cabbage rejuvelac, live cultured vegetables - bee? ethan?

[Guest guest]

hi everybody!

we went camping over the weekend, and while we were gone, i set out

my first jar of rejuvelac on the kitchen counter for culturing. i

came home to perfectly cultured cabbage juice! i had some yesterday

and the rest today and i really enjoyed it! i have batch number two

setting out tonight, and will get more cabbage tomorrow to make more

batches.

so when you're challenging candida, do you start a new batch of

rejuvelac every day, to avoid re-using any of the same cabbage in

later batches? in bee's instructions (for candida challengers) it

says to start a batch three days in a row so you don't run out.

here's where i'm a bit confused. it takes three days to culture. so

after three days you have your first batch ready. then on that day,

would you start another new one to have after the other batches are

gone? it seems to me that i must be making a new batch every day, so

that three days later i always have one ready to drink. is this

correct?

was it ethan who asked about eating the cultured cabbage? did you eat

some?

i've been having cultured live vegetables as part of my candida diet.

i wonder if this is good? they are made by Rejuventaive Foods in

Santa Cruz, CA. is anyone familiar with these products? they are

fantastic! high in enzymatic activity and teeming with lactobacillus.

i don't feel any asverse reactions from eating them, but they *are* a

fermented/cultured food. and i know that candida can be very

sensitive to this. my intution tells me its the same type of deal as

with kombucha, which is fermented/cultured, but its good for

challenging candida.

i'm experimenting with making some of my own. directions can be found

at www.rejuvenativefoods.com . the only difference in my experiment

from their recipe is that i'm making a small batch (they suggest at

least 25 lbs at a time - i don't have that much room!), and that i'm

using the already cultured cabbage with other fresh veggies.

if bee or anyone has advice or info on whether its good to eat this

food i'd appreciate it! it feels like it would be really good, the

way rejuvelac is good.

thanks everyone! ~ suz

[Guest guest]

Dear Suz,

There seems to be a lot of difference between lacto-fermented foods

and yeasty, moldy and fungal-type foods. The cabbage rejuvelac is

lacto-fermented, so is kombucha, etc. So far I haven't heard that

anyone has adversely reacted to them.

Making 3 batches of cabbage rejuvlac in a row is intended to give you

a brand new batch every day. It is fresher that way, but you may be

okay even if you use the starter over 3 times, probably no more

though.

The best,

Bee

> hi everybody!

>

> we went camping over the weekend, and while we were gone, i set out

> my first jar of rejuvelac on the kitchen counter for culturing. i

> came home to perfectly cultured cabbage juice! i had some yesterday

> and the rest today and i really enjoyed it! i have batch number two

> setting out tonight, and will get more cabbage tomorrow to make

more

> batches.

>

> so when you're challenging candida, do you start a new batch of

> rejuvelac every day, to avoid re-using any of the same cabbage in

> later batches? in bee's instructions (for candida challengers) it

> says to start a batch three days in a row so you don't run out.

> here's where i'm a bit confused. it takes three days to culture. so

> after three days you have your first batch ready. then on that day,

> would you start another new one to have after the other batches are

> gone? it seems to me that i must be making a new batch every day,

so

> that three days later i always have one ready to drink. is this

> correct?

>

> was it ethan who asked about eating the cultured cabbage? did you

eat

> some?

> i've been having cultured live vegetables as part of my candida

diet.

> i wonder if this is good? they are made by Rejuventaive Foods in

> Santa Cruz, CA. is anyone familiar with these products? they are

> fantastic! high in enzymatic activity and teeming with

lactobacillus.

>

> i don't feel any asverse reactions from eating them, but they *are*

a

> fermented/cultured food. and i know that candida can be very

> sensitive to this. my intution tells me its the same type of deal

as

> with kombucha, which is fermented/cultured, but its good for

> challenging candida.

>

> i'm experimenting with making some of my own. directions can be

found

> at www.rejuvenativefoods.com . the only difference in my experiment

> from their recipe is that i'm making a small batch (they suggest at

> least 25 lbs at a time - i don't have that much room!), and that

i'm

> using the already cultured cabbage with other fresh veggies.

>

> if bee or anyone has advice or info on whether its good to eat this

> food i'd appreciate it! it feels like it would be really good, the

> way rejuvelac is good.

>

> thanks everyone! ~ suz

[Guest guest]

Hi suz - that's great that you don't get any adverse reactions from the

cultured vegetables! Check out www.bodyecologydiet.com - this is Donna

Gates' website. She developed the Body Ecology Diet and a key component of

it is cultured vegetables. Her diet apparently rids the body of candida

without antifungals within a few months. I am still a little skeptical

about it, but of the research that I have done - lactobacilli are THE reason

why healthy people do not get candida. Lactobacilli attack yeasts before

they get a chance to establish themselves. Cultured vegetables have lots of

lactobacilli (a few billion organisms per 1/2 cup). SO I was thinking that

if someone was to eat these vegetables and drink this brine daily (like

Donna Gates suggests), overtime the populations of good bacteria would rise

and the populations of yeasts would diminish. It's basically doing the

reverse of what got most of us in this state - most took antibiotics for an

extended period of time. This approach delivers probiotics to the gut for

an extended period of time. Unfortunately, cultured vegetables give me a

terrible die-off reaction! However, I tried psyllium yesterday and that

really seemed to help.

Hope that helped you somewhat!

Ethan

PS - I dont know what the ideal amount of time is needed to correctly

culture the vegetables - Bee suggests 3 days, Donna Gates suggest 3-14 days!

(Donna says that the longer you leave the vegetables, the better they get

and the more good bacteria build up). As pointed out before by BEE in her

rejuvelac recipe - DO NOT add salt. This wil inhibit the good bacteria from

growing. Salt is added to keep the vegetables crunchy - they stay crunchy

because not as many good bacteria colonies are eating away at them.

Good luck Suz!

>From: " chefsuz2 " <thenaturalkitchen@...>

>Reply-

>

>Subject: [ ] cabbage rejuvelac, live cultured vegetables -

>bee? ethan?

>Date: Tue, 29 Jun 2004 07:18:49 -0000

>

>hi everybody!

>

>we went camping over the weekend, and while we were gone, i set out

>my first jar of rejuvelac on the kitchen counter for culturing. i

>came home to perfectly cultured cabbage juice! i had some yesterday

>and the rest today and i really enjoyed it! i have batch number two

>setting out tonight, and will get more cabbage tomorrow to make more

>batches.

>

>so when you're challenging candida, do you start a new batch of

>rejuvelac every day, to avoid re-using any of the same cabbage in

>later batches? in bee's instructions (for candida challengers) it

>says to start a batch three days in a row so you don't run out.

>here's where i'm a bit confused. it takes three days to culture. so

>after three days you have your first batch ready. then on that day,

>would you start another new one to have after the other batches are

>gone? it seems to me that i must be making a new batch every day, so

>that three days later i always have one ready to drink. is this

>correct?

>

>was it ethan who asked about eating the cultured cabbage? did you eat

>some?

>i've been having cultured live vegetables as part of my candida diet.

>i wonder if this is good? they are made by Rejuventaive Foods in

>Santa Cruz, CA. is anyone familiar with these products? they are

>fantastic! high in enzymatic activity and teeming with lactobacillus.

>

>i don't feel any asverse reactions from eating them, but they *are* a

>fermented/cultured food. and i know that candida can be very

>sensitive to this. my intution tells me its the same type of deal as

>with kombucha, which is fermented/cultured, but its good for

>challenging candida.

>

>i'm experimenting with making some of my own. directions can be found

>at www.rejuvenativefoods.com . the only difference in my experiment

>from their recipe is that i'm making a small batch (they suggest at

>least 25 lbs at a time - i don't have that much room!), and that i'm

>using the already cultured cabbage with other fresh veggies.

>

>if bee or anyone has advice or info on whether its good to eat this

>food i'd appreciate it! it feels like it would be really good, the

>way rejuvelac is good.

>

>thanks everyone! ~ suz

>

>

>

_________________________________________________________________

Tired of spam? Get advanced junk mail protection with MSN Premium

http://join.msn.com/?pgmarket=en-ca & page=byoa/prem & xAPID=1994 & DI=1034 & SU=http://\

hotmail.com/enca & HL=Market_MSNIS_Taglines

[Guest guest]

Dear Suz & others,

To confirm for you and others, to get the results the recipe for

cabbage rejuvelac should be followed exactly and cultured only 3 days

with no salt. People who may be more sensitive should start a new

batch every time.

Ethan, what is the basis of the Body Ecology Diet? Does Donna

recommend good saturated fats and animal meats, etc.?

The best,

Bee

> Hi suz - that's great that you don't get any adverse reactions from

the

> cultured vegetables! Check out www.bodyecologydiet.com - this is

Donna

> Gates' website. She developed the Body Ecology Diet and a key

component of

> it is cultured vegetables. Her diet apparently rids the body of

candida

> without antifungals within a few months. I am still a little

skeptical

> about it, but of the research that I have done - lactobacilli are

THE reason

> why healthy people do not get candida. Lactobacilli attack yeasts

before

> they get a chance to establish themselves. Cultured vegetables

have lots of

> lactobacilli (a few billion organisms per 1/2 cup). SO I was

thinking that

> if someone was to eat these vegetables and drink this brine daily

(like

> Donna Gates suggests), overtime the populations of good bacteria

would rise

> and the populations of yeasts would diminish. It's basically doing

the

> reverse of what got most of us in this state - most took

antibiotics for an

> extended period of time. This approach delivers probiotics to the

gut for

> an extended period of time. Unfortunately, cultured vegetables

give me a

> terrible die-off reaction! However, I tried psyllium yesterday and

that

> really seemed to help.

>

> Hope that helped you somewhat!

>

> Ethan

>

> PS - I dont know what the ideal amount of time is needed to

correctly

> culture the vegetables - Bee suggests 3 days, Donna Gates suggest 3-

14 days!

> (Donna says that the longer you leave the vegetables, the better

they get

> and the more good bacteria build up). As pointed out before by BEE

in her

> rejuvelac recipe - DO NOT add salt. This wil inhibit the good

bacteria from

> growing. Salt is added to keep the vegetables crunchy - they stay

crunchy

> because not as many good bacteria colonies are eating away at them.

>

> Good luck Suz!

>

>

> >From: " chefsuz2 " <thenaturalkitchen@y...>

> >Reply-

> >

> >Subject: [ ] cabbage rejuvelac, live cultured

vegetables -

> >bee? ethan?

> >Date: Tue, 29 Jun 2004 07:18:49 -0000

> >

> >hi everybody!

> >

> >we went camping over the weekend, and while we were gone, i set out

> >my first jar of rejuvelac on the kitchen counter for culturing. i

> >came home to perfectly cultured cabbage juice! i had some yesterday

> >and the rest today and i really enjoyed it! i have batch number two

> >setting out tonight, and will get more cabbage tomorrow to make

more

> >batches.

> >

> >so when you're challenging candida, do you start a new batch of

> >rejuvelac every day, to avoid re-using any of the same cabbage in

> >later batches? in bee's instructions (for candida challengers) it

> >says to start a batch three days in a row so you don't run out.

> >here's where i'm a bit confused. it takes three days to culture. so

> >after three days you have your first batch ready. then on that day,

> >would you start another new one to have after the other batches are

> >gone? it seems to me that i must be making a new batch every day,

so

> >that three days later i always have one ready to drink. is this

> >correct?

> >

> >was it ethan who asked about eating the cultured cabbage? did you

eat

> >some?

> >i've been having cultured live vegetables as part of my candida

diet.

> >i wonder if this is good? they are made by Rejuventaive Foods in

> >Santa Cruz, CA. is anyone familiar with these products? they are

> >fantastic! high in enzymatic activity and teeming with

lactobacillus.

> >

> >i don't feel any asverse reactions from eating them, but they

*are* a

> >fermented/cultured food. and i know that candida can be very

> >sensitive to this. my intution tells me its the same type of deal

as

> >with kombucha, which is fermented/cultured, but its good for

> >challenging candida.

> >

> >i'm experimenting with making some of my own. directions can be

found

> >at www.rejuvenativefoods.com . the only difference in my experiment

> >from their recipe is that i'm making a small batch (they suggest at

> >least 25 lbs at a time - i don't have that much room!), and that

i'm

> >using the already cultured cabbage with other fresh veggies.

> >

> >if bee or anyone has advice or info on whether its good to eat this

> >food i'd appreciate it! it feels like it would be really good, the

> >way rejuvelac is good.

> >

> >thanks everyone! ~ suz

> >

> >

> >

>

> _________________________________________________________________

> Tired of spam? Get advanced junk mail protection with MSN Premium

> http://join.msn.com/?pgmarket=en-

ca & page=byoa/prem & xAPID=1994 & DI=1034 & SU=http://hotmail.com/enca & HL=Mar

ket_MSNIS_Taglines