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Webinar Transcript


All right. We’ve got a few more. We got pancreatin.




Pancreatin is another one I think I see in digestive enzymes that’s also in systemic enzymes, and I’m guessing, this is my physiology genius at play here, that it’s produced by the pancreas.


Okay. Exactly. Yeah.

Pancreatin is actually kind of a collection of a few different enzymes. Their primary role is for digestion. Your body secretes a couple liters of pancreatin throughout the day into the duodenum itself through the pancreas. Their primary role is in digesting food and breaking down carbohydrates and fats and proteins. Some pancreatin can be seen to be used systemically as well. So it tends to become important people who are above the age of 25 to 27 because studies show that once you’ve reached 25 or 27, your body’s ability to make pancreatin actually starts to drop and so you actually get lack of digestion of your food. That actually will create more stress on your pancreas because it tries to keep up with the production of pancreatin. When you create stress in your pancreas, you’re also creating stress on the Islet cells. Islet cells, of course, are the Islets of Langerhans cells that produce insulin.

So there’s a correlation between overeating and the development of Type-II Diabetes and killing off your Islet cells because your pancreas is trying too hard and undergoing a lot of stress to try to produce enough pancreatin to break down the food. So, especially if you’re over the age of 25, 27, certainly in your 30s and 40s, it’s important to take some pancreatin. If you have any pancreatic issues like, you know, pancreatitis or other diseases that affect your pancreas or taking medications that affect your pancreas, pancreatin is important as well.

One note to keep in mind is, there have been some reports of people that have allergic reactions to pancreatic enzymes or pancreatin that’s found in enzyme products so when you take an enzyme product that contains pancreatin, start with small dose. Take a one or two caps. If the dose is three to four caps, take half or a quarter of the dose just to make sure you don’t have an allergic reaction to it. The allergic reaction is rare. But just a precaution.

Kiran Krishnan, Microbiologist

About our Guest

Kiran Krishnan is a Research Microbiologist and has been involved in the dietary supplement and nutrition market for the past 17 years. He comes from a strict research background having spent several years with hands-on R&D in the fields of molecular medicine and microbiology at the University of Iowa. He left University research to take a position as the U.S. Business Development and Product Development lead for Amano Enzyme, USA. Amano is one of the world’s largest suppliers of therapeutic enzymes used in the dietary supplement and pharmaceutical industries in North America. Kiran also established a Clinical Research Organization where he designed and conducted dozens of human clinical trials in human nutrition.

Kiran is also a co-founder and partner in Nu Science Trading, LLC.; a nutritional technology development, research and marketing company in the U.S. Dietary Supplement and Medical Food markets. Most recently, Kiran is acting as the Chief Scientific Officer at Physician’s Exclusive, LLC. and Microbiome Labs. He has developed over 50 private label nutritional products for small to large brands in the global market. He is a frequent lecturer on the Human Microbiome at Medical and Nutrition Conferences. He conducts the popular monthly Microbiome Series Webinars through the Rebel Health Tribe Group practitioner training program, is an expert guest on National Radio and Satellite radio and has been a guest speaker on several Health Summits as a microbiome expert. He is currently involved in 9 novel human clinical trials on probiotics and the human microbiome.

Kiran is also on the Scientific Advisory Board for 5 other companies in the industry. Kiran offers his extensive knowledge and practical application of the latest science on the human microbiome as it relates to health and wellness.

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