• the pre-digestion of complex foods, which improves the absorption of many vitamins,
• enhanced mineral bioaccessibility and increased bioavailability of antioxidants,
• a significant alkalizing effect on the body's pH;

1. improved digestion and superior gut health,
2. better immunity,
3. increased weight loss

1. We start with a leading blend of 18 strains of probiotics, which delivers a FULL 60 billion live organisms (CFUs) with every dose. 

2.  We combine that with some of the best antioxidant-enriched, Non-GMO and Non-Gluten prebiotic plant fiber that we could find to help feed and support our probiotics 

3. We finish off our formulation with a range of 23 fermented wholefoods which have their own additional probiotics and prebiotic plant fibers.  

Making this the best PROBIOTIC +PREBIOTIC Formulation we could make.

Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus leichmannii, Lactobacillus caucasicus, Lactobacillus lactis, Lactobacillus fermenti, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus delbruekii,

1 strain of an SBO probiotic (Soil based organism):
Bacillus coagulans

2 strains of beneficial yeast probiotics:
Saccharomyces boulardii, Saccharomyces cerivisiae.

Fermentation is a natural process where certain beneficial microorganisms, such as those probiotic bacteria found in FREZZOR PROBIOTIC +PREBIOTIC, are able to convert the carbohydrates (and sometimes the protein) found in plants into an easy to digest, nutrient-rich food. As the fermentation progresses, it releases many of the vitamins, minerals and phytonutrients that would otherwise pass through our gut, undigested.

The process of fermentation has been used for centuries because the acid produced by the fermenting bacteria often kills other microorganisms that would spoil the food. This practice is still used today to produce foods like yoghurt, beer, wine, cheese, and kombucha and sauerkraut.

The acids produced by the "lactic acid-producing" probiotic bacteria (called LAB Probiotics) act as a natural preservative, giving fermented whole foods a very distinct zest and desirable tartness.
Not only does fermentation help improve the preservation and storage of food, but consuming fermented whole foods will greatly increase the number of beneficial bacteria in your gut.

A number of health benefits are associated with fermentation. In fact, fermented foods are often more nutritious than their unfermented form.

The probiotics produced during fermentation will restore and rebalance the friendly bacteria throughout your digestive system and can often reduce the systems of some common digestive ailments

M L Ritchie, 2012 [https://pubmed.ncbi.nlm.nih.gov/22529959/]

Including the troublesome and difficult to alleviate symptoms of irritable bowel syndrome (IBS), a common digestive disorder

N Hoveyda, 2009 [https://pubmed.ncbi.nlm.nih.gov/19220890/]

Fermented foods have also been shown to reduce the severity of diarrhoea, bloating, gas, and constipation

E Dimidi 2014 [https://pubmed.ncbi.nlm.nih.gov/25099542/]

So, getting more fermented whole foods into your diet is an excellent idea if you regularly experience these types of gut issues.

The bacteria that occupy our digestive tract (called our microbiome) have a significant influence over our health, and in particular, on our immune system.
Fermented whole foods can give your immune system a significant lift because of their high probiotic content. Additionally, fermented whole foods reduce your risk of infections like the common cold
M Ozen, 2015, [https://pubmed.ncbi.nlm.nih.gov/25430686/]

Furthermore simply eating probiotic-rich foods such as Fermented whole foods are known to help those recover, faster after sickness. S King 2014, [https://pubmed.ncbi.nlm.nih.gov/24780623/]

The fermentation process is able to break down carbohydrates and other nutrients from plants, making these nutrient-rich whole foods much easier to absorb and digest than similar non-fermented foods.

One of the best-known examples is the fermentation of the milk sugar called lactose, which is found in most dairy products. Lactose which is a complex sugar is broken down by lactic acid-producing during the fermentation process into simple sugars for easy absorption.

This means that people who suffer from lactose intolerance (the inability to digest lactose) should have few problems consuming fermented dairy products like yoghurt and kefir.

Another way that fermentation makes food easier to digest, is by helping to break down and destroy compounds that are called "anti-nutrients" that can block the absorption of many essential nutrients from the diet (eg "anti-nutrients" like phytates from grains and lectins from legumes).

Anti-nutrients are naturally occurring plant compounds, which have evolved to discourage grazing animals from consuming them. They are found in types of foods such as legumes, nuts, grains and seeds where they interfere with the nutrient absorption from within other foods. Fermentation is a great strategy to minimize the impact that these anti-nutrients have on the body.

• Excellent colonization, which means the probiotics remain effective, longer.
• Production of beneficial fermentation compounds which modulates immunity and stimulates cellular repair.
• Supports overall gastrointestinal health and wellness.
• Improves digestion and nutrient absorption from food which is better for your health and you generally eat less.

The 'Human Microbiome' is the term used to describe the collection of all microorganisms, including bacteria and yeasts that live in and on the human body. The gastrointestinal tract has the densest and most diverse microbial community of the human body.

In 2003, the Human Genome Project was completed. The objective of this project was to map and understand how the genes in the human body contributed to our collective health and wellness and surprisingly; it was soon discovered that our inherited genes could only explain about 10% of human disease.

The remaining 90% of human diseases are induced by environmental factors, deficiency of nutrients, toxins, or even emotional and psychological disturbances.

In recent years there has been a growing body of evidence, which shows our gut microbiome is one of these important environmental factors, capable of turning our genes on or off, depending on the types of bacteria that are present.
Our gut microbiome is as unique as a human fingerprint and can be rapidly changed and modified based on factors such as diet, lifestyle, and exposure to toxins and antibiotics.

Sometimes changes we make to our diet and lifestyle will influence our gut microbiome in ways that result in improvements in overall health, but all too often, these changes cause a decline in overall health and wellness.

Probiotics when consumed regularly and in sufficient amounts, support and strengthen our gut microbiome and confer health benefits when they are consumed.