We're quite proud of these unique whole-food supplements.
To obtain these requires nutritional consultation by either Brian or Debra, both Registered Nurses. Since ours is a home (farm?) based business with a small clinic, and we have no employees, it's no problem - we're very accessible.
It is very important that you understand the 3 different kinds of vitamins.
CRYSTALLINE VERSION:
Means that a natural food has been treated with various chemicals, solvents, heat and distillations to reduce it down to one specific “pure” crystalline vitamin. In this process, all the synergists, which are termed “impurities,” are destroyed.
SYNTHETIC VERSION:
Means that a chemist attempted to reconstruct the exact structure of the Crystalline (see above) molecule by chemically combining molecules from other sources. These sources are not living foods, but dead chemicals. For example, thiamin (Vitamin B1) is made from a coal tar derivative, and dl-alpha tocopherol (Vitamin E) is a byproduct of materials used by the Eastman Kodak company to make film. However, it is not legally necessary to give the source from which the synthetic “vitamin” is derived!
THE NATURAL COMPLEX
Vitamins are groups of chemically related compounds. There is a part that is identified as the organic nutrient of the vitamins, i.e. ascorbic acid as vitamin C. But then there are enzymes, co-enzymes, antioxidants, trace elements, activators and other unknown factors that enable the vitamin to go into biochemical operation. An example would be the complete Vitamin C and E complexes:
These are found in whole foods, like carrots, peas etc. Whole food companies will take a large amount of the food and then compact it into powder and tablet form for ease of use. Standard Process will take 3,000 gallons of pea vine juice and concentrate them into a power that could fit into a briefcase! They will use this in their products, to get "concentrated" vitamin A and E.
To assist us in dispensing Standard Process®, you'll observe us using the following aides:
1. The Clinical Reference Guide
2. The Symptom Survey.
3. Nutritional Physical Assessment
