Laurel Sterling, MA, RD, CDN
There has been much debate over the years as to whether we need a multivitamin or not. Many Americans eat what has been unfortunately coined as the Standard American Diet (SAD) which is loaded with refined, processed, pesticide-laden “foods.” Many turn to these convenience foods and fast foods due to fast-paced lives, where eating on the run has become the norm.
Daily life demands and not eating a balanced diet can make it difficult to reach the Recommended Daily Allowance (RDA). And the nutrient content of our food is often reduced or lost through processing, storing, and even cooking. Some soil is also found to be stripped and depleted of many crucial minerals. It sure isn’t the days of our grandparents, or even our parents, where eating out was rare. They ate most meals together at the dinner table and even harvested from their own gardens.
Although there is a subtle movement back to these “old world” ways of living and eating (think self-sustainability with gardens, canning, juicing, and eating raw), many more have chosen not to adopt this lifestyle and instead choose fast, cheap, and easy. Whether you see that as good or bad, the reality is we’re living in a much faster paced society.
Vitamins and minerals are required for healthy, normal metabolism, growth, and well-being. But because of the many reasons listed above, not all of us receive these important nutrients. That’s why many of us can benefit from a multivitamin.
Vegans and vegetarian are typically lower in B-12, zinc, iron, and calcium. Women who are pregnant or breastfeeding may benefit from more omega-3s, calcium, and folic acid. They also typically need more vitamin D3, B-12, magnesium, and iron. Peri-menopausal women may need more iron as well, a higher level of vitamin D3, and calcium. People ages 60 and over may need additional vitamin D3, calcium, magnesium and B vitamins. Many studies support the benefits of incorporating a multivitamin into our daily supplement regime.
When shopping for a multivitamin, look for one that’s good quality and highly absorbable. It should be taken with a meal (preferably breakfast or lunch). Certain nutrients like B vitamins may energize a person and keep them from getting good quality sleep, which is why it may not be ideal to take them at dinnertime.
There are specific formulations for children, teens, women, men, pregnancy, seniors, vegetarians, and vegans, so be sure to find one that addresses your needs specifically. A high-quality, multivitamin will fill in our nutrient gaps.
What a show! We just returned from Natural Products Expo West in Anaheim, California, where we had the wonderful opportunity to meet the innovators behind some of the latest and greatest new products. Holistic Nutritionist Karen Roth, MSNC walked the show representing Carlson to learn more about what’s behind some of these “Hot Products.” We’re launching a special series called Carlson Expo Finds, where you can get the most up-to-date information about the awesome healthy lifestyle products hitting store shelves. ›› View Expo Finds
Subscribe to the Carlson YouTube page to view all #ExpoFinds videos
by Ashleigh Giznik
For more than 50 years, Carlson has been recognized as an innovator and leading educator in the field of high-quality nutritional supplements. The Carlson family’s interest in vitamins and minerals began when they experienced the benefits of vitamin E firsthand. Founder Susan Carlson’s father suffered from debilitating chest pain that limited his activities and forced him to stop working. He was unable to find relief until he came across the extensive clinical work of Doctors Evan and Wilfrid Shute of Shute Medical Clinic.
After examining him, they suggested he take natural-source vitamin E. In less than three weeks, he was back to work and looked noticeably better. Susan began extensively researching and was inspired to create her own line of high-quality, natural-source vitamin E. Carlson Laboratories was founded with a single product, Key-E® 200 IU, in 1965. The second product, E-Gems® 200 IU, was introduced two years later, and other strengths were added shortly after. Carlson quickly grew to offer the most complete line of natural-source vitamin E in the world.
Susan managed the company from her third-floor, walk-up apartment on North Winchester Avenue in Chicago and also worked part-time as a pharmacist in a high-traffic store in Wheeling, Illinois. By 1968, Susan hired two employees who helped her open a small neighborhood store on Damen Avenue in Chicago. A sales representative was then added, and Carlson products began popping up on the shelves of popular health food stores across Chicago. As the brand continued to grow, Susan expanded Carlson into the space next door.
In 1970, the business moved to a larger office space on North Kedzie Avenue, and Susan left her pharmacy position to focus on Carlson full time. Her husband John, who previously worked as the chief water engineer for the city of Chicago, was named the president of Carlson. Within six years, they outgrew the space. With the help of John’s architect friend, they found property and built the brand new Carlson headquarters on College Drive in Arlington Heights. Two years later, the operations expanded to the neighboring building.
John and Susan had two daughters, Carilyn and Kirsten, who grew up in the natural products industry. From a young age, they attended tradeshows, helped out at Carlson headquarters, and developed a passion for quality nutritional supplements backed by science. Carilyn and Kirsten played (and continue to play) an instrumental role in launching groundbreaking new products and helping to grow the Carlson brand.
Today, the headquarters are located at 600 West University Drive in Arlington Heights, and the next generation of Carlson continues to ensure that the Carlson name represents the high quality products customers have come to expect. President Carilyn Anderson and Vice President of Marketing Kirsten Carlson – and their dedicated team – are proud to offer more than 200 vitamins, minerals, fish oils, and other supplements designed with your family’s unique nutritional needs in mind.
by Karen Roth, MSNC
People are changing their diets to include more salads. That’s a good thing. But, it’s important to remember that you may be sabotaging your health by what you put on top of your salad. It's important we always check the labels.
Many of the off-the-shelf dressings still contain monosodium glutamate (MSG) and hydrogenated oils. It’s no secret... it’s clearly marked. And the fat-free dressings usually contain a good amount of sugar and sodium. They have to make up for the taste somehow!
I recently read the label on a fat-free raspberry dressing that not only listed high fructose corn syrup, but also red dye 40 and blue dye 1. Why would they need to add red dye 40? To compensate for the product only having 2% or less red raspberry juice!
And don’t be fooled by the “spray-on” dressings. They have multiple preservatives that may be harmful to our health. I even saw a honey mustard flavor that had yellow dye #5 and artificial flavors and preservatives. Why buy unhealthy brands when we can make our own salad dressings in less than five minutes. Your body and wallet will appreciate these recipes:
3 large eggs
1 tbsp. of red wine vinegar
¼ cup, plus ½ tbsp. of fresh lemon juice
½ cup of grated Parmesan cheese
¼ tsp. of salt
2 tsp. of anchovy filets (add an extra ½ tsp. if you like a stronger flavor)
¼ tsp. of dry mustard powder
½ cup plus 1 tbsp. of Olive Your Heart® Garlic Flavor
In a blender combine the first eight ingredients, and pulse on low speed increasing slowly to a medium range and blend until smooth (approximately 20 to 30 seconds). Slowly pour the olive oil through the opening of the lid for an addition 10 to 15 seconds.
Makes 2 cups. Each 2 tbsp. serving delivers 2,960 mg of omega-3s.
¾ cup of Olive Your Heart® Natural Flavor
¼ cup of raspberry vinegar (if unavailable in your area, use apple cider vinegar)
1 tsp. of salt
1 tsp. of dried basil
½ cup of fresh or frozen raspberries
¼ cup of water
2 tbsp. of honey
Fill the blender with all of the ingredients, except for the honey. Blend on low, slowly adding the honey through the lid opening. Then continue blending at a medium setting for 20 to 30 seconds.
Makes 1-¾ cups. Each 2 tbsp. serving delivers 2,960 mg of omega-3s.
Olive Your Heart®, blending Greek extra virgin olive oil with Norwegian marine oil, comes in the following flavors: natural, garlic, basil, and lemon. It’s non-GMO and contains no artificial ingredients. Olive Your Heart® is also delicious on its own as a salad dressing. You can’t get healthier than that!
The Daily Dose blog features health and wellness articles from Senior Nutritionist & Educator Jolie Root, LPN,LNC; Nutritionist & Educator Laurel Sterling, MA, RDN, CDN; and Featured Guest Blogger Karen Roth, MSNC. Other guest bloggers will also join us.
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