Alkalize 55 from the Food Movement has been receiving rave reviews since it was originally released to the general public in 2011. Formulated in conjunction with the work of the late Dr Michio Kushi and the Anew farm in Brazil, originally sold to natural health practitioners through the Medicatrix Naturae consortium, the original formula is once again available in health food stores everywhere!
Dr Kushi’s purpose was to encapsulate the power of macrobiotics (a dietary philosophy based on balancing acid-alkaline states within the body) in an easily accessible dietary supplement. Alkalize 55 brings you these important biodynamic foods alongside powerful living organic earth minerals.
Many folks have asked us – what are the 55 triple-fermented foods in this incredible and unique formula (which also contains humic fulvic minerals from the Earth)? Well here for the first time on the internet, I am publishing that list of foods is an easily searchable format and with information on each ingredient.
Acerola – Prized for an exceptionally high vitamin C level (immune function), acerola provides an essential nutritional boost to a macrobiotic diet. After fermentation, vitamin C and high Vitamin A (growth, skin, cancer) levels are preserved. Vitamin C is also vital to bone health. The carotenoid vitamin A provides cancer protection, including stomach cancer. A metabolite of vitamin A (Retinaldehyde), inhibits fat cell formation and increases insulin sensitivity.
Anis – This ancient spice is noted for its subtle smell and taste. High levels of potassium and prebiotic fiber are concentrated during fermentation. Significant levels of phosphorous, calcium, and iron are also present. The seed contains a variety of polyphenol called phenylpropanoids with antiinflammatory properties. The major oil content is anethol which is a phytoestrogen. Traditional medicine uses it for colds and flu.
Apple – A macrobiotically favored, temperate climate fruit, the fermented apple retains its cholesterol-lowering sterols and prebiotic insoluble fiber. Moderate amounts of minerals such as calcium and potassium are concentrated during fermentation, aiding their absorbability. The triterpenoids in apple peel have anti-cancer effects in liver, breast, and colon cancers, and help protect against neurodegenerative diseases like Alzheimer’s.
Avocado – Avocado is a temperate climate fruit, preferred in macrobiotics. Fermentation conserves a high and healthy oil content, of low saturated fat, very high monounsaturated fat, and significant polyunsaturated fat. Some prebiotic fiber complements a significant potassium (blood pressure regulation, and muscle contractions) and folate level. Vitamin A adds to cancer protection, and zinc intake is vital to immune function.
Azuki Bean – Found in the temperate climates preferred by macrobiotics, this legume retains its high probiotic fiber when fermented. As a significant protein source it is complemented by carbohydrates in the appropriate ratio. Azuki beans also provide very high potassium (cells, nerves) levels, plus significant amounts of iron (blood health), calcium (bone health), magnesium (enzymes, bones, muscles), folate (birth defects), and zinc (reproductive health).
Barley – Containing high levels of prebiotic fiber, barley is a macrobiotically preferred temperate grain. Fermentation retains its impressively high content of potassium (cells, nerves), phosporous (bones, cells), zinc (reproductive health, insulin production), copper (blood cells, bones), manganese (enzymes, bones, muscles), and selenium (immune system, cholesterol control). Barley also contains significant folate. When eaten in sufficient quantity, the vegetable protein/cereal fiber combination in Barley can lower high blood pressure risk by 40-50%.
Black Bean – Grown in macrobiotic temperate climates, this legume has very high probiotic fiber which remains in preB (Prebiotics) after fermentation. The high protein level in these beans includes exceptional content of the essential amino acid tryptophan (a key precursor to serotonin in the brain), plus manganese (enzymes, bones, muscles), magnesium (bone), and vitamin B1 (carbohydrate metabolism). Valuable phosphorous (energy, bone, teeth, cells) and iron (blood health) are also present.
Black Sesame – Pound for pound, this seed contains a remarkable range of nutrients in high proportions, all favored in macrobiotic foods. In addition to extremely high prebiotic fiber, fermentation retains high poly and mono unsaturated oils, calcium (bone health), phosphorous (bones, cells), potassium (cells, nerves), zinc (reproductive health, insulin production), copper (blood cells, bones), manganese (enzymes, bones, muscles), and folate (DNA, birth defects).
Brazil Nut – A warm climate nut, with macrobiotically “yin” effects. When fermented, very high, hearth-healthy, mono- and polyunsaturated oil content is concentrated. In addition, this valuable food contains high levels of the scarce element selenium (antioxidant enzymes, immunity, heart muscle) plus magnesium (bone formation and maintenance), and vitamin B1 (metabolism, energy).
Brown Rice – A primary macrobiotic food, brown rice is high in prebiotic fiber. Also retained during fermentation are high levels of phosporous, potassium and magnesium. Significant calcium, zinc, and manganese are also present, helping balance the mineral/protein ratio. Brown rice has a healthful balance of protein and carbohydrate. The combination of cereal fiber and protein in brown rice significantly reduces hypertension risk.
Cabbage – Suited to a temperate climate, cabbage is a favored macrobiotic food. This leafy green retains its high level of vitamin C (immunity) and folate (DNA, birth defects) after fermentation. Modest amounts of minerals potassium (cellular and nervous system), zinc (reproductive health, insulin production), copper (blood cell and bone formation), and manganese (enzyme, bone, and muscle formation) are also present. Significant levels of cholesterol-reducing plant sterols are found as well.
Carambora (Star Fruit) – Tropically-grown and macrobiotically “yin”, when fermented, carambora retains a high level of vitamin C (immunity) and modest amounts of potassium (cellular and nervous system), phosphorous (blood pressure, muscle contractions), and folate (DNA, birth defects). The yellow pigment phytonutrient in this fruit also has significant antioxidant effects.
Carrot – Grown in the temperate climates favored in macrobiotics, carrots retain their exceptionally high levels of vitamin A (growth, skin, vision) and cholesterol-lowering sterols after fermentation. Prebiotic fiber is present in significant quantities, together with postassium (cells, nerves), zinc (reproduction and insulin), copper (blood cells and bones), and manganese (enzymes, bones, muscles).
Cashew Nut – A warm environment nut, having macrobiotically “yin” effects. Fermentation concentrates the very high content of heart-healthy oil oleic acid (cholesterol-lowering), as well as high levels of vitamin B1 (metabolism, energy), B6 (protein metabolism, brain function), magnesium (bone), phosphorous (blood pressure, muscle contractions), and zinc (reproductive health, insulin production).
Cassava – Tropically grown, and “yin” in macrobiotic terms, cassava has high prebiotic fiber content which is retained after fermentation. A very high carbohydrate level is complemented by modest protein content which features a wide range of amino acids. Vitamin C (immunity) is present in large amounts, as are potassium (cellular and nervous system), and folate (DNA, birth defects).
Chick Pea – A legume preferred in macrobiotics, chick peas have high levels of both prebiotic fiber and vegetable protein, a powerful combination found to significantly reduce cholesterol levels. Fermentation also concentrates its mostly unsaturated fat (heart health), significant calcium (bone health), and high phosphorous (blood pressure, muscle contractions), magnesium (bone), zinc (reproduction, insulin), and folate (DNA, birth defects).
Chicory Root – Found in the macrobiotically-favored temperate regions, this root has exceptionally high levels of the prebiotic oligosaccharide fiber inulin. This non-caloric sweetener also boosts beneficial intestinal bacteria when fermented in the gut. The short chain fatty acids produced are important energy sources and reduce intestinal cancer risk. Modest amounts of potassium (cellular and nervous system), and calcium (bone health) are also present.
Cinnamon – A tree bark-derived seasoning and highly valued since antiquity, this tropical spice retains significant prebiotic fiber after fermentation. It has been shown to impressively reduce levels of blood glucose, triglycerides, LDL cholesterol, and total cholesterol. The spice is also known for positive effects on digestion, insulin activity, and blood pressure, and for antibacterial and antifungal properties.
Cloves – A spice used macrobiotically to increase “yang,” it retains a high prebiotic fiber content after fermentation. Also present at high levels are manganese, potassium, plant sterols, vitamin C, the B vitamin niacin, calcium, and iron. Significant quantities of vitamin A and magnesium are also found. The essential oils, mainly eugenol, and flavanols such as kaempferol, have important antibacterial and antiinflammatory properties.
Corn (Yellow) – A temperate grain, corn has the preferred macrobiotic ratio of protein to carbohydrate. Although low in some amino acids, fermentation concentrates its minerals and prebiotic fiber, together with contributions of folate (DNA, birth defects) and essential minerals zinc (reproductive health, insulin production), copper (blood cells, bones) and manganese (enzymes, bones, muscles).
Couve-Manteiga – Found in temperate regions, and closely related to collards, it is favored in macrobiotics. Following fermentation, couve-manteiga provides a favorable protein to carbohydrate ratio, and high amounts of vitamin A (immunity, vision). Calcium (bone health) content is highly bioavailable in this plant, as are modest levels of potassium (cellular and nervous systems) and magnesium (bone health).
Ginger – A traditional Chinese medicine and a spice introduced early to Western Europe, it contributes significant prebiotic fiber and its essential oils following fermentation. This rhizome is more effective than popular drug remedies in preventing motion sickness, due possibly to its high content of volatile oils and phenols. These constituents are also believed to contribute antiiflammatory effects.
Green Bell Pepper – Cutlivated in both tropical and temperate areas, peppers are noted for their high vitamin C content (immunity, antioxidant status) of over two times RDA. The caroteniod vitamin A (immunity, vision) is also present at 100% of RDA. Moderate amounts of prebiotic fiber, folic acid (DNA, birth defects), and sterols (cholesterol control) are also concentrated after fermentation.
Jalo Bean – A legume grown in temperate climates, jalo bean has its high prebiotic fiber content concentrated during fermentation. High protein and starch components are present in a macrobiotics-appropriate ratio. The legume is also noted for very high potassium levels (cells, nerves), plus significant amounts of iron (blood health), calcium (bone health), magnesium (enzymes, bones, muscles), folate (birth defects), and zinc (reproductive health).
Kiwifruit – Found in the macrobiotically-preferred temperate climates, kiwifruit when fermented are distinguished by high levels of vitamin C (immune system), vitamin E (powerful antioxidant from food sources), and B1 (carbohydrate metabolism, brain, nerve, and heart function). They also provide significant amounts of prebiotic fiber. Kiwifruit possess the unusual protein-dissolving enzyme actinidin which assists protein breakdown during digestion.
Lemon – With a significant vitamin C content, lemons add nutritional value to a macrobiotic diet. Fermentation preserves vitamin C (immunity) and citric acid, which assists in metabolism and as an antioxidant. Nutritional value is also provided by calcium (bone health), potassium (cellular and nervous system), and vitamin A content (skin, growth, cancer, fat formation). Like other citrus fruits, lemons contain flavones which counteract free radical-caused DNA damage. Scavenging free radicals reduce Alzheimer disease risk.
Lentil – An important temperate region legume and macrobiotic food, lentils are a leading source for plant protein, and retain their high carbohydrate, folate, and prebiotic fiber content after fermentation. Significant levels of phosphorous (bone and cell formation), potassium (cellular and nervous system), zinc (reproductive health and insulin production), copper (blood cell and bone formation), and manganese, (enzyme, bone, and muscle formation) are also present. Served with grains, they provide all the essential amino acids.
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).
Oat – 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).
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.
Red Grape – Found in the temperate, macrobiotically preferred climates, and fermented by man for thousands of years, grapes have unique nutritional characteristics. The powerful antioxidant phytonutrients resveratrol, lupeol, and pterostilibene are effective against prostate and lung cancer cells by inhibiting cancer cell proliferation. These antioxidants also reduce blood fat oxidation by scavenging oxidants. Prebiotic grape fiber is shown to significantly reduce LDL (bad) cholesterol levels.
Roxinho Bean – Found in the temperate climates preferred in macrobiotics, roxinho beans have high levels of prebiotic fiber which remains after fermentation. A very high protein content complements carbohydrate in the right ratio. Other significant nutritional features are very high potassium levels (cells, nerves), plus significant amounts of iron (blood health), calcium (bone health), magnesium (enzymes, bones, muscles), folate (birth defects), and zinc (reproductive health).
Rye – An ideal macrobiotic, temperate region grain, rye retains high protein levels after fermentation. Rye has very high prebiotic fiber, and a favorable carbohydrate to protein ratio. Rye has significant phosporous (bones and cells), potassium (cells and nerves), zinc (reproduction and insulin), manganese (enzymes, bones, muscles), selenium (immune system and cholesterol control), and niacin (energy production). Consumed with legumes like beans and lentils, rye provides complete protein.
Sacred Lotus – The lotus root is very rich in prebiotic dietary fiber, which is retained after fermentation. It also contains significant vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese and is low in saturated fat. Lotus seeds have antioxidant activity similar to vitamin E, as well as a high polyphenol content which imparts vigorous free radical scavenging activity.
Seaweed – An alkalinizing food, it has very high iodine content, protecting the thyroid gland. The high mineral content is concentrated after fermentation, and includes calcium, potassium, sodium, phosphorous, magnesium iron, zinc, copper, and manganese. The high protein content represents a wide amino acid variety. Also present is the B vitamin complex and vitamins C and E. Overall seaweed has a beneficial alkalizing effect.
Soy Beans – A major source of protein in the macrobiotic diet, soy beans provide a wide range of amino acids which are preserved during fermentation. Also present in high amounts are calcium, and sterols. Significant levels of phosphorous (bones and cells), vitamin C (immune system), vitamin A (growth, skin, vision), and niacin (energy) are found, together with prebiotic fiber. In fermented form, soy isoflavones (having weak estrogen-like action) are absorbed by the body over twice as quickly as isoflavones in regular soy milk.
Spring Water -Over one hundred years ago, Japanese scientists discovered why some sake fermenters, using the same processes and amounts of ingredients, produced much more sake per batch. Why? Because the fermentation continued for a longer time, extracting more from the same ingredients. The main reason? The purity of the water. The more pure the water used in the fermentation, the more sake that was produced. The bonus was that the purest water produced the best flavor. And, even better, the purer the water, the less anti-nutrients that were produced.
The water used in Alkalize 55 is the purest on the planet. This, in part, explains why it is the slowest, longest fermentation anywhere, and why it produces no known anti-nutrients. Plus, it is full of flavor.
Sugar Beet – Located in macrobiotically-favored temperate regions, sugar beet fermentation concentrates its high sugar content. Prebiotic fiber is also retained. It is a significant source of folate, vitamin C (immunity), iron (anemia), magnesium (metabolism), phosphorus (bones, teeth), and potassium (cell function).
Sweet Potato – Grown in temperate areas, and preferred in macrobiotics, this vegetable retains its extremely high vitamin A content when fermented. This carotenoid (vitamin A) reduces risk of cataract and some cancers, and its metabolites discourage fat cell formation while improving insulin sensitivity. Also present in it are significant levels of potassium, zinc, copper, manganese, vitamin C, folic acid, and sterols.
Tomato – Found in temperate climates, which is favored in the macrobiotic diet, when fermented, tomatoes retain a high lycopene level which acts as a powerful antioxidant and offers protection against prostate cancer. Tomatoes also have significant cholesterol-reducing sterol, and cateract/cancer reducing caroteinoid/vitamin A content. This in addition to significant potassium level (cellular and nervous system).
Turnip – Found in a markedly temperate habitat, turnip is preferred in macrobiotics. A favorable protein to carbohydrate ratio remains after fermentation, along with prebiotic fiber. Cholesterol-lowering plant sterols are also well represented, as well as very high carotenoid vitamin A (vision, immunity) and vitamin C (immunity). Significant levels of vitamin B6 (protein metabolism), folate (DNA, birth defects), copper (blood cells/vessels, bones, immunity), and iron (blood health) are also present.
Watermelon – A temperate region fruit, strongly preferred in macrobiotics, watermellon is distinguished by a very high vitamin A level after fermentation. This confers protection from cataract and some cancers while reducing fat cell formation and insulin resistance. The red pigment of the flesh is shown to be a powerful antioxidant. Moderate levels of sterols add to its cholesterol-lowering effects.
West Indian Lemon Grass – Noted for a high concentration of citral oil, which imparts a lemon flavor and aroma. Citral also has powerful antimicrobial properties which are concentrated after fermentation. A folk remedy for stomach and intestinal problems, lemon grass is also used as an antidepressant.
Yerba Mate – A traditional mildly stimulating drink from subtropical South America, yerba mate contains low levels of alkaloids similar to coffee and cocoa (caffeine, theophylene, theobromine), together with modest amounts of potassium, manganese, and magnesium. In traditional form, the drink promotes focus and alertness in a calming manner without jitteryness. A stimulating effect on the heart muscle has been noted.
Zedoary – An aromatic bitter spice grown in the tropics it is rarely found in the West. After fermentation, it imparts its bile flow influence. The major terpenoid, sesquiterpine, has an anti-inflammatory and antioxidant effect, complementing significant tannin (antiviral, antibacterial, anti-parasitic, anticancer) and flavonoid (antioxidants) polyphenol content.
Botanical Nutrition 