Historical Anecdotes of
Powdered Peptide Stock
----The Gift from the Sea---
This booklet narrates the historical accounts of the “Powdered Peptide Stock”, based on a lecture by Takuma Shimose, its pioneer developer?how it was conceived, developed, and finally completed.
FOREWORD
This booklet narrates the historical background of the “Powdered Peptide Stock from the Sea”?how it was first conceived, went through the developing process, and finally became a completed product. The document is based on a lecture by Takuma Shimose, who exhausted 40 years of his life in this most difficult venture before arriving at the completion of this natural stock powder?a true gift from the sea. We often see on the market the phrase “natural” or “contain natural ingredients”, but rarely do we see any evidence of reassurance on its safety on the product labels. You will come to understand how the “Powdered Stock from the Sea” is different from the other products after reading these marvelous anecdotes that lie behind its development .
50 Years of Sticking with “Natural Product”
I am just an ordinary fish processor. I am not really highly educated. I am therefore truly grateful for this unexpected opportunity provided for me to stand before you and speak about the series of mishaps that I have come across, finally leading to the completion of this natural stock powder.
A Whole Fish?Not a Piece to be Disposed Of
One day I was called by my father who had been sick in bed. He said, “I have tried all my life to find a way to make a maximum use of nutrition contained in a whole fish, but I have not been able to make my attempt a success. I don’t think your bothers can do this, but I have a feeling that you can. Do it, and make my lifelong dream come true.” This turned out to be his will left with me.
The fact is that eating a whole fish, to us fish processors, is nothing but a wild tale. It is common knowledge that the fish is 40 per cent edible and 60 per cent to be thrown away. My father’s wish, therefore, was to find ways to realize what would normally be impossible. Forty years was spent literally groping for possibilities for using the heads, eyeballs, bones, guts---how I could turn all these waste material into a product.
Breast Milk?Mother of All Foods
I was stuck many times with the development of this new product. I had no one to seek advice or assistance from. After months and years of thinking and researching, I suddenly realized the importance of introducing into the production process the idea on how human beings are born and grow up. New born mammals are fed by mother’s milk. Human babies are breast fed as they grow. What then is milk? Can we extract milk from fish? If so, how? This now became my target for the solution.
Fish contains water, protein and other nutritional substance, and oil. What I thought I should do was to find a way to get rid of the unnecessary elements to acquire the very essence that was comparable to mother’s milk. How then could we do it? If we rely on the method of chemical processing, separation among these substances would probably be not impossible. But my determination that came basically from my father’s will lay on finding ways to separate them in a “natural” method. This remained as the persistent stumbling block throughout my entire project.
The World of Molecules
The size of any substance ranges from “macro” to “micro.” In the world of food processing, the processing had been conducted in the micro level. I felt, however, that natural element processing would require a new level of molecules and atoms. Molecules and atoms! This, I thought, would be a world of atomic bombs! Although I was not a good speaker of English, I decided to go to the United States to find a clue.
I visited the State Department and then the NASA. I probably looked to them like a stranger from a foreign country with no knowledge of science. They would not even listen to me. I did not give up, and, while studying with them for about a year, I came to the conclusion that processing fish substance in a natural fashion would be possible not by chemistry but by science?the idea of “membrane separation.” A typical example of membrane separation is observed when making a tofu. If we wrap the tofu material in a piece of cloth and weigh it down, filtered moisture?permiate?will seep out through the cloth. I found a clue at last! They gave me a membrane?an ultra filtration membrane (10 centimeters across and 120 centimeters in length)?and with it in my bag I returned to Japan. I can never forget the excitement I was feeling when I landed on my home country after so many endeavors! The development of natural stock was now possible through the acquisition of this membrane.
The Food Chain
Our life is governed under the law of the food chain. Food that we should never eat seems to increase and is eventually condensed, which is contradictory to the law. When you are sick, you should not just seek medical treatment but consider your own dietary habit. As a food processor, I have an ultimate objective, amd that is creating the food superior to any pharmaceutical products.
The world of food has now sprung into the world of molecules. Consider why nylon stockings keep you warm. Because each one of the nylon fibers is hollow, thus holding the warmth of air inside. In other words, the fiber clusters of the stockings serve as membranes. If you try and pass the decoction of a whole fish through the hollow, you could tell whether the decoction is a micro material or a molecule.
The fish decoction is commercially produced by using the Vacuum High-Pressure Boiling System. When you put a whole fish into an apparatus with temperature and air pressure kept at a designated level, the decoction starts to ooze out from the fish’s bones, fins, and eyeballs. When the pressured steam is released out into the air, it explodes and turns to a white liquid extract. In the case of sardines, however, certain parts of the fish would not explode into vapor, and this is commonly called “spherical protein,” which has strong resistance to heat and is therefore filled with vital energy. The same characteristics are seen with bonito and kelp, and this is why sardines, bonito, and kelp are used as material for natural stock.
Some scholars claim that the decoction, when passing through the membrane finer than the human’s small intestine, becomes devoid clear of oily micro particles, and, when the protein is further boiled and filtered through the membrane, turns into peptide which consists of highly digestible low-level molecules.
Nature is a Teacher
Sardines, blue sprats, and other small fish are born, grow up, and then become natural preys for bigger fish, which then go through the self-cleansing process. This food chain constitutes ecology that surrounds human life. The series of our high technological techniques employed for the production of the natural stock powder also rely on the ecological environment. Humans never exist without the harmonious co-existence with nature, and, therefore, we should learn to use the maximum use of ecological conditions. Being a fish processor, I keep telling myself that I would never want to provide my family with food that I know is inappropriate for their health. I have been, and I still am, just an ordinary fish merchant, yet at the same time I feel I am responsible for the promotion of the wholesome food culture.
Discovering the Power of “Pressure”
Experience is a good teacher. I had no other hints than my father’s will when I was faced with this seemingly impossible project. I went out to the sea every day, trying to find a clue while doing a deep-sea fishing. I cast a fish line into the fathom of 300 to 600 feet, and, when I got a response, I pulled in a fish. Days passed, and one day I was hit by a surprising realization! If I pulled the hooked fish from the bottom of the sea rapidly, the fish had its eyeballs and guts popped out from its mouth. Why, I thought? The pressure! The sudden change of pressure was the cause of this phenomenon, which I came to find was something comparable to the trailing fog in the deep mountains produced by the droplets from the waterfalls. This realization led me to the invention of the Hydrospace Crush-up Extraction Method.
A Private Lesson at a Kyoto Restaurant
One day I had a chance to stay one whole day at a first class Japanese-style restaurant in Kyoto. I wanted to observe what was taking place in a kitchen.
I focused my entire attention to how the cooks would prepare stock, and learned how much time and effort they would put in to get hold of the best possible stock which they believed would play a vital role in making the best possible dishes. They were using twenty to thirty layers of absorbent gauze for straining to get completely transparent stock It amazed me to see at first hand their stock preparation technique without relying on any chemical method. This on-the-spot lesson gave me a hint to move toward getting an ultra filtration membrane from the U.S. Department of State later. I also came to wonder why mother’s milk comes out white even though her blood is red.
The answer, I began to think, lies in the system of life form for all mammals including humans, and, if I studied harder, I would probably reach the core of the entire question?the origin of nutrition.
Recreating Human Digestive Function
When the development of powdered peptide stock was finally finished and the processing plant completed, we had once a visitor who was a well-known medical doctor. He studiously walked about the plant that was equipped with lines and lines of towering pipelines more than 10 meters tall, he stopped and commented, “Boy! You certainly have succeeded in recreating human food digestive function process!” Then he asked me for a microscope, sat down, and began to examine the stock product. Hours passed and at last, he looked at me again and said, “Well, I give up! I was unable to tell how you could possibly make anything like this!”
How to Make the Liver and the Kidney Function Better
My father was fat and was suffering from a slight diabetes. His urine had sugar and albumin in it, but he hated visiting hospitals. Since I knew that sardines were credited with notably diuretic property and was also markedly effective in recovery from fatigue often seen with sportsmen, I persuaded my father to drink the powdered peptide I had just succeeded in processing. Only a spoonful at the beginning, and I increased the amount slowly. At last he settled with drinking every day a few liters of water with peptide dissolved in it. Then I noticed he was developing a rash all around his stomach. His urine was letting out a sweet-sourish smell and the toilet bowl after he urinated was full of bubbles. A month later, his rash started to disappear. Two or three months later, his urine no longer gave out the strange odor, and it became clear and transparent. I could tell he had his energy back again. With this experience in hand, I visited Nagoya University and asked them to experiment the peptide powder made from sardines to find out why it had worked with my father. Their research result showed that peptide from sardines had a miracle power to vitalize the function of the liver and the kidney. Now I knew that this naturally processed peptide stock was not an ordinary stock!
Peptide from the Sea plus Garlic
It is said that fat of the fish?EPA, DHA, etc.?is good for health. Our Powdered Peptide Stock from the Sea does not contain fat, but it is built with protein made from dissolved peptide, which claims the same level of effectiveness.
Here are two suggested ways to use the powdered peptide stock.
1． Put 10 grams of stock powder in 200 cc of hot water and stir until it dissolves.
If you drink this every day, you will feel warm throughout your body, feeling little tired.
2. Garlic is considered as the best preventive food for cancer in the U.S.
Our peptide powder contains non-smelling garlic.
Beautiful Skin Effect Guaranteed
Ordinary stock?extract?on the market makes your skin sticky when it is dissolved in the water and applied on the skin. Our peptide powder, however, results in the fresh and smooth skin because it is absorbed right into it. You can use it as bath salt or apply it on your skin after the bath.
Our Responsibility as A Food Maker
Any merchandise requires after-sales care and service. But in the case of the food maker, it should be held responsible immediately after the product is sold, because the food is eaten, it becomes flesh and blood, it is integrated into genes which are handed down to offspring. Consumers get to know the materials and additives printed on the labels, but they never know if some dangerous chemical method is being used behind their backs. We have been particular about the taste being naturally sensitive, simply because we have a belief that the only way to keep ourselves naturally healthy is to eat food produced in nothing but a natural processing.
“Turnover” and Natural Stock Powder
In the world of cosmetics, the word “turnover” has now become quite popular. “Turnover” means a cycle in which cells, blood, skin, and internal organs go through renewals at regular periods, which is commonly referred to as metabolism. Normally, skin turns over every 28 days, and skin is often called the “mirror” of the intestines. When you look at your face in the mirror, you can tell how your bowels are functioning. It is therefore important to take a special attention to your skin. The natural powdered peptide stock not only provides nutrition to your skin but plays an active role in vitalizing cells. I have received more than once a report from ladies who, having used hand cream for years, tried drinking 10 grams of peptide mornings and evenings every day and found that they had no use for cream any more. I know of a physician who always tells me that the best medicine for the aged or the sick must be free from chemical processing. Humans after all live in nature and…with nature.
――――――――――――――――――――――――――――――――――――――――
Living Environment Research Institute
(LERI)
Original Narrative Translated by
Takayo Ishikawa, Human Life Science, Division of Living Environment,
Japan Women’s University
and
Kiyotada Tazaki, Professor Emeritus, Yokohama National University,
Teaching of English as a Foreign Language (TEFL)
Published in July 2011 with All Rights Reserved.
――――――――――――――――――――――――――――――――――――――――
送料について
