Note: Molasses and sugar are consumed in the fermentation process so there is no molasses or sugar in the end product.

Base and Fortifying Ingredients

• Water
• Molasses^*
• Cane Sugar^*
• Wild Chaga Mushroom^*

Probiotic Blend of Live Cultures

• Lactobacillus acidophilus
• Lactobacillus casei
• Lactobacillus paracasei
• Lactobacillus rhamnosus
• Lactobacillus plantarum
• Bifidobacterium animalis subspecies Lactis
• Bifidobacterium bifidum
• Bifidobacterium longum subspecies Longum
• Lactococcus lactis subspecies Lactis
• Streptococcus Thermophilus

30 billion colony forming units (CFUs) per serving.

Since Chaga is high in oxalates, not recommended for those sensitive to oxalates. Do not exceed the stated recommended daily serving. See the FAQ tab for more details.

For Daily Maintenance
Two tablespoons (one fluid ounce) once daily in water, juice, or straight. For maximum effect, take on an empty stomach at least 1/2 hour before eating. Can take 1 tablespoon in the morning and one tablespoon before bed. Taking before bed helps populate the gut with probiotics while you sleep, minimizing food and drink flushing it from your digestive tract.

For Therapeutic Support
Two tablespoons (one fluid ounce) two to three times daily in water, juice, or straight. For maximum effect, take on an empty stomach at least 1/2 hour before eating. Can take 2 tablespoons in the morning, during the day, and just before bed. Taking before bed helps populate the gut with probiotics while you sleep, minimizing food and drink flushing it from your digestive tract.

Storage
Refrigerate after opening, and for best quality, consume within one month. When unopened, best if used by “Best By” date on bottom of bottle.

What does Vita Biosa Chaga taste like?
Vita Biosa Chaga tastes somewhat like a mild vinegar with a hint of molasses flavor. It can be diluted to lessen the sour taste although the taste is not bad undiluted. It can be mixed with other fluids such as a glass of our Trace Minerals Electrolytes or lemonade sweetened with Stevia.

What are oxalates and why do you have a warning about them?
Oxalates, also known as oxalic acid, are naturally occurring compounds in plants. They are common in a variety of foods and our bodies make them as well. Chaga, leafy greens, legumes, soy, potatoes, beets, raspberries, almonds, and other foods high in oxalates are also rich in beneficial nutrients. However, because oxalates bind to calcium as they leave the body, they can increase the risk of kidney stones in some people. Excess amounts of oxalates can also prevent your body from absorbing other beneficial nutrients in your digestive tract.

If you’re prone to kidney stones, have kidney disease, or are sensitive to oxalates, your doctor may recommend you follow a low-oxalate diet. But for most people, the benefits of nutrient-dense, high-oxalate foods can outweigh their risks. Consult with your doctor if you are not sure that you are not sensitive to oxalates. For more info on oxalates, see

https://www.webmd.com/diet/foods-high-in-oxalates