Rediscovering Remarkable Rejuvelac

RejuvelacFor some reason that I am not at all sure of, I have felt drawn this summer to explore options for hydration, other than just water…good as just water is.

Read more about water here.

I have, for example, been interested in the benefits of regular doses of Lemon Water, and have had fun at various gatherings with Jamaican Gingerade.

Then I moved on to infused waters and herbal teas.  I’ve enjoyed them all.  It just seems funny to me that I was so content for so long drinking water, and plenty of it, to satisfy my hydration need, and now I’m all about exploring other options.

It’s been fun! None of these things is time-consuming, they keep well in the refrigerator and also keep me from looking for things a little more calorie dense during the day.

Now I am making Rejuvelac again.

I experimented with it a few years ago, then gave it up, and now I have renewed my enthusiasm for it.

Rejuvelac!  What’s that,?? you may ask. 

Rejuvelac is a fermented liquid made from wheat, rye or other grain berries and filtered water. It was developed by Dr. Ann Wigmore in her work as a natural healer in the mid to late 20th century. It is made by sprouting wheat, rye, or other grain berries, and then soaking the sprouted berries in purified water. Left at room temperature to ferment for several days the soaking water becomes an enzymatically alive liquid that is quite beneficial for the body.  When the process is complete, the liquid is saved and the grains can be fed to the birds or composted.

The liquid that remains is Rejuvelac, a fermented liquid that, to begin with, is a refreshing, energizing, cooling beverage that is a digestive aid and detoxifier. It is rich in enzymes, a variety of beneficial proteins, carbohydrates, saccharides (naturally occurring sugars), B-complex vitamins, vitamins E and K, and antioxidants. Rich in enzymes, which promotes the growth of friendly bacteria that live in our digestive tract, such as lactobacilli, Hence, Rejuvelac is easy metabolized and cleanses and the intestines as hell as helps provide the correct internal environment for the synthesis of nutrients.  Those friendly bacteria create a healthy digestive system and colon, to help us break down and digest our food and actually absorb more nutrients than we otherwise would. They also help remove toxins from our body, detoxing us from the inside out.

Rejuvelac is an energizing, purifying drink that tastes great, (perhaps after a short transition to its “new and different” flavor).

In addition to the digestive benefits listed above, it helps to soothe the effects of stress throughout the body, reduce candida (yeast) growth, and strengthen the immune system.

More than  just an interesting new taste and nutrition experience drunk all by itself,  Rejuvelac is also quite versatile. It can be added to smoothies and raw soups, for example, and is also used in the making of fermented nut and seed cheeses, good alternatives to dairy cheeses.

Rejuvelac keeps well, so the big batch you make can be decanted into smaller bottles or jars and be happy in the refrigerator for about a month.

So, that’s a long way around the block to tell you that I am pretty excited to have re-discovered this very remarkable, body-friendly drink, and I encourage you to give it a try.  It’s not hard – just different, perhaps, and if you have a good big sun tea glass jar, you’re all set.

I wish you well with it.  See the recipe here.

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