Large Intestine (Head To Toe Targeting)

Want to support a faster, stronger immune system just by enjoying your favorite healthy foods and beverages? EcoBloom™ may be your answer! Body Ecology’s newly reformulated EcoBloom™ powder formula fills in where your diet leaves off, seamlessly blending with your favorite foods and beverages to gently clear out waste and bad bacteria. This easy-to-mix, completely tasteless blend is perfect for: Supporting smoother, more complete digestion and elimination Managing bloating, gas, and occasional digestive discomfort IBS, SIBO, and SIFO friendly Promoting a healthy immune system And improving appetite control ACTIVE INGREDIENTS: 3000 mg of Sunfiber 3000 Mg of Acacia fiber 300 mg of BeniCaros. Amount used in research. HOW TO USE: Add EcoBloom™ to smoothies, soups, sauces, dressings, baked goods, healthy desserts etc. If you're not accustomed to eating much fiber, start slowly and gradually increase your intake, per your healthcare professional’s guidance. Consume with plenty of water. For those of us who don’t eat enough natural fiber from fruits, vegetables, or whole grains — or have a hard time digesting that fiber — EcoBloom™ is a convenient, effective solution designed to be taken long term. In addition to EcoBloom’s already powerful, synergistic blend of Acacia Fiber, Sunfiber, and prebiotics, we’ve now added BeniCaros — a naturally bioactive fiber also known as RG-1, which trains the immune system to respond faster to “attacks” on the gut from bad bacteria without unnecessary immune stimulation. Research shows that just 300 mg of BeniCaros enhances the function of “Natural Killer Cells”, which play an important role in antiviral gene expression (better immunity), and help increase beneficial bacteria in the gut. In other words, the extra support from our new formula is like having extra security guards on the lookout in your gut, further enhancing your protection from imbalance, overgrowth, and discomfort! WHY ECOBLOOM? Non-digestible fibers foster the growth of bifidus and acidophilus Easy to digest, without gas or bloating Safe for IBS, SIBO and SIFO Soluble fiber promotes healthy elimination and appetite control Includes a synergistic prebiotic blend to create an effective “synbiotic” effect Warning: If you are pregnant or nursing, please consult your healthcare professional before using this product. Keep out of the reach of children. *Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Product Details Reverse decades of damage with the most comprehensive probiotic formula ever created. Cymbiotika’s Probiotic is a 4-in-one gut health solution made from the highest quality ingredients found in nature that work synergistically together to restore, balance, and maintain healthy gut function. This proprietary formula includes 19 powerful probiotic strains, trademarked plant-based prebiotics, and a unique blend of herbal alchemy and amino acids. Our formula helps balance your gut microbiome, boost energy levels, lower stress and anxiety, reduce gas, bloating, and digestive issues, and support your optimal weight goals. Ingredients ACTIValoe® Aloe Vera (Aloe Barbadensis) Gel, Glutamine, Pomegranate (Punica granatum), FOS (Fructo-Oligosaccharide), Red Raspberry (Rubus Idaeus), Ginger (Zingiber Officinale), Lactobacillus Acidophilus, Bifidobacterium Lactis, Bifidobacterium Breve, Lactobacillus Plantarum, Lactobacillus Rhamnosus, Lactobacillus Casei, Lactobacillus Salivarius, Lactobacillus Bulgaricus, Lactobacillus Paracasei, Lactococcus Lactis, Bifidobacterium Longum, Lactobacillus Gasseri, Bifidobacterium Bifidum, Enterocccus Faecium, Lactobacillus Reuteri, Lactobacillus Fermentum Bil, Lactobacillus Helveticus, Lactobacillus Brevis Lbr-35, Saccharomyces Boulardii, PreforPro® Other Ingredients Embo Caps® AP (Delayed-Release)L-LeucineNu-Flow® Certified Organic Rice Concentrate Directions Take 3 capsules daily. For optimal results take at bedtime. Pro Tip Cymbiotika's Apple Cider Vinegar Capsules + Probiotics is the perfect combo to support optimal digestion and superior gut health. We love taking 2 Apple Cider Vinegar capsules 20 minutes before our largest meal followed by 3 Probiotic capsules at bedtime.

Introducing Body Ecology's Veggie Culture Starter—a premium blend designed to transform your vegetables into delicious, probiotic-rich superfoods. This starter culture simplifies the art of fermentation, allowing you to create nutrient-dense cultured vegetables, whipped butter, and crème fraîche right in your own kitchen. Key Features: Promotes Gut Health: Enriched with beneficial bacteria such as Lactobacillus plantarum, Pediococcus acidolactici, and Leuconostoc cremoris, it supports a balanced digestive system and may alleviate issues like IBS, Crohn's Disease, and colitis. Curb Cravings Naturally: Regular consumption of cultured vegetables can help reduce cravings for sweets, soft drinks, and other processed foods, aiding in healthier dietary choices. Easy to Use: Each box contains six packets, with each packet capable of fermenting up to six quarts of vegetables. Detailed instructions are included, making the fermentation process straightforward for both beginners and seasoned fermenters. Cost-Effective and Sustainable: By fermenting your own vegetables, you can reduce grocery expenses and enjoy fresh, preservative-free cultured foods at home. High-Quality Ingredients: This starter is Non-GMO, soy-free, gluten-free, vegetarian, and kosher, ensuring it aligns with various dietary preferences and restrictions. Product Details: Form: Powder Serving Size: 1 packet (sufficient for 4-6 quarts) Total Servings: 6 packets per box (yields 24-36 quarts) Suggested Uses: Ferment a variety of vegetables to create tangy, probiotic-rich sides. Craft homemade cultured whipped butter and crème fraîche for enhanced flavor and health benefits. Customer Testimonials: Users have praised the Veggie Culture Starter for its effectiveness and ease of use. One customer noted, "I have tried other starters, but I like Body Ecology Culture Starter the very best. By using a starter, I KNOW that the friendly bacteria is in my vegetables." Note: If you are pregnant or nursing, please consult your healthcare professional before using this product. Keep out of the reach of children. Elevate your meals and support your digestive health with Body Ecology's Veggie Culture Starter—your gateway to the world of home fermentation.

Yogurt Plus Starter by Cutting Edge CulturesCreate a Creamy, Smooth, and Delicious Yogurt at Home! What is Yogurt Plus?Yogurt Plus Starter is a premium, specially formulated culture designed to help you craft rich, creamy yogurt in the comfort of your own home. This unique starter combines the benefits of classic yogurt cultures with added beneficial strains to create a velvety texture and smooth flavour that is perfect for breakfast or a healthy snack. Why Choose Yogurt Plus Starter? Premium Quality: Made with a blend of high-quality bacterial strains, including Lactobacillus and Streptococcus species, Yogurt Plus Starter produces a thick, creamy texture and a mild, balanced taste. Easy to Use: With clear, step-by-step instructions, creating your own fresh, homemade yogurt has never been simpler. Perfect for beginners and experienced fermenters alike. Customisable: Enjoy the flexibility of flavouring your yogurt with fresh fruits, honey, or other natural ingredients to suit your personal taste preferences. What’s Included? 1 x Yogurt Plus Starter Culture Easy-to-follow instructions for creating perfect homemade yogurt Tips for flavouring and creating different variations Summary How to Make Your Own Yogurt Plus Pasteurised Milk: In a saucepan, gently heat the milk to 180°F (82°C), then remove from heat and let it cool to 110°F (43°C).Ultra-Pasteurised Milk: In a saucepan, gently heat the milk to 110°F (43°C). Add the Starter Culture: Whisk in 1 sachet of Yogurt Plus Starter culture into the cooled milk, ensuring it is well distributed. Incubation: Pour the milk into your yogurt jar(s) without lids. Place the jars in your yogurt maker and incubate at 110°F (43°C) for 8 hours. If using a device with adjustable temperatures, set it to 110°F. Cool & Set: Once incubation is complete, remove the jars from the yogurt maker and allow them to cool. Close the lids and refrigerate the yogurt for at least a couple of hours to set. As it cools, the yogurt will thicken further. Storage: Keep the finished yogurt in the refrigerator to maintain freshness and consistency. RecultureTo make a new batch, repeat the above instructions, but instead of using a sachet of starter culture, use 2 tablespoons of your finished yogurt as your starter. This will continue the cycle of homemade yogurt production! Find full instructions at: https://cuttingedgecultures.com/yogurt-plus-instructions/ Find FAQs at: https://cuttingedgecultures.com/yogurt-plus-faqs/ Please note: This product is packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. Suggested Uses Homemade Yogurt: Create your own creamy, delicious yogurt from scratch for a healthy snack, breakfast, or dessert. Culinary Ingredient: Use in smoothies, dressings, or baked goods for a creamy texture and added flavour. StorageStore the starter culture in a refrigerator to maintain potency. Note: This product is formulated to be shipped without refrigeration, however please refrigerate on receipt. Why Choose Yogurt Plus Starter? Rich & Creamy: Achieve a thick, velvety yogurt with a balanced flavour that rivals store-bought options, all made from the comfort of your kitchen. Versatile: Enjoy the flexibility to experiment with different flavourings and toppings to create your perfect homemade yogurt. Economical: Save money by making your own yogurt at home, avoiding the cost and plastic waste of store-bought varieties. Perfect for Anyone interested in making their own fresh yogurt at home Those who love homemade, customisable snacks and breakfasts Unlock the joy of homemade yogurt with Yogurt Plus Starter by Cutting Edge Cultures. Make delicious, creamy, and smooth yogurt tailored to your taste, all from the comfort of your own kitchen!

Lactobacillus sporogenes is a lactobacillus / bifidus shielded by a spore. This spore "armours" the good bacteria against not only acid but also the other enemies of good bacteria such as heat, light and even antibiotics! While in acid, the spore holds tight. When in the alkaline environment of the intestine the spore opens and releases the good bacteria. In Asia, savvy pharmaceutical companies are blending their antibiotics with Lactobacillus Sporogenes, to prevent the dysbiosis that happens with antibiotic use. Smart! This is the only protected and survivable acidophilus. So survivable it is measured not by how many good bacteria there are per gram but by how well it will re-colonize the intestines! Good bacteria (pro biotic) products abound in the US market. What makes Armoured Acidophilus® different? Let’s look at the matter of survive-ability. 1) Most probiotic products have tens of millions of live bacteria at the moment they are packaged. Usually 15 to 30 billion per gram (1000 mg). Even though the good bacteria is freeze dried and put into suspended animation there is still a die off which starts while in the bottle. After sitting on the shelf for a while at the makers warehouse, the shippers and then at your local store by the time you buy the product and eat it, the count of good bacteria still alive is about half of what it was when it was made. 2) The great enemy of good bacteria is stomach acid which is usually between 2 and 4 pH. Fairly close to pure hydrochloric acid which has a pH of 1. Acid kills most of the good bacteria. By the time the good bacteria reaches the friendly environment of the intestines, its numbers have been greatly reduced to the point where only thousands continue to exist out of the billions the product started off with. That’s why you have to start off with billions and not mere millions. Will this work, yes we know it will but re-colonization of the gut with good bacteria this way will take quite a long time. Q: I noticed that your Armoured Acidophilus product is in a powder form. Why didn't you put it in capsules? How am I supposed to take it? A: Dr. Wong's Essentials™ Armoured Acidophilus is provided to the consumer in a simple powder - not encapsulated. The consumer is recommended to take between 1/4 to 1 teaspoon daily.... sometimes even more! Having the product in its natural powder state makes it easier to consume these quantitites without having worry about taking 10 to 20 capsules or more daily. In an era where people have to take so many capsules it can become quite tiring so we have decided to keep this product as easy and simple as possible to take. Also, acidophilus is absolutely essential in the nutrition of children and having an acidophilus in powder form makes it easier to mix in their milk or juice. Taking the product is quite simple actually: All you need to do is mix it with any beverage. Since it is heat and acid resistant it will not be harmed in tea, coffee or orange juice. If you do not have trouble taking powders then you can place it on or under your tongue and follow it back with the beverage of your choice - making sure not to inhale while doing this. Or, if you enjoy a healthy smoothie or protein shake, you may also add the Armoured Acidophilus. Q: Why does Dr. Wong's Essentials Armoured Acidophilus only have the lactobacillus sporogenes and not other strains of good acidophilus like most of the other products on the market. A: That's a really good question, I'm so glad you asked. We don't include other strains of probiotics because one of the upsides to the lactobacillus sporogenes is that it's survivable! Lactobacillus Sporogenes survive stomach acid, heat, anti-biotic use, etc. One of the reasons other probiotic products have so many units per serving is because you need that much just to make sure something acutally survives: sitting on the shelves, traveling in cold or hot carrier vehicles, stomach acid, etc. Since we now know that most of the other good acidophilus strains never survive the stomach acid why include a product that most likely won't survive to be utilized? While it might look good on paper it just doesn't make sense and is just an added expense to an already great product. And we'd rather take up space with what will work rather than something that probably won't. It's just that simple! Q: I've read that soil based bacteria is better than cultured or milk based bacteria. What is your opinion on this? A: Point #1: As one expert in fermenting good bacteria told me, when it's in the goat or cow, it's milk or animal based, when the animal poops it out it's then soil based. One way or the other it's all the same strains. (I would rather eat it before it was enveloped in some animals poop, wouldn't you)? Point #2: If you are looking at the product with the pictures of the fellow who looks like he stepped out of Auschwitz in the first picture and 3 months later he looks like Mr. America, inferring that the use of the soil based products will help you build in the same way..., take a close look at the droop in this fellows pectorals. That effect is called Gynocomasty, the growth of breasts in men, it is a side effect of synthetic anabolic steroid use. The probiotics had nothing to do in growing that muscle except helping his digestion. Suggested Use: 1/4 teaspoon daily as a maintenance dose. Supplement Facts: Directions: As a dietary supplement, take ¼ teaspoon daily to help maintain healthy flora. Take 1 teaspoon daily for a therapeutic dose Serving Size: ¼ tsp Servings Per Container: 90 Amount Per Serving %DV Lactobacillus Sporogenes 1 Billion cfu/g * *Daily Value not established. Contains no fillers or preservatives.

To build a robust ecosystem, diversity is the key. Each grain, seed, and legume in Body Ecology® MojitoBiotic has a unique ecosystem of bacteria that when fermented together create an amazing diversity not found in other probiotic supplements. Highlights Convenient, travel-friendly probiotic power shot & mixer Keto-friendly, low-carb probiotic beverage that may help curb sugar cravings* Fermented with organic chick peas, mung beans, lentils, flaxseeds, lime and mint Contains probiotics, built-in prebiotics, and beneficial yeast Suggested Usage 2-3 ounces per day Product Facts Form: Liquid Serving Size: 2 oz. Number of Servings: 13 Dietary Restrictions Non-GMO, Dairy-Free, Soy-Free, Gluten-Free, Vegan, Nut-Free Health Interests Gut Support, Probiotics, Fermented Liquid Try our newest, most delicious Probiotic Liquid, with Lime and Mint. MojitoBiotic is an effervescent, refreshing probiotic liquid with the added delicious fresh flavors of lime and mint. Each grain, seed, and legume has a unique ecosystem of bacteria that when fermented together create an amazing diversity not found in other probiotic supplement. It’s been naturally fermented using the exclusive FloraFerm™ process which increases the bioavailability of nutrients and adds active good bacteria. There are no shortcuts, no chemical additives. Simply put, made in Nature. Not in a lab. Use as a mixer with drinks, in a smoothie, or as a single shot during each meal. Directions for use: Chill bottle before opening and then slowly release the cap. To use as a probiotic, take several ounces per day. To create a refreshing drink you can also combine 2 ounces with sparkling mineral water and a few drops of stevia. 2 ounces taken with a meal helps promote digestion. Enjoy chilled in stemmed glassware for festive occasions. Batches may vary in color, taste and fizz due to wild-crafted ingredients and the fermentation process. Please Remember, if your order contains MojitoBiotic,Cocobiotic, BeetBiotic, Dong Quai or InnergyBiotic to refrigerate these products before opening, and RELEASE CAP SLOWLY, using half turns, until pressure is fully released, then open and enjoy! Warning: If you are pregnant or nursing, please consult your healthcare professional before using this product. Keep out of the reach of children. *Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Highlights 75 billion microbiota per serving Non-GMO formula made with 4 strains of Bifidobacteria Research shows that bifidus bacteria can help improve immune function and may help reduce cholesterol levels* May help ease bloating, gas, chronic constipation, stomach pain, and lactose intolerance* Bifidus bacteria has been shown to help relieve constipation, rotavirus and antibiotic associated diarrhea* May support healthy weight management, blood sugar and mood* Suggested Usage Take 1 large scoop per day with or without meals, or as recommended by your healthcare professional. Product Facts Form: Powder Serving Size: .6g (About 1 large scoop) = 75 billion CFU Number of Servings: 47 or more Storage: Keep refrigerated to maintain potency Dietary Restrictions Non-GMO, Dairy-Free, Soy-Free, Gluten-Free, Vegetarian, Paleo, Nut-Free Health Interests Ex. Gut Support, Probiotics, Digestive Aid Not all probiotics are created equal. Body Ecology's Bifidus Power Blend has been carefully crafted to feature four probiotic strains of bifidobacteria. Bifidobacteria are native to the gut of a healthy, breastfed baby, but their numbers gradually decline as you age – and not without consequence! An aging gut is at the root of chronic disease and recurring illness. Good Health Begins at Birth One month after birth, bifidobacteria dominate a healthy, breastfed baby's gut – making up as much as 91 percent of the microbes that live there.1 These good-for-you bacteria help to tone the gut barrier and cultivate a strong immune system. But unfortunately, not everyone starts out with a microbial ecosystem ruled by bifidobacteria. There are a few factors that disrupt a baby's gut: Premature birth Cesarean section delivery Use of baby formula Antibiotic use The bad news is that babies are born via C-section, fed formula, and given antibiotics on the regular. Chances are high that one of these happened in your own life when you were a baby. But at what cost? While your own story is unique, science illuminates specific trends. For example – during infancy, bifidobacteria turn up the volume on one arm of your immune system, regulating its activity. Without high numbers of good bifidobacteria, your immune system falls out of balance. With this, your risk of inflammation, autoimmune disease, and eczema goes up.2 It turns out that in adults and babies alike, bifidobacteria can curb inflammatory signals that have spun out of control and have led to gastrointestinal distress.3 This includes: Constipation Diarrhea Inflammatory bowel disease, such as Crohn's and ulcerative colitis Necrotizing enterocolitis (seen in babies) Bifidobacteria are able to reduce intestinal permeability and seal a leaky gut.* They take control of the inner ecosystem and push the bad bacteria bullies out. 4 Time Is Not on Your Side If you were breastfed as a baby, special sugars in breast milk made sure your baby ecosystem was thriving with plenty of bifidobacteria. However, as you move into adulthood, your bifidobacteria decline. Under the right circumstances, this is okay – you want diversity and a healthy mix of microbes. But if a drop in healthy tribes of good bacteria involves antibiotics or a diet filled with processed foods, this can impact your overall immune health. Remember, bifidobacteria fight inflammation and keep the gut healthy. They're essential in warding off infection and may even protect against the development of disease. This is but one reason why probiotics become increasingly important with each passing year. As you age, a high-quality probiotic like the Bifidus Power Blend can support both your immune system and your digestion. When the Bifidus Power Blend becomes a regular part of your day, you'll have the support you need to fight off infections and clean up cellular waste. You can rest assured that the Bifidus Power Blend has been expertly formulated to include only the very best probiotic strains for your health. Trust Your Gut Feeling As the Principle of Uniqueness reminds us, you know your body, and if you listen close enough, you will intuitively understand what your body needs to function at its best. Relying on this natural "gut feeling" to nurture and improve your health is not to be underestimated. If you have digestive issues, large or small, or if you find yourself dragging through your day more often than you used to, a daily probiotic can help to correct your course. In our specially formulated Bifidus Power Blend, you'll find: Bifidobacterium longum (UABl-14) - Research shows that B. longum can reduce cholesterol, promote weight loss, and relieve constipation.5 In older adults, B. longum minimizes flu and cold-like symptoms – such as fatigue, headache, and runny nose.6 In 2011, scientists found that B. longum could reduce anxiety by way of the gut-brain axis.7 Bifidobacterium bifidum (UABb-10) - Like its bifidobacteria friends, B. bifidum reduces markers of inflammation. 8 One study published in 2011 even found that a probiotic containing only B. bifidum was enough to significantly improve signs of IBS (irritable bowel syndrome), such as bloating, abdominal pain, and gas. 9Research shows that B. bifidum (along with B. lactis and Lactobacillus acidophilus) can safeguard against eczema when taken in the third trimester of pregnancy.10 And because bifidobacteria levels decrease with age – increasing your risk of infection – researchers found that supplementing with B. bifidum helps to rebuild the inner ecosystem, even after supplementation has ended. 11 Bifidobacterium breve (Bb-03) - In children with constipation, B. breve increases bowel movements, softens stool, and reduces pain related to constipation.12 In animal studies, researchers found that B. breve suppresses weight gain, improving both cholesterol and blood sugar.13 Other research published in 2015 shows that a probiotic blend of Lactobacillus rhamnosous and B. breve might have an anti-inflammatory effect in cigarette smokers.14 Bifidobacteria infantis (Bi-26) - In 2013, researchers looked closely at the impact of B. infantis on inflammatory disorders that manifested within the gut or outside the gut. Patients had been diagnosed with ulcerative colitis, psoriasis, or chronic fatigue syndrome. In all cases, B. infantis has the ability to trim down inflammatory markers.15 In those with celiac disease who are still consuming gluten, B. infantis reduces inflammatory markers as well as indigestion, reflux, and constipation.16 The importance of a healthy gut, and how gut health can affect all areas of your life, can't be overstated. Grasping this truth — that the gut is the source — can bring about an empowering and often radical change. "You have control over what is happening in your gut. The microbiome is evolving every minute, and it's easily manipulated," says Donna Gates, gut health pioneer and creator of The Body Ecology Diet. "People have said for a long time that disease begins in the gut. Of course, health begins there as well. That's very important to understand because you can fix your gut, and when you do, then you can radiate health. This is always the first place to start: Fix your gut." *This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. Sources: Grimm, Verena, Christina Westermann, and Christian U. Riedel. "Bifidobacteria-host interactions—an update on colonisation factors." BioMed Research International 2014 (2014). Martinez, Fabio Andres Castillo, et al. "Bacteriocin production by Bifidobacterium spp. A review." Biotechnology Advances 31.4 (2013): 482-488. Lau, Amy Sie-Yik, Jin-Zhong Xiao, and Min-Tze Liong. "Bifidobacterium for Infants: Essence and Efficacy." Beneficial Microorganisms in Medical and Health Applications. Springer International Publishing, 2015. 39-72. Saez-Lara, Maria Jose, et al. "The role of probiotic lactic acid bacteria and bifidobacteria in the prevention and treatment of inflammatory bowel disease and other related diseases: a systematic review of randomized human clinical trials." BioMed Research International 2015 (2015). Shin, Hea Soon, et al. "Hypocholesterolemic effect of sonication-killed Bifidobacterium longum isolated from healthy adult Koreans in high cholesterol fed rats." Archives of Pharmacal Research 33.9 (2010): 1425-1431. Childs, C. E., et al. "Bifidobacterium longum bv. infantis CCUG 52486 combined with gluco-oligosaccharide significantly reduces the duration of self-reported cold and flu-like symptoms among healthy older adults after seasonal influenza vaccination." Proceedings of the Nutrition Society 72.OCE1 (2013): E10. Bercik, P., et al. "The anxiolytic effect of Bifidobacterium longum NCC3001 involves vagal pathways for gut–brain communication." Neurogastroenterology & Motility 23.12 (2011): 1132-1139. Spaiser, Samuel J., et al. "Lactobacillus gasseri KS-13, Bifidobacterium bifidum G9-1, and Bifidobacterium longum MM-2 Ingestion Induces a Less Inflammatory Cytokine Profile and a Potentially Beneficial Shift in Gut Microbiota in Older Adults: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study." Journal of the American College of Nutrition 34.6 (2015): 459-469. Guglielmetti, Simone, et al. "Randomised clinical trial: Bifidobacterium bifidum MIMBb75 significantly alleviates irritable bowel syndrome and improves quality of life––a double-blind, placebo-controlled study." Alimentary Pharmacology & Therapeutics 33.10 (2011): 1123-1132. Kim, Ji Yeun, et al. "Effect of probiotic mix (Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus) in the primary prevention of eczema: a double-blind, randomized, placebo-controlled trial." Pediatric Allergy and Immunology 21.2p2 (2010): e386-e393. Bartosch, Sabine, et al. "Microbiological effects of consuming a synbiotic containing Bifidobacterium bifidum, Bifidobacterium lactis, and oligofructose in elderly persons, determined by real-time polymerase chain reaction and counting of viable bacteria." Clinical Infectious Diseases 40.1 (2005): 28-37. Tabbers, M. M., et al. "Is Bifidobacterium breve effective in the treatment of childhood constipation? Results from a pilot study." Nutrition Journal 10.1 (2011): 1. Kondo, Shizuki, et al. "Antiobesity effects of Bifidobacterium breve strain B-3 supplementation in a mouse model with high-fat diet-induced obesity." Bioscience, Biotechnology, and Biochemistry 74.8 (2010): 1656-1661. Mortaz, Esmaeil, et al. "Anti-Inflammatory Effects of Lactobacillus Rahmnosus and Bifidobacterium Breve on Cigarette Smoke Activated Human Macrophages." PloS One 10.8 (2015): e0136455. Groeger, David, et al. "Bifidobacterium infantis 35624 modulates host inflammatory processes beyond the gut." Gut Microbes 4.4 (2013): 325-339. Smecuol, Edgardo, et al. "Exploratory, randomized, double-blind, placebo-controlled study on the effects of Bifidobacterium infantis natren life start strain super strain in active celiac disease." Journal of Clinical Gastroenterology 47.2 (2013): 139-147. Warning: If you are pregnant or nursing, please consult your healthcare professional before using this product. Keep out of the reach of children. *Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Highlights Sparkling, low-calorie, energizing probiotic power shot & mixer Fermented with organic flaxseeds, chickpeas, lentils and grain-like seeds Contains beneficial microbes to help maintain a healthy digestive tract Protein, magnesium, antioxidants and more in every sip!* Suggested Usage 2-3 ounces per day Product Facts Form: Liquid Serving Size: 2 oz. Number of Servings: 13 Dietary Restrictions Non-GMO, Dairy-Free, Gluten-Free, Vegan, Kosher Health Interests Probiotics, Gut Support, Digestive Aid, Fermented Drink Please Remember, if your order contains Cocobiotic, BeetBiotic, or InnergyBiotic to refrigerate these products before opening, and RELEASE CAP SLOWLY, using half turns, until pressure is fully released, then open and enjoy! How would you like a healthy, low-calorie source of probiotics that's gluten-free and provides you with loads of energy? Whether at home, in the office, or on the go - you don't have to feel tired, sluggish and "zapped" anymore? InnergyBiotic combines all the best features of an: Energy drink Sports drink Performance drink Probiotic superfood In today's line up of energy drinks and sports drinks, you are often getting nothing more than sugar mixed with inferior protein and questionable vitamins and minerals. These drinks boost your energy for a short time...perhaps they promise to replenish your electrolytes... but actually steal energy and vitality from your long-term health. The Body Ecology line of probiotic liquids help maintain a good balance of intestinal microflora. InnergyBiotic is truly delicious too. InnergyBiotic is special because it was created by fermenting a blend of high protein, gluten free grains, grain-like seeds and beans...all sources of easily digested vegetarian proteins. InnergyBiotic not only provides you with beneficial microflora to maintain healthy digestion, but it also contains specific ingredients such as high performance peptides (easily digestible protein sources), antioxidants and other nutritional ingredients. Benefits An easily digestible source of vegetarian protein - Fermentation naturally breaks down protein into easily digestible amino acids that your body can more quickly utilize. A gluten-free, delicious probiotic liquid supplement - With InnergyBiotic, you have a gluten-free source of healthy probiotics. Probiotic-rich InnergyBiotic helps maintain healthy digestion and immune function. When the foods you eat digest well you feel this as a boost of energy. An easy, convenient source of probiotics - Probiotics in the form of fermented foods and drinks have long been a cornerstone of the Body Ecology program. Today, the healing benefits of probiotics are even being recognized mainstream medicine. The probiotics in InnergyBiotic are targeted to survive stomach acid that kills most probiotic supplements. The special blend of microflora in InnergyBiotic help recolonize your intestines quickly. Probiotics increase the bio-availability of each meal making digestion and assimilation easier. A healthy digestive tract can better absorb nutrients, helping to maintain proper levels of nutrition. Probiotics are beneficial microorganisms that work to keep you healthy by keeping bad bacteria, fungal infections and parasites at bay. Most people have an overgrowth of the "bad guys," but when you drink a probiotic liquid like those in our delicious InnergyBiotic you can obtain only the "good guys." These are the ones that keep the bad guys at bay. The Scientific Advisory Board (SAB) found that drinks with protein and carbohydrates enhance the efficiency of carbohydrate utilization, improves muscle tissue repair and reduces muscle fibre damage. Instead of using sugar, caffeine and manufactured vitamins and minerals to create energy, InnergyBiotic provides natural, whole fermented foods in liquid form. InnergyBiotic is the best way to maintain energy because it works to build your health AND your energy through whole foods and active probiotics. Maintain gut health - probiotics (healthy microflora) are key to your long term health because they aid your digestion and assimilation of nutrients. Healthy microflora even help make important vitamins for healing, like B vitamins and vitamin K. If you look at the nutrition labels of the so-called sports drink or energy drinks, you'll see a lot of quasi-foods and forms of sugar. These designer drinks are like candy in a can, giving you instant gratification in the form of a sugar high. InnergyBiotic is the best energy drink and sports liquid because it goes way beyond instant gratification. With InnergyBiotic, you get a probiotic-rich whole food in liquid form, making the protein and microflora more bio-available for your body. You get energy that lasts and a protein-carbohydrate drink that supports muscle maintenance. Superior Ingredients Organic Quinoa - a "grain-like" seed related to the spinach family that is prized for being a complete protein (contains all 9 essential amino acids that are required by the body as building blocks for muscles). Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. It is also rich in fiber and antioxidants. Organic Millet - a high-protein "grain-like" seed, millet nutrition is important for B vitamins, magnesium, calcium, tryptophan, fiber and antioxidants. Organic Biodynamic Brown Rice - biodynamic farming takes organic to an even higher level by uniting the farm as a unit in which soil, humans, animals and nature work in harmony to produce your food. High-protein brown rice is made even more nutrient-rich through farming methods that honor our Mother Earth. Organic High-Protein Pulses - chickpeas and lentils get a boost in digestibility and nutrients when fermented. Because we humans cannot digest unfermented pulses, fermenting these potentially-valuable foods breaks them down to help your body obtain the nutrients in them. Important: Fermented foods and drinks containing both a probiotic and a prebiotic are called a synbiotic. The synbiotic effect from blue agave, honey, the gluten free grain-like seeds and the brown rice in InnergyBiotic means that not only does it help populate your intestines with beneficial microflora (probiotics), it also helps improve the survival, implantation and growth of newly added microflora strains. The microflora consume this sweet food, yet leave you all the benefits of pulses, seeds and grains. Superior Probiotics Lactobacillus acidophilus Lactobacillus delbreukii Full of B vitamins, 9 essential amino acids (creating a perfect protein), magnesium, calcium, tryptophan, antioxidants and a synbiotic blend of probiotics, InnergyBiotic is your healthy performance drink! Whether you want to climb Mt. Everest, make it through a long day at work or create lasting energy for your future health, InnergyBiotic is a delicious way to build deep inner energy so that you can start performing at your optimal best! Warning: If you are pregnant or nursing, please consult your healthcare professional before using this product. Keep out of the reach of children. *Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Highlights A low-calorie, sparkling probiotic power shot and mixer Fermented with organic beetroot, ginger, maqui berry, chickpeas, lentils, and grain-like seeds Contains beneficial microbes and nitric oxide that aid in cleansing the digestive tract and support immunity1,2 Features protein, folate, iron, magnesium, potassium, antioxidants, and more in every sip! Suggested Usage 2-3 ounces per day Product Facts Form: Liquid Serving Size: 2 oz. Number of Servings: 13 Dietary Restrictions Non-GMO, Dairy-Free, Soy-Free, Gluten-Free, Vegan, Nut-Free Health Interests Gut Support, Probiotics, Fermented drink Please Remember, if your order contains Cocobiotic, BeetBiotic, or InnergyBiotic to refrigerate these products before opening, and RELEASE CAP SLOWLY, using half turns, until pressure is fully released, then open and enjoy! You might be familiar with traditionally cultured beets -- like beet kvass, the probiotic tonic that’s been enjoyed in Russia and Ukraine for centuries. What you may not know is that beets are making a comeback. Especially the fermented variety. Beets, while delicious and nutritious, have been overlooked in our modern world. But as more research explores and confirms their benefits, expect to see them popping up everywhere, at your favorite restaurant or even on your dinner table. Fermenting solves the sugar problem -- a major concern for many -- neutralizing much of beets’ sugar content with the help of beneficial bacteria that take gut health to the next level. Here are some of the biggest reasons to love Body Ecology’s BeetBiotic™: Extra-nutritious. A beet beats a banana when it comes to potassium levels. Beets are also rich in folate, iron, magnesium, potassium, selenium, zinc, and vitamins A and C. Energy-boosting protein. Fermenting naturally breaks down protein into amino acids your body can use. BeetBiotic™ is an easy-to-digest source of vegetarian protein. Blood pressure balancer. Diets high in certain fruits and vegetables, and beetroot juice, in particular, has been shown to potentially have a balancing effect on blood pressure.3 Heart protective. COPD and heart failure patients supplementing beetroot have seen exercise duration increase.4 The COPD patients also had lower blood pressure.5 Sports drink alternative - As good for your gut as it is convenient, BeetBiotic™ also helps hydrate and improve performance. Beetroot has helped elite cyclists finish faster.6 Better overall health. Probiotics make robust health possible by aiding in digestion and nutrient uptake. They even help produce key vitamins, like B and K, for healing.7 What really makes beets so hard to beat is their exceptional nitrate levels. Nitrates are natural chemicals your body converts into nitric oxide (NO), which works as a vasodilator. This explains beets’ profound effect on the heart and blood pressure. NO is also a big supporter of detoxification, lung function, and immunity.8,9 Not having enough NO can elevate your risk of heart disease, high blood pressure and cholesterol, erectile dysfunction, and diabetes.10-13 BeetBiotic™ has unbeatable benefits. You’ll get more than you bargained for with these ingredients: Organic beetroot - A reliable source of nitrates that is also alkalizing, i.e., soothing to your body, when fermented. Organic biodynamic brown rice - A high-protein brown rice made even more nutrient-rich through intuitive, biodynamic farming. Organic ginger - A spicy root used in ancient China and India for millennia, helping to ease nausea, aches, inflammation, infection, and even asthma.14 Organic fennel seed - A medicinal seed, rich in nitrates and traditionally consumed in India, known to regulate blood pressure, appetite, and digestion.15 Organic maqui berry - A powerful superfruit revered by indigenous Chilean people, offering support for the eyes, heart, gut, blood pressure, and inflammation.16,17 Organic millet - A nutritious, high-protein "grain-like" seed that can help stabilize blood sugar and cholesterol.18 Organic pulses - A high-protein blend of mung beans, chickpeas, and lentils made more bioavailable (and digestible) when fermented. Organic quinoa - A mineral-rich "grain-like" seed prized for being a complete protein (containing all nine essential amino acids). Raw and cooked beets are brimming with good-for-you compounds and phytochemicals -- including betacyanin, the oxygen-promoting plant pigment that gives beets their bright-red color. But fermented beets still can’t be beat, thanks to their low sugar content and potent probiotic profile. The sugar in raw beets can feed the opportunistic yeast candida, producing potentially harmful oxalates that may cause painful kidney stones to form. Fermenting breaks down the sugar in beets, and beneficial L. plantarum bacteria help degrade oxalates. You don’t have to settle for less. Naturally fermenting beets helps preserve their nutrients and enhance their health benefits. Fermenting even cuts down on levels of antinutrients that can make it harder to absorb critical minerals. Beets cultured with superior probiotic strains like L. plantarum, L. acidophilus, and L. delbreukii are hardy enough to survive the trip through the digestive tract, successfully reaching and recolonizing their destination: your intestines.19 How to use: Aim to drink 2 to 3 ounces per day as a probiotic power shot, to support good gut health and for maintenance. Drink as needed and as desired throughout the day, and get creative: Mix BeetBiotic™ into a smoothie, mocktail or cocktail, mineral water, kefir, or salad dressing for an energy boost or to calm digestive troubles. Or use it to inoculate your next batch of cultured vegetables. *This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. References: Di Cerbo A, Palmieri B, Aponte M, Morales-Medina JC, Iannitti T. Mechanisms and therapeutic effectiveness of lactobacilli. J Clin Pathol. 2016;69(3):187-203. doi:10.1136/jclinpath-2015-202976. van Baarlen P, Troost F, van der Meer C, Hooiveld G, Boekschoten M, Brummer RJ, Kleerebezem M. Human mucosal in vivo transcriptome responses to three lactobacilli indicate how probiotics may modulate human cellular pathways. Proc Natl Acad Sci U S A. 2011 Mar 15;108 Suppl 1(Suppl 1):4562-9. doi: 10.1073/pnas.1000079107. Epub 2010 Sep 7. PMID: 20823239; PMCID: PMC3063594. A. J. Webb, N. Patel, S. Loukogeorgakis, M. Okorie, Z. Aboud, S. Misra, R. Rashid, P. Miall, J. Deanfield, N. Benjamin, R. MacAllister, A. J. Hobbs, A. Ahluwalia. Acute Blood Pressure Lowering, Vasoprotective, and Antiplatelet Properties of Dietary Nitrate via Bioconversion to Nitrite. Hypertension, 2008; 51 (3): 784 DOI: 10.1161/HYPERTENSIONAHA.107.103523. Andrew R. Coggan, Seth R. Broadstreet, Kiran Mahmood, Deana Mikhalkova, Michael Madigan, Indra Bole, Soo Park, Joshua L. Leibowitz, Ana Kadkhodayan, Deepak P. Thomas, Dakkota Thies, Linda R. Peterson. Dietary Nitrate Increases VO 2 peak and Performance but Does Not Alter Ventilation or Efficiency in Patients With Heart Failure With Reduced Ejection Fraction. Journal of Cardiac Failure, 2018; 24 (2): 65 DOI: 10.1016/j.cardfail.2017.09.004. Michael J. Berry, Nicholas W. Justus, Jordan I. Hauser, Ashlee H. Case, Christine C. Helms, Swati Basu, Zachary Rogers, Marc T. Lewis, Gary D. Miller. Dietary nitrate supplementation improves exercise performance and decreases blood pressure in COPD patients. Nitric Oxide, 2014; DOI: 10.1016/j.niox.2014.10.007. Rokkedal-Lausch T, Franch J, Poulsen MK, Thomsen LP, Weitzberg E, Kamavuako EN, Karbing DS, Larsen RG. Chronic high-dose beetroot juice supplementation improves time trial performance of well-trained cyclists in normoxia and hypoxia. Nitric Oxide. 2019 Apr 1;85:44-52. doi: 10.1016/j.niox.2019.01.011. Epub 2019 Jan 24. PMID: 30685420. Hill MJ. Intestinal flora and endogenous vitamin synthesis. Eur J Cancer Prev. 1997 Mar;6 Suppl 1:S43-5. doi: 10.1097/00008469-199703001-00009. PMID: 9167138. Sahiner UM, Birben E, Erzurum S, et al. (2011). Oxidative Stress in Asthma. World Allergy Organ J4, 151–158. https://doi.org/10.1097/WOX.0b013e318232389e. Tripathi P. Nitric oxide and immune response. Indian J Biochem Biophys. 2007 Oct;44(5):310-9. PMID: 18341206. Ahluwalia A, Gladwin M, Coleman GD, et al. Dietary Nitrate and the Epidemiology of Cardiovascular Disease: Report From a National Heart, Lung, and Blood Institute Workshop. J Am Heart Assoc. 2016;5(7):e003402. Published 2016 Jul 6. doi:10.1161/JAHA.116.003402. Velmurugan, S., Gan, J.M., Rathod, K.S., et al. (2016). Dietary nitrate improves vascular function in patients with hypercholesterolemia: a randomized, double-blind, placebo-controlled study. Am J Clin Nutr, Jan;103(1):25-38. Mark E. Sullivan, Cecil S. Thompson, Michael R. Dashwood, Masood A. Khan, Jamie Y. Jeremy, Robert J. Morgan, Dimitri P. Mikhailidis, Nitric oxide and penile erection: Is erectile dysfunction another manifestation of vascular disease?, Cardiovascular Research, Volume 43, Issue 3, August 1999, Pages 658–665, https://doi.org/10.1016/S0008-6363(99)00135-2. Tessari P, Cecchet D, Cosma A, et al. Nitric oxide synthesis is reduced in subjects with type 2 diabetes and nephropathy. Diabetes. 2010;59(9):2152-2159. doi:10.2337/db09-1772. Townsend EA, Siviski ME, Zhang Y, Xu C, Hoonjan B, Emala CW. Effects of ginger and its constituents on airway smooth muscle relaxation and calcium regulation. Am J Respir Cell Mol Biol. 2013;48(2):157-163. doi:10.1165/rcmb.2012-0231OC. Bae J, Kim J, Choue R, Lim H. Fennel (Foeniculum vulgare) and Fenugreek (Trigonella foenum-graecum) Tea Drinking Suppresses Subjective Short-term Appetite in Overweight Women. Clin Nutr Res. 2015;4(3):168-174. doi:10.7762/cnr.2015.4.3.168. Tanaka J, Kadekaru T, Ogawa K, Hitoe S, Shimoda H, Hara H. Maqui berry (Aristotelia chilensis) and the constituent delphinidin glycoside inhibit photoreceptor cell death induced by visible light. Food Chem. 2013 Aug 15;139(1-4):129-37. doi: 10.1016/j.foodchem.2013.01.036. Epub 2013 Jan 29. PMID: 23561088. Cassidy A, O'Reilly ÉJ, Kay C, Sampson L, Franz M, Forman JP, Curhan G, Rimm EB. Habitual intake of flavonoid subclasses and incident hypertension in adults. Am J Clin Nutr. 2011 Feb;93(2):338-47. doi: 10.3945/ajcn.110.006783. Epub 2010 Nov 24. PMID: 21106916; PMCID: PMC3021426. Nishizawa N, Togawa T, Park KO, Sato D, Miyakoshi Y, Inagaki K, Ohmori N, Ito Y, Nagasawa T. Dietary Japanese millet protein ameliorates plasma levels of adiponectin, glucose, and lipids in type 2 diabetic mice. Biosci Biotechnol Biochem. 2009 Feb;73(2):351-60. doi: 10.1271/bbb.80589. Epub 2009 Feb 7. PMID: 19202295. Azad MAK, Sarker M, Li T, Yin J. Probiotic Species in the Modulation of Gut Microbiota: An Overview. Biomed Res Int. 2018;2018:9478630. Published 2018 May 8. doi:10.1155/2018/9478630. Warning: If you are pregnant or nursing, please consult your healthcare professional before using this product. Keep out of the reach of children. *Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

This product is formulated to be shipped without refrigeration. Please refrigerate on receipt. Ingredients: Freeze-dried live active heirloom cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). May contain traces of dairy. Contains live probiotics. Heirloom. Traditional. Non-GMO. Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. The pouch contains 2 packets. Each packet makes 1 quart of yogurt, which can be recultured many times. Make traditional Skyr yogurt in 4 easy steps! You’ll love it! Make fresh yogurt again & again, by reculturing! For thousands of years, Icelanders have been making a thick, heirloom dairy superfood that lies somewhere between cheese and yogurt, to nourish themselves and their families. This superfood is known as Skyr. Now you can make this exquisite staple yourself, in 4 easy steps. You don’t need an appliance. Strain the Skyr to make it high in protein, and save money by perpetuating it again and again. Make healthy desserts free of added sugars, artificial flavors, or mystery ingredients: Top a few scoops of yogurt with fruits and nuts to make a real, unprocessed, fruit-flavored yogurt, brimming with live probiotics, that doesn't get any fresher than that! Better than any yogurt in the store. Nurture your microbiome. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. This product is formulated to ship without refrigeration. Refrigerate or freeze it on receipt until you're ready to use it. Instructions for making Easy Skyr Yogurt To activate your starter, make the initial batch with a sachet of starter culture. You'll need a yogurt maker, a sous-vide, or a similar appliance OR an insulated flask/Thermos, to maintain a warm temperature to incubate the yogurt. The yogurt needs to be sufficiently warm for several hours. It's normal for the first batch to come out weaker. This is the activation batch. You can consume it and use it to make your next batch. Fermentation will get stronger in the next few cycles. Remember to save ¼ cup of the resulting yogurt to use as a starter for your next batch. Repeat this many times to make yogurt again and again! Makes: up to 1 quart/liter of yogurtPreparation time: 10 minutes (+ 8 hours incubating in an appliance, and up to 24 hours, if needed, if not using an appliance) You’ll need: A yogurt maker, sous-vide, or similar device OR a well-insulated flask/Thermos that holds up to 1 quart/liter, and an insulated box Up to 1 quart/liter dairy milk 1 sachet of Easy Skyr Yogurt Starter (or ¼ cup of yogurt made with our Easy Skyr Yogurt Starter) A thermometer Optional: Cheesecloth or ultra-fine mesh plastic/nylon strainer. 4 easy steps: WARM: If using ultra-pasteurized milk, gently heat it to 110°F (43°C) − boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat it to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding. MIX: Pour into the yogurt maker's container or insulated flask/Thermos and gently stir in 1 sachet of Easy Skyr Yogurt Starter (or ¼ cup of yogurt made with Easy Skyr Yogurt Starter) until completely dissolved. Do not whisk. INCUBATE: If using a yogurt maker or similar appliance: Place the container in the yogurt maker, cover, and follow the appliance's instructions (or incubate at 110°F (43°C) for 8 hours). If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours. Don't disturb the yogurt while incubating. If using a flask or Thermos: Close the lid, wrap with a blanket, towel, coat, sweater, or similar insulation on all sides, including top and bottom, and place in an insulated coolbox or styrofoam box. Incubate for 8-10 hours, and several more hours (up to 24) if the texture hasn't thickened. Don't disturb the yogurt while incubating. STORE: When the yogurt has thickened and has a pleasantly tangy flavor, it's ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt refrigerated. OPTIONAL: After refrigeration, strain the yogurt using a cheesecloth or ultra-fine mesh plastic/nylon strainer to make it even thicker and to increase the ratio of protein. When the liquid (known as whey) is removed from the yogurt via straining, the remaining protein becomes more concentrated. Make subsequent batches (many times over!): Once you've made your first yogurt, repeat the previous steps, but use ¼ cup of your finished yogurt as your starter culture (instead of a sachet). This is called ʻreculturingʼ, and you can repeat it many times to make homemade yogurt again and again. For optimal results, reculture within two weeks FAQs What kind of milk should I use? Any type of pasteurized or ultra-pasteurized dairy milk (skim, 1%, 2%, or whole). You can add a splash of Half & Half or cream, but don’t use all cream or Half & Half as it doesn’t have enough lactose for the bacteria to form yogurt. Goat milk may yield thin results. We haven’t tested shelf-stable, raw, or dairy-free options. Is the starter dairy-free/lactose-free? No, the starter may contain traces of dairy, is manufactured in a facility that also processes products containing dairy, and is designed to ferment dairy. That said, the presence of dairy in the starter is minuscule. The starter is comprised almost entirely of freeze-dried bacterial strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains and is metabolized when you make yogurt, during fermentation, so practically, almost none remains in the finished yogurt. That said, if you’re looking for a dairy-free option, you will need to decide whether this is suitable for you. Please note that we haven't tested our starter with dairy-free beverages. Is there a carrier in the starter? Not really. The starter is comprised almost entirely of freeze-dried strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains, with no additional carrier. What’s the difference between the Greek and Skyr yogurt starters? Both Greek and Skyr are heirloom (self-perpetuating and traditional), and yield thick, mild, and creamy yogurts, with some variation in texture and flavor. They originate in different parts of Europe and contain slightly different types of species, and slightly different proportions of each species. Please do not ferment them together; they are two distinct products. The composition of combined batches has not been tested. How can I make my yogurt thicker/high-protein? After refrigeration, strain the yogurt using a cheesecloth, towel, or an ultra-fine mesh plastic strainer. When the liquid (known as whey) is removed via straining, the remaining protein becomes more concentrated. Higher fat milk will naturally yield thicker results. Goat and low fat milk will yield thin results. Use whole milk. You can add a splash of cream or Half & Half (known outside the USA as 'coffee cream' or similar, and made of part cream part milk). Donʼt use only cream or Half & Half, as they may not have enough lactose to form yogurt. Even if not fully firm, the yogurt will firm up in the refrigerator overnight. My yogurt is still liquid after incubation. Your jar may have been too cold. You could try placing it in a container filled with warm water (not hot), or next to a warmed-up neck-heating pad (like the ones used for pain relief). Change the water (or re-heat the pad) once it cools, as necessary. Check the yogurt after a couple of hours, without disturbing it. If this is the activation batch (when you use starter from a sachet), your yogurt may not be fully set. It will firm up in the refrigerator. It's normal for the first batch to come out weaker. Fermentation will get stronger in the next few cycles. Low-fat and goat milk yield thin results. When incubating without an appliance, use a good-quality, well-insulated, sturdy stainless steel flask/Thermos (or a glass jar), and make sure it's well-wrapped on all sides, including top and bottom, and placed in an insulated box. The aim is to keep the yogurt warm enough for incubation to occur. Always follow the instructions closely, including recommended ingredients. There's some translucent liquid in my jar. This is either natural condensation, or whey that occurs naturally in dairy fermentation. It will subside in the refrigerator. Can I make yogurt if I don't have a device or insulated flask? Yes. Use a quart glass jar and follow the Thermos instructions. Make sure to keep the jar warm during incubation. For that, you could use a container filled with warm water (not hot) or a warmed-up neck-heating pad like the ones used for pain relief, and change the water (or re-heat the pad) once it cools, as necessary. Keep the jar as insulated as possible. Why do we heat pasteurized milk? To eliminate any competing bacteria, and to denature the protein so that it forms a thicker curd. Ultra-pasteurized milk should only be warmed up to 110°F (fermentation temperature). How to prevent the milk from scorching? Keep stirring even when using a non-stick pot. Another effective method is the double-boiler, which provides indirect heat. To use this method, place your milk in a smaller pot, and place that pot inside a larger pot filled with water. This way, you won't be heating the milk directly. Make sure the water level does not exceed the bottom of the smaller pot. Keep stirring the milk as it heats up. How to ensure the starter powder dissolves in the jar? Mix it well with a spoon. One trick is to mix the powder in a smaller jar with a smaller quantity of milk, and then add the mixture back into the main jar, stirring well to combine. I let the milk cool too much. What should I do? Gently heat the milk back to 110°F (43°C) and then add the starter and proceed with the rest of the process. Can I whisk the starter into the milk? Whisking introduces bubbles that may slow down fermentation. Use a spoon to mix in the starter until completely dissolved. What if the temperature drops while incubating? The yogurt needs to be sufficiently warm for several hours for incubation to occur. While 110°F is ideal, fermentation will occur at a range of about 104 -110°F. One trick is to pour the milk into the Thermos when the milk is just over 110°F. The contact with the Thermos will drop the temperature a little. It's normal for the temperature to slowly decrease if not using a device. Keep the Thermos well-wrapped and insulated, and do not disturb the contents while incubating. If you don't have an insulated box, you can place your Thermos inside a well-insulated appliance such as the microwave or oven without switching it on, just to provide insulation. Should I secure the lid while incubating? It doesn't really matter whether the lid is secure or loose, or if you just use the device's cover, or even just a towel or similar. The idea is to minimize heat loss and prevent unwarranted contaminants from entering the jar. While the bacteria in this starter do need some air, the gap between the liquid and the lid, even if secure, should be sufficient. I want to make larger quantities. Increase quantities only after you have continuous good results. This may take a couple of cycles until the bacteria fully kick into gear. Use your ready yogurt as your starter, without adding starter from the sachet. Keep the ratios in proportion: To make 2 quarts/liters, use 2 quarts/liters of milk and ½ cup of your ready yogurt as your starter. Why is the yogurt stringy? The bacteria in this yogurt naturally have this effect. How often should I reculture? Ideally, within two weeks or so. How many times can I reculture? For as long as your batch thickens and comes out like yogurt. How long does an unopened sachet of starter keep in the refrigerator? The Best By date is printed on each pouch and sachet. Keep in the refrigerator or freezer until you're ready to use it. Can I freeze the yogurt? Yes, freezing does not kill the bacteria. You can make ice cream with it, but expect the texture to be grainier. We haven't tested yogurt recultured from a previously-frozen yogurt. How should I store the yogurt while I'm away? If you plan on consuming/reculturing the yogurt within a couple of weeks, keep it in the fridge. Flavor and texture may change over time. When you get back, check if it's still good. If you use it to make a new batch, you may need to extend culturing time and/or use more of your existing yogurt (as a starter) to let the bacteria catch up by proliferation. It may take a few cycles to return to full vigor. If the new batch turns out fine, keep using it. If not, discard, and use a new starter from a sachet to start over. We haven't tested yogurt recultured from a previously-frozen yogurt. Do you ship to Hawaii / Alaska / Puerto Rico? Yes. Shipping fees to Hawaii, Alaska, and Puerto Rico are the same as to any address within the contiguous USA. We use ambient shipping (non-refrigerated and without ice). Our starters are designed to remain active for several weeks in transit in hot weather, without refrigeration or ice. The formula and the packaging provide excellent protection for the live strains. See "I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather?" I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather? Yes. Our starters are not affected by heat in unrefrigerated transit. They are designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice. The formula and packaging provide excellent protection for the live strains, which are freeze-dried and not heat-sensitive in the sealed packet. We have thoroughly tested this. For this reason, we use ambient shipping, which is significantly less costly for the customer. We keep the starters in a cold warehouse until orders are shipped, and when your order is shipped we send you a tracking number so that you can see when it is due to arrive. Once received, the starter should be refrigerated or frozen for the longterm, and you can use it as normal. It's normal for the first batch to come out weaker. The bacteria take a cycle or two to fully kick into gear. This has nothing to do with the unrefrigerated shipping. I forgot to refrigerate the starter. Is it still active? This depends on how long the starter has been left at ambient temperature. The starter is designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice, for transit purposes. The formula and packaging provide excellent protection for the live strains. If the delay is much longer and the temperatures are very high, the viability may be affected. If your batch thickens and tastes like yogurt, you're good. It's normal for the first batch to come out weaker. This is the activation batch. Fermentation will get stronger in the next few cycles. What are the starter's caloric/nutrition facts? These are printed on the back of the pouch. The final yogurt's nutritional values depend on the dairy you use. For example, whole milk will have more fat than skim milk. Is the starter certified Kosher? No. Our starters are not certified Kosher. Where is the starter made? In the EU.

This product is formulated to be shipped without refrigeration. Please refrigerate on receipt. Ingredients: Freeze-dried live active heirloom cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). May contain traces of dairy. Contains live probiotics. Heirloom. Traditional. Non-GMO. Packaged in a facility that also handles products that may contain wheat, soy, eggs, milk, and fish. The pouch contains 2 packets. Each packet makes 1 quart of yogurt, which can be recultured many times. Make thick, probiotic-rich Greek yogurt in 4 easy steps! You’ll love it! Make fresh yogurt again & again, by reculturing! Since ancient times, people in the Mediterranean basin have been making traditional heirloom yogurt to nourish themselves and their families. This wholesome, probiotic-rich, velvety, living yogurt is known as Greek Yogurt. Now you can make this exquisite staple yourself, in 4 easy steps. You don’t need an appliance. Strain the yogurt to make it high in protein, and save money by perpetuating your yogurt again and again. Make healthy desserts free of added sugars, artificial flavors, or mystery ingredients: Top a few scoops of yogurt with fruits and nuts to make a real, unprocessed, fruit-flavored yogurt, brimming with live probiotics, that doesn't get any fresher than that! Better than any yogurt in the store. Nurture your microbiome. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease. This product is formulated to ship without refrigeration. Refrigerate or freeze it on receipt until you're ready to use it. Instructions for making Easy Greek Yogurt To activate your starter, make the initial batch with a sachet of starter culture. You'll need a yogurt maker, a sous-vide, or a similar appliance OR an insulated flask/Thermos, to maintain a warm temperature to incubate the yogurt. The yogurt needs to be sufficiently warm for several hours. It's normal for the first batch to come out weaker. This is the activation batch. You can consume it and use it to make your next batch. Fermentation will get stronger in the next few cycles. Remember to save ¼ cup of the resulting yogurt to use as a starter for your next batch. Repeat this many times to make yogurt again and again! Makes: up to 1 quart/liter of yogurtPreparation time: 10 minutes (+ 8 hours incubating in an appliance, and up to 24 hours, if needed, if not using an appliance) You’ll need: A yogurt maker, sous-vide, or similar device OR a well-insulated flask/Thermos that holds up to 1 quart/liter, and an insulated box Up to 1 quart/liter dairy milk 1 sachet of Easy Greek Yogurt Starter (or ¼ cup of yogurt made with our Easy Greek Yogurt Starter) A thermometer Optional: Cheesecloth or ultra-fine mesh plastic/nylon strainer. 4 easy steps: WARM: If using ultra-pasteurized milk, gently heat it to 110°F (43°C) − boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat it to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding. MIX: Pour into the yogurt maker's container or insulated flask/Thermos and gently stir in 1 sachet of Easy Greek Yogurt Starter (or ¼ cup of yogurt made with Easy Greek Yogurt Starter) until completely dissolved. Do not whisk. INCUBATE: If using a yogurt maker or similar appliance: Place the container in the yogurt maker, cover, and follow the appliance's instructions (or incubate at 110°F (43°C) for 8 hours). If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours. Don't disturb the yogurt while incubating. If using a flask or Thermos: Close the lid, wrap with a blanket, towel, coat, sweater, or similar insulation on all sides, including top and bottom, and place in an insulated coolbox or styrofoam box. Incubate for 8-10 hours, and several more hours (up to 24) if the texture hasn't thickened. Don't disturb the yogurt while incubating. STORE: When the yogurt has thickened and has a pleasantly tangy flavor, it's ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt refrigerated. OPTIONAL: After refrigeration, strain the yogurt using a cheesecloth or ultra-fine mesh plastic/nylon strainer to make it even thicker and to increase the ratio of protein. When the liquid (known as whey) is removed from the yogurt via straining, the remaining protein becomes more concentrated. Make subsequent batches (many times over!): Once you've made your first yogurt, repeat the previous steps, but use ¼ cup of your finished yogurt as your starter culture (instead of a sachet). This is called ʻreculturingʼ, and you can repeat it many times to make homemade yogurt again and again. For optimal results, reculture within two weeks. FAQs What kind of milk should I use? Any type of pasteurized or ultra-pasteurized dairy milk (skim, 1%, 2%, or whole). You can add a splash of Half & Half or cream, but don’t use all cream or Half & Half as it doesn’t have enough lactose for the bacteria to form yogurt. Goat milk may yield thin results. We haven’t tested shelf-stable, raw, or dairy-free options. Is the starter dairy-free/lactose-free? No, the starter may contain traces of dairy, is manufactured in a facility that also processes products containing dairy, and is designed to ferment dairy. That said, the presence of dairy in the starter is minuscule. The starter is comprised almost entirely of freeze-dried bacterial strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains and is metabolized when you make yogurt, during fermentation, so practically, almost none remains in the finished yogurt. That said, if you’re looking for a dairy-free option, you will need to decide whether this is suitable for you. Please note that we haven't tested our starter with dairy-free beverages. Is there a carrier in the starter? Not really. The starter is comprised almost entirely of freeze-dried strains, with just a trace of dried organic skim milk powder as the medium on which the strains are proliferated. The tiny amount of milk powder that remains after proliferation is packaged with the strains, with no additional carrier. What’s the difference between the Greek and Skyr yogurt starters? Both Greek and Skyr are heirloom (self-perpetuating and traditional), and yield thick, mild, and creamy yogurts, with some variation in texture and flavor. They originate in different parts of Europe and contain slightly different types of species, and slightly different proportions of each species. Please do not ferment them together; they are two distinct products. The composition of combined batches has not been tested. How can I make my yogurt thicker/high-protein? After refrigeration, strain the yogurt using a cheesecloth, towel, or an ultra-fine mesh plastic strainer. When the liquid (known as whey) is removed via straining, the remaining protein becomes more concentrated. Higher fat milk will naturally yield thicker results. Goat and low fat milk will yield thin results. Use whole milk. You can add a splash of cream or Half & Half (known outside the USA as 'coffee cream' or similar, and made of part cream part milk). Donʼt use only cream or Half & Half, as they may not have enough lactose to form yogurt. Even if not fully firm, the yogurt will firm up in the refrigerator overnight. My yogurt is still liquid after incubation. Your jar may have been too cold. You could try placing it in a container filled with warm water (not hot), or next to a warmed-up neck-heating pad (like the ones used for pain relief). Change the water (or re-heat the pad) once it cools, as necessary. Check the yogurt after a couple of hours, without disturbing it. If this is the activation batch (when you use starter from a sachet), your yogurt may not be fully set. It will firm up in the refrigerator. It's normal for the first batch to come out weaker. Fermentation will get stronger in the next few cycles. Low-fat and goat milk yield thin results. When incubating without an appliance, use a good-quality, well-insulated, sturdy stainless steel flask/Thermos (or a glass jar), and make sure it's well-wrapped on all sides, including top and bottom, and placed in an insulated box. The aim is to keep the yogurt warm enough for incubation to occur. Always follow the instructions closely, including recommended ingredients. There's some translucent liquid in my jar. This is either natural condensation, or whey that occurs naturally in dairy fermentation. It will subside in the refrigerator. Can I make yogurt if I don't have a device or insulated flask? Yes. Use a quart glass jar and follow the Thermos instructions. Make sure to keep the jar warm during incubation. For that, you could use a container filled with warm water (not hot) or a warmed-up neck-heating pad like the ones used for pain relief, and change the water (or re-heat the pad) once it cools, as necessary. Keep the jar as insulated as possible. Why do we heat pasteurized milk? To eliminate any competing bacteria, and to denature the protein so that it forms a thicker curd. Ultra-pasteurized milk should only be warmed up to 110°F (fermentation temperature). How to prevent the milk from scorching? Keep stirring even when using a non-stick pot. Another effective method is the double-boiler, which provides indirect heat. To use this method, place your milk in a smaller pot, and place that pot inside a larger pot filled with water. This way, you won't be heating the milk directly. Make sure the water level does not exceed the bottom of the smaller pot. Keep stirring the milk as it heats up. How to ensure the starter powder dissolves in the jar? Mix it well with a spoon. One trick is to mix the powder in a smaller jar with a smaller quantity of milk, and then add the mixture back into the main jar, stirring well to combine. I let the milk cool too much. What should I do? Gently heat the milk back to 110°F (43°C) and then add the starter and proceed with the rest of the process. Can I whisk the starter into the milk? Whisking introduces bubbles that may slow down fermentation. Use a spoon to mix in the starter until completely dissolved. What if the temperature drops while incubating? The yogurt needs to be sufficiently warm for several hours for incubation to occur. While 110°F is ideal, fermentation will occur at a range of about 104 -110°F. One trick is to pour the milk into the Thermos when the milk is just over 110°F. The contact with the Thermos will drop the temperature a little. It's normal for the temperature to slowly decrease if not using a device. Keep the Thermos well-wrapped and insulated, and do not disturb the contents while incubating. If you don't have an insulated box, you can place your Thermos inside a well-insulated appliance such as the microwave or oven without switching it on, just to provide insulation. Should I secure the lid while incubating? It doesn't really matter whether the lid is secure or loose, or if you just use the device's cover, or even just a towel or similar. The idea is to minimize heat loss and prevent unwarranted contaminants from entering the jar. While the bacteria in this starter do need some air, the gap between the liquid and the lid, even if secure, should be sufficient. I want to make larger quantities. Increase quantities only after you have continuous good results. This may take a couple of cycles until the bacteria fully kick into gear. Use your ready yogurt as your starter, without adding starter from the sachet. Keep the ratios in proportion: To make 2 quarts/liters, use 2 quarts/liters of milk and ½ cup of your ready yogurt as your starter. Why is the yogurt stringy? The bacteria in this yogurt naturally have this effect. How often should I reculture? Ideally, within two weeks or so. How many times can I reculture? For as long as your batch thickens and comes out like yogurt. How long does an unopened sachet of starter keep in the refrigerator? The Best By date is printed on each pouch and sachet. Keep in the refrigerator or freezer until you're ready to use it. Can I freeze the yogurt? Yes, freezing does not kill the bacteria. You can make ice cream with it, but expect the texture to be grainier. We haven't tested yogurt recultured from a previously-frozen yogurt. How should I store the yogurt while I'm away? If you plan on consuming/reculturing the yogurt within a couple of weeks, keep it in the fridge. Flavor and texture may change over time. When you get back, check if it's still good. If you use it to make a new batch, you may need to extend culturing time and/or use more of your existing yogurt (as a starter) to let the bacteria catch up by proliferation. It may take a few cycles to return to full vigor. If the new batch turns out fine, keep using it. If not, discard, and use a new starter from a sachet to start over. We haven't tested yogurt recultured from a previously-frozen yogurt. Do you ship to Hawaii / Alaska / Puerto Rico? Yes. Shipping fees to Hawaii, Alaska, and Puerto Rico are the same as to any address within the contiguous USA. We use ambient shipping (non-refrigerated and without ice). Our starters are designed to remain active for several weeks in transit in hot weather, without refrigeration or ice. The formula and the packaging provide excellent protection for the live strains. See "I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather?" I live in a hot place. Is the starter still active if it's shipped unrefrigerated in hot weather? Yes. Our starters are not affected by heat in unrefrigerated transit. They are designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice. The formula and packaging provide excellent protection for the live strains, which are freeze-dried and not heat-sensitive in the sealed packet. We have thoroughly tested this. For this reason, we use ambient shipping, which is significantly less costly for the customer. We keep the starters in a cold warehouse until orders are shipped, and when your order is shipped we send you a tracking number so that you can see when it is due to arrive. Once received, the starter should be refrigerated or frozen for the longterm, and you can use it as normal. It's normal for the first batch to come out weaker. The bacteria take a cycle or two to fully kick into gear. This has nothing to do with the unrefrigerated shipping. I forgot to refrigerate the starter. Is it still active? This depends on how long the starter has been left at ambient temperature. The starter is designed to remain active for several weeks in hot weather, including heatwaves, without refrigeration or ice, for transit purposes. The formula and packaging provide excellent protection for the live strains. If the delay is much longer and the temperatures are very high, the viability may be affected. If your batch thickens and tastes like yogurt, you're good. It's normal for the first batch to come out weaker. This is the activation batch. Fermentation will get stronger in the next few cycles. What are the starter's caloric/nutrition facts? These are printed on the back of the pouch. The final yogurt's nutritional values depend on the dairy you use. For example, whole milk will have more fat than skim milk. Is the starter certified Kosher? No. Our starters are not certified Kosher. Where is the starter made? In the EU.