Organic Fermented Maca - Living Nutrition
Also known as the "Peruvian Ginseng," Maca is considered a powerful adaptogen. This is a substance that can increase non-specific resistance to disease and physical or psychological stress. The organic Maca for this product is fermented with Kefir and Kombucha, which increases both bioavailability and potency and preserves the purest power from Maca. The fermentation process also provides the gift of beneficial bacteria for your microbiome.
Traditional Use of Maca
Maca from the Central Andes of Peru
Maca (Lepidium meyenii) prefers an intensely cold environment with lots of sunlight and gusty winds. Maca was first domesticated about 1300 to 2000 years ago in the Peruvian central Andes mountains, the location that meets all of Maca's preferences. Maca was first described in 1553 by Cieza de Leon, who noted that tribes in the highlands of Peru used the roots of Maca to support their health.
Maca: Mustard's little brother
To many people, the word Maca still brings up a tropical feeling. However, the Maca family is located not too far away from where we live. Maca is related to the brassica, the plant known as mustard, as well as to rapeseed, turnip, cabbage, cress and watercress.
Health benefits of Maca
Maca can be classified as an adaptogen. These are substances that can increase non-specific resistance to disease and physical or psychological stress. Scientific research has shown effects of Maca on:
- Sexual behavior
- The treatment of some forms of cancer
However, research on Maca is still in its early stages and the active ingredients responsible for its effects are not yet known. It has been suggested that the Macamides, the unique compounds from Maca that have not yet been found in other plant species, could be responsible for the increase in sexual behavior.(LINK: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3184420/)
- 600 mg organic fermented Maca (Lepidium meyenii) root daily dose (2 capsules)
- Organic fermented tapioca (capsule)
Symbiotic fermentation of Kefir (fermented soy milk) and Kombucha (fermented tea)
Fermentation throughout the years
Fermenting foods is something of all times, cultures and civilizations. About 30% of the human diet consists of fermented foods. This is not an unnecessary luxury, as fermented foods consist of a complete ecosystem of different compounds and nutrients that support and protect the microbiome.
Fermentation health benefits
Research suggests that regular consumption of fermented foods may reduce the risk of certain cancers, it may support the immune system, it may protect the health of the gastrointestinal tract and urinary tract, and it may alleviate symptoms of Crohn's disease and irritable bowel syndrome. (LINK: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823516/)
Probiotics and prebiotics
The fermentation process significantly increases the level of nutrients which are, in this way, pre-digested into a bioavailable form. New nutrients are thereby created together with a wide range of metabolic and digestive enzymes, which are also sometimes called probiotics or prebiotics.
Living culture symbiotics with Kefir and Kombucha
The products from Living Nutrition are made of a combination of the two most superior fermentation processes: Kefir, made from fermented soy milk and Kombucha, made from fermented tea. This form of fermentation is also known as "symbiotics". The following differences are found between symbiotics and single probiotics:
Are grown synthetically in laboratories
Naturally fermented from plants
Only isolated bacterial species
More than 100 balanced and evolved bacterial species
Are attaching to maltodextrin, a form of sugar, to stabilize
Attaches to natural enzymes and peptides
Contains no digestive nutrients
Rich in nutrients for digestion
Prebiotic sugars or fiber added
Wide range of natural prebiotics
Many naked, exposed bacteria
A complete, living ecosystem in harmony with the digestive microbiome
Increased bioavailability due to fermentation
The above mentioned symbiotic fermentation process, allows nutrients to be enhanced from food rather than isolating and extracting individual components, which is often done when making single probiotics. In this way, the foods and herbs in Living Nutrition's products can be preserved in their natural and complete state, which increases their bioavailability and potency. This fermentation process also creates a whole range of new compounds that can support good health, such as enzymes and metabolites.
Fermented Soy Milk in Living Nutrition
Living Nutriton uses fermented soy milk for the kefir fermentation process. In fact, sprouted soybeans contain a host of exceptional properties, including a unique balance of nutrients such as amino acids and polyphenols. After the fermentation process, these nutrients form compounds that provide wonderful support for the digestive process, the healing of tissues and for creating the optimal environment for a healthy microbiome in the intestines.
About Living Nutrition
In 2014, Living Nutrition was founded in England, by nutritional therapist Graham Botfield. Living Nutrition is a small company with a great vision and mission: to live and work in synergy with nature. All products are handmade in a purpose built laboratory where every ingredient and the entire process is 100% natural. The basis for all Living Nutrition products consists of a specially developed Kefir-Kombucha fermentation process applied to organic herbs and foods in order to offer them in their most natural state and with the most bioactive components.
Only the raw materials of the highest possible quality are selected for Living Nutrition products in order to guarantee the completeness of activity of each ingredient. All ingredients in Living Nutrition products are 100% organic. In addition, all the products of Living Nutrition are:
- 100% vegan
- 100% GMO free
- 100% plastic free
- 100% pure
- Consult with an expert before using this supplement in case of illness, medication use, pregnancy and breastfeeding
- Store out of reach of children in a dry and cool place
- Dietary supplements should not be used as a substitute for a varied diet