FAQ

We stock over 70 different micronutrient products. Each of our Burgerstein preparations has its own story.
The selection and sourcing of raw materials is carried out with the utmost care and is based on decades of expertise. We rely on our quality manufacturers and use only raw materials of the highest quality and with the best bioavailability.

Burgerstein products are developed and manufactured in accordance with strict quality standards. Raw materials and finished products are tested regularly and are only released following internal quality control. In addition, analyses are carried out by independent, certified laboratories.

Burgerstein develops its formulations based on scientific findings and many years of experience in the field of micronutrients. The composition and dosage of the ingredients are carefully balanced. The focus is on the quality of the raw materials, good tolerability and strict quality controls.

The recipes are developed by our in-house research and development department in Switzerland. Our specialists base their work on the latest scientific findings and collaborate with external experts from both the academic and practical fields.

Burgerstein products are made using quality-assured raw materials. Preference is given to substances that occur naturally in the body or in food and are easily absorbed.

Yes. In addition to internal quality controls, analyses are regularly carried out by independent and certified laboratories. Products authorised as medicinal products are manufactured in accordance with Good Manufacturing Practice (GMP) guidelines.

Burgerstein products are free from artificial colours, flavourings and sweeteners, as well as artificial preservatives. The use of processing aids is kept to an absolute minimum and serves to ensure the stability and quality of the products.

Yes. Burgerstein products have been recommended by healthcare professionals for over 50 years – particularly in pharmacies and chemists, as well as by professionals in the fields of medicine, therapy and nutritional advice.

The scientific basis of the formulations, carefully selected raw materials and high product quality ensure that Burgerstein micronutrients are held in high regard by both healthcare professionals and consumers.

They support many normal bodily functions and are involved in growth, tissue formation, bone development, energy metabolism and the function of the immune system, amongst other things.

Yes, these needs change with increasing age. At certain ages, girls and boys also have different needs. You can see the differences in the table of reference values. 

Phases of intensive growth can make needs-based nutrition particularly relevant. The decisive factor is the long-term overall supply.

They cannot replace a balanced diet. Targeted supplementation should be based on the child’s individual circumstances and on professional advice. Dietary supplements can be useful at times.

The basis for the supply of micronutrients is a balanced and varied diet. However, this is not always equally successful in day-to-day family life. Find out more about this in the following article.

Vitamin D, vitamin C, vitamin A, vitamin B6, vitamin B12, folate, zinc, selenium, iron and copper contribute to the normal functioning of the immune system. This does not mean that an intake that exceeds requirements will improve the immune system even more. The decisive factor is a generally needs-based supply.

The body basically does not need more vitamins and minerals in winter. However, vitamin D is an important exception because the body’s production of this vitamin via the skin depends on UV-B radiation.

Many children go through periods when they choose the same food over and over again. This is often due to the fact that familiar things provide security. As long as the diet as a whole comprises different food groups and covers their energy needs, and their preferences change over time, phases like this are usually a normal part of development.

Vegetables provide a wealth of vitamins, minerals and dietary fibre. However, the key factor is nutrition over multiple days. A child can make up for not eating vegetables today by having several portions tomorrow instead. Variety throughout the week is more important than perfect portions at every meal.

No. Iron is also found in pulses, oats, whole grains, nuts and seeds. Combining plant-based iron with foods rich in vitamin C increases iron absorption. Therefore, if a meat-free diet is adequately balanced, it is not automatically associated with a reduced iron supply.

Fish provides omega-3 fatty acids and other important nutrients. If you do not eat fish, you can get omega-3 fatty acids from other sources such as rapeseed oil, tree nuts or a dietary supplement containing certain algae oils. It is crucial that these nutrients are taken into account in meal plans.

Dairy products are important sources of calcium, but they are not the only ones. Calcium-fortified plant-based milk alternatives, certain mineral waters, broccoli, kale, almonds and sesame seeds also contain calcium. A varied diet offers various ways of providing calcium. However, if dairy products are avoided altogether, particular attention should be paid to the supply of calcium.

Not necessarily. Many vitamins are found not only in fruit, but also in vegetables, potatoes and pulses. The decisive factor is whether other plant-based foods that are as little processed as possible are regularly on the menu instead of fruit, ensuring more overall diversity. Fruits (and vegetables) can also be added in the form of a smoothie as an exception to cover this phase.

Picky eating does not automatically mean that children are not getting enough nutrients. However, in phases of a very limited food selection, targeted supplementation can be helpful. A diverse diet that includes as many different food groups as possible remains the foundation.

Yes. A balanced vegetarian diet can provide children with many important nutrients. Particular attention should be paid to iron, vitamin B12, iodine and omega-3 fatty acids. With a good selection of foods, a vegetarian diet can also provide variety for children.

A balanced diet does not consist of individual “ideal” meals, but of diversity throughout the day and the week to meet needs. Vegetables, fruits, cereal products, pulses, protein sources, high-quality fats and sufficient fluids complement each other and together contribute to a good supply of energy and nutrients.

If entire food groups are consistently excluded, or the selection or quantity of foods is very limited over a long period of time, it is worth taking a closer look at their diet. Particularly in the case of children who only accept few types of food, who consistently avoid certain products, or who only eat very small amounts, a more conscious attempt should be made to keep an eye on their diet.

Magnesium is an essential mineral that the body cannot produce itself. It must therefore be obtained regularly from food. Magnesium is involved in over 600 enzymatic reactions in the human body.

Magnesium contributes to, amongst other things, normal muscle function, normal energy metabolism and the normal functioning of the nervous system. It also contributes to reducing tiredness and fatigue, to normal mental function and to the maintenance of normal bones and teeth.

Magnesium is obtained from food and is mainly absorbed in the small intestine. It then reaches the various tissues and organs of the body via the bloodstream.

About 50–60% of the body’s own magnesium is found in the bones. Another significant percentage is contained in the muscles and other soft tissue. Only a very small proportion is in the blood.

Influencing factors include, in particular, magnesium intake from food, age, physical activity and the individual phase of life. Absorption in the intestine and excretion via the kidneys also play a role.

Magnesium-rich sources include nuts, sunflower seeds, linseed, whole grains and pulses. Green vegetables and certain mineral waters can also contribute to magnesium intake.

The Swiss reference values are 350 mg magnesium per day for adult men and 300 mg magnesium per day for women. The values are 300 mg per day for pregnant and breastfeeding women and 250–300 mg per day for children and adolescents between 11 and 17 years of age.