In Ann Wigmore’s book, Recipes For Longer Life, she explains the benefit of fermented foods.
“Food that is fermented is filled with enzymes. People known for longevity–the Hunzas, the Georgians– use much fermented food. In Georgia, Russia, people eat yoghurt, sour bread, sour milk, soured vegetables. They also eat naturally made sauerkraut and sour pickles. These people seldom have digestion problems.
Good digestion is the main reason we stay well and poor digestion is the main reason for toxicity in the body! This is huge! Once we understand how important it is to assist our bodies to appropriately digest our foods, learning about fermented foods is incredibly important!
When I first started making rejuvelac we had to hold our noses and it wasn’t as pleasant of a drink as I had hoped it would be. This new recipe for full flavored rejuvelac could almost be called delicious. This recipe has a lemony flavor and is pleasant tasting.
For approximately 3 cups
You will need: 1 C wheat berries
3 C spring or filtered or distilled water
a glass jar with a wide mouth and a sprouting lid (mesh holes from health food store)
1. Wash seed by rinsing well (in tap water), and scrubbing seeds with hands to remove any outer residue. Allow dead seeds to float to top of container–skim them off and discard–they will not promote fermentation.
2. Soak the wheat berries the first time for 24 hours. (The seed is becoming porous.)
3. After 24 hours, discard ( pour off your wheat water and drink the water or use it in soups. ) Sprout the wheat by leaning your jar at a 45 degree angle upside down in the morning. In the evening rinse the wheat by filling the jar half full and dumping out the water and turning the jar upside down at a 45 degree angle again.
4. The next morning put your wheat that has sprouted in the blender with 3 cups of distilled or filtered water and let it sit in a jar with a screen over it. It will be ready to use on the third day. Store drained in the fridge. Ideally serve at room temperature.
Rejuvelac puts into your body the enzymes cooked food doesn’t . Enzymes help friendly bacteria such as lactobacillus bifidus to grow. Lactobacillus in turn gives off lactic acid, a natural astringent, which helps your large intestine maintain its natural, healthy, vitamin-producing environment. This leads to a clean colon where sludge does not collect on colon walls, and where harmful, disease producing bacteria are unable to survive.
Enzymes assist your body in digesting your food and leads to much better health.
