Probiotics in Nancy’s

Tiny heroes, big impact.

Not all probiotics are created equal. Which is why we select strains that have been clinically documented for maximum health benefits. We’ve carefully chosen a broad range of probiotic strains to create a lineup built for a healthy life:

We all need a little backup now and then, and B. bifidum is the just sort of friend you want around when things get… dicey. This probiotic is your defender for life (it’s the dominant flora in breast-fed infants) and is a clinically proven reducer of respiratory infections and intestinal inflammation. One strain, Bifidobacterium lactis BB-12, lives mainly in the large intestine and colon, and is effective in relieving diarrhea after antibiotic use, or from traveling. BB-12 has also been shown to alleviate atopic eczema, stimulate the immune system, aid in digestion, and improve the mucous membrane that lines the gut—a most important line of defense.


It all started with L. acidophilus LA-5, the first probiotic used in Nancy’s original recipe for honey-sweetened yogurt in 1970. We stacked our probiotic lineup around this beneficial bacteria because it’s a builder—supporting the re-colonization and re-balance of good gut flora following antibiotics, while helping digest lactose. LA-5 lives mainly in the small intestine, producing enzymes that improve digestion and help with the synthesis of B vitamins and folic acid, while producing lactic acid that helps with calcium absorption.


Not even digestive acids faze mighty L. casei, which survives and thrives in the toughest of environments to aid overall digestion and immune system health. It’s also proven to significantly enhance lactose digestion and also increase resistance to infections from harmful food-borne bacteria.

When antibiotics need a tag-team partner, they know who to call. L. rhamnosus, including L. rhamnosus LB3, works best alongside widely prescribed antibiotics to stimulate the immune system and prevent the gut lining from being compromised. LB3 also protects against disease-causing pathogens found in hospitals, is a potent fighter of yeast that causes candida overgrowth, and helps tonsils defend against staph infection.


The two cultures commonly found in most yogurts also play their part—forming the creamy thickness and flavor of Nancy’s Yogurt. We don’t use gelatins, gums, or thickeners—our two yogurt cultures do all the work for us. Just like authentic yogurt should be!

S. Thermophilus and L. Bulgaricus work together to produce lactase, an enzyme that pre-digests lactose and casein in milk. The pair helps increase systemic immune response, while producing a byproduct of lactic acid and acetic acid that are effective against bad flora and help keep gut pH balanced and healthy.