Green

Green barley juice is obtained by gently pressing the shoots of young barley (Hordeum vulgare). The juice is rich in chlorophyll and antioxidants (flavonoids), ferulic acid and contains gamma-aminobutyric acid (GABA). Green barley is a good source of important minerals and vitamins. Green barley juice contributes to the overall stimulation of the body thanks to the content of vitamins and minerals. In Japan, people consume a drink made from the green juices of "aojiru" (it also contains young barley). This green drink is widely consumed to maintain health. In this country, young barley is popularly used as an ingredient in many smoothies.
 

Spirulina is a blue-green spiral-shaped freshwater blue-green alga (cyanobacteria), hence its name. It is a very old evolutionarily organism, estimated to be approximately 3.5 billion years old. Its influence on us and our planet is undeniable – it was responsible for releasing oxygen to form the Earth's atmosphere. People have been using it since time immemorial, it was used by the Aztecs and is even mentioned in the writings of Christopher Columbus. Spirulina is characterised by a specific intense taste. Its bluish colour is due to chlorophyll and phycocyanin. Its nutritional values are also interesting. Spirulina is rich in nutrients such as carbohydrates, vitamins, minerals and chlorophyll. In addition, it is one of the foods that contain the highest amount of protein from the plant kingdom. It contains 18 of the 22 amino acids the body needs. It is used in weight control and as an antioxidant and helps to support natural immunity and normal blood sugar levels.

Apple fibre

Apple pulp (apple pectin) is made from apple peels, which are dried and then ground into a fine powder. It is a natural product without any additional additives. This soluble fibre helps us keep the gut clean and promotes peristalsis. Consumption of apple fibre induces a feeling of satiety.

Citrus fibre

Citrus fibre offers us a wide range of beneficial effects, especially on our digestion. Moreover, it is tasty and has an amazing prebiotic effect. It is well tolerated and at the same time increases satiety. Clinical studies point to its physiological benefits: it helps maintain regular intestinal peristalsis.

It is a blend of microbially activated fruit and vegetable juices from 35 types of fruit and vegetables with high content of polyphenols and flavonoids. An amazing cocktail of natural substances that have high bioavailability and efficacy thanks to activation by controlled multi-stage fermentation. What is meant by controlled fermentation? The juices are gradually fermented by the action of lactobacilli and bifidobacteria and are a significant source of microfibre, which has a strong prebiotic effect.
 

A new generation of prebiotics based on modified, enzymatically liquefied chicory fructooligosaccharides contributes to natural restoration of intestinal microbiota. It affects all parts of the intestine, both small and large. Fructooligosaccharides cannot be used, digested or absorbed by our body. However, they are an important nutrient for beneficial intestinal bacteria. In the colon, they also increase the production of butyrate by friendly intestinal bacteria. Butyrate is a very beneficial substance for our body. It also serves as a source of energy for intestinal mucosa cells, thus helping restore its integrity.

It has a strong prebiotic effect, i.e. it promotes the multiplication of friendly bacteria in our gut. It acts in all parts of the intestine, both small and large. Parts of corn fibre cannot be used, digested or absorbed by our body. They can be an important nutrient for our beneficial gut bacteria. In the colon, they also increase butyrate production by friendly gut bacteria. Butyrate is a very beneficial substance for our body. It also serves as a source of energy for the cells of the intestinal lining, thus helping to restore its integrity (whole).

Stevia is a wild shrub in tropical and subtropical regions of South and Central America. The main strength of this shrub is hidden in its leaves and stems, which contain stevioside. It is 200-300 times sweeter than sucrose and has negligible energy content. Stevia has been used in natural medicine for centuries. Therefore, we chose steviol glycosides as a sweetener.