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REJUVENATE!™ PRO

High-RNA, High-ORAC,
High-Protein Superfood

Regenerates, Revitalizes,
and Supports Healing

Delicious Raspberry-Cherry-Vanilla Taste!

Rejuvenate! Pro $69.95

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Rejuvenate! Pro

REJUVENATE!™ PRO is a delicious, high-RNA superfood providing substantial levels of dietary nucleic acids for health and healing and relatively high levels of protein. It is similar to our original REJUVENATE!™ in terms of offering equivalent levels of nucleic acids per serving (note that the serving size is three scoops rather the one scoop serving of the original version), but it offers a wondeful raspberry-cherry-vanilla taste (from real fruits!) that differs from the ‘green’ taste of original REJUVENATE!™. REJUVENATE!™ PRO therefore will please individuals who prefer more intensely fruity (i.e., cherry-like) flavors to those of greens (e.g., chlorella or spirulina), as it means that therapeutic levels of dietary nucleic acids can be obtained from a fruity-tasting superfood. REJUVENATE!™ PRO thereby is designed to complement (not replace) our original REJUVENATE!™ formula. Indeed, many individuals mix these high-RNA formulas for a truly unique taste!

In addition to its fruity flavors, REJUVENATE!™ PRO provides therapeutic benefits that go beyond original REJUVENATE!™. These other benefits include 15 grams of protein per serving, powerful antoxidants (an ORAC value of greater than 9,300 units per serving!), a coenzyme-form B-complex, great-tasting nutrients from organic freeze-dried raspberry and sweet cherry, plus powerful prebiotics and taste enhancers including inulin, xylitol, hesperidin chalcone, and talin. These additional ingredients give REJUVENATE!™ PRO both unique therapeutic value and superb fruit taste.

While REJUVENATE!™ PRO is a very unique superfood, it remains a high-RNA superfood within the REJUVENATE!™ family of superfoods. This is because a three-scoop serving of REJUVENATE!™ PRO contains the equivalent of one-scoop of our original REJUVENATE!™ that includes chlorella, d-ribose, nutritional yeast, rice bran solubles, spirulina, Vitamin C, chlorella growth factor (CGF), magnesium, dulse, kelp, yeast RNA, folinic acid, and methylcobalamin (Vitamin B12). Therefore, the design of REJUVENATE!™ PRO builds upon a base of original REJUVENATE!™, yet offers a unique profile of additional ingredients to provide other benefits plus fantastic cherry-berry flavor!

REJUVENATE!™ PRO formula is a powder that may be taken by itself with water or in smoothies and blender drinks with fruit, nuts, grain and/or nut milks. It is also tasty when mixed into foods.

 

Rejuvenate! Comparison


BACKGROUND TO REJUVENATE!™ PRO

REJUVENATE!™ PRO is designed to provide high levels of nucleic acids, including RNA, DNA, nucleotides, and nucleosides. Modern western diets can be deficient in nucleic acids, at least relative to many traditional diets. Food sources of nucleic acids include certain fish, organ meats, beans, yeast, and various food algae. In general, foods high in purines contain above average levels of nucleic acids. In comparison to most fish and organ meats, muscle meats (e.g., beef, chicken, pork, etc) are relatively deficient in nucleic acids. Moreover, while certain vegetables (beans, asparagus, spinach) and vegetable soups provide reasonably high levels of nucleic acids, most vegetables do not. Because modern western diets typically depend heavily on muscle meats, processed foods, and foods produced via industrial agriculture, nucleic acid intake generally is quite low (relative to traditional diets), and continues to decline, except when certain foods or supplements are added to the diet. For example, the Japanese consume higher amounts of spirulina and chlorella; the British consume a yeast extract known as “Marmite” and the Australians consume “Vegemite,” etc. Moreover, many fish-eating cultures are known for health and longevity. Many researchers have concluded that higher levels of health among fish-eating peoples not only relates to increased intake of essential fats, but also relates to higher intake of nucleic acids.

Nucleic Acids are involved in many bodily processes, especially energy production and communication within cells (i.e., they enable cells to use energy effectively for greater health). In the cell nucleus, RNA carries out instructions coded in DNA—instructions containing information critical for cell structure and function—which are essential for the very lives of our cells, and thereby for our lives. When our cells receive proper directions and energy to carry them out, they keep us youthful.

DIETARY NUCLEIC ACIDS

(RNA, DNA, Nucleotides, Nucleosides)

SOME PROVEN EFFECTS / BENEFITS

HIGHER ENERGY (ATP) PRODUCTION IN BODY

• GREATER MUSCLE MASS / STRENGTH / ENDURANCE

• SMOOTHER SKIN / YOUNGER APPEARANCE

• EASIER BREATHING / “ANTI-ANOXIA” EFFECT

• ELEVATES TISSUE OXYGENATION

• BENEFICIAL CARDIOVASCULAR EFFECTS

• LOWER CHOLESTEROL LEVELS

• OVERALL PHYSICAL REJUVENATION

• EXTREME TEMPERATURE TOLERANCE (COLD/HEAT)

• IMPROVES LONGEVITY / QUALITY-OF-LIFE

• FAR GREATER SUBJECTIVE WELL-BEING

Source: Nucleic Acid Nutrition and Therapy


DR. BENJAMIN S. FRANK, PIONEER OF RNA THERAPY

Rejuvenate! ProIn the 1960s and 1970s, the molecular biologist Dr. Benjamin S. Frank pioneered dietary nucleic acid therapy (through nutrition) using yeast extracts and fish, especially sardines. He wrote several books regarding his studies, including Dr. Frank’s No-Aging Diet: Eat and Grow Younger (1976), a bestseller that popularized the so-called “fish diet.” Dr. Frank’s experiments with high-RNA diets showed that increased dietary intake of nucleic acids produced marked improvements in health both in specific conditions, as well as in general health and vitality.

Dr. Frank’s animal experiments, and his experience with human subjects, showed many beneficial effects, indicating that dietary nucleic acids (i.e., nucleic acids in the diet and through dietary supplementation) can be useful adjuncts in protocols for a wide variety of conditions. Among the beneficial effects Dr. Frank recorded were increased growth (especially muscle growth), greater endurance; positive effects on the cardiovascular system; greater lung capacity and easier breathing (i.e., better oxygen utilization); higher tolerance for temperature extremes (cold and hot); smoother skin and a more youthful appearance; greater vitality and longevity (in experimental animals compared to controls).

Dr. Frank’s human subjects also showed many positive effects, including increased energy levels, greater endurance, improved muscle strength, easier breathing, lowered cholesterol levels, diminishment of angina pains and other beneficial cardiovascular effects, blood sugar stabilization, improved vision, and a more youthful appearance.

In his books, Dr. Frank addresses how nucleic acids can dramatically increase cellular energy. Nucleic acids boost energy levels in the body is by significantly increasing production of the “high-energy” molecule ATP (adenosine triphosphate). The body requires the energy from ATP for many purposes, including for repairing, healing, metabolism, digestion, building a strong immune system, and other processes.

In Nucleic Acid Nutrition and Therapy (1977), Dr. Frank notably asserts that nucleic acids are “essential nutrients of human beings,” as distinct from non-essential, accessory nutrients. He considered nucleic acids and nucleotides an essential dietary category, i.e., as being nutrients just as essential for humans as vitamins, minerals, proteins, carbohydrates, and lipids (116).

Dr. Frank acknowledged the body’s capacity to synthesize some nucleic acids, yet cited the marked improvements in degenerative conditions as the clearest evidence for nucleic acids as essential nutrients. In particular, he noted the health effects resulting from even relatively small intakes of nucleic acids (e.g., energizing effects, anti-anoxia effects, rejuvenation, greater vitality, etc). Dr. Frank found he could not obtain such improvements in his subjects by increasing only the intake of vitamins, minerals, proteins, or other essential nutrients. He declares: “[N]ucleic acids are an essential nutrient in our daily diets, and [...] optimal health and reduced aging are clearly related to their intake, more than to any other nutrient. Nucleic acids in our diets are of paramount importance for the repairing of molecular and gross tissue degeneration, and for combatting the process of aging by simple, effective and essentially non-toxic, natural means” (123).

Dr. Frank acknowledges the body’s capacity for synthesizing nucleic acids “de novo,” but rejects the presupposition that dietary (or exogenous) nucleic acids are not essential because the body can or will fulfill all of its own requirements. If this were the case, according to Dr. Frank, then one would not expect the often remarkable effects of dietary nucleic acid supplementation, both for aged or debilitated individuals, and for athletes or generally healthy persons. In both types of individuals, he describes nucleic acid supplementation as “unequivocal” in its effects (117).

NUCLEIC ACIDS = ESSENTIAL NUTRIENTS

By Pioneer RNA Researcher Dr. Benjamin S. Frank

“A point of major importance that has not been mentioned or stressed with sufficient force by the author...is that nucleic acids have been considered for some time by him as essential nutrients of human beings, as distinct from merely accessory but non-essential factors in nutrition.

“Because of the clear and marked beneficial effects of the nucleic acids, the author here states pointedly that nucleic acids and nucleotides are an essential dietary category just as are vitamins, minerals, proteins, carbohydrates, and lipids. Nutritionists and others have often asserted that the body can make its own nucleic acids ‘de novo.’ This is true to a point.

“Consequently they insist that nucleic acids are not needed in the diet. This of course presupposes the body can and will make all that it needs. This latter point, has never been proven by nutritionists. It is merely an unsupported belief in an area of massive and criticial importance. In view of all the author’s cases, and they number thousands, if their bodies could really make (and repair) their own nucleic acids so readily, it would be then very important to ask why exogenous nucleic acids do them so much good, even in relatively small amounts.

“Indeed, the response to nucleic acids in old people, for example, who are tired, or in boxers given nucleic acid rich broth before they fight, would hardly matter. Instead, the response is unequivocal in both sorts of cases, the abnormal and the clearly normal. Nucleic acids clearly energize people...in the way metabolism optimally evolved does. The anti-anoxia effect, the increase in the ability to tolerate extreme temperatures, etc., are all manifestations of the actions of nucleic acids.

Clearly, if nucleic acids were not needed, the established dogma of orthodox nutrition with its vitamins, proteins, carbohydrates and minerals would clearly better help people with most of their degenerative conditions.”

(Source: Dr. Frank’s Nucleic Acid Nutrition and Therapy 116–117)


A MAJOR ROLE FOR VITAMINS IN
NUCLEIC ACID NUTRITION (INCLUDING THE B-COMPLEX)

A topic much emphasized by Dr. Frank is the importance of vitamins and minerals for achieving optimal results in subjects following protocols for nucleic acid nutrition and therapy. Dr. Frank found that whereas vitamins by themselves might produce health effects in his subjects, and nucleic acids by themselves achieved very definite results, the greatest results involved both vitamins and nucleic acids. Dr. Frank found that vitamins and nucleic acids acted synergistically and tended to create results far surpassing those obtained by using either vitamins or nucleic acids.

Dr. Frank explains the biochemical relation of vitamins and nucleic acids, and specifically uses the example of the B-complex vitamins. In metabolizing Vitamin B3 (niacin or niacinamide), for example, the body requires energy for conversions that properly break down the vitamin into its usable components. Thus, cells convert niacin to coenzyme nicotinamide adenine dinucleotide (NAD), which may then be converted to NADP via a phosphate transfer from ATP. The initial reaction involves nicotinic acid with 5-phosphoribosyl 1-pyrophosphate to produce nicotinic mononucleotide (NMN).

He notes that phosphoribosyl pyrophosphate also is the basic compound for purine synthesis (and is formed from ribose-5-phosphate plus ATP). This indicates that the energy of level of a cell plays an essential role in the synthesis of NMN (the precursor of NAD), and therefore that the greater the rate of ATP synthesis, the greater the rate of synthesis of NMN. The next step in the metabolism of niacin involves NMN reacting with ATP to create desamido-NAD, where ATP acts both as a source of energy and a component of the NAD coenzyme.

Ultimately ATP is crucial to the formation of the NAD coenzyme (an important coenzyme in cellular energy metabolism). Thus, Dr. Frank states that higher Krebs cycle activity and oxygen-energy metabolism favors synthesis of NAD, given the availability of niacin (or niacinamide). Moreover, a higher level of niacin (or niacinamide) likewise would favor its own conversion into the active NAD coenzyme. Dr. Frank points to the evident relation of energy metabolism and NAD synthesis, wherein increased nucleic acid and nucleotide intake produces increased energy metabolism and ATP production, which in turn enables both more effective metabolism of niacin and further increases in cellular NAD. He therefore finds a very evident relationship between dietary nucleic acids and NAD with respect to energy production and related metabolism (151).

Dr. Frank relates similar processes for other vitamins (e.g., riboflavin and pantothenic acid) that he finds representative of the B-complex. From his own clinical experience, he relates his observation of definite increases in energy among subjects receiving high-dosage B-complex vitamins (e.g., 50–200 mg of thiamin daily plus other balanced B factors) given with high nucleic acid intake. His clinical observations correspond with his technical analysis of the synergistic biochemical relations between dietary nucleic acids and B vitamins in energy production.

Dr. Frank also discusses other vitamins in his books (e.g., Vitamin A). He concludes: “It is apparent that nucleic acid and nucleotide intake are most importantly related to vitamin usage and function and that the greater the nucleic acid intake, within limits not yet determined, the greater the synthesis and usage of many and perhaps most coenzymes” (153).

Also see: HPDI’s high-potency B-Complex-50 and unique multivitamin formulas: Multi-Two, Mighty-Multi!, and Mini-Multi.


DR. BERNARD JENSEN AND CHLORELLA

In the 1980s and 1990s, Dr. Bernard Jensen extensively studied chlorella, especially as a source of nucleic acids. Dr. Jensen was aware of Dr. Frank’s work on nucleic acids, but also realized that Dr. Frank had no knowledge of chlorella. Dr. Jensen suggested that Dr. Frank would have been greatly interested in chlorella, due to the fact that it contains approximately ten times more RNA per gram than sardines. Chlorella’s profile of nucleic acids differs from that of sardines, but the effects of dietary consumption remain quite similar (see below). Because chlorella is a highly concentrated source of nucleic acids, relatively small quantities are required to produce therapeutic effects in the body.

The pioneering work of Dr. Frank and Dr. Jensen has provided a scientific and clinical basis for pursuing development of nutritional formulas that leverage the power of dietary nucleic acids for greater health and well-being.

For certain individuals the greens of REJUVENATE!™ do not provide sufficiently good taste and they are therefore deprived of the important RNA needed for regeneration and repair. For this reason we offer REJUVENATE!™ PRO. A single serving of REJUVENATE!™ PRO contains the ingredients in a single serving of REJUVENATE!™, however it is formulated to taste great when only mixed with water, primarily through the addition of freeze-dried fruits and natural sweeteners and taste enhancers. Mixing it with juices or nut milks further enhances its taste.

 

NUTRITIONAL CONSIDERATIONS AND APPLICATIONS

In addition to the ingredients found in our original REJUVENATE!™, REJUVENATE!™ PRO contains the following:

VITACHERRY®

VitaCherry® is a highly concentrated, standardized (to 0.7% min. anthocyanins) sweet cherry powder with a high ORAC value (150,000 units/100 gm) that provides a simple yet effective way to deliver the wonderful properties, including taste, of the cherry, especially with its substantial amount of anthocyanins. We include 4 grams of VitaCherry® in REJUVENATE!™ PRO. VitaCherry® functions in the following ways:

• Promotes healthy levels of LDL cholesterol
• Promotes cardiovascular health
• Supports healthy glucose management
• Supports healthy inflammatory response
• Supports joint flexibility and health
• Promotes healthy brain function
• Cherries have been studied for their ability to inhibit the enzyme, cyclooxygenase (Cox)
• Cox-1 is associated with the creation of prostaglandins that send basic messages throughout the body
• Cox-2 is only found in certain cells and functions as a messenger for pain and inflammatory signals
• Specific anthocyanins are able to block Cox-1 and Cox-2 respectively
• Study results have indicated that Cox inhibition may slow the build-up of plaque in blood vessels


RASPBERRY

Raspberries (and blackberries) belong to the rose family (Rosaceae). The red raspberry was first cultivated in Europe about 400 years ago. There are several varieties native to North America, including a black raspberry native to southern states (that has been crossed with European varieties) and a red raspberry (Rubus idaeus) from which originate most commercially grown varieties. Raspberries contain anthocyanins, fiber (including the cholesterol lowering soluble form pectin), phytochemicals (ellagic acid, coumaric acid, ferulic acid), calcium, and Vitamins A, C, and E. Ellagic acid is known to be antiviral, antibacterial, anticarcinogenic, and antimutagenic. It has been shown to inhibit the mutation of cells and to prevent the binding of carcinogens to DNA. Raspberries have 1,220 ORAC units per 100 grams (3.5 ounces), among the highest of the forty fruits and vegetables tested by the USDA. We have added 5 grams of freeze-dried organic raspberry powder (equivalent to about 40 grams of fresh fruit) in one serving of REJUVENATE!™ PRO.


VITABERRY®

VitaBerry® is a proprietary combination of powders and extracts that combines the nutritional benefits of Wild Blueberry, Cranberry, Raspberry, Strawberry, Prune, Tart Cherry, Wild Bilberry and Grape. VitaBerry® provides the finest high-ORAC blend of 100% fruit antioxidants and is loaded with potent fruit polyphenols, anthocyanins, proanthocyanidins, ellagic acid, chlorogenic acid, resveratrol, and quinic acid. One gram of VitaBerry® provides 6,000 ORAC units of antioxidant capacity - the average ORAC value of five servings of fruit and vegetables is 2,500 units. We have included ½ gram of VitaBerry® per serving in REJUVENATE!™ PRO.


BROWN RICE PROTEIN (Non-GMO)

The rice protein in REJUVENATE!™ PRO (10 gm/serving) is extracted using a proprietary enzyme process starting from non-genetically modified rice. Our rice protein is processed without the use of acids, bases or other chemicals. In addition, the protein content of the extracted product is over 70%. That is substantially higher than other extraction methods (less than 53%) that leave a much higher percentage of carbohydrate in the end product.The protein of brown rice contains all of the essential amino acids, but it is somewhat low in the amino acid lysine. For this reason we have added supplemental lysine (500 mg/serving) to the formula.


In addition to VitaCherry®, Raspberry, VitaBerry®, and Brown Rice Protein, REJUVENATE!™ PRO also contains the following ingredients, which are also contained in our original REJUVENATE!™:


B-COMPLEX VITAMINS (Mostly Coenzyme Forms)

We have added the following B-complex vitamins to the formula: choline, calcium pantothenate, niacinamide, pantethine, pyridoxal-5’-phosphate, thiamin diphosphate, riboflavin-5’-phosphate, calcium folinate, biotin, and methylcobalamin. The amounts of most of these vitamins is 3 times the Recommended Daily Value.

While coenzyme vitamins usually cost significantly more than the synthesized vitamins (up to 50 times more), they remain quite affordable because they are only required by the body in very small amounts. That is, the body only needs small amounts because there are no in vivo losses related to any conversion processes. We therefore include coenzyme form vitamins in REJUVENATE!™ PRO in quantities helpful to the body.

The inclusion of coenyzme forms of vitamins significantly contributes to making our supplement formulas more effective than if we used conventional (i.e., non-coenzyme form) vitamins. Moreover, it increases effectiveness without substantially raising our costs. Thus, the benefits considerably outweigh the costs, especially for individuals who consume our formulas, thereby reaping the benefits coenzyme vitamins offer for human health and well-being.

Also see: Coenzyme Vitamins

CHLORELLA

Chlorella (Chlorella pyrenoidosa) is a unicellular, freshwater, green microalga. It is a nutrient-dense, alkaline-forming superfood providing protein, fiber, essential fatty acids (it is an excellent source of linolenic acid), and a full spectrum of vitamins, minerals, amino acids, enzymes, antioxidants, mucopolysaccharides, and phytonutrients. Among these nutrients are significant amounts of Vitamin A, Vitamin D, Vitamin E, Vitamin K1, all the major B vitamins (including B12); iron, calcium, potassium, phosphorus, magnesium, and zinc; an abundance of naturally occurring beta-carotene and lutein.

In addition, chlorella contains the highest levels of nucleic acids (RNA and DNA) among foods, including the unique nucleotide-peptide complex known as Chlorella Growth Factor (CGF) (approx. 5%). Chlorella also contains the highest chlorophyll levels among plants (approx. 4%).

Our natural, raw chlorella (non-GMO and pesticide-free) is cultivated in open freshwater ponds where it receives exposure to sunlight during all stages of growth. The ideal conditions of steady sunshine and warm temperatures (averaging 82 degrees) produce a very high-quality, dark green chlorella having exceptional nutritional value, a slightly fragrant aroma, and a mild taste.

Our chlorella is readily digestible (80–85%) because it is lightly processed to break its cell walls, enabling excellent assimilation by the body. Because it supplies so many essential nutrients in readily usable forms, chlorella is an ideal superfood for all individuals desiring higher levels of nutrition.

Also See: Chlorella


CHLORELLA FOR HEALTH AND HEALING

Chlorella is a whole, natural superfood that has existed for billions of years. In addition to high-quality protein (its amino acid profile is similar to egg), essential fatty acids, vitamins, minerals, and fiber, chlorella’s high levels of nucleic acids (5% to 15% RNA and .5% to 1.5% DNA) boost significantly its nutritional and therapeutic value.

The dietary intake of nucleic acid rich chlorella has been shown to be a useful adjunct in protocols for a wide variety of health conditions, including cardiovascular ailments (and normalizing cholesterol and triglycerides), liver conditions, kidney conditions, diabetes, hypertension, arthritis, digestive conditions, tissue detoxification (including detoxification of heavy metals), skin problems, and strengthening of immune function.

Chlorella has demonstrated its capacity to stimulate the healing in the body. It promotes growth in young individuals and allows repair to damaged tissues in mature individuals. It has also been shown to have a normalizing and strengthening effects on many tissues and metabolic pathways. For these reasons, it is often considered by scientists to be an adaptogen (a “normalizer”) or adaptogenic food. One of primary reasons proposed for such effects are its high levels of nucleic acids (RNA and DNA), which appear to be related to the unique ability of chlorella to reproduce itself extremely rapidly (as much as quadrupling itself in 20 hours).


HIGH CHLOROPHYLL LEVELS

The name “chlorella” reflects the extremely high levels of chlorophyll (5-10 times more than any other algae or food) it contains. Chlorophyll is an internal cleanser and deodorizer. Due to its high magnesium content, chlorophyll itself has proven to be a useful adjunct in protocols for wound healing, cardiovascular health, combating anemia (and stimulating production of red blood cells), and improving cellular oxygenation. Chlorophyll also has been demonstrated to be effective when used topically.

Although cholorophyll had been isolated earlier, it was not until 1913 that German chemist Dr. Richard Wilstatter identified its function in plants. The use of chlorophyll in healing was introduced as early as the pioneering work of Swiss-born scientist Emile Burgi. Burgi and Rollet (1930) were the first to demonstrate that green plant extracts could stimulate growth in tissue.

Later, Smith and Livingston (1943) proved that chlorophyll preparations could accelerate healing in wounds. Smith also showed that chlorophyll in concentrations between .05 and 0.5 in tissue cultures caused immediate growth responses in fibroblasts (wound repairing cells).

CHLORELLA GROWTH FACTOR (CGF)

In the early 1950s, the Japanese researcher Fujimaki separated a previously undiscovered substance from a hot-water extract of chlorella that is now known as “Chlorella Growth Factor” (CGF). CGF is a nucleotide-peptide complex comprised mostly of nucleic acid derivatives. The sugars identified in the nucleotide include glucose, mannose, rhamnose, arabinose, galactose, and xylose. Amino acids found in the peptide include glutamine, alanine, serine, glycine, proline, asparagine, threonine, lysine, cysteine, tyrosine, and leucine.

It is known that CGF is produced during intense photosynthesis and enables chlorella to grow extremely rapidly. During this process, a single cell may multiply into four daughter cells as rapidly as every 20 hours. CGF not only promotes this rate of reproduction, but also is itself rapidly increased.

In Japan, Dr. Yoshiro Takechi showed that CGF stimulates lactobaccilus (beneficial or “good” bacteria) to grow at four times the usual rate. Experiments with microorganisms, young animals, and children have demonstrated that CGF promotes faster than normal growth. In adults and mature organisms, CGF appears to enhance the functions of nucleic acids at the cellular level that relate to the production of proteins, enzymes, and energy, as well as to stimulate tissue repair and offer protection against toxic substances at the cellular level.

D-RIBOSE

D-Ribose (or ribose) is a sweet, crystalline, water-soluble powder. It is a naturally occurring 5-carbon sugar found in all living cells. Ribose is a component of RNA and therefore essential for living creatures. It is also a component of ATP, NADH, and other metabolism-related substances. The biological importance of ribose relates to the fact that it is the rate-limiting compound that regulates the activity of the purine nucleotide pathway of adenine nucleotide metabolism. As such, ribose plays a central role in the synthesis of ATP, coenzyme-A, flavin adenine dinucleotide (FAD), nicotinamide adenine dinucleotide (NAD), DNA, RNA, and other important cellular constituents. Ribose is the only known compound the body can use for performing this critical metabolic function. Specifically, ribose administration bypasses the slow and rate-limited pentose phosphate pathway to stimulate adenine nucleotide synthesis and salvage in vivo. In addition, it has been shown that de novo adenine nucleotide synthesis in skeletal muscle is rate limited by the availability of ribose.

D-ribose is commonly found in foods, especially foods high in RNA (ribonucleic acid), such as brewer’s yeast. D-ribose is essential for life and can be made by the body (e.g., from glucose). However, d-ribose from food sources can significantly boost the amount of ribose available to the body, thereby enhancing processes that utilize it.

Ribose derivatives play a significant role in the body. Important ribose derivatives encompass those having phosphate groups attached at the 5 position, including mono-, di-, and triphosphate forms, and 3-5 cyclic monophosphates. Diphosphate dimers, known as coenzymes, form an essential class of compounds with ribose. When such purine and pyrimidine derivatives are coupled with ribose, they are known as nucleosides (bases attached to ribose). Phosphorylated nucleosides are known as nucleotides. When adenine (a purine derivative) is coupled to ribose it is known as adenosine. ATP is the 5’-triphosphate derivative of adenosine. [The adenine portion of ATP consists of ribose and adenine. The triphosphate portion of ATP consists of three phosphate molecules.]

Ribose therefore is found in many important biological molecules, including adenosine triphosphate (ATP), nucleotides and nucleotide enzymes, and in RNA. D-ribose (as ribonucleoside diphosphates) notably converts to deoxyribonucleoside diphosphates, precursor molecules for DNA.

Ribose generates adenosine triphosphate (ATP) in the body. Supplemental ribose increases the rate at which ATP is generated, thereby improving exercise performance and enabling faster muscle growth. This is possible because supplemental ribose enables the body to bypass the conversion steps needed to create or re-create the adenosine nucleotide. Replacing adenine nucleotides normally takes time for the body to accomplish, and this process can reduce the rate of healing and repair (e.g., of muscle fibers). Basically, supplemental ribose can increase the speed at which adenosine nucleotides can be replaced by providing raw material for the creation of more ATP.

Ribose similarly has been shown to boost synthesis and salvage of other nucleotides in the body, including those found in heart and skeletal muscle. Supplemental ribose again bypasses the rate-limiting conversion processes (i.e., of the pentose phosphate pathway), thereby speeding syntheses of nucleotides that provide energy to these tissues.

RIBOSE IS A PRIMARY COMPONENT OF NUCLEIC ACIDS

Nucleotides are the molecular building blocks of DNA and RNA. They are chemical compounds consisting of a heterocyclic base, a 5-carbon sugar (ribose or deoxyribose) and at least one phosphate group. They are the monomers of nucleic acids, and 3 or more can bond together to form a nucleic acid.

Nucleosides are glycosylamines consisting of a base (or nucleobase) to a ribose (or deoxyribose) ring. Some nucleosides are cytidine, adenosine, guanosine, and inosine. When nucleosides are phosphorylated in cells, they produce nucleotides (see above).

Given the importance of ribose as an essential part of nucleic acids, nucleotides, nucleosides, its role in the production of energy (as ATP), and its ability to increase synthesis and salvage of nucleotides in the body, the inclusion of ribose in a formula designed to provide high levels of nucleic acids appears especially appropriate.


NUTRITIONAL YEAST

Nutritional yeast belongs to the same family of organisms as edible mushrooms. It may be considered man's oldest industrial micro-organism. For more than 50 years, our supplier has been manufacturing primary grown nutritional yeast (Saccharomyces cerevisiae), grown specifically for its nutritional value. After the fermentation process is completed the yeast is harvested, thoroughly washed, pasteurized, and dried on roller drum dryers. The special growth medium and unique drying process are the secrets to the exceptional performance of the nutritional yeast in our product. The result is a high-quality non-GMO product containing protein (approximately 48%) composed of essential and non-essential amino acids, dietary fiber, B-complex vitamins, and minerals such as selenium, chromium, potassium, magnesium, sodium, copper, manganese, iron, and zinc.

Nutritional yeast is extraordinarily rich in nucleic acids. In fact, nutritional yeast contains approximately 6% RNA – among the highest of known foods. In Dr. Frank’s protocols described in his book Nucleic Acid Nutrition and Therapy he used both nutritional yeast and high RNA extracts of nutritional yeast to obtain spectacular healing and regeneration. Furthermore, nutritional yeast contains additional functional and beneficial components such as beta-1,3 glucan, trehalose, mannan and glutathione. Studies have show that these components have potential health benefits such as, improved immune response, normalization of cholesterol, and cellular normalization properties.


SPIRULINA

Spirulina is a unicellular, freshwater microalga. It is a remarkable superfood, offering a very wide range of nutrients, including high-quality protein (56%–62%), complex carbohydrates (17%–25%), vitamins, minerals, trace minerals, phytonutrients, essential fatty acids (EFAs) (i.e., GLA), enzymes (e.g. superoxide dismutase, SOD), nucleic acids (RNA and DNA), and chlorophyll.

Among the phytonutrients provided by spirulina are phycocyanin, cholorophyll, and important carotenoids (beta carotene, zeaxanthin, cryptoxanthin). These powerful phytonutrients offer significant antioxidant activity. Nutritionists recommend increasing intake of phytonutrients to protect against the harmful effects of UV light, pollution, and environmental stress. Several grams of organic Hawaiian spirulina (Spirulina Pacifica®) supplies the phytonutrients contained in an entire salad. In order to reduce processing losses of these delicate compounds, a special process of drying was developed and patented, thereby ensuring high levels of phytonutrients and enzymes. In addition, this spirulina is pesticide- and herbicide-free and non-GMO. It is grown using deep ocean seawater as a rich source of magnesium, calcium, and trace elements. This pure ocean water is pulled from a depth of 2,000 feet and is exceptionally clean. It contains over 90 elements, and has not been in contact with the atmosphere for over 2,500 years.


RICE BRAN SOLUBLES

Rice bran solubles are one of the most nutrient-dense superfoods available today. They derive entirely from rice. Specifically, they are a highly concentrated soluble carbohydrate and lipid-rich component of stabilized rice bran (i.e., a non-chemically modified water-soluble fraction). They are also a complete, great-tasting, natural source of B-complex vitamins (i.e., thiamin, niacin, vitamin B6) and contain many other nutrients, including amino acids, antioxidants, essential fatty acids, and phytonutrients, Rice bran solubles are one of the world’s perfect whole foods, lacking only a few trace minerals (which REJUVENATE!™ PRO provides through chlorella, nutritional yeast, spirulina, dulse, kelp, and other superfoods).

In fact, our non-GMO rice bran solubles product offers at least 29 vitamins and minerals, and more than 90 antioxidants. Among these are lipoic acid (useful in blood glucose control), tocopherols, and tocotrienols (which may have a positive effect on cholesterol levels). Alpha tocotrienol has been shown to provide up to 50 times more antioxidant power than alpha tocopherol. Rice bran solubles also contain essential fatty acids, including phospholipids, gamma oryzanol, ferulic acid and phytosterols. Certain antioxidants in rice bran solubles are documented as supportive in retarding the aging process and combating fee radicals. They strengthen the body's ability to regenerate and increase energy and stamina.

Our producer of the stabilized brown rice bran in REJUVENATE!™ PRO utilizes a process that reliably inactivates the lipase in rice bran while retaining the rest of the food’s chemistry. This is done with a mechanical extrusion process that forces the grain to deform as it squeezes through small openings in a metal die. The high rate of deformation during extrusion causes just the right amount of internal heating for the precise amount of time needed to inactivate the lipase. The result is a stabilized rice bran product that retains most of the vital nutrients of fresh rice bran, but has a shelf life measured in years rather than hours.

Key Nutritional Elements In Rice Bran Solubles Include:

• Gamma oryzanol, beta sitosteryl ferulate, and five other related compounds. These are potent antioxidants and trace nutrients that play a vital role in many aspects of human physiology. Gamma oryzanol is found only in rice bran and has been used successfully in dealing with female hormone imbalances.

• Tocopherols and Tocotrienols - These include all of the eight known forms of Vitamin E including d-alpha tocopherol. The importance of the other forms is probably at least equal to that of the alpha form.

• Polyphenols including ferulic acid, alpha-lipoic acid, and four others. Lipoic acid plays an important role in sugar metabolism at the cellular level and is a powerful antioxidant. Ferulic acid is a powerful antioxidant as well.

• The important minerals magnesium, calcium, and phosphorous, as well as, manganese and other trace minerals. Minerals are involved in all of the enzyme functions of the body including those involved in energy production.

• Phytosterols, including beta sitosterol, campesterol, stigmasterol, and at least eleven more. Phytosterols have been shown to prevent the absorption of cholesterol, support healthy prostate function, and help to build immune function.

• Carotenoids, including beta-carotene, alpha carotene, lycopene, lutein, zeaxanthin, and more. Although beta-carotene is commonly sold as a single-ingredient supplement, alpha-carotene may in fact be more important. Lycopene is responsible for some of the recent health claims relating to tomatoes and lutein and zeaxanthin play key roles in retinal function.

• Essential amino acids including tryptophan, histidine, methionine, cysteine, cystine, and arginine. Amino acids are the body’s raw materials for building all of its enzymes, DNA, RNA, and connective tissue.

• Nine B-vitamins supporting the body’s metabolic machinery, polysaccharides known among other functions to support immunity, and phospholipids. Phospholipids are vital to maintaining healthy cell membranes.

• Lecithin which contains the important phospholipids phosphatidyl choline and phosphatidyl serine.

• Seven identified enzymes, including coenzyme Q10 and superoxide dismutase (an important antioxidant).


ORGANIC COLD MILLED FLAX SEEDS

Flax Seeds (Linum usitatissimum L.) contain essential fatty acids (an excellent vegetarian source of omega-3 alpha-linolenic acid), protein, soluble fiber, insoluble fiber, antioxidant lignans, minerals, and vitamins. Lignans are a phytoestrogens considered to be antioxidants. Flax seeds contain among the highest levels of lignans among all plant foods.

The unique properties of Heartland’s RCM™ Flax (Real Cold Milled) organic flaxseed provides enormous advantages over whole flax seeds, ground flax powders, and other milled flax seed products. In particular, cold-milled flax seeds offer readily assimilable omega-3 and omega-6 fatty acids because of special no-heat processing that protects these delicate oils and makes them available for uptake into the body.

RCM™ Flax cold-milled flaxseed is processed using a unique, proprietary method that preserves the delicate oils and allows for optimal uptake of the oils and other nutrients (e.g., soluble fiber) into the body. That is, flax seeds must be milled into a flour or meal to obtain maximum benefits from its oils and dietary fiber. However, typical methods of grinding or pounding flaxseeds separate the oil from the seeds (and heat the oils), thereby causing the oils to oxidize and become rancid. In contrast, cold milling is a unique process that does not involve heating delicate oils and keeps them protected within finely-milled pieces of seed. Thus, cold-milled flax seed is not significantly oxidized and remains fresh for an extended period of time. Conversely, when flax seeds are harshly ground or crushed, the oils do not remain fresh because there is no inherent protection from oxidation. Cold milling allows the seed to retain and protect its oils because the process does not release the oils from the seeds .

RCM™ Flax offers a non-refrigerated shelf life of greater than 20 months. A recent study conducted at North Dakota State University confirms that peroxide levels of RCM™ Flax remain exceptionally low for an extended periods. While this flaxseed retains its freshness for an extended period, when refrigerated (or consumed within several months), it provides amazingly high levels of freshness.

The organic cold-milled flax seeds in REJUVENATE!™ PRO contain oil amounts varying between 38–45%, with the oil offering a high percentage (47–53%) of the omega-3 alpha-linolenic acid (ALA) and 15–18% omega-6 linoleic acid. Alpha-linolenic acid (ALA) is an essential fatty acid acting in the human body as a substratum for the transformation into EPA and DHA through the action of desaturation and elongation enzymes. The seeds also contain some omega-6 essential fatty acids and exhibit a favorable omega-3 to omega-6 ratio of 3:1. Modern diets contain too few omega-3 fatty acids.

Cold-milled flax seeds possess 15–30% protein (typically 20%) and the amino acids of flax protein have no limiting factors in the adult diet (i.e., they are a complete protein source having all of the essential amino acids in an appropriate balance). Flax seeds are also a source of magnesium, calcium, potassium, phosphorus, zinc, and copper. They also have demonstrated antioxidant activity. The most important antioxidants they provide are phytoestrogens known as lignans. Because cold milling flax seeds significantly reduces oxidation, this exceptional flax seed has great potential within the food industry when compared to other alpha-linolenic acid sources, such as typical ground flaxseed powders, which can exhibit rapid decomposition due to a lack of antioxidant protection from oxidation.

The human body easily digests flax seeds. The seed’s outer layer is rich in mucilloid soluble fiber (flax seed possesses 10–15% soluble fiber) and absorbs at least four times its weight in water. When mixed with water or stomach juices, the seeds form a gel that creates a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates thereby are digested and converted into glucose (blood sugar) at a slow, uniform rate. There is no insulin surge or spike needed to lower the blood sugar level. The water-retaining capacity of the gel also maintains bodily hydration (i.e., helping level out water intake) and electrolyte balance.

Also see: Chia Seeds and Chia Rationale.


MAGNESIUM

Magnesium is one of the most abundant, available metals on earth, and plays crucial roles in the sustenance of life and its chemical processes. The divalent nature of the magnesium cation makes it an ideal activator for enzyme systems. Estimates for its usage in human systems include over 50 different biochemical reactions and its necessary presence for the operation of over 300 enzymes. Magnesium is essential for energy production, maintenance of electrolyte balance, and neuromuscular function. Investigations into rates of magnesium deficiency show that individuals in developed countries are at remarkably high risk with the suspected primary cause being an inadequate, depleted diet high in processed foods (from which magnesium has been removed but not replaced).

There are several nutritional requirements in the body in order for mitochondria to manufacture ATP. These essential nutrients include oxygen, magnesium, food substrate, ADP, and inorganic phosphate, as well as Vitamin B1, Vitamin B2, and Vitamin B6 in their phosphorylated coenzyme forms. The body also needs adequate stores of malate (an important Krebs cycle intermediate) in order for most of these nutrients to function effectively in the process of ATP production. When any of these nutrients are not present in adequate amounts within the mitochondria, a vicious cycle can occur in which ATP is not created in amounts sufficient for proper cellular functioning. Insufficient amounts of ATP mean that the B vitamins may not be adequately phosphorylated leading to improper metabolism and further reductions in ATP production. The much less efficient anaerobic production of ATP will be utilized to a greater extent in such cases. A balance point may be reached in which the body produces only a fraction of the optimal amount of ATP. Under these conditions muscle weakness and fatigue may occur. Abraham and Flechas reported that supplementing the diet with magnesium may reverse such conditions of low energy (Jrnl of Nutritional Medicine 3: 49–59).

For the above reasons, we have included magnesium in REJUVENATE!™ PRO from magnesium malate (providing both magnesium and malate) and magnesium ascorbate (providing additional magnesium as well as Vitamin C).

Also see: MYO-MAG, TRI-MAG, Ancient Minerals Magnesium Oil, Ancient Minerals Magnesium Flakes, Trace Mineral Drops, and Magnesium Abstracts.


VITAMIN C

Vitamin C is known to perform many critical functions within the body involving detoxification, tissue building, immune enhancement, pain control, and controlling or killing pathogenic organisms. It is known to be helpful for wound and bone healing, healthy skin and eyes, fighting infections, stress control, toxic exposure, and repairing damaged tissues. Obtaining adequate amounts of Vitamin C may help prevent a wide range of disease states.

Also see: Buffered Vitamin C Tablets and Buffered Vitamin C Powder.


DULSE

Dulse is a sea vegetable (i.e., seaweed) that is a rich source of iron, potassium, iodine, Vitamin B6, riboflavin, and dietary fiber. It provides a wide range of minerals, trace elements, enzymes and phytochemicals, as well as some high-quality vegetable protein. Our certified organic raw dulse is sustainably harvested from well-protected coastal passages and low temperature dried.


KELP

Kelp is a sea vegetable (i.e., seaweed) that is a rich source of potassium, iron, iodine, Vitamin B6, riboflavin, and dietary fiber. Certain phytochemicals in Kelp have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from the body. The kelp in REJUVENATE!™ PRO is sustainably harvested and certified organic.


FOLINIC ACID

Folinic Acid, also known as 5-formyl tetrahydrofolate, is one active form in a group of vitamins known as folates. In contrast to folic acid, a synthetic form of folate, folinic acid is one of the forms of folate found naturally in foods. Folate deficiency is believed to be the most common vitamin deficiency in the world due to food processing, food selection, and intestinal disorders. In the body folinic acid may be converted into any of the other active forms of folate.

Folate coenzymes are responsible for the following important metabolic functions: 1) Formation of purines and pyrimidines which, in turn, are needed for synthesis of the nucleic acids DNA and RNA. 2) Formation of heme, the iron-containing protein in hemoglobin, 3) Interconversion of the 3-carbon amino acid serine from the 2-carbon amino acid glycine, 4) Formation of the amino acids tyrosine from phenylalanine and glutamic acid from histidine, 5) Formation of the amino acid methionine from homocysteine (Vitamin B-12 as methylcobalamin also is needed for this conversion). Elevated levels of homocysteine have been implicated in a wide range of health disorders. In the reconversion of homocysteine to methionine the body uses the methionine to make the important amino acid s-adenosylmethionine (SAMe) which is known to be helpful in cases of depression, 6) Synthesis of choline from ethanolamine, 7) Formation and maturation of red and white blood cells, and 8) Conversion of nicotinamide to N'-methylnicotinamide.

Also see: Folinic Acid


METHYLCOBALAMIN

Methylcobalamin is one of two coenzyme forms of B12 (along with adenosylcobalamin) and can be used directly by the body without metabolic conversion. Vitamin B12 is involved in numerous important body functions, including: 1) Red blood cell formation and control of pernicious anemia, 2) The synthesis and function of nerve tissue, such as myelin, 3) The metabolism of carbohydrates, fats, and proteins (Vitamin B12 is necessary for the conversion of methylmalonate to succinic acid, an important Krebs cycle intermediate in energy production), 4) The synthesis or transfer of single carbon units (e.g., allowing the interconversion of serine and glycine and the conversion of homocysteine to methionine), 5) Serving as a coenzyme in the biosynthesis of methyl groups, and 6) Involvement in reactions that convert disulfides (S-S) to the important sulfhydryl group (S-H).

Also see: Methylcobalamin and Methylcobalamin Abstracts.

 

NUTRITION FACTS TABLE

Nutrition Facts

Serving Size: 43.2 g (about 3 scoops or 6 tablespoons)
Servings Per Container: 14

Amount Per Serving  
Calories 163 Calories from Fat 9.4

 

% Daily Value*

Total Fat 1.04 g 1.6%
    Saturated Fat 0.29 g 1.4%
    Trans Fat 0 g  
Cholesterol 0 mg 0%
Sodium 24 mg   1%
Total Carbohydrates 22.5 g 7.5%
    Dietary Fiber 4.5 g 17.8%
    Sugars 10 g  
Protein 15.8 g   31.4%
Vitamin A 31.4%   Vitamin C 960%
Calcium 8.6%   Iron 24.5%
Magnesium 25%   Folate 50%
Vitamin B12 1667% RNA 340 mg
 

 * Percent Daily Values based on a 2,000 calorie diet.


COMPOSITION:
REJUVENATE!™ PRO
contains: rice protein concentrate, chlorella (C. pyrenoidosa), organic freeze-dried raspberry powder, xylitol (from organic hardwood), VitaCherry®, d-ribose, nutritional yeast, organic cold-milled flax seeds, rice bran solubles, spirulina (Spirulina Pacifica®), organic vanilla extract (on organic gum acacia), inulin (from chicory), magnesium ascorbate, l-lysine, Vitaberry®, magnesium l-malate, organic raspberry flavoring (on organic gum acacia), organic cherry flavoring (on organic gum acacia), inositol, chlorella growth factor (CGF), choline, dulse, kelp, calcium pantothenate, niacinamide, RNA (from yeast), talin, l-malic acid, pantethine, pyridoxal-5’-phosphate, thiamin diphosphate, riboflavin-5’-phosphate, hesperidin dihydrochalcone, calcium folinate, biotin, and methylcobalamin (Vitamin B12).

Refrigerate or Freeze After Opening to Maintain Freshness

DIRECTIONS: Consume 6 tablespoons (3 scoops) per day or more. Greater health benefits may be gained at higher intake levels. Gradually increasing consumption allows the body to adjust to higher intakes.

REJUVENATE!™ PRO
is fantastic in water, juices, smoothies, nut or grain beverages, and blender drinks. It is also sensational when added to foods including fruits, fruit/nut sandwiches, fruit salads, etc. Use your imagination!

REJUVENATE!™ PRO
is an especially nutritious addition to vegetable juices. Add a scoop or two to your juice and shake well. An excellent juice combination is a delicious blend of carrot, beet, ginger, garlic, lemon, and parsley. Yum!

For more recipes, please visit our Recipes page. For more information on chlorella, see Bernard Jensen’s Chlorella, Jewel of the Far East (softcover).

REJUVENATE!™ PRO does not contain: wheat, rye, oats, corn, barley, soy, gluten, egg, dairy, sugar (other than D-Ribose), sulfates, chlorides, wax, preservatives, colorings, or artificial flavorings.

REJUVENATE!™ PRO Works Best Combined with Core Supplements!

REJUVENATE!™ PRO
works most effectively when combined with a solid supplement foundation or “core nutrients” which are comprised of a multivitamin (such as Multi Two or Mighty Multi-Vite™), an essential fatty acid supplement (such as Omega Plus), and a Vitamin C formula (such as PRO-C™). Core nutrients comprise the foundation of a complete nutritional supplement program. Additional formulas may be added depending on your individual requirements, desires, and health goals.

In addition to a high-quality multivitamin (such as Multi Two or Mighty Multi-Vite!™) and other core nutrients, we highly recommend a high-potency B-complex supplement (like B-Complex-50) while consuming REJUVENATE!™ PRO. These supplements provide nutrients for optimizing the effects of dietary nucleic acids in the body (see discussion above).

 

• REJUVENATE!™ PRO...FOR YOUR BEST HEALTH! •

 

 

 

Praise for REJUVENATE!™ PRO From Satisfied Customers

August 19, 2008

REJUVENATE!™ PRO is absolutely delicious — I LOVE it!! It is a wonderful twist on original REJUVENATE!™, both are extremely tasty and nutritious. I enjoy every serving, drinking it almost daily. Thank you!

Marissa L., Tucson, AZ

 

 

These statements have not been evaluated by the Food and Drug Administration.
These products are not intended to diagnose, treat, cure, or prevent any disease.