Launched in May 2015 by Haligonians Linda Peers and her sister, Anne Hebb, The Cultured Coconut was born out of a desire to create a fermented, non-dairy probiotic that had the potential to make a significant difference in one’s health.
Being lactose-intolerant, Linda had tried a number of dairy alternatives over the years but eventually settled on coconut milk. After doing further research though, she became concerned about the type of packaging in which they were sold, Tetra-Paks or aluminium cans. Bisphenol A (BPA), commonly used in the lining of canned coconut milk as well as food additives such as guar gum, carrageenan and sulphites, had been known to cause digestive issues.
As a result, they settled on making their own additive-free, handmade coconut milk using organic whole coconut and non-chlorinated water. Rather than using freeze-dried probiotic powder created in labs, they chose traditional fermentation methods using ancient kefir grains. The end result is a probiotic teeming with over 4 trillion Colony Forming Units (CFU) and over 40 active strains in just one tablespoon, making it the most powerful probiotic on the market.
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