Bio-Foods, Ltd.



Twelve Reasons Why

Bio-Transformed ® Vitamin and Mineral Yeasts

Are Superior to Free-State

Pharmaceutical Vitamins and Mineral Salts

1. Natural Form, not synthetic free state.  Produced by Nature itself with a culture of live Saccharomyces cerevisiae.  Called humankind's oldest microbial associate, having helped produce bread, beer, and wine for over five thousand years, this beneficial organism creates a complex nutrient matrix, not a free-state, pure synthesized compound.  Consider: an orange is a food matrix product, not a vitamin C product. This is true of all foods, and true of our products.

2. Organic forms.  Our beneficial yeast microorganisms biochemically transform free inorganic micronutrients into organic forms.  

3. Complex.  Our vitamins and minerals as highly complex foods in which the nutrient (as in all natural foods) is in complex formation with other constituents of a food matrix.  That is how Nature intended us to consume nutrients, not as separate bits of purified chemical crystals and powders.

4. Food, not pure chemicals.  Living yeast cells interact with nutrients, "building" them into a utilizable matrix of protein, carbohydrate, and lipid constituents of food for optimal human nutrition.  This living-cell process is also used by Nature for optimal plant nutrition. What could be more natural?

5. Complete.  Each nutrient contains the goodness of natural foods like soy, alfalfa, and yeast.  Pure, synthesized chemical nutrients are like orphans without food attachments.

6. More synergistic.  Wholesomeness, complexity, and completeness are key characteristics of food, as opposed to pure synthetic compounds.  

Each year scientists find further evidence of the important interlocking relationships between nutrients and phytonutrients in foods.  

7. More nutritionally balanced.  Each product is a nutritional powerhouse, replete with amino acids, fiber, vitamins and minerals, and a host of valuable constituents of yeast and soy.  

8. More utilizable.  Research shows yeast fermentation reduces phytate levels in soy.  Tests have shown that vitamin B-12 is biochemically transformed to different biological forms by our yeast.  

9. More amphiphilic = better prepared for bioavailability.  When a nutrient is consumed, it makes its way to the gut where to be absorbed it must pass through the membranes of the intestinal wall.  These membranes consist of a bi-layer made up of specialized phospholipids lined up together in two opposing rows of water-hating/fat-loving tails on the inside and fat-loving/water-hating heads on the outside.  This acts like a line of defense to keep unwanted chemicals out. If a fat-loving substance wants to pass, it will be disallowed by the fat-hating portion. Conversely, if a water-loving substance wants to pass, it will be disallowed by the water-hating portion.  For a substance to successfully pass through it should be both water-loving and fat-loving. In other words it should be amphiphilic.

Many proteins are attached on the bi-layer membrane to function as gates to let in or exclude out chemicals needed for biological metabolism.  Amphiphilicity plays an important role in enabling absorption of nutrients.

Some substances are amphiphilic by their nature, such as many proteins and other organic molecules, but most minerals and vitamins are not.  

The proprietary yeast fermentation process used by Bio-Foods can change the solubility of nutrients and make them more amphiphilic, giving them a profound advantage toward achieving superior bio-availability.  For example, Coenzyme Q10 is an important nutrient for heart health and antioxidant status. However, the nutrient is highly hydrophobic, so the bio-availability of the commercial chemical form is very low. BT-CoQ10 Bio-Transformed® was found to have a water solubility of about 15.1 times that of commercial grade, and in an independent human study it was found to be 2.6 times more bio-available than commercial grade, it obtained a maximum blood level peak 2.26 times higher, and got to that peak 30 minutes sooner.  

10. Better equipped to fight oxidative stress.  Each nutrient matrix contains an important glutathione component naturally contributed by yeast.

11. Better equipped for immune system support.  Each nutrient matrix contains an important beta glucan component naturally contributed by yeast.

12. Enhanced digestibility.  Yeast cells are pre-digested and “cracked” at the end of our process.