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Maltase is a carbohydrate-digesting enzyme that cleaves the bond linking the two parts of the maltose sugar molecule. Maltose is a naturally-occurring sugar that is produced as the body breaks down starches from long chains into shorter molecules using the amylase enzyme and also in germinating seeds as preparation for sprouting. It is also a by-product of heating sugar during various cooking processes, specifically during caramelization at higher temperatures in which the the sugar present in food turns brown. (more…)

While economic, security and environmental concerns should be of pivotal importance to our new president and his administration, health care may be the single most crucial area of public concern. According to that old adage, "If you don't have your health, you don't have anything," health care must be a priority focus if we are to advance as a country and as human beings in a sustainable, life-affirming way. (more…)

As a child, I was mostly raised on junk food, milk, soda and everything else a northern family cooks. My mom was from Madison, Wisconsin (cheese head) and my dad was from Syracuse, New York. He had his PhD in Chemistry, was a top level chemist for Exxon, and was the co-developer of PVC and the developer of Saran Wrap. He also worked closely with former President Reagan on top secret projects. (more…)

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