LIQUID – 500ml
For many centuries, the fresh leaves of the olive tree have been traditionally used as a medicine, and is traditionally used in western herbal medicine for the relief of coughs, colds, flu, sore throats and to help reduce fevers.
However, recent scientific research is showing that olive leaves have a myriad of benefits.
The Natural Way offers a natural alternative, which is not only effective in addressing symptoms, but also beneficial in preventing further progression of the disease.
What is Bio-Fermented?: In order to support good gut health, The Natural Way Health range has an array of liquid herbal formulations that are in a bio-fermented base. When something is fermented it means that the sugars and carbohydrates have been broken down by Probiotics, and when consumed, work as ‘reinforcement’ for the ‘good’ bacteria in the digestive system.
Through the fermentation process all the oxygen is removed, this way it cannot neutralise the antioxidants. The fermentation process also improves the nutritional availability. The insoluble molecules in the raw materials are converted into shorter, more soluble molecules, as our bodies can only absorb soluble molecules.
The sub word ‘bio’ is in reference to the bioavailability of the fermented food, this usually means that it is in liquid form, as your body can absorb the nutrients and Probiotics faster from a liquid.
OLIVE LEAVE EXTRACT Bio Fermented liquid – 500ml
- 15ml serving (standard dose), up to 45ml can be consumed daily
- Children above the age of 3, half the adult dose
- May be diluted with water (200ml glass), fruit or vegetable juice
- If pregnant or breastfeeding consult your healthcare professional
Each 5ml contains:
- 1,856mg Olive Leaf equivalent to 25mg Oleuropein
- 750mg green mature Papaya
- 400mg Pomegranate fruit and seed standardised to 80mg
- Glycerol (vegetable sweetener)
- The above ingredients are processed in a Probiotic / Bio-fermented plant that ultimately changes the structure thus creating a bio active concentrate
- Associated strains of lactobacillus acidophilus, lactobacillus casei, plantarum, Bifidus (Bifodobacterium bifidum), lactobacillus Bulgaricus, lactobacillus lactis, lactobacillus fermenti, Saccharomyces boulardii and Saccharomyces cerevisiae are used.