Sauermilch + n lebende Bakterienkulturen Probiotischer Narine Sauerteig in die Sauermilch 5 Beutel 5 g NARUM Shitake < td valign="top" width="94" style="border-bottom:1pt

< td valign="top" width="94" style="border-bottom:1pt fester Fenstertext

crude ash 11

Let it sit for 12 hours

contributes to the proper production of red blood cells

of which monounsaturated fatty acids - 4 g

Sauermilch + n lebende Bakterienkulturen Probiotischer Narine Sauerteig in die Sauermilch 5 Beutel 5 g NARUM Shitake < td valign="top" width="94" style="border-bottom:1ptDESCRIPTION Sour milk + N probiotic 5 Narine sachets probiotic better digestibility the product is homemade Cottage cheese is a product made from milk and lactic acid strains of Streptococcus thermophilus St. 5, Lactococcus lactis subsp. cremoris, The bacterial strains found therein are: Lactococcus lactis subsp. lactis (Strain diacetilactis), Lactobacillus delbruckii subsp. Bulgaricus, and Lactobacillus acidophilus nv strain EP 317 402 Narine,