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Eggs: Good or Bad?

Eggs can be part of a healthy dietary pattern.

There is no question that eggs are nutritious. The protein in eggs provides all the essential amino acids our bodies need in the proportions we need them. Eggs are also a good source of many essential nutrients, including biotin, selenium, vitamin B12, iodine, riboflavin, pantothenic acid, phosphorus, potassium, and vitamins A and D. Additionally, egg yolks are high in lutein and zeaxanthin, phytochemicals that may help protect against age-related macular degeneration. Egg yolks are also a major source of dietary cholesterol, and therein lies the source of decades of conflicting and confusing nutrition recommendations.

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We DID IT!!!

We took of 2  popular products (CoQ10 and Curcumin) that are known for their low absorption levels and increased their bio-availability levels up to 6 and 40 times respectively, compared to all other competitors’ offerings, Anywhere!

How did we do it?
Almost all vegetables are oil-based, which impedes the body’s absorption. Using a newly developed and very sophisticated process, both of them are now Cold Water Soluable (CWS).

*Click on each of these Product Links for their full benefits story:
CoQ10 and Curcumin



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Blood Pressure: 6 Common Errors in Measuring It

If you’re like me, you have a home version of a blood pressure measuring gizmo. Dependent upon your knowledge level, some (or all) of the 6 points below were really quite informative.
~Bob
We recently discussed the revised official guidelines for blood pressure, which lowered the cutoff for hypertension from 140/90 to 130/80—as well as the debate that ensued about this change. Often lost in this discussion is that those numbers are based on the assumption that blood pressure readings are done properly and are accurate, which is often not the case outside of research settings.“In clinics, proper measurement may be the exception . . . rather than the norm,” a recent release from the 

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Why Nitric Oxide Is So Important?

Vegetables—notably leafy green vegetables and beets—contain nitrate, which can be converted in the body to nitrites and then to nitric oxide. Studies have shown, for instance, that beet juice can help lower elevated blood pressure, which has been attributed to the ability of its nitrates to boost nitric oxide. A recent review in the American Journal of Clinical Nutrition summarized research showing the beneficial effects of nitrate consumption on blood pressure, arterial stiffness, platelet function, and cerebral blood flow. So why the picture of a Spinach Powder jar you might ask? It’s simple our Spinach has even more nitrates than our Beet Juice Powder. As a Matter of fact, the top 4 high nitrate providers are (in descending order): Spinach, Arugula, Beet and Celery.

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Why Freeze Drying vs. other less expensive drying methods?

Freeze drying, or Lyophilization is the most common processing method for removing moisture from biopharmaceuticals, and it can increase the stability, temperature tolerance, and shelf life of these products. Although Freeze drying is well established within the industry, it requires expensive equipment that takes up a great deal of space within a production facility. Freeze drying also can take days to complete, and manufacturers that need a powdered product must incorporate a granulation step to the process. In an environment where budgets are tightening, and where time and facility space are at a premium, Freeze drying might be a difficult option for some companies.

Once freeze dried, food products have the following benefits:

Nutritional Value – Freeze dried foods retain virtually all their vitamin and nutritional content, compared to other commercial forms of drying.

Appearance – Maintains the original shape and texture, unlike air dried foods which shrink and shrivel due to high temperature processing. Just add water and in minutes the food rehydrates to its original form.

Taste – Tastes as good as fresh. Freeze drying removes the water, not the flavor.

Weight – Weighs less than fresh. Freeze dried foods have 98% of their water removed. This significantly reduces the food’s weight, making it easier to handle and less costly to transport.

Long Shelf Life – Can be stored for months or years at room temperature without deterioration or spoilage.

Low Storage Costs – Because it can be stored at room temperature, freeze dried food does not require costly cold or chilled storage facilities, making it much cheaper to store.

** Freeze Drying Vitamin/Nutritional Retention vs. Other Drying Methods:

Freeze Drying Drum Drying Air Drying Spray Drying
100% 65% 45% 30%

Statement of Quality Commitment

Superior quality has always been the goal at Pathealth Labs, LLC. To fulfill customers’ expectations for high quality products, Pathealth continues to upgrade its quality control facilities and processes. Using modern equipment and professional personnel, they have made a commitment to continued excellence in product quality…

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