jtprindl Wrote:
-------------------------------------------------------
> "Yes, soaking seeds in water for 4 days is enough
> to ferment them."
>
> So you just soak for 3-4 days and then consume?

I would never do that, but it can be done. Still not as good as soaking in grain based rejuvalic for the reasons stated above.

The Sproutarian Man Wrote:
-------------------------------------------------------
> jtprindl Wrote:
> --------------------------------------------------
> -----
> > "Yes, soaking seeds in water for 4 days is
> enough
> > to ferment them."
> >
> > So you just soak for 3-4 days and then consume?
>
> I would never do that, but it can be done. Still
> not as good as soaking in grain based rejuvalic
> for the reasons stated above.


Well yeah it's not as good as soaking in rejuvalic but still much better than not fermenting, correct? What if you wanted to sprout and then ferment - would you just soak until the tails were a certain length and then begin soaking?

jtprindl Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > "Yes, soaking seeds in water for 4 days is
> > enough
> > > to ferment them."
> > >
> > > So you just soak for 3-4 days and then
> consume?
> >
> > I would never do that, but it can be done.
> Still
> > not as good as soaking in grain based rejuvalic
> > for the reasons stated above.
>
>
> Well yeah it's not as good as soaking in rejuvalic
> but still much better than not fermenting,
> correct? What if you wanted to sprout and then
> ferment - would you just soak until the tails were
> a certain length and then begin soaking?

I went for my daily two hours gym work.
You are correct jtprindl, sprout first and them ferment, especially that the water in the seeds the first 12 hours or day is full of anti nutrient the seed is releasing, so that water should be discarded.
But some seeds such as almonds, pumpkins, walnuts do not sprout so sometimes I will just keep the same water in the jar for 4 days but it is still better to change the water after 12 hours or a day. There are some sprouting pumpkin seeds but I have not gotten to them yet.



Edited 1 time(s). Last edit at 02/06/2015 02:08AM by RawPracticalist.

Vitality

keep your name internally as well to be "Vitality"

this will continually become a self fulfilling prophesy

very happy to hear of your remarkable transformation

keep it up

keep learning and experimenting

life is indeed a paradise

when we notice that it is

OH A BABY ROOKIE

Post here everynight and tell us your story. Have you eaten today? What? What did you do today? What books are you reading. Have you been to a potluck? DO you have a blog, photo etc

You must sign your name in blood to the raw vegan diet. even if you cannot do it, do not stop trying.

jtprindl Wrote:
-------------------------------------------------------
> The Sproutarian Man Wrote:
> --------------------------------------------------
> -----
> > jtprindl Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > "Yes, soaking seeds in water for 4 days is
> > enough
> > > to ferment them."
> > >
> > > So you just soak for 3-4 days and then
> consume?
> >
> > I would never do that, but it can be done.
> Still
> > not as good as soaking in grain based rejuvalic
> > for the reasons stated above.
>
>
> Well yeah it's not as good as soaking in rejuvalic
> but still much better than not fermenting,
> correct? What if you wanted to sprout and then
> ferment - would you just soak until the tails were
> a certain length and then begin soaking?


A message for RawPracticalist


Oh, l forgot to add the most important thing about the problems of using soaking to ferment. The biggest problem is that it will not always work. Why? Because even a food with moderate levels of tannin inhibit the fermentation process, therefore when RawPracticalist soaks the nuts and seeds he may not be getting near the bacteria and enzymes etc in the ferments that heir could be, especially with the nuts. The ferment will be very limited. The key is to overwhelm the tannins INITIALLY with a high phytase grain ferment, therefore a gluten grain is usually the ideal way.

Now, for people who are gluten sensitive, fermentation will greatly reduce gluten, but for some people this still may not be enough.

www.thesproutarian.com

You are correct.
That is the beauty of the forum
I will start using the phytase grain ferment.

RawPracticalist Wrote:
-------------------------------------------------------
> You are correct.
> That is the beauty of the forum
> I will start using the phytase grain ferment.


How do you make this?

The Sproutarian can explain but
Phytase is the enzyme that neutralizes phytic acid and it is highly available in some grains, so the trick is to sprout grains, and ferment those grains, and use that ferment in other ferments. The grains that are high in phytase include rye, wheat, barley, and buckwheat.



Edited 1 time(s). Last edit at 02/06/2015 11:58AM by RawPracticalist.

sproutman

<<The grains that are high in phytase include rye, wheat, barley, and buckwheat.>>

do all of these ( rye n barley esp. ) contain gluten?

i know wheat does but does buckwheat also?

isn't buckwheat used for wheatgrass? and i heard it has no gluten

but buckwheat has "wheat" in its name, so doesn't it have gluten.. which is it?

anyhow... fascinating advice nonetheless...

Buckwheat does not contain gluten. Buckwheat is not wheat. Botanically buckwheat is, technically, a whole hulled fruit.



Edited 1 time(s). Last edit at 02/06/2015 09:45PM by SueZ.

@Vitality are you still around? I would love to ask you some questions about extended water fasting as I hope it can benefit me. We seem to be in similar situations.