Better Gut.
Health. Life
About Us
The Cultured Whey began as a personal quest
to address my own persistent health issues. I
knew something wasn't right and suspected
my gut at the core of the problem.
"I immersed myself in research, absorbing every piece of information I could find."
Over the past century, industrialised farming and post-war food production have radically changed, impacting our health in ways we're still discovering. Out immune systems, in particular, have been compromised by genetically modified seeds, synthetic fertilisers, glyphosates, and a cocktail of herbicides and pesticides. These practises not only threaten food security but also erode our health.
"The widespread use of allopathic medicine and over-prescription of antibiotics have further weakened our immune defences."
Determined to take control of my health, I began in my farm kitchen. The first step? Buying a cow! Winifred, our first milking cow, helped me create kefir, a naturally fermented, probiotic-rich drink teeming with beneficial microbes like Lactobacillus. It’s a superfood for the gut, a natural probiotic powerhouse.
Next came Kombucha. I soon discovered that Kombucha Vinegar was even more potent than kombucha tea, and far superior to the commonly used apple cider vinegar. From there, I added Beet Kvass, Sauerkraut, and my signature Fire Tonic. With each new ferment, my health improved dramatically.
Friends and family were quick to notice the benefits and wanted to try these wild ferments themselves. As word spread, demand outgrew my home kitchen, and we transformed the old stables at Oaklands into a fully equipped production kitchen to meet the growing need across the country.
Today, I feel deeply fortunate to have found a true passion that has given me a profound understanding of human health and well-being. There’s immense joy in knowing that the wild ferments we create help others on their journey to better health.
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