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.
Ingredients: Japanese Mugwort (Artemisia indica), Turmeric (Curcuma longa), Dokudami (Houttuynia cordata), Krantz aloe (Aloe arborescens), Korean ginseng, Japanese apricot (Prunus mume), Coixseed (Coix lacryma-jobi), St John's wort (Hypericum perforatum), Bamboo (Bambusa vulgaris), Dandelion root, Senna obtusifolia seed, Lychee fruit, Gynostemma pentaphyllum leaf, Cassia occidentalis, Eucommia leaf, Plantain, Licorice, Pine leaf, Heavnenly Bamboo (Nandina domestica) leaf, Polygonatum sibericum, New Zealand spinach (Tetrgonia tetragonioides), Dayflowers, Goji berry, Yam, Glechoma hederacea, Peach leaf, Gingko biloba leaf, Japanese honeysuckle (Lonicera japonica), Fig leaf, Safflower (Carthamus tinctorius), Siberian ginseng, Luo han guo, Plectranthus japonicus, Loquat leaf, Corchorus olitorius, Red Elder (Sambucus williamsii) stem, Mallotus japonicus bark, Goji leaf, Feild horsetail (Equisetum arvense), Nikko maple (Acer maximowiczianum), Kaki Persimmon leaf, German Chamomile (Matricaria chamomilla), Chinese Quince (Pseudocydonia sinensis), Perilla frutescens leaf, Orange peel, Ginger, Onion rind, Mulberry leaf, Kumquat fruit, Andrographis paniculata, Panax pseudoginseng, Balloon flower (Platycodon grandiflorus), Jujube, Indian Salacia oblonga, Peppers, Orange, Pineapple, Apple, Grape, Fig, Grapefruit, Melon, Apricot, Sea kelp, Gloiopeltis furcata, Shiitake mushroom, Carrot, Onion, Parsley, Burdock (Arctium lappa), Garlic, Japanese scallion (Allium chinense), Cabbage, Bean sprouts, Japanese Yew (Taxus cuspidata) fruit, Red ginseng, Rooibos (Aspalathus linearis), Amla (Phyllanthus emblica), Velvet bean (Mucuna pruriens), Muira Puama (Ptychopetalum olacoides), Guduchi (Tinospora cordifolia), Gotu kola (Centella asiatica), Holy basil (Ocimum tenuiflorum), Cat's Claw (Uncaria tomentosa).