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Babushka vs “shot” and “pill” probiotics

12 billion CFU (colony forming units) per shot, or 50 billion CFU per cupful.

Contains a number of cultures, including the hardy kefir probiotic and the well tested Lactobacillus Acidophilus, Bifido-bacterium Bifidus and Lactobacillus Casei.

Kefir yeasts provide further probiotic advantages and flavour.

100% milk based, the natural environment for lactic bacteria.

The bacteria of alternative probiotic products are fed on sugar, some contain 16% sugar. Our probiotic bacteria are nourished on the lactose of the milk, the way nature intended.

The bacteria in pill probiotics are dormant, with questionable shelf life. Only a very small percentage of these bacteria end up in the GI tract or survive the acid baths of the stomach in some of these products.

Babushka’s is high on protein, 6gm per serve, adding quality nutrition and controlling hunger.

Prebiotic inulin fibre is added to our kefir. Prebiotics assist by maximising the function of probiotics (see separate links) while at the same time the fibre gives a feeling of satiety and fullness, prolonging your next meal by over an hour.

Babushka’s comes in three flavours

Natural, with certified organic milk,

Honey, traditional sweetener with its own prebiotic benefits

Strawberry and cream, sweetened, 99% fat free and zero sugar for those on a weight management program.

No preservatives or colorants.

Price competitive. Take a moment and compare the cost per “shot”.

Sold by professionals in the health industry, retailers that care and are able to advise and educate on probiotics, digestive health and the immune system.

Yoghurt vs Kefir

Legend tells that both yoghurt and Kefir were first cultured around Mount Elbrus in the Caucasus mountain ranges. Yoghurt was born when milk in the warmer lower valleys came into contact with thermophylic bacteria. Kefir, only occurred in the cooler higher slopes of the mountains, requiring 50% lower temperatures, while taking 3 times longer than yoghurt to ferment and coagulate. These hardy, mesophylic bacteria, remarkably, clustered, forming kefir grains, a natural probiotic able to reach the GI tract, a feat that yoghurt cultures cannot match since most of which do not survive the stomach’s acid baths.
PS: Many commercially produced yoghurts are pasteurised before bottling to extend their shelf life. This makes them completely ineffective as the heat kills the good bacteria.

Probiotics may offer many benefits, some of which are listed below.

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Discourage pathogenic “bad” bacteria to form colonies in the Gastrointestinal (GI) tract.

Help alleviate digestive discomfort, cramping, heartburn, bloating and gas.

Produce organic acids, balancing PH and creating a hostile environment for most pathogens.

Inhibit and retard growth of fungal and yeast infections such as candida.

Prevent formation of stomach ulcers resulting from repeated antibiotic treatments.

Enhance absorption of Calcium and other minerals and vitamins, maximizing the results of daily vitamin supplements. Produces essential vitamin B.

Improve overall nutrition of proteins, carbohydrates and fats, by better absorption.

Reduce bad cholesterol, while preventing the loss of good cholesterol.

Assist our liver to detoxify hazardous chemicals added in processed foods such as nitrates.

Suppress excessive growth of Tyramine and reducing the intensity of migraines.

Alleviate allergic conditions – less asthma, eczema, rhinitis, food, milk and lactose intolerance.

Lowering the risk of obesity with a bioactive component along with calcium, speeding-up metabolism.

Combat dysbiosis, which is directly associated with chronic fatigue.

Stimulate and regulate healthy bowel elimination and reduce constipation.

A toxic digestive system can result in irritability and depression. Probiotics can positively balance the GI tract, bringing improved mood and mental health.