Clinical tests
Two series of clinical tests were performed by the team of Professor V. Ilyin of the Institute for Bio-medical Problems
Ingredient references
Sourdough
The sourdough microflora: biodiversity and metabolic interactions Luc De Vuyst* and Patricia Neysens & Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB)
Our effective micro-organisms
- Enterrococcus faecium
- Lactobacillus acidophilus
- Bifidobacterium infantis
- Bifidobacterium bifidum
Vitamin K2-mk7
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Vitamine D3
- Research shows that consuming 1.000 IU (25 mcg) daily would help 50% of people reach a vitamin D level of 33 ng/ml (82.4 nmol/l) it reduces heart disease risk by 10 %
- Consuming 2.000 IU (50 mcg) daily would help nearly everyone to reach an adequate blood level
- Vitamin D3 regulates calcium deposition in the bones and helps to prevent calcification of arteries
- www.consumerhealthdigest.com/male-sexual-health/vita
- www.healthline.com/nutrition/vitamin-d-dosage
Certifications
- UK patent pending
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THT certification