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History of Soybeans
For thousands of years soybeans have been a part of a traditional Asian diet. This is due to soybeans having a robust nutritional profile. Soybeans are rich in vitamins, minerals, and complete protein. Soybeans contain all the essential amino acids, and this makes them unique. Traditional dishes were generally fermented to unlock the true benefits of soybeans and over the year’s epidemiologist have noted that these traditional diets have led to overall lower occurrences in prostate cancer, breast cancer and other health issues. A study on residents of Okinawa, Japan found a soy rich diet to be a major contributor to some calling it “the healthiest place on earth.”
Over the years, the industrial applications of growing soy have dominated the growing market for soybean production. From crayons to fuel, soybeans found their way into almost every aspect of our lives. This rise in demand caused a major need to increase the production of soybean crops. In the early 1990s the agricultural implications of genetic engineering were starting to be realized. With this type of advancement, they could produce a crop that could resist drought, herbicides, disease and increase or decrease specific profile traits of the crop. This genetic engineering and rushed growing process has led to a major decline in the quality of much of the soy available today – making it in many cases have negative health effects instead of positive.
However, there are still some species of soybean that are available today that can have the same positive health effects experienced for thousands of years.
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Our Unique Soybeans
Of the over 2000 species of soy there are only a few that have the nutrient density of our particular soybean. During the 1980s a hospital nutritionist was looking to combat the side effects of traditional cancer treatments ultimately leading to cachexia (protein calorie malnutrition).
This extreme weight loss and muscle wasting is common in cancer patients and is difficult to address. After extensive testing and the development of a new fermentation technology, the team was able to develop the first generation of highly bioavailable fermented soy. But it was quite a process to get it produced.
Since then the formulation has undergone revisions to enhance the nutritional profile. This has brought us to the current formula of Haelan 951..
Our Patented Process
It starts with the growing process. Our unique species is grown in Mongolia at an elevation of 3,300 feet. This allows us to avoid cross pollination with lesser species of soybean and maintain a consistent crop each time. The organic growing process is fertilized with volcanic ash to encourage good bacteria and keep the soil infused with nutrients. Finally, the beans are picked at the optimal time to ensure they are in their most nutrient rich state.
Once harvested
Once the beans are harvested, they are transported to our family owned factory in China where they undergo an extensive fermentation process. There, we employ the highest manufacturing standards and lab testing to ensure that the final product is the highest quality. Our patented multistage nitrogen fermentation process uses the autogenic antiammonia azotobacter mutant strain, induced from Azotobacter vinelandii as inoculum in an industrial fermentation. They are specific bacterial strains belonging to the species Stenotrophomonas maltophilia.
The fermentation
This fermentation process reduces approximately 25 lbs. of raw soybean to make only one 8 oz bottle. During this process we add no fillers, colors, flavors, or anything else that could disturb the healing properties of Haelan 951. The process is completed with lab testing to verify the specific levels desired are achieved and that no other contaminates are found. The fermentation process hydrolyzes many of the soybean proteins into amino acids and compounds that are rich in nitrogen, polysaccharides, and fermentation metabolites of the naturally occurring isoflavones, protease inhibitors, saponins, phytosterols and inositol hexaphosphate compounds in soybeans
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