JIVA™ contains amino acids, isoflavones genistein, daidezin, glycetin and their respective metabolites, protease inhibitors, saponins, phytosterols, and phytic acid compounds, in addition to spice extracts such as curcumin, cardamom, pepper longa, ginger etc.  Almost all of these have been identified as containing anti-inflammatory, anti-bacterial, and anti-oxidant compounds. Fermentation in the intestines breaks down nutritional components into smaller molecular clusters that can go into the blood stream and as such are more "bio-available" to the cells than larger molecules. Digestive enzymes help dissolve proteins as part of the digestive process. JIVA™ fermentation process breaks down the soy isoflavone clusters from their natural range of 500-3000 Daltons to the 200 Dalton range, which makes them far more "bio-available" than unfermented products.   

The U.S. FDA has determined that diets with four daily soy servings can reduce levels of low-density lipoproteins (LDLs), the so-called "bad cholesterol" that builds up in blood vessels, by as much as 10 percent. This number is significant because heart experts generally agree that a 1 percent drop in total cholesterol can equal a 2 percent drop in heart disease risk. Heart disease kills more Americans than any other illness. Disorders of the heart and blood vessels, including stroke, cause nearly 1 million deaths yearly. To qualify for the mentioned health claim, foods must contain at least 6.25 grams of soy protein per serving and fit other criteria, such as being low in fat, cholesterol, and sodium. Each serving of JIVA™  contains 3.5 grams of fermented soy protein.

Fermented Soy and Health : Learn the full benefits...

Spices, Herbs, and Health : Click here for details... 

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