preB (Prebiotics) Ingredient Descriptions


Page 5 of 6 (R-S)


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Red Grape


Found in the temperate, macrobiotically preferred climates, and fermented by man for thousands of years, grapes have unique nutritional characteristics. The powerful antioxidant phytonutrients resveratrol, lupeol, and pterostilibene are effective against prostate and lung cancer cells by inhibiting cancer cell proliferation. These antioxidants also reduce blood fat oxidation by scavenging oxidants. Prebiotic grape fiber is shown to significantly reduce LDL (bad) cholesterol levels.

Roxinho Beans


Found in the temperate climates preferred in macrobiotics, roxinho beans have high levels of prebiotic fiber which remains after fermentation. A very high protein content complements carbohydrate in the right ratio. Other significant nutritional features are very high potassium levels (cells, nerves), plus significant amounts of iron (blood health), calcium (bone health), magnesium (enzymes, bones, muscles), folate (birth defects), and zinc (reproductive health).

Rye


An ideal macrobiotic, temperate region grain, rye retains high protein levels after fermentation. Rye has very high prebiotic fiber, and a favorable carbohydrate to protein ratio. Rye has significant phosporous (bones and cells), potassium (cells and nerves), zinc (reproduction and insulin), manganese (enzymes, bones, muscles), selenium (immune system and cholesterol control), and niacin (energy production). Consumed with legumes like beans and lentils, rye provides complete protein.

Sacred Lotus Root


The lotus root is very rich in prebiotic dietary fiber, which is retained after fermentation. It also contains significant vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese and is low in saturated fat. Lotus seeds have antioxidant activity similar to vitamin E, as well as a high polyphenol content which imparts vigorous free radical scavenging activity.

Seaweed


An alkalinizing food, it has very high iodine content, protecting the thyroid gland. The high mineral content is concentrated after fermentation, and includes calcium, potassium, sodium, phosphorous, magnesium iron, zinc, copper, and manganese. The high protein content represents a wide amino acid variety. Also present is the B vitamin complex and vitamins C and E. Overall seaweed has a beneficial alkalizing effect.

Sugar Beet


Located in macrobiotically-favored temperate regions, sugar beet fermentation concentrates its high sugar content. Prebiotic fiber is also retained. It is a significant source of folate, vitamin C (immunity), iron (anemia), magnesium (metabolism), phosphorus (bones, teeth), and potassium (cell function).

Soy Beans


A major source of protein in the macrobiotic diet, soy beans provide a wide range of amino acids which are preserved during fermentation. Also present in high amounts are calcium, and sterols. Significant levels of phosphorous (bones and cells), vitamin C (immune system), vitamin A (growth, skin, vision), and niacin (energy) are found, together with prebiotic fiber. In fermented form, soy isoflavones (having weak estrogen-like action) are absorbed by the body over twice as quickly as isoflavones in regular soy milk.

Spring Water


From remote and unpolluted sources, this unrefined water is usually prized for its high mineral content. Learn more about the pristine water used in preB (Prebiotics) here.

Sweet Potato


Grown in temperate areas, and preferred in macrobiotics, this vegetable retains its extremely high vitamin A content when fermented. This carotenoid (vitamin A) reduces risk of cataract and some cancers, and its metabolites discourage fat cell formation while improving insulin sensitivity. Also present in it are significant levels of potassium, zinc, copper, manganese, vitamin C, folic acid, and sterols.

 

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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.