SUPERPHYTE
Between us,my partner Elizabeth Hemmings and I have more than 30 years experience as homeopaths. Now, recognizing that food no longer nourishes us as it did, we formulated a super-antioxidant nutritional formula. We come from the professional homeopathic world that traditionally believes that homeopathy is king; little else is needed for a body to heal itself, because homeopathy is designed to trigger the body’s own selfhealing abilities. That is why the doses prescribed are very small. In an ideal world, homeopathy on its own is a powerful system of healing. However, much has changed since the 1800’s when Samuel Hahnemann first developed homeopathy. Hygiene and standards of living have improved, but many more adverse factors now hinder the body’s ability to heal itself. In Hahnemann’s time, for example, we did not have to contend with electromagnetic field pollution, exhaust fumes, mercury fillings, pesticide and fertilizer contamination, denatured foods, or fruit and vegetables grown in over-cultivated soil - picked unripe and stored for months before being sold. Nor did they live life at the pace that we do now. Factors like these mean that homeopathy often has many obstacles to overcome before it can act effectively. Proof of this is that homeopaths who work in third world countries often find that, despite poorer living conditions, people respond more quickly and effectively to homeopathy than they do in the West. But, whether or not people are seeking homeopathic treatment, these changes to our environment, food and lifestyle mean that it is hard for us to achieve even the standard of health that our grandparents enjoyed. With this in mind we set out to research a nutritional supplement that would support a Western body in the twenty-first century, for anyone seeking optimum health. Free radicals One of the consequences in the body of the pollutants mentioned above is an increase in free radicals. Free radicals are unstable oxygen molecules that are produced when our cells create energy. As such, they’re a natural body by-product, and some can even be useful when we’re fighting disease. In a normal world, our body has ways of dealing with excess free radicals, but when we’re exposed to pollutants and other toxins, (including tobacco, alcohol and fried foods), our system struggles to neutralise the free radicals that are constantly generated. Stress is another major factor in free radical production. If allowed to go unquenched, free radicals persistently injure the body’s cells. Free radical damage, also called oxidation, is considered the primary cause of premature ageing, but it also plays a part in many disease processes, including cancer and heart disease. Phyto-nutrients
Over the last ten years or so there has been a lot of research into the nutrients present in plants. This area of nutrition is revealing more and more about particular ingredients in vegetables, fruit and herbs, and the roles these can play in keeping us healthy. In particular, Elizabeth and I have become very interested in the antioxidants now being found in edible plants. Put simply, antioxidants fight oxidation. Another way of saying the same thing is that antioxidants ‘scavenge’ or ‘quench’ free radicals, and so protect our cells from damage. As homeopaths, used to using plants in homeopathic (very tiny) doses, it has been wonderful for us to learn how they can help support health when used at the nutritional level too. However the body also needs the raw material in order to be able to function properly - especially in situations of twenty first century overload as described above. It has been known for some time that certain nutrients like C, E and Beta Carotene act as antioxidants. This brings us back to the subject of homeopaths and their beliefs. Many take the position that it is unnatural to take large doses of single nutrients. There may be some validity in this point of view, but of course we do now live in a pretty unnatural world. What has attracted us to the phyto-nutrients (or plant nutrients) is that they are all derived from edible plants which are or have part of the human diet. The antioxidant colours
One of the most appealing aspects of the phyto-antioxidants is their colour. It is often the natural pigments in fruits and vegetables that are so powerful. These colours in the plants we eat are all efficient quenchers of free radicals. You could say a good phyto-antioxidant is like colour therapy in a capsule! Elizabeth and I spent a lot of time researching antioxidants as we became more and more convinced that free radical damage is a major obstacle to optimum health, as well as to successful homeopathic treatment. Being unable to find a formula in this country that satisfied our requirements we approached Celia and Brian Wright at Higher Nature, and Dr David Smallbone, Higher Nature’s medical advisor (also trained in homeopathy). Together we created what we believe to be the most powerful, wide spectrum phyto-antioxidant supplement available. As well as putting some of the most important carotenoids into our formulation, we also included other powerful phyto-nutrients with proven health-enhancing qualities. Flavonoids, Lignans, Saponins, Indoles and Phenols are just some of these. Grape Seed Extract
Grape seeds contain compounds called procyanidolic oligomers, known as PCOs or pycnogenol, long thought to be some of the most powerful phytoantioxidants. As antioxidants, they are around 50 times stronger than vitamin E. PCOs are among the few antioxidants that cross the blood brain barrier, and they are very easily absorbed. Not only do PCOs neutralise free radicals, they also act synergistically with vitamins C and E. Broccoli Sprout Extract
Research at John Hopkins School of Medicine, in the USA, discovered that sulphoraphanes, substances found in high concentrations in broccoli, help maintain the body free from cancer. As the broccoli plant grows older sulphoraphane levels drop. Researchers found that 3-day-old broccoli sprouts contain 20 to 50 times more sulphoraphanes than the mature cooked vegetable. Sulphoraphanes act as indirect antioxidants. They boost what are called Phase 2 detoxification enzymes, which trigger broad-spectrum antioxidant activity. The effect of indirect antioxidants is longer lasting than direct antioxidants. We have formulated Higher Nature’s new SuperPhyte with 3-day-old broccoli sprouts. Green Tea Extract
The active phyto-nutrients in green tea are polyphenols called catechins. These are a form of bioflavonoid that have potent free radical-fighting properties and protects lipids against oxidation (going rancid). Catechins have been shown to have 20 times the antioxidant potential of Vitamin E. A particular type of catechin, found in green tea, epigallocatechin gallate, may also help the body makes its own antioxidant enzymes. Oregano Extract
A very powerful antioxidant phenol in many herbs is called rosmarinic acid. Researchers at the US Department of Agriculture found that the herb with the highest antioxidant activity, 3-20 times more than other herbs, is oregano. Oregano has 42 times more antioxidant activity than apples, 12 times more than oranges and 4 times more than blueberries! Curcuminoids
Curcuminoids, which are among the most well researched phytonutrients, are found in the bright yellow spice, turmeric. Research to date indicates that curcuminoids have a powerful antioxidant action, but also offer the body support in its anti-inflammatory function, as well as lending circulatory and immune support. The antioxidant activity of curcuminoids is approximately 3 times more powerful than PCOs. Bilberry Extract
The dark blue/purple pigments of the bilberry contain flavonoids that have been shown to improve microcirculation and act as very effective antioxidants. Bilberry is most well know for its benefits on eye health. Watercress
Watercress contains a family of phyto-nutrients called isothiocyanates’ which are known to fight off harmful free radicals. Watercress is packed with minerals and antioxidant Vitamins A and C, as well as chlorophyll, the pigment that gives Watercress its dark green colour. Garlic
Garlic contains a phytonutrient antioxidant called ‘alliciin’, which is known to scavenge free radicals in the body, and to help protect fats from oxidation, such as LDL cholesterol. In this way, Garlic is a highly prized food herb and important for health. Lutein
Lutein is the primary carotenoid for the eyes. It is a light filter as well as an antioxidant and may help maintain the skin free of skin cancer when exposed to UV light. Lutein is thought to protect the optic nerve and the macula of the eye. It is derived from the yellow, green and orange pigments in fruits, vegetables and egg yolks. Alpha Lipoic Acid
Alpha lipoic acid is a highly effective, vitamin-like antioxidant that contains the mineral sulphur. Being both fat and water soluble, it can be used all through the body. Alpha lipoic acid helps protect DNA from damaging free radicals and recycles other antioxidants, especially vitamins A and C, making them more useful at countering harmful free radicals. Lycopene
This is the carotenoid that makes tomatoes red. Many studies, including one at Harvard, have focused on its antioxidant activity. Lycopene also supports the immune system in helping to maintain the body free from various types of cancer, especially of the bowel and prostate. Astaxanthin
This highly versatile red-pink pigment from the tiny marine algae Haematococcus pluvialis has up to 550 times more antioxidant capacity than Vitamin E. It helps the body make better use of other antioxidant carotenoids, crosses the barrier between the brain and retina in the eye to protect eyes from damaging UV light, protects skin against UV light, prevents the ‘bad’ LDL cholesterol from oxidation and maintains muscle function during exercise. Olive Leaf Extract
Olive leaves contain ‘oleuropein’, a phytonutrient flavonoid with potent antioxidant activity. For example, oleuropein has been shown to help protect LDL cholesterol from oxidation by scavenging free radicals, thereby helping support a healthy heart. Beetroot
Beetroot contains anthocyanidins, pigments that give the sweet, earthytasting vegetable its deep indigo colour. Anthocyanidins have potent antioxidant properties and are known to inhibit oxidation of lipids in the body. Beetroot also provides antioxidant Vitamins A and C
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