Practitioner product
Summary
- Based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans
- This fermentation method captures and isolates a unique proteolytic enzyme known as Bacillopeptidase F
- The manufacturing process removes the odour, bacterial components, other peptides and vitamin K usually associated with natto
- The following substances have not been used in the production of this product
- Wheat, egg, lactose, crustaceans, nuts, sesame, lupin, gluten
- However, the finished product has not been tested to confirm the absence of these substances
Dosage
- 1 tablet twice daily with water
Warnings
Contains soy
- Always read the label
- Dietary supplements should not replace a balanced diet
- If symptoms persist, worsen or change unexpectedly, consult your healthcare professional
Formula
| Ingredient |
1 tablet
|
|---|---|
| NKCP® Natto Bacilli culture (soy derived) | 125 mg |
| Microcrystalline cellulose | |
| Maltodextrin | |
| Sucrose fatty acid esters (Sucrose esters) | |
| Silicon dioxide | |
| Shellac |
Nutritional information
| Per serve | per 100g | |
|---|---|---|
| Energy | 4 kJ | 668 kJ |
| Protein | 0.001 g | 0.3 g |
| Total Fat | 0.007 g | 2.3 g |
| Carbohydrates | 0.25 g | 83.5 g |
| Sodium | 0.15 mg | 250 mg |
