October 2025. Stanford University researchers announce the results of a new study: fermented foods increase the diversity of the gut microbiome and reduce inflammation in the body. The global health community is jumping out of their chairs. "Revolution!" they shout. </Source>
And we, Lithuanians? We just smile. Because we always knew it. Our ancestors drank kiva. Not because it was fashionable. Not because scientists told them to. They drank it because they felt it strengthens, heals, and gives life. Every farm fermented cabbage, cucumbers, and beets in the fall. Every house had pots with live cultures.
And now, in 2025, science is finally telling us, "You were right." Billions of dollars in research, thousands of scientists, decades of lab work - to discover what our grandmothers knew intuitively.
Fermentation is not nostalgia. It is not a romanticized reminiscence of the past. It is a scientifically proven, clinically proven, evolutionary proven truth: the live bacteria in your gut are the foundation of your health, your immunity, your quality of life.
"Gyvas.lt" is a bridge between what our ancestors knew and what science now understands. We use ancient fermentation technologies, but with a new generation of understanding - high-pressure fermentation , in which bacteria naturally transmute and adapt to extreme conditions , thus developing the ability to produce even more beneficial substances for the human body.
This is a fermentation of a new generation , in which natural life forms learn, grow, and share their power with us.
Every one of our beverages is a purpose-built ecosystem of live cultures, designed for your microbiome, your immunity, your life. Because when tradition meets science, miracles happen. And that miracle is now in your hands.