Vital Probiotic Blend- 22 Resilient Living Probiotics
We share a complicated relationship with bacteria. It exists on our skin, in our intestinal tract, urinary tract, among other places. Too much bacteria can make us very ill, but too little can also make us more vulnerable to illness. Probiotics, which are bacteria naturally occurring in, or added to food, can actually be of some benefit when consumed.
Probiotics are microorganisms that are usually referred to as the "good bacteria" that naturally occur in fermented foods and cultured milk products like miso, tempeh, sauerkraut, yogurt and kefir.
Fermented foods have been cultured since ancient times, and the name Probiotic comes from Greek origin meaning "for life." The Nobel Prize winner Eli Metchnikoff marked the early part of the 20th century with the discovery of these "friendly bacteria" while observing the consumption of yogurt as a food staple in the diets of Bulgarian peasants.
The term "probiotic" was first coined in 1965 by Lilly and Stillwell in their description of these microorganisms. There are a wide variety of probiotic strains that produce loads of B-vitamins and help to promote the proper use of natural vitamins and minerals.
Resilient Living Probiotics in the Nuriche:
Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, Lactobacillus sporogenes, Lactococcus lactis, Lactococcus cremoris, Lactobacillus delbrueckii, Lactobacillus kefir, Leuconostoc cremoris, Lactobacillus caucasicus, Lactobacillus plantarum, Lactobacillus salivarius, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus brevis, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve and Streptococcus thermophilus.
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†These statements have not been evaluated by the food and drug administration.
This product is not intended to diagnose, treat, cure or prevent disease.