THE HIDDEN POWER OF FERMENTATION: A LESSON FROM JAPAN
FOR OUR WELL-BEING
Today, I want to share some exciting news that once again confirms the validity of our holistic approach: the extraordinary power of fermentation.
I recently had the honor of collaborating with the esteemed Professor Hiratsuka of Kyoto, Japan, on a scientific study concerning the benefits of miso, the traditional Japanese fermented soybean paste.
Our research focused on observing how the regular consumption of this superfood, a highly fermented product, influences the human body.
The key points are simple: in Japan, people who consume miso and other fermented food regularly tend to experience better overall well-being and increased physical resilience. This is no mystery; it is a direct result of the long fermentation process, which breaks down the ingredients and creates powerful beneficial substances named postbiotics.
The message is clear: the entire power of miso lies not so much in the raw material—in this case, the soybean—but in its fermentation.
This discovery brings us directly back to the core philosophy of BRAVO.
Just as the benefits of miso are a direct result of its fermentation process, Bravo is also a product that owes its effectiveness to fermentation. Bravo is the result of an exclusive and proprietary fermentation procedure that goes far beyond the common concept of a "probiotic," creating a product with unique characteristics:
"Trained" Microbiome: Bravo products are an exceptional source of highly diversified probiotics, prebiotics, and postbiotics. In other words, Bravo "trains" our intestinal ecosystem toward a superior level of balance and complexity.
Maximum Bioavailability: Bravo's long and controlled fermentation process breaks down the raw materials of milk and colostrum—or hemp seed proteins in the case of Bravo Edestiny—making all the bioactive components (postbiotics) immediately available and easily absorbable by our bodies.
Although miso is highly beneficial, it is a product that is not part of our daily diet and is not always easily accessible. Its positive effects, while remarkable (it has even been studied in extreme contexts like space missions), remain an example of the untapped potential of fermentation.
As of today, Bravo has not yet been used in space travel or as a resource for astronauts on Mars, but I assure you that here on Earth its beneficial effects on the microbiome and general well-being are extraordinary. And who knows, perhaps one day, also the exclusive Bravo fermentation will reach the Red Planet. Until then, let's continue to benefit from its power here.
Yours truly,
Dr. Marco Ruggiero
