What are Ferments ?

In 2001, The World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) gave a formal definition of ferments, which are “living microorganisms which, when ingested in sufficient quantity, bring positive effects on health, beyond the traditional nutritional effects ”

The Specific Human Ferments are ciliates of human origin and have the property, unlike some strains of animal origin, to cling to the intestinal wall (Cell Wall).

They have unique properties, as maintaining and restoring the intestinal flora when taking antibiotics, removing the bacteria that cause ulcers, producing antimicrobial substances and antibiotics, improving dental health by eliminating the buccal flora bacteria responsible for tooth decay, as well as inhibiting the growth of other pathogenic organisms and reducing the pH of the intestines.

Bifidobacterium longum

Streptococus thermophylus

Saccharomyces Boulardii

Lactobacillus Casei

Lactobacillus acidophilus

Lactobacilus Gasseri

The criteria for an effective ferments

  • Known origin and precise identification of ferments strains used. Strains of human origin that naturally colonize our intestines are preferable.
  • Strains subjected to studies that have proven their safety and good tolerance.
  • Survival of ferments during the process of manufacturing the product. The choice of strains having good stability is important. The industrial manufacturing process must maintain their integrity.
  • A quality product must be able to ensure long stability of at least 2 years.
  • Sufficient resistance to gastric acid and bile salts in order to arrive alive at their place of action, the intestine. Naturally adapted to our digestive environment human strains will be more resistant.
  • Capacity of interaction with the intestinal mucosa. A good ferments must be able to adhere to the cells of the intestinal mucosa to allow an exchange of information and, for example boost immunity.
  • Benefits proven by scientific studies.

Specificities of our ferments

  • The bacteria used in our ferments are naturally present in the human intestinal flora. 99% of other ferments offered in the market are of animal origin!
  • Naturally adapted and perfectly tolerated, the SPECIFIC HUMAN bacteria cling to the intestinal mucosa what let them colonize the ORL (otorhinolaryngology) area in just 24 hours.
  • The strains used are resistant to gastric acid and bile. They survive while going through the stomach and small intestine.
  • No chemical capsule can be called “GASTRO-RESISTANT”.
  • They are grown and put into production by the GMP laboratory (ISO 09 and ISO 22000 Laboratory).
  • Our products are inspected and authorized by the AFSCA, AFSSA and AESAN.
  • Our ferments are recorded and reported thus we guarantee full traceability of the origin of the strains used.

SAN Guarantees

  • No preservatives
  • No starch
  • No inulin
  • No colouring
  • Without LACTOSE
  • Without GLUTEN
  • Expiration date of more than 2 years
  • No FRIDGE conservation
  • Active bacteria at 37 ° (stable bacteria)
  • Very fast PH (within 24 hrs)
  • Full traceability on the origin of strains: see identity number per strain.
  • Manufacturing by the lab THT at Gembloux Belgium

Gembloux Laboratory Studies

Certifications

All our products, enzymes and yeasts are tested regularly and are allowed in most European countries