• the pre-digestion of complex foods, which improves the absorption of many vitamins,
• enhanced mineral bioaccessibility and increased bioavailability of antioxidants,
• a significant alkalizing effect on the body's pH;

1. improved digestion and superior gut health,
2. better immunity,
3. increased weight loss

We start with a leading blend of 18 strains of probiotics, which delivers a FULL 60 billion live organisms (CFUs) with every dose. We combine that with some of the best antioxidant-enriched, Non-GMO and Non-Gluten prebiotic plant fiber that we could find to help feed and support our probiotics and then finish off our formulation with a range of fermented whole foods which have their own additional probiotics and prebiotic plant fibers, to make this the best PROBIOTIC+PREBIOTIC Formulation we could make.

Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus leichmannii, Lactobacillus caucasicus, Lactobacillus lactis, Lactobacillus fermenti, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus delbruekii,

1 strain of an SBO probiotic (Soil based organism):
Bacillus coagulans

2 strains of beneficial yeast probiotics:
Saccharomyces boulardii, Saccharomyces cerivisiae.

Fermentation is a natural process where certain beneficial microorganisms, such as those probiotic bacteria found in TURNER PROBIOTIC+PREBIOTIC, are able to convert the carbohydrates (and sometimes the protein) found in plants into an easy to digest, nutrient-rich food. As the fermentation progresses, it releases many of the vitamins, minerals and phytonutrients that would otherwise pass through our gut, undigested.

The process of fermentation has been used for centuries because the acid produced by the fermenting bacteria often kills other microorganisms that would spoil the food. This practice is still used today to produce foods like yoghurt, beer, wine, cheese, and kombucha and sauerkraut.

The acids produced by the "lactic acid-producing" probiotic bacteria (called LAB Probiotics) act as a natural preservative, giving fermented whole foods a very distinct zest and desirable tartness.
Not only does fermentation help improve the preservation and storage of food, but consuming fermented whole foods will greatly increase the number of beneficial bacteria in your gut.

A number of health benefits are associated with fermentation. In fact, fermented foods are often more nutritious than their unfermented form.

The probiotics produced during fermentation will restore and rebalance the friendly bacteria throughout your digestive system and can often reduce the systems of some common digestive ailments

M L Ritchie, 2012 [https://pubmed.ncbi.nlm.nih.gov/22529959/]

Including the troublesome and difficult to alleviate symptoms of irritable bowel syndrome (IBS), a common digestive disorder

N Hoveyda, 2009 [https://pubmed.ncbi.nlm.nih.gov/19220890/]

Fermented foods have also been shown to reduce the severity of diarrhoea, bloating, gas, and constipation

E Dimidi 2014 [https://pubmed.ncbi.nlm.nih.gov/25099542/]

So, getting more fermented whole foods into your diet is an excellent idea if you regularly experience these types of gut issues.

The bacteria that occupy our digestive tract (called our microbiome) have a significant influence over our health, and in particular, on our immune system.
Fermented whole foods can give your immune system a significant lift because of their high probiotic content. Additionally, fermented whole foods reduce your risk of infections like the common cold
M Ozen, 2015, [https://pubmed.ncbi.nlm.nih.gov/25430686/]

Furthermore simply eating probiotic-rich foods such as Fermented whole foods are known to help those recover, faster after sickness. S King 2014, [https://pubmed.ncbi.nlm.nih.gov/24780623/]

The fermentation process is able to break down carbohydrates and other nutrients from plants, making these nutrient-rich whole foods much easier to absorb and digest than similar non-fermented foods.

One of the best-known examples is the fermentation of the milk sugar called lactose, which is found in most dairy products. Lactose which is a complex sugar is broken down by lactic acid-producing during the fermentation process into simple sugars for easy absorption.

This means that people who suffer from lactose intolerance (the inability to digest lactose) should have few problems consuming fermented dairy products like yoghurt and kefir.

Another way that fermentation makes food easier to digest, is by helping to break down and destroy compounds that are called "anti-nutrients" that can block the absorption of many essential nutrients from the diet (eg "anti-nutrients" like phytates from grains and lectins from legumes).

Anti-nutrients are naturally occurring plant compounds, which have evolved to discourage grazing animals from consuming them. They are found in types of foods such as legumes, nuts, grains and seeds where they interfere with the nutrient absorption from within other foods. Fermentation is a great strategy to minimize the impact that these anti-nutrients have on the body.

The 'Human Microbiome' is the term used to describe the collection of all microorganisms, including bacteria and yeasts that live in and on the human body. The gastrointestinal tract has the densest and most diverse microbial community of the human body.

In 2003, the Human Genome Project was completed. The objective of this project was to map and understand how the genes in the human body contributed to our collective health and wellness and surprisingly; it was soon discovered that our inherited genes could only explain about 10% of human disease.

The remaining 90% of human diseases are induced by environmental factors, deficiency of nutrients, toxins, or even emotional and psychological disturbances.

In recent years there has been a growing body of evidence, which shows our gut microbiome is one of these important environmental factors, capable of turning our genes on or off, depending on the types of bacteria that are present.
Our gut microbiome is as unique as a human fingerprint and can be rapidly changed and modified based on factors such as diet, lifestyle, and exposure to toxins and antibiotics.

Sometimes changes we make to our diet and lifestyle will influence our gut microbiome in ways that result in improvements in overall health, but all too often, these changes cause a decline in overall health and wellness.

Probiotics when consumed regularly and in sufficient amounts, support and strengthen our gut microbiome and confer health benefits when they are consumed.

In medicine, the Hygiene Hypothesis refers to a lack of early childhood exposure to common infections and bacteria, as well as symbiotic or beneficial microorganisms (such as the gut flora or probiotics); all of which increases a child's susceptibility to allergic diseases by suppressing the natural development of the immune system.

The impact of the 'Hygiene Hypothesis' can effect our health for decades. Popular media and advertising agencies have pushed their idea that all germs are bad and if one would be considered an incompetent parent if they didn't constantly use products from antibacterial mouthwash to hand sanitizers that killed 99.9% of all microorganisms which protected our children from this 'unseen harm' and sinister threat.
Today the 'Hygiene Hypothesis' is also known as the 'Microbiome Depletion Theory' or the 'Lost Friends Theory', which we think is a much better description of the real situation.

This lack of exposure to common microorganisms for extended periods during childhood and adolescence is now thought to result in many defects of the immune system and a lack of tolerance from the immune system to minor infections, which often cause an extreme and unwanted immune response such as auto-immune disease and allergies.

While scientists cannot pinpoint what constitutes a healthy balanced gut they are certain that there is a strong association between intestinal imbalance of the microbiome (a condition referred to as Dysbiosis) and gastrointestinal diseases.

Research now shows that individuals with a chronic condition called inflammatory bowel diseases develop certain markers of dysbiosis; the imbalance of bacteria in their gut microbiome. These patients either have too many (a conditional called SIBO or small intestinal bacteria overgrowth) or too few of the beneficial microbes that occur in a healthy gut. Similar types of Research have also occurred with subjects that are obese; they all appear to have an abnormal population of specific strains of gut bacteria, in common.

Often people with conditions such as thyroid imbalances, chronic fatigue, joint pain, psoriasis, autism, do not realize that these conditions often originate from imbalances in the gut. ​

We use "state of the art" high-efficiency fermenters and the "best-in-class" centrifugal culture collectors in the production of these probiotics.
The harvested probiotic mass is coated with a natural alginate from seaweed, using a patented technology, which is quickly followed by a liquid nitrogen lyophilization (freeze-drying) process.

This ensures that the full functionality of each probiotic strain is preserved and stabilized.

These processes allow us to compare our probiotics against other probiotics that do not use a patented coating process to protect their probiotics

On average we improved our "survival rate" compared to other probiotics, which means more live probiotics reach their destination intact making this a more effective product for you.



All probiotics are analyzed by species and strain, using 16S rRNA gene identification to ensure the purity of the culture.

The production lines where the probiotics a grown and processed are certified under the quality standards of ISO22000, HACCP, fGMP/ TQF, TÜV and are all Halal approved.