Carbohydrates carry many risks.
However, if we consume more carbohydrates than we need, our bodies will suffer.
Carbohydrates above a certain level not only gain weight, but also causes various lifestyle-related diseases (Non-Communicable Diseases), from Excessive sugar intake nourishes the body's bad bacteria (bacteria, fungi and parasites) and depletes the body of immune-boosting nutrients. Furthermore, some studies suggest that sugar Furthermore, some studies suggest that sugar is the only source of nutrition for cancer cells and that sugar is associated with cancer incidence. Studies have shown that 85% of women and 62.4% of men consume sugar in excess of the standard.
Want to make "Low-Carb" the norm.
Eriko Okamoto, one of the co-founders of NATUVIEW, suffered from a gynaecological disease. This potentially cancerous disease was the catalyst for their commitment to 'low-carbo'. After learning from research that carbohydrates encourage the growth of cancer cells, Eriko and her husband searched for a diet that both restricts carbohydrates but still is tasty and reliable. They took in low-carbohydrate foods, dietary restrictions, various case studies and papers from all over the world and thoroughly researched their ideas and know-how. The accumulation of this research not only led to the birth of NATUVIEW, but is also the basic philosophy behind our research and development, which is that low-carbohydrate food should be tasty and reliable.
On the other hand, the realization of tasty and reliable low-carb food was not easy. There were various challenges and major obstacles that we did not expect to face. For example…
- Existing recipes are not useful, as we avoid common carb ingredients such as flour and sugar in very small quantities.
- Materials for low-carb ingredients are scarce and asking the manufacturer about them is not helpful as there are few examples of their use.
- This makes it difficult to grasp the characteristics of the ingredients and incorporate them into recipes; the texture, heat and browning are different This makes it difficult to grasp the characteristics of the ingredients and incorporate them into recipes; the texture, heat and browning are different each time.
- We don't want to compromise on taste and ingredients, so we ended up using many different types of ingredients.
- We avoid additives whenever possible, so development takes longer.
These hurdles showed that no one so far been able to create tasty, reliable, low-carb food. Conversely, the couple were inspired by that thought and realized this would provide great value to society.
Encounter with keto theory.
It was the keto theory (the concept of ketone diet therapy) that the couple discovered during their battle with cancer that helped them break down the major barriers that stood in the way of achieving a delicious, reliable, low-carb dietary foods. Keto theory is simply a diet low in carbohydrates and high in fats. Originally, this dietary therapy has a long history of being effective for epilepsy patients, but in recent years its clinical effectiveness has been attracting attention in Japan as well. With reports indicating that its continuation may improve the prognosis of cancer patients. The ketogenic diet theory is one such example. NATUVIEW's unique production process (KFS process*Note, based on keto theory, is the reason why NATUVIEW is able to deliver a range of tasty, reliable and low-carb products.