It all began sitting in my primary school art class whilst listening to the captivating stories of a coconut’s incredible life’s journey. This was my first meeting with this remarkable traveler as big as a head with a taut outer skin that sounded like a jungle drum as we took turns tapping out our finger tunes on it. It was truly fascinating and one could feel so close to this place that was triggering my imagination. Thanks to Mr Johnston, our dear teacher, who had thoughtfully smuggled the traveler back in his suitcase from his own tropical adventures. I was obviously inspired by the traveler’s journey, from crossing the vast oceans to laying claim when finding remote deserted islands . The coconut was free to travel the world with it’s rich and nourishing self fertilising bounty.
At that time, little did I know, that a seed had been firmly planted in my subconscious and the same exotic nut would become the source of inspiration throughout my travels in the tropics, over the next 30 years. It always seemed to appear as if silently inviting me to discover more of its inner secrets. I spent many years doing exactly that, discovering that coconut has always been intrinsically interwoven with human life and it was fueling something I was yet to discover.
Fast forward a few years and after already carving out a business in coconut we were having a discussion about the health benefits of coconut set against the beautiful back drop of the Philippines The coconut colonises remote islands transforming them into individual ecosystems that provide a benefit to their host (island) by means of attracting other life. That parallel between coconut and bacteria exists as bacteria colonises the gut creating individualised inner ecosystems that are of benefit to us , that’s where the concept of Rhythm began!
The question of marrying the two together to create something unique and totally natural that would be of benefit to us all led me to the wonderful world of fermentation. This ancient process wasn’t just a natural way of preserving food stuffs it had been passed down by generation to generation because it had benefited human health this was backed by thousands of years of testament. It did not take long to find the most active natural cultures, lactose free Kefir, that would facilitate a rainbow of diversity in terms of bacteria.
So joining these two together only amplified the coconuts nutritional status whilst introducing gut boosting beneficial bacteria. The problem was keeping it all together. This was going to take something so special, a natural food technology that only used cold pressurization, to give it enough shelf life whilst keeping it raw (non heat treated) and as close nutritionally to being freshly harvested as possible.
Having recognised the gut boosting potential of these beneficial bacteria, we developed 3 raw, natural coconut kefir products made with only young coconut meat, young coconut water and lactose free kefir cultures with no added sugar:
Pure coconut – a lightly fermented, nutritious, drink that is a source of beneficial bacteria and can be enjoyed every day
Life Shot 50 – fermented drink with a minimum of 50 billion diverse beneficial bacteria at the end of shelf.
Life Shot 200 – used as a course for underlying gut health issues or as an immune boost*. The Life Shot 200 has a stronger fermented taste and contains the highest concentration, of a minimum of 200 billion, beneficial bacteria at end of shelf life
You can learn more about and buy the range of kefir drinks here.