Proactazyme

ProactazymePlant-derived enzymes for enhancing digestion

Our body uses enzymes to break down the food we eat so the body can derive nutritional benefit from it. Raw and fermented foods contain natural enzymes that assist the body in this digestive process. However, once a food has been heated through cooking or processing, these natural enzymes from food are deactivated. This puts stress on the body’s digestive system and can result in various health problems.

Proactazyme contains plant enzymes that help to break down and improve absorption of fats, proteins and carbohydrates. This can be of benefit to  people suffering from digestive problems such as frequent belching, gas and bloating, acute or chronic indigestion, halitosis (bad breath) and other disorders of the digestive tract, such as colitis and irritable bowel syndrome.

However, this is only the beginning. Enzyme supplements, like Proactazyme Plus, can help a wide range of chronic health problems. For instance, they can reduce allergic reactions to foods. By taking stress off the pancreas, they may help pancreatitis and type II diabetes. Enzymes have proven beneficial for children who are failing to thrive and for elderly people who are suffering from malnutrition. Enzymes can help balance pH and improve immune functions. They aid in weight loss and help the body overcome chronic fatigue, autoimmune disorders and even cancer.

Proactazyme contains the following enzymes:

Amylase and malt diastase convert starches to simple sugars.

Alpha galactosidase is an enzyme derived from the fungus Aspergillus niger. It helps digest the complex sugars found in beans that cause gas and bloating.

Glucoamylase breaks down complex sugars to simple sugars.

Invertase is the enzyme bees use to turn nectar into honey. It converts sucrose (table sugar) into fructose and glucose. Candy makers use it to improve the shelf life of their products.

Cellulase is an enzyme cows, horses and other grazing animals use to digest the fiber in grass and plant foods. Human beings lack this enzyme, which is why we can’t live on grass. Cellulase will break down plant fiber in the digestive tract.

Hemicellulase aids in the digestion of beans, grains and soy by breaking down the polysaccharides they contain which contribute to forming intestinal gas.

Lipase breaks down fats. It converts the triglycerides in oils to monoglycerides and free fatty acids.

Peptides and protease work with the hydrochloric acid in the stomach to break down proteins into amino acids. The proteases in Proactazyme are formulated to digest proteins at various pH levels ranging from 3.0 to 6.0.

The Proactazyme Plus formula also includes these herbs:

Beet root contains bentaine hydrochloric acid which helps with protein digestion. It is also high in iron.

Caraway seeds contain oils that have stimulant, carminative and tonic properties. Caraway is helpful for stomach ailments, colic and flatulence.

Fennel stimulates appetite and digestion. It eliminates gas, colic abdominal pain. Fennel also helps flush uric acid waste from the body and increases urine output.

Gentian is a bitter tonic that stimulates the flow of bile and other digestive secretions.

Dandelion root is used as a bitter tonic in dyspepsia (indigestion). It stimulates bile flow.

Ginger is used to help digest fatty foods and break down proteins, while soothing the stomach.

The formula also contains potassium citrate a non-irritating diuretic that renders the urine alkaline.

Suggested Use

Take 1-2 capsules of Proactazyme Plus with meals as an aid to digesting all types of food. Proactazyme Plus can be taken between meals to help detoxify the body or enhance immune functions. Because it contains protease enzymes, Proactazyme Plus is not recommended for use by people with stomach ulcers.

Selected References

The Comprehensive Guide to Nature’s Sunshine Products by Tree of Light Publishing.
Metabolic Typing: Discovering the Seven Metabolic Types for a Customized Nutritional Program
 by Kimberly Balas (NHC Course)
Enzymes and Enzyme Therapy
 by Anthony J. Cichoke
Food Enzymes
 by Humbart Santillo
Enzyme Nutrition
 by Edward Howell


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