Rawbiotics® Daily: More Details

Rawbiotics® Daily is a 100% natural herbal product containing: a combination of herbs, which contribute to general body health and immunity; and beneficial bacteria, which contribute to digestive health and assist the body in the digestion and assimilation of the herbs and nutrients.

All Natural and Organic Ingredients

  • Naturally-Fermented
  • Non-GMO Microbes
  • No Preservatives
  • Live Microbes, non-freeze-dried.
  • Contains NO Alcohol
  • Contains NO Sodium Bicarbonate
  • Contains NO Charcoal
  • Contains NO Sucrose or Sorbitol
  • Contains NO Artificial Flavours, Sweeteners or Colours
  • Contains 3 different and distinct classes of Microorganisms.

Ingredients: Chamomile, Rose Hip, Olive Leaf, Elderberry, Siberian Ginseng, Astragalus, Kelp, Sodium Chloride, Rawbiotics Cultures*, Natural Sugar Cane Molasses, Purified Water

Species: Bifidobacterium animalis, Bacilus subtilis ,Bi. bifidum, Bi. longum, Lactobacillus acidophilus, L. bulgaricus, L. casei, L. fermentum, L. plantarum,  L. lactis, Saccharomyces cerevisiae, Streptococcus thermophilus.

*Rawbiotics Cultures - All of these species contained in Rawbiotics Daily™ are classified as QPS (Qualified Presumption of Safety) as issued by EFSA (European Food Safety Authority)

Bifidobacterium animalis ssp lactis, Bi bifidum, Bi longum, Lactobacillus acidophilus, L. bulgaricus, L. casei, L. fermentum, L. plantarum, L. lactis, Bacillus subtilis, Saccharomyces cerevisiae, Streptococcus thermophiles

Natural Sugarcane Molasses - is a healthy sweetener that contains significant amounts of a variety of minerals that promote good health. The molasses in RawBiotics Daily acts as a food-source for the beneficial microbes in the fermentation process. Molasses contains over 40 trace minerals, which are made into bio-available trace minerals through the fermentation process. Diabetics and those looking for low glycaemic foods do not have to be concerned with the fact that molasses and fruit juices are used to make the product, because most of the sugars are digested during the fermentation. What remains are complex polysaccharides that maintain the live organisms during the shelf life of the product and assist the metabolic functions of the human body.

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