preB (Prebiotics) Ingredient Descriptions
Page 4 of 6 (M-Q)
Mango
From warmer climates, and macrobiotically "yin,"when fermented
provide high levels of vitamin A due to high carotenoid content. This
contributes to reduced fat cell formation and improved insulin
sensitivity from highly bioavailable carotenoids. Mango's moderate
amounts of calcium, phosphorous, postassium and vitamin C, are
retained after fermentation, and add to its nutritional benefits.
Melon
A “yin” fruit in macrobiotics, melons are noted for retaining significant vitamin A (growth, skin, cancer, fat formation, insulin sensitivity) after being fermented. Valuable minerals such as magnesium (enzymes, bones, muscles), phosphorous (bones, cells), and potassium (cells, nerves) are also present. Significant vitamin C (immunity) and cholesterol-reducing plant sterols remain available for absorption from this valuable fruit.
Millet
One of the very few alkalinizing grains, millet outdoes the major
macrobiotic food brown rice in some B vitamins, copper and iron. A
good source of prebiotic fiber, after fermentation this grain also
provides significant magnesium, (metabolism, bones, nerves) zinc
(growth, healing, immunity), copper (blood cells, bones), manganese
(enzymes, bones, muscles), selenium (immunity, heart function),
niacin (energy production), and folate (DNA, birth defects).
Oats
As a macrobiotic whole grain, oats retain their abundant prebiotic
fiber when fermented, as well as exceptional levels of the minerals
zinc, copper, and manganese. Added to this are very high levels of
potassium, phosporous, magnesium, and calcium. These essential
dietary elements are concentrated during fermentation and highly
available. The combination of cereal fiber and protein in oats
significantly reduces hypertension risk.
Orange
In macrobiotic terms, a "yin" tropical fruit, which when fermented
concentrates its high levels of calcium and folate. Significant sterol
content contributes to cholesterol lowering effects. Like other citrus
fruits, oranges contain flavones which counteract free radical-caused
DNA damage. Scavenging free radicals reduces Alzheimer's and other
neurodegenerative disease risk.
Passion Fruit
Grown in temperate areas, this fruit contains significant prebiotic
fiber after fermentation, together with a high level of vitamin C
(immunity), potassium (cellular and nervous system), B vitamin niacin
(energy production), and significant carotenoid vitamin A (vision,
immunity).
Peas
A temperate region legume favored in macrobiotics, peas contribute
significant prebiotic fiber and high vitamin C value. Fermentation
concentrates the potassium (cells, nerves), calcium (bones), folate
(DNA, birth defects), and vitamin A (growth, skin, cancer, fat
formation, insulin sensitivity) content. This nourishing food also
provides carotenoids lutein and zeaxanthin which improve the
cardiovascular system and boost NK cells vital to the immune
system.
Pear
A temperate climate fruit, Pear fits the macrobiotic preference, and
when fermented retains significant sterol content for cholesterol
control, plus prebiotic fiber. Pears also contribute significant vitamin
A (for growth, skin, vision), some vitamin C (immune system), plus
minerals like calcium (bone thealth), magnesium, (metabolism, bones,
nerves), phosphorous (bones, cells), and postassium (cells, nerves).
In common with other fruits, pears' vitamin and mineral content
improve bone health and reduce osteoporisis risk.
Pineapple/Banana/Papaya/Guava
A group of macrobiotically “yin” tropical fruits, which, when
fermented concentrates their high levels of calcium (bone), potassium
(cells, nerves), vitamins C (immunity) and A (growth, skin, cancer, fat
formation, insulin sensitivity), plus prebiotic fiber (intestinal health).
These fruits also contribute important levels of sterols which lower
cholesterol.
Plum
A temperate climate food, favored in macrobiotic diets, when
fermented, plums retain their modest levels of phosporous,
potassium, and vitamins C and A. Plums contribute useful amounts of
choesterol-lowering sterols. The highly pigmented red skinned and
red fleshed varieties contain healthful polyphenols which counter the
destructive superoxide anion radical. They also help prevent oxidative
damage to fats in brain cells and LDL cholesterol in the bloodstream,
a main cause of heart disease.
Pumpkin
A macrobiotically-preferred vegetable, when fermented, pumpkin
contributes high levels of vitamin A. This provides cataract protection
and reduces risk of some cancers. A metabolite of A vitamin also
discourages fat cell formation and reduces insulin resistance.
Pumpkin has significant amounts of potassium (cellular and nervous
system) and cholesterol-lowering sterols.
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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.
