When it is in its natural state, raw and unprocessed, the food you eat contains—along with its many nutrients—the enzymes you need to break down that food. But many of us exist on a diet of primarily cooked food, and digestive enzymes are extremely sensitive to heat. In fact, they are more sensitive to heat than vitamins, and are destroyed by any heat above 48 °C (118 °F); imagine what cooking does to digestive enzymes and to your digestion! Not only cooking, but also pasteurization, canning, and microwaving destroy digestive enzymes.
Benefits:
| Serving Size: 1 VCaps | ||||
| Serving Contains: 120 | ||||
| Amount/Serving | ||||
| Protease – Providing the following: | ||||
| Protease I (protease) | 41,437 HUT | |||
| Protease II (protease) | 7,3800 HUT | |||
| Protease III (protease) | 57 FCC SAP | |||
| alpha-Galactosidase | 19 FCC GalU | |||
| Amylase | 11,812 FCC DU | |||
| Bromelain (stem bromelain) from Ananus cosmosus[20 mg] |
720,000 FCC PU | |||
| Cellulase | 1,260 FCC CU | |||
| Glucoamylase | 50 FCC AGU | |||
| Hemicellulase | 33.3 FCC HCU | |||
| Invertase | 80 FCC INVU | |||
| Lactase | 544 FCC LACU | |||
| Lipase | 6,000 FCC LU | |||
| Maltase | 130 FCC DP | |||
| Papain (Carica papayafruit) | 300,000 FCC PU | |||
| Pectinase | 60 endo-PGU | |||
| Phytase | 2.5 FCC FTU | |||
| Serratiopeptidase | 187 FCC SU | |||
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Non-ingredients: Vegetable magnesium stearate, silicon dioxide, maltodextrin*, limestone*, d-mannitol*, calcium gluconate*, sodium benzoate*, dextrin* (from potato, tapioca, and cassava), and dicalcium phosphate in a non-GMO vegetable capsule composed of vegetable carbohydrate gum and purified water. |
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Take 1 capsule three times daily with a meal or as directed by your health-care practitioner.
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