Ecological Lacticol.
Lacticol is a totally natural product made from raw materials of our organic farming.

It is a juice obtained from the natural fermentation of cabbage (Brassica oleracea) and Red beet (Beta vulgaris l. var. rapa), from crop clean, and enriched with active microorganisms that are part of the physiological intestinal flora: lactobacillus acidophilus, lactobacillus plantarum, lactobacillus casei, bifidobacterium bifidum, streptococcus lacti and streptococcus thermophilus.
These bacteria have been carefully selected, to enhance and encourage the lactic fermentation, as well as to increase the growth of these microorganisms in our digestive tract.

How to use: you can use:

for seasoning salads as a substitute for vinegar or lemon.
Diluted in water or juice (Apple or carrot), 1-2 tablespoons per day before breakfast or lunch.
In people who do not have any gastric alterations and are accustomed to, it can be swallowed without diluting.