A powerful, heat-tolerant yeast probiotic
Saccharomyces boulardii is a non-pathogenic, transient yeast long-used for diarrhea or dysentery. It is a hardy, acid-resistant, temperature tolerant microorganism that is not affected by anti-bacterial agents.
This single ingredient Saccharomyces boulardii powder comes with a dual scoop for measuring accuracy; this clean-label formulation is particularly effective and uniquely convenient for use in high-potency titration protocols. Saccharomyces boulardii is a nonpathogenic, transient yeast. Since its discovery in 1920, clinicians worldwide have used S. boulardii to support normal bowel transit time, promote healthy immune and inflammatory response, and bolster gastrointestinal microbiota diversity, particularly in conjunction with antibiotic therapy. S. boulardii is also commonly used to safely and effectively displace undesirable yeast species, which may play a beneficial role in neurological health, particularly for individuals on the spectrum.*
S. boulardii is genetically and functionally distinct from brewer’s yeast (S. cerevisiae) and different from pathogenic Candida species. S. boulardii increases the activities of intestinal brush border enzymes such as disaccharidases, a-glucosidases, alkaline phosphatases, and aminopeptidases. It secretes a leucine aminopeptidase that appears to support against allergies to dietary proteins following acute gastroenteritis. S. boulardii augments the intestinal absorption of D-glucose coupled with sodium that may enhance uptake of water and electrolytes during diarrhea. It increases stool concentrations of short-chain fatty acids that nourish colon mucosal cells. It modulates immunity by boosting intestinal secretion of IgA and increasing crypt cell immuno-globulin receptors. It inhibits inflammatory cytokine pathways and secretes a factor that blocks C. difficile toxin A activities. Research has found that S. boulardii supports healthy intestinal function in an array of clinical settings including antibiotic-associated diarrhea, C. difficile disease, inflammatory bowel disease, irritable bowel syndrome, and traveler's diarrhea.
Klaire Labs S. boulardii is American Type Culture Collection (ATCC) certified and freeze-dried to maintain maximum potency and viability. Many manufacturers substitute brewer's or baker's yeast and use lactose in production. Klaire uses only lactose-free, gluten-free material. This hypoallergenic formula is available in vegetarian capsules containing 320 mg (3+ billion CFUs).
S. boulardii is generally used for short-term gastrointestinal support. Daily doses ranging from 250 to 1,000 milligrams providing 2.5 billion to 10 billion CFUs taken once to four times per day have been reported in the medical literature. A common supplement regimen lasts 3 to 4 weeks or for up to two weeks after diarrhea has resolved. S. boulardii should be taken at least 1 hour before and 2 hours after any antifungal agent. S. boulardii can be taken along with anti-bacterial antibiotics. It is compatible with probiotic supplements.
Free of the following common allergens: milk/casein, eggs, fish, shellfish, tree nuts, peanuts, wheat, gluten, and soybeans. Contains no artificial colors, flavors, or preservatives.
NO ICE PACK REQUIRED: this product DOES NOT ship with an ice pack
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
As a dietary supplement take one capsule twice daily with meals or as directed by a healthcare practitioner.
Serving size: 1 Small Scoop (1 mL or 600 mg) or Large Scoop (5 mL or 3,000 mg)
Servings per container: 300 small scoops/60 large scoops
|Saccharomyces boulardii |
9 billion CFU (600 mg)
45 billion CFU (3,000 mg)
|Other Ingredients: none|
* % Daily Values are based on a 2,000 calorie diet.
† Daily Value not established.
Free of the following common allergens: milk/casein, eggs, fish, shellfish, tree nuts, peanuts, wheat, gluten, soybeans, and corn. Contains no artificial colors, flavors, or preservatives.
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