Inspired by the macrobiotic nutrition philosophy of Dr. Michio Kushi, BraziZyme® Pro is produced using a whole-source fermentation approach that utilizes fruits, vegetables, grains, legumes, and sea vegetables in their natural forms.
Unlike conventional short-cycle fermentation methods, BraziZyme® Pro utilizes a proprietary three-stage fermentation and maturation process. By extending fermentation and allowing additional maturation time, the process helps develop a broader spectrum of naturally occurring metabolites while supporting ingredient stability and consistency. The result is a more refined nutritional profile and a cleaner sensory experience.
The fermentation process naturally involves yeast, lactic acid bacteria, and acetic acid bacteria, each contributing to the gradual transformation of plant materials throughout different fermentation stages. This extended process helps create a diverse range of fermentation-derived compounds and supports product consistency.
During the maturation period, fermentation continues at a controlled pace, allowing the ingredients to develop a more balanced composition and stable nutritional profile. Extended maturation also contributes to improved sensory characteristics and product consistency.
© All company names, product names, trademarks, patents, certifications, and content on this website are protected by intellectual property laws. Unauthorized use, reproduction, or disclosure is prohibited. Final product claims, labeling, and promotional materials must comply with applicable local regulations. These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease. BraziZyme® is a registered trademark. Unauthorized use may be subject to legal action.