Nutrition Excellence In To Ruby Reds

Nutritional excellence from the antioxidants, probiotics, enzymes, fiber, and proteins packed into Ruby Reds Vitamin

An October 2004 clinical study to assess the role of nutrition for the promotion of human physiological homeostasis, carried out by the Australian government's key research group, the Commonwealth Scientific and Industrial Research Organization (CSIRO), made a major finding about fresh plant foods. CSIRO found that daily ingestion of food concentrates from naturally colored fruits and vegetables definitely reduces cancer risk in the mouth, larynx, stomach, and almost every other gastrointestinal site by up to 50%. The chief bureau for Reuters International News Service published these results for public education.

Reuters also states that eating just a single extra serving of citrus fruit in addition to the current United States Department of Agriculture's (USDA) recommendation of five servings of fruits and vegetables each day brings about a lower risk of stroke by almost 20%. This sixth serving each day additionally lowers a person's risk of cardiovascular diseases, obesity, and diabetes. Thus, the whole of human physiology (physical, mental, emotional) is maintained by sufficient ingestion of fruits and vegetables.

Rather than his penchant for eating artery-clogging fast food, President Bill Clinton would have benefited by understanding this natural food information before requiring his September 2004 quadruple coronary artery bypass surgery. An angiogram had revealed his 90% atherosclerotic occlusion in the major arteries. The immediate bypass surgery was prescribed to prevent the 58-year-old former president from suffering a massive heart attack.

Australia's CSIRO had reviewed 48 separate international investigations on the health benefits of eating vegetables and fruits (especially citrus which specifically included tomatoes). The CSIRO concluded that these foods containing colors protect the body through their antioxidant, enzymatic, and colon health properties, as well as by strengthening the immune system. They inhibit tumor growth and normalize neoplastic cells as the result of anti-malignancy ingredients stored as phytochemicals within plant foods.

While all red, yellow, orange, blue, purple, and other colored fruits and vegetables are known for their high antioxidant levels, the chief researcher for CSIRO, Katrine Baghurst, PhD, told Reuters that oranges, grapefruit and other citrus products have the highest level of antioxidants, each with more than 170 different phytochemicals. Included among them are over 60 flavonoids shown to have anti-inflammatory, cancer-fighting, blood-clot-inhibiting, and additional disease-preventing support properties.

Biologically Active Phytochemicals in Plant Foods

Phytochemicals are the biologically active substances in plants responsible for giving them color, flavor, and natural health-promoting characteristics. Without question they fight off the circumstances which bring on benign tumors and malignancies.

Phytochemicals in the colored foods such as berries help the body to cope with cancer by blocking one or more of the steps that lead to malignant-type mutagenic changes in normal cells. To illustrate, cancer is believed by oncology scientists to begin when carcinogenic molecules from wrong food eaten (e.g. smoked meats) or inhaled polluted air (e.g. cigarette smoke) invades cellular tissues. But if sulforaphane, the phytochemical present in broccoli, also reaches the cells as a result of metabolizing this vegetable, the sulforaphane activates groups of the body's enzymes which whisk the carcinogens out of tissue cells before they can cause any harm.