Grainfield's B.E. Wholegrain Probiotic liquid is a natural provider of beneficial bacteria, enzymes, B vitamins, amino acids and minerals that have been predigested providing essential nutrients that are super absorbable for the body! You can't get all that from a capsule or powder!

In our bodies, Probotics are considered to play a role in:

• The formation of well-balanced indigenous microflora.
• Improving the colonisation of the intestinal, respiratory and urogenital tracts.
• Lowering serum cholesterol.
• Reducing the levels of intestinal tumors.
• Non-specific interactions with the immune system.
• Metabolising lactose and reducing lactose intolerance
• Improving the absorption of calcium-rich foods.
• Improving the synthesis of vitamins and the predigestion of proteins.

Available in 1.25 quart size | 1.25L | 25 servings

Probiotic Liquids

This is the original probiotic liquid produced by AGM Foods Pty. Ltd. It is a refreshing, effervescent liquid, an active source of friendly lactobacillus bacteria, a natural source of vitamins, minerals, amino acids and enzymes. B.E. Wholegrain Liquid is a high quality probiotic liquid, produced through an entirely natural, organic fermentation process. B.E. Wholegrain Liquid is formulated to achieve high, active levels of probiotic bacteria sustained in a ready, liquid medium immediately available for use within the digestive system.

It has been well-documented that a good source of probiotic bacteria in the diet is helpful and that they are a natural part of the food chain. Many modern diets include caffeine, sugar, simple carbohydrates, preservatives and overly processed foods. All these factors can lead to reduced levels of probiotic bacteria in the intestinal system, providing an environment for putrefactive bacteria and candida (yeast) to dominate. Including B.E. Wholegrain Liquid in the diet regularly may help replenish the supply of probiotic bacteria and replace those lost through normal body functioning.

Because the B.E. Wholegrain Liquid is an active source of lactobacillus bacteria, the liquid is self-carbonating, we recommend refrigeration of the product after opening. Gently shake the bottle and untwist the cap slowly to release gas. There will be a little sediment in the bottom of the bottle that is necessary for food for the bacteria.

Dilute with water, freshly squeezed juices, add to recipes, use in smoothies and salad dressings, or drink neat.

• Refreshing
• Effervescent
• Original probiotic liquid
• Naturally fermented
• Friendly bacteria
• All natural, organic ingredients
• Traditional good health liquid

Dairy Free, Non GMO, No Sugar Added

INGREDIENTS:

Malt, Whole Organic: (Oats, Maize, BD Rice, Alfalfa Seed, Pearl Barley, Linseed, Mung Beans, Rye Grain, Wheat, Millet), Buckwheat, Filtered Water added, PLUS Lactobacillus acidophilus, Lactobacillus delbreukii, Saccharomyces boulardii, Saccharomyces cerevisiae

BIO-DYNAMIC Nutrition

As far back as our records will take us, man has used the art of fermenting foods to improve holding and storing properties of foods. Originally foods with poor holding qualities, particularly the milks from camels, buffalo, goats, sheep or cows, were fermented naturally to produce an acidic-tasting food drink. History suggests that some of the first yoghurts were produced in goat bags and dropped over the back of camels in the hot deserts of North Africa. Temperatures reaching 40°C or 110°F were ideal for lactic acid-producing bacteria to go to work. Since this period, many races have fermented many types of foods in the need for developing new tastes and improving shelf life.

Cultured Foods and Digestion

Cultured foods and fermented liquids are processed by microorganisms. These foods have been in the diets of many different peoples all around the world for centuries. They were an accidental discovery of man that led him to be able to keep food for longer and make new types of foods and beverages. Slowly they have been replaced in many peoples' diets by more processed and refined foods.

Cultured foods contribute to efficient digestion in three ways: by breaking down foods to make digestion and assimilation easier, by providing enzymes to aid digestion, and by supplying and nourishing the correct intestinal bacteria. What all cultured foods have in common is an abundance of lactic acid bacteria, yeasts, and molds that produce enzymes which break down and alter the original foods.

A significant proportion of the body's energy is involved in the digestion and transformation of food. In effect, these organisms predigest the foods, breaking down the complex proteins, carbohydrates and fats to more easily assimilable amino acids, fatty acids and simple sugars. This leads to more efficient assimilation and utilization of these nutrients and a reduced burden on the digestive tract. The action of the culture organisms makes the minerals in cultured foods more readily available to the body. The bacteria also produce B vitamins, providing a significant increase to the level of these vitamins in many cultured foods.

Enzymes

Perhaps even more important than these nutritional benefits is the effect of the actual bacteria and enzymes in cultured foods. These include many found in our own bodies, or very similar to them. There are more than 150,000 different types of enzymes in the human body and all functions of the body require them. The proteins, fats and carbohydrates in the food we eat must be broken down into simpler units to enable the body to absorb and utilize it. This is achieved by the action of specific enzymes.

Tasks Performed by Enzymes

Storing surplus nutrients in the liver and muscles. Removing waste products from cells. Neutralising toxins and downgrading hormones in the liver. Building minerals into nerves, bones and blood. Breaking down other complex food particles into simpler units that can then be absorbed and utilized by the body.

Each enzyme has a specific purpose, so the deficiency or absence of even one can have quite serious effects. Foods such as fresh raw fruit in particular, but also fresh raw vegetables, grain foods and unpasteurised milk, contain enzymes. Food that is cooked or processed in any way generally has had its enzymes destroyed.

When food does contain enzymes, some of these can be used by our digestive system, and not just for digestion of the foods containing those enzymes. That is, enzyme-rich foods boost the body's enzyme supply. Cultured foods are very rich in enzymes that are produced by the culture organisms and take part of the processes of fermentation. This means that eating cultured foods assists in the digestion of other foods by building up the enzyme supply.

Probiotics are an alternative health product that help keep candida in check.

† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.