Digestive Enzymes

PEPTIZYME SP® — protein

A trademarked proteolytic enzyme from Specialty Enzymes, also known as serrapeptase. Inside this formula it functions as an additional protease, adding capacity on protein alongside the other five.

ALPHA GALACTOSIDASE (DIGESEB SUPER®) — raffinose and stachyose

Beans, lentils, broccoli and cabbage carry sugars called raffinose and stachyose that human digestion has no enzyme for. They reach the large intestine intact, gut bacteria ferment them, and the gas and discomfort follows. Alpha galactosidase breaks them down before they ever get that far.

HEMISEB® — hemicellulose

A trademarked hemicellulase complex from Specialty Enzymes. Hemicellulose is the second structural fiber in plant cell walls, sitting alongside cellulose in vegetables, grains and legumes. Breaking it down releases more of what is locked inside the cell rather than letting it pass through whole.

AMYLASES — starch

The first enzyme your body uses on a meal, released in saliva before food even reaches your stomach. Amylases cut long starch chains into shorter dextrins and maltose. Every starchy food you eat, from rice to potatoes to bread, starts here.

PROTEASE I, II, III — protein

Three proteases, not one, because protein digestion happens across a moving pH. The stomach is strongly acidic, the small intestine is closer to neutral, and an enzyme tuned for one is inefficient in the other. Covering all three ranges means protein keeps getting broken down as it travels.

LIPASE — fat

Lipase splits dietary fat into fatty acids and glycerol. It is the single enzyme in this formula responsible for fat, and it is the one most people feel the absence of after a heavy or fried meal.

LACTASE — lactose

Splits lactose into glucose and galactose. Most adults produce less lactase than they did as children, which is why dairy quietly stops agreeing with people in their twenties and thirties. This is the same enzyme sold on its own for dairy, built into the formula so a meal with cheese or whey in it does not need a second product.

CELLULASE — cellulose

Humans do not produce cellulase at all. That is not a deficiency, it is simply how we are built, and it is the reason plant cell walls survive the trip largely intact. Cellulase breaks the bonds holding cellulose together, which is work your own digestion cannot do on its own.

DIASTASE — starch

A malt sourced starch enzyme that works alongside the amylases on the same substrate. It attacks starch chains and releases maltose, adding capacity on the single most common macronutrient in most meals.

GLUCOAMYLASE — dextrins

Amylase leaves the job half done. It produces shorter chains called dextrins, which still are not small enough to absorb. Glucoamylase works from the ends of those chains and releases individual glucose units, finishing what amylase started.

INVERTASE — sucrose

Table sugar is sucrose, a glucose molecule bonded to a fructose molecule. Invertase splits that bond. Without it, sucrose has to wait on the enzymes lining your small intestine to do the same job.

BROMELAIN — protein

A protease that comes from the stem of the pineapple. One of the two genuinely plant sourced enzymes in this formula, and one of the oldest studied proteolytic enzymes in use. It adds protein breakdown capacity alongside the three proteases.

PAPAIN — protein

Extracted from papaya, and the reason papaya has been used as a meat tenderizer for centuries. That tenderizing effect is protein being broken apart, which is exactly the job it does in a meal.