Table of Contents
Introduction
In recent years, traditional food fermentation techniques have gained popularity due to their many health benefits. One such technique is koji fermentation, which has been used in Japan for centuries to create various fermented foods like sake, soy sauce, and miso. In this blog post, we will introduce you to the concept of koji fermentation and how it's used to create Living Alchemy's new products: Koji Fermented Iron Alive and Koji Fermented Zinc Alive.
What is Koji Fermentation?
Koji (Aspergillus oryzae) is the Japanese word for “cultured grain.”
Koji is commonly used in the production of traditional Japanese foods such as soy sauce, miso, and sake. Koji fermentation involves cultivating the koji fungus on a substrate such as rice, barley, or soybeans.
During fermentation, the koji breaks down the carbohydrates and proteins in the substrate, producing a variety of enzymes and beneficial compounds such as amino acids, vitamins, and minerals.
Tapping into the ancient art of fermentation reveals that for 2,000 years, the koji fermentation method has been used in Japan to preserve and enrich foods while also supporting general wellbeing & longevity.
We’ve borrowed this ancient method to bring non-GMO Koji Fermented Iron and Zinc in whole food mineral form by growing the koji culture originally from rice — providing unique benefits like being highly absorbable, slow release for all day support and without the unwanted side effects that conventional iron and zinc have.
As the koji matures and ferments, it’s enriched with iron or zinc. Then, harvested and processed into a vegan capsule providing a range of unique benefits.
Koji fermentation has been clinically shown to release certain minerals more slowly for increased absorption and effectiveness.
What Are The Benefits of Koji Fermentation?
Koji, and more specifically koji fermented supplements, typically contain a variety of beneficial compounds produced during the fermentation process, including enzymes that aid digestion, antioxidants that help protect against oxidative damage, and probiotics that support a healthy gut microbiome.
In addition, our koji fermented supplements are gentle on the stomach which is unique to most minerals products.
Introducing Koji Fermented Zinc Alive and Women's Iron Alive
Koji Fermented Women’s Iron Alive contains 16mg of active iron, which helps form red blood cells, prevents iron deficiency anemia, and provides daily energy for women. In true Living Alchemy fashion we also added additional targeted ingredients like organic Nori, Lemon Peel & Acerola Cherry to provide essential whole food cofactors B12, Folate & Vitamin C.
On the other hand, Koji Fermented Zinc Alive has 13mg of active zinc and was developed to increase energy at a cellular level, promote healing, enhance metabolism, skin, and immunity. We also included organic Coriander & Acerola Cherry providing essential whole food cofactors of Copper and Vitamin C.
How to Use the Products?
These products can be incorporated into a healthy diet and lifestyle - taken alongside your regular supplementation routine.
Conclusion
Koji fermentation is a traditional method of food fermentation that has been used in Japan for centuries to create various fermented foods like sake, soy sauce, and miso. This ancient technique has been borrowed by Living Alchemy to create our new lineup of koji fermented minerals: Women's Iron Alive and Zinc Alive. These products are enriched with iron or zinc and provide a range of unique benefits, including slow release for all-day support, increased absorption and effectiveness, and a formula that's gentle on the stomach. By incorporating these supplements into a healthy diet and lifestyle, you can reap the many benefits of koji fermentation and support your overall health and wellbeing.