Raw Fermented Wholefoods
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EzyFlora "Daily Prebiotic & Probiotic Blend" is a fabulous blend of 11 Certified Organic 100% Raw wholefoods fermented with multiple strains of probiotic cultures.
The natural fermentation process predigests the nutrients making them very easily absorbed by the body even if digestion has been compromised.
• Made in Australia
• Certified Organic by ACO
• Certified Kosher by Kosher Australia
• 100% Raw
• No Added Sugar
• No Cholesterol
• No Animal Products
• No Added Colours
Each 150g container of EzyFlora contains 60 x 2.5g (1/2 teaspoon) serves and will last one person for one month if they have two serves per day.
It is best to keep EzyFlora in a cool, dark place and not to store in direct sunlight. It does not have to be kept refrigerated although it does keep well in the fridge .
Some of the bacterial strains used in the fermentation process are:
• Lactobacillus Acidophilus
• Lactobacillus Delbrueckii
• Lactobacillus Caseii
• Lactobacillus Bulgaricus
• Lactobacillus Caucasicus
• Lactobacillus Fermenti
• Lactobacillus Plantarum
• Lactobacillus Brevis
• Lactobacillus Helveticus
• Lactobacillus Leichmannii
• Lactobacillus Lactis
• Bifidabacterium Bifidum
Directions for Use:
Take 1/2 teaspoon morning and night (1 teaspoon per day, maximum 3). Start slowly by using 1/4 teaspoon or less twice a day (first thing in morning & last thing at night is best). If undesired digestive symptoms occur, reduce the quantity then slowly increase after a week. If you have serious digestive issues and food intolerances, a full teaspoon of EzyFlora can be taken three times a day. EzyFlora can be mixed with water or juice, or added to your favourite smoothie. EzyFlora does not require refrigeration but can be kept in the fridge or any cool dry place.
All ingredients are Certified Organic, Dairy-free, Gluten-free, Raw and Fermented.
Quinoa, Millet, Sunflower Seeds, Alfalfa Grass, Linseed, Sweet Potato, Mung Beans, Adzuki Beans, Lentils, Chick Peas, Dunaliella Salina.
(Organic Molasses (0.5%) has been used as part of the fermentation process).
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