Why are Japanese people of 'all generations' deficient in calcium? The unknown 'absorption trap'
Do you think this is only a problem for 'children in their growth phase' or 'senior bones'? Looking at data from the Ministry of Health, Labour and Welfare, even including working adults in their 20s to 50s, all generations are failing to reach the target amount. Because Japan's soil and water (soft water) are naturally low in minerals, we live in an environment where it is easy to become calcium deficient just by living our daily lives.
However, what I truly see as the problem is not the deficiency itself, but the current 'delivery method' of supplements and functional foods.
A sense of discomfort with the 'eat a lot, discard a lot' model
Among minerals, calcium is one of the most difficult nutrients for the body to absorb. It is said that the absorption rate from general food is only about 20-40%.
Therefore, for many conventional supplements and calcium-fortified foods, the common approach has been to 'formulate a larger amount in advance, taking into account the absorption rate.' In other words, it is an 'eat a lot, discard a lot' model.
However, there is a blind spot to this. Because calcium is inherently alkaline, consuming a large amount at once temporarily neutralizes stomach acid. Therefore, for some people, it may affect the digestive process.
We have been hearing about 'calcium deficiency' for decades since we were children, so why hasn't it been solved yet? Perhaps it is because we have focused only on the 'amount consumed' and ignored the 'smartness of delivery'.
We want to deliver the necessary amount more smartly and reliably to the body. Our challenge was born from this strong desire.
Delivering not by quantity but by 'state': The answer of fermentation biotechnology
From a biochemical perspective, calcium is only smoothly absorbed by intestinal cells once it becomes 'dissolved in water (ions).' General solid supplements require a process of being dissolved by stomach acid, but our product is different from the start.
Through our unique fermentation technology, we have pre-ionized (dissolved in water) the calcium and magnesium.
Without putting a burden on the stomach, every drop soaks directly into the body. This is a next-generation liquid supplement that focuses on absorption, overturning the conventional wisdom of 'taking a lot and discarding a lot'.
Because it contains vinegar components from the fermentation technology, it is characterized by a sharp, sour taste like vinegar. Every morning, I add about 3cc to hot water, water, or yogurt, and enjoy it as a refreshing wake-up switch.
Goal achieved in 23 minutes from the start. Our vision is beginning to take shape.
This new form of calcium, which pursues 'efficiency' and 'smartness' rather than quantity, has received a response that far exceeds our expectations.
In the pre-sale on the support purchase service 'Makuake', we achieved our target amount in just 23 minutes from the start, and have now exceeded 495%.
I am convinced that the voices of many people who say 'I want to choose something that really reaches my body' are reflected in these numbers. Smart nutrition that truly reaches all generations of Japanese people. Please take a look at the story of our challenge in detail on the Makuake page.
