How Do I Choose the Right Product for My Health Needs?
Choosing the right MILESTONE® formula starts with identifying what your body needs most. Whether you’re dealing with inflammation, iron deficiency, fatigue, hormone imbalance, or gut issues, we help you match your biology to the correct functional food.
We offer targeted formulations based on high phenolic olive oil and fermented pomegranate concentrate, each enriched with specific bioactives like vitamin D3, curcumin, iron, or B12 — for precision support without synthetic megadoses.
How to Choose the Right Functional Food
- For inflammation or brain support: Choose olive oil enriched with algae-based omega-3 or vitamin D3.
- For fatigue, low iron, or anemia: Use fermented pomegranate concentrate with iron and methylated B12.
- For gut health and detox: Opt for the pure fermented pomegranate with potassium and calcium.
- For oxidative stress or skin aging: Use pomegranate enriched with micelle curcumin and vegan D3.
- For general cardiovascular health: Start with pure high-phenolic olive oil as your daily foundation.
Still unsure? Our free symptom-matching tool or DNA test service can help you determine exactly how to choose the right functional food based on your profile.
What Research Tells Us
- Personalized functional foods are more effective than generic supplements when aligned with biological needs 1.
- Polyphenols target different biological systems — e.g., oleocanthal for COX-2 inhibition, punicalagins for NRF2 activation 2.
- Functional synergy is enhanced when food-form ingredients are paired with targeted bioactives like curcumin, iron, or B12 3.
Summary: Match the Food to the Function
Functional food is most powerful when it matches your biology. That’s why our product line is designed to support distinct needs — based on real science and real food synergy.
Tip: Start with your main concern — then choose the formula with the functional pairings (D3, curcumin, iron, B12) that target it best.
- Ferguson et al., Adv Nutr, 2022[↩]
- D’Amico et al., Int J Mol Sci, 2021[↩]
- Wang et al., J Funct Foods, 2017[↩]