Changing Habits Probiotics 150g
THE ONLY REAL FOOD PROBIOTIC TO CONTAIN PREBIOTICS | REAL FOOD NATURALLY FERMENTED AND DRIED | ASSISTS IN GOOD DIGESTION
The way probiotics are meant to be… can help rebalance the gut’s natural flora
* Gluten Free, Dairy Free, Nut Free, Egg Free
Benefits of Probiotics
If you don’t have time to prepare or the inclination to make your own fermented foods, Changing Habits has made it easy for you…a food based fermented product called Changing Habits Probiotics.
Assists in good digestion, healthy bowel, strong immune system
Low fructose, gluten free
Use one teaspoonful per day or if you are just starting on this product then use 1/8th of a teaspoon and gradually increase the amount over a 30 day time frame.
You can sprinkle this on your salads at night, put in your smoothies or freshly made juices in the morning, or simply sprinkle on your homemade quinoa or other grain or seed porridge.
Organic Brown Rice – is an excellent source of carbohydrates, insoluble fibre and vitamin E, it is rich in B vitamins, especially thiamine, niacin, folic acid and pyridoxine. Minerals include iron and potassium.
Organic Dried Sweet Potato – this is Cyndi’s favourite vegetable, not only for taste but its versatility and strong nutritional profile. Sweet Potatoes are high in Vitamin C and the B vitamin foliate. It is also high in soluble fibre, the yellow/orange colour is directly related to a good supply of beta-carotene, a precursor of vitamin A.
Organic Quinoa – is an amino acid rich seed brimming in minerals including; manganese, magnesium, iron, copper and phosphorus. The 9 essential amino acids are present with lysine and tryptophan leading the way.
Organic Molasses – is produced by boiling nutrient rich organic sugar cane juice. It has high concentrations of minerals including iron, manganese, calcium, magnesium, potassium, phosphorous, copper, zinc, selenium and other trace minerals. It also has significant amounts of vitamin B6 (pyridoxine)
Organic Chia Seed – how lucky we are to have this seed available to the world and we wouldn’t do a fermented food without it. It is high in omega 3 (alpha linolenic acid), fibre, calcium, phosphorus, magnesium, zinc potassium iron and other trace minerals. It also has the vitamins B1, B2, B3, amino acids and antioxidants. This food soothes the digestive tract, supports heart health and improves immune integrity.
Organic Pumpkin Seeds – contains omega 3 fats and the minerals; zinc, magnesium, manganese, phosphorus, iron, copper and is a good source of protein. It is a food that has anti-inflammatory benefits.
Organic Linseed – is very similar to the chia seed in its values and how it promotes health. It is high in essential fatty acids, great for soothing the bowel when in its ground state and has anti-inflammatory properties.
Organic Ginger – another favourite food of Cyndi’s used everyday in her cooking of food and drink. It is a great source of vitamin C, magnesium, calcium, phosphorous, iron, zinc, potassium and most of the B vitamins. In Chinese medicine it is used for abdominal bloating, coughing, vomiting, diarrhea, rheumatism and arthritis. It also relieves excess gas.
Organic Spirulina– is an algae which is very high in protein and B12 as well as the minerals; iron, potassium, magnesium, sodium, phosphorus and calcium, there are many vitamins and phytonutritients, in fact it has over 100 nutrients and is known as one of natures complete foods.
Organic Raw Broccoli – contains vitamin B6, C and A, folic acid, calcium, iron, manganese and magnesium. It is high in both soluble & insoluble fibre.
Organic Amaranth – is a gluten free Aztec grain, which is high in amino acids, iron, calcium and magnesium. It is a great source of fibre, vitamin B and zinc. It has properties to improve the integrity of the gut.
Organic Alfalfa Grass/Seed – is a good source of Vitamin B1, B2, niacin, calcium, iron, and is an excellent source of protein.
The nutritional value of all these foods combined is amazing; add the fermentation and you have a food high in probiotics and digestive enzymes that has the potential to improve the integrity and health of the gut.
Organic Sunflower Seed Kernel – is a good source of insoluble fibre
The power of fermented foods
The fermentation of foods has been a tradition in many cultures around the world for thousands of generations. In some cultures they still make up to 40% of the daily diet.
The methods for fermentation have been passed on through generations using locally available raw materials from plants and animals. People around the world produce fermented food and drink brimming with micro-organisms, either naturally or by adding a starter culture, such as whey. YES… BUGS CAN BE GOOD FOR YOU!
These micro-organisms transform these raw materials, like milk, vegetables or meat in a biochemical way by changing nutrient content and organoleptically by changing smell, texture and taste. Milk to kefir or yogurt is a perfect example.
Most fermented foods have health promoting benefits. Sadly their global consumption is declining as traditional and culturally significant foods give way to the influences of packaged, sterilized, and refined foods.
Many microbes are beneficial! Our body harbours almost as many microorganisms as cells, in other words, trillions of microbes exist in the body. Micro-organisms live symbiotically (in harmony) with us for health, vitamin production, immunity and digestion so that food can be properly absorbed and thus utilized.
Modern food practices have sterilized many of the foods!
For instance… many food “stabilizers”, also known as manufactured “microbicides” protect the processed food on the supermarket shelves by keeping the food completely sterilized. We then consume these stabilizers”, that in turn destroy valuable gut bacteria.
Traditional foods on the other hand promote and embrace the micro-organisms in order for utilization, colonization of the gut as well as taste and nutritional enhancement. I was at a fermentation workshop recently. To make a starter for bread you mix some wheat, water and whey and leave it out on the kitchen counter so that it can gather as much bacteria from the surrounding air as possible for the starter to ferment to allow the bread to rise without yeast. Many fermented breads are tolerated by wheat intolerant people more than modern day yeast breads.
When I first became a nutritionist, one of the supplements that was given by many natural health care practitioners was “digestive enzymes”. I was only just out of university and had been taught the low fat, high carbohydrate, breakfast cereal routine and I was astounded by how many people needed these digestive enzymes. I began reading about traditional fermented foods (not taught in university) and realised that with the amount of medications, environmental stresses and sterilized foods that people were consuming, there was a real problem with digestion of food. If you don’t digest the food properly you can’t absorb and utilize all the wonderful nutrients they hold.
So…. if you have a partially sterilized gut and you are eating great foods and not getting better or not feeling healthy, then it is time to begin implementing fermented foods into your daily diet such as the natural probiotics.
Medications such as the pill, vaccinations, antibiotics, cortisone and other steroid based preparations, pain killers and anti-inflammatories all contribute to lowered gut flora. Radiation from x-rays, computer screens and microwaves, excessive coffee and tea consumption as well as, phosphoric acid- an anti-bacterial solution added to soft drinks and chlorine and fluoride in our water supply compromise gut flora. Stress, agricultural chemicals and the accumulation of heavy metals also place their toll on gut bacteria. Heavy metals like lead, mercury, aluminum and nickel act as biocides, again affecting gut flora.
Living in a modern world can compromise the health of the gut. Many people in modern society have gut problems… Crones disease, coeliacs, Candida, gluten and wheat intolerance, leaky gut syndrome, irritable bowel syndrome (IBS), diverticulitis, polyps, gastroenteritis, lactose intolerance, constipation, diarrhea and the list in modern day is endless. When the gut is healthy and in great working order you are able to digest, absorb and utilize the valuable vitamins and minerals from your healthy food choices.
The WHO (World Health Organisation) completed a study on malnutrition. A key finding of the research indicated two types of malnutrition. Type A – developing countries from lack of food. Type B – western society showing serious nutrient deficiencies compromising health.
Is it the food we eat or the lack of gut bacteria? My answer would be both. Firstly the food and medications we take strip our bowel bacteria and secondly the sterilized and packaged food perpetuates the problem.
I’ve been asked what is the strength of the Changing Habits Probiotics, as with science there always seems to have to be the bigger the better the more the healthier. Most medical strength probiotics have a CFU (colony forming units). There is talk that it should be 10 billion CFU or more per serving. There is also talk that single colonisation is better than multi colonisation, there is even a perfect number for how many different types of bacteria should be in a probiotic.
Changing Habits Probiotics have not been made medically, they have been made by fermentation of real food, the traditional way. Therefore the CFU, the colony size and variety of bacteria changes with every batch we do. There is no genetically modified bacteria nor patents on our bacteria, this is nature at its best. You not only get a probiotic but you get the enhanced nutrition available as a result of fermenting food. Fermented foods are naturally preserved, therefore changing habits all natural probiotics does not require refrigeration. Simply store it in your pantry.
History of fermentation
1.8 million years ago was when it was first thought that homo habilus (early human) used fire in their cooking and it was thought that because of the use of fire that eventually homo erectus emerged with an increase in brain size, a decrease in the length of the digestive system and our teeth became less fang like. Diet changed slowly from a hunter gatherer lifestyle to a more settled community of agriculture and eventually- herding. The exact history of the fermentation of foods is not known but as far back as early times the use of fermentation for preservation of foods has been witnessed. The fermentation process probably first happened by accident and then through generations of culture and tradition, new methods were found and used and the benefits were recorded and passed down to subsequent generations.
When missionaries began seeking out native populations, they would often ask why they did a certain tradition. The natives could not always give them the answer, just that it had always been done. When the missionaries tried to change these traditions then consequences of ill health would often be created. For instance; there was a tribe in Africa that would cook all its food within the huts, often creating a haze of smoke within the hut at every meal. Missionaries suggested that they put the fire outside to stop the huts filling up with smoke. Malaria became rampant in the tribe. What they didn’t realise at the time was that the cooking in the huts and the smoke stopped malaria carrying mosquitos from coming into the huts and infecting the tribe members. Most culture and tradition is about survival no matter how crazy it might seem to an outsider.
As far back as our records will take us, man has used the art of fermenting foods to improve storing properties of foods. Originally foods with poor storing qualities, like milk from camels, buffalo, goats, sheep or cows, were fermented naturally to produce an acidic-tasting food drink. History suggests that some of the first yoghurts were produced in goat bags and carried over the back of camels in the hot deserts of North Africa. Temperatures reaching 40°C or 110°F were ideal for lactic acid-producing bacteria to go to work.
Different fermented foods from around the world
Since ancient times the koji making process (steamed rice that has had koji-kin, or koji mould spores, cultivated onto it) has been unique to East Asia. It is used in the preparation of fermented foods such as miso, soy sauce, soy nuggets, sake, shochu (spirits), and rice vinegar (yonezu). The only traditional East Asian fermented soy food not prepared with moulds is Japan’s natto (a sticky dish high in protein, vitamin K2 and antioxidants, and is popular at breakfast) as well as thua-nao in Thailand and kinema in Nepal. These are bacterial fermentations.
In the West, mould fermented foods are limited primarily to a number of cheeses characterized by their strong flavors and smells.. for example: camembert, blue, brie, and other related cheeses.
Most Westerners still have a deep-seated prejudice against moldy products, and they generally associate the word “mould” with food spoilage (as in moldy bread).
Fermented foods can be fried, boiled or candied, or consumed in curries, stews, side dishes, pickles, confectionery, salads, soups and desserts. They can be in the form of pastes, seasonings, breads, condiments, masticators, and even colorants. Fermented drinks can be either alcoholic (such as beer and wine) or non-alcoholic, like butter milk, certain teas, kombucha mushroom tea or things that contain vinegar.
Dairy fermented foods
Many fermented dairy foods have therapeutic values, some of the most widely known are yogurt, kefir and curds, they contain high concentrations of pro-biotic bacteria. Kefir is a fermented food that is a viscous, acidic, mildly alcoholic milk beverage produced by fermentation of milk with a particular grain in Middle and Eastern Europe it is easily digested and provides beneficial microorganisms that contribute to a healthy immune system. Traditionally made yogurts and kefir are beneficial, many commercial yogurts have sugar and additives that destroy the health of the food.
A 1999 study published in the Lancet found that consumption of lacto-fermented vegetables was positively associated with low rates of asthma, skin problems and autoimmune disorders in Swedish children. One striking observation of ethnic cuisines is that rarely are meals eaten without at least one fermented food, often a drink. Cabbage is a vegetable that lends itself well to lacto-fermentation. It is teeming with lacto bacillus bacteria. No starter is needed for making rejuvelac and only salt is needed for sauerkraut.
Indonesia Tempe and China douchi all have influences on blood pressure and cholesterol. Korea’s famous accompaniment kimchi, may take the prize for most benefits, helping to prevent constipation, assisting in the prevention of colon cancer as well as possessing anti stress effects and the ability to help depression, osteoarthritis, liver disease, obesity and arteriosclerosis. Kimchi can be made with fruit, nut or vegetable but is most often made with cabbage.
In the Himalayas, a fermented leafy vegetable product called gundruk and a fermented radish tap-root (sinki) have large amounts of lactic acids, ascorbic acid, carotene and dietary fibre, which have anti-carcinogenic effects. In order to gain strength, ailing persons and post-natal women in the Himalayas consume bhaati jaanr extract (a fermented rice food-beverage) and kodo ko jaanr (a fermented finger millet product) due to their high calorie content. So you can see that there are thousands of fermented foods across hundreds of cultures throughout the world, but the most important outcome of fermentation of foods in the enrichment of the food with essential amino acids (protein building blocks), vitamins, minerals and bioactive compounds like digestive enzymes. These digestive enzymes are often part of the degrading of anti-nutrients within foods such as soy. Soy has five anti-nutrients but the fermentation process renders them powerless, enhances flavour and aroma, increases nutrient capacity and makes them more edible and digestible. Other anti-nutrients dissolved by fermentation is the bitter varieties of cassava when fermented by lactic acid bacteria to produce gari and fufu.
Many people do not realise the importance of fermented foods in their diet!
Many commercially made fermented foods do not have the power of homemade! If you have the time and inclination to make these foods then this will be the most benefit for many areas of your health. If you don’t have the time (and in this day and age, many of us don’t) then Changing Habits has created a food based fermented probiotic called “Changing Habits Probiotics”.
Grab a BUG…they are good for you!
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