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Aloe Vera
Nature’s Answer for Digestive Health Aloe Vera is native to Africa, but is grown today in the West Indies and the American Southwest. Aloe is a member of the lily family, although it resembles cactus. It has been used since ancient times, but only recently has it enjoyed a rediscovery and subsequent popularity explosion. Due to increased demand, many companies manufacture aloe vera. Unfortunately, many of these products lose much of the plan'ts original benefits by overprocessing. Some claim to have removed the disagreeable taste of the plant's juice, for example. But in doing so, they end up with a product that is only 10-15% aloe vera, at best. Our Aloe Vera is processed in a special way to avoid the loss of essential vitamins, minerals, and other active constituents. The leaf is filleted; then the green outer portion that contains aloin is removed, leaving the gel that remains in the leaf. The gel remains thick when the leaf is first cut, but after a few minutes, an enzymatic reaction causes it to become liquid and freely run out. It is this 100% pure liquid that our manufacturer collects. Because bacteria can thrive on this raw liquid, ascorbic acid (vitamin C) and sodium benzoate are added as preservatives. Sodium benzoate is effective in very low quantities, and is therefore perhaps the best and safest method for preserving aloe vera juice. Aloe Vera is a nutritional storehouse, containing vitamins B1, B2, B6, C, niacinamide, choline and 18 amino acids, in addition to many other nutritional substances.
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