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Mona-Vie Fruit Scientific Research

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Uploaded on Oct 17, 2010

- Mona.Vie: Product of a Lifetime -

The modern human body has been evolving on this planet for a
little over 1 million years and up until the last 100 years or so it
had been brought up on a diet mainly consisting of fruit, berries,
nuts, root vegetables and fish. Around the world the majority of
these foods would have been eaten raw and as much as this may
now seem unpalatable to most people, there is no other diet more
perfectly suited for our bodies.

Once mankind learned how to control fire it wasn't long before
we began using fire in the preparation of our food - and why not.
Cooking makes food taste better by bringing out and combining
its flavors and it can also make some types of food easier to chew
and digest by softening it. Perhaps more importantly cooking food
destroys harmful micro-organisms that could otherwise make you
ill. A god-send in times when food was scarce and you had to
either stave or eat what was available - no matter how long it had
been lying around.

However there is a downside to heating food. Many of the complex
and highly nutritious enzymes' and proteins found in fresh/raw fruits
and are damaged through the heating process. In fact temperatures
even as low as 40 degrees Celsius will cause the irrevocable break-
down of many of these health promoting chemicals. It is also well-
known that cooking will result in the loss of vitamins and minerals
although some vitamins will be lost due to other factors such as
exposure to air, light or water.

The human body's immune system and its ability to repair and
regenerate itself are marvels of the scientific world. Given some
of the right ingredients - as found in the complex enzymes and
nutrients of fresh/raw fruit, nuts and vegetables - and almost
miraculous feats of recovery can be witnessed from life threatening
diseases perhaps the most important of which is cancer.

Unfortunately, eating the wrong things can make things worst,
in fact the 'National Cancer Institute' estimates that roughly
one-third of all cancer deaths may be down to a poor diet.

Perhaps the most important chemicals found in plants that help in
the fight against cancer are the antioxidants. These are substances
that protect cells from the damage caused by unstable molecules
known as free radicals, and it is this damage that can lead to cancer.
Antioxidants interact with and stabilize free radicals and may
prevent some of the damage free radicals might otherwise cause.

Antioxidants contain an extra oxygen molecule and are able to
neutralize the free radical before it does any harm. Our body
produces natural antioxidants to combat oxidative stress and
inflammation and the cell damage that results.

However, the aging process and the various environmental and
life-style stressors we face every day create more free radicals
than our bodies can naturally fight off. Antioxidants are responsible
for ridding the body of dangerous chemicals and toxins,
which can cause massive amounts of weight gains.

Oxygen Radical Absorbance Capacity (ORAC): Developed by
food nutrition researchers at Tufts University's USDA sponsored
Human Nutrition Research Center on Aging, the ORAC test
measures a food's antioxidant ability to neutralize free radicals
and potentially mitigate health imbalances.

Globally, scientists have done considerable research
with MonaVie ingredient fruits with outstanding results.

For more Mona.Vie info, place an order or inquiries about
wholesale distribution, please email:

ResearchReports@mymonavie.com

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