preB (Prebiotics) Ingredient Descriptions
Page 1 of 6 (A-B)
Prized for an exceptionally high vitamin C level (immune function), acerola provides an essential nutritional boost to a macrobiotic diet.
After fermentation, vitamin C and high Vitamin A (growth, skin, cancer) levels are preserved. Vitamin C is also vital to bone health.
The carotenoid vitamin A provides cancer protection, including stomach cancer. A metabolite of vitamin A (Retinaldehyde), inhibits fat
cell formation and increases insulin sensitivity.
This ancient spice is noted for its subtle smell and taste. High levels of potassium and prebiotic fiber are concentrated during
fermentation. Significant levels of phosphorous, calcium, and iron are also present. The seed contains a variety of polyphenol called
phenylpropanoids with antiinflammatory properties. The major oil content is anethol which is a phytoestrogen. Traditional medicine
uses it for colds and flu.
A macrobiotically favored, temperate climate fruit, the fermented apple retains its cholesterol-lowering sterols and prebiotic insoluble
fiber. Moderate amounts of minerals such as calcium and potassium are concentrated during fermentation, aiding their absorbability. The
triterpenoids in apple peel have anti-cancer effects in liver, breast, and colon cancers, and help protect against neurodegenerative
diseases like Alzheimer's.
Avocado is a temperate climate fruit, preferred in macrobiotics. Fermentation conserves a high and healthy oil content, of low
saturated fat, very high monounsaturated fat, and significant polyunsaturated fat. Some prebiotic fiber complements a significant
potassium (blood pressure regulation, and muscle contractions) and folate level. Vitamin A adds to cancer protection, and zinc intake is
vital to immune function.
Found in the temperate climates preferred by macrobiotics, this legume retains its high probiotic fiber when fermented. As a significant protein source it is complemented by carbohydrates in the appropriate ratio. Azuki beans also provide very high potassium (cells, nerves) levels, plus significant amounts of iron (blood health), calcium (bone health), magnesium (enzymes, bones, muscles), folate (birth defects), and zinc (reproductive health).
Containing high levels of prebiotic fiber, barley is a macrobiotically preferred temperate grain. Fermentation retains its impressively high
content of potassium (cells, nerves), phosporous (bones, cells), zinc (reproductive health, insulin production), copper (blood cells, bones),
manganese (enzymes, bones, muscles), and selenium (immune system, cholesterol control). Barley also contains significant folate.
When eaten in sufficient quantity, the vegetable protein/cereal fiber combination in Barley can lower high blood pressure risk by 40-50%.
Grown in macrobiotic temperate climates, this legume has very high probiotic fiber which remains in preB (Prebiotics) after fermentation. The high protein level in these beans includes exceptional content of the essential amino acid tryptophan (a key precursor to serotonin in the brain), plus manganese (enzymes, bones, muscles), magnesium (bone), and vitamin B1 (carbohydrate metabolism). Valuable phosphorous (energy, bone, teeth, cells) and iron (blood health) are also present.
Pound for pound, this seed contains a remarkable range of nutrients in high proportions, all favored in macrobiotic foods. In addition to
extremely high prebiotic fiber, fermentation retains high poly and mono unsaturated oils, calcium (bone health), phosphorous (bones,
cells), potassium (cells, nerves), zinc (reproductive health, insulin production), copper (blood cells, bones), manganese (enzymes,
bones, muscles), and folate (DNA, birth defects).
A warm climate nut, with macrobiotically “yin” effects. When fermented, very high, hearth-healthy, mono- and polyunsaturated oil
content is concentrated. In addition, this valuable food contains high levels of the scarce element selenium (antioxidant enzymes,
immunity, heart muscle) plus magnesium (bone formation and maintenance), and vitamin B1 (metabolism, energy).
A primary macrobiotic food, brown rice is high in prebiotic fiber. Also
retained during fermentation are high levels of phosporous,
potassium and magnesium. Significant calcium, zinc, and manganese
are also present, helping balance the mineral/protein ratio. Brown rice
has a healthful balance of protein and carbohydrate. The combination
of cereal fiber and protein in brown rice significantly reduces
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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.