Can you really catch lightning in a bottle … or in a tablet or capsule???

Bromelain is not a single proteolytic enzyme.

It’s an assortment of sundry enzymes and substances, including various cysteine proteases, acid phosphatase, peroxidase, amylase, cellulase, ananain, comosain, etc.

And stem bromelain differs from leaf bromelain differs from root bromelain differs from fruit bromelain, and so on.

Which bromelain are you using as a supplement?

Bromelain is a different assortment of enzymes in a young pineapple plant than in an older one.

Bromelain is a different assortment of enzymes when pineapple grows in acid soil compared to alkaline soil.

Bromelain is a different assortment of enzymes when the humidity is higher compared to lower.

Bromelain is a different assortment of enzymes when the atmospheric pressure is higher compared to lower.

Bromelain is a different assortment of enzymes when it’s oxidized than when it isn’t.

Bromelain is a different assortment of enzymes in the presence of calcium than in the presence of iron.

Bromelain is a different assortment of enzymes when interacting with one enzyme compared to another.

Bromelain is a different assortment of enzymes when interacting with stomach acid.

Bromelain is a different assortment of enzymes in the morning than at midday or in the evening.

Bromelain is a different assortment of enzymes when exposed to infrared vs. red vs. orange vs. yellow vs. green vs. blue vs. indigo vs. violet vs. UV-A vs. UV-B vs. UV-C radiant frequencies.

What about the health-promoting anthocyanins in wine? They convert into “wine tannins.”

In the words of…

Sophie L. Rovner, “Vintage Chemistry: The color changes that occur as wine ages are due to complex chemistry involving many compounds,” Chemical & Engineering News, Apr. 3, 2006, “After a red wine is produced, reactions occurring in the beverage modify the original anthocyanins. In fact, within a year or so of production, the anthocyanins are largely gone – yet the wine’s red color persists, [James A.] Kennedy [of the food science and technology department of Oregon State University, Corvallis] said.”

The proanthocyanins are in the pips and the skins of grapes.

Health food industry marketers only tout the proanthocyanins in the pips because they know we’re prone to spit them out.

If people wised up, they’d eat the grapes and skip the supplements – and save a lot of cash for FOOD, the best medicine on our planet.

Vitamins, minerals, and foods are always interacting fractions of chaotic dynamical systems (FOOD).