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EM (and EM-X) and Reports of Healing Chronic Disease

Taking a Look at EM-X: How is it Made?

How I Homebrew an EM-X-like Antioxidant Beverage

Relevant Patents on EM Products and Related Products in Human Nutrition

EM Information Resources on the Web: Websites, E-mail List Groups about EM

Other EM Information Resources: Mini E-books, E-Newsletter

A few of the uses for EM culture and products which are discussed herein may be contrary to regulatory rules or guidelines in your country, state, province, county or region.  Further, some practices may be frowned upon by qualified health professionals, and some practices could be dangerous to human health, or could be dangerous to animal health (or crop health!) if performed or processed incorrectly.  This site and these pages are offered for educational and informational purposes only.  If you choose to use EM or any other microbial inoculant products in any way for any application, you must first check with your local and national authorities to determine if your planned use complies with all applicable rules, regulations and requirements.  If you choose to use EM for any purposes involving human ingestion (or placement upon skin, etc.), I recommend that you first research all relevant information available in the literature and on the web carefully, and review the recommendations in the regulatory guidelines for your country or region.  Further, if brewing EM products for human or animal consumption, you will also wish to employ common sense and careful techniques.

Any statements and opinions offered in these pages are my opinions only offered in reportorial and informational mode, and do not reflect in any way the views of any creators, producers, distributors, marketer or vendors of various EM-type cultures or products. Please note that I (the author) am not in any way associated with any of the above-referenced persons or organizations, although I may occasionally perform consulting for some companies, entities and individuals in the EM field.  All opinions and statements remain my own reportage and opinions, and at times my opinions and/or practices may differ wildly from those of the various creators, producers, distributors or vendors of EM products or EM-like products.

EM and Disease Treatment in Japan and Elsewhere
During at least the latter part of 2002, Dr. Higa has been reporting in various media articles and papers that he and one or more medical clinics in Japan (and perhaps elsewhere) had good success in using certain forms of EM and EM-X  to heal and reverse chronic diseases in humans.  Specifically, press releases had claimed, in articles reproduced on the web, that the administration of various forms of EM and EM-X to patients in Japan had at times successfully reversed diseases such as cancer and diabetes in humans within 3 months. 

Cover of Magazine about EM-X in Japan

It is true that a number of papers were presented on studies conducted by medical professionals at the First International EM Medical Conference in Okinawa, Japan in November 2001 which did tend to demonstrate that a number of interesting healing effects have been observed with EM-X, EM-1 and activated EM (AEM).  The full-text proceedings of the First International EM Medical Conference, including full reproduction of all papers and articles, were published in the English language in two volumes under the name Clinical and Basic Medical Research on EM-X, Volumes 1 & 2, and articles from these two volumes of conference proceedings are often cited and referenced on a number of websites advertising EM-X.  I was fortunately given a set of both volumes as a gift from a fellow EM researcher who has studied extensively with Dr. Higa, and references to various articles or overviews of findings from these articles may be briefly referenced throughout this website at times. 

Incidentally, the EMRO and EMCO folks have temporarily removed the two volume Proceedings of the 1st International EM Medical Conference, held in Okinawa, Japan in November 2001 (also known as Clinical and Basic Medical Research on EM-X, Volumes 1 & 2), and cited above, from distribution in the US and Japan, due to the fact that one or more of their products are in active review process with the FDA and the Japanese sister organization of the FDA, and EMRO/EMCO wish to avoid any appearance of making medical or drug-like claims for EM products at this time. Therefore,  these two volumes are not available for sale, distribution or copying in the Western world at this time. Please do not approach me to ask for partial or whole copies; I have signed a non-distribution agreement due to the above considerations. Any inquiries asking for copies of all or part of the articles which may be sent to me despite this caveat will be ignored and discarded. I have been assured by EMRO/EMCO that the volumes will be available within the next 24 months for sale once again in the Western world.

Incidentally, the Second International EM Medical Conference will be held in Okinawa, Japan in November 2003. The language for presentation will be Japanese, and if you wish to learn more about the Second International EM Medical Conference, you may wish to read their English-language webpage at http://www.emmedicalnet.com/e.html

EM-X boxes (Japanese version)

Experiments at Tree of Life Rejuvenation Center in AZ
By the way, even though regular EM as a liquid supplement has been anecdotally reported at times to cure diabetes and cancer on its own, a special form of EM which Dr. Higa claims to have recently developed, and which is apparently related to the EM reported in his claims to cure diabetes and cancer in three months, is called "Rejuv-EM", and was apparently being tested (along with other EM products) at Dr. Gabriel Cousen's Tree of Life (raw vegan) Rejuvenation Center in Arizona up until about early 2001.  There is, on the Tree of Life website, a PDF "page" on the Rejuv-EM and their involvement with it and other EM products, at:
http://www.treeoflife.nu/EM.pdf

A caveat: the PDF document at the TOL site may be a bit out of date -- it talks about the work with Rejuv-EM as if it were still ongoing. It is my understanding that EMRO stopped making the Rejuv-EM for Tree of Life by early 2001, and Tree of Life also stopped selling most EM products from their store at that time, although their online store still shows EM-X for sale.  I assume that they are still using EM1 and other standard EM products for their foodstuffs, but the Rejuv-EM experiments have apparently ended; I believe that there may have been some difficulties about licensing or distribution rights.  If I can learn more about this matter and any outcomes of the tests, I will report it here.  I have been able to decode, at least to some extent, what was in the Rejuv-EM liquid (a nutritional supplement made for ingestion).  If interested, please see the section below. 

Further, the TOL site tends to wax rather enthusiastic over the potential of EM products to heal chronic diseases and at times the writing makes it sound as if Dr. Higa and others have already witnessed major successes in this realm.  My understanding, after some fairly careful research, is that Dr. Higa and others in the EMRO organization, have indeed at times, in lectures and in writings, mentioned a few uncontrolled studies where EM-1 and EM-X and similar EM products seemed to yield some success in helping some patients recover from chronic disease. Please understand that these were largely small and uncontrolled studies, conducted mostly in Asia, and that we must view such reports at this time as merely anecdotal.

Apparent Composition of Rejuv-EM
It seems that Rejuv-EM, which is no longer made in the USA, was apparently intended to mimic an EM1 drink which Dr. Higa had been using in Japan to work with clinics treating cancer and diabetes.  The Rejuv-EM made for TOL consisted, very approximately, of the following substances mixed together:

• a brew of stock EM1, but made "weaker" than normal, with less molasses than normal batches of EM1; in other words, the culture of live organisms was identical to normal EM1, but with different and weaker sugar sources
• another sugar, perhaps a citrus sugar was also added, again as a food for the organisms, likely to yield a "lighter" color, taste, and flavor
• small amount of EM ceramic powder (likely, not absolutely sure...)
• a small amount of EM-X, in the order of 1% to 10% by volume
• I suspect that at least two other (non-microbial) foodstuff ingredients likely were added as well....

EM-X is Produced by TPR in Okinawa
First, let us take a look at what we know of EM-X, such as its ingredients, and how it is made. As related elsewhere on this website, EM-X is made by Tropical Plant Resources Research Institute [TPR, aka TPRR or TPRI] in Okinawa; they not only make EM-X, but are an orchid breeding facility. Their website, unfortunately, is almost entirely in Japanese, but the main page does have a picture of their EM-X bottling machines in their production facility, with a stream of bottles coming down the production line; the website is at http://www.tpr-net.co.jp 

There are also micrographic pictures of organisms from each of the three major classes of organisms from EM on their page at:
http://www.tpr-net.co.jp/em/2.html

The top three round images on the right are supposed to be images of sample organisms from the major classes of organisms found in EM1, which are yeast, lactic acid bacteria and purple non-sulfur bacteria (further pictures show actinomycetes, no longer included in the USA formula for EM1.)

The images depict, from top down:

• purple non-sulfur bacteria (PNSB), which are mildly rod-shaped, with tiny whip-like flagellate "tails"
• yeast, likely saccharmyces cerevisiae
• lactic acid bacteria, which are cylindrical, aka rod-shaped
• an actinomycetes species, likely Streptomyces griseus, also known as "ray fungi"

Japanese advertising cartoon about EM-X showing production schematic

EM-X Ingredients and Process
The TPR folks and Dr. Higa seem to hold the exact process for making EM-X very closely as a proprietary process; they seem to be very secretive about it, especially nowadays (perhaps less so at one time; Dr. Higa has been known in the past to give out some details.) Nonetheless, there are certain things we can deduce, and others I have learned by speaking with folks who know a bit about the process. Here is what I have garnered so far as to the properties of EM-X, how it is made and the ingredients in it:

• Packaging and price: EM-X is sold in the Western world in 16.9 fluid ounce (0.5 liter) clear PET bottles, for a price of about $70 per bottle (this is not far from the $55 price asked in the USA for a similar-sized bottle Lanox Antioxidant Liquid, a Korean EM-fermented liquid nutritional supplement.)
• Suggested dosage: the label suggests a dosage of 10 ml (1/3 ounce) two or three times per day, and advanced dosages of up to two ounces per serving.
• Appearance: EM-X, as sold in the USA, is a pale yellow liquid.
• Taste: the taste of EM-X sold in the USA is very mild, almost like a water which has been flavored only very lightly.
• Specific gravity (aka SG) or Brix reading: the SG of EM-X is very low, only a slight bit above that of water, indicating only a small amount of dissolved solids.
• pH: it is known for sure that the pH of EM-X is not as strongly acidic (e.g., below 3.8) as are almost all other EM liquid products. A number of sources, including folks within EMRO, have reported to me that the pH of EM-X is nearly neutral (e.g., 7.0), or at least above 5.5.  The only samples of EM-X which I have tested, from a recently-opened bottle of EM-X sold in the USA, showed a pH of about 4.6 (range 4.5 to 5.0 across a series of tests, average 4.6), but the pH was very poorly-buffered, and so readings may well vary over time and depending upon the pH probe used. The phrase "poorly buffered" means that while a liquid does display a certain pH, the pH is not well stabilized (e.g., it is not "strong" or robust), and therefore the addition to the liquid of even a drop of a substance such as a salt, or an acid or alkaline substance will usually pull the pH quite far in a different direction. This poorly-buffered pH is not unexpected... most liquids with a specific gravity (SG) close to that of water, while they may show a pH other than the neutral 7.0 pH of pure water, will usually show a poorly buffered pH because there are few ionic compounds dissolved in the water. 
• ORP (aka oxidation-reduction potential):  The fresh samples of EM-X which I have tested, from a recently-opened bottle of EM-X sold in the USA, showed ORP scores in the range of +390 to +450 mv. across a series of tests. This is a bit unexpected..... most liquid products of anaerobic EM fermentation show an ORP far lower than this, usually below +150 and often in the negative range, well into the obviously reducing (antioxidant) range, largely due to the presence of simple hydride antioxidants. Indeed, many such liquid EM products continue to show this low ORP even up to one year or more after production and bottling. 
• First, an introduction to the Relative Hydrogen (aka rH) score: Relative hydrogen score is often used in the higher-end realms of the beer-brewing industry and also in managing delicate salt-water aquariums and high-end fresh-water aquariums, and also in managing waste treatment plants and in measuring pollution in bodies of water.  rH score is calculated from the pH and ORP and yields a pH-adjusted true measure of presence of active hydrogen, which is also known as reducing or antioxidative power. The rH scale runs from 0 to 42, with 28 as a midpoint, where a score of 0 indicates a substance which is maximally reducing (antioxidative on a primitive chemical level), and a score of 42 indicates a substance which is maximally oxidizing (as in oxidative radicals or pro-oxidants) on a primitive chemical level. On the other hand, rH score must be used and interpreted with care, since the rH score will often NOT reflect the presence of complex biochemical antioxidants (including vitamin C, vitamin E, etc.)  Nonetheless, most liquid EM products show a strongly reducing (antioxidative) rH score of 16 or below, even many months after production; this is largely due to the presence of free phenols, which are potent "fast" (primitive) antioxidants, and also of the simpler hydride antioxidants (aka "H-minus" or the negative hydrogen ion, or even referred to by some authors as "atomic hydrogen".)
• Relative Hydrogen (rH) Score for EM-X:  As noted earlier, most EM-fermented liquids show a strongly reducing (antioxidative) rH score of 16 or below. The rH score for samples from a recently-opened bottle of EM-X sold in the USA showed rH scores in the range of 28.0 to 29.8  across a series of tests, indicating a liquid that is essentially neutral or slightly in the oxidizing range insofar as presence of simple primitive oxidizers and antioxidants.  This score was somewhat unexpected, due to the scores seen for other fermented EM liquid products, and it serves to underscore the assertion by Dr. Higa and folks within EMRO/EMCO that EM-X is quite different -- in terms of process, properties, and behavior -- from almost all other liquid EM-fermented nutritional products. The rH scores found suggest to this author that any antioxidants present are not simple hydride antioxidants but rather more complex biochemical antioxidants.
• Fermentation time: Most of my sources are quite clear on this, and most are agreed that the fermentation time is in the range of 3 to 4 months, and that the EM-X is fermented in large vats.. 
• Filtering: it is known for sure that EM-X, particularly all EM-X destined for European and USA markets, is filtered down to the 0.22 micron level after the fermentation process is done. This high degree of filtering (aka "polishing" in the beer and wine brewing industry) removes all microbes and almost all suspended particles from the liquid, resulting in a very clear and polished liquid.
• Pasteurization/heating: There has been some confusion here: some sources have claimed that EM-X is pasteurized after micro-filtering to kill any remaining microorganisms and to lengthen shelf-life. Others are not so sure, and others deny this, and this has remained a bit of a mystery for quite a while.  I have recently discovered that EM-X for the Japanese market is usually not pasteurized, but the EM-X designated for export to the USA and other countries is pasteurized in an attempt to comply with FDA requirements for non-acidic foods and supplements. The pasteurization seems to be a very short-term "flash" pasteurization process, where the liquid is heated to pasteurization temperatures (in the range of 165 F) for only a few seconds. To add to the confusion, the EM-X which has been used for most of the medical/health studies reported in scientific journals and at conferences has often been an unpasteurized version (and sometimes, a version which was not so heavily filtered as the current USA market version, which is filtered to 0.22 microns), which therefore differs significantly from the version of EM-X usually marketed in the USA.
• Additional mystery processes: There are some rumors of at least one more stage of processing or fermentation, but nothing more is known for sure at this time about the process.
• Ingredients: the ingredients disclosed on the ingredients list on the EM-X bottle, as of mid-2003, are simply: water, rice bran, seaweeds, and brown rice. Please note that there is no mention of sugar sources, such as molasses or corn syrup, as is common in almost all other EM-fermented liquid products. Even the EM fermentation culture is not mentioned, although advertising material and EM-X websites, as well as scientific articles on antioxidant effects of EM-X, clearly disclose or claim that EM-X is the product of EM fermentation. Interestingly, the label on the EM-X bottles sold in the USA mention nothing of the product having been fermented, nor about EM or even of any generic microbial culture. I suspect that this is a deliberate attempt to make sure that the label looks "squeaky clean" so as to get thru Customs and FDA inspections with no questions raised.
• Other ingredients such as papaya: Yes, it is true that many websites advertising EM-X claim many other ingredients as well, but this does not appear to be backed up by other sources nor by the label information. For example, I am told by some folks in EMRO that the TPR folks in Japan who make EM-X add papaya mash at the start, to gain the benefit of the enzymes in pre-digesting the bran/seaweed mash.  Further, and more definitively, two research articles about the antioxidative protective effects of EM-X which appear in the per-reviewed medical/scientific literature, co-authored by Dr. Higa along with several other PhDs and MDs, state that the ingredients of EM-X are "....papaya, brown rice and seaweeds" which have been fermented with a culture of yeasts, lactic acid bacteria and phototrophic organisms. (The abstract for one such article, entitled Assessment of the ability of the antioxidant cocktail-derived from fermentation of plants with effective microorganisms (EM-X) to modulate oxidative damage in the kidney and liver of rats in vivo: studies upon the profile of poly- and mono-unsaturated fatty acids, may be found at NLM's PubMed website.) However, papaya does not appear on the ingredients list on the EM-X bottles sold in the USA as of mid-2003. To make things even more confusing, at least two articles which appear in the full-text proceedings of the First International EM Medical Conference, which were published in the English language in two volumes under the name Clinical and Basic Medical Research on EM-X, Volumes 1 & 2, claim that EM-X contains papaya leaf as one ingredient, although there is no mention in either of papaya fruit or mash.
• And more putative ingredients such as "herbs": some websites advertising EM-X claim that it contains a plethora of (apparently medicinal or Chinese remedial) herbs, but there is no evidence of this to be found in perusing the ingredients list on the bottle, nor any of the more reliable ingredients lists, nor any mention of this in the articles in scientific journals on EM-X and its antioxidant properties, and the herbal content is not confirmed by folks who have been close to the process. Nonetheless, it appears that many, even in Japan, believe that EM-X contains herbs as well, and some Korean companies, attempting -- to some degree -- to imitate EM-X, have used herbs in their formulas, according to their patents and their websites and flyers. One explanation for this may be that a few herbal versions of EM-X have been brewed at times, largely in Japan (perhaps one version in America as well) for very small-scale distribution, for testing and evaluation purposes, primarily to health clinics and health practitioners. However, it appears that none of these herbal versions have ever gone into mainstream production or distribution, and the "mainstream" version of EM-X, as marketed in both Asia and the USA, seems to be free of herbs.
• On bran: many Japanese recommend using only organic rice bran for the bran portion, as this is what the folks who make EM-X use. For some perspective, Japan is a country where rice is a cultural dietary staple, and where rice bran is a much-revered nutritional supplement.  The reality is that wheat bran contains many of the same fine nutrients which rice bran contains.  I personally am unable to get organic rice bran so far, so I have been using good wheat bran for my experiments. Initially, in the early stage of my brewing process (the first eleven days or so...), I was less than happy with the brews using wheat bran, as I am rather wheat-intolerant, and something about the wheat bran component in the brew bothered me. However, after the brewing had passed the 12-day mark (at about 100 F) , the objectionable (to me) wheat bran components apparently disappeared. Again, as noted, the EM-X folks use rice bran.

For Radical Experimenters Wishing to Try Making an EM-X-like Antioxidant-rich and Nutrient-rich Beverage
(This sub-section may eventually be expanded into a complete section by itself.)

This sub-section will contain a few quick hints derived from my own experiments with trying to make an EM-X like beverage at home, and certain steps or pointers will change radically over time, as I learn more.  I make no promises that these hints will yield a liquid which is close to EM-X in properties or taste, as EM-X seems quite unique.

The problem is that "real" EM-X  is brewed in tight secrecy by a private company (Tropical Plant Research, or TPR, in Japan), and no one seems to know exactly how it is done. Worse, a lot of the information available on the web and elsewhere on the ingredients and about how EM-X is brewed is confusing and contradictory.  Hints follow:

My first two attempts at making an EM-X like drink at home were based upon information I found about the EM-X brewing process (not necessarily accurate!) on EM-X sales websites, and involved making large batches of bokashi from bran and granulated kelp.  After fermenting for 4 to 6 days at 88 degrees F, it was to be juiced in a twin-gear juicer.  In brief, I was not impressed with the results of these experiments. The quality was okay, but was not optimal, and the yield per gallon volume of bokashi was terribly small, due to the very low (30%) moisture content.... there were other problems as well, and my intuition told me to abandon this route.

Based upon some advice from folks who have heard other stories from Japan of how EM-X is brewed, I now make a large batch of Activated EM, at about a 1:1:40 ratio, and add a lot of bran, some granulated kelp, some sea salt, some rock dust and perhaps a few other amendments (see notes below..) and stir well. I always add some Activated EM from a good fresh, recent AEM batch as well (in addition to the 1 part in 40 of normal EM1 stock inoculant); it seems to speed up the process a lot.  This yields a very liquid slurry, with lots of bran particles in it.  I then let it ferment in a sealed or covered container for a few days, at a temperature of over 90 degrees F, and shake or stir once per day. 

For some reason, even though I have sometimes heard (from some sources) that the EM-X in Japan is fermented for 3 months, my most recent batch (7.6 gallons in a large bucket with airtight lid and pressure relief gate) dropped to a pH of 3.5 by the third day (an indicator that much of the major stages of fermentation were finished...), and had passed thru a good period in the 1st and 2nd day where it showed an ORP in the range of -300 mv; this is a sign of good phototrophic organism activity, and yet another indicator that the fermentation was largely completed. It seems to be widely felt that longer fermentation times produce far greater amounts of antioxidants and other nutrients, but, in this recent case, the pH dropped so rapidly within 3 days that activity of many of the organism started to decrease.

Here are some hints on how you might attempt to make an EM-X-like brew:

• mix bran, powdered or granulated kelp, a goodly bit of sea salt and a bit of EM Ceramic Powder (such as EM Super Cera C ceramic powder) well with warm water in a bucket of water
• I personally add a bit of rock dust as well...(and mix or stir well)
• add a good fresh batch of Activated EM (AEM) and molasses as if you were making a batch of Activated EM, but at a 1:1:40 ratio
• add additional Activated EM (AEM) to compensate for any organisms present in the bran.
• stir well
• mix a sizeable quantity of bran into the liquid, and stir well
• stir or mix well!
• ferment anaerobically, preferably at 93 degrees F to 105 degrees F, for at least 3 to 6 days, till batch is done. I like a brewing period of at least 15 days at 93 degrees F, and longer at lower temperatures.  I am told that real EM-X is brewed for 3 to 4 months in Japan. Obviously,  you must provide some means of allowing gas pressure to escape for these long brew-time batches. 
• when brewing (6 days to 4 months) is completed, check that batch looks, smells and tastes clean, sour and sweet
• make sure that there is no trace of fuzzy or weird molds
• when ready to "harvest", pour or drain liquid from bucket or barrel through a medium-mesh filter to remove bran and kelp solids
• since there will still be some organisms present, I would recommend refrigerating the liquid to retard spoilage once exposed to air....
• store juice in lightly-covered plastic bottles in refrigerator
• drink totally at your own risk. If you must drink it, drink only a very tiny amount at first.

As stated above, this sub-section will eventually be expanded into a complete section on its own at a later date as time permits. 

Other Human Uses
I have recently come across one very interesting link on EM, where a woman who uses it for almost everything (yes, drinking, too...) has placed a good article on a page on a website with her own info and guidelines about EM; the link may be found at
http://www.subtleenergies.com/ormus/tw/em-info.htm

More Esoteric Human Uses -- EM for Producing Monatomic Elements, Bread, Beer or other Beverages
See the section immediately below for more information on these topics!

Please note that all wild blueberry juice concentrate, cherry juice concentrate and pomegranate juice concentrate used in my own Sootheox research brews (for example, the Amber Molasses Mineral varieties) comes only from Brownwood Acres Farms. I recommend their juice concentrates highly! They also have some concentrates available in certified organic form as well.

For further information beyond that offered in this section on making EM fermented antioxidant nutritional brews, please see the later section on this page entitled Guidelines on Making EM Brews for Human Consumption
 
 

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Here is a scatter-shot collection of some relevant patents and related articles on EM-fermented products and related fermented products in human health and nutrition.  It appears that a few of them may be invalid, either because:

• they may be in violation of earlier patents already held by Dr. Higa 
• they may be attempts to patent processes or microbial technologies and applications which had already been in the public domain, meaning that such processes or applications had already been in common use in many places in the world for years prior to the date of patent application.

5,707,856  Microbiological method for disposing of organic waste materials 
5,698,028  Composition and process for improving soil 
5,683,951  Composition and process for improving water quality and fuel 
5,683,665   Composition and process for cleansing exhaust gas 
5,683,664   Composition and process for deodorizing an odor 
5,602,065   Process for preparing functional ceramics 
5,591,634   Microbiological method for disposing of organic waste materials 
5,521,131   Functional ceramics 

Relevant search terms to use in US Patent Applications section:
"fermented AND antioxidants AND octacosanol"

Reproduced below are some excerpts from the patent:

Applicant: Cheong-Ho, Park
US Patent Application Number: 20030039723
Title:  Fermented drink containing high level of natural antioxidants, octacosanol, and beta-glucan and its method of production 
Abstract: This invention is a new type of fermented drink (food) made with effective microorganisms and its method of production. The drink is produced through fermentation by adding effective microorganisms including lactobacillus plantarum and saccharomyces cerevisiae to the heated culture extract of malt, rice bran, seaweeds, purified glucose and yeast extracts. This drink (product) contains many vitalizing ingredients including natural antioxidants, octacosanol and beta-glucan. 

In all, the Lanox patent is not notable, but is kinda fun to read; it is actually for a very specific version of an EM-fermented antioxidant beverage which is pasteurized at one or more stages. One notable thing about the patent is that it actually mentions Rhodobacter or Rhodobacter organisms by name in connection with their use in making antioxidants in the beverages.

If you read their patent application, you will even note that they disclose typical amounts of bran, seaweeds, barley malt syrup, and water, and they are not far off from the amounts I have disclosed for my own simulacra of EM-X.

Use of Lactic Acid Bacteria and Phototrophic Organisms to Produce "Health Foods"
This US patent covers certain uses of lactic acid bacteria and phototrophic bacteria to produce "health foods".

United States Patent Application  20030039637
Toda, Nobuhiro; et al. February 27, 2003
Purple photosynthetic bacteria and health foods

Abstract
Health foods containing a metabolite obtained by culturing mixed cells of a purple photosynthetic bacterium (for example, Rhodopseudomonas capsulate FERMBP-7434 strain) with a lactic acid bacterium (for example, lactobacillus). These health foods contribute to the maintenance of human health in good conditions or regain thereof even at a small dose causing little burden.
Inventors: Toda, Nobuhiro; (Hyogo, JP) ; Yoshimoto, Sachio; (Hyogo, JP) ; Kudo, Yukizo; (Akita, JP)
Correspondence Name and Address:
Serial No.: 958928
Series Code: 09
Filed: January 3, 2002
PCT Filed: February 15, 2001
PCT NO: PCT/JP01/01100

U.S. Current Class: 424/93.3
U.S. Class at Publication: 424/93.3
Intern'l Class: A61K 045/00
Foreign Application Data
Date Code Application Number
Feb 17, 2000 JP 2000-40218

United States Patent Application  20020168703
Hoshino, Tatsuo; et al. November 14, 2002
Process for the manufacture of carotenoids and biologically useful materials thereof

Abstract

A process is provided for producing a carotenoid, which process includes cultivating a recombinant organism having a gene for one or more active oxygen species-quenching factor(s) that is substantially disrupted with a disruption cassette specific to the gene, and recovering carotenoids from the culture. 

United States Patent Application  20020160504
Kim, Jong-Uk October 31, 2002
Medium material selectively culturing prokaryote comprising rotting organic wastes and a method for cultivating crops using same

Abstract
The present invention relates to a medium material for selectively culturing prokaryotes comprising rotting organic wastes and a method for cultivating crops using same. Specifically, the present invention provides a medium material for selectively culturing prokaryotes, which activates not only blue-green algae of Anabaena sp or Nostoc sp. but also photosynthetic bacteria of Rhodopseudomonas sp. or Rhodospirillum sp. in soil. According to the method for cultivating crops selectively culturing prokaryotes of the present invention, actually the method for cultivating crops selectively culturing prokaryotes is popularized over broad arable land, cultivating of crops using prokaryotes is possible by relatively low cost, an... 

Websites and Web Pages
As you may have already noticed, there are a great many pages and even whole sites on the web devoted to various uses of EM and EM-related products.  A quick search on a search engine such as Google, using any of the "EM world" terms found in the discussions above will yield you hundreds, if not thousands, of web pages about EM and its various uses.

Discounted Source for Ordering EM Products (EM-1, EM-X, EM Ceramics, etc.) and EM Fermentation Supplies
If you are in the USA or nearby countries, and you wish to purchase EM products such as EM-1 microbial inoculant culture, EM fermenting supplies, bokashi, EM fermented antioxidant nutritional supplement beverages, EM-X health beverage, EM Ceramics, EM Salt, or EM Soap, at a discounted price, you may wish to go to the SCD World website, which is a marketing outreach of Sustainable Community Development (SCD) in Kansas (in the USA), at http://www.scdworld.com or call (USA) 913-541-9299 for discount, see below....

DISCOUNT!  If you place an order (via web ordering pages or via phone) with SCD World and wish to earn a 7% discount, please use the discount code VP2004 
As noted above,  the SCD World website may be found at http://www.scdworld.com or call (USA) 913-541-9299

General Information on EM on the Web
You may wish to try the EM Tech website, hosted by EM Tech in the USA, for general information on EM. This is a non-profit educational group, and they are compiling a database of EM uses across the world which should be online by August 2003. This database will include over 5,000 articles on EM in each of several languages.  You may find the EM Tech website at http://www.embiotech.org/

Informal EM Uses Page
This is a link which has already been mentioned twice on these pages. It is a link for a page with a good article on varied general uses of EM, including household and personal use, and the page may be found at:
http://www.subtleenergies.com/ormus/tw/em-info.htm

Commercially-available EM-Fermented Antioxidant Nutritional Supplements for Humans
There are now several EM-fermented antioxidant nutritional supplement products (mostly liquid brews/beverages) available on the market, even in the Western world, and including the USA.  To see a full description of each of which I am aware, including availability, pricing, and where/how to get them, along with links to relevant vendor web pages, click here to go to the Related Fermented Products on the Market page at the Antiox Brew website.

EM-health group at Yahoo Groups
http://groups.yahoo.com/group/EM-health/
This discussion group is devoted to the use of Effective Microorganisms (EM or EM-1) in human and animal health, and related topics such as their use in agriculture to produce food of higher quality, sometimes known as "beyond-organic" or "uber-organic".  There are already a number of EM fermented antioxidant nutritional supplements on the market, with more being developed every day.  We welcome beginners, "consumer users" and also serious researchers. This list is moderated by Vinny Pinto, a researcher in fields of EM1 and nutritional antioxidants, and a peak health consultant/coach. Vinny is a scientist and health researcher who has devoted over 1,000 hours to research on EM and it's uses in health and healing, who has developed several human EM-fermented antioxidant nutritional supplements, and who networks with EM researchers around the world.  Vinny also serves as a consultant for several nutritional supplement vendors who are bringing EM-fermented products to the marketplace.
How this group got started:  I have been a researcher in the EM world since late last year, and I have received feedback from a number of folks in the EM world that, while there are already three excellent e-mail list groups devoted to EM-1 and varied uses (basic ag info [EM-Info-Share], primarily agricultural [EM-1] and white-gold/ormus [EM_WG]), there is no one list group devoted primarily to EM and its usage in human and animal health, which is a rapidly developing and evolving field.  While the live-foods list does have a number of members and posts devoted to health uses for EM, it still remains primarily a list group devoted to raw or partly-raw diets which include animal foods (aka Paleolithic or cavemen diets).  Hence, a number of folks have asked me over the past few months if there is, or could be, a list group devoted primarily to EM and health uses.  Therefore, I finally decided in August 2003 to start such a group at Yahoo Groups; you may visit it at http://groups.yahoo.com/group/EM-health/

EM-Farm-Ind group on Yahoo Groups
http://groups.yahoo.com/group/EM-Farm-Ind/
Devoted to any and all uses of EM in agriculture, composting, waste and odor management and industry.

EM-Ormus group on Yahoo Groups
http://groups.yahoo.com/group/EM-Ormus/
A specialized group devoted primarily to the apparent ability of EM organisms to convert elements and trace minerals in various substances (such as clays and rock dust) to a special form called the Ormus or monatomic form (aka m-state, super high spin, deformed nuclei, or manna elements), as discussed in a section above. 
I strongly suggest that you DO NOT join this group unless you know what this is all about, and sincerely want to learn more; this is a very specialized group.

EM-Home group at Yahoo Groups
http://groups.yahoo.com/group/EM-Home/
Uses of EM in and around the household and yard, including toilet, shower, sinks, kitchen, preserving food, sauna, hot tub, swimming pool, household plants, room deodorizing, mold prevention, mold and odor remediation, etc.

EMInfo group at MSN Groups
http://groups.msn.com/EMInfo
Unlike the above-listed primary EM-related list groups at Yahoo Groups, this list group at MSN Groups is not intended to be a primary or high-activity list group, but rather, was created as a catch-all group to serve those few folks who refuse, for one reason or another, to venture near any groups hosted at Yahoo Groups, or who are from countries or use e-mail servers which sometimes ban posts from Yahoo. So, as a favor to the handful of such folks who have contacted me over the past year, I have created this list group at MSN groups and the one listed below at Topica Groups.

EM-Basics group at Topica Groups
send e-mail to EM-Basics-subscribe@topica.com
Much as described above for the MSN list group, unlike the above-listed primary EM-related list groups at Yahoo Groups, this list group at Topica Groups is not intended to be a primary or high-activity list group, but rather, was created as a catch-all group to serve those few folks who refuse, for one reason or another, to belong to list groups at Yahoo Groups. To subscribe, send an e-mail to EM-Basics-subscribe@topica.com

Live-food group at Yahoo Groups
http://groups.yahoo.com/group/live-food/
This is a list group devoted solely to folks who eat largely raw diets which include raw animal foods (often called RVAF diets or Raw Paleolithic Diets) and to fine-tuning and optimizing such diets. A number of members of the list group, including this author, have been experimenting with consuming EM and various EM products for health benefits. Thus, there are some posts regarding EM and it's uses in human nutrition. This group, like the above-mentioned group, is quite specialized; it is strongly recommended that you DO NOT join this group unless you know what this is all about, and sincerely want to learn more .   The list owner of  the Live-food list is the author of this current page and website.

The creator of this EM Info website has created several advanced information products such as mini e-books and e-newsletters in the realm of EM and its uses for folks who wish to learn even more than has been shared on this website. For more information on such e-books and newsletters, please see the onsite page devoted to them by clicking here.
 

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