Vitamin A should come from "mixed carotenoids" and Vitamin E should come from "mixed tocopherals" as these are the natural forms. If Vitamin E is only "alpha tocopheral", you increase your risk of heart attack and cancer by taking it.
Vitamin B12 should be in the form of "methylcobalamin" or "hydroxycobalamine", not "cyanocobalamin", an inferior form of B12. Folic acid should be labeled as "folate", not folic acid; B6 should be in the active form of "pyridoxal-5-phosphate".
Vitamin D should be in the form of "cholecalciferol" and not "ergocalciferol".
Minerals are best absorbed in a chelated form such as zinc, manganese, selenium and calcium.** A good product begins with no harmful or allergenic fillers such as soy, corn, wheat, gluten, eggs, dairy, artificial flavors, colors, yeast or sugar.
Further, fat soluble vitamins such as A, D, E and K should be certified free of all heavy metals!
These are just some examples of the pitfalls of buying supplements without professional guidance. The supplement brands that I carry in the office, such as Designs for Health guarantee that everything listed on the label is actually in the product in its fully bioavailable and natural form.
**“Chelating involves the process of binding a calcium ion to either one, or two amino acids. The end result is a calcium protein molecule which (1) survives the acidity of the stomach and is non-ionizing like a calcium salt, (2) has a small enough molecular weight to be absorbed through the intestines intact, and (3) has a neutral charge, so its absorption is not hindered in the intestinal cell. Many manufacturers attempt to chelate minerals by simply mixing the amino acids with the minerals in a dry powdered form. This will not allow the covalent bonds to occur and will not result in a chelate according to the National Nutritional Foods Association (NNFA) definition. Only Albion produces mineral chelates that meet the NNFA definition. NNFA is attempting to stop manufacturers from calling minerals chelates that are not truly chelates and are thus lacking the nutritional benefits.”
Alternative Medicine NewsOctober 2009
Promising New Research on Aging
As a chiropractor and wellness practitioner, I pay close attention to the latest scientific findings in achieving optimum health. Research has shown that there is a significant connection between the foods we eat and the rate at which we age. Therefore, in working with patients, I always emphasize diet and lifestyle habits that will help prevent the diseases associated with aging.
Advanced Glycation End products, aptly abbreviated AGEs, are toxic subtances that form in your body when high amounts of refined sugars in your bloodstream react with proteins and lipids.
Glycation interferes with the proper functioning of proteins and has been implicated in age-related conditions such as osteoarthritis and macular degeneration. Glycation, researchers believe, is a key reason why diabetics are at a high risk of nerve (neuropathy), artery (atherosclerosis), and kidney damage--because the high sugar levels in their blood significantly accelerates the formation of AGEs.
The problem with AGEs is that they wreak havoc in your body by causing both inflammation and oxidative stress.
Chronicinflammation can affect all your major organs such as the heart (myocarditis), the large intestine (colitis or Crohn's), and the lungs (asthma).
Oxidation occurs when unstable oxy-gen molecules, known as free readicals, cause damage to the body's cells resulting in rapid aging and deterioration.
Foods that may become high in AGEs are those that are "browned" or "caramelized", particularly high -protein, high-fat foods cooked at high temperatures. Food manufacturers have also added AGEs to foods, especially in the last 50 years, as flavor enhancers and colorants to improve appearance. A partial list of these foods includes donuts, barbecued meats, cake, and dark colored soda pop.
A recent study showed that people with diabetes who consumed foods cooked at lower temperatures such as stewing, boiling, braising and steaming had lower levels of AGEs and inflammatory proteins. But those who ate high-temp foods had increased levels of two indicators of inflammation--tumor necrosis factor-alpha and c-reactive protein.
What can you do to reduce the formation of AGEs in your body?
1. Limit your intake of refined sugars and processed foods which are often pasteurized at high temperatures.
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