For Rhythm Health’s full terms and conditions please click here
1.What is Rhythm Health?
2.What do you mean by digestive nutrition?
3.What do bacteria actually do in the body?
4.What is lactic acid bacteria? And what on earth is Lactobacillus Acidophilus?
5.What is a culture?
6.What is kefir?
7.What do you mean by “natural, wild” kefir cultures?
8.What is cold-pressing? How does it work, and why is it so great?
9.How, we hear you ask?
10.What’s a tender young coconut? How is it different from a fully mature coconut?
11.Where do you source your coconuts?
12.What do you mean by “little bottle, bacteria drink”?
13.What’s a real, live fermented food?
14.How many different types of bacteria do Rhythm Drinks contain?
15.Do I need to drink Rhythm Drinks every day? When should I drink them?
16.Do you have any sort of food hygiene certification accreditation for making your products?
17.Are Rhythm Drinks 100% vegan?
18.What about other allergens, like dairy or soya?
19.Are Rhythm Drinks gluten-free?
20.Is it safe to drink Rhythm Drinks while pregnant or breastfeeding?
21.Are Rhythm products non-GMO?
22.Are Rhythm Drinks low-fat?
23.Your label says that Rhythm Drinks are suitable for the whole family?
24.What’s the shelf-life of Rhythm Drinks? Do they need to be kept refrigerated?
25.What is the big difference between raw, uncooked products and products made using heat?
26.What do you mean by first-pressed 100% Virgin Coconut Milk? And what is “Virgin” Coconut Milk anyway?
27.How is the 100% Virgin Coconut Milk made?
28.What is Lauric Acid?
29.What does shipping in non Woolcool container mean?
30.Do you use the whole coconut , not just the water ? mean?
31.What do you do with the left over coconut shell and the husk ?
Live fermented foods sometimes have a little Co2 residue or build up from the fermentation process. Our High Pressure processing kills off any other spoilage bacteria and stops the fermentation process temporarily, if you open a bottle that’s slightly fizzy it is because its “Truly over brimming and alive with Acidophilus“, nothing else. This is a natural characteristic of Kefir cultures.
We are a health food company specialising in creating pure, natural and nutritious alternatives to everyday products to aid digestive nutrition.
There’s a small team of experts at the heart of Rhythm, some of the best in the business in fact – each one of us has a background in food science, manufacturing or nutrition.
All our products are made using a cold-pressing technique (also known as cold-water pressurisation) to ensure they remain raw (uncooked), natural and provide optimum levels of nutrition.
Digestive nutrition refers to the overall wellbeing achieved by eating and drinking the right foods for your digestive system.
The digestive system really is the cornerstone of our wellbeing, so it’s essential to keep it all ticking over nicely – so when we refer to your “natural inner rhythm”, that’s exactly what we’re talking about.
For centuries, there’s been evidence (mainly from the good health and vitality of our ancestors) that real, live fermented foods – combined with a balanced diet, hydration and exercise – are particularly helpful when it comes to keeping our digestive systems ticking over. Examples of real, live fermented foods include kefir, yoghurt and sauerkraut.
Our stomachs react very well to these because they contain ‘live’ bacteria, such as lactic acid bacteria, which travel through your digestive system.We all have lactic acid bacteria in our gut naturally, so when you consume real, live fermented foods, such as Rhythm Drinks, you’re just topping that up.
The human body is made up of lots of things, including bacteria and microbes. In fact, there are trillions of bacteria living in and on your body – even more than our own human cells, which are outnumbered by bacterial cells 10 to one – most of which live within your gut. Now there’s a lovely thought…
It’s a good thing though, as certain bacteria are really important for your digestive system. It helps the body to digest food, make vitamins and absorb the nutrients that it needs, as well as maintaining the lining of the gut and stimulating the immune system. At the same time, these bacteria work to neutralise toxins, inhibit yeast, and keep disease-causing bacteria under control in the gut.
Fermented dairy drinks are milk products that have been fermented with lactic acid bacteria. The fermentation process increases the shelf-life of the product, while enhancing the taste and improving the digestibility of milk. They look very similar to yogurt, but have a slightly thinner consistency.
Lactic acid bacteria sounds a bit scary, but don’t worry, they are among the most important groups of microorganisms used in food fermentations – helping to extend shelf life and, in some cases, even add flavour. If you could ask one of our ancestors from 2,000 years ago, they would probably say they were magic!They make any environment they come into contact with acidic, which rather usefully inhibits the growth of some harmful bacteria.
Lactobacillus Acidophilus is one type of bacteria in the lactic acid bacteria family, and is very well known. It can be found in the gastrointestinal tract or, as we more commonly refer to it, the stomach and intestine. Its name in Latin means “acid loving milk bacterium”.
Your stomach is the place where all the nutrients from the food you eat are absorbed, divided up and compartmentalized, making sure they all go off to the right places, i.e. the places that they’re needed most. It might help to think of your stomach as a really clever, top-of-the-range computer sending all the right messages to all the right places!
You’ve probably heard about yogurt cultures before, but never really thought about what these are. Put simply, a culture is a living micro-organism – which is essentially bacteria. Cultures is the common name for different types of bacteria grouped together.
The cultures typically found in yogurt contain two types of bacteria (lactobacillus Bulgaricus & Thermophilus), whereas the kefir cultures in wild natural kefir grains can contain up to 50 types. This is a symbiotic natural diversity of bacteria and yeasts.
Let’s start with how it’s pronounced – kee-fer. Now that’s out of the way, let’s tell you a bit more about why it’s so special.
Kefir originated in the Caucasus Mountains in Eastern Europe and has been passed down through generations. It has been renowned for aiding digestive nutrition for thousands of years – the word comes from the Turkish word “keif”, which literally means “good feeling”.
Put simply, kefir is a fermented drink made by adding kefir grains (a “living colony” of billions of naturally occurring bacteria – or cultures – and yeast that work together in a codependent way) to milk, and letting the mixture ferment for at least several hours. This can be milk from animals such as cows, goats, or sheep, or even milk from fruits, nuts or plants such as coconuts, as in the case of Rhythm!
When we describe kefir as “grains”, it’s helpful to remember that this only refers to the look of the cultures (they kind of resemble tiny small clumps of cauliflower all bunched together), so it doesn’t contain any actual “grains” such as wheat, rye or barley.
Kefir cultures contain up to 10 different types of naturally occurring bacteria – a whopping three times more than yogurt – which are known to benefit digestive nutrition. Kefir is also a rich source of calcium, potassium, and protein, as well as many different vitamins, minerals and essential amino acids such as folic acid, lactic acid, biotin, and vitamins K and B.
“Natural” and “wild” refers to the status of the kefir cultures we use. Essentially, it means they are captured in the same condition (natural, wild and ‘living’) that Mother Nature created them in the wild – and the cold-pressing technique that we use to create Rhythm Drinks means that they stay this way too. There are also “Suedo” kefir cultures in milk products that are made up of freeze-dried bacteria from different sources added together in an order that mimics some of the bacteria types from original kefir grains. These are usually for mass market cows milk kefir production.
We use a cold-pressing technique (also known as cold-water pressurization) to create our range of Rhythm Drinks and 100% Virgin Coconut Milks. Put simply, this uses cold water with lots of high pressure passing through it in a very strong, very big vessel – meaning it doesn’t involve any heat whatsoever.
The high pressure simultaneously kills off any “bad non-pressure resistant” bacteria and holds onto all of the “good pressure resistant” bacteria in the ingredients we use.
How, we hear you ask?
Well, most ‘good’ bacteria are shaped like a sphere, meaning their cell structures are incredibly strong (the sphere is one of the strongest structures in nature). So, in our case – as our cultures do not have bad bacteria, the ‘good’ bacteria simply squishes like a grape (yes, a grape) under the equal levels of pressure it faces from all sides, and then springs back to normal once the pressure is released. At the same time, the ‘bad’ bacteria (or ‘spoilage’ bacteria that are found in all foods) are lengthened and made weaker, causing them to break up under the pressure.
This means we can keep our Rhythm Drinks 100% raw (uncooked), natural and nutritious, and retain the best of the nutritional properties present in the kefir cultures (by keeping them wild, natural and ‘living’), tender young coconuts and real fruit we use.
Fully mature coconuts are usually ripened to around nine months’ old, but the coconuts we use naturally grow to that maturity in just 90 days because of the rich soil and climate of the area in the Philippines where they are sourced.
A tender young coconut is made up of two key ingredients – the water (the clear liquid found inside the shells), and the soft white flesh.
Tender young coconuts have lots of nutritional benefits, but one of the best-known comes from the coconut water itself. This contains high levels of naturally occurring electrolyte salts (such as potassium, magnesium, calcium, phosphorus and sodium) which aid rehydration – providing them in just the right balance for your body to absorb.
Another unique benefit of coconut water is that its composition is incredibly similar to our body’s own blood plasma – which basically makes it completely compatible with the human body!
The flesh of a tender young coconut has lots of benefits too, containing fibre, sodium, potassium, B vitamins – which help your body make energy from food and produce red blood cells – and medium-chain fatty acids (MCFAs).
MCFAs sound complicated, but they’re basically just a type of saturated fat. This sounds bad, but these aren’t broken down and absorbed by our bodies like other saturated fats, such as animal fats. Instead, they’re used directly by the body as fuel – so eating foods that contain them is great for your body, providing lots of extra energy.
Our tender young coconuts are all sourced from the rich soil and sunny climes of the Philippines.
“Little bottle, bacteria drinks” are “functional” one-shot drinks that promote healthy digestive nutrition. They contain real nutritious raw ingredients with living microorganisms (better known as ‘live’ cultures) along with , dietary coconut fibre.
Real, live fermented foods are foods that contain ‘live’ bacteria. Rhythm Drinks are made using a cold-pressing technique without the need for any heat. This allows the bacteria they contain to remain ‘live’, and the ingredients used to make them to remain 100% raw (uncooked) and 100% natural.
Natural kefir grains can have up to 50 types of diverse bacteria. We only name a few of the more well known types as there just isn’t enough room on our little labels. Our Life Shot bottles have a more comprehensive listing of the types of cultures. We also have SALSA UK food accreditation, therefore we are audited annually by SALSA as well as our local trading standards and environmental health.
The bacteria found in Rhythm Drinks doesn’t stay around forever. If you stopped taking them, then they would have passed through your system entirely within two weeks – which is why it’s great to keep yourself topped up with a weekly dose.
We recommend consuming three 126g bottles across the space of a week (this should provide just the right amount you need for natural inner rhythm), but if you fancy a bottle a day, so much the better.
You can drink Rhythm Drinks at any time of the day – morning, noon or night, and before or after food. It’s worth trying out each of these times to see what fits best for you.
We have a global standard ‘Grade A’ accreditation from the British Retail Consortium (BRC) – so you can rest assured you’re in very safe (and very clean) hands.
Yes they are. All the ingredients we use are vegan.
Rhythm Drinks are dairy-free, soya-free and gluten-free.
Yes, 100%. This means they are totally suitable for those with coeliac disease or intolerances to gluten.
Rhythm Drinks are safe for pregnant women and women who are breastfeeding, but it’s always best to check with your local GP or doctor first.
Absolutely. All of the ingredients we use are 100% non-GMO.
Yes, they are. Although tender young coconut flesh contains medium-chain fatty acids (MCFAs), a particular type of saturated fat, these aren’t broken down and absorbed by our bodies like other saturated fats, such as animal fats (long-chain fatty acids, or LCFAs).
That’s right. As long as youngsters are already on solids then Rhythm Drinks are completely fine for them to enjoy as well. Although, as with all food products, it’s best to slowly introduce Rhythm into children’s diets to avoid any adverse reaction to the bacteria, which they won’t be quite used to.
Rhythm Drinks do need to be kept refrigerated, yes. The average product shelf-life is 30+ days. An opened Rhythm Drink can remain fresh for up to two days if kept in the fridge.
When products are made using heat, this is known as pasteurization. The process is designed to sanitize foods, working to slow spoilage caused by microbial growth.
Let’s take orange juice as an example. When you use heat to pasteurise it at 70◦C (160◦F) you convert the fruit sugars it contains from complex carbohydrates (high-quality energy-giving cells) into simple sugars (low-quality energy-giving cells).
This means that the orange juice is stripped of any “phytonutrients”, a type of natural chemical found in plant foods, including fruits and vegetables. Without these, the nutritious properties of the orange juice is diminished, and body’s ability to carefully convert it into blood glucose is damaged.
Phytonutrients play a vital role in the make-up of living plants, helping to protect them from germs, fungi, bugs and other threats. If they work for plants in this way, common sense dictates that they play a similar role for humans.
These aren’t essential for keeping you alive, unlike the vitamins and minerals that plant foods contain, but eating or drinking foods with phytonutrients can help prevent disease and keep your body working properly – so when we interfere with the natural make-up of these plants, that’s when things can start to go wrong.
First-pressed means “one press only”. So, essentially, the coconuts are only pressed once – rather than being re-pressed again and again using heat to try and extract more and more coconut milk out of the residue fibre.
Virgin Coconut Milk is described as such for two important reasons. Firstly, because of its provenance, i.e. because it is first-pressed as described above, and no heat whatsoever is used to extract the milk; and secondly because we don’t add any water, which is usually the norm with this sort of product, so it’s completely pure.
Both varieties of our 100% Virgin Coconut Milk are made bypressing the meat (and importantly, we only do this once), of the fully mature coconuts to extract the milk, without using any heat in the process.After this, we use a cold-pressing technique, just like our range of Rhythm Drinks.
What this means is that we can keep our Virgin Coconut Milks 100% raw (uncooked), natural and nutritious, retaining the best of the nutritional properties present in the fully mature coconuts we use.
Lauric Acid is a type of medium-chain fatty acid (MCFA), it is a particular type of saturated fat. However, these aren’t broken down and absorbed by our bodies in the same way as other saturated fats, such as animal fats (long-chain fatty acids, LCFAs). Instead, they’re used directly by the body as fuel.
Lauric Acid makes up about half of the fatty acid content in virgin coconut oil, and can also be found in human breast milk (meaning we are given it from the very moment we’re born).
It is well-known for its immune-boosting benefits, and some studies have even shown it might help to regulate our metabolic rate – which is why many people take virgin coconut oil as a dietary supplement.
We ship out all our goods in with Woolcool packaging, Wool Cool ensures the temperature of the products stays as constant as can be for the shipping duration. As an ethical and environmentally responsible business,Wool Packaging is very sensitive to the welfare of animals and in particular, sheep, from which our amazing, sustainable insulated packaging material, Woolcool, is made. However if you do not wish to have it delivered in this packaging due to allergies or any other reason we are able to ship in highly insulated foam based packaging however due to the costs involved in this more expensive option there is a £5 surcharge per shipment. This can be selected at checkout.
To find out more about Woolcool then please visit our Woolcool page here
Yes, we use the soft white coconut flesh and the delicious sweet coconut water combined .Nature made it that way for nutritional purposes and we always follow nature .
We use these to power the factory to create steam for the turbines . All the fruit seeds like Mango kernels go for this also .