Name: Bacillus Coagulans
SKU: 6109
Availability: InStock

Bacillus Coagulans

$38.50

(Before 26% discount)

Note: Save 26% on this product (coupon added at checkout automatically)

Three billion CFUs of Bacillus coagulans, plus prebiotic inulin, readily withstand the stomach’s acids to repopulate the microbiome with beneficial bacteria.

Supports gastrointestinal health
May provide relief from occasional digestive upset like diarrhea, gas and bloating

Bacillus Coagulans Probiotics

HOW IT WORKS

Bacillus Coagulans Probiotics is a strain of friendly probiotic that is naturally heat-stable. It can also more readily withstand the stomach’s acidic environment, thereby better providing targeted support to the intestine and maintaining balance in the microbiome. Bacillus Coagulans Fact Sheet

Why Probiotics Bacillus Coagulans?

This superior strain of B. coagulans produces the favored form of L(+) lactic acid that has been shown to help maintain a balanced gut microbiome. And it delivers extreme stability in both high and low temperatures and in the human stomach. Our material is manufactured in a state-of-the-art facility dedicated to this single strain to avoid contamination and to maintain batch consistency. It is vegan-sourced, non-GMO project verified, and Kosher and Halal certified. Our 20-year relationship with this award-winning partner includes in-person audits of manufacturing facilities by NSP personnel.

The Story Behind Nature’s Sunshine Nutribiome Bacillus Coagulans Probiotics

Barely 100 years since its discovery, B. coagulans was first isolated in 1915 by B.W. Hammer at the Iowa Agricultural Experiment Station after a batch of evaporated milk became coagulated. This strain gained popularity in veterinary circles, and has been used widely in ranching to help pigs, cattle and chickens to thrive. Luckily, humans have discovered and experienced its benefits too! Inulin was first observed in 1804 by Valentin Rose, a German scientist who found a peculiar substance when he boiled the roots of elecampane flower. Much of the inulin in today’s market is harvested from chicory roots.