Cabbage Rejuvelac and Die-off?

[Guest guest]

Hello,

I started the cabbage rejuvelac today. I drank, slowly as it was

strong, about 1/4 cup maybe less, I couldn't drink any more. Within an

hour my stomach started to get nauseas and now I feel like I am getting

sick, throat sore and sort of yucky, but mentally good. These are

classic die-off symptoms for me. But I am still wondering if anyone

else has had die-off symptoms this fast and strong with only 1/4 cup?

Thanks

Debi

[Guest guest]

Debi wrote:

>

> Hello,

> I started the cabbage rejuvelac today. I drank, slowly as it was

> strong, about 1/4 cup maybe less, I couldn't drink any more. Within

an hour my stomach started to get nauseas and now I feel like I am

getting sick, throat sore and sort of yucky, but mentally good. These

are classic die-off symptoms for me. But I am still wondering if

anyone

> else has had die-off symptoms this fast and strong with only 1/4

cup?

> Thanks

==>Debi, did you try to start on probiotics too soon? You should get

through the worst of the die-off symptoms on Steps 1, 2 & 3,

particularly 3, which is antifungals, before starting on probiotics.

Also are you sure your batch was okay? Like the recipe says: " Good

quality rejuvelac tastes similar to a cross between carbonated water

and the whey obtained when making yogurt. Bad quality rejuvelac has

a much more putrid odour and taste and should not be consumed. "

==>If the weather is hot where you live you might have to ferment the

rejuvelac in a cooler place than your kitchen. It needs to be

fermented at room temperature, which is 20 to 25°C (68 to 77°F), but

it shouldn't be too cool either or it won't ferment properly.

Bee

[Guest guest]

Thanks Bee. I need to do the antifungals first. I jumped ahead of

myself, thinking I was in better health than I apparently am.

The rejuvelac tastes like cabbage juice, I used to love to drink it

from jarred sourkraght as a child. Same taste. The smell is very

strong, sort of like when you cook cabbage. So I think it is alright.

I live in a hot place, so I will try and find a cooler area of the

house to ferment it in.

Debi

> >

> > Hello,

> > I started the cabbage rejuvelac today. I drank, slowly as it was

> > strong, about 1/4 cup maybe less, I couldn't drink any more.

Within

> an hour my stomach started to get nauseas and now I feel like I am

> getting sick, throat sore and sort of yucky, but mentally good.

These

> are classic die-off symptoms for me. But I am still wondering if

> anyone

> > else has had die-off symptoms this fast and strong with only 1/4

> cup?

> > Thanks

>

> ==>Debi, did you try to start on probiotics too soon? You should

get

> through the worst of the die-off symptoms on Steps 1, 2 & 3,

> particularly 3, which is antifungals, before starting on

probiotics.

> Also are you sure your batch was okay? Like the recipe says: " Good

> quality rejuvelac tastes similar to a cross between carbonated

water

> and the whey obtained when making yogurt. Bad quality rejuvelac

has

> a much more putrid odour and taste and should not be consumed. "

>

> ==>If the weather is hot where you live you might have to ferment

the

> rejuvelac in a cooler place than your kitchen. It needs to be

> fermented at room temperature, which is 20 to 25°C (68 to 77°F),

but

> it shouldn't be too cool either or it won't ferment properly.

>

> Bee

>

[Guest guest]

Debi wrote:

>

> Thanks Bee. I need to do the antifungals first. I jumped ahead of

> myself, thinking I was in better health than I apparently am.

> The rejuvelac tastes like cabbage juice, I used to love to drink it

> from jarred sourkraght as a child. Same taste. The smell is very

> strong, sort of like when you cook cabbage. So I think it is

alright.

==>Rejuvelac is good when it is made right. My brother started

fermenting his first 2 jars in his house, but he could smell it in

the morning so he thought it was too hot in there. So he moved it to

his trailer, which was cooler, and they turned out great! I've heard

of babies craving rejuvelac - one of our mother's 10 month old baby

grabbed for her rejuvelac and drank the 1/2 cup down with relish and

begged for more.

> I live in a hot place, so I will try and find a cooler area of the

> house to ferment it in.

==>Good idea.

Bee

P.S. Debi, would you please trim your messages - see our Candida

Group Info Folder on how to do it and why. TIA.