We use the same terminology of the same products that was traditionally understood in the industry where the “fermentation broth of vegetables and fruits” are referred in short to as “Enzyme.” In other words, however, the term “enzyme” in nutritional study is only one of the major beneficial ingredients in the fermentation broth. Our product, in fact, contains more than just enzymes but nutrients that human mechanisms cannot synthesize including “phytochemicals, minerals, essential amino acids, apple polyphenols, vitamins” which are necessary key nutrients maintaining health of cells. Enzymes are indispensable from normal functions of the body. Enzymes are key factors to bodily working. (For more detail information, please consult: “What is Enzyme?” by Enzymatic Food Development Association)

     By its exclusive and innovative process of microbial fermentation technology (MSF), 12 mature strains        of bacteria inoculated in 4 stages are fermenting vegetables and fruits for540 days (approximately 1.5      years) so that the beneficial ingredients are decomposed by functions of dominant strains and                  eventually become 9 active nutrients absorbable by human body.