Workers creating the Great Wall of China ate them. Ancient Greeks lauded
their health benefits. They prevented scurvy for Captain Cook’s crew during the three years
he sailed around the world. Fermented foods have been an important dietary
staple for at least 8,000 years, and aptly illustrate Hippocrates’
teaching to, “Let food be thy medicine and medicine thy food.”
By increasing the acidity of gastric juices, fermented foods help keep
the stomach and intestinal lining healthy, and able to best absorb essential
nutrients. They take the stress off our digestive system because they’re
pre-digested, and an efficient energy booster. Fermented foods are packed
with B vitamins, proteins and carbohydrates, which are essential for a
healthy body. Their lactic acid content also destroys harmful bacteria
in the intestines.
Fermented foods can be particularly beneficial for us as we age, and we
naturally start producing fewer digestive enzymes. A small portion of
sauerkraut, Rejuvelac, seed cheese or other fermented foods with our meals
can compensate, and help keep our digestive system on track. They can
aid in healthy elimination, and benefit people with diabetes by improving
Besides keeping our bodies in healthy balance, fermented foods have been
credited with being “nature’s antibiotic.” During an
epidemic of typhoid fever in Europe in the 1950’s, fresh sauerkraut
was credited with killing the bacteria for both typhoid and cholera. German
scientists found a strain of lactic acid quickly killed super-bugs resistant
to traditional antibiotics.
Despite all the proven health benefits of daily consuming fermented foods,
the move in the past century towards preserving foods through freezing
and canning caused a decrease in the availability of and interest in these
probiotic superstars. The good news is they’re slowly starting to
regain popularity, and it’s easy to make your own. Here’s
the receipe for quinoa rejuvelac, a fermented drink with a healthy kick:
Ingredients and equipment:
1 cup quinoa
1 gallon purified water
1 gallon glass jar with “breathable” covering
1 large spoon for stirring
1. Rinse grain. To rinse, place grain in a sieve with a fine mesh and rinse
through the sieve until the water is clear.
2. Soak and sprout grain – about 4-6 hours. Rinse.
3. Process grain for 5-10 seconds on medium speed in blender.
4. Place blended grain in a gallon container.
5. Fill with purified water.
6. Cover with a dish towel or other “breathable” covering.
7. Stir the grain twice with a large spoon.
8. After 24 hours, pour the liquid, which is now rejuvelac, off the grain
and store it in a covered container in your refrigerator.
9. The Rejuvelac will last for about 1 week in the refrigerator. If you
are drinking 32 ounces per day, 1 gallon will last 4 days.
Taste how delicious fermented foods can be, and learn how to make them
yourself, with an extended stay at the Optimum Health Institute (OHI).
Your body, mind and spirit will be happy with a week, or two, or three,
for the entire 21-day program, at the OHI holistic health missions in
San Diego and Austin, Texas. Come help us celebrate 40 Years of Holistic
Healing. Our caring team will give you the tools, encouragement and inspiration
to detoxify your body, quiet your mind and rejuvenate your spirit while
you are surrounded in serene beauty. Visit our website at
www.optimumhealth.org, and call us at
(800) 993-4325 to make your reservation.