Five Reasons To Go Dry This Jan

Here at Remedy, we’re BIG fans of giving booze a break. (Especially after the Christmas/New Years’ crazy!)

Wanna know our top five reasons to dodge the dranks for a month or two? Here they are!

You’ll sleep better
While alcohol may help you nod off, the quality of your sleep will be poorer. Try giving booze the flick and see whether it makes a difference to the quality of your kip!

Better mood
If you feel a bit down in the dumps or sad, alcohol can make you feel worse because it affects your brain chemistry. Alcohol is a depressant which means it upsets and disrupts the balance of our brains. Give dry Jan a go and keep a mood diary to see if booting the booze makes a difference.

More energy
Alcohol can mess with your immune system making it harder to fight off bugs which is the last thing you need heading into the colder months! Because booze also affects your sleep and mood it can leave you feeling sluggish. Give booze a break and see if you notice a difference in your energy levels.

Better skin
Alcohol is dehydrating so swap out booze for something more healthy, tasty and hydrating like Remedy Kombucha or Remedy Coconut Water Kefir. Get your glow on girlfriend!

Cut the calories
Booze is FULL of empty calories! Just one beer can contain the same amount of calories as a small block of chocolate and to work off the calories in a glass of white wine, you’d need to walk for just over 2.5km. Yikes! We’re down for exercise but 2.5kms for a vino? Probably not!

Keep posted for our tasty mocktail recipes to get you through January – they’re so tasty you may even make it through to sober October without an alcoholic bevvie passing your lips!

Five Nutritional things that work for me, says Team GB star Shona McCallin

There’s that cliché old saying “you can’t out-train a bad diet” and it’s something that definitely rings true with me. There’s no point pushing yourself training-wise without complimenting it with quality nutrition. I’ve learnt you just won’t get the best out of yourself as an athlete.

Education has been crucial for me when it comes to nutrition. What have I learnt? Here are my 5 top tips:

Plan your meals. Don’t just wing it when it comes to your meals. Sit down with a cup of tea or coffee, get a recipe book out and pick out a couple of dishes you want to eat that week. Being organised with your meals makes eating healthier easier. Top tip: make extra so you can have leftovers for lunch the next day.

Hydration is key. As humans, we don’t drink enough water. I find if I always have a water bottle with me, I’m more likely to drink. There are so many nice ones out there at the moment so treat yourself and buy one you like and won’t lose. Sometimes we all have a sweet craving when it comes to drinks to get an extra kick. Instead of reaching for sugar-filled fizzy drinks, my go-to is a cold can of ginger and lemon Remedy Kombucha.

Understanding calories. I made the mistake of not eating enough early in my career as I thought this was best. With the help of a nutritionist, I worked out my basic metabolic rate (BMR) and the energy I was expending training and tracked my diet to reflect this. I used MyFitnessPal for about a week to get an understanding of portion sizes and this really helped my education in how much I should be eating. When I started to eat more, I felt leaner, stronger, fitter and had better concentration for it. Top tip: use calorie counting as a short term education tool rather than something to become really fixated on.

Breakfast is king (or queen!). Kick start your metabolism in the morning and make sure you have a good breakfast. I try and get 20g – 30g of protein in. Eggs are a great source of protein or adding in extra protein powder to smoothies or oats.

Supplement your diet. For as long as I can remember I’ve used multivitamins to help give my body an extra boost. I will also periodically use Probiotics to help keep my gut healthy. During winter I will use Vitamin D to help with recovery and mood. Top tip: don’t be scared of using supplements but don’t depend on them. Try to get as much as you can from your diet naturally.

Apple Crisp Som Tam Salad Recipe

Fancy a delicious recipe with our live cultured and fizzy Apple Crisp kombucha? Coming right up!
We've teamed up with our friends at Eaten Alive to bring you a series of gut-friendly vegan recipes ???? and first to the table is Apple Crisp Som Tam.

To make this delicious Thai salad packed with prebiotics, vitamins and micronutrients, and feel-good live cultures you'll need;

Shopping list of ingredients:
•   2 Cloves of garlic
•   25g roasted peanuts, roughly chopped
•   1 or 2 bird’s eye chillis, thinly sliced
•   2 or 3 apples peeled and cut into matchsticks
•   1 or 2 carrots peeled and cut into matchsticks
•   Juice of 1/2 lime
•   1 Tbsp Remedy Kombucha Apple Crisp
•   100g Green beans
•   Small bunch of Cherry Tomatoes

Dressing Ingredients:
•   1Tbsp Tamarind Paste
•   1Tbsp Eaten Alive Lime and Jalapeno Sauce
•   3 Tbsp Remedy Apple Crisp Kombucha
•   1Tbsp Fish sauce/Vegan Fish sauce alternative (optional)
•   1 Tbsp Coconut Blossom Nectar or sweetener of your choice to taste

For Garnish:
•   More roasted peanuts, roughly chopped
•   Lime wedges
•   Fresh coriander leaves

Perfect for dining alfresco with some mates, don’t forget to enjoy with a chilled Remedy Kombucha Apple Crisp too!

New Research On The Benefits Of Kombucha And Other Fermented Food And Drink

We love to sing the praises of fermented foods and drinks around here, but did you know that traditionally fermented food/drink is also a hot topic in the science world right about now? Yes, siree. Researchers have been studying the link between consuming fermented foods and drinks (including kombucha) and the potential positive effect it has on overall gut health.

The New York Times (aka the big dogs) recently covered findings from a study carried out by researchers from Stanford University which were published in the scientific journal The Cell, that shows us fermenting-nerds are onto something, revealing that “foods like yogurt, kimchi, sauerkraut and kombucha increased the diversity of gut microbes and led to lower levels of inflammation”.

You can read the full article here but for those who need the TLDR version, we’ve put together our own little summary below:

They wanted to see what changes happen in our gut when we amp up our intake of fermented foods versus how our gut reacts to a diet fuller in fibre-rich foods.

The researchers recruited 36 healthy adults who were randomly split into two groups. One went from having almost no fermented food or drink in their diet to eating about six servings a day (let’s call them our Fermented Friends). The other group had their usual fibre intake doubled (we’ve dubbed them the Fibre Fans).

At the end of the 10-week study, our Fermented Friends showed marked reductions in inflammatory markers along with increased diversity in their gut microbes. The Fibre Fans on the other hand, did not show either of these things.

Basically, our Fermented Friends showed a reduction in certain inflammatory compounds that are often elevated in people living with diseases like Type 2 Diabetes and Rheumatoid Arthritis. The Fibre Fans however did not show a similar decrease in the same compounds. But why should you care?      

Because the reduction in our fermented friends’ inflammatory markers corresponded to a change in their gut; consuming more fermented food and drinks meant a greater number and a much wider variety of microbial species started blooming!

More diverse gut microbiome = lower rates of Type 2 Diabetes, Metabolic Disease, Rheumatoid Arthritis and obesity (boo ya!). 

Have no fear! High-fibre foods are still A-OK! Health professionals still agree that getting a good amount of fibre in your diet has a world of benefits including reducing the risk of developing chronic diseases and helping to keep you regular (TMI we know).  

But wait, there’s more. The article revealed that it might be the case that Fibre Fans with “low microbiome diversity may have lacked the right microbes to digest all the fibre they consumed”. This is because those who started out with higher levels of gut diversity showed a reduction in inflammation whereas those who had low diversity experienced increased inflammation in line with their fibre increase. 

We’re no scientists but it looks like researchers are speculating that increasing your intake of fermented foods (which can increase gut diversity) may actually help you to better digest fibre. Our fermented friends and fibre fans can finally come together (New BFFS!?).

Asking for a friend. No judgement here. Fermented foods are those that have undergone a process where a bacteria or yeast break down certain components of a food to produce live microorganisms and other by-products such as healthy organic and lactic acids and vitamins… along with delicious flavours. Kombucha happens to be one of these.  

OK. We’ll admit. The scientists got a little fermentation-happy with this one. Participants went from consuming no fermented products to 6 servings a day (but it’s not as much as it sounds like, we swear).

Their sample diet of 6 servings:

Breakfast: One cup of yogurt for breakfast

Lunch: 475ml bottle of kombucha

Dinner: 1 cup of kimchi

Remedy’s Sample Diet:

Breakfast: Remedy Ginger Lemon Booch to start the day

Lunch: Remedy Raspberry Lemonade Kombucha to wash the food down

Afternoon tea: Remedy Cola kombucha for the 3pm pick me up

Dinner: a sprinkle of kimchi (and maybe another Remedy)

Just joking (sort of)! But seriously, everyone is different so the amount of kombucha and other fermented products you wish to consume is totally up to you and how it makes you feel, but the insight from this new research certainly suggests getting a good range of traditionally fermented foods and drinks into your diet can only be a good thing. At Remedy HQ some of us are guilty of drinking up to 5 Remedies a day and as it turns out, this study showed us that our addiction is totally acceptable (take that Mum), especially if we throw a little yoghurt on our fruit salad and some sauerkraut on our sanger.

How do you know Remedy is the real deal?
Aside from the fact that we’ve self-claimed the title of kombucha connoisseurs, we’re also committed to making it right. We pride ourselves on being the real deal – brewing our kombucha the same way it has been for thousands of years. We’re talking small-batch, 30-day long-aged brews starting with a descendent of the very first batch our founders Sarah and Emmet made on their kitchen counter. You can rest assured knowing you’re getting a kombucha that is chock-full of live cultures, organic acids and antioxidants (and you won’t have to carry a jar of kimchi everywhere). Click here to find out more about how we make our kombucha the old school way.

How many live cultures exactly you ask?
Our drinks sit at a mighty minimum of 100 million live cultures per 100ml of Remedy (for real!), we’re raw, unpasteurised and contain no nasties – all naturale baby! How do we know our live cultures are swimming? Because we test every batch to make sure of it!