EpiCor began in the US when a farmer noted at the end of the 19th century that cattle that had leftovers with fermented milk appeared to feel better than those who only got grain. After the war in 1945, he decided to expose his theory to a true test. He designed a special fermentation process with yeast culture that he then gave the livestock.
The rest is history and the company he started became the United States largest producer of special fermentation products for the livestock.
But it did not end there. We roll until 1998. The management then decided to develop the product for people and after several years of tests, EpiCor saw the light of the day.
What is Epicor?
EpiCor is produced using a yeast culture that is added to the culture according to a patented process. The product is supplied with an abundance of oxygen for optimal growth, and as it is the most nutritious, the acid level decreases. The product is dried and then standardized to EpiCor.
EpiCor fermentation is not yeast, the yeast completely disappears in the process. The yeast was used to start the process of producing EpiCor, but just like other food products made by fermentation (such as beer, wine or bread).
We have of course added EpiCor in our ImmunoMix but also a complex of fungus extracts from Cordyceps, Maitake and Shiitake. On the island of Okinawa outside of Japan they live on a low caloride that almost always contains fungi, such as those we have in ImmunoMix. The fungus extract we have added has been used for thousands of years in Asia.
Maitake means "dancing fungus" in Japan. One thinks it got its name after people who found it out in the wild danced with joy. It has been used for thousands of years in Asia, but only recently became popular with us. Shiitake whose name comes from the tree it grows on shii and take that means fungus.
We have also added zinc and selenium that support a normal immune system.