Based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans.
This fermentation method captures and isolates a unique proteolytic enzyme known as Bacillopeptidase F.
The manufacturing process removes the odour, bacterial components, other peptides and vitamin K usually associated with natto.
The following substances have not been used in the production of this product:
- Wheat, egg, lactose, crustaceans, nuts, sesame, lupin, gluten
However, the finished product has not been tested to confirm the absence of these substances.
- Contains soy
- Dietary supplements should not replace a balanced diet