Lactobacillus acidophilus (La-14) - a beneficial bacteria strain that is normally found in the intestinal tract and mouth and is commonly used in yogurt products. This strain ferments carbohydrates to produce lactic acid, which increases mineral absorption (calcium, copper, magnesium, and manganese), and protects intestinal cells
Lactobacillus paracasei (Lpc-37) - this strain protects against the harmful effects of unwanted bacteria, strengthening the immune system by supporting T-helper cell production
Bifidobacterium bifidum (Bb-02) - this strain effectively competes with harmful bacteria, such as E. coli, S. aureus, and Campylobacter jejuni, to maintain microflora balance in the gut
Bifidobacterium lactis (Bl-04) - predominantly found in the colon, this strain protects against environmental toxins and balances gut microbiome
Lactobacillus plantarum (Lp-115) - a beneficial bacteria commonly found in fermented foods that boosts immunity and inhibits unwanted bacterial growth
Lactobacillus rhamnosus (GG) - proven to survive in the acid and bile environments of the GI tract, and is particularly useful for it’s ability to adhere to cells, enhancing the gut microbiome and balancing inflammation
Saccharomyces boulardii - protects the intestinal lining and increases the production of digestive enzymes to promote regular bowel movements and improve nutrient absorption
