* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Two capsules three times daily.
|Serving Size 2 Capsules|
|Servings Per Container 60|
|Amount Per Serving||% DV|
|Proprietary Blend||1000.00 mg||**|
|Dong Quai Root||**|
|polyporus (hoelen) fungal body||**|
|ophiopogon (ophiopogon ohwii okoyama) root||**|
|asparagus (asparagus officianalis) tips||**|
|citrus rind (Chen-Pi)||**|
|chekiang fritillary bulb||**|
|gardenia fruits (fruit)||**|
|white mulberry (morus) leaf||**|
|balloon-flower (platycodon) root||**|
|baikai skullcap (scute) root||**|
|chinese licorice root||**|
|** Daily Value (DV) not established|
Other Ingredients: Gelatin, Cellulose, Water, Stearic Acid, Magnesium Stearate
Warning: Do not use if tamper seal is broken or missing.
1551 S. Redwood Road, Suite 106
Salt Lake City, Utah 84104
Too often, gluten-free diet information focuses only on things you cannot have. With this intense focus on what to avoid, the message about what of the many gluten-free foods you can-and should-eat for good health often gets lost. The most nutritious gluten-free diet is one based around healthy, gluten-free, whole foods, such as vegetables, fruit, beans, grains, nuts, seeds, lean meats, poultry, and fish. Over-reliance on heavily processed, convenience foods can result in a diet that lacks important nutrients, including B vitamins, iron, calcium, and fiber, for good health.
*Consult the Environmental Defense Fund Seafood Selector to identify which fish is best for your health and the environment.
**Examples of gluten-free food brands include Foods by George, Pamela's Products, Gluten-Free Pantry, Enjoy Life Foods, Glutino, Heartlands Finest, Orgran Natural Foods, Cream Hill Estates, Farm Pure Foods, Gluten Freeda, Bi-Aglut, gf meals, and others.
Suzanne Dixon, MPH, MS, RD, author, speaker, and internationally recognized expert in chronic disease prevention, epidemiology, and nutrition, has taught medical, nursing, public health, and alternative medicine coursework. She has delivered over 150 invited lectures to health professionals and consumers and is the creator of a nutrition website acclaimed by the New York Times and Time magazine. Suzanne received her training in epidemiology and nutrition at the University of Michigan, School of Public Health at Ann Arbor.