Digestive Intelligence

Our Science

Our Science

About Digestive IntelligenceTM

Developed and constituted by Dr. Ishwar.C.Puri, Mirabai has a unique product that has been developed and tested for 35 years  Digestive IntelligenceTM.

Digestive IntelligenceTM is enhanced trypsin inhibitor additive.

The function of this product is surprisingly simple, yet outstandingly beneficial. It absorbs essential nutrients from food and rejects nutrients the body does not need.

Trypsin, an enzyme which is produced in the pancreas, and notably, soya beans. Trypsin produced by the human pancreas, helps the absorption of food and nutrients that are essential in a healthy body and inhibits those not needed in the body.

TRYPSIN MOLECULE

Molecular structure of trypsin - enzyme cleaves peptide chains mainly at the carboxyl side of the amino acids lysine or arginine

Our Science

How does it work?

Digestive IntelligenceTM has impressions taken from trypsin and no physical presence of trysin. What it comprises is molecular imprint of trypsin embedded onto a rice grain molecule. This rice molecule become the carriers of all the trypsin impressions, which enhances a more effective differentiation of vital nutrients needed for the body.

With bad eating habits, such as overeating or eating improperly, body certainly requires more assistance than the naturally present pancreatic trypsin can provide. Digestive IntelligenceTM was created to do produce something that the pancreatic trypsin cannot do.

It uses our body’s own wisdom; the wisdom of our own physical systems then determines what nutrients are essential and rejects surplus nutrients; clearly a very important, worth and intelligent function.

Where some products focus on blockers, Digestive IntelligenceTM does not. Digestive IntelligenceTM has a quality like no other as it separates the trypsin from the inner shell of a section of the soya bean grain. This process was the most complex and involved, but once accomplished, the next vital stage of molecular imprint of vital properties onto rice grain molecules was relatively simple.

Our Science

Methods behind it?

The principle underpinning this design is that the imprint of a property from one molecule onto another molecule does not change the intergyral structure of either.

This achieve this Dr. Ishwar C Puri derived a new process, named Progressive Fractional TriturationTM. This new ingenious process involved progressively increasing the dilutions infractions of soya bean trypsin so that it exceeded the Avogadro’s number. This is the number that determines the number of molecules left in the substance or not.

Progressive Fractional TriturationTM process involved progressively increasing the dilutions infractions, which produced results to enhance the best use of nutrients in the body.

Our Science

Trademarks TM

Digestive IntelligenceTM   

Progressive Fractional TriturationTM

ETIA Enhanced Trypsin Inhibitor AditiveTM

are trademarks belonging to Mirabai

Our Science

Trademarks TM

Digestive IntelligenceTM   

Progressive Fractional TriturationTM

ETIA Enhanced Trypsin Inhibitor AditiveTM

are trademarks belonging to Mirabai