Education

Despite being in the business for more than a decade, our product line remains relatively simple—allowing us to perfect each formula and address a wide variety of symptoms. Here, you'll find an overview of all of our products, including their main ingredients and the symptoms they address.

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When you shop for supplements, it’s important to know that not all products are created equal. That’s why it’s crucial to find a company that focuses on going above and beyond industry standards of testing and certification.

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One common misconception about our products involves where our enzymes come from. Our commitment to using only the finest enzymes shows through the formulation process of our products. To educate our customers, we’ve prepared this easy guide to the basics of enzymes.

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You typically hear about how supplements must have X amount of CFUs in order to breakdown bad bacteria, and how a higher CFU count contributes to quality. The fact of the matter is, CFUs don’t mean everything—and formulating probiotics doesn’t come down to one number.

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All of our products have a shelf life of 24 months, with the exceptions of Syntol, Novequin, and Floraphage, which have a shelf life of 18 months. Our scientifically based formulas guarantee that our products are able to be kept stable, safe, and effective at all stages of their shelf life.

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DIM is a phytochemical found in cruciferous vegetables, such as broccoli, cabbage, and brussels sprouts. DIM has been shown to have many positive health benefits—including boosting your immune system and potentially helping prevent cancer.

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Enzymes are the fundamental factors that are involved in the release of amino acids from proteins. Through extensive research, a powerful combination of enzymes that promote the uptake of 100% of the amino acids contained in dietary protein was formulated; this formulation is called Aminolase TPA.

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Lactose is naturally found in milk and most dairy products, and as a result its name literally means “milk sugar.” For our body to use the nutrients found in lactose, an enzyme, called lactase, must split it into the two sugars it is made of

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Companies that may cross-contaminate certain foods with gluten still have the ability to label a food as "Gluten Free." Additionally, there are many wheat-free foods that still contain gluten as well as other ingredients that many don't know may contain gluten such as barley and rye.

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A common question we often hear is when and how one should be taking our products. Since nearly every single person's daily supplement regimen and routine differs, our goal is to simplify this once and for all.

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The reality is that we formulate our products with health benefits in mind, not taste or smell. We have actually found that the fresher our products are, the more they "smell". But this smell can also vary from one lot to the next.

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There is a common misconception of where enzymes are derived that we utilize in many of our products. There is a stark difference between where an enzyme was discovered and how its later made. One such enzyme is serrapeptase which was discovered in the silkworm.

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