{"id":7995537948960,"title":"Chem-Sitive","handle":"chem-sitive","description":"[TABS]\n\u003ch5\u003eDescription\u003cbr\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eConsider chemical sensitivities or chemical intolerance triggers such as: sulphites, phenolics, prostaglandin aldehydes, histamine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eDosage\u003cbr\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003e\u003cb\u003eAdults:\u003c\/b\u003e May enhance metabolism of xenobiotic compounds. 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For those who may have \"Chemical Sensitivities\" and wine intolerance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eNutrition info\u003cbr\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cbr\u003eQuercetin (3,3',4',5,7-Pentahydroxyflavone): 25 mg\u003cbr\u003eOat (Avena sativa): 96 mcg\u003cbr\u003eBeet (Beta vulgaris): 22 mcg\u003cbr\u003eCauliflower sprout (Brassica oleracea var. botrytis): 22 mcg\u003cbr\u003eBroccoli sprout (Brassica oleracea var. italica): 22 mcg\u003cbr\u003eKale sprout (Brassica oleracea var. viridis): 10 mcg\u003cbr\u003eCarrot (Daucus carota): 22 mcg\u003cbr\u003eFolate (L-5-Methyltetrahydrofolic acid, glucosamine salt (Synthetic): 50 mcg\u003cbr\u003eBarleygrass juice (Hordeum vulgare): 107 mcg\u003cbr\u003eAcerola (Malpighia glabra): 27 mcg (25% Vitamin C)\u003cbr\u003eAlfalfa juice (Medicago sativa): 43 mcg\u003cbr\u003ePeppermint (Mentha x piperita): 14 mcg\u003cbr\u003eMixed tocopherol concentrate (Synthetic): 3.35 mg\u003cbr\u003eMolybdenum (Molybdenum (IV) bisglycinate (Synthetic)): 75 mcg\u003cbr\u003eNiacinamide (Synthetic): 5 mg\u003cbr\u003eRiboflavin (Riboflavin-5-phosphate) (Synthetic)): 1 mg\u003cbr\u003eSelenium (Selenomethionine (Synthetic)): 25 mcg\u003cbr\u003eStevia (Stevia rebaudiana): 1 mcg (95% Stevioside)\u003cbr\u003eThiamine (Thiamine diphosphate (Synthetic)): 0.5 mg\u003cbr\u003eWheatgrass juice (Triticum aestivum): 96 mcg\u003cbr\u003eKamut (Triticum turgidum subsp. durum): 22 mcg\u003cbr\u003eVitamin B6 (Pyridoxal 5-phosphate) (Synthetic)): : 3 mg\u003cbr\u003eVitamin E (D-alpha- tocopheryl acetate (Synthetic)): 27.3 mg AT\u003c\/p\u003e\n[\/TABS]"}