do u ever sprout brown rice
once or twice, i've just soaked them for a while
ate them with onions and tomato
can't say they were really "sprouty"
just more chewy

then there is the idea of fermenting
but i don't know the right way to ferment
seems like a shot in the dark

with questionable bacteria accumulating and whatnot
not sure what the right way is

do u ever ferment soak or sprout brown rice?
which is the best way
if so, how?

lemme know

if u so desire



Edited 1 time(s). Last edit at 05/24/2014 06:59AM by la_veronique.

Personally, I know nothing about eating grains.

I'm really about fruits and vegetables (and the occasional nut) but I would like to know more...more about sprouting and/or fermenting as in Rejuvelac, etc. It sounds very good to me.

I hope TSM can lend some insight.

la_veronique Wrote:
-------------------------------------------------------
> do u ever sprout brown rice
> once or twice, i've just soaked them for a while
> ate them with onions and tomato
> can't say they were really "sprouty"
> just more chewy
>
> then there is the idea of fermenting
> but i don't know the right way to ferment
> seems like a shot in the dark
>
> with questionable bacteria accumulating and
> whatnot
> not sure what the right way is
>
> do u ever ferment soak or sprout brown rice?
> which is the best way
> if so, how?
>
> lemme know
>
> if u so desire

Best to forget about sprouting rice and fermenting it unless you do something special. It can make an nice creamy meal when blended, but not always a good idea. Why so bad? Because sprouting still leaves a hard rice sprout that is starchy and hard to digest, but science reports also show that rice sprouts don't ferment well and break down much anti-nutrients because the hard celluliar structure of rice makes it hard for the fermentation to take hold.

Companies do sell raw rice and may even forment it, but it is not a good idea imo unless it is sprouted, ground up, fermented.

So what is the best way to have raw sprouted rice? Sprout for up to 8 days (faster in a dehydrator), crush, ferment and eat as a paste.

www.thesproutarian.com

hi sproutman

when you say sprout for 8 days , do you just soak and rinse whenever?

also, by 'crush< do you mean blend it?

also, how do you ferment it?

la_veronique Wrote:
-------------------------------------------------------
> hi sproutman
>
> when you say sprout for 8 days , do you just soak
> and rinse whenever?

Rice is a funny thing, most sold is without the hull, so we need to be careful because sprouting for such a long time can easily bring on oxidisation (rice turns brown).

Soak for 24 hours and put in a sprouting tray and rinse 1 - 2 times per day. After 6 days the rice starts getting little brown spots. Try to dehydrate it overnight if you can, it speeds up the sprouting process.





>
> also, by 'crush< do you mean blend it?
You can do a dry blend, but always better to hand grind it or use a hand crusher after you have sprouted it. The hook (tail) on unhulled rice is very small).


>
> also, how do you ferment it?

Soak the crushed rice sprouts in rye based rejuvalic for 2 - 3 days. If it gets funny stuff on top of the ferment, just scrape it off and clean the side of the jar.

Using the rejuvalic starter will help get a better quality ferment (assuming careful preparation and storage) because the premade good bacteria from the rejuvalic will help overpower bad bacterias of the rice ferment, + it helps the ferment much more effectively because the rice tannins will be overpowered.

www.thesproutarian.com

Raw4ever Wrote:
-------------------------------------------------------
> I would like to know
> more...more about sprouting and/or fermenting as
> in Rejuvelac, etc. It sounds very good to me.
>
> I hope TSM can lend some insight.

I will post some links hopefully on sprouting and fermentation tomorrow. There are so many great things about sprouting and fermentation that it would take at least a 500 page book to scratch the surface.

But rest assured, the rejuvalic is an extremely powerful food for many reasons (one of the key tools to promote great health). And rest assured, sprouted dinners are so scientifically and personally amazing that the story behind the greatness of the sprouted food would take some telling. AND...if you do the sprouts, ferments, algaes, seaweeds and good lifestyle you will be pleasantly surprised after a few years. The biggest issue people have is...are they prepared to change the taste buds to become more hardcore to reap the benefits from such a splendid diet?

So many websites rubbish the sprouts, but things are happening behind the scenes and that is going to change old attitudes. Very soon the numbers of people rubbishing the sprouts will be sileneced because the data showing otherwise will leave one in no doubt. The story of the ferments, algaes, seaweeds and sprouts is about to be told in a way that it never has been before because people have been mislead on these foods by people talking raw food waffle, so now it's time to show the science and talk about the diet in much more detail than it ever has been because people need to know this stuff. Some folks are starting to get it, but to many the sprouts are just another vegetable (shakes head).

The time has come to get the party started, and it is getting started.

Minerals and sproutarian diet

Had lunch today = rejuvalic, chlorella green algae, hydrilla green algae, kelp, sprouted chia, sprouted sunflower. = the ultimate lunch with incomparable nutrition levels.

Close to 100% rda of zinc
130% rda for calcium
About 100% rda for iron
etc...all high mineral and vitamin levels that would be very difficult to match on a normal vegan diet.

Try eating lunch and checking the nutrient values for zinc, iron and calcium. You think it's all about vitamins and minerals? No way!!! It's also about the super powerful phytochemicals and phytohormones, and some of those things can be up to 100 times that of your usual vegan fare. AND... the anti oxidant effect of some of these phytochemicals make vitamins look pathetic in comparison. Possibly up to 100 times the food enzyme content over the regulat vegan fare too.

You want the real goodies of raw? If you do, look no further than the sprouts, ferments, algaes and seaweeds. I can't even begin to tell you how good these foods are.

www.thesproutarian.com

thanks TSM

i'm gonna study your notes!

"Had lunch today = rejuvalic, chlorella green algae, hydrilla green algae, kelp, sprouted chia, sprouted sunflower. = the ultimate lunch with incomparable nutrition levels.

Close to 100% rda of zinc
130% rda for calcium
About 100% rda for iron
etc...all high mineral and vitamin levels that would be very difficult to match on a normal vegan diet."



Well you can get 100% RDA for iron and nearly 100% RDA zinc by simply taking 15 grams of chlorella, but calcium can sometimes be a tough mineral to obtain on a raw vegan diet. Do you eat any of those foods together or are they all eaten individually?

Also, I wanted to get your opinion of something Brian Clement said regarding rejuvelac...

"Rejuvelac. We used to call it rejuve-rot. It is not a Hippocrates invention, it is a traditional drink from the Baltic countries. We used it in the past because we thought it had lacto-bacteria. We paid for a study on rejuvelac; we naively thought the fermentation would always be good bacteria. The study found that this was not the case; 40% of the batches tested were good, 60% were bad. Also, you cannot tell by the smell if the bacteria are good or bad. Instead, you can use acidophilus supplements, and they can be taken as implants also."

what's everyone's best food source for calcium

la_veronique Wrote:
-------------------------------------------------------
> what's everyone's best food source for calcium


Best food sources of calcium are various things, but well known foods are:

* sprouted poppy seeds (well over 1,000 mg per 100 gram of dried seed)
* sprouted sesame seeds (ranges from 650 mg - 1,250 mg per 100 grams)
* sprouted chia (can get up to 650 mg per 100 gram)

* hydrilla algae = roughly 13,00 mg per 100 gram, so only need a teaspoon.


Herbs can be high in calcium too.

Since l cannot currently get sesame, my main sources are hydrilla and chia, and l top up with green juices to get the rest.

jtprindl Wrote:
-------------------------------------------------------

>
> Also, I wanted to get your opinion of something
> Brian Clement said regarding rejuvelac...
>
> "Rejuvelac. We used to call it rejuve-rot. It is
> not a Hippocrates invention, it is a traditional
> drink from the Baltic countries. We used it in the
> past because we thought it had lacto-bacteria. We
> paid for a study on rejuvelac; we naively thought
> the fermentation would always be good bacteria.
> The study found that this was not the case; 40% of
> the batches tested were good, 60% were bad. Also,
> you cannot tell by the smell if the bacteria are
> good or bad. Instead, you can use acidophilus
> supplements, and they can be taken as implants
> also."


I can't find my original response to this (it's in the fermentation thread), but l went into good detail. Basically l said that Brian Clement comes from a different perspective when using rejuvalic. He deals with people who are dying and have very poor immune functioning, so he needs to be careful and avoid the rejuvalic because any of the bad bacteria in the ferment may not be handled so well by various people. And it's true, some people did have issues.

So, what l say is to avoid giving really sick people ferments until you improve their immune system. Give them probiotics instead. When they improve l would slowly introduce ferments because they would give a broader range of acids than a simple probiotic. Doing nuts or seeds in grain based rejuvalic is super potent....far superior to ordinary grain rejuvalic....sometimes it feels like l am ready to fly to the moon.

Most people will handle some bad bacteria from ferments because we have decent immune systems. We have bad bacteria everywhere, so don't be too scared if you have o.k health. Minimise the bad bacteria in ferments by careful preparation and keeping them away from people and by putting many layers of mesh over them, and keep away from an open window.

With all the sick people at HHI, no wonder so many ferments went downhill.

But look....look at the reputation of fermented foods around the world. They have earned reputation for good reason.

www.thesproutarian.com

The Sproutarian Man Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
>
> >
> > Also, I wanted to get your opinion of something
> > Brian Clement said regarding rejuvelac...
> >
> > "Rejuvelac. We used to call it rejuve-rot. It
> is
> > not a Hippocrates invention, it is a
> traditional
> > drink from the Baltic countries. We used it in
> the
> > past because we thought it had lacto-bacteria.
> We
> > paid for a study on rejuvelac; we naively
> thought
> > the fermentation would always be good bacteria.
> > The study found that this was not the case; 40%
> of
> > the batches tested were good, 60% were bad.
> Also,
> > you cannot tell by the smell if the bacteria
> are
> > good or bad. Instead, you can use acidophilus
> > supplements, and they can be taken as implants
> > also."
>
>
> I can't find my original response to this (it's in
> the fermentation thread), but l went into good
> detail. Basically l said that Brian Clement comes
> from a different perspective when using rejuvalic.
> He deals with people who are dying and have very
> poor immune functioning, so he needs to be careful
> and avoid the rejuvalic because any of the bad
> bacteria in the ferment may not be handled so well
> by various people. And it's true, some people did
> have issues.
>
> So, what l say is to avoid giving really sick
> people ferments until you improve their immune
> system. Give them probiotics instead. When they
> improve l would slowly introduce ferments because
> they would give a broader range of acids than a
> simple probiotic. Doing nuts or seeds in grain
> based rejuvalic is super potent....far superior to
> ordinary grain rejuvalic....sometimes it feels
> like l am ready to fly to the moon.
>
> Most people will handle some bad bacteria from
> ferments because we have decent immune systems. We
> have bad bacteria everywhere, so don't be too
> scared if you have o.k health. Minimise the bad
> bacteria in ferments by careful preparation and
> keeping them away from people and by putting many
> layers of mesh over them, and keep away from an
> open window.
>
> With all the sick people at HHI, no wonder so many
> ferments went downhill.
>
> But look....look at the reputation of fermented
> foods around the world. They have earned
> reputation for good reason.


Makes sense.

For your lunch, did you combine anything and if not, how long do you wait before eating the next food?



Edited 1 time(s). Last edit at 05/26/2014 11:54PM by jtprindl.

"1). urine (introduces bacterias for enhanced digestion, and vitamin C from earlier juices along with a host of goodies)
2). rejuvalic
3). chlorella
4). hydrilla
5). kelp
6). sunflower and chia combined."

How long do you wait in between foods, or do you eat them immediately after? Do you make pastes out of the seeds or eat them as is?


"Got some fermented kelp to have too (not powder, so hopefully fermenting it will soften it otherwise it takes 30 mins to chew just 4 teaspoons of it)."

Would dehydrating it make it easier to eat?



Edited 1 time(s). Last edit at 05/27/2014 12:42AM by jtprindl.