Miso and natto in the "fermented food" family are the best representatives.
Known as the "kingdom of fermented products", Japan has traditionally invented a variety of fermented foods to preserve food, and the environment is humid. The common fermented products handed down to this day can be said to be dazzling, ranging from light brown to dark brown miso with excellent flavor, natto, soy sauce and salt koji with unique flavor and viscosity, all belonging to the "fermented food" family.
No matter which country's fermented food is made, the production principle is basically the same. The main microorganisms used include lactic acid bacteria, yeast, acetic acid bacteria, Aspergillus and so on. Among them, "Aspergillus" is called Japanese bacteria. Raw materials are decomposed and metabolized by these bacteria, producing nutrients beneficial to the body. Miso or natto are all foods fermented from grains. Miso is a seasoning, which is made of mashed and steamed soybeans, koji and salt. According to the different raw materials and fermentation technology, the color and flavor of miso are also different. As a seasoning, miso soup with different flavors can make people never tire of eating it. In addition, natto, for example, is a food fermented by adding Bacillus natto to soybeans. Because of its high nutritional value, it is also a very popular food.
Miso enzyme contains Aspergillus japonicus, lactic acid bacteria and rich dietary fiber.
There is a kind of miso enzyme in Japan, which is made at low temperature, especially containing Japanese fungus Aspergillus, extracting grains and soybeans, and absorbing three nutrients at a time. It also contains double lactic acid bacteria, which can improve the activity of Aspergillus and rectify the intestinal environment. It is also rich in dietary fiber, which helps digestion, makes defecation smooth and is beneficial to gastrointestinal health. It also contains the unique vitamin B group of soybean extract, which makes people energetic and can keep beautiful. For constipation, meat eaters, sedentary office workers, and even "women with small bellies" who don't like sports, miso enzyme is a good helper for environmental protection in the body, especially for building a healthy posture.
It is particularly worth mentioning that, in addition to inheriting the Japanese Millennium fermentation technology, the production method of miso enzyme for high-quality ingredients is checked at different levels, emphasizing that 100% natural raw materials, without adding salt and sugar, will not cause a burden to the body. It is recommended to eat one before meals, so that it is safe and healthy to eat!
Eating miso enzyme has many benefits, which can promote metabolism and make defecation smooth.
Eating fermented food has many benefits to human health, such as miso can make the brain have the desire to eat and saliva secretion, which helps to stimulate appetite; The fermented nattokinase has special nutritional value. It also helps to promote metabolism, make defecation smooth, help maintain the function of digestive tract, and provide nutritional supplement and health maintenance.
Since the activity of most yeasts will be greatly reduced in an environment with high temperature, it seems that you have to eat raw vegetables and fruits to obtain enzymes. However, the enzymes in raw food are limited, in other words, it is almost impossible to supplement enzymes from your daily diet. It is suggested that you can choose the low-temperature miso enzyme produced by super rammer in Japan to easily replenish the lost enzyme!
Miso enzyme is produced at low temperature, especially containing Japanese fungus Aspergillus, extracting grains and soybeans, and absorbing three nutrients at a time.