Whole Food Nutrition: Why Nature’s Vitamins Outshine Synthetics

What Is Whole Food Nutrition?

“Nutrition” itself means the process of nourishing or being nourished – how living organisms assimilate food and use it for growth and tissue repair. Whole food nutrition embraces this definition at its fullest. It’s the philosophy that the best nutrients come packaged exactly as nature provides them – in whole, unrefined foods, complete with all their synergistic vitamins, minerals, enzymes, and co-factors. As pioneering nutritionist Dr. Royal Lee famously put it, “Whole food nutrition begins with the sun, water and fertile soil.” (1) In other words, every nutrient’s journey starts on a farm, not in a pharmaceutical lab.

Whole food nutritionists believe that food is more than just an assemblage of isolated compounds. Instead of focusing on single “active ingredients,” they view food holistically – the “wholism” concept that all interconnected parts of a food work together to nourish us. (2) For example, an orange isn’t just vitamin C; it’s also fiber, flavonoids, potassium, beta-carotene, and a spectrum of other phytochemicals that collectively support health. In a whole food paradigm, an apple a day isn’t revered only for vitamin C or pectin – it’s valued for the entire life-giving symphony of nutrients contained within its skin, flesh, core and all.

This contrasts with a more reductionist view common in conventional nutrition, which might try to break foods down into individual vitamins or minerals. Whole food philosophy instead asserts that the whole is greater than the sum of its parts. Nutrients in their natural context are thought to be more recognizable and usable by the body. (1) If we remove “fractionalize” a vitamin from its food source, we may lose much of its nutritional power. Dr. Royal Lee cautioned decades ago that vitamins occur in foods as complexes – groups of enzymes, coenzymes, trace minerals and activators that work as a team. (3) Separating out one component (say, extracting pure vitamin E or vitamin C) gives you only a fraction of the nutritional benefit, and forces the body to provide the missing co-factors from its own reserves, potentially causing new deficiencies. (3)
 
In short, whole food nutrition is about getting back to basics: trusting in real foods grown in healthy soil as the foundation of health. It aligns with the old adage “Let food be thy medicine,” emphasizing that a carrot or a bowl of greens is not just better than a pill – it’s a completely different experience for the body. And as we’ll see, there’s good science and history behind why the whole food form of nutrients is superior.

A Tale of Two Vitamins: Whole vs. Synthetic

Not all vitamins are created equal. There is a world of difference between the vitamins locked inside a fresh carrot and the isolated chemical pills labeled “Vitamin A” or “Beta-carotene” on a supplement shelf. (3) To understand this difference, it helps us to know a bit about history. Vitamins were first discovered in the early 20th century when scientists identified certain food factors that cured diseases like scurvy and rickets. Almost as soon as these miracles were found in foods, chemists raced to isolate or synthesize them in pure form. By the 1930s and 1940s, pharmaceutical companies were mass-producing “vitamins” – single chemical compounds like ascorbic acid (vitamin C) and retinol (vitamin A) – often derived from industrial sources rather than plants.

Synthetic vitamins are typically made by industrial chemical processes, not extracted from food. For example, most of the ascorbic acid (synthetic Vitamin C) on the market is produced by large pharmaceutical firms through a 15-step chemical process starting with corn syrup (glucose) and involving high-heat fermentation, hydrogenation, and even acetone (yes, nail polish remover) to yield crystalline ascorbic acid. (2) In fact, one method developed by the pharmaceutical giant Hoffmann-La Roche converts corn sugar with sulfuric acid and other reagents to produce ascorbic acid crystals. Similarly, synthetic B vitamins are often petrochemical byproducts – for instance, some common B-vitamin supplements are made from coal tar. Synthetic vitamin E (dl-alpha tocopherol) is frequently manufactured from industrial byproducts; a large portion in the U.S. historically even came from the Eastman Kodak company as a chemical byproduct of film processing (oil distillates).
 
If that sounds shocking, Dr. Royal Lee certainly thought so. He railed against the replacement of food with chemicals in nutrition. “One of the biggest tragedies of human civilization is the precedent of chemical therapy over nutrition... it is the substitution of artificial therapy over natural, of poison over food,” he warned. (3) Lee considered synthetic vitamins counterfeits of the real thing – mere fragments of a nutritional puzzle. Decades later, science is validating many of these concerns.
 
Research shows that vitamins in a whole food complex can indeed behave very differently from isolated synthetic versions. Studies have found that natural, food-derived vitamins often have higher bioavailability – meaning the body absorbs and utilizes them more effectively. (3) For example, natural vitamin E in its full complex has been found to be more biologically active than the synthetic form, which contains molecular isomers not even found in nature. One laboratory analysis noted that while a whole carrot contains only a few milligrams of beta-carotene, it is also packed with dozens of complementary nutrients (like lutein, indoles, fiber, etc.) that likely modulate how that beta-carotene is used in the body. (4) A pill of synthetic beta-carotene lacks those checks and balances – it’s a lone chemical delivered in pharmacological dose. In fact, getting 20 mg of beta-carotene from pills is equivalent to eating five large carrots every single day without any of the accompanying fiber or phytonutrients. (4) It’s no wonder the body may respond differently.
 
History provides a dramatic example: In the 1990s, large clinical trials tested whether high-dose synthetic vitamins could prevent cancer and heart disease. In one Finnish trial, heavy smokers were given 20 mg of synthetic beta-carotene daily (hoping to mimic the lower cancer rates seen in people who eat beta-carotene-rich fruits and veggies). The result was a surprise – the group taking synthetic beta-carotene actually had 18% more lung cancers and 8% more deaths than the placebo group. (4) The synthetic supplement intended as a “protective” measure seemed to increase risk instead. A U.S. trial of beta-carotene plus vitamin A in smokers was halted early for similar reasons: the vitamin pills were doing more harm than good. (4) Researchers concluded that while diets high in beta-carotene-rich foods correlate with lower cancer risk, isolating beta-carotene in pill form “provided no benefit and may be causing harm.” (4) These findings “raise serious questions about the safety of beta carotene supplements for the general public,” according to experts. (4) In contrast, no one ever developed lung cancer from eating too many carrots or sweet potatoes. Nature packages beta-carotene with a complex of other carotenoids, vitamins, and antioxidants – perhaps that’s why carrot-eaters stay healthy while high-dose beta-carotene pill takers ran into trouble.
 
Another classic case is Vitamin C. The Nobel Prize-winning biochemist Dr. Albert Szent-Györgyi, who first isolated vitamin C (ascorbic acid) in the 1930s, quickly realized that the pure chemical alone wasn’t fully curative. He discovered that when he tried to treat patients with hemorrhages using pure isolated ascorbic acid, it didn’t work – but paprika peppers, rich in the whole C complex, did cure the condition. The difference? The peppers contained not just ascorbic acid but also a mysterious co-factor that strengthened capillaries. Szent-Györgyi named this factor “vitamin P” (for permeability factor) and found it was “not present in synthesized C.” (4) In essence, only the whole food (pepper) had the complete vitamin C complex needed to heal fragile blood vessels; the lab-made ascorbic acid by itself was incomplete. Today we know “vitamin P” as the bioflavonoids (like rutin and hesperidin) present in fruits. They and vitamin C work hand-in-hand to support blood vessel integrity and immune function. Szent-Györgyi’s discovery underscored a crucial point: what we call “Vitamin C” in nature is much more than ascorbic acid – and taking just the acid alone isn’t the same as eating an orange. As TIME reported in 1937, “Vitamin P keeps the walls of body cells in good condition [and is] not present in synthesized C. Without both [C and P], a person develops pyorrhea and scurvy.” (5) 
 
Overall, whole food advocates argue that synthetic isolates lack the soul of nutrition. They might provide isolated chemical stimulus, but not the nuanced, living “fuel” our bodies are adapted to. The body may even treat high dose isolates like xenobiotics (foreign substances), triggering elimination or imbalances. In the words of one holistic practitioner, “Most nutritional supplements [on the market] are synthetic, non-nutritive and even toxic, while whole food supplements are readily recognized by the body as food.” (2) This might explain why some people feel no benefit – or even adverse effects – from cheap drugstore multivitamins yet notice improved vitality when they shift to a whole-food-based supplement or simply improve their diet.
 
None of this is to say isolated vitamins have no value – they can be useful in acute deficiencies or specific therapeutic situations. But for daily vitality and long-term health, nutrition from foods (or supplements made 100% from foods) appears superior. As one review concluded, lessons from both history and modern science support the view that natural vitamins are nutritionally superior to synthetic ones. (2) It turns out mother nature, with millions of years of food evolution, might know a thing or two that our chemists don’t.

When Modern Foods Fall Short: “Hidden Hunger” in the Age of Plenty

Ironically, at a time when grocery stores overflow with calories, billions of people are starved for micronutrients. A recent global study by Harvard and the Global Alliance for Improved Nutrition found that more than half of the world’s population fails to consume adequate levels of essential vitamins and minerals for health. (7) To put that in perspective, over 4 billion people don’t get enough vitamin A, iron, or zinc; two-thirds of humanity is low in key B vitamins like folate and B_2; and over half aren’t meeting needs for vitamin C and calcium. (8) This phenomenon is sometimes called “hidden hunger” – you may get enough carbs or protein to fill your belly but still lack vital micronutrients. The consequences of these deficiencies are severe: weakened immunity, fatigue, poor bone health, anemia, birth defects, and increased risk of chronic diseases, to name a few. (7)
 
Why are we deficient? A big part of the story is the decline in nutrient density of our foods over the past century. Thanks to industrial farming and food processing, the vegetables and meats we eat today simply contain fewer vitamins and minerals than those our great-grandparents ate. In a comprehensive UK analysis, researchers compared food composition data from 1940 vs. 1991 and found striking declines in mineral content. On average, vegetables had 33% less iron and other minerals in 1991 than in 1940; fruits had 14–17% less; and meat had about 26% less mineral content. (7) In other words, an apple or a tomato today may only provide a fraction of the micronutrients it once did. A similar analysis published in the journal Nutrition and Health noted these decreases and warned of “the diminishing returns in the nutrient value of our foods over time”. (3) This means that even diligent eaters who fill their plate with fruits and veggies might be getting fewer vitamins from them than expected, simply due to agricultural depletion.
 
Several factors in modern industrial agriculture contribute to this nutrient drain. First, soil depletion is a major culprit. Intensive farming of the same land, with heavy use of chemical fertilizers and pesticides, often erodes soil health. Synthetic NPK fertilizers (nitrogen, phosphorus, potassium) can make crops grow big and fast, but they don’t replace dozens of trace minerals and organic matters that healthy soil provides. Over time, soils become less biologically active and less rich in micronutrients, and thus so do the crops. One startling statistic: in the U.S., farming practices over the last 200 years have caused an estimated 50% or more loss of topsoil and soil organic matter in many areas, robbing the soil of its natural fertility. When soil is minerally depleted, the food grown in it is minerally depleted – plain and simple.
 
Another issue is high-yield crop varieties and the push for uniform, cosmetically “perfect” produce. Modern breeding has favored plants that grow bigger or sweeter or more pest-resistant, often at the expense of nutrient density. It’s a phenomenon agronomists call the “dilution effect” – a crop bred to produce higher yields of grain or fruit will have lower concentrations of minerals per pound. Also, as one report noted, “one of the factors contributing to genetic erosion is the push for uniformity” in agriculture. When we grow monocultures of identical hybrid corn or supermarket tomatoes, we lose the diverse heirloom varieties that often were richer in certain nutrients. A farmers’ market tomato grown for flavor and nutrition might have far more phytonutrients than the standard tomatoes bred for shelf life. Unfortunately, the latter dominates most grocery stores.
 
Finally, food processing and storage further diminish nutrition. Milling whole grains into white flour strips out ~80% of their vitamins and minerals. Storing produce for weeks (or shipping it thousands of miles) can degrade delicate nutrients like vitamin C. And while preservatives can extend shelf life, they do nothing to preserve the food’s original nutritional value. The end result? A modern diet full of processed cereals, refined sugars and shelf-stable foods that supply plenty of calories but precious little actual nutrition.
 
In this context, it’s no wonder we see widespread micronutrient deficiencies even in wealthier countries. Many experts now advise that everyone consider a multivitamin or supplement – but here’s where the whole food philosophy comes back in. If our goal is to truly replenish what our diet lacks, we should seek supplements that are as close to food as possible, rather than just handfuls of synthetic pills. This is where whole food supplements shine, by providing concentrated nutrition derived from foods to fill those gaps.

Nature’s Supplements: Whole Food Vitamins in Action

Whole food supplements are exactly what they sound like – supplements made from concentrated whole foods (fruits, vegetables, meats, etc.), processed minimally to retain their complex nutrients. Think of them as food in tablet form, preserving all the goodness of the original ingredients. They stand in contrast to conventional vitamin supplements, which often contain isolated USP vitamins produced in labs.
 
One of the earliest and most iconic examples of a whole food supplement is Catalyn®. Catalyn is a whole-food multivitamin that was formulated by Dr. Royal Lee back in 1929 – making it the first multivitamin supplement of its kind. (3) Dr. Lee created Catalyn by gathering an array of nutrient-rich foods and blending them into a concentrated tablet, without high heat or chemicals. His goal was radical for the time: to provide all known (and even unknown) nutritional factors in a natural form. Remember, in 1929, science hadn’t yet identified most of the vitamins we know today – Vitamin C, for instance, was discovered in 1932. Yet Catalyn contained (and still contains) every nutrient the human body needs for optimal function. (9) Over the years, whenever researchers discovered a “new” vitamin or phytonutrient, it turned out Catalyn already had it, implicitly, because it was made from food. As a testament to its efficacy, Catalyn has remained a foundational supplement for holistic practitioners for over 90 years. (1) Many nutritionists still affectionately call Catalyn the “catalyst” for health – a little powerhouse that fills in all the nutritional gaps and “packages nutrients as found in nature”. (3) Unlike typical megavitamins, Catalyn’s label doesn’t boast shock-and-awe numbers for each vitamin; instead, it delivers modest amounts of vitamins in food form. Yet those modest amounts have great potency because they’re accompanied by all the synergists. As noted in one presentation, “a smaller amount of a whole food supplement has greater nutritional value than a larger amount of a synthetic vitamin.” (3) In Catalyn’s case, the product is derived from 14 whole foods, including organically grown carrots, sweet potatoes, nutritional yeast, wheat germ, pea vine, mushroom, bovine liver and more. (3) Each ingredient was chosen for being naturally rich in certain vitamins: for example, pea vine juice is an excellent source of the Vitamin E complex, while carrots supply beta-carotene (pro-vitamin A) and so on. (10) By combining them, Catalyn delivers a broad spectrum of micronutrients in their natural ratios. It’s essentially “farm-to-table” nutrition in a tablet.
 
Another modern example is Cataplex® B-Core, a supplement designed to provide the full complex of B vitamins from food sources. B vitamins are crucial for energy production, nerve function, and cardiovascular health – but they’re easily depleted by stress and poor diet. (3) Rather than using synthetic thiamine or riboflavin made from coal tar, Cataplex B-Core concentrates B-rich whole foods. Its ingredient list reads like a nutrient-dense menu: bovine liver (one of nature’s highest sources of B12 and folate), nutritional yeast (packed with B1, B2, B3, B6, etc.), defatted wheat germ (for natural vitamin E and B vitamins), organic carrots and sweet potatoes (with carotenoids and B6), beet root (rich in folate and manganese), rice bran, and even bovine adrenal gland (which provides essential nutrients that support the body during stress. (10) All these ingredients are combined into a tablet in a way that preserves their intrinsic vitamins. As a result, Cataplex B-Core delivers thiamin, folate, and the rest of the B-family in the same complex forms you’d get from eating those foods. (10) Users often report improved natural energy and stress resilience – outcomes you’d expect when truly nourishing the body’s energy metabolism, not just stimulating it with caffeine or isolates. An interesting aspect of Cataplex B-Core is that it includes what Dr. Lee identified as the “unofficial” B vitamins that occur in foods but aren’t in most pills. For instance, it naturally contains something known as vitamin B4 (adenine) – a factor found in whole B-complex foods that was never classified as a vitamin by mainstream science yet plays roles in heart function and cellular energy. (10) B4 always accompanies B1 in nature, and you won’t find it in an ordinary B-complex capsule made of thiamine HCl. But in a whole food supplement like B-Core, these ancillary factors ride along, potentially contributing to its benefits. This exemplifies the whole food credo: sometimes “minor” nutrients can have major impacts, and getting the whole package ensures you’re not missing any piece of the puzzle.
 
Finally, consider Tuna Omega-3 Oil, a whole food-derived fish oil supplement. Omega-3 fatty acids (like DHA and EPA) are nutrients we typically get from eating fish, and they are crucial for heart, brain, joint, and immune health. Instead of a heavily distilled fish oil that isolates just EPA and DHA, Tuna Omega-3 Oil by Standard Process is a natural tuna oil that delivers these fatty acids in the same ratio nature provides. Each serving provides around 300 mg DHA and 60 mg EPA – a 5:1 ratio of DHA to EPA, which is incidentally close to the ratio found in human breast milk and in our cell membranes. (10) This suggests our bodies might be adapted to that balance. The oil is simply pressed from tuna and purified, but not chemically concentrated to unnaturally high doses. This matters because DHA and EPA work together, and an excess of one over the other could alter their effects. Tuna oil in its natural state offers a “non-concentrated, natural profile” of fatty acids, (11) which the body can recognize as food. What are the benefits? Plenty of research shows omega-3s support cardiovascular health (in fact, the FDA allows the claim that they may reduce the risk of coronary heart disease), improve brain and memory function, tame inflammation, and support joint health. This oil simply provides them in a food-like form. According to product information, Tuna Omega-3 Oil helps “bridge the gap” in omega-3 intake for people who don’t eat enough fish, and it’s rigorously tested to be free of contaminants like mercury. (11) Many people notice their skin and hair improve and that they have less joint stiffness when taking a quality fish oil – signs that those omega-3s are doing their job in the body. The key point here is that not all fish oils are equal: some cheap ones are ethyl ester forms (which are less bioavailable) or heavily oxidized. A whole food-based fish oil supplement focuses on natural triglyceride form oils, with minimal processing, to retain their efficacy as true nutrients.
 
These examples – Catalyn, Cataplex B-Core, Tuna Omega-3 – show how supplement makers adhering to whole food philosophy differentiate their products. Rather than mega-dosing one isolated compound, they include the entire complex of nutrients from real food sources. As a result, the supplements might have lower milligram counts on the label but often deliver more tangible benefits. They’re essentially an extension of a good diet, not a replacement for it.

From Soil to Soul: The Importance of How Our Food Is Grown

Whole food nutrition doesn’t stop at choosing an apple over a vitamin C pill. It also delves into how that apple was grown. A core tenet of the whole food philosophy is that healthy, nutrient-dense foods come from healthy, rich soil. You can’t have one without the other. If the goal is maximizing nutrition, we must pay attention to farming practices – organic, sustainable agriculture that replenishes the earth, rather than industrial methods that strip it.
 
For example, Standard Process (the company Dr. Royal Lee founded) runs its own organic farm in Wisconsin to supply ingredients for its supplements. On this farm, they’ve made soil health the top priority for decades. They practice regenerative farming techniques like crop rotation, cover cropping, composting, and avoiding all synthetic pesticides or fertilizers. The results have been remarkable: Soil tests over a 26-year span on the farm showed about a 5% increase in soil organic matter and a 22% increase in nutrient exchange capacity – meaning the soil became more fertile and alive year after year. This is the opposite of conventional farms, where soil organic matter has been declining. Thanks to such care, the farm’s produce is exceptionally rich in trace minerals. Dr. Lee specifically sought out the most mineral-rich land he could find – the Kettle Moraine region’s glacial soil – for growing his ingredients. (12) Even today, over 80% of the raw plant ingredients used in Standard Process supplements (by weight) are grown on their own certified organic farm. That’s a level of control and quality that’s uncommon in the supplement industry.
 
Sustainable farming methods make a difference that you can measure and feel. Crops grown in revitalized soil show higher levels of vitamins and antioxidants. Some studies have found organic produce can have greater nutrient content (like more vitamin C or phenolic compounds) compared to conventional produce of the same variety. (12) Why? Organic soils are teeming with microbial life that helps plants assimilate nutrients. There’s also no chemical residue to interfere with plant metabolism. As the Standard Process farm team explains, they cultivate a “bio-diverse community” in the soil, so the plants draw nutrition from a living ecosystem rather than being force-fed with petroleum-based NPK fertilizers. (3) The outcome is robust, nutrient-packed crops that make robust, nutrient-packed supplements. It’s a full-circle approach: healthy soil ⇒ healthy plants ⇒ healthy people.
 
Furthermore, organic and regenerative agriculture eschew the use of GMO seeds and harsh chemicals. This is not just an environmental stance, but a nutritional one. Heavy doses of pesticides or herbicides can stress plants and potentially leave residues. By avoiding them, these farms ensure that what ends up in your supplement or on your plate is as pure as possible. One might say they farm “the way our grandparents did, but with the added benefit of modern knowledge about crop diversity and soil microbiology.
 
The commitment to sustainable farming is not universal – it takes extra effort and often yields a bit less in quantity, but higher in quality. Companies or farms that invest in it do so because they understand that you can’t cheat nature without consequences. If you put care into the soil, it pays dividends in nutrition. Conversely, if you exploit the soil, you end up with nutritionally bankrupt food (and supplements). This philosophy extends beyond just supplements to our whole diet: choosing organic, locally grown, and heirloom varieties, when possible, means you’re likely getting more nutrition and contributing to a system that will keep producing nutritious food for generations to come.

Conclusion: Embracing the Whole Food Philosophy

Whole food nutrition is more than a trend – it’s a return to fundamentals. It reminds us that our bodies have evolved to thrive on whole foods, not on artificially isolated chemicals. When we nourish ourselves with the complete packages that nature provides, we benefit from a synergy that laboratory-made imitations can’t replicate. As we’ve seen, a whole-food approach to vitamins and minerals offers better bioavailability, safety, and often superior results in supporting health. It addresses not just the symptoms of deficiency but the root cause: food that’s incomplete or lacking.
 
In practical terms, embracing whole food nutrition can be as simple as eating a varied diet of unrefined foods – plenty of fresh vegetables and fruits, whole grains, nuts, seeds, legumes, and naturally raised animal products. But given modern challenges (depleted soils, busy lifestyles, etc.), whole food supplements have an important role to play as well. High-quality supplements like Catalyn, Cataplex B-Core, Tuna Omega-3 Oil, and others derived from foods can help “fill the gaps” in our diets in a way the body recognizes. They act as concentrated nutrition, not as drugs. And they come without the downside of high-dose synthetic vitamins that may throw the body out of balance.
 
Perhaps the most powerful aspect of the whole food philosophy is how intuitive it is. It just makes sense that an apple or a plate of sautéed greens would be healthier than a pill, even if the pill has a list of vitamins on the label. Science is increasingly catching up to this intuition, demonstrating that the complex matrix of a carrot or a pepper can heal and nourish in ways an isolated compound can’t. As Dr. Royal Lee foresaw, “there was much more to vitamins than just one chemical compound”  – they are part of living complexes, and our nutrition should honor that wholeness.
 
So next time you’re considering how to improve your health or which supplements to take, remember the wisdom of looking at whole foods first. Check not just what nutrient is in a product, but how that nutrient was made or obtained. Was it grown in rich soil and merely concentrated, or was it concocted in a lab? Choose the option that is closer to the garden than the factory. By aligning our eating and supplementation with nature’s design, we give ourselves the best chance at vibrant, long-lasting health. After all, your body knows the difference – and when you give it real food-based nutrition, it will thank you with better energy, resilience and wellbeing.
 
In the end, whole food nutrition is about wholeness: healing the whole person with the wisdom of whole foods. It’s an approach that respects the intricate complexity of life and recognizes that true nourishment is both an art and a science – one served up by Mother Nature on every farm and farmers’ market stall. By embracing this philosophy, we reconnect with a more natural way of eating and healing, one delicious bite at a time.

References

1. High-Level Nutrition: An Introduction to Catalyn - Selene River Press

2. Foundations for Healing | Bowenwork & Holistic Nutrition in Elk Grove

3. Three products for the foundation of good health

4. Scandinavian Journal of Work, Environment & Health - Beta carotene and cancer: risk or protection?

5. Medicine: Paprika Prize | TIME

6. Natural vitamins may be superior to synthetic ones - ScienceDirect

7. Billions worldwide consume inadequate levels of micronutrients critical to human health | Harvard T.H. Chan School of Public Health

8. Global estimation of dietary micronutrient inadequacies: a modelling

9. Natural Supplements | Natural Medicine | Vitamins | South Haven, MI

10. Cataplex B-Core - Our Favorite B of Them All! - Natural Health Improvement Center

11. Tuna Omega-3 Oil

12. Our Organic Farming Methods | Standard Process

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Frequently Asked Questions

Here are some popular FAQs about whole food nutrition

What is whole food nutrition?

Whole food nutrition recognizes that the best nutrients come packaged exactly as nature provides them - in whole, unrefined foods, complete with all their synergistic vitamins, minerals, enzymes, and co-factors.

What are synthetic vitamins?

Synthetic vitamins are typically made by industrial chemical processes in laboratories. They are either isolated or synthesized single chemical compounds. The are typically not-nutritive and even toxic.

What are whole food vitamins?

Whole food vitamins are natural, food derived vitamins that often are more easily absorbed and utilized in the body. They are made from fruits, vegetables, meats, herbs, and other plants. They contain whole complexes of nutrients including vitamins, enzymes, coenzymes, and trace minerals. They can have fiber, phytonutrients, and bioflavonoids (vitamin P). And, they are produced on a regenerative and organic farm.

Why are people deficient in micronutrients, eventhough grocery stores are overflowing with calories?

A big part of this is because there is a decline in nutrient density of foods over the past century. This is due to the industrial farming, food processing and long storage and shipping. The vegetables and meats today contain few vitamins and minerals than in the past. Intensive farming of the same land, with heavy use of chemical fertilizers and pesticides, erodes soil health. Over time, soils become less biologically active and less rich in micronutrients, and thus so to the crops wwe consume. Therefore, a modern diet full of processed cereals, refined sugars and shelf stable foods that supply plenty of calories but very little actual nutrition.

How can whole food supplements help to fill the gap caused by this decline in nutrient density in food?

By using whole food supplements, instead of just handfuls of synthetic pills, they will provide concentrated nutrition derived from foods to fill those gaps.

What are some examples of whole food-based supplements made by Standard Process Inc.?

All of the supplements produced by Standard Process® are whole food based. Some examples include Catalyn®, Cataplex® B-core, and Tuna Omega-3 Oil.