- Only a small minority of Americans eat the recommended 5 servings of fruits and vegetables daily, and many have no fruits or vegetables in their diet. Modern food processing and agriculture deplete nutrients from foods. - While dietary guidelines state that supplements are unnecessary for most people, many populations have inadequate nutrient status. Studies show that multivitamin supplements may reduce risks of disease. - Isolated vitamin supplements are not as effective as nutrients from whole foods or FoodState supplements, which use proprietary technology to ensure nutrients are absorbed similarly to foods. FoodState nutrients require lower doses to achieve benefits.

3. If you eat a sufficient
diet, you don’t need
to supplement with
Vitamins & Minerals

4. Only 11% of US population have 5‐
8 fruits & vegetables every day
25% have no vegetables on a daily
basis
50% have no fruits on a daily
basis

5. The science of micro-nutrition is poorly
understood by the medical profession who
continue to promote a balanced diet of 5
fruit and vegetables per day, but who fail to
notice that...
This advice is not backed by any solid scientific
evidence.
Many people do not have access to a balanced
diet.
Where they do, modern food processes and
agricultural practices remove nutrients from the
food chain.

6. According to RDA’s,
we don’t need
additional
supplementation

7. Not everyone needs to
supplement with
micronutrients

8. “We recommend that all
adults take one
multivitamin daily”
Journal of American Medical Association (June 19, 2002)

9. “Supplementation with
multivitamins during
the first years of life
may reduce the risk of
allergic disease at
school age”
Marmsjo K, Rosenlund H, et al, Am J Clin Nutr, 2009 Oct 28

10. Most vitamins
end up as
expensive Vitamin P

14. 1999: 1st Survey to address
micronutrient deficiencies in SA
2003: Food fortification Mandate
iron, zinc, vitamin A, thiamin, riboflavin
and vitamin B6 to maize and wheat
bread flour
2005: 2nd NFC Survey

15. 2 out of 3 Children & 1 out of 4
Women have poor Vitamin A status
In comparison to 1999:
Prevalence of poor Vitamin A status
has gotten WORSE

16. Recommendations
The food fortification programme
must continue…
Innovative means of communication
such as the cell phone should be
used to disseminate nutrition
education messages
Introduce a national day for single
high dose vitamin A supplements

17. Nationally, 45% of children had an
inadequate zinc status
Recommendations
The food fortification programme
must continue …
Provide appropriate and
comprehensive training to personnel
of crèches to administer zinc
supplements

18. Deterioration in the Vitamin A, Iron and Zinc
status in children and women of child-bearing
age
A positive knowledge, attitude and behaviour
towards food fortification
Wide purchase and use of fortified products at
household level

20. Natural wholesome food
FoodState® nutrients
Amino‐acid chelates
Synthetic isolated supplements
plus food (a physical blend)
Synthetic isolated supplements

21. Carbohydrates
Enzymes
Glycoprotein
Vit C
Vit C
Lipids
Proteins
Vitamin C with peptide carriers
Bioflavonoids

23. 10
9
8
7
6
5
4
3
2
1
0
Stage I Stage II Stage III Stage IV Gummy Ascorbic
Acid

24. Carbohydrates
Enzymes
Glycoprotein
Vit C
Vit C
Lipids
Proteins
Vitamin C with peptide carriers
Bioflavonoids

25. We find that there is less than 20 mg of
ascorbic acid in a potato. Yet this small
amount, since it is complexed in a food
source, is all the body needs not only to
prevent scurvy, but also to cure it.
By contrast, the isolated chemical
ascorbic acid has been shown to be
insufficient in resolving a scurvy
condition, simply because it does not act
as a nutrient.

26. 600
540
% Increase in Blood
480
420
360
Foodstate
300
240
180
120
60
Isolate
0
0 2 4 8 12 24
Hours after Ingestion

27. 900
810
720
630
540
450
360
270
180
90
0
Calcium Calcium Foodstate
Carbonate Gluconate Calcium
University of Scranton

28. 180
170
160
150
140
130
120
110
100
90
80
Zinc Sulphate Zinc Gluconate FoodState Zinc
Vinson, et al (1989)

29. 70
60 Zinc Gluconate
50 Zinc Yeast
40
30
20
10
0
‐10 0‐24h 0‐48h
Tomkins, et al (2007)

30. 200 192 200
170
130 128 128
100 100 100 100 100 100
0
FOODSTATE USP

31. 1000 908
800
600
394
400
200 124 149 137 147
100 100 100 100 100 100
0

32. WITH FOODSTATE® NUTRIENTS, ONLY CONSERVATIVE
AMOUNTS NEED TO BE TAKEN…
Because they are absorbed as readily as food
and are retained longer by the body,
providing high potency reserves that the body
can use when it needs them most.
The human body does not utilize isolated
chemicals efficiently and taking them in mega
doses is not only ineffectual but may also be
dangerous.

33. 200 172
156
129 134
100 101100 100 10095 100 101
100 71
57
0
0
FOODSTATE USP CHELATE

35. ORGANIC: the botanical product
was grown in a chemical-free
environment
NATURAL: the final product has
been made solely from botanical
resources without any use of
additives or preservatives

36. For the discovery that proteins
have intrinsic signals that govern
their transport and localization in
the cell
Gunter Blobel

37. Carbohydrates
Enzymes
Glycoprotein
Ca
Lipids
Proteins
Calcium with
Bioflavonoids
peptide carriers

38. Exclusive, proprietary technology
Over twenty‐five years of scientific
research and consumer experience
Safe with no toxicity
Better than isolated USP supplements
Increased absorption, retention, and
bioavailability

39. American Journal of Medicine ( June 2007)

46. UBBINK J.B., ET AL; “Relative Bioavailability of BiogurtTM and Re‐Natured® Vitamin C:,
Study in progress.
CZEIZEL, A.E.; National Institute of Hygiene, WHO Collaborating Center for the Community
Control of Hereditary Diseases”, Unpublished Data.
LOOTS, D., ET AL; “Blood Coagulation & Fibrinolysis”, 2004, 15(8), 677‐685.
THAKAR, A., ET AL; British Journal of Clinical Phytomedicine, 2003, 11, 4.
VINSON, J.A., ET AL; Journal of Medical Food, 2001, 4, 187‐192.
VINSON, J.A., ET AL; Nutrition Research, 1998, 18, 735‐742.
VINSON, J.A., ET AL; Journal of Agricultural Food Chemistry, 1998, 46, 1453‐1459.
VINSON, J.A., ET AL; Journal of Nutritional Biochemistry, 1996, 7, 659‐663.
CAHILL, R.J., ET AL; Irish J. of Medical Sci., 1993, 162(7), 285.
CAHILL, R.J., ET AL; European J. of Cancer Prevention, 1993, 2, Suppl. 128.
CAHILL, R.J., ET AL; Gut, 1993, 34, 963‐967
VINSON, J.A., ET AL; Medical Science Research, 1992, 20, 145‐146.
VINSON, J.A., ET AL; Nutrition Research, 1992, 12, 915‐922.
VINSON, J.A., ET AL; Nutrient Availability, 125‐127, Royal Society of Chemistry.
VINSON, J.A., ET AL; Diabetes, 1989, 38, 8, 1036‐1041.
VINSON, J.A., ET AL; American Journal of Clinical Nutrition, 1988, 48, 3, 601‐604.
VINSON, J.A., ET AL; New York Academy of Sciences, Conference on Vitamin C,
1987, 498, 525.
VINSON, J.A., ET AL; Nutrition Reports International, 1987, 36, 3, 497‐505.
VINSON, J.A., ET AL; Selenium in Biology and Medicine, 1987, Reinhold Company,
New York.
VINSON, J.A., ET AL; Nutrition Reports International, 1985, 32, 1, 1‐7.
VINSON, J.A., ET AL; Nutrition Reports International, 1984, 30, 4, 911‐918.
VINSON, J.A., ET AL; Nutrition Reports International, 1983, 27, 4, 875‐880.
VINSON, J.A., ET AL; Advances in Diet and Nutrition, 218‐220, London, UK.
VINSON, J.A., ET AL; Proceedings on Mineral Elements, 1981, 615‐621.