Replied by Mike62 (Denver) on 02/26/2014
Tong: Eating cooked conventionally grown food that is low in nutrients and high in pollutants is causing all this suffering, confusion, and worry. I went through this myself. If you can afford raw organic produce then search raw food videos. If you are poor like me then make the best remedy of all, home brewed water kefir. The ingredients need to be organic or sustainable grown traditionally with manure and not sprayed with synthetics. Ferment 75g whole flours/quart for 12 hours at room temp. Soak some beans for 12 hours in plain water. Add the liquid, not the fiber, to the beans and start the next batch with some from the previous batch. Drink the liquid from the beans with the fiber from the grains several times/day. The reasons are these. Most people make kefir with whole sugar. Whole flours cost less and have fiber and protein. A group of friends who have degrees in the life sciences studied all the foods. They discovered small red beans were best, closely followed by kidney and pinto. Beans are high in sulfur, the mother of all minerals, saponins, ginseng, jiaogulan, and yucca have these, and anthocyanins, the flavonol in berries. Keep repeating the procedure for 1 week and then cook the beans and eat them and then start a new batch. Learn to soak nuts and seeds and to eat the right proportions from the raw food videos.Replied by Mary (Saskatchewan, Canada) on 02/27/2014
to Mike62 from Denver; hi Mike would you have a really exact recipe for your water kefir? ThanksReplied by Mike62 (Denver) on 02/28/2014
Mary: I'm glad you are interested in the best of all God's Goodies, kefir. Mama makes goats milk kefir for the same reasons I make water kefir. Kefir increases the activity of all the nutrients and makes the same highly energized water in fruits and milk. Wild Plants do not eat food. They eat compost. I experiment with a variety of raw organic whole foods to make my kefir. Everybody agrees that the dose of carbs is 6%. That would be 60g/carbs/quart. Flours have 25% fiber and protein so I use 75g/quart. I don't use store bought sugar. I use whole cane sugar. This has the molasses they like. I don't have the grains anymore. I use some from the previous batch. Some of the microbes escape from the grains into the water. The dormant grains cost $10 and come with instructions. Put them in 1 pint drinking water, add 30g sucanet, brew at room temp away from sunlight, they don't like metal or pollutants, the water gradually changes from sour to vinegry, approximately 4 days. Drink 12oz before too tart, use 4oz to start next batch, add 28oz water, 60g sucanet, or 75g whole flour, let brew for 12-24 hours, drink before too tart, and repeat the procedure. I make a gallon/day. Recently I've been soaking pinto beans in the kefir. They have saponins that make water wetter, and anthocyanins. Pinto beans are 85% as good as the best food in the world, small red beans. I get sustainable grown traditionally for $1/pound. I hope this makes you function optimally like me.
