SP® Red Food
$55.00 - or subscribe
SP® Red Food
New Standard Process SP Red Food is a whole food astaxanthin supplement containing a mix of phytonutrients from SP farm grown, organic, whole red beetroots and mountain spinach (Atriplex hortensis), and astaxanthin from whole microalgae that together support muscle, metabolic and cardiovascular health across a range of ages and activity levels promoting overall well-being and healthy aging.*
Supports and Promotes:
- Cardiometabolic Health*
- Active Lifestyles
- Promotes Healthy Aging*
Cardiometabolic Health*
- Supports healthy blood flow and blood vessel function*
- Promotes healthy insulin functioning*
- Supports healthy glucose and lipid metabolism*
Active Lifestyle
- Helps improve endurance exercise performance*
- Promotes muscle recovery post-exercise*
- Helps support visual depth perception and clarity*
- Preclinical evidence shows that chromium may modulate heat shock proteins: important regulators of inflammation in heat stress*
Healthy Aging*
- Helps protect the skin from the effects of photoaging*
- Helps manage digital screen fatigue and related eye strain*
Nutrients & Ingredients
Each Serving Size (3 Capsules) contains: Calories 10, Total Carbohydrate 1 g, Total Sugars <1 g, Iron 0.5 mg, Chromium 30 mcg, Sodium 15 mg. Proprietary Blend 2 g: Organic beet (root), organic mountain spinach (Atriplex hortensis), and algae (Haematococcus pluvialis). Other Ingredients: Cellulose and water.
AstaReal® is a registered trademark of Fuji Chemical Industries Co., Ltd.
Suggested Use
Suggested Use:
Three capsules per day with a meal, or as directed.
Synergistic Product
Warnings
Warning:
Accidental overdose of iron-containing products is a leading cause of fatal poisoning in children under 6. Keep this product out of reach of children. In case of accidental overdose, call a doctor or poison control center immediately.
Warning:
If pregnant, nursing, or have any health condition, consult your health care professional before using this product. Keep out of reach of children.
