Talking about Fermented foods
Manda Enzyme is a "fermented food" ✨.
Today, I would like to talk a little about fermented foods.
Fermented foods seem to be getting a lot of attention lately.
Of course, natto (fermented soybeans), amazake (sweet sake), etc., but also homemade ones seem to be in vogue, probably because we are at home more often. I've seen preserved foods made with shio koji (salt koji) and homemade kimchi on social media.
Also, fasting using fermented extract drinks is now popular in Singapore! 🥤
This is not to say that .... Manda Enzyme is originally a fermented food! 😅
It is often misunderstood that MANDA KOSO is "enzyme", because MANDA KOSO contains "KOSO (enzyme)" in its name. But enzymes are just proteins that act as "catalysts" when "food", which are raw materials such as vegetables and fruits, are broken down by "microorganisms" such as koji mold, lactic acid bacteria, and yeast to produce nutrients.
Enzymes themselves are not particularly nutritious, and since enzymes are proteins, they are broken down in the stomach and intestines when taken by mouth.
The reason why fermented foods are said to be "good for health" is because you can eat foods that have been made by various bacteria that have enhanced the nutrients of the original food through the action of enzymes and increased the number of good bacteria.
Manda Enzymes are made by fermenting more than 50 kinds of raw ingredients that are full of nutrients even when eaten as they are, such as fruits, root vegetables, grains, and seaweeds, in barrels for more than 3 years and 3 months. These nutrients are enhanced and condensed by the action of enzymes, and this is what we call "MANDA KOSO".
The fact that most of the ingredients are fermented, including the skins and seeds that are not usually eaten, is another way to further enhance the nutrition.
In addition, MANDA KOSO is not only rich in nutrients, but also contains many "prebiotics" that increase the number of good bacteria that are said to regulate the intestinal environment by producing lactic acid and acetic acid.
Good bacteria are said to prevent infection by pathogenic bacteria and inhibit the production of putrefactive products that have carcinogenic properties (according to the website of the Ministry of Health, Labor and Welfare).
Research data on MANDA KOSO has shown that it is effective in the production of IgA antibodies and in preventing cell infection.
It is probably not unrelated to the fact that fermented foods such as miso and natto have been popular in Japan for such a long time and are now attracting attention again, and that the Japanese people have a long and healthy life expectancy and many elderly people.
Let's incorporate fermented foods into our daily lives for healthy life✨.