’Food State’ versus Free State
In natural foods the essential vitamins, minerals and trace elements we need to function healthily and efficiently are not found in isolation. They are found within a food matrix in combination with a variety of essential co-factors.
But 98% of all vitamin and mineral supplements on the market today are not combined within a food matrix. They are in an isolated synthetic chemical ’free state’ form. The body has to process and deal with these synthetic vitamins in a different way. And whereas in the organic ’Food State’ form minerals are readily recognised and used by the body, in an inorganic ’free state’, they are generally accepted to be inappropriate for human or animal tissue.
The Food State process was developed 30 years ago to ReNature™ vitamins, minerals and trace elements back to whole food structures, so that in this Food State form, vitamins, minerals and trace elements are recognisable to the body as whole food, rather than chemical isolates. Thus Food State nutrients are much more bioavailable; their absorption is markedly increased; and in research they are found to be the preferred and superior nutrient form.
The Food State also conveys a degree of protection to vitamins, minerals and trace elements in preventing undesirable chemical interactions from occurring, which is the case with the chemical, so-called "natural" supplements. For example, vitamin E and iron put into close proximity in the ’free state’ negate each other, making them unacceptable for use by the body. Prominent international health writers and researchers recommend that the "natural" (chemical) supplements of vitamin E and iron need to be taken at least 8 hours apart due to the negative effects of combination. This does not happen with Food State supplements, as the active principle is satisfied in this complete state and is not free for chemical interchange...just as we find with whole foods.
Food State vitamins, minerals and trace elements are complexed with food components, of which yeast is one, for example. Once the yeast has taken up the mineral, the outer cell wall is removed, the yeast cell is ruptured, and the long chain proteins are broken down by the use of natural proteolytic enzymes. Hence none of the potentially allergenic long-chain molecules, often associated with yeast, exist. These products have been found safe to use even by yeast-sensitive people and animals; this has been proven by their use in allergy clinics among patients that are whole-yeast sensitive. (It should be said, however, that no product like food itself is totally non-allergenic).
Other Food State components are carrot concentrate for beta-carotene, whole citrus pulp for vitamin C, vegetable oil for vitamin E etc. The final product is a food matrix containing essential co-factors such as proteins, glycoproteins, lipoproteins, phosphoproteins etc. that are always found with nutrients in whole food and quite unlike the standard isolated chemical alternatives.
Nature’s process is to convert inorganic minerals into organic mineral forms as plants grow in the soil. These plants are then eaten by humans, animals (or animals that humans eat) and the organic minerals are then available for human and animal metabolism. With this in mind, Food State minerals are produced by feeding living plant cells the particular mineral, resulting in a super concentrated Food State mineral plant. This is then harvested, spray dried and tableted.
The Food State processes ensure minimal contamination, and the Jersey Food State tableting process ensures minimal loss of nutrient effectiveness by avoiding high temperatures are the norm during the compression process.