The advantages ofthe Kiwi Enzyme Actinides at one glance:
 -highlyactive digestive enzymes
-moreeffective than papain or bromelin
-alsostable and active in acidic environment
-assistsa regular digestive system
-....thereforeless acidic stomach accumulation
-fromreal sun ripened fruit
-vegetariancapsules, purely vegan
-alsoavailable as combined supplement with afa algae.
Supportive for ahealthy digestive system
Afunctional digestive system is necessary for our generalwell-being. Missing enzymes over a longer period can cause ourstomachs and bowels to have digestive problems. One sided diatswith fast foods deliver too few enzymes that are normallyresponsible for a completely supported digestive system. From theage of 30 onwards the self produced enzymes reduces.
 Enzymes help us overmountains
Manypeople feel like they have been on an energy draining mountainhike after a filling meal: Already tired and drained, the rest ofdifficult way over the tip of the mountain still remains. Thekiwi active enzyme Actinidin helps with this diffifult passage asdoes an experienced mountain guide. He leads via the shortest,quickest way and ensures that all unnecessary ballast is leftbehind, so that the journey is an easy-going experience and it iseasier to get over the mountain.
Kiwi Enzymes supportthe digestive system
NewZealanders know that freshly picked ripe kiwi fruit- after a mealfor dessert – noticeably support the digestive system andtherefore less stomach acid is produced. The cause of this arethe special enzymes in the ripe fruit of the kiwi fruit.Specifically the highly active digestive enzyme actinides that arefound in the kiwi type „Actinidia deliciosa“ from New Zealand.For our product the kiwis in New Zealand are at their highestpoint of enzyme level then harvested and freeze dried with apatented system to a powder form..That way the enzymes arecaptured and can release their benefical properties during thestage of protein digestion.
Kiwi from the supermarket – an alternative ?
Kiwis that have been harvested when they are not ripe, with weeks oftransportation where they are ripened after picking before beingoffered to us, may gain in taste but the enzyme content is throughthe much too early harvesting reduced to very little. This istrue of many types of fruit and vegetables that normally aredeliverers of enzymes if they are picked when ripe and thenquickly consumed.
Long living and moreeffective than many other enzymes
Thekiwi enzyme actinides remains unaffected in the stomach, as itremains stabile even at a low pH level (also in the acidic level)and continues to work in the digestive system. Bromelin(Pineapple) and Papain (Papaya) are nearly completely destroyed bythe stomach through the stomachs acid as they are only able tosurvive in an alkaline environment. A further and decisiveadvantage: actinides is best active at a temperature of 35 degreesC – Bromelin and Papain need temperatures of over 65 degrees Cso that their maximum potential can be released – they aretherefore clearly lower in activity at normal body temperaturecompared to kiwi enzymes.
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