Healthy with Jodi

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Probiotics: BiotaGen

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    BiotaGen
    Klaire Labs
    $22.95 5.3oz powder

    Versatile prebiotic formula to optimize gut microflora, improve bowel function 
and support the immune system.

    BiotaGen is a distinctive formulation of soluble dietary fiber with prebiotic 
activities that stimulates growth of colonic populations of beneficial bacteria 
and enhances gastrointestinal and systemic immune function in multiple ways. 
BiotaGen combines chicory inulin and oligofructose, highly effective 
prebiotics, with the immunomodulating actions of larch arabinogalactan and 
purified yeast beta-glucan.

    Chicory-derived inulin and oligofructose are inulin-type fructans best known 
for their ability to sustain increases in populations of Bifidobacterium, 
Lactobacillus, and Eubacterium, an important butyrate-producing species 
indigenous to the bowel. By escaping digestion and absorption in the small 
intestine, inulin-type fructans arrive largely intact in the colon where they 
selectively feed beneficial gut microbiota. In addition, inulin-type fructans 
promote normal colon transit times, enhance absorption of calcium and 
magnesium, favorably modulate lipid levels, improve gut mucosal barrier and 
immune function, regulate intestinal epithelial cell growth, and reduce the 
number of potentially harmful bacterial species.

    Arabinogalactan, a polysaccharide derived from the Western Larch tree, is a 
highly soluble dietary fiber that enhances immune function by promoting 
cytokine production and increasing the number of natural killer cells. 
Indigestible by human enzymes, arabinogalactan exerts prebiotic properties 
including the ability to selectively stimulate Lactobacillus species. 
Arabinogalactan is metabolized to short-chain fatty acids acetate, butyrate, 
and propionate and reduces ammonia production.

    Beta-glucan, a glucose polysaccharide prebiotic fiber, has broad, beneficial 
effect on immune function through enhancement of monocytes, macrophages, and 
natural killer cells. Beta-glucan stimulates immune response to a wide spectrum 
of pathogens, including fungal (Candida albicans), Gram-positive 
(Staphylococcus aureus), and Gram-negative (Escherichia coli) microorganisms.

    BiotaGen is recommended to nutritionally support optimal gastrointestinal 
function, promote populations of healthful colonic bacteria, and enhance 
gastrointestinal and systemic immune function. BiotaGen® works synergistically 
with probiotics to assure intestinal microflora balance. Available in both 
powder and vegetarian capsule form.

    Servings Per Container: 30
    1 to 2 scoops daily with food or as directed by a healthcare practitioner..

    Serving Size: 1 Scoop (Approx. 1 teaspoon or 5 grams)
    Amount Per Serving
Calories … 5g
Total Carbohydrate … 5g
Dietary Fiber … 4g
BiotaGen Prebiotic Blend … 5g
Inulin (derived from chicory root) Oligofructose (derived from chicory root) 
Beta-Glucan (purified from Saccharomyces cerevisiae) Larch Arabinogalactan 
(Larix occidentalis), dried water-soluble extract

    Other Ingredients: None.

    What is Hashimoto’s Thyroiditis?

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      Hashimoto’s Thyroiditis

      Hashimoto thyroiditis is the most common form of thyroid gland inflammation (thyroiditis) and the most frequent cause of decreased thyroid hormone production hypothyroidism. It results from an autoimmune disorder, an attack on the thyroid gland by a person’s own immune system.
      The thyroid gland is a butterfly-shaped organ that lies flat against the windpipe in the throat. It produces the hormones thyroxine (T4) and triiodothyronine (T3) and plays an important role in controlling the body’s metabolism.
      With Hashimoto thyroiditis, the thyroid becomes enlarged, called a goiter. Thyroid gland tissue is slowly destroyed by white blood cells called lymphocytes that move into the thyroid gland and by one or more thyroid autoantibodies. This causes a progressive decrease in the production of thyroid hormones.
      About 1 in 1,000 people are diagnosed annually with Hashimoto thyroiditis, and the number has been increasing over time due to improvements in diagnostic techniques. This disorder can affect anyone at any age but occurs most commonly in women who are between 30 and 50 years of age. The ratio of women to men diagnosed with the disease is 20 to 1. People with a family history of thyroid diseases or with other autoimmune diseases, especially type 1 diabetes or adrenal insufficiency are at increased risk.
      Those affected by Hashimoto thyroiditis may not have any symptoms for several years, but eventually most will experience some degree of hypothyroidism that worsens over time.

      Signs and Symptoms
      Constipation
      Depression
      Dry skin
      Fatigue
      Forgetfulness
      Increased sensitivity to cold
      Menstrual irregularities, heavy and excessive bleeding
      Muscle and joint pain
      Muscle weakness
      Sluggishness
      Thinning hair
      Weight gain
      For pregnant women, increased risk of miscarriage

      Tests
      Testing is done to evaluate the health of the thyroid, diagnose Hashimoto thyroiditis, and monitor treatment.
      To determine whether the thyroid is functioning properly and for monitoring thyroid function and hormone production, one or more of the following blood tests may be done:
      Thyroid-stimulating hormone (TSH) – typically elevated in hypothyroidism
      Free T4 – often decreased in primary hypothyroidism
      Total or Free T3 – sometimes decreased but may be within the normal reference range, so is not as useful as free T4
      Additional tests may be used to detect autoantibodies directed against the thyroid and to help diagnose Hashimoto thyroiditis:
      Anti-thyroid peroxidase antibody (anti-TPO, see Thyroid Antibodies) – this test detects the presence of autoantibodies against a protein found in thyroid cells. A high value usually indicates autoimmune damage to the thyroid due to disorders such as Hashimoto thyroiditis and Graves disease.
      Antithyroglobulin antibody (TgAb) – if positive, may indicate Hashimoto thyroiditis; while thyroglobulin antibodies are often positive, they are not as sensitive or specificas anti-TPO so they are not routinely ordered.
      People with a very mild form of Hashimoto thyroiditis may not have thyroid antibodies present in their blood.
      Treatment
      There is no cure for Hashimoto thyroiditis, but the disorder is manageable. No treatment is required when thyroid hormone concentrations (T4 and T3) are normal and the affected person is not experiencing significant symptoms. Thyroid hormone replacement therapy is typically necessary, however, when thyroid hormone production becomes significantly decreased and symptoms begin to emerge or worsen. Those with Hashimoto thyroiditis are closely monitored, and thyroid hormone replacement therapy is initiated and/or adjusted as necessary.

      https://medlineplus.gov/ency/article/000371.htm

      Understanding Auto Immune disorders

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        Who understands auto immune disorders and how they affects us and our loved ones?  Here is a brief overview of what it is and a link if you want to research correct information further.

        When an intruder invades your body—like a cold virus or bacteria on a thorn that pricks your skin—your immune system protects you. It tries to identify, kill, and eliminate the invaders that might hurt you. But sometimes problems with your immune system cause it to mistake your body’s own healthy cells as invaders and then repeatedly attacks them. This is called an autoimmune disease. (“Autoimmune” means immunity against the self.)

        Autoimmune diseases can affect almost any part of the body, including the heart, brain, nerves, muscles, skin, eyes, joints, lungs, kidneys, glands, the digestive tract, and blood vessels. The classic sign of an autoimmune disease is inflammation, which can cause redness, heat, pain, and swelling. How an autoimmune disease affects you depends on what part of the body is targeted. If the disease affects the joints, as in rheumatoid arthritis, you might have joint pain, stiffness, and loss of function. If it affects the thyroid, as in Graves’ disease and thyroiditis, it might cause tiredness, weight gain, and muscle aches. If it attacks the skin, as it does in scleroderma/systemic sclerosis, vitiligo, and systemic lupus erythematosus (SLE), it can cause rashes, blisters, and color changes.

        Many autoimmune diseases don’t restrict themselves to one part of the body. For example, SLE can affect the skin, joints, kidneys, heart, nerves, blood vessels, and more. Type 1 diabetes can affect your glands, eyes, kidneys, muscles, and more.

        KEY WORDS

        Acquired immune system. The part of the immune system that develops as a person grows. It employs antibodies and immune cells to fight harmful substances.

        Antibody. A special protein produced by the body’s immune system that recognizes and helps fight infectious agents and other foreign substances that invade the body.

        Antigen. A foreign substance that triggers the production of antibodies when it is introduced into the body.

        Autoimmune disease. A disease that results when the immune system mistakenly attacks the body’s own tissues.

        Corticosteroids. Potent anti-inflammatory hormones that are made naturally in the body or synthetically (man-made) for use as drugs. They are also called glucocorticoids. The most commonly prescribed drug of this type is prednisone.

        Diabetes, type 1. A condition in which the immune system destroys insulin-producing cells of the pancreas, making it impossible for the body to use glucose (blood sugar) for energy. Type 1 diabetes usually occurs in children and young adults.

        Graves’ disease. An autoimmune disease of the thyroid gland that results in the overproduction of thyroid hormone. This causes such symptoms as nervousness, heat intolerance, heart palpitations, and unexplained weight loss.

        Immune system. A complex network of specialized cells and organs that work together to defend the body against attacks by foreign invaders, such as bacteria and viruses.

        Thyroiditis. An inflammation of the thyroid gland that causes the gland to become underactive. This results in symptoms such as fatigue, weakness, weight gain, cold intolerance, and muscle aches.

        Vitiligo. A disorder in which the immune system destroys pigment-making cells called melanocytes. This results in white patches of skin on different parts of the body.

        The National Institutes of Health (NIH)—The Nation’s Medical Research Agency—includes 27 Institutes and Centers and is a component of the U.S. Department of Health and Human Services. It is the primary Federal agency for conducting and supporting basic, clinical, and translational medical research, and it investigates the causes, treatments, and cures for both common and rare diseases. For more information about NIH visit:

        https://www.niams.nih.gov/Health_Info/

        Is Chewing Gum Bad for You? (One Ingredient Is Linked to Gut Destruction)

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          Disturbing side effects of chewing gum.  Alternative bad breathe ideas and reasons why you should rethink putting gum in your mouth.
          Gut Destruction

          Chewing gum manufacturers have been turning to an ingredient called titanium dioxide for years. Now used in nanoparticle form, this extremely tiny metal compound is posing some serious emerging health threats. This is probably the scariest reason to avoid gum.

          Generally recognized as safe by the Food and Drug Administration, this compound is often used in nanoparticle form to create a bright white pigmentation in paints, plastics … and chewing gum. (2) It’s also found in tons of other foods, like candies and powdered white sugar (donuts!) and even bread. Although it’s allowed on store shelves and considered safe, scientists are starting to paint a different picture.

          In fact, a 2017 study published in the journal NanoImpact shows that nano-titanium oxide ingredients like titanium dioxide can severely impact gut health. Researchers exposed small intestinal cells to a meal’s worth of nanoparticles over four hours (acute exposure) or three meal’s worth over five days (chronic exposure). What they found is a bit shocking.

          Chronic exposure to titanium dioxide nanoparticles in the diet:

          Weakened the intestinal barrier
          Slowed down metabolism
          Triggered inflammation
          Weakened the gut’s defense against pathogens
          Blocked nutrient absorption of key nutrients like iron, zinc and fatty acids
          The nanoparticles actually blunted the effectiveness of the small intestines’ microvilli. Microvilli are tiny projections that jut off of small intestinal cells and work to absorb nutrients our bodies need to survive. (3)

          People also face this type of titanium dioxide exposure through toothpaste, and it’s even sometimes used to created a smoother texture in chocolates and to create a brighter appearance in skim milk.

          In 2012, Arizona State University found that titanium dioxide nanoparticles turned up in five percent of products tested, including Twinkies and mayonnaise samples. Under public pressure, Dunkin Donuts stopped using nano-titanium dioxide in its donuts’ powdered sugar in 2015.

          “To avoid foods rich in titanium oxide nanoparticles you should avoid processed foods, and especially candy. That is where you see a lot of nanoparticles,” — Gretchen Mahler, PhD, study co-author and assistant professor of biomedical engineering at Binghamton University, State University of New York. (4)

          Beyond that, many chewing gum products contain emulsifiers to retain flavor and keep gum from sticking to your teeth. (5) The trouble is, many emulsifiers act almost like detergent in your digestive tract, throwing off the natural balance of your gut flora. In fact, research in lab animals suggests certain emulsifiers used as food additives could contribute to colon cancer development.

          Is Chewing Gum Bad? More Reasons to Stop

          Migraines

          For children and adolescents dealing with vicious migraines and tension headaches, the natural solution could be right under their noses: Stop chewing gum. A small study published in Pediatric Neurology discovered that nixing gum led to significant improvements in 26 out of 30 adolescents in the study. Amazingly, 19 of them experienced complete headache resolution. No pills, no treatments — they just stopped chewing gum. (6)

          If you’re trying to figure out how to get rid of a migraine naturally, your gum habit is a great place to start. In tweens and teens, common proven headache triggers include stress, lack of sleep, hot weather, video games, noise, sunlight, smoking, skipping meals and menstruation. Now we can add gum to the list. Researchers aren’t sure if it’s the artificial sweeteners or a TMJ issue related to gum and headaches, but the good news is we can stop many headaches with this simple step. (7)

          Sinister Sweeteners

          You’d expect fake sweeteners like aspartame in diet soda, but chewing gum? Come on! Different chewing gum companies turn to ingredients like aspartame, sorbitol, high-fructose corn syrup, acesulfame K, sucrolose and xylitol. Some actually use multiple fake sweeteners in a single gum product.

          These ingredients are linked to serious health issues like tooth decay, liver fat buildup, type 2 diabetes, heart disease, leukemia, lymphoma, kidney tumors and more. Acesulfame potassium, also known as acesulfame K, is among the most common artificial sweeteners detected in breast milk. That’s troubling, since the ingredient is also linked to thyroid dysfunction. Sucralose harms the gut, throwing off healthy levels of enzymes and disrupting the microbiome. (8)

          While xylitol and sorbitol may seem more natural, these processed sugar alcohols aren’t absorbed well by the body and cause an allergic reaction for those who have a sensitivity to it. And then there are the digestive sugar alcohol and xylitol side effects, including bloating, gas, cramping and diarrhea. And get this: Its laxative effect is so pronounced that it’s actually part of the chemical makeup for many over-the-counter laxatives.

          Special note to dog owners: Xylitol and other sugar alcohol-based sweeteners are life-threatening toxins to dogs. Be mindful of breath mints, candies, sugar-free gum, frozen desserts and other foods when your pets are around. (9)

          Better Bad-Breath Fighters & Gum Alternatives

          Bad breath is a good excuse to reach for gum, but as you can see, the side effects are bad news, especially for your gut. Luckily, there are better ways to cope. After ruling out potential underlying issues for bad breath, you can turn to these things to naturally improve your breath:

          Eat parsley.
          Drink enough water, especially tap into the benefits of lemon water.
          Learn how to safely tap into peppermint oil benefits.(Not recommended for young children.)
          Learn about oil pulling with coconut oil.
          Avoid grains and added sugars.
          Final Thoughts on ‘Is Chewing Gum Bad for You?’
          American played a huge role in spreading the popularity of chewing gum all around the world.
          However, today’s ingredients include fake dyes and flavors. But perhaps most concerning is nanoparticle-sized titanium dioxide, an ingredient used in everything from gum, candy and bread to paint and plastics.
          Nano-titanium dioxide helps create a vibrant white color, but scientists now show that it can impact small intestinal cells in a way that blocks absorption of key nutrients, slows the metabolism, increases inflammation and weakens the gut’s ability to protect against dangerous pathogens.
          Chewing gum is also linked to migraines and tension headaches in children and adolescents.
          There are still some chewing gum companies that rely on old-fashioned, real-food ingredients, but they are sometimes harder to come by.

          Source: www.draxe.com

          WHAT IS THE GLYCEMIC INDEX?

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            WHAT IS THE GLYCEMIC INDEX?
            Carbohydrates are an essential part of our diets, but not all carbohydrate foods are equal. The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and insulin levels.

            There are three ratings for GI:

            Low = GI value 55 or less
            Medium = GI value of 56 – 69 inclusive
            High = GI 70 or more

            So why do we need good quality Low GI carbohydrates?
            You need carbs as they break down into glucose in your body providing the main fuel for our brains and nervous systems, the preferred source of fuel for most organs and our muscles during exercise.

            To help make healthy low GI choices quick and easy when you’re shopping, the Glycemic Index Foundation developed the GI Symbol. It guarantees that
a food has been tested by independent experts to be low GI and meets strict nutrient criteria.
            Source: http://www.gisymbol.com/about/glycemic-index/

            Source: http://www.glycemicindex.com
            The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

            Recent studies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. In 1999, the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) recommended that people in industrialised countries base their diets on low-GI foods in order to prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity.

            Herb Vs. Spices

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              Herb Vs. Spices
              The difference between the two is where they are obtained from a plant.

              Herbs come from the leafy and green part of the plant.
              Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds.

              We often hear the term “herbs and spices”. As any amateur chef knows, herbs and spices are vital ingredients in many dishes. They add flavor, aroma, color, texture and even nutrients.

              Both spices and herbs are parts of plants (fresh or dried) that are used to enhance the flavor of foods. They’ve also been known to preserve foods, cure illness and enhance cosmetics.

              Herbs are usually grown in more temperate areas than spices and have great medicinal value and are also used in the preparation of cosmetic products.

              Spices are usually dried before being used to season foods. Unlike herbs, they are grown in more tropical countries. They’ve also been known to preserve foods and some have medicinal value, such as turmeric with its anti-inflammatory, anti-fungal properties.

              Despite the above clarification, according to the American Spice Trade Association, spices are defined as “any dried plant product used primarily for seasoning purposes”. This really broadens the definition of spices, allowing it to include herbs, dehydrated veggies, spice blends and spice seeds.

              Here are a few example of herbs and spices, along with their reported nutritional/health benefits.

              Spice Nutrition
              Cinnamon
              Lowers blood sugar levels, LDL (bad) cholesterol and triglycerides especially in people with type 2 diabetes

              Ginger
              Can stop nausea and may also relieve heartburn

              Cloves
              Have antibacterial, antiviral, antifungal and antiseptic properties; they are known for relieving flatulence and can actually help promote good digestion as well as metabolism

              Chili
              Contains capsaicin which puts the heat in chilies, may lower the risk of skin and colon cancers, shown to suppress appetite and boost metabolism

              Mustard seeds
              Contain phytonutrient compounds that protect against cancers of the gastrointestinal tract; believed to reduce the severity of asthma

              Herb Nutrition
              Basil
              Rich in Vitamin A and K. Assists with combatting bowel inflammation and rheumatoid arthritis

              Oregano
              Assists with inflammation

              Mint
              Helps with digestion and asthma

              Parsley
              Protects against rheumatoid arthritis, antioxidant-rich, fights cancer, high in vitamin C and iron.

              Thyme
              Contains the oil, thymol, especially helpful for chest and respiratory problems, also acts as an antiseptic and disinfectant.

              Old Label vs. New labeling on food-FDA Announement

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                Old vs New Label – What’s Different?
                While much of the new label’s look isn’t drastically different from the old label, the information and layout have been revamped. According to the FDA’s announcement, the most notable differences between the old and new label include:
                * Increasing the type size for “Calories,” “servings per container,” and the “Serving size” declaration, and bolding the number of calories and the “Serving size” declaration to highlight this information.
                * Requiring manufacturers to declare the actual amount, in addition to percent Daily Value of vitamin D, calcium, iron and potassium. (They can voluntarily declare the gram amount for other vitamins and minerals.)
                * Changing the footnote to better explain what percent Daily Value means. It will read: “*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.”
                * Adding the “Added Sugars” declaration directly beneath the listing for “Total Sugars.”
                * Removing “Calories from Fat” because research shows the type of fat is more important than the amount.
                * Serving sizes must be based on amounts of foods and beverages that people are actually eating, not what they should be eating.

                Image source: U.S. Food and Drug Administration
                Now that you have a better understanding of the new label, let’s discuss some labeling strategies you can use to meet these label requirements without causing major disruptions to your business.
                Label Tips for Manufacturers
                Updating your labels can be a pain but with some planning, it can be a much easier process. Below are some suggestions to help you get started on your path to FDA label compliance:
                * Mask old info with cover-up labels: Also known as “block out labels,” this unique label material allows you the ability to completely cover up the old Nutrition Facts while continuing to use the last of your label inventory.
                * Embrace a new label look: Updating labels with the new Nutrition Facts can be the perfect opportunity to evaluate your current label design and try something new or make improvements.

                HyaluronicAcid-Excellent for the body, inside & out

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                  HyaluronicAcid Dietary Supplement
                  Collagen M.D.
                  60 capsules $27.95

                  HyaluronicAcid supports and promotes
healthy  skin, functioning as a tissue lubricant
and is known as nature’s moisturizer.
                  With age, Hyaluronic Acid levels decline
in the body and HA dietary supplementation
provides nutritional support for connective
tissue, cartilage, joint, skin and eye health.
                  Hyaluronic Acid works synergistically
with collagen Type I, II, and III to help
support skin, connective tissue, cartilage
and joint health.

                  Servings Per Container: 30
                  As a dietary supplement, take 1 capsule twice
daily on an empty stomach. Wait 20 minutes
before eating. Do not mix with other protein
liquids or protein supplements for optimal
nutritional beneft.

                  Serving Size: 2 capsules
                  Amount Per Serving:
Hyaluronic Acid … 100mg
                  Other Ingredients: 
Microcrystalline Cellulose, Magnesium Stearate, 
Kosher Gelatin Capsule.

                  Collagen M.D.® products are free from gluten, 
dairy, sucrose, starch, yeast, wheat, corn and
cholesterol.

                  Gluten-free food labels under new FDA rules

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                    Gluten-free food labels under new FDA rules

                    * The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that meet the FDA gluten-free standard.
                    * No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
                    * Certification seals from third parties, for example a seal from the Gluten Free Certification Organization, can continue to be used on labels. The FDA says it does not endorse or recommend any particular certification seal. Any food that uses a third party certification seal must meet the FDA labeling requirements at a minimum. Typically the standards for certification seals are stricter than the FDA requirements.
                    * The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
                    * Food makers can continue to use the terms, “made with no gluten containing ingredients” and “not made with gluten containing ingredients.” If the terms are used in conjunction with a gluten-free label, the product must meet the FDA standard. If the terms are used without a gluten-free label, the FDA says, “consumers should not assume the food meets all FDA requirements.”
                    * Food makers can continue to use advisory statements such as, “Made in a factory that also processes wheat products” on a food that also has a gluten-free label. The FDA says it will need to “look at foods on a case by case basis to determine whether a specific advisory statement with a gluten-free claim would be misleading.” Any product with the advisory statement and gluten-free label would have to meet the FDA requirements.
                    * Naturally gluten-free foods can be labeled gluten free. This is a change from the proposed rules which would have prohibited the gluten-free label on inherently gluten-free foods including gluten-free grains and products like bottled water unless the label also said all foods of the same type were also gluten free. The final rule addresses concerns that some gluten-free grains, legumes and seeds have a high risk of cross-contamination. A gluten-free label on these kinds of products “provide the expectation that any gluten is less than 20 ppm,” the FDA says.
                    * Gluten-free labeling continues to be voluntary so even products that are gluten free may not be labeled as such. This is likely to come up most often with naturally gluten-free products with a low risk of cross-contamination, fruits and vegetables for example. The lack of a gluten-free label does not mean the food contains gluten.

                    Collagen I and III Dietary Supplement

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                      Collagen I and III Dietary Supplement
                      Collagen M.D.
                      7oz $18.95


                      Collagen Type I & III together account for 90%
                      of the collagen present in the dermis with up to
                      60-80% for Collagen Type I and 15-20% for
                      Collagen Type III. This collection of fibers is
                      responsible for maintaining the structure and
                      resistance of tissues and constitutes a dynamic
                      network which anchors the skin in the deeper
                      layers, thereby creating a support base for the
                      skin. In addition to its architectural properties,
                      collagen also regulates the activity of fibroblasts,
                      playing a role in their migration, proliferation and
                      differentiation, and in their adhesion to various
                      elements of the extracellular matrix.
                      Collagen Type I & III are the main components
                      of hair, nails, ligaments, tendons, muscles, gums,
                      teeth, bones, blood vessels and eyes.

                      In 6oz of water or juice, blend 2 scoops of powder (over 35 years old) or 1 scoop (under 35 years old) or as directed by your physician. Use juice containing Vitamin C or take with a Vitamin C supplement for maximum collagen support.
                      For optimal nutritional benefits, take on an empty stomach and wait 20 minutes before eating
                      Do not add to milk or other protein dinks/powders as this will decrease the benefits. May be take with other vitamins and minerals.

                      Collagen Type I & II …6.6g
Collagen Type I and III protein peptides 
derived from 100% pure bovine collagen.

                      Contains no gluten, dairy sucrose, starch, yeast, wheat, corn, cholesterol, fat, additives, colorings, flavorings or preservatives.