What is Aloe Vera?
What is Aloe Vera?
Here you see a mature leaf of the aloe vera plant. You can see almost the entire leaf consists of the gel. The exterior is only a fraction of the total. However, in the thin but tough skin appear to be many substances. The whole leaf aloe vera products differ from the inner gel products. The whole leaf is often filtered. So you get a good aloe product! A whole leaf of mature leaves or inner fillet gel product. The amount of polysaccharides can be a bit distracted what quality is used. High proportion of polysaccharides means a better product. However, the product made in the good way! The aloe vera polysaccharides or their original molecular structure are still to have. Also, no added polysaccharides are not derived from the aloe. Furthermore, the polysaccharides only a small part, about 5-12% of the total substances in the gel are.
The gel (the gel inside the leaf) for approximately 99.5% water and 0.5% solids. The latest studies show that the use of both substances from the gel as the magazine most effective care products, if made by the (S) TTS system. It made a difference which one to use the aloe vera.
No addition of water.
100% natural aloe.
Only the use of real ingredients. No "fillers".
Processed at room temperature.
No addition of colors, flavors, fragrances etc.
Every batch tested and certified by independent laboratories.
All materials certified by the International Aloe Science Councel.
Contains the highest proportion glycoprotein (enzymes), amino acids and polysaccharides.
Not tested on animals.
Made with TDH (Texas Department of Health) under food law! So for you the absolute safest way.
The aloe is organically approved by the government (USDA, qai).
Dutch Courage aloe vera, pure aloe vera organically certified by the.
Also important is the temperature at which the aloe is processed. Maximum at room temperature. In the USA there are voices to differentiate between what is "cold" stabilization hot and cool stabilization.
Cold is NOT cold! This processing term shall be 75-85 ° C! Microbiological testing shows that the activity of the aloe vera ingredient disappears when heated above about 60 ° Celsius. Many of the important substances (particularly the enzymes to break down our food and the right nutrients release) have a portion of their lost power.
Cool stabilization means processed at room temperature: 20-22 ° C. All original materials should be transmitted in their original structure in the aloe vera are finished for a good influence.Studies prove that it is the cooperation of ALL ingredients in the aloe vera plant occur. Isolation or omission of ingredients has a negative impact on quality.
An aloe vera leaf is processed in different ways. The product you empower them can vary by brand. This is not only to differences in time of harvest (which months, much rain, dry period), but also, where the plant grows in the ground and the plant. Is it a clean environment, etc.
It has also to take account of contamination by bacteria in the plant and at present. These bacteria will be removed if one wishes to make the product shelf life.
An aloe vera juice can taste different origins and colors. If you have an aloe vera juice buy this product is light yellow in color. This has absolutely nothing to oxidation (as an individual claimed) but to the fact that apart from the inner gel also "the yellow juice" have them processed. The bitter yellow juice is the intense part of the aloe. The yellow juice is not included in the product is absolutely not the taste so bitter. Is incorporated into the leaf colors that the aloe also. Almost always "colorless" sold aloe vera. (The leaves are evergreen! And aloe juice is almost never green!). The yellow sap that is in between the tip and the blade and the gel is and includes also the anthraquinone aloe emodin, aloin and mineral salts. This juice is about 50% of all aloe vera solids. It is well known and researched that it is a part of this anthraquinone which cells attempt to include poor bestrijden.Een good aloe vera juice still has some of the substances occurring in the juice because that certainly a positive contribution!
With a fresh aloe vera product that contains no preservatives or is not stabilized within a few hours will go to the lactobacilli increase and sour! If you do not want to buy or aloe-yughurt so you must use aloe vera stabilize and preserve! There are different preservative methods with a percentage (or unnatural) ranging from 0.1% to 3% a wel2! You will understand that an agent with preservative 2% less effective than a product of 0.1%. It is also much shorter than the durability of a product with only 0.1% cons suspension.
So by all "yellow juice" used to run (the points of the leaves which do not contain gel) so one gets a product that is white-transparent color. Unfortunately, this product lacks a significant proportion of mineral salts and anthraquinone. Because research has proved that these substances in very low doses are good for us. Pure laxative but they work in the right combination with other substances, aloe vera, these substances have a positive impact on our bodies. It is an expensive and complicated way to the good and bad substances separation without affecting the structure. An aloe vera product is not completely white.