EM-X

In the early 1970s, Japanese agricultural professor Teruo Higa discovered a special mixture of microorganisms that proved to have particularly useful properties.
Professor Higa named this mixture Effective Microorganisms, abbreviated EM.

The microorganisms in EM secreted products with an anti-oxidant effect.
Higa wanted to make use of their beneficial effects.
To this end, he fermented rice bran, various fruits, and seaweed with EM.

The resulting liquid was passed through filters so fine that they only allowed antioxidants and trace elements to pass through. The golden-yellow liquid that remained turned out to be a very effective complex of both water-soluble and fat-soluble antioxidants. This drink, which has hardly any taste, is called EM-X.

EM-X combats free radicals and has a beneficial and healthy effect on the body.
In this book, Japanese physician Dr. Shigeru Tanaka reports on his experiences with EM-X in his clinic in Japan. Tanaka calls EM-X the strongest antioxidant there is, and what he experienced is astonishing.

! This booklet dates from 1998. But its content is at least as relevant now. Meanwhile, EM-X is not only used by sick people but also healthy people use it preventively to keep the body healthy, despite increasing stress. Athletes also use it to recover quickly after training/competition. !