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The product is completely stable for 3 years or more after manufacture which is confirmed through water activity analysis on every batch - kept in the bottle and sealed. If the ingredients are exposed to water and this can be through humidity in the air then they will begin to degrade. If the ingredients have turned solid then they have been exposed to water. Once the product has been opened, this process cannot be controlled. This is a natural product which follows all guidelines of a food supplement and its stability requirements.
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Garlic, holy basil and rhodiola
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All fermented foods can trigger MCAS-- LN Reishi may be the best product to recommend for this
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Fermentation is an ancient practice, it is nature’s way of converting basic foods into nutritional powerhouses. It is a process where compounds like sugars and starch are converted by beneficial microorganisms (bacteria or yeasts) into alcohol or acids. During this transformation microorganisms convert nutrients into highly active and easily digestible forms, as well as creating a vast array of additional nutrients that support our health.
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At Living Nutrition we use a unique Kefir-Kombucha style fermentation.
We take a select range of organic foods and herbs such as Maca, Turmeric, or Rhodiola and add them to 100 strains of bacteria and yeast common to both kefir and kombucha. We let them do their thing whilst they ferment away to become a living matrix of activated nutrients, enzymes, and beneficial micro-organisms which are easily absorbed and have many proven benefits to health.
We ferment in small batches by hand, creating the most alive, active, and nutrient dense food possible. Once the fermentation is complete, we use a gentle and slow freeze drying process to capture the full range of nutrients, enzymes, and microbes.
We never use heat or pressure and we don’t add any fillers, binders or additives. All products are organically certified, Vegan friendly, and gluten free. -
It allows us to enhance the nutrition of foods rather than isolating and extracting compounds from them. We are able to keep foods and herbs in their natural whole state. It increases their potency and their bioavailability, and creates a whole new range of compounds to support optimum health and wellbeing.
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Yes, our full range is vegan friendly.
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Adaptogens are non-toxic plants that help the body to resist stress, whether physical, chemical or biological. These herbs and roots have been used for centuries in Chinese and Ayurvedic medicine, and have become a popular choice to help bring us back into balance.
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Yes, you can open the capsules and use them in smoothies, yoghurt, or homemade snacks.
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They are perfectly shelf stable, but you can refrigerate them if you prefer.
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It depends on the product and what you are using it for, but 1-2 a day would be recommended for most of the range.
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The herbs are not extracts and are not standardised for certain compounds, so while they naturally contain them we are unable to say how much. We keep our herbs, foods, and roots whole as you find in nature, with their full spectrum of beneficial compounds that work in synergy together, and the fermentation naturally enhances the actives and makes them more bioavailable.
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Yes there is a small amount of organic sugar used at the beginning of the fermentation process but this is all consumed during the process so there is none remaining in the final product.
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Ashwagandha has a balancing effect on hormones. One study did find that ashwagandha use in women with menopause increased oestrogen levels while lowering FSH and LH levels, which produced an overall improvement in menopausal symptoms and quality of life.
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China: we use a company that visits each farm and ensures the herbs are organic and farmed to the highest specifications.
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We use the variety Ocimum Sanctum in our Holy Basil capsules.
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There will be caffeine present as it is not decaffeinated, although caffeine is denatured through the fermentation process. Neither us nor our supplier have tested levels so we cannot say for sure how much it contains.
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Peru
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The maca is not gelatinised; however the indigestible elements are transformed and neutralised by the fermentation process to render them more gentle and absorbable for digestion.
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We use yellow maca.
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Unfortunately these are not suitable for during pregnancy.
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Applying the process of fermentation to medicinal mushrooms, leads to a unique, and powerful end product. Extraction has been seen as the best way to get access to the nutrients locked into the mushrooms tough cell walls, however when you perform an extraction on mushrooms to concentrate the key compounds, you are losing the synergy of the fungi, and there will always be nutrient losses with this processing. By fermenting the whole fruiting body, you instead retain the synergy of the mushroom, its full spectrum of nutrients, and increase the bio-availability of its key nutrients.
Fermented mushrooms are also rich in enzymes, and higher levels of specific compounds; including increased levels of highly valued beta glucans. They are also naturally rich in probiotics which combines well with mushrooms natural prebiotic properties. These additions alongside retaining the synergistic effects of fungi that nature provides us with makes them an even more powerful ally for digestive health, immunity, and cognitive function. -
China: we use a company that visits each farm and ensures the herbs are organic and farmed to the highest specifications.
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Our fermented turmeric is enhanced and highly bioavailable due to the fermentation process. Piperine irritates and damages the gut lining, meaning turmeric is only easier to absorb into the blood stream because the gut has become leaky. It also inhibits the glucuronidation detoxification pathway which helps to detoxify chemicals and hormones so can affect our liver detoxification functions.
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Yes we test for heavy metals pre-fermentation, please get in touch to request COA.
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The microbes tend to break them down, so fermented soy is considered low fodmap
^flash fermented soy products still contain some so cheap soy sauce for instance is often still high in fodmap. -
We have tested microbes including plantarum that show up to 80% survivability, although each microbe is different and behaves differently so this cannot be guaranteed for every strain. It is likely to be far greater than standard probiotics as the microbes are within a whole food matrix and how they are found in nature.