TABLE ELEMENTS

 

AMINO ACIDS

amino acids are the building blocks for neurotransmitters, the chemicals in your brain that control your mood.


DIGESTIVE ENZYMES

digestive enzymes are small proteins that act on specific molecules within foods to break them down. If you are deficient in any one of these, your body may not be breaking down food as well as it should, which can cause issues in the digestive tract. Digestive enzymes are sometimes prescribed by integrative practitioners as a means of supporting digestion when support is needed.


DYSBIOSIS

a state of microbial imbalance inside the body, whereby healthy microbial species are crowded out by harmful microorganisms ( pathogens ) that multiply and colonise the gut.


GUT MICROBIOME

this refers to the trillions of microorganisms ( bacteria and yeast ) that live in our gut as well as their genetic material. This microbiome largely differs from person to person, and can include a combination of at least 1000 different species.


KEFIR

Kefir is traditionally a fermented milk drink. It is known for having higher amounts of probiotics than yoghurt and can be made using cow's milk, sheep's milk, goat's milk or even coconut milk.


KIMCHI

kimchi is a Korean traditional fermented vegetable typically made from Chinese cabbage (beachu), radish, green onion, red pepper powder, garlic, ginger, and fermented seafood (jeotgal), which is traditionally made at home and served as a side dish at meals.


KOMBUCHA

Kombucha has been around for thousands of years, it is a probiotic rich drink. When used in the correct manner it can aid digestion and support gut bacteria. it can  essentially be described as a sweetened effervescent tea.


L-GLUTAMINE

Glutamine or L-glutamine, is not only an abundant amino acid synthesised in the human body, it also supports tissue repair, stress reduction, GI tract support and immune function. It is often prescribed by integrative doctor's as part of gut healing protocols, for it's ability to enhance the intestine’s protective mucosal lining as well as preserving muscle mass in the body.


LACTOBACILLUS

Lactobacillus is a type of bacteria. There are lots of different species of lactobacillus. These are "friendly" bacteria that naturally occur in our digestive, urinary, and genital systems without causing disease. Lactobacillus is also in some fermented foods like yogurt, kimchi, sauerkraut and in probiotic supplements.


LACTO FERMENTATION

lacto fermentation is an ancient method of persevering food, which transforms fresh food into delicious creations such as : kimchi, pickles, sauerkraut, miso, tempeh.


MEDICINAL MUSHROOMS

Medicinal mushrooms have been used for centuries in Eastern medicine to strengthen the immune system. There are various varieties that fall under this category of ' medicinal mushrooms' namely : Reishi Mushroom “The Mushroom of Immortality”, Shitake "Black Forest Tree Mushroom", Coriolus versicolor "Turkey tail Mushroom", Cordyceps sinensis "Chinese Caterpillar Fungus", Maitake " Hui Shu Hua", Chaga. There is also a lot more research undergoing the effects of these medicinal mushrooms and their ability to aid in fighting cancer through enhancing immune response.


MICROBES

they are found in water, in the soil, and in the air. The human body is also home to millions of these microbes, also called microorganisms. Some microbes make us sick, others are important for our health.


MILK THISTLE

milk thistle (Silybum marianum) a natural herb that has antioxidant and anti-inflammatory properties, is commonly used to detoxify the body, especially the liver.


NATTO & TEMPEH

Natto is a traditional food usually eaten at japanese breakfast tables along with miso, fish, soup and rice. Tofu, tempeh, miso and natto are all forms of food made from the whole soybean. Natto and Tempeh have some similarities, both are made from fermented soybeans, however they are also very different. Natto originated in Japan and is made from fermented, cooked whole soybeans and is slimy in consistency. Whereas Tempeh is dense like a cake and originated in Indonesia.


PESTICIDES

pesticides are defined as “chemical substances used to prevent, destroy, repel or mitigate any pest ranging from insects (i.e., insecticides), rodents (i.e., rodenticides) and weeds (herbicides) to microorganisms (i.e., algicides, fungicides or bactericides)


PREBIOTIC

non-digestible food components ( i.e. dietary fibre ) that promote the growth of beneficial microorganisms in the gut.


PROBIOTIC

the living organisms that line your digestive tract and help the gut microbiome remain balanced, intact, and diverse. They are the live microorganisms believed to provide health benefits when consumed.


SAUERKRAUT

German for "sour cabbage" is a delicious probiotic rich food and a great addition to meals. It is typically shredded cabbage fermented in its own juice with or without a culture starter or a salt water brine. Many other vegetables and spices can be added for extra flavour and variety, but cabbage is usually the main ingredient.