LB17 "live" pro biotic
is produced from over 70 natural and organic ingredients such as:
lactic acid bacterium (introduced as starter)
- Seaweed - Kombu, Fucus, brown algae, Hibamata from Norway
- Mushrooms - Shiitake, Maitake, Agaricus brazei murill
- Vegetables - Kale, Cabbage, Broccoli, Komatsuna, Mugwort, young leaves of Barley
- Medicinal herbs - Nihon-yama-ninjin or Japanese ginseng
- Grains and cereals - soya bean, unpolished rice
- Cultivated and wild fruits - apples, oranges, berries, lemon, persimon, guomi, akebi, Chinese matrimony
The above ingredients are allowed to ferment naturally in unpolluted mountain spring water for a period of 3 years. . Due to the way LB17 "live" probiotic is exposed to extremes in temperature (summer and winter) during the fermentation process, the bacteria in LB17 "live" probiotic are potent, resilient and are able to stay alive (up to 3 years!) at room temperature without the need for refrigeration. They are "live" and do not need to be revived unlike most of the other probiotic's particularly those that were "freeze dried"!
- Prior to encapsulation, Perilla oil (high in Omega 3 EFA) is added to provide even better benefits to the user
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No preservatives, additives, coloring, artificial flavoring are used in the production process
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LB17 "live" probiotic is suitable for vegetarians as well as the "raw foods practitioner". It is also suitable to the lactose intolerant and milk protein (caesin) sensitive individuals.
The concentrate in each vegetable capsule of LB17 "live" probiotic contains 17 strains of lactic bacteria (11 lactobacillus + 2 bifido bacterium), amino acids, vitamins and minerals
An European study has shown that lactic bacteria is an effective and potent anti fungal. Accordingly, it would be effective for the treatment and eradication of Candida. At the same time, it would benefit the user by bringing balance back to the intestinal flora and prevent re-infection due to the colonizing effects of the LAB in LB17 live probiotic
The benefits of using LB17 "live" probiotic include, but are not limited to, the following:
- treat and control fungal infections, including eradicating Candida, through the anti fungal effects of LAB especially the LAB strains in LB17
- bring the balance of friendly flora in the digestive system back to at least 80% good bacteria
- assist in the digestion of food consumed and its subsequent absorption
- boost the immune system of the body
- in bringing the digestive functions back to good order, help to ease the stress on and cleanse the organs associated with digestion such as the liver, kidneys, pancreas, spleen, etc
- support the treatment of crohns and colitis
- study shows live probiotic's protects intestinal cells from effects of infection by interoinvasive Escherichia coil (EIEC)
- improve oxygen intake to the red cell platelets and thus improve the stamina and endurance of athletes from studies conducted by researches at Okayama University, Japan
- convert botanical lignans (SDG) in the bowel to mammalian lignans (ED and EL) to enable the body to absorb these powerful and amazingly beneficial substances. Lignans have been recognized and acknowledged by the medical fraternity as effective in treating and preventing cancers such as breast, bowel, colon and prostate
- help treat psoriasis, a condition which is being recognized to be caused by a poor or inadequate immune system
- help treat asthma and mothers who use probiotic's during pregnancy may ensure that the new born child do not develop asthmatic symptoms
- prevent colds and nasal congestions through elimination of excessive bad and harmful bacteria in the nasal passages
- ease and relief heart-burn, acid reflux and most other digestive disorders such as excessive intestinal gas
The role of lactic bacteria in the prevention and the treatment of diseases
Among the most important are:
- Lactobacillus acidophilus
- L. bifidus
- L. bulgaricus
- L casei
- L. rhamnosus
- L. plantarum
- L. fermentum
- L. salivarius
- Streptococcus thermophilus and Streptococcus faecium.
They inhibit the proliferation and the activities of pathogenic bacteria in several ways.
By the production of lactic acid. Harmful and pathogenic bacteria cannot develop in an acidic environment By the production of specific antibiotics:
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Lactobacillus acidophilus produces acidophiline,
- L bulgaricus produces bulgarican,
- other lactobacilli produce lactocidine,
- lactobacilline, hydrogen peroxide,
- bacterial peptides,
- lactic streptococci produce nisin and streptococcins.
These are all anti-septic to pathogenic bacterium It has been shown that lactic bacteria, in particular Streptococcus faecium, colonize the intestinal mucous preventing its attachment by other harmful microbes. This protects the integrity of the digestive system eliminating the onset of many digestive disorders.
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