Dr.OHHIRA Dr.OHHIRA Fermented Vegetable Extract 5 years of fermentation Vegan (30 Sachets)

£70.00

no colour

Take directly or mixed into water, yogurt or soft foods.

The Dr.OHHIRA Fermented Vegetable Extract undergoes a natural five-year fermentation process based on traditional Japanese techniques. This allows the 12 carefully selected strains of beneficial lactic acid bacteria and 14 plant-based superfoods to develop. Enhanced with galacto-oligosaccharides and fructo-oligosaccharides, the cultures are gently heat-treated to retain their naturally occurring components while resulting in no live bacteria.

  • Take 1 sachet (2.5 g) per day, three to seven times per week as required, preferably in the morning before meals. Squeeze the contents of the sachet directly into the mouth and swallow. The product may be taken with lukewarm water.
  • Vegan, Vegetarian
  • 99g
  • Made in Japan
  • If you are pregnant, breastfeeding, giving the product to a child, or taking any medications, please consult your doctor before use. Do not exceed the recommended daily intake. Food supplements should not be used as a substitute for a varied, balanced diet and healthy lifestyle. Keep out of reach of young children.
  • Over 500 postbiotic compounds formed during the metabolism of 12 strains of beneficial bacteria; 4 times more postbiotics compared with OM-X® capsules; Enriched with GOS and FOS to provide additional prebiotic nourishment
Ingredients with Nutritional Information (per 1 sachet, mg): Galacto-oligosaccharides (750.0), Fructo-oligosaccharides (750.0), Molasses (551.12), Prune fruit extract (216.91), Spinach leaf extract (71.56), Chinese matrimony berry extract (27.30), Shiitake mushroom fruiting body (22.87), Komatsuna leaf and stalk extract (13.28), Fig fruit extract (13.28), Blueberry berry extract (8.85), Chinese bayberry fruit extract (8.85), Yuzu fruit extract (8.85), Agaricus mushroom fruiting body (8.85), Maitake mushroom fruiting body (8.85), Hijiki seaweed thallus (8.85), Wakame thallus (8.85), Kombu thallus (8.85), Acidity regulator: Citric acid, lactic acid bacteria: BIFIDOBACTERIA (B.breve M-16V (0.74), B.infantis M-63 (0.74), B.longum BB536 (0.74), B.lactis B1-04® (0.74)), LACTOBACILLUS (L.acidophilus La-14® (0.74), L.brevis NBRC 3345 (0.74), L.bulgaricus NBRC 13953 (0.74), L.casei TO-A (0.74), L.fermentum NBRC 3071 (0.74), L.helveticus NBRC 3809 (0.74), L.plantarum TO-A (0.74)), Streptococcus thermophilus NBRC 13957 (0.74).
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