Our Gluten Free Pizza Crust Mix makes a light, crispy, delicious pizza crust. Specially designed for those sensitive to wheat or gluten & delightfully easy, this whole grain pizza crust bakes up to two 12" gluten free pizzas! Top with your favorite gluten free toppings & savor how delicious homemade pizza can be. Ingredients:whole grain brown rice flour, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt (magnesium carbonate as flowing agent), guar gum Suitable for Vegetarians Suitable for Vegans Free-from: Wheat, Gluten, Dairy ...

Gluten is the sticky protein found in wheat & other grains, including oats, rye, & barley. Casein is a protein found in high amounts in cows' milk & cheese. Lactose is also known as milk sugar & is the main sugar found in milk & dairy products. Gluten Relief is specially formulated with a balanced blend of the enzymes needed for complete digestion of difficult to digest foods, especially cereal grains & milk products, which contain carbohydrate, protein, gluten, & casein. enhanced digestion of these foods can help ease digestive complaints & lighten the load on the digestive system, improving energy levels & vitality, reducing disease, & improving health & wellness. Proteases are digestive enzymes found in the stomach, pancreas, & intestine. These enzymes are a family of enzymes which break down protein & support digestive health. Protease enzymes are thought to help reduce pain & inflammation, including muscle pain, & alleviate symptoms of allergies. Proteases hydrolyze difficult-to-digest proline-containing peptides from cereal grains, such as gluten & dairy. Amylases are salivary & pancreatic enzymes that break down carbohydrates into simpler sugars. Glucoamylase is an enzyme that breaks down carbohydrates into maltose & glucose. Cellulase enzymes convert cellulose fibre to a simpler sugar. Cellulose fibre is poorly digested by humans & has little nutritional value, although very important for the structure of cell membranes. Many processed & prepared foods contain cellulose fibre to increase the thickness of foods & the overall fibre content. Taking an enzyme product containing cellulase may be necessary for good health. Lactase is an enzyme produced in the small intestine that is needed to convert milk sugar (lactose) into simpler sugars that the body can use. Many people decrease the amount of lactose-containing products they eat or drink to avoid gastrointestinal symptoms related to lactase deficiency. Alpha-galactosidase is an enzyme that breaks down certain complex carbohydrates & helps the body digest the sugar in legumes & many vegetables. This enzyme helps reduce the gas & bloating commonly seen in individuals who consume beans & other foods containing complex carbohydrates. Pregnant & Nursing: Gluten Relief is considered safe during pregnancy & lactation; as with any supplement, pregnant or lactating women should consult a health care practitioner before use. Recommended Adult Dose:12 capsules daily preferably with meals or as directed by a health care practitioner. Keep out of the reach of children. Proprietary enzyme blend 375 mg (Proteases I, II, III, plant protease, amylase, cellulase, lactase, alpha-galactosidase, lipase) ...

Orgran Gluten free Gluten substitute is a revolutionary product that will give gluten free flours your choice of workability & versatility. Essentially, this product will provide structure & mimic the physical protein found in wheat. This will provide your flours with similar consistencies & characteristics to wheat based ingredients. Happy baking! Directions: Simply add 20g to every 100g of gluten free flour & mix well. Suggested flour blend: ½ rice + ¼ maize + ¼ potato Ingredients: Superfine rice flour, pea extract, maize starch, potato starch, vegetable derived gums & cellulose: guar gum, methylcellulose, carboxymethylcellulose, monoglycerides from vegetable. Contraindications: Orgran Gluten Free Gluten Substitute is a revolutionary new development that will give starch & other gluten free flours of your choice workability & versatility. Suitable for Vegetarians / Suitable for Vegans Free-from: Wheat, Gluten, Dairy, Soya, Artificial flavouring/colouring/preservatives ...

Featuring new flours & new formulas, Dr. Fenster focuses on cooking gluten-free with easy streamlined recipes using a blend of flours. These flours can be used to make all the recipes such as breads, breakfast & lunch, delicious desserts, main dishes & dinners. ...

Gram Flour is milled from naturally gluten & wheat free gram or Chana Dahl. This is a type of small chickpea with a fine yellow color & is used to make onion bhajias & other Middle Eastern or Indian dishes. Sometimes called Besan flour it is also useful for thickening soups or sauces. Ingredients: Chana Dahl Suitable for Vegetarians / Suitable for Vegans Free-from: Wheat, Gluten, Dairy, Soya, Nuts ...

The high content of wholegrain millet & buckwheat makes this porridge very creamy & gentle. Mixed with the brown rice, they are an excellent source of proteins & vitamins like niacin, thiamine & foliate & minerals, including manganese, phosphorus & magnesium. Buckwheat is also rich in flavonoids, particularly cholesterol-controlling rutin. Linseeds, included in this porridge, are the richest plant source of Omega 3. Ingredients: Rice Flakes 60%, Millet Flakes 23%, Buckwheat Flakes 9%, Golden Linseed 8% / Free-from: Wheat, Glute ...

A combination of the enzymes cellulase, protease & amylase along with 1 billion live probiotic cells
- Lactobacillus brevis &
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One of the pioneers of using GI (glycaemic index) in relation to weight loss was Frenchman, Michel Montignac. His diet has a large number of followers & is based on the glycaemic index of foods as well as food combinations. According to Michel Montignac, combining certain foods makes you fat & ultimately we don't put on weight by eating too much but by eating badly. He sees weight gain as being linked to eating bad carbohydrates & bad food combinations. Michel Montignac first tested the innovative nutritional principles of the GI Concept on himself & rid himself of over 30 pounds in less than three months. This is how he proved that it is possible to lose weight without depriving ourselves of calories, simply by making the right choices. In 1986 he wrote his first book: Dine Out & Lose Weight. This book is basically geared at businessmen who, like himself at the time, have a professional obligation to eat out frequently. At the end of 1987, he published his famous book Eat Yourself Slim & Stay Slim!, a layman's version of the Montignac Method. This book is such a great success that it is sold in 40 countries & has broken all sales records in its field with over 16 million copies sold. Michel Montignac, who was soon recognised as an eminent researcher in the field of nutrition, decided to dedicate himself completely to his scientific endeavours & to publishing his findings. His books (all 20 of them), which are not limited to guidance on how to lose weight but, also, address essential health issues, are published in 40 countries & have been translated into 25 languages. ...

Glycine along with cysteine have the ability to stimulate glutathione synthesis in the body. Glutathione is an important constituant in antioxidant & detoxification systems in all living things. Glycine's ability to stimulate glutathione production make These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. As a dietary supplement: According to age Capsules: Younger Children 1or 2 capsules: Older Children 2 capsules: Adults 2 capsules ...