Earth Source® Koji Iron size:30 energy-yielding metabolism

energy-yielding metabolism

Vitamin B6 and B12 which contribute to the reduction of tiredness and fatigue and energy-yielding metabolism

Titanium Dioxide

as well as many other healthful nutritional cofactors

Calcium Lactate

Earth Source® Koji Iron size:30 energy-yielding metabolismFor over 2000 years, the Japanese have used the koji fermentation method. Thats how they make vinegar, miso and soy sauce. Fermentation is a natural process that preserves and enhances foods. Koji is the Japanese term for cultured grain. This food based process starts with growing koji culture on cooked rice. As the Koji matures and ferments, its enriched with iron. Then, its harvested and processed into powdered koji iron. Earth Source Food Fermented