OUR STORY

My love of food and health began whilst I was at high school and has since never wavered. Post school I studied Food Science and Nutrition and upon completion I found myself cooking commercially with my own catering company in Perth. Desiring more, I accepted a job in the North West of Australia on the mines and sadly I saw my health take a significant turn with the changes in diet and lifestyle. In a bid to restore my health, my interest in food production, nutritional profile and holistic nutrition was reignited. I immersed myself in these subjects to learn about the gut and microbiome, where I discovered my issues were stemming from. The microbiome (gut bacteria) is fundamental in the final stages of digestion allowing us to breakdown proteins to amino acids to make available for neurotransmitters. It is also fundamental to immune function and protecting the body against infection and attack. I learnt through my studies that the modern diet is degrading and preventing this symbiosis of bacteria and the human body to take place.  A diet high in processed foods, consumption of antibiotics, absence of probiotic (ie fermented) foods from our diets and even meat raised on antibiotics, all degrade the microbiome and prevent it from performing optimally. Aware of this, I began to explore ways of restoring the microbiome to its optimal state. The solution was fermented foods such as kimchi, sauerkraut, kombucha which all deliver good bacteria in the form of probiotics to the gut and build a healthy microbiome