RXIDENCE E-Probiotics is a fermented functional food. It is a wholesome food which is present in nature with therapeutic purposes. It is a pre-digested form of nutrient which our body does not need to go through a complication way to digest it. It contains high organic acids, minerals, vitamins, amino acids, the various types of enzymes needed by the human body and 16 strains of lactic acid bacteria:

Streptococcus thermophiles, Streptococcus cremoris, Lactobacillus gasseri ATCC, Streptococcus lactis, Lactobacillus acidophilus, Lactobacillus delbruckii, Lactobacillus bulgaricus, Lactobacillus caucasicus, Lactobacillus leishmanni, Lactobacillus casei, Lactobacillus thermophilus, Lactobacillus mesenteroides, Lactobacillus arabinosus, Lactobacillus lactis, Lactobacillus musicus, Lactobacillus plantarum

  • Restore the balance of bacteria in the gastrointestinal tract.
  • Human borne bacteria Lactobacillus gasseri ATCC is used.
  • Eliminates toxins and inhibits the growth of abnormal cells.
  • It maintains youth, vibrancy and slow down aging process.
  • Enhances our immune system.
  • Prevents modern diseases.
Active Ingredient
  • Sorghum, soybeans, corns, paddy rice, 16 strains of lactic acid bacteria during fermentation, 80 million - 100 million of bacteria counts.
Product Form
  • Functional Food is available in soft gel bovine capsule - 60capsules.
  • Probiotic Gold is available in paste form - 100gm.
Consumption Method for Functional Food
  • Adult: 2 capsules twice per day (30 minutes before meals)
  • Children: 1/2 the dosage of adult.
Consumption Method for Probiotic Gold
  • Adult: 2 capsules twice per day (30 minutes before meals)
  • Children: 1/2 the dosage of adult.

After consuming the RXIDENCE E-Probiotics, you may experience signs of healing crisis such as:

Constipation, unpleasant stool odor, sleepiness, giddiness, fatigue, bone pain, heatiness. These are temporary healing reactions happening in the body and will subside within short period of time.


Ref. 1. Ouwehand A.C. et al., 2003. Bulletin of the International Dairy Foundation No 380:4-19.

Ref. 2. Collado, M.C. et al., 2007. Food Res. Int. 40:629-636.

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