Enzymes work on food, not on you.

Every enzyme in FODZYME has one job: cleave* a specific fermentable carbohydrate into simpler sugars* that your small intestine already absorbs without symptoms. So when the powder hits the food, the reaction starts. By the time you swallow, the fructans, the GOS, and the lactose are already being broken into pieces* your gut treats as ordinary sugar.

One for each family of trigger.

In a simulated gut, a standard dose broke down 90% of the fructans in 30 minutes.

A team at Kiwi Biosciences tested FODZYME's fructan hydrolase in a SHIME model, a lab system that simulates the human gastric environment. On a 3g dose of fructan (the fibre in a heavy plate of pasta with garlic), one standard serving of FODZYME broke down 90% of it in 30 minutes and 94% by two hours. Half the dose still cleared 77% at 30 minutes. A control with the other two enzymes (lactase and alpha galactosidase, no fructan hydrolase) left the fructans essentially intact, confirming which enzyme is doing the work.

A capsule wastes the head start.

Enzymes have to touch their substrate. A capsule swallowed with the meal is enzyme wrapped in gelatin, sitting in stomach acid, waiting to dissolve. By the time it is exposed, the food has already begun its trip through the small intestine, and the fermentation clock has started. Sprinkling puts the enzyme directly on the food at plate temperature. The reaction starts before the first bite.