Beets are sliced and cultured in water with yogurt whey and Celtic sea salt to make this traditional tonic drink. Sally Fallon Morell describes this drink as being "valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments..." (Nourishing Traditions, page 608)
Ingredients: beets,* yogurt whey,* Celtic sea salt (* = organic)
Recipe is gluten-free.
This is a therapeutic grade probiotic recommended for people on the GAPS (Gut and Psychology Syndrome) Diet.
According to their website: Bio-Kult is a unique multispecies, multistrain probiotic with 14 strains of beneficial bacteria. This means that Bio-Kult can deliver high concentrations of beneficial bacteria to the colonisation sites in the gut – and therefore be able to help a more diverse range of digestive disorders.
The beneficial bacteria in Bio-Kult are micro-encapsulated during the freeze drying process, which gives two main benefits:
1. They are protected from the harsh acid environment of the stomach and are therefore able to colonise the full length of the gastrointestinal tract.
2. The process allows Bio-Kult to be stored at room temperature without the need for refrigeration. Bio-Kult can be used on a continuous basis or for a short period of time, e.g. when taking antibiotics
Ingredients: Probiotic cultures [Bacillus subtilis PXN 21, Bifidobacterium spp. (B. bifidum PXN 23, B. breve PXN 25, B. infantis PXN 27, B. longum PXN 30), Lactobacillus spp. (L. acidophilus PXN 35, L. delbrueckii ssp. bulgaricus PXN 39, L. casei PXN 37, L. plantarum PXN 47, L. rhamnosus PXN 54, L. helveticus PXN 45, L. salivarius PXN 57), Lactococcus lactis ssp. lactis PXN 63, Streptococcus thermophilus PXN 66], Cellulose (bulking agent), Vegetable Capsule (Hydroxypropylmethyl Cellulose).
Strength: Minimum 2 billion probiotic microorganisms per capsule (2x109 CFU/capsule), equivalent to 10 billion probiotic microorganisms per gram (1x1010 CFU/gram)
Storage: Store in a cool dry place - no need to refrigerate. Visit www.gapsdiet.com for dosage recommendations or use as directed by your health care practitioner or doctor.
Suitable for Gluten-free, Casein-free, Lactose-free, Yeast-free and Salt-free diets.
Combines X-Factor Gold™ Concentrated Butter Oil (1/3 of contents) with Blue Ice™ Fermented Cod Liver Oil (2/3 of contents) in easy-to-take capsule form. The butter oil is extracted from dairy milk produced by cows that graze exclusively on irrigated grass of the Northern Great Plains. The combination of climate and irrigation produces a rapidly growing specialized forage ensuring optimal levels of Activator X. Casein and lactose free.
Dr. Weston A. Price discovered High Vitamin Butter Oil in the 1930s, and believed there was an extremely synergistic effect between High Vitamin Butter Oil and traditional cod liver oil. He treated many patients with this combination.
Ingredients: Fermented Cod Liver oil, butter oil concentrated through centrifugation, unbleached beeswax as thickener, Plant cellulose (capsules), silca. Contains COD (Pacific Cod) Milk. Allergy Statement: This product is made from wild caught fish and may contain other seafood allergens such as shellfish.
Many of the great historical cultures had one sacred food which they relied on to ensure strong mind, body, and spirit: Fermented fish/fish liver oil. The Mighty Roman Soldier was given a daily ration of fermented fish oil. The Stoic Scandinavian Viking had a drum of fermenting cod livers outside the door of his home. Grandma always had a bottle of cod liver oil in the back cupboard. Nutrient assays, including vitamins A and D, for these fermented oils vary widely depending on methodology, lab and batch. Current science struggles to answer the questions we have on our sacred fermented foods. There are many naturally occurring metabolites and co-factors that make the issue of measuring natural nutrients difficult in the fermented oils. We do know that historical cultures liberally consumed these sacred foods to great benefit without today’s standardization of knowledge. Allergy Statement: This product is made from wild caught fish and may contain other seafood allergens such as shellfish.
Blue Ice Fermented Cod Liver Oil in liquid form, flavored with organic orange and lemon oil.
Cod Liver Oil is know to have high levels of the omega-3 fatty acids, EPA and DHA, and very high levels of vitamin A and vitamin D. According to Blue Ice: "Fish oils have historically been fermented for extraction; back in the Roman empire days, Viking era and all the way up to the mid 1850’s. Rendering was introduced during the mid 1850’s as a more efficient fish liver processing method. The livers yielded a much higher total oil volume and the process could be accomplished in several hours rather than several months. What they did not understand is the effects that heat had on the nutrients; their science was not ready to address this question. As with all industrial models, the focus was on profitability, speed or turns and, marketability (taste)."
Allergy Statement: This product is made from wild caught fish and may contain other seafood allergens such as shellfish.
Many of the great historical cultures had one sacred food which they relied on to ensure strong mind, body, and spirit: Fermented fish/fish liver oil. The Mighty Roman Soldier was given a daily ration of fermented fish oil. The Stoic Scandinavian Viking had a drum of fermenting cod livers outside the door of his home. Grandma always had a bottle of cod liver oil in the back cupboard. Nutrient assays, including vitamins A and D, for these fermented oils vary widely depending on methodology, lab and batch. Current science struggles to answer the questions we have on our sacred fermented foods. There are many naturally occurring metabolites and co-factors that make the issue of measuring natural nutrients difficult in the fermented oils. We do know that historical cultures liberally consumed these sacred foods to great benefit without today’s standardization of knowledge. Allergy Statement: This product is made from wild caught fish and may contain other seafood allergens such as shellfish.
Blue Ice Fermented Cod Liver Oil in capsule form. We've found this can be easier to take than the liquid form. Cod Liver Oil is know to have high levels of the omega-3 fatty acids, EPA and DHA, and very high levels of vitamin A and vitamin D. According to Blue Ice: "Fish oils have historically been fermented for extraction; back in the Roman empire days, Viking era and all the way up to the Mid 1850’s. Rendering was introduced during the mid 1850’s as a more efficient fish liver processing method. The livers yielded a much higher total oil volume and the process could be accomplished in several hours rather than several months. What they did not understand is the effects that heat had on the nutrients (their science was not ready to address this question) . As with all industrial models, the focus was on profitability, speed or turns and, marketability (taste)." Allergy Statement: This product is made from wild caught fish and may contain other seafood allergens such as shellfish.
Organic darjeeling tea and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast), and then flavored with cherry and ginger juice to produce a mildly tart, not too sweet drink. Kombucha is considered by many to have a detoxifying effect on the body.
Ingredients: filtered water, darjeeling tea*, cane sugar*, cherry juice*, ginger* (* = organic)
Green cabbage and Celtic sea salt are cultured in ceramic Harsch crocks for at least 5 weeks before jarring. For a simple, refreshing probiotic boost, try a forkful or two mixed in a salad, soup or stew, on a hot dog or burger or with any grilled meat or charcuterie.
Ingredients: green cabbage,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
Now in larger size...Among the many nutritional benefits of this Coconut Aminos product, the most notable is its impressive amino acid content compared to soy-based sauces. Small batches ensure that Coconut Secret’s certified organic Coconut Aminos is a raw, enzymatically alive product that never exceeds the temperatures of an average summer day in the tropics. Derived from coconut tree sap, these Coconut Aminos are an abundant source of amino acids, minerals, vitamin C, broad spectrum B vitamins, with a nearly neutral pH. Use Coconut Aminos like soy sauce in dressings, marinades, sautes, and with sushi. Ingredients: certified organic raw coconut sap, sea salt dairy-free, soy-free, gluten-free, gaps diet friendly
We have been working the subtle art of mustard crafting and have found our perfect balance of sweet and hot. Housemade raw sauerkraut brine, rich in beneficial micro-organisms, gives this mustard a unique nutritional profile and umami overtones, joining our other cultured condiments. A wonderful accompaniment to sandwiches and meats, a cheese plate or an ingredient to enliven dressings, sauces or marinades.
Ingredients: yellow mustard seed,* onion powder,* sweet paprika,* turmeric,* apple cider vinegar,* white wine vinegar,* honey, brine of Classic Kraut (green cabbage,* juniper berries,* caraway,* Celtic sea salt). (*= organic)
Recipe is vegan, gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
We enhanced the digestive properties of this kraut by adding in fresh escarole, orange zest and cardamom. Combine these with the probiotic properties of a traditionally fermented kraut, and you have a recipe for healing the gut.
Ingredients: green cabbage,* escarole,* Celtic sea salt, orange zest,* cardamom seed* (*=organic)
Recipe is vegan, dairy-free, gluten-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
Fairchild’s by Golden Valley Vinegar is the nation’s premier apple cider vinegar producer.
Fairchild’s Brand ONLY uses 100% pure Washington State organic apples. The vinegar is pure, organic, raw, and unpasteurized ACV “with the Mother.” USDA Organic and Kosher certified!
Organic white tea and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast), and then flavored with fresh ginger and lime to produce a slightly tart and bold flavor. Kombucha is considered by many to have a detoxifying effect on the body.
Ingredients: filtered water, white tea*, cane sugar*, ginger root*, lime juice*, lime zest* (* = organic)
A trio of traditional immune boosting plants (turmeric, ginger, and garlic) make this kraut a great support for your health. We've also added black pepper, as many studies are showing that the piperine in black pepper supports the bioavailability of the curcumin in turmeric, making its anti-inflammatory power much more effective. Put a dollop of this bright kraut in a cup of warm broth and let the healing begin!
Ingredients: green cabbage,* turmeric,* Celtic sea salt, ginger,* garlic,* lemon zest,* black pepper* (*= organic)
Recipe is vegan, dairy-free, gluten-free, nightshade-free and GAPS Diet-friendly.
Good Faith Farm grows organic olives in Flournoy, CA, then cures them in the traditional way, with sea salt and no lye. They are also never heat-processed or treated with chemical ripening agents or preservatives, as many olives are. All the olives are from Northern California Old Groves and are grown and harvested by small family farmers.
Ingredients: raw Sevillano olives*, filtered water, garlic*, oregano*, Redmond's Minerals Real Salt. (*=organic)
Organic gunpowder green tea and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast), and then flavored with organic grape juice for a delicious fermented kombucha drink. Kombucha is considered by many to have a detoxifying effect on the body.
Ingredients: filtered water, gunpowder green tea*, cane sugar*, Concord grape juice* (* = organic)
Organic Earl Grey green tea and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast) for a delightfully refreshing beverage. Kombucha is considered by many to have a detoxifying effect on the body.
Ingredients: filtered water, Earl Grey green tea*, cane sugar* (* = organic)
Organic white tea and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast), and then flavored with a cold infusion of hibiscus flowers for a slightly tart, slightly effervescent cultured beverage. Kombucha is considered by many to have a detoxifying effect on the body.
Ingredients: filtered water, white tea*, cane sugar*, hibiscus* (* = organic)
A complex but not spicy kraut with subtle notes of aromatic fruit.
Ingredients: green cabbage,* Celtic sea salt, coriander seed, brown mustard seed, garlic,* garam masala, makrut lime leaf
Recipe is vegetarian, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
Organic rooibos "red bush" tea (no caffeine!) and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast), and then flavored with kumquats and rose petals to produce a distinct beverage. The refreshing flavor of this komucha has made it a staff favorite! Kombucha, a traditional probiotic beverage, is considered by many to have a detoxifying effect on the body.
Ingredients: rooibos tea,* cane sugar,* kumquats,* rose petals, honey (* = organic)
We are reveling in the bounty of local pickle season. We replicated the flavor profile of our pickles in the brine this wonderful kraut. So break out the hot dogs and perogis!! Also great on salads, stirred into soups, or as a refreshing digestive aid alongside any meaty or starchy dish.
Ingredients: green cabbage,* dill,* juniper berries,* garlic,* ginger root,* yellow and brown mustard seeds,* coriander seeds,* caraway seeds,* bay leaves,* Celtic sea salt (*=organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
Local pickling cucumbers are brined with spices and herbs, then cultured until they capture the classic taste straight out of the 50-gallon sidewalk barrels at Guss's Pickles. In the range between sour and half-sour, these herby pickles are a perfect probiotic sidekick to a burger, sandwich or any meal--including a kid's lunchbox! Note: our pickling cucumbers come from local family farms, and vary in size throughout the summer season. We make sure each jar has the correct amount of pickles, regardless of size; if the cucumbers are large we cut the pickles in half.
Ingredients: cucumbers,* fresh dill,* grape leaves, garlic,* yellow and brown mustard seeds,* ginger,* black peppercorns,* caraway seed,* coriander,* dill seed,* juniper berries,* bay leaves,* Celtic sea salt (* = organic)
Recipe is vegan, gluten-free, dairy-free and GAPS Diet-friendly.
A very floral and citrusy dairy-free water kefir. Water kefir grains, also called tibicos, are used to ferment a base of filtered water with unrefined cane sugar and just a touch of molasses. The sugars are metabolized by the kefir grains to produce a light but rich effervescent base. The brew is then flavored with hibiscus and rose to produce a bubbly probiotic “soda.”
Ingredients: filtered water, cane sugar*, molasses*, raw unfiltered honey, rose petals*, Meyer lemon zest* (*=organic)
THIS PRODUCT IS ONLY AVAILABLE THROUGH BULK SALES TO BERKELEY AND EL CERRITO NATURAL GROCERY -- IF YOU SEE IT ON OUR WEBSITE, PLEASE DON'T ORDER IT. THANK YOU.
Organic gunpowder green tea and unrefined sugar are cultured with a SCOBY (symbiotic colony of bacteria and yeast), and then flavored with an infusion of nettle leaves for an unusual, delicious, and nourishing fermented drink. Kombucha is considered by many to have a detoxifying effect on the body.
Ingredients: filtered water, gunpowder green tea*, cane sugar*, nettle leaves* (* = organic)
With a number of phytonutrients known to aid vision and eye health, this kraut is a real eye-opener.
Ingredients: green cabbage,* carrot,* scallion,* fresh dill,* Celtic sea salt, yellow mustard seed,* fennel seed* (* = organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS/Paleo Diet-friendly.
Dairy-free water kefir. Water kefir grains, also called tibicos, are used to ferment a base of filtered water with unrefined cane sugar and just a touch of molasses. The sugars are metabolized by the kefir grains to produce a light but rich effervescent base. This old-timey brew is then flavored with sarsaparilla, sassafras leaf, ginger, turmeric and other herbs and spices to produce a bubbly probiotic “soda.” Vanilla bean lends this fizzy beverage a rich and complex flavor. If you are a root beer lover who is ready to graduate to a real roots beer, this is the drink for you!
Ingredients: filtered water, sarsaparilla, cane sugar*, molasses*, turmeric root*, ginger root*, licorice root, cinnamon*, vanilla bean*, sassafras, black peppercorn*, cardamom pods*, allspice* (* = organic)
Recipe is dairy-free and gluten-free*
Sauerkraut brine is a wonderful tonic for the digestion, and recommended as a great way to rebuild the intestinal flora. This brine, harvested from our weekly krauts, can be consumed in small amounts to stimulate digestion — “brine shots” are a weekly ritual in our kitchen, and everyone was thrilled with the brine this week! Brine is also wonderful added to salad dressings, or even used instead of vinegar. Lastly, if you are culturing vegetables like sauerkraut at home, it acts as a perfect starter.
Ingredients: brine of Radiant Vision Kraut (from green cabbage,* carrot,* scallion,* fresh dill,* Celtic sea salt, yellow mustard seed,* fennel seed* (*=organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.
Mildly spicy and deeply warming, this chickpea miso is made with immune-strengthening fresh garlic and sun-baked Turkish red pepper paste. May it spice up your culinary adventures!
No gluten or soy ingredients.
Ingredients: Deep well water, lightly polished organic rice, organic chickpeas, organic fresh garlic, sun-dried sea salt, red pepper paste, organic nettle greens, organic sea vegetables, and koji culture.
Terraflora™ is a novel broad-spectrum synbiotic formulated with a combination of spore form probiotics, and advanced, food-based, ancient prebiotics designed for robust support of gastrointestinal health.
Terraflora’s innovative strain combination introduces Ribospore™ (Bacillus pumilus) and Bacillus megaterium EM144™, microorganisms scientifically proven to effectively produce highly bioavailable antioxidants and riboflavin, right at the site of absorption. Riboflavin is an essential nutrient for maintaining a healthy digestive tract.
Suggested Use: Take 1-2 capsules per day with or without food, or as recommended by your healthcare professional.
If you are pregnant, nursing, or have a medical condition, consult your healthcare practitioner before use.
Ingredients:
Probiotic Bio-Complex: 1 Billion Viable Cells per serving
Ribospore™ (Bacillus pumilus)
Bacillus megaterium EM144™
Bacillus subtilis
Bacillus clausii
Bacillus coagulans
Prebiotic Bio-Complex: 850mg per serving
Larch Arabinogalactan [Larix spp.], Reishi [Ganoderma lucidum] Extract (fruiting body), Wild-Harvested Chaga [Inonotus obliquus] Extract (fruiting body), Wild-Harvested Nova Scotian Bladderwrack [Fucus vesiculosus] Extract (thallus), Wild-Harvested Patagonian Wakame [Undaria pinnatifida] Extract (sporophyll), Humic Acids
Chocolate Mousse is a limited time chocolatey flavor for sale online only. It's rich, it's sweet, it's tart ... it's superfood chocolicious!
Note: This product now features a different combination of probiotic strains. Young Thai coconuts and probiotics are pureed and fermented to create this fresh and creamy yogurt. Over 400 billion probiotics in each pint.
Coconut Cult recommends starting with just a few spoonfuls and progressing your way to a whole bowl. Think of this yogurt as a replacement for your daily probiotic supplement or as your new favorite yogurt.
Ingredients: Organic Coconut meat, organic coconut water, organic coconut nectar, organic coconut cream, organic cacao, custom probiotic blend: 16 Strains of Probiotics: L. Lactis, S. Thermophilus, L. Salivarius, L. Acidophilus, L. Helveticus, L. Plantarum, L. Gasseri, L. Brevis, L. Casei, L. Fermentum, L. Reuteri, L. Rhamnosus, B. Longum, B. Infantis, B. Breve, B. Bifidum
Chocolate Mousse is a limited time chocolatey flavor for sale online only. It's rich, it's sweet, it's tart ... it's superfood chocolicious!
Note: This product now features a different combination of probiotic strains. Young Thai coconuts and probiotics are pureed and fermented to create this fresh and creamy yogurt. Over 400 billion probiotics in each pint.
Coconut Cult recommends starting with just a few spoonfuls and progressing your way to a whole bowl. Think of this yogurt as a replacement for your daily probiotic supplement or as your new favorite yogurt.
Ingredients: Organic Coconut meat, organic coconut water, organic coconut nectar, organic coconut cream, organic cacao, custom probiotic blend: 16 Strains of Probiotics: L. Lactis, S. Thermophilus, L. Salivarius, L. Acidophilus, L. Helveticus, L. Plantarum, L. Gasseri, L. Brevis, L. Casei, L. Fermentum, L. Reuteri, L. Rhamnosus, B. Longum, B. Infantis, B. Breve, B. Bifidum
This delicious seasonal offering of cabbage tonic features anti-inflammatory turmeric and ginger to keep us limber in the cooler seasons.
Ingredients: filtered water, green cabbage*, turmeric root*, ginger root*, Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.
This delicious ferment features a warm hint of leeks, garlic and scallions, all noted for their heart-healthy benefits. Our krauts are cultured for at least five weeks in German ceramic Harsch crocks for maximum nutrition.
Ingredients: red cabbage,* leeks,* scallions,* garlic,* Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.
The red shiso leaves give the distinct red color and flavor to the Umeboshi Plums; they sit together for months in the pickling bucket. After the aging process is done, they take them out, sundry them, and make into a delightful condiment.
It has that bright tanginess from the plums and still assertive shiso flavor. Japanese people love to sprinkle Yukari onto their bowls of steamed rice. Our recent favorite is to sprinkle on melon or fig salads. The unique flavor and its natural color are unlike anything else!
Enjoy experimenting new matches of the flavors on your own!
Size: 1 oz Compostable Bag
Yume Boshi founder Ayako Iino grew up eating her mother's house made umeboshi pickles. She founded Yume Boshi in 2013 as the fruit on the ume plum trees became ripe in Northern California. Using traditional methods Ayako set to work transforming the tangy fruit she sources from small local orchards into pickles. Koume is a style of umeboshi pickle that is made with a different variety of ume plum. The fruit is smaller and more delicate. Soft, tangy, salty, bright red color --- that same taste but it can be used with less impact.
Great for rice balls or for bento box. Umeboshi is a savory ume plum pickle eaten as a condiment for rice every day in Japan. She uses locally sourced plums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and then dried under the California sun to make umeboshi. The ultimate companion for a bowl of plain steamed rice. (Mix in small amount as you wish.) Stronger taste than your usual pickle - a little goes a long way!??
Ingredients: ume plums, sea salt, red shiso leaves No need to refrigerate, but keep in cool place.
Yume Boshi founder Ayako Iino grew up eating her mother's house made umeboshi pickles. She founded Yume Boshi in 2013 as the fruit on the ume plum trees became ripe in Northern California. Using traditional methods Ayako set to work transforming the tangy fruit she sources from small local orchards into pickles. Koume is a style of umeboshi pickle that is made with a different variety of ume plum. The fruit is smaller and more delicate. Soft, tangy, salty, bright red color --- that same taste but it can be used with less impact. Great for rice balls or for bento box. Umeboshi is a savory ume plum pickle eaten as a condiment for rice every day in Japan. She uses locally sourced plums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and then dried under the California sun to make umeboshi. The ultimate companion for a bowl of plain steamed rice. (Mix in small amount as you wish.) Stronger taste than your usual pickle - a little goes a long way!?? Ingredients: ume plums, sea salt, red shiso leaves No need to refrigerate, but keep in cool place.