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P. Raghavan (Virudhunagar, Tn, India) on 03/27/2016
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The bad bacteria responsible for Diabetes Type II is : Staphylococcus Aureus (S. Aureus). All are exposed to this bad bacteria since it is on the skin and in the nose. This bad bacteria can enter our digestive system through our mouth. If the digestive system has normal level of probiotic bacteria called L. Casei, the bad bacteria will be eliminated by L. casei. But if L. Casei is well below normal in the digestive system, the bad bacteria S. Aureus will not be eliminated and the person will become Diabetes II. This bad bacteria will establish colonies in the digestive system mess up the digestion.

Only way it can be cured is by increasing the level of L. Casei in the digestive system. Mung Bean soaked fermented water contain L. Casei. This fermented water that is a by-product of Mung Bean sprouting, can be produced as follows:

1) Take one half cup (100 cc) of Mung Bean and wash thoroughly with clean water in the evening. Drain and add 2 cups of fresh water and then add 1 oz of fermented water if available.

2) Allow 12 hour fermentation. Separate the fermented water using plastic or stainless steel net. Save about 1 oz (30 cc) for the next fermentation. Then continue with sprouting.

3) Drink the fermented water in the morning on empty stomach for 8 to 12 weeks.

This will cure Diabetes Type II.

Best wishes. P. Raghavan.

Replied By Cjuan (Malaysia) on 06/05/2016

Dear P. Raghavan

Thanks for the interesting recipe. The first part is clear, that is, the filtering off of the femented water which is approx 2 cups minus the 30 cc.

But it is not clear how much of this filtered fermented water should be taken each morning. Assuming one takes only say 100 cc each time, the remainder of the 500 cc (2 x 250 cc) - 30 cc fermented water will last 4-5 mornings.

Questions:

[1] So, does this mean that one will need to make a fresh batch of fermented water every 4th day (which becomes ready 12 hours later and available on the 5th day, when the supply of fermented water runs out)?

(2) Can the fermented water keep for 4-5 days in the fridge?

(3) How does the fermented water compare with the commercial yogurt drink like Yakult, Vitagen, etc. which contain L. casei too? I drink one bottle of Yakult every morning + a cap containing a spectrum of gut flora culture - around 19 types.

Could you pls address the above issues [1] & [2] so that the recipe becomes more complete and settled?

Thanks! Cjuan.

Replied By P. Raghavan (Virudhunagar, Tn, India) on 06/07/2016

Dear Cjuan,

I used small cup (200 cc) measure. One has to drink 370 cc ( = 2 x 200 - 30 )of fermented water in the morning on empty stomach. Therefore you have to make fresh fermented water everyday. Only 30 cc of fermented water need to be stored for the next fermentation in the middle section of refrigerator. I hope this answered your questions.

Best Wishes P. Raghavan

Replied By Stacy (Ghana) on 10/17/2016

Sir, I was surprised to see this remedy, after following your instructions, I have added this to my daily routine, I'm on day 2! But I did not know whether after the fermented mung drink in the morning must you wait to eat food and can I carry on my other morning rituals such as lugols drops upon rising and 1.5 hour later 2tbl apple cider vinegar with 1/4 tsp baking soda. Please kindly let me know how I can continue with the lugols & apple cider vinegar.

Replied By P. Raghavan (Virudhunagar, Tn, India) on 10/18/2016

Stacy,

It is better to take Mung Bean Soaked Fermented water in the morning on empty stomach. At that time, there will no stomach acid in the digestive system since some probiotic strains may not survive in stomach acid.

Best wishes P. Raghavan.

Replied By Merita (St. Lucia) on 11/25/2016

Do you have to use dried mung beans or must it be freshly picked beans?

Replied By P. Raghavan (Virudhunagar, Tn, India) on 11/25/2016

You can use dried Mung bean to make Mung bean soaked fermented water.

Best wishes P. Raghavan.

Replied By Miriam (Phoenix, Az) on 12/31/2016

Do you use fresh, new beans each soak? Or the same beans multiple times till they've fully sprouted? If the same beans, what do I do with them the rest of the day before soaking then again at night? I hope you can answer ASAP because they're soaking now and I don't know what to do with them in the morning! Thank you!! :)

Replied By Sarita (Kolkata, India) on 12/30/2016

Hello, where can I get the fermented water for sprouting mung beans, as I am doing this first time please?

Replied By Stacy (Ghana) on 01/01/2017
Dear Sarita,

The first time you soak dried mung beans for the 12 hours, you will not have the fermented water to begin the soak. Once you have soaked the mung beans you will have the 30cc of fermented water for the next day to begin with, and every day thereafter do the same, I.e. separate 30 cc of fermented water from your soaked Mung bean water to keep for the next batch, before drinking the rest 270cc.

Place the 30cc into middle of fridge for safekeeping till you start your next batch of mung beans to soak and add your 30 cc. FYI, I still drank the first batch and noticed the taste was a little stronger after the addition of the fermented water the second morning and thereafter.

Hope this helps, peace and health.

Replied By Stacy (Ghana) on 01/01/2017

Hi Miriam,

My sister and I used the same beans for two days only. We did try to stretch it to 3 days but the taste and color was lighter. Which may not mean a thing but we thought maybe it was not as good as it could be. So we used the same beans 2 times. Meaning 2 separate 12 hour soakings of the same beans.Then start with new dried mung beans. We would use all liquid from fermented beans, drinking 270 cc and keeping 30 cc in middle of fridge as P. Raghaven suggests above. We have found that If the house is cool and all liquid poured off the mung beans they sit fine on the counter in a covered bowl till time for next soaking.

Hope this helps, peace and health.

Replied By Stacy (Ghana) on 01/01/2017

Oops, I meant 370 cc.

Replied By Jennifer (Usa) on 01/02/2017

Stacy, thank you so much for clarifying. This helps alot!

Replied By Joy (Lenexa, Kansas) on 01/23/2017

How many days do you use the same 1/2 of beans for fermentation until you start over with a new 1/2 cup of beans? Thank you

Replied By Dale (Va Usa) on 02/24/2017

How many times can the beans be soaked?

Replied By Lockgirl (Indiana) on 10/11/2017

Thank you so much for this helpful information.

Just to be crystal clear, do you have to use new beans each day, or can you continue to use them until they sprout? Thank you

Replied By P. Raghavan (Virudhunagar, Tn, India) on 10/11/2017

It is better to use new mung beans each day.

Best wishes.

P. Raghavan.

Replied By Lockgirl (Indiana) on 10/12/2017

Thank you for your reply, and I appreciate your help so much.

Replied By Anne (Canada) on 06/02/2021

I have been diabetic for 20 years. After reading the post from P Raghavan, I am now taking the fermented mung bean water on an empty stomach. It's been 10 days but my sugar fasting is 15. Will it come down as each week passes? I have just recovered from breast cancer, three years now. My blood sugar levels went very high while taking chemo, it has come down a bit, but still high. What else can I do, or do I wait till 12 weeks are over?

Replied By Nathan (Columbia, PA) on 02/18/2024

P Raghavan or anyone else you mention that Diabetes type 2 is cured from using the right probiotic strains to kill Staph Aureus do you mean cured as in you no longer have diabetes where you can have carbs again like the people who never had diabetes or do you mean only put into remission? Please if I could get an answer.

Replied By molshri jain (usa) on 03/14/2024

Hello sir,

is the mung dal used... green chilka or yellow moong or whole moong?

Thanks,

Molshri

Replied By Jase (Taranaki) on 04/14/2025

Thank you Mr Ragavan for your post

Do I soak every day fresh beans or soak same beans again for few days for better fermentation?

Regards Jase

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