no processed sugar
Joy that radiates from the belly
no refrigeration needed
90% less CO2
Cutting edge science meets traditional knowledge
What is a MICRODRINK?
A Microdrink is a small sachet of concentrated liquid that is ready to drink once diluted in a glass of water
What is Kombucha
Cidrani Kombucha is a fermented tea in the form of a microdrink, rich in polyphenols and postbiotics. They are produced by minimum three month long fermentation process.
What are POSTbiotics?
Proven health benefits of fermented foods and drinks are derived from presence of both bacterial cultures and their health-promoting metabolites - POSTBIOTICS.
Polyphenols consumed in fermented foods and drinks can serve as prebiotics too. They are also metabolized by colon microbiota producing POSTBIOTICS such as short chain fatty acids (SCFAs) which stimulate immune responses in the host and reduce inflammation process.
Why the MIX box?
Kombucha HAPPY ingredients offer unique combination of benefits visible in anti-oxidant action and brain protective effects including improving blood sugar control and regulating cholesterol levels.
How to use
Fermented microdrink dilutable
in 200-250 ml of water.
First, pour yourself a glass of water. Then, holding the sachet above the glass, bend it down the middle. Once you do this, a small opening will form on the bottom of the sachet which will release the liquid into your glass when you squeeze the sides. You can also just take a look at this video.
No need to stir, just drink and enjoy!
dont worry you can cancel anytime
but consistent daily intake of fermented can:
- diversify gut microbiota
- decrease inflammation
- better overall metabolic health
Everything your gut needs.
Nothing it doesn't.
INGREDIENTS: (* from organic production)
- KOMBUCHA HAPPY: symbiotic culture of bacteria and yeast *, honey *, lemongrass *, chamomile *, basil *, strawberry powder *, thyme *, cocoa bean *, cocoa powder *, lemon myrtle *, strawberry *, cornflower *.
STORAGE CONDITIONS: Store in a dry and dark place at room temperature.
PLACED ON THE MARKET BY: Cidrani d.o.o. , Ivana Meštrovića 35, 10360 Sesvete, Croatia.
COUNTRY OF ORIGIN: EU.
The science behind the benefits of fermented
“This is a stunning finding. It provides one of the first examples of how a simple change in diet can reproducibly remodel the microbiota across a cohort of healthy adults…There are many more ways to target the microbiome with food and supplements, and we hope to continue to investigate how different diets, probiotics and prebiotics impact the microbiome and health in different groups”
Justin L. Sonnenburg, Associate Professor of Microbiology & Immunology
"Take things to the next level by including a small shot of fermented foods in your diet daily. Fermented foods - like live yogurt, artisanal cheeses, kimchi, kombucha, kefir, and sauerkraut - contain living microbes, known as probiotics. Once you’ve eaten them, these bugs can set up home in your gut, increasing the number and diversity of bacteria that make up your microbiome."
Tim Spector, Professor of Genetics
" Fermented foods provide living bacteria and also supply the fermentation products of those microbes, ie. the chemicals that the microbes make as part of their growth in the fermented food. Bacteria in fermented foods also lowers the glycemic index of that food making it less sugary than in the absence of fermentation....Probiotic supplements are expensive and my guess is that they won't be as good for you as fermented foods would be."
Erica Sonnenburg, PhD, senior research scientist at Stanford University School of Medicine
"What they discovered was that the fermented foods contributed to gut microbiota diversity. Increased gut microbiota diversity significantly increased anti-inflammatory markers and decreased pro-inflammatory markers like CRP.”
Andrew Hubermann, Ph.D. , Neuroscience Professor
“Microbiota-targeted diets can change immune status, providing a promising avenue for decreasing inflammation in healthy adult. This finding was consistent across all participants in the study who were assigned to the higher fermented food group.”
Christopher Gardner, Ph.D. , Professor
We can increase our stock of good bacteria with probiotics – yoghurt, fermented foods like miso, sourdough bread, blue cheese, olives etc... "We always ate plenty of probiotics until the arrival of 'clean' industrialised food; farmers produced the sauerkraut, the milk and cheese. Of course, some bacteria make people ill, so I am not romantic about it. But this is the one thing I really loved learning about cleanliness – we need to put energy into [maintaining] good bacteria, not always trying to avoid the bad."
Giulia Enders, MD, medical doctor at the Institute for Microbiology in Frankfurt