Monjay is the brand name of a yeast-derived food product, which prevents the formation of socially embarrassing and personally discomforting substances (Patent # 6,007,809). Monjay insures that the titillating aromas and tastes associated with foods containing garlic and onions will not come back in the form offensive breath, aftertaste, and body odor. Monjay also causes the breakdown of complex sugars, found in many vegetables, before they can be converted to the gases which cause digestive discomfort.
Offensive breath can come from two sources. Aromas originating in the mouth are quickly cleansed away with Bon Mangé's SorbayPC. Monjay prevents the development of malodors in the digestive tract, odors that appear as offensive breath, aftertaste, and body odor three to four hours after a meal, odors that can last for many hours. Breath mints are not a solution for offensive odors. Mints just mask a problem malodor with a stronger more acceptable mint aroma. Despite the instant gratification and the noisy taste and tingle that accompany breath mints, users can never be completely at ease because they know the minty cover-up is short lived. Monjay takes the long term worry out of eating. The business user can interact freely with clients; garlic and onion lovers can indulge themselves without offending family and friends; vegetables can be enjoyed without paying the penalty of gas related digestive distress.
In order to be effective Monjay must travel through the digestive system along with a potentially offending food. There is no residual effect from one meal to the next. Since Monjay is a preventative rather than a cure or a cover-up it will have little or no effect on an existent problem. Monjay will not alter the taste of food on which it is sprinkled.
Monjay works best when used at the table along with an offending food. Generally one to two 0.45 gram portions (1/8 teaspoon each), sprinkled on food cool enough to eat is sufficient to prevent the after effects of eating moderate to large amounts of offending vegetables. Less may be required for small amounts and more for very large amounts and in situations where courses containing offending foods are consumed over long periods of time. Personal experience will ultimately be the best measure of sufficiency. The caps on Monjay bottles can be used to measure out portions. The inside of each cap contains two black marks indicating one and two portion amounts.
Persons allergic to yeast should consult with a physician before using Monjay.
Monjay is inactivated by excessive heat, such as cooking or being sprinkled on food right from the stove. Monjay is also sensitive to the oxygen and moisture in the air. In order to protect it from oxygen each bottle of Monjay contains two small packets of an oxygen absorber. The packets' capacity for binding oxygen is sufficient to remove the oxygen from the air which enters the bottle as Monjay is removed. The oxygen absorber is not a health threat. In order to preserve the oxygen-free environment in the Monjay bottle it is important to keep the bottle tightly closed between uses and to pour Monjay from the bottle and not attempt to squeeze it out. To insure the best bottle closure after using Monjay the cap and the bottle rim should be tapped free of residual product. Monjay stores well at room temperature, on the table, in a purse, or in a pocket.