In 1994, NSP set out to create a product that would support stomach health by inhibiting the bacteria believed to be responsible for causing ulcers.

With input from Dr. Alvin Segelman, Vice President of Health Sciences, the R&D department undertook a two-year project to test 330 herbs for their effectiveness against Helicobacter pylori bacteria.

Testing involved growing the bacteria on agar plates (petri dishes) in an incubator; one plate was used for each herb tested. A sterile swab was treated with a known amount of bacteria and rubbed across the plate, according to scientific specifications. Then a small paper disk was soaked in a carefully prepared herb extract (one disk for each herb) and placed in the center of the agar plate. Food and carbon dioxide—needed for growth—were supplied to the bacteria, providing it the opportunity to thrive. After two to three days in incubation, each plate was examined and photographed.

R&D scientists identified several herbs that inhibited this strain of bacteria. Health Sciences chose three herbs that exhibited excellent experimental results: pau d’arco, cloves and Inula racemosa. Then, after the specifications for the new formula were written, the Technical Services crew began the pilot phase. They mixed and encapsulated a combination of these three herbs, and added capsicum and deglycyrrizinated licorice root extract, which has been shown to help soothe stomach irritation and relieve associated discomfort.

After successful pilot testing, stability testing and subsequent Quality Assurance testing, Herbal H-p Fighter was released to the NSP field in the spring of 1996.

This same approach to developing superior-quality products applies to all NSP combinations. We spend several months or even years to develop, test and perfect an NSP product, but in the end we know that we produce the finest product possible.