Best Fermented Superfoods featuring Michio Kushi's preB 1000 mg

Product Details

Best Fermented Superfoods features preB, a unique combination of over 50 macrobiotic ingredients crafted into a liquid with modern fermentation techniques. The ingredients honor the centuries-old tradition of macrobiotics popularized in the U.S. by Michio Kushi, who also spearheaded the creation of preB. Fermented foods have always been part of the ideal diet. The ancient wisdom of consuming fermented foods is today a major area of research. Studies are beginning to define how fermentation enhances nutrients and creates bioactive compounds that have the potential to support several areas of health.

Ingredients

Best Fermented Superfoods features preB, a truly unique combination of over 50 macrobiotic ingredients crafted into a liquid with contemporary fermentation techniques. The ingredients honor the centuries-old tradition of macrobiotics that became popularized in the US by Michio Kushi, who also spearheaded the creation of preB. The ingenuity of preB is in its lengthy, unprecedented Three Step Fermentation process that pre-digests the source foods. The end result is the liquid found in Best Fermented Superfoods capsules. The liquid contains trace amounts of phytonutrients and bioactive compounds found in the source foods, such as the free radical scavenging bioflavonoid hesperidin that is found in citrus. Fermented foods have always been part of the ideal diet. Artifacts from the ancient civilizations of Egypt and the Middle East suggest that fermentation skills were practiced; in the history of food, fermentation is the second oldest method of preservation, after drying.1 The fermentation of vegetables and beans was perfected in Asia, a tradition that currently produces valued staples such as soy sauce, miso, natto, kimchi, and tempeh. Although many of the foods fermented today are the same foods as were fermented in ancient times, advances in knowledge of microbiology, biochemistry, and technology have allowed for far greater control of the end product. Other than simply detoxifying and preserving the food, fermentation has served humans by enriching food quality and pre-digesting phytonutrients. Propelled by microorganisms like lactic acid bacteria (and enzyme activity), fermentation essentially is a natural transformation of a food into a value added product. For decades, those researching fermented vegetables have reported on increases in protein, amino acid, vitamin, and organic acid concentrations of the final productto name just a few of the beneficial results.

Extra Info

Does Not Contain: milk, egg, wheat, gluten, corn, soy, sugar, sweeteners, starch, salt, or preservatives.