Frequently Asked Questions Regarding ProArgi-9+

Frequently Asked Questions
Your questions answered by product experts.

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Should I drink ProArgi-9+ with or without food?

For maximum benefit, ProArgi-9+ should be taken on an empty stomach. Certain amino acids may compete with l-arginine for absorption, so it is best to separate it from other dietary amino acids. Additional dietary components may also reduce the rate of the digestive and absorptive process of l-arginine. All benefits are certainly not lost by taking ProArgi-9+ with foods or beverages, but benefits may be somewhat reduced. Taking ProArgi-9+ 60 minutes before eating food should be sufficient to promote optimal absorption.

Should I mix ProArgi-9+ with hot or cold water?

ProArgi-9+ is best mixed with cold water. The potency of ProArgi-9+ cannot be guaranteed with hot liquid mixing as this may affect the potency of some components. It would also not be recommended to bake using ProArgi-9+. ProArgi-9+ should be used as a dietary supplement, not as a food.

I have milk allergies and I see that ProArgi-9+ contains casein. Can I still take it?

In mid-2012, Synergy changed its K2 source to a milk-free material. The label will correctly identify whether your batch does or does not contain milk in the K2.

For those canisters containing the previous K2 ingredient, it contains a small amount of milk protein (casein) to help standardize and disperse the vitamin. The product contains only a small amount of casein—one serving provides two milligrams of casein.

For a person who has a true milk allergy, milk proteins in any amount should be avoided. For a person with a milk sensitivity or digestive concerns, small amounts of milk can sometimes be consumed. Two milligrams is considered to be an extremely small amount. A person who is lactose intolerant should not have a problem consuming milk protein. This product does not contain lactose (a milk sugar).

Can children take ProArgi-9+?

ProArgi-9+ is typically not recommended for persons under the age of 18. This product is not recommended for children unless specifically approved by their pediatrician.

I have blood sugar concerns. Can I take ProArgi-9+?

Persons with blood sugar concerns are encouraged to monitor their blood glucose levels carefully when beginning ProArgi-9+ to assess how it will affect them. L-arginine may cause slight stimulation of either glucagon or insulin release.

What types of sweeteners are used in ProArgi-9+?

Synergy understands that people can be sensitive to different types of sweeteners, so we offer three different primary ProArgi-9+ formulas. Each formula uses a different type of sweetener.

ProArgi-9+ Grape uses monk fruit extract; ProArgi-9+ Citrus Berry contains xylitol and sucralose; and ProArgi-9+ Mixed Berry incorporates xylitol, natural citrus sweetener (the fiber inulin is the primary ingredient in the natural citrus sweetener, and it also contains a small amount of fructose), and stevia leaf extract. There are less than 200 milligrams of fructose per serving of the Mixed Berry version, which is considered a trivial amount. This trace amount of sugar can generally be safely incorporated into a sugar-restricted diet.

Is the fructose in ProArgi-9+ Mixed Berry safe?

Fructose is a simple sugar found naturally in many fruits and vegetables and is the preferred natural sweetener due to its low glycemic index (GI = 19). This means that fructose is absorbed very slowly in the body and does not cause a spike in insulin. Sweeteners with a low glycemic index can be used safely by diabetics since they will not cause a large spike in insulin levels.

Fructose also has a synergist effect with other sweeteners—it can be used in combination with other sweeteners such as xylitol to give a greater sweetness than each of the sweeteners individually, which allows less fructose to be used in formulation.

Consumers occasionally hear stories about alleged unhealthy properties of fructose, but these stories simply cannot be confirmed. What is known is that diets rich in fructose and other sugars can lead to obesity and poor blood sugar control, so the important message with sugars and sweeteners is to limit their consumption in the diet. ProArgi-9+ Mixed Berry is formulated with only a tiny amount of fructose to flavor the product and is not considered a rich source of fructose (it would take an excess of four canisters of ProArgi-9+ to equal the fructose content of one can of soda pop).

Is the formulation of ProArgi-9+ the same in the US and Europe?

Due to EU regulations and restrictions on the amount of allowable nutrients in a serving, the serving size of ProArgi-9+ in EU markets is reduced. The US product dosage size is 10 grams, which provides 5 grams of elemental arginine. The EU product dosage size is 3.25 grams, which provides 1.6 grams of elemental arginine. Both products have the same percentage of l-arginine—if you take 10 grams of the EU ProArgi-9+, you will receive 5 grams of l-arginine.

The US product has 30 servings per container (10 gram serving size). The EU product has 92 servings per container (3.2 gram serving size).

Will ProArgi-9+ affect my blood pressure levels?

ProArgi-9+ may affect blood pressure levels. Through increased nitric oxide production and vasodilation, l-arginine may lower blood pressure levels.

L-arginine may interact with blood pressure medications by producing an additive effect. Combining antihypertensive medications with l-arginine may cause hypotension (undesirable low blood pressure). A person taking blood pressure medications should closely monitor blood pressure levels to ensure that levels remain within a safe range. With a physician’s approval and guidance, medication dosage may need to be adjusted.

Always separate the dose of medication from natural supplements (like ProArgi-9+) by approximately two hours. Start with a low dose of natural supplement, slowly increasing dosage and watching for signs of sensitivity. When being treated for a medical condition, always consult with your health care provider regarding your use of natural supplements.

How will ProArgi-9+ affect my athletic performance?

Taking ProArgi-9+ 30 minutes before physical exertion would be beneficial in supporting athletic performance.

Where does Synergy get the arginine and citrulline found in ProArgi-9+?

The arginine and citrulline found in ProArgi-9+ are derived from a microbial fermentation of glucose.

How quickly should I drink ProArgi-9+ after mixing it with water?

ProArgi-9+ is quite stable in liquid form and it won’t degrade rapidly. However, once the product has been mixed in a container, it should be consumed quickly to prevent any contamination to the product. As a product sits, it is subject to microbial contamination from the water, the container, our mouths and hands, and airborne contaminants. It is also recommended to follow general food handling guidelines regarding safe time frames for storing beverages/liquids at room temperature.

ProArgi-9+ contains vitamin K—can I take it if I’m also taking blood thinners?

With the prescribing doctor’s approvals, ProArgi-9+ could possibly be taken along with blood thinners. While l-arginine does not directly affect blood clotting to any great extent, it may have an indirect beneficial effect through its actions in supporting vascular health.

ProArgi-9+ contains vitamin K, which some sources have said needs to be limited while on the prescription blood thinner Coumadin (warfarin). Other sources maintain that vitamin K does not need to be limited, but intake needs to be consistent. Additionally, the form of vitamin K in ProArgi-9+ is K2, which does not have the same degree of potential Coumadin interactions as K1.

As a general precaution, a person on Coumadin should consult with a qualified health care provider before adding any new natural supplement to their diet. When a new supplement is added, the doctor can keep a closer eye on monthly INR/prothombin time results (a test used to measure blood clotting) to ensure that they stay within a safe range.

Why does ProArgi-9+ contains vitamin K2 instead of K1?

Although vitamin K1 provides many of the benefits attributed to vitamin K, for optimal benefits, vitamin K2 is considered a superior choice. Vitamin K2 is a collective term for a group of vitamin K compounds called menaquinones. Studies have shown vitamin K2 to be more bioavailable and more efficacious in supporting bone mineral density. Studies on the effects of vitamin K on cardiovascular health show that vitamin K2 significantly improves arterial and cardiovascular health, while vitamin K1 has no effect at all. Vitamin K2 activates the vitamin K-dependent protein Matrix Gla-Protein (MGP), which plays an important role in preventing calcium from depositing in the arteries.

Is ProArgi-9+ suitable for vegetarians and vegans?

The vitamin D3 in ProArgi-9+ is an animal-derived ingredient that would be considered vegetarian but not vegan. It is obtained from the wool of healthy sheep as part of normal shearing. Lanolin (a wool grease) is extracted from the wool and converted into active vitamin D3.

Vitamin D is available primarily in two forms: vitamin D2 (ergocalciferol) and vitamin D3 (cholecalciferol). D2 is from plant or yeast sources (the plant precursor ergosterol is converted to D2 in a laboratory setting), while D3 is from an animal source (either from animal sources like fish or from lanolin from sheep wool). D3 is also the form that our bodies produce from skin exposure to sunlight. D3 is not available from a plant source and cannot be made from a synthetic source—a natural precursor, like lanolin, is required.

Vitamin D3 is considered to be the more bioactive form of vitamin D. Scientific studies show that vitamin D in the form of D3 is better absorbed and more efficient in raising blood levels of vitamin D. D3 has been studied for its benefits in controlling immunity and inflammation, in preventing cancers, and in providing cardiovascular support—the key reason D3 is included in ProArgi-9+. Vitamin D3 has been shown to reduce blood pressure levels by inhibiting renin, an enzyme released by the kidneys that acts to increase blood pressure. Vitamin D receptors (VDR) may play a role in regulating blood vessel relaxation. Vitamin D3 activates VDR, which in turn exerts a positive effect on cardiovascular function.

Dietary sources of vitamin D are generally limited to fortified foods and a few animal sources such as fish and eggs. Vitamin D is naturally produced in the body through exposure to direct sunlight; however, not everyone will manufacture the needed amounts with sun exposure. For example, people with darker skin tone, the elderly, and those living in northern latitudes may not produce an adequate supply of the sunshine vitamin. Additionally, recent studies show that even people who live in sunny climates aren’t getting enough vitamin D.

Does the red wine extract in ProArgi-9+ contain alcohol?

Red wine extract is from red grapes but is not the same as wine. The raw material is extracted to contain the same polyphenol (a type of antioxidant) content as found in red wine. This raw material has not gone through any type of fermentation process and does not contain any alcohol. The material could also be called “red grape polyphenol extract”.

ProArgi-9+ seems to give me diarrhea and gas—is that normal?

Two ingredients in ProArgi-9+ may affect bowel activity: l-arginine and xylitol.

L-arginine is generally free of side effects when taken orally and appropriately. However, gastrointestinal upset could occur when it is taken in large amounts. The amount of l-arginine in a serving of ProArgi-9+ (5 grams) is not expected to be associated with adverse effects in healthy individuals. According to the 2007 Physician’s Desk Reference: “Oral supplementation with l-arginine at doses up to 15 grams daily are generally well tolerated. The most common adverse reactions of higher doses—from 15 to 30 grams daily—are nausea, abdominal cramps and diarrhea.”

Xylitol (a natural sugar alcohol) can act as an osmotic laxative, drawing fluids into the bowel. A person’s digestive system can become accustomed to the natural laxative action of xylitol with time. Generally, people find that intestinal symptoms subside with regular use. If you find that xylitol does upset your stomach, try Synergy’s ProArgi-9+ Grape flavor–it does not contain xylitol.

Can I give ProArgi-9+ to my pets?

ProArgi-9+ should NOT be given to dogs. ProArgi-9+ is sweetened with xylitol, which dogs do not metabolize. A dog can have a potentially severe reaction if it consumes xylitol.
None of Synergy’s supplements have been tested for use and safety in pets. We do not give pet recommendations.

How should I store ProArgi-9+?

ProArgi-9+ will maintain potency for the full shelf life (two years) when kept in a cool, dark area. It can be refrigerated if desired. If you are in a humid area, refrigeration is recommended to help prevent product clumping.

Dr Dwight Lundell, M.D. on Heart Disease

World Renown Heart Surgeon Speaks Out On What Really Causes Heart Disease

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.

I trained for many years with other prominent physicians labelled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!

These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications and despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process, a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well,smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator — inflammation in their arteries.

Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6’s are essential -they are part of every cell membrane controlling what goes in and out of the cell — they must be in the correct balance with omega-3’s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation.

Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation- causing omega-6 fats like corn and soybean oil and the processed foods that are made from them.

One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labelled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

Dr. Dwight Lundell is the past Chief of Staff and Chief of Surgery at Banner Heart Hospital , Mesa , AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease. He is the founder of Healthy Humans Foundation that promotes human health with a focus on helping large corporations promote wellness. He is also the author of The Cure for Heart Disease and The Great Cholesterol Lie.


Aspartame, a chemical produced by Monsanto, is probably the worst of the several artificial sweeteners. It is known to cause neurological disease including brain disorders, muscle pain, nervousness, and a host of toxic reactions like parkinsons and autoimmune diseases.

Stay away from artificial sweeteners including Splenda (sucrolose). Sugar is a better sweetener than the chemical/artificial sweeteners. You just need to use common sense about how much sugar is acceptable in your diet. Natural sweeteners like stevia are the best. Maple syrup and honey are good. Low calorie sweeteners that are acceptable are erythritol, and xylitol made from sugar alcohols.