VeggieD, vegetabel juice with vitamin D

The deficiency of vitamin D is so great among North Americans that the recommended daily consumption is now 1,500 to 2,000 IU a day for adults at risk (Journal of Clinical Endocrinology & Metabolism, July 2011, 96(7)). An individual’s blood should contain greater than 30 ng/mL of 25(OH) D (the active form of vitamin D in the body) and 50 ng/mL for
optimum health. The average American only has a blood serum level of 25 ng/mL. Recommendations for vitamin D intake are high due to the small impact large doses have on blood serum level. If a healthy individual consumes 1,000 IU of vitamin D for at least three weeks, their blood serum will rise by about 10 ng/mL. This increase can be maintained with 1,000 IU of vitamin D daily.
AIM Veggie D™ provides 500 International Units (IU) per serving, which counts for 126 percent of the Recommended Daily Intake (US).
If you are interested in obtaining your blood serum levels, request a vitamin D test from your physician or order a self-test kit that you can send to a laboratory for results.

The vegetable ingredients in Veggie D include the powders of red bell peppers, green bell peppers, celery, Brussels sprout, parsley, artichoke, cabbage, zucchini, garlic, green chili, onion, and red radish juice. Additionally, Veggie D contains ancient sea salt, mined from below the earth where it is protected from environmental contamination. Veggie D has less than half of the sodium found in comparable vegetable juice blends.

The vegetable blend gives Veggie D a rich, savory taste. In combination with other AIM products, Veggie D enhances the flavors of concentrates like AIM BarleyLife®, AIM RediBeets®, and AIM Just Carrots®, and Veggie D makes for a tasty ingredient
in soups and sauces.

Veggie D is one of the few vegan, wholefood sources of vitamin D. The vitamin D2 in Veggie D is provided by domestically grown and processed shiitake and button mushrooms.
The benefits of a unique, wholefood, vegan-sourced D2 greatly outweigh a cheap and common vitamin D3 that is derived from the oil of sheep’s wool. Wild mushrooms are exposed to natural sunlight and average 400 IU of vitamin D2 per three ounces. Today mushrooms are grown indoors with no exposure to natural sun light and average about 10 IU of Vitamin D2 per three ounces.
The shiitake and button mushrooms used in the Veggie D formula are exposed to a specific, lowenergy spectrum of UVB light. This is the same wavelength of light that is naturally produced by the sun that converts cholesterol in our skin to vitamin D3 (cholecalciferol). This
UVB light naturally creates vitamin D2 in the flesh of the mushrooms. Instead of cholesterol, mushrooms convert a substance called ergosterol to ergocalciferol, which is known as vitamin D2.
The mushrooms in Veggie D are grown indoors in beds of sterile compost covered with peat moss. Since mushrooms are sensitive to bacteria, yeast, and mold, their growing environment must be very clean. The whole-food benefits of Veggie D’s mushroom source include beta-glucan and chitin-glucan (cholesterol reduction and immunity), glucosamine (joints and wound healing), chitosan (weight loss), eleven minerals, flavonoids, lignans (antioxidants), phenolic acids (antioxidants), and conjugated linoleic acid (weight loss).

Both vitamin D2 (ergocalciferol) and D3 (cholecalciferol) have been scientifically proven to be effective in raising blood serum levels of 25(OH)D. Mushrooms are the only stable, natural plant source of vitamin D2 with an adequate potency for convenient daily consumption.
The value of mushrooms and their vitamin D2 content has been confirmed in recent studies. A 2011 study found that the bioavailablity of vitamin D2 from button mushrooms was found to be as effective at maintaining the body’s vitamin D concentrations as synthetic D2 supplements. Additionally, a pair of studies performed in 2008 and 2010 both concluded
that the effectiveness of vitamin D2 supplementation was equal to that of vitamin D3 supplementation.

Veggie D contains twelve additional vegetables and lycopene rich tomatoes. Lycopene is the pigment that gives tomatoes and other fruits and vegetables their red color. The pigment acts as an antioxidant in the human body, protecting against free radical damage.
Several studies have shown that lycopene helps lower the risk of prostate cancer and may increase energy. Its antioxidant properties also help with reducing bad cholesterol and protecting against infertility, osteoporosis, and eye diseases.

Each 8-gram serving of Veggie D contains 3.3 mg of natural lycopene from tomato juice powder. AIM Proancynol® 2000 (2 mg) and AIM ReAssure® SP (5 mg) provide a combined 7 mg of lycopene in daily servings. Together, the three products will provide 10.3 mg of lycopene daily, and the recommended intakes for lycopene are 2 to 30 mg daily.
One whole medium tomato (123 grams) contains about 3 mg of lycopene.

• Mix 2 teaspoons (8 g) in 6 oz (180 ml) of water, or add to soups or sauces.
• Best taken with food or the AIM Garden Trio®, CalciAIM, or AIMega® (for better absorption of fat-soluble vitamin D).

Why did AIM choose mushrooms as the source for vitamin D?
Mushrooms are a whole-food, vegan source of vitamin D2.
Why did AIM choose vitamin D2 instead of vitamin D3?
There are no vegetable sources of vitamin D3. D3 supplements in the market are primarily derived from lanolin (oil from sheep’s wool). Even some D3 supplements derived from fish also contain lanolin because of its cheap costs and high content of D3. In addition, lanolin is commercially processed into a synthetic or manmade D3.
Where are the mushrooms grown?
Both the button and shiitake mushrooms are grown and processed in the USA.
Why expose the mushrooms to low-energy UVB light?
This indoor wavelength naturally creates vitamin D2 (ergocalciferol) in the flesh of the mushrooms, thus increasing the benefits of Veggie D.
Is Veggie D Gluten free?
Veggie D has been certified gluten-free by AIM. This certification is defined by a gluten test result of less then 20 parts per million for every lot produced.