Solgar\u00ae Food Fermented Koji Iron is different\u2026delivering Ultimine\u2122, a unique, patent pending form of slower-release iron. Koji Fermented iron is made by a natural process where iron is introduced into the Koji material and the iron is actually absorbed and stored by the Koji culture. Through this food-based fermentation, Solgar\u00ae Koji provides a slower released form of iron that is gentle to the stomach.*<\/p>\n
Solgar\u00ae Food Fermented Koji Iron contains 27 mg of iron nestled within the Koji through a natural fermentation process. Strongly tied to Japanese culture for more than 2,000 years, Koji has long been used in the production of vinegar, soy sauce and miso. Koji, a Japanese term for \u201ccultured grain,\u201d is derived from a starter culture grown on rice. As the Koji matures and ferments, iron is introduced to the mix and becomes naturally stored within the cells of the Koji culture. It is later harvested to provide a gentle, enriched source of iron.*<\/p>\n
Based on concerns over the potential fast rate of iron influx that may result in oxidative stress, a slow-release yet readily bioavailable source of iron is desirable.\u25ca* This slower-release iron is clinically shown to have a slow and steady absorption rate into the blood stream compared to the most commonly used supplemental source of elemental iron.*<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Solgar\u00ae Food Fermented Koji Iron is different\u2026delivering Ultimine\u2122, a unique, patent pending form of slower-release iron. Koji Fermented iron is made by a natural process where iron is introduced into the Koji material and the iron is actually absorbed and stored by the Koji culture. Through this food-based fermentation, Solgar\u00ae Koji provides a slower released form of iron that is gentle to the stomach.*<\/p>\n
Solgar\u00ae Food Fermented Koji Iron contains 27 mg of iron nestled within the Koji through a natural fermentation process. Strongly tied to Japanese culture for more than 2,000 years, Koji has long been used in the production of vinegar, soy sauce and miso. Koji, a Japanese term for \u201ccultured grain,\u201d is derived from a starter culture grown on rice. As the Koji matures and ferments, iron is introduced to the mix and becomes naturally stored within the cells of the Koji culture. It is later harvested to provide a gentle, enriched source of iron.*<\/p>\n
Based on concerns over the potential fast rate of iron influx that may result in oxidative stress, a slow-release yet readily bioavailable source of iron is desirable.\u25ca* This slower-release iron is clinically shown to have a slow and steady absorption rate into the blood stream compared to the most commonly used supplemental source of elemental iron.*<\/p>\n
Supplement Facts<\/strong><\/p>\n Vegetable Cellulose, Microcrystalline Cellulose, Organic Rice Hulls, Organic Rice Extract Blend.<\/p>\n Gluten, Wheat, Soy, Yeast, Sugar, Salt, Artificial Flavors, Artificial Sweeteners, Artificial Colors<\/p>\n","protected":false},"featured_media":2261,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[15],"product_tag":[],"yoast_head":"\n\n\n
\n Serving Size: 1 Vegetable Capsule<\/td>\n<\/tr>\n \n \nAmount Per Serving<\/td>\n %DV<\/td>\n<\/tr>\n<\/thead>\n \n Iron
\n(from Koji Fermented
\nIron Sulfate, Ultimine\u2122)<\/td>\n27 mg<\/td>\n 150%<\/td>\n<\/tr>\n \n DV = Daily Value<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n Ingredients<\/h3>\n
Free of<\/h3>\n