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THE REJUVELAC RECIPE posted by tnjeanie 1. Use a quart jar. Be sure it is clean. I suggest sterilizing the jar with steam. This can be done easily by placing one inch of water in the jar, covering the jar with a saucer, and placing it in a microwave oven. Boil the water by running the oven for 10 minutes at full power. Allow the jar to cool before removing.
2. Place one cup of wheat grains (also called wheat berries) in the jar. Wheat can be obtained at most health food stores. Do not use uncleaned wheat, processed wheat, or boiled wheat.
3. Fill the jar with chlorine-free water (filtered or distilled water will work fine).
4. Cover the jar to prevent airborne dirt from settling into the water but do not seal the jar. Rejuvelac will produce gases which need to escape. I use a paper coffee filter held in place with a rubber band.
5. Leave the jar outside the refrigerator to ferment at room temperature. (70 degrees is ideal)
6. After 48 hours the water in the jar (Rejuvelac) will be ready to drink. Pour the Rejuvelac into a container for storage in the refrigerator. Drink 8 oz. Or more of Rejuvelac daily for help in recovery form inflammatory bowl disease or as part of a normal healthy diet.
7. There are enough enzymes and other nutrients in the wheat berries to do three jars of Rejuvelac. Refill the jar with chlorine-free water and cover as you did the first time. When doing the second and third batch of Rejuvelac fermentation will occur faster and you need to leave the water in the fermentation jar only 24 hours to get the second and third batch of Rejuvelac rather than 48 hours for the first batch. Drink one glass of rejuvelac daily. I suggest starting a new batch of Rejuvelac every two to three days. Use a small spoon of wheat berries from an old batch as a starter when starting a new batch. This speeds up the fermentation process. The smell of Rejuvalac is not one most of us are familiar with, however, some people have mixed it with juices to make it more palatable. Don't let the smell stop you from using Rejuvelac. Otherwise the loss in good health will be yours. I have had Rejuvelac analyzed in a university laboratory and it contains harmless micro-organisms. Ann Wigmore, the discoverer of Rejuvelac, lived for forty years after curing herself of colon cancer using Rejuvelac and other wheat grass products. It played a primary role in my cure from Inflammatory Bowl Disease seven years ago.
(This was given to me by a doctor at Middle Tennessee State University, he also had crohns.)
Posted by Tricia on 5/24/2002, 7:02 pm , in reply to "Re: Probiotics" Hi Caz,
My doctor said that if you are going to get it from the health shop the best makes are...Solgar or Biocare, just in case you are thinking of it, anyway I'm going to give it a go!
Tricia |
| Posted by Selina on 5/24/2002, 9:55 pm , in reply to "Probiotics" | I've been eating yogurt with the live active cultures and the L. acidopholus (sp?) and it really seems to help. My stomach doesn't rumble like it used to and it seems to calm things down. | |
Re: Probiotics Posted by Cindy S on 5/24/2002, 9:35 pm , in reply to "Probiotics" | I take probiotics, have been for about 2 yrs now. the main things I've noticed is that it does reduce the amount of gas I have. also, my anti-biotic induced diarhhea isn't as bad and doesn't last as long as it used to. I use a product call ProBiotic 8 (NOW) which contains both long and short acting bacteria:
Lactobacillus acidophilus, L. casei, L. plantarum, L. bulgaricus, Bifidobacterium bifidum, B. infantis, S. thermophilus, S. faecium
pro-biotics v pre-biotics Posted by em on 6/12/2002, 6:57 pm Prof Gibson is prof of Microbiology at Reading Uni. His team is investigating the role of the human gut flora in health and disease. He says that in UC, which is confined to the large intestine, people seemingly don't have high levels of bifidobacteria, health promoting bacteria. They are trying to increase the number of resident bifidobacteria in people and that should help some of the symptoms of the disease by repressing other bacteria which are not so useful like sulphide producers. One way is by giving bifidobacteria in the diet through a pro-biotic; another way is to give a pre-biotic which will actually stimulate the bifidobacteria already in the gut.
There are 3types of pre-biotics in Europe. FOS, or fructo-oligosaccharides, GOS, or galacto-oligosaccharide, and lactulose. FOS is found in garlic, onions, chicory roots, artichokes, leeks and bananas. GOS comes from milk. It is present in breast milk, and scientists have known for some time that breastfed infants have a very low risk of gut infections because of their high populations of bifidobacteria. Lactu;ose, which is manufactured, has been used as a laxative, but if the dose is low it will act as a pre-biotic.
Pre-biotics are more likely to help people with UC than CD because there are far more bacteria in the large bowel than in the small and UC is confined to former.
Pre-biotics, according to prof. Gibson, have the edge over pro-biotics. 'A pro-biotic is a living organism and it's quite hard to maintain its viability in bulk, so you have to grow lots and lots of these organisms to pack into youghurt etc.. and that can be a challenge to keep them free of contamination, and to keep them alive, and if you heat the food you will kill the bacteria. When you ingest the pro-biotic it has a number of challenges to get over, like acid in the stomach, and if it gets into the large intestine it has to compete with the rest of the flora. So pre-biotics have the advantage og not being living organism, which overcomes these challenges.' | Updated July 2003 --- copying of this information by other MSN Sites will be reported unless linked back to this group - copyright |
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