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Chinese (Simplified)Shafli Probiotic Functional Food
Rebuilds a friendly environment for the survival of the lactic acid bacteria in the gut to benefit host body.
What is Shaflic Probiotic Functional Food (P450 enzyme)?
Shafli Probiotic Functional Food is classified as functional food because it is a natural wholesome food with therapeutic purposes. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health Use (FOSHU).
A functional food is similar in appearance to, or may be, a conventional food that is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, i.e. they contain bioactive compounds. Shafli Probiotic Functional Food contains nutrients which are bioavailable to our body, i.e. it is easily assimilated by the body. Shafli Probiotic Functional Food is safe to consume even in large quantity. As a functional food, there is no restriction on the quantity consumed. It benefits the overall health of our body as it contains major nutrients such as vitamins, minerals, amino acids, enzymes, friendly bacteria, organic acids etc. When you consume one functional food, it can easily substitute 5-10 other food supplements. Shafli’s research teams had further cooperated with Nature’s Defence Research Centre in the United Kingdom on Shafli Probiotic Functional Food. Shafli Probiotic Functional Food is added with the Cytochrome P450 enzymes. Cytochrome P450 enzymes are essential to achieve optimum health as they have important roles in hormone synthesis, cholesterol synthesis, vitamin D metabolism and destruction of abnormal cells. The cytochrome P450 enzymes are our first line of defence in detoxing drugs and chemicals. It adds oxygen atoms to these unusual molecules. In rendering it is more water soluble and hence easier to be flushed out of the body. Shafli Probiotic Functional Food is classified as a wholesome food which carries signalling effects helping to catalyse oxidative metabolisms. Thus, Shafli Probiotic Functional Food can destroy diseased cells. They are part of a natural rescue mechanism and may be essential in maintaining good health. It is thought that P450 enzyme was developed by thermophilic archaebacteria around 3.5 billion years ago. The P450 enzyme was further studied and extracted by the experts and was added into Shafli Probiotic Functional Food. It has the ability to detoxify.
Cellfood With Signal (Protein Charperone)
Shafli Probiotic Functional Food
Food contains protein signals which will pair with the signal required by our organs. Based on 1999 Nobel Prize Winner, Dr. Gunter Blobel, he discovered that nutrients inside our food are bound by many other essential elements, such as proteins, carbohydrates and lipids, which are called carrier co-factors. The most important of these cofactors are the protein chaperones. Protein chaperones were discovered to contain unique signals that act like a zip code to transport the attached nutrients to the cells that need them. There are many different protein chaperones, depending on which vitamin or mineral needs to be transported to which of the various cells.
If you want calcium to get into your bones, then the calcium you take must have the appropriate protein chaperone attached, otherwise, it won’t know where to go! The appropriate carrier cofactor must be present for the body to absorb, retain and most importantly “utilise” all of the nutrients bound inside the food. This was the answer to most of the people’s mystery of why ascorbic acid did not cure scurvy, but oranges and limes did! Without the attached protein chaperone and all the other carrier cofactor, the body could not utilise the isolated chemical nutrient (ascorbic acid) well enough to cure scurvy.
The Uniqueness of Shafli Probiotic Functional Food
Shafli Probiotic Functional Food is a natural fermented functional food with its nutrients intact and combines well with other food to form new nutrients required by the organs and cells in our body. It is fermented with all types of organic vegetables, cereals, fruits, roots, sea-weeds and herbs under 37°c for optimum absorption in the body, and contains various types of lactic acid bacteria. Shafli Probiotic Functional Food is not only a probiotic product, but also a wholesome functional food for optimum health.
RESTORE
the balances of bacteria in the gastrointestinal tract.
ELIMINATES
toxins and inhibits the growth of abnormal cells.
MAINTAINS
youth, vibrancy and slow down ageing process.
ENHANCES
the balances of bacteria in the gastrointestinal tract.
PREVENTS
modern diseases and symptoms.
Acid Reflux, Bloating, Constipation, Diarrhea, Gastric, Heartburn, Indigestion, Skin related allergies, Eczema
The Benefits of Shafli Probiotic Functional Food
The above listed natural ingredients that are supposed to be found in our daily food and drink are highly essential for our body’s optimal functions. In Shafli Probiotic Functional Food, we convert all the above listed nutrients, enzymes, vitamins and organic acids into a readily absorbable form. Whenever Shafli Probiotic Functional Food is consumed, it will improve the conditions of the body in the following manner:
Removes toxins accumulated in the cells.
Helps to rebuild ageing cells.
Enzymes present in Shafli Probiotic Functional Food are readily absorbed and utilised by the host in the rebuilding and rejuvenation of cells.
Rebuilds a friendly environment for the survival of the lactic acid bacteria in the gut to benefit host body.
Minerals in seaweeds, roots and sea plants especially the zinc enriched Norwegian seaweeds are used as fermentation substrates.
Probiotics / Organic Acid
Probiotics mean “for life” and are defined as “living microorganisms which upon ingestion in certain numbers exert health benefits in humans and animals beyond inherent basic nutrition”. Probiotic bacteria with documented health benefits include members of the Lactobacillus and Bifidobacterium genera, Enterococcus, Propionibacterium have been identified. New research shows that a combination of different probiotics strains reduces the ability of potentially pathogenic bacteria to adhere to and colonise the gut more than single strains, thus reducing risk of infection.
Scientific Investigation of Lactic Acid Bacteria
In 1908, Elie Metchnikoff discovered the secret of longevity of Bulgarians. His work proves that a diet rich in lactic acid bacteria can assist longevity and protect the body from the invasion of harmful microbes
Microbes In Gastrointestinal Tract
Human beings, as well as all animals, play host to many types and high numbers of microbes. Microbes inhabit our skin, oral region, vaginal tracts and throughout our gastrointestinal tract. There is an estimated number of 1014 species of microbes in our body, weighing in about 3.5 pounds. (1.5kg)
Where Did The Bacteria Come From ?
The friendly bacteria enters your system in a unique way – you ingest them as you made your way through your mother’s birth canal. She gave you even more of these friendly bacteria as she breast-feeds you in the months that followed. In fact, first milk called colostrum, which tends to be thicker and curd-like, is a rich source of these friendly bacteria.
Role of Organic Acids
Organic acids are needed to change an alkaline environment in the colon to a healthy slightly acidic condition that is vital to keep our health at optimum state. These are useful substances produced by friendly bacteria during the fermentation. Each of the various types of organic acids has different functions to maintain the healthy acidity of the colon. Among the organic acids, lactone is the most superior.
Lactone present in Shafli Probiotic Functional Food is certified by the Japan Food Research Laboratories. It inhibits RNA transcriptase of HIV virus type 1. It also acts as a growth factor for the friendly bacterial populations by providing an acidic environment for our gastro-intestinal tract. Lactone is a potent anti-parasitic agent. It inhibits the growth of harmful bacteria. Propionic acid prevents the formation of excess fats and cholesterols whereas lactic and acetic acids help to lower the colonic pH and promote the growth of friendly bacteria. Only the organic acids produced by friendly bacteria through long-term fermentation are able to have above functions to keep us in optimum state of health.
The functions of
organic acids
What is intestinal health ?
Your intestinal health can show up on your face. When we are under stress, our intestines also suffer. If this situation persists, it might cause haemorrhage. Most people who suffered from constipation during their school examination automatically had their problem resolved after the examination. This shows that our gastro intestinal tract is very sensitive to our psychological change.
Food that we eat has to be digested in our stomach with the nutrients absorbed through the small intestines and carried to our entire body cells through our blood circulation. Our gastro intestinal tract plays an important role in our overall health. If our gastro intestinal tract cannot function properly, toxins formed will be carried throughout the whole body. This will eventually affect our immune health and cause diseases. There are about 400-500 types and trillions of bacteria living in our intestines. These microorganisms play a vital role in our overall health.
The Bacteria In Our Intestines
The colon can be divided into few segments such as ascending colon, transverse colon, descending colon, sigmoid, rectum and anus. Living in the wall of our intestines is the friendly bacteria, Lactobacillus. In the centre of our colon, the pH of yellowish stool formed is alkaline. When it is near the membrane wall of intestine, the stool pH becomes neutral due to the release of lactic acid by Lactobacillus. The bad odour emitted within the colon results from the release of foul gases such as methane generated by the unfriendly anaerobic bacteria. However the presence of organic acids produced by lactic acid friendly bacteria turn our stools slightly acidic. This condition ensures better peristalsis and passage of stool for excretion without inflicting injuries on the colon or rectum membrane lining.
Let us see how the colon helps the intestinal bacteria
1. Colon absorbs water, giving the friendly bacteria the right moisture condition.
2. Colon excretes mucus to ensure smooth peristalsis regulating intestinal movement.
This mucus contains a lot of nutrients and promotes the growth of friendly bacteria.
3. Colon eliminates stools containing waste residues and dead bacteria.
In return, the friendly bacteria benefits our colon
1. Some bacteria can release acids to protect the epithelial cell lining of the colon and anus.
2. The short chain fatty acids are a source of energy in the colon.
3. Bacteria can help produce vitamins, enzymes and others nutrients
4. Some friendly bacteria thrive on fibre as a prebiotic or substrate in the intestines which provides a conducive environment for their survival and propagation.
Friendly Bacteria and Harmful Bacteria
Many people consider all the bacteria in the colon as harmful. In fact, some of these bacteria are good for our health. Bacteria in the colon are the first microorganisms to live inside human body after our birth. In healthy conditions, our intestines should have a far higher amount of friendly bacteria over harmful ones.The perfect bacterial mix should be 85% friendly bacteria and 15% harmful bacteria.
If the harmful bacteria are more than the friendly bacteria, our body system will become dysfunctional, with rapid ageing and development of chronic diseases. Our health is very much dependent on our diet and lifestyle. Therefore, one way to maintain a healthy body is to reduce stress and have a balanced diet. However in our modern lifestyle, it is very difficult to completely avoid stress and consumption of processed food is common. Hence, we need to find a solution to promote the growth of friendly bacteria.
Mother’s milk promotes baby’s intestinal acidity
Mother’s milk contains lactose that is fermented by the baby’s friendly bacteria in the digestive tract to produce a large quantity of organic acids. Therefore, the intestinal environment of breast-fed baby remains acidic. Its low pH prevents the survival of harmful bacteria and enhances the growth of friendly bacteria. In contrast, the lactose contained in formula milk which is fermented to produce acetic acid, is quickly neutralised by its buffering effect, changing the acidity of the intestinal tract of the baby.
Besides not having the buffering effect, mum’s milk keeps the baby’s intestinal tract acidic. It is also rich in natural antibodies and anti-bacteria agents that protect the baby against harmful bacteria and infections. Supplementing formula milk with probiotics is highly recommended for those babies who are not breastfed.
Guidelines To Assess Probiotics
The Food and Agriculture Organization/World Health Organization (FAO/WHO) Expert committee on probiotics proposed guidelines to assess probiotic microorganisms.
Be able to survive passage through the digestive tract
Be able to grow in the gut
Show a specific health benefit measured by defined tests (in vitro, animal and/or human)
Have defined dosage regime and duration of use
Be gram positive. Organisms included, but not necessarily limited to the two genera, are Lactobacillus and Bifidobacterium
The Health Value Of Shafli Probiotic Functional Food
Clinically proven as:
Beneficial in inhibiting growth of H.pylori
Enhance
Enhances the function of our immune system.
Reduce Cholesterol
Reduces elevated blood cholesterol.
Improves digestion
Improves digestion of lactose in lactose-intolerant people.
Reduce Risk
Reduces the risk of coronary heart disease.
Clinically proven as:
Promotes the detoxification of the liver.
Overcome Disease
Overcomes urinary tract disease.
Control & Reduce
Reduce serum cholesterol and blood pressure.
Inhibits pathogenic invasion
Inhibits pathogenic invasion, especially in the intestines.
Detoxification
Promotes detoxification of the body.
Counter Allergy
Counter allergy by reducing inflammation.
Reduce Risks
Reduces the risk of colorectal, bladder, cervical, breast cancers, diabetes, and rheumatoid arthritis.
Rich of Vitamins
The manufacture of some of the B-vitamins including niacin (B3), pyridoxine (B6), folic acid and biotin.
Better Absorption
Assists in the absorption of vitamins and minerals especially calcium which is vital for bone growth.
Reduces the duration of infectious infant viral diarrhea
A frequent cause of infant morbidity in developing countries.
Shafli Probiotic
Method of Consumption
How is Shafli Probiotic Functional Food manufactured?
With the transfer of fermentation and manufacturing processes from overseas (Japan), Shafli Probiotic Functional Food has created wonders and helped thousands of weak and ill patients to recover their health.
Shafli Probiotic Functional Food is manufactured under strict adherence to the following:
1. All raw materials used are certified as 100% chemically free.
2. All wild fruits, herbs, roots if not cultivated from organic farm must be grown wild in the jungle without any form of pollution from the air or the surrounding areas.
3. All seaweed products must collected from the deep ocean.
4. During processing and preparation of Shafli Probiotic Functional Food, good manufacturing practice (GMP) must be observed to protect consumer health.
5. Proper recording and controlling of every batch of Shafli Probiotic Functional Food must be monitored for the benefit of needy consumers.
MANUFACTURING PROCESS
Over hundred types of organic plants, herbs, vegetables, fruits and berries are collected from the wild mountain and also from our organic farms in Malaysia and Australia. We are using Biotechnology in our manufacturing process with the presence of signals attached.
SECOND FERMENTOR 1st - 3rd years fermentation
Vitamins & Mineral Organic vegetables are grind and added into the fermentation process. This stage is to obtain vitamins and minerals. Aeration is done fortnightly as well as regular tests and samplings.
THIRD FERMENTOR 1st - 3rd years fermentation
Organic Acids & Enzymes Formation. Organic fruits and berries are grind and added into the fermentation process to form paste This stage is to obtain organic acids & enzymes. Aeration is done fortnightly as well as regular tests and samplings.
FORTH FERMENTOR 1st - 3rd years fermentation
Medical-Grade Formation: Valuable herbs which are full of medicinal values are added into the fermentation process. This stage is to obtain wholesome functional food in paste form that contains medicinal value and therapeutic purposes by itself.
FIFTH FERMENTOR 4th - 5th years fermentation
Maturing and Ageing Stage All the paste formed in 1st, 2nd, 3rd and 4th fermentors were collected and transferred into a higher speed of fermentor. The pH, temperature, moisture and aeration are well controlled. Special 16 strains of friendly bacteria are added to give the essence of this paste. It is during this period, the Shafli Probiotic Functional Food is optimal.
FINAL FERMENTATION 5th – 7th years fermentation
Medical-Grade Maturing Stage All paste is remained in the fermentor for further ageing and maturing to obtain higher value of medical-grade. P450 enzyme is added to act as a booster for Shafli Probiotic Functional Food. Cytochrome P450 enzymes are essential to achieve optimum health. It plays important roles in hormone synthesis, cholesterol synthesis, vitamin D metabolism and destroy abnormal cell. The cytochrome P450 enzymes are our first line of defence in drug chemical battle.
PACKAGING & FINAL CHECKS
High concentrated Shafli Probiotic Functional Food which contains amino acids, vitamins, minerals, organic acids, enzymes, friendly bacteria and P450 enzymes are packed respectively either becomes capsule or paste form.
16 Types Of
Lactic Acid Bacteria Strains
What Is Lactobacillus gasseri ATCC ?
Shafli’s Lactobacillus gasseri ATCC is a very special strain of lactic acid bacteria that can only be isolated and cultured from the human gut. This strain of Shafli’s bacteria has the ability to ferment and produce enzymes, hormones, lactic acid, acetic acid and other organic acids. Being a human borne lactic acid bacteria, it demonstrates good survival and propagation in the human gastrointestinal tract (GI). It exerts a number of beneficial health roles, combats harmful bacteria, stimulates the immune system and maintains a good balance of other healthy intestinal micro flora.
Our biotechnology scientist Dr. Koshy Philip obtained the strain of Shafli’s Lactobacillus gasseri ATCC during his post-doctoral research tenure in the year 2000 at several US research centers. With his years of expertise, this strain of bacteria has been successfully combined with 15 other types of lactic acid bacteria and produces highly therapeutic metabolites from its fermentation by-products.
In US, Dr. Koshy Philip discovered that this special strain of bacteria is kept under strict supervision by researchers. The isolation and culturing of Lactobacillus gasseri ATCC is an achievement for all any research scientists associated with the field of lactic acid bacteriology. Dr Philip’s ten years of research and development in functional food at Shafli’s has given him due recognition by US based scientists allowing him to use the strain as an inoculant in the preparation and fermentation of the 2nd generation Shafli’s probiotic. This strain is also used in a fermentation process for the preparation of functional food for astronauts during space travel.
Why Do We Need The Human Borne Lactic Acid Bacteria?
According to journal published by Dr. Endang Prangdimurti (2001). Probiotik dan Efek Perlindungan Terhadap Canker Kolon. Institut Pertanian Bogor, Indonesia, he stated: “If we want the friendly bacteria to populate in our GI tract, we need the strain of bacteria that is of human origin. This strain has the ability to survive and sustain within a high acidity of stomach acids and biles and adheres to intestinal tissues to multiply.”
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