Dr. Ohhira's Fermented Probiotics - Professional Formula
Dr. Ohhira’s Probiotics by Botanica are a fermented probiotic formulated by acclaimed microbiologist, Dr Ohhira. An ancient Japanese fermentation process is combined with modern technology to create this unique beneficial product. 12 strains of lactic acid bacteria are encapsulated with a nutrient-rich culture medium and prebiotic to create a GI environment where the body’s hundreds of naturals strains of friendly bacteria will flourish.
Proprietary Fermented Culture of 92 fruits, vegetables, mushrooms and seaweeds containing prebiotics, enzymes, bacteriocins and trace amount of vitamins, minerals and amino acids.
Proprietary Organic Acid Blend: citric acid, lactic acide, formic acid, acetic acid.
Proprietary Lactic Acid Bacteria Blend: 900 million CFU
Ingredients are fermented and processed for three years using 12 strains of lactic acid bacteria.
Other Ingredients: Mountain spring water, safflower oil, beeswax, lecithin, capsule (tapioca processed from Manihot utilissima root, glycerin, undegraded carrageenan, and natural caramel colour (sugar beets)). Lactic Acid Bacteria used in fermentation: Bifidobacterium breve ssp. breve, Bifidobacterium infantis ssp. infantis, Bifidobacterium longum, Enterococcus faecalis TH10, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei ssp. casei, Lactobacillus fermentum, Lactobacillus helveticus ssp. jugurti, Lactobacillus plantarum, Streptococcus thermophilus.
For best results take one capsule twice a day on an empty stomach (1 hour before or 1½ hours after a meal) or as directed by your primary healthcare provider. Temporary reactions such as minor bloating or a mild laxative or constipating effect are signs that beneficial bacteria are remodelling, detoxifying and improving the gut environment. If such transition lasts more than 10 days, please consult your healthcare provider.
Why are Botanica 3-in-1 Probiotics shelf stable rather than refrigerated?
The probiotics are live at room temperature because as they have been fermented for the 3 or 5 year period, depending, and they have been exposed to both heat and cold. This creates hardier strains which can withstand cold, hot or room temperature environments.