new product,including weight control offerings, is to review the scientific literatureincluding in vitro, animal and human studies. Assuming the ingredientsdemonstrate safety and efficacy, other factors should be considered. The productformulator should review the clinical data to determine dosage, deliveryvehicle, time of day when products were taken, whether they were consumed on anempty stomach or with food, and whether it was a single-ingredient product or acombination formula. Other important questions include: What is the ingredient’smechanism of action? Does it reduce the absorption of other nutrients? And is itpositioned for a special category of people, which therefore could cause sideeffects in healthy individuals?

Some products require a large dose taken multiple timesthrough the day, which may be difficult for the consumer. When trying toduplicate the results of a study, following the research protocols in productformulation is critical. For example, the protocol may indicate administrationof the product in two pills, three times per day with a meal; or two times perday, one hour before a meal, etc. The results of the study may demonstrate theproduct promotes weight loss, reduces appetite, reduces fat absorption, orreduces triglycerides and cholesterol. From a marketing point of view, writinglabel directions to take three pills, three times a day may be difficult becausethe consumer may not comply with the instructions. Like most Americans with busylifestyles, remembering to take the product at the right time may bechallenging. Compliance may be difficult if the pills are large and/or many haveto be taken; in addition, the consumer may not comply if he does not read theinstructions properly.

In reviewing products on the market, it is apparent somecompanies modify products to meet customer satisfaction at the expense ofproduct quality. Efficacy could be sacrificed in an endeavor to be morecompetitive by lowering the cost of the product and providing easier dosageinstructions. For example, companies might provide fewer pills or smallercapsules, or the product directions may suggest taking the product three timesper day, but fail to inform the consumer that the product should be taken 30 to60 minutes before a meal.

There are several examples of efficacious ingredients thatrequire proper dosages and consumption for maximum impact. For example,conjugated linoleic acid (CLA) has been studied in humans for weight loss;various clinical studies have shown promise. This year, a published randomized,double blind, placebocontrolled study used Tonalin® CLA (from Cognis Nutrition& Health).1 At a dosage of 3.4 g/d, CLA was effective at reducing body fatmass (BFM) and maintaining lean body mass, and was both safe and well toleratedas delivered. However, 3.4 g/d is a large dose that needs to be split throughoutthe day. It is also likely that instead of offering a product with only thisbranded CLA, most product formulators will add other ingredients and/or aproprietary blend to make their formulation more unique. This will increase thecost and increase the dosage of the product.

If the product instructions are not accurate and do not followthe research protocol, the product most likely will not be effective and performthe intended function. Although the directions may be hard to follow, it isimportant to comply with federal advertising and labeling guidelines thatrequire manufacturers provide truthful and nonmisleading information. To helpthe consumer remember when to take this type of product, a company could developa small pamphlet providing a simple, healthy “diet program” with productinstructions.

Another issue in product formulation with some weightmanagement ingredients is how some products could cause nutritionaldeficiencies, if the instructions are not written properly.

Chitosan is a polysaccharide or fiber made from theexoskeleton (chitin) of shellfish that has been positioned in the weight losscategory. It has been shown to have unique properties that are not found inother dietary fibers. These properties are based on the “degree ofacetylation,” which is the number of acetyl groups attached to the basestructure of chitosan. The higher the level of deacetylation, the higher thebinding capacity a chitosan material has for lipids (fat). Research suggestschitosan has the ability to block dietary fat absorption and bind bile acids.2Bile acids are used in the body to transport cholesterol. It is recommended thatvitamin and mineral supplements be taken separately from chitosan, and that theproduct be taken 30 to 60 minutes before a meal.

If the label is not clear and/or if the consumer doesn’ttake the product properly, there could be nutritional consequences. Chitosanbinds with fats, which may reduce the absorption of fat-soluble vitamins such asvitamins A, E, D and K and some minerals, such as calcium, magnesium andselenium.3 As many women are already severely deficient in calcium and have thepotential to develop osteopenia or osteoporosis, and as chitosan could adverselyimpact calcium uptake, it is recommended that calcium supplements be takenseparately from chitosan. In addition, some weight loss formulas combine othernutritional compounds with chitosan. Has the formula been clinically tested todetermine if the other ingredients are well absorbed and utilized by the bodywhen consumed with chitosan? Studies are expensive and most combination formulas likelyhave not been tested; therefore, it is unknown if the ingredients are absorbed andused for their specific functions.

Fiber products can also reduce nutrient absorption becausethey reduce the transit time in the gastrointestinal tract. Recently a largesupplier of a fiber product developed a formula containing fiber and calcium.Did the formulator consider that there would be less calcium absorbed and morelost in the feces? Was a study conducted to determine otherwise? It is importantthat the product formulator considers all the factors of the formulation and theindividual ingredient function prior to formulating products for the consumer.

Calcium has been demonstrated to be beneficial in weight lossin addition to its other benefits, such as supporting bone health; so, combiningit with a well-studied ingredient such as fiber could be beneficial. However,this would require formulation studies and clear labeling and dosageinstructions. If the product formulator and marketing department work together,they can provide a label with clear, easy-to-read instructions that wouldincrease customer compliance.

Finally, some weight management ingredients are positioned fora specific category of people and may cause side effects in healthy individuals.Consider Gymnema sylvestre,an Ayurvedic plant extract that is being included in weight control products tomanage blood sugar levels. Gymnema has a few human clinical studies showing itsability to reduce blood glucose in individuals with elevated sugar levels.5,6,7Gymnema is positioned for individuals with insulin resistance who have highcirculating sugar levels, and is not intended for healthy people. Those who havenormal blood sugar levels may experience hypoglycemia from consuming thisbotanical extract.

Hypoglycemia (low blood sugar) includes symptoms such asfatigue, blurred vision and lack of concentration, headaches and dizziness.Individuals following a weight-loss program may experience tiredness, and bytaking these types of ingredients could worsen hypoglycemic symptoms. Thisshould also be considered for other dietary supplements that lower blood sugar.

In summary, there are many good ingredients on the marketpositioned for the weight loss category; but, much work is required to actuallyformulate a weight control product. Performing a thorough review of thescientific literature is the first step. Assuming the ingredients demonstratesafety and efficacy, other factors including dosage quantities and timing andimpact on nutrient absorption should be investigated. These are only some of thethoughts to ponder when formulating a weight control product.

Natural Products Association Launches New Program to Verify Purity of Chinese Raw Materials

Testing Program to Increase Safety, Quality and Consumer Confidence

Las Vegas , Nev. (July 21, 2007): In an industry first, the nation’s largest trade association of dietary supplement manufacturers announced today a new program for testing Chinese raw materials for purity and composition. The program is in response to industry’s efforts to maintain product quality and reliability as competition to supply ingredients and raw materials to the industry grows. China is a major player in this area.

“Dietary supplements are safe today, and this will help make them even safer. This program is an innovative response to a growing challenge in the global food supply chain – how to make sure what reaches the shelf is safe, high-quality, and what it claims to be,” said David Seckman, executive director and CEO of the Natural Products Association. “By testing raw materials in China, we’re adding another layer of consumer protection to a process that has delivered good health products to Americans for generations. We’re very pleased to announce that U.S. Pharmacopeia (USP) will be testing the raw material for us.” USP is a private, nonprofit organization that sets standards for drugs, over-the-counter medications, dietary supplements, and food additives in the United States and in many other countries, working collaboratively with local governments.

Under the new program, raw materials used in the most common dietary supplements will be tested in USP’s Shanghai, China laboratory. This represents a significant departure from the current process where U.S. companies must rely on a test by Chinese laboratories or test samples themselves in the United States. This would offer several benefits, including: reduced transit times and costs; greater traceability and documentation of ingredients used in the supply chain; use of state-of-the-art technology in testing; and a systematic approach to verification.

Natural Products Association officials will provide test results to member companies and subscribers and build a database on raw materials suppliers, which will be made available to U.S. manufacturers to inform contracting and supply-chain decisions. Chinese suppliers submitting ingredients to the program will gain access to new customers, build reputations as reliable business partners, and potentially gain a market edge by differentiating themselves from competitors.

The launch of the China-based testing program, which has been under development for a year, coincides with new rules on dietary supplements issued by the Food and Drug Administration (FDA) in June, which the Natural Products Association strongly supported. The FDA Good Manufacturing Practices (GMP) rules, however, do not apply to raw materials or their suppliers.

“The combination of the new FDA rules and the testing program will greatly strengthen quality assurance and consumer confidence,” said Seckman. It’s really a one-two punch to keep America’s dietary supplement supply safe, effective and of the highest quality.”

Can Vitamins help Prevent Diseases?

By Dr. George Obikoya

Vitamins can help prevent disease in two main ways: By preventing the deficiency syndromes characteristic of the respective vitamin, and through the health benefits conferred by that specific vitamin. For example, Vitamin A is important for our vision. It also plays a major role in bone growth, reproduction, cell division and cell differentiation. It helps maintain the surface linings of the eyes and the respiratory, urinary, and intestinal tracts. When those linings break down, bacteria can enter the body and cause infection.

Vitamin A also helps maintain the integrity of skin and mucous membranes that function as a barrier to bacteria and viruses. Vitamin A helps in part to regulate the immune system. The immune system helps prevent or fight off infections by making white blood cells that destroy harmful bacteria and viruses. Vitamin A appears to help lymphocytes, a type of white blood cell that fights infections, function more effectively.

Your body needs calcium to build and maintain strong bones and teeth. You must absorb calcium every day from your dietary intake because your body does not and cannot make calcium. You lose calcium through shed skin, nails, hair, sweat, urine and feces. When you do not have enough calcium, your body breaks down bone to obtain this mineral. A good liquid multivitamin will provide you with the amount of calcium you need, as well as many other essential vitamins and minerals.

Bones are constantly going through a process known as remodeling in which small amounts of old bone are removed and new bone is formed in its place. Generally, after age 35, more bone is lost than gained. Bone loss accelerates after menopause and this can lead to osteoporosis.

Women (but men are certainly not immune) are especially vulnerable to osteoporosis, or a thinning of the bones, which develops slowly over many years. Researchers believe that decreasing hormone levels, too little calcium in the diet early in life, and lack of exercise all play a role in osteoporosis. One of the advances that changed the way we look at vitamins is the discovery that too little folic acid, one of the eight B vitamins, is linked to birth defects such as spina bifida and anencephaly. Fifty years ago, no one knew what caused these birth defects, which occur when the early development of tissues that eventually become the spinal cord and the tissues that surround it go awry.

Twenty five years ago, British researchers found that mothers of children with spina bifida had low vitamin levels. Eventually, two large trials in which women were randomly assigned to take folic acid or a placebo showed that getting too little folic acid increased a woman's chances of having a baby with spina bifida or anencephaly and that getting enough folic acid could prevent these birth defects.

Enough folic acid, at least 400 micrograms a day, isn't always easy to get from food. That's why women of childbearing age are urged to take extra folic acid. It's also why the US Food and Drug Administration now requires that folic acid be added to most enriched breads, flour, cornmeal, pastas, rice, and other grain products, along with the iron and other micronutrients that have been added for years. However, this often is not enough to ensure adequate intake of folic acid as people have a wide vareity of eating habits.

The other exciting discovery about folic acid and two other B vitamins is that they may help fight against some types of cancer. It's too early to tell if there's merely an association between increased intake of folic acid and other B vitamins and heart disease or cancer, or if high intakes prevent these chronic diseases. In 1968, a Boston pathologist investigating the deaths of two children from massive strokes wondered if the high levels of a protein breakdown product called homocysteine in their systems could have been the reason their arteries were as clogged with cholesterol as those of a 55-year-old fast food addict. Bottom line is that high levels of homocysteine are to be avoided at all costs, and folic acid is a very good way to help to minimize your homocysteine levels.

Since then, many studies have linked high levels of this breakdown product, called homocysteine, with increased risks of heart disease and stroke. Folic acid, vitamin B6, and vitamin B12 play key roles in recycling homocysteine into methionine, one of the 20 or so building blocks from which the body builds new proteins. Without enough folic acid, vitamin B6, and vitamin B12, this recycling process becomes inefficient and homocysteine levels increase, increasing your risk of heart disease dramatically.

Several observational studies show that high levels of homocysteine are associated with increased risks of heart disease and stroke. Increasing intake of folic acid in particular, vitamin B6, and vitamin B12 decreases homocysteine levels. And some observational studies show lower risks of cardiovascular disease among people with higher intakes of folic acid, those who use multivitamin supplements, or those with higher levels of serum folate (the form of folic acid found in the body).

Ongoing randomized trials, such as the Women's Antioxidant Cardiovascular Study and the Vitamin Intervention in Stroke Prevention Study should yield more definitive answers regarding homocysteine, B vitamins, and cardiovascular risk.

In addition to recycling homocysteine, folate plays a key role in building DNA, the complex compound that forms our genetic blueprint. Observational studies show that people who get higher than average amounts of folic acid from their diets or supplements have lower risks of colon cancer and breast cancer.

This could be especially important for those who drink alcohol, since alcohol blocks the absorption of folic acid and inactivates circulating folate. An interesting observation from the Nurses' Health Study is that high intake of folic acid blunts the increased risk of breast cancer seen among women who have more than one alcoholic drink a day. Our cells must constantly contend with nasty substances called free radicals. These free radicals can damage DNA, the inside or artery walls, proteins in the eye - just about any substance or tissue imaginable. Some are made inside the body, inevitable byproducts of turning food into energy. Others come from the air we breathe and the food we eat. Still others come from contamination from toxins.

We aren't defenseless against free radicals. We extract free radical fighters, called antioxidants, from food. Fruits, vegetables, and other plant-based foods deliver dozens, if not hundreds, of antioxidants. The most common are vitamin C, vitamin E, beta-carotene and related carotenoids. Food also supplies minerals such as selenium and manganese, which are needed by enzymes that destroy free radicals. During the 1990s, the term antioxidants became a huge nutritional buzz word. They were promoted as wonder agents that could prevent heart disease, cancer, cataracts, memory loss, and a host of other conditions.

It's true that the package of antioxidants, minerals, fiber, and other substances found in fruits, vegetables, and whole grains help prevent a variety of chronic diseases. Recent research evidence suggest high doses of vitamins C, E, and other antioxidants can accomplish a similar feat in people who either do not get the required levels of antioxidants in their diet (most don't) or have poor absorption of vitamins in the first place.

A good multivitamin is the foundation of health and nutrition.

NHS LIFE FORCE MULTIVITAMIN is on eof the most complete phyonutrients on the market, for more info call NHS at (888 546-8694).

Visit The Life Force resource page om our web site for more information


Study: Glucosamine-like supplement inhibits multiple sclerosis, type-1 diabetes

2007-05-16 - University of California Irvine

Metabolic therapy shows promise for treating autoimmune diseases, UC Irvine study finds

A glucosamine-like dietary supplement has been found to suppress the damaging autoimmune response seen in multiple sclerosis and type-1 diabetes mellitus, according to University of California, Irvine health sciences researchers.

In studies on mice, Dr. Michael Demetriou and colleagues with the UC Irvine Center for Immunology found that N-acetylglucosamine (GlcNAc), which is similar but more effective than the widely available glucosamine, inhibited the growth and function of abnormal T-cells that incorrectly direct the immune system to attack specific tissues in the body, such as brain myelin in MS and insulin-producing cells of the pancreas in diabetes. Study results appear on the online version of the Journal of Biological Chemistry.

"This finding shows the potential of using a dietary supplement to help treat autoimmune diseases," said Demetriou, an assistant professor of neurology, and microbiology and molecular genetics. "Most importantly, we understand how this sugar-based supplement inhibits the cells that attack the body, making metabolic therapy a rational approach to prevent or treat these debilitating diseases."

The UC Irvine study defines how metabolic therapy with the sugar GlcNAc and other related nutrients modifies the growth and autoimmune activitiy of T-cells. Virtually all proteins on the surface of cells, including T-cells, are modified with complex sugars of variable lengths and composition. Recent studies have shown that changes in these sugars are often associated with T-cell hyperactivity and autoimmune disease.

In mouse models of both MS and type 1 diabetes, Demetriou and colleages found that GlcNAc prevented this hyperactivity and autoimmune response by increasing sugar modifications to the T-cell proteins. This therapy normalized T-cell function and prevented development of paralysis in MS and high blood glucose levels in type 1 diabetes.

This study comes on the heels of others showing the potential of GlcNAc in humans. One previous clinical study reported that 8 of 12 children with treatment-resistant autoimmune inflammatory bowel disease improved significantly following two years of treatment with GlcNAc. No significant adverse side effects were noted.

"Together, these findings identify metabolic therapy using dietary supplements such as GlcNAc as potential treatments for autoimmune diseases." Demetriou said. "Excitement for this treatment strategy stems from the novel mechanism for affecting T-cell function and autoimmunity and the availability and simplicity of its use. However, additional studies in humans will be required to assess the full potential of this therapeutic approach."

Autoimmune diseases such as MS and type 1 diabetes mellitus result from poorly understood interactions between inherited genetic risk and environmental exposure. MS results in neurological dysfunction, while uncontrolled blood glucose in type 1 diabetes can lead to damage of multiple organs.


Supplementation with fish oil can help address high fasting triglycerol concentrations and thrombin generation, dangerous in cardiovascular disease (CVD) because of procoagulant activities. The findings were from research led by scientists from Maastricht University, who were investigating the mechanisms of fish oil’s reduction of CVD (J Nutr, 137:7-13, 2007). Researchers performed two intervention studies on fish oil’s effect on decreasing plasma lipids and anticoagulant activity in subjects at risk of CVD complications. In the first trial, 54 overweight subjects consumed 3.1 g/d fish oil; the second study involved 42 overweight patients with type 2 diabetes ¬20 subjects consumed omega-3 fish oil, while the other 22 subjects took a preparation rich in omega-6s. Tissue factor-induced thrombin generation (thrombin potential) was determined as an integrated measure of plasma coagulant activity. In both studies, multivariate analysis indicated a strong clustering of fasting concentrations of triacylglycerols, prothrombin, factor V, factor VII and factor X with one another at baseline. Prothrombin and triacylglycerol concentrations were the main determinants of thrombin variation. Results showed, in both healthy subjects and diabetes patients, high triacylglycerol concentrations (>1.69 mmol/L) at baseline were closely correlated to a strong fish oil-induced lowering of triacylglycerol and coagulation factor V, VII and X concentrations, and thrombin generation. The researchers concluded high fasting triacylglycerol concentrations predict high procoagulant activity, and fish oil reduces thrombin generation by addressing triglycerol and other coagulation factors.

The Best Way to Avoid Heart Disease? Start Protecting Your Heart While You're Young.

In addition to eating a heart-healthy diet, exercising regularly and quitting smoking, many Americans are improving their heart health with supplements that have been shown to make a real difference. According to The Dietary Supplement Information Bureau, a non-profit organization providing science-based information to the public, the following supplements can lead to a healthier heart:

Vitamins: Vitamin C helps prevent cardiovascular disease. Vitamin E reduces the progress of hardening of the arteries. The B vitamins, Vitamin B6, B12 and Folic Acid protect your heart.

Minerals: Magnesium- A key mineral for heart health. It keeps platelets from clumping together, thins the blood, blocks calcium uptake, relaxes blood vessels and helps oxygenate the heart. Copper helps form hemoglobin and collagen and supports healthy cholesterol levels. Potassium lowers high blood pressure and helps protect against strokes. Selenium protects the heart and helps prevent toxic effects of some drugs.

Coenzyme Q10 (Co-Q10) - This nutrient has recently been recognized as playing a key role in heart health. A Co-Q10 deficiency can seriously affect heart function. Cardiologists often recommend Co-Q10 to patients taking statins (cholesterol reducing medications).

Omega-3 Fatty Acids - More than 4,500 studies over the last 25 years have shown how vital Omega-3 Fatty Acids are to both preventing and treating cardiovascular-related diseases. Few of us eat enough fish to provide necessary levels of these essential fatty acids. Taking them in supplement form reduces both heart disease and sudden cardiac death.

Soy - Perhaps the best publicized food for heart health, soy is available in food formats ranging from soy milk to soy hot dogs. Soy isoflavones are an especially popular supplement for preventing heart disease.

Beta-1,3 Glucan - The major cholesterol lowering agents in oat bran fiber, beta-1,3 glucans lower total cholesterol and LDL (the"bad"cholesterol) and reduce cardiovascular disease risk.

Herbs -Hawthorn - Used extensively by doctors in Europe, hawthorn benefits the circulatory system and can decrease the need for pharmaceutical medication It is reported to regulate both high and low blood pressure.

Garlic - Reported to lower total cholesterol, LDL cholesterol and triglycerides, and increase "good" cholesterol (HDL), garlic is used to prevent strokes and heart attacks. An antioxidant, it is believed to be beneficial in preventing stroke and arteriosclerosis. Since cooking may reduce its benefits, garlic is best taken raw or as a supplement.

Psyllium Seed - The FDA has approved psyllium to reduce cardiovascular disease risk. Its high levels of soluble fiber help lower cholesterol.

Grape Seed Extract - Despite a fairly rich diet, French people have fewer heart attacks, perhaps because they drink red wine every day. But the secret of red wine is probably not the alcohol. More likely it's the antioxidant powers of the seed and skin of the grape. Grape Seed Extract is used to prevent and treat circulatory disorders.

To learn more about these vitamin and herbal supplements, contact NHS labs at 888-546-8694.


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