Our Vital Force blend is a combination of powerful wholefoods to assist with energizing the body and to aid mental alertness.
Blend of Natural Ingredients
Vital Force is a blend of the following natural ingredient:
Camu Camu: Contains high levels of potassium, calcium, protein, beta carotene, amino acids and powerful phytochemicals.
Cacao: High in magnesium, a mineral essential in the human diet to produce cellular energy.
Sacha Inchi: A complete protein source which is extremely high in omega-3 fatty acids.
Maca and Mesquite: Maca and mesquite are powerful natural ingredients said to enhance energy, stamina and memory.
Acai, Monk Fruit and Spirulina: Full of potent antioxidants that protect the body against free radicals, promote liver detoxification and increase energy.
- Great source of vitamin C, Potassium & B vitamins
- High in Antioxidants
- Camu Camu contains vitamin C – Vitamin C contributes to a health immune system. (Langley et al., 2015)
- Ingredients that alkalise and support liver function
- Spirulina is known for its high nutritional value with a protein content of 60–70%. Spirulina contains vitamins, amino acids, gamma-linoleic acid, and minerals that may support liver detoxification. (Ferreira-Hermosillo, Torres-Duran, & Juarez-Oropeza, 2010)
- Helps to regulate hormone production* & boost mood
- Unique blend created to Energise and enhance mental alertness
- Maca helps contribute to energy production. Maca is a root, also known as Peruvian Ginseng/ It is the ancient super food of the Inca’s, traditionally used as an energy tonic by the Incan warriors to naturally support energy, stamina and endurance. (* FSANZ Approved claim) (Zenico, Cicero, Valmorri, Mercuriali, & Bercovich, 2009)
Alfenas, R. de C. G., & Paiva, E. (2007). Effect of glycemic index on satiety and body weight. Revista de Nutrição, 20(2), 197–202. https://doi.org/10.1590/S1415-52732007000200009
Ali, A., & Gilani, A. H. (2007). Medicinal Value of Ginger with Focus on its Use in Nausea and Vomiting of Pregnancy. International Journal of Food Properties, 10(2), 269–278. https://doi.org/10.1080/10942910601045297
Ferreira-Hermosillo, A., Torres-Duran, P. V, & Juarez-Oropeza, M. A. (2010). Hepatoprotective effects of Spirulina maxima in patients with non-alcoholic fatty liver disease: a case series. Journal of Medical Case Reports, 4(1), 103. https://doi.org/10.1186/1752-1947-4-103
Higgins, J. A. (2014). Resistant starch and energy balance: impact on weight loss and maintenance. Critical Reviews in Food Science and Nutrition, 54(9), 1158–66. https://doi.org/10.1080/10408398.2011.629352
Langley, P. C., Pergolizzi, J. V, Taylor, R., Ridgway, C., Jr., & Ridgway, C. (2015). Antioxidant and associated capacities of Camu camu (Myrciaria dubia): a systematic review. Journal of Alternative and Complementary Medicine (New York, N.Y.), 21(1), 8–14. https://doi.org/10.1089/acm.2014.0130
Zenico, T., Cicero, A. F. G., Valmorri, L., Mercuriali, M., & Bercovich, E. (2009). Subjective effects of Lepidium meyenii (Maca) extract on well-being and sexual performances in patients with mild erectile dysfunction: a randomised, double-blind clinical trial. Andrologia, 41(2), 95–99. https://doi.org/10.1111/j.1439-0272.2008.00892.x