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The Complete Home GfuoidoedtoanHderbnsu, tNraittuioranl Healing, and Nutrition
68
support the continued growth of “friendly” bacteria. Therefore fiber, as
found in raw fruits and vegetables, is vitally important, along with
sauerkraut, pickles (with apple cider vinegar), olives, yogurt, soy sauce or
tamari, and sourdough bread, all of which add beneficial microorganisms. It
has also been scientifically proved that these foods are natural antibiotics
and anticarcinogens and are capable of breaking down and recycling
toxins, much as the liver does.
Intestinal microflora (in the colon, lower small intestine, and stomach)
are generally populous, forming a swarming and diverse environment
containing many hundreds of beneficial species. It is their unique ability
to change quickly with varying external environments and varying
internal metabolic conditions that keeps us alive.
These rather intelligent microflora can help extract nutrition from
everything we eat, while at the same time stimulating other aspects of our
immune systems. They also inhibit the growth of pathogenic organisms
by competing successfully for available nutrients in the intestines. If
healthy, they will form a covering over all the intestinal inner linings.
Having enough beneficial microflora helps digestion, primarily by cutting
down on the amount of ammonia produced, which can cause gas,
cramping, spasms, and more. Excessive production of hormones and
steroids within the body can be balanced by having sufficient levels of
beneficial microflora. Intestinal microflora also have the ability to keep
the inner lining of every cell active, energized, and able to reproduce.
Eating fermented foods and having daily access to beneficial
microorganisms is vital. The following options are all healthful
possibilities.
Rejuvelac (homemade intestinal flora): Bowel flora are vital to enable
the body to digest and assimilate foods. Rejuvelac contains B complex
vitamins including B12, along with vitamins K and E, lactic acid, and
water-soluble minerals. Good rejuvelac has a somewhat lemony and
sour odor and flavor. For variety, add your favorite herbs or season-
ings. To make rejuvelac, use one cup of grain to two cups of water.
Wheat is commonly used, but you can also try millet, rye, oats, brown
rice, barley, or buckwheat. Always rinse the seeds first, and use the best-
qualityorganicallygrownseeds.Soaktheseedsfortwenty-fourhours,and
keepcoveredinawarmplace,between60°Fand80°F.Therejuvelacisthe
water left after this process. Strain out the seeds and refrigerate the re-
juvelac.Drinkoneortwocupsdaily,addinglemonforflavor.Itcanalsobe
added to any cooking. To make another batch, add the same amount of
water and repeat the process, using the same grains. They can be reused
about five times.
Homemadesauerkraut:Generally,storeboughtvarietiesofsauerkrautcon-
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