Gut health and probiotics - what's the big deal?

We don’t have a health crisis; we have a food crisis.
We are eating foods that damage our gut and poison the microbes. If the food we eat does not kill the beneficial bacteria, then we starve them to death by not eating enough prebiotics.
Or we wipe them out with antibiotics, over-use antibacterial soap, hand sanitizers and other environmental toxins. We are literally waging chemical warfare on ourselves.
This results in - depression, anxiety, food intolerances, inflammation in the gut, joints and body, sleep disorders, constipation and unlimited allergies. The list just goes on. IBS is the manifestation of an imbalance of microbes in the gut microbiome.Could your gut’s ecosystem out of balance?When your gut is off balance, it doesn’t work properly, which manifests into the symptoms listed above.
In today’s current world crisis, you cannot afford to have a compromised immune system.
Did you know that your moods, brain functionality and mental well being is influence by our gut microbes who…

What is water kefir?

Water Kefir aka Tibicos in some parts of the world, is a fermented probiotic rich bubbly beverage. The kefir culture ‘grains’ exchange sugar and minerals that we feed them during our artisanal fermentation process for a huge variety of beneficial microbes. At Numesa we feed our beautiful LIVE kefir cultures the best foods we can. Our fermentation process is long and slow with a bottle of water kefir taking 6 days to prepare.

All flavoured Numesa water kefir goes through a 2-step ferment process. The sugar content is low, and continually lowering as the kefir microbes continue to eat the sugars. A very vivacious natural fizz is generated by all the healthy happy goodness generated by the beneficial interactions between the cultures, sugars, fruits and minerals.

NOTE regarding Sugar and Alcohol in water kefir. Kefir continues to ferment after bottling and the longer it ferments the less sugars will be left over and the more alcohol will be made. We refrigerate after between 12 and 24 …

What is milk kefir?

Numesa uses carefully and consciously sourced milk from Model Melk in Brits. All milk is tested for pathogens at a SANAS accredited laboratory. We use full cream cow and goat milk to make all our Numesa Milk Kefir and use a slow ferment method to allow our live kefir cultures to eat as much lactose as possible. This is why our traditionally made kefir is sour/tart tasting than the mass produced, lab cultured kephir. A traditional kefir made with live kefir ’grains’ also mean a much bigger diversity of beneficial microbes.

Milk kefir contains an average of 30 varieties of bacteria. Some of the main ones that occur most often in testing are:

Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc are commonly found species. Samples tested from around the world showed many groupings. 
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