Page 141 - August 2019 SP Product Guide

Glossary Grown on Standard Process
certified organic farm
Kale—A green leafy cruciferous plant that belongs to the Brassica Lactobacillus acidophilis (LA-5 )—A research-supported
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genus, which includes cabbage, collards, and Brussels sprouts. probiotic strain of bacteria that supports gut health. Evaluated
Kelp—Brown seaweed of the genius Laminaria that is a good for its ability to interfere with communication between other
source of trace minerals. types of bacteria, support normal bowel function, and enhance
nutrient absorption.
Kidney bean (Phaseolus vulgaris)—An annual legume.
Lactobacillus paracasei ssp. paracasei (L. casei 431 )—
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L-carnitine—Carnitine is required for transporting long-chain A probiotic strain of lactic acid-producing bacteria.
fatty acids into the cells, which is essential for the conversion Research suggests this strain supports the gut during
of fatty acids into energy for the cells, especially in heart challenges and helps maintain the body’s natural immune References, Glossary, and FAQs
muscle. (See the Primary Ingredient Cross Reference for system response function.
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products listed under Heart PMG Extract, Bovine; Liver PMG
Extract, Bovine; and Liver Powder, Bovine.) Lanolin—Hydrous wool fat used as an excipient for external use.
L-glutamine—An amino acid used to make other amino acids, Lipase—A class of enzymes that break down fats.
glucose, and glutathione. Used for energy by immune and Lutein—A type of phytochemical with antioxidant activity known
intestinal cells. as carotenoid (or natural pigment). Lutein is found in dark
Lactase—An enzyme that breaks down carbohydrates, specifically green leafy vegetables, such as kale.
milk sugar (lactose). Lycopene—A powerful carotenoid with antioxidant activity, found
Lactic acid yeast—A beneficial yeast that produces lactic acid in foods such as tomatoes.
as a byproduct of metabolism. (See nutritional yeast.) Magnesium citrate—Source of magnesium.
Lacto-ovo—A vegetarian diet in which dairy products as well as Magnesium lactate—Source of magnesium.
eggs are consumed along with plant-based foods. Maitake mushroom (Grifola frondosa)—A mushroom that grows
Lactobacillus acidophilis—A bacteria that produces lactic acid on wood in North America, Asia, and Europe that has a long
from carbohydrates. Supports the digestion process and history of use in traditional Chinese medicine. Maitake can be
enhances nutrient absorption. used in many forms: as an extract made from the mushroom
(MaitakeGold 404) or as a powder made from the mycelium
(fungal cells that give rise to the mushroom).

A native Wisconsin bumblebee alights on kale that has gone to seed.

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