Over time, all of our cells age, including the cells in our digestive walls. They renew themselves slower and slower and weaken, with a decrease in the secretion of gastric juices and enzymes in the small intestine.

Digestion is then slowed down. It is accompanied by feelings of heaviness, acid reflux, bloating and other digestive discomfort. Added to this is the loss of appetite responsible for fatigue and increased susceptibility to infections. How to enjoy a good meal without dreading the consequences? Explanations.

Plants renowned for their digestive properties

Much more than a deliciously scented condiment, sweet fennel is a natural remedy for digestive disorders. It facilitates lazy digestion and limits the formation of intestinal gases. Sweet fennel is a precious help to fight against bloating and flatulence.

“Spice of life”, whose first appearance in a medical work dates from Hildegarde de Bingen *, the little galangal appetites. It helps protect and repair the protective layer that lines the stomach. The small galangal compromises the proliferation of dangerous bacteria found in the stomach pocket and small intestine.

Ginger has been known as an anti-nausea and an exceptional digestive tonic for over 5,000 years. It accelerates the emptying of the stomach and promotes the secretion of bile. Ginger relieves the feeling of overflow at the stomach level, allowing a more peaceful digestion. It has an overpowering effect on intestinal motility and the activity of digestive enzymes.

Digestive enzymes

Digestive enzymes are the basic tools necessary for the digestion of food. They promote the transformation and assimilation of nutrients essential for the proper functioning of the body. Digestive enzymes are complementary and always act synergistically. Thus, it is interesting to be able to combine and cross the actions of the ones with those of the others (lactases, amylases, lipases, proteases, cellulases, etc.) so as to obtain the best advantage of their benefits.

Good to know

Not all digestive enzymes are created equal! Plant-based enzymes are derived from microscopic fungi grown on rice or carrots. Having a long history of safe use, these enzymes are stable over a wide pH range (from 2 to 10). Plant-based enzymes are fully active both in the stomach (acidic environment) and in the small intestine (basic environment). They help pre-digest food before it is exposed to pancreatic enzymes and bile salts. Finally, favoring enzymes of plant origin solves the ethical problems linked to the consumption of enzymes of animal origin (pig / bovine tissue).

 

* Hildegarde de Bingen is a 12th century German Benedictine nun, holistic doctor, botanist, philosopher advocating healthy eating before the time.

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