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UltraInflamX is a low-allergy-potential, nutritionally fortified, vegetarian powdered beverage mix designed for nutritional support of chronic inflammatory conditions of the lungs, joints, skin, intestinal tract, or those with immunologic or autoimmune dysfunction. UltraInflamX can be used as part of a comprehensive elimination or 4R diet program as well as nutritional support for patients involved in an anti-inflammatory lifestyle program. When blended with water, UltraInflamX provides a balanced supplement or meal replacement.
Features:
A pleasant-tasting, easily digested and absorbed powdered beverage mix formulated with a patented, low-allergy-potential rice protein concentrate enriched with N-acetylcysteine and sodium sulfate to nutritionally support Phase II conjugation pathways fortified with protective antioxidants (vitamin A, mixed carotenoids, vitamin E, zinc, manganese, and selenium) phytonutrient-enriched with curcumin, quercetin, ginger, limonene, rosemary, hesperidin, and rutin to nutritionally support anti-inflammatory response fortified with nutrients supportive of proper essential fatty acid metabolism (B3, B6, C, magnesium, and zinc) 48 percent of calories from carbohydrate (blend of rice syrup solids and rice proteinconcentrate) 30 percent of calories from a patented rice protein concentrate augmented with the first and second limiting amino acids for increased biological value 22 percent of calories from fat as medium-chain triglycerides (MCT) and canola oil.
Mixes easily with water or juice
Does not contain gluten, wheat, corn protein, yeast, soy protein, egg, dairy, artificial coloring, or artificial flavoring 4 grams of low-allergy-potential fiber from rice bran
Key Ingredients:
Low-allergy-potential, fortified rice protein concentrate: The rice protein concentrate is produced by a special patented process.1 It has been shown by competition ELISA assays to be of lower allergy potential than normal rice.2 This patented rice protein concentrate is fortified with the first and second limiting amino acids threonine and lysine, resulting in a complete, high-quality, easily digestible vegetable protein. Vitamin A, mixed carotenoids, vitamin C,vitamin E, zinc, manganese, and selenium act as antioxidants and are present in amounts above the RDA. Inflammation is associated with increased free radical production. If not controlled adequately, free radicals can react with polyunsaturated fatty acids of cell membranes and can lead to cellular damage. Increased levels of antioxidants may protect against such injury.
N-acetylcysteine is an amino acid that contributes to glutathione synthesis and protects against reactive oxygen species, such as hydrogen peroxide, which can form lipid hydroperoxides. Aside from its role as an antioxidant, glutathione is an important molecule in the detoxification and excretion of many xenobiotics and metabolically produced oxidizing agents.
Curcumin is the yellow pigment and an active component in the spice turmeric (Curcuma longa). Curcumin appears to have a variety of actions that make it a potent anti-inflammatory agent, such as its ability to scavenge nitric oxide, act as an antioxidant, inhibit synthesis of interleukin-1 and tumor necrosis factor, and inhibit lipoxygenase and cyclooxygenase. Curcumin has also been shown to induce glutathione production and glutathione-S-transferase activity, suggesting it may be beneficial in conditions of impaired detoxification. Curcumin has been used clinically as an anti-inflammatory for conditions such as postoperative inflammation, rheumatoid arthritis, and osteoarthritis.
Rutin and quercetin, are antioxidants found in tea, onions, and some citrus foods. Rutin and quercetin have been shown to act synergistically with ascorbic acid and tocopherol in protection against oxidation injury, and they inhibit the enzymes phospholipase A2, lipoxygenase, and cyclooxygenase, which produce pro-inflammatory prostaglandins.2 Rutin and quercetin are well absorbed in the intestine, and during absorption rutin may be converted to quercetin by removal of the glycosidicmoiety.
Rosemary (Rosmarinus officinalis) antioxidants have been shown to scavenge inflammation-induced nitric oxide and peroxynitrite radicals, stimulate the phase II detoxification activity of glutathione-S-transferase, and suppress DNA damage from xenobiotics.
Limonene and hesperidin are bioflavonoids found in citrus foods. Limonene induces the phase II detoxification glutathione and glucuronide conjugation. Hesperidin has been shown to contain analgesic and anti-inflammatory activity, which may result from its ability to inhibit arachidonic acid metabolism and histamine release.
Ginger (Zingiber officinale) has been shown to be a potent inhibitor of the synthesis of pro-inflammatory prostaglandins and thromboxanes. Ginger has been used in the treatment of rheumatoid arthritis as well as osteoarthritis.
L-glutamine is a conditionally essential amino acid used by the gastrointestinal tract mucosal cells (enterocytes) as preferred respiratory fuel. L-glutamine supports the integrity of the GI mucosa barrier and may also be beneficial in the prevention of bacterial translocation and intestinal inflammation.
Ingredients: Rice protein concentrate, rice syrup solids, rice bran fiber,rice bran polishings, high oleic canola oil, medium-chain triglycerides, magnesium citrate, calcium citrate, L-lysine hydrochloride, natural vanilla flavor, L-glutamine, dipotassium phosphate, sodium ascorbate, curcumin, hesperidin powder, quercetin, rutin, D-alpha tocopheryl acetate, dicalcium phosphate, N-acetylcysteine, citrulline, rosemary antioxidants, d-limonene, ginger, sodium sulfate, xanthan, carageenan, cellulose gum, zinc methionate (Opti-ZincŪ), L-threonine, niacinamide, chromium polynicotinate, vitamin A (mixed carotenoids, palmitate), manganese gluconate, selenomethionine, pyridoxal-5'-phosphate, copper gluconate, calcium pantothenate, niacin, thiamin hydrochloride, riboflavin, molybdenum amino acid chelate, vitamin D, folic acid, biotin, and cyanocobalamin.

Caloric Distribution Percent of Total Energy

Caloric Distribution	Percent of Total Energy
Protein	30% of calories
Carbohydrate	48% of calories
Fat	22% of calories

Nutritional Information		Amount 2 Scoops (1 Serving)
Servings per container		14
Serving size		52 g
Calories		200
Protein		15 g
Carbohydrate		24 g
Complex		20 g
Simple		4 g
Fat		5 g
Cholesterol		0 mg
Fiber		4 g
Vitamins Nutritional Information	Amount per one serving (2 Scoops)		% U.S. RDA
Vitamin A (retinyl palmitate)	2500 IU		50%
Beta-carotene	2500 IU		50%
Vitamin D	100 IU		25%
Vitamin C (sodium ascorbate)	180 mg		300%
Vitamin E (d-alpha tocopheryl acetate)	100 IU		330%
Vitamin B1(thiamin hydrochloride)	2 mg		130%
Vitamin B2 (riboflavin)	2 mg		120%
Niacin	5 mg		25%
Vitamin B3 (niacinamide)	30 mg		150%
Pantothenic acid (calcium pantothenate)	5 mg		50%
Vitamin B6 (pyridoxine hydrochloride)	5 mg		250%
Vitamin B12 (cyanocobalamin)	3 mcg		50%
Biotin	150 mcg		50%
Folic acid	80 mcg		20%

Minerals and Trace Elements	Nutritional information
	Amount 2 Scoops	% U.S. RDA (1 Serving)
Sodium	100 mg
Potassium (phosphate)	400 mg
Calcium Citrate	275 mg	25%
Iron (ferrous fumarate)	1 mg	5%
Phosphorous	200 mg	20%
Magnesium (citrate)	280 mg	70%
Zinc (methionate)	10 mg	70%
Copper (gluconate)	1 mg	50%
Manganese (gluconate)	2 mg	100%
Molybdenum (amino acid chelate)	38 mcg	50%
Chromium (ChromeMate GTF)	60 mcg	50%
Selenium (selenomethionine)	75 mcg	105%

Accessory Nutrients Nutritional Information	Amount 2 Scoops
	(1 Serving)
N-acetylcysteine	100 mg
L-glutamine	750mg
L-threonine	490 mg
L-lysine hydrochloride	1210 mg
Citrulline	100 mg
Hesperidin powder	200 mg
D-Limonene	100 mg
Rutin	200 mg
Ginger	100 mg
Quercetin	200 mg
Curcumin	200 mg
Rosemary antioxidants	100 mg