How Isagenix Lies To Its Distributors And Consumers About GMOs, Preservatives, And Artificial Ingredients
Isagenix is another multilevel marketing (MLM) company which claims a "no-compromise approach to health and wealth generating opportunities to help thousands achieve their dreams." Sound familiar? That's probably because, as most MLMs generally are, they're big on talk and low on quality. In fact, Isagenix makes wild claims about their products which are easily proven false by making simple observations on their ingredient lists. The lies are so blatant that one can only assume that their distributors either don't research the products they are selling or are simply fooled by the propaganda set up by their up-line leaders and sponsors.
The Isagenix brand of products purports itself as one of the best on the market to be used in various combinations for detoxification, supplementation, nutritional cleansing, including supporting performance, weight loss, health aging and much more.
There are currently more than 200,000 active associates selling Isagenix products and the company is currently reporting revenues of approximately a half-billion USD.
The exaggerated claims made by Isagenix include that they improve resistance to illness, reduces cravings, improves body composition, and slow the aging process. This of course comes without any real independent investigation of any kind. I have not found any supporting studies to justify how their processed liquids and powders help anybody achieve the above claims more than a improved diet and exercise regimen. Coincidently, many Isagenix users report benefits because they immediately begin exercising and leading healthier lifestyles because nobody wants to see "their money go to waste." Remember those last few words in quotes.
ARE ALL INGREDIENTS IN ISAGENIX PRODUCTS VERIFIED AS GMO FREE?
No. First of all, many of their products contain Canola oil which immediately alerts a red flag not only from a nutritional perspective, but also because of Canola's long history of being genetically modified. There is no such thing as Non-GMO Canola. It doesn't exist.
Nevertheless from the Isagenix website we see: This statement serves the interest of consumers in all markets (Australia, New Zealand, U.S., Canada, Hong Kong, and Taiwan) that Isagenix does not include any GM foods or ingredients in its products, nor does the company include any additives or processing aids in its products that contain any novel DNA or protein from a GM food.
So according to Isagenix, Canola is not a genetically modified ingredient, but it is indeed.
Genetically modified Canola was derived in the 70s from cross-breeding of multiple lines of the rape plant to produce a much lower percentage of erucic acid, a known food borne toxin. In 1995 Monsanto created a genetically modified version of canola oil. Today almost 100% of Canola is genetically engineered. Thus, Canola is GMO by design and non-gmo or organic canola is more of a misnomer. It's another industry tactic to make consumers believe something is organic in nature which has never been by origin.
Canola oil is a toxic oil and there's no other way to balance its description. It contains a long-chain fatty acid called erucic acid, which are especially irritating to mucous membranes. Consumption of canola oil consumption has been correlated with development of fibrotic lesions of the heart, CNS degenerative disorders, lung cancer, and prostate cancer, anemia, and constipation.
The long-chain fatty acids found in canola have been found to destroy the sphingomyelin surrounding nerve cells in the brain, in some cases leading to a degenerative brain conditions. Conditions associated with canola oil consumption include loss of vision (retinal capillaries are very sensitive and easily damaged), and a wide range of neurological disorders.
Today, even those who are moderately educated about nutrition understand that Canola (also known as rapeseed) is not a health food and it could not possibly ever be classified as organic or Non-GMO due to its breeding and origin.
The toxic properties of the rape plant are cyanide-containing compounds called isothiocyanates. Wild animals will not eat the plant and many farmers report that their animals will not eat feed contaminated with canola.
In various studies, experimental rats fed canola oil developed fatty degeneration of the heart, kidney, adrenals, and thyroid gland. On withdrawing the canola oil from their diets, the deposits dissolved but scar tissue remained on all vital organs.
Canola oil is one of the most damaging partially hydrogenated oils on the market today. It is found in most junk foods and is normally used as a frying oil due to it’s high smoke point. It is extremely high in omega-6 fatty acids causing severe inflammation, especially if ingested regularly
Isagenix does not use expeller pressed Canola and is extracted using hexane and other solvents and industrial chemicals with toxic effects.
Isagenix's Reponse To Their Use of Canola Oil: Canola oil is not a product from genetic modification, but one that was developed in the 1970s using traditional plant breeding techniques, as detailed on the website: https://www.canolainfo.org/canola/index.php. It is a source of essential omega-6 and omega-3 polyunsaturated fatty acids. It is important to have a balance of both of these fatty acids for optimal health. These are no way a source of partially hydrogenated oils and in no way are either of these oils a cause of inflammation. On the contrary, they are essential and needed for managing a healthy response to inflammation.
You can always judge the credibility of a response when it uses a campaigning website such as canolainfo.org to try and make their point.
In its natural form, canola oil is non-hydrogenated. Like any vegetable oil, canola oil can be hydrogenated and it is partially hydrogenated in the processed food industry. If Isagenix can send the process on how they get natural unprocessed canola oil into their products without any hydrogenation, I would love to see that, because this claim is an outright lie.
One of the biggest problems with educating the public on Canola is the difference between cross-bred canola and genetically engineered canola. Canola was genetically modified just two decades ago...NOT cross-bred (which took place more than 40 years ago). It is now widely genetically engineered. Almost all Canola is now modified to be resistant to Monsanto's herbicide Roundup. More than one study has now verified that there is a large-scale escape of a genetically modified Canola in the United States. The paper, titled Evidence for the establishment and persistence of genetically modified canola populations in the U.S.
(https://eco.confex.com) shows the majority of the canola plants spanning 5,400 kilometers were genetically modified.
There IS NO Non-GMO Canola used in the food industry. Monsanto's strains now dominate the entire spectrum of Canola so any assertion of there being organic or non-gmo varieties are not based on any reality. The cross-bred varieties of Canola are no longer being used in the food industry, and even if they were, they still present highly toxic properties as mentioned above rendering them inedible without poisoning the human metabolism. Canola Oil is unequivocally and unconditionally a toxic oil to be avoided in every food, period. If you doubt the level of toxicity of Canola Oil please read on as to what others have to say.
What Other Reputable Health Experts and Authors Are Saying About Canola Oil
Soy Lecithin is an ingredient in literally hundreds of proceesed foods, and also sold as an over the counter health food supplement. Most people don't realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.
Soy lecithin comes from sludge left after crude soy oil goes through a "degumming" process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.
Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.
The manufacture of soy lecithin is also typically confined to unfermented sources because it is quicker and cheaper to make. Unfermented soy products are rich in enzyme inhibitors. Enzymes such as amylase lipase and protease are secreted into the digestive tract to help break down food and free nutrients for assimilation into the body. The high content of enzyme inhibitors in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest.
Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.
It is now widely recognized that the only soy fit for human consumption is fermented soy.
Isagenix's Reponse To Their Use of Soy Lecithin: Lecithin is essential to every cell in the bodies of plants and animals. The highest source in our diets are egg yolks. Far from dangerous, lecithin is an important source of choline, which is good for the liver and brain. Our lecithin is highly purified to be free of any proteins or anything else. The purpose of lecithin is as an emulsifier to help keep fats and waters from separating in products such as IsaLean Bars and IsaDelight Plus dark chocolates. Because of repeated confusion that the presence of “soy” as an ingredient suggests we use soy protein (versus whey), we’ve also transitioned to use of lecithin from canola and sunflower in several of our products.
This is a common tactic used by those in the food industry
to deceive consumers. Lecithin and Soy lecithin are two different things. Lecithin is naturally found in the foods that most of us eat, yes. According to the Mayo Clinic and British Journal of Nutrition, there are vast differences between the two, though the food industry tries to confuse consumers with its play on words and marketing of the word lecithin. Soy lecithin is derived from soy which the author of this Isagenix response piece attempts to dismiss. As mentioned soy lecitihin is processed with toxic Hexane which the Isagenix author does not deny. The risks far outweigh the benefits on soy lecithin and not once does this response address the toxic soy manufacturing process mentioned above. Soy lecithin is impossible to produce without this process.
The answer is hype. No company serious about health and nutrition will soon use agave syrup in their products over maple syrup or honey. In fact, the stigma associated with agave syrup is causing many companies to drop this fructose based sweetener.
Agave is heavily promoted as a low glycemic food, enticing diabetics. Highly effective agave product marketing campaigns have persuaded consumers the sweetener is a healthy alternative to sugar. As more and more people veer away from deadly artificial sweeteners and high fructose corn syrup (but not from their sugar addiction, unfortunately), they are on the hunt for safer, healthier alternatives.
Fully chemically processed sap from the agave plant is known as hydrolyzed high fructose inulin syrup. It needs to be hydrolyzed so that the complex fructosans are "broken down" into fructose units or it won't be sweet! Agave is almost all fructose, highly processed sugar with great marketing.
Isagenix also adds fructose itself to many of their products to improve the taste.
Depending upon where the agave comes from and the amount of heat used to process it, your agave syrup can be anywhere from 55 percent to 90 percent fructose, whereas sugar and honey are closer to 50% fructose and 50% glucose. Fructose is much sweeter than glucose, and this chemical makeup also explains why the glycemic index is lower (it only takes glucose into account).
Since most agave syrup has such a high percentage of fructose, your blood sugar will likely spike just as it would if you were consuming regular sugar or HFCS, and you would also run the risk of raising your triglyceride levels. It’s also important to understand that whereas the glucose in other sugars are converted to blood glucose, fructose is a relatively unregulated source of fuel that your liver converts to fat and cholesterol.
A significant danger here is that fructose does not stimulate your insulin secretion, nor enhance leptin production, which is thought to be involved in appetite regulation.
Fructose is also more readily turned into fat than glucose, and it must be processed by the liver before being used as energy (unlike glucose which can be used by cells for energy more directly).
Isagenix's Reponse To Their Use of Agave Syrup: Fructose is a natural fruit sugar that has been much maligned in the media in recent years. However, it is only in high amounts where fructose, or any other source of carbohydrate, would end up leading to weight gain. Clinical studies have repeatedly shown that fructose in normal amounts found in fruits can actually improve blood sugar control. It’s also slightly sweeter than glucose leading to consumption of less sugars overall. It is also low glycemic, meaning it support healthy blood sugar control.
Again, this is another misinformed opinion written by somebody that does not understand the effect of added fructose in the diet. The intake of dietary fructose has increased significantly from 1970 to 2000. There has been a 25% increase in available "added sugars" during this period. After eating fructose, 100 percent of the metabolic burden rests on your liver. But with glucose, your liver has to break down only 20 percent. Fructose is the most lipophilic carbohydrate. In other words, fructose converts to activated glycerol (g-3-p), which is directly used to turn FFAs into triglycerides. The more g-3-p you have, the more fat you store. Glucose does not do this. Fructose in fruit is metabolized by enyzmes that actually protect animals from developing fatty livers, obesity, and insulin resistance. The identification of contrasting roles for different enzymes in natural foods and processed foods are extremely important in understanding why some individuals are more sensitive to the metabolic effects of fructose than others. Added fructose to any processed food product improves taste, not health and any assertion to the opposite is based on misconceptions on the activity of this sugar removed from its natural form.
Isagenix products are packed with modified palm and palm kernel oils.
The palm fruit oil and palm kernel oil are high in saturated fatty acids, about 50% and 80% respectively and esterified with glycerol. The problem with palm fruit oil is not so much its saturated fat content because we know coconut oil has plenty of that and it's one of the healthiest oils on Earth. However, coconut oil does not suppress the body's natural appetite-suppressing signals from leptin and insulin. It is the triglyceride structure in palm oil which creates potentially negative health effects in contrast to coconut oil whose structure actually promotes health.
Even the best palm oils go through extending heating and processing making them inferior to healthful oils such as virgin coconut or ice-pressed olive oils.
Palm oil whether refined, pure, organic or virgin, goes through extensive processing.
Due to the massive worldwide backlash regarding the destruction of tropical ecosystems, every major palm oil company is now using the word "sustainable" to try and greenwash their ravaging of rain forests. Check out saynotopalmoil.com to get a full perspective on what's happening throughout the world because of palm oil.
Isagenix's Reponse To Their Use of Palm Oil: Modified palm or palm kernel oil are oils that have a high content of the medium-chain triglyceride lauric acid, which is similar to coconut oil. There is no evidence that when compared to coconut oil there are any negative effects from these oils. The oils are also obtained from certified Roundtable on Sustainable Palm Oil (RSCO) suppliers.
Synthetic vitamins are chemical duplicates of natural vitamins found in foods, however the human metabolism treats them like foreign substances, and at high doses found in many healthy supplements, they behave more like drugs than natural substances.
Synthetic vitamins are isolated or simulated nutrients that do not take into account all the countless phytonutrients that come along with them. Nature is not a select few things isolated from the rest. We are only beginning to understand how many of the lesser known compounds in plants react with one another as we eat them, but we do know humanity has been eating whole foods for a very long time. We have evolved to recognize the whole, not just individual chemicals that have been created to approximate an essential vitamin.
If you observe the vitamin ingredients in all Isagenix products, they are synthetically derived. Here's the difference between natural vitamins and synthetic ones based on artificially based compounds.
Natural Vitamin A - Vitamin A shows up in food as beta-carotene. The body must convert it into vitamin A to be useful. This sounds less effective, but vitamin A can be toxic in large doses. Beta-carotene allows the body to convert what it needs and discard what it does not as a natural safeguard against damage.
Synthetic Vitamin A - Synthetic vitamin A is retinyl palmitate or retinyl acetate. This synthetic is made from combining fish or palm oil with beta-ionone. Palm oil is leading to deforestation of rainforest and endangerment of orangutans. Beta-ionone is created using citrus, acetone, and calcium oxide.
Natural Vitamin B1 - Thiamin, or vitamin B1, is a water soluble vitamin created by plants and bound to phosphate. Digestion releases the thiamin using specialized enzymes that target phosphate.
Synthetic Vitamin B1 - Thiamine mononitrate or thiamine hydrochloride is made from coal tar, ammonia, acetone, and hydrochloric acid. It is much less absorbable since it isn’t bound to phosphate. It is crystalline in structure, unlike plant-based vitamins. Many synthetic vitamins are crystalline. Crystals in our blood stream cause damage and mineral accumulation where it isn’t needed, like joints.
Natural Vitamin B2 - Riboflavin is easily absorbed, stays in the blood stream for long periods of time, and is readily used by the body in many important enzymes.
Synthetic Vitamin B2 - Synthetic riboflavin is made with acetic acid and nitrogen or using genetically modified bacteria and fermentation. It has been shown to be less absorbable and then quickly removed from the blood stream and expelled in urine like a toxin would be.
Natural Vitamin B3 - Niacinamide or nicotinamide is what we find in food and commonly call niacin. Niacin can have side effects, but these are minimal when coming from plant foods.
Synthetic Vitamin B3 - Nicotinic acid is created using coal tar, ammonia, acids, 3-cyanopyridine, and formaldehyde. It is less absorbable and has more risks of side effects.
Natural Vitamin B5 - Pantothenate is the natural version of this essential B vitamin.
Synthetic Vitamin B5 - Pantothenic acid involves isobutyraldehyde and formaldehyde to form a calcium or sodium salt. The alcohol derivative, panthenol, is sometimes used as it is more stable and lasts longer on store shelves.
Natural Vitamin B6 - Like B1, pyridoxine is bound with phosphate in plants to make pyridoxal-phosphate. This is the biologically active form. Any other form of B6 must be converted into this phosphate combination before our body can use it.
Synthetic Vitamin B6 - Pyridoxine hydrochloride comes from petroleum ester, hydrochloric acid, and formaldehyde. It isn’t readily absorbed or converted and has been shown to actually inhibit the action of natural B6 in the body. It also has side effects not normally found with natural food sources of this vitamin.
Natural Vitamin B7 - Biotin is involved in cell growth, fat production, and metabolism.
Synthetic Vitamin B7 - Synthetic B7 is produced using fumaric acid.
Natural Vitamin B9 - This B vitamin exists in food as folate and is very important in the creation and repair of DNA, thus the vital importance of this vitamin before and during pregnancy.
Synthetic Vitamin B9 - Folic acid doesn’t exist in natural foods, is crystalline, and is not easily absorbed despite the large amounts that are added to vitamins and supplements. It comes from petroleum derivatives, acids, and acetylene. What interesting is that Isagenix lists folate (folic acid). So which is it? Obviously they don't understand the difference.
Natural Vitamin B12 - Cobalamin B12 is only created by micro-organisms like the bacteria that grow in soil and our intestines, as well as some micro-algae and perhaps some seaweed species.
Synthetic Vitamin B12 - Cobalt and cyanide are fermented to make cyanocobalamin. That’s correct. Cyanide. It is in miniscule amounts, but it is still cyanide.
Natural Choline - Choline is often grouped with B vitamins. It is combined with phosphate in nature and is important in cell membranes and keeping fat in check.
Synthetic Choline - Choline chloride or choline bitartrate is made using ethylene, ammonia, and hydrochloric acid or tartaric acid. It is not bound to phosphate.
Natural Vitamin C - This vitamin is readily available in citrus, red bell peppers, berries, and many more fruits and vegetables. In nature it is combined with flavonoids and phytonutrients that help in its absorption and use.
Synthetic Vitamin C - Ascorbic acid is an isolated vitamin from genetically modified corn sugar that is hydrogenated and processed with acetone. It does not include the flavonoids and phytonutrients that make it work.
Natural Vitamin D - Technically this one isn’t always thought of as a vitamin since we make it ourselves. Mushrooms, yeast, and lichen produce vitamin D when exposed to sunlight. Humans do too. A daily dose of about 20 minutes of sunlight provides all we need. Vitamin D3 is the most effective kind, the same that comes from our own skin and lichen. Mushrooms and yeast often yield D2.
Synthetic Vitamin D - To mimic the natural production we find in our skin, scientists irradiate animal fat to stimulate vitamin D3 synthesis. They usually use lanolin, the waxy secretions from sheep skin that keeps wool dry.
Natural Vitamin E - Vitamin E actually refers to 8 different fat soluble compounds and it acts as an antioxidant that protects fats from oxidation. The most biologically active form is found in grains, seeds, and the oils from grains and seeds.
Synthetic Vitamin E - The synthetic dl-alpha tocopherol is created using refined oils, trimethylhydroquinone, and isophytol. It is not as easily absorbed, doesn’t stay as long in tissues, and is quickly dispelled like a toxin or unknown chemical.
Natural Vitamin K - This vitamin is important to proper blood clotting and some metabolic pathways. It is found in dark leafy greens.
Synthetic Vitamin K - Synthetic vitamin K, menadione, comes from coal tar derivatives and genetically modified and hydrogenated soybean oil, and uses hydrochloric acid and nickel. It is considered highly toxic and damages the immune system.
Isagenix's Reponse To Their Use of Synthetic Vitamins: Our vitamins are identical to that which is found in nature and are scientifically based. They are either extracted naturally or produced through natural fermentation. The article has no evidence of our sources and is obviously written by an individual in a sensationalist way who clearly doesn’t understand the process of vitamin production.
Now this one I got a real kick out of because I'm seeing the term "natural fermentation" parroted a lot in the food industry lately. There are many very poisonous substances that are manufactured through "natural fermentation"-- aspartame is one of them, which is a very toxic artificial sweetener made through a similar fermentation and synthesis processes that synthetic vitamins are made from. The article the Isagenix rep links to actually confirms they are using toxic synthetic vitamins such as cyanocobalamin. It's a cheap synthetic form that's bound to a cyanide molecule as mentioned above. It's impossible to find cyanocobalamin in nature.
Wikipedia explains: " A common semi-synthetic form of the vitamin, cyanocobalamin, does not occur in nature, but is produced from bacterial hydroxocobalamin and then used in many pharmaceuticals and supplements, and as a food additive, because of its stability and lower production cost.
Cyanocobalamin only classifies as an active B-12 vitamin alternative because it converts commercially produced cyanocobalamin into active (cofactor) forms of methylcobalamin but not in the same way nature does. Because cyanocobalamin is air-stable when exposed to food processing systems, it is always the preferred choice, as usual to satisfy shelf life requirements.
The only B-12 worthy of praise in processed foods and supplements is Methylcobalamin. Only "bought and paid for" health experts promote toxic cyanocobalamin as a vitamin mimicking B-12. It cannot be compared to Methylcobalamin. When any company defends the use of cyanocobalamin in their products, run like the wind. Also, notice how he uses the term "sensationalist" which is a very common and predictable response when health claims cannot be substantiated. If you prefer to consume processed synthetic vitamins which are poorly absorbed by the body, then by all means, Isagenix is your ticket, but I encourage you to pursue your own research on the synthetic vitamins used in the processed food industry which are not therapeutic. Review Dr. Eldon Dahl's report for further clarification on product quality and synthetic vitamins used in the food industry. He even talks specifically on point about cyanocobalamin at 5:00 min into the video.
I draw the line on this preservative as it SHOULD NOT be in any foods. It's completely unnecessary since there are so many other possible alternatives which are healthier.
The food industry and its scientists will parrot endless myths that potassium sorbate is not a health threat because of its safety record and non-toxic profile. As always depending where your source your information, facts that contradict safety records are easy to find.
Food and chemical toxicology reports have labeled potassium sorbate as a carcinogen, showing positive mutation results in the cells of mammals. Other studies have shown broad systemic and toxic effects on non-reproductive organs in animals. No long term studies have ever been initiated on either animals or humans, so there is simply not enough evidence to theorize what could happen after years of ingesting this preservative. However, based on short-term carcinogenic and toxic effects, is it worth the risk to find out?
Isagenix's Reponse To Their Use of Potassium Sorbate: Potassium sorbate is the potassium salt of sorbic acid. Sorbic acid is a natural organic compound found in a variety of natural foods, including berries. In Isagenix products, it is used to prevent spoilage and extend shelf life. It is used in minute quantities that have a demonstrated long-term safety record in both humans and animals.
No mention at all from his response on toxicological studies which have established potassium sorbate as a carcinogen. The evidence is clear on how potassium sorbate affects mammals. I do not endorse any quantities of poison regardless of dose. There Is No Such Thing As a Safe Dose of Poison - Here's How Chemicals Are Invading Every Major System In The Body. There are many products that have been concluded as safe for consumption and application on the human body by federally regulated agencies so that preservatives, emulsifiers and fillers can be incorporated into nutritional formulas. Heavy metals like mercury, lead and arsenic are included in that mix. That doesn't mean they are safe for consumption or application by every human being as we all react differently to chemicals. Why include a preservative in your formulation that has been found to have broad systemic and toxic effects on mammals? Perhaps ask Isagenix this question.
As a polysaccharide, one of the problems with this food additive is that it is typically made from corn and usually GMO. People who have corn allergies may not be aware that these additives can cause diverse reactions when consumed.
Some people develop an allergy to conventional xanthan gum, with various gastrointestinal symptoms such as bloating, gas, and diarrhea. Even consumption of a very minor amount can lead to days and days of recovery and many trips to the bathroom. For others a xanthan reaction can also precipitate migraine headaches and skin itchiness.
Plant sourced organic xanthan gum is non GM and non corn-derived without any chemical reproduction in a laboratory. Some people who develop reactions to synthetic xanthan sources and then consume organic sources experience no symptoms at all.
If the xanthan gum is not labeled as organic, it's a product that should be avoided.
Isagenix's Reponse To Their Use of Xanthan Gum: Xanthan gum is a natural gum that acts as a soluble fiber and is not absorbed into the body. It would not have any potential to cause the described symptoms. It is used as a thickener to give body to products like IsaLean Shake. It is in no way associated with any harm, but only benefit to the digestive tract. It is also GM-free.
Notice there is not even an attempt to address how Xanthan gum has been linked to allergies and gastrointestinal symptoms. Isagenix likely uses corn-based Xanthan gum, just as they use an abundance of other corn-based ingredients. The commonly available version of Xanthan Gum is made by fermenting corn sugar with a bacteria, but it can be derived from other sources such as wheat or soy. People with an allergy to one of the above need to avoid foods with xanthan gum, or to ascertain the source.People have the right to know the source of where their claimed GM-free Xanthan Gum originates and which of the corn, wheat or soy based varieties they are using.
So according to Isagenix:
"Product quality and your health is our highest priority." This statement despite all the above inconsistencies in health damaging ingredients.
"Isagenix stands for great health. High-quality ingredients in dosages backed by science are our standard. We take an evidence-based approach to make sure every ingredient we use is pure, potent and health promoting. " This despite not one independent study concluding that Isagenix products can verify their claims.
"Isagenix built its reputation on exceeding all standards commonly used in the nutraceutical industry..." I don't know what nutriceutical industries they are comparing themselves to, but I know many that don't use GMO, synthetic nutrients, and chemical preservatives.
If these products have worked for you, that's great. I wouldn't advise them to anybody in the long-term, but if they helped you achieve your short-term goals and develop healthy habits, the more power to you. Once you've obtained that knowledge, you don't need Isagenix either way, because if you had a dietary and exercise strategy before-hand, you would never have needed these products in the first place.
Companies like Isagenix don't know about health--they know about business and they're in the business of making money not advancing health. From processed bars, to powders, shakes or cleansing liquids, health doesn't come in a pill or bottle and never will. The difference between a short-term and long-term pursuer of health and wellness is the amount of plastic, cans and containers their foods come in. If you find yourself constantly reaching to unwrap a sealed bar, pop a pill, or unscrew a cap to access your food, you might want to rethink your strategy in the long-term--and don't ever let anybody convince you that you need a 30-day program of supplements and powders to get healthy, because that advice is full of some very special fairy dust.
Natasha Longo has a master's degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.