I have been fascinated by food since a child.  As I have gotten older, I became more fascinated by the importance of food fermentation for optimal gut health.

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Researchers a few years back discovered that the human milk produced by a mother to feed her infant was not just for the infant, but for their gut.  The undigested fats and proteins would ferment and help to colonies the gut, creating the microbiome that the baby need to survive in this world.

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Microbiome is the bacterium of the gut and this is a crucial part of our being.  It is another eco system of its own and if out of balance, can affect the way we think; the cravings we have; the diseases we generate in our body and  also has a affect our mental health and hormonal balance.

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The colostrum feed to a infant is crucial for laying down a good gut health.  If you talk to farmers, they make sure that calves, sheep and other mammals get their mothers colostrum and see this as a crucial part of the gut development.

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We humans feed our young formula and wonder why our children have allergies and constant illnesses.  Bizare!

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I have been on this quest for a long time.  My mother, who was a single parent in the late 50's had to go to work, so was unable to feed me fully for a good nine months, (which is what she was able to do with my brother, back in the West Indies.)

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As a consequence I believe; I became very ill, when I was 3 years old and almost died from gas enteritis.  I was also constantly getting Tonsillitis and was overweight.  It wasn't until I was 14 when I began to look at the food I ate (as teenagers do), that things started to change.  I completely changed the way I ate and became a vegetarian and changed to a fusion of Meditterrean and West Indian diet.

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I started playing around with fermented foods in my 30's and discovered sourdough.  I then started making my own bread and was so successful that I was producing loaves for "Food for thought" in Stoke Newington, one of the first health food shops in that area in the early 90s; "Bumblebee" in Camden and then "The Hornbeam Collective in Walthamstow.  I then started baking my own bread and selling it at farmers market for companies like CCFM and LFM.

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Fast forward to now, I have been experimenting with Kefir for some time.  Because I am dairy as well as gluten intolerant.  Using goats milk instead of cows milk.  (goats milk is better digested for diary intolerance).  Now I have discovered the kefir grains for making water Kefir and that has revolutionised my Kefir making. 

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The sugar used is activated and consumed by the kefir grains, which multiples and ferments within 24-48 hours.

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Mine seem to work faster.

 

Flavours I have been working with are:

1) Dried figs, ginger, blueberries; Lemon

2) ginger and orange

3) coconut water and ginger flavour a

4) pomegranate and ginger with a twist of orange.

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The bloating is reduced and I feel clearing in my mind and body.  It even has an improvement on my mood and mental healthy.

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I hope you enjoy this refreshing and healthful drink.  Which is doing your gut balance.

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Take one 30ml or so shot in the morning on a empty stomach and you are set for the day.

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The entrepreneur in me means I have to take it to my next farmers market for you guys to buy.  It is now available at Buxton School, Cann Hall Road, E11 when I am there once a month.  See you there.

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