Men’s Osteoporosis / It’s possible enough / Harder impact once got

Men’s risk of osteoporosis

Women have more tendency to get osteoporosis than men, as most people know. But it doesn’t mean that the men’s osteoporosis doesn’t exist. According to “Percentage of Adults Aged 65 and Over With Osteoporosis or Low Bone Mass at the Femur Neck or Lumbar Spine: United States, 2005-2010“, 16.2 % of American adults aged 65 and over had osteoporosis at the lumbar spine or femur neck (Table 1Figure 1). While women had it by 24.8%, men also did by 5.6%. 

Men also get osteoporosis as their age gets higher.

Men have bigger and thicker skeleton than women and have more bone mass when they are young. They don’t experience a steep decline in their hormones like women’s menopause. These factors moderate the men’s osteoporosis risk. But, such a chance gets higher also on men as they age higher.

Men can have osteoporosis after the age of 60, generally, and its ratio becomes about half of women. The bone mass of men aged around 80 is only about 70% of their youth and many of them can get osteoporosis.

Men also have factors to facilitate osteoporosis risk besides the factors to moderate it as the above. They have more tendency to have diabetes or hypertension. More men smoke and drink than women. These are related to the onset of osteoporosis.

Men’s osteoporosis can bring them more lifetime health risks.

Both men and women become easy to fall due to the waned muscle and sense of balance. Weakened bone by osteoporosis is easy to be broken even by a little falling. Men have bigger bodies, and their moves are strong; they tend to hit their bodies harder on the ground or floor and it may break their bones or cause a head injury.

Thus men tend to shut themselves in their house after such injuries cause they worry the same trouble again. As a result, they will not move their bodies enough, and their muscle strength and muscle strength will decline. Eventually, it leads to the deterioration of their body functions and mental depression. In the worst case, they may fall into the condition to need care.

Laying on a hospital bed and having nothing to do

Which bones are broken? What happens as a result?

The bone parts often to be broken for older men are the same as women, vertebral body (backbones), proximal portions of femur, base of upper arms, and wrists.

Among these parts, the bone-breaking at the base of the femur often brings down the patients into the condition needing care, and you will need to be very careful.

The spinal cords pass through your backbones. If the backbones are broken, it can cause health disorders beyond the broken bones. The broken part may press the nerve to cause disturbance of gait or urination disorder.

The possibility of bone-breaking increases after the age of 70, even in men, and it can lead to further severe health problems. Thus men should take care of bone health as well as women.

Hey men, Feeling tired all the time? Feeling powerless? / Men’s anti-aging with EFFISOY®

Are you feeling tired all the time?

As a small new brand, we have been focusing on only women as the beneficiary of our “Japanese dietary therapy” supplements, due to our limited management resources. 

But they also help men’s anti-aging. As you have aged, do you feel fatigued all the time? Or, maybe do you feel powerless when you lift something heavy?

The system behind Effisoy® is that isoflavone aglycone (AglyMax®) revives waned DHEA synthesis ability. DHEA is an estrogen precursor but doesn’t have hormonal stimulation before turning into estrogen. DHEA rebalance women’s empty estrogen receptors while AglyMax® simultaneously prevents DHEA from turning into estrogen excessively. 

This system also rebalances men’s hormones. Imbalances of men’s hormones don’t cause the same menopause symptoms as women but prompt various unpleasant experiences by aging. 

Effisoy’s major benefits for men

  • Anti-fatigue
  • Boosting and keeping muscle
  • Keeping up metabolism, which contributes to weight management. 
  • Maintenance and recovery of virilityBone health relief
  • Anti-fatigueBoosting and keeping muscleKeeping up metabolism, which contributes to weight management. 
  • Maintenance and recovery of virility
  • Bone health relief

I am male and have been taking both of our supplements since the first production in 2017. The most significant and helpful effect for me was anti-fatigue. 

Most people feel fatigued by no reason after certain ages, and it sometimes impairs their vitality in various things to do. Another unpleasant aging matter was a powerless feeling when I held something heavy. I felt nothing when I was younger. 

The muscle boosting and weight loss depend on various factors and it is hard to determine if Effisoy® played the main role in my significant weight loss in the past few years. I’ve been running and do workout a few times a week in the past several years and my alcohol drinking decreased significantly about three years ago.

But I felt that the yield of my exercises was raised up much since I started Effisoy®.

How should I take Effisoy® for the best relief?

The continuous dosage of Effisoy improves such sad changes for men. I felt some improvements after three months. 

When some time passed since my fatigue was alleviated, I sometimes forgot to take Effisoy® because I felt nothing when I didn’t have the tiredness. But after a while, the fatigue came back to me, and I was careful not to miss the dosage again. It happened a few times, and I’m more careful to keep it now.

My other recommendation is that it will be wonderful to take Juveriente® Bone Strength Complex (or BSC) together. While Effisoy® helps your bone health and weight management through the hormone balance, BSC will help them from the cellular level. The combination of both Juveriente® products will be a perfect anti-aging set.

Fermented Soybeans / Variations and Health Benefits

Fermented soybeans are staples in Japan, and they account for a significant part of the healthy Japanese diet. Natto, miso, soy sauce. Can we take the same health benefit in the Western world?

Let’s dig into the basics of the fermented foods and fermented soybeans.

The difference between fermentation and rotting

Microorganisms transform foods into different forms. If the new characteristics are useful for humans, it is fermentation. Otherwise, it’s rotting. The border is simply “whether it is useful for human or not.”

It explains why fermented foods have unique, or odd, flavors (or smells.)

According to Dr.Fushiki of Kyoto University, “Umami is global, but the flavor is local.” It means, umami is a good taste for people from any culture, but the flavor preference is something nurtured in each culture. Natto looks and smells weird to non-Japanese people. But it is something to stimulate appetite for most Japanese people, except for some regions.

On the other hand, most of them couldn’t eat cheese and yogurt in the past. Nowadays, western foods are prevalent in contemporary Japan, and they love those western fermented foods. Yes, once the “odd” flavor becomes familiar by habituation, the umami will steal their heart.

Fermentation resolves foods out to lower molecular.

The other description to keep in your mind is that fermentation will resolve foods out to lower molecular. Let’s take a look at isoflavone. Isoflavones in standard isoflavone supplements contain sugar, and it makes the molecular too big. We can’t absorb it before removing it in our guts. But fewer people have an intestinal environment to do it.  Isoflavones from fermented soybeans are small and absorbable enough for anybody. Effisoy® is the only supplement to contain such isoflavone in the USA.

Three microorganisms to cause fermentation.

We have three types of microorganisms that turn foods more healthy and tasty—yeast, mold, and bacteria.
Wine is one of the oldest fermented foods in history. There is a winery in the remain of 6,100 years ago in Mesopotamia. In this ancient (and also contemporary) fermentation, yeast transforms the sugar of grape into alcohol. It is rather simple.

Fermented milk like yogurt and cheese is one of the oldest fermented foods, too. A bacteria called lactobacillus transforms milk into yogurt, and mold turns it into cheese.

These are rather simple fermentations by a single type of microorganism. The human developed more complicated fermentations.

It is common in East Asia to turn starches into sugar by molds called “koji” in Japanese and further transform it into alcohol by yeast. Japanese sake breweries convert the rice starch into sugar by koji mold and simultaneously turn the sugar into alcohol by yeast and lactobacillus. The more complicated process will require more complicated craftsmanship and create a wide variation of the taste and flavor, and rich nutrients.

Why many fermented soybeans in Japan?

Soy Consumption by country
Soy consumption as a food per capita is outstanding in Japan, far above all other countries.

Most Japanese people avoided meat in most of their long history for their religious reason, and it nurtured their unique dietary culture to place soy as one of their primary sources of protein. (Refer “Healthy Japanese Food“)

On the other hand, Japan has also nurtured the rich dietary culture of fermented foods in their humid climate. These two features interacted with each other and created their super healthy food materials, fermented soybeans, as miso, natto, and soy sauce, as their staples.

About Koji Mold: For your better understanding of fermented soybean foods

koji for fermentation
Mixing a koji and soy paste

Japanese fermented soybean foods manufacturers plant molds grouped as “koji mold” on grains like rice, barley, or beans. These molded grains are called “koji” and they start the fermentation process by putting koji.

Koji plays mainly two roles.

(1) Molds on the koji generate enzymes, and the enzymes resolve the protein, fat, or starch of the primary materials and bring alcohol, umami ingredients, flavors, etc.

(2) The koji mold transforms the grain starch into sugar, etc., and it plays a significant role even in the final product’s taste and flavor profile.

Miso, Natto, Soy Sauce: The Differences and health benefits

Miso’s production method

miso brewery
A traditional miso brewery building

They will add koji by rice, barley, or beans into steamed soy with salt. The added salt and the sugar resolved from the grain will kill unnecessary microorganisms. The enzymes from the koji work initially, but koji mold extinguishes under the very salty environment. Then multiple salt-tolerant yeast and lactic acid succeed in the leading roles.

Salt concentration affects the activities of these various microorganisms, fermentation speed, and which one works strong or weak. Salt management is one of the crucial points in their craftsmanship.

Miso’s Health Benefits

Raw soybean is already rich in nutrients, even without fermentation. The fermentation will make it more nutritious, adding various amino acids and vitamins, and make them easier for digestion.

We, Juveriente®, focus on the improved isoflavone of fermented soybean and introduce it by EFFISOY®, our natural menopause supplement.

Soy sauce’s production method

They make koji by soy and wheat together and then add saltwater to make something called “moromi.”  They ferment moromi into Soy Sauce.

The salt will prevent unwanted microorganisms’ contamination while it makes the base taste of soy sauce as a seasoning. It will also work to keep the activity of the yeast and lactobacillus slow for the better taste. Salt management is delicate and essential here, too.

Soy sauce’s health benefits

Soy sauce is also rich in various nutrients like miso, by its complicated fermentation of soy and wheat. But, it is just seasoning and very salty. You can’t take much, and the practical health benefit will be limited.

But it adds an excellent taste to foods and entices your appetite.

Natto’s production method

Natto and rice
Rice with natto is one of the popular dishes in Japan.

Natto’s production method is much simpler than other fermented soybeans above. They soak soy in water and boil it to make it soft. Then they add natto bacteria and keep it warm for fermentation.

While the fermentation duration of miso and soy sauce varies from 6 months to 2 years, it is only about one day for natto, and only by a single microorganism, natto bacteria.

They manage the contamination of unwanted microorganisms and the fermentation speed by the delicate salt concentration control for miso and soy sauce. Still, they kill unwanted organisms only by boiling for natto.

Natto’s health benefits

While Natto’s production method is much simpler than its siblings, it has plentiful health benefits.

Nattokinase is already famous in the dietary supplements market. It is known to have an anti-thrombosis effect.

It’s rich in Vitamin K2, and it helps bone health.

Natto bacteria will activate and support the multiplication of lactobacillus in a gut. Besides, natto bacteria is thermal durable and can reach the intestine alive.

The primary material of the stickiness, polyglutamic acid, will restrain the surge of blood glucose levels after meals.

Natto’s isoflavone

The fermentation removes the sugar from soy. It makes the isoflavone absorbable by anybody, as mentioned above. Is it the same in natto? Unfortunately, the answer is “NO.” According to Nichimo Biotics, the manufacturer of AglyMax®, a fermented soybean germ and Effisoy®’s main key functional ingredient, the fermentation of natto is too short and doesn’t remove the sugar.

How to take the benefits of the Japanese fermented soybean foods

As we have already discussed, fermented foods have their unique flavors, and they may be odd to people from other dietary cultures. Even if you overcome it by tireless (?) effort, it won’t be easy to find high-quality products in your country, where those foods are not common. Do you even get it over by your homemade?

It will be possible, but the standard solution will be dietary supplements.

Here are some recommendations for you.

A casual natto experience with reasonable price

Multiple enzymes complex including nattokinase

The only supplement you can take isoflavones from fermented soy

Buy Effisoy from Juveriente Online ShopAttention: Effisoy® is only US$35/unit in the Juveriente® shop. (for multiple units per shipping in the USA, except for Hawaii and Alaska)

Learn more about Effisoy®.



 Breast Cancer Rates and Fermented Soy Foods

Breast cancer rates are far different between USA and Japan.

Breast cancer rates are far different between the USA and Japan, according to a report by researchers from the National Cancer Center of Japan.


Breast Cancer Incidence Rate Comparison US/Japan
This image was copied from JMAJ 52(1): 39–44, 2009 by Kumiko SAIKA and Tomotaka SOBUE.

Breast Cancer Mortality Rate US Japan
This image was copied from JMAJ 52(1): 39–44, 2009 by Kumiko SAIKA and Tomotaka SOBUE.

What makes such vast differences? Can western women take the same effect with Japanese women through something?

Attention: We are curating information from various credible websites here. But we are never in a position to determine anything medical about them. Please consult with a doctor when you utilize any info on this page for your actual health. 

Breast Cancer Rates and Soy Foods / Researches by Harvard Univ. and Oregon State University

Soy FoodsWhile there may be a complex of reasons for the above, Harvard T.H. Chan School of Public Health introduces a study, which suggested a lower risk of breast cancer and lower risk of breast cancer recurrence by taking more soy foods, in their web page, “Straight Talk About Soy.”

Oregon state university also introduces the same study.  (Refer these web pages for further details.)

Both web pages also introduce a mixed extent of benefits depending on individuals and Asian women vs. Western women. There are some analysis and guess of the reason. The hint maybe in the studies of the National Cancer Center of Japan, the country of soy diet.

Reverse correlation of breast cancer rates and fermented soy foods diet

Miso Soup Research - JuverienteA group of researchers from the National Cancer Center of Japan, too,  conducted a large cohort study by following 20,000 women, aged 44-59, for ten years. The study aimed to find a correlation between the consumption of soy-based foods and the risk of breast cancer. They found a less reverse correlation in the diet of non-fermented soy foods, but the significant reverse correlation in the diet of fermented soy food, miso soup.

(The report summary in Japanese is here, and the English translation by Google Translate is here. )

While they don’t pursue any conclusions about the difference between the fermented soy and non-fermented soy, one intriguing matter is that they mention the “protection effect by isoflavone” as common sense. Isoflavone  is a phytoestrogen but has almost 1/1,000 – 1/10,000 power of estrogen. When such a mild phytoestrogen sticks to estrogen receptors, it will protect them from too much stimulation by estrogen. This notion already prevalent in Japan, even among ordinary people.

Fermented vs non-fermented soy

Juveriente®’s natural menopause supplement, Effisoy®, is featured with fermented soybean germ extract, named AglyMax®. The supplier of AglyMax, Nichimo Biotic, did various clinical researches about their fermented soy extract. They are regarding menopausal relief and never intended to link it to breast cancer matters. Still they give us some hints and suggestions about the discussions above, why some women receive benefits of soy against breast cancer, and why fermented soy diet has far more significant reverse correlation with breast cancer onset ratio. (Some of their knowledge is summarized here.)

Traditional healthy food for Japanese, soy

Medical matters are too complicated to make any conclusions from limited information. One thing sure is that soy foods, both fermented and non-fermented, have always been staples in Japan and have provided health benefits to Japanese people over hundreds of years.

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Total Anti-Aging Benefits of Effisoy®

The reasons why you should take Effisoy® continuously in the long run


Maybe you recognize our Effisoy® only as a natural menopause supplement to mitigate hot flash and night sweats. But, its key ingredient, AglyMax®, has multiple anti-aging benefits by balancing waned hormone precursor (DHEA) naturally.

old lady is depress because of her anti aging treatment

It is not only for unpleasant menopause symptoms improvement, but will also help your healthy life in various aspects. There are many reasons that you take Effisoy® continuously in the long run.

  • Menopause Relief from;
    Hot Flash
    Night Sweats
    Weight gain, etc.

  • Anti Aging Benefits like;
    Fatigue mitigation
    Recovery of lost muscle by age (= recovery of metabolism) (= weight management)

  • It has high Antioxidant Capacity (the following is from a leaflet by the manufacturer of AglyMax®.)
AglyMax® has multiple anti-aging benefits

We are introducing the health benefits of Miso soup in the Effisoy®’s product page, and Effisoy® will bring you the essence of that traditional Japanese diet. Try it now, and continuously!


Natural Immune Booster, Effisoy®

Are you looking for a strong immune booster supplement?

We are all under the severe threat of COVID-19, but, as everybody knows, there is no vaccine yet, unfortunately. You may be looking for some medicines or supplements to make you immune immediately. But, no one resolution has a drastic effect. But we have to protect ourselves through various basic and natural hygiene and health practices.

The first and most important things are that you wash your hands and throat frequently. The number of people affected by the flu is lower by 60% compared to last year in Japan. It will be attributed to the improvement of such basic hygiene practices. So they will also be protective against other viruses, including COVID-19.

Another important thing is to keep up your immunity sound. There are many factors to affect your immune system.

Believe or not, (or maybe already well known?) smiling is one of the most definite immune boosters. You can read many studies nowadays. (For example, here is one by Mayo clinic.) In addition to smiling, there are also some basic practices. Having some exercises, taking various foods, sleeping well, and managing your stress. (Read this Huff Post article for such solutions.)

The other popular answer is that you take fermented foods. Over 60% of your immune cells and antibody protein against aggressors exist in your gut. Fermented foods will keep up the better balance of your enteric bacteria and support such immune cells and antibodies.

Yogurt will be the most familiar fermented food for you. But other fermented foods, Miso (fermented soy), Natto (fermented soy), Kimchi, etc., may be hard for you to eat.

Effisoy will be an easy and natural alternation to such Asian fermented foods. Its key ingredient is the extract of fermented soybean germ. Effisoy works as a natural immune booster through multiple courses not limited in the sense that it is made of Japanese fermented food.

First of all, we need to explain to you its effect as made of the fermented soybean germ, AglyMax. Fermented soy is off course, known to support the immune system. 

This natural ingredient has another excellent feature, high antioxidant capacity. It is higher than some great antioxidant ingredients, Gingko Biloba and Pine Bark extract, as shown in the table.

An excellent antioxidant also supports your immunity.

There is one more course. If your sleep is improved and your mood swing is stabilized, it will also prop up your immune system. Effisoy will help you as an immune booster through such multiple courses.

menopause natural relief and anti aging product

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