Organic Fermented Milk Thistle - Living Nutrition
Milk Thistle has been traditionally used for thousands of years to maintain healthy liver function. Living Nutrition uses a unique Kefir-Kombucha method to ferment milk thistle. This fermentation process ensures that the ingredients of milk thistle are naturally given a bioactive form, so that they can be better absorbed by the body. This fermentation process also provides a wealth of beneficial bacteria for the microbiome.
Traditional use of Milk Thistle
Milk Thistle is native to the Mediterranean region and belongs to the Asteraceae plant family, which also includes sunflowers and daisies. The usage of Milk Thistle goes back many years. The first writing mentioning Milk Thistle was written by the Greek physician Dioscorides (40-90 BC) and he wrote about its medicinal properties. Milk Thistle was also described in the medieval medical book 'Matthiolus' Book of Herbs' from 1626 and was recommended for pain attacks in the liver area, accompanied by jaundice.
Blessed Virgin Mary
Milk thistle is named after an ancient legend. The story goes that the white spots that occur on the leaves of Milk Thistle come from the breast milk of the Blessed Virgin Mary, who suckled her child as they fled to Egypt.
Health Benefits of Milk Thistle
The medicinal part of Milk Thistle is found in the very center of the flower: the ripe seeds. Silymarin is one of the main bioactive constituents of Milk Thistle seeds, which show antioxidant, anti-inflammatory and liver-protective activities. Silybin, a component of Silymarin, cannot be dissolved in water. This results in enterohepatic recirculation, which causes the liver to start to clearance even more, which has a positive effect on liver function and overall health. (LINK: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/silybum-marianum)
- 600 mg organic fermented Milk Thistle (Silybum marianum) seed per daily dose (2 capsules)
- Organic fermented tapioca (capsule)
Symbiotic fermentation of Kefir (fermented soy milk) and Kombucha (fermented tea)
Fermentation throughout the years
Fermenting foods is something of all times, cultures and civilizations. About 30% of the human diet consists of fermented foods. This is not an unnecessary luxury, as fermented foods consist of a complete ecosystem of different compounds and nutrients that support and protect the microbiome.
Fermentation health benefits
Research suggests that regular consumption of fermented foods may reduce the risk of certain cancers, it may support the immune system, it may protect the health of the gastrointestinal tract and urinary tract, and it may alleviate symptoms of Crohn's disease and irritable bowel syndrome. (LINK: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823516/)
Probiotics and prebiotics
The fermentation process significantly increases the level of nutrients which are, in this way, pre-digested into a bioavailable form. New nutrients are thereby created together with a wide range of metabolic and digestive enzymes, which are also sometimes called probiotics or prebiotics.
Living culture symbiotics with Kefir and Kombucha
The products from Living Nutrition are made of a combination of the two most superior fermentation processes: Kefir, made from fermented soy milk and Kombucha, made from fermented tea. This form of fermentation is also known as "symbiotics". The following differences are found between symbiotics and single probiotics:
Are grown synthetically in laboratories
Naturally fermented from plants
Only isolated bacterial species
More than 100 balanced and evolved bacterial species
Are attaching to maltodextrin, a form of sugar, to stabilize
Attaches to natural enzymes and peptides
Contains no digestive nutrients
Rich in nutrients for digestion
Prebiotic sugars or fiber added
Wide range of natural prebiotics
Many naked, exposed bacteria
A complete, living ecosystem in harmony with the digestive microbiome
Increased bioavailability due to fermentation
The above mentioned symbiotic fermentation process, allows nutrients to be enhanced from food rather than isolating and extracting individual components, which is often done when making single probiotics. In this way, the foods and herbs in Living Nutrition's products can be preserved in their natural and complete state, which increases their bioavailability and potency. This fermentation process also creates a whole range of new compounds that can support good health, such as enzymes and metabolites.
Fermented Soy Milk in Living Nutrition
Living Nutriton uses fermented soy milk for the kefir fermentation process. In fact, sprouted soybeans contain a host of exceptional properties, including a unique balance of nutrients such as amino acids and polyphenols. After the fermentation process, these nutrients form compounds that provide wonderful support for the digestive process, the healing of tissues and for creating the optimal environment for a healthy microbiome in the intestines.
About Living Nutrition
In 2014, Living Nutrition was founded in England, by nutritional therapist Graham Botfield. Living Nutrition is a small company with a great vision and mission: to live and work in synergy with nature. All products are handmade in a purpose built laboratory where every ingredient and the entire process is 100% natural. The basis for all Living Nutrition products consists of a specially developed Kefir-Kombucha fermentation process applied to organic herbs and foods in order to offer them in their most natural state and with the most bioactive components.
Only the raw materials of the highest possible quality are selected for Living Nutrition products in order to guarantee the completeness of activity of each ingredient. All ingredients in Living Nutrition products are 100% organic. In addition, all the products of Living Nutrition are:
- 100% vegan
- 100% GMO free
- 100% plastic free
- 100% pure
- Consult with an expert before using this supplement in case of illness, medication use, pregnancy and breastfeeding
- Store out of reach of children in a dry and cool place
- Dietary supplements should not be used as a substitute for a varied diet