What are the benefits of Koji Iron?

What are the Benefits of Koji Iron?

While koji has been known for centuries in Japan, China, and other Asian countries, it has recently increased in popularity over recent years, and for good reason. While koji (also known as Aspergillus oryzae) has been historically used to ferment soybeans to make soy sauce and bean paste, one of the most cutting-edge uses for this whole food is the development of highly bioavailable koji iron, which can help those with iron deficiency.


According to the National Institute of Health, iron deficiency can stem from a variety of causes, particularly a poor diet, loss of blood, inefficient absorption of iron, and more. Pregnant and breastfeeding women are at higher risk for iron deficiency, and its symptoms can be quite devastating. Extreme fatigue, pale skin, heart palpitations, hair loss, muscle weakness, and immune deficiency are some of the most common signs you might be dealing with if you are iron deficient.


The good news is that if your lab results reveal a deficiency of this crucial mineral, smart supplementation can usually resolve the underlying problem and the associated signs and symptoms. For many, Neuterre Whole Food Iron Supplements made from koji will be the answer.


What is Koji Iron?

Iron supplementation can help you to regain control of your health, but not all supplements are created equal. Neuterre Whole Food Iron Supplements are derived from the unique, natural source called koji, which undergoes a fermentation process to form a supplement that is highly bioavailable to the human body without causing high iron surges into the blood.


Neuterre Whole Food Iron Supplements are made with Ultimine koji fermented Iron. Ultimine Iron is carefully fermented, heated, harvested and dried, resulting in a potent powder that contains 8-10% iron, naturally stored by koji for slow release. Koji Iron is a whole food, which makes it a great alternative for people looking for simple and clean label products.


What are the Benefits of Koji Iron?

Unfortunately, many forms of supplemental iron are not well absorbed by the body and end up passing through the intestine only to be eliminated in the stool. Unabsorbed iron can be used by gut bacteria, which can disturb the delicate balance of beneficial and harmful bacteria in the large intestine. The proliferation of harmful bacteria can result in increased inflammation, which has been shown to be the cause of many modern-day chronic diseases.


Koji iron’s slow release formula does not cause high surges of iron into the blood (iron saturation) reducing potential oxidative stress that can occur from taking fast-release iron supplements. Koji iron is naturally released slowly in the body, so it is gentle to the system while maintaining normal ferritin levels.


An Important Note on Iron Saturation

Iron saturation, also known as transferrin saturation, may be caused when iron is absorbed quickly into the blood. Transferrin is a protein that carries iron in the blood. When iron surges into the blood at higher rate that the ability of transferrin to carry it, there is formation of free-iron. High transferrin saturation (too much iron) is associated with oxidative stress, cellular aging and chronic disease (Shin et al., 2017. Br J Nutr 2017;117(12).)
A recent clinical study showed that Koji iron caused lower iron surges into the blood when compared to ferrous sulfate.


If you suspect or have confirmed that you are iron deficient, supplementing with a high-quality iron source like Neuterre Whole Food Iron Supplements can allow you to regain your health safely and effectively.