Turnip greens come from the leaves of root vegetable Brassica rapa subsp. rapa and are a particularly rich source of vitamins K, E, and B6 as well as plant form folate and phytoactive compound lutein. The dry leaves from turnips are also a rich source of glucosinolates and the activating enzyme myrosinase. Key Nutrients in Turnip Greens Percentages shown as %DV per serving of 5.68g turnip greens. Total Phenolic Concentration in Turnip Greens Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Turnip Greens Glucosinolates Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support Other Glucosinolates (4.12 mg/g)** Neoglucobrassicin (1.74mg/g)** Glucoraphasatin (1.2 mg/g)** Glucobrassicanapin (1.06 mg/g)** Flavonols Promote antioxidant activity and vascular health Kaempferol (31.7 mcg/g)* Quercetin (4.9 mcg/g)* Phenolic Acids Phytoactive compounds that promote anti-oxidant activity and vascular health Caffeic Acid(29.5 mcg/g)* Gallic Acid (23.1 mcg/g)* Ferulic Acid (6.0 mcg/g)* Protocatechuic Acid (6.0 mcg/g)* Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Ellagic Acid Potential antioxidant compound with anti-cancer potential Chloryphyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Beta-carotene(220.8 mcg/g)** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Dark leafy greens with vibrantly colored stems and veins are trademark features of Swiss chard (Beta vulgaris subsp. cicla). This plant is a mineraldelivery powerhouse. Key Nutrients in Swiss Chard Percentages shown as %DV per serving of 5g dry Swiss chard extract. Total Phenolic Concentration in Swiss Chard Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Swiss Chard Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Promote antioxidant activity and vascular health Kaempferol(92 mcg/g)* Quercetin(75 mcg/g)* Myricetin(22 mcg/g)* Lignans Cross-linked phenolic compounds that make up plant cell walls and are insoluble fibers that aid in fecal bulking and feed some gut bacteria Secoisolariciresinol   (0.07 mcg/g)* Betalains Natural pigments with antioxidant, anti-cancer, anti-lipidemic, and antimicrobial properties Betacyanins Betaxanthins Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein  (1.45 mg/g)** Zeaxanthin(10.6 mg/g)** Beta-carotene (52.26 mg/g)** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Spanish Black Radish (Raphinoussativus L. Var. niger) is a cruciferous vegetable associated with the production of detoxification enzymes, healthy digestion, and healthy liver and gallbladder function. Spanish black radish is grown for its rich supply of glucosinolates. Key Nutrients in Spanish Black Radish Percentages shown as %DV per serving of 5.5g Spanish black radish. Total Phenolic Concentration in Spanish Black Radish Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Spanish Black Radish Glucosinolates Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support Glucobrassicin (11.835 mg/g)** Sinigrin (0.215 mg/g)** Gluconapin (0.2 mg/g)**Glucoraphanin (0.12 mg/g)** Glucoerucin (0.095 mg/g)** Glucobrassicin (0.082 mg/g)** Glucobrassicanapin (0.058 mg/g)**Glucoraphenin (0.004 mg/g)** Neoglucobrassicin (0.002 mg/g)**4-MeOH Glucobrassicin (0.002 mg/g)** Saponins Compounds that support the immune system, healthy cholesterol levels, and blood glucose levels Tanins Large set of diverse phenolic compounds found in plants that contribute to antioxidant activity, antimicrobial action, and distinct dark color  Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

The squeezed juice from the combined pods, vines, leaves, and stems of the common pea (Pisum sativum) is a nutritionally packed source of essentialvitamins and a significant source for phenolic compounds. Key Nutrients in Peavine Percentages shown as %DV per serving of 5g peavine juice extract. Total Phenolic Concentration in Peavine Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Peavine Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Flavonols Phenolic acids exclusive to oats with antioxidant and anti-inflammatory activities and a bitter perception Kaempferol Catechin (0.1 mcg/g)*Epicatechin (0.1 mcg/g)* Epigallocatechin Gallocatechin Lignans Large plant polyphenolic compounds that bypass human digestion, feed gut bacteria, and provide antioxidant activity Lariciresinol (0.5 mcg/g)* Pinoresinol (0.07 mcg/g)* Syringaresinol (0.04 mcg/g)*  Medioresinol (0.035 mcg/g)* Secoisolariciresinol (0.00756 mcg/g)* Phenolic Acids Compounds that promote antioxidant activity and vascular health Sinapoyl-glucoside Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Soyasaponin I Soyasaponin ßg Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Lutein (7.22 mcg/g)** Zeaxanthin (0.39 mcg/g)** *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Oats (Avena sativa) are a widely consumed grain product as a rolled whole oat or ground into flour. They deliver a healthy source of energy paired with phenolic compounds, essential nutrients, soluble and insoluble fibers. Intake of soluble fibers from grain oats has been linked to reduced risk of cardiovascular disease (CVD). Top oat varieties include increased levels of phytochemicals and provide beneficial fibers.  Key Nutrients in Oats Percentages shown as %DV per serving of 30g oats. Total Phenolic Concentration in Oats Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Oats Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Beta-glucan (56 mcg/g)**  The main soluble fiber in oats connected to reduced CVD risk Arabinoxylan Type 1 Resistant Starch  Avenanthramides Phenolic acids exclusive to oats with antioxidant and anti-inflammatory activities and a bitter perception Avenanthramide C (49.24 mcg/g)* Avenanthramide B (31.85 mcg/g)* Avenanthramide A (31.67 mcg/g)* Avenanthramide E (0.15 mcg/g)* Lignans Large plant polyphenolic compounds that bypass human digestion, feed gut bacteria, and provide antioxidant activity Syringaresinol (3.5 mcg/100g)*  Lariciresinol (1.8 mcg/100g)* Matairesinol (0.7 mcg/100g)*Medioresinol (0.4 mcg/100g)* Secoisolariciresinol (0.1 mcg/100g)* Pinoresinol (0.08 mcg/100g)* Phenolic Acids Compounds that promote antioxidant activity and vascular health 4-Hydrobenzoic Acid  (4.5 mcg/g)* Vanillic Acid  (2.7 mcg/100g)* Ferulic Acid (1.9 mcg/100g)* p-Coumaric Acid  (1.6 mcg/100g)* Hydrobenzaldehyde (1.2 mcg/100g)* Sinapic Acid (0.4 mcg/100g)* Flavanones Colorless flavonoid compounds with antioxidant activity Neohesperidin (6.2 mcg/g)* Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Avenacoside A Avenacoside B *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

The material of the common bean (Phaseolus vulgaris) is rich with iron, magnesium, folate, fiber, and thiamin, among other macro- and micronutrients. The sprouts and full-grown plant contain ample amounts of essential minerals, various vitamins, and phenolic compounds. Key Nutrients in Kidney Bean Percentages shown as %DV per serving of 5g kidney bean juice extract. Total Phenolic Concentration in Kidney bean Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Kidney Bean Saponins Support the immune system, healthy cholesterol levels, and blood glucose levels Bayogenin Soyasaponin I Soyasaponin V Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Lignans Large plant polyphenolic compounds that bypass human digestion, feed gut bacteria, and provide antioxidant activity Lariciresinol (1.2 mcg/g)* Secoisolariciresinol (0.8 mcg/g)* Pinoresinol (0.3 mcg/g)* Syringaresinol (0.08 mcg/g)*  Phenolic Acids Compounds that promote antioxidant activity and vascular health Ferulic Acid (128.4 mcg/g)* Sinapic Acid (51.7 mcg/g)* p-Coumaric Acid  (38.1 mcg/g)* Coumaroyl-malate Feruroyl-malate Isoflavonoids Phenolic compounds with direct antioxidant effects Genistein (2.0 mcg/g)* Flavonols Promote antioxidant activity and vascular health Kaempferol-3-O-glucoside (398.8 mcg/g)* Quercetin-3-glucoronide2(286 mcg/g)* Kaempferol-3-O-acetyl-glucoside (164 mcg/g)* Kaempferol-3-O-xylosyl-glucoside (115 mcg/g)* Kaempferol (12.2 mcg/g)*Quercetin (6.8 mcg/g)* Kaempferol-3-glycoside Kaempferol-3-O-rutinoside Quercetin-3-acetyl-glycoside Quercetin-3-glycoside Rutin *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Brussels sprouts (Brassica oleracea var. gemmifera) are a cruciferous vegetable associated with production of detoxification enzymes, antioxidant properties, cardiovascular protection, and anti-carcinogenic activity. Brussels sprouts are a staple vegetable in healthy diets, grown for their rich supply of glucosinolates and nutrients. Key Nutrients in Brussels Sprouts Percentages shown as %DV per serving of 21.4g Brussels sprouts. Total Phenolic Concentration in Brussels Sprouts Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Brussels Sprouts Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Luteolin (1.7 mcg/g)* Carotenoids Antioxidants with anti-cancer potential and may lower risk of macular degeneration Beta-carotene(30.2 mcg/g)** Lutein (11.8 mcg/g)** Supports exercise performance and cardiovascular health Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity  Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Arabinoxylan Lignans Cross-linked phenolic compounds that make up plant cell walls and are insoluble fibers that aid in fecal bulking and feed some gut bacteria Lariciresinol (493 mcg/g)* Pinoresinol(220 mcg/g)* Secoisolariciresinol(10.6 mcg/g)*  Myrosinase Enzyme found in plant tissue that initiates conversion of glucosinolates to bioactive isothiocyanates Glucosinolates Sulfur-containing secondary metabolites mostly found in cruciferous vegetables, when activated by myrosinase from the plant or after ingestion by gut bacteria, associated with positive effects stemming from antioxidant activity such as cardio-protection and detoxification support Glucobrassicin (0.61 mg)** Glucoiberin(0.45 mg)** Sinigrin (0.37 mg)** Progoitrin (0.12 mg)** Glucoraphasatin(0.11 mg)** Glucoraphanin (0.10 mg)** Gluconapin(0.07 mg)**   Flavonols Promote antioxidant activity and vascular health Kaempferol (9.5 mcg/g)* Quercetin(3.0 mcg/g)* *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Barley (Hordeum vulgare) is grown primarily for its cereal grain, but the grass portion of the plant provides a rich source of minerals and B vitamins, like riboflavin and biotin. Key Nutrients in Barley Grass Percentages shown as %DV per serving of 5g barley grass extract. Total Phenolic Concentration in Barley Grass Measured: Total Phenolics as Gallic Acid Equivalence (mg/g). Phytoactives in Barley Grass Flavones Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Cynaroside Isoorientin Isovitexin Luteolin Luteolin-3-7-di-glucoside Orientin Vitexin Chlorophyll Green pigment in plants with potential anti-inflammatory, antioxidant, and anti-bacterial activity Fiber Supports cardiovascular health, healthy bowel function, and healthy cholesterol levels Arabinoxylan Phenolic Acids Compounds that promote anti-oxidant activity and vascular health Chlorogenic Acid Ferulic Acid Flavonols Compounds with anti-inflammatory, antimicrobial, and anti-cancer activity Lutonarin Saponarin *Data is mean values from Phenol-Explorer Database1 **Data on file with WholisticMatters. Values subject to change based on strain and experimental methods   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Managing Digestive Health with Prebiotics and Probiotics Digestive complaints are one of the primary driving factors that encourage individuals to seek out alternative health care options, including nutrition and herbs. Many of these digestive complaints can trace their roots to imbalances in the microbiome – the complex ecosystem of bacteria, fungi and viruses- that exist in the human gut.1,2 Even aspects of health and wellness outside of digestive function have been linked to the integrity of this rich microbial network, including mental health and immune function. Eating fermented foods like yogurt, kimchi and sauerkraut, as well as supplementing with probiotics, can help to encourage the populations of beneficial bacteria in the gut. Just as important as consuming beneficial bacteria, however, is consuming the fuel those bacteria need in order to thrive: prebiotics. Prebiotics are a type of complex carbohydrate, such as inulin and certain oligosaccharides, that the human body cannot digest but that function as fuel for the beneficial bacteria in the gut.3 These prebiotics are arguably more foundational for a healthy microbiome than probiotics because they act as a ‘fertilizer’ for established beneficial gut bacteria, promoting a diverse and resilient ecosystem. While probiotics introduce new bacteria, they won’t thrive or create lasting changes without the prebiotic fiber to feed them. Learning how to nourish and support the microbiome offers an incredible opportunity to expand the narrative around therapeutic options for improving well-being on numerous levels. Prebiotic 2’FL: Made for the Microbiome 2′-Fucosyllactose (2’-FL) is a human milk oligosaccharide (HMO) that functions as a prebiotic in the human digestive system.7 2’-FL is the most abundant HMO found in breast milk, and the first prebiotic compounds that a breastfed newborn will encounter to feed their developing microbiome. HMOs avoid metabolism by digestive enzymes until they reach the lower gastrointestinal (GI) tract, which allows beneficial microorganisms like Bifidobacteria to then break them down through fermentation.8,9 In addition to acting as an important component of a newborn’s microbiome and healthy GI tract, 2’-FL also works as a targeted prebiotic for adults due to its unique tie to Bifidobacteria. For adults, 2’-FL supports short-term feeding of beneficial Bifidobacteria in times of GI stress and for individuals deficient in Bifidobacteria populations looking to increase microbiome diversity.10 One study showed that 5 g of 2’FL daily for just two weeks modified the microbiome in favor of these beneficial species.7 Like 2’FL, certain foods have been recognized for their beneficial impact on microbial diversity and function. Okra, for example, is rich in a soothing, gel-like mucilage that functions as a prebiotic food source for gut bacteria and soothes irritation and inflammation in the lining of the gut that may contribute to dysbiosis. Okra consumption has been shown to increase beneficial bacteria like Lactobacillus and Akkermansia, decrease potentially harmful species like Proteobacteria, and promote the production of Short Chain Fatty Acids (SCFAs), compounds that are crucial for digestive and systemic health.8,9 Similarly, beets are rich in prebiotic fiber, such as pectin and pectic-oligosaccharides, that are able to positively modulate gut microbiota composition, as well as encourage the growth and function of probiotic species.10 Beet betalains and phenolics increase the production of SCFAs by gut microbiota and possess significant antioxidant, anti-inflammatory and anti-carcinogenic properties that have been shown to improve overall gastrointestinal health.10 Probiotic Highlight: Bifidobacteria While diversity of species in the microbiome is essential for the ecosystem’s health and vitality, the Bifidobacteria genus stands out as a key therapeutic target for improving digestive health, as well as mitigating inflammation and improving mental health. One of the most valuable functions of Bifidobacteria is their role in Short Chain Fatty Acids (SCFAs) production. When Bifidobacteria species digest prebiotic fiber, such as 2’FL, they produce SCFAs, primarily acetate, propionate, and butyrate, which are key signaling molecules and energy sources for the colon. The Functions of SCFAs: Intestinal integrity: the main energy source for the colon, butyrate supports mucosal integrity and repair, maintaining tight junctions within the gut and reducing intestinal permeability.11 Regulation of gut pH: SCFAs lower the pH of the colon, which inhibits the growth of pathogenic bacteria and promotes the survival of beneficial bacterial strains.12 Inflammation & immune modulation: SCFAs modulate immune cell activity in the gut, including pro-inflammatory cytokines (like TNF-α and IL-6) and promote anti-inflammatory T-regulatory cells.13  SCFAs communicate with immune cells throughout the body, helping to maintain immune tolerance and contributing to lower risk of autoimmune and chronic inflammatory diseases.14 Metabolic regulation: propionate is directly involved in the process of gluconeogenesis in the liver, contributing to blood sugar balance and insulin sensitivity.15  SCFAs also stimulate the release of satiety hormones such as GLP-1 and PYY, improving insulin sensitivity.16 Nervous system stability: Through the gut-brain axis, SCFAs may influence neurotransmitter production and neuroinflammation. Butyrate, in particular, acts as a histone deacetylase (HDAC) inhibitor, affecting gene expression related to brain health and mood regulation.17,18 The wide ranging effects of SCFA production through key Bifidobacteria species highlight the therapeutic potential for encouraging a stronger gut Bifidobacteria population. Conditions including Functional Gastrointestinal Diseases like IBS, obesity and Metabolic Syndrome, mood disorders and even autoimmune disease may benefit from both seeding and feeding Bifidobacteria. HMOs Support the Gut Barrier in the Lower GI Healthy gut function relies on a proper GI barrier between the body and the interior space that makes up the digestive tract, called the lumen. The GI barrier is made up of many layers: Luminal mucosal barrier Microbial inhabitants lining cells in the lumen Layer of mucus produced by goblet cells Chemical barrier Physical barrier of intestinal epithelial cells held together by tight junctions Immunological barrier Stress, microbial invaders, antibiotic use, and development of chronic conditions can disrupt the intestinal lining. HMOs like 2’-FL stimulate the development and maintenance of a well-functioning GI barrier, both during development and in cases of GI inflammation.19-21 Through the gut-brain axis, SCFAs may influence neurotransmitter production and neuroinflammation. Butyrate, in particular, acts as a histone deacetylase (HDAC) inhibitor, affecting gene expression related to brain health and mood regulation. Whole Foods and Herbs to Support the Gut Barrier Herbs and foods also have a key role in strengthening this mucosal barrier. While prebiotics like 2’FL function as food or fertilizer for beneficial bacteria, key herbs and foods are able to tend the ‘soil’ in which those probiotic species thrive through their impacts on mucous membrane health. Medicinal plants have a long history of use in supporting digestive function: bitter herbs such as gentian and dandelion root for stimulating digestive secretions and improving peristalsis, carminative herbs including ginger and chamomile for relieving bloating and discomfort, and digestive tonic herbs such as meadowsweet and licorice for improving the integrity of the gut mucosa. The gut mucosal layer and microbiome are connected through a symbiotic, reciprocal relationship where the mucosal layer acts a habitat for microbes, while a healthy microbiome helps to regulate the mucosa’s structure and function. Digestive tonic herbs can help facilitate this symbiotic relationship by strengthening the integrity of the mucus layer and encouraging the repair of the digestive lining, creating a healthier habitat for the beneficial microbes. One lesser-known digestive tonic is Collinsonia canadensis, also known as stoneroot or heal-all, alluding to both the sheer density of the root and the multitude of applications used by traditional healers. Collinsonia has a rich history of use by indigenous North American peoples and early Eclectic physicians for improving the functioning of the gut, respiratory system and genitourinary tract- with the key commonality in these systems being the root’s affinity for improving mucosal health and tonifying vasculature. This astringent or tonic effect of the root made it a key remedy in the treatment of hemorrhoids, varicose veins and even laryngitis.22 Specific to the gut, Collinsonia was used as a ‘stimulant and tonic in cases of atonic dyspepsia, and in chronic disease with feeble digestion’22 – conditions that negative impact the health and function of the microbiome. By strengthening the integrity of the soil- the mucosal layer- in which beneficial microbes thrive, Collinsonia serves as an active partner to prebiotics like 2’FL in maintaining the health of the microbiome. Gut Immunity: 2’-FL as a “Binding Decoy” Beyond its role as a nourishing ‘fertilizer’ for the microbiome, 2’FL functions as a binding decoy in the gut by mimicking the structures on intestinal epithelial cells that many pathogens use to attach and initiate infection- a key role in the prebiotic’s ability to support not just mucosal health but systemic immunity as well. HMO’s like 2’-FL can competitively bind to bacterial lectins or viral adhesion proteins, effectively blocking these pathogens—such as Campylobacter jejuni, E. coli, and certain noroviruses—from adhering to the gut lining.5,23,24  Additionally, this mechanism helps maintain mucosal integrity, reduces inflammation, and promotes immune tolerance in the developing gut, making it especially important for infants but also potentially beneficial in adult gut health formulations. Clinical Takeaways Improving the microbiome isn’t just about probiotic intake—it’s about creating the right environment for those microbes to flourish. Prebiotics like 2’-FL, along with prebiotic-rich foods such as okra and beets, provide the essential “fuel” that sustains beneficial bacteria like Bifidobacteria and promotes the production of short-chain fatty acids crucial for gut integrity, immune balance, and even mood regulation. Pairing these targeted prebiotics with herbs that strengthen the mucosal barrier—such as Collinsonia—creates a comprehensive strategy for restoring gut resilience from the inside out. The microbiome is a rich, diverse ecosystem that needs to be cultivated and nourished, particularly in the face of modern challenges to microbiome health like the Standard American Diet and environmental toxins. Tools for microbiome management like prebiotics and herbs are a unique tool for allowing clinicians and their patients to move beyond symptom management toward true digestive and systemic wellness.   Did you know WholisticMatters is powered by Standard Process? Learn more about Standard Process’ whole food-based nutrition philosophy.   Learn More

Episode 13 – airs November 6, 2025 Dr. Daina Parent, ND sits down with Dr. Karma James-Dulin to discuss managing blood sugar with a diet that includes complete proteins and important fibers. Dr. James-Dulin shares her personal journey with managing her own blood sugar during pregnancy, and her passion for developing foods that are healthy and taste great. Drs. Daina and Karma discuss a small clinical study that confirms the ability of complete plant-based proteins to balance blood sugar, and how ancient varieties of seeds provide higher protein and lower carbohydrates. They wrap the episode with clinical takeaways to help patients navigate the many high protein options in the marketplace. Dr. Karma James-Dulin is a food scientist with over 9 years of experience in the food and dietary supplements industry. She has a bachelor’s degree in chemistry from Grambling State University and completed her Ph.D. in food science at Penn State University, where she investigated the effects of green tea on the liver. Dr. James-Dulin is passionate about food, flavor and nutrition, believing that healthy food should taste good. She enjoys cooking, dancing and spending time with family.  She is currently a product development manager at Standard Process, Inc, having joined the company to establish the Food Science Team and Lab. In this capacity she oversees many aspects of the development of products from ideation, formulation and prototype development through to commercialization. During her tenure at Standard Process, Inc, she has led the development of serval products, most notably a one-of-a-kind nutrition bar for an adventure athlete on his quest to cross Antarctica. Additionally, she has led the development of the company’s first food line comprising of protein powders and whole food nutrition bars. Use the audio player above to listen now! And don’t forget to follow and like our podcast channel to stay up-to-date on upcoming episodes. Highlights of the episode include: Why proteins and fats fare important for blood sugar regulation Resistance starch fiber’s ability to slow blood glucose release Small clinical study measures success of protein blend to minimize glucose spikes Podcast Summary 3:03 Dr. James-Dulin’s personal connection to blood sugar management 4:51 Insulin resistance state in pregnancy 5:20 Why proteins and fats fare important for blood sugar regulation 7:02 Dressing up your carbs with proteins and fats 7:44 Developing a high-quality protein blend 11:08 Animal protein versus plant-based protein 12:58 Significance of ancient oats – phytonutrient and macronutrient profile 14:59 Nutrition in ancient seeds versus modern varieties 15:49 Ways to consume protein blends 16:36 Resistance starch fiber’s ability to slow blood glucose release 17:12 Golden chlorella as a vegetarian source of B12, plant-based folate and protein 18:07 Small clinical study measures success of protein blend to minimize glucose spikes 20:02 Dr. James-Dulin’s passion for Food Science and her focus on nutrition and flavor 22:35 Advice for practitioners to help patients find products to balance blood sugar levels 23:56 Types of fibers and how they affect blood sugar regulation 25:55 Complete protein blend plus fiber gives optimal blood sugar regulation This podcast is sponsored by Standard Process About Standard Process – Only at SP https://youtu.be/4mtPcdZnKzI?si=_-MfL3i9YR0Pw6T4