Acidophilus is a particular species of ‘good’ or ‘friendly’ bacteria found in the small and large intestine (the bowel) of healthy people. Acidophilus means acid loving. You can find all natural yoghurts in the supermarket. Or you can, as I do, make your own yoghurt using live culture. A little sweeting is always nice - honey or jams.

• in the bowel Acidophilus lactobacillus inhibits the growth of other potentially destructive organisms such as bacteria and fungi by:
  • competing for the nutrients;
  • producing anti-microbial factors against bacteria and fungi viruses;
  • filling the available attachment sites on the intestinal wall and thus not allowing other bacteria or fungi to attach to the walls and build up.
• normalises intestinal pH (important for digestion of foods and the absorption of many minerals);
• improves bowel function;
• lowers blood cholesterol.

• helps correct milk allergies as it provides lactose (the enzymes that helps digest milk);
• inhibits the growth of Camphylo bacta pylori (a bacteria associated with the growth of gastritis and ulcers);
• prevents traveller’s diarrhoea;
• treats food poisoning effectively;
• prevents urinary tract infections, respiratory and parasitic infections of the bowel;
• treats Candida, including vaginal infections (thrush), when taken both internally and topically.

Acidophilus bacteria are very easily damaged or destroyed by alcohol, the contraceptive pill, antibiotics and corticosteriods.

Chlorophyll, Chlorella and Spirulina (the Chlorophyll present in these feeds the Acidophilus).

This is not known but regular use is beneficial. Acidophilus should always be taken after the use of any antibiotics or corticosteriods, after drinking large quantities of alcohol, during and after attacks of diarrhoea and gastro-enteritis from any cause and always if a person has an overgrowth of Candida or any allergy or intolerance to any foods.

Pollen is the potent fertilising element in flowering plants.
Pollen has been called the perfect food as it is a ‘complete concentrated food’.

• rich in Lecithin, amino acids (up to 28% protein);
• vitamins (including Vitamin B’s and C);
• minerals, enzymes;
• carbohydrates (polysacchrides), sugars and waxes:
• oils, sterols, terpenes, carotenoids and bioflavonoids.

• improves intelligence and memory;
• an antibiotic;
• stimulates growth;
• increases stamina and significantly improves physical performance;
• increases energy;
• stimulates the appetite where anorexia (loss of appetite) is present.

• provides nutrients for brain function leading to improved memory and concentration;
• to improve athletic performance;
• for weight loss;
• prevents premature aging;
• Helps mental retardation;
• builds resistance to hay fever;
• relieves allergic asthma;
• is reputed to relieve chronic diarrhoea, diabetes, impotence, depression, alcoholism, rheumatism, insomnia, heart disease, hair loss, weakness, anaemia, prostrate disorders, cancer, inflammatory conditions of the bowel (colitis, enteritis) and allergies.

No specific dosage requirements.

Lecithin is one of a group of phospholipids that are present in every tissue of the body. Lecithin is an emulsifier (makes fats more water soluble).

• an essential component of cell walls;
• crucial for fat metabolism;
• helps in production of hormones;
• assists in the transport of all fat soluble nutrients;
• synthesis of prostoglandins;
• found in high concentration in the brain and nervous system where they make up the insulting sheath around the nerves (the myelin sheath);
• forms a surfactant in the lungs to protect the membrane.

Methionine (amino acid), Folic acid, B12.

• cardiovascular disease – lowers blood cholesterol and helps dissolve hardening of the arteries;
• congested liver, fatty liver, hepatitis where it is important to metabolize fats;
• obesity or weight loss programmes;
• gall bladder disease or removal of the gall bladder to assist with fat metabolism;
• has a role in the structure and integrity of the nervous system (also helps manufacture chemical messengers such as acetyl choline in the nervous system, therefore useful foe Alzheimer’s disease, Parkinson’s disease and senile dementia);
• improves structural integrity and is, therefore, useful for kidney disease;
• lung disease (helps make a surfactant to protect the mucous membranes of the lung) – colds, flu, bronchitis, smokers, emphysema, asthma;
• helps clean out the toxins from the liver and the blood and, therefore, increases the resistance to various cancers;
• improves memory and concentration;
• improves digestion and prevents constipation;
• helps prevent hair loss;
• treats dry skin, psoriasis, eczema, scleroderma, acne;
• helps diabetics manage their fat metabolism.

Spirulina is known as a ‘wonder food’. It is a member of the Oscillatoeiacea family. There are about 8 species of Spirulina, the most common being Spirulina plantensis and Spirulina maxima.

Spirulina is a large microscopic multicellular blue-green algae about 0.2 mm long, that is grown in the alkaline water of shallow lakes.

Spirulina has been utilised as a high protein food since ancient times in Africa and Mexico. Centuries ago, it was the staple diet of the Aztec civilisation and even today in some African tribes, it provides up to 60% of their diet.

• higher in protein than any other natural food - it is 65 – 71% protein with a high bioavailability;
• low in kilojoules, cholesterol and fat;
• essential fatty acids – linolenic and gamma-linolenic acids;
• sterols, triterpenic alcohols, carotenoids and a rich source of nucleic acids.

Mineral Content

• 10 times the amount of Iron as the same weight of boiled spinach;
• 26 times the Calcium of milk;
• range of minerals including Magnesium, Zinc, Phosphorus, Potassium and Calcium.

Vitamin Content

• twice the amount of Vitamin B12 as beef liver;
• Beta Carotene, Chlorophyll and Vitamin E;
• The antioxidant super oxide dismutase (S.O.D.).

• Spirulina has been used to increase circulation;
• supplies extra energy;
• the Chlorophyll and nutrient content make Spirulina a useful detoxifier.

• Spirulina has been popular as slimming supplement as it reduces appetite;
• improves poor circulation because of Iron content;
• used by athletes to improve performance;
• bushwalkers have been known to rely on it as a survival food – being high in protein and an instant source of nutrients;
• an important food for vegetarians or vegans as it provides excellent levels of B12, Iron and Protein, difficult to obtain from non-animal sources;

Brewer’s yeast is the yeast organism which grows at the top of beer in its production.

Brewer’s yeast is the yeast used to ferment barley and hops into beer. The end result rich, non-active, dried yeast and nutrient poor beer. It is a more effective supplement than other yeasts as they often have no Selenium or Chromium.

• high levels of Chromium and Selenium;
• nucleic acids (DNA and RNA) and high quality protein with a whole range of amino acids and very little fat.

Mineral Content

Selenium, Zinc, Iron, Chromium, Phosphorus (low in Calcium), Glucose Tolerance Factor (GTF).

Vitamin Content

An excellent source of B complex vitamins.

• manages blood sugar levels and prevents sugar cravings;
• for energy production;
• breaks down phytates, increases the availability, and therefore the absorption of mineral;
• lowers cholesterol.

• the symptoms associated with a lack of B vitamins are stress, tiredness, muscle weakness, impaierd growth in children, any skin irritation, premature aging including greying and hair loss, wrinkling skin, flabby muscles and tired eyes;
• helps mature onset diabetes;
• relieves heart disease particularly where associated with raised cholesterol levels;
• for stress management – by regulating the nervous system it reduces anxiety and depression.

No specific dosage is recommended. As yeasts are foods, there is no toxicity and no side effects.

• should not be taken by people who are allergic to yeasts, moulds and fungi (Candida sufferers);
• yeast is quite high in Phosphorus and low in Calcium so if taking it as a supplement make sure you are getting enough Calcium elsewhere in your diet.