Land Vegetables:
Whole leaf barley grass, whole leaf wheat grass, nettle leaf, shave grass(horsetail), alfalfa leaf juice, dandelion leaf juice, kamut grass juice, barley grass juice, oat grass juice, burdock root, broccoli juice, kale juice, spinach juice, parsley juice, carob prod, ginger root, nopal cactus, amla berry.
Algaes:
Spirulina, broken cell wall, chlorella.
Aquatic Vegetables:
Icelandic kelp, nova scotia dulse.
Enzymes:
Amylase, lipase, protease, cellulase, bromelain, papain.
Bacterial Cultures:
A.Agilis, L. Acidophiius, R. Arrhizus, DDS-1 Acidophilius, Bifidus, L. Bulgaricus, A Brasilenese, B.Brenis, P. Chrysosporium, A. Citreus, L.Casei, P. Calcis, S. Cellulasae, P. Dentrificans, S. Faecium, S. Fradiae, P. Fluorescens, A. Globiformis, S.Griseoflavus, P.Gelatic, B. Lipolyticum, A. Lutes, A. Lipoferum, A. Lwolfii, B. Laterosporous, P. Maringlutinosa, B.Macerans, P. Nigraclens, P.Putida, L. Plantarum, B. Pumilus, B. Polymyxa, B. Stationis, K. Zopfit, L. Salivarius, B. Subtilus, B. Succingenes, A. Simplex, B. Subtilus, S. Thermopolis, A. Terreus, M. Verrucaria, T. Viride.