preB (Prebiotics) Ingredient Descriptions
Page 3 of 6 (G-L)
Ginger
A traditional Chinese medicine and a spice introduced early to
Western Europe, it contributes significant prebiotic fiber and its
essential oils following fermentation. This rhizome is more effective
than popular drug remedies in preventing motion sickness, due
possibly to its high content of volatile oils and phenols. These
constituents are also believed to contribute antiiflammatory effects.
Green Bell Pepper
Cutlivated in both tropical and temperate areas, peppers are noted for
their high vitamin C content (immunity, antioxidant status) of over two
times RDA. The caroteniod vitamin A (immunity, vision) is also
present at 100% of RDA. Moderate amounts of prebiotic fiber, folic
acid (DNA, birth defects), and sterols (cholesterol control) are also
concentrated after fermentation.
Honey
Valued principally for its sweetening properties, honey also has very significant antibacterial and antiseptic properties. Some types have been found effective in combatting antibiotic-resistant bacteria, due in part to honey’s very low pH which prevents bacterial activity.
Jalo Bean
A legume grown in temperate climates, jalo bean has its high prebiotic fiber content concentrated during fermentation. High protein and starch components are present in a macrobiotics-appropriate ratio. The legume is also noted for very high potassium levels (cells, nerves), plus significant amounts of iron (blood health), calcium (bone health), magnesium (enzymes, bones, muscles), folate (birth defects), and zinc (reproductive health).
Kiwifruit
Found in the macrobiotically-preferred temperate climates, kiwifruit
when fermented are distinguished by high levels of vitamin C
(immune system), vitamin E (powerful antioxidant from food sources),
and B1 (carbohydrate metabolism, brain, nerve, and heart function).
They also provide significant amounts of prebiotic fiber. Kiwifruit
possess the unusual protein-dissolving enzyme actinidin which
assists protein breakdown during digestion.
Lemon
With a significant vitamin C content, lemons add nutritional value to a
macrobiotic diet. Fermentation preserves vitamin C (immunity) and
citric acid, which assists in metabolism and as an antioxidant.
Nutritional value is also provided by calcium (bone health), potassium
(cellular and nervous system), and vitamin A content (skin, growth,
cancer, fat formation). Like other citrus fruits, lemons contain
flavones which counteract free radical-caused DNA damage.
Scavenging free radicals reduce Alzheimer disease risk.
Lentils
An important temperate region legume and macrobiotic food, lentils
are a leading source for plant protein, and retain their high
carbohydrate, folate, and prebiotic fiber content after fermentation.
Significant levels of phosphorous (bone and cell formation),
potassium (cellular and nervous system), zinc (reproductive health
and insulin production), copper (blood cell and bone formation), and
manganese, (enzyme, bone, and muscle formation) are also present.
Served with grains, they provide all the essential amino acids.
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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.
