Organic Fermented Rhodiola - Living Nutrition
As a powerful adaptogen, Rhodiola may contribute to normal resistance to stress. By using a unique fermentation process with both Kefir and Kombucha, the compounds in Rhodiola are activated and a bioavailable living synergy of the main bioactive components is created.
In this way, the Rhodiola is better absorbed into the body than dried variants. The fermentation process also provides beneficial support to the microbiome.
Traditional uses of Rhodiola
The first writing on Rhodiola dates back to AD 77, where the Greek physician Dioscorides explains his experiments with Rhodiola in the world famous 'Materia Medica'. The Vikings were also very fond of Rhodiola. They used the herb to increase their endurance on both a mental and a physical level and to increase their strength in preparation for battle. Also Chinese emperors sent their subjects to Siberia to find Rhodiola, which was called the "Golden Root. A tea was made from the root to reduce symptoms of colds and flu.
Rhodiola belongs to the succulent plant family Crassulaceae, which consists of more than 130 different species. The Rhodiola rosea, however, is the most widely used and researched species. This herb grows to a height of about 70 cm, blooms with yellow flowers and is found mainly in the subarctic region of the Northern Hemisphere and in Central Europe. Rhodiola prefers to grow at 1000 to 5000 meters above sea level. Rhodiola rosea is named after the rose because of the rose-like scent released when the root is cut open.
Health Benefits of Rhodiola
Many hundreds of scientific studies have been done on the effects of Rhodiola. Rhodiola is described as a powerful adaptogen, this is a substance that helps to increase your resistance to- and tolerance for stress (both emotional and physical). Adaptogens adapt themselves to the needs of the body at that specific time. From these studies, the following properties of Rhodiola were found:
(LINK: https://m.orthokennis.nl/artikelen/rhodiola-rosea )
- 600 mg organic fermented Rhodiola (Rhodiola rosea) root 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