Udo’s Choice Beyond Greens, 125gr

Udo’s Choice Beyond Greens is a certified organic source of the most complete nutrition, to include alkalizing vegetables, plus proteins, enzymes, vitamins & essentials fatty acids.

Udo’s Choice Beyond Greens is a vegan revitalising blend of certified organic greens, like alfalfa, barley, wheat, rye and oat grass powders. It also contains broccoli and kale, plus super foods like spirulina, dulse and chlorella, with the addition of gut friendly bacteria, which enhance digestion and help to break down the fibrous cell walls of the greens and vegetables. This will result in less gas and bloating as well as better bioavailability of nutrients.

Udo’s Choice Beyond Greens is also Rich in antioxidants, plus vitamin B12, folic acid, vitamin K, iron, iodine and fibre.

You can simply add Beyond Greens to just water, or to smoothies, soups or in baking.

INGREDIENTS:

Fermented grass blend* (barley grass*, oat grass*, wheat grass*, alfalfa grass*, Lactobacillus plantarum, Saccharomyces boulardii, and molasses*). Alfalfa herb*, barley grass*, defatted flax seed*, oat grass*, rye grass*, broccoli*, ginger root*, chlorella*, dulse*, licorice root*, spirulina*. Kale leaf*, defatted sunflower seed*, cinnamon bark*, and defatted sesame seed*, natural flavours. *Organic

Free from yeast, animal & genetically modified ingredients. Suitable for Vegetarians & Vegans

Storage: Refrigerate after opening for optimal freshness.

Study:

This is a study on some of the amazing therapeutic properties of Saccharomyces Boulardii. From that study: “Saccharomyces boulardii is a probiotic yeast often used for the treatment of GI tract disorders. These include diarrhoea symptoms. It is genetically close to the model yeast Saccharomyces cerevisiae and its classification as a distinct species. It is also a S. cerevisiae variant. Here, we review the main genetic divergencies between S. boulardii. But also S. cerevisiae as a strategy to uncover the ability to adapt to the host physiological conditions by the probiotic.

S. boulardii does possess discernible phenotypic traits and physiological properties that underlie its success as probiotic. These are optimal growth temperature, resistance to the gastric environment and viability at low pH. Its probiotic activity has been elucidated as a conjunction of multiple pathways, ranging from improvement of gut barrier function, pathogen competitive exclusion, production of antimicrobial peptides, immune modulation, and trophic effects. This review summarizes the participation of S. boulardii in these mechanisms and the multifactorial nature by which this yeast modulates the host microbiome and intestinal function.”