Umeboshi, perfect digestion
The foods elaborated from umé fruit stand out for their contribution of citric acid and favor the intestinal transit.
Umeboshi is obtained from the fruit called umé, a variety of apricot, although it is commonly considered a plum. The umé is selected, washed, marinated with salt, preserved and bleached with shiso leaves, in a fermentation process that lasts several months. It increases its content in citric acid, one of its fundamental elements in its health effects.
In addition to its contribution of citric acid, umé stands out for its high content of vitamins and minerals, and especially, calcium, iron and phosphorus. These minerals are so abundant in the umé that it stands out above many other fruits.
The umé plant has been part of Japanese culture for centuries. The umeboshi was first brought to Japan about 1,500 years ago, as a medicine made from umé fruit. The effectiveness of umeboshi has been documented in Chinese medicine books for 3,000 years. Its use became popular among priests and samurai warriors from the 12th century.
During the wars of the fifteenth and sixteenth centuries, the samurai warriors held Umeboshi in great esteem, always carrying it over to "resurrect", even when they were on the verge of death. At this time, umeboshi was still considered only medicine. It was not until the seventeenth century that each family began to manufacture umeboshis in their home.
The Umeboshi was eventually used in families as usual in the 19th century. At that time, there was a habit of pouring green tea over umeboshi and some Kombu seaweed for use as a revitalizing tonic. Today, the Umeboshi is considered a traditional Japanese pickle and is eaten either with rice or alone.
Source of citric acid
The citric acid cycle is fundamental in our body to overcome fatigue. During the assimilation of nutrients (proteins, carbohydrates, fats and vitamins) originates the so-called physiological substances of fatigue: lactic acid, pyrodextrose or glucose. If the body does not work properly, these substances are not eliminated sufficiently and acidify the blood, with the consequent fatigue. Citric acid separates lactic acid into carbonic acid and water, which are easily eliminated. For this reason, the daily ingestion of a umeboshi, which contains a lot of citric acid, helps overcome fatigue and slows aging. The citric acid of the umé is given in greater proportion than in the lemon and it is better assimilated.
Citric acid also helps the fixation and absorption of calcium. The reason why pregnant women often crave something acidic early in pregnancy is an instinctive need for citric acid, which increases the rate of calcium fixation for the formation of the skeletal structure of the embryo.
Citric acid not only controls the secretion of gastric juice, but helps to prevent stomach ulcers and helps stimulate the appetite of weak or elderly people.
The products elaborated from umé fruit collaborate positively to maintain the good functioning of the whole hepatic-digestive system and avoid the undesirable bacteriological proliferation. Normally, bacteria from the mouth are eliminated by hydrochloric acid in the stomach. The stomach of a healthy person is always acid, so the bacteria that cause food poisoning and other problems are destroyed in the stomach. However, when the stomach is in a weak condition or the gastric juice secretion does not work properly, the bacteria pass through the stomach and reach the intestines with life.
Organic acids from umé plums temporarily acid the intestines to prevent live bacteria from increasing in number. After being absorbed through the wall of the intestines, the organic acids become alkaline and enter the bloodstream to keep the blood alkaline.
The organic acids contained in umé fruit are effective for constipation and diarrhea, since they normalize the function of the intestines by sterilizing only low density lipoprotein, without altering the high density lipoprotein.
The umeboshi range of Mimasa is made with traditional systems from Japan, so they are fully guaranteed. They come in three varieties
• Natural Umeboshi. The plums are fermented with salt in whole units.
• Umeboshi with shiso. The plums are accompanied by shiso leaves.
• Umeboshi paste. It is made from the umé fruit.
Umé is known for its high citric acid content, which has an alkalinizing effect.
Made in Japan.
Format: 1kg, 250g and 150g box.
EAN Code: 84 36032151427
- Energy (kcal) 37
- Protein (g) 1
- Fat (g) 0.1
- Carbohydrate (g) 5.9
- Sodium (g) 6.51
- Fibra 4
- Sal 16.28
Two or three Umeboshi can be consumed per week, either chewed or crumbled and mixed with other foods.