Category: NAP Earlier Blogs
November has flown by, and much of our efforts here at NAP have been focused on improving our internal systems so that we can provide better service to our customers. This will be most readily apparent when we launch our new webstore today.
The new webstore has been designed to make it easier for customers to make purchases and get information on Right 4 Your Type® products. It features:
- Real-time Order Processing
- Accurate Shipping Fees at the time of ordering
- Numerous Opportunities for Product Discounts based on purchasing volume and product specials
- A Wealth of Support Data and Information
The new store represents months of design and programming by Jon Humberstone and Keith McBride, and it marks a new stage in the life of NAP as a content-driven, internet-based company. To check out the new site, click here: www.4yourtype.com
Although we’ve done everything we can to insure a smooth transition to the new store, there will undoubtedly be some glitches. Our customer service department will be working double time to make sure that any questions or problems that arise will be dealt with as swiftly and as pain-free as possible! If you should encounter any difficulties or have a question, click here (email@example.com) to contact customer service.
We are continuing to produce new products as I mentioned in the last blog, and the first one to launch is Glycoscia.” Formulated by Dr. Peter D'Adamo, Glycoscia is designed to support the body’s natural ability to maintain healthy blood sugar levels. Right for all blood types, Glycosia contains three well-researched botanicals from the traditional texts of China, India and Japan: Salacia Root, Red Sage Root, and Maitake Mushroom, and this are blended with Quercitin and the potent nutraceutical, Resveratrol. For more information on this product or to place an order, click here: Glycoscia
We’ve also just got in the Chocolate Cherry Unibars, that have been produced by a new manufacturing process. They are awesome! Softer, more tasty and absolutely delightful! If you are a current bar purchaser, you will love the refinements in the bar; if you found them too “chewy” in the past, you will be delighted with the changes; and if you’ve never tried the bars, now is a great time. We are thrilled with them, and you can check them out by clicking here.
As we begin to wrap up 2006, I would like to take a moment to acknowledge how fortunate we are at NAP. We have a unique place in the natural products market due to the innovative and life-transforming work of Dr. Peter D’Adamo. Each one of us here has been touched by his work, and this provides an emotional incentive that goes beyond having a job to sharing the vision of a health care revolution based on individual uniqueness and self-expression. And we are fortunate to have customers who share this vision as well. Every day, we meet scores of people whose lives have been changed because of the Blood Type Diet and the science of Individuality, and we are touched by the depth of commitment our customers have made to improving the quality of their lives as well as the lives of the people they love.
On behalf of all of us at NAP, we wish you and your loved ones a happy, healthy and joyous holiday season. May you find time throughout this busy season to pause and reflect upon the year that is passing as well as tap into the energy within us all for renewal and rebirth as we begin the new year.
We’ve had a busy summer at NAP, and as we move enter the new Fall season, I thought I would take a moment and share with you some of the changes which will result in better customer service, better community outreach, education and support.
First, we have some new faces at the company, and I would love to introduce you to them.
Keith McBride, Director of Marketing and Sales
Many of you know Keith without knowing that you do, as he has largely been responsible for the evolution of our brand for the past six years. His voice and his vision can be seen in our Journals, brochures, and past three catalogs. Keith has worked with us as a consultant, and beginning in September, he now joins our NAP staff. He brings over 20 years as a popular health communicator and working as a sales and marketing vice president for two international nutrition companies. Keith specializes in working with health care practitioners, retail stores and supplement formulators.
After a long personal path to the ideal diet, Keith discovered The Blood Type Diet seven years ago (he’s an O!), and he has been a passionate proponent of the Diet ever since.
Please join me in a warm welcome to Keith. And please check out his handiwork in our newly released catalog:
Jon Humberstone, Director of Inbound and Online Sales
Jon Humberstone joined NAP in July as our new Director of Inbound and Online Sales. With a background in customer service management, design, web strategy and marketing, Jon is uniquely qualified to transform our customer service function so that we can provide an even better service experience for you.
One of the first challenges Jon faced upon joining NAP was to spearhead our web store development, and over the next month you will be seeing the results of his hard work with a new store interface that allows for real-time ordering that’s easy and customer-friendly!
As a Blood Type O, Jon has personally enjoyed the benefits of following the diet for over five years, and in the brief time he has been at NAP, we have been the lucky recipients of not only his professionalism and his talent, but of his warm and engaging personality as well.
Please feel free to contact Jon with any questions regarding NAP, our web store and our products at firstname.lastname@example.org
As many of you know, the Institute for Human Individuality is a partnership with the Southwest College of Naturopathic Medicine (www.scnm.edu). We recently spun off an affiliate company, IfHI Educational Services, LLC, which will be the conference-hosting arm of the Foundation. Conference planning is underway, and the 3rd Bi-Annual Symposia and Certification is scheduled for May 18-20, 2007 in beautiful Tempe, AZ.
Conference details can be found at www.dadamo.com/ifhi/2007. Seats are filling up rapidly, so don’t delay! Early Bird pricing is available through November 15th. It is a blockbuster conference, at a great location, with phenomenal attendees and fantastic food. It doesn’t get much better than this.
As always, Dr. Peter D'Adamo, our chief formulator, keeps us busy developing new products and sourcing new raw materials. Over the next few months, check back on this blog, as I will be sharing with you our plans for the next 18 months!
On behalf of all of us at NAP, I thank you for your dedication and commitment to your health and well-being and for allowing us to share this journey with you.
Dr. D'Adamo's new formula,Intrinsa, has quite an interesting history.
Intrinsa supports stomach, small intestine, and colon health.
Developed by Dr. D'Adamo for use in his Clinic, Intrinsa is the result of nearly five years of work. Dr. D’Adamo has successfully blended two synergistic dietary nutrients, Butyric Acid and Caprylic Acid, with linking nutrient components to create a superior formula to protect and support stomach, intestine and colon health.
Butyric acid is a short chain fatty acid, which supports the health and healing of cells in the small and large intestine, and serves the natural processes of aerobic energy metabolism. Short chain fatty acids can have the protective ability of impeding the proliferation of damaging cells in the colon, and have been associated with helping to maintain healthy blood lipid and sugar levels.
Caprylic acid is a medium-chain fatty acid that is absorbed from the intestines and carried by blood lipids. Caprylic acid is known to have anti-fungal properties. Mounting evidence also suggests that some of the naturally derived, medium-chain, saturated fatty acids also possess anti-microbial and anti-parasitic properties.
The Challenge—And The Solution
For all their potential health benefits, when taken alone, medium-chain fatty acids like caprylic acid can have difficulty in penetrating fatty cell wall membranes where they may be most needed. Until now, the challenge with these two essential fatty acids has been successfully blending their properties while maintaining each component’s unique abilities. With Intrinsa, Dr. D’Adamo successfully utilized precise nutrient blending so that caprylic acid works synergistically with butyric acid – a short-chain fatty acid – so that both can more easily penetrate tissues in the body such as muscles, joints, and sinuses.
Here at North American Pharmacal, we’re quite proud of this formula, and we've called this successful nutrient blending Intrinsa’s Dual Fatty Acid Complex (DFAC) to distinguish its genuinely unique properties.
The Newest Science: Fiber and Proteins
Imagine a person new to The Blood Type Diet: Type A beginning to ingest more fiber for the first time in years, or Type O introducing more high-quality protein sources into the system. Some bodies may experience quite an adjustment period.
Fascinating new research into essential fatty acids suggests that our unique Intrinsa DFAC may be supportive for both of these people.
Of greatest interest in the research are the fiber and protein facilitating properties of short chain and medium chain fatty acids. It appears that essential fatty acids such as butyric acid and caprylic acid may facilitate the transit time through the system and aid in metabolizing proteins and fiber.
The Larch Connection
Dr. D’Adamo’s pure food-grade ARA6 Larch arabinogalactan further enhances the Intrinsa formula. When combined with the fiber–transit benefits of the DFAC, Larch improves gastrointestinal health by increasing gut microflora, and offering immune enhancing properties.
Larch arabinogalactan increases gut microflora, e.g., Lactobacillus, increases short-chain fatty acid production, and minimizes ammonia production and absorption. These effects suggest it may be beneficial as a dietary fiber supplement for improving gastrointestinal health.
by Gregory Kelly
Grown and produced in Japan, we are honored and delighted to offer this exceptional product, Mr. Itaru’s Special Green Tea blend, "Gen Mai Cha". The secret to getting great health benefits from green tea comes down to a single, simple concept...use the highest quality green tea leaves in order to maximize consumption of health promoting compounds. The search to provide the finest green tea to our patients at D’Adamo Naturopathic Associates culminated with our finding this special green tea. "Gen Mai Cha" literally translates as brown rice tea. It is a traditional favorite in Japan and combines toasted brown rice with the finest premium green tea leaves.
The history of green tea in Japan begins with the introduction of tea by Zen Buddhist monks in the 9th century. Because of its relative scarcity, only monks, members of the imperial court, and eventually, wealthy landowners were able to enjoy this prized beverage. The famous Japanese "tea ceremonies" evolved as a means of sharing this exclusive beverage. In the 18th century, novel processing and growing methods resulted in the introduction of green tea and its spread into all corners of Japanese society.
Green tea is actually the same plant as its more well-known cousin black tea; however, special processing retains a far greater antioxidant profile in green tea leaves, resulting in a far and away superior beverage for supporting health. Numerous scientific studies now document the tremendous benefits of drinking green tea. Some of the numerous health benefits of green tea include:
* Green tea provides powerful antioxidant polyphenols (estimated as 25X the antioxidant activity of vitamin E and 100X that of vitamin C)
* It promotes growth of friendly intestinal bacteria
* Green Tea decreases toxic bowel metabolites (like polyamines)
* Promotes cardiovascular health, prevents blood cell aggregation and improves cholesterol metabolism
* Inhibits toxin and carcinogen producing enzymes like ornithine decarboxylase
* Epidemiological evidence suggests regular consumption of green tea reduces the risk of many cancers
Mr. Itaru's Blend is mildly caffeinated, but it is important to realize that many of the anti-cancer properties of green tea are lost if it is de-caffeinated.
MAKING GREEN TEA:
When making green tea it is not necessary or desirable to use boiling water. Moderately warm to hot water is best. Tea leaves should be placed in the water for about 30 seconds (45 seconds at the longest) and removed. Superior quality green tea should look light green when prepared in this manner.
The term "Probiotic" means "in favor of life". It was coined in 1910, by a Russian physician named Metchnikoff, who promoted a theory of longevity which associated prolonged life and improved health with decreased gastrointestinal toxicity. He suggested that aging is a process mediated by chronic exposure to putrefactive intoxication caused by imbalances in intestinal bacteria and that this process could be halted by the routine ingestion of lactic acid bacteria and their "fermented" ("cultured") food products. Almost 90 years have passed since he introduced these radical ideas; however, in many respects his ideas have been proven to be true. Consumption of lactic acid bacteria, or food cultured or fermented with these friendly microorganisms does extend life in animal experiments and does dramatically reduce a wide range of intestinal metabolites, such as indoles, polyamines, cresols, nitrates/nitrites, and carcinogens which we now know are counterproductive to good health.
What are the health benefits of consuming friendly bacteria?
Friendly bacteria restore intestinal balance, which results in
*the prevention of adherence of unwanted microorganisms
*the production of a wide array of antibacterial and antifungal compounds
*improved resistance against bacteria like E.coli, Salmonella, and H. pylori
Friendly bacteria enhance immunity by
*promoting improved anti-viral immune system function
*increasing NK cell activity
* producing nitric oxide
*modulating cell mediated immune response
*activating the reticuloendothelial system
*promoting a more balanced production of cytokines
*promoting resistance against some autoimmune processes
*evoking anti-Tn antibodies
*decreasing IgE-mediated responses
*enhancing immune system response to administered vaccines
*mediating against radiation-induced depression in white blood cells
In many respects, friendly bacteria can be thought of as having "adaptogenic" effects on your immune system. They appear to modulate the nonspecific immune response differently in healthy and hypersensitive subjects. This is seen as an immuno-stimulatory effect in healthy subjects, and as a down-regulation of immuno-inflammatory responses in hypersensitive subjects.
Friendly Bacteria Promote Detoxification by
* inactivating and eliminating carcinogens
* decreasing mutagenic compounds
* decreasing activity of nitroreductase and azoreductase
* decreasing activity of B-Glucuronidase
* decreasing activity of B-Glucosidase
* decreasing activity of ornithine decarboxylase
* decreasing activity of tryptophanase
* decreasing activity of neuraminidase and mucinase
* decreasing levels of polyamines, cresols and indoles
* decreasing ammonia
* decreasing levels of nitrates and nitrites
* enhancing liver function and promoting elimination of bile acids
* enhancing cholesterol metabolism
Friendly bacteria promote healthy digestion by
* normalizing stool volume and regularity
* producing digestive enzymes that help digest proteins, carbohydrates, and fibers
* decreasing intestinal permeability
* decreasing food sensitivities
* decreasing lactose intolerance
* decreasing intestinal inflammation
Friendly bacteria enhance bioavailability of nutrients by
* alleviating symptoms of malabsorption
* increasing the absorption of zinc, calcium, iron, copper, manganese, and phosphorous
* increasing the production of vitamins B1, B2, B3, B5, B6, B12, A, K, folic acid, biotin, and tocopherols
Cultured Fruits, Vegetables, Spices, and other food substances contain
* vitamins, minerals, and phytochemicals which promote good health
* high levels of vitamin K, tocopherols and vitamin B12
* powerful antioxidant activities
* anti-mutagenic properties
* excellent growth promoting substrates (e.g. act as prebiotics) for friendly bacteria
Cultured foods also allow for
* ease of digestion and improved bioavailability of nutrients
* increased bioavailability of compounds like isoflavones and bioflavonoids
* improved amino acid and protein efficiency ratios
* improved stability and retention of vitamin C levels
* augmentation of some of the metabolic benefits of these foods
* improvement of alcohol metabolism
* promotion of improved cardiovascular health
Why should Probiotics be taken consistently?
Even using strains of friendly bacteria that have a great ability to survive digestion and colonize your digestive tract, there is a tendency for a gradual decline in the quantity of these bacteria over time. This decline is substantially worsened with stress, poor dietary choices, antibiotics and other drugs. In today's world, with all of it's modern pressures, the ability to maintain an optimal intestinal microbial balance is almost always taxed. It has also actually been estimated that we consume 1 million times LESS healthy bacteria in our diet today than are ancient ancestors consumed.
Why do we combine so many strains of good bacteria?
It is simple really, friendly bacteria work better when more of them are combined together. There are actually hundreds of strains of bacteria in your digestive system and the friendly bacteria actually operate as a team, promoting the beneficial effects of each other. The term "Synergism" best describes the interrelationship of friendly bacteria. They mutually support each other by producing bacteriocidins and organic acids that they are resistant to, but which decrease pathogenic bacteria. In fact, these bacteriocidins are up to 1000X more active when combined then when they are isolated. But even more importantly, health effects of one strain of friendly bacteria are often not duplicated by other strains. So a more complex mixture, combining more friendly strains of bacteria, translates into more profound long-term health benefits.
What does blood type have to do with friendly bacteria?
There are two things actually.
First, your blood type antigens are actually prominent in your digestive tract and, in about 80% of individuals (secretors), are also prominent in the mucus that lines your digestive tract. Because of this, many of the bacteria in your digestive tract actually use your blood type as a preferred food supply. In fact, blood group specificity is common among intestinal bacteria with almost 1/2 of strains tested showing some blood type A, B, or O specificity. To give you an idea of the magnitude of the blood type influence on intestinal microflora, it has been estimated that someone with blood type B will have up to 50,000X more of some strains of friendly bacteria than either blood type A or O individuals.
Second, some strains of beneficial bacteria actually can have lectin-like hemagglutinin activity directed against your blood type.