Most Vitamin C of any fruit on the planet…in its Purest Form, as ‘Pure Camu’

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Only California Academy of Health adds the Amazonian camu-camu fruit to their goji juice. It’s a one-two punch! Each ounce of our Goji Fusion with camu-camu, supplies 250mg of natural vitamin C and all four unique goji polysaccharides.

Vitamin C in camu-camu
Like the late Linus Pauling, Ph.D., many herbalists and physicians suggest taking 500 milligrams of vitamin C four times a day for the relief of symptoms. Several studies done by Elliot Dick, Ph.D., epidemiologist at the Respiratory Virus Research Laboratory at the University of Wisconsin in Madison have shown that it works. (Some people develop diarrhea after taking as little as 1,200 milligrams of vitamin C a day, but this is rare. If you’d like to try this therapy, cut back on the amount of vitamin C if you develop diarrhea). I take vitamin C for colds, but I do it without using many pills. I prefer to get mine from camu-camu (Myrciaria dubia), the Amazonian fruit that has the world’s highest vitamin C content.
James A. Duke Ph.D., The Green Pharmacy
Page 136

A good deal of research demonstrates that vitamin C has mucus-thinning properties and helps treat all manner of respiratory conditions. In that case, I must put in a good word for camu-camu, the Amazonian fruit with the world’s highest vitamin C content. On a dry-weight basis, it is nearly 4 percent vitamin C. That may not sound like much, but lemons have only 0.56 percent, and no other high-C fruit or vegetable comes close to camu-camu. That said, I must add that camu-camu is not readily available in the United States, although I’m working on it and expect it will be available sometime within the next few years.
James A. Duke Ph.D., The Green Pharmacy
Page 181

Vitamin C ascorbic acid sources, in milligrams per 100 grams: One of the highest sources is camu-camu /Myrciaria from the Amazon.
James B. Marion, Anti-Aging Manual
Page 122

Until the plant camu-camu appeared on the scene, acerola was considered the richest known source of natural vitamin C. Oranges provide 500 to 4,000 parts per million (ppm) of vitamin C, or ascorbic acid whereas acerola has been found in tests to provide ascorbic acid in a range of 16,000 to 172,000 ppm. Acerola can contain up to 4.5 percent vitamin C, compared to 0.05 percent in a peeled orange. The vitamin C content of acerola varies depending on ripeness, season, climate, and locality.
Leslie Taylor, The Healing Power of Rainforest Herbs Page 57

Fruits of the Future?
Posted on: 03/12/2007
by Kyle Bradley

Below is an excerpt from Fruits of the future.

Apples, oranges and bananas are super fruits, but not superfruits. These conventional fruits have laudable nutrient profiles and will always be great, healthy options, but they may soon be competing on a large scale with more exotic fruits. “The term superfruits has gone from being a catch-all phrase used by manufacturers to refer to new, exotic fruits with high antioxidant properties to being an accepted category of products on the retail and consumer level,” said Alex Moffett, president of Renaissance Herbs.

Discussion of superfruits in the health arena has centered on their antioxidant capacities, numerically referenced as ORAC values, and the potential role they may play in chipping away at diseases great and small. Research on these compounds’ effects on the oxidization of cholesterol continues to mount, and manufacturers are meeting increasing market demand for these antioxidant-rich ingredients. Exotic sources such as pomegranate, mangosteen, goji, acai­, noni, camu camu and others are gaining acceptance because of promising research.

Superfruit Tutorial

Pomegranates’ (Punica granatum L.) antioxidant potential has been explored for more than a decade and, according to Paul M. Gross, Ph.D., pomegranate has been the subject of 35 medical research studies since 1990, including 27 reports within the past six years. The antioxidant compounds in pomegranate pericarp are known as punicalagins. Gross explained: “Chemically, punicalagins are considered tannins, which hydrolyze during metabolism to yield ellagic acid, a flavanol of the phenolic superfamily.” A 2006 study documented the anti-oxidative effects of pomegranate consumption on apolipoprotein e levels and cellular uptake of oxidized lipids in relation to atherosclerosis development in mice.1 Consumption of whole fruit pomegranate byproduct resulted in a significant reduction in atherosclerotic lesion size by up to 57 percent. Also, low-density lipoprotein (LDL) cholesterol uptake was reduced by up to 19 percent. More recently, pomegranate antioxidants are being studied for their ability to help the body fight cancer. By tally of the National Institutes of Health (NIH), three studies on the efficacy of pomegranate consumption are in the recruiting stages; two will explore prostate cancer, and the third enlarging of the prostate.

Another exotic fruit generating interest is mangosteen (Garcinia mangostana). As with other superfruits, varying parts of the fruit provide health benefits. According to Gross, “The purple pericarp [of the mangosteen], which is not considered edible, is a rich source for extracting antioxidant phytochemicals, whereas the interior flesh is valued as a juice or pulp product.”

Two primary xanthone extracts “garcinol and mangostina” have “potential as anti-inflammatory agents with preliminary evidence for inhibiting cyclo-oxygenase (COX) enzymes and carcinogenic effects,” he said. A 2004 study explored the antiproliferative, apoptotic and antioxidative properties of crude methanolic extract (CME) from the pericarp of the mangosteen on human breast cancer cells.2 Researchers “found that antiproliferative effect of CME was associated with apoptosis on breast cancer cell line by determinations of morphological changes and oligonucleosomal DNA fragments”, and that the extract “has potential for cancer chemoprevention.”

Wayne Geilman, Ph.D., senior research scientist at Pure Fruit Technologies, added to the list of mangosteen’s abilities: “We found the xanthones in mangosteen are COX-2 inhibitors,” he said. If you stop that enzyme, you don’t get inflammation, and if you don’t get inflammation, you don’t get pain.” Other uses of mangosteen components include appetite suppression, and use in topical skin care products.

Wolfberry (Lycium barbarum), also referred to as “Goji“, has also come to the forefront of exotic health foods for an extensive nutrient profile. Clinical trials involving wolfberry are spotty, but animal trials suggest potential benefits for humans. A 2006 study found the antioxidant polysaccharides in wolfberries reduce the risks of lipid peroxidation accelerated by free radicals in aged mice.3 Another 2006 study noted the fruit’s nutritional value in Chinese culture for addressing liver, kidney and vision problems, and found extracts of the fruit to have cytoprotective effects against reducing stress on the endoplasmic reticulum.4 Because the berries are originally from China and have been part of Chinese diets for thousands of years, indigenous literature regarding myriad health benefits of the berries has given formulators the initiative to bank on the berries’ nutrient profile, said Gross.

Noni fruit, from Southeast Asia, also has limited clinical research to date. However, the fruit’s use in Polynesian medicines for hundreds of years has been the catalyst for research. Despite being approved as a Novel Food by the European Commission in 2003, liver toxicology issues have been a marketing hurdle for manufacturers. A recent study found – no link between adverse effects on liver and consumption of Noni juice,” but cautioned that, “clinical data are essentially lacking.”5 The other significant issue with noni fruit (Morinda citrifolia) is its foul taste. Tannins in ripened specimens impart a strong taste and odor to the fruit, so companies have developed processes for removing the tannins to enhance product taste.

Acai berries (Euterpe oleracea Mart) aren’t known for foul taste but, as with wolfberry, clinical research is limited. Two recent studies have, however, assayed the antioxidant capacities of both acai­ fruit and seeds. Both measured total oxidant scavenging capacity (TOSC), the first reporting: “The antioxidant capacities of all purple acai­ samples were found to be excellent against peroxyl radicals, good against peroxynitrite and poor against hydroxyl radicals compared with common European fruit and vegetable juices”;6 the second noting:

“The extracts exhibit good antioxidant capacity against peroxyl radicals, similar to the capacity of the pulp.”7 The study showed the antioxidant capacity against peroxynitrite and hydroxyl radicals to be even higher, but concluded much of the antioxidant capacity of the seeds came from yet unidentified compounds. Camu camu (Myrciaria dubia) has been spotlighted for its high vitamin C and anthocyanin levels. Like several other superfruits, trials involving camu camu are scarce. Research on the bright orange berries has increased as companies have addressed consumer demand for all natural vitamin C sources and attempted to capitalize on innovative antioxidant source demand.

As with most of the fruits under the superfruits canopy, camu camu has much potential for scavenging free radicals, ultimately combating oxidation of cholesterol.

References

1. West BJ et al. “Noni juice is not hepatotoxic.” World J Gastroenterol. 2006 Jun 14;12(22):3616-9. http://www.pubmed.gov/. Rosenblatt M et al. “Pomegranate byproduct administration to apolipoprotein e-deficient mice attenuates atherosclerosis development as a result of decreased macrophage oxidative stress and reduced cellular uptake of oxidized low-density lipoprotein.” J Agric Food Chem. 2006 Mar 8;54(5):1928-35. http://www.pubmed.gov/ . Rosenblatt M et al. “Pomegranate byproduct administration to apolipoprotein e-deficient mice attenuates atherosclerosis development as a result of decreased macrophage oxidative stress and reduced cellular uptake of oxidized low-density lipoprotein.” 2006 Mar 8;54(5):1928-35.

2. Rosenblatt M et al. “Pomegranate byproduct administration to apolipoprotein e-deficient mice attenuates atherosclerosis development as a result of decreased macrophage oxidative stress and reduced cellular uptake of oxidized low-density lipoprotein.” 2006 Mar 8;54(5):1928-35.2. Moongkarndi P et al. “Antiproliferation, antioxidation and induction of apoptosis by Garcinia mangostana (mangosteen) on SKBR3 human breast cancer cell line.” J Ethnopharmacol. 2004 Jan;90(1):161-6. http://www.pubmed.gov/

3. Li XM et al. “Effect of the Lycium barbarum polysaccharides on age-related oxidative stress in aged mice.” J Ethnopharmacol. 2006 Dec 28. http://www.pubmed.gov/

4. Yu MS et al. “Cytoprotective effects of Lycium barbarum against reducing stress on endoplasmic reticulum.” Int J Mol Med. 2006 Jun;17(6):1157-61. http://www.pubmed.gov/

5. Potterat O and Hamburger M. “Morinda citrifolia (Noni) Fruit – Phytochemistry, Pharmacology, Safety.” Planta Med. 2007 Feb 7. http://www.pubmed.gov/

6. Lichtenthaler R et al. “Total oxidant scavenging capacities of Euterpe oleracea Mart. (Acai) fruits.” Int J Food Sci Nutr. 2005 Feb;56(1):53-64. http://www.pubmed.gov/

7. Rodrigues RB et al. “Total oxidant scavenging capacity of Euterpe oleracea Mart. (Acai­) seeds and identification of their polyphenolic compounds.” J Agric Food Chem. 2006 Jun 14;54(12):4162-7. http://www.pubmed.gov/

• Question – 27 Feb 2007:

Hello, I just ordered 12 bottles of your Absolute Goji juice. A friend of mine just started selling Freelife Goji and insists her product is far superior because they do not pasteurize it at all. She claims that the polysaccharides (sp) get destroyed even with “flash pasteurization.”

Can you briefly tell me if this is true? Does flash pasteurization destroy a lot of the valuable nutrients in the juice?

Thank you,

Rosemary Kelly

• Answer: Dear Rosemary,

That is a completely false statement. A polysaccharide is basically a long chain of sugars and sugars like that need to be heated well above the 160 degrees that is attained in the flash pasteurization process to be negatively affected.

The “flash” process is only 15 seconds of 160 degree heat than a rapid chilling step to below 50 degrees.

Flash pasteurization is the safest and most effective of all preservation processes. It is also a very important public safety step to prevent salmonella.

My personal opinion is that FreeLife distributors will say anything to make a sale and/or they are just misinformed.

Thank you for your question and I hope this cleared up the false data that was told to you.

Sincerely,

Marcus Ettinger DC, BSc.

• Rosemary – 28 Feb 2007:

Thank you Dr. E. My friend who sells Freelife says they are the only company she knows of who use a cold-processing or cold-filtering process and sterilize the bottles (as you probably know, they have a patented 7 step process). This is why she says their product is far superior because there is absolutely no heat used at all.

Anyway, I will be very pleased to try your products. They come well recommended by sources I trust.

Thanks for your prompt reply

Warm regards,
Rosemary

• Answer: Dear Rosemary,

I am excited that you are becoming a new customer of ours. I am sure we will meet or exceed your expectations.

Just as an FYI: That seven step process is very standard in the industry. We sterilize all of our bottles and we cold press all of our berries too. The main reason we flash pasteurize is that we use real juice and fresh fruits and vegetables are susceptible to salmonella. (I am sure you have heard all of the news reports lately about the multiple salmonella outbreaks across the country). FreeLife does not need to F.P. because they dehydrate the fresh goji juice, ship the powder (concentrate) to America and then reconstitute it with water, lots of water.

I am always here to answer any question you may have.

Sincerely,

Marcus Ettinger DC, BSc.

• Rosemary – 28 Feb 2007

Thank you! I am already VERY impressed with you and your company and can’t wait to try the Absolute Goji when it arrives in a day or two! The juice is both for myself and my 84 year young mother!
–blessings,

Rosemary

• Rosemary – 03 Mar 2007

This was forwarded to me from Rosemary after contacting FreeLife with some questions. My “personal” opinions and feelings are in blue

Dr. E — thought you’d be fascinated by the email response I received from Freelife headquarters! Very interesting indeed!

P.S. I received my Absolute Goji yesterday and WOW! it is potent!

Rosemary

Thank you for your email. “We flash-pasteurize our Himalayan Goji Juice, and then immediately chill it prior to filling. It’s all part of our proprietary “chill-blending process. Unlike traditional pasteurization processes, flash pasteurization keeps the juice’s fresh flavors and nutritional integrity.” I hope you find this information helpful. It is all located on our website at www.freelife.com

California Academy of Health also uses “Flash Pasteurization” and “Chill blending.”

How is Himalayan Goji Juice different from other “juices”?

There is never any added sugar, artificial sweeteners, artificial colors or flavors in Himalayan Goji Juice, and goji is the only plant that has the 4 unique polysaccharides “the Master Molecules that are so important to your body’s defense systems.

California Academy of Health’s has never added and never will add artificial sweeteners or colors to our juice. Our goji juice also possesses the same exact 4 master molecules as F.L.’s goji juice. I have obtained a F.L. goji label from Australia (see below for ingredient section only). Food Labeling requirements are far more strict there than in the USA (meaning you have to tell the truth).

INGREDIENTS: Goji Juice Blend [Reconstitutes of goji (lycium barbarum) juice 90%, Grape Juice 4%, Pear Juice 2%, Apple Juice 1.25%, Pear Puree 1%, Natural Goji Berry Flavour (With Other Natural Flavours), Preservatives (Sodium Benzoate, Potassium Sorbate)]

The label clearly states that goji berry flavour (with other natural flavours) are added to the juice. These components as far as natural and artificial go are merely a play on words (it’s called spin). Yes they are carbon based so theoretically they are natural but to someone in the food industry like me, I lean more toward man made. I feel extracts are natural and flavor additives are not.

Is Himalayan Goji Juice organic?

Although Himalayan Goji Juice is not certified organic, it is produced to the highest standards of ecological and environmental responsibility. We are working toward a cooperative program of organic certification for our indigenous Asian growers. Until then, you can be assured that, like every FreeLife product, Himalayan Goji Juice is certified to be free of detectable pesticide and herbicide residues. Also, Himalayan Goji Juice contains no added sugar, artificial colors, sweeteners, or flavors.

California Academy of Health is also working with its partners in Asia to help them obtain organic certification. Our goji juice is also certified to be free of detectable pesticide, herbicide and heavy metal contamination. Again read the last sentence and than the label and you be the judge.

Yao Xue Xue Bao. 1998 Jul;33(7):512-6.
Huang L, Lin Y, Tian G, Ji G.
Shanghai Institute of Organic Chemistry, Academia Sinica, Shanghai 200032.

Three glycoconjugates, LbGp3, LbGp4 and LbGp5, were isolated from the fruit of Lycium barbarum L. Molecular weights of LbGp3, LbGp4 and LbGp5 were 9.25 x 10(4), 21.48 x 10(4) and 2.37 x 10(4), respectively. Carbohydrate contents of LbGp3, LbGP4 and LbGp5 were 93.6%, 85.6%, 8.6%, respectively. LbGp3 was composed of Ara and Gal in a molar ratio of 1:1. LbGp4 was composed of Ara, Gal, Rha and Glc in a molar ratio of 1.5:2.5:0.43:0.23. LbGp5 was composed of Rha, Ara, Xyl, Gal, Man and Glc in a molar ratio of 0.33:0.52:0.42:0.94:0.85:1. Elemental analysis of N contents: LbGp3 0.83%, LbGp4 1.72%, LbGp5 9.58%. The linkage between the glycan and protein may be of O-linkage in LbGp4.

Goji supports:

• Healthy Energy Levels and Resistance to Fatigue (Adaptogen)*
• Healthy Immune System Function*
• Healthy Endocrine Function*
• Healthy Mood (Known for thousands of years as “The Happy Berry”)*
• Healthy Blood*
• Healthy Blood pressure, Cholesterol, & Homocysteine Levels (Supporting Overall Cardiovascular Health)*
• Healthy Liver Function*
• Healthy Sex Drive*
• Healthy Eyes*
• Longevity* and more….

Absolute Goji Juice and our Goji Juice w/Camu-Camu contains the following naturally occurring phytonutrients:

• Contains LbGp1,LbGp2,LbGp3,LbGp4,& LbGp5(Lycium Barbarum Glycoconjugate Polysaccharides 1-5).
• Rich in naturally occurring Amino acids.
• Contains 21 trace minerals, including the trace mineral Germanium.
• Contains a full range of naturally occurring carotenoids including Beta-Carotene & Zeaxanthin.
• Contains Vitamin C & B-Vitamins.
• Contains Vitamin E.
• Contains Betaine, which supports healthy homocysteine levels and healthy liver function.*

The five LbGp’s are the most clinically researched compounds found in Goji berries and Goji juice.

*These statements have not been evaluated by the Food and Drug Administration.

Question: (Paraphrasing) – Your new goji juice tastes different, what’s going on?

Answer: Dear Lori,

First, we changed our goji formula back in July 2006.

Second, We did not add vitamin C exactly. We added the Amazonian camu-camu fruit, which is one of the richest sources of natural vitamin C on the planet. Vitamin C (ascorbic acid) being an acid has a slight bitter or tart taste. That may be what you are describing. We also added an additional 10% of organic Goji juice to the new formula. This addition will also, slightly, change the flavor profile.

My fist priority when I formulate these juices is to provide the customer more than just another yummy tasting fruit juice (apple, orange, cranberry, etc….) 99.9% of customers buying ours or another companies goji juice wants it to do something, not just taste good. Our Goji with camu-camu is hands down the top goji juice out there.

I wish I could make the juice taste like honey and kick butt at the same time but flavor has to come (a very close) second over function.

You can always add the juice to a little apple, orange, or another juice, to make it taste how you would like.

I hope this sheds some light on what I am trying to do. There are a lot of juices that taste great and are just that. I feel we have the complete package.

Sincerely,

Marcus Ettinger DC, BSc.

Q: Why does Dr. Mindell say his is the best and the only true Goji juice?

Thanks,

Angie

A: Dear Angie,

Because it’s advertising! We say and feel ours is the best and if you had your own brand you would probably say yours was the best too. The facts are, our goji juice has a higher concentration of real goji juice, at 60%, than FreeLife. FreeLife does not disclose in writing the concentration of their juice (why is that?). Our goji juice is also less expensive and we are a family owned and operated business not a multi-level marketing company. Why pay for 5 to 7 levels of down-line commission when you buy something?

Sincerely,

Marcus Ettinger DC, BSc.

SEE ALSO: Goji Spectral Signature

Q: Does your Goji Juice (Absolute Goji, Goji Fusion) meet the spectral signature requirements that Freelife’s Himalayan Goji Juice has? I’m shopping for the best.

Thanks,
Denae
Knoxville, TN.

A: Denae,

First, do you know what a “spectral signature” is or what it is used for? 99.9% of scientists, doctors and the like don’t and the average person doesn’t have a clue. Dr. Earl Mindell and FreeLife have created a marketing ploy to make it appear that their berries are totally unique, which is an impossibility. (I am sorry if it sounds like I am attacking, I am not. I am just trying to make a point)

I like to drink fine wine. The wine can be from a single plot in a vineyard, it can be sourced from the entire vineyard or it can come from multiple plots from multiple vineyards, yards or miles apart. The grape though is the identical clone. Each will possess a similar but unique composition, even if grown in the same vineyard.

Why? Ten feet of the area is limestone, ten feet is under an oak tree, ten feet is by a stream, and ten feet is more gravel, or clay or whatever. Each will draw up a different combination of trace minerals making its Spectral Signature just ever so different. The same with goji, feet away, yards away, down the street will never yield the exact Spectral Signature. The overall footprint will be the same but from batch to batch will be different.

The bottom line is this, Lycium Barbarum is Lycium Barbarum and that is it. FreeLife doesn’t have a magical berry that is unique to them. It’s a complete lie if they say they do, it’s just marketing.

And to answer your question our Lycium barbarum (Goji). has the same S.S. as theirs.

Sincerely,

Marcus Ettinger BSc, DC

P.S. Here is the definition of Spectral Signature:
For any given material, the amount of solar radiation that reflects, absorbs, or transmits varies with wavelength. This important property of matter makes it possible to identify different substances or classes and separate them by their spectral signatures.