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Turmeric is much more than just curcumin. In its whole form, turmeric provides many nutrients our bodies can use to help nourish and balance itself particularly when it comes to inflammation and oxidation. When we long ferment organic turmeric using our 35 strain Kefir-kombucha culture, the synergistic nutrients transform into something even more powerful.
One type of compound created through our fermentation is tetrahydro-curcumin, which we call “white gold.” About 1000% more tetrahydro-curcumin is found in our fermented turmeric compared to non-fermented turmeric. This highly active compound has been shown to have complementary actions to other curcumins within whole turmeric especially for anti-inflammatory and anti-oxidant action.
Our unique fermentation creates a bio-available form of activated whole turmeric that becomes more water soluble and more nutrient dense. No black pepper. No nano particles. Its fermented whole food after all – nothing needs to be added. Only in its natural, whole, fermented state can Turmeric provide the fully activated synergy of nature.
Our Kefir-kombucha fermentation enhances many important nutrients in turmeric including a highly active anti-inflammatory compound called tetra-hydro-curcumin by approximately 1000% compared to non-fermented turmeric. Below shows the effect of our fermentation on curcumin level, especially on the creation of the crucially important tetra-hydro curcumin.
Turmeric is poorly absorbed and can become unstable as an antioxidant. When fermented, turmeric is transformed, shedding its yellow pigment bond and attaching a water-soluble bond to provide superior bioavailability.
Only a long, natural fermentation process can produce herbs and foods in this perfect state where your body recognizes and utilizes the thousands of activated nutrients to deeply nourish itself and achieve balance in our stressful environments.
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Organic Pullulan Capsule
Adults: Take 1-3 capsules daily with or without food.
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