KSM-66 Ashwagandha® Case Study: Journey to C.L.E.A.N.® & R.A.W.® Food Certification
Forum Date: July 9, 2024
What was covered in this Forum:
- The significance of C.L.E.A.N.® and R.A.W.® Food Certification and its impact on the global food industry
- KSM-66 Ashwagandha® journey to becoming certified, how it reflects their mission for health and sustainability, and how KSM-66 Ashwagandha® not only meets but exceeds these standards, embodying the essence of clean & raw food
- The science behind the certifications, including the role of CytoSolve® technology in determining the bioavailability and nutritional value of ingredients
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About KSM-66 Ashwagandha®
Ashwagandha is the flagship herb of Ayurveda, the traditional system of medicine from India. This herb has been known for centuries but is only now experiencing major growth worldwide because of a burst of recent studies in pharmacology.
KSM-66 is an ashwagandha extract made by Ixoreal Biomed, created via a process that took 14 years of R&D to develop and refine. KSM-66 is the highest concentration extract on the world market today that is drawn using only the roots of the ashwagandha plant. It is produced using the first-of-its-kind extraction process, based on “Green-Chemistry” principles, without using alcohol or any other chemical solvents.
About C.L.E.A.N.® & R.A.W.® Certification
Starting the early 1990’s, raw food gurus emerged, leading what is now known as the Raw Food Movement. These gurus, with perhaps sincerest intentions, created this movement to foster a more healthy approach to eating food in their natural state. Over the past 20 years, some aspects of this movement became more cult-like and “religious”, moving away from their original intentions to help the consumer, and placing it more on the personality of the gurus themselves. Many new products, educational seminars, conferences etc. resulted from this growing movement. Based on some reports, the raw food movement is nearly a half-billion dollar industry today. As the industry has grown, and new products appeared on the shelf, retailers such as Whole Foods Market have become concerned about the safety of raw food products, and understanding what raw food is. Such concerns and questions reveal an underlying conclusion on not only what is “raw” but also what is “good” and “clean” food. We have been told, far too many times, what kind of food is “bad”. But rarely are we told what is good food. We’re told not to eat too much fat, sugar is bad, stay away from chemicals and pesticides etc., but what is good food? What is clean food? What is raw food? Is there a systematic and scientific way where we can identify what is good food?
