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Lacticol is a juice obtained from the natural fermentation of cabbage and red beet from organic farming, and enriched with active microorganisms that are part of the intestinal physiological flora in a minimum amount of 2x108 cells/gram. These bacteria have been carefully selected to enhance and promote lactic fermentation, as well as to increase the development of these microorganisms in our digestive tract. In the composition of Lacticol have been used, in their correct proportions, those bacteria that best reflect the constitution of the human gastrointestinal microflora and with which best results have been obtained in studies to correct disorders and imbalances of the body and especially at the level of the digestive tract.

How to use:

It can be used: To dress salads as a substitute for vinegar or lemon. Diluted in water or juice (apple or carrot), 1-2 tablespoons before breakfast or lunch. In people who do not have any gastric disorder, they can ingest it undiluted.

Ingredients:

Cabbage juice* and red beet* fermented, to which is added Lactobacillus acidophillus, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium bifidum, Steptococcus lactil and Streptococcus thermophilus. *From organic farming.