Organic Fermented Natural Nootropic - Living Nutrition

History of herbal medicine

The beginning of herbal medicine is most likely related to the beginning of the hunter-gatherer era. However, the oldest written evidence of the use of herbal medicine dates back to 2800 BCE, where there was found a writing by Shennong in the Pen T'sao of the different actions of different herbs.

History of the use of medicinal mushrooms

That medicinal mushrooms have a tremendously long history of use was confirmed by the discovery of "Ötzi," the glacial mummy.

This was a Neolithic-era human being who had been preserved almost completely intact by the freezing cold of the glacier.

Because the mummy was so well preserved, it was also easy to see what kind of luggage Ötzi was carrying with him: one of the things he carried was a mushroom!

Which is now known for its antibiotic, anti-parasitic and antiviral properties.

Fermented medicinal mushrooms + herbs

Living Nutrition uses a carefully selected fermentation process for this 'Fermented Blends' line that naturally increases the bioavailability of the medicinal mushrooms and herbs.

After the fermentation process, the organic medicinal mushrooms and herbs are carefully freeze-dried to ensure that all of the unique ingredients remain intact.

After this, the blend is encapsulated in organic, vegan tapioca capsules. Thus, this supplement is 100% organic both inside and out.

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:

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.