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Digestive Health (90 caps)*
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Ultra Laboratories & Emerald Laboratories present a comprehensive group of Gluten-Free, Condition-Specific, Raw Whole Food-Based Nutritional Supplements. Completely Free of Additives, Fillers, Magnesium Stearate. All natural, High quality and 100% pure for your health.
Digestive Health - 90 capsules
Therapeutic dosages of a full spectrum of digestive enzymes that help stimulate the bodys natural enzyme systems to breakdown all food stuffs including: Gluten, Dairy and Beans which are among the most common food sensitivities.
Suggested Use: Take 1-2 capsules with or at the end of each meal.
Benefits from this formula by Dr. Mark Stengler include:
- Contains DPP-IV (Dipeptidyl Peptidase) Gluten-Specific Digestive Enzyme.
- DPP-IV can be very effective for people with gluten sensitivities.
- Plant-Based Clinical-Potency Broad Spectrum Digestive Enzyme Formula.
- Digestive herbal blend to stimulate organs of digestion such as stomach, liver, gallbladder, and pancreas.
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Supplement Facts Digestive Health Serving Size: 3 capsules |
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| APS | %DV | |
| Proprietary Digestive Enzyme Blend | 700mg | |
| Protease 250 DPP-IV(Gluten Digesting Enzyme), Protease 30000 HUT, Lipase 1000 FIP, Lactase 500 ALU, Invertase 1000 Sumner, Hemicellulase 2000 HCU,Cellulase 900 CU, Alpha-Galactosidase 75 GALU, Amylase 4500 SKB, Amylase 900 BAU, Beta-Glucanase 20 BGU, Xylanase 900 XU, Bromelain 225 GDU, Papain 5100 TU, Acid-Stable Protease 30 SAPU, Maltase 150 DP | ||
| Proprietary Digestive Herbal Blend | 225mg | |
| Gentian Root Powder, Ginger Root Powder, Fennel Seed Powder | ||
| Raw Whole-Food Proprietary Blend | 100mg | |
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Raw Whole Food Sprout Powders (Alfalfa, Quinoa, Mung Bean, Millet & Brocolli - containing 3500ppm sulfurophane), Raw Plant Enzyme Blend (Lipase, Lactase, Invertase, Protease, Hemicellulase, Cellulase, Alpha-Galactosidase, Amylase, Bromelain, Papain, Acid-Stable Protease, Maltase), Raw Probiotic Blend (Acicophilus DDS-1 Strain 200 million CFUÃ
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SKU: em00221
UPC: 743650002214 Distributed or manufactured from Ultra Laboratories. See more Ultra Laboratories products. *Not intended to diagnose or treat diseases or ailments, and is not reviewed by the FDA. Uses & Indications.
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Asked on: November 26, 2012
Question: (Paperback) Review from [...] Gluten-Free Recipes for the Conscious Cook is a buoyant book, one that ceartelbes the vast offerings of the earth in their seasonal best rather than mourn the loss of gluten-filled grains. Embracing the gluten-free, Cerier leaps joyfully into discovery, leaving gluten-filled grains in the dust without a backward glance. Should you be dealing with gluten-free for health reasons, you will feel worries melt away as you dive into Cerier's delicious recipes. Should you merely be curious about the wide world of grains, happy discoveries lie ahead. As a teacher, Cerier knows how to teach about the new grains, and offers tips on gluten-free cooking with ease and accuracy. Her writing is so infused with both her love of life and the foods that nourish it, that it is a pleasure to read. Her knowledge would be formidable if it was not so enthusiastically shared. There are tips throughout the book, such as the secret of putting sea vegetables in the cooking water with beans to reduce gas-producing enzymes. In what may be our favorite short section, Cerier devotes a few pages to cooking with color and artistry to turn kitchen tasks into kitchen pleasures. The recipes are innovative and creative. Start the day with a bountiful breakfast, advises Cerier. She gives recipes for Power Porridge with Goji Berries, Oat and Raisin Muffins, Coconut Quinoa Waffles with Maca, even includes a Miso Watercress Soup a classic breakfast in Japan. For main course suggestions Cerier offers a wide range of grains and beans recipes such as Soba with Tempeh and Broccoli in Coconut Sauce, Roasted Vegetable and Quinoa Casserole, Savory Stuffed Winter Squash, Corn Grits with Sauteed Onion, Kale, and Cheddar, or a Coconut Curry Lentil and Millet Stew. Listed as sides are a variety of recipes that might also serve as a main course. You will find Basmati and Wild Rice Pilaf, Coconut Jasmine Rice with Goji Berries and Shitakes, Madagascar Pink Rice with Cashews and Scallions, Bhutanese Red Rice Pilaf with Vegetables, Spiced Yams with Pecans, Tomato-Lentil Stew with Kale. Cerier packs the book with sauces and toppings, often vital to grain cooking. Inspired by global discoveries, Cerier offers Russian Dressing, Italian Dressing, Moroccan Tahini Sauce, Thai Peanut Sauce. There are sauces from a Cilantro Pesto to a gourmet treat Red Wine with Porcini Sauce. Desserts, often the bane of the gluten-free, are included with such luscious recipes as Hazelnut Butter Cookies, Date and Coconut Cookies, Chocolate Peanut Butter Pie, Topless Blueberry Pie, Granny Smith Apple Crumb Pie. Gluten-Free Recipes for the Conscious Cook is a book for all seasons and for all who love good food.
Asked on: December 9, 2012
Question: Do you make a product that compares to b bactium per swill labs. There price for their product is too high for seniors that are retired?
Asked on: January 3, 2013
Question: I suffer from poor digestion. I have no more stomach lining and I wondered if you can help me find the right product for my problem? Thank you for your time.Marilynn
Asked on: May 8, 2013
Question: Is this a substitute for Creon?
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