INDICATIONS
To assist in the cellular detoxification of residual toxins as a consequence of ingestion of food additives. Effects of these accumulated toxins are frequently delayed in onset. Allergenic responses are primary manifestations of this toxicity.
 
COMPONENTS
· ANTIOXIDANTS: sulfites and ascorbic acid, are used in the processing of foods to increase shelf life.
· COLORINGS: FDC yellow and FDC blue dyes, are both frequently used to enhance colors.
· FLAVORINGS: vegetable oils and monosodium glutamate (MSG), are artificial substitutes for natural flavors.
· PRESERVATIVES: methylparaben and propylparaben, are chemicals that prevent microbial growth.
· SALT is the ubiquitous sodium chloride, added to impart a distinctive taste.
· SWEETNERS: aspartame and saccharin, are both commonly added to many foods as sugar replacements.
 
For relief of sweetener, flavoring and dye sensitivity symptoms and to assist the bodily systems' natural efforts to return to homeostasis.