What is Natural Nigari?
Natural nigari is distilled seawater with the salt removed. The base of nigari is magnesium chloride and it also has over 100 other mineral salts in abundance, such as potassium chloride and calcium chloride.
Seawater, where life began, has almost the same mineral balance as the human body, making nigari very important dietary supplement.
Natural nigari, particularly in liquid form, is absorbed much more easily by the human body than synthetically made nigari.
Unfortunately, a great deal of chemically synthesized nigari has appeared on the market due to the recent boom of nigari in Japan.
Artificial substances have been used in synthesized nigari such as coagulants for tofu with calcium chloride and magnesium chloride added, as well as calcium chloride from non-Japanese sources.
Magnesium chloride dissolved in water is also being sold as nigari. This is not unrefined magnesium chloride of seawater but simply unrefined magnesium chloride.
It is very important to distinguish between natural and synthetic nigari. The nigari produced by Kameyamado is natural nigari.
As nigari itself is a byproduct of the production of salt and hence not easily obtainable in large amounts, there are retailers who sell it diluted with water.
Kameyamado's nigari has a naturally high level of concentration and so should be consumed 3-5 drops at a time, rather than in spoonfuls.
There are also dealers who sell unchanged seawater as nigari. Nigari should have roughly five parts magnesium chloride to one part sodium chloride yet there are some products with nearly three times as much sodium chloride as there is magnesium chloride.
The Production Process
Kameyamado employs the ion exchange dialysis method to make nigari. This is a method of filtration using electrodes with several hundred blocks, each containing 250 filters. Three percent of seawater consists of positive ions such as salt, sodium, magnesium, calcium and potassium, as well as negative ions such as chloride, sulfuric acid and so on.
After this seawater has been drawn up and sand-filtered, it is put into the ion exchange filter blocks where an electrical current run through it. The sodium chloride in the seawater is separated into sodium ions and chlorine ions. The sodium ions are attracted by the negative electrodes and pass the positive filter but not the negative filter, while the chlorine ions are attracted by the positive electrodes and pass the negative filter but not the positive filter.
With filter dialysis, saline with a 23% level of concentration is achieved by letting only the ion salts pass through. The liquid taken from this saline after having the sodium chloride removed is nigari.
In the ion exchange filters there are extremely fine pores 1/100th of a millimeter (001 microns) small, which allows magnesium, calcium and potassium to pass through but not large molecules such as PCBs (dioxins) or heavy metals (mercury, arsenic, etc.). The salt water taken from the ion exchange dialysis device contains almost no bitter-tasting sulfuric acid ions, and since calcium sulfate (gypsum) and magnesium sulfate do not crystallize out, flavor is improved.
The resulting salt water is processed to form salt crystals in a vacuum style vaporization canister. The remaining liquid with these sodium chloride crystals removed from it is Kameyamado$B!G(Js nigari.
With this filtration/condensation process Kameyamado uses electricity to produce salt water. Kameyamado uses natural seawater and the safest production process in the world (a process independent to Japan), incorporating no materials that could affect the environment. There is no other process in the world able to deal with dioxins or heavy metals.
To find out more about the benefits to your health of Calcium, Iron, Magnesium and Potassium, click here and then click the "Health Topics" button at the top of the new page.
How to Diet with Nigari
Because Nigari is so rich in minerals it has proved to be an excellent dietary supplement. The high magnesium content of Nigari works in the intestines to block the absorption of fat into the body.
This is especially effective when taken with foods rich in B vitamins such as pork and mushrooms.
On a Nigari diet there is no need to radically alter your eating habits.
Here is a Japanese lady's report:
"I heard about Nigari from a friend. I bought a bottle and every time I made a cup of tea I added 4 drops of Nigari to it. I drink 4 or 5 cups of tea a day.
"I did not change my daily diet, except that I eat moderately in the evening and stopped drinking beer with my evening meal.
"After two weeks I had lost three kilos."
(Miki, Hiroshima, 2004)
It is on the basis of this lady's report (she is one of my English language students) that I am making Kameyamado's bottled Nigari available on the Internet.
I spent over a year researching several nigari manufacturers and nigari products in search of the one outstanding brand that I could unreservedly recommend to my customers.
I am pleased to say that Kameyamedo's nigari excels in terms of:
- mineral balance
- production process.
Every bottle comes to you straight from Kameyamado and saves you the bother and mess of having to make your own extract from pellets or whatever...
One method of taking Nigari is simply to add several drops to your daily beverage each time you have a drink.
You may also sprinkle some drops onto your main meal.
Because Kameyamado's nigari has a naturally high level of mineral concentration in the correct ratio of approximately five parts magnesium chloride to one part sodium chloride you only need to use a few drops at a time, straight from the bottle. This means that one bottle will last several weeks or even months.
How to Store Nigari
Sometimes crystals form at the bottom of the nigari bottle. These are called "carnallite" or hydrated potassium magnesium chloride. This is to be expected with natural nigari.
In fact, their non-appearance would be a sign that the nigari was not natural.
The crystals are more likely to appear when the temperature drops, which is why Kameyamado recommends that you store your nigari at room temperature. Sedimentation is likely to occur in winter if you store it in a place with varying temperatures.