Some over-the-top claims have been made about the benefits of kombucha, but its probiotics probably are good for gut health. (Deb Lindsey/For the Washington Post
By Ellie Krieger October 29, 2014

The growth of kombucha is fascinating, both as a hot trend in the beverage aisle and in the biological sense, since it is brewed with a live, expanding bacterial culture. The drink, which originates in Asia, has been around for centuries and has long been popular with alternative-health folk. But after I overheard a group of fashion editors buzzing about it and my 12-year-old daughter begged me to buy her some, I knew it had hit the mainstream.

What is kombucha?
Kombucha is a fermented tea made by adding a culture of bacteria and yeast to a solution of tea, sugar and sometimes fruit juice and other flavorings. It’s often referred to as “mushroom-tea” because during the brewing process the bacteria and yeast grow into a mass that resembles a mushroom cap.

The drink has a slight effervescence and sweet-tart flavor. It often has small remnants of the bacteria mix floating in it, which sounds unappealing but is not much different from finding some sediment in your wine. Kombucha is highly acidic, contains sugar, B vitamins and antioxidants, as well as some alcohol that results from the fermentation process. It has about 30 calories per eight ounces (mainly from the sugar), which is considerably less than other soft drinks.

You can buy bottled kombucha, both pasteurized and unpasteurized, in various flavors everywhere from health-food stores to supermarkets. The drinks have exploded on the market, with Whole Foods Magazine reporting projected sales reaching $500 million by 2015.

You can also brew your own by either buying a culture starter called a “mother” or getting one from a friend who has culture that has produced offshoots, and fermenting it in a clean jar for seven to 14 days. As with any other home brewing it is important that you research the proper technique and do it under highly sanitary conditions.

Is it good for you?
Kombucha has been touted as a magic elixir, curing everything from digestion problems to arthritis and cancer, but it has also been maligned as a potentially toxic alcoholic beverage. As with most things, the truth of it lies in the middle.

Most of the big curative claims about kombucha are unfounded: there have been just a few animal studies on it, and no solid research has been done on people. But some health benefits are likely since kombucha, when raw or unpasteurized, is rich in probiotics, good gut bacteria (like those in yogurt) that have been shown to boost immunity and overall health.

The downside is that kombucha’s probiotics do not survive the pasteurization process, and drinking it unpasteurized, if it was not produced in sanitary conditions, may pose a food safety threat, especially for those who are pregnant or have compromised immune systems. Some of the reported side effects of excessive and/or contaminated kombucha consumption include stomach upset, acidosis, allergic reactions to the molds that can develop during fermentation, and toxicity from heavy metals from home-brewing in ceramic pots.

Regarding the alcohol content, the government requires that a beverage must have less than 0.5 percent alcohol (a trace amount) if it is to be sold as a nonalcoholic drink. Bottled kombucha must comply with that standard or risk being pulled off the shelf. But depending on how they are made, home brews can vary in alcohol content and approach the amount that is in beer.

The bottom line
Kombucha is not a magic potion, but it is a potentially healthful, flavorful drink that is relatively low in calories and sugar. As with any food or drink, it is wise not to overdo it but to enjoy it in moderation.

Only drink homemade kombucha if you are certain it has been properly brewed, and opt for a reputable, commercial brand when buying it bottled. To be on the safe side, children, pregnant women and those with compromised immune systems should drink only the pasteurized kind.

Kombucha: Is it really good for you? 
https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html

Tuesday, October 11, 2015, the first snowfall on top of the Mt. Fuji was officially confirmed.  The first white crown appeared 11 days later than the average year.  It surely tells us quietly but solemnly that the season has been shifting little by little.

体の老いはどうしようもないが、

年寄りになる必要はない。

LIVESTRONG.COM http://www.livestrong.com/article/110146-paprika-lemon-water-cleanse/Last Updated: Jun 29, 2015 | By Amber Keefer

Proponents say the lemon water cleanse helps boost the immune system.
Photo Credit LeventKonuk/iStock/Getty Images

Some people believe that toxins in the gastrointestinal tract can cause colds, allergies, arthritis, poor circulation and fatigue, says Michael Picco, M.D., a gastroenterologist at the Mayo Clinic. They see the lemon water cleanse as a way to remove toxins from the body and boost the immune system. While critics say the digestive system and bowel are designed to do the job naturally, proponents of colon cleansing counter that there is little scientific evidence disproving the benefits.

Method
Step 1
Consult with your doctor first. A master cleanse involves several days of consuming nothing more than the lemon water recipe and drinking plenty of water to prevent dehydration. The cleanse is not recommended for diabetics or individuals who have other chronic health problems. If you do not stay well-hydrated, an imbalance of electrolytes could cause serious complications, particularly if you have kidney or heart disease.

Step 2
Eliminate processed foods, meats and dairy products from your diet before you begin the actual cleanse process. If you prefer not to do a full cleanse but still want to benefit from some of the cleansing properties of lemon water, cut down on consumption of fatty, sugary and processed foods. Drink a couple of glasses of lemon water each day so that your colon, liver and kidneys can benefit from any restorative properties that lemon water may have.

Step 3
Flush out your digestive tract and colon on the morning of the first day of the cleanse. To do this, add two teaspoons of uniodized sea salt to one quart of lukewarm water. Shake well to mix, then drink the entire quart on an empty stomach. Wait until after your first bowel movement to begin drinking the lemon water mix.

Step 4
Drink the lemon water mix and regular water for 10 days. Consume 8 oz. glasses of the lemon water mix every one to two hours throughout the day. Whenever you feel hungry, drink water. If you begin to feel weak, drink another glass of the lemon water mix.

Step 5
Drink an herbal laxative tea each night before you go to bed. This will help stimulate daily bowel movements, an essential part of the cleanse process.

Step 6
Wean yourself off the cleanse gradually. It will be four or five days before you can eat normally again. Start by introducing freshly squeezed orange juice diluted with water into your diet. On the evening of the second day coming off the cleanse, drink some vegetable broth. Continue drinking orange juice each day. On the third and fourth days, add vegetables to your soup and eat some fruit. Do not eat fish, meat, dairy or wheat products for a few days until your system is back to normal.

Recipe
Step 1
Make a recipe for six servings by adding 12 tbsp. each of organic lemon juice and organic grade B maple syrup and 2 tsp. of paprika to 60 oz. of filtered water. Lemons are full of vitamin C and minerals your body needs to stay healthy. Lemon juice also makes the body more alkaline by neutralizing acid and restoring the body’s pH balance. The maple syrup supplies the body with additional vitamins and minerals.

Step 2
Mix all ingredients together by stirring or shaking well.

Step 3
Drink the lemon cleanse at room temperature or as a hot drink, but do not drink it cold.

Tips
Always use fresh lemons or limes in your recipe. Keep lemons on the kitchen counter to ripen.

Most lemon water cleanse recipes call for cayenne pepper instead of paprika. Cayenne pepper helps improve circulation by making it easier for major organs to filter toxins from the body. Some people substitute with paprika if they are unable to find cayenne pepper. Paprika is milder, however, and therefore doesn’t have the same effect as cayenne pepper when it comes to increasing metabolism and circulation.

Things You’ll Need

Fresh lemon or lime juice

Paprika or cayenne pepper

Organic maple syrup

Water

Uniodized sea salt

Herbal laxative tea

Paprika Lemon Water Cleanse: LIVESTRONG.COM

http://www.livestrong.com/article/110146-paprika

-lemon-water-cleanse/

New research adds cancer recurrence to list of health benefits of getting your daily cup of joe
Dana-Farber Cancer Institute

Released on EurekAlert! on 17 Aug, 2015
http://www.eurekalert.org/pub_releases/2015-08/dci-dcd081415.php

BOSTON – Regular consumption of caffeinated coffee may help prevent the return of colon cancer after treatment and improve the chances of a cure, according to a new, large study from Dana-Farber Cancer Institute that reported this striking association for the first time.

The patients, all of them treated with surgery and chemotherapy for stage III colon cancer, had the greatest benefit from consuming four or more cups of coffee a day (about 460 milligrams of caffeine), according to the study published in the Journal of Clinical Oncology. These patients were 42 percent less likely to have their cancer return than non-coffee drinkers, and were 33 percent less likely to die from cancer or any other cause.

Two to three cups of coffee daily had a more modest benefit, while little protection was associated with one cup or less, reported the researchers, led by Charles Fuchs, MD, MPH, director of the Gastrointestinal Cancer Center at Dana-Farber. First author is Brendan J. Guercio, MD, also of Dana-Farber.

The study included nearly 1,000 patients who filled out dietary pattern questionnaires early in the study, during chemotherapy and again about a year later. This “prospective” design eliminated patients’ need to recall their coffee-drinking habits years later – a source of potential bias in many observational studies.

“We found that coffee drinkers had a lower risk of the cancer coming back and a significantly greater survival and chance of a cure,” Fuchs said. Most recurrences happen within five years of treatment and are uncommon after that, he noted. In patients with stage III disease, the cancer has been found in the lymph nodes near the original tumor but there are no signs of further metastasis. Fuchs said these patients have about a 35 percent chance of recurrence.

As encouraging as the results appear to be, Fuchs is hesitant to make recommendations to patients until the results are confirmed in other studies. “If you are a coffee drinker and are being treated for colon cancer, don’t stop,” he said. “But if you’re not a coffee drinker and wondering whether to start, you should first discuss it with your physician.”

Fuchs said the study is the first to study an association between caffeinated coffee and risk of colon cancer recurrence. It adds to a number of recent studies suggesting that coffee may have protective effects against the development of several kinds of cancer, including reduced risks of postmenopausal breast cancer, melanoma, liver cancer, advanced prostate cancer.

Fuchs said the research focused on coffee and other dietary factors because coffee drinking – in addition to possibly being protective against some cancers – had been shown to reduce the risk of type 2 diabetes. Risk factors for diabetes – obesity, a sedentary life style, a Western diet high in calories and sugar, and high levels of insulin – are also implicated in colon cancer.

In analyzing the results of the new study, Fuchs and his colleagues discovered that the lowered risk of cancer recurrence and deaths was entirely due to caffeine and not other components of coffee. He said it’s not clear why caffeine has this effect and the question needs further study. One hypothesis is that caffeine consumption increases the body’s sensitivity to insulin so less of it is needed, which in turn may help reduce inflammation – a risk factor for diabetes and cancer, Fuchs said.

Other than drinking coffee, Fuchs said, people can take other measures to reduce cancer risks – avoiding obesity, exercising regularly, adopting a healthier diet, and eating nuts, which also reduce the risk of diabetes.

Original Article released:
http://www.eurekalert.org/pub_releases/2015-08/dci-dcd081415.php

Link Cited on: LINK de DIET
http://www.nutritio.net/linkdediet/news/FMPro?-db=NEWS.fp5&-Format=detail.htm&kibanID=50788&-lay=lay&-Find

Released on EurekAlert! on 26 Aug, 2015
http://www.eurekalert.org/pub_releases/2015-08/ps-cpm082615.php

Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.

Baked purple-fleshed potatoes suppressed the growth of colon cancer tumors in petri dishes and in mice by targeting the cancer’s stem cells. Colon cancer is the second leading cause of cancer-related deaths in the U.S. and responsible for more than 50,000 deaths annually, according to the American Cancer Society.

Attacking stem cells is an effective way to counter cancer, according to Jairam K.P. Vanamala, associate professor of food sciences, Penn State and faculty member, at the Penn State Hershey Cancer Institute.

“You might want to compare cancer stem cells to roots of the weeds,” Vanamala said. “You may cut the weed, but as long as the roots are still there, the weeds will keep growing back and, likewise, if the cancer stem cells are still present, the cancer can still grow and spread.”

The researchers, who released their findings in the Journal of Nutritional Biochemistry, currently online, used a baked purple potato because potatoes are widely consumed and typically baked before they are consumed, especially in western countries. They wanted to make sure the vegetables maintained their anti-cancer properties even after cooking.

In the initial laboratory study, the researchers found that the baked potato extract suppressed the spread of colon cancer stem cells while increasing their deaths. Researchers then tested the effect of whole baked purple potatoes on mice with colon cancer and found similar results. The portion size for a human would be about the same as eating a medium size purple-fleshed potato for lunch and dinner, or one large purple-fleshed potato per day.

According to the researchers, there may be several substances in purple potatoes that work simultaneously on multiple pathways to help kill the colon cancer stem cells, including anthocyanins and chlorogenic acid, and resistant starch.

“Our earlier work and other research studies suggest that potatoes, including purple potatoes, contain resistant starch, which serves as a food for the gut bacteria, that the bacteria can covert to beneficial short-chain fatty acids such as butyric acid,” Vanamala said. “The butyric acid regulates immune function in the gut, suppresses chronic inflammation and may also help to cause cancer cells to self-destruct.”

In addition to resistant starch, the same color compounds that give potatoes, as well as other fruits and vegetables, a rainbow of vibrant colors may be effective in suppressing cancer growth, he added.

“When you eat from the rainbow, instead of one compound, you have thousands of compounds, working on different pathways to suppress the growth of cancer stem cells,” said Vanamala. “Because cancer is such a complex disease, a silver bullet approach is just not possible for most cancers.”

The next step would be to test the whole food approach using purple potatoes in humans for disease prevention and treatment strategies. The researchers also plan to test the purple potatoes on other forms of cancer.

Using evidenced-based foods as a proper cancer prevention strategy could complement current and future anti-cancer drug therapies. Vanamala said that foods could actually offer a healthier way to prevent cancer because they often have limited side effects compared to drug treatments.

“Indeed, we have seen that the animals that consumed purple potatoes are healthier compared to animals that received drug treatment,” said Vanamala.

Purple potatoes could be potentially used in both primary and secondary prevention strategies for cancer, Vanamala suggested. Primary prevention is aimed at stopping the initial attack of cancer, while secondary prevention refers to helping patients in remission remain cancer-free.

Most of the funding in cancer research currently goes to cancer cures but not to prevention, Vanamala said. However, as cancer incidences are predicted to surge in the next two decades, an equal emphasis on both food-based cancer prevention and therapeutic drug approaches should be used to counter the growing epidemic of cancer in the U.S. and around the world.

Original Article released:
http://www.eurekalert.org/pub_releases/2015-08/ps-cpm082615.php

Link Cited on: LINK de DIET
http://www.nutritio.net/linkdediet/news/FMPro?-db=NEWS.fp5&-Format=detail.htm&kibanID=48152&-lay=lay&-Find

他人を許しましょう。それは相手が

許されることにふさわしいのではなく、

あなたがふさわしいのです、

平和 を得ることに。

ast Updated on May 06, 2015 | By Kiki Michelle A small glass of water beside a lemon.
LIVESTRONG.COM
http://www.livestrong.com/article/321463-10-day-cleansing-diet/
Photo Credit PASHA18/iStock/Getty Images 

Also referred to as detox diets, cleansing diets are often promoted as easy methods of ridding the body of toxins and chemicals. Some cleansing diets will require you to consume natural food products, while others may require you to consume only a liquid diet. Cleansing diets may also assist with weight loss by ridding your body of substances that contribute to weight gain and jumpstarting weight loss. While the Master Cleanse Diet has become popular over the years, other 10 day cleansing diets have become popular as well and may come in a variety of forms.

Cleansing Diet Types

Cleansing diets may be in liquid or solid food form, though all will restrict your diet significantly. The popular Master Cleanse Diet, for example, requires you to consume a mixture of lemon juice, cayenne pepper, maple syrup and distilled water only for as long as your cleanse lasts. Others, like the liver cleansing diet, only allow you to eat fruits and vegetables. However, CBS News reports that cleansing diets that incorporate food into your diet are healthiest. Such diets may also be easier to sustain for the entire 10-day period.

Cleansing Diet Considerations

While some diets are more popular than others, there is no standard cleansing diet. The diet that you choose will depend on your lifestyle and overall eating habits. For example, determining whether a specific cleansing diet fits into your budget or is something you can maintain for 10 days will help you to make this decision. Furthermore, some cleansing diets may require that you to purchase a minimal amount of ingredients that will last the entire 10 day period. Others, like raw food diets may require you to purchase fresh vegetables more than once during your 10-day cleanse. You may also consider the amount of preparation required for the cleansing diet of your choice. Fruits and vegetables, for example, may require light preparation for transport to school or work.

Cleansing Diet Challenges

While cleansing diets may be an effective means of losing weight or getting on track to eating healthier, these diets come with a special set of challenges. CBS News reports that many people lose weight quickly on cleansing diets, though it may be difficult to maintain any weight loss. Your body may also suffer depreivation of the essential vitamins and nutrients it needs during your 10-day cleansing diet, so you may consider incorporating supplements into your daily diet.

Foods and Drinks to Avoid While Detoxing

A number of foods need to be avoided while on any cleansing diet. EveryDiet states that you cannot consume meat, dairy, alcohol and caffeine while on your cleanse. Whole Living highlights that you can substitute these food products with gluten-free grains and dairy such as rice and almond milk. If you crave hot drinks, decaffeinated teas with natural sweeteners may also be an appropriate substitute during your cleanse.

Side Effects

The Mayo Clinic notes that some people report gaining energy while on a cleansing diet, while others complain of fatigue. Additional complications of a cleansing diet may include dehydration, dizziness and nausea. To prevent severe side effects, pay attention to your body’s reaction to the cleanse and cease if the problems do not subside. As with any diet, consult with your doctor before beginning a cleansing diet to reduce your risk of experiencing adverse side effects.

10 Day Cleansing Diet: LIVESTRONG.COM
http://www.livestrong.com/article/321463-10-day-cleansing-diet/

University of Pennsylvania School of Medicine

Released on EurekAlert! on 12 -FEb, 2015
http://www.eurekalert.org/pub_releases/2015-02/uops-pmb021215.php

PHILADELPHIA – Experts have warned for years that insufficient sleep can lead to weight gain. A new Penn Medicine study found that not only do we consume more food following a night of total sleep deprivation, but we also we consume more fat and less carbohydrates and a region of the brain known as the salience network is what may lead us to eat more fat. The new findings are published in Scientific Reports.

Most research in this arena has focused on changes in metabolic hormones that lead to weight gain, while only a few have begun to examine how changes in brain activity may play a role. “We wanted to uncover whether changes in regional brain function had an impact on our eating behavior following sleep deprivation,” says the study’s senior author, Hengyi Rao, PhD, a research assistant professor of Cognitive Neuroimaging in Neurology and Psychiatry. “This work has implications for the approximately 15 million Americans who work the evening shift, night shift, rotating shifts, or other employer arranged irregular schedules.”

The study took a unique approach and sequestered 34 sleep-deprived subjects and 12 controls in a sleep lab for five days and four nights for round-the-clock monitoring. All study subjects received one night of regular sleep and were then randomized to either total sleep deprivation or control for the remaining three nights. Baseline functional MRI (fMRI) to examine brain connectivity changes associated with macronutrient intake was conducted on all subjects the morning following the first night of sleep. Sleep-deprived subjects were matched to control subjects in age, body mass index (BMI), ethnicity or gender.

On the second night, sleep deprivation subjects were kept awake while the control subjects slept for eight hours. fMRI testing of both groups continued on days, two, three and four at the same time each day. All subjects had access to a variety of foods that they could consume as desired.

Sleep deprived subjects consumed close to 1,000 calories during overnight wakefulness. Despite this, they consumed a similar amount of calories the day following sleep deprivation as they did the day following baseline sleep. However, when comparing the macronutrient intake between the two days, researchers found that healthy adults consumed a greater percentage of calories from fat and a lower percentage of calories from carbohydrates during the day following total sleep deprivation.

The Penn researchers also found that sleep deprived subjects displayed increased connectivity within the “salience network,” which is thought to play a role in determining contextually dependent behavioral responses to stimuli that can be either internal or external, and is one of several key brain networks that carry out various aspects of brain function. Moreover, increased connectivity in the salience network correlated positively with the percentage of calories consumed from fat and negatively correlated with the percentage of carbohydrates after sleep deprivation. The salience network is located toward the front of the brain and consists of three sections, the dorsal anterior cingulate cortex, bilateral putamen, and bilateral anterior insula. Activity in these structures is linked to both emotion and bodily sensations, such as the heart racing, stomach churning, pain, thirst, embarrassment, and attempting mental challenges. Changes in caloric intake and content after sleep deprivation may therefore relate to changes in the “salience” of food, and in particular fatty food, in individuals who are sleep deprived.

“We believe this is the first study to examine the connection between brain network connectivity and actual macronutrient intake after baseline sleep and after total sleep deprivation,” says Rao. Most similar studies rely on self-reported hunger levels of food cravings, or on brain responses to pictures of different types of foods. “Although this study examined the effects of acute total sleep deprivation, similar changes may occur in response to the chronic partial sleep restriction that is so prevalent in today’s society.”

###

Additional Penn authors on the study include Zhou Fang, Ning Ma, Senhua Zhu, Siyuan Hu and John A. Detre or the Center for Functional Neuroimaging; Andrea M. Spaeth, department of Sleep Medicine; and Namni Goel and David F. Dinges, division of Sleep and Chronobiology.

The study was funded by the National Institutes of Health (R01 HL102119, R01 NR004281, R21 DA032022, R03 DA027098, P30 NS045839, CTRC UL1RR024134), the department of the Navy, Office of Naval Research (N00014-11-1-0361) and a pilot grant from the Institute of Translational Medicine and Therapeutics at Penn.

Penn Medicine is one of the world’s leading academic medical centers, dedicated to the related missions of medical education, biomedical research, and excellence in patient care. Penn Medicine consists of the Raymond and Ruth Perelman School of Medicine at the University of Pennsylvania (founded in 1765 as the nation’s first medical school) and the University of Pennsylvania Health System, which together form a $4.3 billion enterprise.

The Perelman School of Medicine has been ranked among the top five medical schools in the United States for the past 17 years, according to U.S. News & World Report’s survey of research-oriented medical schools. The School is consistently among the nation’s top recipients of funding from the National Institutes of Health, with $392 million awarded in the 2013 fiscal year.

The University of Pennsylvania Health System’s patient care facilities include: The Hospital of the University of Pennsylvania — recognized as one of the nation’s top “Honor Roll” hospitals by U.S. News & World Report; Penn Presbyterian Medical Center; Chester County Hospital; Penn Wissahickon Hospice; and Pennsylvania Hospital — the nation’s first hospital, founded in 1751. Additional affiliated inpatient care facilities and services throughout the Philadelphia region include Chestnut Hill Hospital and Good Shepherd Penn Partners, a partnership between Good Shepherd Rehabilitation Network and Penn Medicine.

Penn Medicine is committed to improving lives and health through a variety of community-based programs and activities. In fiscal year 2013, Penn Medicine provided $814 million to benefit our community.

Original Article released:
http://www.eurekalert.org/pub_releases/2015-02/uops-pmb021215.php

Link Cited on: LINK de DIET
http://www.nutritio.net/linkdediet/news/FMPro?-db=NEWS.fp5&-Format=detail.htm&kibanID=48152&-lay=lay&-Find

Last Updated: May 21, 2012 | By Sharon Perkins　
http://www.livestrong.com/article/557273-the-health-benefits-of-amazake/

Like sake, amazaka is made from rice, but it isn’t alcoholic.
Photo Credit Jupiterimages/Photos.com/Getty Images

Combining rice and the aspergillus oryzae fungus produces several traditional Japanese products, including the alcoholic drink sake. Amazake, a nonalcoholic Japanese drink made from this pairing, is another Japanese dietary staple. Amazake is used to make puddings, pie fillings and other sweets as well as the drink. Commercially made amazaki tends to have a sweeter flavor than the homemade version, since it often contains added sugar. The health benefits depend on the type of rice used and the sugars added.

Digestion
Amazake is produced by combining cooked rice with koji, a fermented product made by mixing rice with aspergillus oryzae and incubating at a warm temperature for several hours. Fermented foods like amazake might benefit your stomach if you don’t digest food well. The enzymes in amazake help break down fats, complex carbohydrates and proteins for your body to use.

Effect on Toxins
Rice fermented with aspergillus oryzae might help your body eliminate toxins such as polyvinyl chloride, according to a Japanese study published in the October 2004 “Chemosphere.” The study compared blood levels of PVCs and other toxins in Japanese women who consumed the mixture with those who did not over a two-year period. Women who consumed the mixture eliminated more of the toxins than those who did not. This was a very small study of just nine women, but it did show a possible benefit of the mixture.

Amazake produced from brown rice supplies more vitamins and minerals than amazake made from white rice. Brown rice retains the bran and germ of the rice, which contains B-complex vitamins niacin and thiamine, vitamin E and fiber. Brown rice also serves as a good source of iron, zinc, potassium, calcium, manganese and magnesium.

Sugar Variations
The amazake you buy in the store varies considerably from the version made at home. Commercial versions often substitute laboratory-produced enzymes for koji. While these enzymes, like koji, cause fermentation, manufacturers often choose specific enzymes designed to produce a sweeter product. If you’re trying to restrict your carbohydrate intake, commercially produced amazake might contain too much sugar. With homemade amazake, you can control the sweetness by adjusting the amount of koji added; the more koji, the sweeter the taste. Amazake contains about 50 percent simple sugars and 50 percent complex carbohydrates, so it provides quick but long-lasting energy, author John Belleme explains in “Japanese Foods That Heal.”

LIVESTRONG.COM：The Health Benefits of Amazake
http://www.livestrong.com/article/557273-the-health-benefits-of-amazake/