L. rhamnosus is probably the most important probiotic strain for health from the mouth to the small intestine. It protects by coating the mucus, preventing toxins from reaching the blood. It even results in better smelling breath. L. rhamnosus survives temperature extremes and is resistant to bile salts and stomach acid, ferments 23 sugars and inhibits negative bacteria and yeast growth. It is hardier and keeps better without refrigeration.
Compared to L. acidophilus, L. rhamnosus is 8–10 times more prolific, has a larger spectrum of sugar fermentation (important for people with milk sugar intolerance) has better control over putrefactive microbes, and is more effective at inhibiting disease-causing pathogens.
L. acidophilus produces lactic acid which keeps a proper pH balance in the small intestine, inhibiting yeast growth. Studies have show that L. acidophilus is effective in reducing lactose intolerance, inhibiting undesirable organisms in the intestine, reducing cholesterol levels and controlling diarrhea.
B. bifidus helps maintain health of the large intestine in both children and adults, promoting regular bowel movements, giving protection from yeast and bacterial pathogens such as E. coli, Clostridium and Shigella infections.
Goat milk is an excellent environment for lactic bacteria because it helps beneficial bacteria proliferate. It also lacks a specific protein that is found in cow milk to which many people are allergic.
Each capsule contains:
5 billion active cells* of the following specially cultured strains of probiotics:
Total bacterial culture
5 billion cfu†
Lactobacillus rhamnosus (HA-111) (whole cell) 80% 4 billion cfu†
Lactobacillus acidophilus (HA-122) (whole cell) 10% 0.5 billion cfu†
Bifidobacterium bifidum (HA-132) (whole cell) 10% 0.5 billion cfu†
†cfu: colony forming units
Lactose, whey powder, goat milk powder, gelatin capsule (gelatin, purified water), vegetable grade magnesium stearate (lubricant), pectin, ascorbic acid, skim milk, trypticase-soy broth, sucrose.