Latest news with #Impossibrew
Telegraph
01-04-2025
- Health
- Telegraph
The naturally occurring substance that gives you the same buzz as alcohol
It's one of the wellness world's biggest buzzwords, with a thriving industry dedicated to products claiming to stimulate its release in our bodies. Gaba, short for gamma-aminobutyric acid, is a naturally occurring substance that's made by our bodies and helps regulate sleep, promote relaxation and reduce anxiety. Its role in a host of other health concerns – including the gut microbiome, memory, epilepsy, Parkinson's, seizures and autism – is the subject of a growing body of research. In Japan, Gaba-enriched products are everywhere: by 2021, the country recorded more than 270 being produced and Gaba ranks third among its labelled functional food ingredients. Even tomatoes are being genome-edited to increase their Gaba content: the Sicilian Rouge brand of cherry tomatoes contains five times more Gaba than conventional ones. But all over the world, researchers are exploring ways to enhance our Gaba activity. In Britain, there's a growing market for functional drinks, in particular, which is valued at £2.4 billion. Several of these claim to increase the efficiency of Gaba in the brain. The most famous, Sentia, created by a team led by David Nutt, a professor of Neuropsychopharmacology at Imperial College London, is intended to mimic the relaxed feeling we might get after a couple of alcoholic drinks with its blend of plants proven to have an effect on Gaba receptors. Sentia is intended to mimic the initial stage of drunkenness, when we feel relaxed and convivial, but does not lead to the other stages, including euphoria, memory loss and dependency. Another, Impossibrew, contains ingredients including ashwagandha and l-theanine, an amino acid found in tea that is thought to increase Gaba levels in the brain. It seems unlikely Britain will follow in Japan's footsteps by putting Gaba directly into food, but researchers are searching for new compounds which could potentially have an Gaba-activating impact. But what exactly is Gaba, and is it really possible to boost our levels? Here's what the science says. What does Gaba do? Gaba is made by our bodies and present in other animals, plants and microorganisms. In humans, it's what we call a neurotransmitter, sending chemical messages in the brain just like serotonin or dopamine. It plays a hugely important role in our central nervous system as the primary inhibitory neurotransmitter, which means it blocks chemical messages and decreases the stimulation of our nerve cells. In other words, it has a calming and relaxing effect. If brain activity consists of billions of neurons turning on and off, 'glutamate, the main excitatory neurotransmitter, is the 'on' switch,' says Prof Nutt. 'Gaba is the 'off' switch.' Alcohol increases Gaba activity in the brain, leading to a temporary feeling of relaxation and a reduction in anxiety, as do drugs which have a sedative effect, for example benzodiazepines such as Valium. (Conversely, stimulant drugs such as cocaine increase glutamate and lower Gaba.) However over time, excessive alcohol consumption can diminish Gaba signalling. The more we drink, the more Gaba goes down, leading to anxiety and potentially to addiction as the receptors need more of the alcohol to provide the same effect. Gaba is actually made from glutamate and to have a properly functioning brain, a delicate balance must be maintained between the two. Decreased Gaba activity has been linked to conditions such as anxiety disorder, depression, schizophrenia, autism and epilepsy. While the highest concentration of Gaba is found in the brain, smaller amounts can also be found in organs such as the bladder, heart, lung, ovaries and pancreas, with recent research suggesting it has an important function in regulating insulin and metabolising sugar. What part does Gaba play in gut health? Most of us are increasingly aware of the importance of gut health as it links to every aspect of our overall wellbeing, from our immune systems to our moods. Fewer realise the key role Gaba plays in our microbiome, the community of microorganisms within our intestines. 'In the past decade, research has shown that the gut has a lot of Gaba receptors,' says Prof Nutt. These are believed to influence everything from gut motility to the enteric immune system which protects the digestive tract from pathogens, and the prevention of inflammation. 'Gaba is fundamental to the effective working of the gut,' he adds. Research also shows that the level of Gaba activity in our guts is linked to our mental health. A review published in scientific journal Nature has shown a strong link between mental health disorders and dysregulation of the microbiome as a result of low Gaba activity. Conversely, studies have shown that raising Gaba levels in the intestine improved depression-like behaviour and stress hormone levels. 'Gaba is an important modulator of microbiome activity in the gut, and of the gut-brain axis – the two-way communication system between the brain and the gastrointestinal tract,' explains Prof Nutt. In other words, if the gut's Gaba receptors are working efficiently, our mental wellbeing will be better, too. The friendly probiotic bacteria Bifidobacterium, Lactobacillus and Bacteroides all produce Gaba in the gut, and also in the brain. This is thought to be the result of the communication between the two organs, and including these in your diet – whether via food or supplements – is likely to be beneficial to both. Can our diet improve Gaba activity? Many studies have shown the beneficial effects of Gaba derived from diet, including helping to lower blood pressure, control weight and prevent diabetes. Foods naturally high in Gaba include cruciferous vegetables such as broccoli and kale, sweet potatoes, soybeans, tomatoes, strawberries, mushrooms, germinated rice and tea. Much higher levels are produced when foods are fermented using lactic acid bacteria, such as kimchi, miso, tempeh, sauerkraut, kefir and certain cheeses. These foods are probiotics, known to boost the diversity of good bacteria in the gut. Prof Nutt says: 'There is absolutely no doubt that if you're looking after your microbiome, your Gaba is going to be working more effectively. Eating more fibre, fruits, vegetables, wholegrains and legumes will all help.' Vitamin B6, found in foods such as bananas, salmon, chicken, tuna, chickpeas, potatoes and eggs, has also been found to support Gaba production and has a positive impact on our mental wellbeing. Can we boost our Gaba levels by taking supplements? No, taking large quantities of Gaba orally is not believed to be effective or bring any particular health benefits. While research has shown that blood Gaba levels are elevated 30 minutes after oral Gaba intake, it doesn't reach the brain. 'Gaba cannot cross the blood-brain barrier,' explains Prof Nutt. Instead, any excess is believed to be broken down by the liver. Gaba supplements are prohibited for sale in Britain and other European countries because of concern over potential for misuse but are legal in the US and Japan, along with a variety of Gaba-enhanced gummies and foods such as chocolate, cereals and teas. A 2020 systematic review of 14 studies into the impact of consuming Gaba-rich food or supplements on stress and sleep found 'limited evidence for stress and very limited evidence for sleep benefits of oral Gaba intake'. Instead, supplementing with probiotics is a promising alternative. The probiotics increase Gaba activity in the gut – and, in turn, increase it in the brain. One 2023 study found that of commercially available probiotics, the strain Lactobacillus brevis
Yahoo
23-02-2025
- Business
- Yahoo
'Dragon's Den turned me down but my alcohol-free beer brand is worth £12m now'
Not every business has an 800-year-old text from a Japanese monk at its heart, but it was just the connection Mark Wong needed to mesh ancient traditions with modern tech for Impossibrew, the alcohol alternative company he founded in 2021. As the alcohol-free beer market continues to grow in the UK, Impossibrew has sold over 1 million cans in the last 12 months and recorded around £500,000 alone from last month's Dry January sales. Turnover was just shy of £3m in 2024, with pre-money valuation standing at £12m ahead of a second fundraising round in January. All this after Wong was turned down for investment by Dragon's Den in 2022. Read More: How Jeff Dewing went from bankruptcy to £70m fortune His journey to beer brewing started at Durham University where he was studying philosophy. He opted for financial planning in his year out and, thinking of a potential future career with drinks giant Diageo (DGE.L), Wong bartended for seven months and became one of the highest scorers at the Wine Scholar Guild. However, as a 21-year-old and enjoying university social life, a health check up then revealed that he had the liver of 'someone consistent in their forties, not early twenties.' 'They aren't sure whether it was genetic but told me it wasn't a good idea to continue [drinking],' says Wong. It was the catalyst to pursue the Impossibrew journey. On a trip to his native Hong Kong, he visited a herbal medicine shop, delved into research and discovered a Japanese text from 1211, the Kissa Yojoki, which detailed natural herbs with relaxation properties. 'It was at a time when they were trying to find an alternative, teas and plants which could do more for you than just the flavour,' adds Wong. 'It was kind of like a guide to how to live better with nature and plants. 'It was a connection of quite a few dots and we looked to see if we could extract the early tradition and apply it in a modern context.' Read More: The entrepreneurs making the next generation of 'premium' nappies Back at Durham he partnered with Dr Paul Chazot, a bioservices professor, who saw the student's vision and allowed him to use his lab to concoct early experiments. 'There were people there thinking outside of the box,' says Wong They created Social Blend, a patent-pending technology combining Chazot's expertise in pharmaceuticals with the tradition of Wong's herbal medicine heritage and plants including organic ashwagandha root extract. 'We wanted to have that first choice,' says Wong. 'It was a problem I had where I couldn't find that choice. It was either you are drinking or aren't, with no middle option." Wong then won a university competition, although the £10,000 prize money was spent with a branding agency who failed with their brief. Lacking funds was 'a bit of a hiccup', says Wong. Instead they set up for pre-order, a three-month lead time and handed out to friends and family before launching in 2021's Dry January. Two crowdfunds have proved successful; the first after Wong went on Dragon's Den accrued £800,000 with 700 investors. A Crowdcube last month attracted 1,200 investors and Impossibrew reached its target of £500,000 just 35 minutes into priority access phase. It surpassed £1.2m within 24 hours of public launch. Based in London, the four-strong company has worked with breweries in the north of the UK due to the water quality, renting space from craft brewers and mimicking the brewing style to avoid watering down the beer. Impossibrew still sells 96% of its products online, while partnering with around 100 independent stockists. 'The way we see it now is a three-way journey; the supplementary option where no one cared for flavour, then some of the craft players came in to up the quality, as well as Guinness Zero," adds Wong. Read More: 'My sofa took six months to arrive — so I built a £20m business' "The adoption is much faster and what we are seeing now is the third phase of alcohol-free evolution, of the functional side where brands are focusing on things that do more for you in the same way that Red Bull split themselves away from the traditional carbonated soft drink industry and were delivering more.' With Frazer Thompson, founder of English vineyard Chapel Down (CDGP.L), as one of the advisors and investors on board with Wong, Impossibrew's goal based on market growth is now to double sales annually. 'A few years ago, non-alcoholic drinks were seen as the gluten-free bread of alcohol in a way. It didn't pick up the mainstream traction,' says Wong. Anything is possible now for Impossibrew.I've always loved Dragon's Den and it looked for me to be easier to run a business than it actually was. Our products are full natural beers and no artificials, but we didn't realise that one of the batches could get a bacterial infection. It was expecting the unexpected and learning as much as you can. The key learning was that no matter how scrappy things could be, it could work if you are running with limited resources and trying to be creative to deliver as much value as possible without diverting resources elsewhere. Read more: Meet the siblings who have grown UK's best-selling probiotics brand into £24m firm 'I went from photography to owning a £26m wedding venue business' How premium tea brand Birchall has shunned price war for qualitySign in to access your portfolio
