H. Pylori Support | Lactobacillus Reuteri Probiotic with Mastic Gum for Digestion & GI Health - Third Party Tested, 60 Vegan Capsules, Made in The USA

After taking this product I finally tested negative after a 3 year battle. I have taken 6 different antibiotics, probiotics, and a host of antacids and ppi's. This product worked! Thank you!

Muy bueno

this is a good combo. while not diagnosed, we suspect my hubby was coming down w/ulcers. i've been in the alt med world for 26 years as a layman so kinda have a clue re vits/herbs, etc. i thought perhaps he was suffering from h. pylori, so went on my search for what herbs, etc. might help. already new of mastic gum and then found this combo which he has been using... along w/ extra mastic gum. he has done very well so far. he had been having the bloating and nausea and general "malaise' for a few weeks. using this combo w/the extra mastic has helped quite a bit.. interestingly i found one of the articles i saved a year ago and it was mentioning zinc carnosine for gut issues and h. pylori... and this is the form of zinc that this product has. well done!

It works well for me.

There are multiple components in there that could have effect but the main one - Lactobacillus Reuteri - is the most important. So, I tried to make yogurt from one capsule and 8 ounces of whole milk. I knew that this particular strain is slow - around 24-36 hours of growth. I set up my yogurt maker for 24 and 36 hours. My results are disappointing: "yogurt" got spoiled. Who knows, maybe some other components were too active, Lactobacillus Reuteri was dormant or dead, etc. Bottom line, I wasn't able to activate the Lactobacillus Reuteri from that. I am going to try a special Lactobacillus Reuteri starter for that. In the meantime this product might be helpful because of other components or, at least, as good as placebo. Good luck to you all!Update: it appears the temperature is important and my yogurt maker’s default temperature is too high- around 113F . I ordered a special starter for this particular strain and set recommended temperature to 100F. And I got yogurt in 36 hours! It tastes differently and I like it. For the next batches I won’t need 36 hours, I guess, if I use my new yogurt as a seed.Yet another update: as I suspected, refermentation took only 6-7 hours at 100F to make a good yogurt.As a side note the whole idea of strain activation to become a live culture in a form of yogurt makes sense. How dormant dry culture can cause any affect, if it’s not live and active?

This stuff really works fast! Thanks for creating a great product. I'm not writing a more detailed review because my last one was rejected and I don't understand why.

Didn’t work me 😞