Why Most of Us Are

Nutrient Deficient—and
What to Do about It
In my 15-year career as a Functional Medicine practitioner, I’ve been honored to treat
several hundred patients in my clinic from all over the United States. I’ve also trained
over 2,000 healthcare providers from more than 50 countries around the world.

This experience, along with decades of published research, convinced me that the vast
majority of us are su ering from an a iction that is slowly eroding our quality of life,
increasing our risk of chronic disease, and shortening our life span.

You won’t hear about this a iction from your doctor, and you likely haven’t seen much
about it in the news.

Yet it is well established in the scienti c literature, and recent statistics suggest it a ects
almost 100 percent of the population—at least to some degree.

What’s more, unlike some health issues like autoimmune disease, recalcitrant weight
gain, or severe mental health disorders, this a iction is relatively easy to treat and
doesn’t require a team of physicians, expensive lab tests, or dangerous medications.

And when this a iction is nally addressed, most people experience an upward spiral—
problems that they didn’t know were related begin to improve, they have more energy
and sleep better, their minds are sharper, their skin is clearer, their digestion is smoother,
and their physical performance and recovery are better.

In short, you could say that treating this a iction slows and even reverses the aging
process.

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 What is this mysterious a iction that has such far-reaching impacts on our health, yet few
people (including doctors) pay attention to?

Nutrient de ciency.

In this eBook, I’ll explain:

• Why micronutrients—vitamins, minerals, and other compounds—are so critical to our

health
• Why most of us don’t get enough of not just one but several essential
micronutrients
• Why a healthy diet should always be the starting place for restoring optimal nutrient
status
• Why we can no longer meet all of our nutrient needs through food alone
• How “smart supplementation” can close the modern nutrient gaps, improve our
health, protect us from disease, and extend our life span

Ready? Let’s dive in!

What are micronutrients? And what is

“nutrient density”?
The nutrients in our food fall into two categories: macronutrients and micronutrients.

• Macronutrients refer to the three main substances required in large (macro)

amounts in the human diet: protein, carbohydrates, and fats.
• Micronutrients are vitamins, minerals, and other compounds required by the body
in small (micro) amounts for normal physiological function.

We need a mix of both to stay healthy.

The term “nutrient density” refers to the concentration of micronutrients and amino
acids, the building blocks of proteins, in a given food.

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 While carbohydrates and fats are important, these macronutrients can be partially
synthesized by the body for a limited amount of time if dietary intake has been
insu cient. (A major exception is the essential omega-6 and omega-3 fatty acids, which
we can only get through food.)

Conversely, micronutrients and the essential amino acids found in protein cannot be
manufactured by the body and must be consumed from food.

Why micronutrients are so important

The human body requires approximately 40 di erent micronutrients for normal
metabolic function.

Maximizing nutrient density should be the primary goal of our diet because de ciencies
of any of these essential nutrients can contribute to the development of chronic disease
and even shorten our life span.

Here are just a few examples of how nutrient de ciencies contribute to chronic disease:

• Vitamin C de ciency increases chronic disease risk factors such as C-reactive

protein, waist circumference, and blood pressure.
• Vitamin D de ciency is associated with immune dysfunction and an increased risk
of metabolic syndrome and cardiovascular disease.
• Magnesium de ciency is linked to depression, metabolic syndrome, and
cardiovascular disease.
• Choline de ciency promotes DNA damage and impairs brain development and
liver function.
• Vitamin B12 de ciency contributes to cognitive dysfunction and reversible
tremors and other Parkinson’s-like symptoms.
• Folate de ciency increases the risk of birth defects and promotes the production
of a compound called homocysteine that damages blood vessels when present in
large amounts and impairs DNA methylation, which in turn can lead to altered gene
expression and an increased risk of cancer.

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How nutrient deficiencies accelerate aging
and shorten our life span
Dr. Bruce Ames, a renowned Professor of Biochemistry and Molecular Biology at UC
Berkeley, has developed a hypothesis for why this happens, called the triage theory.

He proposes that all proteins and enzymes in the body be classi ed into two categories:
survival proteins and longevity proteins.

Survival proteins are those that we need for immediate, short-term survival. Longevity
proteins are those that contribute to longer-term health and well-being.

For example, vitamin K-dependent proteins could be categorized into those required for
short-term survival—primarily blood-clotting functions—and those involved in long-term
health—regulating calcium metabolism and supporting cellular health.

The triage theory holds that a modest de ciency of even a single nutrient triggers a built-
in rationing mechanism that favors the proteins needed for immediate survival and
reproduction (survival proteins) while sacri cing those needed to protect against future
damage (longevity proteins).

This is true because survival and longevity proteins often require the same vitamins,
minerals, and other nutrients to function properly. If there’s a shortage of a particular
nutrient, the body will always prioritize what’s needed for short-term survival.

That’s an evolutionary imperative for us to be able to pass on our genes. Evolution is

nothing if not e cient.

Put another way, the triage theory suggests that suboptimal intake of even a single
micronutrient could accelerate the aging process and shorten our life span.

Why even mild nutrient deficiencies can

have serious consequences
This is a dramatic shift in how scientists are now thinking about the role of nutrients in
human health.

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 Historically, micronutrients were thought of as compounds crucial for survival or
protection against severe ill health.

Now, we are beginning to realize the critical but unappreciated role they play in optimal
function, aging, and longevity.

Dr. Ames’ triage theory explains why mild nutrient de ciencies that aren’t enough to
cause overt clinical symptoms still contribute signi cantly to the aging process and the
diseases of aging.

And this is what makes optimizing nutrient status so tricky—and so important.

Dr. Ames isn’t talking about full-blown nutrient de ciencies that would cause acute
diseases like rickets, scurvy, beriberi, and pellagra.

Those diseases are relatively rare now, at least in the developed world.

He’s talking about nutrient intake that falls short of the Recommended Dietary Allowance
(RDA), or maybe even between the RDA and the optimal amount—which is often
signi cantly higher than the RDA.

Most people aren’t aware they are nutrient

deficient. Here’s why.
There are three reasons that most people aren’t aware that they are su ering from
nutrient de ciencies.

First, it’s di cult to know if you’re falling short on nutrients from symptoms alone.

You may not develop any symptoms from nutrient de ciency at all in the short term. Or, if
you do, they’ll likely be symptoms like low energy, brain fog, poor sleep, and digestive or
skin issues—exactly the type of mild symptoms that almost everyone today experiences
at least occasionally.

These symptoms are common and can have a variety of underlying causes, so most
people don’t even suspect that nutrient de ciencies could be to blame.

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 Second, most doctors and healthcare providers don’t test routinely for nutrient
de ciencies, perhaps outside of maybe iron and vitamin D.

Think about the last time you visited your physician. Did they run a full blood panel that
included vitamins A, B6, folate, B12, C, D, and E, and minerals like magnesium, selenium,
zinc, and copper?

Even most Functional and Integrative Medicine clinicians don’t do that—much less
conventional primary care doctors. (One reason for this is that insurance doesn’t cover
these tests. Another is that the tests can be di cult to interpret, and most clinicians aren’t
trained to do that.)

Third, we’ve been (falsely) led to believe that nutrient de ciencies only a ect people in
the developing world and are not something we need to be concerned about in rich
countries like the United States, Canada, or the United Kingdom.

Sadly, nothing could be further from the truth.

The shocking rates of nutrient deficiencies

in the United States
Statistics from the Linus Pauling Institute on nutrient status in the United States show that:

• 100 percent don’t get enough potassium

• 95 percent don’t get enough magnesium
• 94 percent don’t get enough vitamin D
• 92 percent don’t get enough choline
• 89 percent don’t get enough vitamin E
• 67 percent don’t get enough vitamin K
• 44 percent don’t get enough calcium
• 43 percent don’t get enough vitamin A
• 39 percent don’t get enough vitamin C

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 Most Americans are de cient in several micronutrients that are critical to our health
and well-being.

As shocking as these statistics are, they almost certainly underestimate the true rates of
nutrient de ciencies.

Nutrient de ciency statistics are often based on the RDA.

But there are several problems with using the RDA as the benchmark for how much of a
nutrient we should consume.

The RDA is simply the minimum amount of a nutrient that we need. It was developed
during World War II to ensure that the rations we fed soldiers would meet their basic
nutrient needs. It is not the amount that we require for optimal health and longevity.

The RDA does not consider health status. We know that people with chronic health
conditions like obesity, diabetes, and gastrointestinal disorders have both a higher
demand for and decreased absorption of nutrients.

For example, studies have shown that people with obesity do not convert sunlight to
vitamin D in their skin or absorb vitamin D from food or supplements as well as people
who are lean. This means that people with obesity need to consume signi cantly higher
doses of vitamin D through food or supplements to maintain normal blood levels.

But perhaps the biggest problem with the RDA is that it doesn’t consider bioavailability.

The crucial (but under-appreciated) role of

bioavailability
“Bioavailability” refers to the portion of a nutrient that is absorbed in the digestive tract
and released into the bloodstream for the body’s use.

The amount of bioavailable nutrients in a food is almost always lower than the amount of
nutrients the food contains.

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For example, the bioavailability of calcium from spinach is only 5 percent. Of the 115 mg
of calcium present in a serving of spinach, only 6 mg is absorbed. This means you’d have
to consume 16 cups of spinach to get the same amount of bioavailable calcium in one
glass of milk!

Three factors in uence the bioavailability of nutrients in food:

1. The form of the nutrients

2. The presence of other nutrients that boost bioavailability (nutrient synergy)
3. The presence of nutrient inhibitors and anti-nutrients

The form that nutrients take signi cantly impacts their bioavailability in the body.

For example, heme iron, a form of iron found only in animal products such as meat and
poultry, is far more bioavailable than nonheme iron, found in plant foods.

Fifteen to 35 percent of heme iron is absorbed, whereas only 2 to 20 percent of

nonheme iron is absorbed.

The absorption of nutrients is also a ected by the presence (or lack) of other nutrients.

Iron can only enter cells in the presence of adequate copper. Magnesium is required to
activate vitamin D. Vitamin C enhances the absorption of iron in the digestive tract.

So, even if you’re getting enough vitamin D from sun exposure or supplements, you’d still
exhibit vitamin D de ciency if you aren’t also getting enough magnesium (which is
needed to activate vitamin D).

Nutrient inhibitors and anti-nutrients reduce the bioavailability of nutrients in foods.

Phytate, an anti-nutrient found in large amounts in grains and legumes, binds to calcium,
iron, and zinc, making them unavailable for absorption.

When you put all of these factors together, it becomes clear that the RDA underestimates
the amount of nutrients that we need for optimal health, in most cases. And this means

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that the true rates of nutrient de ciency are even higher than the statistics that I shared
above from the Linus Pauling Institute suggest.

Why are nutrient deficiencies so common?

Now that we’ve established that most people are de cient in several nutrients, the
natural question to ask is, “why?”

After all, the United States and other developed countries like Canada, Australia, and the
United Kingdom are among the richest in the world.

How could it be that nutrient de ciencies are still so common in these countries today?

WE’RE WELL-FED, BUT UNDER-NOURISHED

Our intake of calories in the United States has steadily risen over the past 50 years.

The average American now consumes more than 3,600 calories daily—a 24 percent
increase from 1961, when the average was just 2,880 calories.

Even worse, almost 60 percent of the calories the average American eats come from
ultra-processed foods like soda, desserts, pizza, bread, and fast foods.

These foods are virtually devoid of the vitamins, minerals, and other compounds that we
need to maintain our health and vitality and prevent disease.

You could say that we are well-fed but under-nourished.

CHANGES IN SOIL QUALITY

Over the past several decades, we have disrupted the “microbiome” of the soil with
chemical fertilizers, herbicides, and pesticides.

This has interfered with the ability of plants to extract nutrients from the soil, which in turn
has decreased the amount of nutrients we get from eating plants (or from eating animals
that have eaten plants).

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 USDA data from 1950 to 1999 found substantial declines of several di erent vitamins and
minerals in 43 vegetables and fruits.

Research from the United Kingdom tells a similar story, with declines of 27 percent for
calcium, 37 percent for iron, 14 percent for potassium, and 21 percent for vitamin A
between 1930 and 1980.

One study found that we’d have to eat eight oranges today to get the same amount of
nutrients that our grandparents would have gotten from eating a single orange!

AN INCREASE OF TOXINS IN THE FOOD SUPPLY

Toxins like heavy metals and glyphosate, which have become ubiquitous in our food
supply, decrease nutrient availability in numerous ways.

For example, glyphosate interferes with our gut bacteria’s ability to produce and absorb
several di erent nutrients, including folate, glycine, vitamin E, and vitamin K.

Glyphosate also redirects minerals like copper, iron, and selenium to the wrong places in
our bodies, causing de ciency and toxicity at the same time.

Other studies have shown that the presence of heavy metals like mercury, lead,
cadmium, and arsenic decreases nutrient absorption.

A SHIFT TO A GLOBAL, INDUSTRIAL FOOD SYSTEM

Most of the produce sold at large supermarket chains is grown hundreds—if not
thousands—of miles away, in places like California, Florida, and Mexico.

This is especially true when you’re eating foods that are out of season in your local area
(like a banana in mid-winter in New York).

Today, the average carrot has traveled 1,838 miles to reach your dinner table!

The problem with this is that food starts to change as soon as it’s harvested, and its
nutrient content begins to deteriorate.

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The total vitamin C content of red peppers, tomatoes, apricots, peaches, and papayas is
higher when these crops are picked ripe from the plant.

The vitamin C content of supermarket broccoli in May (in season) has twice the amount
of vitamin C than supermarket broccoli in the fall (shipped from another country).

OVER-THE-COUNTER (OTC) AND PRESCRIPTION MEDICATIONS

Many common OTC and prescription medications decrease nutrient absorption.

Metformin, a drug that is used to lower blood sugar in people with diabetes, is known to
cause vitamin B12 de ciency.

Proton pump inhibitors (PPIs), which are prescribed for acid re ux, increase the risk of
vitamin and mineral de ciencies—including vitamin B12, vitamin C, calcium, iron, and
magnesium.

Oral contraceptives have been shown to deplete the body of folate, vitamins B2, B6, B12,
C, and E, and magnesium, selenium, and zinc.

Sadly, most doctors are not aware of these e ects, and they rarely counsel their patients
on how to avoid them.

AN INCREASE IN CHRONIC DISEASE

Six in 10 Americans now have a chronic disease, and four in 10 have multiple chronic
diseases.

Chronic disease a ects nutrient status in two ways: it decreases nutrient absorption and
increases the demand for nutrients.

For example, as noted earlier in the eBook, obesity interferes with the ability to produce
vitamin D in the skin in response to sunlight or absorb vitamin D from food and
supplements.

People with autoimmune thyroid disorders may need additional selenium compared to
those with normal thyroid function.

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 Digestive disorders like small intestinal bacterial overgrowth (SIBO) interfere with the
absorption of nutrients like vitamin B12.

How to restore optimal nutrient levels

Now that you understand the true extent of nutrient de ciencies and why they are so
common, it’s time to turn our attention to how to correct them.

A nutrient-dense diet should always be the starting place for protecting against nutrient
de ciencies. Whole foods contain a wide range of vitamins, minerals, and phytonutrients
that work synergistically to support our health.

But what exactly is the most nutrient-dense diet?

A study published in 2022 in the journal Frontiers in Nutrition set out to answer that
question.

The primary author was Ty Beal, a research advisor on the Knowledge Leadership team
at the Global Alliance for Improved Nutrition. Beal and his co-author Flaminia Ortenzi
sought to identify the foods that are highest in iron, zinc, folate, vitamin A, calcium, and
vitamin B12 since these are the most common micronutrient de ciencies worldwide—
including in industrialized countries like the United States.

Beal and Ortenzi’s paper was unique compared to previous studies in that it considered
the important role of bioavailability (which we discussed above).

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 The gure below ranks foods according to the calories and grams needed to provide an
average of one-third of the recommended intakes of vitamin A, folate, vitamin B12,
calcium, iron, and zinc for women of reproductive age.

As you can see, organ meats like liver, spleen, kidney, and heart comprised four of the
top seven most nutrient-dense foods.

And, in general, animal foods like sh, beef, eggs, and milk comprised 17 of the top 20
foods on the list.

This study provides powerful evidence that animal foods are the most concentrated
source of essential vitamins and minerals like vitamin B12, folate, iron, and zinc.

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In this context, “essential” doesn’t just mean “important”; it means necessary for life. We
need to consume essential nutrients from the diet because our bodies can’t make them
on their own.

Focusing on essential nutrients makes sense since we can’t live without them.

That said, over the past few decades, many nonessential nutrients have been identi ed
that are important to our health, even if they aren’t strictly essential. These include:

• Carotenoids
• Polyphenols
• Flavonoids
• Lignans
• Fiber

Many of these nonessential nutrients are found in plant foods like fruits and vegetables,
which is why they are referred to as “phytonutrients” (“phyto” = plant).

Had these phytonutrients been included in the study above, fruits and vegetables would
likely have scored higher than they did.

THE OPTIMAL HUMAN DIET CONTAINS BOTH ANIMAL AND PLANT FOODS
If we want to maximize our intake of both essential vitamins and minerals and
phytonutrients, we need to consume both plant and animal foods.

But how much of the diet should come from animals, and how much from plants? The
answer to this question will vary based on individual needs. If we look at evolutionary
history, we see that on average, humans obtained about 65 percent of calories from
animal foods and 35 percent of calories from plant foods, but the speci c ratios varied
depending on geography and other factors.

That does not mean that two-thirds of what you put on your plate should be animal
foods!

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 Remember, calories are not the same as volume (what you put on your plate). Meat and
animal products are much more calorie-dense than plant foods. One cup of broccoli
contains just 30 calories, compared to 338 calories for a cup of beef steak.

This means that even if you’re aiming for 50 to 70 percent of calories from animal foods,
plant foods will typically take up between two-thirds and three-quarters of the space on
your plate.

Both plant and animal foods play an important role in our diets because they are rich in
di erent nutrients.

Plant foods are rich in:

• Vitamin C
• Carotenoids (lycopene, beta-carotene, lutein, zeaxanthin)
• Diallyl sul de (from the allium class of vegetables)
• Polyphenols
• Flavonoids (anthocyanins, avan-3-ols, avonols, proanthocyanidins, procyanidins,
kaempferol, myricetin, quercetin, avanones)
• Dithiolethiones
• Lignans
• Plant sterols and stanols
• Isothiocyanates and indoles
• Prebiotic bers (soluble and insoluble)

Animal foods are rich in:

• Vitamin B12
• Heme iron
• Zinc
• Preformed vitamin A (retinol)
• High-quality protein
• Creatine
• Taurine

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 • Carnitine
• Selenium
• Vitamin K2
• Vitamin D
• Docosahexaenoic acid (DHA)
• Eicosapentaenoic acid (EPA)
• Conjugated linoleic acid (CLA)

For more on this topic, check out my article “What Is the Optimal Human Diet?” It
examines this question in depth from multiple perspectives and provides numerous
scienti c references.

Why diet is no longer enough to achieve

optimal nutrient status
In a perfect world, we’d be able to meet all of our nutrient needs from food alone.

But that’s no longer possible, thanks to the challenges I mentioned above, including:

• Ultra-processed food
• A global, industrial food system
• Changes in soil quality
• Toxins like heavy metals and glyphosate
• An increase in chronic disease
• OTC and prescription medications

This explains why statistics show that most Americans are de cient in several vitamins,
minerals, and phytonutrients.

And, as you now know, those statistics almost certainly underestimate the true rates of
de ciencies because they rely on the highly problematic RDA.

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 I’ve found this to be true in the clinic, as well.

I test every patient I treat for nutrient de ciencies. Over the past 15 years, I’d estimate
that over 95 percent of my patients had not just one but multiple nutrient de ciencies.

Here’s the kicker: most of these patients were already eating a whole-foods, nutrient-
dense diet.

The good news is that we don’t have to simply accept nutrient de ciency as our fate.

There is a relatively simple, e ective, and a ordable way to ensure that we get optimal
levels of vitamins, minerals, and phytonutrients.

How “smart supplementation” can close the

modern nutrient gap so you can feel and
perform your best
Nutritional supplements play an important role in helping us optimize our nutrient intake
and overcome the many causes of nutrient de ciency that we face in the modern world.

Consider this study published in the journal Alzheimer’s and Dementia in

September 2022.

The researchers found that people over age 65 who took a multivitamin daily for three
years slowed age-related cognitive decline by 60 percent (or about 1.8 years)!

More speci cally, three years of multivitamin use improved global cognition, episodic
memory, and executive function.

These are exactly the functions that tend to decline (rather than improve) as we get older.

Hundreds of similar studies have shown that supplementing with micronutrients can lead
to signi cant improvements in everything from cardiovascular risk markers to anxiety and
depression to digestive health to hormone balance.

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 But not all supplements are created equal.

THE PROBLEM WITH MOST SUPPLEMENTS

I’m guessing you’ve seen a lot of stories in the media raising the alarm about
poor-quality supplements.

For example, you may have read articles about how often counterfeit supplements are
sold on Amazon.

Or stories about supplements containing heavy metals or other toxins that can harm
our health.

Or lab reports showing that many supplements contain much lower doses of active
ingredients than the label claims (or, in some cases, none at all)—or undeclared
substances like prescription drugs.

But even when a supplement contains what it says it does and isn’t contaminated with
toxins, that doesn’t mean it’s a good product.

On the contrary, the sad reality is that most supplements are made with cheap, synthetic
ingredients that are di cult for the body to absorb.

For example, many products on the market contain synthetic folic acid instead of a
natural form of folate. While it’s possible for our bodies to convert folic acid into folate,
many people have trouble with this and can end up with unmetabolized folic acid in their
blood.

And some research suggests that unmetabolized folic acid can increase the
risk of cancer.

Yikes!

Another big problem with many supplements is that they contain too much of the wrong
stu or not enough of the right stu .

For example, multivitamins often contain high doses of calcium and iron.

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 While calcium and iron are essential in the diet, many studies have shown that
supplementing with these nutrients at high doses can be harmful. (Check out this video
on my YouTube channel about the risks of excess calcium supplementation if you’d like
to learn more.)

On the ip side, many supplements tend to skimp on critical nutrients we don’t get
enough of in the diet, like vitamin C, vitamin D, vitamin K2, and magnesium.

Most products on the market contain 200 to 400 IU of vitamin D, which isn’t enough to
raise blood levels to the normal range in most people.

Or they contain just 25 to 50 mg of magnesium, despite studies indicating that most

Americans fall 200 to 300 mg/d short on this crucial mineral.

Why I created Adapt Naturals

These issues have been incredibly frustrating to me as a Functional Medicine clinician.

When friends or family members would ask me for supplement advice, there were very
few products I could recommend (and sometimes, none at all).

This is why I decided to start my own supplement line: Adapt Naturals.

I wanted to o er people supplements they could trust, with high-quality, evidence-based

ingredients that are free of toxins and arti cial junk.

I also wanted complete control over the entire process, from selecting the best
ingredients, to choosing the most bioavailable form of each nutrient, to precisely
calibrating the doses, to excluding potential allergens like gluten, dairy, soy, and
genetically modi ed organisms (GMOs).

Let’s take a look at how this works in practice.

In the study on multivitamin use and brain health that I mentioned above, the multi that
researchers gave the study participants was not a high-quality product.

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 The doses of several key nutrients were too low, and, in many cases, the product
contained synthetic forms of nutrients that are di cult to absorb.

Let’s compare it in a few key areas to the multivitamin I formulated for Adapt Naturals
(Bio-Avail Multi):

Nutrient Study My Multi Why my multi is superior

Vitamin C (mg) 60 400 Contains whole-food forms of vitamin C

and 7x higher dose

Vitamin D (IU) 1000 2000 2x dose; 95% are de cient in vitamin D

Vitamin B6 (mg) 3 6.7 2x dose; superior P5P form for better

absorption and biological activity

Vitamin B12 (mg) 20 200 10x dose in superior form

(methylcobalamin); B12 is critical for
cognitive function

Folic acid/folate (mcg) 400 680 Contains a higher dose and natural form
of folate (5-MTHF) vs. synthetic folic acid

Magnesium (mg) 50 150 3x dose; superior bu ered chelate form

for better absorption

Selenium (mcg) 19 100 5x dose; superior SelenoExcel form

As you can see, my multivitamin has higher doses and superior, more bioavailable
(absorbable) forms of each nutrient.

In addition, it features clinically relevant doses of several phytonutrients that have been
shown to improve brain and cognitive function, including:

• Quercetin
• Broccoli sprout extract
• Trans-resveratrol
• Lutein esters
• Lycopene
• Citrus bio avonoids
• Delta- and gamma-tocotrienols

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Here’s the point: if the researchers had used a higher-quality product, the improvement
in cognitive function would almost certainly have been greater.

That’s why it’s so important to choose high-quality products.

How to supercharge your nutrient status for

optimal health and longevity
If you want to supercharge your nutrient intake, check out the Adapt Naturals Core Plus
bundle.

It features a daily stack of ve products designed to add back what the modern world
has squeezed out and help you feel and perform your best.

The Core Plus bundle has been carefully curated to give you everything you need each
day—from essential vitamins and minerals like vitamin B12, folate, magnesium, and
vitamin D, to phytonutrients like bio avonoids, carotenoids, and beta-glucans.

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It’s backed by over a decade of research and clinical experience and is fueled by high-
quality, evidence-based ingredients you can trust.

When you buy the Core Plus bundle, you also get access to the Core Reset app (at no
additional charge).

I designed this app to help you dial in your diet, sleep, physical activity, and stress
management. It includes:

• A 28-day Kickstart Program

• Weekly meal plans, recipes, and shopping lists
• Guided practices for movement and stress management
• Integration with Fitbit, Apple Watch, and more

Click here to learn more about Adapt Naturals and Core Plus.

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