The foundation of modern knowledge about the effects of lactobacilli and probiotics was laid at the beginning of the 20th century by the biologist Elias Metschnikoff.
40 billion CFU
Genetically unchanged
Sugar-free
Without magnesium phosphate
The secret of Lactobacillus bulgaricus
Metchnikoff investigated in detail why the measured life expectancy of the Bulgarian rural population was statistically higher than that of other countries. He found his answer in the daily consumption of fermented dairy products and other lactic acid products.
These products are based on Lactobacillus bulgaricus.
Why LactoLux forte?
Lacto Lux forte® contains over 40 billion active bacterial strains per capsule, with genetically unaltered strains of Lactobacillus delbrueckii subsp. bulgaricus.
The coordinated bacterial cultures help each other to multiply.
Holistic effect: for skin, hair, nails, normal function of the gastrointestinal tract, immune system and metabolism
Lacto Lux forte®
After 1 month
Regular intake is crucial when taking probiotics. The gut flora needs time to regenerate. Our customers report a reduction in bloating and relief from constipation and diarrhea after just one week of regular use, especially after taking antibiotics.
After 2 months
After approximately two months of use, many of our customers report a significant improvement in their well-being, improved digestion, and fewer stomach problems. This may be due to the fact that over 70% of immune cells are located in the gut.
After 3 months
The genetically pure bacterial cultures of the original Lactobacillus delbrueckii subsp. bulgaricus are specifically formulated to work together and mutually support each other's growth. Regular and consistent intake of these probiotics is intended to create an acidic environment in the gut, which should inhibit the growth of harmful bacteria and thus prevent the development of disease.
Recommended intake
Recommended intake
€15.95
€28.90
€59.80
Not all microorganisms are the same.
Lactobacillus bulgaricus is a bacterium that is normally found in your gut. It is considered a "good" type of bacteria and is present in dairy products. The chemical reactions triggered by fermentation cause milk proteins to coagulate, or clump together. This creates the thick, pudding-like texture of yogurt.
The human gastrointestinal tract, or intestines, is populated by beneficial bacteria called probiotics, which chemically convert sugars and other carbohydrates into acids. This acidic environment inhibits the growth of unhealthy bacteria that cause disease. Lactobacillus bulgaricus is a transient probiotic. It is not permanently present in the intestines, but it has a positive effect on the intestinal environment as it passes through the gastrointestinal tract.
Not all microorganisms are created equal. This is precisely the difference between Bulgarian and "normal" German refrigerated yogurt. In Bulgaria, it's Lactobacillus bulgaricus that thickens traditional yogurt, as it does in Greece and Turkey. In Western Europe, it's a rarity. Bulgaria has even established an institute specifically to cultivate these original Bulgarian strains of bacteria in order to preserve their purity.
