The gel of the Aloe plant, when exposed to oxygen for a prolonged time (about four hours) oxidizes - rendering it worthless. (This is the same reaction to air as an apple undergoes when the "insides" are exposed to air - it quickly browns due to oxidation.)
Thus, you want the manufacturer's reliable assurance, in writing, that not only is the species correct - but also from harvest, to filleting (removing the outer leaf to retain only the clear gel), to manufacturing the process is four hours or less. If you can't have this assurance, look elsewhere.
Aloe must be "stabilized". This is a process (involving neither heat nor chemicals that would destroy the Aloe's original compounds) that assures the Aloe (such as the final juice or gelly, or lotion product) is essentially the same as if you freshly filleted the leaf yourself.
If it is not properly stabilized (in four hours or less from the time the leaf is harvested), it may also be of no nutritional value. The reason is because Aloe Vera oxidizes within four hours (much as an apple or potato turns brown when exposed to the air for a period of time) from the time the gel is exposed to the air. Once so oxidized, the gel loses it's nutritional value.
Again - Aloe barbadensis miller, of the 200+ species of Aloe Vera, is the most potent and nutritious - with only mature plants bearing the greatest benefits. If your Aloe Vera product isn't produced from the Aloe barbadensis miller plant you are not getting the best quality product. If it is not properly stabilized (in four hours or less from the time the leaf is harvested), it may also be of no nutritional value.
Aloe must be "stabilized". This is a process (involving neither heat nor chemicals that would destroy the Aloe's original compounds) that assures the Aloe (such as the final juice or gelly, or lotion product) is essentially the same as if you freshly filleted the leaf yourself.
If it is not properly stabilized (in four hours or less from the time the leaf is harvested), it may also be of no nutritional value. The reason is because Aloe Vera oxidizes within four hours (much as an apple or potato turns brown when exposed to the air for a period of time) from the time the gel is exposed to the air. Once so oxidized, the gel loses it's nutritional value.
Again - Aloe barbadensis miller, of the 200+ species of Aloe Vera, is the most potent and nutritious - with only mature plants bearing the greatest benefits. If your Aloe Vera product isn't produced from the Aloe barbadensis miller plant you are not getting the best quality product. If it is not properly stabilized (in four hours or less from the time the leaf is harvested), it may also be of no nutritional value.
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