Immunsystem-Booster Kauvitamine


Vielleicht machen Sie sich zu diesem Zeitpunkt Sorgen um Ihre Gesundheit, und möchten alles mögliche tun, um gesund zu bleiben. Das aktuelle Virus birgt viele Unsicherheiten.

Die einzige Gewissheit ist, dass wir wissen, dass uns ein Kampf bevorsteht. Wir können das Risiko nicht völlig vermeiden, aber wir können vorbereitet sein und unserem Immunsystem bei der Arbeit helfen.

Wenn Sie sich mit einem Virus infizieren, wird Ihr Immunsystem die erste Verteidigungslinie sein. Es ist für die Bekämpfung verantwortlich. Die Forschung hat bestätigt, dass die Verbesserung Ihrer Ernährung zur Unterstützung einer optimalen Immunfunktion beiträgt.




Wir haben intensiv daran gearbeitet, die bestmöglichen immunstärkenden Nahrungsergänzungsmittel zu entwickeln und Ihnen diese in einem gut schmeckenden Kaugummi direkt zu Ihnen nach Hause zu liefern.

Sie erhalten 60 Kauvitamine, die einer 30-Tage-Versorgung entsprechen. 100% natürlich. 100 % vegan.

Das hilft Ihnen auf natürliche Weise, Ihr Immunsystem zu verbessern und den Kampf gegen Viren, Bakterien, Müdigkeit und schlechte Haut zu unterstützen.

Bitte beachten Sie:

Immunsystem-Booster Kauvitamine werden Ihnen in Verbindung mit Omega4Wellness geliefert. Alle Verpackungen und Berichte sind entsprechend gebrandet.



Menge Pro

% NRW*

Vitamin C




Vitamin E












Vitamin B6




Vitamin A




























Vitamin D3




Vitamin B12




* Nährstoff-Referenzwert

† Kein NRW festgelegt

Malzsirup, Zucker, Glukose, Geliermittel (Pektin), Säureregulatoren (Zitronensäure, Natriumcitrat), Vitamin E (DL-Alpha-Tocopherol-Acetat), Vitamin C (Ascorbinsäure), Aromastoffe, Natriumselenit, Zinkcitrat, Glasurmittel (Pflanzenöl [enthält Carnaubawachs]), Retinylacetat, Kalziumpantothenat, Farben (Karamell, Allurarot), Cholecalciferol, Pyridoxin HCL, Cyanocobalamin, D-Biotin, Folsäure, Kaliumjod, Cholinbitartrat, Inositol.

Enthält den Farbstoff Allurarot: kann sich nachteilig auf die Aktivität und Aufmerksamkeit bei Kindern auswirken.

Unterstützt von britischen Wissenschaftlern.

Hergestellt in Großbritannien.


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Acetylised starch (modified starch) Thickening agent in many products.
Alder (Alnus glutinosa) A tree of the beech genus.
Aspen (Populus tremula) Tree native to Europe and Asia.
Aster A type of flower.
Barley (Hordeum vulgare) A major cultivated cereal grain. Often in beer.
Bovines An animal of the cattle group, which also includes buffaloes and bison.
Cats Common house pet
Chrysanthemum (C. morifolium) A perennial plant.
Cotton A soft white fibrous substance which surrounds the seeds of the cotton plant and is made into textile fibre and thread for sewing.
Dahlia (Dahlia hybrida) Dahlia is a genus of bushy, tuberous, herbaceous perennial plants native to Mexico.
Dogs Common household pet.
Downy birch (Betula verrico) Downy birch is a deciduous broadleaf tree native to the UK
Dust Consists of particles from the atmosphere and environment, such as soil.
E 1202 Polyvinyl polypyrrolidone Wine, beer, pharmaceuticals.
E 216 Propyl-para-hydroxybenzoate (PHB Ester) It is a preservative typically found in many water-based cosmetics, such as creams, lotions, shampoos and bath products.
E413 Tragacanth A natural gum, used in leather work and paints. 67%
Elder (Sambucus nigra) The plant that produces the elderberry.
False acacia (Robinia pseudacacia) A species of tree.
Fungus Including moulds, mushrooms, and toadstools.
Glaskraut (Parietaria judaica) A spreading plant with highly allergenic pollen.
Glaskraut (Parietaria officinalis) No stinging plant. The plant grows on rubbish and on walls, hence the name.
Glatthafer Tall false-oat grass, usually found in meadows.
Goats Domesticated animal.
Goldenrod (Solidago virgaurea) Solidago virgaurea is an herbaceous perennial plant of the family Asteraceae.
Goose feathers Feathers from this species of bird. Often used in household furniture.
Hawthorn (Crataegus spp.) Trees that produce small white-pink flowers and red berries.
Hyacinth (Endymion non scriptus) Hyacinthus is a small genus of bulbous, fragrant flowering plants.
Hyaluronidase Used in medication.
Jasmine (Philadelphus spp.) Plant with white flowers and strong fragrance.
Kammgras (Cynosurus cristatus) Also known as crested dog’s tail – characterised by a seed head that is flat on one side.
Leather Material made from the skin of an animal by tanning or other similar process.
Lycra an elastic polyurethane fibre or fabric used especially for close-fitting sports clothing.
Marguerite (Leucanthemum vulgare) A type of daisy flower. Also known as the Oxeye daisy.
Meadow fox tail (Alopecurus prat.) A common type of grass.
Melde (Artiplex spp.) A bush type plant. Also known as saltbush.
Misteltoe Common name for the plant which produces small white berries. Traditionally used to decorate the house during the festive period.
Mugwort (Artemisia vulgaris) Aromatic plant. Occasionally used in food and beer.
Narcissus (Narcissus spp.) A genus of predominantly spring perennial plants.
Nylon A tough, lightweight, elastic synthetic polymer with a protein-like chemical structure.
Oak (Quercus robur) Large tree. Native to Europe.
Pear tree Type of tree which produces the fruit.
Perennial ryegrass (Lolium perenne) Also known as English ryegrass.
Pine, Scottish (Pinus sylvestris) Species of pine tree. also known as Scot’s pine.
Poplar (Populus spp.) Deciduous flowering tree.
Rats Rodent, commonly known as a pest in urban environments.
Rubber A tough elastic polymeric substance made from the latex of a tropical plant or synthetically.
Rye A grass grown extensively as a grain.
Stinging nettle (Urtica dioica) A plant, that if touched stings the skin.
Sweet vernal grass (Anthoxanthum odoratum) Sweet scented grass. Grown in meadows as hay grass.
Tall oat grass (Arrhenaterium elatius) Tall grass found meadows.
Thistle Common name of a group of flowering plants characterised by leaves with sharp prickles on the margins – usually purple in colour.
Timothy grass (Phleum pratense) A grass widely grown in the UK, thought to be a trigger of asthma.
Tobacco a preparation of the nicotine-rich leaves of an American plant, which are cured by a process of drying and fermentation for smoking or chewing.
Wallflower (Cheiranthus cheiri) A widely cultivated flowering plant.
Wasp A social insect, known for its tendency to sting. Typically black and yellow.
Water reed (Phragmites communis) A tall grass found in reed beds.
Velvet grass (Holcus lanatus) A tall grass.
Wheat (Triticum aestivum) A cereal grain, grown in fields. This intolerance refers to the pollen and spores give off from the plant. The grain can still be eaten.
Wild oat (Avena fatua) A species of grass from the oat family.
Willow Type of tree.
Wool The fine, soft curly or wavy hair forming the coat of a sheep, goat, or similar animal, especially when shorn and prepared for use in making cloth or yarn.

Alcohol A colourless volatile flammable liquid which is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel.
Almond An edible nut, oval in shape with a woody shell. Often used in cooking / baking
Apples (Cooked) A fruit – numerous different species. Colours are usually green and red.
Apples (Raw) A fruit – numerous different species. Colours are usually green and red.
Apricots (Raw) A stone fruit, usually orange in colour. A great source of Vitamin A
Artichoke (Cooked) A variety of thistle, cultivated for eating
Artichoke (Raw) A variety of thistle, cultivated for eating
Asparagus Eaten as a vegetable. Also known as Garden asparagus.
Avocado (Raw) A pear shaped fruit, with rough and oily skin. Often eaten in salads and cooking.
Barley A major cultivated cereal grain. Often in beer.
Beans (broad) Small, flat beans. Green in colour, also called fava beans
Beans (green) Long, thin green in colour.
Beef The flesh of a cow, bull or ox.
Beer An alcoholic drink made from yeast-fermented malt flavoured with hops
Beets (beetroot) A dark red, rounded vegetable
Bilberries (Cooked) Very small, almost black berries.
Bilberries (Raw) Very small, almost black berries.
Blackberries (Cooked) Edible soft fruit. Often purple-black
Blueberry A small sweet fruit. Often blue or black in colour.
Brazil nut A large, three-sided South American nut
Bread, white bread Bread made with white wheat flour.
Broad bean Large, flat edible green bean. Eaten without the pod.
Brussels sprout Small, compact bud of the cabbage family. Eaten as a vegetable.
Buckwheat Derived from the seeds of a flowering plant. Does not contain gluten
Butter A dairy product, made with the natural fat found in milk (milk fat)
Butter (salted) Butter that has added salt
Buttermilk Buttermilk is the liquid left behind after churning butter out of cream.
Cabbage (cooked) Cabbage or headed cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads
Cashew nut Edible kidney shaped nut. Rich in oil and protein
Cauliflower (cooked) The flower head of the cauliflower eaten as a vegetable
Cauliflower (Raw) Edible variety of cabbage. Large white head and green leaves
Cheese Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
Chestnut Edible, hard brown nut. Often roasted before eating.
Chicken Most common type of poultry.
Cocoa Cocoa powder made into a hot drink.
Coconut Large seed with edible flesh. Used in cooking/ juices/ flavourings.
Cod A large edible marine fish.
Cola A brown carbonated drink that is flavoured with an extract of cola nuts, or with a similar flavouring.
Cornflakes A breakfast cereal made with toasted flakes of corn.
Cow’s milk Milk obtained from dairy cows.
Cranberries Very small, red coloured fruit.
Cream Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk.
Cress Fast growing, edible herb
Duck A water bird, known for its short legs and webbed feet.
Eel Edible slender fish.
Fig Fresh or dried – soft, sweet dark fruit
Ginger Hot, fragrant spice. Used as a flavouring mainly but can be found chopped, powdered, preserved or candied.
Gluten Gluten. Present in wheat and rye.
Goat A domesticated animal. The flesh of this animal can be eaten.
Goat’s milk Milk from the animal.
Goose A species of duck. The meat of the bird is widely eaten.
Gooseberries (Chinese) Also known as kiwi fruit
Gooseberries (cooked) Small and firm but sometimes ribbed and translucent, gooseberries are a unique little plant-based food growing on relatively small, thorny bushes
Grapefruit (Pink) Large, round citrus fruit with edible flesh.
Grapes (red) This includes items made with grapes – i.e. wine.
Grapes (white) This includes items made with grapes – i.e. wine.
Halibut Northern marine fish, eaten worldwide.
Hazelnuts Small, brown edible nut from the hazel tree.
Herring (red) A dried smoked herring, which is turned red by the smoke.
Honeydew melon Popular variety of melon with yellow skin and edible, white flesh.
Horse radish Root vegetable used as a spice, most commonly used as a sauce
Lettuce Cultivated plant eaten in salads mostly. This includes all varieties of lettuce.
Maize This is corn. It is used in products such as; corn flakes, polenta, tortillas.
Maize flour Maize flour is the entire corn kernel milled into flour
Milk Milk is a pale liquid produced by the mammary glands of mammals
Milk lactose This indicates intolerance to lactose found within dairy milk.
Millet Cereal mostly used to make flour.
Mustard Hot tasting yellow paste. Eaten and used in cooking.
Mustard (green) Dark leafy green vegetable.
Noodles Made from unleavened dough which is stretched, extruded, or rolled flat. This item is referring to ramen type noodles (found in ready to go noodles – Pot noodles, supernoodles)
Nutmeg A very common spice, related to mace
Oats (porridge) Also known as Oatmeal in the United States. Commonly eaten for breakfast.
Okra A vegetable also known as ladies fingers. Part of the mallow family.
Olives (green) Small, edible fruit. Used for oils and in cooking.
Onion (Raw) Pungent vegetable, can be eaten raw. Very commonly used in cooking.
Paprika Red powdered spice used in cooking.
Parsley Plant used as a cooking herb or garnish for food.
Peaches (raw) Round stone fruit with juicy flesh
Peanuts Very commonly eaten nut. Eaten raw, also used in cooking.
Pears A sweet fruit.
Pecan nuts Edible, smooth brown nut from the pecan tree.
Pepper (green) The pepper – green in colour. Often used to flavour cooking
Pepper (red) The pepper – red in colour – often used to flavour cooking.
Pineapples Large, juicy fruit with hard skin and edible yellow flesh.
Plantain (Plantago major) Common plant. Known for its broad, shell shaped leaf.
Pork Flesh of a pig.
Prunes (cooked) A prune is a dried plum.
Quince Similar to the pear in appearance, usually golden-yellow when mature.
Raspberries (raw) An edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupelets.
Rice Small white or brown grains
Rye A grass grown extensively as a grain, foods containing rye, include bread and crackers
Sage Aromatic herb used in cooking.
Salmon Large, usually pink fish. Very popular food.
Sesame seed Oil rich seeds from the sesame plant.
Sheep’s milk Milk from the Sheep.
Shellfish Some crustaceans commonly eaten are shrimp, lobsters, crayfish, and crabs
Shrimps A small free-swimming crustacean with an elongated body, typically marine and frequently of commercial importance as food.
Soya Includes all products made with the soya bean.
Spelt A type of wheat, also known as dinkel wheat.
Strawberries (Raw) Edible, sweet fruit. Red with seed studded skin.
Tea (Black) This is normal ‘Tetley’ type tea and it does include tea with milk in.
Tea (green) Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea.
Turkey, hen Flesh from the bird.
Walnuts Edible seed eaten raw or used in cooking / baking.
Watercress A salad leaf
Wheat A cereal grain.
Wheat flour Wheat flour is a powder made from the grinding of wheat.
Whisky A spirit distilled from malted grain, especially barley or rye.
Whitefish Common name for several species of fish – including cod, haddock, hake and pollock.
E 100 Curcumin Food colour, whose colour ranges from yellow to red, depending on pH (acidity).
E 101 Riboflavin (Vit. B2)  Yellow food colouring. Used in various products.
E 102 Tartrazine  Yellow food colouring.
E 104 Quinoline yellow  A synthetic ‘coal tar’ dye varying in colour between a dull yellow and greenish-yellow. Found in ices, scotch eggs and smoked haddock.
E 110 Sunset yellow FCF. A synthetic ‘coal tar’ and yellow dye used in fermented foods which must be heat treated. Orange squash, orange jelly, marzipan, Swiss roll, apricot jam, citrus marmalade, lemon curd.
E 1105 Lysozyme  Preservative; it degrades the cell wall of bacteria.
E 120 Cochineal, carminic acid, carmine Red colouring found in alcoholic drinks, bakery products and toppings, biscuits, desserts, drinks, icings, pie fillings.
E 1200 Polydextrose Thickening agent and filling agent. Binds water and protects against freeze damage.
E 122 Carmoisine Red food colour – in blancmange, marzipan, Swiss roll, jams and preserves, sweets, brown sauce, flavoured yogurts, packet soups, jellies.
E 123 Amaranth  Food additive derived from the herbaceous plant.
E 124 Ponceau 4R  Red food colour.
E 127 Erythrosine A cherry-pink/red synthetic coal tar dye found in cocktail, glacé and tinned cherries, canned fruit, sweets, dressed crab, salmon spread and packet trifle mix.
E 128 Rot 2 G Red food colour. Restricted use in confectionery and meat products.
E 129 Allura red AC Red food colour. Restricted use in confectionery and meat products.
E 131 Patent blue V Blue food colouring.
E 132 Indigo carmine  Blue food colour.
E 133 Brilliant blue FCF Blue food colouring. Ice cream and a few other food products, but mostly in cosmetics.
E 140 Chlorophylls and chlorophyllins  Green food colour.
E 1404 Oxidierte starch Thickening agent and stabiliser.
E 141 Chlorophylls Green food colour.
E  Quinoline yellow A synthetic ‘coal tar’ dye varying in colour between a dull yellow and greenish-yellow. Found in ices, scotch eggs and smoked haddock.
E  Cochineal, carminic acid, carmine Red colouring found in alcoholic drinks, bakery products and toppings, biscuits, desserts, drinks, icings, pie fillings.
E  Polydextrose Thickening agent and filling agent. Binds water and protects against freeze damage.
E  Erythrosine A cherry-pink/red synthetic coal tar dye found in cocktail, glacé and tinned cherries, canned fruit,
E  Patent blue V Blue food colouring.
E  Monostarch phosphate (modified starch) Thickening agent and stabiliser in many products
E  Acetylised di-starch phosphate (modified starch) Thickening agent in many products
E  Acetylised starch (modified starch) Thickening agent in many products
E  Acetylised di-starch adipate (modified starch) Thickening agent in many products
E  d Ammonium sulphite Caramel Brown to black in colour. Found in brown foods.
E  Triethyl citrate Flavour component in many products
E  f Ethyl ester of enoicbeta – apo – ‘ – Carot acid
E  Lycopene Dark red food colouring.
E  Aluminium As a food additive it is used solely for external decoration of sugar-coated flour confectionery, in cake decorations and to give a silvery finish to pills and tablets.
E  Lithol rubine Red colour. Only used for surface coating of cheese.
E  Sodium benzoate, benzoic acid Found in barbecue sauce, caviar, cheesecake mix, fruit pies, margarine, pickled cucumbers, pineapple juice, prawns, preserves, salad dressing, soya sauce, sweets and table olives.
E  Sodium nitrite Used for curing(preserving) meat and fish products
E  Malic acid Typical products include non alcoholic beverages, chewing gum, gelatins, puddings, and fillings, hard and soft sweets, jams and jellies, processed fruits and fruit juices.
E  Octyl gallate (Gallate) A food additive – Used in oils, margarine, lard and salad dressings.
E  Sodium lactate (salts from lactic acid) Found in cheese, confectionary, icecream, fruit jellies, soups, canned fruits
E  Orthophosphoric acid, Phosphoric acid Found in many products, mainly cola, meat and cheese products.
E  Monosodium phosphate, Disodium, Trisodium Can help increase the activity of anti-oxidants.
E  Sodium malate, sodium hydrogen malate A natural acid present in fruits.
E  a Eucheuma algae, treated A type of red seaweed. Can be used as a thickening agent in cosmetics and some foods.
E  Gum arabic Additive used in soft drinks and gummy sweets such as marshmallow, M&M’s and gumdrops.
E  Sorbit, Sorbit syrup Many bakery and confectionery products.
E  Sucrose-acetate-isobutyrate A synthetic compound derived from cane sugar.
E  Glycerine ester of root resin/colophonester An emulsifier and stabiliser used in the soft drinks industry.
E  Hydroxypropylmethylcellulose Mainly used as a thickening agent in many different products.
E  Thermo-oxidised soya oil Found in magarine and similar fat emulsions for frying purposes.
E  Sorbitan monolaurate Found in many products.
E  Sorbitan mono-oleate Emulsifier and stabiliser – found in numerous different products.
E  Glutamic acid Glutamic acid and glutamates have the specific umami taste and enhance many other flavours, thereby reducing the amounts of salt needed in a product.
E  Guanylic acid, Guanylate Flavour enhancer used in many different products.
E  Sodium guanylate, Guanylate Flavour enhancer used in many products.
E  Inosinic acid, Ionisate Flavour enhancer – enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.
E  Dicalcium ionisate Used in many products. Mainly used in low sodium/salt products.
E  Disodium ‘-ribonucleotide Used in many products. Mainly used in low sodium/salt products.
E  Glycine and its sodium salts Mainly used for yeast in bread. Also used as a bread enhancer.
E  Isomalt Sweetener found in boiled sweets, toffee, lollipops, fudge, wafers, cough drops, throat lozenges, and a wide variety of other products.
E  Maltite, Maltite syrup Maltitol is a sugar alcohol (a polyol) used as a sugar substitute
E Lecithin (E) Emulsifier and stabiliser of water-oil/fat mixtures. Used to soften chocolate.

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