Bravo Probiotic Dairy 13 week kit

Bravo Probiotic 300+ Fermented Milk product

is a ready to make 13 week supply. Add the probiotics to your preferred whole milk and ferment for 24 to 48 hours. Tastes Great.

  • Contains 300+ Probiotic Strains
  • Contains Plasmids: self-replicating small DNA molecules of great benefit.
  • Contains Phages: the microbes that colonize the microbes and modulate immunity.
  • Contains GcMAF produced by natural fermentation.

Designed by Molecular Biologist, Dr Marco Ruggiero, MD. PhD.

Bravo Probiotic GcMAF Yogurt 13 week Kit

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42 customer rating

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US$398.00
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Click to Read - Bravo Probiotic now has over 300 Probiotic Strains

In the below eight week study, where the only change was to consume 125ml/day of Bravo Probiotic to support the immune system, participants saw a significant improvement in overall health as their immune system and bone marrow function restored.
125ml/day of Bravo Probiotic over 8 weeks

The Kit Contains:

  • 13 x 6.2g bottles of Organic Swiss Cows Colostrum (5.7g) and microbial cultures (0.5g).
    • Lactobacillus salivarius (12.5%)
    • Lactobacillus acidophilus (12.5%)
    • Lactobacillus paracasei (12.5%)
    • Lactobacillus rhamnosus (12.5%)
    • Lactococcus lactis (12.5%)
    • Bifidobacterium infantis
    • Bifidobacterium bifidum
    • Bifidobacterium lactis

  • 13 x 5g bags of yeasts and active cultures.
    • Lactobacillus bulgaricus (5%)
    • Lactobacillus acidophilus (5%)
    • Streptococcus thermophilus (5%)
    • Lactococcus lactis (5%)
    • Leuconostoc [various] (15%)
    • Kluyveromyces [various] (15%)
    • Saccharomyces (10%)
    • Acetobacter (10%)
    • Bifidobacterium lactis
    • Bifidobacterium longum
    • Bifidobacterium bifidum
    • Bifidobacterium infantis
    • Proprietary Kefir grains

  • 1 x instruction sheet
  • 1 x quality zip bag

Makes: 13 Litres (13 quarts) of Bravo GcMAF super yogurt (cultured milk product). BRAVO PROBIOTIC® contains over 300 microbial strains and organic Swiss colostrum.
You just need to add milk.

Consume: 100 to 125mls (8 tbsp or 4fl. oz.) daily for adults. Daily dose for children to be adjusted according to their weight.
Note: Swill the Bravo in your mouth for 30 - 60 seconds before swallowing. This allows the GcMAF to be absorbed by the mucosa cells of the mouth / pharyngeal ring.

As a Cosmetic: Rub onto skin and leave on the face for 30 minutes and then rinse with lukewarm water.

As an Enema: For a 75Kg (12 stone) adult. Mix 20-25ml (1 to 2 tbsp) of Bravo drink with 20-25ml (1 to 2 tbsp) of 0.9% saline solution for use as an enema. Try to retain as long as possible. This can be used every day if no side effects. Note: A saline solution of 0.9% is the same concentration as body fluids (1 litre of water to 9 grams of sodium chloride).

Nutritional Contents of each batch (1 bottle & 1 bag):

  • 4KCal
  • 0.28g proteins
  • 0.28g fats
  • 0.22g carbohydrates
  • 0.09g fibres
  • 2.89mg salt

Designed to naturally:

  • Produce approximately 490ng of GcMAF in every litre.
  • Produce powerful immune-support molecules like lactoferrin & immunoglobulins.
  • Support the healthy human microbiome.
  • Cleanse and support healthy skin.
  • The final product, that you can prepare in your kitchen, contains natural (not artificially added) noble proteins, minerals and vitamins spontaneously produced by the living microorganism population in the product.

Storage:

  • The dry powders are very stable, so they are shipped without any refrigeration.
  • It is only to extend the shelf life of the powders, that we recommend storage in the refrigerator, away from humidity.
  • The "best before" date on the kit is for one year after manufacture.
  • The final product (made up yogurt) will keep for two weeks in the refrigerator.

Note: It is not possible to use some of the left over product to produce another batch of Bravo Yogurt. This is due to the fact that Bravo powders contain colostrum which is completely used by bacteria during the fermentation process. At the end of the fermentation, no more colostrum is available in the product; this means that if some leftover is used to prepare a second batch, bacteria do not have any further colostrum to use. Colostrum is important to allow, during the fermentation process, the natural formation of molecules active on the immune system. Furthermore, Bravo formulation has been studied considering a precise ratio among the strain of bacteria and yeasts growing during the fermentation process. The cultures have to be renovated every time to keep this ratio.

DOES NOT contain: Artificial colours, flavours, preservatives, sugar, gluten, soy, wheat, egg, rice, starch, hormones, antibiotics.

Manufactured in Switzerland by Silver Spring Sagl [email protected]

Bravo Comparison Chart
BR-EK-13
2019-10-30

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Bravo-for-Beautiful-Skin.pdf

Brochure - Bravo Yoghurt for Beautiful Skin

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Bravo-Probiotic-Brochure.pdf

Brochure - Bravo Probiotic - Gut & Immune Support

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Bravo-Milk-Instructions.pdf

Instructions for Bravo Probiotic Fermented Milk

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By on  10 Aug. 2016 (Bravo Probiotic GcMAF Yogurt 13 week Kit) :
(5/5

Bravo yogurt

We love our Bravo!!! We have more energy and are doing better with our allergies on it!!!

By on  10 Aug. 2016 (Bravo Probiotic GcMAF Yogurt 13 week Kit) :
(5/5

Very good

Bravo help me a lot with my stomach problems after so much medication and chemo finally i feel great

Preparing Bravo Yogurt Drink

USA suggested milk for making Bravo
Examples of Milk Often Used

  1. Boil 1 litre (quart) of whole cow's milk, whilst stirring slowly and continously.
  2. Milk boils when it blows up to the rim of the pot. Do not over boil the milk.
  3. Let it cool down to room temperature (20-30°C or 68-86°F) with an aluminium foil cover over it.
  4. Remove the thick layer off the top and discard. (made of caseins)
  5. Mix in the contents of the bottle and the bag.
  6. Mix well to remove any lumps.
  7. Leave it covered at room temperature (out of drafts) for 24 - 48 hours (until it sets).
  8. Mix well. You may wish to sieve it.
  9. Refrigerate at least 2 hours before drinking.

Keeps for 14 days in the Refrigerator.

Making Dairy Bravo

  • Goats, Sheep, & Camel milk may be used (tends not to thicken).
  • We recommend avoiding homogenized milk - but it can be used.
  • Do NOT use rice, soy almond or lactose-free milk.
  • You don't need to boil UHT milk - just warm it up and add powders.

Keep all preparation utensils very clean so as not to contaminate the Bravo with other food or microorganisms that may interfere with the fermentation process. Use paper towels for drying and immediately discard them.

Lactose Intolerance

Lactose intolerance can be successfully overcome with Bravo Probiotic yogurt. Bravo has a long fermentation time (24 to 48 hours) which uses up the lactose, and we have found that lactose intolerant children, after a few months of receiving lactose fermenting microbes, in daily Bravo Probiotic yogurt, can then eat cheese, or drink milk with no problems.

Casein Intolerance

Bravo Probiotic yogurt contains caseins and whilst caseins are not themselves allergenic, some of the peptides produced by casein degradation in the stomach, may cause irritation to the digestive system. In these cases Bravo Probiotic Yogurt should be given either as a suppository, or as an enema.

Milk Varieties Used

All mammal’s milk may be use. Though Cow’s milk is generally used, we have reports of Goat, Sheep, Camel, Lama, and Donkey milk being used successfully, though often the consistency is very runny. We also have experience of people using human milk, which whilst technically doable, may be illegal in some regions of the world.

If mammal’s milk is not for you, then Coconut milk is best, as it has a number of healthy molecules by itself. However this solution will lack the 236 new peptides, formed by fermenting mammal’s milk, and so, whilst this solution is excellent at rebuilding your gut and brain microbiome, it does not have this peptide immune support effect, of the mammal’s milk ferment.

Alternative Method to Prepare Bravo Yogurt

The Natural Solutions Method - It makes use of a milk thermometer and a yogurt maker to produce thick and yummy yogurt in 1/4 of the time.

  1. Add 1 litre of whole cow’s milk to a roughly 2 litre pot.
  2. Using a milk thermometer and stirring continuously, bring the temperature to 203°F (95°C) for 10 minutes. This will crack the proteins so that the final product is NOT slimy.
  3. Then turn off the heat and allow the milk to cool to lukewarm with an aluminium foil cover over it.
  4. Remove the thick layer off the top of the milk and discard (contains denatured casein).
  5. Mix in the contents of 1 bottle and 1 bag with a balloon whisk. Mix well to remove any lumps.
  6. Place the mix into a “Davis & Waddell DES0186 Yoghurt Maker” and set to program C2 (27°C for 12 hours).
    NOTE: You may wish to leave the yogurt fermenting for longer after the 12 hours is up to provide a more sour taste. We prefer another 3 to 6 hours.
  7. Mix well when finished and pour into a container for refrigeration for at least 2 hours before using.

Keeps for 14 days in the Refrigerator.

Published Science

  1. The Microbiome & Probiotics
    An Interview with Molecular Biologist, Prof. Marco Ruggiero MD, PhD: Understanding the GI and Brain Microbiome and the Role of GcMAF in Harmonizing the Immune System with the Microbiome Populations.
    Jacques Fernandez de Santos.
    Townsend Letter.

    Link to Abstract Link to Full Article

  2. Bravo Yogurt
    Macrophages of the mucosa-associated lymphoid tissue (MALT) as key elements of the immune response to vitamin D binding protein-macrophage activating factor.
    Stefania Pacini, Tiziana Punzi, Gabriele Morucci, Marco Ruggiero.
    Italian Journal of Anatomy and Embryology.

    Link to Abstract Link to Full Article

  3. Bravo Yogurt
    Oleic Acid, Deglycosylated Vitamin D-Binding Protein, Nitric Oxide: A Molecular Triad Made Lethal to Cancer.
    Marco Ruggiero, Emma Ward, Rodney Smith, Jacopo J.V. Branca, David Noakes, Gabriele Morucci, Margit Taubmann, Lynda Thyer and Stefania Pacini.
    Anticancer Research.

    Link to Abstract Link to Full Article

  4. The Brain Microbiome
    Editorial from the February/March 2017 edition of the Townsend Letter.
    The Townsend Letter - The Examiner of Alternative Medicine.
    Link to Letter Link to Full Article

  5. Bravo Yogurt
    Case report: intermittent fasting and probiotic yogurt consumption are associated with reduction of serum alpha-N-acetylgalactosaminidase and increased urinary excretion of lipophilic toxicants.
    Jerry Blythe, Marco Ruggiero and Stefania Pacini.
    Madridge Journal of Immunology.

    Link to Abstract Link to Full Article

  6. Bravo Fermented Juice
    Description of a Novel Probiotic Concept: Implications for the Modulation of the Immune System.
    Stefania Pacini and Marco Ruggiero.
    American Journal of Immunology.

    Link to Abstract Link to Full Article

  7. The Microbiome
    The Human Microbiota and the Immune System; Reflections on Immortality.
    Marco Ruggiero.
    Madridge Journal of Immunology.

    Link to Journal Link to Full Article

  8. Bravo Yogurt & Concentrate & Suppositories
    Phage composition of a fermented milk and colostrum product assessed by microbiome array; putative role of open reading frames.
    Stefania Pacini, Marco Ruggiero.
    Journal of Neurology & Stroke.

    Link to Journal Link to Full Article

  9. Bravo Yogurt & Concentrate & Suppositories
    Natural Plasmids in a Swiss Fermented Milk and Colostrum Product assessed by Microbiome Array.
    Stefania Pacini, Marco Ruggiero.
    Madridge Journal of Immunology (MJIM).

    Link to Journal Link to Full Article

  10. Bravo Concentrate & imuno®
    Consumption of an Extremely Biodiverse Probiotic and a Supplement based on Microbial Chondroitin Sulfate is Associated with Very Low Serum Alpha-N-acetylgalactosaminidase (Nagalase) Activity and Decrease of C-reactive Protein Values.
    Stefania Pacini, Marco Ruggiero.
    American Journal of Immunology.

    Link to Journal Link to Full Article

  11. Bravo Edestiny
    Fermentation of hemp seed proteins leads to formation of peptides that share sequence similarity with human vitamin D-binding protein.
    Marco Ruggiero, Stefania Pacini.
    Open Access Text.

    Link to Journal Link to Full Article

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