Rawbiotics® Gut: More Details
Rawbiotics Gut balances the function of the gastro-intestinal tract and works to correct imbalances and assist with gut related issues. Rawbiotics Gut includes a selection of herbal extracts that work with the live probiotics to address the cause of digestive issues and restore long-term healthy balance to the gastro-intestinal tract.
All Natural and Organic Ingredients
- Naturally-Fermented
- Non-GMO Microbes
- No Preservatives
- Live Microbes, Not 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: Slippery Elm Powder, Rose Hip, Lemon Balm, Peppermint, Kelp, Sodium Chloride, Rawbiotics Cultures*, Sodium Chloride, Natural Sugar Cane Molasses, Purified Water
Species: Bifidobacterium animalis, Bi. bifidum, Bi. longum, Lactobacillus acidophilus,L. bulgaricus, L. casei,L. fermentum, L. plantarum, L. lactis, Bacillus subtilis, Saccharomyces cerevisiae, Streptococcus thermophilus.
Rawbiotics Cultures* - All of these species contained in Rawbiotics Gut™ are classified as QPS (Qualified Presumption of Safety) as issued by EFSA (European Food Safety Authority)
Bacillus subtilis, Bifidobacterium animalis, Bi bifidum, Bi longum, Lactobacillus acidophilus, L. bulgaricus, L. casei, L. fermentum, L. plantarum, L. lactis, 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 Gut™ acts as a food-source for the beneficial microbes in the fermentation process. Molasses contains over 40 trace minerals, which are made 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.