Description
- Non-Dairy Base (Milk-Free)
- Full Spectrum, Beneficial Flora for Gastrointestinal Health
- Dietary Supplement
- PRL's Quality Guarantee
- Non-GMO
- Pure Vegan
- Gluten Free
- Potency Verified
- Fermented for 3 Years
- No Added Magnesium Stearate
- Purity Verified
- Forensic Tested for Adulterants
- FDA-Monitored cGMP Facility
Premier quality probiotic cultures which support healthy intestinal ecology.
Premier Probiotic Support features a broad-spectrum, probiotic formula (with “good bacteria”). It promotes healthy intestinal ecology with 12 different viable strains of beneficial flora to support healthpromoting intestinal bacteria.
UPC
807735026905Ingredients
Mountain spring water, safflower oil, beeswax, lecithin1 and vegetable softgel (tapioca processed from manihot esculenta root, glycerin, carrageenan and caramel).
1Soy protein not detected.
Suggested Use
Take 1 capsule, 3 times daily, especially effective between meals.
Warnings
Tamper Seal: Use only if seal is intact. Consult your health care practitioner if you are pregnant/nursing, taking medications or have a medical condition, before taking this or any other product. Store in a cool, dry place.
Keep out of reach of children.
| Supplement Facts | ||
| Serving Size: 1 Capsule | ||
| Servings Per Container: 60 | ||
| Amount Per Serving | %Daily Value | |
| Probiotic Fermented Culture Fermented culture of fruits, vegetables, mushrooms and seaweeds containing prebiotics, enzymes, bacteriocins, trace amounts of vitamins, minerals and amino acids |
360 mg | * |
| Premier pH Blend Citric acid, lactic acid, formic acid, acetic acid |
1.9 mg | * |
| Lactic Acid Bacteria† Bifidobacterium Species (breve ss. breve, infantis ss. infantis, longum), Enterococcus Species (faecalis TH10), Lactobacillus Species (brevis, acidophilus, bulgaricus, casei ssp. casei, fermentum, helveticus ss. jugurti, plantarum), Strep. thermophilus, Bacillus coagulans |
72,000 CFU/g2 | * |
| *Daily Value not established. 2At time of manufacture. †Ingredients are fermented and processed for three years using 12 strains of lactic acid bacteria. All strains may not be present in final product. | ||