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Vitamin D

Vitamin D
17 грн
- 1 шт +

About leaven

Sunny mood

Unique leaven Yogurt Vitamin D GOODFOOD - is a delicious and familiar yogurt, as well as a multiprobiotic with 5 types of bifidobacteria and 2 kinds of lactobacillus, enriched with vitamin D3.

Yogurt with vitamin D - is a traditional delicious light snack that takes care of your and your children`s health. The combination of the beneficial effects of bifidobacteria and the “sunshine” vitamin on the human body allows you to stay healthy, be in a good mood, to maintain resistance of immunity and the absorption of calcium,which is so necessary for the body for active growth, load, stress and recovery after illness.

Lack of vitamin D is one of the reason which causes depression, bone and joint diseases, poor skin and hair condition.

In the human body vitamin D may appear due to the following factors:

• Sunlight. Under the influence of ultraviolet Vitamin D is produced in the skin. To produce vitamin D, it is necessary that 50% or more of the skin is in direct sunlight.

• Food. Also vitamin D comes into the body with the food. But, as this vitamin is fat-soluble, so fats are needed to assimilate it. In addition to traditional fish oil, good sources of vitamin D are sea fish, caviar, milk and sour-milk products, egg yolk, some kinds of mushrooms, parsley.

It`s important. The proved fact is that solar radiation is not enough to synthesize the necessary amount of vitamin D in the human body in the zones located above the 37 ֯ parallel, especially in spring, summer and fall (Reference: Ukraine is located between 40 ֯ and 50 ֯ parallels).

• Yogurt with vitamin D. One serving of yogurt (120 ml), that is prepared with using the leaven TM GOODFOOD, contains 1/5 of the person`s daily requirement in vitamin D. (For more details, read the dosage instructions)

Daily using of yogurt Vitamin D will provide:

• Assimilation of calcium and phosphorous
• Preventing the development of rickets in children
• Prevention of osteoporosis and periodontitis
• Reducing the risk of cardiovascular disease and diabetes
• Normalization of metabolism and work of the gastrointestinal tract
• Enhancing of immunity and protecting the body from viral diseases
• Assistant in the fight against the bad mood and chronic fatigue

Bacterial composition

  • Bifidobacterium bifidum;
  • Bifidobacterium infantis;
  • Bifidobacterium longum;
  • Bifidobacterium breve;
  • Bifidobacterium adolescentis;
  • Streptococcus salivarius subsp. thermophilus;
  • Lactobacillus delbrueckii subsp. Bulgaricus.
  • Витамин D3


The high quality and maximum benefit is the main priority of the GOODFOOD.

It`s necessary to consult with the doctor when introduce yogurt Vitamin D into the diet of children under 3 years old.

Bacterial leaven TM GOODFOOD is produced by order of the company «GOODFOOD» in «the Center for Research and Development of Biochemistry - BIOCHEM srl.» in Italy. Manufacturer BIOCHEM srl. for leaven GOODFOOD was chosen on the basis of a careful analysis of laboratories all over the world. Among all manufacturers, the company «GOODFOOD» chose a plant that uses only PROBIOTIC bacteria for the manufacture of leaven (there are only about 10 manufacturers like this around the world).

КУРС ПРИЕМА

КАК ПРИНИМАТЬ

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Leaven Yogurt is for fermentation from 1 to 3 liters of yogurt. The number of beneficial bacteria in cooking 1, 2 or 3 liters of yogurt will be equally high. The amount of vitamin D in a 120 ml portion of yogurt is about 1/5 of the daily vitamin norm according to Ministry of Health of Ukraine standards for fermenting 1 liter of milk.
Yogurt is recommended for daily use. Daily use of yogurt with live bacteria and vitamin D is an important preventive moment for children and adults. For preventive maintenance, doctors recommend to take vitamin D in small doses all year round with a break for July and August. It`s necessary to consult with a pediatrician when introducing yogurt into the diet of children under 3 years old.
As ready-made yogurt: twice a day as a snack / dessert 20 minutes before meals, one hour after meal or instead of the main meal. In the absence of an allergic reaction to dairy, yogurts are recommended as a part of the daily diet.
As a dry substance: Unlike other products of TM GOODFOOD, we do not recommend taking a leaven Yogurt Vitamin D in dry form.

Yogurt in the diet of children under 3 years old

During this period the body grows and develops most intensively, therefore it needs the maximum quantity of nutrients, vitamins and microelements. We recommend to check with a pediatrician the relevance and dosage of Yogurt Vitamin D for a child under 3 years old.

200 ml of yogurt a day make up:

• 50% of the daily needs of vitamins А, Е, D, PP, C;
• 50% of the daily needs of iron and zinc;
• 25% of the daily needs vitamins B vitamins (B1, B2, B5, B6, B12, folic acid);
• 25% of the daily needs of calcium and iodine;
• it`s an easily accessible protein and healthy fats.


Yogurt in the diet of an adult

The nutritional value of many products is significantly reduced due to the use of preservatives and antibiotics and doesn`t allow to satisfy the body's need for nutrients. Natural yogurt replenishes to half the daily norm of nutrients, herewith, it is a diet and low-fat product without preservatives and colorants.

400 ml a day for an adult make up:

• 50% of the daily needs of vitamins Е, C, folic acid;
• 50% of the daily needs of calcium, iodine and zinc;
• 25% of the daily needs of vitamins A, D, B1, B2, B5, PP, B12, folic acid;
• 25% of the daily needs of iron;
• it`s an easily accessible protein and healthy fats.

The expiration date is indicated on the package. The recommended storage temperature is up to + 6 °С(Fridge), a hermetic sachet of leaven can be kept for an insignificant amount of time without a cold regime.

The ready fermented yogurt can be used as a leaven, to re-sour and make a new yogurt with it as well. In this case, you get a product with a high content of living bacteria, but the declared content of vitamins in the composition of the ferment is relevant only for the first fermentation of yogurt.
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