The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) approved this definition:
“Probiotics are live microorganisms, which when administered in adequate amounts confer a health benefit on the host (FAO 2001)”
A year later, WHO/FAO clarified their definition of a probiotic:
  • A probiotic must be alive when administered
  • A probiotic must have undergone controlled evaluation to document health benefits in the target host
  • A probiotic must be a taxonomically defined microbe or combination of microbes (genus, species and strain level)
  • A probiotic must be safe for its intended use

LiveBrew meets all of the above criteria. Further, LiveBrew contains a suite of beneficial metabolites (organic acids, etc.) produced by the live & active probiotic microbes in LiveBrew

LiveBrew is a fresh, live & active probiotic containing very high numbers of probiotic lactobacilli (a minimum of 107 CFU/ml or 109 CFU/dose throughout the entire shelf life shown on the bottle), low numbers of commensal (helper) microbes and live yeast. LiveBrew also contains a suite of very beneficial metabolites produced by our microbes. These metabolites are primarily organic acids such as acetic acid and butyric acid.

LiveBrew is a fresh, live & active probiotic containing very high numbers (a minimum of 107 CFU/ml or 109 CFU/dose throughout the entire shelf life shown on the bottle) of truly living microbes and the beneficial metabolites produced by those microbes. LiveBrew is not shelf-stabilized or preserved in any way. Our shelf life comes from a proprietary manufacturing process that maintains high viability by taking advantage of the microbes’ own behaviours and does not require freeze drying or preservatives.
Unlike a freeze-dried culture which needs time to “wake up” in the challenging gut environment, LiveBrew’s microbes get to work instantly. LiveBrew also contains the very metabolites that probiotic microbes are supposed to produce in the gut in order to deliver a benefit, so the effects begin much faster.
It has been shown that CFUs (Colony Forming Units) of fresh, live& active microbes are up to 100 times more effective in surviving through the entire gut than freeze-dried cultures. (Saxelin, M. (1996) “Colonization of the Human Gastrointestinal Tract by Probiotic Bacteria” Nutrition Today Supplement, Vol. 31 pp 5S-8S)

Our healthy, active microbes are carefully selected to be able to handle the challenges of the upper gastric tract (stomach acid and bile salt) and get into the rest of the gut to do their good work. Freeze-dried, i.e., desiccated and damaged cells, must be coated or otherwise protected from these challenges since they are not in a condition where they can protect themselves.

LiveBrew is optimized to deliver a very high number of live & active probiotic lactobacilli throughout the entire shelf life (a minimum of 107 CFU/ml or 109 CFU/dose throughout the entire shelf life shown on the bottle). LiveBrew has also been developed to deliver a very complex suite of beneficial metabolites produced by those microbes.

Kombucha, Kefir, cider vinegar, and other traditional fermentations are often sources of some of the metabolites present in LiveBrew and can also contain lower numbers of microbes that may have some probiotic capacity, but the production methods used do not yield sufficiently high numbers of probiotic microbes to reliably produce beneficial effects.

Kombucha, Kefir, cider vinegar, and other traditional fermentations, especially when done properly at a craft level, can provide metabolites that are beneficial, are delicious beverages, and were developed over centuries to provide healthy nutrition and an early form of preservation and food safety.

It has been shown that CFUs (Colony Forming Units) of fresh, live & active microbes are up to 100 times more effective in surviving through the entire gut than freeze-dried cultures. (Saxelin, M. (1996) “Colonization of the Human Gastrointestinal Tract by Probiotic Bacteria” Nutrition Today Supplement, Vol. 31 pp 5S-8S)

Our healthy, active microbes are carefully selected to be able to handle the challenges of the upper gastric tract (stomach acid and bile salt) and get into the rest of the gut to do their good work. Freeze-dried, i.e., desiccated and damaged cells, must be coated or otherwise protected from these challenges since they are not in a condition where they can protect themselves.
Live, active, and healthy microbes that are properly selected can easily handle the rigors of the upper GI tract. After all, that is how they got into our bodies in the first place!

Some people find that LiveBrew has a bit of cleansing effect which can result in mildly loose bowel movements for a day or two. Continuing with the product generally resolves this issue.

Users report changes in energy levels and sometimes prefer to take LiveBrew earlier in the day to allow them to get to bed more easily.

Some users report feelings of uneasiness or anxiety for the first few days with LiveBrew. This is the result of the compounds produced by microbes in the gut that are in conflict with each other. This effect generally resolves itself within a few days of first taking LiveBrew.

Consumption of LiveBrew has been associated with changes in energy levels, food preferences, and weight loss that could increase the risk of low blood glucose in people taking medication for diabetes.

There are no specific contraindications when taking LiveBrew. We suggest that those taking oral antibiotics or other medications separate the administration of LiveBrew from taking their medication by at least an hour.

We have had wide-ranging reports of effects from people taking LiveBrew but these effects vary from individual to individual. For this reason, we do not make any claims about LiveBrew except to certify that a minimum number of live & active probiotic lactobacilli (107 CFU/ml or 109 CFU per 100ml dose) are present in the bottle throughout the shelf life period shown on the bottle.

No! Molasses is used as the primary food for the microbes in LiveBrew but all of the sugars in the molasses are consumed by the microbes before bottling.

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