VeganZyme™

Ingredients:

• VeganZyme™ (Proprietary Blend)
• Protease with DPPIV (FCC 60,000 HUT/g)
  Protease breaks down proteins and gluten, and is derived from Aspergillus oryzae, Aspergillus niger and Bacillus subtilis. This is a protease blend derived from the fermentation of three microbial organisms. It is a mixture of acid, neutral and alkaline proteases that provide activity throughout the entire range of pH in the gastrointestinal system (active from pH 2.5 to 9.0). DPPIV is a blend of different proteases (enzymes that break down protein) that mimic the body's own natural DPPIV enzymes. In digestion, proteases hydrolyze (break down) protein into smaller polypeptides and free amino acids. This action increases the digestibility of proteins, regardless of their source. This powerful blend of enzymes helps hydrolyze all types of protein including gluten from cereal grains. Most people are sensitive to the gluten in wheat, barley and rye. The reaction can be from minor abdominal discomfort up to very severe reactions in those people with celiac disease. This blend is really ideal to hydrolyze "hidden" gluten found in highly processed foods. This protease blend demonstrates both exopeptidase and endopeptidase activity with high substrate specificity. The exopeptidase enzymes hydrolyze protein molecules at the terminus of peptide chains liberating amino acids, while the endopeptidase hydrolyzes protein molecules at an interior peptide bond liberating peptides of various lengths. All proteases demonstrate a reduction in swelling when taken properly
• Amylase (FCC 22,500DU/g)
  Amylase breaks down starch and is derived from Aspergillus oryzae. This is an alpha amylase enzyme produced by fermentation of the fungal organism Aspergillus oryzae. Alpha Amylase is an endoamylase that hydrolyzes (breaks down) starch and glycogen into dextrin, glucose and maltose. Rice and potatoes contain the highest levels of starch.
• Glucoamylase (FCC 20 AGU/g)
  Glucoamylase breaks down starch and is derived from Aspergillus niger. The glucoamylase enzyme (also called amyloglucosidase) is produced by the fermentation of the fungal organism Aspergillus niger. Glucoamylase is an exoamylase that hydrolyzes (breaks down) starch, producing maltose and free glucose subunits from the non-reducing end of the starch. Along with other amylases, glucoamylase further enhances the digestion and nutritional value of food based starches.
• Lactase (FCC 1500 ALU/g)
  Lactase breaks down lactose (milk sugar) and is derived from Aspergillus oryzae. Nutritionists estimate that 10 - 20% of the U.S. population is lactose intolerant. Some ethnicities have much higher levels of lactose intolerance. Lactase is designed to hydrolyze (break down) milk sugar, called lactose, into its component parts, glucose and galactose. Lactase is derived from the fermentation of Aspergillus oryzae. Most Asian, African, and Native American people are lactose intolerant. Fifty percent of Hispanics and about 20 percent of Caucasians do not produce lactase as adults and should supplement their diet with lactase.
• Cellulase I and II (FCC 625 CU/g)
  Cellulase breaks down cellulose (fruits and vegetables), and is derived from Trichoderma reesei and Bacillus licheniformis. Every plant cell is surrounded by a non-living complex, called a cell wall. A major component of cell walls is a complex carbohydrate, cellulose. Humans do not produce enzymes needed to digest cellulose. Cellulase enzymes aid in the total digestion of plant-based foods and increase the nutritional value of those foods.
• Maltase (FCC 50 DPo/g)
  Maltase breaks down maltose (cereals, legumes and barley), and is derived from Aspergillus oryzae. Maltase is an exo-carbohydrase enzyme that acts only on the non-reducing end of starch, producing the disaccharide maltose. Combined with the other carbohydrase enzymes, it enhances the overall digestion of starch and other carbohydrates. It is produced by fermentation of Aspergillus oryzae or from barley malt.
• Hemicellulase (FCC 1000 HCU/g)
  Hemicellulase breaks down hemicellulose (fruits, vegetables, grains, and cereals), and is derived from Trichoderma reesei. Hemicellulose is another major component of the cell wall of plants. Again, the inclusion of hemicellulase aids in the total digestion and increases the nutritional value of plant-based foods. Hemicellulase is also produced by fermentation of the fungal organism Trichoderma reesei.
• Xylanase (FCC 50 XU/g)
  Xylanase breaks down xylose (high fiber foods, grains and cereals), and is derived from Trichoderma reesei. Xylanase is a special kind of hemicellulase. It is especially effective at digesting high fiber foods, which have a very high content of xylans, a complex polysaccharide made up of a chain of 5-carbon sugars called xylose. Xylanase is also produced by fermentation of the fungal organism Trichoderma reesei.
• Beta Glucanase (FCC 50 BGU/g)
  Beta Glucanase breaks down beta glucans (high fiber foods, grains and cereals), and is derived from Trichoderma reesei. The cereal grains, wheat, barley and rye, contain beta glucans, a kind of carbohydrate. Beta glucans can become viscous in the intestinal tract, slowing natural peristalsis (intestinal contractions). The Beta glucanase enzyme hydrolyzes these glucans, reducing viscosity and balancing natural peristalsis. Beta glucanase is produced by fermentation of the fungal organism Trichoderma reesei. Beta Glucans are most commonly found in cereal grains, wheat, barley and rye, as well as bakers yeast.
• Serrapeptase (10,000 SU/g)
  Serrapeptase breaks down fibrin and mucous, and is derived from Serratia marcescens. Serrapeptase is a powerful proteolytic enzyme with fibrinolytic and redness-reducing activity. It is a bacterial source protease enzyme produced by the fermentation of Serratia marcescens. Serrapeptase is used primarily as a systemic enzyme. It supports healthy joint function, helps maintain a normal swelling response and demonstrates powerful fibrinolytic activity, which is important for cardiovascular support. Other functions include a lessening of scar tissue and a reduction in the viscosity of mucous in lungs and nasal passages.
• Nattokinase (800 FU/g)
  Nattokinase breaks down fibrin and mucous, and is derived from Bacillus natto or Bacillus subtilis natto. The organism that produces nattokinase was originally discovered in a fermented soy food called natto. Nattokinase is a powerful proteolytic enzyme with fibrinolytic activity derived from the bacteria Bacillus subtilis natto and/or Bacillus natto, which was originally found in NATTO, a traditional fermented soybean food that is very popular in Japan.
• Bromelain (FCC 375,000 PU/mg)
  Bromelain breaks down protein and is derived from Ananas comosus. Bromelain is an extract from the stem or juice of pineapples, Ananas comosus. Bromelain helps digest proteins and can also be used for its resistance to swelling when used systemically. Read more about the Health Benefits of Bromelain.
• Papain (FCC 200,000 PU/mg)
  Papain breaks down protein and is derived from Carica papaya. Papain is an extract from immature papaya, Carica papaya. Papain demonstrates both exoprotease and endoprotease activity with a broad pH range. It helps digest proteins and can also be used for reducing swelling when used systemically.
• Alpha Galactosidase (FCC 250 GalU/g)
  Alpha Galactosidase breaks down complex carbohydrates, and is derived from Aspergillus niger. Alpha Galactosidase helps digest grains and legumes, which contain many non-digestible sugars called oligosaccharides. These often result in abdominal discomfort, gas and bloating. Alpha Galactosidase breaks down these oligosaccharides very effectively. It is produced by the fermentation of Aspergillus niger.
• Lipase (FCC 675LU/g)
  Lipase breaks down fats and oils, and is derived from Aspergillus niger. Lipase is a lipolytic enzyme produced by the fermentation of Aspergillus niger. Lipase catalyzes the hydrolysis of fats and oils, yielding monoglycerides, diglycerides, glycerol and free fatty acids. It has broad substrate specificity on the fats and oils of vegetable and animal origins.
• Catalase (FCC 25 BU Baker Unit/g)
  Catalase breaks down H2O2 to water and oxygen, and is derived from Aspergillus niger. Catalase is an antioxidant enzyme that catalyzes the conversion of hydrogen peroxide into water and oxygen. Hydrogen peroxide is a by-product of cell metabolism, which serves some useful functions including in an immune response.
• Invertase (FCC 1000 SU/g)
  Invertase breaks down sucrose and table sugar, and is derived from Saccharomyces cerevisiae. Invertase is another carbohydrase enzyme that splits sucrose (common table sugar) into its component parts, glucose and fructose. Combined with all the other carbohydrases, it enhances the overall digestion of starch and other carbohydrates. It is produced by the fermentation of Saccharomyces cerevisiae.
• Pectinase (FCC 2500AJDU/g)
  Pectinase breaks down pectin and dietary fiber, and is derived from Aspergillus niger. In plant cells, pectin consists of a complex set of polysaccharides that are present in most primary cell walls and are particularly abundant in the non-woody parts of plants, especially fruit and vegetables. Pectinase selectively hydrolyzes and depolymerizes naturally occurring pectin.
• Phytase (FCC 15 FTU/g)
  Phytase breaks down seeds, corn, soy and nuts, and is derived from Aspergillus niger. Phytase is an enzyme that catalyzes the hydrolysis of phytic acid (myo-inositol hexakisphosphate), an indigestible, organic molecule that contains six phosphate molecules. Phytic acid not only reduces the available phosphorus, but it binds certain important minerals making them unabsorbable. These include zinc, iron, and to a lesser extent, calcium and magnesium. Phytic acid and its salt form, phytate, are commonly found in many plants, especially grains and seeds. Phytase catalyzes the release of inorganic phosphorus, as well as other bound essential minerals.
• Glucose Oxidase (200GO/g)
  Rarely found in a blend of systemic enzymes or digestive enzymes supplement, glucose oxidase breaks down glucose to H2O2, and is derived from Aspergillus niger. Glucose oxidase is an oxidoreductase enzyme. That is, an enzyme that catalyzes the transfer of electrons from one molecule (the reductant) to another (the oxidant). Glucose oxidase catalyzes the oxidation of glucose to hydrogen peroxide (H2O2) and D-glucono-d-lactone. In cells, glucose oxidase aids in breaking sugar down into its metabolites. It also provides significant antibacterial activity from the production of H2O2.

Other Ingredients:

• Vegetarian capsule
• Certified organic gum acacia

FCC stands for Foods Chemical Codex. FCC is a division of USP (United States Pharmacopeia). It sets standards for ingredients. In the case of enzymes, FCC is a standard assay used to accurately determine the activity of enzymes.

Recommended Reading:

• The Health Benefits of Alpha Galactosidase
• The Health Benefits of Glucoamylase
• The Health Benefits of Cellulase
• The Health Benefits of Beta-Glucanase
• The Health Benefits of Protease
• The Health Benefits of Nattokinase
• The Health Benefits of Papain
• The Health Benefits of Bromelain
• The Health Benefits of Invertase
• The Health Benefits of Lipase
• The Health Benefits of Catalase
• The Health Benefits of Phytase
• The Health Benefits of Glucose Oxidase
• The Health Benefits of Lactase
• The Health Benefits of Pectinase
• The Health Benefits of Xylanase
• The Health Benefits of Serrapeptase
• The Health Benefits of Hemicellulase
• The Health Benefits of Amylase
• The Difference Between Systemic Enzymes and Digestive Enzymes
• Enzymes in Raw Food

Frequently Asked Questions About VeganZyme™

1. What are enzymes?
2. Can VeganZyme™ be taken by people who are not vegan?
3. Why is enzyme supplementation important?
4. Should enzymes be taken before, during, or after a meal?
5. What does FCC mean?
6. What happens to enzyme levels as we age?
7. What’s the best way to maintain enzyme levels?
8. Is VeganZyme™ safe for children?
9. Should I take VeganZyme™ with prescription medications?
10. Will supplementing with VeganZyme™ impact the body’s ability to produce its own enzymes?
11. What is The Difference between Wobenzyme N and VeganZyme™?
12. What is the difference between animal and vegetarian based enzyme supplements?

What are enzymes?

Enzymes are large, complex protein-based molecules that act as biological catalysts, regulating virtually all the metabolic processes of living matter. They accelerate both the building up and breaking down of basically all substances produced within an organism and control the exact way in which these reactions are completed. Enzymes are able to achieve such a high degree of control because of a property known as substrate specificity: simply put, a particular enzyme acts on a specific substance (substrate) either to break it down into smaller components or to join it with another compound to form a new molecule. This means that organisms require many different types of enzymes, each of which works best under certain conditions, i.e. pH, pressure, and temperature. Commercially enzymes may be derived from plant sources, animal sources, or from the fermentation of certain bacteria or fungi.

Digestive enzymes, such as amylase, protease and lipase break down foods into smaller components that are more easily absorbed in the digestive tract. We secrete these different types of enzymes throughout the digestive tract beginning in the mouth. Starches and fats begin to break down as they are chewed and mixed with saliva containing starch-digesting amylase (ptyalin) and lingual lipase. Once this mouthful is swallowed, it travels to the stomach where the protease pepsin begins to break down protein into smaller peptides and amino acids. This mixture (chyme) is transferred into the first part of the small intestine (duodenum). A number of proteases (trypsinogen and chymotrypsinogen, for example) are released with pancreatic lipase and amylase from the pancreas in their inactive (zymogenic) forms into the small intestine where they are activated and continue digestion to the point that many of the nutrients can be absorbed.

Enzymes may also be taken on an empty stomach in order to achieve effects other than the digestion of food. Taken in this way they are called systemic enzymes. These are often used to help control swelling, reduce fibrin (a blood-clotting factor) levels, reduce allergens, thin mucus, promote cardiovascular and joint health, and many other reasons. They are absorbed into the bloodstream and transported throughout the body, explaining in part why they can play many different roles.

For example, the protein-digesting enzymes nattokinase and serrapeptase both help to maintain healthy levels of fibrin by degrading it in the blood plasma and reducing its tendency to cause clots; this activity can help to reduce blood viscosity and support healthy blood pressure. Systemic enzymes have been employed in a wide number of health protocols by both, the conventional and alternative medical community, and it has been suggested that enzyme supplementation is probably beneficial for a majority of people because of their profound biological effects.

Can VeganZyme™ be taken by people who are not vegan?

Yes. VeganZyme™ is safe for everyone, including vegans.

Should enzymes be taken before, during, or after a meal?

VeganZyme™ may be taken before, during, or immediately after a meal. It may also be taken between meals.

What Does FCC Mean?

This is not as straightforward of a question as it may seem. FCC stands for Food and Chemical Codex. This codex is attempting to standardize the activity units of enzymes ( and a lot of other things) so that they can easily be compared. For catalase the specific definition is listed at the end of the email. Historically enzymes have been measured using different units at the discretion of the manufacturer or scientist measuring activity. There is now an attempt within the nutraceutical industry to use standardized measurements so that materials are comparable from product to product and between suppliers; unfortunately it will probably be quite some time before everyone uses the same unit of measurement for each specific enzyme.

Further compounding this problem is the fact that there are often many grades of raw materials available from raw material suppliers, meaning that you must multiply the activity per gram of the particular enzyme by the weight of the amount that is used per serving in order to calculate the activity of the amount that you are ingesting. This can be listed a few different ways on supplement labels, so it is important to make sure that you do the math first if the product does not simply list the activity per serving. In Veganzyme we have listed the activity per serving for ease of use. The best analogy I can think of is to imagine that someone offered to give you $100: it probably wouldn't matter to you if they gave you 5 $20 bills, 20 $5 bills, or 1 $100 bill as long as the total was $100. Enzymes are very similar in that it is the activity that matters instead of the numbers that you multiply to get that activity.

If you are trying to compare a number of different products that use different units of activity, it may not be possible since they may measure completely different actions for which there is no equivalency. I have seen a few that can be converted and many that cannot be.

1. FCC (Baker Units): FCC - One Baker Unit is defined as the amount of catalase that will decompose 264 mg of hydrogen peroxide under the conditions of the assay.

What happens to enzyme levels as we age?

Research has shown that older people and people with chronic disease have fewer enzymes in their saliva, urine and tissues. Enzymes are essential and if your enzyme levels are dropping, supplemental digestive enzymes can help can help improve your health and bring your systems into balance.

What’s the best way to maintain enzyme levels?

Begin a digestive enzyme supplement regimen by taking supplemental enzymes at meals to help your body with digestion.  This will allow your body to more effectively maintain organs and tissue.  Additional enzymes between meals on an empty stomach can help strengthen the immune system by destructing free-radicals and blood toxins.

Is VeganZyme™ safe for children?

Yes, VeganZyme™ is safe for infants, toddlers, and young children. Many children like to chew the capsules and/or are able to swallow them. Capsules can also be pulled apart and the contents mixed with VeganZyme™ or juice.

Should I take VeganZyme™ with prescription medications?

In most cases, digestive enzymes can safely be taken with medications. However, discuss it with your health care provider.  Prescription blood thinning agents are one item of caution and absolutely require you consult with your physician before beginning an enzyme regimen.

Will supplementing with VeganZyme™ impact the body’s ability to produce its own enzymes?

No. Hormones, not enzymes, that signal for secretion of more or less enzymes. Taking supplemental digestive enzymes supports and assists the digestive function; it does not inhibit it.

What is The Difference between Wobenzyme N and VeganZyme™?

Wobenzyme N is a popular enzyme formula containing 5 essential enzymes: pancreatin, papain, bromelain, trypsin, chymotrypsin. It is a well respected enzyme formula; however,it is made with animal-derived enzymes that have a relatively narrow pH range, meaning that there is less potential for enzyme activity across the spectrum.  Additionally, it does not contain the wide range of proteases, cellulases, and other enzymes like glucose oxidase in VeganZyme™, so you cannot use it as either as a systemic or digestive enzyme blend.

Wobenzyme is not suitable for vegetarians. It also contains toxic compounds such as silica, magnesium stearate,  microcrystalline cellulose and possibly the pH resistant enteric coat. VeganZyme contains no harmful by-products and is formulated with a certified organic brown rice flour base.

What is the difference between animal and vegetarian based enzyme supplements?

Many digestive and systemic enzyme supplements sold today contain animal sourced enzymes, usually the pancreatic tissue of pigs.  These enzymes are for extraction and purification purposes, which also harms or reduces effectiveness.

Vegetarian enzyme supplements tend to produce more digestive and systemic activity than animal enzyme supplements.

Vegetarian enzyme supplements often contain more active enzymes per capsule, allowing you to receive the same benefits of animal enzymes with half the serving.

Vegetarian enzyme supplements are active over a broad pH range and start working almost immediately after consumption.

Vegetarian enzymes are produced in a controlled environment without toxic chemicals or ingredients. Animal enzyme supplements are obtained from slaughterhouse pigs, which may have been given vaccinations, hormones, GMO food, steroids, antibiotics and other potentially harmful substances.

Suggested Use

Take 3 capsules twice daily. For digestive support, take enzymes at mealtime with first bite of food. For systemic support, take at least 30 minutes before or 2 hours after a meal with a full glass of purified water.