Live Cell O & Polyflora O

£53.20 £62.60 (inc. tax) £44.33 £52.17 (exc. tax) (You save £9.40)

Live Cell O & Polyflora O

Save £9.40 when buying this pack over purchasing separate.

LIVE CELL O 

Live cell O is a friendly blend of cruciferous and non-cruciferous sprouts. 

'Eat your greens' is a common wisdom, but now new studies show why sprouts made from broccoli, cabbage, brussel sprouts, soy, kale and similar vegetables are rich in compounds that prevent cancer and other chronic diseases. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. As a seed sprouts it produces large amounts of extra vitamins, anti-oxidants and enzymes. For example, A 1997 Johns Hopkins study discovered that broccoli sprouts contain a concentration of glucoraphanin that is up to 50 times greater than mature broccoli, whereas the Vitamin C content of a seed can increase 200 times in its sprout. 

LIVE CELL O blends cruciferous and non-cruciferous sprouts, including rich sources of active sulforaphanes, glucosinolates and anti-oxidants. Modern studies have proven that these components prevent DNA destruction and protect us from the ongoing effects of aging.

 

POLYFLORA O 

Polyflora O was especially designed by Dr. Peter D'Adamo to deliver therapeutic levels of blood type friendly bacteria (probiotics) and growth media (prebiotics) specific for type O. These are the exact same probiotic formulas that Dr. D'Adamo uses in his professional practice. 

Ingredients per vegi capsule: POLYFLORA O contains a unique blend of Streptococcus thermophilus, Lactobacillus rhamnosus and Saccharomyces boulardii probiotics in a base of larch arabinogalactan, chicory concentrate and banana concentrate prebiotics. 

POLYFLORA Probiotics

The term "Probiotic" means "in favor of life". It was coined in 1910, by a Russian physician named Metchnikoff, who promoted a theory of longevity which associated prolonged life and improved health with decreased gastrointestinal toxicity. He suggested that aging is a process mediated by chronic exposure to putrefactive intoxication caused by imbalances in intestinal bacteria and that this process could be halted by the routine ingestion of lactic acid bacteria and their "fermented" ("cultured") food products. Almost 90 years have passed since he introduced these radical ideas; however, in many respects his ideas have been proven to be true. Consumption of lactic acid bacteria, or food cultured or fermented with these friendly microorganisms does extend life in animal experiments and does dramatically reduce a wide range of intestinal metabolites, such as indoles, polyamines, cresols, nitrates/nitrites, and carcinogens which we now know are counterproductive to good health. 

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