According to an article in the medical journal Lancet,
of the world’s population suffer from health problems.Medical journal Lancet
Medical journal Lancet
According to an extensive study by Imperial College London, a top university, all of us should eat
of fresh vegetables and fruits daily in order to acquire a sufficient amount of the nutrients required for well-being.Medical journal Lancet
The purposes of food processing include extending shelf life and intensifying flavour. Because of this, oils, starch, fats, salt, and sugar are added to processed foods. Such foods are rich in additives and preservatives, but poor in nutrients.
"Because of soil depletion, fruits and vegetables contain significantly less essential nutrients than decades ago.
This degradation has been so substantial that in order to get as much vitamin C as our grandparents used to get from a single orange, we should eat not one but eight oranges."
Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? News on the Scientific American website. Referenced on 4 Feb 2018.Read more about the studies
A study conducted by the University of Texas concentrated on the decline in nutrient contents of 43 different vegetables and fruits between 1950 and 1999. The contents have gone down by 6-38 %, depending on nutrient. The researchers linked the changes to factors emanating from intensified cultivation.
J Am Coll Nutr. 2004 Dec;23(6):669-82. Changes in USDA food composition data for 43 garden crops, 1950 to 1999. Davis DR1, Epp MD, Riordan HD.
Another analysis focusing on the period between 1975 and 1997 indicated that among 12 different vegetables, the calcium content decreased by 27 %, the iron content by 37 %, vitamin A by 21 %, and vitamin C by 30 %.
Dirt Poor: Have Fruits and Vegetables Become Less Nutritious? News on the Scientific American website. Referenced on 4 Feb 2018.
In the United Kingdom, statistics from 1930-1980 were analysed. On average, the calcium content of 20 vegetable species had dropped by 19 %, the iron content by 20 %, and the potassium content by 14 %.
Historical changes in the mineral content of fruits and vegetables Anne-Marie Mayer British Food Journal 99(6):207-211
There are about 422 million diabetes patients in the world. There is an equal number of people suffering from diabetes symptoms in whose case the disease has not yet been diagnosed. More than a billion people suffer from high cholesterol. The main reasons for this are the low nutrient content of food and excessive use of sugar and fat.
All of the processes in our body are the result of the co-operation between nutrients. Because of this, we need a wide range of nutrients. Even a small amount of a vital nutrient can have a major impact on our well-being.
For example, vitamin D needs other substances in order to function. The most important of these are magnesium, vitamin K, zinc, boron, and vitamin A. Without a sufficient amount of these substances, vitamin D is useless, regardless of the intake.
There are more than 8,000 different antioxidants. They operate in different cell parts and participate in various chemical reactions in our organism.
Some act as the "first line of defence", suppressing the formation of free radicals. Other lead the radicals away before any harm is done. Some antioxidants are involved in repairing the damages caused by free radicals.
Berries, plants and fruits contain large amounts of various antioxidants. This reinforces the understanding that nature has designed nutrients to work together. Studies also support this hypothesis by demonstrating that antioxidants work stronger together. In science, the co-operation between antioxidants is known as the synergy of antioxidants.
Source: Thorsteinn Loftssonm. 2014. Drug Stability for Pharmaceutical Scientists. Elsevier Inc.
In order for valuable natural raw materials to retain their vitality, we process them properly. We invest in quality and functionality to ensure our clients get everything they need and get their value for money. We have recognized the importance of vital nutrients and of manufacturing methods honouring them for as long as we have existed: Ever since 1997.
We use ingredients straight from nature, such as berries and fruit.
Our products only contain the most nutritious parts of the ingredients
We protect the ingredients during the manufacturing process, preserving the delicate nutrients.
We manufacture our products in accordance with the international GMP and ISO quality standards