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Thank You for Choosing Living Nutrition’s Organic Fermented Your Flora Gold Spice

Your Flora Gold Spice is a traditional fermentation of organic sprouted soybeans blended with organic ginger and turmeric, providing a natural balance of 120+ species of beneficial microbes within a complete living food. Research shows that creating a nourishing ecosystem, alongside the factors including key digestive nutrients and enzymes, is the best way to build a healthy gut environment.

Modulates the gut flora and promotes biodiversity

10 billion CFUs per serving

Ideal for bloating or a sluggish, ‘cold’ digestion

Rich in gut-friendly polyphenols and antioxidants

Fermented Soy

Each serving of Your Flora contains 10 million beneficial species of bacteria, including friendly Lactobacillus and Bifidobacterium. Research suggests that fermented soy is one of the best foods for nurturing a healthy and diverse gut microbiome, thanks to its unique balance of peptides, polyphenols and signalling compounds. We use a special extended kefir-kombucha fermentation to develop the valuable, active compounds and deepen their therapeutic effects. For extra benefits, we also source the very best organic non-GMO soybeans and sprout them for four days prior to fermentation.

Active Compounds

Rich in structural proteins to build healthy tissue including L-glutamine, L-proline and L-glycine.

Contains short chain fatty acids like L-butyrate, and L-propionate that help to support the gut environment, reinforce the digestive lining and reduce inflammation.

Fermented soy also contains vitamins, peptides, minerals, flavonoids, phenolic acids and saponins which protect against oxidative damage.

It also provides neurotransmitters, a rich and diverse array of microbes, enzymes and communicating compounds which are key for digestive, immune and overall health.

Meet the herb

Ginger is a spice with a distinctive aroma and zesty, spicy flavour beloved of culinary dishes worldwide, particularly from the Southeast Asian and Middle East regions. It is a rhizome, which means it grows below ground as part of the ginger plant, and it has a fibrous, juicy texture. It is used to add depth and warmth to both sweet and savoury dishes, and has a long tradition of use in Ayurvedic medicine due to its warming, antioxidant and anti-inflammatory properties.

Turmeric is a perennial herbaceous plant belonging to the ginger family, and like ginger it grows underground as a tuber-like rhizome. It is native to southern India and Indonesia and has been cultivated in these regions for over 5000 years, primarily used in cooking, as a dye in textiles and medicinally in Asian remedies for skin, joint and intestinal issues. Like its ginger cousins, turmeric possesses an impressive array of bioactive compounds.

History

Ginger has a rich history going back to ancient times. In ancient Greece, ginger had status as a valuable commodity and the Romans used ginger in their culinary dishes as well as in the production of cosmetics and perfumes. In Ayurvedic medicine ginger is often incorporated into herbal remedies and tonics and believed to stimulate digestive fire.

In Asia, turmeric has historically been used to flavour foods: in curry powders, mustards, relishes and pickles, to add spice and depth of flavour to dishes. In ancient India it was used as a perfume and spice, to dye fabrics a deep orange-yellow colour and in Hindu traditions as a symbol of purity and auspiciousness for festivals, religious ceremonies and weddings. Medicinally turmeric has been used to improve digestion, relieve bloating and as an anti-infective agent in wound healing.

Benefits

Ginger has long been used as a digestive aid to relieve nausea, indigestion, fullness and constipation. It’s even a popular remedy for morning sickness in pregnancy as well as travel sickness.

Ginger contains anti-inflammatory and analgesic (pain-relieving) compounds that make it helpful in cases of injury, toothache, stomach upset, muscle pain and menstrual cramps.

Ginger is rich in antioxidants that may protect against oxidative stress. It may promote vascular dilation and blood circulation, and even has lipid-lowering benefits.

Turmeric contains bioactive compounds called curcuminoids: these have potent anti-inflammatory properties, making it beneficial for conditions like arthritis, joint pain, and inflammatory bowel diseases.

Turmeric is rich in antioxidants, which help neutralise free radicals and reduce oxidative stress in the body, potentially lowering the risk of chronic diseases.

Turmeric has bile-stimulating and carminative actions, reducing inflammation in the gastrointestinal tract. It has demonstrated an ability to increase the secretion of digestive enzymes in the stomach and pancreas, as well as protecting the delicate gut lining.

Key actives

Over 100 active compounds have been isolated from ginger. The major classes of ginger compounds include gingerol, shogaols, zingiberene and zingerone, as well as terpenes, vitamins and minerals.

Gingerols have multiple pharmacological actions, including: antioxidant properties, and the reduction of inflammatory enzymes, which may help with pain, cramping and swelling. It can also relax gastrointestinal muscles, which helps with indigestion and nausea.

Turmeric possesses several biological properties including anti-inflammatory, antioxidant, antimutagenic, antimicrobial, antiobesity, hypolipidemic, cardioprotective, and neuroprotective effects.

Turmeric root contains two bioactive classes of compounds including volatile oils and curcuminoids

Contraindications

There are some groups where caution is required: children and those nursing, pregnant (or considering pregnancy), and on medication or under medical supervision should consult their healthcare practitioner before using our supplements. Specific known contraindications (this list is not exhaustive):

Ginger should not be taken in combination with blood thinners, diabetic medication and anticoagulants.

Turmeric: Turmeric should be avoided if you have a history of gallstones due to its bile-stimulating effects. It should not be taken in combination with anticoagulants, diabetic medication, blood thinners, cancer medication, tamoxifen, amlodipine, sulfasalazine and tacrolimus.

Fermented soy should not be used in combination with oestrogens, tamoxifen, warfarin, diabetic medication and blood pressure medication.