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Microorganism strains such as lactic acid bacteria, bifidobacteria, or yeasts are natural components of many fermented products. They are formed during the fermentation process and help break down, metabolize, or improve the availability of certain ingredients. Specifically selected strains are used in dietary supplements or functional foods with the goal of enhancing the product's diversity and quality.

Magnesium helps reduce tiredness and fatigue and supports energy metabolism. It also has a positive effect on our muscle and bone functions.

Supports the absorption of calcium and magnesium, as well as the maintenance of normal bones.

Zinc contributes to normal acid-base metabolism and immune system function. Zinc contributes to the maintenance of normal bones, hair, nails and skin.

Broccoli sprouts are considered extremely nutrient-rich and are referred to as superfoods due to their high content of vitamins, minerals and antioxidants. One of the most notable properties of broccoli sprouts is their high sulforaphane content.

Sprouted brown millet is a rich source of vitamins, minerals and amino acids. These include vitamin C, vitamin E and B vitamins as well as magnesium, calcium, iron and zinc. The germination process increases enzyme activity.

Potassium contributes to the normal function of muscles and to maintaining normal blood pressure.

Calcium contributes to normal energy metabolism and to the normal function of digestive enzymes. Calcium is needed for the maintenance of normal bones and teeth.

Silicon dioxide provides trace elements that are relevant for connective tissue, skin, hair and nails.

Vegan rice, hemp and hydrolyzed pea protein contains all nine essential amino acids that the body needs and is particularly easy to digest. It is naturally gluten-free and particularly low in allergens. The high protein content supports muscle building and the fiber has a long-lasting satiating effect.

MCT oil consists of medium-chain triglycerides, which differ from long-chain fatty acids in their shorter carbon chain. The C8 and C10 fatty acids are particularly relevant.
C8 – Caprylic acid: This fatty acid is metabolized particularly quickly in the body and provides almost immediate energy for the brain and muscles. It is considered the most efficient form of MCT for direct energy supply.
C10 – Capric acid: Also quickly available, but somewhat slower than C8, C10 contributes to a stable energy supply and supports metabolic activity over a longer period.
The combination of C8 and C10 in MCT oil delivers energy directly to the liver, bypassing the traditional digestive route via the lymphatic system. This allows the body to utilize medium-chain triglycerides particularly efficiently as a rapid energy source, without causing insulin spikes.
In combination with functional drinks like the Lanserhof Metabolism Drink, MCT oil can improve nutrient absorption, promote metabolic activity, and support a lasting feeling of satiety. It is ideal for daily intake to activate metabolism, increase performance, and optimally support energy supply.

The positive effects of bitter substances have been used successfully in traditional medicine for thousands of years. They have largely been bred out of our everyday foods because of their bitter taste.