developer’s passion in our heart, we make the product with tender care
developer of OM-X, Dr. Iichiroh Ohhira, tried to make a fermented food using wild
plants and fruits, in his study “The Isolation and Identification of Lactic
Acid Bacteria from Naturally Fermented Wild Plants and Fruits” published in
1987, with consideration of their beneficial elements e.g. vitamins, minerals
and beneficial bacteria that tend to be insufficient in our modern diet. For
the ingredients to be used in the fermentation, Dr. Ohhira focused his attention
on locally grown land plants and water plants traditionally eaten in the
Chugoku region, like
Chinese bayberry, wild vine, akebi, wild strawberry, mulberry, oleaster,
Chinese matrimony, broad-leaved plantain, mugwort, brown algae and sea tangle.
In a developmental stage at that time, the
ingredients were appropriately prepared based on their own characteristics, for
example, some were used raw and others were treated with natural brown sugar
for extraction. These prepared ingredients were then fermented and matured for more
than 2 years under natural circulation.
In this extract after fermentation and maturation, Dr. Ohhira noticed the effects
derived from new strains of lactic acid bacteria found in nature and the health
benefits to us humans leading to the development of our fermented dietary
supplement “OM-X”. After years of international activities through “OM-X”, Dr.
Ohhira earned a series of awards like “Presidential Citation from Philippine Medical Association” and
became the first Japanese to have won the “GUSI Peace prize” aka “Nobel Peace
Prize of south-eastern Asia”.
Filled with the developer’s passion for “bringing health
and long life to all 7 billion people on the earth”, our goal is to deliver “OM-X”
to the world. We make our product with tender care and also try to deliver “our
wish” conveyed inside the capsule.