preB (Prebiotics) Ingredient Descriptions


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Cabbage


Suited to a temperate climate, cabbage is a favored macrobiotic food. This leafy green retains its high level of vitamin C (immunity) and folate (DNA, birth defects) after fermentation. Modest amounts of minerals potassium (cellular and nervous system), zinc (reproductive health, insulin production), copper (blood cell and bone formation), and manganese (enzyme, bone, and muscle formation) are also present. Significant levels of cholesterol-reducing plant sterols are found as well.

Carambora/Star Fruit


Tropically-grown and macrobiotically “yin”, when fermented, carambora retains a high level of vitamin C (immunity) and modest amounts of potassium (cellular and nervous system), phosphorous (blood pressure, muscle contractions), and folate (DNA, birth defects). The yellow pigment phytonutrient in this fruit also has significant antioxidant effects.

Carrots


Grown in the temperate climates favored in macrobiotics, carrots retain their exceptionally high levels of vitamin A (growth, skin, vision) and cholesterol-lowering sterols after fermentation. Prebiotic fiber is present in significant quantities, together with postassium (cells, nerves), zinc (reproduction and insulin), copper (blood cells and bones), and manganese (enzymes, bones, muscles).

Cashew Nut


A warm environment nut, having macrobiotically “yin” effects. Fermentation concentrates the very high content of heart-healthy oil oleic acid (cholesterol-lowering), as well as high levels of vitamin B1 (metabolism, energy), B6 (protein metabolism, brain function), magnesium (bone), phosphorous (blood pressure, muscle contractions), and zinc (reproductive health, insulin production).

Cassava


Tropically grown, and “yin” in macrobiotic terms, cassava has high prebiotic fiber content which is retained after fermentation. A very high carbohydrate level is complemented by modest protein content which features a wide range of amino acids. Vitamin C (immunity) is present in large amounts, as are potassium (cellular and nervous system), and folate (DNA, birth defects).

Chick Pea


A legume preferred in macrobiotics, chick peas have high levels of both prebiotic fiber and vegetable protein, a powerful combination found to significantly reduce cholesterol levels. Fermentation also concentrates its mostly unsaturated fat (heart health), significant calcium (bone health), and high phosphorous (blood pressure, muscle contractions), magnesium (bone), zinc (reproduction, insulin), and folate (DNA, birth defects).

Chicory Root


Found in the macrobiotically-favored temperate regions, this root has exceptionally high levels of the prebiotic oligosaccharide fiber inulin. This non-caloric sweetener also boosts beneficial intestinal bacteria when fermented in the gut. The short chain fatty acids produced are important energy sources and reduce intestinal cancer risk. Modest amounts of potassium (cellular and nervous system), and calcium (bone health) are also present.

Cinnamon


A tree bark-derived seasoning and highly valued since antiquity, this tropical spice retains significant prebiotic fiber after fermentation. It has been shown to impressively reduce levels of blood glucose, triglycerides, LDL cholesterol, and total cholesterol. The spice is also known for positive effects on digestion, insulin activity, and blood pressure, and for antibacterial and antifungal properties.

Cloves


A spice used macrobiotically to increase “yang,” it retains a high prebiotic fiber content after fermentation. Also present at high levels are manganese, potassium, plant sterols, vitamin C, the B vitamin niacin, calcium, and iron. Significant quantities of vitamin A and magnesium are also found. The essential oils, mainly eugenol, and flavanols such as kaempferol, have important antibacterial and antiinflammatory properties.

Corn (Yellow)


A temperate grain, corn has the preferred macrobiotic ratio of protein to carbohydrate. Although low in some amino acids, fermentation concentrates its minerals and prebiotic fiber, together with contributions of folate (DNA, birth defects) and essential minerals zinc (reproductive health, insulin production), copper (blood cells, bones) and manganese (enzymes, bones, muscles).

Couve-Manteiga


Found in temperate regions, and closely related to collards, it is favored in macrobiotics. Following fermentation, couve-manteiga provides a favorable protein to carbohydrate ratio, and high amounts of vitamin A (immunity, vision). Calcium (bone health) content is highly bioavailable in this plant, as are modest levels of potassium (cellular and nervous systems) and magnesium (bone health).

 

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*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.