Fermentate with anti-inflammatory and immune modulating properties

A method for producing an immunomodulatory product, comprising

• performing steps a-g in order:
• a) preparing a starter culture comprising:
• i) rice bran,
• ii) molasses, and
• iii) a blend of probiotic bacteria and yeast, wherein the blend comprises Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus casei, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus bulgaricus, and Saccharomyces cerevisiae;
• b) aerobically fermenting the starter culture for about one day, thereby forming an aerobically fermented starter culture;
• c) adding rice bran, molasses, turmeric, and kelp powder to the aerobically fermented starter culture to form a slurry comprising:
• i) 35% to 45% by dry weight rice bran,
• ii) 35% to 45% by dry weight molasses,
• iii) 7.5% to 9% by dry weight turmeric, and
• iv) 4% to 6% by dry weight kelp powder;
• d) aerobically fermenting the slurry for about 6 days, thereby forming an aerobic fermentate;
• e) adding bentonite clay and sea salt to the aerobic fermentate to form an intermediate composition comprising:
• i) 6% to 9% by dry weight bentonite clay, and
• ii) 1% to 2% by dry weight sea salt;
• f) fermenting the intermediate composition anaerobically for about 6 days, thereby forming an anaerobic fermentate;
• and
• g) heating the anaerobic fermentate to about 160 to 170° F. for about 3 to about 5 hours;
• thereby forming the immunomodulatory product.