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Hi Lipase (100 caps)

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Price: $22.55
Stock #:
1528
Form:
Capsules
Use:
Gut & Digestion

Foods like cheeseburger, hash browns, and fried chicken are delicious to some of us, but can cause major stomach problems to others. Hi-Lipase provides enzymes that break down fat in your food. It supports general digestion with other enzymes that digest starches and proteins. This blend features a complementary base of natural botanicals like caraway, ginger, gentian and other ethically sourced, digestion-supporting herbs. Our non-GMO blend features sustainably sourced, digestion-supporting herbs--like caraway seed from a vegetarian, organic vendor that is ISO 17025 certified; dandelion root from a Fairwild and Rainforest Alliance-certified supplier; and ginger root from a Kosher/Halal-certified vendor. 

Benefits:

  • Supports the digestive system.
  • Aids the digestion of fat-containing foods.
  • Contains 240 LU per serving.

How It Works:

Lipases are enzymes that assist in the breakdown of dietary fats. Hi-Lipase is designed for people who have difficulty digesting lipids (fats).

Ingredients:

Potassium citrate, lipase, amylase, cellulase, protease, caraway seed, dandelion root, ginger rhizome, gentian root, fennel seed and red beet root fiber.

Recommended Use:

Take 1 or 2 capsules before consuming high-fat foods. May also be used in between meals.

In 1848, French physiologist Claude Bernard realized that juices from the pancreas could emulsify and saponify fat. Later he attributed that finding to an enzyme that would be called pancreatic lipase, or lipase for short.

The crescent-shaped seeds of caraway, AKA meridian fennel or Persian cumin, are actually the fruit of this plant. They have long been used for digestive issues like gas and bloating.

Ginger has been used as both food and medicine in Asia for thousands of years.

Gentian root has been on the herbal map for more than 2,000 years as Europeans knew its benefits as a digestive aid. It grows in the mountains of Europe, China and the US. Gentian was sought during the Middle Ages to promote appetite and offset indigestion. Some cultures still use gentian as a flavoring.

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