“The proprietary enzyme blend in Carb Shock, which is surprisingly from black mold, whichare the enzymes they use to break down whey and casein protein into hydrolysates."(from http://bjjcaveman.com/2014/10/17/carb-shock-qa-notes-kiefers-secret-body-io-podcast/)Proprietary? ???Agave syrup: "the salmiana variety syrup on the market today is still primarily fructose, butis enzymatically hydrolyzed using a black mold enzyme."(from http://realrawlive.blogspot.com/)
One question I have is what level of 4-hydroxyisoleucine is present in the “fenugreek seed extract,” a vague term. And likewise with the licorice root extract; is it the licorice variety that Kiefer pointed-to in the white paper, with an amorfrutin 1 content? Or is it just typical licorice root?