Food State Nutrition
The Haelan Centre is unique amongst health food stores in that we
prioritise nutritional supplements that are specially prepared to be
as similar to real food as is possible. Such supplements are known
as Food State supplements. Nino, the former owner of the Haelan
Centre, made the decision to do this as it is in accordance with the
wholefood policies of the shop. An isolated chemical vitamin could
never be described as a wholefood as it only contains an isolated
component of real food. The following article is in regards to our
two food state vitamin and mineral ranges - Nature's Own and MegaFoods.
We also sell Floradix liquid vitamin and mineral supplements, which
also contain real food yet involve a different manufacturing process.
A food state supplement is a nutritional preparation that contains
food substances rather than just isolated chemical supplements such
as ascorbic acid, otherwise known as vitamin C. For example, in the
case of vitamin C, a food state supplement would contain ascorbic
acid complexed with real orange; some also contain rosehip, acerola
and green pepper (all vitamin C rich foods).
In providing the basic nutrient along with foods that are rich in
that nutrient, the supplement can supply all the micro-nutrients that
the food contains, which help the body to absorb the main nutrient
more effectively. The complexity of whole food, and the balance and
content of micronutrients that it contains, cannot be matched by isolated
extracts or fractions of food. In the case of vitamin C, research
has shown that substances known as bioflavonoids protect and support
the assimilation of vitamin C, they also have benefits in their own
right. Bioflavonoids, and the many other lesser-known micronutrients,
are not present most ordinary supplements. If they are present, they
do not occur within the context of real food, and therefore may not
be as bio-available. The higher bioavailability of vitamins and minerals
in the food state form means that much lower doses of the nutrients
are required to get beneficial effects. This means there is less wastage
of nutrients and much less chance of excess fat-soluble nutrient build
Food state nutrients contain natural carbohydrates, proteins,
fats, chelated amino acids as well as nutrients and their associated
The Haelan Centre, all good nutritionists and the food state nutrient
manufacturers believe that it is always best to get your nutrients
from real food. Unfortunately the foods available today are much lower
in vitamin and minerals than the same foods were fifty years ago.
We know this to be true, as studies were carried out to measure nutrient
content of vegetables and fruits in 1936; the same measurements were
taken again in 1987. In some cases nutrient levels have halved. This
is largely due to the use of modern farming techniques, in particular
the indiscriminate use of artificial fertilisers, which deplete the
soil of mineral content.
Photos from the DailyFoods® product
Food state nutrients not only contain real food, they also undergo
a complex process, which makes the actual nutrient into a form that
closely resembles real food. This process makes that nutrient much
more bio-available, and therefore more readily absorbed by the body.
The difference between a food state and a standard chemical nutrient
can be seen clearly in these microscope images. The food state nutrient
is clearly more complex than the crystalline form of the chemical
nutrient. This complexity is akin to the complexity of real food.
Food state nutrient companies care intensely about the quality of
their products. They understand that people who need to take extra
nutrients might also suffer from food sensitivities or intolerances.
All food state products are guaranteed to be free from wheat; starch;
gluten; milk products; flavourings; colourings; preservatives or sugars
of any sort. All products are suitable for vegetarians; only those
containing vitamin D are unsuitable for vegans.
The food state minerals and B vitamins are created using yeast, as
it is a food substance that is very rich in these nutrients. After
the nutrient is fully chelated or incorporated by the yeast, it is
killed using a natural enzymatic process. This means that the yeast
no longer contains the allergenic long chain molecules and is thus
harmless to people with yeast sensitivity. This has been proven by
allergy clinics in the UK where the patients are whole yeast sensitive.
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