When selecting our raw materials, we make sure the bacteria strains we use are highly active. These are produced under strictly controlled conditions via a modern fermentation process that eliminates the possibility of contact with genetically modified bacterial strains, which are often used in other products on the market to keep costs down.
Our Kefir M1 Allergy Immune is composed of the special, heat-inactivated bacterial strain, Lactobacillus kefiranofaciens M1, with buffered vitamin C and dietary fibre. The bacterial strain is derived from Mongolian milk. The cultivation of these bacteria takes place under standardised and controlled conditions. The fermentation process is followed by purification and special heat treatment to heat-inactivate the bacteria in order to achieve the desired properties in the final product. The heat inactivation makes the bacteria enteric-coated, which is why no enteric-coated HPMC capsules are needed. The end product is lactose-free after purification.
We consciously combine the lactic acid bacteria with our buffered vitamin C in the form of calcium ascorbate - for the normal function of the immune system and support against allergies - as well as with hydrolysed guar gum Sunfiber®️ from the Indian guar bean. The dietary fibres serve as a food source for bifido and lactobacteria.
For the capsule shells we use custom-made HPMC capsules that, unlike most other HPMC and pullulan capsules on the market, are 100% free from controversial additives such as carrageenans and PEG. We then package this product in environmentally friendly amber glass.