• Hand-picked moringa leaves grown without pesticides and chemical fertilizers in Okinawa
    • Euglena Yaeyama Chlorella Produced in Ishigaki Island, Okinawa Prefecture.
    • Three types of lactic acid bacteria in the following dosage per serving sachet: EC-12 90 billion pieces, Shield Lactic Acid Bacteria M-1 5 billion, Lactic acid bacteria of vegetable origin K-15 billion, Bifidobacteria BR-108 1 billion
    • 4 types of oligosaccharides: Fructooligosaccharide, Galactooligosaccharide, Isomaltooligosaccharide, Xylooligosaccharide
    • inulin, water-soluble dietary fiber
    First of all, moringa is recommended:
    • with chronic fatigue of the body
    • allergy sufferers, asthmatics (relieves asthma symptoms and airway inflammation, helps reduce the severity of asthma attacks and relieve symptoms such as wheezing, cough, shortness of breath and chest spasms)
    • people with flaking and inflammation of the skin, with increased pigmentation (moisturizes the skin and has an antiseptic effect)
    • with high blood cholesterol levels (moringa normalizes metabolism and lowers cholesterol threshold)
    • people living in environmentally unfavorable areas (moringa disinfects toxic particles in the body, neutralizes the effects of toxins).
    • in violation of the function of the gastrointestinal tract
    Various ways to take: add to yogurt, any drink or mix with ice cream, mix with spaghetti sauce, pasta

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