Naturally Occurring Probiotics for Gut Health

“All disease begins in the gut” is a quote famously attributed to the Ancient Greek physician Hippocrates nearly 2,500 years ago. Modern-day science has shown that 70%-80% of your immune system is housed in this area as it contains about 100 trillion bacteria with over 1,000 different bacterial species.

Probiotics are the bacteria and yeasts that live in your body and keep your gut healthy. These friendly bacteria patrol your intestines and keep your digestive system running smoothly by helping to digest food, absorb nutrients, and destroy harmful pathogens. Creating and maintaining a broad diversity of microbes in the gut has been viewed as an important biomarker for good health.

The broad diversity and exceptionally high volume of probiotic strains found in traditional kefir form naturally throughout the fermentation cycle. Thanks to Mother Nature, every single strain is in the perfect ratio to each other and possess an inherent ability to work together synergistically as a cohesive family.

During the fermentation cycle, the live and active probiotics found in kefir have had to evolve in order to cope in an acidic environment. As a result, they are naturally able to survive the harsh stomach acid.

The Cultured Coconut, a traditionally fermented coconut milk kefir, contains a significant volume in both the volume of strains, and type of strains. It contains only three natural ingredients – filtered water, organic whole coconut, and bacterial strains that naturally form during the traditional fermentation process. Nothing artificial, just nature’s finest probiotic.

Enjoy this tropical and deliciously refreshing ice cream, any time of the year! Loaded with probiotics and dairy-free… what’s not to love?

Coconut Mango No-Churn Ice Cream

Photo credit: @emilylawrenceca

Yield: 8 servings (with 1/2 tbsp each of The Cultured Coconut)

Ingredients:

• 1/4 cup The Cultured Coconut, shaken before measuring
• 1 x 400mL can of full-fat coconut milk
• 1/3 cup maple syrup
• Zest of 1 lime
• 3 cups frozen mango cubes

Note: It’s important not to use “light” coconut milk or to reduce the amount of maple syrup as both of these ingredients prevent an icy texture.

Directions:

1. Prepare a loaf pan, or similar-sized container, by lining it with a piece of parchment paper.
2. In a high-speed blender, combine all ingredients and blend until completely smooth.
3. Pour mixture into your prepared dish and freeze for a minimum of 6 hours.
4. Take out of the freezer for 30 minutes before serving to allow the ice cream to become more scoopable. It will soften up nicely, just give it time!
5. To store, cover with plastic or a beeswax wrap.

About the Author: The Cultured Coconut

Launched in May 2015 by Haligonians Linda and Anne Peers, The Cultured Coconut provides an additive-free coconut milk alternative crafted with organic ingredients and traditional fermentation methods, prioritizing health, and sustainability.