| |
USAGE GUIDELINES: Take 1 or 2 capsules, 1 to 3 times per day or as advised.
Take up to 16 capsules per day, depending upon your requirements.
Do not exceed the recommended daily intake. Food supplements should not
be used as a substitute for a varied diet and healthy lifestyle. Consult your
doctor before taking any food supplement or changing your diet.
A Soil Association certified organic and vegan whole food supplement, with some of the most nutrientdense
ingredients that nature has to offer in one easy-to-take capsule.
Originally based on a Dr. Christopher formula, with the addition of synergistic superfoods, this formula provides the user with a comprehensive natural product that contains a broad spectrum of the essential nutrients, phyto-chemicals, dietary fibre, beneficial oils, vitamins and minerals required by the body.
Why Fruit Powders Blend is beneficial
 Optimum health
Strong immunity
Organic nourishment
Energy levels
Cleanse and detox
Body alkalising
Antioxidant levels
Recovery and convalescence
Digestive health and colonic efficiency
Following colonic hydrotherapy treatment
Body alkalising
The menopause
A healthy metabolism
People who dislike the taste of fruit and vegetables
People who have a poor diet
Vegan diets
Pre-sprouted activated barley: A slow-release, low glycaemic index, healthy carbohydrate source and all-round superfood. It is rich in beta glucan, dietary fibre, highly bioavailable proteins, essential fats, enzymes and minerals.
Alfalfa: Also known as purple medick, lucerne, California clover or Buffalo herb and Medicago sativa in Latin, alfalfa is native to Asia, but is now found in temperate regions. This sprout contains alkaloids, isoflavones, coumarins and sterols. It also contains 8 essential enzymes: - amylase (digests starches), coagulase (coagulates milk), invertase (converts sugar into dextrose), emulsin (acts upon sugars), peroxidase (oxidases blood), lipase (fat-splitting enzyme), pectinase (forms a vegetable jelly from pectin) and protease (digests protein). Together with its rich content of enzymes, alfalfa offers a broad spectrum of vitamins and minerals including pro-vitamin A (B-carotene), B6, C, D, E, K and P. Alfalfa yields 10 times more mineral value than average grains. The root penetrate sub-soil as far as 125 feet, thereby enabling it to absorb vital mineral nutrients beyond the reach of other vegetation (including calcium, magnesium, phosphorous and potassium).
Barley grass: Barley (Hordeum distichon in Latin) is considered to be a near-perfect food. It is high in fibre, calcium, iron, magnesium, potassium and lysine (an essential amino acid). Young barley contains concentrated levels of vitamins, mineral nutrients, amino acids, enzymes and chlorophyll. It is 7 times richer in vitamin C than oranges, 5 times richer in iron than spinach and has 25 times the potassium found in wheat. Kelp: Sea kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium. In fact it contains the highest natural concentration of calcium of any food - 10 times more than milk.
Spirulina: A highly nutritious food derived from plant plankton; a blue-green micro-algae, spirulina contains no less than 18 amino acids, including 8 essential amino acids which the body cannot produce from its own resources and have to be replaced daily by food. Rich in beta-carotene, vitamin E, vitamin F factor (GLA) and iron, it grows naturally on alkaline lakes for its high level protein, vitamins and mineral. 100g of spirulina yields 50-70% protein. Its exceptional levels of vitamin B12 is of special interest to vegetarians, vegans and non-meat eaters who, unless they study their diets carefully, may be deficient in this important vitamin. Wheatgrass: The crop from germinated seed of wheat grains, wheatgrass is rich in chlorophyll, plant protein, enzymes and a broad spectrum of vitamins (including vitamins A, C, K, E and all the B vitamins) and trace minerals (including iron, phosphate, boron, copper, selenium, sodium, calcium, magnesium, potassium, chromium, manganese and zinc). It is also an important source of superoxide dismutase (SOD), an enzyme which may play an important role in detoxification of the body.
Bilberry: Bilberry is one of the richest natural sources of anthocyanin, which is an antioxidant that provides it the dark blue color. Along with anthocyanin, it also contains other phenolic components such as quercetin, tannins, pectin, and catechins, as well as alkaloids, carbonic acids, and a range of vital nutrients including vitamins A, B1, B2, C, E, and K. The minerals present in bilberries are chromium, manganese, zinc, and iron.
Lemon peel: Lemon peel is packed with beneficial nutrients, such as vitamins, minerals, antioxidants, carotenoids and flavonoids, as well as dietary fibre. In fact, lemon peel is more nutrient-rich than the fruit itself, or even the juice. Vitamins A and C, calcium, potassium and fibre in the peel can support the function of the heart, nerves, muscles, digestive system and eyes. Polyphenols and vitamin C in lemon peel are powerful antioxidant compounds, plus the high content of bone-friendly calcium and vitamin C can also help to keep bones and teeth strong (and the flavonoids in lemon peel work synergistically by improving the absorption of vitamin C - the flavonoid naringenin, in particular). Carotenoids convert to vitamin A inside the body, and vitamin A, as we know, helps to keep eyes healthy. Extracts of lemon peel (and other citrus peels) can also help in healing wounds. As one study observed, lemon peel’s strong antimicrobial properties worked against a host of bacteria.
Beetroot: Known as Beta vulgaris in Latin, beetroot has a high iron content and is rich in silicic acids, dietary nitrate, selenium, betaine, vitamins A, C and E, flavonoids, antioxidants and fibre.
Carrot: The carrot gets its characteristic and bright orange colour from ß-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines. Carrots are also rich in dietary fibre, antioxidants, minerals, essential enzymes and vitamins, including vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine. Carrots also contain lignin (which helps to strengthen the immune system) and folic acid (which helps to fight against harmful free radicals).
Spinach: Spinacia oleracea has a high nutritional value and is extremely rich in antioxidants, vitamins A, B2, B6, B9 C, E, and K, lutein, magnesium, manganese, folate, betaine, iron, calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and Omega 3 oils. More recently, opioid peptides called rubiscolins have also been found in spinach.
Dandelion root: Dandelion is a rich source of vitamins A, C, D and B complex vitamins, as well as minerals such as iron, potassium, and zinc. It has traditionally been used to support healthy fluid balance in the body and as a natural helper for the stomach and digestive system. It also provides support for the liver and gallbladder, by helping to clear toxins. The root is a bitter tonic and pancreatic regulator, which also offers spleen support and promotes bile flow.
Green tea leaf: Green tea is an exceptionally good source of antioxidants and alkaloids. In fact, the key active component in green tea, epigallocatechin-3- gallate (EGCG), is many times more potent in terms of its antioxidant capacity than even vitamin C or vitamin E. It also contains various vitamins (such as vitamin A, D, E, C, B, H and K) and minerals (such as manganese, zinc, chromium and selenium).
Turmeric: Turmeric is perhaps most commonly associated with its anti-inflammatory actions on the body. Studies have shown that curcumin, a polyphenol compound in turmeric, may reduce inflammation. As well as better regulation of inflammation, the other potential benefits of turmeric include fighting the effects of oxidation (antioxidant activity), better cell signalling, more stable blood sugar and fat levels, and improved brain levels of the omega-3 fatty acid called DHA (docosahexaenoic acid). The anti-inflammatory and antioxidant effects of curcumin have also been associated with improved regulation of blood pressure and decreased risk of several types of cardiovascular disease.
|
