Neolife KENYA.

HOW TO LOSS WEIGHT QUICK.

Everyone has a mental image stuck in their brains about what they should see when they look in the mirror. We all have an ideal body image… but is there really such a thing as an ideal weight? Is there a magic number on the scale that signifies perfect health?
Obviously not, but it’s hard keep from wishing it were true. Honestly, it’d be a lot easier to deal with a concrete number, especially for the pragmatic folks.

The truth is, ideal weight is more abstract, more of a feeling than a number. What you should really be concerned about is ideal health, not ideal weight.

If you’re not sure where to start, make an appointment with US and have a conversation about weight and set some goals for yourself.

The images below are of some of our clients.

HOW TO ENJOY MORE FULFILLING S*X.

Feeling romance in the air?
Sexual health is a big part of your Health and wellness journey. And just like every other area of fitness, there are ways you can give your body a little extra support to help maintain sexual vitality.
We all want to feel confident when we get close to our partner and benefit from the affirming touch of our loved one. And, science is on our side.
Hugging helps stimulate the vagus nerve, one of the 12 cranial nerves, that helps control heart rate and digestion. When the vagus nerve is stimulated by cuddling, our bodies are more likely to release the feel-good chemical oxytocin, which helps our bodies relax by reducing the stress hormones cortisol and norepinephrine.12

So, whether you are looking to fuel your LIBIDO, boost longevity, enhance your sexual experiences or reinforce overall sexual health, you do have options. we will recommend top 3 organic supplements endorsed by top Doctors in the world for sexual Health and everyday sexual health hacks for better total-body wellness. Hit our inbox and you are sorted.

TAG SOMEONE WHO NEEDS THIS!

Fiber is a plant-based nutrient that resists digestive enzymes, meaning it’s not absorbed into the body. Instead, it keeps food moving efficiently throughout the body and is a key player in regular trips to the toilet/washroom or bathroom.

You know your body needs Fiber. But do you know why?
Are you getting enough fiber? What can you add to your diet to make sure you’re getting enough?

Top Fiber FAQs
What are the benefits of a high-fiber diet?

-Helps with weight loss & healthy weight management
-Helps support healthy blood sugar levels already within the normal range
-Normalizes bowel movements & maintains bowel health
-Helps support healthy cholesterol levels already within the normal range
-Promotes heart health

How much fiber do I need?
An easy guideline is to aim for 14 grams of fiber for every 1,000 calories in your diet. The national fiber recommendations are 30 to 38 grams a day for men, 25 grams a day for women between 18 and 50 years old and 21 grams a day for women 51+.

Want to know when to take a fiber and our best fiber recomendation? For more information inbox us and we will be happy to guide you.

Neolife KENYA. updated their information in their About section.

Neolife KENYA. updated their business hours.

Prostate Cancer Survivor - Thanks to Neolife's PhytoDefense

Prostate Cancer Survivor - Thanks to Neolife's PhytoDefense

Anjana Srivastava, SAB member and vice president of science and technology, calls attention to the importance of the immune system and how NeoLife's PhytoDefense is the most advanced immune health support you can give your body.

Immune Health - Anjana Srivastava Anjana Srivastava, SAB member and vice president of science and technology, calls attention to the importance of the immune system and how NeoLife's PhytoDef...

we have the solution for your DAILY NUTRITION gap. Based in nature backed by science.

NeoLife Product (NeoLife Product Only 070513 HD 1080p)

RICE PROCESSING DESTROYS MANY
NUTRIENTS
Most people prefer white rice over brown.
The only difference between the two is
processing: Rice with the hulls removed but
the bran left on is brown rice, whereas rice
which is further processed (i.e. polished,
“enriched”) is white rice. The nutritional
value of rice is concentrated in the outer
layers of the granule, which are rich in B-
vitamins, vitamin E, minerals, fibre, and
lipids and sterols such as gamma-oryzanol.
Processing removes these layers, which are
often sold as livestock feed. So while
processing degrades the nutritional value of
the human diet, at least it enriches the
animal diet.
In rice-eating nations, 60-80% of calories
come from rice. This means that 20-40% of
calories from the other foods consumed must
supply all the missing vitamins, minerals, and
other important nutrients. In many countries,
the nutrient content of rice largely determines
the quality of health of the people who must
subsist upon it. And white rice is not a
nutrient-diverse food: 92% of a polished rice
granule is solely carbohydrates, and only 2%
of the additional material has any nutritional
value.
The milling of rice has dramatic health
consequences, the most important of which is
the loss of thiamin (vitamin B1) responsible
for beriberi among peoples whose diets consist
almost entirely of white rice. Milling also
decreases the content of riboflavin, niacin,
protein, iron, and calcium in white rice.
Brown rice, in contrast, retains its nutritional
value.
Due to the industrialization of the Far East,
Asian rice is now probably more processed
than ever before in history. To put back some
of the nutrients removed during processing,
vitamins and minerals are sprayed on white
rice, which ironically is then described as
“enriched.” Vitamins and minerals are not the
only nutrients stripped from rice during
processing, but these are the only nutrients
returned during “enrichment.” A significant
amount of protein, fibre, and lipids and
sterols are forever lost during the conversion
of brown rice to white.

HOW MUCH NUTRIENT VALUE IS LOST
DUE TO WHEAT REFINING?
In refining whole wheat to make white
flour, much of the wheat’s original nutrient
value is lost. Removal of the oils (lipids and
sterols) to avoid rancidity is only part of the
story. As the chart below from the American
Journal of Clinical Nutrition shows, the
majority of the remaining nutrients are lost to
processing as well.

WHAT’S REMOVED: VITAMINS,
MINERALS, AND LIPIDS AND STEROLS
Processing removes wheat’s bran, germ,
and oil. Outer layers such as the bran contain
most of the vitamins and minerals, and are
sold to ranchers for livestock feed. (In this
respect, cattle eat better than we do!) Wheat
germ and wheat germ oil, rich sources of
natural vitamin E and important lipids and
sterols, are sold as foods and supplements.
WHAT’S ADDED: BLEACH AND A
FRACTION OF THE PREVIOUSLY-
REMOVED VITAMINS
After removing most of the nutrient-rich
portions of wheat, the grain processor leaves
unbleached flour, which still contains certain
nutrients that attract insects. This flour is
then treated with bleach, which oxidizes
proteins and other nutrients in the flour and
extends its shelf life. It is then synthetically
“enriched” by adding some of the same types
of nutrients which were removed in the
milling process, typically at lower levels than
were present in the unmilled food. Ironically,
“enrichment” usually replaces only three to
six of the over 20 items originally removed!

LIFE STAPLES -
T HE STORY OF
W HEAT
LIFE ITSELF HAS BEEN PROCESSED
OUT OF THE STAFF OF LIFE
When the Pharaohs of ancient Egypt died,
they were buried with everything they would
need to sustain them in the afterlife. In
uncovering some of these tombs, scientists
found large earthenware jars full of wheat
which would still sprout even though it was
almost 4 000 years old!
Within each whole-wheat berry or kernel,
nature has packed all of the elements
necessary to reproduce life. So long as the
wheat berry remains intact in its original
form, it will keep indefinitely. For thousands
of years, however, humans have ground
whole-wheat berries into flour for use in
breads, pastas, noodles, cakes, breakfast
cereals, tortillas, and other widely consumed
foods, earning wheat the nickname “the staff
of life.”
The first wheat food was probably the
whole wheat berries themselves, which were
stripped of husks and chewed. Wheat’s
presence in the human diet is described in
the Bible: “ Give us this day our daily bread.”
Science similarly verifies its role as a dietary
staple since ancient times, as archeologists
have found 6 700 year-old wheat berries in
the ruins of an ancient village in Iraq.
Wheat, a member of the grass family,
provides more nourishment for more people
worldwide than any other food. While rice is
the most common grain in Asia, wheat is the
dietary base in Africa, Europe, North and
South America, Australia, and a large part of
Asia. In many developed nations, wheat
provides 40-60% of the calories in the diet.
The Industrial Revolution forever changed
the way we eat wheat. As people began to
move away from agricultural communities and
into large cities, a serious problem developed:
How could the flour be made to last long
enough to feed large masses of people? The
grain processor solved the problem by taking
out some of the things which made the flour
spoil - notably, the nutrient-rich outer bran
and germ layers of the wheat berry, which
contains most of the plant’s vital lipids,
sterols, vitamins, and minerals. In fact,
modern milling subjects whole-wheat berries
to about two dozen processes before they’re
transformed into table flour. However, this
modern solution created new problems.

NEOLIFE/GNLD SUPPLEMENTS BOOST YOUR
DIET’S NUTRIENT DENSITY AND
DIVERSITY
The bottom line is that your food may not
be as nutritious as you think. Every day
nutrients are processed out of our food in the
name of convenience. Even if you pick the
right foods - and most of us don’t - you may
not be getting the nutrient density and
nutrient diversity you need for optimal health
and vitality. While one solution would be to
eat only fresh, raw, or slightly cooked foods in
as close to their natural form as possible, few
of us can spend our entire day hunting,
gathering, and carefully preparing our food.
We must look for practical alternatives. The
key to an optimal diet is good whole foods and
good whole-food supplements.
GNLD offers an excellent solution to this
dilemma: our complete line of fine nutritional
supplements. Each product is formulated to
support genuine human health needs and to
assure a complete, balanced daily intake of
important nutrients. For hundreds of
thousands of people around the world, GNLD
products are an important part of their daily
diet and health care regimen. Take charge of
your health by joining them! The nutritional
value of your diet could have an important
impact on your vitality today and your health
tomorrow.

OUR FOOD
SUPPLY
MODERN FOODS PROVIDE MORE
QUANTITY, LESS QUALITY
Throughout history, obtaining food has
been a struggle. Today, however, getting food
is merely a matter of satisfying our personal
whims and fancies. Our choices are no longer
limited by local seasons or climate. In fact,
individual foods are usually in season
somewhere and may be shipped halfway
around the world just for our convenience.
Our food supply has never been more
abundant, and feeding ourselves has never
been easier.
Technological advancements in farming,
transportation, storage, and processing of
foods have made this bounty possible.
Whereas in the past people bought fresh
produce, dairy products, and meats directly
from the farm, today people rarely have time
to plan well-balanced meals and track down
local foods to use in their preparation. For
convenience, we tend to buy our food in
grocery stores or restaurants. And, unlike our
ancestors, we eat convenience foods of all
types - even entire meals - which are readily
available in packages, cans, jars, “boil-in-bag”
pouches, freezer trays, and microwave-ready
containers.
In choosing convenience, however, we
may be sacrificing nutrition. From harvest to
tabletop, our food may be stored, processed,
refined, cooked, frozen, packaged, and
shipped. And at each step, several factors can
lessen food’s nutritional value:

SUPPLEMENTS: “NUTRITIONAL
INSURANCE” WHEN THE DIET IS POOR
Nutrient density and nutrient diversity are
two sides of the same coin. Research indicates
that the reality of the daily diet is that you
cannot get all the nutrients you need for
optimal health and vitality from foods alone.
The next step will likely be government
recommendations to consume both healthy
foods and supplements. Don’t wait for new
government recommendations to take charge
of your health today! Begin making better
food choices. And to be certain the inevitable
nutrient “gaps” won’t threaten you,
supplement to assure your best health.

THE RDA TO SURVIVE - BUT THE ODI
TO THRIVE!
The tragedy is that we are not even
consuming amounts of nutrients that would
prevent deficiency symptoms, let alone
amounts that would take us a step closer to
optimal health! You can survive with a poor
diet, but you certainly won’t thrive . While
deficiency symptoms can be corrected by
supplying the substance which is lacking,
many scientists believe that optimal health
results from vitamin and mineral consumption
in amounts exceeding the RDA. According to
Nobel laureate Linus Pauling: “The RDA for a
vitamin is not the allowance that leads to the
best health for most people. It is, instead, only
the estimated amount that for most people
would prevent death or serious illness from
overt vitamin deficiency. Values of the daily
intake of the various vitamins that lead to the
best health for most people may well be several
times as great, for the various vitamins, as the
values of the RDA.” A concept that is growing
in acceptance among the scientific community
is that of Optimal Daily Intake, or ODI, an idea
GNLD scientists pioneered in the late 1970s.

THE EVOLUTION OF THE HUMAN DIET: OUR
ANCESTORS ATE BETTER THAN WE DO!
The modern diet is a far cry from the
foods that humans have consumed for two
million years. Before humans took up
agriculture 10,000 years ago, they were
primarily hunter-gatherers, with dietary
needs met primarily by fruits, vegetables,
roots, nuts, seeds, legumes, fish, and wild
game. Scientists believe our ancestors ate
about three times the amount of fruits and
vegetables we do, generally consumed
within hours of being gathered, usually raw,
with little or no processing. It is likely,
therefore, that our ancestors had intakes of
vitamins and minerals that exceeded the
current RDAs (1.5 to 5 times higher),
although they were by no means megadoses.
(1) They also ate five times more fibre than
we do. In many respects, the ancestral diet
resembles the American Heart Association’s
dietary recommendations, the traditional
Mediterranean and East Asian diets, and
semi-vegetarian eating practices. Our
ancestors did not live long, but it was
infection and accidents - not degenerative
disease - that killed them.

REALITY CHECK: WHAT WE SHOULD
EAT VERSUS WHAT WE ACTUALLY DO
EAT
The link between diet and health is so well
established that public health organizations of
virtually every nation make dietary
recommendations. In the U.S., for instance,
the Department of Agriculture/Health and
Human Services created the Food Guide
Pyramid to recommend daily intake for
various kinds of foods. See below what
Americans should eat, according to these
guidelines, compared to what they actually do
eat. Keep in mind that Americans are not
unique in their poor eating habits: A similar
pattern - too few plant and dairy foods and too
many fats and sweets - exists in most other
industrialized nations.
For fruits and vegetables, the consumption
pattern is particularly alarming. Virtually all of
the world’s major public health organizations
recommend consuming at least five servings
of fruits and vegetables each day for optimal
health. In the U.S., for instance, the National
Cancer Institute, the American Cancer Society,
and the National Research Council all
recommend 5-9 servings of fruits and
vegetables each day. Fruits and vegetables
contain vitamins, minerals, fibre, and other
healthful phytonutrients (nutrients only
available from plants - carotenoids, flavonoids,
cruciferous compounds, etc.). Numerous
studies show that the gap between the dietary
ideal and actual consumption is enormous:
Only 9% of Americans eat the minimum
recommended amount of fruits and
vegetables.
On any given day, almost half of the U.S.
population consumes no fruit!
On any given day, almost a quarter of the
U.S. population eats no vegetables!
On any given day, 70% of the U.S. population
consumes no vitamin C-rich fruit.
On any given day, 80% of the U.S. population
consumes no carotenoid-rich fruits or
vegetables.
We should eat one serving of cruciferous
vegetables a day , but we actually only eat
one serving a week!
We tend to overestimate the amount of good
food we eat and underestimate the bad.
Consumers in one study overestimated the
amounts of fruits and vegetables they ate by
33%.
Food is abundant and available in
developed nations, so food scarcity is not the
problem! Nonetheless, studies show that
virtually none of us eat well enough to get the
Recommended Dietary Allowance (RDA) of
many critical vitamins and minerals! The RDA
is the amount of a vitamin or mineral
necessary to prevent the appearance of
deficiency symptoms in healthy people. Some
people think it’s okay not to consume RDA
amounts of nutrients every day as long as
they get all the nutrients they need over
several days. Studies show that not only do
the vast majority of us fail to get the RDA
every day, but we don’t get it over several
days, either.

WE KNOW BETTER, YET WE STILL
MAKE POOR DIETARY CHOICES
“Do as I say, not as I do” could be the
world’s dietary anthem. People everywhere
know they should consume healthy foods. Yet,
people everywhere often make poor food
choices - despite the fact that they know
better.
Polls show that most Americans, for
instance, understand the dietary goals set by
the U.S. National Academy of Sciences:
Reduce fat intake to 30% of total calories or
less.
Limit saturated fat to less than 10% of
calories.
Consume less than 300 milligrams of
cholesterol each day.
Eat at least five servings of fruits and
vegetables each day.
Increase consumption of complex
carbohydrates by eating six or more servings
of breads, cereals, and each day.
Eat moderate amounts of protein - less than
twice the RDA.
Limit total daily sodium intake to 2,400
milligrams or less.
Consume the RDA for calcium.
RECOMMENDED SERVINGS Food Group Recommended
Servings Per Day
Actual
Servings Per
Day
bread, cereal, rice,
pasta 6-11 5.1
vegetables 3-5 2
fruits 2-4 1
milk, yoghurt,
cheese 2-3 1.3
meat, poultry, fish,
dry beans, eggs,
nuts
2-3 2.2
fats, oils, sweets use sparingly 3.5
Source: Eating in America Today, Edition II
ACTUAL SERVINGS
But despite growing nutritional awareness,
diets have not improved. A 1991 study that
compared eating trends of Americans over
three decades revealed that fewer than 25% of
people surveyed ate a healthful diet. And as
more countries join the ranks of developed
nations, where processed, fatty, salty, or
sugary foods are commonplace, unhealthy
dietary choices are likely to prevail.

NUTRIENT DENSITY
Ideally, our foods would be low in calories
but high in nutrients. In reality, however, we
get too many calories and too few nutrients.
When we eat a food such as French fries, for
example, we remove the nutrient-rich potato
peel, leaving an almost pure-starch mass
which is cut, fried, and salted. Such processed
foods are nutrient-poor and calorie-rich, and
they rarely provide the nutrient density of
their whole-food parents.
NUTRIENT DIVERSITY
The idea of getting a variety of nutrients is
not new, but it has grown in importance.
While one generation of Americans grew up
thinking that diversity was “three square
meals,” the next generation was told to eat
from the “Four Basic Food Groups.” Later, to
encourage dietary diversity, that
recommendation was changed to advise
choosing foods from the “Food Pyramid.”
Likewise, the Japanese government
recommends eating 30 different foods each
day for optimal health.
Unfortunately, many of us engage in a
practice called “channel eating,” where we
eat the same rather small number of foods
over and over (for example, eating the same
breakfast cereal every day). This practice
erodes diversity. It may also reduce the
availability of certain nutrients, impacting the
nutrient density of the diet as well.
People miss out on many important
nutrients because their eating habits are
exactly that - habits. For example, big portions
of the population never get the antioxidant
protection of berries because they never eat
berries. The closest some people get to eating
a berry is a little jam now and then. But
berries are one of the richest sources of
healthful plant nutrients called flavonoids,
which research has shown may play a role in
preventing heart disease, stroke, cancer, and
other diseases. The same argument could be
made for other beneficial nutrients which
people miss out on when they consume only a
narrow range of foods.

T HE R EALITY OF
T HE DAILY DIET
NUTRIENT DENSITY + NUTRIENT
DIVERSITY = OPTIMAL NUTRITION +
VITALITY
“The greatest health challenge we face
today is finding a way to increase levels of
nutrients in our diet and broaden the variety
of foods we eat each day - without increasing
our calorie intake!” says Dr. Fred Hooper of
the GNLD Scientific Advisory Board. The
ultimate goal of the diet is to provide an
abundance and a wide variety of nutrients -
that is, nutrient density and nutrient diversity.
Diets without both can compromise vitality
now and health later.

EATING WELL BY ITSELF IS NO
GUARANTEE OF GOOD NUTRITION
Foods must pass through six stages: diet
(eating healthy foods), digestion (mechanically
breaking down foods through mouth chewing
and stomach churning), absorption (passage
of nutrients from the intestines into the
bloodstream), circulation (distribution of
nutrients carried in blood to cells),
assimilation (incorporation of nutrients into
cells), and elimination (removal of metabolic
waste products from cells). Only when all of
these challenges are successfully met do our
foods provide our bodies with the nutrition
they need so you can see that eating well by
itself is no guarantee of good nutrition.
Nonetheless, a good diet is the foundation
upon which our health and vitality are built.

A GLOBAL GLANCE AT MORTALITY:
POOR NUTRITION TAKES ITS TOLL
EVERYWHERE
The life expectancy in the world’s least-
developed countries is 43 years, compared to
78 years in one of the world’s most developed
countries, according to the World Health
Organization. The global average for life
expectancy is almost 65 years. Other World
Health Organization statistics show the
widespread occurrence of diseases which may
be exacerbated by poor diets. Worldwide,
circulatory system diseases, the largest single
cause of death, kill about 10 million people
each year. Hypertension (high blood pressure)
- a major contributor to heart disease, stroke,
and kidney failure - affects 8 to 18% of adults
worldwide. Cancer claims about 6 million
lives, with breast cancer the main cause of
cancer deaths among women in developed
countries and lung cancer the biggest killer of
men. By the end of this century, more than
100 million people will suffer from diabetes -
90% of them with the form strongly linked to
lifestyle habits such as inappropriate diet and
lack of activity. And 1 in 3 women over age 50
have osteoporosis (thinning of the bones) and
are therefore at heightened risk for bone
fractures.
It doesn’t have to be this way! Today some
of the world’s leading scientists are convinced
that poor nutrition contributes to every one of
these diseases! Poor nutrition and other
unhealthy, unbalanced aspects of our
lifestyles are robbing us of the ability to
achieve our theoretical biological potential of
120+ years. Most of us are losing decades and
spending way too much time in the zone of
declining health. Barring infectious disease
and accidents, there’s no reason why large
portions of the population can’t live to be
over 100. But the issue is not just adding
years to your life - it’s adding life to your
years!
Regardless of age, a balance of good
nutrition, exercise, and rest goes a long way
toward achieving health, vitality, and
longevity. But good nutrition is more than
eating healthy foods which supply necessary
carbohydrates, lipids, sterols, protein,
vitamins and related food factors (such as
phytonutrients), minerals, and enzymes. It
means giving our bodies substances it can
use. Note that diet is what we eat, but
nutrition is what our cells and tissues actually
receive.

DISEASE IS NOT AN INEVITABLE
CONSEQUENCE OF AGING

Many gerontologists (scientists who study
aging) believe that disease and debility are
not inevitable consequences of growing older.
They believe that longer and healthier lives
are achievable through a healthful balance of
diet, exercise, rest, and relaxation.
The seeds of suboptimal health are often
sown in childhood, when many children and
teens consume highly processed, fatty, salty,
and sugary foods. By their 20s, most people
are not as healthy as they should be because
they fail to get enough exercise or to eat diets
rich in antioxidants or other nutrients. By the
time they’re in their 30s, prime time for
devotion to family and career, they are often
too busy for regular exercise and sufficient
sleep. By their 40s, due to stress, poor diets,
and inactivity, they’re tense, undernourished,
and overweight. At about age 50, most
diseases begin to manifest themselves. Many
women, for instance, begin to show signs of
osteoporosis, and many people of both sexes
begin taking one medication or another. Large
portions of the population begin to receive
regular care for hypertension and high
cholesterol.
Health continues to decline, with millions
of people each year suffering from chronic
conditions that limit their activity: broken
hips, arthritis, heart disease, high blood
pressure, diabetes, slipped disks, asthma,
visual impairment, hearing loss, paralysis,
stroke, mental impairment, lung disease, etc.
Most people die in their mid-70s of heart
disease, cancer, or osteoporosis (complications
from hip injuries). Poor nutritional habits are
a key reason.

NUTRITION AFFECTS YOUR HEALTH
BOTH TODAY AND TOMORROW
The diet is your body’s only source for raw
materials it needs to perform its day-to-day
functions. Cellular workings are complicated
and continual. Fortunately, your cells perform
their jobs automatically, without any
forethought on your part. Your only
responsibility to this intricate, dynamic
system is to provide the high-quality
nutrients the body needs to do a good job.
This task is challenging, since every day
billions of cells are created, destroyed, and
replaced. Over the course of seven years, most
of our cells, with the exception of brain cells
and a few very specific glandular cells, are
replaced. For example, red blood cells, which
carry oxygen throughout your body, have a
life span of only four months before they’re
removed from the bloodstream and destroyed.
The human body contains about 25 trillion red
blood cells, so the demand for nutrients to
constantly replace these cells is enormous!
Some cells, such as those of the mouth or
intestines, turn over even faster - every day,
in fact!
Furthermore, different cells and tissues
have special nutritional requirements. For
instance, lung cells have a higher requirement
for vitamin C than many cells, whereas eye
tissue has a higher need for lutein and other
carotenoid phytonutrients. The body’s
nutrient supply, provided by foods and
supplements, must exceed demand, or
deficiency symptoms result.
Over the short term, a nutrient-deficient
diet compromises day-to-day health. For
instance, carotenoids - colourful plant
pigments responsible for the red in tomatoes,
the orange in carrots, and the yellow in
squash - are critical to the function of certain
blood cells that defend the body against
microbial invaders. Studies show that a
carotenoid-deficient diet weakens immunity.
Conversely, a carotenoid-rich diet boosts
immunity. So may vitamin C and zinc (both
may shorten the duration of a cold). Short-
term effects of nutrient deficiencies are also
apparent - evidenced as lower energy levels -
in people whose diets are deficient in B-
vitamins or iron.
Over the long term, suboptimal nutrition
may predispose us to early aging and
degenerative disease.

CELLULAR NUTRITION IS THE
FOUNDATION OF HEALTH
If you built your dream house, you’d first
build a strong foundation and then assemble
the finest materials available to complete your
project. Constructing a foundation of health
that will last a lifetime requires the same
commitment to quality building materials.
Cells are the “building blocks” that make up a
body, and each of the human body’s about 73
trillion highly specialized cells require clean
air and water and essential nutrients -
carbohydrates, lipids and sterols, proteins,
vitamins and related food factors (such as
phytonutrients), minerals, and enzymes. Good
whole foods and good whole-food supplements
provide the nutritional diversity and density
that lay the foundation for good health.

T HE IMPORTANCE
OF N UTRITION
DO YOU EAT TO LIVE OR LIVE TO EAT?
“You are what you eat” is more that just a
catchy phrase your mother used to get you to
eat right. It’s a profound truth. From the
Stone Age to the Industrial Age, people have
recognized the healthful properties of certain
foods. And now, in the Information Age, the
importance of nutrition is so well recognized
and supported by scientific evidence that
virtually every major public health
organization in the world makes dietary
recommendations. The link between good
nutrition and disease prevention is similarly
strong. In the United States, for example, the
American Cancer Society estimates that 35%
of cancers that are not genetically
predetermined can be prevented simply by
eating right!
“We must shift our national focus from
avoiding nutritional deficiencies to
understanding the preventive miracles proper
nutrition offers,” wrote Dr. Bernadine Healy,
former director of the U.S. National Institutes
of Health, in her book A New Prescription for
Women’s Health. “The validity of nutrition as
a legitimate scientific discipline can no longer
be questioned.”
The foods and supplements we consume
make up our diet. In recent years, the belief
that a balanced diet is a cornerstone of health
has sparked a revolution in the way people
think about food. Whereas meat, potatoes, and
salad constituted “eating well” in much of the
20th century, the diet of the 21st century will
likely incorporate Mediterranean, Asian, and
vegetarian eating patterns and low-fat, low-
salt, high-fibre foods. Fueled by our growing
knowledge of health and nutrition, our new
view of food focuses on eating to achieve
optimal health. But people have intuitively
known the health benefits of foods for
centuries, as evidenced by a well-quoted line
from 17th-century French playwright Molière:
“One should eat to live, not live to eat.”