Enzymatic protection supported!
play a key role in every process in our body, including digestion. Digestive enzymes are responsible for promoting the chemical breakdown of nutrients. Research has shown that as we age, enzyme production in the human body gradually slows down, and enzyme levels decrease, which can lead to the development of chronic diseases.
What enzymes do we know?
– Carrier (supplier).
– Transformer (involved in the conversion of nutrients).
– Metabolizer (helps to break down and absorb nutrients).
Its own body is regulated by enzymes:
– Free radical scavenging and transport.
– Reduction of atherosclerotic deposits (cholesterol).
– Blood fluid (prevention of thrombosis).
– Release of blocked nerve ducts.
– Wound healing and pain relief.
– The acid-base household.
– The hormonal system.
– Autoimmune diseases (joint pain, arthritis, gout).
– The healing process of infectious diseases (viral, bacterial).
– Recognition and destruction of degenerated cells (tumors).
Our daily meals:
– Dairy products, oils, seeds and nuts, for example, have a relatively high fat content and a relatively high concentration of lipase, which helps to digest their own fat.
– Carbohydrate-rich foods such as cereals have more amylase and less lipase and protease.
– Lean meats contain large amounts of protease in the form of cathepsin and a small amount of amylase.
– Low-calorie fruits and vegetables have fewer enzymes that digest protein and starch, but many enzymes called cellulase, which are needed to break down plant fibers.
Industrial foods are deficient in enzymes!
Some preservatives and preservative processes, as well as cooking heat above 46 ° C, destroy most of the enzymes naturally found in our foods. Because of this, our body is forced to produce more enzymes.
Let’s eat raw foods rich in enzymes! Enzymes found in raw foods help digestion. To get enzymes from food, we need to consume raw food. One of the main reasons for this is that the heat tolerance of enzymes is generally low.
Meats are rarely eaten raw, typically overcooked, overcooked and thus damaged by the enzymes they contain.
Proteases (protein-degrading enzymes) in raw meat begin to break down meat under the right conditions, which can be considered a kind of pre-digestion. The body of a person who consumes raw meat has to excrete fewer enzymes, thus saving energy. This process, for example, gives the secret of good health for Eskimos, but it is of little character to modern man.
Chronic diseases: Cardiovascular diseases
account for 54% of all deaths . Within this, heart disease is directly followed by stroke, which is one of the leading causes of adult disability and, overall, the third most common cause of death. The main preventable risk factors for stroke are avoidance or early treatment of smoking, high blood pressure, and high cholesterol. To help us, there are substances in our diets that inhibit the formation of blood clots in some way . These include bioflavonoids and certain enzymes such as nattokinase.
The enzyme nattokinase is extracted from natto Japanese food and is not found in other soy-based foods. This is because nattokinase is produced during the unique fermentation process of the cooked soybean strain Bacillus subtilis natto.
University of Chicago researcher Dr. Hiroyuki Sumi’s 1990 research confirmed that nattokinase eats or oral administration of natto food slightly enhances fibrinolytic (helping to break down blood clots) activity in plasma.
In an animal experiment, the formation of artificially formed blood clots (thrombi) was observed by vascular staining (angiography) and their degradation due to oral administration of Nattokinase-containing capsules.
The results obtained suggest that the use of Nattokinase is not only promising in the treatment of an established embolism, but may be a good option for preventing problems caused by blood clots, such as stroke or heart attack.
Flavin7 Bioflavonoid complex (red grape seed-husk drying, sorghum seed-husk drying, blackberry seed husk drying, black cherry husk drying, blackcurrant seed husk drying, redcurrant seed husk drying, plum husk drying, plum husk) enzyme (soybean extract), Sophora Japonica L. flower extract (quercetin), Polygonum cuspidatum tuber extract (resveratrol), capsule coating: gelatin (gelling agents: Hypromellose, Gellan gum).
Active ingredients in the recommended daily intake:
|1 capsule||2 capsules|
|Nattokinase enzyme||150 mg||300 mg|
|Quercetin||49 mg||98 mg|
|Resveratrol||49 mg||98 mg|
– of which flavonoids:
Packed in a delayed-release capsule so that the active ingredients only work where they are most needed!
Delayed-release capsule / DR capsule:
Absorption of the contents of the classic soft gelatin capsule begins in the stomach 5 minutes after ingestion. In the delayed-release capsule, the active ingredients already act in the intestinal tract 45 minutes after ingestion, passing through the acidic medium of the stomach in a protected manner.
– Protects active ingredients against acids without film coating.
– Vegetable-based, vegetarian capsule.
– Improved stabilized moisture sensitivity.
– Masking of flavors and odors, which reduces digestive irritations.
– 60 delayed-release DR capsules.