To provide optimal CFUs of probiotics we use minuscule amounts of the following additives:
Silicon dioxide is a natural compound made of silicon and oxygen. It is used to prevent the ingredients from sticking together. This is especially important for high CFU doses of probiotics as they are known to clump, which can reduce the efficacy. The consumed silicon dioxide does not accumulate in the body but is flushed out by the kidneys. Currently there is no health risks associated with silicon dioxide. The Food and Drug Administration (FDA) and the World Health Organization (WHO) recognize silicon dioxide as safe food additive.
Maltodextrin is a polysaccharide often produced from corn, rice, potato starch, or wheat. It has little calories and is used as an additive that increases the shelf life and preserves the potency of probiotics. It does so by holding on to water molecules so that the organisms nearby cannot grow or divide. Currently there is no evidence that shows maltodextrin at any level is harmful, especially at such a low amount we include in each of our servings.
Crystalline cellulose is cellulose derived from high-quality wood pulp. It is an excellent connective agent for the ingredients, and it compacts well and offers high binding capacity. Like silicon dioxide, it also prevents clumping of ingredients. Microcrystalline cellulose is chemically inert and does not get absorbed into the blood stream or stomach. It is recognized as safe by the FDA and the WHO.
Magnesium stearate is composed of a magnesium and two stearate molecules. Stearate is a long-chain saturate fat that is abundant in beef but does not raise cholesterol levels and does not increase risk of heart disease. Magnesium stearate coated on a capsule helps probiotics to survive through the digestive track. Used moderately, it is recognized as safe by the FDA and the WHO.