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Alacer Emergen-C Tropical
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Health and Energy Booster*
24 nutrients with-Antioxidants, Electrolytes, 7 B Vitamins
The Healthy Way to Feel Good Every Day!
Mix up a packet of Tropical Emergen-C and watch it fizz. Direct from a far off exotic island azure blue water and emarld green jungles. With each sip of this great tasting, naturally flavored and naturally sweetened vitamin drink mix you can feel that 24 nutrients flow through your body in a wave of Emergen-C rejuvenation. The powerful blend of vitamins, antioxidants and minerals boost your immunity, increase your metabolic function and ignite your energy level*- without caffeine. If feeling good is your thing, you found the right box.
Much more than just Vitamin C
1000 mg of vitamin C, zinc, quercetin and antioxidants power up your immune system to promote overall health.*
7 B Vitamins including B1, B2, B3, B6 & B12 offer a natural energy boost*-no caffeine, no crash.
Great for post-workout-replace key minerals and electrolytes like potassium, sodium, calcium & magnesium lost through perspiration.*
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
- Supplement Facts
As a dietary supplement, take one packet 2 to 4 times a day. Place contents in a glass, add 4-6 oz. of water.
Serving Size 1 Packet Servings Per Container 30 Amount Per Serving % DV Calories 25.00 Total Carbohydrate 6.00 g 2% Sugars 5.00 g Vitamin C (as ascorbic acid zinc ascorbate & chromium ascorbate) 1000.00 mg 125% Vitamin C (as ascorbic acid zinc ascorbate & chromium ascorbate) 1000.00 mg 125% Thiamin (as thiamine hydrochloride) 0.38 mg 25% Thiamin (as thiamine hydrochloride) 0.38 mg 25% Riboflavin (as Riboflavin-5-Phosphate Sodium) 0.43 mg 25% Riboflavin (as Riboflavin-5-Phosphate Sodium) 0.43 mg 25% Niacin 5.00 mg 25% Niacin 5.00 mg 25% Vitamin B6 (as pyridoxine hydrochloride) 10.00 mg 0% Vitamin B6 (as pyridoxine hydrochloride) 10.00 mg 0% Folic Acid 12.50 mcg 3% Folic Acid 12.50 mcg 3% Vitamin B12 (as Cyanocobalamin) 25.00 mcg 417% Vitamin B12 (as Cyanocobalamin) 25.00 mcg 417% Pantothenic Acid (as calcium pantothenate) 2.50 mg 25% Pantothenic Acid (as calcium pantothenate) 2.50 mg 25% Calcium (as calcium carbonate calcium phosphate calcium pantothenate) 50.00 mg 0% Calcium (as calcium carbonate calcium phosphate calcium pantothenate) 50.00 mg 0% Phosphorus (as potassium phosphate calcium phosphate sodium phosphate) 38.00 mg 0% Phosphorus (as potassium phosphate calcium phosphate sodium phosphate) 38.00 mg 0% Magnesium (as magnesium hydroxide magnesium carbonate) 60.00 mg 0% Magnesium (as magnesium hydroxide magnesium carbonate) 60.00 mg 0% Chromium (as chromium ascorbate) 10.00 mcg 8% Chromium (as chromium ascorbate) 10.00 mcg 8% Sodium (as sodium bicarbonate sodium phosphate) 60.00 mg 0% Sodium (as sodium bicarbonate sodium phosphate) 60.00 mg 0% Potassium (as potassium bicarbonate potassium carbonate potassium phosphate) 200.00 mg 0% Potassium (as potassium bicarbonate potassium carbonate potassium phosphate) 200.00 mg 0% Alpha lipoic acid 1.00 mg 0% Alpha lipoic acid 1.00 mg 0% Quercetin 1.00 mg 0% Quercetin 1.00 mg 0% Manganese (as Manganese Gluconate) 60.00 mg 3000% Manganese (as Manganese Gluconate) 60.00 mg 3000% Zinc (as zinc ascorbate) 2.00 mg 13% Zinc (as zinc ascorbate) 2.00 mg 13% ** Daily Value (DV) not established
Other Ingredients: Fructose, Fructose, Citric Acid, Citric Acid, Malic Acid, Malic Acid, natural flavors, natural flavors, Tapioca Maltodextrin, Tapioca Maltodextrin, Silica, Silica, Beta Carotene, Beta Carotene, annatto (for color), annatto (for color), Glycine, Glycine, Aspartic Acid, Aspartic Acid, Tartaric Acid, Tartaric Acid, Cysteine Hydrochloride, Cysteine Hydrochloride, Maltodextrin, Maltodextrin
Foothill Ranch, CA 92610
- Health Notes
FDA Releases Long-Awaited Gluten-Free GuidelinesFDA Releases Long-Awaited Gluten-Free GuidelinesThe FDA regulation stipulates that a food must contain less than 20 parts per million of gluten to be labeled 'gluten-free'
For the estimated 1% of people worldwide with celiac disease, completely avoiding the gluten protein found in wheat, rye, and barley is the only way to effectively manage the condition and prevent the damaging autoimmune response that occurs with gluten exposure. And it's become increasingly popular to give the body a break from gluten for other reasons, with some people claiming to experience decreased inflammation in or finding the gluten-free eating model an easier way to limit carbohydrates.
It might seem like avoiding gluten is as easy as reading a few labels, but until now the lack of a concrete "gluten-free" definition has made that task complicated. Shedding much-needed light on the issue, the United States Food and Drug Administration has released a new regulation defining the term "gluten-free" for voluntary food labeling.
Not quite zero
The FDA regulation stipulates that in order to be labeled "gluten-free," a food must contain less than 20 parts per million of gluten. Foods with the claims "no gluten," "free of gluten," and "without gluten" also must have less than 20 parts per million to meet the "gluten-free" definition.
Some in the celiac disease community are crying foul, because they only consider something truly gluten-free if it never had gluten in the first place. However, per the new FDA definition, even foods and beverages that originally contained significant quantities of gluten can be labeled gluten-free, so long as they are processed to bring gluten levels in the final product down to less than 20 parts per million.
As an example of how this works, some breweries brew beer in the conventional way, using gluten-containing grains, then employ a process that removes the gluten from the finished beverage to bring the levels down to less than 20 parts per million. This beer is considered gluten-free per the new FDA definition.
Why not zero?
The 20 parts per million definition is based on the scientific consensus that even people with celiac disease will not react to gluten at a concentration of less than 20 parts per million. However, if you want to keep your gluten exposure as close to zero as possible, stick to tried and true ways of avoiding it:
- Read labels. With the new rules, something labeled gluten-free may have begun with a gluten-containing ingredient. If you want to avoid foods that fall into this category, avoid items in the ingredient list with wheat, barley, and rye, and its many guises, such as bulgur, durum, faro, spelt, kamut, gram flour, semolina, seitan, triticale, einkorn, and farina.
- Identify possible culprits. Gluten can hide in a variety of items, including beer, lager, ale, soups, broths, flavored coffees and teas, medications, salad dressings, processed and lunch meats, seasonings, and sauces. Again, even if labeled gluten-free, these items may have begun life as a gluten-containing product, which was processed to meet the new 20-parts-per-million rule.
- Test it out. The new definition is based on science, so it's very likely you can eat any of the foods now labeled gluten-free without issue. If you want to do a trial run of the new labeling criteria, slowly introduce a food or drink that originally was made with a gluten-containing grain, then brought down to less than 20 parts per million of gluten through final processing. Keep a detailed food and symptom record. If you notice a flare up of symptoms, you may need to stick with your original, gluten-free eating plan.
(FDA News Release; FDA defines "gluten-free" for food labeling. Accessed August 8, 2013: www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/UCM363474.htm)Suzanne Dixon, MPH, MS, RD, an author, speaker, and internationally recognized expert in chronic disease prevention, epidemiology, and nutrition, has taught medical, nursing, public health, and alternative medicine coursework. She has delivered over 150 invited lectures to health professionals and consumers and is the creator of a nutrition website acclaimed by the New York Times and Time magazine. Suzanne received her training in epidemiology and nutrition at the University of Michigan, School of Public Health at Ann Arbor.
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