Ginger Zingiber officinalis
Our Unique Probiotic Dual-Stage Culturing Food Technology
Stage 1:
Saccharomyces Culturing and Enzyme Activation The culturing process of probiotic, nutrient-dense Saccharomyces cerevisiae begins the biotransformation of the nutrients and whole foods and converts indigestible, inactive soy compounds into digestible and active isoflavones, and generates ferment metabolites that are immunosupportive, cell protective, and suppress unhealthful microbes and yeasts. When the nutrient glyco-protein binding is complete, the fermentation process is deactivated by the addition of live plant proteolytic enzymes. These enzymes break the cell walls of the saccharomyces, creating and releasing valuable nutrients including beta-glucans, S.O.D. and glutathione. These plant enzymes are rich in all NewMark vitamins and minerals and promote healthy detoxification while improving digestibility.
Stage 2:
Lactobacilli Culturing
Probiotics with a venerable history of safe use complete our unique dual-stage fermentation process. Lactobacilli are powerful biotransformers and positive fermenters. This Lactobacilli culturing stage adds unique peptide binding of vitamins and minerals and dramatically increases the quantity and healing power of bacteriocins and ferment metabolites. After the biotransformation of the superbroth is complete, we use a proprietary, low-heat spray drying process to preserve the vital synbiotic nutrients in preparation for tableting.
