Trace minerals come from the ground and are absorbed by the vegetables and fruits we eat. Unfortunately, because the ground they’re grown in has been farmed over and over for hundreds of years, it has been depleted of its mineral content, and farmers don’t replace the critical trace minerals in it. As a result, the trace mineral content in almost all fruits, vegetables, grains, meats, and dairy products has dropped precipitously over the last 80 years.

Oligo binds minerals to proteins and fibres as found in fruits and vegetables so the body can absorb them easier. In fact, Oligo has been proven to make minerals 10x more available for absorption.

5x Greater Antioxidant Protection

Our bodies need antioxidants to counter unstable molecules called free radicals. Free radicals in excess can damage DNA and cell membranes and cause the effects of ageing. Antioxidant molecules are stable enough to donate spare electrons to stabilise free radicals. The problem with generic minerals is that they give up electrons and reduce the antioxidants’ ability to neutralise the free radicals, thus allowing the free radicals to continue to wreak havoc. Oligo binds minerals to proteins and fibres so that the mineral is encapsulated and ready for absorption. This prevents the mineral from reducing the effectiveness of the antioxidants, allowing them to fight free radicals.*