Product summary:

90 capsules

A herbal colon care product with a combination of rhubarb powder, barberry bark powder, glucomannan powder, alfalfa powder, cayenne powder, garlic powder, aloe vera extract (200:1), dandelion root extract (4:1), ginger root extract (20:1) and nettle leaf extract (4:1).

With 10 herbal ingredients
Based on a formula by American master herbalist, Dr John R. Christopher
Popular with colonic hydrotherapists for use before, during and after treatments
Suitable for vegetarians and vegans

More information:

About the ingredients…

Nat-Lax TNT contains a unique blend of herbal ingredients:

Rhubarb:
Rhubarb rhizomes and roots contain anthraquinones and tannins, along with dietary fibre and polyphenolic compounds (such as flavonoids like rutin and quercetin). What’s more, rhubarb’s petioles contain no saturated fats or cholesterol. Rhubarb stalks are a source of several B-complex vitamins (such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid) and minerals (such as iron, copper, calcium, potassium, and phosphorus). As with other greens like kale and spinach, rhubarb stalks also provide vitamin K.

Barberry bark:
Barberry (berberis vulgaris), also referred to as mountain grape, pepperidge, berberry and the common grape, is a species of deciduous and evergreen shrub native to the temperate and sub-tropical regions of Europe, Asia, Africa, North America and South America. It contains isoquinolone alkaloids, particularly berberine.

Glucomannan:
Glucomannan is a water-soluble polysaccharide that is classed as a form of dietary fibre and is usually derived from the konjac root. It can absorb up to 50 times its own weight in water.

Alfalfa:
Alfalfa (Medicago sativa) is native to Asia, but is now found in temperate regions. This sprout contains alkaloids, isoflavones, coumarins and sterols. It also contains 8 essential enzymes: – amylase (digests starches), coagulase (coagulates milk), invertase (converts sugar into dextrose), emulsin (acts upon sugars), peroxidase (oxidases blood), lipase (fat-splitting enzyme), pectinase (forms a vegetable jelly from pectin) and protease (digests protein). Together with its rich content of enzymes, alfalfa offers a broad spectrum of vitamins and minerals including pro-vitamin A (B-carotene), B6, C, D, E, K and P. Alfalfa yields 10 times more mineral value than average grains. The roots penetrate sub-soil as far as 125 feet, thereby enabling it to absorb vital mineral nutrients beyond the reach of other vegetation (including calcium, magnesium, phosphorous and potassium).

Cayenne:
Fiercely hot and pungent, cayenne, also known as cayenne pepper, is one of the most widely used spice ingredients for culinary purposes. Cayenne fruits are slender, elongated pods derived from the capsicum family plant (a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others). Cayenne contains vitamin A, vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. It is also a source of capsaicin.

Garlic:
Allium sativum is a bulbous plant. It is widely used around the world for its pungent flavour, as a seasoning or condiment. Garlic contains several nutrients, including vitamins B1, B5, B6 and C, and the dietary minerals manganese, phosphorus, calcium, iron and zinc.

Aloe vera:
Aloe vera is a succulent plant and part of the lily family (Liliaceae), the same family that garlic and onions belong to. Different parts of the plant are used for different purposes and aloe vera has both internal and external applications. It contains vitamins (including A, C, E, folic acid, choline, B1, B2, B3 and B6), minerals (including calcium, magnesium, zinc, chromium, selenium, sodium, iron, potassium, copper, manganese), amino acids (including all 8 essential amino acids), enzymes (including aliiase, alkaline phosphatase, amylase, bradykinase, carboxypeptidase, catalase, cellulase, lipase, and peroxidase), sugars (including polysaccharides and monosaccharides), fatty acids (it provides 4 plant steroids: cholesterol, campesterol, β-sisosterol and lupeol), lignin, saponins and salicylic acids.

Dandelion root:
The roots of the dandelion plant contain a complex carbohydrate called inulin, as well as vitamins (including A, B complex, C and D), minerals (including zinc, calcium, iron and potassium) and compounds called sesquiterpene lactones.

Ginger root:
Ginger (Zingiber officinale), is a rhizome – a thick underground stem that sprouts roots and shoots. This “hot” spice is native to warmer parts of Asia, such as China, Japan, and India, but is now also grown in parts of South American and Africa. It contains vitamin C, magnesium, potassium, copper and manganese. Zingerone, shogaols, gingerols and volatile oils give ginger its distinct aroma and flavour.

Nettle leaf:
This dried herb is a source of chlorophyll, vitamins (including vitamin C), serotonin, histamine, acetyl-choline, minerals (including iron), calcium and silica.