MODIFIED CITRUS PECTIN

[Simonwong]

Did you know that pectin can be more than just a source of fiber? This is where Modified Citrus Pectin (MCP) comes in. You see, the pectin our moms and grandma used to thicken jams mostly came from strawberries, apples, oranges, lemons, and zest. This pectin when heated with sugar acted as a thickening agent for jellies as well.

According to scientists, our intestines are incapable of absorbing natural pectin that is why it is digested to provide fiber. Modified Citrus Pectin (MCP) is obtained from carefully selected citrus fruits. It is processed through temperature and pH regulation to give differences in pectin molecule sizes, structure, and weight. In case you come across a Modified Citrus Pectin product, it will definitely be in liquid, capsule or in powdered form.

Each MCP product is formulated to provide different health benefits. These benefits range from blood detoxification, inhibiting cancer metastasis, and riding heavy metals from our system. They all have different purity and esterification levels. To better understand this, let’s look at a simplified test content report for a few MCP brands:

BRANDDEGREE OF ESTERIFICATIONWATER-SOLUBLE PURITY

(60% C2H60 /5G)TOTAL PURITY

Swanson5.37%3.5406(70.81%)66.66%

PectaSol-c9.06%4.2293(84.59%)73.14%

Wonder Laboratories8.79%2.3340(46.68%)41.59%

Source Naturals7.97%4.0082(80.16%)75.26%

PectaSol-C7.14%4.0283(80.57%)75.34%

Now Foods Capsule8.23%4.0440(80.88%)76.79%

Douglas(PectaSol)9.94%4.0685(81.37%)52.01%

Our Lot7.88%4.6570(93.10%)92.45%

Centrax6.21%4.0730(81.46%)72.60%

Pyktin4.27%3.7997(76.00%)60.90%

Now Foods Powder3.18263.1826(63.65%)58.95%

NSI50.24%2.7008(54.02%)18.94%