At STAMBA, we believe strongly in the role of science in advancing human nutrition. We see its primary value in validating and furthering the efficacy of Nature's bounty as opposed to modifying, or synthetically re-fabricating it.

THE SCIENCE OF WHOLE FOOD SYNERGY

The concept of food synergy, while new to science, is not new to humanity. The basic premise that, “the whole is greater than the sum of its parts” is one that we have been adhering to as long as we have been consuming food from nature. Eating an apple, for instance, is not the same as consuming isolated components found in apples, separately. Rather, the totality of valuable components in the apple work together with one another (and our digestive system when consumed) to deliver the health benefits that the apple has to offer to us. Isolated nutrients cannot be fully assimilated without the help of other symbiotic or supporting nutrients. It’s the synergistic effect of many different nutrients in balance that aids assimilation and integration of the beneficial components found in wholefoods.

At STAMBA, we say no to isolates, synthetics and extracts that strip,remove, or fabricate the power of nature. We say yes to delivering the highest-quality, most nutrient-rich wholefoods on Earth through our blends, with their beneficial activity increased through working together synergistically.

SCIENCE WITH OUR FOUNDER

Follow the science of wholefood synergy with introductions from our founder, below.

Oxidative stress and inflammation are directly correlated to aging and the onset of a multiplicity of diseases.

“...there is a general concept that chronic inflammation can be a major cause of cancers and express aging processes. Moreover, many studies suggest that chronic inflammation could have a serious role in a wide variety of age-related diseases...”

-Chronic Inflammation and Oxidative Stress as a Major Cause of Age-Related Diseases and Cancer

“...oxidative stress has been associated with more than one hundred (100) pathologies.”

-Oxidative Stress and Antioxidant Potential of One Hundred Medicinal Plants

Whole foods reduce oxidative stress and inflammation to support overall health and exhibit protective effects against a multiplicity of diseases.

“The health benefits of plant food-based diets could be related to both integrated antioxidant and anti- inflammatory mechanisms exerted by a wide array of phytochemicals present in fruit, vegetables, herbs and spices.”

-Functional Foods for Health: The Interrelated Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables, Herbs, Spices and Cocoa in Humans

“Medicinal plants can not only protect the oxidative damage, but also play a vital role in health maintenance and prevention of chronic degenerative diseases.”

-Oxidative Stress and Antioxidant Potential of One Hundred Medicinal Plants

Isolated Antioxidants and synthetic compounds do not exhibit the same beneficial activity as whole foods.

“The natural combination of phytochemicals in fruits and vegetables is responsible for its potent antioxidant activity... It is now widely believed that the actions of [isolated] supplements alone do not explain the observed health benefits [of whole foods] because, taken alone, the individual antioxidants studied in clinical trials do not appear to have consistent preventive effects. The isolated pure compound either loses its bioactivity ormay not behave the same way as the compound in whole foods.”

-Health Benefits of Phytochemicals in Whole Foods— Food Synergy

Select wholefoods in combination increase their beneficial activity.

“Ninfali et al. reported that when marjoram is added to salad it can increase the antioxidant capacity of the dish by 200%, takingour appreciation of the interactions of biochemicals [phytonutrients] in food to another, and perhaps more fundamental, level. This might explain, in part, the apparent superior effects of certain cuisines and cultural dishes that involve combinations of foods...”

-Food, Not Nutrients, Is the Fundamental Unit in Nutrition

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