Soy bean fermented by a special strain of Lactobacillus bulgaricus (LB-51). The result is a complex with buffering potential that contains peptides, amino acids and other metabolic substances that may help displace "bad estrogens" from apoptotic receptor sites and slow aromatization of estrogen in fat cells.
REMEMBER: Soy and FERMENTED SOY are completely different products!
Sano-Gastril Product Sheet
Sano-Gastril® is a nutritional supplement conducive to digestive well being.* Developed with the cooperation of Dr. Ivan Bogdanov and Dr. Edouard Brochu, Sano-Gastril® is obtained by fermenting an extract of soybean (Glycine max) with a special probiotic bacteria, Lactobacillus bulgaricus LB51. It is designed to support digestion in the stomach and neutralize excess hydrochloric acid to a physiologically more appropriate level without the use of alkalinizing agents.* It is a quick-acting concentrated formula that supports the delicate physiological balance of the stomach and the entire GI tract, essential for normal gastric function.*
The components of Sano-Gastril® that have buffering potential have the remarkable capacity to neutralize excess acid without raising the pH excessively.* The buffering action of Sano-Gastril® has been determined in vitro by measuring the pH change for each mL of HCL added in the presence and absence of Sano-Gastril®, where Sano-Gastril® was shown to raise gastric pH from 1.3 to 2.3, eliminating 90% of the acidity. It is not desirable to eliminate all the acidity, because in the stomach, pH levels exceeding pH 3 result in the stimulation of gastrin which then triggers further secretion of acid. Thus, Sano-Gastril® can neutralize a large part of the excess gastric hydrochloric acid without triggering an acidic rebound, unlike alkaline or absorbent products.
- Sano-Gastril is made from non-GMO ingredients.
- It is not certified Organic, It is sourced from France and is subject to French laws regarding pesticide and herbicide use on their crops.
- It is not guaranteed to be gluten-free. A previous test result showed 29 ppm of gluten, which is exceptionally low, but above the threshold to be considered gluten-free.
More information HERE