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Complete Probiotic

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Barcode: 0737566186588 (EAN / EAN-13) 737566186588 (UPC / UPC-A)

Countries where sold: Canada

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Health

Ingredients

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    46 ingredients

    total bacterial culture lactobacillus casei (ha-108) (whole cel), bifidobacterium breve (ha-129) (whole cell, bifidobacterium longum subsp, longum (ha-135) (whole cel), lactobacillus rhamnosus (ha-111)(whole cell), cap 19,6%5,88 ilion c 15%45 billion do 15% a5blion d 15%a5 billion d lactobacillus acidophilus (ha-122) (whole cell, 14%a2 blon du lactobacillus plantarum (ha-119) (whole cell), 14%a2 blin du lactobacillus rhamnosus (ha-500) (whole cell , lactobacillus helveticus (ha-501)(whole cell) 'cfu: colony forming units 7% 21 bilin do 0,4%0,12 billion cu * guaranteed potency up to the expiry date, 75 billion active calle t time of manufacture, no refrigeration required if kept at or below room , however, refrigeration will help ensure higher ** temperature (20 c potency above the guaranteed 30 billion cells to expiry non-medicinal ingredients : vegetarian capsule (hydroxypropyl methyl - cellulose, purified water), imulin, potato starch, vegetable grade magnesium stearate (lubricant), silca, ascorbic acid, skim milk, peptone soya, sucrose, yeast extract see peel back for cautions and
    Allergens: Milk

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E460 - Cellulose

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E572 - Magnesium stearate

    Magnesium stearate: Magnesium stearate is the chemical compound with the formula Mg-C18H35O2-2. It is a soap, consisting of salt containing two equivalents of stearate -the anion of stearic acid- and one magnesium cation -Mg2+-. Magnesium stearate is a white, water-insoluble powder. Its applications exploit its softness, insolubility in many solvents, and low toxicity. It is used as a release agent and as a component or lubricant in the production of pharmaceuticals and cosmetics.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Total-bacterial-culture-lactobacillus-casei, Ha-108, Whole-cel, Bifidobacterium-breve, Ha-129, Whole-cell, Bifidobacterium-longum-subsp, Longum, Ha-135, Whole-cel, Ha-111, Whole-cell, Cap-19-6-5-88-ilion-c-15-45-billion-do-15-a5blion-d-15-a5-billion-d-lactobacillus-acidophilus, Ha-122, Whole-cell, 14-a2-blon-du-lactobacillus-plantarum, Ha-119, Whole-cell, 14-a2-blin-du-lactobacillus-rhamnosus, Ha-500, Whole-cell, Ha-501, Whole-cell, Cfu, Colony-forming-units-7-21-bilin-do-0-4-0-12-billion-cu-guaranteed-potency-up-to-the-expiry-date, 75-billion-active-calle-t-time-of-manufacture, No-refrigeration-required-if-kept-at-and-below-room, However, Refrigeration-will-help-ensure-higher-temperature, 20-c-potency-above-the-guaranteed-30-billion-cells-to-expiry-non-medicinal-ingredients, Capsule, Hydroxypropyl-methyl, Imulin, Vegetable-grade-magnesium-stearate, Lubricant, Silca, Peptone-soya, Yeast-extract-see-peel-back-for-cautions-and

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Skimmed milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Total-bacterial-culture-lactobacillus-casei, Ha-108, Whole-cel, Bifidobacterium-breve, Ha-129, Whole-cell, Bifidobacterium-longum-subsp, Longum, Ha-135, Whole-cel, Ha-111, Whole-cell, Cap-19-6-5-88-ilion-c-15-45-billion-do-15-a5blion-d-15-a5-billion-d-lactobacillus-acidophilus, Ha-122, Whole-cell, 14-a2-blon-du-lactobacillus-plantarum, Ha-119, Whole-cell, 14-a2-blin-du-lactobacillus-rhamnosus, Ha-500, Whole-cell, Ha-501, Whole-cell, Cfu, Colony-forming-units-7-21-bilin-do-0-4-0-12-billion-cu-guaranteed-potency-up-to-the-expiry-date, 75-billion-active-calle-t-time-of-manufacture, No-refrigeration-required-if-kept-at-and-below-room, However, Refrigeration-will-help-ensure-higher-temperature, 20-c-potency-above-the-guaranteed-30-billion-cells-to-expiry-non-medicinal-ingredients, Hydroxypropyl-methyl, Imulin, Vegetable-grade-magnesium-stearate, Lubricant, Silca, Peptone-soya, Yeast-extract-see-peel-back-for-cautions-and

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : total bacterial culture lactobacillus casei (ha-108, whole cel), bifidobacterium breve (ha-129), whole cell, bifidobacterium longum subsp, longum (ha-135, whole cel), lactobacillus rhamnosus (ha-111, whole cell), cap 19.6%5‚88 ilion c 15%45 billion do 15% a5blion d 15%a5 billion d lactobacillus acidophilus (ha-122), whole cell, 14%a2 blon du lactobacillus plantarum (ha-119, whole cell), 14%a2 blin du lactobacillus rhamnosus (ha-500), whole cell, lactobacillus helveticus (ha-501, whole cell), cfu (colony forming units 7% 21 bilin do 0.4%0‚12 billion cu * guaranteed potency up to the expiry date), 75 billion active calle t time of manufacture, no refrigeration required if kept at and below room, however, refrigeration will help ensure higher ** temperature, 20 c potency above the guaranteed 30 billion cells to expiry non-medicinal ingredients (capsule, hydroxypropyl methyl), cellulose, purified water, imulin, potato starch, vegetable grade magnesium stearate (lubricant), silca, ascorbic acid, skim milk, peptone soya, sucrose, yeast extract see peel back for cautions and
    1. total bacterial culture lactobacillus casei -> en:total-bacterial-culture-lactobacillus-casei - percent_min: 3.44827586206897 - percent_max: 100
      1. ha-108 -> en:ha-108 - percent_min: 1.72413793103448 - percent_max: 100
      2. whole cel -> en:whole-cel - percent_min: 0 - percent_max: 50
    2. bifidobacterium breve -> en:bifidobacterium-breve - percent_min: 0 - percent_max: 50
      1. ha-129 -> en:ha-129 - percent_min: 0 - percent_max: 50
    3. whole cell -> en:whole-cell - percent_min: 0 - percent_max: 33.3333333333333
    4. bifidobacterium longum subsp -> en:bifidobacterium-longum-subsp - percent_min: 0 - percent_max: 25
    5. longum -> en:longum - percent_min: 0 - percent_max: 20
      1. ha-135 -> en:ha-135 - percent_min: 0 - percent_max: 20
      2. whole cel -> en:whole-cel - percent_min: 0 - percent_max: 10
    6. lactobacillus rhamnosus -> en:lactobacillus-rhamnosus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      1. ha-111 -> en:ha-111 - percent_min: 0 - percent_max: 16.6666666666667
      2. whole cell -> en:whole-cell - percent_min: 0 - percent_max: 8.33333333333333
    7. cap 19.6%5‚88 ilion c 15%45 billion do 15% a5blion d 15%a5 billion d lactobacillus acidophilus -> en:cap-19-6-5-88-ilion-c-15-45-billion-do-15-a5blion-d-15-a5-billion-d-lactobacillus-acidophilus - percent_min: 0 - percent_max: 14.2857142857143
      1. ha-122 -> en:ha-122 - percent_min: 0 - percent_max: 14.2857142857143
    8. whole cell -> en:whole-cell - percent_min: 0 - percent_max: 12.5
    9. 14%a2 blon du lactobacillus plantarum -> en:14-a2-blon-du-lactobacillus-plantarum - percent_min: 0 - percent_max: 11.1111111111111
      1. ha-119 -> en:ha-119 - percent_min: 0 - percent_max: 11.1111111111111
      2. whole cell -> en:whole-cell - percent_min: 0 - percent_max: 5.55555555555556
    10. 14%a2 blin du lactobacillus rhamnosus -> en:14-a2-blin-du-lactobacillus-rhamnosus - percent_min: 0 - percent_max: 10
      1. ha-500 -> en:ha-500 - percent_min: 0 - percent_max: 10
    11. whole cell -> en:whole-cell - percent_min: 0 - percent_max: 9.09090909090909
    12. lactobacillus helveticus -> en:lactobacillus-helveticus - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      1. ha-501 -> en:ha-501 - percent_min: 0 - percent_max: 8.33333333333333
      2. whole cell -> en:whole-cell - percent_min: 0 - percent_max: 4.16666666666667
    13. cfu -> en:cfu - percent_min: 0 - percent_max: 7.69230769230769
      1. colony forming units 7% 21 bilin do 0.4%0‚12 billion cu * guaranteed potency up to the expiry date -> en:colony-forming-units-7-21-bilin-do-0-4-0-12-billion-cu-guaranteed-potency-up-to-the-expiry-date - percent_min: 0 - percent_max: 7.69230769230769
    14. 75 billion active calle t time of manufacture -> en:75-billion-active-calle-t-time-of-manufacture - percent_min: 0 - percent_max: 7.14285714285714
    15. no refrigeration required if kept at and below room -> en:no-refrigeration-required-if-kept-at-and-below-room - percent_min: 0 - percent_max: 6.66666666666667
    16. however -> en:however - percent_min: 0 - percent_max: 6.25
    17. refrigeration will help ensure higher ** temperature -> en:refrigeration-will-help-ensure-higher-temperature - percent_min: 0 - percent_max: 5.88235294117647
    18. 20 c potency above the guaranteed 30 billion cells to expiry non-medicinal ingredients -> en:20-c-potency-above-the-guaranteed-30-billion-cells-to-expiry-non-medicinal-ingredients - percent_min: 0 - percent_max: 5.55555555555556
      1. capsule -> en:capsule - labels: en:vegetarian - vegetarian: en:yes - percent_min: 0 - percent_max: 5.55555555555556
      2. hydroxypropyl methyl -> en:hydroxypropyl-methyl - percent_min: 0 - percent_max: 2.77777777777778
    19. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. purified water -> en:filtered-water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
    21. imulin -> en:imulin - percent_min: 0 - percent_max: 4.76190476190476
    22. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.54545454545455
    23. vegetable grade magnesium stearate -> en:vegetable-grade-magnesium-stearate - percent_min: 0 - percent_max: 4.34782608695652
      1. lubricant -> en:lubricant - percent_min: 0 - percent_max: 4.34782608695652
    24. silca -> en:silca - percent_min: 0 - percent_max: 4.16666666666667
    25. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.84615384615385
    27. peptone soya -> en:peptone-soya - percent_min: 0 - percent_max: 3.7037037037037
    28. sucrose -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.57142857142857
    29. yeast extract see peel back for cautions and -> en:yeast-extract-see-peel-back-for-cautions-and - percent_min: 0 - percent_max: 3.44827586206897

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by inf
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvln1_bIbFhjnjNELUgGqanvO-FLDzcM8szrfhP6s.

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