Apple Fiber (353 mg)
Apple fiber contributes to a wide array of functions. Apples are known as nutritious fruits and many of those benefits contribute to a wide array of functions in the body.
Soy Lecithin (549 mg)
Soy Lecithin, or phosphatidylcholine, is a phospholipid that supplies an exceptional source of choline that is a major component of cell membranes. It is important because it supports essential nutrients in entering and leaving cells. It is a mixture of neutral and polar lipids that are mainly produced from vegetable sources. Soybean, sunflower and rapeseed are the major plant sources, with soybean being the most common source. Soy lecithin is absorbed into the mucosal cells of the small intestine following the digestion by the pancreatic enzyme phospholipase.
Barley Grass (98 mg)
Barley Grass contains many nutrients that the body needs to stay healthy. It is a rich source of chlorophyll, which is believed to have some health-promoting functions. A common use of barley grass is supporting digestive health.
Barley also contains a glucan and the alkaloid hordenine. When digested, the proteins, lipids and carbohydrates in the barley grass are absorbed and metabolized by normal physiological processes.
Barley Malt (78 mg)
Barley malt is made from sprouted barley and is a thick, dark, slow-digesting sweetener. Malting is a process that is applied to barley, as well as other cereal grains, where the grains are made to germinate and then are quickly dried before the plant develops. Barley is the most common malt because of its high enzymes, which convert its starch supply into simple sugars. Barley malt promotes normal proper bacterial colonization of the colon and supports normal digestion. It also promotes a soothing effect on the digestive tract.
Hawaiian Spirulina Pacifica (HSP) (314 mg)
Spirulina is a genus of the phylum Cyanobacteria. It is classified as a blue-green algae or blue-green bacteria. Spirulina also contains chlorophyll, carotenoids and gamma-linolenic acid (GLA). The spirulina plants are aquatic and grow naturally in lakes that contain salt, mainly in Central and South America and in Africa. Those used in supplements are typically grown and harvested in outdoor tanks in California, Hawaii and Asia.
HSP naturally contains fatty acids. Spirulina contains low levels of fat, therefore the powder made from this alga is often mixed with juice as a supplement to low-calorie diets.
Wheat Grass (110 mg)
Wheat grass is the young grass of the wheat species. It is a rich source of chlorophyll, which is believed to have health-promoting activities. Wheat grass contains vitamins, minerals and amino acids that are essential for health. It can also support digestion.
Alfalfa Grass (78 mg)
Alfalfa is a perennial herb that grows throughout the world. The leaves of the plant are rich in nutrients and contribute to overall health.
Brown Rice Bran (78 mg)
Bran is the hard outer layer of cereal grains that consists of combined aleurone and pericarp. Bran is an essential part of whole grains and is usually produced as a by-product during the milling process in the production of refined grains. Bran is milled from rice and all cereal grains, including maize, oats, millet and wheat.
Rice Bran passes on valuable effects to human health. The majority of rice bran contains 12-13 percent oil and highly unsaponifiable components. It also contains tocotrienol, gamma-oryzanol and beta-sitosterol.
Bee Pollen (39 mg) Bee pollen consists of plant pollens gathered by worker bees combined with plant nectar and bee saliva. Pollen includes the male germ seeds of plants, flowers or blossoms on trees. Bee pollen is made up of about 25-30 percent proteins, 30-55 percent carbohydrates, one to 20 percent lipids, enzymes and trace amounts of other organic substances.
Acerola Berry Juice (24 mg)
The acerola berry is the fruit of the small tree or bush known as Malphighia glabra. It is native to the Antilles and northern South America. The acerola berry is also known as the Barbados cherry, Antilles cherry, West Indies cherry or the Puerto Rican cherry. It was first analyzed by researchers in 1945 at the University of Puerto Rico’s School of Medicine.
