With immune health top of mind for many of us, let’s listen to one of our favorite docs: Dr. Bill Sears. In this video, he talks about how to preload your immune system with fruits, veggies and omega fatty acids. Tune in to listen to this doctor with over 50 years of experience in pediatric medicine and learn simple ways you can bridge the gap in your family’s diet that can lead to positive, long-term effects.
The Research Tells The Truth
We’re thrilled to announce the recent publication of two new clinical studies conducted on JP+ Capsules.
The first paper, from researchers at Universidad Católica de San Antonio in Murcia, Spain, studied the impact of JP+ Fruit, Vegetable, and Berry Blend capsules on cognitive function in healthy young adults.
The investigators found that JP+ capsules improve several key cognitive processes, including working memory, attention, and processing speed.This paper was published in the peer-reviewed journal Antioxidants.
In the second study, investigators at the University of Memphis examined the effect of JP+ products on the gut microbiome in overweight women. The researchers found that:
JP+ Capsules support digestive health, as demonstrated by increased levels of butyrate, a compound that supports digestive health, and by improved glucose clearance.
JP+ Capsules – in combination with JP+ Complete shakes – positively impact the composition of the gut microbiome.
This paper was published in the peer-reviewed journal Microorganisms.
In honor of September, below is an autumn-colored, delicious salad for you … it’s super easy to make!
Roasted Pepper Salad
7 different colored peppers
3 garlic cloves, minced
2 tsp EVOO
3 TBS vinegar
Roast the peppers in a 425F oven until the skin is blistered and blackened.
Remove the peppers from the oven and immediately place the peppers in a bowl and cover. Cool for about 20 min. Peel and discard the skin. Remove the seeds and stems.
Cut the peppers into thin strips and place them in a medium bowl. Add olive oil, vinegar, garlic and salt. Mix and cover the salad. Refrigerate for at least one hour.
Serve at room temperature or chilled. *Optional – add chopped parsley before serving