Rejuvelac
Rejuvelac is a general term for a fermented liquid purported to improve digestion of food. Rejuvelac is prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other types of grain. Rejuvelac can be consumed as a digestive aid and used as a ‘starter’ for other fermented foods such as raw nut and seed sauces, cheeses, and Essene Breads. Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates and amylases. During the fermentation lactic acid is also produced.[1][2]
Rejuvelac is a raw food made by sprouting a grain and then soaking the sprouted grain in water for about two days at room temperature and then drinking the liquid. A second batch can be made from the same sprouts, this time requiring only about one day. A third batch is possible but the flavor may be disagreeable.[3]
[edit] References
- ^ Feed Your Tiger: The Asian Diet Secret for Permanent Weight Loss and Vibrant Health, Letha Hadady, 2006, page 231
- ^ The Blending Book: Maximizing Nature's Nutrients, Ann Wigmore & Lee Pattinson, 1997, pages 2, 8, 36-39
- ^ Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, Sandor Ellix Katz, 2003, page 121
