Born out of meditation, a plant-based health food has established a cult following.

As more people are becoming conscious of gut health, naturopaths Ravi and Rashmi Singh have developed a line of fermented foods called Niyog (coconut). It dawned on Ravi, who comes from India where yogurt is a staple drink, and Rashmi (neé Girlie Tolentino), who cites the abundance of coconuts in the Philippines, to create a plant-based probiotic.

Ravi explains that millions of tiny living organisms or microbes populate the body, including bacteria that are found in the skin, the cavities and most especially in the gut. These microbes help in digestion, protect the body from infection and control moods.

Changes in the microbes are influenced by the food, environment and lifestyle. Proper nutrition is important to keep the microbes well and to prevent some diseases. Fermented products such as yogurt and kefir add to the growth of healthy bacteria.

Rashmi cites researches stating that kefir contains 12 live and active cultures and 15 to 20 billion colony-forming units (CFUs) while yogurt has less than five active cultures and 6 billion CFUs. Hence, kefir has three times more probiotics or live health-giving microbes than yogurt. It is a richer supplier of lactic acid bacteria that guard the body against harmful microbes and boost the immune system.

“What we put in our mouths goes through digestion,” says Ravi. “It has a mechanism to absorb the nutrients and expel what we don’t need. If this occurs every day, our system becomes more useful. We get sick when elimination is ineffective and we develop toxicity. Kefir grains keep out unwanted bacteria. It makes its own colonies and expedites removal of undesirable elements in our system. That is called cleansing.”

Dairy vs coconut milk

Rashmi says there are two kinds of yogurt and kefir in the market: dairy-based and water-based. The common yogurt and kefir are prepared with cow’s milk, while the water-based ones use fermented coconut water. Yogurt is rich with cultured bacteria, while kefir gets its potency from kefir grains, comprised of lactic acid, yeast and proteins, that add the bacteria culture.

Many locally made, plant-based kefir and yogurt are concocted with coconut milk. While both varieties provide health benefits, the coconut milk kefir and yogurt contain fewer carbohydrates and no cholesterol compared to dairy-based ones.

Ravi recalls that two cancer patients complained of chronic runny nose. When they switched from dairy to plant-based yogurt, the allergy stopped. Lactose, the milk sugar, was making them intolerant because their bodies had insufficient enzymes to digest the milk.

The Singhs then developed a coconut milk-based kefir, which is more potent than yogurt. Niyog’s products, which includes cream cheese, cater to individuals who are lactose-intolerant or vegan.

“Lactose is not bad but it makes some people prone to mucus, infections and gastric problems, whereas coconut milk kefir does not contain lactose. The kefir grains will work in our body and activate the mechanisms that eliminate what is unwanted by your system. If elimination continues, the body will be functioning better,” says Ravi.

Kefir has been known to be beneficial to blood pressure and cholesterol balance, and manages blood sugar levels and digestive disorders such as gastritis, pancreatitis and immune bowel syndrome. Ravi points out that there have been studies on its positive effects on early stages of Alzheimer’s disease and dementia. Dysbiosis, the imbalance of gut bacteria, is an important element in the diagnosis of Alzheimer’s disease. Kefir can be a therapy in improving memory and attention.

Animal-friendly

From their own experiences, Rashmi cites an individual who suffered constipation for many years despite medication. Upon the recommendation of a friend, he tried Niyog’s kefir—three heaping tablespoons daily—and in two days, his bowel movement became regular.

Rashmi treated a cancer patient who had an 8.5-centimeter myoma or uterine fibroids. After undergoing the naturopathy program and adding kefir to her diet, the myoma shrank to 4 cm after a few months, until it disappeared.

“Her sweat glands were not activated since her youth. Now she sweats,” adds Rashmi.

Coconut kefir has likewise worked for pets. A client’s Great Dane suffered from scabies, those itch mites that inhabit skin, resulting in hair loss. After weeks of taking coconut kefir, the itching stopped; the luster of its coat was restored, and the dog is active again.

Years ago, the Singhs’ poodle couldn’t eat for two weeks, such that it became very weak. The vet gave the prognosis that it was dying. The dog was then fed coconut kefir via syringe and in three days, its vitality returned. Five years have passed since that prognosis, and their poodle is up and about.

Rashmi points out that coconut kefir has been accepted by toddlers, and is consumed by dieters to make them feel satiated.

Niyog’s range includes kefir drinks or probiotic beverages, fermented coconut water with lime, moringa or native turmeric. These have been popular with runners and cyclists who claim they feel more energetic.

Eating fermented foods also adds more bacteria to the gut and improves the use of nutrients. While the Filipino achara is made of green papaya and carrots with vinegar and sugar, Niyog’s kefir is done with lime or dayap and carrots, fermented coconut water and nutrient-dense Himalayan salt.

“These are foods that will make you healthy, not medicine,” notes Ravi. —CONTRIBUTED

Niyog is available at Salcedo Market, Legazpi Market and Real Food; tel. 0939-9024808.