Our Story
In 1970 the United Nations Children’s Fund (UNICEF) awarded a Fellowship to two residents from India – Ishwar Puri, then working as Commercial Manager of Food Corporation of India, and a Food Technician. The purpose of this fellowship was to travel to various countries, including the United States, to study soybeans in hopes of finding a solution to the problem of Protein Malnutrition (PM) in children of the third world. Mr. Puri and his technician strove to discover whether soybeans, which are high in protein but were mainly used as animal feed, could be made into human-edible food. At that time, the United States had huge surpluses of soybeans which were going to waste.
The challenge with soybean conversion from animal feed into human food was the existence of a substance called Trypsin Inhibitor, found on the inside shell of the bean. Trypsin is a natural substance produced in the pancreas that regulates the body’s absorption of proteins and other nutrients in food, just as insulin, also produced in the pancreas, regulates the level of blood sugar to provide energy. Trypsin is also found in the vegetable kingdom, notably in soybeans, where it is concealed in the bran under the outer shell of the bean. The regulation of proper ingestion of food in our bodies is done through the utilization of soy trypsin, which inhibits the absorption of excess proteins, fats and calories. Hence the term, ‘trypsin inhibitor’.
This substance made the beans hard to digest and inhibited the absorption of the protein into the human nutritional system. In fact, nearly 80% of the protein in the soybeans was going to waste. Many food companies were trying to find ways to eliminate this Trypsin Inhibitor from the soybeans so it could be made into edible human food. Ishwar Puri and his technical partner were able to extract and separate the Trypsin Inhibitor from the soybean. This allowed the resultant high protein soybean to be utilized as an excellent protein supplement in the diets of malnourished children and adults of the third world.
However, even by providing this high quality soy protein, the problem of Protein Malnutrition (PM) was not solved. The reason, as it was discovered, was that the protein was being utilized by the body in the same way as other calories such as those derived from carbohydrates and fats. This discovery revealed that proteins and calories were exchangeable and the term “Protein Malnutrition (PM)” was revised to “Protein-Caloric Malnutrition (PCM).” This meant that the Trypsin Inhibitor in soybeans was not only inhibiting the absorption of protein, but also of calories from other foods. While the third world was suffering from PCM, Ishwar Puri observed that the population of the United States was ingesting excess of protein and calories in their food, leading to an over-all increase in obesity.
It was then that Ishwar Puri reverse-engineered the utilization of Trypsin Inhibitor to inhibit the caloric absorption in foods. At that time, two companies, Vegetarian Health Inc. and All Star Foods Inc., manufacturers of healthy fat free cookies, were encouraged to try the effect of Mr. Puri’s soybean-extracted Trypsin Inhibitor in cookies that helped reduce calorie absorption. The results were amazing! The bulk of the calories were not absorbed in the human digestive system because of the inventive Trypsin Inhibitor.
Our product, Digestive Intelligence® uses the same innovative Trypsin Inhibitor developed by Mr. Puri, only further enhanced for more effective balanced absorption of nutrients. This has been achieved by the addition of natural herbal dilutions which, at high dilution, match the cellular structure of the human digestive system. These enhancers not only allow Digestive Intelligence® to regulate the balanced absorption of proteins and calories, but also allow it to regulate and balance the absorption of all nutrients in the food that we eat.
Our Story
In 1970 the United Nations Children’s Fund (UNICEF) awarded a Fellowship to two residents from India – Ishwar Puri, then working as Commercial Manager of Food Corporation of India, and a Food Technician. The purpose of this fellowship was to travel to various countries, including the United States, to study soybeans in hopes of finding a solution to the problem of Protein Malnutrition (PM) in children of the third world. Mr. Puri and his technician strove to discover whether soybeans, which are high in protein but were mainly used as animal feed, could be made into human-edible food. At that time, the United States had huge surpluses of soybeans which were going to waste.
The challenge with soybean conversion from animal feed into human food was the existence of a substance called Trypsin Inhibitor, found on the inside shell of the bean. Trypsin is a natural substance produced in the pancreas that regulates the body’s absorption of proteins and other nutrients in food, just as insulin, also produced in the pancreas, regulates the level of blood sugar to provide energy. Trypsin is also found in the vegetable kingdom, notably in soybeans, where it is concealed in the bran under the outer shell of the bean. The regulation of proper ingestion of food in our bodies is done through the utilization of soy trypsin, which inhibits the absorption of excess proteins, fats and calories. Hence the term, ‘trypsin inhibitor’.
This substance made the beans hard to digest and inhibited the absorption of the protein into the human nutritional system. In fact, nearly 80% of the protein in the soybeans was going to waste. Many food companies were trying to find ways to eliminate this Trypsin Inhibitor from the soybeans so it could be made into edible human food. Ishwar Puri and his technical partner were able to extract and separate the Trypsin Inhibitor from the soybean. This allowed the resultant high protein soybean to be utilized as an excellent protein supplement in the diets of malnourished children and adults of the third world.
However, even by providing this high quality soy protein, the problem of Protein Malnutrition (PM) was not solved. The reason, as it was discovered, was that the protein was being utilized by the body in the same way as other calories such as those derived from carbohydrates and fats. This discovery revealed that proteins and calories were exchangeable and the term “Protein Malnutrition (PM)” was revised to “Protein-Caloric Malnutrition (PCM).” This meant that the Trypsin Inhibitor in soybeans was not only inhibiting the absorption of protein, but also of calories from other foods. While the third world was suffering from PCM, Ishwar Puri observed that the population of the United States was ingesting excess of protein and calories in their food, leading to an over-all increase in obesity.
It was then that Ishwar Puri reverse-engineered the utilization of Trypsin Inhibitor to inhibit the caloric absorption in foods. At that time, two companies, Vegetarian Health Inc. and All Star Foods Inc., manufacturers of healthy fat free cookies, were encouraged to try the effect of Mr. Puri’s soybean-extracted Trypsin Inhibitor in cookies that helped reduce calorie absorption. The results were amazing! The bulk of the calories were not absorbed in the human digestive system because of the inventive Trypsin Inhibitor.
Our product, Digestive Intelligence® uses the same innovative Trypsin Inhibitor developed by Mr. Puri, only further enhanced for more effective balanced absorption of nutrients. This has been achieved by the addition of natural herbal dilutions which, at high dilution, match the cellular structure of the human digestive system. These enhancers not only allow Digestive Intelligence® to regulate the balanced absorption of proteins and calories, but also allow it to regulate and balance the absorption of all nutrients in the food that we eat.
Our Story
In 1970 the United Nations Children’s Fund (UNICEF) awarded a Fellowship to two residents from India – Ishwar Puri, then working as Commercial Manager of Food Corporation of India, and a Food Technician. The purpose of this fellowship was to travel to various countries, including the United States, to study soybeans in hopes of finding a solution to the problem of Protein Malnutrition (PM) in children of the third world. Mr. Puri and his technician strove to discover whether soybeans, which are high in protein but were mainly used as animal feed, could be made into human-edible food. At that time, the United States had huge surpluses of soybeans which were going to waste.
The challenge with soybean conversion from animal feed into human food was the existence of a substance called Trypsin Inhibitor, found on the inside shell of the bean. Trypsin is a natural substance produced in the pancreas that regulates the body’s absorption of proteins and other nutrients in food, just as insulin, also produced in the pancreas, regulates the level of blood sugar to provide energy. Trypsin is also found in the vegetable kingdom, notably in soybeans, where it is concealed in the bran under the outer shell of the bean. The regulation of proper ingestion of food in our bodies is done through the utilization of soy trypsin, which inhibits the absorption of excess proteins, fats and calories. Hence the term, ‘trypsin inhibitor’.
This substance made the beans hard to digest and inhibited the absorption of the protein into the human nutritional system. In fact, nearly 80% of the protein in the soybeans was going to waste. Many food companies were trying to find ways to eliminate this Trypsin Inhibitor from the soybeans so it could be made into edible human food. Ishwar Puri and his technical partner were able to extract and separate the Trypsin Inhibitor from the soybean. This allowed the resultant high protein soybean to be utilized as an excellent protein supplement in the diets of malnourished children and adults of the third world.
However, even by providing this high quality soy protein, the problem of Protein Malnutrition (PM) was not solved. The reason, as it was discovered, was that the protein was being utilized by the body in the same way as other calories such as those derived from carbohydrates and fats. This discovery revealed that proteins and calories were exchangeable and the term “Protein Malnutrition (PM)” was revised to “Protein-Caloric Malnutrition (PCM).” This meant that the Trypsin Inhibitor in soybeans was not only inhibiting the absorption of protein, but also of calories from other foods. While the third world was suffering from PCM, Ishwar Puri observed that the population of the United States was ingesting excess of protein and calories in their food, leading to an over-all increase in obesity.
It was then that Ishwar Puri reverse-engineered the utilization of Trypsin Inhibitor to inhibit the caloric absorption in foods. At that time, two companies, Vegetarian Health Inc. and All Star Foods Inc., manufacturers of healthy fat free cookies, were encouraged to try the effect of Mr. Puri’s soybean-extracted Trypsin Inhibitor in cookies that helped reduce calorie absorption. The results were amazing! The bulk of the calories were not absorbed in the human digestive system because of the inventive Trypsin Inhibitor.
Our product, Digestive Intelligence® uses the same innovative Trypsin Inhibitor developed by Mr. Puri, only further enhanced for more effective balanced absorption of nutrients. This has been achieved by the addition of natural herbal dilutions which, at high dilution, match the cellular structure of the human digestive system. These enhancers not only allow Digestive Intelligence® to regulate the balanced absorption of proteins and calories, but also allow it to regulate and balance the absorption of all nutrients in the food that we eat.