Product descriptions
NATUR TANYA® STOMACH AND INTESTINE FRIENDLY FIBRE
Fermented prebiotic fibre from Indian guar beans. A patent-protected prebiotic fibre that is converted into short-chain fatty acids by slow fermentation by beneficial intestinal bacteria in the large intestine. Galactomannan-type fibre is Low-FODMAP certified, which means it is not associated with gas, intestinal distension, constipation or diarrhoea, which would cause problems in people with functional gastrointestinal disorders (FGIDs) such as irritable bowel syndrome (IBS) and SIBO.
- 100% NATURAL, VEGAN PRODUCT
- INGREDIENT INCLUDED IN HUMAN CLINICAL TRIALS
- LABORATORY-TESTED FORMULATION!
- LOW-FODMAP CERTIFIED*
- WELL TOLERATED AND SAFE FIBER
- DOES NOT CAUSE STOMACH UPSET
- CAN ALSO BE USED FOR IBS AND SIBO
- CAN BE CONSUMED FROM 3 YEARS OF AGE
- NO ADDITIVES OR ADDED SUGAR1
- NO PRESERVATIVES, COLOURS OR FLAVOURS
Natur Tanya® Vegan Stomach and Gut Friendly Fibre
GASTRO- AND GUT-FRIENDLY FIBRE LOW-FODMAP CERTIFIED
Have you been looking for fibre that doesn't bloat, doesn't cause gastrointestinal discomfort, is safe to use and comes from a trusted source?
We've got it for you!
A stomach-friendly fibre that ferments only slowly in our body, mainly by bifidobacteria, it is instantly soluble in water, has no gelling properties, and is completely odourless and tasteless.
This stomach-friendly fibre is LOW FODMAP certified by Monash University, so it is consumed without the bloating, cramping and gas production that other fibres have.
FODMAP
A diet can be tailored to your individual needs by a well-trained dietitian. It is about limiting rapidly fermentable short chain carbohydrates (FODMAP). FODMAP reduces or excludes monosaccharides (fructose), disaccharides (lactose), oligosaccharides (fructans and galactans) and polyols from the diet because digestion of these causes bloating and functional bowel disorders.
GASTROINTESTINAL-FRIENDLY FIBRE IS A WATER-SOLUBLE PREBIOTIC FIBRE
Indian guar bean is a gastric-friendly fibre, a prebiotic fibre produced by so-called agglomeration technology. During liquid bed agglomeration, bridges are formed between the particles, which allows water to