What is meant by “Whole Foods”?
Whole foods contain nothing more than the naturally occurring nutrients and phytonutrients intrinsic to the original plant or animal from which the food was derived. Whole foods rely on the natural components for their delicious flavors, vibrant colors, and rich textures. Whole foods retain all their vital constituents in the original form in which Nature provided to them; no nutrients have been removed or remodeled, and no synthetic, artificial chemicals have been added. The word “whole” is derived from the Greek root “holon,” which means both a single organism and the entire universe, and signifies that these are single entities but are entwined, synergistic lives woven together to form the whole. The word “food” traces back to the Olde English word “fode,” and means to foster, to nourish, and to encourage growth. So, philosophically, the concept of “whole foods” is rooted in an integrated universe in which foods contain the spectrum of essential, synergistic nutrients that, when con
Foods in their natural state contain a complex variety of nutrients that work synergistically to provide nutrition to the body. Many of these nutrients may be inactivated or destroyed by modern, industrial processing (heat, pressure, exposure). Standard Process uses state-of-the-art equipment to remove only fiber and water, at low temperatures, which preserves the nutritional integrity of the foods used. Whole food contains hundreds, if not thousands, of nutrients, many that have not even been identified yet. Ingredients in whole foods help the body digest and absorb the nutrients within the food. Through this process, unnecessary materials are excreted, preventing a potentially toxic buildup of nutrients.
