DNA-VEGGIES

It is not what you eat, but 
what you absorb, that counts.

The human body is designed to obtain nutrients and energy from food sources. All food consumed is used in one way or another by the body to ensure optimal health and immunity. The trend today is to consume a variety of synthetic vitamins and minerals in the search of good health. It is unclear how well synthetic nutrients are absorbed and used in the body as the body will use nutrients best when taken in whole food form.  That the body does not absorb synthetic vitamins or absorbs them poorly does not mean that they do not affect it at all. In fact, synthetic vitamins burden the liver and kidneys. As crystalline substances, inorganic and devoid of other natural elements and ingredients, synthetic vitamins are recognised by the body as foreign substances. While natural vitamins, delivered with food, cannot be overdosed, this is not true for synthetics. When a synthetic vitamin is taken, the body does not see it as a ‘food source’ and will only absorb a small amount of it. The rest is eliminated in the urine and hence the phrase – “we have the most expensive urine of all mammals”.

When are vitamins best absorbed?

The vitamins found in plants have the form of pro-vitamins, i.e., chemical compounds that are easily absorbed by humans. Their absorbability depends primarily on the presence of proteins in the plants and is enhanced due to the presence of mineral salts. Synthetic vitamins are usually inorganic (crystalline). If deprived of the protein carrier, they cannot be absorbed by the body. It is not what you eat, but what you absorb, that counts.

We do need vitamins, but only from natural sources, as they are absorbed best and are not accumulated in the body. DNA-VEGGIES contains concentrated extracts from plants, vegetables and fruits. All ingredients are non-GMO, organically grown, and extracted in such a way that the integrity of the plant is preserved. The formula covers a wide range of vitamin needs essential for good health and immunity.

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DNA-Veggies contains the following: 

 

 

 

 

 

 

 

 

 

 

 

 

Vitamin A from Carrots are well-known for their high content of beta-carotene. They are also a source of dietary fibre, vitamin C, vitamin K and potassium, and contain other important nutrients like thiamine, niacin, folate, vitamin B6 and manganese.

Vitamin A refers to a group of compounds that serve important roles in modulating skin health, vision, gene transcription, and immune system functioning. Deficiencies, which are common in developing countries, can lead to impaired vision, dry skin and poor immunity.

 

 

 

 

 

 

 

 

 

 

 

 

 

Vitamin C from Amla. Amla is highly nutritious and contains one of the most concentrated forms of vitamin C found in the plant kingdom. It also has high levels of iron, chromium, zinc and copper, and is high in dietary fibre and low in fat. Amla contains a high amount of ellagitannins (ellagitannins may help to protect the body's cells against the damage caused by free radicals) as well as other polyphenols such as flavonoids, kaempferol, ellagic acid and gallic acid. Amla’s naturally occurring tannins help to retain most of its nutritional content after drying.

Vitamin C is capable of being both an antioxidant and pro-oxidant, depending on what the body needs. This mechanism allows it to serve a variety of functions in the body.

Vitamin C sequesters free radicals in the body. It is replenished by antioxidant enzymes, and is often used as a reference drug in antioxidant research. Vitamin C’s structure allows it to act on neurology and depression, as well as interact with the pancreas and modulate cortisol. Its antioxidant properties mean vitamin C provides neuroprotective effects and benefits for blood flow. By protecting the testes from oxidative stress, vitamin C can also preserve testosterone levels.

Vitamin D from Shiitake Mushrooms (Grown wild. Exposed to UV light. Dried with gills up). The ingredient we use is made from handpicked real mushrooms exposed to UV light, which greatly increases vitamin D levels and is better than D2 extracted from yeast. In addition, Shiitake mushrooms have three compounds that help lower cholesterol: Eritadenine. This compound inhibits an enzyme involved in producing cholesterol.  Sterols. These molecules help block cholesterol absorption in your gut. Beta glucans. This type of fibre can lower cholesterol.

Supplemental vitamin D is associated with a wide range of benefits, including increased cognition, immune health, bone health and well-being. Supplementation can also reduce the risks of cancer, heart disease, diabetes and multiple sclerosis.

 

Vitamin E from Spirulina.

Spirulina contains over 60% complete protein, is a very good source of nucleic acids, lipids, and essential fatty acids such as gamma linolenic acid. It also contains complex carbohydrates like polysaccharides. It is rich in beneficial plant compounds like phycocyanin, chlorophyll and carotenoids (alpha, beta and gamma carotene, and xanthophylls like zeaxanthin). A rich source of iron and magnesium, spirulina is also a good source of zinc, manganese, calcium, potassium, phosphorous and choline, as well as vitamins E and K, B complex vitamins, and is one of the few plant sources of vitamin B12.

Vitamin E’s benefits come from avoiding a deficiency, but there are several instances where supplementation can offer additional benefits. Supplementing is able to improve T-cell mediated immune function, which boosts the immune system.

Vitamin E is particularly important for the elderly, since a deficiency is associated with a higher risk of bone fractures.

 

Vitamin K1 from Kale. One of the most nutrient-dense foods available, Kale is an excellent source of vitamins C and K, potassium, iron, copper, and manganese. It is a good source of vitamin E, several B vitamins, calcium, magnesium, phosphorus, amino acids and dietary fibre, and also contains some alpha-linolenic acid (ALA), an omega-3 essential fatty acid. Kale is also a very good source of numerous plant compounds like chlorophyll, the carotenoids lutein and zeaxanthin, flavonoids like kaempferol and quercetin, and glucosinolates (The organic compounds found in glucosinolates reportedly detoxify the human body of potential carcinogens), which are broken down into biologically active compounds such as indoles like indole-3- carbinol, and isothiocyanates like sulforaphane.

A word of caution: Kale is very high in vitamin K , known as the clotting vitamin because without it, blood won't clot properly. If you are taking blood thinning or anti-coagulant drugs, like warfarin (brand name Coumadin), you need to avoid large amounts of kale.

There are two different kinds of vitamin K: vitamin K1 and vitamin K2. Vitamin K2 also has different subtypes depending on the length of its chemical side chain. These are known as the menaquinone Ks, or MKs. Observational studies have suggested that a high dietary intake of MKs are associated with a reduced risk of cardiovascular disease.

Vitamin K2 from Nattokinase. Nattokinase is a unique food and is well known to be the absolute richest food source of Vitamin K2. Natto contains far more Vitamin K2 than any other food ever tested. It is also the only significant plant-based, vegan food source of Vitamin K2 available. About 90% of Natto’s K2 is in MK-7 form, the type of menaquinone which has the strongest evidence for bone health benefit.

Optimal levels of vitamin K are associated with improved bone circumference and diameter. Vitamin K can also protect cardiovascular health. It reduces the calcification and stiffening of arteries, which reduces the risk of cardiovascular-related mortality. Vitamin K may have a role to play in cancer therapy and anti-aging treatments. It may also help with regulating insulin sensitivity

 

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Vitamin B1  (Thiamine) from Peas. These nutritious legumes contain a wide variety of phytochemicals such as flavanols (catechin and epicatechin), phenolic acids (caffeic, ferulic and ellagic acids fight free radicals while also boosting the effectiveness of other antioxidants, such as vitamins A, C, and E.), carotenoids (alpha- and beta-carotene, lutein and zeaxanthin), saponins, coumetarol and β-sitosterol. Green peas are a good source of starch, soluble and insoluble fibre, and high-quality protein. They are also a very good source of vitamin C, as well as containing calcium, iron, copper, zinc, phosphorous, magnesium, potassium, manganese, vitamin K, and B-complex vitamins such as folate, pantothenic acid, niacin, thiamine and pyridoxine. Whole dried yellow peas are used to make pea protein. They contain the 9 essential amino acids, with exceptional levels of lysine and arginine.

Vitamin B1 supports the adrenal functions and regulates the activities of the nervous system. It also plays a key role in nerve transmission and supports the metabolism of carbohydrates to release energy.

Vitamin B1 deficiency, commonly referenced to as Beriberi, can cause symptoms like loss of appetite, pain in the legs, shortness of breath, weakness, and swollen legs.

 

Vitamin B2 (Riboflavin) and Vitamin B3 (Niacin) from Spinach. Spinach is a very good source of carotenoids (beta-carotene, lutein and zeaxanthin), flavonoids (kaempferol and quercetin) and dietary nitrates, as well as a good source of dietary fibre, especially insoluble fibre, and protein. It also contains good amounts of iron, calcium, magnesium, phosphorus, potassium, copper and manganese, and vitamins C, E, K, B6, thiamine, riboflavin, and folate.

Vitamin B2 supports metabolic functions. It plays an essential role in recycling glutathione, which is the body’s own natural antioxidant. 

The common symptoms of vitamin B2 deficiency include redness and swelling of the inner lining of the mouth, sore throat, sores on the lips, cracks at the corners of the mouth, and redness of the tongue.

Vitamin B3 is essential for energy production. It also helps in the conversion of fats, proteins, and carbohydrates for energy. Niacin is also needed for the synthesis of starch to be stored in the muscles and liver for later use as a secondary source of energy.

The symptoms of deficiency include redness of the skin, dementia, diarrhoea, and sores in the mouth.

Vitamin B5 (Pantothenic Acid) from Avocado extract.  It is also high in Vitamin K,  Folate, Vitamin C, Potassium, Vitamin B6

Vitamin E  and also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorous and vitamins A, B1 (thiamine), B2 (riboflavin) and B3 (niacin). Avocados have lots of carotenoids and lutein, antioxidants that are both valuable for healthy eyes. It also contains zeaxanthin, alpha-carotene and beta-carotene, plus significant quantities of vitamin E.

Vitamin B5 supports the activities of a molecule called coenzyme A that is essential for the conversion of fats, carbs, and protein into energy. Vitamin B5 also helps in maintaining hormonal balance and protects the skin against the signs of aging.

The symptoms of vitamin B5 deficiency include fatigue, insomnia, irritability, depression, vomiting, burning sensation in feet, and recurrent upper respiratory infections.

 

 

 

Vitamin B6 – (Pyridoxine) from Broccoli. Very low in fat and high in soluble fibre, broccoli provides protein and is packed with phytochemicals that include glucobrassicin, the carotenoids lutein, zeaxanthin and beta-carotene, and the flavonoid kaempferol. Broccoli also contains glucoraphanin (the precursor to sulforaphane) and Indole-3-carbinol. It has a high level of folate and calcium, and is a good source of potassium, vitamin C and pyridoxine. Broccoli sprouts, closely resembling alfalfa sprouts, are reported to contain 10-100 times the amount of glucoraphanin than full-grown broccoli and also contain a rich supply of Vitamin K, but less beta-carotene and vitamin C than full-grown broccoli.

Vitamin B6 helps in balancing the levels of sodium and potassium in the blood. It supports the production of red blood cells and regulates the hormonal balance in women.

The deficiency of this nutrient may lead to nerve pain, anaemia, skin problems, sores in the mouth, fatigue, anxiety, tongue soreness, depression, and brain degeneration.

Vitamin B7 (Biotin) from pumpkin seed powder. These nutrient-dense seeds are an excellent source of magnesium, iron, potassium, phosphorus and copper, and a good source of calcium, selenium, zinc, vitamin K, riboflavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5), biotin (vitamin B7) and folate (vitamin B9). They contain antioxidant phytonutrients like phytosterols, squalene (a compound like beta-carotene), tocopherols (vitamin E) and carotenoids. Pumpkin seeds are a rich source of healthful fatty acids like linoleic acid and oleic acid, a good source of fibre, and a moderate source of protein.

Vitamin B7 is critical for maintaining adrenal functions, promoting metabolic processes, and regulating the activities of the nervous system.

The common signs of biotin deficiency include scaly red rash in the face, depression, hair loss, lethargy, hallucination, and numbness and tingling in the legs.

Vitamin B9  from Beet root is an excellent source of dietary nitrate which is transformed in the body to nitrite in the blood, then into the biological messenger molecule, nitric oxide. It is also a rich source of betacyanin’s; betalain pigments which give red beet root its reddish-purple colour. Beet root also contains smaller amounts of phenolic compounds such as flavonoids, phenolic acids and phenolic amides. It is also rich in carbohydrates, a good source of folate, manganese, potassium, magnesium, phosphorus, calcium, iron, sodium, copper, vitamin C, B-complex vitamins, amino acids and dietary fibres, both soluble and insoluble.

Vitamin B9 primarily supports digestive functions. The deficiency of this nutrient may result in intestinal disorders. 

 

Vitamin B12 from Kale and Spinach

Vitamin B12 supports nerve functions, cardiovascular functions, blood cell formation, and sleep. The deficiency of vitamin B12 would lead to neuralgias and sleep issues.

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