Pro Ferra Ferment

Ingredients

Iron is essential for blood formation, oxygen transport and energy supply to cells. Therefore, deficiency makes people pale, tired and lethargic. Iron deficiency is one of the most common nutritional deficiencies in the world. Mostly women get sick, but also vegetarians and vegans. In women, the reason is menstruation and pregnancy, while in the case of a meat-free diet, the low bioavailability of plant-based iron. Because too much iron can be harmful, high-dose supplements should only be taken if a deficiency has been diagnosed. On the other hand, the increased need can be met with a much lower dosage supplement like our Pro Ferra Ferment.
Iron contributes to energy metabolism, the formation of red blood cells and hemoglobin, the transport of oxygen in the body, the functioning of the immune system, the reduction of fatigue and cognitive functions. Vitamin C increases iron absorption.

Anyone who has ever had to use extra iron knows this: common preparations with ferrous sulfate and other divalent iron salts (Fe 2+ ) often hit the stomach and intestines. They quickly release the trace element into the body – which makes them very effective on the one hand, but on the other hand irritates the mucous membrane of the digestive tract. Plant iron is better tolerated but poorly absorbed because it is predominantly in the trivalent form (Fe 3+ ) and strongly bound.

Precious mold makes this possible: our iron comes from a unique proprietary fermentation with the koji fungus Aspergillus oryzae. During this process, the rice and mushroom starter culture is enriched with divalent iron sulfate, which the fungus stores in its cells during further fermentation. Iron introduced in this way is apparently released in the body much more slowly and therefore more gently than isolated ferrous sulfate, which is often used in cases of iron deficiency 1 . Nevertheless, it reaches the blood in the same high concentration and thus offers a naturally derived alternative to plant sources of iron, which are also well tolerated but have low bioavailability.

The rapid release and absorption of normal iron can exceed the binding capacity of the iron transport protein transferrin, especially at high doses. The result is excess free iron in the blood, which promotes the formation of oxygen radicals. The uniform and slow absorption of Tisso Fermented Iron effectively prevents such excessive iron absorption.