Digestive-Pet Herbal Syrup
Dogs and Cats love the taste!
Herbal Syrup handmade from Organic Peppermint, Organic Marshmallow Root, Organic Ginger Root, Organic Fennel and Organic Slippery Elm Bark to help support your pet’s digestive system.
No Artificial Preservatives, No Additives, No Alcohol.
Ingredient Information and Recipe Below
Dogs and Cats love the taste!
Herbal Syrup handmade from Organic Peppermint, Organic Marshmallow Root, Organic Ginger Root, Organic Fennel and Organic Slippery Elm Bark to help support your pet’s digestive system.
No Artificial Preservatives, No Additives, No Alcohol.
Ingredient Information and Recipe Below
Dogs and Cats love the taste!
Herbal Syrup handmade from Organic Peppermint, Organic Marshmallow Root, Organic Ginger Root, Organic Fennel and Organic Slippery Elm Bark to help support your pet’s digestive system.
No Artificial Preservatives, No Additives, No Alcohol.
Ingredient Information and Recipe Below
All Natural Ingredients
Organic Slippery Elm Bark
“used to soothe a number of symptoms. Inflammatory Bowel Diseases-Soothing a Cough and Sore Throat-Irritation of the Urinary Tract-Heartburn and GERD”
Organic Ginger Root
“antioxidant,
anti-inflammatory agent,
antinausea compound, and
anticancer agent”
Organic Peppermint
“Peppermint’s antimicrobial powers”
Raw Honey
“Antioxidant, Anti-inflammatory, Antimicrobial”
Organic Fennel
“help balance the pH level within your body, especially within your stomach, and can reduce reflux after meals.”
Organic Marshmallow Root
“Application of medicinal extracts of marshmallow roots shows immediate effects like a protective film on the inflamed mucosa.”
The above statements in quotes are not statements from Viviano Wellness.
These statements and more research on the health benefits of the above ingredients can be found here: Ingredients
Digestive Herbal Syrup for Pets
Recipe: Digestive Support Pumpkin Cookies
Preheat oven to 350 degrees. In Mixing Bowl, add 1.25 cups of coconut flour, .75 cups of uncooked oats, 4 oz of Digestive Support Herbal Syrup (a little less than 1/2 cup), 1-15 oz can of pumpkin, and 1/2 cup of water. Mix well. Place dough in silicone molds- about 1 teaspoon per mold. Bake for about 25 minutes until top of cookie is golden brown. Eat right away or store in freezer.