by Nelson, www.DrChristophersHerbShop.com
Enzymes, probiotics and multivitamins are common things you'll see in any health food store today. People continue to get them because they work and they feel better with them. That's interesting: you have over 400 different types of flora in the intestines, and supplementing with a mere 8 or 9 strains makes a difference in health. They must be really important!
So it’s probably a good idea to be aware of how to make your own probiotics and enzymes. This can be easily accomplished through fermentation. Fermenting food will create the enzymes, probiotics, B vitamins and other nutrition on a massive scale. There is one particular aspect about fermented food I would like to discuss, which are the antioxidant qualities.
After the atomic bomb was dropped over Hiroshima, the nuclear radiation alone was destroying lives. There were some people who did much better than the others with the radiation sickness. The common thread was that these individuals ate red miso. The director of St. Francis Hospital in Nagasaki, Dr. Shinichiro Akizuki, was so impressed with it that he said: "I believe that miso belongs to the highest class of medicines, those which help prevent disease and strengthen the body through continued usage." Massaging miso over radiation burns became a traditional therapy. And it isn't just miso. It's all fermented food. In the U.S we have had doctors look at the abilities of nutritional yeast (a fermented food) to detox radiation.
We get exposed to a lot of interesting stuff nowadays, from air pollution to chemotherapy. Eating something that can handle radiation poisoning will help you feel better about the air you breathe. Being able to have such an accessible, potent remedy at hand allows us to live free in a polluted world. I can't think of a simpler fermented food than rejuvelac, the sour elixer discovered by Anne Wigmore.
Rejuvelac is made simply by fermenting grains in water for 2 or more days. Variations of this bubbly, cloudy drink can also be made with beans, seeds or nuts, with a different taste for each. It will also make the enzymes specifically for what you're fermenting. For instance, the enzyme amylase is made when wheat is fermented. This makes sense, because the wheat is starchy, and that is the enzyme used to break down starch. Other foods break down with different enzymes. So if you have a hard time digesting garbanzo beans, fermenting them and drinking the liquid will give you the enzymes used to digest them.
A simple recipe would be to fill a jar 1/3 of the way with wheat sprouts, then the rest with water. Cover the jar with a breathable cloth or paper towel, and let it sit for 2 days. After that, drain the liquid off, and drink or refrigerate it. The longer you let it ferment, the more potent it will get. The strongest I've let it ferment was for nine days. I think anything past that would be both unpalatable and hazardous. It does have an odd taste. The closest I could come to describe it would be lemon juice. It does enhance the flavor of other foods, surprisingly. Nut cheeses and the like taste much better made with the sour beverage.
I have done many different kinds of fasts. The most energetic I have ever felt on any of them was with rejuvelac, which doesn't even have maple syrup in it to give you a sugar boost.
The truth is you could really ferment anything safe and organic, and get antioxidants, B vitamins and friendly flora. If you had to, you could ferment the grass on your lawn. From the best days to nuclear fallout, we will always have a simple, potent tonic at hand.
