Antibiotics came into widespread medical use in the 1940s. They give us the ability to deal with emergency infections in a powerful way. Before antibiotics, people were more likely to die because of diarrhea and basic infections – or from simple sickness in old age. However, antibiotics work by indiscriminately killing your body’s bacteria, both… Read more »
You may already be familiar with dairy kefir, which is available in the dairy aisles of a number of national grocers. Water Kefir is a close relative of dairy kefir and contains many of the same strains. Water kefir cultures originate from a variety of different plants in nature in areas where sugar and water… Read more »
Stevia might taste sweet, but it’s actually known to have the opposite effects of sugar – recent studies have found compelling evidence it might be a powerful tool in combating type II diabetes in humans. Historical uses for stevia have included gum health and soothing an upset stomach. But if stevia is so great, why… Read more »
Fermented cultures occur naturally in foods and beverages like water kefir (used in Obi), milk kefir, kombucha, yogurts, miso, sauerkraut, and tempeh. Every human culture throughout history has taken advantage of fermented cultures for health, food preservation, and recreation. Isolated strains of microorganisms are a relatively recent phenomenon that has only really been an option since… Read more »
I started working on the concept for Obi all the way back in early 2009 in Santa Cruz, CA. I came up with the idea while hiking at my favorite spot in Big Sur. I wanted to create something that took cutting edge concepts from the high-end niche health community and morph it into a… Read more »
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.