Ultra Lite Probiotic Gut Balancer

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The Ultra Lite Gut Balancer is a low-allergenic probiotic drink mix concentrate for maximum internal well-being and has been specifically developed to complement the Ultra Lite programs, although it is also highly effective as a standalone product.

Why Gut Balancer compared to other Probiotic supplements:

  • Probiotics: these are good bacteria which suppress the growth of bad bacteria in the intestines of humans.
  • Prebiotics: these are natural fibre ingredients that resist digestion but support the growth of probiotics in the intestines – in other words, a packed lunch for the good bacteria.
  • Synbiotics: these are a synergistic combination of prebiotics and probiotics which equate to much higher levels of probiotic culture cells in the intestine.

The Ultra Lite gut balancer has been developed with Synbiotic technology that is based on over 8 years of research at the Cooperative Research Centre (CRC) for Food Industry Innovation and involved researchers from The University of NSW & CSIRO. It uses a synergistic combination of prebiotics and probiotics which equate to much higher levels of probiotic culture cells in the intestine and lead to better intestinal health.


We recommend taking the probiotic on a full stomach, both because of the higher pH and the fact that the product is mixed with the food which would otherwise feed bad bugs.


Cultures: 30 billion per 5g serving.

  • Lactobacillus acidophilus LAFTI strain L10
  • Bifidobacterium lactis LAFTI strain B94.

Non-actives: dietary fibre (ARABINO-GALACTAN), Inulin, Trehalose, Food-grade vegetable oil

 The Gut Balancer formula was invented y John Ellerman (BSc, MASM, Consultant Microbiologist)

“John Ellerman is a science graduate (Microbiology and Biochemistry) from the University of Sydney and a Member of the Australian Society for Microbiology.  He studied Dairy Technology at what is now the University of Western Sydney and worked as a dairy research microbiologist for the NSW Dept. of Agriculture.  He worked as the microbiologist for Dairy Farmers Cooperative Ltd for seven years before joining what became part of Burns Philp & Co. Ltd. to conduct research into the fermentation of dairy cultures, including probiotics.   During the 1990’s he served on the Advisory Board of the Food Science faculty at the University of Western Sydney (Hawkesbury) and on the Management Committee of the Government-funded Cooperative Research Centre (CRC) for Food Innovation at the University of NSW which included scientists from DSM (led by John), Goodman Fielder, UNSW and CSIRO Division of Dairy Research).  The work that this team carried out led to the development of the LAFTI range of probiotic cultures and (with the help of researchers from CSIRO Division of Nutrition) to the elucidation of the synergist interaction between these cultures and several fibre ingredients which were shown to boost the numbers of probiotic culture cells to levels during their journey down the intestine that are unattainable by any other product.  Via this technology the initial dose of 30 billion cells of Lactobacillus acidophilus and Bifidobacterium lactis are possibly boosted to the equivalent of taking more than a trillion cells, thereby delivering unprecedented efficacy.”

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