Hydrolyzed white fish, rice, potato starch, peas, sweet potato, refined duck oil, salmon oil, hydrolyzed poultry liver, dehydrated apple pulp, marine zooplankton meal (Krill, source of omega 3 fatty acids), Brewer’s yeast (Saccharomyces cerevisiae), FAEC Complete (Yucca schidigera extract, Yeast products (Saccharomyces cerevisiae, as a source of MOS and Nucleotides), Glucosamine, chondroitin sulfate, Methylsulfonylmethane, Chicory root, Salvia rosmarinus, Melissa officinalis, Taraxacum officinale, Salvia officinalis, Minthostachys verticillata, Cynara scolymus, Silybum marianum), FAEC Digestive (Yeast Products (Saccharomyces cerevisiae, Source of MOS and Nucleotides), Chicory Root (Source of Inulin), Salvia rosmarinus, Melissa officinalis, Taraxacum officinale, Salvia officinalis, Minthostachys verticillata, Vaccinium macrocarpon, Cynara scolymus, Silybum marianum), FAEC Immune (Panax ginseng, Punica granatum, Zingiber officinale, Urtica dioica, Camellia sinensis, Curcuma longa), FAEC Probio Digestive (Enterococcus Faecium, Lactobacillus Plantarum, Lactobacillus Acidophilus, Lactobacillus Rhamnosus).

Protein sources: Hydrolyzed white fish, hydrolyzed poultry liver, Marine zooplankton meal
Carbohydrate sources: rice, potato starch, peas, sweet potato.

Protein 25,5%, crude fats 14%, crude ashes 7%, crude fiber 3,1%, Calcium 1,5%, Phosphorous 1,3%, Omega 6 3,9%, Omega 3 2,4%, DHA+EPA 0,38%, ME: 3739 Kcal/Kg (NRC 2006a).

Reduced intolerance to ingredients and nutrients

Within the adverse reactions to food, we find food allergies. These are the third most common cause responsible for allergic dermatopathies and their combination with other allergies is possible. Given that it is an immune reaction to some ingredient in the diet and that throughout the patient’s life there is exposure to a wide variety of foods that can trigger this exacerbated response of the immune system, that the time of exposure is a contributing factor together with certain genetic predisposition, the nutritional management of this pathology is clear. It focuses on the limitation and selection of the number of sources of carbohydrates and proteins in order not to trigger food sensitivities that involve the immune system. In addition, the use of Omega-3 fatty acids and functional ingredients that prevent, limit or eliminate the inflammatory response is recommended.
The usual pathways are the hydrolysis of normal proteins or substitution with selected and unusual proteins in the diet in order not to trigger any adverse response from the immune system. The same procedure applies to carbohydrate sources. In this aspect, we opted for a novel protein such as white fish, which is also subjected to a hydrolyzation process that allows us to lower its already low molecular weight. In this way we obtain an effective management of the pathologies associated with food hypersensitivities, also promoting, through the use of Omega-3 and Omega-6 fatty acids, a better management of the majority of symptoms, which are of a dermatological nature, being it is predominant over the gastrointestinal, respiratory and neurological ones.

As a clear reinforcement in the treatment of this hypersensitivity, the use of probiotics is especially recommended since, just as fiber supplementation, prebiotics and Omega-3 can improve immune tolerance, probiotics are immunomodulators, they help maintain the mucosa and intestinal barrier which prevents the loss of this tolerance. The interaction of certain strains with nutrients is also important since they can degrade proteins to smaller molecules (peptides), which modifies their immunogenicity.