Check out these well known outside sources to learn more!
Our ingredients are hand selected to provide you with the best quality blend possible, but don’t take our word for it.
A great source of protein, vitamins, minerals and fiber. Trouble digesting? Fermentation breaks down the nutrients, so you can absorb it faster and more efficiently. Get energy quicker!
In addition to being a mood enhancer, cocoa is said to improve the lowering of blood pressure and is beneficial to overall cardiovascular health. Antioxidants in cocoa is also said to help neutralize the free radicals that can damage cells.
Unlike table sugar and corn syrup, this sweetener is extracted from a fruit popular in Ancient China. Monkfruit fights free radicals and has anti-inflammatory properties that can help soothe the body.
Pink Himalayan Salt
Regulates the water content throughout the body & keeps a healthy pH balance. Contains over 84 minerals and trace elements, this sea salt is beyond the common table salt.
Why Fermented Foods Are Beneficial:
Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome & Metabolome
One of the most commonly asked food topics that I field from my readers is about soy, and is it good for you?
The answer is: sometimes. Marketing geniuses have poised soy as the wonder health alternative to virtually everything. In most supermarkets today you’ll find soy milk, soy protein, soybean oil, and even soy soap, but the soy in its many forms is not necessarily the health choice that it has been marketed to be.
The problem is that the soy that you are seeing in all these foods is not the traditionally grown crop of Japan. The majority of soy that you find in in grocery stores is actually genetically modified or GMO, and is not farmed the same way or yielding the same nutrition.
However, when you ferment soybeans you have a completely different product that yields a completely different nutrient system for the body. When it comes to soy, the safest (and in my opinion the only) way to consume it is through fermented soy products like miso, tempeh or natto.