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ActiveBRAVO probiotic (BRAVO yogurt)

kr 2.000 NOK - (excl. VAT)
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ActiveBRAVO probiotic (BRAVO yogurt)
Active yoghurt ferment powder for the preparation of probiotic BRAVO yoghurt
Game changer for your intestinal flora and microbiome

Ready BRAVO yoghurt provides natural, immune-stimulating antibodies from colostrum as well as more than 100 probiotic strains that are created in the fermentation process. 13 sachets of colostrum-yoghurt culture mix (28.3 g) / total 368 g (pack for 3 month) or 13 liters of superb yogurt. You can use organic cows milk, goat milk or kokonut milk.

ActiveBRAVO probiotic – Ferment powder with colostrum and active probiotic cultures in a prebiotic matrix
ActiveBRAVO is a fermentation powder for the preparation of BRAVO yoghurt, which is superior to other fermentation products due to its valuable ingredients.

The preparation of BRAVO yogurt in your kitchen is easy. In addition to the ActiveB®AVO mix of colostrum and yoghurt cultures, you only need 1 liter of milk and usual kitchen utensils.

BRAVO yoghurt supports:

  • The normalisation of the natural human microbiome, which has many important functions in the organism, above all a healthy digestion and the maintenance of our immune defence
  • The biodiversity of the physiological intestinal flora: the fermentation process produces more than 100 probiotic strains – some of which produce the enzymes ß-galactosidase and sialidase, which are so important for the body’s own macrophage activation (GcMAF)
  • The supply of natural immunostimulating antibodies from colostrum

Recommended intake of BRAVO yoghurt:
Adults: 140 ml daily
Children: daily amount analogous to body weight
Consume after or together with a high-fibre meal (e. g. stir in ColoSTABIL®).
Stir well before drinking or eating.
Do not add any sugar or artificial sweeteners. Also avoid products that contain them (drinks, food), as the effect of the yoghurt in the intestine is impaired. Artificial sweeteners can inactivate beneficial bacteria and microorganisms.

Product background
Lactic fermentation products such as yoghurt, kefir or kumys have been securing the nutritional basis as well as the health and longevity of nomadic peoples for thousands of years. The secret of lactic acid products, apart from the balsamic lactic acid, is above all the probiotics they contain, literally: “for the life” – a collective term for beneficial bacteria and yeasts. These form in different strain diversity and germ numbers, depending on the food quality offered to them and the environmental conditions.

Good probiotics primarily nourish a physiological intestinal flora. This is importantfor digestion, strengthening the barrier function of the intestine and the immune system. This in turn helps in the defence against pathogens, but also in the regeneration of imbalances, e. g. after antibiotic measures.

Active yoghurt ferment powder for the for the preparation of probiotic BRAVO yoghurt
Made in Germany

BRAVO yoghurt – for intact intestinal flora
BRAVO Yoghurt by dr.reinwald vital – for intact intestinal flora
BRAVO yoghurt – probiotic yoghurt with with colostrum and active probiotic cultures in a prebiotic matrix

Preparation and fermentation
The preparation of BRAVO yogurt in your kitchen is easy. In addition to the ActiveBRAVO mix of colostrum and yoghurt cultures, you only need 1 liter of milk and usual kitchen utensils. Note: Milk and kitchen utensils are not included in the pack!

Cook the milk and mix with ActiveBRAVO (cool to bodytemprature before mixing). 24 to 48 hours later you have BRAVO yogurt ready to drink, sufficient for one week. Milk and kitchen accessories are not provided in ActiveBRAVO. For preparation and fermentation of BRAVO yogurt, please notice the preparation instructions.

Necessary ingredients
1 liter milk
1 sachet ActiveBRAVO
optionally 5 ml olive oil as a function booster
Preference should be given to whole cow‘s milk with 3.8 % fat content, preferably of organic quality. This has the highest protein and nutrient content. Pasteurised, homogenised and non-homogenised milk can be used. Raw milk is preferable because it is boiled anyway. Any milk from mammals (cow, goat, sheep) is suitable. Depending on the origin and type of milk, the consistency of the finished yoghurt may vary.

Easy Preparation

  • Bring 1 liter milk to the boil and cool to 40°C.
  • Now mix in one sachet of ActiveBRAVO.
  • Place the yoghurt in a warm place for 24 to 48 hours
  • After fermentation, enjoy your ready-to-drink yoghurt for a week.

In the refrigerator. Storage in the freezer increases the shelf life by up to another 12 months. In addition, sealed, protected from light and moisture.

Legal notice: This product is for nutrition and therefore does not affect the Heilmittelwerbegesetz (HWG). A good nutritional status can help the organism to prevent or overcome diseases. All statements made about the product describe properties and physiological effects that may naturally vary among consumers and do not represent any healing or health promises.

Resistant dextrin (dietary fibre), colostrum (cow), active bacterial cultures (lactobacilli, bifidobacteria, lactococci, enterococci), starter cultures (including Lactobacillus bulgaricus, Streptococcus thermophilus)

For the preparation of 13 liters of BRAVO yoghurt:
Pack for 3 months: 13 sachets of colostrum-yoghurt culture mix (28.3 g) / total 368 g

Allergen information
ActiveBRAVO fermentation powder is free from colourings, preservatives, flavourings, monosaccharides, soya, gluten, wheat, rice, egg or nuts

In case of cow’s milk allergy: Any milk derived from mammals (e. g. also goat and sheep) is suitable for the
preparation of BRAVO yoghurt. People with milk allergies, especially cow‘s milk allergies, should choose a type of milk that they can tolerate

For lactose intolerance: In the course of a complete fermentation of BRAVO yoghurt, large parts of the
lactose are metabolised and transformed by the microorganisms. BRAVO yoghurt is almost lactose free after fermentation by the lactic acid bacteria. For hypersensitive lactose allergy sufferers, sensitivity can be avoided if they reduce the daily intake of yoghurt as much as necessary.

In case of casein intolerance: During milk preparation,the casein-containing skin thatforms on the surface of the milk is skimmed off, so that most of the casein is also removed and only small residual amounts remain. For hypersensitive casein allergy sufferers, the same applies as for lactose intolerance.

ActiveBRAVO yoghurt by dr.reinwald vital - nutritional values