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The Willner Window Product Reference Catalog, Autumn, 2013
since 1911
• Willner Chemists •
the nutritional supplement professionals
New Chapter
www.willner.com • 1-800-633-1106
Look for organic certifcation and the Non-GMO
Project seal on all New Chapter multivitamins.
New Chapter multivitamins deliver
whole-food complexed vitamins
and minerals plus artisanal blends
of targeted herbs.
Are
You
Geting the
Most from
YourMulti
?
Why Take a Multivitamin?
Most people would agree that it can be a challenge to eat a
well-balanced diet every day. Our bodies need a variety of
healthy foods for basic nutrition, but it’s not always easy to
keep track of our food choices. Do you make sure at least
half your daily grains are whole grains? Are you eating a
healthy variety of dark green, red, and orange vegetables?
A reliable multivitamin can help fll nutritional gaps, delivering
key nutrients for your daily health and convenience.
Choosing the Best Multivitamin for You
It’s important to know what you’re putting into your body,
including your daily multi. It helps to ask: “Where do the
nutrients in my multivitamin come from?”
Is your multi delivering only processed chemicals?
Many multivitamins on the market are basic blends of
chemical isolates. Chemical isolates are synthesized by
processing the complex profles of foods into single
chemicals, such as corn that is processed into Ascorbic
Acid (Vitamin C). The result is a completely man-made,
simplifed vitamin or mineral compound. Selected isolates
are then combined to create a multivitamin product.
Is your multi delivering whole-food complexed nutrients?
Fermenting vitamins and minerals with whole foods is an
innovative process that takes multivitamins another step and
creates whole-food complexed nutrients. During the fermen-
tation process, vitamins and minerals are cultured in a matrix
of benefcial probiotics, fruits, and vegetables. Why ferment?
Fermenting foods with “good bacteria” to enrich them is a
practice that goes back thousands of years. Fermented foods
such as yogurt, kefr, and sauerkraut are still consumed in
many cultures today—cultures known for their vitality
and longevity.