Get Your 5-A-Day Fruits and Veggies with Via VienteThe Benefits of Via Viente vs. Common Fruits and Vegetables By David Bell, Owner of Bell Advisory Services and “An apple a day keeps the doctor away.” This age-old advice sounds great, but modern science might add the precautionary rejoinder, “O.K., but which apple?” You see, recent research by the USDA shows that a number of factors affect the nutritive benefits of most fruits and vegetables consumed by Americans - including apples! These factors include growing conditions, maturity when harvested, age, and how they are shipped and stored. And all of these factors apply to the produce you might consider buying at your neighborhood supermarket. They also affect antioxidant capacity and call into question just how much antioxidant protection you get from the fresh fruits and vegetables you purchase at your favorite market. The 2004 USDA ORAC Report In 2004, the U.S. Department of Agriculture (USDA) published research on the antioxidant capacity of over 100 of the most common foods consumed in the U.S. This report contains the groundbreaking work of Dr. Ronald Prior, and uses ORAC as the measure of each food’s antioxidant capacity. Dr. Prior’s ongoing work with the USDA provides an invaluable public source of information about ORAC values that can be used for reliable comparative purposes. So, let’s take a look at what the USDA study tells us about average ORAC values per serving for commonly available fruits and vegetables … and what we can discover about Via Viente as a superior source of antioxidant protection. Via Viente is a more reliable and diverse source of antioxidants than most fruits and vegetables. These findings are summarized in the chart, below. Via Viente vs. Fruits and Vegetables
Now, let’s look a little deeper at the USDA research results. Overview The USDA publication, "Antioxidant Capacities of Common Foods in the United States," by Ronald L. Prior, et., 2004, gives an authoritative and public benchmark for antioxidant capacity of the most commonly consumed produce, and uses ORAC as the standard measurement. The USDA report measured 8 samples per item. These were collected from four geographic quadrants in the U.S. and from normal harvest times over two years. Total ORAC values are expressed per gram and by “USDA recommended serving size” for each product. Bell Advisory Services (BAS) analyzed ORAC values for the following 52 fruits and vegetables: Fruits: apples (Fuji, Gala, Golden Delicious, Red Delicious, Granny Smith), apricots, avocado, banana, blackberry, blueberry (cultivated and lowbush), canteloupe, cherries (sweet), cranberry, grapes (green and red), grapefruit, honeydew, kiwi, mango, nectarine, orange, peach, pear, pineapple, plum, raspberry, strawberry, tangerine, and watermelon. Vegetables: asparagus, beans (green), beets, broccoli, cabbage (common and red), carrots, cauliflower, celery, corn, cucumber, eggplant, lettuce (iceburg, red and romaine), onions (yellow and red), peas (green), pepper (green and red), spinach, and tomato. Average ORAC per Serving The USDA study analyzes 52 fruits and vegetables. However, the best way to measure the antioxidant protection people get in their diets is to see what they actually consume. That’s why we’ve used the top 20 fruits and vegetables consumed by Americans based on the USDA’s Continuing Survey of Food Intakes by Individuals. These top 20 products represent 86% of all fresh produce purchased in the U.S. and have an average single serving ORAC value of 1,100; and this corresponds closely with the average daily ORAC intake of 5,558 per person (USDA Continuing Survey of Food Intakes by Individuals). The point is: what people actually eat determines the real antioxidant protection they get. By comparison, Via Viente's average ORAC value per serving is 2,000. Via Viente’s serving size is 1 fluid ounce, or approximately 30 grams. In the USDA study, the average recommended serving is approximately 120 grams. This corresponds to approximately 4 fluid ounces, or 4 “servings” of Via Viente. Remember, the average ORAC per recommended serving (120 grams) of the 20 most commonly consumed fruits and vegetables is 1,100. By comparison, the ORAC value (peroxyl only) of 4 fluid ounces of Via Viente is 8,000. And 4 fluid ounces is the upper range of the daily recommendation forVia Viente's 12 Weeks to Optimum Health Challenge! Factors Affecting ORAC Values The USDA study reports that: “Variations in the antioxidant capacity of different samples of the same fruits and vegetables were relatively large” for many products. In other words, the actual antioxidant capacity of fresh fruits and vegetables produced, distributed and sold under a wide range of conditions can vary dramatically. For example, in the winter, many fruits and vegetables have been stored for months past their harvest dates, or have been sourced from foreign countries where growing seasons are different (such as Mexico, Chile, Brazil, New Zealand, and others). Premature harvesting, artificial ripening, heat and aging of produce are factors that can significantly reduce antioxidant capacity and affect the majority of produce consumed in the U.S. The study also identifies crop variety, climate, location, temperature, fertility, disease and pest exposure as additional factors that can have a “major effect” on ORAC variation within the same food type. The bottom line? The ORAC value of the fruits and vegetables you buy at your produce market today may vary by as much as 100% from the ORAC of the very same products next month or in another store. And you have no way of knowing what you are getting! Not so with Via Viente, where ORAC values are not likely to vary more than 5% from bottle to bottle, and ORAC values are measured by routine testing. Antioxidant Diversity Fruits and vegetables tend to have specialized antioxidant benefits. That is, specific fruits and vegetables work better on some free radicals than others. Dr. Prior reports: “We observed...that the radical source [e.g. peroxyl, hydroxyl, singlet oxygen] used in the assay can have dramatic effects on the antioxidant capacity observed because of the differential response of different types of antioxidant compounds [found in the food source].” This specialization has to do with the phytochemical source of antioxidant capacity in the product, such as the combination of phenolics, organic acids, or other active compounds found in unique food sources. Organisms evolve toward specialized functionality that suits their environment. You can see this in the pigmentation and other phytochemical characteristics of fruits and vegetables that contribute to antioxidant power. Via Viente is a complex matrix of phyto-ingredients from multiple sources. Total ORAC Complex tests prove that Vía Vienté provides broad-spectrum, or diversified, antioxidant protection against peroxyl, hydroxyl, peroxynitrite, and superoxide that a single food source is not likely to provide. Product Reliability Product consistency is particularly to establish a balanced health routine. Most of the fruits and vegetables the USDA study are subject to (1) quality variations that affect their ORAC values, or (2) seasonal distribution and supply constraints. For example, among the highest ORAC values reported are for lowbush blueberries, cranberries, and apples. However, lowbush blueberries are not commonly available in retail produce departments, whole cranberries are not eaten as a staple fruit in raw form, and common varieties of apples from different geographical sources vary in ORAC by almost 100%. And to reiterate - fresh produce is not tested on a routine basis for its antioxidant capacity and the USDA research shows that ORAC values can vary widely from one purchase to the next. These factors give a competitive advantage to Vía Vienté. Its proven ORAC value and antioxidant power is just a phone call or email away - day to day, year round. Fresh fruits and vegetables are still a valuable source of nutrition, but when it comes to reliable antioxidant power… There’s no comparing apples to Vía Vienté!
 Whole Raw Foods for Your HealthWe know that Via Viente is a whole raw food, and that whole raw foods are the BEST source of nutrition to feed our bodies to stay healthy. Here are some other facts about whole raw foods that can help support your good health. Protein keeps your blood sugar levels steady and hunger at bay. You burn more calories digesting protein than you do digesting carbohydrates or fats. That is part of the reason that low-carb diets seem to work so well. Meat, poultry and fish are good protein sources. However, you can't live on protein alone. Despite the no-carb craze, your body needs carbohydrates. The key is to eat unprocessed, whole grain foods like brown rice, whole wheat bread, and pasta. Beans are a good source of protein, fiber and iron. Soybeans offer a high source of low-fat protein and are low on the glycemic index. This means your blood sugar levels won’t spike then crash an hour later, pushing you to the cookie jar. According to a study published in the international journal of obesity, calcuim and protein that come from low-fat dairy products promote weight loss and help to maintain muscle mass. Consuming fish regularly has been shown to lower levels of the essential fatty acid leptin, a hormone linked to a slower metabolism and obesity. A USDA study concludes that as little as 1/4 teaspoon of cinnamon added to food reduces blood sugar levels and increases insulin levels. Pectin has a water-binding property that may limit the amount of fat your cells absorb. Although all fresh fruit contains pectin, apples and berries are the best source. Garlic has been touted as a miracle herb. Proponents say it boosts your metabolism and keeps your insulin levels low to maximize fat burning, making bad breath a small price to pay. Ginger is another one of those wonder foods that has been created with dozens of health benefits. It is said to expand the blood vessels and increase metabolism. Olive oil is a good fat. In fact, it is so good that it helps you burn fat and keeps your cholesterol down. Be sure you drink plenty of water. Dehydration slows down your metabolism and often disguises itself as hunger. If you feel hungry, drink a glass of water. It might make the pangs go away.  Via Viente’s whole raw food Benefits -What is the difference between an Antioxidant-rich whole raw food product like Via Viente and the other “Juice” products that are out there? Jennifer Thompson, a clinical dietitian with Baylor University Medical Center in Dallas explains why whole raw food is superior for supporting the body’s natural ability to repair itself. "The antioxidants in fruits and vegetables help repair damaged tissue. During everyday living, we are exposed to a number of factors that can damage tissue. The body is always in a state of repairing itself, and adequate nutrition helps repair the body. Phytochemicals can't be duplicated and put into nutritional supplements, which makes them unique. Phytochemicals are protective in the body and help repair damage. It still comes down to the common sense that our mothers told us. You are better off getting the nutrition through food as opposed to supplements.” When you are talking to others about Via Viente, remember that Vía is A whole raw food puree. Our formulation uses whole fruits and roots along with Aloe Vera and Mineral Water to support a perfect balance for whole raw food Nutrition.
 Via Viente: whole raw foods versus Extracts in Health Supplements Extracts are at the heart of nutraceutical health products today - and they are everywhere. Science has helped us identify and isolate a veritable kaleidoscope of botanical compounds that are now a familiar part of the health/wellness lexicon: anthocyanins, xanthones, carotenoids, OPCs, and many more. Processing techniques have allowed companies to extract the most important “active” constituents from virtually anything. But has science gone too far? The all-natural, whole-food goodness of Via Viente has real advantages over products made from nutraceutical extracts. These include:
Natural DesignDeconstruct a house to its constituent parts and you have wood and nails and a lot of other stuff; things that are very useful – but you no longer have a house, which forms the very seat of family life. Whole things, created with a plan, have a usefulness that is greater than the sum of their constituent parts. This is as true of botanicals as it is of houses. The natural design of, say, a fruit is amazingly complex, yet elegant – like a symphony. In the whole raw food, the innumerable constituent parts, such as polyphenolics, organic acids, fiber, and essential oils (often referred to as a whole raw food matrix) work in a wonderfully synchronized symbiosis to create a natural masterpiece. This is not true of a formulation of extracts, which have been removed from their natural homes and artificially recombined with other ingredients. The venerable American Cancer Society says, “Many healthful compounds are found in vegetables and fruits, and these compounds most likely work in combination to exert their beneficial effect. In many cases, it is not known which compounds or combination of compounds is most effective in reducing cancer risk.” The ACS concludes that there are likely to be important components of whole raw foods that are not included in extract-based supplements. There’s a really important practical problem with extracts, too. Imagine cutting out an intricate paper pattern with scissors; or removing the peel from an apple with a paring knife – it’s not very precise. You often get more or less than you want. When removing things from their botanical sources, the extraction process often leaves behind important parts, alters the character of the compounds, or picks up unwanted guests. Extraction ProcessSome substances are fairly easy to extract without much risk. This is generally true of things that can be extracted with water at normal temperatures. However, many common nutraceutical extracts require processes that can damage the product or add harmful residue. When chemical solvents are required in an extraction process, some solvent is commonly left over in the extract. Here is a short list of solvents used in the nutraceutical extraction process:
These are scary sounding chemicals and they are not supposed to be in the products we consume; but quite frequently they are and there is no good way to tell if the extracts in the product you may consume have solvent residue. Other factors involved in extraction procedures, such as heat, can damage or alter the target ingredient. In sum, it is possible for conventional extraction processes to:
A Delivery SystemImagine a heart doctor needed for a life-saving procedure who is stuck at the train station without a cab to the hospital. Agents of health need a delivery system to get them where they need to be to help. A thorny problem for supplement products is “bioavailability” – that is, making a nutraceutical product useful by getting it to the place in the body where it can work. Healthful constituents in botanicals are bound up in the plant’s natural design in a way that delivers them to their target. The complex chemical symbiosis provided for by nature cannot be easily copied by science. When a phytochemical is extracted from its natural source, it can be difficult to deliver it to its target by artificial means. For example, extraction processes necessarily separate oil-based (lipophlic) from water-based (hydrophilic) substances. However, in the natural design, lipophilic substances are often essential agents in the delivery of hydrophilic substances to their destinations. When the two are separated, they can’t work together the way they were designed to do. Everything but the kitchen sinkTake a look at the ingredients label of one liquid supplement product on the market. Ingredients: extracts and flavors (cranberry, raspberry, blueberry, blackberry, strawberry, cherry, carrot, elderberry, hibiscus, lemon, lime, apple, blackcurrant, oregano, chokeberry, grape, pumpkin, tomato, pomegranate, katemfe, wolfberry, stevia), natural beet sugar, magnesium (from magnesium malate, magnesium citrate, magnesium glycerophosphate, magnesium sulfate, magnesium chloride), citric acid, malic acid, potassium (from potassium citrate, potassium chloride), green tea leaf extract, calcium (from calcium citrate, calcium malate, calcium chloride), ascorbic acid, l-proline, l-lysine, d-ribose, d-alpha-tocopherol acetate, aloe vera gel, guar gum, niacin, vitamin A palmitate, zinc (from zinc sulfate), l-carnitine fumarate, potassium sorbate and sodium benzoate (naturally protects freshness), d-calcium pantothenate, boron (from sodium borate), manganese (from manganese chloride), folic acid, riboflavin-5-phosphate, pyridoxine HCl, glucosamine HCl, copper (from copper sulfate), strontium (from strontium chloride), thiamin HCl, cholecalciferol, chromium (from chromium chloride), biotin, lecithin, CoQ10 (ubidecarenone), selenium (from selenium chloride), germanium (from germanium sesquioxide), vanadium (from vanadyl sulfate), cyanocobalamin. WOW! Why not add in Tums while you’re at it? Is there really a careful method to this madness, or is it just a case of “more is better?” With pharmaceutical drugs, there is always the risk of contraindications and side-effects. That is, they don’t go well with other things and can cause problems. Research suggests that certain artificial combinations of extracts can reduce benefits, or even cause harm. In their natural design, healthful ingredients are moderated in quantity and buffered by other complimentary agents to minimize the risk of toxicity or harm. So, there are some good reasons to be wary of products that simply load up on high-profile extracts. Via Viente delivers the goodness of its all-natural ingredients by keeping them in their whole raw food form – by preserving the complex symphony of benefits created in their natural design. That’s just good science…and good for you, too!  Introducing Via Viente 3.0, by Dr. Mark Pedersen
Via 3.0 contains NO PRESERVATIVES and delivers33% more Product FREE in every container. Just in time for cold and flu season. Increase your intake of Via for the same price each month and jumpstart your immune system with Via’s Anti-Oxidant and Mineral-Rich Wellness Support. Via Viente 3.0 is manufactured using the Aseptic Sterilization process - a proprietary manufacturing process that kills bacteria, viruses, mold, spores, and yeast that causes fermentation while leaving the live enzymes, vitamins and minerals intact. Aseptic Sterilization ensures that our product is PURE and ALIVE WITH ENZYMES. Via’s new containers are made from the safest material in the world. Much of today’s glass is recycled and may contain impurities such as lead and other heavy metals that can leach into our product. This means glass is no longer the safest choice for Via Viente. Via’s new container (PET # 2) is 100% recyclable and contains NO bisphenol A or phthalates. Thus there is NO chemical leaching with our container. Via Viente 3.0 containers are Aseptically Sterilized internally and externally before any product is placed in them. The container is air tight and 100% sterile until the day you open it. Because Via 3.0 is Preservative Free, you will have to refrigerate it after opening. Do not drink directly from the container. Pour Via 3.0 into a glass so you will not contaminate the contents after opening. You may notice that the Via 3.0 no longer has the Brunswick Labs ORAC seal. Unfortunately, some competitors have found ways of ‘cheating the system’ by spiking their products with cheap ingredients to achieve false high ORAC values. Because we can no longer count on the Brunswick ORAC seal to show which product is superior, Via has suspended placing the ORAC seal on its label. Via Viente is still tested by Brunswick Lab, and we still possess the Brunswick Labs Seal of Certification confirming our ORAC rating of 2500. We simply have discontinued placing the seal on our label. . Aseptic Sterilization ENSURES that Via 3.0 is the best product on the market with all the living enzymes found in fresh picked fruits and vegetables. I am extremely proud to have led the formulation team that created this outstanding product.
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