Product Description
The special thing about Fermentura CURCUMA is that no ordinary turmeric is used, but fermented turmeric. Using a 3-stage fermentation process (cascade fermentation), the valuable ingredients go through microbial and enzymatic conversion processes.
Fermentation (lat. “fermentum” (=sourdough)) was practiced more than 5000 years ago in ancient Babylon to preserve food of all kinds. Fermentation is the chemical conversion of organic substances by bacteria or fungi, for example, in the absence of air. Gases, alcohols and acids are formed, which ultimately provide the preservative effect and make the addition of harmful sugar or alcohol unnecessary. The famous chemist and expert microbiologist, Louis Pasteur, after whom pasteurization was named, was the first to recognize these facts. He came up with the saying “fermentation, c’est lavie sans l’air” (= “fermentation, that’s life without air”). Fermentation was forgotten for a long time
3-step cascade fermentation
- The turmeric root is washed and crushed. It is then placed in a traditional clay jug (so-called fermenter) together with special lactic acid bacteria. The first fermentation starts after about two days. Right-handed lactic acid is formed. This is also a natural intermediate product of human metabolism and, in contrast to the left-handed form, can be used by humans.
- Two to three months later, the second intermediate fermentation step is initiated. The pre-fermented turmeric is re-started with fresh lactic acid cultures. This process is repeated several times. With each additional new batch, the active ingredients are broken down more and more finely.
- Finally, there is a final fermentation with all partial batches. Then the centrifugation takes place. Although this procedure is extremely time-consuming, it is justified by the special protection of the ingredients and the possible omission of chemical and alcoholic additives or the addition of sugar.
The best natural recipes are the result of a long tradition and modern research
Fermented Turmeric
- Turmeric (or turmeric) is an intensely orange-yellow tuber that looks very similar to ginger and is therefore often traded as “yellow ginger”. From a botanical point of view, it is actually a ginger plant.
- Curcuma was probably brought to Europe by the Italian navigator Marco Polo in the 13th or 14th century.
- There are around 80 different ginger plants worldwide.
- The turmeric rhizome is only a few centimeters tall but has one of the best nutrient profiles found in nature. Among other things, it contains: essential oils, curcuminoids, ferulic acid, caffeic acid, protein and carbohydrates.
- So far 84 curcuminoids have been identified.
- One of the curcuminoids is curcumin, the characteristic yellowish pigment. This is used by the turmeric plant as a natural defense against infestation by fungi and bacteria (= secondary plant substance).
Responsible according to Art. 8 Para. 1 of the VO (EU) 1169/2011: NUTROPURE LIMITED, Lordou Vyronos, 61-63, 6023 Larnaca, Cyprus
Ingredients: Turmeric powder fermented (66.34%), turmeric extract (95% curcuminoids), capsule shell hydroxypropylmethylcellulose
Recommended dosage: Consume one capsule daily with some liquid.
Notes: The stated recommended daily intake must not be exceeded. Keep out of reach of small children. Dietary supplements should not be used as a substitute for a balanced and varied diet.