The Cultured Whey - Beet Kvass 500ml
- Organic beetroot
- Himalayan salt
- Grass-fed whey
- Non-chlorinated natural water
Directions
Approx. 50ml morning and night, 20 minutes before or after a meal.
The Cultured WheyĀ started as a personal quest for Founder Caroline Bruce to solve her own underlying health issues, which she believed stemmed from her gut. She started researching, reading and listening to any information she could get her hands on, and developed a suspicious view of theĀ industrialisation of the food industry. She noticed that this, along with the introduction and widespread use and prescriptionĀ of allopathic medications antibiotics, has left us with compromised immune systems.Ā
Starting off experimenting with kefir in her home kitchen with milk from Winifred the cow, Caroline then moved into Kombucha and Kombucha Vinegar and now has developed a full range of gut revitalizingĀ products.Ā
The stables at their farm, Oaklands in Van Reenen, have now been converted to a proper production kitchen to meet the on-going demand from friends, family and retailers throughout the country.Ā
