Title: What is 'Food state?'

Key words: natural foods, vitamins, minerals, free state, co-factors, food state, absorption, chemical interactions, food matrix, proteins, glycoproteins, lipoproteins, phosphoproteins, yeast allergy, organic form, manufacturing, excipients, pressure, temperature, chelates, gut, nutrient matrix

Date: April 2001

Category: Materia Medica

Type: Article

Author: Nick Bennett

 

What Is 'Food State?'

 

Food State versus Free State

In natural foods, the essential vitamins and minerals we need to function healthily and efficiently are not found in isolation (free state). Vitamins and minerals are both found bound within the food matrix with a variety of co-factors depending on the vitamin or mineral (a food state). Differences between the "food state" and the "free state" determine the ways the body deals with materials in the two states. This "food state" makes them more recognisable to the body (increasing their absorption and availability) and conveys a degree of protection to that vitamin or mineral while appearing to prevent chemical interactions from occurring. For example, in the "free state", vitamin E and iron put into close proximity negate each other, making them unacceptable for use by the body. This does not happen when these two materials come into close contact in a "food state" as the active principle is satisfied in this state and is not free for chemical interchange.

 

Complexed with Food Components

The "food state" vitamins, minerals and trace elements are complexed with food components of which yeast is one. Others are carrot concentrate for betacarotene; citrus pulp for vitamin C; vegetable oil for vitamin E etc. The final product is a food matrix containing co-factors such as: proteins, glycoproteins, lipoproteins, phosphoproteins etc. and is unlike the standard isolated chemical alternatives.

"Food state" materials do not need to be taken with food as all the food components are integral, thus eliminating the need for a random chance meeting of the active substance with its specific food co-factors.

 

What about Yeast Allergies and "Food State"?

Most allergens are complex protein based molecules, therefore for something to stimulate this allergy to yeast, it must contain complex long chain molecules as true allergies are molecule specific. With "food state" minerals, once the yeast has taken up the mineral the outer cell wall is removed, the yeast cell is ruptured, and the long chain proteins broken down to peptides by the use of proteolytic enzymes. Hence none of the potentially allergenic long chain molecules exist. These products are generally safe to use even by yeast sensitive people. This has been proven by their use in allergy clinics where the patients are "whole-yeast sensitive". No product, however, can be guaranteed to be totally non allergenic.

 

Minerals in the "Food State"

Minerals are available in two forms, inorganic (free state) and organic (food state). Inorganic minerals are generally accepted to be inappropriate for human tissue, whereas in their organic form minerals are readily recognised and used by the body.

Nature's process is to convert the inorganic minerals into the organic mineral form through the growing of plants in the soil. The plant is then eaten by humans (or the animals that humans eat) and the organic mineral becomes available for the human.

With this in mind, "Food State" minerals are produced by feeding living plant cells the particular mineral required, resulting in a super concentrated "Food State" mineral plant. This is then harvested, freeze dried and tableted.

 

Manufacturing and Bioavailability

An important factor in general absorption rates and bioavailability, apart from the materials themselves, is the method of manufacturing the tablet. Many so-called innocuous excipients used in the process of tableting can, themselves, effect the availability of the active substances for absorption. Hence the importance of reducing these excipients to the minimum required. In the case of "Food State" ONLY the minimum amount of excipients are used.

 

"Pressure" and Bioavailability

Another factor is the pressure applied in creating a tablet. Too great a pressure generates heat and may deleteriously affect the presence of the active substance. It also disturbs the disintegration time of the tablet, consequently producing a poor or negligible absorption. This is more important when dealing with free state inorganic minerals which have critical, mineral specific gut absorption / transmission areas. If these are missed the mineral is unable to be absorbed fully due to their precipitation in the alkaline medium of the small intestine. Truly chelated mineral/amino acid group are treated more like the amino acid part and have a wider area of absorbability in the post-duodenal gut.

 

"Heat" and Bioavailability

The practice of very high output production runs with insufficient "rest" periods for the punch heads to release their heat build up, allow high internal temperatures to build up in the tablet, so creating the same problems.

 

Conclusion

Three factors determine the absorption availability of supplemental minerals and vitamins - manufacturing, pressure and heat. Great care should be taken in producing the tablet as well as in sourcing the materials, both active and excipient.

Vitamins and minerals in the "food state" result in an improved response rate and tolerance rate, enabling a considerable reduction in the actual levels of intake, so that they are closer to the amounts found in natural foods. The nutrient matrix in food presents nutrients in low levels as does food state. It is the appropriateness of the form of nutritional presentation, not the level of dosage, that is important in providing the body with usable nutrients.