Zenmen 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!

It works but you have to give it time. At least a couple bottles to see full effect and be consistent better if you add manuka honey and zinc carnosine and be patient. Better than the big pharma stuff

Solo compre un frasco para probar, por el momento todo bien

After taking this product I finally tested negative after 2years battle

Excelente producto solo tuve que comprar dos de estos frascos y resolvió mi problema la verdad había estado lidiado mucho tiempo con esto y gracias a estas pastillas me siento mucho mejor 100% recomendado

This made my stomach worse when taking it. I've taken mastic, reuteri and berberine as individual supplements taken at the same time from reputable vendors with no ill effects so this supplement should have made it easier to take. It definitely doesn't. Started having stomach issues a few days after the first dose and continued for almost 3 weeks with increased problems. Discontinued using this junk and symptoms are going away. Wife had the same exact experience with these pills. Avoid. What a waste of money. You can't even return this.

Seems to have great ingredients in this H. Pylori formula! Will purchase again!!

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?