Why Do I Need More Phosphatidyl
Serine?

Dietary Undersupply

Dietary Undersupply of Phosphatidylserine. Chart of changes in phosphatidylserine consumption: Today’s typical diet: 130 mg; 1980s typical diet: 250 mg; Diet rich in meat and fish: 180 mg; Low fat diet: 100 mg; Vegetarian diet: less than 50 mg.
(Above:) Changes in daily consumption of phosphatidylserine. (135)

Modern low-fat and low-cholesterol diets lack up to 150 mg per day of dietary phosphatidylserine. A vegetarian diet may undersupply as much as 200 to 250 mg per day. Other eating styles also create a demand for more phosphatidyl serine. For example, a diet deficient in omega-3 fatty acids may reduce the amount of phosphatidylserine in the brain by 28% and thereby impair your brain’s ability to form, store, process and remember. (135)

To make matters worse, modern industrial production of fats and oils decreases all of the natural phospholipids—including phosphatidylserine.

Your brain is composed of about 60 percent fat, so healthy fats are critical to your brain’s health. While good fats should be found in abundance in various unprocessed foods, phosphatidylserine is deficient in the modern Western diet.

Changes in Meat Consumption in US (lbs/person)

  Beef Pork Veal Chicken
1970 51.8 lbs 28.1 lbs 1.0 lbs 15.8 lbs
1986 48.5 lbs 27.8 lbs 0.7 lbs 21.0 lbs
2009 37.8 lbs 27.2 lbs 0.2 lbs 32.3 lbs
(Above:) USDA/Economic Research Service, ers.usda.gov.

Changes in our Western diet have resulted in a significant decrease in phosphatidylserine consumption in recent years, including rejection of fat, innards, organ meats and poultry skin (e.g., low-fat, low-cholesterol, and reduced-meat diets).

Nutritional concern about fat and cholesterol has encouraged the production of leaner animals, the closer trimming of outside fat on retail cuts of meat, the marketing of lower-fat ground meat and processed meat products, and consumer substitution of poultry for red meat—significantly lowering the meat, poultry, and fish group—contribution to total fat and saturated fat in the food supply. Despite near record-high per capita consumption of total meat in 1994, the proportion of fat in the U.S. food supply contributed by meat, poultry, and fish declined from 35 percent in 1970 to 25 percent in 1994.

(Above:) “Food Consumption, Prices, and Expenditures,” 1970-97, USDA/Economic Research Service, ers.usda.gov.

Today’s average daily intake of phosphatidylserine in Western diets is well below healthy levels. Phosphatidylserine can be found in meat and fish, but most abundant in organs not served in Western diets: brain and internal organs such as liver and kidney. Only small amounts can be found in dairy or vegetables, except for white beans. (135)

Dietary Sources of Phosphatidylserine (PS)

Food PS in mg/100g
MEAT
Brain (bovine, ox) 713
Heart (chicken) 414
Innards
(internal organs, intestines)
305
Spleen (pig) 239
Kidney (pig) 218
Chicken leg with skin 134
Chicken leg, no skin 50
Chicken liver 123
Chicken breast with skin 85
Chicken breast, no skin 45
Veal (average) 72
Beef (average) 69
Pork (average) 57
Pig liver 50
Food PS in mg/100g
SEAFOOD
Mackerel 480
Herring 360
Tuna 194
Crayfish 40
Cod 28
Sardines 16
Trout 14
GRAINS
White beans 107
Barley (whole grain) 20
Rice (unpolished) 3
VEGETABLES
Carrot 2
Potato 1
DAIRY
Cow’s Milk (3.5% fat) 1
Cow’s Milk (1.5% fat) 0.5
(Above:) Phosphatidylserine content in various foods. (208)

Phosphatidyl
Serine Supplementation Revitalizes Your Brain

By building cell membranes, phosphatidylserine supplementation revitalizes the cells of your brain. Connections are formed; circuits are rebuilt. Scores of published human studies, including at least 21 double-blind trials, show that phosphatidylserine supplementation may:

  • improve your brain’s electrical rhythms,
  • reverse age-related memory decline,
  • ease anxiety,
  • lift depression,
  • benefit motor functions,
  • improve learning concentration and word skills.
  • modulate many aspects of cortisol overproduction, especially following intense exercise. (110, 117, 124, 210, 211)

Dietary intake of phosphatidylserine is essential because your body cannot synthesize this fatty molecule de novo. Phosphatidylserine is found in unpopular foods, so the problem is our modern low-fat, low-cholesterol diet doesn't supply enough phosphatidylserine for optimal brain function. The findings from controlled clinical trials suggest when intake of phosphatidylserine is doubled, or better still quadrupled, as a dietary supplement, the majority of persons derive measurable brain benefits. (211)

Phosphatidylserine supplementation has proven to restore activity of phosphatidylserine in your brain cell membranes, the chemical interaction and transfer of electrical impulses between neurons at both the sending and receiving ends. Thus, new information can more easily carve a new pattern and memories are reinvigorated. (209)

Phosphatidylserine in Flavay Plus is necessary for transmission of information between your brain cells.

Research shows Phosphatidylserine in Flavay Plus® acts as a signaling molecule for preserving and creating new memories. (135)

Is Phosphatidyl
Serine Supplementation Safe?

Phosphatidylserine in Flavay Plus® is extracted from soy which is confirmed non-GMO. The phosphatidylserine in Flavay Plus® was the subject of many human clinical trials regarding memory loss, mood, cognitive performance and learning ability.

The use of phosphatidylserine in Flavay Plus® is well validated through clinical research and proven safe in standard toxicology tests.

The large number of human studies conducted on phosphatidylserine in Flavay Plus® produced a flawless safety record. First, it has proven compatible with a wide array of medications including: antacids, anti-hypertensives, anti-inflammatories, anti-ulcer and mucolytic agents, diuretics, anti-thrombotics, hypoglycemics, anti-arrhythmics, insulin, calcium channel blockers, calcitonin, chemotherapy drugs and other prescription medications. Second, phosphatidylserine is well tolerated by elderly patients with chronic diseases such as cerebrovascular, artery and vein disorders, heart diseases, high blood pressure, diabetes, lung diseases, digestive system diseases and arthritis.

Interestingly, clinical researchers found phosphatidylserine lowered uric acid levels and liver SGPT in their elderly patients—which can signify improved liver health. (106,110,114-117,119) More →

Authentic vs. “Borrowed” Science

Not all phosphatidylserine products are equal. The marketplace is full of inferior variations of scientifically proven natural products. Those who are looking for a product that will produce the proven results and not just “claimed” or “implied” results want authentic products proven in scientific research.

NON-GMO

Consumers want phosphatidylserine that is proven safe and effective. Both phosphatidylserine in Flavay Plus® and Flavay® are proven in clinical trials. Flavay® was also patented as a “free-radical scavenger.”

Phosphatidylserine in Flavay Plus® is extracted from soy which is confirmed non-GMO.

Synergistic Results in
Clinical Strength
Cost-Effective Capsules

Confirmed NON-GMO

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