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Ramissio Probiotic
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Consume by: 11.10.2026
BIFIDOBACTERIA
These bacteria help digest dietary fiber and complex carbohydrates. They also produce important chemicals, including B vitamins and healthy fatty acids, that are important for gut health and reduce hunger. Bifidobacteria prevent infections from other harmful bacteria such as Escherichia coli. They produce chemicals that prevent the penetration of toxins into the blood. Bifidobacteria can prevent the development of certain health problems associated with the immune system, skin, digestion, or blood health. They even contribute to improving psychological well-being.
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LACTOBACILLI
These microbiotic cultures are probiotics that are commonly found in fermented foods, kefir and acidophilic milk. Lactobacilli reside in the intestines and stomach. They help break down the sugar - lactose from dairy products, thereby helping to alleviate lactose intolerance. These beneficial bacteria contribute to the harmonization of digestion, strengthen the immune system in the fight against infections and also contribute to mental balance. At the same time, they prevent the settlement of harmful pathogens in the intestines. They create an acidic environment that germs don't like.
PREBIOTICUM INULIN
Inulin is a prebiotic - a type of plant fiber that supports the growth of good bacteria in the gut. Because this fiber passes through the stomach undigested, it is an excellent source of energy for the bacterial flora in the intestine. This improves bowel function, leading to better gastrointestinal health. Inulin is found naturally in various fruits, vegetables and legumes. Even if the body does not digest it, it will serve well as food for probiotics - the intestinal microbiome. Inulin also ensures smooth and regular bowel movements. Fiber is also useful for weight loss and appetite control. Inulin turns into a gel when in contact with water, which slows down the onset of hunger and makes you feel full for a longer time. In addition, it contributes to the stabilization of blood sugar.
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