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YOGHURT L+ Starter 4 good bacterial strain for weight loss health benefits

Truly universal and suitable for all age
groups because it contains a rich and
diverse bacteria. Different group of
bacteria support each other in beneficial
effects on the body. Recommended for
the beginning in order to restore the
bacterial flora of the alimentary canal and
later by turns with other products as
continuation of the treatment.


 


 

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£5.00

Details

Details

 + YOGHURT L

 It contains bacteria cultures   

 Streptococcus thermophilus - 

  - Lactobacillus delbrueckii subsp. lactis

 - Lactobacillus acidophilus

 - Bifidobacterium lactis

 

  

Our products are the best because:

1. Our products contain many ingredients which are beneficial for health:
vitamins: for example the vitamin A which is beneficial for eyes and skin, the
B-group vitamins family: vitamin B2 is typical fountain of youth, vitamins B6
and B12 (are needed for DNA synthesis, proper red blood cell formation)
vitamin K2 and others.


- absorbable calcium mineral supplements are needed for strong bones and
teeth. Calcium supports your bones and teeth structure, recommended for
people with osteoporosis. Calcium is needed for more
than 300 biochemical reactions in the human body.
- fatty acids and essential unsaturated fatty acids, lactic acid especially
important for athletes


2. All our products are prepared by doctors with extensive experience in nutrition
therapy.


3. Our products do not contain gluten or lactose for this reason our products are
light and better tolerated.


4. Our products are recommended for vegans, because they can be made
with plant milk.


5. Our products do not contain genetically modified ingredients, sugar,
thickeners, preservatives, artificial food colorings.

 

                   

YOGHURT L+

Truly universal and suitable for all age
groups because it contains a rich and
diverse bacteria. Different group of
bacteria support each other in beneficial
effects on the body. Recommended for
the beginning in order to restore the
bacterial flora of the alimentary canal and
later by turns with other products as
continuation of the treatment.

Recommended: 

in digestive and assimilation disorders
in Helicobacter pylori infection
in digestive mycosis (candidiasis)
flatulence
heartburn
stomach and duodenal ulcers
diarrhea
constipation
after antibiotic treatment
chronic diseases
long-term use of medication
for strengthen the immunity
in chronic stress
allergies
for people active in sports

 

 Benefits of YOGHURT L+ 

Contains a variety of well assimilable and necessary for the organism groups of nutrients, produced by
beneficial bacteria. Vitamins A, C, E ,K, Vitamins B:
thiamin (vitamin B1) , riboflavin (Vitamin B2), niacin (vitamin B3), vitamin B6, folic and panthotenic acid,
vitamin B12, choline.
Some important minerals, among others calcium, magnesium, zinc, selenium.
Also other substances like aminoacids, omega fatty acids and many others.
Home made yoghurt cotains many beneficial bacteria and produced by them substances (for instance
lactic acid), therefore positively influences the regeneration of intestinal flora, supporting digestion
and metabolism, helping with losing weight.
Regulates digestive tract function, what helps preventing both diarrhea and constipation. Helps
preventing inflammatory processes, as well as protect form infections, both fungal (candidiasis) and
from harmful bacterias in our digestive tract. Supports our immune system, which to great extent
depends from our proper intestinal flora. Through easily assimilable calcium helps preventing
osteoporosis.
Does not contain gluten. Bacterias also diminish lactose level.
Beneficial bacteria help make the product very nutritious and at the same time easy to digest and to
assimilate.

YogurtL+

This Article is in line with the Directive 1829/2003/EC of 22 September 2003 of the European Parliament and of the Council 

How to make
It is best to use whole cow's milk, whole goat's milk, plant milk
1. Heat one litre of milk to temperature 80°C (26.67 F.) to destroy foreign bacteria (on the surface of milk  appears first skin). If you use UHT milk or plant milk heat to temperature 42°C. (5.56 F.)
2. Pour the milk into dish (for example glass jar) and cool to temperature about 42°C (5.56 F.)
3. important.
Use dish with tight cover
4. Open sachet bag with bacteria. Pour into the milk, mix, cover the vessel tightly.
5. Leave for 12 hours at the temperature of about 42°C (5.56 F.) until you get a thick consistency. You can put jar into dish with hot water or into preheated oven or wrap in a blanket. Avoid shaking the dish.
Attention
If first multiplication failed you can keep it for 16 hours
6. After pickling remove the cap and store in refrigerator

 

MANUFACTURER

Bacteriological laboratory

       IP Ingretiens GmbH          

Süderlügum – Germany

composition:

A set of bacteria for preparation YOGURT L+  from milk, also plant milk

Contains cultures of bacteria:
Lactococcus acidophilus

Bifidobakterium lactis
Streptococcus thermophilus

Does not contain any GMO components.

Does not contain the sugar, food thickeners and chemical additives.

 

 

 

 

 

 

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