KOSO × CBD for Double-Up the Health-Promoting Benefits?


What is CBD?

Cannabidiol is one of the 113 different cannabinoids found in the cannabis plant. CBD does not contain THC, which is the element that is most associated with the psychoactive nature of cannabis. This means that it does not have the same ‘high’, though it has many of the associated health benefits of cannabis. CBD oil is made by extracting CBD from the cannabis plant, then diluting it with a carrier oil like coconut or hemp seed oil. These oils are infused with CBD and placed under the tongue with a dropper, where the oral mucosa absorbs the compounds quickly. CBD is generally considered safe; it can cause adverse reactions like diarrhea and fatigue in some people. It may also interfere with certain medications.

CBD is gaining momentum in the health and wellness world and fermented drinks have been on the rise as well. While fermented drinks and CBD have both been around for centuries, in the last few years, both have seen a strong rise in popularity for their health-promoting properties and concurring research studies. Fermented drinks have become a staple in the fridges of health food stores and in cafes all around the world and the next will be CBD.

 

While the potential benefits of the CBD products

CBD products focus on areas such as helping reduce stress, anxiety, relaxation, and sleep, fermented drinks are largely associated with gut health. The R’s KOSO fermented drink from Japan is unique to all the others, as it has been fermented in a traditional process for one full year and is not only made with lactic acid bacteria and yeast, but with koji itself. It contains over 100 diverse fruits, vegetables, seaweeds, and mushrooms producing an abundant array of vitamins, minerals, B- glucans, probiotics, and prebiotics unique only to this product.

 

Fermented drinks like R’s KOSO can be taken with CBD oil for some additional health benefits.

While they are quite different in terms of what they have the potential to do for your health, both CBD and R’s KOSO have antimicrobial qualities to help the body in multitude of areas such as acne or skin disorders, fungal hair loss, urinary tract infections, and gastroenteritis. Fermented drinks such as R’s KOSO and CBD also show high antioxidant activity and suppression of advanced glycation end products formation, which is thought to be responsible for the pathogenesis of numerous lifestyle disorders. They have shown benefits in body fat reduction, improvement of bowel movements, and improvement of carbohydrate and lipid metabolism. The health benefits are not only limited to the enzymatic activities from the fermentation process, but all the functional ingredients found in both products.

There are many studies showing that a combination of CBD and fermented drinks can be used to fight cancer, manage Type II Diabetes, and reduce the risk of heart disease. Studies have shown results in lowering total cholesterol and LDL levels. Research on the potential health benefits of CBD oil combined with fermented drinks is ongoing and new therapeutic uses for this natural remedy are sure to be discovered. It is an exciting time for research on these two very health-promoting products.

 

Reference:

  1. Hong, K., Lee, C., & Kim, S. W. (2004). Aspergillus oryzaeGB-107 Fermentation Improves Nutritional Quality of Food Soybeans and Feed Soybean Meals. Journal of Medicinal Food, 7(4), 430-435. doi:10.1089/jmf.2004.7.430
  2. Dossou, S., Koshio, S., Ishikawa, M., Yokoyama, S., Dawood, M. A., Basuini, M. F., . . . Zaineldin, A. I. (2018). Growth performance, blood health, antioxidant status and immune response in red sea bream (Pagrus major) fed Aspergillus oryzae fermented rapeseed meal (RM-Koji). Fish & Shellfish Immunology, 75, 253-262. doi: 10.1016/j.fsi.2018.01.032
  3. Hamajima, H., Matsunaga, H., Fujikawa, A., Sato, T., Mitsutake, S., Yanagita, T., . . . Kitagaki, H. (2016). Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic. SpringerPlus, 5(1). doi:10.1186/s40064-016-2950-6
  4. Murakami H. Koji study. Tokyo: Brewing society of Japan; 1985. pp. 1–17.
  5. HASE-TAMARU, Shizuka, and Chihiro OKUNO. “The in Vitro and Vivo Evaluation of Products so Called ‘Enzyme-Foods’.”, 2018, pp. 81–87.
  6. Ashida, Takayuki, et al. Effects of a Fermented Vegetable Product on Hemolysis and Lipid Peroxidation of Japanese Flounder Erthrocytes. Fisheries Science, 2002.
  7. Cannabis - The Health Effects of Cannabis and Cannabinoids - NCBI Bookshelf (nih.gov)
  8. WHO-MSD-MER-2017.2-eng.pdf;jsessionid=AA91B145FAFFCC92DCBBDB273312E9E0
  9. Long-term antidepressant use: patient perspectives of benefits and adverse effects (nih.gov)
  10. Multicenter, double-blind, randomized, placebo-controlled, parallel-group study of the efficacy, safety, and tolerability of THC:CBD extract and THC extract in patients with intractable cancer- related pain - PubMed (nih.gov)
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