Cruciferous vegetables include broccoli, brussels sprouts,
cabbage, cauliflower, collard, cress, horseradish, kale, kohlrabi, mustard
greens, radish, rutabagas, turnip and watercress. If you have any cabbage
family vegetables, a blender and probiotics, you can make cabbage cider...which
I find to be the number one regenerator of the liver. Cabbage cider is such a
good methylator that I swear it must have a large glutathione component, as
well as B vitamins from the bacteria. Cabbage cider and garlic mustard are two
of the most significant allies of sovereignty in enabling the rapid epigenetic
changes necessary to give up the hypnotic attunement to power pyramid nonsense.
Fermenting cabbage with probiotics produces a highly
restorative food that can be used raw in salads, smoothies, salad dressings,
dips, guacamole, raw soups
etc... The benefits include increased energy and aliveness, faster clearer
cognition, improved strength, rapid healing speed, more youthful hydrated
luminous skin, the spine has more inherent strength and length, increased
muscle tone, reflex and reaction speed faster, and less pain. Foremost in the
effects is the regeneration of the liver. A phytonutrient in the Cruciferous
vegetables contain named glucosinolate significantly enhances your liver
detoxification and control control glutathione S-transferase (GST): an inducer
of phase II enzymes important in the control of cancer. According to one study
eating these foods every day will halve your risk of getting cancer.
The extra cellular hydration and cellular energy means that
not only do we have more energy for life, but the body is weighted down less by
gravity due to the extra energy/light/hydration of the cells. Indeed cabbage
cider may be the elixir of youth, for that and other probiotic ferments start
the anabolic turn around through detoxification, repair and rebuilding. If you
put the dregs of the probiotic cabbage cider on the soil of a house plant...you
will see how it rapidly increases growth and vitality. This cider/coleslaw
version of fermented cabbage is much faster and easier than Sauerkraut or Kim
Chi and it avoids the nasty addition of salt.
To optimize your body chemistry you have to normalize your
intestinal bacteria, for they provide the chemicals for anti-anxiety, pain
relief, antiinflammation and allow detoxification, besides providing nutrition
for growth of the bodymind. Juiced cabbage is one of the fastest pain relief
methods, and then there is the probiotic cabbage cider and coleslaw which
rapidly youthenize the body, reduce stress and inflammation and return our
metabolism to an anabolic or growth state. Besides bacterial intelligence and
silicon for collagen strength, GI lining reconstruction also requires
glutamine, an amino acid that has anti-inflammatory properties. Cabbage
contains significant amounts of glutamine and is an excellent source of vitamin
C also needed for collagen.
When eating a high enzyme diet soaking and sprouting seeds
removes the enzyme inhibiting antinutrients. Once fermented cabbage is mixed
into a salad the rest of the vegetables and sprouts digest very easy. If you
need more digestive fire in the beginning transition stages of going raw, you
can sprinkle papain powder on your salad.
You get a permanent bliss buzz in the gut courtesy of
bacterial intelligence, the GI tract reconstructs and there is a rebooting of
the enteric brain and GI nerves.
There is a significant joy vibration in guts from consuming the orange
juice-cabbage cider/coleslaw combo. The intestinal tract literally en-joys it,
making one aware that the biochemistry of joy starts with the health and
well-being of the microbes in the soil and gut. Cup half full (optimism) and
the elevation of hope and potential may actually be gifted to us by the
happiness of our bacteria, through the increase in energy and bacterial
intelligence chemicals. Harnessing healthy bacterial intelligence makes cabbage
cider the elixir of youth. It provides the "free-energy" of
predigestion and the onslaught of healthy bacteria to the GI tract overpowers
any dysbiotic unhealthy microbial conditions and subsequently eliminates
inflammation. Since the majority of free radical activity occurs in the GUT,
this anti-inflammatory property reduces the wasteful overwork the body must
undergo in a system that is already "run down."
We are talking reconstructive surgery using bacterial intelligence...the older, sicker or slower you get, the more you need to super repopulate until your GI tract and immune system has resurrected. Eating a raw probiotic food diet for an extended period incorporating such foods as the cabbage cider/coleslaw mix will eliminate yeast and fungi overgrowth, even when one still consumes 4-5 pieces of fruit a day and drinks coffee. While providing a onslaught of good bacteria and fermented (predigested) foods, the secret is to avoid all dead, cooked and processed foods, thereby avoiding giving the immune system extra work to do, inflammation is reduced and the GI lining can heal itself. Even tenacious toenail fungi will be eliminated in 1-2 months on this regime, and this points to the validity of using the raw probiotic food diet for diabetic conditions.
We are talking reconstructive surgery using bacterial intelligence...the older, sicker or slower you get, the more you need to super repopulate until your GI tract and immune system has resurrected. Eating a raw probiotic food diet for an extended period incorporating such foods as the cabbage cider/coleslaw mix will eliminate yeast and fungi overgrowth, even when one still consumes 4-5 pieces of fruit a day and drinks coffee. While providing a onslaught of good bacteria and fermented (predigested) foods, the secret is to avoid all dead, cooked and processed foods, thereby avoiding giving the immune system extra work to do, inflammation is reduced and the GI lining can heal itself. Even tenacious toenail fungi will be eliminated in 1-2 months on this regime, and this points to the validity of using the raw probiotic food diet for diabetic conditions.
CIDER RECIPE: Blend half a cabbage in a blender which is 2/3
full of spring water, adding 2 capsules of probiotics. Probiotics that work
good in making the cider include: Swanson Vitamin's "Dr. Stephen Langer's
Ultimate 15 Strain Probiotic" and "Swanson Ultra Soil-Based
Organisms," plus Dr. Mercola's "Complete Probiotics." Put it in
one or two large jars with lids on and ferment in the dark for 24 hours...sieve
the solids out of the mix and chill in the fridge for a coleslaw or salad. Or
grind fine enough (as in a nutribullet) so you simply use the solids and
liquids combined in your smoothies. You will have to watch the speed of ferment
according on your local temperature, and put it in the fridge. In summer and in
the tropics make it in a 24 hr cycle, while in winter this can be extended to
48 hours before storing it in the fridge.
CIDER SMOOTHIE: Extra cider can be put in glass bottles in
the fridge and a couple of cups taken throughout the day. You can also use the
chilled cider for smoothies, or add some cabbage cider to several chilled
oranges with much of their white left on and blend well till smooth. For greens
you can put kale, dandelion, garlic mustard, lambsquarter leaves or spinach in
with the cider water and tree ripened oranges when you blend up. I drink a
whole blenderful a day, and put papaya enzymes, MSM and chromium picolinate in
the blender. Don’t add protein or oil to the cider smoothie or this will hold
back digestion time. It is good to drink the orange-cabbage cider in the
morning, and then chill the coleslaw for use in the afternoon/dinner...that way
the body cleanses thoroughly morning and night. The cider is also great as a
base for making various salad dressings including pesto, and blue cheese.
COLESLAW: Coleslaw can be made with the fermented solids of
the cabbage cider from around 24 to 48 hours after starting. Other coleslaw
ingredients may include: grated carrot, chopped apple, red pepper, soaked wild Amazonian peanuts, black
currents, fenugreek seeds sprouted in a colander 1-3 days, raw coconut oil,
White Coconut Kefir, New Zealand cheddar, sprouts, parsley. After trying this
you will find you won't be able to eat a nonfermented coleslaw anymore. The
jungle peanuts are a very important source of vege protein...unlike normal
peanuts they don't harbor fungi and aflatoxin, and are great soaked in salads,
whereas other nuts aren't that nice soaked.
WHITE COCONUT KEFIR: Poke two eyes of a white coconut and
remove the milk. Break open the coconut with a hammer and scoop out the flesh,
removing the brown part. Blend the coconut water and flesh in a blender adding
water to bring it to the 32 oz line, and adding 1 pkt of Kefir powder or the
contents of two probiotic capsules, and put in a quart jar with a lid.
Fermentation times are recommended between 12 and 48 hours depending on the
temperature and how active your kefir grains. You can add the solids of coconut
kefir to the coleslaw or with fruit and nuts, or use the liquid in smoothies,
etc…
The Permaculture Book of Ferment and Human Nutrition by Bill Mollison
