What is new is the means to harness the capabilities of these various types of microorganisms in one effective, self-supporting and effective group, namely EM. The majority of probiotics available today contain only one or two species of bacteria, grown as pure cultures and then freeze-dried so that they may be kept alive. It is not a natural process, and does not contain the full range of species that microbes usually interact with as a part of their normal life cycle. Moreover, these probiotics are grown in a sterile environment, with no competition, and so when they are introduced to the wild and variable ecosystems of the “real world”, their ability to survive is severely impeded. The microbes in EM, however, comprise a wide range of beneficial micro-organisms, fermented together at body temperature, allowing them to grow, interact and compete naturally. This unique process helps to create a consortium of highly effective, inter-dependent microbes that have the ability to survive together in any environment into which they are placed, influencing that environment in a regenerative (rejuvenating) direction, whether it be in a human or animal body, soils, plants or water.

Applied to crop farming, forestry or gardening, EM has the potential to reduce or eliminate the need for chemical fertilizers and pesticides and increase plant growth naturally. Used in livestock farming, or for domestic animals, EM can reduce or eliminate the need for antibiotics and artificial growth stimulants, increasing animal production and health by natural means. It also increases the uptake of nutrition by animals, improving Feed Conversion Ratio (FCR) and weight gain naturally. For the environment, EM has the capability of consuming toxins and healing rivers, lakes or soils, returning natural life to areas that were polluted and toxic. And for human health, EM repopulates the body with all of the natural microbes we need to survive, allowing the body to stay healthy and heal itself naturally.

The basic groups of microorganisms in EM are lactic acid bacteria (commonly found in yogurt, cheeses), beneficial yeasts (found in bread & beer), and phototrophic bacteria (which can utilise light as a food source), as well as soil based organisms, which have a wide range of documented benefits.

The reason for EM’s efficacy and results is not, as many people believe, the number of microbes present in the product but, rather the number of microbial species. In the natural world the various species of microbes are utterly reliant upon each other for growth and stability, as can be seen by the diversity of microbial life in soils and plants. EM closely mirrors this natural range of microbes that are found in our soils and food

Other factors to look at when considering EM microbial cultures is that they are all naturally fermented at body temperature, especially relevant when one considers that the human body’s most important source of beneficial bacteria is naturally fermented foods. This means the finished products are raw, containing 40 trace minerals, amino acids (up to 18), various organic acid compounds, nearly 100 types of enzymes, B complex vitamins, Vitamin A (in the form of Retonin, the form ready for absorption by the body), as well as the live microbes which make up the solution itself. Importantly, none of these beneficial compounds are added artificially to the brewing process. Rather, they are a natural by-product of the fermentation process of these highly effective bacteria.