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Glycol salicylate – 240 mg. DL camphor – 80 mg. DL-a-tocopherol acetate – 48 mg.Glycol Salicylate: For the relief of aches, pains, and stiffness of the muscles, joints, and tendons.
DL Camphor: To reduce pain related to cold sores, insect stings and bites, minor burns, and haemorrhoids.
DL-a-tocopherol acetate: Promoting wound healing. It’s also a known antioxidant with potent anti-inflammatory benefits.Directions for use:
Clean the affected area and dry it apply a patch directly on the skin. -
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Add to basket Ingredients:
- Bulking Agents: (Calcium carbonate, Maltodextrin, Microcrystalline Cellulose, Sucrose, Lactose), Ox Bile Powdered Extract, Betaine Hci, Pancreatin 4x Concentrate (Providing Protease, Amylase, Lipase), Powdered Peppermint (Mentha piperita) Leaf, Cross-Linked Cellulose Gum, Aspergillus Oryzae, Amylase, Anti-Caking Agents: (Silicon Dioxide, Vegetable Magnesium stearate), Papain, Glazing Agents: (Hydroxypropylmethyl Cellulose, Vegetable Glycerin (From Palm kernel oil And Coconut Oil)), Pepsin Extract (Contains Milk).
Each tablet provides:
- Bulking agents: mannitol, Maltodextrin
- Vegetable Digestive Enzyme Powdered Blend 144mg
- Lipase 86FIP
- Amylase 1944SKB
- Protease 7200HUT
- Amyloglucosidase 6.6AG
- Cellulase 108CU
- Anti-caking agents: vegetable Stearic acid, Silicon Dioxide, Vegetable Magnesium stearate
- Guar Gum
Packaging:
- Recyclable amber glass bottle with metal lid.
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Add to basket Nutritional Info per 100g:
Carbohydrates 64 g
Protein 14 g
Energy 1540 kj
Fat 6 g
Dietary Fiber 7 gQuinoa contains many plant compounds that contribute to its flavour and health effects, including:
Saponin: These plant glycosides protect quinoa seeds against insects and other threats. They’re bitter and usually eliminated by soaking, washing, or roasting before cooking.
Quercetin: This powerful polyphenol antioxidant may help protect against various illnesses, such as heart disease, osteoporosis, and certain forms of cancer.
Kaempferol: This polyphenol antioxidant may reduce your risk of chronic diseases, including cancer.
Squalene: This precursor of steroids also acts as an antioxidant in your body.
Phytic acid: This antinutrient reduces the absorption of minerals, such as iron and zinc. Phytic acid can be reduced by soaking or sprouting quinoa before cooking.
Oxalates: They may bind with calcium, reduce its uptake, and increase the risk of kidney stone formation in sensitive individuals. Bitter quinoa varieties are richer in antioxidants than sweeter types, but both are good sources of antioxidants and minerals.Directions for use:
Use 3/4 cups water for every cup of quinoa. Any more water, the quinoa gets mushy. Any less, and it’s too dry. Combine the quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork.