Garden of Life comes to light
Today around 1pm several of our staff had the privilege of hearing one of the five National educators from the Garden of Life natural product line. This for us was most filled with information as we learned about the Garden of Life “RAW” philosophy: all products were processed below 115 degrees Fahrenheit, and no use of any of the usual processing agents such as magnesium stearate to keep powders from clumping in pill machines and titanium dioxide, used to make many pharmaceutical pills and ceiling paint a glowing white color!
This not irrelevant trivia now having been disclosed, we were floored for the remaining duration of Wendy’s presentation, the educator’s name, as she discussed the very high quality of production from field to shelf: Probiotics remaining at a constant cool temperature and protein mixes being derived from ONLY SPROUTED PLANT SOURCES.
Discussion of sprouted versus non-sprouted: Years ago, in the 30′s, all harvested grains were allowed to “ripen” so that when breads were made from the flour, a diversity of enzymes, created vitamins and other nutrients would be available as the grain is “straddling the line between a seed and a new plant” and so all the enzymes the new plant used to digest the seed from whence it was growing were also available to the consumer – to YOU AND ME!
And so, our rep was teaching us, regardless of the specific supplement, ALL of the Garden of life products contain ingredients of their probiotics, enzymes and whole foods because they feel so strongly about the functionality of their products in the body and their digestability.
June 5, 2012
Posted in: chad
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