Supporting Ingridients
Binding
The only binder used in our recipe is Acacia Gum, a natural soluble fiber derived from the Acacia tree. Studies have shown that Acacia gum is not only a safe emulsifier, helping to keep ingredients well-mixed, but it also provides digestive benefits, supporting gut health (Sakanaka et al., 1999). Its mild, non-irritating properties make it ideal for maintaining product consistency without any adverse effects
Natural Sweetening
To sweeten our beverages naturally, we use Stevia, which is well-researched and recognized for safety. Stevia, derived from the leaves of the Stevia rebaudiana plant, has been extensively studied and is classified as a safe, non-caloric sweetener by global health authorities, including the World Health Organization (WHO) (Food and Agriculture Organization/WHO, 2004).
Our Process
We also enhance the flavor of our drinks using a blend of natural fruits and spices, each carefully selected for their safety and health benefits. Many of the fruits and spices we use, such as citrus, are not only rich in flavor but also backed by research highlighting their antioxidant, anti-inflammatory, and cognitive-supportive properties (Basu et al., 2012; Majeed et al., 2015). For example, studies have shown that citrus flavonoids can improve cognitive performance and reduce the effects of cognitive decline (Barone et al., 2009). We avoid artificial additives and preservatives, focusing only on ingredients that are both scientifically proven to be safe for long-term use and aligned with the principles of natural wellness.
Sakanaka, S., et al. (1999). "Acacia gum as a food ingredient: Properties and benefits." Food Chemistry, 64(1), 23-29.
FDA (2010). "Monk Fruit Extract." Food Ingredients and Safety. U.S. Food and Drug Administration.
WHO/FAO (2004). "Steviol glycosides: Safety evaluation of certain food additives and contaminants." WHO Technical Report Series No. 922.
Basu, A., Rhone, M., & Rhone, J. (2012). "Berries and cardiovascular risk factors: A review of the evidence." Nutrition Reviews, 70(4), 195-207.
Majeed, M., et al. (2015). "Herbal spices and cognitive function: A systematic review." Phytomedicine, 22(2), 98-106.
Barone, E., et al. (2009). "Citrus flavonoids and cognitive function." Neurochemical Research, 34(12), 2224-2230.