Land Vegetables:
Nettle Leaf, Wheat Grass, Barley Grass, Horsetail, Alfalfa Grass Juice, Carob, Burdock Root, Ginger Root, Nopal Cactus, Barley Grass Juice, Wheat Grass Juice, Oat Grass Juice, Dandelion Leaf, Parsley Leaf, Kale, Broccoli, Cabbage, Amla Fruit.
Algaes:
Spirulina, Chlorella (Broken Cell Wall).
Sea Vegetables:
Kelp, Fucus Vesiculosus.
Enzymes:
Lipase*, Cellulase*, Protease*, Amylase*, Bromelain*, Papain*.
Bacterial Cultures:
Bacillus Subtilis*, Bacillus licheniformis*, Lactobacillus Acidophilus*,Lactobacillus Casei*, Lactobacillus Plantarum*, Lactobacillus Rhamnosus*, Lactococcus Lactis*, Bidobacterium Bidum*.
