Naturally Herbs News & Specials
June, 2004

Presented by Naturally Herbs

Inside This Issue

Feature Articles

Beware of High Fructose Corn Syrup

Feature Product
Red Yeast Rice - Subscriber Special

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Naturally Herbs Current Specials

Maca - $1 off.

Breast Assured - $1 off.

Defense Maintenance - $1




When most people think of cholesterol, they think of the waxy fat-like substance that is found in many of the foods we eat. Often feared, the truth is that cholesterol is needed by the body for a number of different things. For example it is used in the manufacture and maintenance of strong cell walls, it is critical for hormone and vitamin D production, it even is used to coat the nerve cells in the body.

Cholesterol is found in meat, poultry, seafood and dairy products. In Fact, our bodies produce cholesterol all by itself, all the cholesterol we need to live a healthy, happy life. Cholesterol is produced primarily by the liver, but small amounts of it are also manufactured by the cells in our bodies. This production of cholesterol by our bodies is the reason why some individuals, who consume a low cholesterol diet, still experience high cholesterol levels.


For complete article, visit our website.

New Product at Naturally Herbs

Red Yeast Rice

Red Yeast Rice [Circulatory] supports the body’s ability to maintain cholesterol levels already within the normal range, and it offers nutritional support to the circulatory system. Each capsule contains 600 mg of Red Yeast Rice (Monoascus purpureus). When taken as recommended, NSP Red Yeast Rice will deliver desired benefits similar to those of our former product Cholester-Reg®.

Subscriber Special
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Beware high fructose corn syrup

The increasing intake of high fructose corn syrup, along with our decreasing intake of fiber, has contributed to the trend in the prevalence of type 2 diabetes.

Currently, 16 million Americans have type 2 diabetes, one-third of whom do not even know that they have the disease.

Corn syrup sweeteners, which were almost nonexistent at the beginning of the last century, now comprise more than 20 percent of the total daily carbohydrate intake and 10 percent of the daily total energy intake, which represents an increase of more than 2100 percent.

These sweeteners have surpassed sucrose as the leading sweetener in the US food industry and account for much of the rebound increase in carbohydrate consumption after the mid-1960s, largely replacing the losses due to whole grains.

There is a significant correlation between the percentage of carbohydrate from corn syrup and the prevalence of type 2 diabetes. Modern carbohydrates are considerably different from those consumed before the beginning of the 20th century. High fructose corn syrup has become the sweetener of choice for the soft drink and ice cream industries, even for use in so-called “natural” and “light” foods.

Beware products that include high fructose corn syrup.

Source: American Journal of Clinical Nutrition 2004;79(5):774-779; New Facts About Fiber, Betty Kamen.

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