Never-Say-Die Syrup

Availability: In stock
SKU
8015
$91.00
Earn Point(s)
  • Remarkable enzymatic superfood syrup
  • Thousand-year-old “longevity elixir”
  • Still made in the same village by the ancient fermentation technique
  • Made from 64 wild “volunteer plants” that are extremely difficult to kill because of their powerful life force
  • Aids digestion and metabolism
  • Tangy-sweet, very delicious syrup
  • Rich in phytonutrients, minerals and the Three Treasures (Jing, Qi and Shen)
Other Ingredients
Oligosaccharides, Sugar, Beet Sugar, Muscovado sugar, Honey.
Dosage
Use 1/2 to 1 teaspoon per day into hot water or blend.
Traditional Function
Supports optimal digestion & balanced metabolism
Who can use it?
Adults
Specifications
3.0 fl oz (88 ml). Serving size 1/2 tsp. Amount per serving 3 ml. Servings per container about 29.

Product Description

This remarkable enzymatic superfood syrup is made mainly with wild herbs. The herbs used are all categorized as “volunteer plants,” meaning that they grow wild and are almost impossible to kill. Every herb in this elixir syrup has outrageous life force. An old Japanese text on health says that “the wild herbs as folk medicine have a flourishing vitality compared with other plants.” In Japan, a beverage made by fermenting fruits, herbs and vegetables and making it into a syrup is called an “enzyme syrup” because it is a potent source of natural enzymes. Most enzyme products are made from fruits and grains, but this one is made from wild herbs. Never-Say-Die Enzymatic Syrup™ has been used and loved since ancient times. It was a village secret for hundreds of years as the delicious enzymatic syrup was sold throughout China and Japan. This ancient elixir is favored because it is felt that the human body loves the wild plants, which are rich in phytonutrients, minerals and the three Treasures, Jing, Qi and Shen.

As a result, Never-Say-Die Enzymatic Syrup™ is a quintessential Three Treasures tonic. The syrup is painstakingly produced by the ancient method of slow-fermentation. It is still made in ceramic pots made from the special purple clay that has been used in China for over a thousand years. The same clay pots are used to make Healthy Vinegar. The special microbial fermentation “starter” has been handed down for more than a thousand years as well. The result is a tangy-sweet, very delicious syrup that is absolutely easy for the body to digest and assimilate. It may be consumed before, during or after meals to aid digestion and metabolism. It may be consumed between meals as a longevity elixir.

Active Ingredients: Japanese Mugwort, Turmeric, Dokudami, Lotus leaf, Korean ginseng, Japanese apricot, Adlay, St. John's Wort, Striped bamboo, Dandelion Root, Cassia obtusifolia Seeds, Lychee, Five-leaf ginseng, Cassia obtusifolia C. tora, Eucommia leaf, Plantain, Licorice, Pine leaf, Nandina leaf, Solomon's seal, Dayflower, New Zealand spinach, Glutinous yam, Goji berry, Glechoma hederacea, Peach leaf, Ginkgo leaf, Japanese Honeysuckle, Fig leaf, Safflower, Siberian Ginseng, Momordica grosvenori, Plectranthus japonicus, Loquat leaf, Jew's marrow, Sambucus williamsii stem, Quercus salicina, Goji berry leaf, Field horsetail, Nikko maple, Kaki Persimmon leaf, German chamomile, Chinese quinces, Beefsteak plant leaf, Orange peel, Ginger, Andrographis, Mulberry leaf, Kumquat, Onion crust, Pseudo ginseng, Balloonflower, Jujube, Chundan, Capsicum, Orange, Pineapple, Apple, Grape, Fig, Grapefruit, Melon, Lemon, Apricot, Tangle seaweed, Gloiopeltis J. Agardh, Shiitake mushroom, Carrot, Onion, Parsley, Japanese radish, Garlic, Allium chinense, Cabbage, Bean sprouts, Marigold, Red ginseng, Rooibos, Emblic myrobalan, Cardamom, Muira Puama, Celery seed, Gotu kola, Fennel, Cat's Claw

Other Ingredients: Oligosaccharides, Beet Molasses, Beet Sugar, Muscovado sugar, Honey

Usage: Half to 1 tsp per serving in warm or hot water or blended with other natural ingredients in a blender at high speed.

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