Apple
cider vinegar
is best made from cold pressed,
organically grown whole apples,
in which no chemicals or preservatives have been added, which contains "mother of vinegar", and is
not pasteurized. The "mother of
vinegar" is a natural gelatinous substance formed during the last
fermentation step. This type of
wholesome apple cider vinegar can be readily found in most health food stores
and even in some general grocery stores.
The benefits
of apple cider vinegar can be traced back to Biblical times and the ancient
Egyptians. Hippocrates treated his
patients with apple cider vinegar. Julius Caesar’s army used the vinegar to stay
healthy and fight off disease. Greeks
and Romans kept vinegar vessels for healing and flavoring, and Samurai warriors
drank it for strength and power.
Nutritious
apple cider vinegar can be brewed at home. Apple cider vinegar is an amazingly versatile cooking ingredient. It adds a tangy taste to many drinks and
deepens flavors of numerous foods. Vinegar
is a major ingredient in most condiments. Mayonnaise and tomato ketchup account for more
than 10% of vinegar production in America.
Vinegar is
high in acetic acid, and acetic acid, like other acids, can increase the body's
absorption of important minerals from the foods we eat. Dark, leafy greens are good sources of
calcium, but some of these greens also contain compounds that inhibit calcium
absorption. Fortunately a few splashes of vinegar or tangy vinaigrette on
greens will acidify and allow them to release all minerals including important
calcium and magnesium.
Later, as
the organic acids are digested and metabolized, an overall alkalizing buffering
effect is provided. Apple cider vinegar acts as a buffer in the body (increasing
adaptability) because the acetic acid reacts with base or acid compounds to
form acetate, therefore rendering them more chemically bioavailable for metabolism.
Apple cider
vinegar is used for weight loss, bursitis, arthritis, brittle nails, pet care (directly
cleans and disinfects ears or coat and dispensed in drinking water makes hair
shine) and cooking. It can also double
up as a non-toxic household
cleaner, deodorizer and disinfectant. Apple cider vinegar has anti-fungal,
anti-bacterial and anti-viral properties, primarily coming from the malic acid
and acetic acid portions of the vinegar.
Many home remedies for common ailments call
for a tonic of apple cider vinegar made
by mixing 2 teaspoonfuls to 2 tablespoonfuls (for acute conditions) of vinegar
in an 8 ounce glass of water (often with one teaspoonful honey) and drinking
this before or during each meal. For
some, less vinegar, more water throughout the day is
a better way of taking apple cider vinegar unless
treating an acute condition like acid reflux, cough, bronchitis, or sore throat
(in which case the stronger concoction of 2 TBS ACV to 8 OZ of water 3x a day
recipe is suggested).
Vinegar seems
to reduce appetite as well as inactivate some digestive enzymes that breakdown
carbohydrates from food into sugar, thus slowing the absorption of sugar from a
meal into the bloodstream. Slowing sugar
absorption gives the insulin-resistant body more time to pull sugar out of the
blood and thus helps prevent the blood sugar level from rising so high. Blunting the sudden jump in blood sugar that
would usually occur after a meal also lessens the amount of stressful insulin
the body needs to release at one time to remove the sugar from the blood.
Animal proteins rich in fats have a tendency to thicken the
blood after meals and the natural acids in apple cider vinegar help to keep the
blood healthier and more fluid. Natural
food acids served along with animal proteins lessen the thickening influence of
heavy proteins and fats. In order for
blood to circulate freely throughout the body, the best blood is runny. When blood thickens or becomes hypercoaguable,
a strain is put on the heart. Then the
blood pressure goes up and other problems begin.
People with
either type 2 diabetes or insulin resistance (a prediabetic condition) and
eight control subjects were each given a solution containing five teaspoons of
vinegar or five teaspoons of water, with one teaspoon of saccharin two minutes
before ingesting a high carbohydrate meal. Blood sugar and insulin levels were measured
before the meal, at 30 minutes and 60 minutes after the meal.
Vinegar increased overall insulin sensitivity 34% in those who were
insulin-resistant and 19% in those with type 2 diabetes. Their bodies actually became more receptive to
insulin, allowing the hormone to do its job of getting sugar out of the blood
and into the cells. Both blood sugar and
blood insulin levels were lower than normal in the insulin-resistant
participants.
Surprisingly,
the control group (who had neither diabetes nor a prediabetic condition but
were given the vinegar solution) also experienced a reduction in insulin levels
in the blood. This is important since, in addition to the nerve damage caused
by perpetually elevated blood sugar, several chronic conditions of premature
aging, including heart disease, have been linked to excess insulin in the blood
over prolonged periods of time.
Relieve cough by mixing one-half cup apple cider vinegar, one-half cup
water, one teaspoon cayenne pepper, and four teaspoons honey. Take one tablespoon when cough acts up. Take another tablespoon at bedtime. Soothe a sore throat. Put a teaspoon of
vinegar in a glass of water. Gargle, and then swallow. To treat sinus infections and chest colds, add
1/4 cup or more vinegar to the vaporizer.
Take 1 tablespoon full vinegar and swallow when you have hiccups. It
stops them instantly. Relieve itching by
using a cotton ball to dab mosquito and other bug bites with vinegar straight
from the bottle. It also soothes a bee
or jellyfish sting. Full
strength, it kills dandruff, yeast, candida and athlete’s foot. Apple cider vinegar has long been used as a
natural hair care product. Its acidity is close to that of human hair; it’s a
good conditioner and cleaning agent, as well as an effective germ killer.
Relieve alkaline inflammatory sunburn by bathing in a vinegar bath or
lightly rubbing the burn with acidic vinegar. You may have to reapply. It will prevent burn blisters. Cure an upset
stomach by drinking two teaspoons apple cider vinegar in one cup water.
Natural
healing apple cider vinegar kills germs
and nourishes the body at the same time. If you take apple cider vinegar
between meals or before going to bed, always rinse your mouth or brush your
teeth to avoid any prolonged vinegar contact with the enamel on your teeth.
Any acid food or drink however, such as citrus fruit (especially lemons and
limes), soda pop and apple cider vinegar can erode tooth enamel if it is
allowed to stay in contact with the teeth for long periods of time. Clean
dentures by soaking them overnight in vinegar, then brush away tartar with a
toothbrush.
In cooking, replace a lemon by substituting 1/4 teaspoon of vinegar for 1
teaspoon of lemon juice. Firm up gelatin
by adding a teaspoon of vinegar for every box of gelatin used. To keep those molded desserts from sagging in
the summer heat. Prepare fluffier rice
by adding a teaspoon of vinegar to the water when it boils. Debug fresh vegetables by washing them in
water with vinegar and salt. Bugs float
off. To freshen wilted vegetables, soak
in 2 cups of water with a tablespoon of vinegar.
Keep boiled eggs from cracking by adding 2 tablespoons vinegar to the water
before boiling. Avoid
cabbage odor by adding vinegar to the cooking water. Eliminate onion
odor by rubbing vinegar on your fingers before and after slicing. Remove berry stains from hands
with vinegar. Clean and disinfect wood cutting boards by wiping with full strength
vinegar. Get stains out of pots by
filling the pots with a solution of 3 tablespoons of vinegar to a pint of
water. Let stand or boil until stains loosen and can be more easily washed
away.
Spray vinegar around door and window frames, under appliances, and along
other known ant trails to deter ants.
Also keeps cats away. Sprinkle
vinegar on an area to discourage cats from walking, sleeping, or scratching on
it.
Balsamic
vinegar
produced in Modena is attributed to the environmental conditions of the place
which is directly responsible for production of the fine white Trebbiano grapes
with a high content of sugar. The Trebbiano grapes thrive in the light layered
soil of Modena and its transitional climate which records a large temperature
range. It is very hot in summer and extremely cold in winter. Traditionally,
the grapes are harvested late in summer to take full advantage of the natural
warmth of the region. Then these grapes are cooked for more than eight hours to
get the required ‘must’.
A
caramelization process follows, which results in a change in the color of the
‘must’. Once the ‘must’ obtains a specific density, it is transferred to large
oaken casks and left to acidify. Progressive concentration follows through
ageing in a series of casks with varying types of wood like oak and chestnut.
No other spices or flavorings are added during this process. Many elements contribute
to the end flavor of this unique seasoning which includes the previous vinegar
of the barrel, the type of wood, climate etc. The entire process takes a number
of years and the end result is especially distinct balsamic vinegar.
Balsamic
vinegar acts as a natural appetite suppressant and assists in producing greater
disease fighting antioxidants. The amino
acids may work to slow the ageing process.
Balsamic vinegar aids production of digestive enzymes thus improving
metabolism. It may act as a natural pain reliever that can
assuage headaches, and the added buffering minerals help in strengthening of
bones and fighting anemia as well as fatigue.
Vinegar can
also help you have your dessert and cut calories, as well. Use a splash of balsamic vinegar to bring out
the sweetness and flavor of strawberries without any added sugar. Try it on
other fruits that you might sprinkle sugar on.
You will be pleasantly surprised at the difference a bit of balsamic
vinegar can make. And for a real unexpected treat on a warm summer evening,
drizzle balsamic vinegar over dark chocolate shavings, instead of high-fat,
sugary caramelized AGEs or powdered-milk chocolate sauce, on a dish of vanilla oat-milk
‘ice cream’. Imagining that combination
should make you salivate. Give it a try.
One can also
use vinegar as a tangy marinade for tenderizing less-fatty cuts of meat. Marinating
meat in vinegar kills bacteria and tenderizes the meat. Use 1/4 cup vinegar for a 2-3 pound roast,
marinate overnight, and then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as
desired. Choosing meat with
less fat on the edges and less marbling within is one of the easiest ways to identify
range-fed cuts. Meats that don't have as
much marbling tend to be a little tougher. So added vinegar can do double duty by adding
a dash of zing as it tenderizes. Meat
marinades can reduce the eventual amount of carcinogenic grilled cooking
products by 90%.
Something to
look for when shopping for either wine vinegar or balsamic vinegar is a type of
preservative called sulfites. One in
five people is sulfite-sensitive, and 5% of the asthma population is also at
risk to suffering an adverse reaction to sulfites.
Symptoms of
sulfite intolerance can occur within 5 minutes following parenteral exposure
and within 15-30 minutes following oral exposure. Sensitive individuals vary in
their degree of intolerance towards sulfites, with each having a specific
threshold of exposure needed to elicit a reaction. While the majority of
reactions are mild, severe nonspecific signs and symptoms do occur on occasion. Sulfite is detoxified by sulfite
dehydrogenase (a molybdenum dependant enzyme).
Sulfite sensitivity is often defused with molybdenum supplementation.
Sulfites are
inorganic salts that have antioxidant and preservative properties. Sulfiting agents have been used as food
additives since antiquity to help prevent enzymatic and nonenzymatic browning
(AGEs production). They control growth
of microorganisms; act as bleaching agents, antioxidants (reducing agents). Sulfiting agents used are sulfur dioxide,
sodium sulfate, sodium and potassium bisulfites (and metabisulfites).
Sulfites are
used on fruits and vegetable to prevent unpleasant browning, on shrimp and
lobster to prevent melanosis, or "black spot", in wines to discourage
bacterial growth, in dough as a conditioner, and to bleach certain food
starches and cherries. Sulfites are also used in pharmaceuticals to maintain
stability and potency.
Brown
rice vinegar has been called the eastern version
of apple cider vinegar. The flavor has about half the sharpness and a subtle
sweetness. When shopping for brown rice vinegar, Kyushu is a particular type
that stands out from the rest. It accounts for less than one percent of Japan's
annual 100 million gallon production of vinegar.
Unlike other brown rice vinegars, Kyushu is buried in the
ground outdoors in glazed crocks where it is allowed to ferment. This keeps the
temperature constant which is very important because variations in temperature
can ruin a batch very quickly. This process includes high quality ingredients
and is much more tedious than conventional brown rice vinegar, but the end
result yields superior flavor and five times the amount of amino acids.
Brown rice vinegar
contains twenty amino acids and sixteen organic acids. They help prevent the formation of toxic fat
peroxides. Amino acids help counter the
effects of lactic-acid buildup in the blood, which can cause fatigue;
irritability; stiff, sore muscles; and can contribute to disease. Rice vinegar and a little soy sauce give
veggies an Asian flavor or can form the base of Asian coleslaw.
The
following old Japanese tonic is very effective for increasing stamina and
maintaining general health. Wash an egg,
being careful not to break the shell. Immerse the egg in a cup of brown rice vinegar
for 2-3 days, or until the shell dissolves leaving the inner soft skin. Discard the skin and mix the egg and vinegar
well. Drink a sake cup of this liquid three
times a day (after meals). Known as
tamago-su (egg-vinegar drink), this is one of Japan's most potent folk
remedies.
Plum
vinegar, also known as
Umeboshi vinegar or ume-su, contains many of the healing qualities and
nutrients associated with pickled plums, and it is easy and convenient to use.
Both pleasantly tart and salty, umeboshi vinegar is a versatile seasoning that
is especially refreshing on hot afternoons. Use umeboshi vinegar to liven up
salad dressings, homemade quick pickles, and tofu spreads.
It adds a
pleasantly pungent flavor to cooked leafy greens (especially cabbage),
cauliflower, broccoli, and green beans. Steam, boil, or sauté vegetables until
tender but still colorful. Drain if necessary, place in a serving bowl, and
toss with umeboshi vinegar to taste. When substituting umeboshi vinegar for
other types of vinegar, substantially reduce the amount used, or eliminate the
salt in the recipe. Umeboshi vinegar has more of the brine or
pickled flavor resulting in saltier tasting vinegar. Ume plum vinegar is similar to red wine
vinegar.
The shiso
leaves that are often packaged with umeboshi are also delicious when chopped
and used as a seasoning inside nori rolls or when tossed in with steamed or
sautéed vegetables. When using whole pickled plums, it is usually necessary to
remove the pit and mince the flesh before adding it to recipes.
Umeboshi and
umeboshi paste are lively and versatile seasonings that add a pleasant tartness
to salad dressings, cooked vegetables, and sauces. Umeboshi is also commonly
served in Japan as a condiment with rice, or tucked inside a rice ball wrapped
with nori. In the summer, thick cucumber rounds spread thinly with umeboshi
paste are a cooling treat. Sparingly spread on cooked sweet corn, it is a
delicious, healthful alternative to butter and salt. Umeboshi also goes well
with members of the cabbage family, including broccoli, kale and cauliflower.
White vinegar is an inexpensive and environmentally safe cleanser and anti-bacterial. Vinegar is a great, all around cleaning agent for everything from floors to countertops and shower stalls to windows. To clean dentures, soak dentures overnight in white vinegar, and then brush away tartar with a toothbrush. Add one-half cup of vinegar or so to warm bath water when bathing and get double benefits: softer skin and a cleaner bathtub with less work!
Vinegar is
one of the best natural agents for removing certain pesticides and bacteria
from fresh produce. Of course, you don’t
need fancy vinegar for this. Any basic
white vinegar will do, and for a fraction of the price. Add vinegar to your water used for soaking
seeds, nuts, grains or beans to speed elimination of phytase and reduce potential
unfavorable bacterial growth in the germination water.
Gayle Povis Alleman, MS, RD recommends a
solution of 10% vinegar to 90% water as a bath to briefly soak produce.
Just place your veggies or fruit in the solution, swish it around, and rinse
thoroughly. Don’t use this process on
fragile fruits (like berries), since they could be damaged in the process or
soak up too much vinegar through their porous skins.
Cheese will
last longer if you store it in a vinegar-soaked cloth. Add a bit of white
vinegar to the water in which your eggs are simmering, and the shells won’t
crack. Add 1 teaspoon of vinegar for
every three egg whites, and you’ll have fluffier meringues.
Eliminate
onion odor on your skin by rubbing vinegar on your fingers before and after
slicing. Add a bit of vinegar to the
water while cooking your cabbage to remove that stinky cabbage smell. White vinegar will keep cats, fleas and ants
away.
FERMENTATION Yeast microbes are probably one of the earliest domesticated organisms. People have used yeast for fermentation and baking throughout history. In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia. Many types of yeasts are used for making many foods: Baker's yeast in bread production, brewer's yeast in beer fermentation, yeast in wine fermentation and for xylitol production.
Yeast is a neither plant nor animal, but a single-celled fungus. The two main types of yeast are bakers and brewer's yeasts. While both are Saccharomyces cerevisiae, they are different strains (like the difference between Red Delicious and Macintosh apples). The active dry yeast that you can get in the grocery store is baker's yeast - and is used for baking bread. To brew hard cider you want brewer's yeast. This comes in dry and liquid forms.
There are
many types of yeast, single-celled organisms rich in B vitamins (except B12),
16 amino acids (20 in total), and 14 minerals (more or less). Yeast is high in phosphorus. Brewer's yeast, labeled nutritional yeast, is
a good source of protein for vegans because over 50% of its weight is protein. Brewer's yeast is grown on hops, a bitter herb
associated with the brewing of beer.
Brewer's
yeast (Saccharomyces cerevisiae) is inactive
yeast, meaning the yeasts have been killed and have no leavening power. As a rich source of B vitamins, Brewer's yeast
aids in metabolizing carbohydrates, proteins, and fats. Since B vitamins are stress busters, the
nervous system is supported. The effects
of morning sickness, fatigue, gout, heart disorders, nervousness, and
depression can be relieved. Additionally, biotin, a B vitamin supplied by
Brewer's yeast, helps keep hair, skin and nails healthy.
Brewer's
yeast also supplies the trace mineral, chromium. Chromium helps the body to metabolize
carbohydrates, works with the body's natural insulin to lower blood sugar
(regulate), is used to treat acne, lowers blood cholesterol levels, and aids
weight loss. Some
of the chromium found in brewer’s yeast is present as glucose tolerance factor,
a combination of chromium, nicotinic acid (a form of niacin) and amino acids. Chromium is absorbed
best when combined with Brewer's yeast.
Dietary
selenium reduces risk of dying from cancer. Selenium-enriched brewer's yeast as a dietary
supplement reduces incidence of and mortality from cancer of the colon in
humans. It is not clear whether the
inhibitory effect is due to selenomethionine, or to other forms of selenium, or
to the mixture of selenium compounds present in selenium-enriched brewer's
yeast. When it’s grown with vitamin B12, brewer’s yeast
is the supplement of choice for some vegetarians, especially vegans (strict
vegetarians who eat no meat, fish, poultry, eggs, or dairy products).
Brewer's yeast
can be dissolved in water or juice. Four
tablespoons per day is a recommended dose.
To avoid bloating and gas, begin using 1 tablespoon daily and gradually
work up. Folks with osteoporosis need to take extra
calcium because Brewer's yeast contains high levels of phosphorus. Avoid Brewer's yeast (or any yeast) if yeast
infections (Candida) frequently
occur.
Nutritional
yeast, though it has a similar appearance to brewer's yeast, is very different
and has a very different taste. This
yeast is dried at higher temperatures than baking yeast, rendering it
inactive. Unlike live yeasts used in
bread making and brewing, nutritional yeast has no fermenting or leavening
power. Nutritional yeast has a nutty,
cheesy, creamy flavor which makes it popular as an ingredient in cheese substitutes. It is
often used by vegans in place of parmesan cheese. Another popular use is as a topping for popcorn.
Yeast
extract is the common name for various forms of processed yeast products that
are used as food additives or flavors. They are often used in the same way that monosodium glutamate (MSG) is used, and
like MSG, often contain significant free glutamic acids.
Yeast in symbiosis with acetic acid bacteria is used in the
preparation of Kombucha, a fermented
sweetened tea.
Species of yeast found in the tea can vary, and may include: Brettanomyces
bruxellensis,
Candida stellata, Schizosaccharomyces
pombe,
Torulaspora
delbrueckii
and Zygosaccharomyces
bailii.
E. Coli and H.pylori (bacteria) as well
as Candida albicans (yeast) are
generally considered unfriendly microorganisms, but are normal inhabitants of
one’s digestive tract (and need to be present in their benign forms for optimal
digestive health as well as prevention of digestive disease). Overgrowth
signals change in biofilm metabolism and disrupted cellular immunity.
One’s
personal “foreign cell signature” directly influences immune cells lining and
surrounding the digestive tract. It also
regulates through immune cell ‘toll receptors’ how much inflammation is
experienced elsewhere in the body (including skin, joints and back). Friendly flora is vital to maintaining a
state of immune balance that promotes health.
Popular
worldwide is the yeast Saccharomyces
boulardii,
used to maintain and restore natural flora in the large and small
gastrointestinal tract. Natives of Southeast Asia chewed on the skins
of lychee and mangosteen attempting to control symptoms of cholera. Saccharomyces boulardii is a
tropical strain of yeast first isolated from lychee and mangosteen fruit in 1923 by
French scientist Henri Boulard. It is
related to, but distinct from, Saccharomyces
cerevisiae, genetically,
metabolically and physiogically. Saccharomyces
boulardii has been shown to be non-pathogenic, non-systemic (it remains in
the gastrointestinal tract rather than spreading elsewhere in the body), and it
grows at the unusually high temperature of 37°C.
S. boulardii is often marketed as
a probiotic in a lyophilized form and is
therefore often referred to as Saccharomyces boulardii lyo. S. boulardii has been shown to reduce
acute diarrhea in children, prevent
reinfection of life-threatening Clostridium
difficile,
reduce bowel movements in diarrhea predominant irritable bowel syndrome
patients as well as reduce incidence of antibiotic, traveler's and HIV/AIDS associated
diarrheas.
S.
boulardii
secretes a 54 kDa protease, in vivo. This protease has
been shown to both degrade toxins A and B, secreted from Clostridium
difficile, and inhibit their binding to receptors along the brush border. This leads to a
reduction in the enterotoxinic and cytotoxic effects of C. difficile
infection.
Pathogenic
bacteria often associated with acute infectious diarrhea, were shown to
strongly adhere to mannose on the surface of S.
boulardii via lectin receptors (adhesins). Once the invading
microbe is bound to S. boulardii, it is prevented from attaching to the brush border; it is then
eliminated from the body during the next bowel movement.
S.
boulardii
secretes a 54 kDa protease, in vivo. This protease has
been shown to both degrade toxins A and B, secreted from Clostridium
difficile, and inhibit their binding to receptors along the brush border. This leads to a
reduction in the enterotoxic and cytotoxic effects of C. difficile
infection. During an E. coli
infection, myosin
light chain
is phosphorylated leading to the
degradation of the tight junctions between intestinal
mucosa enterocytes. S. boulardii
has been shown to prevent this phosphorylation, leading to a reduction
in mucosal permeability and thus a decrease
in translocation of pathogenic bacteria.
The trophic
effect on enterocytes has been shown to
increase levels of disaccharidases such as lactase, sucrase, maltase, glucoamylase, and N-aminopeptidase in the intestinal mucosa of humans. This can lead to better digestion of grains
via the increased breakdown of disaccharides into monosaccharides that can then be
absorbed into the bloodstream via
enterocytes. This can help in the
treatment of diarrhea, as the level of enzymatic activity has diminished and
carbohydrate cannot be degraded and absorbed.
S. boulardii induces secretion of
Immunoglobulin A (IgA) in the small
intestine of the rat. Secretory IgA provides border protection against invading
microbes in the gastrointestinal and respiratory tracts.
Epicor is a
fermented yeast culture, an end product of fermentation of baker’s yeast (Saccharomyces
cerevisiae). This product has been produced for 63 years as an
additive to animal feed products, and it is manufactured and distributed
worldwide for production animals. EpiCor is a dried, complex fermentation
product derived from a proprietary process, which produces beneficial
metabolites containing vitamins, minerals, amino acids, and antioxidants. Workers who came in contact with this fermented yeast
culture experienced an unusual lack of illnesses. The group exposed to EpiCor
showed a significant decrease in CD8 suppressor cells, resulting in an
improvement in the CD4/CD8 ratio.
The
CD4/CD8 ratio suggested that these EpiCor-exposed individuals had at least 2-3
times the natural killing activity against viruses, bacteria and cancer cells
than would normally be expected! While natural killer cells are an important
aspect of immunity, they are not the only aspect. The immune system is a
complex tapestry that also relies upon the proper functioning of T-cells.
These cells emerge from the bone marrow in an immature state and must migrate
to the thymus gland, where they are programmed to transform into:
1.
CD4
helper cells, which orchestrate immune response by activating other immune
cells and stimulating production of antibodies by B- cells (from bone marrow).
2.
CD8
suppressor cells, which suppress killer cells by signaling the end of an attack.
A
natural substance that decreases the number of CD8 suppressor cells in relation
to the number of CD4 helper cells, would improve the CD4/CD8 ratio,
strengthening the ability of the immune system to defend against viral,
bacterial and parasitical invaders. Epicor works as an immunogen (antigen), creating
messaging that generates an immune response when introduced to the body.
Natural
killer cells in EpiCor-exposed
subjects had a much higher killing efficiency of pathogen-infected and abnormal
cells, despite a significant decrease in the natural killer cells'
number. To use an analogy, if we sent out soldiers, we could send out
fewer soldiers because they were now more efficient at doing battle. EpiCor-exposed subjects experienced a
significant inhibition of interferon gamma production (creating less
inflammation).
A
third aspect of immunity involves immunoglobulin A (IgA). IgA is the
principal immunoglobulin in exocrine secretions. It is important in
protecting mucosal surfaces from invasion by pathogenic bacteria and
viruses. Its presence in colostrum is thought to be the main reason
behind colostrum's anti-infective properties in newborns.
There
were significantly higher levels of total salivary secretory IgA in the EpiCor subjects. The IgA levels
were surprisingly high—more than 300 mg per ml. EpiCor subjects had the equivalent of an immunological envelope
protecting all membranes in the eyes, nasal passages, mouth and all the places
where pathogenic organisms enter into the system.
They
also had significantly lower levels of immune complexes and higher levels of
glutathione in erythrocytes (red blood cells). Higher levels of immune
complexes are responsible for inflammation, and lowering their levels would
result in less inflammation and tissue damage.
Cells
do not behave as selfish entities, but rather tend to form
"micro-societies" whose proper functioning requires a precise
coordination of signals that the cells emit and receive. When these
signals are not working properly, this can result in pathological situations
that can range from abnormal cell proliferation to cell death. EpiCor influences calcium signaling, perhaps
explaning how this fermentation extract supports immunity and defends against
invading pathogens.
EpiCor also modulates
activity of Nuclear Factor Kappa B (NFK-B). NFK-B plays an important role
in inflammation, immunity, autoimmune responses, cell adhesion, cell proliferation,
cell development and cell death (apoptosis), because it regulates the
expression of genes involved in all these processes.
It
can be taken with or without food, and there are no known interactions with
over-the-counter and prescription drugs or with any dietary supplements. There is no similarity between this Saccharomyces cerevisiae, found abundantly
in the food supply and Candida albicans,
which is opportunistic yeast that proliferates in individuals with compromised cellular
immunity. EpiCor is pasteurized to reduce harmful microorganisms.
Avemar (known in USA under
the brand name "Ave") is a
complex of multiple, biologically active molecules obtained from fermented
(with baker’s yeast or saccharomyces cervasiae) and wheat germ extract.
Preparation
of a single dose is to take 1 sachet (17g) of Avemar in a glass. Fill up
with 200 ml cold water, stir well, and then drink liquid. Solution not consumed within a half hour
period after preparation should not be used later!
For patients of average weight 60-70kg (150 lbs.) a single dose (17g) of Avemar
should be taken once a day, prepared as instructed, if possible approximately 1
hour before a meal. For patients weighing more than 90 kg (200 lbs.) the
product should be taken twice daily. Taking one dose (17g) before breakfast and
another dose (17g) before supper is recommended.
The
product may be taken with a cold soft drink or non-carbonated mineral water
which does not contain vitamin C (ascorbic acid or E 300). Avemar should not be taken in conjunction
with any preparation containing vitamin C within the same two hour period. As Avemar
can affect the absorption of other medications and therapeutic products, it is
appropriate to maintain a 2-hour break between using Avemar and other medicines.
Avemar is recommended for
patients suffering from autoimmune disease or malignant tumors as a supplement
to clinical oncology treatment (surgery, radiotherapy, chemotherapy or
immunotherapy). The nutriment should be taken continuously without interruption
during and after clinical treatment. Avemar can be used after surgery when
the patient has been fed orally at least for 4 days without any difficulty.
The product should not be taken during pregnancy or nursing (breastfeeding). Avemar’s
use is prohibited for patients with organ or tissue transplant. The product cannot be used if the patient has
bleeding gastrointestinal erosions (bleeding gastric or duodenal ulcer),
enteritis/colitis (severe intestinal inflammation) and malabsorption syndrome
(severe absorption problem).
Usage
of the product is not advised in the presence of known gluten sensitivity
(celiac sprue). Usage is also not advised in cases of hereditary fructose
intolerance or if there is hypersensitivity to any compound of the product. It is dried, fermented wheat germ extract (63.2%),
maltodextrine, fructose, silicium-dioxide (to prevent adherence), natural
orange aroma, and sodium chloride. For
sterility, Avemar is treated with
ionizing energy.
Probiotic bacteria are an ever-present
companion to man, either naturally inhabiting the mouth or gastrointestinal
tract or being consumed in traditional food products worldwide. It is impossible to say when their benefits to
humans were first “discovered”. However,
we know that they have been used to preserve food such as salami, cheese, soy
sauce and sauerkraut for hundreds, if not thousands of years.
Non-pathogenic
bacteria within the gastrointestinal tract block immune pathways that might otherwise
cause an unhealthy inflammatory response to the millions of bacteria normally
present in the intestine. A breakdown in
this mechanism for bacterial tolerance plays a fundamental role in the
pathogenesis of inflammatory bowel disease (Chron’s disease and ulcerative
colitis) and other infectious intestinal diseases.
The
gastrointestinal tract of humans is home to a delicate bacterial balancing act
in which a diverse ecosystem of non-pathogenic bacteria co-exists among
potential pathogens, all under the watchful guard of protective immune cells. Although the normal flora are known to be
important in digestion and making vitamins, we thought these bacteria were
otherwise inert residents of the GI tract.
We did not
notice this usually harmonious co-existence between intestinal organisms and
immune cells of the digestive system goes back through millions of years of
evolution, from the time of earliest known vertebrates. Now we know that gut microbes regulate energy harvest
from the diet and participate in the peripheral body metabolism. Future studies of microbe-microbe and
microbe-host cross-talk will strengthen our knowledge about the composition and
intricate function of the microflora.
Microscopic
floras of the GI tract are not merely inert innocent intestinal wallflowers. They actually deliver a signal to block an
important pro-inflammatory immune-system trigger called NF-kb (a transcription
factor involved in activating many stress and inflammation genes in immune response). They stimulate and regulate immunologic
activity of spleen and thymus.
Lactobacilli,
the predominant vaginal microorganisms in healthy premenopausal women, control
other members of the vaginal microflora and thus protect against bacterial
vaginosis and urinary tract infections. Even
heat-killed bacteria of the strain Lactobacillus
acidophilus can offer some protection from Candida albicans
infections in immunodeficient mice. This
beneficial immune messaging likely comes from the polysaccharide cell walls of friendly flora.
Probiotic
supplements during the first trimester of pregnancy can help women lose weight
after their child’s birth. Women were
given Lactobacillus and Bifidobacterium supplements during
their first trimester of pregnancy and continued them until they stopped
exclusive breastfeeding, up to six months.
Probiotic supplements were associated with less central obesity, defined
as a body mass index of 30 or more or a waist circumference over 80
centimeters.
The barrier
of epithelial cells lining our intestines tolerates the presence of a dense
population of bacteria while at the same time being quite permeable to
nutrients and fluids. Almost all other
tissue types in the body are exquisitely sensitive and responsive to bacteria
and their products. Friendly flora blocks
the NF-kb inflammatory pathway and prevents cells in the GI tract from
responding as any other cell would respond. Loss of this mechanism for tolerance is likely
fundamental to the pathogenesis of inflammatory bowel disease (Crohn's disease
and ulcerative colitis) and to other infectious intestinal diseases.
Many
probiotics also produce beneficial short chain fatty acids which exert a therapeutic
effect on inflammatory bowel disease patients.
The fermentation of soluble fiber, which yields short chain fatty acids,
supplies a full 5-10% of human energy needs.
These
organisms are non-pathogenic and have no ability to elicit inflammation themselves,
yet they are able to block inflammatory pathways and create immune tolerance
for themselves and perhaps other organisms.
Non-pathogenic bacteria have a significant reciprocal ecological
interaction with their host.
The host can
mount an immune response to control resident bacteria, but non-pathogenic
bacteria as the outer layer of our symbiotic immune system have the ability to
influence that immune response. True to
the hygiene hypothesis, orally administered beneficial bacteria (Bifidobacterium bifidum
and Lactobacillus caseii)
function as allergic immune modulators to prevent food allergy.
Many
things can deplete the good flora, including stress, disease, poor digestion,
processed foods and too much sugar.
Alcohol and tobacco are also common culprits. When these factors come into play, pathogenic
bacteria can multiply and take over, leading to a variety of intestinal
problems, urinary tract infections and vaginal yeast infections.
Antibiotics are prescribed to clear up bacterial infections, but
that is not all they clear up. While
killing the bad bacteria, they can knock out beneficial bacteria, as well. Colonic infection
with Clostridium difficile,
leading to pseudomembranous colitis, is a common complication of antibiotic
therapy, especially in elderly patients. Supplementing with saccharomyces boulardii during
antibiotics can help reduce side-effects significantly, then we return to regular
ingestion of acidophilus and soil based organisms.
Normal
bowel flora even includes beneficial strains of escherichia coli which are sometimes eliminated after severe immune
challenge associated with antibiotic usage.
This can lead to chronic diarrhea (not responsive to acidophlus or saccharomyces boulardii) often diagnosed as irritable colon or
inflammatory bowel disease. Available
from Germany is Mutaflor, the Stamm
Nissle 1917 strain of escherichia coli.
The last of
Metchnikoff's works, The Prolongation of Life: Optimistic Studies along
with his inquiries into potential life-lengthening properties of lactic acid
bacteria inspired Japanese scientist Minoru Shirota to investigate the
causal relationship between bacteria and good intestinal health. Convinced that a healthy balance of
intestinal bacteria held the key to man's general well-being, Shirota dedicated
his life and work to isolating a strain of lactic acid bacteria which would
pass into the intestines, positively contributing to the balance of gut flora.
In 1935, he
succeeded in cultivating a unique bacterium, Lactobacillus casei and its western equivalent, Lactobacillus acidophilus sufficiently
robust to bypass the acidic environment of the stomach and enter the intestines
directly. He placed this pioneering
strain into a fermented milk drink in order to make its benefits accessible to
all. This drink remains available
worldwide today (in a recipe almost unchanged from Shirota's original formula)
as the Yakult drink.
Yakult
is a Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special
strain of the bacteria Lactobacillus casei Shirota created by Minoru Shirota. In 1935, he started manufacturing and selling Yakult. Official claims state that the name is
derived from jahurto, an older form of jogurto, the Esperanto word for
"yogurt". Since
then, Yakult has also introduced a
line of beverages for the Japanese market that contain Bifidobacterium breve bacteria, and has
also used its lactobacilli research to develop cosmetics enhancing skin health.
After its
introduction in Japan and Taiwan, Yakult was first sold in the Western world in Brazil in 1966, due to the large
number of Japanese immigrants in the country, before it was marketed elsewhere. Today, Yakult
is sold in 31 countries, although its bacteria cultures are provided from a
mother strain from Japan regardless of production location. Singapore is the only country where Yakult is
available in flavors (orange, grape and apple) besides the original. There are proven concrete health benefits of
probiotics on promoting immunity, gastointestinal and oral health.
Rejuvelac - Anne Wigmore’s Hippocrates Health Drink
Guests of Hippocrates drink a glass of Rejuvelac each day to
improve their bowel flora. Rejuvelac may also be used as a starter for
sourdough bread as well as nut and seed cheeses.
Ingredients
Makes 2 liters Rejuvelac.
Instructions
1. Add wheat
grains to the Mason jar. Fill with water
and cover with gauze, held securely in place with an elastic band.
2. Leave the jar
on a kitchen bench out of direct sunlight. Give the jar a gentle twirl, but not
a shake, every 12 hours. Once light foam develops the Rejuvelac should be ready
for use. It may take anywhere from 2-5 days to ferment the Rejuvelac depending
on the ambient temperature. In hot weather, it may ferment too quickly (around
24 hours) perhaps becoming putrid. Rejuvelac should have a pleasant yeasty
smell with a lemon like flavor.
3. Decant the
Rejuvelac into a flagon and refrigerate. Refill the jar with water and ferment
for another 24-36 hours to make a second culture. Decant the Rejuvelac and
discard the wheat grains.
Reuteri is a lactic acid bacterium, categorized as a probiotic thanks to its
positive effect on human health. The commercial strain
of Reuteri for human use called Lactobacillus reuteri Protectis or ATCC
55730 was isolated from breast milk of a woman living in the Peruvian Andes,
someone living in perfect harmony with nature.
Reuteri® boosts the immune system and reduces risk to common infections. In day care children and adults, L. reuteri Protectis showed convincing
results on reducing the risk to acquiring common infections. Effects on the immune system involve the
ability of Reuteri to recruit CD4 +T
cells (these thymus cells help stimulate immune response, the body’s first line
of defense against disease).
Reuteri helps maintain a healthy balance of
microflora in the intestine that hinders harmful microorganisms from
multiplying. Reuteri not only protects people from gastrointestinal infections
but can also speed up recovery after an infection. Another strain L.
reuteri Prodentis is used to balance mouth microflora, enhances barrier
function by reducing gingival bleeding and limiting pathogenic plaque
accumulation on teeth.
Reuteri occurs naturally in humans making it
a truly human probiotic. It is one of
very few species of lactobacilli that is uniquely adapted to reside in the
gastrointestinal tract of man. Most of
these helpful species have their natural living environment outside the human
body and therefore provide just temporary resident messenging, providing
immediate salutary benefits.
Safety
studies into Reuteri have been
conducted in healthy newborns, small children, adults and even immuno-deficient
adults and have proven it free from side effects, even when given in doses
widely exceeding levels normally found in Reuteri
products.
Bacillus
subtilis was discovered out of necessity by the Nazi German medical corps in
1941. Toward the end of their African
campaign, German high command became genuinely alarmed when hundreds upon
hundreds of their soldiers in North Africa suddenly began dying every week from
uncontrollable dysentery.
Local Arabs
also caught dysentery. But at the first sign of diarrhea the Arabs would do
something quite amazing! They would immediately begin following around a horse
or camel until it would drop its dung. Then, the affected Arab would pick up
the warm dung droppings, and quickly gulp them down! This strange procedure
effectively eliminated the dysentery almost overnight.
Once the
famously hygienic Germans finally recovered from the shock of seeing Arab
natives gulping down warm camel dung, they realized that there must be
something in dung that somehow counteracted the harmful germs that cause
dysentery. They questioned the Arabs, who told them that they had no idea why
it worked, but that their fathers had always done so, as had their forefathers,
and it had always worked. The only caveat was that the camel or horse dung had
to be ingested while still warm and fresh, because there was no beneficial
effect on dysentery when it was ingested cold.
Are they putting me on? Is this a
bad joke?
The Nazis
began carefully examining fresh camel and horse dung. It was teeming with a powerful bacterial
microorganism which later came to be called Bacillus subtilis. This
bacteria, it turned out, is so strong that it practically cannibalizes all
harmful microorganisms in the human body, especially pathogenic bacteria like
the virulent strain which caused dysentery in the German troops.
Within a short
time, the Nazis began producing hundreds and thousands of gallons of active Bacillus
subtilis cultures for their troops to ingest. And bingo, no more
dysentery! The Germans even discovered
that Bacillus subtilis cultures could be dried and placed into
convenient easily ingestible capsules.
The resourceful German doctors had no more problems with losing troops
from dysentery.
Cell wall
components of ingested Bacillus Subtilis are able to activate nearly all
systems of human immune defense, including activation of at least three
specific antibodies (IgM, IgG and IgA secretion) which are highly effective
against many of the harmful viral, fungal and bacterial pathogens which
regularly attempt to invade and infect the human system.
The
Intestinal Mucosa (intestinal lining) is the largest immune structure in the
human body and more than half of the body's immune cells are in the intestinal
lining. Beneficial soil-based
microorganisms improve intestinal tract functioning by preventing inflammations
in the intestinal wall, protecting the body against pathogenic bacteria,
assisting in the absorption of vitamins and producing hormones.
In the
1970s, a research scientist observed that when a feral carnivore killed an
herbivore, it first consumed the entrails, but when they ate carnivores; the
meal was soon followed by eating grass! This
was quite a revelation as it is commonly thought that animals only eat grass
when they have an upset stomach. What
did the entrails and grass have in common?
Delving
deeper, it was observed that feral animals not only eat the tops of the grass
(for the phyto-nutrients), they actually pull at the grass, getting roots and
soil. The “Eureka” moment came from
connecting the dots, after reviewing research on organic soil. Organic soil is vitally filled with
microscopic life. It is the earth’s
biofilm. But again, what was its
importance to feral animals?
SBO's
(soil-based organisms) are tiny microbes that live in soil. Prior to the industrial age, soils were
teaming SBOs. Soil scientists know that
today top soil (the top 6” of soil) that grows our fruits and vegetables is
biologically dead, completely void of SBOs!
There is a direct connection between decades of use of toxic pesticides,
insecticides and fertilizers, to the decline in nutritional value and vital
force of our food supply. Germination
and sprouting at home creates vitality in our personal food supply.
Fruits,
vegetables, and commercially raised meat, fowl, pork and fish do not provide
the same nutrient value, or vital force, as their free-range and grass-fed
counterparts. Vital Force is measured in
Angstrom units, which are measure units of light. The theory is that more light a food has the
greater its vital force.
SBOs perform
the same job in the digestive tract as they do in soil. In the GI tract, SBOs maintain the balance
against bad bacteria, which can quickly gain the upper hand when we eat cooked
and refined foods or are otherwise stressed. Even the slightest imbalance can result in
explosive gas or distressing diarrhea. Digestion
is a time sensitive process; too fast or too slow causes gastrointestinal
stress. Left unattended, chronic GI
imbalances like constipation, IBS, and Crohns Disease can develop.
Among other
functions SBOs produce and release powerful enzymes that sterilize the soil of
putrefactive organisms, and thereby help to symbiotically prepare the soil to
support new plant growth. Without SBOs,
lush plant growth could not take place because the soil would be too
contaminated with yeasts, molds, fungi, candida and other harmful organisms
antagonistic to plant growth and reproduction.
Enzymes
produced by SBOs solve this problem by helping kill off huge amounts of the
harmful elements in the soil. SBOs also
produce and release nutrients and growth hormones which, when absorbed through
the roots of plants, help stimulate plants’ reproductive cycle. For example, growth hormones produced by SBOs
are biologically activated to stimulate seed maturation. Simultaneously, these hormones also accelerate
growth of the SBO colonies themselves.
SBOs are a modern
superior probiotic, essential to restore and maintain optimum GI health in
animals and humans. Daily administration
increases mental and physical performance. SBOs also help when dealing with immune
diseases, as well as many toxic effects of chemotherapy and cancer medications,
whose side effects kill normal gut flora and include severely diminished bowel
functions of mood, digestion and immunity. SBOs produce a wide array
of DNA and RNA molecules. DNA/RNA
produced by the SBOs is very desirable for the human body, because it carries
naturally-coded instructions for the activation of self-repair in certain human
cells.
Many users
of SBOs have reported significant accelerations of wound healing, particularly
in regards to severe skin burns, ulcers, and surgical incisions as well as in
wounds that had become infected.
Apparently, DNA/RNA produced by SBOs helps aid the body in activating
cellular self-repair by making available a pool of extra DNA/RNA that is
immediately available to the cells, and can go right to work whenever injury
occurs.
SBOs
stimulate the body's own natural alpha-interferon production, thereby providing
markedly increased T-lymphocyte levels, dramatically increased viral resistance
and a high level of protection against chronic degenerative disease. These microorganisms also stimulate
production of crucial B-lymphocytes and related antibodies, providing the
immune system with a huge extra reservoir of anti-pathogenic defense organisms
that are available for use at a moment's notice. They directly produce anti-bacterial
lactoferrin for the human body, which helps protect it from invading pathogens
by depriving them of their necessary iron.
Another
interesting action of the SBOs is that they produce SOD (Super Oxide Dismutase)
as a byproduct of their metabolism in the human system. SOD is a powerful enzyme and cellular
anti-oxidant that acts as a super-scavenger of dangerous super oxide free-radicals
by ferreting out and defusing them throughout the body. SOD is glutathione’s primary helper and must
takeover when glutathione is exhausted.
SOD greatly
reduces tissue damage in the heart (particularly after a heart attack). Plus, it can also reduce tissue damage in the
kidneys, the intestines, the pancreas and the skin. The enzymatic activity of SOD greatly
increases the efficiency of energy production within cells of organ tissues,
allowing them to nourish and repair themselves more efficiently and effectively.
SBOs are
visitors to the GI tract; they need to be replenished daily to maintain optimum
GI balance. For it is through the
stomach that the rest of the body depends. A daily diet of organic foods and SBOs are far
less costly than medical bills and a lifetime of medications.
Prescript-Assist™ is a
probiotic-prebiotic supplement which combines 30 soil-based pH-resistant
microorganisms with Leonardite prebiotic to increase the gastrointestinal
micro-flora that have been disrupted by antibiotics or other medications and to
assist the gastrointestinal tract in returning to a state of health. Prescript-Assist™
is especially effective in addressing issues around inflammation and diarrhea.
Beneficial
soil-based organisms in Prescript-Assist™
include the following bacterial strains: Acinetobacter, Arthrobacter,
Azospirillium, Azotobacter, Bacillus, Bacteroides, Brevibacterium, Kurtha,
Myrothecium, C. chrysoporium, Pseudomonas and Streptomyces.
Kefir (kee-fer) is a fermented, probiotic
milk drink from the Caucasus Mountains in the former Soviet Union. The 5,000
year old word kefir loosely translated means “pleasure" or "good
feeling." Kefir is a sort of
liquid, sparkling yogurt, with its own distinct and deliciously mild, naturally
sweet, yet tangy flavor, with a refreshing hint of natural carbonation. Its
unique taste and almost mystical reputation as a longevity elixir explains why
many Europeans have made kefir (along with similar fermented drinks) their
beverage of choice.
Try a glass of
unsweetened whole milk kefir and add a scoop of Red Alert or to it two tablespoons of POM Wonderful (pure pomegranate extract). Stir it up. It looks and tastes like a rich and beautiful
berry smoothie. It is the perfect way to start the day.
Unlike yogurt, which is
created from milk by adding certain lactic acid bacteria, kefir is made by combining milk with a pinch of
“kefir grains,” the folk term coined to describe a complex mixture of yeasts
and lactobacillus bacteria. The small amount of carbon dioxide, alcohol and
aromatic compounds produced by the cultures give kefir its distinct fizzy,
tangy taste. Kefir also contains unique polysaccharides (long chain sugars)
called kefiran, which may be responsible for some of its health benefits.
Kefir has
documented ability to stimulate the immune system, enhance lactose digestion,
and inhibit tumors, fungi and pathogens; including the bacteria that cause most
ulcers. This makes a lot of sense as scientists have since discovered that most
ulcers are caused by an infection with the bacterium, Helicobacter pylori and not spicy food, stomach acid or stress, as
physicians erroneously believed for years.
A great many inflammatory diseases (including arthritis and certain types of
heart disease) can be triggered by bacteria. That provides all the more reason
to enjoy kefir as part of your daily diet.
Kefir makes a tasty commercial mayonnaise substitute. Tangy, raw kefir can replace the usual,
heavier mayonnaise in many dishes, making it an even more favorable lighter and
healthier recipe.
Turkey
Waldorf Salad
INGREDIENTS:
PREPARATION:
Kefir is very
easy to make at home. Just warm the milk to 90 degrees (slightly below skin
temperature).
NOTE: Instructions for
milk kefir as well as instructions for making kefir cheese and kefir whey are
included in the package of kefir starter.
Body
Ecology Kefir Starter contains the following beneficial bacteria:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis,
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus kefyr (thermophilic)
Klyveromyces marxianus var. marxianus
Saccaromyces unisporus
dextrose as a carrier (consumed during fermentation).
Young Coconut Kefir - You can make this fermented drink at home
with the mineral-rich liquid from young green coconuts. Add Body Ecology's kefir starter or Body Ecology's culture starter to
room-temperature or heated coconut water. The culture starter contains
plantarum, an antiviral bacterium, and the kefir starter contains lactobacillus
and beneficial yeast.
A case of
nine fresh young coconuts can often be purchased for as little as $15.00; check
your local Asian market or health food store. Nine small coconuts will make a
half gallon of young coconut kefir, so this is an economical drink. Each
coconut contains 1½ cups of liquid. Open 3-4 coconuts to obtain 1½ quarts. If
the water is pink, do not use it (pink water is spoiled, and so is the
coconut). Pour coconut water through strainer into sauce pan.
Micro floras
prefer that the liquid be 92° F (31° or 32° degrees C), so be careful not to
overheat. Use an inexpensive thermometer if desired, to check the temperature.
Or wash your hands well and dipping your finger into the coconut water, test
for the right temperature. At 92 degrees, you won't feel hot or cold. It will
be a neutral feeling or "natural feeling".
Young coconut kefir makes a great healing drink for children or anyone with
digestive distress. In Body Ecology’s BEDROK program for autism, one pint of
young coconut kefir juice per day (divided throughout the day) is recommended.
Drink it plain with food to assist digestion.
Drink it as a "juice" combined with a sour juice concentrate
like black currant juice, cranberry, pomegranate or blueberry concentrates. It
can be then sweetened with Body Ecology stevia or Lakanto.
Choose Young Coconut Kefir
BEETROOT GINGER BEER (Beet
Kvass),
the name
given to a traditional Russian drink made from fermented cereal grains and
vegetables, generally contains less than 1% alcohol, provides lactobacillus
bacteria and electrolytes, and has traditionally been used to treat the sick. One
glass morning and night is an excellent blood tonic, promotes regularity, aids
digestion, alkalizes the blood, cleanses the liver and is a good treatment for
kidney stones and other ailments. Beet kvass may also be used in place of
vinegar in salad dressings and as an addition to soups. Sally Fallon’s recipe:
Place
beetroot, whey and salt in a 2-quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before
transferring to refrigerator.
When most of
liquid has been drunk, you may fill up the container with water and keep at
room temperature another 2 days. The resulting brew will be slightly less
strong than the first. After the second
brew, discard the beets and start again. You may, however, reserve some of the
liquid and use this as your inoculant instead of the whey.
Note: Do not
use grated beetroot in the preparation of beet tonic. When grated, beets exude too much juice
resulting in a too rapid fermentation that favors the production of alcohol
rather than lactic acid.
Beet Kvass
is classically made from beetroot, salt, kefir whey and water, but tastes a
little bland to some. The following recipe for beetroot ginger beer is enhanced
with the addition of ginger, licorice, green tea, stevia and raw honey.
INGREDIENTS
Makes 3 liters,
enough for 4 x 750ml bottles.
Step 1. Obtain a suitable
primary starter culture that contains the
required microbial organisms.
Step 2. Activate the starter by fermenting
a starter extension.
Step 3.
Ferment the sugars with the bulk of the
liquid.
Calibrate the fermentation vessel at the 3 liter mark. Add 1 liter of
water and the raw honey to the fermentation vessel, stir until dissolved. Add
the starter extension and stir once again. Leave for 12 hours then stir gently.
After 24 hours, add the rest of the ingredients as follows.
Step 4.
Add any additives such as plant
material, minerals and salt, and top up the liquid to the final volume.
Peel and
grate the ginger and strain the ginger pulp through a piece of muslin, using
tongs to squeeze out the juice into a glass bowl. Add the ginger juice to the
fermentation vessel. Then add the ginger pulp to a saucepan with just enough
water to cover it then add the licorice root and simmer for about 20 minutes,
with the lid on. Turn off the heat and add the green tea and stevia and leave
steeping for a few minutes.
Strain the
tea through a sieve or colander lined with muslin, into bowl. Use a pair of
tongs to squeeze out the liquid. (Take care as it will be very hot.) Put the
pulp back into the saucepan, add enough water to cover the cover the pulp and
simmer for a further 15 minutes, then strain once again. Add the sea salt and
optional minerals to the tea, stir. When the herbal tea is cooled to less than
30C add it to the fermentation vessel. Add the lime/lemon juice to the
fermentation vessel.
Either juice
the beetroot in a slow speed juicer or grate it. Add either the juice or the grated
beetroot to the fermentation vessel then make up the volume to 3 liters with
good quality water.
Stir the
brew then cover the container with a cloth held in place with an elastic band
to prevent the entry of insects. Gently stir the brew after 12 hours and then
after another 12 hours to mix the sediment and scum back into the liquid. If it
looks like the scum could be drying out you may wish to gently stir the scum
back into the liquid every day, though you should leave the liquid undisturbed
as possible to assist the development of an anaerobic state. Ferment for about
5 days at 20-25C.
Bottle the Beetroot Ginger Beer
After
five days most of the sugars should have been digested but the fermentation may
continue for some months. Dissolve 2
teaspoons of rice syrup in one cup of water and stir into the ferment. This
small quantity of rice syrup should create enough carbon dioxide to give the
beetroot ginger beer a light fizz. If
you add too much rice syrup you risk creating dangerous gas pressures. Some sugars (especially honey) may take
months to be completely digested and will continue to generate gas.
Divide the
beer amongst 4 large beer bottles (750ml), top up with filtered water if
necessary, cork then gently invert the bottle to mix the contents, label and
leave to ferment for a further 2 days. The levels of antioxidants may continue
to increase over a period of 1-3 months. Refrigerate before use and perhaps serve
with a dash of kombucha tea.
Yogurt Always buy organic yogurt and avoid yogurt
that contains thickeners and stabilizers. Goat yogurt contains higher per cent
protein than cow yogurt, and contains more compatible and less allergenic casein.
Avoid yogurt
that has added sugars (especially the metabolically-disruptive high-fructose
corn syrup) or sweetened fruit preserves, as these upset the delicate chemical
balance that allow the cultures to thrive. Such added sugars also feed the growth of
unwanted yeasts, such as Candida albicans.
Since lactic
acid bacteria actively convert lactose into lactic acid, ingestion of
certain active strains may help lactose intolerant individuals tolerate more
lactose than what they would have otherwise.
Probiotics are generally not specifically
targeted for this purpose, as most are relatively low in lactase activity as
compared to normal yogurt bacteria.
Yogurt is
also helpful for those wanting to lose weight. As a milk product, yogurt is
naturally rich in calcium. Calcium helps weight loss or reduces weight gain. Even small changes in calcium levels of fat
cells can change signals within the cell that control the making and burning of
fat. In addition to helping to lose more
weight, a group that ate yogurt containing 1100mg calcium per day was about
twice as good at maintaining lean muscle mass, and lost more inches too.
LACTO-FERMENTED
PAPAYA CHUTNEY - CONDIMENT
Whey, which adds beneficial bacteria to the ferment, must be
started a day ahead.
• 1 (6-8-oz) plain whole milk
yogurt (check label to make sure it contains active cultures)
• 3 cups ripe
papaya, peeled and cubed
• 1 red pepper,
sliced thinly
• 1 small
onion, chopped
• 1 teaspoon
grated fresh ginger
• 1 jalapeno,
seeded and chopped (can use less or leave out)
• 1 bunch
cilantro, chopped (alternately, substitute parsley or ½ bunch mint if
preferred)
• 1 tablespoon
honey
• 2 teaspoons
sea salt
• ½ cup lime
juice
• ¼ cup whey
(see below)
Place a strainer lined with cheese cloth, a cloth napkin or
tea towel over a small bowl. Pour in yogurt. Refrigerate and let drain for several hours or
overnight. The yogurt will separate into solids. The yogurt cheese (also called
labneh) will be left in the strainer and liquid, which is whey, will drain to
the bowl. Save yogurt cheese for another use. (Use it like cream cheese as a
spread as is or flavor with chopped garlic and herbs.)
Pack all the remaining ingredients into a 1-quart wide-mouth
mason jar. Add the whey. Press down until liquid covers fruit. If
necessary, add up to ½ cup filtered water to cover. There should be about 1
inch of space between the chutney and the lid.
Cover tightly, leave at room temperature for 2 to 3 days,
until a bit bubbly. It helps to place it on a saucer, as the fermentation can
cause it to leak. The chutney will be tangy and slightly effervescent when
ready.
Refrigerate and use within 2 months. Chutney can also be
made with mango or pineapple instead of papaya. Makes 1 quart.
Source:
Adapted from Nourishing Traditions by Sally Fallon.
Per ¼-cup serving:
22 calories (4 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated),
0.1 mg cholesterol, 0.4 g protein, 5.6 g carbohydrates, 0.7 g fiber, 297.8 mg
sodium.