Supplement Facts | |||
Serving Size: 1 capsule | |||
Servings per Container: 60 | |||
Amount Per Serving | %DV | ||
Proprietary Fermented Culture— fermented culture medium of fruits, vegetables, mushrooms and seaweeds containing prebiotics, enzymes, bacteriocins and trace amounts of vitamins, minerals and amino acids |
0.42 g | * | |
Proprietary Organic Acid Blend— citric acid, lactic acid, formic acid, acetic acid |
1.94 mg | * | |
Proprietary Lactic Acid Bacteria Blend† Lactic Acid Bacteria used in fermentation: Bifidobacterium breve ssp. breve, Bifidobacterium infantis ssp. infantis, Bifidobacterium longum, Enterococcus faecalis TH10, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei ssp. casei, Lactobacillus fermentum, Lactobacillus helveticus jugurti, Lactobacillus plantarum, Streptococcus thermophilus |
600 million CFU | *** | |
*Daily Value not established. †Ingredients are fermented and processed for five years using 12 strains of lactic acid bacteria. All strains may not be present in final product. **At time of manufacture. |
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Other ingredients: mountain spring water, safflower oil, beeswax, lecithin, capsule (tapioca processed from Manihot utilissima root, glycerin, carrageenan and caramel color.) |
A note on caramel color:
The carmel coloring is from the fermentation of the beet root (one of the 92 plants) that ferment 3-5 years with 12 strains of LAB. During the fermentation, the beet root breaks down and is a prebiotic for the probiotic and is also for the darker color of the paste.
1st year fermentation the paste is a light brown kind of the color of peanut butter. At year 3 it takes the brown color and by year 5 it is dark brown.
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