KefiActive™ Kombucha Probiotic Adaptogen

KefiActive™ Kombucha is a nutritionally alive ferment. Using a patented, controlled process this living ferment is made with an ancient Kefir grain strain to re-create the original ancient symbiosis of yeast and bacteria. This exclusive process produces a Kombucha beverage with the maximum nutrient profile possible from the fermented tea. It is important to note that it is not merely the length of time this ferment process is allowed to develop but rather the use of controlled monitoring to ascertain the critical point of nutritional maturity. KefiActive™ Kombucha is made in just such a bioformative manner. If the ferment is allowed to continue past the optimal nutritional point, or it is pasteurized, the nutritional and enzymatic profile will be diminished. As a result of these differences (kefir and controlled monitoring) KefiActive™ Kombucha is higher in essential micronutrients than other Kombuchas made using a "mother" or "mushroom" culture in a non-monitored environment.

It is also important to understand that KefiActive™ Kombucha acts as an this is a adaptogen.* This means there are no harmful side effects and it effects a wide variety of health conditions by normalizing the metabolism of the body thereby bringing it back into proper balance. This well-being is realized primarily through its effect on the liver, blood and digestive system where it normalizes the pH or acid/base balance. The only side effect here is feeling better.

The synergistic activity of KefiActive™ Kombucha also benefits your body by restoring the health of your stomach and the walls of your large and small intestines. It also nourishes and detoxifies your body's tissues while improving the absorption and assimilation of nutrients through the creation of a pro-biotic environment for beneficial bacterial* growth thus aiding digestion.

Some of the conditions alleviated by drinking KefiActive™ Kombucha are:

Constipation/Diarrhea	Inflammation	Sleeplessness
Headache	Physical Fatigue	Toxicity
Indigestion	Skin Conditions

*Beneficial Bacteria: Acidophilous (Kombucha; Kefir) The term acidophilus is used to describe a number of bacteria which help in human digestion. These bacteria include L. acidophilus, L. casei, L. bulgaricus, among others. Lactobacilus acidophilus is one of the bacteria found in these mixtures, but the term acidophilus usually refers to a combination of L. acidophilus with other beneficial bacteria. Acidophilus is touted for its many health benefits, some of which have been known about for thousands of years. The bacteria is found naturally throughout the human body, and most likely made its way into a food long ago, beginning a cycle of natural fermentation which people eventually learned to artificially duplicate. When acidophilus are placed in a sugar-rich environment, they begin to eat the sugars they find there. They then convert these sugars into various substances, including lactic acid. This adds a distinctive taste, and lowers the pH of the food or liquid so that other flora do not find it as friendly an environment, helping to preserve the food. Yogurt is probably the most well-known of foods that make use of acidophilus. It is very easy to notice the sour taste of the lactic acid when eating this food. Other foods that contain acidophilus include sauerkraut, kombucha, kinchi, kefi, and many other fermented food products. Acidophilus can help protect the body against harmful bacteria, parasites, and other organisms. As it breaks down, it releases substances such as hydrogen peroxide that create a toxic environment for unhealthy creatures in the body, helping to drive them out. It also plays an important role in digestion, helping to produce a number of chemicals which aid in the digestion process. Many alternative modalities of healing look to acidophilus for a wide range of health benefits. In addition to basic digestive assistance, acidophilus is thought to help bolster the immune system as a whole. It is also thought to provide some relief from various intestinal problems.

Recommended usage: 4 tablespoons daily for 25 days. Once every three months (seasonally).

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