EM Drink

Introducing our new & refreshing fermented microbial syrup…..

EM DRINK

EM-drink

EM Drink is a fresh fermented drink. It is delicious as a thirst-quencher mixed with water, as a mocktail with ice and sparkling water or as an energy boost. Drink it as you like and as much as you like. It will make your intestinal flora happy!

EM Drink is made on the basis of Effective Micro-organisms, a proven recipe from Japan. These ingredients take care of the fermentation and make EM Drink so rich in energy.

What makes EM Drink unique:
– richly active and living lactic acid bacteria;
– full of vitamins, antioxidants and natural antibiotics
– is enriched with organic Aronia juice (vitamins C & K)
– without artificial colours, aromas or flavours
– without preservatives
– without sugar
– and FULL with natural ingredients, good for your intestinal flora and your resistance!

View our EM DRINK leaflet

 

BALANCE | The action of EM Drink is based on a mixture of fermentatively effective microorganisms. The metabolic products created during fermentation include vitamins, enzymes and antioxidants. Our body can absorb these substances and thus contribute to a good resistance, also in case of disturbance of the intestinal flora or after a course of antibiotics. So drink yourself healthy with EM Drink!

What is IN EM DRINK? Purified water, lactic acid bacteria, yeasts, organic arionasap (16%), natural cassis aroma (4%), wheat bran extract and nothing else. EM Drink is lactose free, vegan and free of artificial colours, flavors and preservatives. So 100% natural!

NO SUGARS | To activate and grow the lactic acid bacteria, they are fed with sugar. This sugar is 100% digested during the fermentation process and converted into lactic acid. EM Drink ultimately contains no more sugar.

What is Fermentation? Fermentation is a centuries-old method to preserve food in a natural way, such as sauerkraut. Fresh white cabbage is preserved in an oxygen-free environment with the help of, among other things, lactic acid bacteria. In this way, white cabbage becomes ‘fermented’ white cabbage. If you leave the same cabbage in a bowl, it will rot because it comes into contact with oxygen. Fermentation is a preservation technique that preserves nutrients and energy.

In addition to conservation, there is also something special about fermentation. Very useful metabolic products are released: antioxidants, vitamins, enzymes and natural antibiotics. Through fermentation, the end product is richer and more nutritious than the raw product; 1+1 is 3! Well… actually 1+1 is more than a billion… but ‘Who’s counting the microbes?’