ProGood is a family owned Australian business, with over 40 years experience in microbiology and a passion for educating everyone on the essentials of having a good digestive system.
Why do we believe ProGood Premium Probiotics + Prebiotics is the best probiotic brand on the market?
Our ProGood Synbiotic technology is based on over 8 years of research at the Cooperative Research Centre (CRC) for Food Industry Innovation involving researchers from The University of NSW & CSIRO, which resulted in:
- A selection of the best possible probiotic strains on the market such as top quality Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus rhamnosus and Saccharomyces boulardii
- A selection of prebiotic fibre ingredients, (Arabinogalactan and Inulin from the Jerusalem Artichoke) which resist digestion and are designed to significantly multiply the probiotic cultures in the intestinal tract
This is how ProGood works and why we are different:
- Probiotics: these are good bacteria which suppress the growth of bad bacteria in the intestines of humans.
- Prebiotics: these are natural fibre ingredients that resist digestion but support the growth of probiotics in the intestines - in other words, a packed lunch for the good bacteria.
- Synbiotics: these are a synergistic combination of prebiotics and probiotics which equate to much higher levels of probiotic culture cells in the intestine.
If you are as serious about yourself and your family's well-being as we are, why not make ProGood Premium Probiotics + Prebiotics a part of your day?
ProGood uses Ingredients such as:
Cultures: top quality Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus rhamnosus and Saccharomyces boulardii. Dietary Fibre (ARABINO-GALACTAN), Inulin, Trehalose
The Science - CRC Research
More information on the research can be found here.*
The ProGood formula was invented by John Ellerman (BSc, MASM, Consultant Microbiologist)
"John Ellerman is a science graduate (Microbiology and Biochemistry) from the University of Sydney and a Member of the Australian Society for Microbiology. He studied Dairy Technology at what is now the University of Western Sydney and worked as a dairy research microbiologist for the NSW Dept. of Agriculture. He worked as the microbiologist for Dairy Farmers Cooperative Ltd for seven years before joining what became part of Burns Philp & Co. Ltd. to conduct research into the fermentation of dairy cultures, including probiotics. During the 1990’s he served on the Advisory Board of the Food Science faculty at the University of Western Sydney (Hawkesbury) and on the Management Committee of the Government-funded Cooperative Research Centre (CRC) for Food Innovation at the University of NSW which included scientists from DSM (led by John), Goodman Fielder, UNSW and CSIRO Division of Dairy Research). The work that this team carried out led to the development of the LAFTI range of probiotic cultures and (with the help of researchers from CSIRO Division of Nutrition) to the elucidation of the synergist interaction between these cultures and several fibre ingredients which were shown to boost the numbers of probiotic culture cells to levels during their journey down the intestine that are unattainable by any other product. Via this technology the initial dose of 30 billion cells of Lactobacillus acidophilus and Bifidobacterium lactis are possibly boosted to the equivalent of taking more than a trillion cells, thereby delivering unprecedented efficacy."