Flora Balance

Recommended Intake
Take 30 ml (three measuring cups) once daily or 10 ml (one measuring cup) three times daily either pure or mixed with still water. Best taken at least 15 minutes before a meal. The recommended daily dose should not be exceeded. Dietary supplements should not be used as a substitute for a balanced and varied diet and a healthy lifestyle. Please store the product in a cool, dry place away from light. Keep out of reach of small children.

Nutritional Values
Ingredients per daily dose
Bacterial cultures ca. 3 × 1010 KBE*
Extract from herbal mixture 315,00 mg
Grapefruit seed extract 4,90 μl
Ling zhi 20,00 mg
Grape seed extract 20,00 mg
Sugarcane 0,30 g
Sugarcane molasses 0,40 ml
*= Colony-forming units
Since this is a naturally fermented product, cell numbers may vary

Ingredients:
water, sugar cane molasses and sugars from sugar cane (during the fermentation process, the molasses and sugars are consumed by the active microorganisms and converted into lactic acid); pomegranate extract, Lingzhi, grapefruit seed extract, Shiitake, Agaricus blazei Murrill, herb and plant mixture, active microorganisms

Herb and plant mixture:
Black cumin seed, green tea, fenugreek, oregano, olive leaf, peppermint, anise, angelica, dandelion, turmeric, gentian, wormwood

Bacterial cultures (ca. 1 x 10 11 germs per 100 ml):
1. Bacillus subtilis, 2. Bifidobacterium animalis, 3. Bifidobacterium bifidum, 4. Bifidobacterium breve, 5. Bifidobacterium longum, 6. Bifidobacterium infantis, 7. Bifidobacterium lactis, 8. Enterococcus faecium, 9. Lactobacillus acidophilus, 10. Lactobacillus bulgaricus, 11. Lactobacillus casei, 12. Lactobacillus delbrueckii, 13. Lactobacillus farraginis, 14. Lactobacillus helveticus, 15. Lactobacillus paracasei, 6. Lactobacillus plantarum, 17. Lactobacillus rhamnosus, 18. Lactobacillus salivarius, 19. Lactococcus lactis, 20. Streptococcus thermophilus, 21. Lactobacillus zeae, 22. Lactococcus diacetylactis, 23. Lactobacillus johnsonii, 24. Lactobacillus amylovorus, 25. Lactobacillus crispatus, 26. Lactobacillus gasseri, 27. Lactobacillus reuteri