Magic Raw Hot Chocolate Aith Reishi And Ashwagandha - Vivo - 120g

Comforting soup the entire family will love!

This vegan chocolate cake recipe is probably the easiest of all chocolate cake recipes. No eggs and no butter needed! Ready in 40 minutes! It takes only 10 min to prepare and 30 minutes to bake.

Easy home made chai latte recipe for cold and rainy evenings. Cover yourself up with a blanket and enjoy this fragrant warming drink full of aromatic spices.

Ditch the sugary, syrupy artificial "Golden Milks". This is a bioavailable powerhouse designed for actual health. No fillers, no "magic powders"—just an earthy, anti-inflammatory hug in a mug. Proper fuel for a foggy morning.

This is a perfect hot beverage for cold autumn evening!

This warming healthy beverage is perfect for cold autumn and winter evening.

Mushrooms have stepped well beyond the dinner plate. Once reserved for stir-fries and soups, certain mushrooms are now dried and ground into fine powders that people stir into coffee, smoothies and porridge. Search interest has climbed, wellness brands have taken notice, and mushroom powders have quietly become one of the most talked-about additions to the modern store cupboard. So what lies behind the rise, which types are worth knowing, and how do you actually use them? Here is a clear guide. What are mushroom powders? Mushroom powders are made by drying particular mushrooms and grinding them into a fine, easy-to-use powder. These are not the button mushrooms from your Sunday fry-up. They belong to a group often called functional or adaptogenic mushrooms, which have a long history of use in traditional wellness practices, particularly across Asia. The appeal is convenience. Rather than sourcing and preparing the mushrooms themselves, you get a concentrated powder that blends straight into food and drink, with an earthy, savoury flavour that mixes surprisingly well into coffee and cocoa. Why the sudden popularity? A few things have come together to fuel the trend. Interest in gut health, natural energy and general wellbeing has grown, and people are increasingly looking for plant-based ways to support their routines. Mushroom coffee, in particular, has become a popular swap for those wanting a gentler alternative to a strong espresso. Add in a wave of attention on social media and the growing availability of quality powders, and the rise makes sense. The main types and their benefits Each mushroom has its own character and its own traditional reputation. Here are the ones you are most likely to come across. Lion's mane is prized for its links to focus and mental clarity, which is why it is often described as a brain-friendly mushroom. Reishi has a calming reputation and is traditionally associated with relaxation and rest, making it a popular evening choice. Chaga is rich in antioxidants and has long been valued as a general wellbeing tonic. Cordyceps is the energising one, traditionally used to support stamina and physical performance, which makes it a favourite before exercise. Shiitake and turkey tail round out the group and are often included in blends for their broader nutritional profile. It is worth keeping expectations grounded. Much of the enthusiasm for these mushrooms comes from traditional use and early research, and the science is still developing. Mushroom powders are best seen as a pleasant, plant-based addition to a healthy lifestyle rather than a quick fix. Single mushrooms or a blend? One of the first choices you will face is whether to go for a single-mushroom powder or a blend. A single powder such as lion's mane lets you focus on one mushroom and its particular reputation, which is ideal if you have a specific reason for choosing it. A blend combines several mushrooms in one pot, giving you a broad mix in a single scoop and taking the guesswork out of it. Blends are a great place to start if you are new to the world of functional mushrooms. If you like the idea of a ready-made mix, our Organic Super Mushroom Blend brings together several of the most admired mushrooms, including reishi, chaga and shiitake, in one convenient organic powder. If you would rather focus on one, our Organic Lion's Mane Mushroom Powder is a pure, single-mushroom option to stir into your daily routine. How to use mushroom powder Mushroom powders are refreshingly easy to work into your day. The most popular way is to whisk a small amount into hot coffee or a mushroom latte, where the earthy flavour sits comfortably alongside the roast. They also blend well into smoothies, especially with cacao, banana and nut butter, which soften the savoury notes. You can stir a spoonful into porridge, soups and broths, or add it to hot chocolate for an evening drink. Start with the amount recommended on the pack, usually a small teaspoon, and build it into your routine gradually. A little goes a long way, and consistency tends to matter more than quantity. Choosing a good mushroom powder Quality varies, so a few pointers help. Look for organic powders with a clear list of the mushrooms used, ideally naming the specific varieties rather than a vague description. Check whether the powder is made from the fruiting body of the mushroom, which is generally considered the premium part. As with any supplement, if you are pregnant, taking medication or managing a health condition, it is sensible to check with a healthcare professional before adding mushroom powders to your routine. A simple way to branch out The rise of mushroom powders shows no sign of slowing, and it is easy to see why. They are versatile, plant-based and simple to use, offering a gentle way to bring something new into familiar drinks and dishes. Whether you start with an all-in-one blend or a single mushroom like lion's mane, a small daily scoop is an easy first step into a fascinating corner of the natural food world.

Carob has quietly been a favourite in health food shops for decades, often described as a natural alternative to chocolate. But what exactly is it, how does it compare to cocoa, and is it any good? If you have spotted carob powder on the shelf and wondered whether it is worth a try, here is a complete, honest guide to this naturally sweet ingredient. What is carob? Carob comes from the pod of the carob tree, an evergreen native to the Mediterranean. The long, leathery pods are dried, roasted and ground into a fine powder that looks a little like cocoa. Carob has been eaten for thousands of years around the Mediterranean and Middle East, both as a food and as a natural sweetener. The powder has a warm, malty, naturally sweet flavour with caramel notes, which is why it is so often compared to chocolate. How is carob different from cocoa? Although carob and cocoa look similar and are used in similar ways, they are quite different. The most important distinction is that carob is naturally sweet, whereas cocoa is naturally bitter, so recipes using carob often need less added sugar. Carob is also naturally free from caffeine and theobromine, the stimulant compounds found in chocolate, which makes it popular with people who are sensitive to caffeine or who want something to enjoy in the evening. Carob is lower in fat than cocoa too, and it brings its own fibre. The honest caveat is that carob does not taste exactly like chocolate. It is delicious in its own right, but it has a distinct malty, fruity character, so it is best appreciated as its own ingredient rather than expected to be an identical swap for cocoa. Is carob good for you? Carob has some genuinely appealing qualities. It is a source of fibre, contains various minerals, and is naturally caffeine-free, which sets it apart from chocolate. Because it is naturally sweet, it can help you cut back on added sugar in baking and drinks. That said, it is best thought of as a wholesome, enjoyable ingredient rather than a superfood or a health cure. As with anything, the benefits come from using it as part of a varied, balanced diet. How to use carob powder Carob powder is wonderfully versatile and can be used much like cocoa. Stir it into warm milk or a plant-based alternative for a naturally sweet, caffeine-free hot drink, a lovely bedtime option. Add it to smoothies, porridge and yoghurt for a mellow, chocolatey sweetness. In baking, use it in cakes, brownies, biscuits, flapjacks and energy balls, remembering to reduce the sugar a little because carob is already sweet. It also works beautifully alongside ingredients like banana, dates, orange and nut butter. Our Organic Carob Powder has no added sugar and is an easy way to start experimenting. Can you swap carob for cocoa in recipes? Yes, with a couple of tweaks. As a rough guide, carob powder can replace cocoa powder in roughly equal amounts, but because carob is sweeter and less bitter, it is worth cutting back on the sugar in the recipe and tasting as you go. The flavour will be gentler and maltier rather than deep and bitter, so it suits recipes where you want a softer, sweeter result. It is well worth a little experimentation to find the balance you like. Who might especially enjoy carob? Carob is a natural fit for several people. Anyone avoiding caffeine, including those cutting back in the evenings, will appreciate that it has none. It is naturally vegan and suits plant-based diets. And because it is sweet and mellow, it is often popular with children and with anyone who finds dark chocolate too bitter. It is also a useful cupboard ingredient for lower-sugar baking. A versatile & healthy ingredient Carob is a naturally sweet, caffeine-free, fibre-rich powder made from Mediterranean carob pods, and it deserves a place on the shelf in its own right. It is not a perfect chocolate impersonator, but as a wholesome, versatile ingredient for drinks, baking and snacks, it has plenty to offer. Give it a try, adjust the sugar to suit its natural sweetness, and enjoy carob for exactly what it is.

If your morning coffee seems to cost more than it used to, you are not imagining it. Coffee prices have risen sharply in recent years, and behind that trend sits a mix of climate, economics and supply pressures that is unlikely to ease soon. There is also a second, less obvious change worth knowing about: some of the cheaper coffee on the shelves is not entirely coffee. Here is an evidence-based look at what is going on in your cup. Coffee is a fussy crop Most of the coffee we drink is arabica, and it only grows well in a narrow band of tropical highlands with the right temperature, rainfall and altitude. That makes it unusually sensitive to weather. A single bad season in a major producing country can move the global price, because supply is concentrated in relatively few places. Brazil and Vietnam alone account for a large share of world production, so when they struggle, everyone feels it. Why prices keep climbing Several forces have pushed prices up at once. The biggest is weather. Droughts and frosts in key growing regions have repeatedly damaged harvests, and climate change is making these extremes more frequent while slowly shrinking the amount of land suitable for growing arabica. As the climate warms, the cool highland zones coffee needs are moving higher up mountainsides and running out of room. On top of that come rising costs all along the chain. Fertiliser, energy, shipping and labour have all become more expensive, and those costs are passed through to the finished product. Both arabica and the hardier robusta variety have hit record or near-record prices on global markets in recent years, and market speculation can amplify the swings. Put simply, there is less coffee than demand would like, and it costs more to grow and move. That is a recipe for higher prices. Why your coffee may not be pure anymore Here is the part many people miss. When the raw ingredient becomes expensive, there is a commercial temptation to make it go further, and coffee has a long history of adulteration. Because ground and instant coffee are, by their nature, already broken down into powder, it is difficult for a shopper to see exactly what is inside. Laboratory testing has repeatedly found cheaper fillers bulking out some ground and instant coffees. Common additions include roasted chicory, barley and other cereals, maize, soybean, and even coffee husks, twigs and other by-products. These are not always declared clearly. This does not mean all coffee is suspect, reputable brands sell exactly what they say, but it does mean the cheapest products are the ones most worth scrutinising. The more processed and the more anonymous the coffee, the harder it is to know what you are drinking. How to know you're getting real coffee The simplest safeguard is to buy whole beans and grind them yourself. Whole beans are almost impossible to adulterate, because you can see exactly what you are buying, and grinding fresh also gives you noticeably better flavour and aroma. Choosing coffee from a transparent, reputable source, and looking for clear origin information, gives you further reassurance. If you would like to make the switch, our Roasted Organic Whole Coffee Beans come in a generous 1kg bag, so you get pure, single-ingredient coffee with nothing hidden, and better value per cup than small tins of pre-ground. Getting more from every cup With prices high, it is worth making your coffee count. Store beans in an airtight container away from heat and light, and grind only what you need just before brewing to keep the flavour at its peak. Buying in larger quantities, such as a 1kg bag, usually works out cheaper per cup than repeatedly buying small packs. And using slightly less of a good, full-flavoured coffee often gives a better result than piling in more of a weaker one. Coffee is getting more expensive because it is a climate-sensitive crop grown in a few vulnerable regions, hit by extreme weather and rising costs across the board. Those same pressures make cheaper, heavily processed coffee more likely to be bulked out with fillers. The good answer to both problems is the same: buy whole beans from a source you trust, grind them fresh, and enjoy coffee that is exactly what it claims to be.

Chocolate has quietly become more expensive, and shoppers have noticed both higher prices and smaller bars. Behind that shift is a genuine story about how chocolate is made, where cocoa comes from, and what actually goes into the cheaper products on the shelf. Here is a clear, evidence-based look at why real chocolate costs what it does. It starts with the cocoa bean All chocolate begins with cocoa, grown on trees that need a hot, humid climate close to the equator. In practice this means the vast majority of the world's cocoa comes from a small band of countries, with West Africa, and Ivory Coast and Ghana in particular, supplying the majority of global production. Concentrating supply in so few places makes the whole market vulnerable to anything that affects those regions. That vulnerability has shown up sharply in recent years. Poor harvests driven by difficult weather, ageing cocoa trees, and plant diseases such as swollen shoot virus and black pod have reduced yields, pushing cocoa prices to record highs. When the raw ingredient becomes scarcer and dearer, the cost flows through to the finished bar. Growing cocoa is hard, low-paid work Cocoa is largely produced on small farms, and harvesting is manual. Pods are cut from the trees by hand, split open, and the beans are then fermented and dried before they are shipped anywhere. Despite all this labour, many cocoa farmers earn very little, which is one of the reasons certification schemes such as Fairtrade exist. Ethical, better-paid sourcing adds cost, but it reflects the real work behind the crop. Real chocolate versus the cheap stuff Here is where price differences really open up. Genuine chocolate is made from cocoa solids and cocoa butter, the natural fat of the bean. Cocoa butter is expensive and in high demand, so cheaper products often reduce the amount of real cocoa and bulk the bar out instead. Two things typically fill the gap. The first is sugar, which is far cheaper than cocoa, so budget chocolate tends to contain a lot of it and correspondingly little cocoa. The second is fat substitution: some products replace part of the cocoa butter with cheaper vegetable fats. In many countries these can only be called "chocolate" within strict limits, and products that lean heavily on vegetable fat and flavourings are often labelled "chocolate flavoured" or sold as compound coatings rather than true chocolate. Checking the cocoa percentage and the ingredients list tells you a great deal: real chocolate lists cocoa mass and cocoa butter high up, not sugar and vegetable oil. Why higher cocoa content costs more This is why a bar of good dark chocolate with a high cocoa percentage costs more than a sweet, mass-produced one. The more actual cocoa in the bar, the more of that expensive, climate-sensitive, hand-harvested ingredient you are paying for. You are also often paying for better beans, more careful processing and fairer sourcing. The price gap is not arbitrary; it reflects genuine differences in what is inside. Getting more cocoa for your money If you love the taste of real chocolate but want to manage the cost, cooking with cocoa is a smart route. Good-quality cocoa powder lets you make brownies, hot chocolate and desserts with plenty of genuine chocolate flavour for a fraction of the price of bars. Our Organic Alkalised Cocoa Powder is a versatile pantry staple for exactly this. It is also worth knowing about carob, a naturally sweet pod that is often used as a caffeine-free alternative to cocoa. It has its own distinct flavour rather than being a perfect chocolate substitute, but it is a useful, lower-cost option for baking and hot drinks. Our Organic Carob Powder is worth a try if you would like to experiment. Real cocoa is expensive: Real chocolate is expensive because real cocoa is expensive: it is grown in a few vulnerable regions, harvested by hand, increasingly hit by disease and weather, and traded in a market under real strain. Cheaper products keep costs down by using less cocoa and more sugar and vegetable fat. Once you know what to look for on the label, it becomes much easier to judge when you are paying for genuine chocolate and when you are mostly paying for sugar.

With heatwaves now a regular part of the British summer, knowing what to reach for keeps you cool, hydrated and feeling well. Here is a sensible guide, starting with the best choice of all. The quick answer: On a hot day, plain water is the best drink for staying hydrated. It has no sugar, no calories, and your body absorbs it easily. When you sweat a lot you also lose minerals, so a naturally mineral-rich water such as a magnesium water can help replace them. For variety, lightly fizzy fermented drinks like kombucha, real-root ginger beers and botanical sodas, diluted natural juices, coconut water, and homemade lemonades and infused waters, all add interest while keeping you hydrated. Go easy on alcohol, very sugary fizzy drinks and large amounts of caffeine, which do less for you in the heat. Why does what you drink matter more in hot weather? When the temperature climbs, your body sweats to cool itself down. Sweat is mostly water, but it also carries dissolved minerals called electrolytes. The main one is sodium, but you also lose potassium and magnesium. During a UK heatwave you can lose far more fluid this way than on a mild day, often without noticing. If you do not replace that fluid, you can become dehydrated. Early signs include thirst, a dry mouth, dark yellow urine, tiredness, dizziness and headaches. The simple fix is to drink regularly through the day rather than waiting until you feel parched, and to top up minerals after a lot of sweating. What is the best drink on a hot day? Water. It is the most effective everyday choice for hydration, it has no sugar or calories, and it is cheap and easy to find. The NHS recommends drinking plenty of fluids in hot weather, with water as the mainstay. A few practical tips make it easier to drink enough: Keep a bottle with you and sip steadily rather than gulping a lot at once. Cool water, rather than ice-cold, is often easier to drink in larger amounts. Add slices of lemon, cucumber or mint if plain water feels dull. You are more likely to keep drinking something you enjoy. Eat water-rich foods too, such as cucumber, tomatoes, melon and berries. Why drink magnesium water on hot days? When you sweat, you lose magnesium along with other electrolytes, and magnesium has a direct role in how your muscles and energy levels work. Under the official GB and EU nutrition and health claims register, magnesium is authorised to carry these claims: it contributes to normal muscle function, to electrolyte balance, and to the reduction of tiredness and fatigue. These are often the first things to suffer when you are hot and tired. A naturally magnesium-rich mineral water is an easy way to take some on board while you rehydrate. Donat Mg Magnesium Water is a naturally sparkling mineral water from Slovenia that is naturally high in magnesium, rather than having a little added in. Because it is so mineral-dense, it is sensible to introduce it gradually and drink it alongside your ordinary water, not in place of it. Kombucha and fermented drinks Kombucha is lightly sparkling tea that has been fermented with a culture of bacteria and yeasts. It is refreshing, slightly sharp in taste, and usually has much less sugar than a typical fizzy drink. Served cold, it makes a good alternative to soft drinks on a warm afternoon. Worth trying from our range: Organic Ginger Kombucha, Equinox (250ml) Organic Classic Jun-Kombucha, Loving Foods (330ml) Organic Lemon & Ginger Jun-Kombucha, Loving Foods (330ml) Ginger beers and botanical sodas A ginger beer made with real root ginger, or a botanical soda built on plant and fruit extracts, gives you something fizzy and full of flavour without the heavy sweetness of standard cola or lemonade. These are treats rather than everyday hydration, but a cold bottle on a hot day is a better choice than a sugary energy drink. Organic Hot Ginger Beer, Luscombe (270ml) Organic Ginger Beer, Belvoir (750ml) Zesty Yuzu Bamboo Water, Juno (250ml) Natural juices and coconut water Natural fruit juices give you fluid plus some vitamins, but they also contain natural sugars, so they hydrate best when you dilute them with still or sparkling water. This stretches the flavour and lowers the amount of sugar per glass. Coconut water is another summer favourite. It is naturally refreshing and supplies electrolytes including potassium and a little magnesium, which is why it has a reputation as a natural hydration drink. Coconut Water, Vita Coco (1L) Homemade lemonades and infused waters If you want something cooling without buying it, a jug of homemade lemonade or infused water is cheap, quick to make and lets you keep the sugar low. A few that work well in summer: Classic lemonade: fresh lemon juice topped up with still or sparkling water, sweetened lightly to taste. Lemon and thyme: lemon slices with a couple of sprigs of thyme, left to infuse for an hour. Fresh lime: lime juice and a few slices over ice, topped with sparkling water. Watermelon: blend watermelon, strain out the bits, and finish with a squeeze of lime. Cucumber water: a few slices of cucumber left in a jug of cold water for a couple of hours. Keep any added sugar to a minimum so these stay refreshing rather than sickly. For a simple homemade electrolyte drink after heavy sweating, add a small pinch of Fine Himalayan Salt to a glass of lemon water. What should you go easy on in the heat? Some drinks do less for you when it is hot. Alcohol has a mild diuretic effect and can leave you more dehydrated, so it helps to alternate alcoholic drinks with water. Very sugary fizzy drinks deliver a lot of sugar without quenching thirst well. Large amounts of caffeine can also have a mild diuretic effect, so if you drink a lot of coffee or energy drinks, balance them with extra water. None of these are off limits. They are simply not the best choices during a heatwave. Key takeaways Water is the best all-round drink for hot weather. Sip regularly rather than waiting until you are thirsty. Heavy sweating loses minerals. A magnesium-rich water such as Donat Mg helps replace them, and magnesium is authorised to support muscle function, electrolyte balance and reduced tiredness. Kombucha, real-root ginger beers and botanical sodas are refreshing lower-sugar treats. Dilute natural juices with water, and coconut water adds electrolytes like potassium. Homemade lemonades and infused waters (lemon, lime, thyme, watermelon, cucumber) are cheap, low-sugar ways to stay hydrated. Go easy on alcohol, very sugary drinks and large amounts of caffeine, and alternate them with water. Stock up for the summer at Whole Food Earth® Donat Mg Magnesium Water, naturally sparkling and rich in magnesium Organic Ginger Kombucha, Equinox (250ml) Organic Classic Jun-Kombucha, Loving Foods (330ml) Organic Lemon & Ginger Jun-Kombucha, Loving Foods (330ml) Organic Hot Ginger Beer, Luscombe (270ml) Organic Ginger Beer, Belvoir (750ml) Zesty Yuzu Bamboo Water, Juno (250ml) Coconut Water, Vita Coco (1L) Frequently asked questions What is the best thing to drink in hot weather? Plain water is the best everyday drink for hydration in hot weather because it has no sugar or calories and is absorbed quickly. When you have been sweating heavily, a mineral-rich water and electrolytes help replace what you lose. Is magnesium water good for hot days? Sweating causes you to lose magnesium, and magnesium is officially recognised as contributing to normal muscle function, electrolyte balance and the reduction of tiredness and fatigue. A naturally magnesium-rich water like Donat Mg is an easy way to top it up while you rehydrate. Introduce it gradually, as it is very mineral-dense. Does kombucha hydrate you? Yes. Kombucha is mostly water, so it adds to your fluid intake, and it is usually lower in sugar than standard fizzy drinks. Served cold it is a refreshing alternative to soft drinks. Are fizzy drinks bad in a heatwave? Very sugary fizzy drinks do not quench thirst well and add a lot of sugar. Lower-sugar options such as kombucha, real-root ginger beer and botanical sodas are better choices, and water remains the best for staying properly hydrated. How much should I drink on a hot day? There is no single figure, as it depends on your size, activity and how hot it is, but the general UK guidance is 6 to 8 glasses of fluid a day, with more when it is hot or you are active. Use thirst and the colour of your urine as a practical guide; pale straw is what you are aiming for. Sources: Authorised magnesium claims via the EU Register on nutrition and health claims (Commission Regulation (EU) No 432/2012) and the EFSA scientific opinion on magnesium. Hot-weather hydration guidance: NHS, how to cope in hot weather. This article is general information, not medical advice.

In the world of bottled water, most brands are essentially just filtered tap water in a plastic bottle. They might boast about being "spring fresh," but they offer very little in the way of actual nutritional density. If you're building a clean-label pantry, you know that every calorie—and every sip—should work hard for your body. Have you heard about Donat magnesium water? It isn't just water; it's a functional, single-ingredient powerhouse that has been a European secret for centuries. For those looking to support their gut health and nervous system without relying on synthetic supplements or artificial "coloured" fortified drinks, Donat is a total game-changer. What Makes Donat Different? Donat comes from a unique natural source in Rogaška Slatina, Slovenia. Unlike standard mineral waters, it is one of the most magnesium-rich waters in the world. We aren't talking about a trace amount; Donat contains roughly 1000 mg of magnesium per litre. In a modern diet, magnesium is often the "missing mineral." Because our soils are increasingly depleted, even those eating a Non-UPF diet can struggle to hit their targets. Donat provides this essential mineral in a highly bioavailable, liquid form that the body can actually use. The Health Benefits: Beyond Simple Hydration 1. A Natural Hero for Gut Health Donat is most famous for its ability to support digestion. It is clinically proven to help the digestive system function naturally. The combination of magnesium and sulphate ions helps to draw water into the digestive tract, making it a gentle, honest way to maintain regularity without the need for industrial laxatives or "tacky" chemical interventions. 2. Reducing Tiredness and Fatigue Magnesium is the "spark plug" of our cells. It's involved in over 300 biochemical reactions in the body, including energy-yielding metabolism. If you're feeling that 3 PM slump, a glass of Donat can help support your nervous system and reduce fatigue far more effectively than a third cup of coffee. 3. Muscle and Bone Support For those with active lifestyles, magnesium is non-negotiable for muscle function and electrolyte balance. Donat helps prevent the "jittery" feeling of a deficiency and works alongside your clean-label pantry staples—like Pumpkin Seeds and Organic Oats—to ensure your mineral stores are topped up. How to Drink It Because Donat is so nutritionally dense, you don't drink it like ordinary water. It is a functional booster. For Digestion: Drink 0.2L to 0.3L at room temperature first thing in the morning on an empty stomach. For General Mineral Support: Drink 0.1L to 0.2L cold or at room temperature before meals throughout the day. The Taste: It has a distinct, slightly metallic and salty flavour because of its high mineral content. It doesn't taste like "nothing"—it tastes like integrity. Ditching the Artificial Supplements Most magnesium supplements on the UK high street are filled with "nasties": magnesium oxide (which is poorly absorbed), bulkers like microcrystalline cellulose, and coloured artificial coatings. By choosing Donat, you are choosing a Non-UPF source of minerals. It is water, gas, and minerals—nothing else. No industrial binders, no synthetic flavourings, just "soil to spoon" (or in this case, "spring to glass") nutrition. Magnesium in Donat Mg plays a vital role and works on several health difficulties in combination with a varied and balanced diet as part of a healthy lifestyle. Reduces stress, fatigue & tiredness Replenishes the electrolytes Helps with muscle cramps Rebalances magnesium deficiency Revitalises the lost minerals Eliminates heartburn & indigestion Absorbs better & faster than pills Is an excellent natural recovery drink Stock Your Functional Pantry Looking to elevate your health without the artificial industrial shortcuts? Source your high-integrity staples through The Club. Joining our private UK wholesale community is free and unlocks prices up to 55% off.