A Saccharomyces boulardii yeast formula (with 5 billion live organisms per capsule), blended with 3 herbals: clove bud powder, aged garlic extract and olive leaf extract.
Saccharomyces boulardii yeast
5 billion strength
With clove bud, aged garlic and olive leaf
Suitable for vegetarians and vegans
Ideal for travel
About Saccharomyces boulardii yeast
Saccharomyces boulardii is a unique, non-pathogenic and tropical yeast (fungus).
Unlike most probiotics which are bacteria based, Saccharomyces boulardii is a yeast – a hardy, acid-resistant, temperature-tolerant micro-organism. It differs greatly from other better-known species, such as acidophilus and bifidobacterium strains for example.
Although it is in the same genus as Saccharomyces cerevisiae (baker’s, brewer’s or dietary yeast), Saccharomyces boulardii is not linked to the Candida species (Candida albicans, tropicalas, etc.), Crohn’s disease or any other disease.
How was Saccharomyces boulardii yeast discovered?
Saccharomyces boulardii yeast was first isolated from lychee and mangosteen fruit in the 1920s by a French scientist called Henri Boulard. He had observed natives of Southeast Asia chewing the skin of these fruits to help control cholera.
More about the herbals in InternaCALM
Clove bud powder: Cloves are the dried flower bud of the evergreen tree, Eugenia aromatica. The tree is indigenous to the Maluka Islands of Indonesia, but cloves actually also grow naturally in India, the West Indies, Tanzania, Sri Lanka, Brazil and Madagascar. The sweet aroma of cloves is due to eugenol, an essential oil found in them. Cloves also contain vitamins and minerals, such as potassium, manganese, iron, selenium, magnesium, vitamin A, beta-carotene. vitamin K, vitamin B1 (thiamin), vitamin B6 (pyridoxine), vitamin C and riboflavin.
Aged garlic extract: Garlic contains sulphur compounds. Aged garlic, in particular, contains water-soluble sulphur compounds called S-allyl mercaptocysteine (SAMC) and S-allyl cysteine (SAC), which are not present in fresh garlic. The extract is produced by extracting and ageing fresh garlic at room temperature for 20 months. Also present are some oil-soluble sulphur compounds, flavonoids, a phenol allixin and other nutrients (including selenium).
Olive leaves extract: The olive tree has long been held in great esteem, not least for producing both the fruit and the oil. In fact, it is one of the oldest cultivated trees. But the leaf is also noteworthy, because it contains vitamins, minerals and phytonutrients (including polyphenols, flavonoids, flavonols, flavonones, proanthocynadins, catechins, isoflavones, glucosinlates, indoles, isoprenoids and tocotrienols). In particular, it contains oleuropein (a type of phenolic compound) and elenolic acid.