DESCRIPTION

Buffered Vitamin C Capsules contains high-purity ascorbic acid buffered with carbonates of calcium and magnesium. Buffered C has an acid-alkaline buffering action that can help control the increased acidity often associated with allergic reactions.* Developed by Stephen A. Levine, Ph.D.

WHY SUPPORT WITH BUFFERED VIT C?

Vitamin C is the most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body. Allergy Research Group® has pioneered the development of buffered vitamin C products, and continues to offer the purest and least allergenic vitamin C products available. In addition to its hefty content of ascorbic acid, our buffered vitamin C also supplies the macro-minerals calcium and magnesium at approximately one half the RDI per heaping teaspoon, which may make it desirable for individuals who do not regularly consume dairy products.

The human body cannot manufacture vitamin C, as do most other mammals, so we must rely on food or nutritional supplements. Vitamin C is stored in tissues throughout the body, and is especially concentrated in the adrenal glands, where it is crucial for the production of adrenal hormones involved in responding to stress.

The body uses vitamin C in immune system functions including white blood cell production, histamine release and degradation, the reduction of glutathione, and the metabolism and protection of several other nutrients.

Vitamin C is involved in detoxifying heavy metals such as lead, cadmium, mercury and nickel. It is involved in the production of collagen and elastin, important connective tissue proteins. Vitamin C may also support HDL cholesterol within normal levels, and bone mineral density.

The latest addition to our Buffered Vitamin C line is a unique cassava root (of the potato family) source Buffered Vitamin C, available in both powder and capsules. Cassava, or Manihot esculenta, is a bushy South American shrub with long tuberous roots, which are traditionally eaten like potatoes. Cassava root starch is the starting material for a multi-step chemical process of manufacturing ascorbic acid. It is well tolerated by individuals unable to tolerate other sources of vitamin C.

Both the corn and cassava root sources are formulated with carbonates of calcium and magnesium, giving an acid-alkaline buffering action (pH 7.0 in water), potentially improving bowel tolerance and minimising hyperacidity.

SUPPORTIVE RECOMMENDATIONS

Avoid obvious sources of pollution, toxins and fumes. Air your house. Consume whole, fresh foods, and minimise all forms of refined sugar and carbohydrates and processed foods. Drink adequate quantities of filtered water.

CAUTIONS & CONTRAINDICATIONS

To avoid gastric distress use in graded doses until you reach the level required.

Keep in a cool, dry place, tightly capped and stored out of reach of children.

Directions for use

As a food supplement, 1 heaping teaspoon or more in 250 ml of liquid between meals.