Tired of gas, bloating, and digestion problems? Our Digestive Enzymes formula is the best health supplement for optimizing digestive health and nutrient absorption.
Why Digestive Enzymes for Digestive Health:
- Most effective balanced digestive enzyme formula for a typical diet of vegetables, meat, dairy, and cooked foods
- Cooking foods kills enzymes, taxing your body – digestive enzymes replace them to enhance your enzyme potential
- Improves digestion, nutrient absorption, and reduces stomach acid
- All vegetarian sourced digestive enzymes
Many people think that designing a digestive enzyme health supplement is as simple as racking up big numbers in the key enzymes such as protease and lipase. If only it were that simple. The fact is that good digestive enzymes need to work with real world diets. The simple truth is that too many formulas on the market put in far more protease than is required by a typical diet (simply to show a big number on the label) – and far too little amylase or lactase. In the end, it's not the numbers, it's the real world application.*
NOTE: Item cannot be shipped to Australia.
Ingredient Supporting Studies:
1. "Digestive Diseases Statistics for the United States." National Digestive Diseases Information Clearinghouse. 4 June 2014. (Accessed 21 July 2014.) http://digestive.niddk.nih.gov/statistics/statistics.aspx#all
2. "Masada date palm: the 2000 year old seed." Ask Dr. Science. (Accessed 16 Jul 2014.) http://askdoctorscience.wordpress.com/123/
3. F.C.Parrish, Jr. "Facts: Meat Science Aging of Beef." Department of Animal Science, Iowa State University. (Accessed 21 July 2014.) http://www.goodcooking.com/steak/aging/aging.htm
4. El-Hashemy Shehab, Skowron Jared, Sorenson Linda (2011) Textbook of Naturopathic Family Medicine & Integrative Primary Care: Standards & Guidelines CCNM Press.
5. "What is the prevalence of Lactose Intolerance worldwide?" Venter Pharma. (21 Jul 2014.) http://www.venterpharma.com/en/intolerance_worldwide.html
6. Singh S, Guruprasad L. "Structure and sequence based analysis of alpha-amylase evolution." Protein Pept Lett. 2014;21(9):948-56. http://www.ncbi.nlm.nih.gov/pubmed/25034346
7. Kelly, J.J. and Alpers, D.H. (1973). "Properties of human intestinal glucoamylase". Biochim. Biophys. Acta 315: 113--122. http://www.ncbi.nlm.nih.gov/pubmed/4743896
8. Parada J, Aguilera JM: "Food microstructure affects the bioavailability of several nutrients." J Food Sci 2007, 72:R21-32. http://www.ncbi.nlm.nih.gov/pubmed/17995848
9. Michael Weinik, Denise I Campagnolo. "Acid Maltase Deficiency Myopathy." Medscape 25 Mar 2014. (Accessed 21 Jul 2014.) http://emedicine.medscape.com/article/313724-overview
10. Phil Lieberman. "Is allergy or intolerance to sweet or sugar exist, and how to manage or treat it?" AAAA. (Accessed 21 Jul 2014.) http://www.aaaai.org/ask-the-expert/allergy-intolerance-sugar.aspx
11. The Official Mad Cow Disease Home Page. http://mad-cow.org/
12. Edward Howell, Enzyme Nutrition: The Food Enzyme Concept (New Jersey: Avery Publishing Group, 1985.
13. Denis M. McCarthy. "Adverse Effects of Proton Pump Inhibitor Drugs: Clues and Conclusions." Curr Opin Gastroenterol. 2010;26(6):624-631. http://www.ncbi.nlm.nih.gov/pubmed/20802330
14. Abigail L. Mandel and Paul A. S. Breslin. "High Endogenous Salivary Amylase Activity Is Associated with Improved Glycemic Homeostasis following Starch Ingestion in Adults." J Nutr. May 2012; 142(5): 853–858. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3327743/
15. Ehren J1, Morón B, Martin E, Bethune MT, Gray GM, Khosla C. "A food-grade enzyme preparation with modest gluten detoxification properties." PLoS One. 2009 Jul 21;4(7):e6313. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2708912/
Take 1-2 Digestive Enzymes capsules with each meal.
If you have any discomfort when starting (excess gas, constipation, diarrhea, etc.), cut back to 1/2 or 1/4 capsule. Allow several days for your body to adjust. Then slowly increase to 1-2 capsules with each meal.
All Vegan and Vegetarian formula
|Serving Size:||1 Vegetarian Capsule|
|Amount per Serving:||500 mg|
|Container Size:||90 capsules|
|Click ingredient for more information|
|Amount Per Serving||% Daily Value|
|Acid Stable Protease||1,500 SAPU||N/A|
|Malt Diastase||600 DP||N/A|
|Alpha Galactosidase||150 GALU||N/A|
|Pectinase (.35 endo-PG)||100 AJDU||N/A|
|Ionic Minerals||10 mg||N/A|
|Other ingredients: Vegetable Stearate|
All ingredients are either domestically sourced or selectively imported
* Daily Value Not Established
All Vegan and Vegetarian Formula
Malt is used in the microbial fermentation process for making the enzyme malt diastase. The purified enzyme concentrate contains no detectable levels of gluten and is therefore usually listed as gluten free.
However, there may be minute traces of gluten left from the original malt. Some people who are highly gluten intolerant may have a problem with it.
Cannot Ship to Australia
Protease enzymes digests protein. Taking protease enzymes with meals spares the natural pool of protease enzymes circulating in the blood so that they can continue to breakdown and get rid of unwanted microorganisms in the bloodstream.
Fungal protease and Fungal pancreatin are names for particular strains of protease enzymes that are optimized for different pH levels. This is important as pH levels change as you move through the digestive tract. By using strains optimized for different pH's, you are assured that the proteolytic process is optimized through the entire digestive process for better digestive health.
Acid Stable Protease
Digests protein. Taking protease enzymes with meals spares the natural pool of protease enzymes circulating in the blood so that they can continue to breakdown and destroy unwanted microorganisms in the bloodstream.
Acid stable protease remains active even in the presence of stomach acids.
Lipase enzymes contribute to carbohydrate and fat digestive action. When added to a meal as a health supplement, lipase digests dietary fat, relieving the gallbladder, liver and the pancreas, which would otherwise need to produce the required enzymes. Protein absorption from fatty foods such as fish or seeds can be improved by incorporating supplemental lipase enzymes in the diet.
Amylase enzymes helps your body break down and assimilate starches and carbohydrates. Supplemental amylase can also help reduce stress.
Malt diastase, or maltase, digests complex and simple sugars. Maltase also breaks down unused glycogen in muscle tissue. Glycogen is a thick, sticky substance that is converted from sugars and starches and is stored in your muscle cells for future use. If stored glycogen continues to build up in the muscle tissues, it leads to progressive muscle weakness and degeneration.
Invertase works to break down sucrose products like refined table sugar into glucose and fructose. The abundance of processed and highly refined foods in the average diet means that we consume a great amount of this type of sugar which can contribute to undue digestion problems. It is theorized that unrecognized sucrose intolerance is a contributing factor in many allergies. Supplemental Invertase enzymes can increase the assimilation and utilization of this sugar.
Helps minimize gas, bloating, and flatulence caused by certain foods. Alpha galactosidase hydrolyzes the 1-6 nun-reducing galactocide residues from poly and oligosaccharides in an exo-fashion. These polysaccharides (primarily raffinose, stacchiose, and melibiose) are typically found in legumes and are not digestible in the small intestine. As these sugars are not absorbed, they pass into the large intestine. In the large intestine, these sugars are fermented by native microbial flora and produce gas resulting in bloating, and general discomfort. The use of supplemental alpha galactosidase minimizes this problem for enhanced digestive health.
Glucoamylase is added to digestive enzyme formulas to assure the breakdown of maltose into glucose molecules. Like amylase, the action of Glucoamylase terminates in the release of glucose from the hydrolysis of starch. However, Glucoamylase hydrolyzes terminal linkages whereas amylase breaks interior bonds.
Lactase enzymes digest milk sugar. Lactase deficiency is the most common and well-known form of carbohydrate intolerance. Lactase digests lactose milk sugar into glucose and galactose. Most mammals, including humans, have high intestinal lactase activity at birth. But, in many cases, this activity declines to low levels during childhood and remains low in adulthood. The low lactase levels cause incomplete digestion of milk and other foods containing lactose. It is estimated that approximately 70% of the world's population is deficient in intestinal lactase with more than one-third of the U.S. population presumed to be lactose intolerant and unable to digest dairy products, causing sometimes severe digestion problems. Supplemental lactase enzymes have been found to decrease the symptoms of lactose intolerance associated with the consumption of dairy foods.
Cellulase digests cellulose (fiber). Cellulase, which is not found in the human system, breaks the bonds found in fiber. By disrupting the structure of the fiber matrices or cell walls which envelop most of the nutrients in plants, cellulase increases the nutritional value of fruits and vegetables.
Hemicellulase hydrolyzes the interior glucosidic bonds of galactomannoglucans yielding polysaccharides of lower molecular weight. Hemicellulase breaks down hemicellulose. Bottom line: hemicellulase helps break down fiber components in the intestinal tract.
Pectinase (.35 endo-PG)
Research indicates that pectin found in fruits may coat proteins eaten in the same meal, thereby inhibiting their complete digestion. Pectinase breaks down the pectin coating the proteins, thus allowing for the complete digestion of proteins – and thus reducing the possibility of food allergies.
Ionic minerals are added to many formulas to increase the bio-electric activity level of the ingredients in the formula and sustain their activity for a significantly longer period of time.
Ionic merely means that the minerals are broken down to their absolutely smallest form.
This product is manufactured in an allergen-free facility with regard to the following:
None of the eight major allergens or their derivatives are present: milk, egg, fish, shellfish, peanuts, tree nuts, soy or wheat.
"Our digestive enzymes formula no longer contains bromelain for three reasons:
1. First and foremost, it's primary benefit is in the bloodstream, not the digestive tract. Thus, it's best taken without food. Once we developed pHi-Zymes, a dedicated proteolytic formula, we put it there. If you take bromelain with food, it pretty much negates its ability to reach the bloodstream since it's pretty utilized digesting food.
2. A significant number of people are allergic to bromelain. They couldn't use the digestive formula with bromelain in it -- and digestive enzymes are the formula that Jon Barron places number one for formulas that should be used every day.
3. By removing the bromelain, we were able to make room for pectinase. Pectin coats proteins eaten in the same meal, thereby inhibiting their complete digestion. Pectinase breaks down the pectin coating the proteins, thus allowing for the complete digestion of proteins -- and thus reducing the possibility of food allergies. We thought that was a good exchange in place of the bromelain -- particularly since the bromelain was in now the dedicated proteolytic formula, where it would work better."
The short answer to your question is that the ratio is about 1:10, which means if expressed in LU, the formula on the website would read Lipase 14,000 LU.
The long answer is that FIP and LU are both attempts to accurately assay enzyme activity. Assay accuracy and reproducibility are the most stringent requirements for the determination of enzyme potencies in nutraceutical formulations. Weight measures such as mgs tell you nothing about enzyme activity. You could have 5,000 mg of an enzyme that had been cooked at high temperature and have 0 activity left. FIP (an acronym for Federation Internationale Pharmaceutique/International Pharmaceutical Federation) is a more accurate standard than LU (an acronym for Lipase Units). Over the last 20 years, FIP has emerged as the overwhelming choice over LU for measuring enzyme activity in fats because it produces more accurate and consistent results
.Enzyme activity is determined by the quantity of substrate (fats, proteins, carbohydrates -- whatever substance the enzyme is working on) broken down by the enzyme per unit of time. Accuracy in determining activity becomes a problem because the reaction rate that is measured depends on a number of experimental conditions such as temperature, pH, ionic strength, and the presence or absence of inhibitors or activators. It is only under the conditions specified in the prescribed assay procedure that enzyme units are defined. This is where different standards produce different accuracy.