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- Dietary Supplement
- Stabilized Bifidus Culture
- 10 Billion Cells Per Gram
- Helps Supports a Healthy Colon
Source Naturals Bifidyn was developed by Dr. Khem Shahani, a prominent flora researcher at the University of Nebraska. It contains two complementary forms of bifidus. Bifidobacterium longum is an acid-stable and viable strain of bifidus for successful implantation into the digestive tract. Bifidobacterium bifidum is the form that is naturally found at high levels in mothers' breast milk, and is predominant in healthy infants' colons. Bifidus supports colon health by altering the intestinal ecology, to favor "friendly" flora. Bifidyn's cells are specially protected before and after freeze-drying by a unique stabilizing process.
1/4 level teaspoon with meals three times daily for 3 weeks, then once or twice daily.
Refrigerate after opening, and for storage in warm weather.
Dibasic calcium phosphate.
Contains gluten and soy.
If you are pregnant, may become pregnant, or breastfeeding, consult your health care professional before using this product.
Do not use if either tamper-evident seal is broken or missing. Keep out of the reach of children.
|Serving Size: 1/4 Teaspoon|
|Amount Per Serving||% DV|
|Freeze-Dried Bifidus (approx. 6,400,000,000 viable cells Bifidobacterium longum and Bifodobacterium bifidum)||640 mg||†|
|†Daily Value not established.|
I use Bifidyn regularly to produce an excellent Yogurt. I use 1 to max 2 teaspoon full of Bifidyn mix with 1 max 2 Liter cool pasteurized fresh Milk and then heat it up in my oven to about 45 deg. C and stay at this constant temperature for almost 10 hr. After the 10 hr growing time put it in the refrigerator 3 deg. C for one night and the next Morning I have an excellent Yogurt. The so fresh made Yogurt can last for 3-4 weeks if stored at 3 deg C. I consume that type of smooth yogurt daily and feel excellent in my colons.