O my Gut!

Oh My Gut started with less than200 millimetres of kefir grains and asmall scoby (symbiotic culture ofbacteria and yeast) MarleenLaubscher and ThorstenSchidlowski bought from a healthshop. Intrigued by the healthbenefits of kombucha and kefir, thehusband-and-wife team embarkedon a journey of experimentationand discovery. Their first bottleswere officially launched to thepublic in October last year."Water kefir was relatively new tous," reflected Schidlowski, whosemom started making it at home.Intrigued by its potential healthbenefits, he and his wife startingdoing research on kefir and begancrafting their own recipes.Their dynamic team extendsbeyond the two of them.Emmanuel Kalafelwa, theirdedicated manager, plays a crucialrole in ensuring the smoothoperation of Oh My Gut."Emmanuel is not just anemployee; he's like family," Schidlowski remarked. Hisdedication and attention to detailhave been instrumental in oursuccess."Extensive researchWhile the couple were exploringwater kefir because of her mother-in-law, Laubscher also started doingextensive research on gut health.As a psychologist, she understoodthe profound connection betweengut health and overall well-being,including mental health.The gut-brain connectionfascinated her and it is somethingshe is passionate about, she said."I was intrigued by how the healthof our gut can impact everything -from mood to cognition.”Their shared passion for health andwellness became the driving forcebehind Oh My Gut, but it wasn’tjust about creating deliciousbeverages. It also was aboutpromoting holistic wellness."Marleen's expertise added adeeper layer to our mission,emphasising the importance of guthealth beyond just physical well-being," Schidlowski said.While water kefir is a recentdiscovery, kombucha has held afamiliar place in their lives. It’ssomething they’d known about,Laubscher said, but it was oftenpricey and not easily accessible instores.Determined to make these healthybeverages more available, thecouple embarked on a mission toperfect their own versions.Believing in its potential to supportgut health and overall well-being,they wanted to introduce waterkefir to more people.Strategic moveIntroducing kombucha alongsidewater kefir was a strategic move,Schidlowski said, as the hope wasthat it would help familiariseconsumers with water kefir andencourage people to put it on theirshopping list."Each batch we create is a labour oflove," Laubscher said, adding thatthey are dedicated to offeringproducts that are not onlybeneficial, but also taste delicious.Driven by their desire to make apositive impact, the couple saw anopportunity to not only sell aproduct, but also promote wellnessas well as educate people on thenumerous health benefits."We are constantly experimentingwith new flavours and techniques,”Laubscher said. "It's exciting to seeour vision come to life." Kombucha is a fermented tea drinkwhich originated in East Asia, andhas been consumed for centuries. Itis made by fermenting sweetenedtea with a culture of bacteria andyeast, often referred to as a scoby.During fermentation, the scobymetabolises the sugars in the tea,producing various beneficialcompounds such as organic acids,probiotics, enzymes and vitamins.Kombucha is renowned for itspotential health benefits, whichinclude - among others - probiotics,antioxidants and detoxification. Thefermentation process producesprobiotics, beneficial bacteria thatmay help regulate digestion,support gut health and promote ahealthy gut microbiome. Theantioxidants help combat freeradicals in the body, potentiallyreducing inflammation andoxidative stress.Some studies also suggest thatkombucha can aid in detoxifyingthe liver and improving overallimmune function.Rich in probioticsWater kefir, also known simply askefir, is another fermentedbeverage with origins in EasternEurope and Mexico. It is made byfermenting sugar water (or coconutwater) with kefir grains, which are acombination of bacteria and yeastheld together in a polysaccharidematrix. The fermentation processtransforms the sugars intobeneficial acids and carbon dioxide,resulting in a lightly effervescentdrink.Like kombucha, kefir is rich inprobiotics that can supportdigestive health and strengthen theimmune system. It is nutrient-richas it contains vitamins, mineralsand essential amino acids thatcontribute to overall well-being.Some people find kefir easier todigest than milk because thefermentation process reduces thelactose content. The beneficialbacteria and compounds in kefirmay also help reduce inflammationin the body.With the brewing of a batch ofsweetened tea, Laubscher andSchidlowski carefully select theirtea blends to ensure the bestflavour profile. The tea is left tocool to an optimal temperaturebefore introducing the crucialelement, the scoby.It initiates the fermentationprocess, converting the sugars intobeneficial acids and enzymes. Thistransformation not only giveskombucha its characteristic tangytaste, but also produces probioticsand other compounds thatcontribute to gut health.Crafting water kefir at Oh My Gut isa meticulous process starting withthe careful selection of sugar water,ensuring purity to facilitate a cleanfermentation process. Theintroduction of kefir grains marks apivotal moment, as these microbialpowerhouses initiate fermentation,transforming the sugar water into aprobiotic-rich elixir.Patience is key as the fermentationprogresses, with close monitoringto achieve the perfect balance oftanginess and sweetness. Post-fermentation, the water kefirundergoes a thorough filtration toensure a smooth, clean finish, freeof any residual grains or sediment.“Each batch undergoes testing toensure it meets our standards," Laubscher emphasised.Core valuesExpanding their productioncapabilities will allow them to reachmore people with their products,but their core values of naturalingredients and local sourcing willalways remain at the heart of whatthey do.What started as a small kitchenexperiment has in a few monthsturned into a thriving business.“Today, we sell daily what wewould sell in a month,” Laubscherproudly mentioned, adding that thedemand for their products keepsgrowing.Based in Swakopmund, Oh My Gutoperates on a small scale, withplans to establish a small factory infuture.Apart from Laubscher andSchidlowski, manager Kalafelwaplays a crucial role in ensuring thesmooth operation of the business.All the products are made in a100% natural way, “and everythingwe use that we can buy is 100%Namibian”.Currently, Oh My Gut products areavailable at Spar in Swakopmund,Walvis Bay and Windhoek, as wellas Chrismann Bakery inSwakopmund.Despite being a new concept, OhMy Gut has been embraced by thelocal market. "The feedback hasbeen incredible. Many customershave shared stories of improvedhealth, from better blood pressureto resolving lactose intolerance."– Facebook: Oh My Gut - Water Kefir & Kombucha; ohmygutnamibia@gmail.com

O my Gut!

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