INGREDIENTS

PROTEASE 1 & 2 - Digestive enzymes that aid in the breakdown of protein.

ACID STABLE PROTEASE - Also a digestive enzyme that aids in the breakdown of protein.

AMYLASE - A digestive enzyme that breaks down starches and helps convert them to sugar.

LIPASE - A digestive enzyme that breaks down fats.

CELLULASE - A digestive enzyme that breaks down the fibers found in vegetables and fruits.

GLUCOAMYLASE - An enzyme that breaks the bonds near the ends of large carbohydrates (starches), releasing maltose and free glucose.

INVERTASE - A yeast derived enzyme that splits sucrose into glucose and fructose.

CATALASE - Antioxidant enzyme that acts on hydrogen peroxide, a free radical, reducing it to water and oxygen.

AGS a-GALACTOSIDASE - An enzyme that digests raffinose sugars. Raffinose sugars are complex sugars found in legumes (beans, peas and lentils) and cruciferous vegetables, such as cauliflower, broccoli and cabbage.

BETA-GLUCANASE - An important enzyme that facilitates the digestion of beta linked glucose bonds associated with whole grains such as barley, oats, and wheat.

PECTINASE - An enzyme that digests the fiber (specifically pectin) found in carbohydrates. Pectins are typically found in fruit.

XYLANASE - An enzyme that digests xylans and xylose, components of the plant cell wall.

PHYTASE - An enzyme that digests phytates, components of plants that bind minerals.

HEMICELLULASE - A mixture of enzymes that can hydrolyze the indigestible components of plant fibers. These enzymes can help prevent the bulky effect found in fibrous food.

LACTASE - A digestive enzyme that breaks down milk sugars.

BROMELAIN - A natural anti-inflammatory that helps with joint pain and stiffness, asthma, and is capable of digesting protein.

PAPAIN - An enzyme derived from papaya that digests large protein molecules to smaller peptides and amino acids.

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