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Fer Vivant Pour Femmes
Fer Vivant Pour Femmes
Fer Vivant Pour Femmes
Vegan
No Fillers
No Dairy
No Isolates

Fer Vivant Pour Femmes

⨁ Aide à prévenir l'anémie ferriprive

⨁ Aide à soulager la fatigue et à augmenter l'énergie

⨁ Favorise la formation et le bon fonctionnement des globules rouges

⨁ Favorise la menstruation, la grossesse et l'allaitement


Notre supplément de fer pour femmes, fermenté au koji, est cliniquement prouvé pour aider à former les globules rouges et fournir de l'énergie quotidienne à l'organisme d'une femme, le tout sans effets secondaires.

La méthode de fermentation koji facilite l'absorption du fer et sa libération lente dans l'organisme pour un soutien tout au long de la journée.

Notre formule comprend également de la cerise Acérola biologique, de l'écorce de citron et du nori pour soutenir la menstruation, la grossesse et l'allaitement.



À qui s'adresse-t-il?

This is for anyone looking to support their red blood cells and energy with a gentle, daily iron. It’s fermented with koji and made with whole-food ingredients, with nothing you don’t need.

Livraison

We keep the capsule as simple as the formula: just organic pullulan starch and water. No fillers, binders or lubricants, only what the soybeans need to reach you.
WHY IT WORKS
We started with a question: what if a supplement began the way a meal does, with whole food? Our formulations start with carefully selected organic whole-food and botanical ingredients, fermented in the tradition of the world’s oldest food cultures.
  • organic
    TI-1
  • vegan
    TI-2
  • No fillers
    TI-3
  • magnesium stearate free
    TI-4
  • Canadian Made
    TI-1

Primary ingredients

Every Living Alchemy formula is built around ingredients chosen for the role they play, drawing on nature and traditional use, then transformed through fermentation.

Nori

Nori
Nori has been eaten in Japan for centuries as a mineral-rich sea vegetable and is a natural source of iodine.
The Ancient Art of Fermentation

Koji Process

Koji is one of Japan's oldest fermentation traditions. For centuries, the culture Aspergillus oryzae has been grown on steamed grains and legumes to make miso, soy sauce, sake and mirin.

As koji grows, it produces enzymes such as amylase and protease. These break starches into simple sugars and proteins into amino acids, which is where the deep, savoury flavour known as umami comes from.

Our process
Personalised Wellness

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Why choose Living Alchemy?

Living Alchemy Fermented
Non-Fermented Supplements
Fermentation Process
TI-3
CR-1
Whole-Food Ingredients
TI-3
Not Always
Fermentation to Enhance Bioavailability
TI-3
CR-1
Vegan, Nothing Unnecessary Added
TI-3
Not Always

Frequently asked questions

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