Nature's Sustenance

Alfalfa: The very green
alfalfa is an excellent source of vitamin K which is a fat-soluble
vitamin. This means that vitamin K, like vitamins A, D, and E must be absorbed
and transported in a manner similar to that of fats.

Dandelion: Dandelion
greens are rich in vitamin-A. Vitamin-A is an essential (must come from an
exogenous source) fat-soluble vitamin and antioxidant required for
maintaining a healthy body.

Eleuthero; Some substances in ginseng root are water-soluble while others are fat-soluble. The two most important components in eleuthero are gintonin and ginsenosides, both of which are water soluble. This means they absorb into tissue quickly with high bioavailability. This also means that they don't stick around as long so additional doses during the course of the day may be necessary.

Oat grass: Oat leaves and flowers and stems are good sources of beta carotene, calcium, vitamin C, vitamin K, folic acid, B vitamins as well as fiber and protein. B-Carotene is converted into vitamin A with the help of bile from the liver, hence beta carotene is only absorbed when it is eaten along with fat. Though it does not absolutely require fat for absorption, calcium does act a little like a fat-soluble vitamin because it requires a carrier for absorption and transport. With the exception of Ascorbyl palmitate all vitamin C is water-soluble. Folic acid is one of the B (B9) which occurs naturally in foods. All B vitamins are water-soluble, meaning the body does not store them. Oat grass, like alfalfa, contains vitamin K rendering it fat-soluble.

Broccoli: Contains, among
other nutrients, lutein and zeaxanthin, vitamin E, vitamin K, vitamin A and
protein. Vitamins E, K and A are all fat-soluble vitamins. Lutein and
zeaxanthin (L/Z) are also fat-soluble antioxidants as they
belong to the class of carotenoids called xanthophylls. Lutein is absorbed
best when it's taken with a high-fat meal.

Spinach: Everyone knows spinach is loaded with iron, calcium and magnesium but how many know it also contains the fat-soluble plant compounds lutein, kaempferol, quercetin and zeaxanthin. Kaempferol and quercetin are flavanols that typically come from onions, apple, garlic and leeks but certainly from spinach as well. Flavanols in their free forms have lipophilic (fat-soluble) properties.

Lion's Mane Mushroom: Studies have found that lion’s mane mushrooms contain two special compounds; hericenones and erinacines that can stimulate the growth of brain cells. It also contains Amycenone, a fat-soluble compound produced in the fruit body of Lion's Mane. Lion’s Mane also contains many polysaccharides and beta-glucans that may have anti-tumor effects on the GI tract and liver. Polysaccharides display a wide range of solubility: some are water-soluble or only fat-soluble.

Reishi Mushrooms: Reishi mushrooms have more than 400 different nutrients. This includes beta-glucans and triterpenoids, compounds that lower blood sugar and blood pressure. Triterpenes may also induce cell migration, cell proliferation and collagen deposition. Triterpenoids are generally water-soluble.

Asparagus: The superfood asparagus contains—among other substances like potassium and phosphorus—vitamins C, A, K, and E, rendering it fat-soluble for maximum absorption on a cellular level.

Beets: Beets are a specialized superfood. They are so rich in nitrates they enhance tolerance of high-intensity exercise, increasing cardiorespiratory endurance. They are also high in folate, potassium, vitamin C, and zinc all of which are water-soluble so no fat is required for beet absorption.

Horse Chestnut: Prescribed in Germany for its ability to rebuild the circulatory system from the inside out (think varicose veins, leg ulcers, leg pain) horse chestnut therapeutic ingredient is aescin. Aescin is a complex mixture of triterpene saponins. It consists of a water-soluble fraction (alpha-aescin) and a fat-soluble fraction (beta-aescin).

Carrot root: Carrots are root vegetables giving them direct access to nutrients in the soil. Carrot contains carotenoids and anthocyanins. Anthocyanins are water-soluble. Carotenoids are fat-soluble compounds, meaning carrots are even better absorbed with fat.

Tomato: Tomatoes are especially high in lycopene, an antioxidant plant compound linked to improved heart health, prostate health and cancer prevention as well as protection against sunburns. Lycopene is also especially healthy for the kidneys. Lycopene is a fat-soluble compound, consuming it with fat increases its bioavailability.

Garlic: Garlic is widely recognized for its ability to fight bacteria, viruses, fungi, and even parasites. Allicin, its most active component, has low solubility in water (merely 0.8%) rendering it a mostly fat-soluble organo-sulfur compound

Blueberries: the king of antioxidant foods, blueberries are full of vitamin
C and a raft of anthocyanins which are all water-soluble pigments.

Ginger: When you eat ginger you're eating a root—think of a small sweet potato. Ginger packs a powerful punch of vitamin B6, C, magnesium and potassium all of which are water-soluble. By the way, magnesium is the eleventh most abundant element by mass in the human body and is essential to all cells and some 300 enzymes.

Chlorophyll: Chlorophyll closely resembles our red blood cells. Hemoglobin is the pigment that gives our blood its red color and its oxygen-carrying capacity. The hemoglobin of the red blood cell and the green chlorophyll of the plant are identical in molecular structure—the only difference being the center atom, iron which renders human blood red.

While chlorophyll is a fat-soluble natural compound in plants, chlorophyllin is a supplement that should be taken with meals.

Barley Grass: Barley grass contains antidepressant compounds like gamma-aminobutyric acid (GABA), and tryptophan, all of which are water-soluble. It is also bursting with calcium, phosphorus, potassium, magnesium, iron, manganese, selenium, zinc, iodine, copper, cobalt, protein and saponarin which has been demonstrated to exert antioxidant and hepatoprotective (liver protective) activity.

Kale: Kale has twice as much vitamin C as spinach but spinach provides more folate, vitamins A and K which is why kale and spinach are both in this formulation. Vitamins A and K are fat-soluble.