Vita Biosa is an organic drink, which is based on two of the world´s greatest inventions: Lactic acid bacteria and herbs. It contains 8 different cultures of lactic acid bacteria cultures, organic acids and is based on 19 different herbs. The unique blend of herbs, acids and bacteria gives Vita Biosa a fresh and acidic taste.
Vita Biosa is a natural product, which contains no artificial preservatives, sugar, gluten or lactose. The product is preserved by a fermentation process, in which the herbs and lactic acid bacteria are mixed with water and sugar cane molasses. The bacteria consume the sugars in the molasses and convert it to organic acids. The lactic acid makes Vita Biosa self-preserving, and when the last of the sugar in the molasses is gone, the fermentation process is complete and the product is sugar-free. The finished product contains an extract of the herbs, organic acids and lactic acid bacteria.
The lactic acid bacteria reside in the herbal drink in a state of slumber, of which they are awoken when they are supplied with nutrition. As a result of this they are active from the moment they enter the digestive system.
The lactic acid bacteria cultures in Vita Biosa are:
Bifidobacterium longum, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactococcus lactis subsp. Lactis and Streptococcus thermophilius.
The acids in Vita Biosa are the lactic and acetic acid, which the bacteria create in the fermentation process. These acids are crucial in regulating the all-important pH-value in stomach and intestines.
These organic acids are beneficial to a long list of functions in the intestines. They help maintaining a physical barrier in the colon and they stimulate the immune response.
The organic acids in Vita Biosa are lactic acid and acetic acid.
The herbs in Vita Biosa are:
Anise, basil, fenugreek, dill, juniper, fennel, elder, ginger, angelica, chervil, licorice root, oregano, peppermint, parsley, roman chamomile, rosemary, sage, large nettle, and thyme.