Hippocrates once said, “all disease begins in the gut.” And it turns out, he was right. Scientists have started to make the connection between a healthy gut and the impact it can have on whole-body health. When your gut is unbalanced in terms of good and bad bacteria, it can affect not only your digestion, but your immunity, mood, weight, and skin. Cue the rapid production of kombucha, probiotics, and fermented foods, all of which contain that good bacteria. Here are some ways to keep your gut in check.

Examine your diet.
Eating whole grains, vegetables, legumes, and fruits that contain a lot of fiber can promote the growth of beneficial bacteria, as well as increase the feelings of fullness so you do not over eat.

Check for food intolerances.
If you experience bloating, digestion issues, fatigue, or acid reflux, you may have a food intolerance that you aren’t aware of. Try eliminating foods from your diet slowly to see if you notice a positive change in your digestive health.

Lower your stress level.
Chronic stress can be hard on your whole body, including your gut. Lower stress levels by practicing breathing techniques, meditation, and yoga.

Take a probiotic.
Probiotics are live bacteria that are similar to the good bacteria that you already have in your body. They help to support your metabolism, weight management, and your immune system.

Stay hydrated

Drinking enough water helps support your gut in the digestion of soluble fiber and also helps to aid in the balance of good bacteria in the gut.

Incorporate fermented foods

Fermented foods are rich with good bacteria that both benefit your gut and can prevent inflammation. Pass the pickles!

Stay active

Exercising regularly will increase the production of short-chain fatty acids, which help to keep your gut barrier strong and make it harder for unwanted bacteria to grow.

Celery juice, turmeric, kombucha, and activated charcoal might sound like items from your local health food store or cold-pressed juice stand. But lately, these ingredients are showing up on area menus as part of a national trend toward more health-conscious cocktails. “Baltimore is a little behind on this movement, but you’re starting to see it more and more,” says Gino Kozera, who just opened coffee and beer cafe Amber in Locust Point. “Trying to use as much natural, non-GMO, and fresh fruit as possible is a part of our ethos.”

Amber highlights drinks concocted with locally made Wild Kombucha flavors such as elderberry in the Gin Fizz or grapefruit-ginger that’s mixed with rye in the Port Authority. There’s also the St. Pablo, a rum drink containing honey and cayenne pepper—ingredients usually associated with a cleanse.

Of course, it should be noted that no alcoholic drink is 100 percent good for you. But national brands such as Ketel One’s new all-natural botanical products with cucumber and fresh-squeezed peach are trying to help consumers drink more responsibly by veering away from artificial flavors. Even a recent Crown Royal commercial encourages its viewers to take a “water break” while watching NFL games.

“Fully embracing wellness and finding ways to live a healthier lifestyle is something you’re seeing more of in the industry,” says Ginny Lawhorn, who runs Baltimore Cocktail Week and the bar at Landmark Theatre in Harbor East (which offers a drink made with activated charcoal). “Bartending is no longer a pay-my-rent-while-I-can job. People are now in it as a career and thinking about their own health and longevity.” Lawhorn’s most recent Cocktail Week included an all-day series of wellness workshops—including a yoga flow followed by conversations centered around nutrition—at R. House hosted by bar manager Amie Ward.

That industry passion is translating to consumers. It’s something we’ve seen in older institutions—like Woodberry Kitchen and Wit & Wisdom, which use fresh juices and even have mocktail menus—and new establishments alike. The recently opened Vida Taco Bar in Harbor Point has a carrot juice cocktail, and The Regal Beagle in Canton makes the Between Two Ferns with celery juice and black pepper and Daytime Drama with a turmeric cordial.

“Just as cuisine has gone farm-to-table, cocktail programs have gone garden-to-glass,” Lawhorn says. “Beets were very popular for a while, turmeric is now, charcoal is a mixed bag of opinions. The overall goal is using little to no sugar while still maximizing flavor.”

As with any trend, there is a limit (we’ve come across distilled non-alcoholic spirits, which gave us a moment of pause) and the pendulum is likely to swing back. But for now, we’re really enjoying feeling like a saint while we sin—and the easier hangovers are certainly a plus.

In a town where breweries are all the rage, something new is brewing in Hampden, and it isn’t beer or coffee.

Longtime friends Adam Bufano, Sergio Malarin, and Sidharth Sharma founded Mobtown Fermentation in May 2014 and make kombucha, a fermented beverage that contains green tea, distilled water, probiotic cultures, and natural fruit juices. The drink has been gaining popularity lately as a healthy substitute to soda. Bufano and Malarin—who are stepbrothers—were first introduced to kombucha by their health-conscious parents and decided to try brewing their own.

Similar to yogurt, the probiotic bacteria in kombucha is said to help sustain the enzymes that occur naturally in your gut. Kombucha is also said to aid in digestion and boost your immune system, all while giving you the carbonation you crave from other less-healthy alternatives.

After sharing their creation with friends and receiving a wildly positive response, they decided to make things official, and, with the help of Sharma, Wild Kombucha was born. Now sold at several local cafes and shops including Charmingtons, Eddie’s, and Milk & Honey Market, Wild Kombucha is available in three flavors including their latest, elderberry.

“Our recipe is refined to appeal to a more general audience,” says Bufano, who describes Wild Kombucha as simplistic and raw, with all of the ingredients listed on the label so it doesn’t intimidate people who have never tried the drink before.

“Our mission is making it approachable in price point and flavor while keeping it local,” notes Malarin.

Since kombucha is technically a “live” product that needs to be refrigerated and contains no artificial preservatives, Mobtown Fermentation plans on keeping distribution regional to ensure it is delivering quality.

“We are willing to go that extra mile to make our drink better. We are always trying to improve,” says Sharma.

With a new, larger brew space in the works and more projects on the horizon (like a probiotic ginger ale they are prepping for spring), it seems this trendy libation is here to stay. “We have a lot brewing right now—pun intended.”