Description
- Supports the digestion of gluten, wheat, and dairy proteins (such as casein, whey, and lactoglobulins)
- Eases digestive complaints associated with food sensitivities
- Relieves gas and bloating
- Promotes healthy digestion
Natural Factors Intensive Strength ReliefZyme is a unique enzyme blend that supports the digestive process and the breakdown of foods containing gluten, wheat, and dairy proteins. This comprehensive digestive aid can be taken with meals to help break down food and support nutrient absorption. Improved digestion helps reduce gas, bloating, and other complications that are associated with food sensitivities.
Medicinal Ingredients
| Each vegetarian capsule contains: |
|
| Enzyme blend |
295 mg |
| Fungal protease (Aspergillus flavus var. oryzae) (whole) |
153.35 mg (690 FCC SAP) |
| Bacterial protease (Bacillus subtilis) (whole) |
75 mg (75,000 FCC PC) |
| Fungal protease (Aspergillus flavus var. oryzae) (whole) |
24.36 mg (6,700 FCC HUT) |
| Alpha-amylase (Aspergillus flavus var. oryzae) (whole) |
18.67 mg (2,800 FCC DU) |
| Bromelain (Ananas comosus var. comosus) (pineapple stem) |
9.55 mg (315,000 FCC PU) |
| Papain (Carica papaya) (fruit) |
7.5 mg (315,000 FCC PU) |
| Cellulase (Trichoderma longibrachiatum) (whole) |
3.78 mg (680 FCC CU) |
| Hemicellulase (Aspergillus niger) (whole) |
2.34 mg (1,875 FCC HCU) |
| FCC: Food Chemical Codex; SAP: Spectrophotometric Acid Protease Unit; PC: Protease Unit; HUT: Hemoglobin Unit on the Tyrosine Basis; DU: Dextrinizing Unit; PU: Papain Unit; CU: Cellulase Unit; HCU: Hemicellulase Unit. |
Non-Medicinal Ingredients
Vegetarian capsule (carbohydrate gum [cellulose], purified water), microcrystalline cellulose, vegetable grade magnesium stearate (lubricant).
Suggested Use
Promotes healthy digestion. Sensitivities to gluten and dairy proteins (such as casein, whey and lactoglobulins) can result in digestive discomfort, poor nutrient absorption, and other complications. A unique enzyme blend specifically developed to support the digestive process and the breakdown of foods containing gluten and/or dairy proteins.
