The best before date is taken from the production day + 60 days.

Once opened the contents will be safe for 5 -8 days if kept in the fridge.

Yes absolutely.

The nature of The Tibico Fermentation Process produces lactic acid, a hugely beneficial organic acid.

Just like a jar of pickles the vinegar (acetic acid) its a natural preservative.

However, a little in-bottle fermentation may continue, producing some extra carbonation (fizz).

You should refrigerate on receipt of your box and be aware when opening of some extra fizz.

Little Tip

When opening, put the bottle into the vessel (pan or measuring jug) and slacken the cap slowly.

Any liquid that may escape will be collected in the vessel and can be poured into your glass first.

Once opened and you have poured the amount needed, just screw the cap on and return to the fridge. The Tibico water kefir will not go off and will continue to ferment a little... producing a little more carbonation.

We keep opened bottles on the fridge (or even the car) for well over a week.

DO TIBICO FERMENTS NEED TO BE REFRIGERATED?

If we could shout it from the rooftops, we would !

Please refrigerate!

Your Tibico ferments are live products which means that at bottling the bacteria and yeast are living, and the fermentation process is still in action when you purchase it.

When you don’t refrigerate your TIBICO it will continue to ferment, making more carbon dioxide. The build up of carbon dioxide will cause pressure to continuously build up in your bottle before you open it. This will cause a reaction similar to when we shake a can of pop.

If TIBICO is pasteurised, all of its good yeast and bacteria beneficial for our digestive health are destroyed in the process, as well as the vitamins, enzymes, organic acids, polyphenols and antioxidants. This is usually done to lengthen the shelf life and cut costs in many water kefir or kombucha beverages. Be aware that pasteurised drinks typically have added preservatives, higher sugar content or sweeteners.

STORE TIBICO AT THE RIGHT TEMPERATURE

To help control Tibico's fermentation process; after delivery it must be kept cold at 4-6 degrees Celsius. If not kept at this temperature, the fermentation will continue slowly, producing more C02 gas. Should you not have enough fridge space, try to keep as cool as possible in an outside building or in the summer a bucket of cold water or cool box.

MY TIBICO BOTTLE IS A LITTLE FLAT AND NOT VERY FIZZY

Every batch we produce is varies because we are fermenting fruit and vegetables (not adding flavourings, infusions or sweeteners). If you find a flavour to have less fizzzz then replace the cap and keep it out of the fridge for 24 - 48 hours. The bacteria will start fermenting again and add some gas.

HOW TO STORE TIBICO WATER KEFIR

Tibico is best enjoyed cold, so it’s best to keep it in your refrigerator. Here are a few of the most frequently asked questions we get about consuming TIBICO when left unrefrigerated.

WHY DID THE CAP BLOW OFF IN THE CUPBOARD OR GARAGE AS ITS COOL?

Unfortunately the TIBICO has continued to ferment and produce CO2 pressure in the bottle. It must be cold, The cupboard is the same temperature as the house (possibly 15-20 degrees Celsius)

HOW LONG CAN TIBICO LAST UNREFRIGERATED?

If left unrefrigerated for extended periods, nature will take its course, and pressure will begin to build up inside the bottle. However, if it’s only for a few days, you can simply place your bottle back in the fridge – The flavour and culture content should not have changed.

I LEFT A BOTTLE OF TIBICO OUT OF THE FRIDGE FOR A FEW HOURS. CAN I STILL DRINK IT?

Yes, you can still drink your bottle of TIBICO in this case. It’s safe and there will be no effect if it is left outside of the fridge for a couple of hours. As it’s best served cold, we do suggest that you put it back in the fridge for 30 minutes before you enjoy it!

HOW CAN I TAKE MY TIBICO TO A PICNIC?

Summer is the perfect time to have Tibico during a picnic! Whether you’re taking a bottle to the lake, beach, or the park, you don’t have to worry about the fermentation process if you plan to drink it soon. We recommend storing it in a cooler, so its crisp, fresh taste is refreshing to the last drop.

DOES TIBICO GO BAD IN THE FRIDGE?

Tibico will retain its freshness, taste, nutritional values, and more, for up to 6 months when stored under appropriate conditions. If you haven’t had your Tibico by its best before date, there is no risk if you do drink it, but the flavor profile and the live culture content may change slightly.

Same goes for opened bottles of Tibico. You can keep it in the fridge up until it’s best before date and still enjoy it’s delicious flavour and fizziness!

WHAT HAPPENS IF TIBICO IS NOT REFRIGERATED?

When you refrigerate your Tibico, the fermentation process essentially stops.

Alcohol, acidity and nutritional levels stay the same, and the beverage will taste the same as when you first put it in the fridge.

Suppose you have left your TIBICO unrefrigerated for an many months. In this case, we recommend that you put the bottle back in the refrigerator until the internal temperature reaches 4-5 degrees, put a jug over bottle top to catch any effervescence, pour it down the drain, and recycle the bottle. If you throw it in the bin unopened, you run the risk of carbon dioxide buildup. We do, however, recommend that you enjoy your bottle of TIBICO refrigerated for the best taste!

We do not know your medical or physical condition, gut health or diet. Therefore, we can only advise based on our majority customer profiles.

Firstly, If you are new to fermented drinks, then go slowly. Drink about 100ml before breakfast or before bedtime. This is when your stomach acidity is at it lowest.

With many customers there is no negative effect, but if your gut health is poor the good bacteria in Tibico will muscle out the bad bacteria and there may be a little discomfort (bloating, diarrhea, cramping) for a few days.

If you suffer from adverse effects. Stop for a few days before then restart.

Remember .... Tibico is an all-natural fruit fermentation and contains no additives that will have an adverse reaction.

Once acclimatised to Tibico, you can drink absolutely any time of day, in any quantity.

The Tibico process is heavily focused on the microbiology and biochemistry of small batch craft fermentation.

Live Probiotics

30 -50 billion colony forming units (live bacteria) per bottle (100 million / ml or 2 raindrops). Essential for the digestion of fibre, good gut health, supporting a strong immune system, mental health, bloating, inflammation and your overall wellbeing.

​

Vitamin: A, B1, B2, B3, B6, B9, B12, C and K, and readily available polyphenols,

Gamma-aminobutyric acid (GABA) known to play a major role in controlling anxiety, stress, fear, diabetes and insomnia.

​​​

Primary Minerals

Calcium Magnesium Zinc Iron; essential for bone strengthening and numerous jobs for the body to function properly.

Amino Acids.

16 of the possible 20 amino acids essential for building protein and muscle repair.

8 of the 9 essential amino acids that your body cannot manufacture naturally.

Tibico is naturally fermented to a pH of around 3, which is very similar to the acidity of your stomach (pH 1.5–3.5). That means the beneficial Lactobacillus and Bifidobacterium strains and wild yeasts in Tibico are already thriving in acidic conditions before you even take a sip.

These microbes aren’t fragile. They’re acid-resilient, adapted, and ready to travel through the stomach and into the intestines, where they can begin rebalancing your microbiome.

Unlike tiny probiotic shots or lab-grown capsules, Tibico delivers a full 250ml serving, giving these live cultures enough volume and strength to actually reach your gut intact.

The result? Real microbial support where it counts, plus potential benefits in helping rebalance stomach pH and ease symptoms of reflux.

Fermentation have been practiced for centuries to not only support immunity and health but as a natural preservative.

Our anaerobic process is strictly controlled to the highest of standards.
​
The nature of Tibico Water Kefir is such that the billions of good bacteria naturally kill off any bad bacteria. As the good bacteria produce beneficial lactic and acetic acids the acidity of each drink (pH 3.4 - 3.8) guarantees that no pathogens and other bad bacteria can survive.

Yes, absolutely.
​
Tibico is typically composed of a high percentage of lactic acid bacteria. Lactobacillus and Leuconostoc are the lactic acid bacteria. Finally Bifidobacterium shows promising treatment in conditions such as: Irritable Bowel Syndrome (IBS), restoration of intestinal bacteria after antibiotics, chemotherapy, constipation, lung infections, ulcerative colitis, certain kinds of diarrhea.

Beneficial bacteria

Independently evaluated by The British Research Institute and essential for supporting good gut health.
​
Acetobacter Fabarum
Acetobacter Orientalis
Bifidobacterium Bifidum
Bifidobacterium Crudilactisand
Bifidobacterium Psychraerophilum
Lactobacillus Nagelii
Lactobacillus Hordei
Lactobacillus Hilgardii
Lactobacillus Casei
Leuconostoc Mesenteroides
Leuconostoc

Yes, Tibico's water kefir does contain a small amount of alcohol, but we're talking trace levels here. The alcohol content is listed as ≤0.05% ABV, which is significantly lower than the legal threshold for non-alcoholic beverages (0.5% ABV in the UK) .

Remember every fermented product contains alcohol because it's what's called lactofermentation.

These will include, all sauerkrauts, kombucha and kimchi even your shop bought yogurt's contain the same quantity by percentage.

This minimal alcohol presence is a natural byproduct of fermentation, similar to what's found in ripe fruit or even some fruit juices. It's unlikely to have any noticeable effect, but if you're particularly sensitive to alcohol or avoiding it for health, religious, or personal reasons, it's something to be aware of.

The key takeaway: Tibico's water kefir is crafted to be as close to alcohol-free as naturally possible, preserving the live probiotics and gut-friendly benefits without resorting to artificial processing. It's a natural, living beverage that supports gut health without the buzz.

Like most fermented foods, Tibico may contain small amounts of naturally occurring histamine. For the vast majority of people, it’s totally fine, our water kefir is fermented in a way that keeps histamine levels low.

If you’re sensitive to histamine (think headaches, rashes, or bloating after aged or fermented foods), we recommend starting with a small amount and seeing how you feel. Keep it refrigerated and drink it fresh to minimise histamine buildup.

🧬 Where does Histamine Come From?

Histamine is a natural compound your body produces, but it can also come from microbial fermentation. When certain bacteria break down amino acids like histidine, they can produce histamine as a byproduct.

That’s why foods like aged cheese, wine, sauerkraut, and kombucha can be histamine hotspots. But here’s the good news…

🍋 Tibico isn’t your average ferment

Our water kefir is made with carefully balanced cultures that aren’t big histamine producers. In fact, some of the beneficial strains in Tibico may actually help break histamine down once inside your gut.

We also ferment in controlled time windows and controlled temperatures, using whole fruit ingredients. That means Tibico is naturally low in histamine compared to many other ferments.

😬 What If I’m Histamine Sensitive?

Some people have a condition called histamine intolerance, meaning their body struggles to break down histamine. If that’s you, even small amounts from foods can trigger symptoms like:

• Headaches or migraines
• Skin rashes or hives
• Digestive upset or bloating
• Fast heart rate or anxiety

If you think this applies to you, here’s what we suggest:

✅ Start small, Try 50–100ml and track how you feel

🕒 Drink it fresh, within 24–48 hours of receiving and refrigeration

❄️ Keep it cold, warmer temps = more histamine over time

💧 Hydrate well, It can help dilute histamine effects

If in doubt, chat with a nutritionist or practitioner who knows their gut stuff.

🔚 Final word

Tibico is crafted for daily gut health support, not to cause trouble. For most people, it’s totally fine. For the histamine-sensitive, a little care and testing can go a long way.

Still unsure? Reach out to us, we’re not just fermenters, we’re gut health nerds. ✌️

Yes. Tibico water kefir, like all traditionally fermented water kefirs, contains naturally occurring yeasts. These yeasts are part of a symbiotic community of microorganisms known as a SCOBY—a Symbiotic Culture of Bacteria and Yeasts. The yeasts co-exist with lactic acid bacteria and are essential to the fermentation process.

Which yeasts are typically found in Water Kefir?

Although exact species can vary depending on the specific fermentation conditions and ingredients, the following yeasts are commonly found in water kefir cultures based on microbial analyses in scientific literature:

Yeast specie
Saccharomyces cerevisiae

Known function
Ferments sugars to ethanol and carbon
dioxide.

Common in many fermented foods.

Yeast specie
Candida stellata

Known function
Converts fructose and contributes to secondary fermentation products.

Yeast specie
Kluyveromyces marxianus

Known function
Breaks down a variety of sugars and supports mixed microbial fermentation.

Yeast specie
Pichia membranifaciens

Known function
Helps maintain microbial balance and inhibits spoilage organisms.

Yeast specie
Hanseniaspora valbyensis

Known function
Often involved in early fermentation stages. Converts sugars and influences aroma compounds.

The specific composition of yeasts in Tibico water kefir may vary slightly between batches due to the natural fermentation process using real fruit and unpasteurized ingredients.

Role of yeasts in the fermentation process

In water kefir, yeasts are responsible for:

Fermenting sugars into ethanol (typically at very low levels) and carbon dioxide, which contributes to natural carbonation.

Producing metabolites such as esters, acids, and bioactive compounds that can influence flavor and microbial stability.

Supporting microbial balance by working alongside lactic acid bacteria to inhibit the growth of undesirable microbes.

Ethanol production

Yeasts in water kefir do produce small amounts of ethanol as a byproduct of sugar fermentation. Ethanol levels typically range from 0.2% to 0.8% alcohol by volume (ABV) depending on:

The amount and type of sugar (eg. Ginger & Turmeric is 0.00% - 0.1% and Pineapple is 0.8% - 1.5%)

Fermentation time and temperature

Sealing and bottling conditions (aerobic vs. anaerobic). Tibico is anaerobic.

These levels are similar to or lower than those found in kombucha or naturally ripened fruits and are generally not classified as alcoholic beverages.

Health and safety considerations

The yeasts in Tibico water kefir are not pathogenic. They are generally regarded as safe (GRAS) and are common in food-grade fermentations. Some of the strains have been studied for their potential health benefits, such as improving gut microbiota diversity and supporting the immune system.

Yeasts are more resilient to stomach acid than many bacteria and can reach the intestines in viable form. Some yeast strains, like Saccharomyces boulardii (closely related to S. cerevisiae), are used therapeutically in probiotic supplements for managing diarrhea and gut inflammation, although this specific strain may not be present in all batches of Tibico.

Conclusion

Tibico water kefir contains naturally occurring, live yeasts that are essential for fermentation. They work alongside beneficial bacteria to produce a stable, low-ethanol, probiotic-rich beverage. These yeasts are safe, contribute to the product’s microbial diversity, and may have supportive effects on digestive health.

Short answer: Yes – in moderation.

Tibico is a naturally fermented probiotic drink made from fruit, water, and kefir cultures, nothing artificial, nothing weird. Many pregnant women enjoy it for digestion, hydration, and gut support.

But here’s what you should know:

✅ Live probiotics can support gut health and ease common pregnancy complaints like bloating or constipation.

✅ Caffeine-free & low-sugar – unlike kombucha or soft drinks.

⚠️ Naturally contains trace alcohol from fermentation (usually <0.5% ABV). That’s legally non-alcoholic, but it’s your call.

⚠️ Unpasteurised and raw, meaning it’s alive and kicking with good bacteria. If your healthcare provider recommends avoiding raw fermented foods, check with them first.

Tip: Start with a small serve (like half a glass) and see how your body responds. Everyone’s gut is different, especially during pregnancy.

When in doubt, chat with your midwife or GP.

Want a shorter bottle-friendly version too? Here's one:

Pregnant? Tibico is raw, probiotic-rich, and low-alcohol (<0.5% ABV). Most enjoy it safely, but start slow and check with your healthcare provider if unsure.

Let me know if you'd like a version tailored for paediatricians or healthcare practitioners too.

At Tibico Fermentary, we get this question a lot:

“Your fruit kefir is all-natural and full of probiotics, can I give it to my baby?”

• We love that parents are thinking about gut health from the very beginning. But when it comes to giving water kefir to babies, especially the under-one, there are some important things you need to know.

👶 Babies under 12 months: Not recommended

Let’s keep it real:

Babies under 1 should not be drinking water kefir, ours or anyone else’s.

Why?

Tiny bodies, developing guts: Infants’ digestive systems are still forming, and introducing fermented drinks too early can do more harm than good.

Trace amounts of alcohol: Even in natural ferments like ours, the process creates a small amount of alcohol (typically <1%), which is a no-go for infants.

Natural acids & carbonation: These can be harsh on delicate tummies.

Pediatric guidelines: No ferments before age 1. Period.

As much as we love our Tibico, your baby’s first drinks should be breastmilk, formula, and water (from 6 months, in small sips only). Save the bubbly probiotics for later.

👧 Toddlers (1 year and up): A gentle yes, with conditions

Once your child turns one, a small amount of diluted Tibico water kefir might be okay, but with a few big IFs:

✅ If they’re healthy

✅ If your pediatrician gives the green light

✅ If you start very small, like a teaspoon, diluted in water

✅ If you choose a mild fruit ferment flavour (skip the fiery ginger & turmeric for now)

Think of it like a starter culture, for their gut and their taste buds.

🧠 Why parents ask (and why we love that)

Parents are catching on:

The first 1,000 days of life are crucial for gut microbiome development. And since gut health influences everything from digestion to mood to immune strength, it makes sense to want to support it early.

We’re all for that. But timing matters. Let their gut mature before introducing fermented drinks, and always go slowly.

🍼 The Tibico takeaway:

Under 1? No kefir.

1 year+? Maybe. Talk to your doc. Start small. Dilute.

At Tibico Fermentary, we’re all about reconnecting people with the natural power of fermented whole foods – and nothing deserves that connection more than your gut. One condition that’s increasingly affecting people over 40 (but creeping younger every year) is diverticulitis – and many customers have been asking:

“Can drinking Tibico help with diverticulitis?”

Let’s break it down and answer with facts, not fluff.

🔬 What is diverticulitis – and what causes It?

First, a quick gut anatomy lesson. Your large intestine (colon) can develop small pockets or bulges called diverticula – especially if you've been low on fibre or chronically constipated. This condition is called diverticulosis, and it’s surprisingly common – affecting up to 60% of adults over 60.

Diverticulitis is when one or more of those pouches becomes inflamed or infected. It can be mild or severe, with symptoms like:

Lower abdominal pain (especially left side)

Bloating and cramping

Fever or chills

Nausea

Constipation or diarrhoea

In more serious cases, it can lead to abscesses, perforations, or surgery. The standard treatment? Antibiotics, pain relief, and sometimes hospitalisation.

But here’s the kicker: diverticulitis is preventable and manageable – especially by supporting gut health.

🍃 How does Tibico Fermented Water Kefir help?

Tibico is no ordinary drink. It’s a living, probiotic-rich fermented water kefir, brewed the old-school way with whole fruits, raw fermentation, and no shortcuts. It’s almost sugar-free, unpasteurised, and bursting with beneficial bacteria, yeasts, acids and micronutrients.

Here’s how that can help with diverticulitis – especially after a flare-up, or to prevent recurrences.

✅ 1. Restores a Damaged Microbiome

Every diverticulitis flare-up – and especially the antibiotics used to treat them – wipe out your gut microbiota. That inner rainforest of bacteria helps regulate inflammation, immunity, and intestinal repair. Tibico delivers a diverse microbial ecosystem straight into the gut, including strains of Lactobacillus, Leuconostoc, and Acetobacter – all known to help restore balance.

Studies show that low microbial diversity is linked to a higher risk of diverticulitis flares. Fermented foods like Tibico help fix that.

✅ 2. Supports gentle, regular bowel movements

One of the key factors in diverticulitis is pressure: the more your colon has to strain, the more likely those pouches form or rupture.

Tibico’s fermentation process produces organic acids, enzymes and postbiotics that can help soften stools, reduce transit time, and promote regularity – all without irritating the gut.

This isn’t a laxative. It’s about improving the rhythm of digestion, naturally.

✅ 3. Reduces inflammation in the gut wall

Tibico is a source of natural anti-inflammatory compounds, including short-chain fatty acids (SCFAs) like acetate, propionate and butyrate, which are created during fermentation and later by bacteria in the gut. These SCFAs calm the immune system, reduce gut lining inflammation, and help maintain mucosal integrity – a big deal if your colon is prone to swelling.

SCFA's are also prominent in the repair and maintenance of the gut lining helping with leaky and permeable gut repair... the cause of most inflammation, depression, poor sleep, aching joints etc.

Plus, the polyphenols from whole fruits used in Tibico (like berries, citrus, and figs) feed beneficial bacteria and help keep the ecosystem anti-inflammatory.

✅ 4. Delivers living probiotics, without the capsule pitfalls

Many probiotic capsules simply don’t survive stomach acid, especially if taken with hot drinks, meals, or after long shelf storage.

Tibico has a natural acidity of around pH 3–3.5, only slightly above stomach pH, so its microbes are already acid-hardened. They arrive ready to colonise, not get destroyed. Plus, it’s alive in liquid form – not freeze-dried, not asleep, not shelf-shocked.

It's like sending in special forces, not paper soldiers.

⚠️ When not to drink Tibico

Let’s be clear: during a severe or acute diverticulitis attack, most doctors will advise a clear fluid or low-residue diet to reduce gut workload. That’s not the time to experiment.

But once you're recovering, or looking to prevent the next flare-up, Tibico can be a safe, supportive part of your daily gut routine.

Start slowly. Half a glass. Work up gradually. Let your gut reacquaint itself with its new best friend.

🧠 The bigger picture

The rise of diverticular disease is linked to modern diets: low fibre, high sugar, processed everything, and poor microbial exposure. Tibico is part of the antidote – not a miracle drug, but a real-food, fermented, gut-friendly tonic that supports:

Digestive rhythm

Microbiome diversity

Gut wall resilience

Inflammatory balance

🥂 Final word

Tibico doesn’t treat diverticulitis – it helps treat the terrain that causes it.

It’s a daily act of gut kindness in a world that usually forgets our microbiome even exists.

So if your colon's been cranky, your pouches inflamed, and your digestion off track… maybe it’s time to stop sterilising your life and start fermenting it instead.

Quick context: What’s Candida?

Candida (especially Candida albicans) is a type of yeast that’s a normal part of the gut microbiome, until it isn't. When the balance tips (due to antibiotics, poor diet, stress, or immunosuppression), Candida can overgrow and cause a range of issues from bloating, brain fog, and fatigue to thrush or skin rashes. Classic "yeast beast" behaviour.

Enter: Lactic Acid Bacteria (LAB) from Tibico Water Kefir

Tibico water kefir is loaded with a diverse spectrum of beneficial microbes, including multiple strains of LAB like Lactobacillus casei, L. plantarum, L. brevis, and L. fermentum, each a little microbial ninja in its own right.

Here’s how LAB can help tackle Candida:

1. Competitive exclusion (microbial turf war)

Lactic acid bacteria compete for space and nutrients. LAB acidify the gut environment (via lactic acetic acids), which Candida doesn’t love. Candida prefers a more neutral pH, so the acidified environment from Tibico makes it harder for it to thrive.

2. Production of antifungal compounds

Certain strains of LAB produce hydrogen peroxide, organic acids, and bacteriocins, which can inhibit Candida albicans directly. For example, Lactobacillus rhamnosus and L. plantarum have shown antifungal effects in vitro and in vivo.

3. Immune modulation

Regular consumption of Tibico will help modulate the immune system, supporting Th1/Th17 balance, which is often skewed in individuals with Candida issues. Balanced immunity means the body can better identify and control Candida overgrowth.

4. Biofilm disruption

Candida is a crafty chippy chappy, it builds biofilms to protect itself from the immune system and antifungals. Some LAB can disrupt these biofilms, making Candida more vulnerable. Studies have shown L. acidophilus and L. plantarum both in Tibico probiotics, to be capable of degrading biofilm matrices.

5. Restoring microbial balance

Candida overgrowth often stems from gut dysbiosis. Tibico helps restore gut diversity, especially if paired with a low-sugar, high-fibre, plant-rich diet (which I know is your jam). Fibre feeds the good guys; sugar feeds the yeast. So Tibico + fibre = symbiotic synergy.

📌 A few tips for Candida-Sensitivefolks using water kefir:

- Start low and slow, a shot glass a day at first. Candida die-off (Herxheimer reactions) can be rough if you go too fast.

- The residual sugar in Tibico water kefir is low, fermented to near dryness. Candida loves sugar, but hates acid.

- Pair it with a low-sugar, anti-inflammatory diet.

- Add prebiotics like inulin *1 or partially hydrolysed guar gum *2 to boost bacterial effectiveness.

🧪 Future potential:

Emerging research is looking into custom probiotic therapies for yeast overgrowth. Tibico water kefir, with its all-natural microbial consortia, might offer a more adaptable, real-food-based probiotic than single-strain capsules.

*1 Guar gum is a gel-forming fibre from the seed of the guar plant (Cyamopsis tetragonoloba). It's used to thicken foods and is also used as a dietary supplement. Guar gum helps normalize the moisture content of the stool, absorbing excess liquid in those with diarrhea, and softening the stool in those with constipation

*2 Inulin, (ground chicory root)a type of soluble fibre, offers numerous health benefits, primarily due to its role as a prebiotic, which supports the growth of beneficial bacteria in the gut. It can aid in blood sugar control, improve digestive health, and may contribute to weight management.

The killer angle for Tibico: “Friendly bacteria fighting fungal baddies, all-naturally.”

Yes, potentially, but it's not a miracle elixir.

What’s the link between gut health and skin conditions like eczema?

Your gut and your skin are BFFs, they talk all the time through what researchers call the gut–skin axis. If your gut microbiome is out of balance (too many bad bugs, not enough good ones), it can fire up systemic inflammation. That inflammation can show up on your skin as eczema, psoriasis, acne, you name it.

In eczema specifically, studies have found that people often have less microbial diversity in their gut and lower levels of key anti-inflammatory bacteria. When the gut barrier is leaky (hello, “leaky gut”), particles can slip through and trigger immune responses, which can inflame the skin.

Where does Tibico’s fermented fruit water kefir come in?

Tibico water kefir is:

• All-natural
• Rich in probiotics
• An abundance of minerals, vitamins, phytochemicals, antioxidants, amino acids
• Plant-based
• Low in sugar (assuming you're fermenting out most of it)
• Those live cultures (like Lactobacillus, Bifidobacterium, and friends) can help:
• It restores gut microbiota balance
• Strengthens the intestinal barrier (less “leaky gut”) by helping the bacteria produce SCFA's, especially butyrate that help repair the gut wall.
• Reduces systemic inflammation
• Modulates the immune system
• Reduces flare-ups in inflammatory skin conditions like eczema.

Always start off slowly with 125ml before breakfast on an empty stomach before increasing to 250ml then a full bottle if you desire.

But... let’s be real

Drinking water kefir alone isn’t going to cure eczema. The gut is a big piece of the puzzle, but not the only one. Here’s what else often needs to be considered:

Cutting out food triggers (dairy, gluten, processed junk, etc.)

Getting enough prebiotic fibre to feed those good bugs (think inulin, other fermented foods, resistant starches)

Managing stress (cortisol wrecks both your gut and skin)

Maybe supplementing with omega-3s, zinc, or vitamin D

Bottom line?

✅ Tibico Water kefir can help support the gut–skin connection and reduce eczema triggers from within.

🚫 It’s not a silver bullet, but part of a holistic toolbox.....think plant base

🧠 Keep it daily, pair it with a fibre-rich, anti-inflammatory diet, and track your skin over a few weeks.

Tibico is naturally high in lactic lactic acid.

Short answer: Possibly yes, but it’s not a silver bullet.

Here’s the deal

Lactic acid (produced during fermentation by beneficial Lactobacillus species in water kefir) plays a protective role in the human microbiome, especially in the urogenital tract.

These good bugs can:

• Lower pH, making it harder for pathogenic bacteria (like E. coli, the usual UTI culprit) to thrive.
• Compete for resources and attachment sites in the gut and vaginal microbiome, which matters because most UTIs start in the gut and travel.

So, drinking Tibico, which is rich in lactic acid-producing bacteria and organic acids, may indirectly help reduce UTI recurrence risk by:

• Rebalancing your gut flora (where most UTI-causing bugs originate).
• Possibly influencing the vaginal microbiota (especially in women), depending on systemic effects.
• Supporting overall immune function via the gut-immune axis.

What it won’t do

• It won’t “treat” an active UTI like an antibiotic.
• It won’t reach the urinary tract directly (probiotics rarely do — but they influence the source of the issue).

What can enhance the benefit

• Pairing Tibico with high-fibre prebiotics (like inulin or resistant starch) to feed the beneficial bacteria.
• Staying well hydrated to flush out bacteria.
• Avoiding refined sugar, which feeds the bad guys.

Bottom line:

Tibico can absolutely be part of a long-term strategy to reduce UTIs, by restoring microbial balance, but think of it as healthcare management, not a direct attack.

SIBO (Small Intestinal Bacterial Overgrowth) is a tricky gut issue. You’ve got too many bacteria (even good ones) living in the wrong place, the small intestine, where they shouldn’t be fermenting food. That fermentation causes bloating, gas, cramps, and even brain fog. So, adding more live bacteria in without thinking? That can backfire.

Let’s break it down, can Tibico help with SIBO?

💥 What might go wrong:

Water kefir is rich in probiotics (lactic acid bacteria and beneficial yeasts), which is normally great for gut health. But in SIBO, adding more fermentable substrates or live cultures can worsen symptoms.

Fermented products, especially ones with residual sugars or fermentable compounds (FODMAPs), can feed the wrong bacteria in the small intestine.

Some people with SIBO report increased bloating and discomfort when consuming any probiotics during the acute phase.

🛠️ When it might help:

Once the bacterial overgrowth is treated (e.g., with a course of herbal antimicrobials, rifaximin, or elemental diets), you then need to repopulate the gut with the right microbes — ideally in the colon, not the small intestine.

At this point, introducing a small amount of low-FODMAP, low-sugar, well-fermented Tibico might support gut healing, immune modulation, and microbiome diversity, if tolerated.

Tibico’s low lactic acid pH and beneficial yeasts may help crowd out opportunistic pathogens, but only if your gut is feeling better.

🧠 Real talk:

If someone has active SIBO, drinking Tibico daily could feel like lighting a match in a gas-filled room.

But if they’re in remission or post-treatment repair, and start very slowly (think tablespoons, not bottles), it might be a gentle way to restore microbial balance without triggering symptoms.

What if my SIBO has been created from using PPI tablets.

If your SIBO was triggered by PPI (proton pump inhibitor) use, there’s a solid reason why Tibico may help, but let’s unpack it properly.

💊 How PPIs cause SIBO:

PPIs (like omeprazole, lansoprazole, etc.) suppress stomach acid, which:

✅ Reduces reflux symptoms short-term

❌ But also destroys your first line of defense against microbes

Without acid, bacteria from food and the mouth survive the stomach and start colonising the small intestine, where they don’t belong

End result? Bloating, burping, gut inflammation, and SIBO

🔁 Can Tibico help undo this mess?

Here’s the good news: yes, potentially. But only if used strategically.

✅ How Tibico may help:

Reintroduces protective probiotics: Tibico is full of lactic acid bacteria and beneficial yeasts that may help rebalance your gut flora after PPI-induced dysbiosis.

Supports natural acid production: Over time, good gut health encourages your stomach to start producing more acid again, especially if you’re weaning off PPIs and antacids.

Inhibits bad bugs: The low pH and organic acids in Tibico (like acetic, lactic, and possibly small amounts of citric acid) can help inhibit opportunistic overgrowths in the small intestine, but not aggressively.

Enhances digestion: Especially post-PPI, when digestion is weak, water kefir can help stimulate digestive enzymes and bile.

⚠️ But proceed carefully:

Because your gut has been through a PPI-fuelled bacterial free-for-all, your system is probably sensitive. That means:

Start with a 100ml glass ideally with food

Go slow, 3–5 days at the same low dose before increasing

Track symptoms (bloating, gas, reflux, stools)

Low sugar, long-fermented Tibico is best. The more residual sugar, the more risk of fermentation in the wrong place

🧠 Pro tip: Don’t stop at kefir

If you’re coming off PPIs and trying to repair the gut:

You’ll want to restore stomach acid + clean up the small intestine + nurture the large intestine with a higher plant based diet.