Mung Bean Soaked Water for Diabetes Type II

| Modified on Nov 18, 2021

3 User Reviews

Posted by Stacy (Ghana) on 12/19/2016
5 out of 5 stars

Dear P. Raghaven,

I am writing to thank you so much on behalf of my sister and myself.

Diabetes 2 has ravaged our family, (grandparent & parents)and shortened too many beautiful lives. My sister was told 2 years ago she was pre-diabetic, and struggled with diet restrictions in attempts to lose weight. Despite her efforts, she was unfortunately recently diagnosed with Diabetes 2, I knew we had to get better before it was too late. Seeing your post, I started with the fermented mung beans every morning, although I am not diabetic, I only did this to satisfy my kin that it was safe, and doable. However, I do think this is a very good way to introduce the necessary gut flora which I believe I too am lacking.

Then, my sister started it and after one month was dropping weight and clothing sizes as well as drastically reducing her overall body inflammation with only adding this fermented drink each morning, and still eating her usual foods. This is a godsend, thank you thank you, thank you. She has not been back to the doctor and still is taking victoza (sp) but what a transformation. She is determined to continue for the full 12 weeks and tells everyone she knows about this remedy. I only hope we can convince other family members to try it too.

Again many blessings to you and other posters here on earth clinic.

Replied by Stacy
(Accra Ghana)

Just an update, sister went to doctor and her A1c dropped from 6.8 in September to 5.6 now. Her weightloss also continues.

Replied by P. Raghavan
(Virudhunagar, Tn, India)


A1C measures average blood sugar over the past two to three months. The value of A1C indicates as follows:

1) A1C less than 5.7 = Normal (Non-diabetes)

2) A1C more than 6.4 = Diabetes

Since your sister's A1C level dropped from 6.8 to 5.6, she moved from Diabetes to Non-Diabetes category based on average sugar level. To confirm that your sister is not diabetes anymore, she has to pass the following two tests:

1) Fasting blood sugar level should be under 100.

2) Blood sugar level two hours after meals should be less than 140.

Best wishes P. Raghavan.


Hi P. Raghavan,

After seeing your post about reversing diabetes with microbes, I told my sister to follow your remedy. She couldn't find kefir so she drank the fermented water of mong beans for 12 weeks and it didn't change anything.

My sister is 31, she has PCOS, I told her to check her blood sugar as girls with PCOS are mostly insulin resistant. So she reluctantly checked her fasting blood sugar and it was 92.

After drinking fermented water just as described by you in the post for 12 weeks her fasting blood sugar is still 98.

What should she do now? Plz guide.

I was quite convinced by all the testimonials you mentioned in kefir post.

plz do reply

P. Raghavan
(Virudhunagar, Tn, India)


A person is not Diabetes 2 if a person satisfies the following two conditions;

1) Fasting blood sugar level is less than 100.

2) Blood sugar level two hours after eating is less than 140.

Your sister passes the first test. You have not stated her blood sugar level two hours after eating. If it is less than 140, she is not diabetes 2 anymore. If it is more than 140, she has a large number of damaged cells in the body due to high blood sugar.

To correct this problem, she has to take alkalizing green drink. First make one cup of green drink using one of the following: coriander leaves, mint leaves, wheatgrass, etc. Add lemon juice from one half lemon. Drink this once a day.

Best wishes,

P. Raghavan

Replied by Frances
(Cabarlah, Qld., Australia)

Years ago when helping a friend with PCOS, I read that it was most likely caused by iodine deficiency.

Mung Bean Soaked Fermented Water
Posted by P. Raghavan (Virudhunagar, Tn, India) on 03/27/2016
5 out of 5 stars

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

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.


[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)

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

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)


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)

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

Replied by P. Raghavan
(Virudhunagar, Tn, India)

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

Best wishes P. Raghavan.

Replied by Miriam
(Phoenix, Az)

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)

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


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

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

Oops, I meant 370 cc.

Replied by Jennifer

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

Replied by Joy
(Lenexa, Kansas)

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)

How many times can the beans be soaked?

Replied by Lockgirl

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)

It is better to use new mung beans each day.

Best wishes.

P. Raghavan.

Replied by Lockgirl

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

Replied by Anne
3 out of 5 stars

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?