We know that people tend to get carried away at this time of year and can end up drinking a little too much. The best way to prevent a hangover is to not drink in the first place. (Well, isn't that obvious!) Alcohol dehydrates you. This dehydration cause you to feel like crap, can induce vomiting and headaches, etc. The first rule of thumb is to drink a glass of water for every alcoholic drink you consume. The second is to add some Pro EM-1 into that water!
Prepare yourself when you go out and bring along some Pro EM-1...and drink a little throughout the night. Believe it or not, the Pro EM-1 will help metabolize the alcohol faster and because it produces loads of vitamins, enzymes, and has trace minerals, it will prevent a hangover...or keep it from being worse!
Now, there is a limit to everything. This won't keep you from being 'buzzed' or drunk, but will help you sober up more quickly and keep you a happy camper the next day.
Lastly, if you are going out and plan on drinking, be sure to either have a designated driver or call a taxi...or Uber! (get the app BEFORE you go out). Plan ahead, have fun, and be safe!
Imperial stouts are full-bodied monsters of a beer! They are black, thick, have a huge hop kick, and are usually well above 9% alcohol. These bad boys are best aged for 6 months or longer. If you can get your hands on a used bourbon barrel, age it in that to get some other incredible flavors....or add a little whiskey after the fermentation is finished! There are several Imperial Stouts on the market. Old Rasputin is a classic. Lagunitas makes a great one as well. And, Stone Brewing from Escondido, California makes one from time to time. I found a clone recipe of Stone Brewery Imperial Stout Clone that you can try. Like our other beers, you add the Pro EM-1 about 7 days after the primary fermentation has completed and then let it ferment for a minimum of 7 more days.
Stone Imperial Russian Stout clone
(5 gallons/19 L, partial mash) OG = 1.096 FG = 1.020 IBU = 65 SRM = 63 ABV = 10.7%
Ingredients 7.5 lbs. (3.4 kg) light dried malt extract 2 lbs. (0.91 kg) 2-row pale malt 2 lbs. (0.91 kg) amber malt 1.25 lbs. (0.57 kg) roast barley (500 °L) 1.25 lbs. (0.57 kg) black malt 20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids) White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter) 3/4 cup corn sugar (for priming) Step by Step Place the grains in a large nylon bag. Partial mash
the crushed grains in 2 gallons (7.7 L) of water at 150 ºF (66 ºC) for
45 minutes.
Remove the grains and place in a large colander. Wash with 2
gallons hot wash.
Add water to make 6 gallons (23 L) of wort, add dried
malt extract and bring to a boil. Boil for 60 minutes, adding hops at
the times indicated in the recipe list.
Cool the wort and transfer to
fermenter.
Aerate and pitch yeast. Ferment at 68 ºF (20 ºC) for 7-10 days. Pitch Pro EM-1 and ferment at 68ºF (20º C) for 7-10 days. Add priming sugar to 1 cup fermented beer in sauce pan, mix until all sugar is dissolved. Add this mixture to fermenter.
Transfer liquid to sterilized bottles and caps or to sterilized keg. Allow to prime for 3-4 weeks. (or gas up in keg and shake keg for 5-10 minutes and enjoy that same day if you forego the priming sugar!) Subscribe to our blog and newsletter for up to date information about EM Technology.
It is October, that time of year (at least in Germany) where Oktoberfest is here! You don't need to be in Germany to enjoy a great fall beer, where the body of the beer gets fuller, with extra body. For you history buffs, click this link for the history of Oktoberfest. For the next couple weeks, we are going t share some tested brewing recipes that incorporate EM Technology®. There are only a couple breweries that actually EM-1 or Pro EM-1 to make their beer. There are several wineries and breweries that use EM-1 to grow their crops and may use EM-X ceramics in their water filtration systems. We go full on into use the fermentation power of EM to make our beer recipes! Try this batch and let us know what you think of it! I found the recipe below on the Craft Beer & Brewing website. As with any beer recipe, you can just add an equal amount of Pro EM-1 as the yeast. Getting a liquid yeast in a vile makes measuring easy!
Echtes Festbier
Batch size: 5 gallons (18.9 liters) 5.25 gallons/19.9 liters before packaging) Original Gravity: 1.058 Final Gravity: 1.012 IBUs: 31 ABV: 6.0%
MALT/GRAIN BILL
11 lb (5 kg) Pilsner malt
4 oz (11 g) Acidulated malt
HOPS SCHEDULE
1 oz (28 g) Perle [8% AA] at 60 minutes
1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes
MASH
Beta amylase 149°F (65°C) 30 minutes
Alpha amylase 162°F (72°C) 30 minutes
YEAST
Wyeast 2308 Munich Lager Pro EM-1: Equal amount to the yeast.
BREWING NOTES
Pitch
425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature
to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature
to 60°F (16°C) for a diacetyl rest and hold until final gravity is
achieved. Pitch Pro EM-1 and ferment for 7-10 days. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks
before kegging or bottling.
You can also use an ale yeast and ferment at warmer temperatures if you do not have access to a chiller.
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This guide will walk you through making EM Rejuvelac. You will need: a
wide mouth jar with lid, soft spring wheat berries (pastry wheat), a
nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM® Ceramic Pipe.
Put soft wheat berries in the wide mouth jar. Cover the jar with nylon mesh, and secure the mesh with rubber band.
Add filtered water to fill the jar. Allow the wheat berries to soak for 8 hours or more.
Drain and rinse the berries a few times until the water comes out clear.
Place the jar at an angle so that water can drain completely and have good ventilation.
It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
Rinse and drain the sprout for last time.
Put 35mm EM® Ceramic Pipe into sprouted wheat berry jar.
Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
Cover the jar with lid and let
it set for 3 to 4 days. It helps the fermentation process go faster to
gently shake the jar 1 to 2 times a day.
Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
Good EM Rejuvelac has a slightly tart, lemon-like flavor.
This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.
Fermentation has a powerful extracting property on plants. We took the same approach as used in making EM Fermented Plant Extract and used food instead. This recipe is a modificaiton of the balsamic vinaigrette made at the Palm Beach Ritz Carlton.
Balsamic Vinaigrette: INGREDIENTS
2 Tbsp Pro EM•1®
2 Tbsp Raw Honey
2 ounces Balsamic Vinegar
6 ounces Cold Pressed Olive Oil
1 sprig thyme
1 sprig rosemary
1 clove garlic
1/4 tsp EM-X® Gold Sea Salt
6-8 leaves fresh basil
INSTRUCTIONS Mix all ingredients in an airtight
container with a screw on lid and let ferment at room temperature (70ºF) for at
least 15 days. Mixture will store at room temperature for up to 1 year.
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Pineapple is loaded with all kinds of good enzymes and sugar, making it very easy to ferment. It ferments faster than most other fruits we have made drink with. It is so good when done, it doesn’t last long. So, you may want to make a larger batch than this one we have here. This recipe is for a 1 gallon batch.
Ingredients: 1/2 Cup Pro EM•1® 10 drops Liquid Stevia 1 Cup Pineapple juice Concentrate 116 ounces warm water
Mix the ingredients together. Top off the container with warm filtered water, put an airlock* in and ferment. The bubbler in the airlock going up and down will indicate active fermentation. You should start to see a film develop on the surface of the liquid and/or some bubbling within 24 hours of mixing. You can start enjoying in as little as three days. *Definitely use an airlock on this batch. Pineapple ferments are very active and produce lots of gas due to the high sugar and enzyme content of pineapple.
Yes, you can make a fermented lemonade that is refreshing, without the sugar, and has a probiotic benefit!
This recipe will make 1 gallon of refreshing fermented Lemon/Lime Ade
Ingredients 1/2 Cup Pro EM•1® 1 teaspoon Liquid Stevia extract 1/2 Cup Lemonade Concentrate 1/2 Cup Fresh Lemon Juice 1/2 Cup Fresh Lime Juice 1/8 Teaspoon EM-X Gold Sea Salt 4 Tablespoons EM-X Gold 1/2 Cup Maple Syrup 108 ounces warm water
Mix the ingredients together. Top off the container with warm filtered water, put an airlock in the opening to the container and ferment. (The bubbler in the airlock going up and down indicates active fermentation.) You may start to see a film develop on the surface of the liquid and/or some bubbling within 24 hours of mixing.
You can start enjoying in as little as three days while it is still digesting the sugars. It will be a little fizzy during this time. Consume the entire batch within 10 days as flavors can change after this time.
Let's
talk about your mouth and what goes on in there... The mouth is the
beginning of the digestive system. It is where digestion starts. Saliva
lubricates the mouth and contains enzymes and microbes that start
dissolving foods in the mouth. Teeth are used to pulverize foods,
increasing the surface area and contact points for the microbes and
enzymes to start breaking down food before they leave the mouth and head
down to the stomach where acids macerate the food further. Foods
bring microbes with them that are good and bad for you and your mouth.
They are bringing lots of enzymes (especially if they are raw foods),
and sugars. Sugars in your mouth are food for microbes residing in
there. As far as the microbes in your mouth, there have been as many as
600 different species of microbes identified in the mouth! All microbes
form a biofilm on surfaces. Biofilms are kind of slimy substances that
have some nutrients in them and act as a protective blanket for
microbes. If this film in not removed it will calcify and become tartar.
Biofilms mostly form between teeth and go down along the teeth into the
gums below the surface of the gum. This area is known as the "pocket".
The
bacteria that go into the pockets are the anaerobic bacteria that
produce hydrogen sulfide, the source of most bad breath. The hydrogen
sulfide combines with water molecules and forms sulfuric acid (there are
other acids that are produced by some other anaerobic bacteria that
also colonize the pocket and the rest of the mouth. The acids wear down
the bone under your gums and in your teeth. The acid is very irritating
and feels like a mild burning. The irritation leads to bleeding and
inflammation of the gums, known as gingivitis. If gingivitis is not
addressed, it will progress into periodontal disease. At that point,
more drastic measures are needed such as gum surgery, removal of teeth,
bone grafts, dentures or implants, etc. Periodontal disease can be very
painful and lead to other problems such as heart disease.
Your
best methods of prevention are to floss regularly...preferably after
every meal. This will remove large particles of food left between the
teeth and will also scrape off the film and even some small bits of
tartar that have begun to form.
Also
recommended is using a Water Pik®. This machine uses water to flush out
between teeth and can also flush out shallow pockets, removing the
bacteria and acids in the pocket. Use this machine (they also make
portable ones you can take with you when you travel) after flossing.
We recommend adding a tablespoon of Dr. Don's® Oral Rinse in the
reservoir of a Water Pik®. It adds several types of antioxidants that
help fight inflammation in the mouth.
The
latest development in brushing is a sonic brush. The sonic brush
vibrates at a high rate/frequency. This frequency suppresses the growth
of pathogenic bacteria and can also help loosen tartar. This is exactly
how our Dr. Don's® products work by the way! The ceramics in our Dr.
Don's® Tooth Powder emit an ultrasonic frequency that stops pathogenic
bacteria growth in your mouth.
Probiotics are also being studied for their effects on gingivitis, periodontal
disease, and bad breath. We recommend using Pro EM•1® diluted with
water as part of your oral care program. Dilute 1 tsp of Pro EM•1® in
8oz of water, swish, gargle, and swallow after you have finished
flossing, irrigating, and brushing.
Pro EM•1® and Dr. Don's® are available at TeraGanix.com.
Please
subscribe to our blog and share with your friends. Future posts will
include more details about advancements in oral probiotic care,
frequency and bacteria, and more.
Over the past 10 years there have been several studies on the use of various probiotic strains in weight loss. Some of the first studies came from the idea of trying figure which microbes were associated with obese and lean subjects. There was an interesting finding that two different phylum were associated with these. There was a ratio between the Bacteroidetes phylum and Firmicutes phylum. The higher amount of Bacteroidetes group was associated with lean subjects. If the balance between the two (a 3:1 ratio) was off in the favor of the firmicutes phylum, the subjects tended to not lose weight. It is interesting to note that the Lactobacillus genus is in the firmicutes phylum and most of the bacteroidetes phylum contains pathogenic organisms.
Since these studies were first done in the early 2000's, there have been many many more. Several of which cite various strains of lactobacillus having positive effects on lean muscle mass and decreases in adipose (fat) tissue. n a newer, 2014 article in the British Journal of Nutrition, Sanchez et. al. were able to identify some effects of a lactobacillus
bacteria that aided in weight loss in obese women in a 24-week period.
There was "a significant reduction in fat mass in women (Sanchez et al. p
1517) while "fat regain was observed in women in the placebo group
during the weight-maintenance phase, suggesting that probiotics may help
obese women to maintain a healthy body weight."(Sanchez et al. p 1518).
Unfortunately, for men, there were no differences between the control
group and the treated group in this study. There are other studies that do show fat loss benefits for men as well. Muscle weights on average 3 times that of fat tissue, the lack of weight loss would make sense. This is in fact one of the reasons livestock owners feed probiotics to their animals. It helps the animals gain muscle (meat) with less feed. The Sanchez et al., study hints at the benefit of lactic acid bacteria helping in metabolizing food, reducing fat, and increasing lean muscle mass. This is the goal of fitness: decreasing fat and increasing lean muscle. When people start a fitness program they, depending on the workout routine, they may actually gain weight in the first few weeks of the program. This is considered a good sign for a few reasons. This means that the person is building lean muscle. The muscle will help support their body as workout routines get more intense, but it also means that they will begin to burn more calories during their resting phases as muscle also burns more calories.
Although we would like a silver bullet; to be able to just take a pill and watch the pounds shed off, it is not going to happen. However, taking a mixed probiotic is likely going to help build more lean muscle mass, improve digestion and energy conversion, which will improve the overall health of a person. The probiotic will not do it alone, but will help. Combine the use of a probiotic in your daily weight loss and nutrition program and track your progress. Take measurements, photos, and notes and stick to it! EM-X Gold Prebiotic, EM-X Gold Sea Salt, and Pro EM-1 Probiotic are just some of the products you can add to your diet. Marina Sanchez; Darimont, Christian; Drapeau, Vicky; Emady-Azar, Shahram; Lepage, Melissa; Rezzonico, Enea; Ngom-Bru, Catherine; Berger, Bernard; Philippe, Lionel; Ammon-Zuffrey, Corinne; Leone, Patricia; Chevrier, Genevieve; St-Amand, Emmanuelle; Marette, Andre; Dore, Jean; and Temblay, Angelo. "Effective of Lactobacillus rhamnosus CGMCC1.3724 Supplementation On Weight Loss and Maintenance In Obese Men and Women." British Journal of Nutrition. (2014) 111. 1507-1519.
In our last post we discussed enzymes and how they are all produced by microbes. Well, considering there are 6 different species of microbes in Pro EM-1 and each one can produce a multitude of enzymes, we thought it would be a good idea to list out some of these enzymes. It is important to note that microbes produce enzymes when they are exposed to various compounds. Also, keep in mind that these metabolites are all included in Pro EM-1.
Here are enzymes are produce by just Lactobacillus casei: It gets really cool when you start to look at what each one of these does. And, with the help of Google, it doesn't take too long to not only find out what each microbes produces, but also what each metabolite does. Most of these compounds have been researched pretty heavily so finding the info is pretty easy. Here are just a few examples from Wikipedia: Esterase (https://en.wikipedia.org/wiki/Esterase) is a hydrolase enzyme that splits esters into an acid
and an alcohol in a chemical reaction with water called hydrolysis. A
wide range of different esterases exist that differ in their substrate specificity, their protein structure, and their biological function.
Esterase (C4)
Esterase-lipase (C8)
Lipase (C14)
Leucine aminopeptidase
Valine aminopeptidase
Cystine aminopeptidase
Trypsin
Chymotrypsin
Alkaline phosphatase
Acid phosphatase
Phosphohydrolase
alpha-Galactosidase
beta-Galactosidase
beta-Glucuronidase
alpha-Glucosidase
beta-Glucosidase
alpha-Glucosaminidase
alpha-Mannosidase
alpha-Fucosidase
Chymotrypsin (https://en.wikipedia.org/wiki/Chymotrypsin)is a digestive enzyme component of pancreatic juice acting in the duodenum where it performs proteolysis, the breakdown of proteins and polypeptides. alpha-Galactosidase (https://en.wikipedia.org/wiki/Alpha-galactosidase) This enzyme is a homodimeric glycoprotein that hydrolyses the terminal
alpha-galactosyl moieties from glycolipids and glycoproteins. It
predominantly hydrolyzes ceramide trihexoside, and it can catalyze the hydrolysis of melibiose into galactose and glucose. alpha-Fucosidase (https://en.wikipedia.org/wiki/Alpha-L-fucosidase) is an enzyme that catalyzes the chemical reaction
Here is another bit of information about Pro EM•1® Probiotic that you may find interesting.
Enzymes are specialized proteins that speed up the reaction times of various reactions. Many companies sell enzyme products to help with digestion such as caseinase to break down a milk sugar known as casein. Other products may be sold for increased absorption of protein (proteinase) or fats (lipase). Enzymes are crucial in the process for breaking down sugars for your body to be able to use the sugars for energy. Do you know where enzymes come from? You guessed it, they are ALL produced by microbes. The average number of enzymes that a single microbe can produce ranges from 10 to 30 different type of enzymes. Which enzyme is produced depends on exposure to something needed to break down that substance. Here is an example, Lactobacillus casei is exposed to milk. The microbe produces the enzyme caseinase to start breaking down the casein, digesting parts of the sugar molecule to perform its own bodily functions (metabolism). There are other enzymes produced by L. Casei including: proteinase, high peptidase, esterase-lipase.
There are smaller, even more specific, proteins known as "co-enzymes". These enzymes assist the main enzymes in breaking down large molecules such as polysaccharides (starches) into smaller and smaller chains. Again, one microbe can product up to 30 different co-enzymes! Imagine the diversity of enzymes alone when you think of how many microbes are in and on us, in our food, in our water, etc.
If you are having digestive problems, that means something is out of whack. Why take one enzyme product when you can take a whole bunch of microbes that can produce a whole bunch of different types of enzymes and co-enzymes...ones that are produced when the need is addressed (or confronted!)? Pro EM•1® Probiotic contains 6 different strains of microbes. Each can produce up to 30 different enzymes (potentially up to 180) and up to 30 different co-enzymes...this is in addition to a slew of other beneficial metabolite compounds produced by the live-active microbes in Pro EM•1® Probiotic.
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Pro EM•1® Probiotic is unique, not only in its formulation, but also in how it can be consumed and how it works. Most other probiotics on the market consist of freeze dried microbes that are selected because they are “found in the human gut”, put into a capsule, and bottled. Let’s look at why there are issues with some of these ideas.
1. High colony counts are important for freeze dried because 85-90% of the freeze dried microbes do NOT survive the freeze drying process. This is why so many companies stress how many cultures they have in their product. Pro EM•1® is not freeze dried and contains all live, active, naturally occurring microbes that are not genetically modified.
2. Time. According to the Mayo Clinic (http://www.mayoclinic.org/digestive-system/expert-answers/faq-20058340) the average time from ingestion to elimination can vary from 33 hours to 53 hours. The first 6-8 hours are from mouth to small intestines. The rest of the time is between small intestines to excretion. Freeze dried microbes need to re-hydrate before then can become active again. Most need 10-14 hours of hydration time before the microbes are able to start working. Once they do, they then need to start multiplying by eating foods and then take several more hours to days to establish themselves. During this time they are confronted with a harsh environment, having to compete with beneficial and pathogenic bacteria in the gut and their respective metabolites. If this is correct, the time from ingestion until the microbes can establish themselves is about as long as it takes the average person to completely digest and eliminate food. Many companies also put a coating on their capsules to “protect” their microbes from being exposed to stomach acids. Following that line of thinking, this means the first 6-8 hours of exposure time have not even started hydration and reanimation. Then we add 10-14 hours and we are up to 16 to 22 hours. That means 16 to 22 hours of exposure time are lost all due to way the probiotic is made in the first place. Pro EM•1® is a live liquid that start to be absorbed by your body as soon as you put it in your mouth.
3. The Stomach Acid Myth. It is believed that probiotics are weak and not able to survive the low pH of stomach acids. For microbes that are never exposed to low acids, this is mostly true. EM Research Organization ran a few studies a couple of years ago to see how their microbes stood up to low pH solutions. They compared three major company’s products to theirs and discovered there was nearly 100% survival of the microbes in Pro EM•1®. The microbes in Pro EM•1® will easily survive passage through the stomach acid.
4. Diversity is key to health and survival. Most products lack diversity of microbes. Take a look at the major probiotics on the market and look at the list of microbes in the products. The first word is the genus. The second word is the species. Most probiotics use a few different species of lactic acid bacteria. These include Lactobacillus, bifido, and bacillus bacteria. The species are different, yet being in the same genus, they all generally produce the same metabolites, with slight variation between species. This means, although they may have 4 or more species, they are all doing pretty much the same thing. What is needed is a diversity of genus so there will be different metabolites produced that will support the digestive system and the establishment of the beneficial microbes (the probiotics).
Pro EM•1® Probiotic contains microbes from three genus: Lactobacillus, Saccharomyces, and Rhodopseudomonus.
5. Lack of Metabolites. If the entire product ingredients were not fermented together, they lack metabolites. Freeze dried products are isolated species of microbes that are usually grown on agar. The microbes are scraped off the culturing plates, the sprayed on some filler like maltodextrin or dextrose (both are corn sugars...usually from genetically modified GMO corn). There are no metabolites (vitamins, antibacterial compounds, minerals, enzymes, co-enzymes, peptides, bioflavinoids, amino acids, organic acids, etc.). This means, when the micorbes enter a hostile environment, such as a compromised digestive system that is teaming with various microbes, acids, and gases, the microbe survival rate declines dramatically. Pro EM•1® Probiotic is fermented at 100ºF and contains all the natural metabolites produced by the microbes during fermentation.
People often say, "I take a probiotic, I eat yogurt every day." Is yogurt really a probiotic? It depends if you are eating real yogurt or not.
How do you know if the yogurt has been fermented or not? Well, if it is sweet it is likely not fermented. If it is really thick, it likely hasn't been fermented. If it has some fake coloring in it, it is likely not fermented either. What does all this mean? Let's look at how yogurt is made. Commercially-produced yogurt is often made from dried milk and milk proteins and
re-hydrated with water. An acid is added to the milk to thicken it. Then
a bunch of sugar is added to it (we just go to have everything sweet!).
After the sugars are added only then are the probiotics (which are often freeze dried, meaning 95% of the microbes are dead!) added and the
"yogurt" is put in the chiller to prevent fermentation. This means no fermentation occurs at all in the process.
This process is completely different than how traditional, real,
yogurt is made. None of the milk sugars have been fermented and broken
down, nor have any of the beneficial enzymes or other metabolites been
produced. As for these sugary non-fermented yogurts, this means that
all the health benefits that are touted about the probiotic aspects of
yogurt are not really true. When you consume these popular yogurts, you
are consuming quite a lot of sugars and some fairly ineffective microbes. It
is totally different than if you consume a traditional, fermented milk product that is thicker than milk and pretty sour in taste, not sweet. Take a look at these resources on how to make your own REAL yogurt:
Please note, you can always add ProEM-1 as a starter to your fermented foods. You can also add some EM-X to the recipe to add in some prebiotics. *photo from: Image by Profet77 from Pixabay.
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The concept is pretty simple as to how prebiotics and probiotics work together. Basically, a prebiotic feeds a probiotic. The prebiotic is food and the probiotic is the living organism that eats it. In our previous posts we went into some detail about how prebiotics work. The image on the right show that not only do prebiotics feed probiotics, they also have a direct affect on the immune system... stimulating it. The prebiotics help the probiotics establish themselves faster so they can help their host (us, or animals) sooner than if they had to do it all on their own.
Imagine you bought a rundown home and moved into it right away before fixing it, or perparing it. You moved in and then had to start setting in, but nothing was quite right. You would be pretty stressed. Now, imagine that you had a crew come in and clean it all up, repaint it, even move all your stuff in..right where you wanted it. You would be able to get right into the swing of things without skipping a beat and would be ready for action. The crew your hired is the prebiotc in this scenario. In reality, we are the broken down house that needs cleaning up and both the prebiotic and the probiotic are working together to fix it all and make it a happy home. Pretty simple, isn't it? When they work together you have synergy. This is why combining a prebiotic and a probiotic is called a synbiotic. Please subscribe to our blog (to the right) and our newsletter (on our website) to keep up to date.
A collection of metabolites produced by beneficial bacteria during fermentation/co-culturing (do not contain live microbes)
Maintain a healthy gut environment by regulating the growth and development of beneficial bacteria
Not affected by the gut environment and stimulate immune system directly
Probiotics
There are more than 100 trillion microbes in the human gut (approx. 2.2lbs/1kg).
Gut microbes will produce enzymes for the body to digest certain foods that the stomach and small intestine have not been able to digest and produce some vitamins that are necessary for the body. They also play an important role in the immune system and in production of serotonin, which influences mood.
Various types of live microbes (bacteria) that are similar to the beneficial bacteria found in the human gut
Help restore the balance of gut flora by improving the ratio of good to bad microbes
Popular probiotic foods (fermented foods): yogurt, miso, sauerkraut, kefir, kombucha, and kimchi.
TeraGanix
has a LOT to say and share! We have created blogs for specific subjects
to streamline information. If you are interested in it all, please
check out the various blogs we have and subscribe to the ones you like
and share with friends. Here is a list of our blogs:
ProEM1/Digestive Health:
Here we discuss digestion, new probiotic and prebiotic information,
health, exercise, food preparation, and other topics of healthy
lifestyles.
Bokashi: In this blog we discuss food waste recyling, recycling, uses of bokashi in the US and around the world.
TeraGanix: This blog covers a wide range of topics that involved EM Technology in some way.
Effective Microorganisms:
This blog mostly focuses on household uses of Effective Microorganisms,
including growing vegetables, lawn care, growing flowers, have a
healthy home, etc.
EM･X GOLD is a health drink so there is no specific dose you need to take. You can drink as much or as little as you want to match your condition or lifestyle. The average person will drink 10ml to 30ml (2 teaspoons-1oz) per day.
Each one of us is different; moreover, the same individual also has different condition from day to day. EM•X Gold will stimulate the microbes in the digestive system. This may cause some people may have loose stool or some slight stomach pain or diarrhea-like symptoms after drinking. In that case, adjust the amount to suit your physical condition. You may need to take less than the recommended dosage. Other people may not feel anything. You can't really take too much, but the average person doesn't need more than the suggested dosage above. EM･X GOLD is made with all natural and gluten-free ingredients so that it is almost flavorless and odorless.
Because the probiotic extracts in EM･X GOLD have heat-resistance, you can mix it with any (hot or cold) drink or even use it in cooking.
L-fucose + an alcohol
