The Probiotic Power of Amasai

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Amasai, The Probiotic Power of Amasai

Amasai, The Probiotic Power of Amasai

The Probiotic Power of Amasai

Amasi is the common African word for fermented milk that tastes like cottage cheese and plain yogurt.  This is the renowned drink of the Masai warrior tribes in Northern Tanzania and Kenya.  This drink is renowned for its rich variety of beneficial microorganisms and highly bioavailable nutrients.  Amasai is one of the greatest probiotic drinks in the world.

Ancient cultures thrived off of naturally fermented foods and beverages.  Due to the lack of refrigeration it was necessary to culture foods in order to increase the shelf life and maintain food storage.  These foods included raw milk kefir, yogurt, amasi and vegetable cultures such as sauerkraut, kimchee, and pickles.  They contain a megadose of highly bioavailable nutrients and healthy strains of bacteria that build a strong digestive and immune system.

Amasai, The Probiotic Power of Amasai

Fermented, Grass-Fed Milk is Amazing

Fermented milk products such as amasi contain an abundant amount of lactic acid based bacteria (1, 2).  These products are extremely rich in highly bioavailable protein.  Many different enzymes are needed in order to effectively break down and utilize proteins.  The fermentation process provides many enzymes which help the body metabolize these proteins with less energy output by the body.

In 2004, a nutrition student at the University of Wisconsin named Richard Mokua studied the benefits of amasi.  Mokua was Kenyan and this was one of his favorite cultural foods that he grew up with.  In his childhood, Mokua observed that the children who consumed amasi were less susceptible to diarrhea.

Mokua was able to prove in his masters thesis that amasi was able to kill E Coli very quickly.  Mokua used commercial milk, commercial yogurt and amasi from his hometown in Kenya.  He inoculated all three with the E Coli bacteria (3).

Amasai, The Probiotic Power of Amasai

Amasai Killed off the E Coli:

What he found was that the regular milk did not kill the E Coli but instead was a fertilizer that allowed the E Coli to grow stronger.  The yogurt with some active bacteria was able to slightly reduce the E Coli strains.  The Amasi was able to dominate the E Coli and nearly irradiate it from the sample.

The primary difference between regular yogurt and the amasi was the volume of lactic acid bacteria such as the lactobacillus family.  Additional research has supported Mokua’s findings and expanded upon the anti-microbial components of amasi (45)

All across Africa people consume amasi but the exact strain of the fermented beverage has high variability (6).  Additionally, the amasai product is typically used to make multiple batches and different strains, varieties and amounts are produced in each batch.  Raw fermented milk from grass-fed cows is known to produce more beneficial microorganisms than any other fermented food.

Amasai, The Probiotic Power of Amasai

Probiotics Enhance Nutrient Absorption:

Probiotic enriched fermented beverages like amasi are known to improve the absorption of vitamins and minerals in the body.  In particular, probiotics help improve the absorption of specific nutrients such as vitamin B6, folic acid, niacin, zinc, vitamin B12 & vitamin K.  These foods help reduce inflammation, improve digestion and immunity (7, 8).

Raw milk made from specific cows producing Beta casein A2 and eating a 100% grass and green food based diet is extremely beneficial.  Traditional milk that is produced with a high content of Beta casein A1 proteins is extremely inflammatory and can trigger systemic inflammation throughout the bodies (9).

Amasai is created using 100% grass-fed, raw milk that has undergone a deep fermentation process to increase probiotic cultures, live enzymes, key nutrients like vitamin K2 and active immunoglobulins.  It also tastes outstanding!

Amasai, The Probiotic Power of Amasai

Grass-Fed Cattle are Rich in Nutrients:

When cattle eat grass they get healthy.  The grass and green foods are rich in phytonutrient anti-oxidants, omega-3 fatty acids and chlorophyll (10).    When cattle eat grass they become strong and robust.  These animals are lean, have a strong immune system and hardly ever get sick.

Grass-fed animal meat and milk are bothrich in Omega-3 fatty acids EPA & DHA, CLA, B12, zinc, iron, creatine, L-carnitine,  These products are some of the highest quality superfoods to consume.

Amasai, The Probiotic Power of Amasai

Beyond Organic SuperFoods:

My friend Jordan Rubin has specialized breeds of dairy cows that do not produce Beta A1 casein.  He has them on a 100% green-fed diet and the pasteurization process never goes over the cows natural body temperature.  This maintains the integrity of the proteins and enzymes.

He has several incredible products including:  Amasai (spelled slightly different than the African amasi) is a super probiotic drink that is full of unique nutritional compounds and tastes amazing.  The company also creates a great raw cheese that is loaded with CLA, whey protein, and high quality long-chain omega-3 fatty acids.   Best of all, these foods taste amazing…you will not want to stop eating them!

Beyond Organic has partnered with the great international company, Youngevity in order to expand their reach and distribute Amasai to more people.  You can find out more about how to order these products here

Amasai, The Probiotic Power of Amasai

Sources For This Article Include:

1. Bacterial diversity of aMasi, a South African fermented milk product, determined by clone library and denaturing gradient gel electrophoresis analysis. African Journal of Microbiology Research, 7(32), 4146-4158.
2. Gran HM, Gadaga HT, Narvhus JA. Utilization of various starter cultures in the production of Amasi, a Zimbabwean naturally fermented raw milk product. Int J Food Microbiol. 2003 Nov 15;88(1):19-28. PMID: 14527782
3. Effect of Kenyan Fermented Milk on Escherichia Coli Link Here
4. Mufandaedza J, Viljoen BC, Feresu SB, Gadaga TH. Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strains. Int J Food Microbiol. 2006 Apr 15;108(1):147-52. PMID: 16387379
5. Todorov SD. Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K TO Listeria sp. Brazilian Journal of Microbiology. 2008;39(1):178-187.
6. Narvhus JA, Gadaga TH. The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review. Int J Food Microbiol. 2003 Sep 1;86(1-2):51-60. PMID: 12892921
7. Scholz-Ahrens KE, Ade P, Marten B, Weber P, Timm W, Açil Y, Glüer CC, Schrezenmeir J. Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineral content, and bone structure. J Nutr. 2007 Mar;137(3 Suppl 2):838S-46S. PMID: 17311984
8. de Vrese M, Schrezenmeir J. Probiotics, prebiotics, and synbiotics. Adv Biochem Eng Biotechnol. 2008;111:1-66. PMID: 18461293
9. Tailford KA, Berry CL, Thomas AC, Campbell JH. A casein variant in cow’s milk is atherogenic. Atherosclerosis. 2003 Sep;170(1):13-9. PMID: 12957678

Amasai, The Probiotic Power of Amasai

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  1. I just want to make some sort of drink to take these Amasai flakes I received. Is that possible, or do I have to do something to them first. There were no directions with the product I received. I just got a cellophane with some off-white flakes in it.

  2. I cannot find Amasai from Beyond Organic anywhere. Does this exist under a different name or has it been discontinued? I can’t imagine why it would be since it seemed to be such an amazing product. Any info regarding this would be greatly appreciated. 🙂

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