Raw fermented foods, like sauerkraut, kefir, and some yogurt, will contain probiotic bacteria, but it’s impossible to know exactly which strains and in which quantities. For example, the minimum amount needed to put a “live and active cultures” claim on a carton of yoghurt is 1 million CFUs. Or 0.002% of the amount we put in the Smart Probiotic.

And without a smart, delayed-release capsule, the vast majority of bacteria will be killed by stomach acid, before they ever reach your gut.

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