NTUC Fair price Name of Vegetables

Can you guess the above veg and fruit what are the names?

NTUC Fair price names of vegetables

I have problem naming the vegetables, I did a list naming vegetable know how they look like.

white Raddish (Bai luo Bok),
Bringal (purple colour) short bringal pale purple colour- Kio
Thai aloe vera (big leaf), Brocolli from China,
Bitter gourd large, cucumber, chinese leek are short,
Kai lan large stem no leaf,
indonesia celery; "snake mealow"
winter melon slice packed; china kai lan packet,
China shanghai green packet; Luffa (loofah cylinder)
China Chye Sim - short stem packed
Indonesia chye sim long stem large leaf; Baby kai lan very short;
Australia baby carrot - orange colour (for western steak meal)
Purple Cabbage slice half packed;
French bean (shi ji tou)
US celery - long
Caulifower (white colour) bai chai hua
Australia Carrot (orange colour long side)- Hong luo Bok
baby size spinach - stem very thin n short with roots
China round cabbage - light leaf greenish colour (leaf easy soft tender)
China Wong Bok (long cabbage)
Beijing cabbage - Ko leh chai
US iceberg Lettuce (Sheng Chai)
FP Leaf mustard (Kai choy) - have a bitter slight spice taste, cook with fish ball. Karmel sweetie grapefruit

Root vegetable
Sweet potato; Japanese sweet potato; Local sweet potato; Russet potato; Brastagi granola potato; old ginger, Austraial sweet potato baby green,
Green Burdock (long root stick)
lotus root - no soil wrapping
large spring onion
long string cluster clove white skin wrapping garlic
Japanese green pumpkin small side, orange in size

NTUC Fair price scale and fin fish Name list

NTUC Fair price SCALE AND FIN FISHE NAMES list

Silver Trevally; Red snapper, Black Pomfret, Greasy Groupers, Yellow -Tail fursilier, Japanese seabass, Tilapa (reddish white) Kembong fish, Black spot thread fin fish, Song fish head (plastic wraping), selar (plastic wrapping)

Fish fillet or steak plastic wrapping

Song fish head (fresh water fish), Norway Salmon fish fillet, smelt fish, Kunming fish

Sea Cucumbers are not Kosher marine animal

Why the Sea Cucumbers are considered unclean marine species

Sea cucumbers (Class Holothuroidea) are cylinder-shaped invertebrate animals that live in seas worldwide. They are found in a variety of sea floor habitats, from warm tropical waters to cold deep sea trenches. These nocturnal animals have a life span of about 5 to 10 years.

Anatomy: The body of the sea cucumber is elongated, leathery and muscular; spines are contained with the skin. These echinoderms have no arms, but do have five-part symmetry. Surrounding the mouth are 8 to 30 tentacles (modified tube feet). Five double rows of tube feet (with tiny suction cups) run along the body; they are used for crawling along the sea bed or anchoring to a rock. A sea cucumber breathes by pumping sea water in and out of an internal organ called a respiratory tree. Some sea cucumbers burrow into the sea floor. Sea cucumbers have no brain. The biggest sea cucumber, the tiger's tail sea cucumber (Holothuria thomasi), is about 2 m long - most sea cucumbers are much smaller than this.

Diet: Sea cucumbers eat decaying matter that floats in the water or is in the sand.

Sea cucumbers are generally scavengers, feeding on debris in the benthic layer. Their diet consist of plankton and other organic matter found in the sea. One way they might get a supply of food is to position themselves in a current where they can catch food that flow by with their tentacles when they open. Another way is to sift through the bottom sediments using their tentacles. They can be found in great numbers beneath fish farms.

They have the peculiar adaptation of expelling first sticky threads, perhaps to incapacitate predators, and then their internal organs when startled by a potential predator. These organs can then be regrown.

Sea cucumbers reproduce by releasing sperm and ova into the ocean water. Depending on conditions, one organism can produce thousands of gametes.

Enemies: Sea turtles, crustaceans, many fish, and people eat sea cucumbers. Sea cucumbers can expel most of their internal organs to confuse predators - they later regrows the organs. Some sea cucumbers' bodies contain toxins that can deter attackers.

Sea cucumber is one of the most unique foodstuffs in Chinese community cuisine. It is highly valued for its supposed medicinal properties. The flesh of the animal is "cleaned" in a process that takes several days. Trepang is often purchased dried, and rehydrated before use. The product is used in Chinese stews and braised dishes due to its gelatinous texture but is unappetising on its own. In Japanese cuisine, Konowata is made of cured sea cucumber entrails from which they extract, salt, and cure. It is considered a major delicacy. However as kosher observant this food is out of our food list as it is not kosher although it may seem good.

I saw on TV that the sea cucumber was cut half and throw back to sea, it was said that they can grow back to its normal size again, amazing

[Health] The usefulness of Folic Acid

Folic acid (folate)

Definition:
Folic acid is a water-soluble vitamin in the B-complex group.

Alternative Names:
Vitamin B9; Folate; Diet - folic acid; Pteroylglutamic acid

Function:

Folic acid works along with vitamin B12 and vitamin C to help the body digest and utilize proteins and to synthesize new proteins when they are needed. It is necessary for the production of red blood cells and for the synthesis of DNA (which controls heredity and is used to guide the cell in its daily activities).

Folic acid also helps with tissue growth and cell function. In addition, it helps to increase appetite when needed and stimulates the formation of digestive acids

The Good Vitamin Acid, Folic Acid

Folic acid is one of the vitamin members that makes up the Vitamin B complex. Also known as folacin and folate, this nutrient serves the body in several ways. While important for all age groups, folic acid is especially important for pregnant women. Unfortunately, many people fail to meet the recommended daily allowance, which can have real health consequences, especially for pregnant women.

Folic acid is important from the first milestone of life, beginning at conception. In fact, if a couple is considering getting pregnant, the woman should ensure her folic acid consumption is up to par to the suggested daily intake levels. Many nutritionists recommend that every woman of childbearing age make sufficient folic acid consumption a nutritional priority. Folic acid is vital to the development of the baby from the moment of conception. It can help to prevent sinister birth defects in the brain and spine, called neural tube defects. Spinal Bifida is one of the more well-known of these defects. These types of defects usually occur within the first few weeks of development, which means they happen before the average woman even discovers she is pregnant.

Other age group needs

One important function of folic acid is assisting in the formation of genetic material in each and every cell of the body. Another is the formation of red blood cells essential to transporting oxygen and nutrients throughout the body, as well as tissue growth. Folic acid, according to recent studies, has been associated with such health benefits as protection against Alzheimer's disease, possibly some cancers, and heart diseases. It is also believed to offer a certain degree of protection from strokes.

Deficiencies in folic acid can cause other, less severe health problems. Among them are ulcerations in the mouth, peptic ulcers, inflammation of the tongue, and chronic diarrhea. Folic acid deficiency can also contribute to certain kinds of anemia.

Folic acid is a water soluble nutrient, meaning it evacuates the body with urine, and folic acid stores must be replenished daily. Because of its importance in the reproductive system, it is a good idea to consider taking dietary supplements to ensure that the recommended daily allowance is met.

When picking a dietary supplement, it is important to read and understand the label. This will help ensure you are getting the daily intake levels of the nutrients you're after. For example, a prenatal vitamin will concentrate on different nutrients and levels of intake than a general, all-purpose multivitamin meant to be taken daily.

A lot of what makes up good health is planning and maintaining a routine that ensures the daily consumption of proper nutrients. Folic acid supplements can offer a sure and safe ways of delivering the body's daily requirements of this essential nutrient.


In my own experience, I have given a person age about 50 who had cold palms after taking folic acid, improves blood circulation. I have given to elderly late age 70 help improve in age problem. Doctor did prescript to me folic acid before conception. At pregnancy easy delivery, more breast milk and health babies. Infant and toddler formula milk contain folic acid.

Another stage of very important for child coming to age 12 - 15 years of age is puberty for both male and female. For well form reproductive organ cell. This is an early prevention for infertity later in their adult life.

Where do we get folic acid:

Food Sources:
Beans and legumes
Citrus fruits and juices
Wheat bran and other whole grains
Dark green leafy vegetables
Poultry, pork, shellfish
Liver

Those who do not eat pork or shellfish can eat Beans or legumes, grains stuff. I am not sure if flax seed does help. Problem with some children who does not like to eat vegetables may need to have folic acid supplement. Those taking vegetarian or bean stuff no problem.

Folic acid deficiency may cause poor growth, graying hair, inflammation of the tongue (glossitis), mouth ulcers, peptic ulcer, and diarrhea. It may also lead to certain types of anemias. Toxicity from excessive folic acid intake does not normally occur, as folic acid is water soluble and regularly excreted by the body.

Make your own challah, round or braided.

Recipe: Challah

Make your own challah, round or braided.

By Claudia Roden

Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

Makes 4 Loaves

· 2 tablespoons dry yeast

· 2¼ cups (500 ml) lukewarm water

· ½ cup (100g) sugar

· 4 eggs, beaten, plus 2 yolks or 1 whole egg for glazing

· 1 tablespoon salt

· ½ cup (125 ml) vegetable oil

· About 9 ¼ cups (1 1/3 kg) flour

· Poppy or sesame seeds (optional)

Dissolve the yeast in the water with 1 teaspoon of the sugar. Beat well and leave 10 minutes, until it froths.

In a very large bowl, lightly beat the eggs. Then add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, and just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands. Knead vigorously for about 15 minutes, until it is very smooth and elastic, adding flour if the dough is too sticky. Pour a little oil in the bowl and turn the dough, so that it is greased all over. Cover the bowl with plastic wrap and put it in a warm place to rise for 2‑3 hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into four pieces to make 4 loaves.

To make round challah: Take 1 piece of dough, roll it between your palms, and pull it out into a long fat rope about 18 inches (46 cm) long and 2 inches (5 cm) thick—a little fatter at one end. Take the fatter end and put it in the middle of an oiled baking sheet, then coil the rest of the rope around it like a snail. Continue with the remaining 3 pieces.

To make braided challah with 3 strands: Divide 1 piece of the dough into 3. Roll each piece between your palms and pull into long thin ropes about 18 inches (46 cm) long and 1¼ inches (3 cm) wide. Pinch 1 end of all the strands together and plait them: bring the rope on the right over the middle one, then bring the one on the left over it and continue to the end. Pinch the ends together and tuck them under the loaf. You may find it, easier to begin plaiting in the middle of the 3 strands and plait towards the 2 ends. Continue with the remaining 3 pieces.

Place the 4 loaves on well‑oiled baking sheets, leaving plenty of room for them to expand, then leave to rise for 1 hour, or until doubled in bulk. Now brush gently with the beaten egg yolks or if you want to sprinkle with poppy or sesame seeds, brush first with the whole beaten egg (the seeds stick better if the white is there too). Bake in a preheated 350° F (180°C) oven for 30‑40 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms.

Variations for Sweet Challahs:

• Add ½ cup (125 ml) honey to the beaten eggs.
• Add ¾ cup (100 g) raisins and knead them into the dough after it has risen and been punched down.

Copyright 1996 by Claudia Roden. Claudia Roden is one of England’s leading food writers; her New Book of Middle Eastern Food is now regarded as a classic work. The Book of Jewish Food won both the André Simon and Glenfiddich Awards.

Grilled Asian Beef Steak And Summer Squash

Try this at home cooking

Grilled Asian Beef Steak And Summer Squash
Contributed by Eileen Goltz

Ingredients 1 teaspoon vegetable oil 1 beef skirt steak (about 1-1/2 pounds) 3 medium zucchini or yellow summer squash, cut lengthwise in half Salt and pepper Marinade: 1/4 cup soy sauce 1/4 cup finely chopped green onions 2 tablespoons water 2 tablespoons packed brown sugar 1-1/2 tablespoons dark sesame oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1/4 teaspoon pepper

Instructions

Combine the marinade ingredients in small bowl. Remove and reserve 1/4 cup. Place the skirt steak and remaining marinade in resealable plastic bag and close it. Turn the bag to coat the meat. Marinate in refrigerator 6 hours to 12 hours, turning occasionally. When ready to cook remove the steak from marinade and discard the marinade. Brush the squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium heat. Grill steak, uncovered, 10 to 13 minutes for medium rare to medium doneness, turning occasionally. Grill squash 15 minutes or until tender, turning occasionally. Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.

Serving Size

Makes 6 Servings

Related Recipes

• Stir-Fried Nectarines (pareve) • Asian Nectarine Slaw (pareve) • Nectarine-Pecan Cookie Tarts (Dairy) • Nectarine Upside Down Cake (dairy or pareve) • Nectarine And Blueberry Buckle (pareve or dairy)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .

Why do believer observe the Kosher?

Why do believer observe the Kosher?

Keep Kosher because we want to be healthy fit while we were still in the earthy service for the Lord. It is not the means to get right with God. Only through putting the trust in the redemption blood of Yeshua Ha Moshiach (Jesus) and the indwelling of Ruach Ha Kodesh, walking a life obedience to His Word that is a person is true spiritual Kosher. True Spiritual Kosher is in the heart and it is one that is born again, non carnal, regenerating of spiritual dead soul back to life that is eternal.


We keep kosher because It is a testimony or role model to the unbelieving world, that God is our creator of Universe, He knows best what is good for human. Our way we walk as believer is also vital important than keeping Kosher. God wants His people to be distinctive from what is clean and what is profane. It also is the welfare of God for all mankind to eat healthy. There are many religious also practice eating clean food that does not make a person get to Heaven. In Keeping kosher a believer can realise that most of the food are also a symbolic of undesirable characteristic of man's lifestyle that is not pleasing to God that we have keep out.

some information about Renin, Pepsi and Coca cola

I have posted this article on Messianic Torah Truth Seeker egroup, I decided to repost here as it is useful guide.
RENNET INFORMATION

Rennet is a substance used to coagulate milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called rennin or chymosin (EC 3.4.23.4). The chief use of rennet is in the making of cheese and junket. The enzyme reacts with κ-casein on the surface of the casein micelle particles in the milk. This in the presence of calcium ions causes the coagulation of the casein micelles to form a curd. Commercially, rennet is sold in liquid, powder, and tablet forms.

Rennin reacts specifically with κ-casein, cleaving the protein between the amino acids phenylalanine(105) and methionine (106), producing two fragments. The soluble fragment (residues 106-169) which becomes part of the whey is known as glyco macro peptide and contains the glycosylation sites for κ-casein. The other component (residues 1-105) is insoluble.

The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.

BE SAFE GET KOSHER PRODUCT NON KOSHER CHEESE HIGHER CHANCE OF MILK MIX WITH MEAT

PEPSI INFORMATION

Pepsin is a digestive protease (EC 3.4.23.1) released by the chief cells in the stomach that functions to degrade food proteins into peptides.

According to American Heritage Dictionary, pepsin derives from the Greek word pepsis, meaning digestion (peptein: to digest).

Pepsin was discovered by Theodor Schwann in 1836. It was the first animal enzyme to be discovered.

Pepsin are expressed as a pro-form zymogen, pepsinogen, whose primary structure has an additional 44 amino acids.

In the stomach, chief cells release pepsinogen. This zymogen is activated by hydrochloric acid (HCl), which is released from parietal cells in the stomach lining. The hormone gastrin and the vagus nerve trigger the release of both pepsinogen and HCl from the stomach lining when food is ingested. HCl creates an acidic environment which allows pepsinogen to unfold and cleave itself in an autocatalytic fashion, thereby generating pepsin (the active form). Pepsin may then cleave the dietary proteins into smaller peptides. These peptides may be further digested by other proteases and eventually absorbed by the body.

Pepsin is stored as pepsinogen so it will only be released when needed, and does not digest the body's own proteins in the stomach's lining.

COCA-COLA INGREDIENT FORMULA

The Coca-Cola formula is The Coca-Cola Company's secret recipe for Coca-Cola. As a publicity marketing strategy started by Robert W. Woodruff, the company presents the formula as one of the most closely held trade secrets in modern business that only a few employees know or have access to. Experienced perfumers and food scientists - today aided by modern analytical methods - can easily identify the composition of food products.

Published accounts say it contains or once contained sugar, caramel, caffeine, phosphoric acid, coca leaf and kola nut extract, lime extract, flavoring mixture, vanilla and glycerin. Merchandise 7X is the "secret ingredient" in Coca-Cola and has remained a secret since its invention in 1886. The description of the ingredient is kept in a security vault in a bank in Atlanta, Georgia. Alleged syrup recipes vary greatly, and Coca-Cola reluctantly admits the formula has changed over the decades. The formula was changed in 1935 with the help of Rabbi Tobias Geffen of Atlanta to allow it to be certified kosher.

In a much-publicized corporate disaster, Coca-Cola introduced New Coke in 1985. After public outcry, the recipe was restored to the original formula.

Recipes for other soft drinks and products—Pepsi-Cola, KFC chicken and McDonald's special sauce—are also closely-guarded trade secrets, but the Coke formula certainly attracts the most attention.

Recipe 1

This recipe is attributed to a sheet of paper found in an old formulary book owned by Coca-Cola inventor, John S. Pemberton, just before his death (U.S. measures):

• Ingredients:
  • 1 oz caffeine citrate
  • 3 oz citric acid
  • 1 fl oz extract vanilla
  • 1 qt lime juice
  • 2½ oz flavoring
  • 30 lb (14 kg) sugar
  • 4 fl oz fluid extract of coca (decocainized flavor essence of the coca leaf)
  • 2½ gal water
  • Caramel sufficient
• Flavoring:
  • 80 Oil orange
  • 40 Oil cinnamon
  • 120 Oil lemon
  • 20 Oil coriander
  • 40 Oil nutmeg
  • 40 Oil neroli
  • 1 qt alcohol
• Directions:
  • "Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool. Let stand for 24 hours."

This recipe does not specify when sugar, coca, caramel or the rest of the water are added.

Source: Mark Pendergrast. For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It. New York: Basic Books, 2000. ISBN 0465054684.

[edit]

Recipe 2

This recipe is attributed to pharmacist John Reed.

• 30 pounds (14 kg) of sugar
• 2 US gallons of water
• 1 quart of lime juice
• 4 ounces of citrate of caffeine
• 2 US fluid ounces of citric acid
• 1 ounce of extract of vanilla
• 6 drams (3/4 US fluid ounce) of fluid extract of cola

[edit]

Recipe 3

This recipe is from Food Flavorings: Composition, Manufacture and Use (2nd Ed.) 1968 by Joseph Merory (AVI Publishing Company, Inc., Westport, CT). Makes one U.S. gallon (3.8 L) of syrup. Yield (used to flavor carbonated water at 1 fl oz per bottle): 128 bottles, 6.5 fl oz (192 ml).

• Mix 2,400 grams of sugar with just enough water to dissolve (high-fructose corn syrup may be substituted for half the sugar).
• Add 37 grams of caramel, 3.1 grams of caffeine, and 11 grams of phosphoric acid .
• Extract the cocaine from 1.1 grams of coca leaf (Truxillo growth of coca preferred) with toluol;dry the cocaine extract.
• Soak the coca leaves and kola nuts (both finely powdered; 0.37 gram of kola nuts) in 22 grams of 20 percent alcohol.
• California white wine fortified to 20 percent strength was used as the soaking solution circa 1909, but Coca-Cola may have switched to a simple water/alcohol mixture.
• After soaking, discard the coca and kola and add the liquid to the syrup.
• Add 30 grams of lime juice (a former ingredient, evidently, that Coca-Cola now denies) or a substitute such as a water solution of citric acid and sodium citrate at lime-juice strength.
• Mix together 0.88 gram of lemon oil, 0.47 gram of orange oil, 0.20 gram of cassia (Chinese cinnamon) oil. 0.07 gram of nutmeg oil, and, if desired, traces of coriander, lavender, and neroli oils, and add to 4.9 grams of 95 percent alcohol.
• Shake.
• Add 2.7 grams of water to the alcohol/oil mixture and let stand for twenty-four hours at about 60 °F (15.5 °C). A cloudy layer will separate.
• Take off the clear part of the liquid only and add the syrup.
• Add 19 grams of glycerine (from vegetable source, not hog fat, so the drink can be sold to Jews and Muslims who observe their respective religion's dietary restrictions) and 1.5 grams of vanilla extract.
• Add water (treated with chlorine) to make 1 gallon of syrup.

One should be aware that today, Coca-Cola production employees do not dry the cocaine extract as listed above. Quoting from Early Years of Coca-Cola : "... the coca leaves used today are "spent" leaves - the leftovers of the cocaine-extraction process - and therefore the drink contains no trace of the stimulant." (See also Industrial uses of Coca). It should be noted, however, that it is impossible to completely remove all traces of the coca stimulant and small amounts still exist in the drink today. [citation needed]

MY COMMENTS

I understand from my own experience that there are some healing effect for coca cola possible gastric flu.

Are Ace Light Yakult cultured milk Kosher?

Does anyone here knows if Yakult are "Kosher"

Presently I have with me this product Ace Light Yakult cultured milk drink. It is Probiotics Drinks

I seem to notice that kosher milk does not lactic acid so it is safe for those who are alergic to milk.

What is Yakult?

Yakult is a fermented milk drink made by fermenting skim milk powder and sugar with the beneficial bacteria Lactobacillus casei Shirota strain. This bacterium helps to replenish the good bacteria in the small intestine, ensuring that our digestive system works efficiently and effectively.

Yakult (ヤクルト, Yakuruto^?) is a Japanese probiotic yogurt-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota. Yakult Honsha Co., Ltd. (株式会社ヤクルト本社, Kabushiki-gaisha Yakuruto Honsha^?) (TYO: 2267) It was created by Minoru Shirota who graduated from the Medical School of Kyoto University in 1930. In 1935, he started manufacturing and selling Yakult. Official claims state that the name is derived from jahurto, an older form of jogurto, the Esperanto word for "yogurt".^[1][2] Since then, Yakult has also introduced a line of beverages for the Japanese market that contain Bifidobacterium breve bacteria, and has also used its lactobacilli research to develop cosmetics. More recently, the Yakult Honsha played a major role in developing the chemotherapy drug irinotecan (Camptosar, CPT-11).^[3]

Yakult also owns one of Japan's major baseball franchises, the Tokyo Yakult Swallows.

Today, Yakult is sold in 28 countries^[4], although its bacteria cultures are provided from a mother strain from Japan regardless of production location.

• Sugar (sucrose) to help keep the bacteria alive
• Skim milk powder
• Glucose
• Natural flavours
• Live Lactobacillus casei Shirota strain
• Water

The Ace Light Yakult cultured milk drink contains 30 billion live Lactobacillus casei shirota strains from Japan that reaches the intestines alive where it helps to increase beneficial bacteria, decrease harmful bacteria and improve the environment of the intestines thus helping to maintain intestinal health.

It is state as halal application but does not have certified kosher.

The culture milk drink

ingredients consist of fructose, Maltitol, dried skim milk, glucose, flavoring, live Lactobacillus casei shirota strain.

it is known that skim is the removal of lactic acid element. This drink has low sugar element suitable for diabetic patient too

Links: 贝斯特蔻雪儿食品公司 http://www.bests-kosher.com/

I also found out the following produce is consider kosher certified

BIFIDOPHILUS FLORA FORCE®
It is Certified Kosher by:
KO-Kosher Service

Benefits:
• Improves immune system function.
• Helps maintain female vaginal and urinary tract health.
• Helps promote intestinal health in children.
• May support respiratory health in children.
• Helps synthesize B vitamins.
• Helps maintain a healthy balance of friendly bacteria
• Supports immune function

NSP Bifidophilus Flora Force now contains two additional strains, Lactobacillus casei and Lactobacillus rhamnosus, to add to the beneficial effects of Lactobacillus acidophilus and Bifidobacterium longum. To ensure product potency, short and long chain fructo-oligosaccharides (FOS), were blended into this formula.