Saccharomyces Boulardii (10 Billion CFU Per Serving) - 120 “Acid Resistant” VCaps | Patented and Clinically Studied Strain | Antibiotic Resistant -Lactose Free | Pharmaceutical Grade | Zero Fillers

• NEW Look, Same Powerful Formula. TOTAL INTESTINAL SUPPORT: Saccharomyces 10B is a Patented & Clinically Studied Strain (DBV PG 6763) that Promotes Digestion, Gut Health & is Antibiotic Resistant. - Research shows that S. boulardii has a bioregulatory effect on the intestinal flora helping to maintain a normal balance of friendly bacteria in the intestine that modulates immunity. It may support gut function under many conditions, including antibiotic-associated diarrhea, and traveler’s diarrhea.*
• WHAT'S NOT THERE IS ALMOST AS IMPORTANT AS WHAT IS...ZERO FILLERS - We formulated our product with your needs in mind, that's why it is non-GMO, soy and gluten free, and un other brands does not contain the additive magnesium stearate which is thought to potentially inhibit absorption of key nutrients. - Manufactured in the USA in a GMP-certified facility, for guaranteed quality and potency.
• MORE EFFECTIVE: DRcaps stomach-acid resistant capsules are more effective than unprotected probiotic powder, regular capsules, and probiotic satchets. STRAIN (DBVPG 6763) Survives at body temperature – 98.6°F and at acid pH (one of the few yeasts that survive at this temperature). Proven survival in gastric acidity and bile acids - Children and Pet Friendly (Safe for toddlers over 1 year old).
• PROVEN DAILY DOSE: Saccharomyces 10B delivers a min of 10 billion CFUs (colony-forming units) per daily serving (250mg in each capsule) to decrease the duration of diarrhea. Quickly achieves high concentrations in GI tract but clears within 3-5 days after discontinuance and is unaffected by antibiotics.
• NO REFRIGERATION NEEDED: 24 months stability at room temperature! This strain is obtained through a proprietary patented process based on a less aggressive drying at controlled temperature and lower vacuum, allowing to preserve whole yeast cells and the content of water content unchanged over time, providing greater stability and delaying the yeast aging process, such as cell deterioration and product contamination.