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Gastro Flora DF - 90 Vegicaps Default Category Nutricology
Gastro Flora DF - 90 Vegicaps Default Category Nutricology
Gastro Flora DF - 90 Vegicaps Default Category Nutricology

    Gastro Flora DF - 90 Vegicaps

    NutriCology Gastro Flora

    This combination of 4 beneficial probiotic bacteria consists of Lactobacillus acidophilus, L. rhamnosus, L. casei, and Bifidobacterium longum.* Lyophilized (freeze dried). Dairy-Free. 


     Serving Size 3 capsules Amount Per Serving
    Lactobacillus casei 4.8 Billion 0 CFU
    Lactobacillus rhamnosus 4.8 Billion 0 CFU
    Lactobacillus acidophilus 1.2 Billion 0 CFU
    Bifodobacterium longum 1.2 Billion 0 CFU

    Other Ingredients: Hydroxypropyl methylcellulose, FOS, rice flour, stearic acid. 

    Suggested Use

    As a dietary supplement, 1 to 3 capsules, two or three times daily, or as directed by a healthcare practitioner.

    Warnings: To maintain potency, store tightly closed and refrigerated. Short-term heat exposure is acceptable. Heat Sensitive: Overnight shipping is recommended. Not recommended for international shipping.

    More Info

    L. acidophilus produces DL-lactic acid, amylase (carbohydrate-digesting enzyme), and bacteriocins. It is resistant to bile and gastric acids and has moderate lactase activity. L. rhamnosus has been shown to support the activity of both white blood cells and lymphocytic natural killer cells. It also sometimes occurs in the large intestine, where it can create favorable conditions for the implantation of bifidobacteria. Compared to L. acidophilus, L. rhamnosus is less tolerant to bile and is more transient. It is a good releaser of lactase throughout the stomach and small intestine. L. casei can survive in a wide pH and temperature range, and it also produces DL-lactic acid and amylase. B. longum was first isolated from human adults and is strongly related to B. infantis, another well-known probiotic. In breastfed infants bifido-bacteria comprise more than 95% of intestinal bacteria. They are anaerobic, and unlike other probiotic bacteria, they can ferment carbohydrates to both acetic and formic acids.