Sunday, September 22nd, City Island “A Wellness Day”.
I will be offering relaxing Reflexology sessions. Experts Speakers and much more interesting practices. Don’t miss out!!!!
Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water. It first became popular in the 1960’s under the influence of living food enthusiast Dr. Ann Wigmore, the original founder of the Hippocrates Health Institute.
Born in Lithuania, “Dr. Ann”, as she was called, is believed to have acquired the recipe from her Baltic origins. The beverage is closely related to the traditional Romanian drink, called Bors, a fermented wheat bran used to make a sour soup called ciorba.
Many people, since then, have been using this slightly tart, lemony-tasting liquid as a digestive aid to increase enzyme content in the diet. Enzyme-rich foods are known to promote greater assimilation of nutrients from the foods we ingest.
The beverage is also particularly helpful as a natural gentle laxative, which assists in relieving constipation and breaking down potential undigested waste material.
It is extremely beneficial to include some kind of fermented foods in the diet on a regular basis. We like to change it up with variety and rejuvelac is a simple alternative option to other cultured food and drink that may require special techniques, culture starters or equipment.
Although you wouldn’t think that water sitting around for a couple of days with sprouted grains in it would taste all that great, the fermentation process actually produces a very clean tasting, tangy drink with a citrus-like aroma.
The active enzymes in the cultured water are largely a byproduct of the grain sprouting process. Like the name implies, rejuvelac is “rejuvenating” and is a “super sprout drink”, made from these concentrated energizing compounds.
The potent and minutely fizzy strained liquid that results, we have found to be a health enhancing potion that is mainly beneficial when consumed before or between meals on an empty stomach. It is really a digestive tonic rather than a beverage you would drink in larger quantities. We usually drink between 2-4 ounces at a time in shot glass size glasses, as drinking too much may cause gastrointestinal upset and/or loose stools.
It is essentially the fermentation of sprouted grains in pure water for a 1-2 day period of time. It is traditionally made from wheat berries, but can also be produced from other varieties like rye, kamut, barley, millet or quinoa, each having there own special bouquet of flavors. It is one of those fermented foods that can’t be purchased from the health food store, but must be created homemade-style.
Rejuvelac is a bit different than other ferments in that you are not using a specific culture starter, like you would when making kombucha, kefir, sauerkraut, miso and tempeh. It is considered a “wild fermentation” because the beneficial microorganisms needed to successfully culture the water are naturally present on the grains and sprouts themselves.
As we mentioned, the process of fermenting the sprouts in water encourages high enzymatic activity but also, as a lactic acid ferment, supports the production of beneficial Lactobacillus bacteria. When consumed, these friendly microbes can further proliferate the gastrointestinal tract and help to balance our “inner body ecology.”
Rejuvelac is a simple and “old school” culturing technique that is very inexpensive to make. It is sometimes used as a liquid culture starter for other fermented foods, like nut or seed cheeses. Dr. Wigmore, who also popularized “seed cheese” made with sunflower and pumpkin seeds, used small amounts of rejuvelac to culture it to produce a cheese-like flavor.
Unlike other cultured foods such as kombucha and kefir, which may contain small amounts of alcohol as a byproduct of fermentation, rejuvelac is considered a non-alcoholic liquid, containing only very minute amounts, nothing more than you would find in a jar of sauerkraut.
For those of you who wish to avoid gluten products or ferments, rejuvelac can also be made from gluten-free grains like quinoa and millet. We don’t recommend buckwheat, however, as it is too mucilaginous when soaked. We have included our quinoa recipe further below on this page.
All raw grains, seeds and most nuts will sprout little roots when given the water needed to do so. Soaking them overnight is the best way to ensure that they will sprout or grow little white root-hairs from the end of the seeds. This is what is needed to activate the lacto-fermentation process required to make rejuvelac.
In the words of Sandor Katz, “When you soak the grain, it begins to swell, setting in motion a series of changes that, given the right conditions, will result in its sprouting into a new plant. At the same time, water also revives the bacteria and fungi that populate the grain’s surfaces, and initiates fermentation.”
Rejuvelac is much easier to make of course, if you are familiar with the seed sprouting process. Many grains and seeds are “sprouted” when growing sprouts, microgreens as well as when making essene bread, sprouted rye crackers or rejuvelac. Sprouting is not all that complicated, but it does take some practice, mostly just keeping up with rinsing and making sure you don’t sprout them too long.
The same method is also used to sprout wheat berries for tray-growing wheatgrass. Dr. Ann Wigmore was also one of the first to discover the healing properties of wheatgrass juice, which she used medicinally, along with rejuvelac, with great success in her holistic health care practice.
Sprouting the grain first before fermentation is key as it contains the mentioned essential components needed for a successful health enhancing drink. This will take a few days of preparation before you make your actual recipe.
First off, you want to use whole, raw, non-GMO and preferably organic grains that have not been heat treated or radiated. Once you have some high quality grain seeds, in this case either soft wheat berries or quinoa for the two recipes on this page, you are ready to make rejuvelac.
When you consume foods that cannot be efficiently broken down by the body, you are left with undigested waste material and toxins that get trapped inside the gut, causing bloating, constipation, obesity, fatigue and lowered immune response. Consuming lacto-fermented foods, like rejuvelac, can be a valuable asset to overall health and helpful for processing the leftover byproducts of a low quality enzyme-less diet.
Rejuvelac is very high in enzyme content, which is created from the bacteria and yeasts present, one of which includes the amylase enzyme producing Aspergillus oryzae species, the “koji” culture used to ferment miso. In addition, sprouted grains themselves are known to have very energizing effects on the body, mostly due to their improved level of sprout activated enzymes that continue to increase when fermented.
Dr. Johannes Kuhl, a German researcher and author of several books including “Cancer in Check”, wrote this about the benefits of lacto-fermented foods:
“The natural lactic acid and fermentive enzymes which are produced during the fermentation process have a beneficial effect on the metabolism and a curative effect on disease. Lactic acid destroys harmful intestinal bacteria and contributes to the better digestion and assimilation of the nutrients. Fermented foods improve the intestinal tract and provide a proper environment for the body’s own vitamin production within the intestines.”
Rejuvelac is a nutritious and energizing probiotic tonic for inoculating the large intestine with friendly Lactobacillus microflora and encouraging the healthy proliferation of good bacteria. It is helpful to consume probiotic supplements and/or fermented foods for this reason on a regular basis and this sprouted wheat berry drink is an easy to make inexpensive option.
A healthy balance of intestinal microorganisms should include approximately 80% bacterial group-based species, like Lactobacillus and Bifidobacterium, and 20% of the more acidic fungal group-based species such as Candida albicans, which are beneficial in small amounts. (Source)
In research conducted by food chemist Dr Harvey Lisle, rejuvelac was shown to be rich in proteins, carbohydrates, Lactobacillus, B vitamins, Vit. C, Vit. E, dextrines, phosphates, Saccharomyces and Aspergillus oryzae.
Yes, during the process of fermentation, rejuvelac can spoil and produce an inedible liquid, which means that other unfriendly microbes have taking over the ferment and have dominated the lacto-bacteria present. This is usually obvious by the presence of a very strong, unpleasant putrid odor. It will also look overly cloudy with possible mold growing on the surface.
You will need to discard it and begin again with clean sanitized equipment. Spoilage often occurs when the environmental conditions were either too hot, too humid or both. Ideally a 70-75°F (21-24°C) temperature is best for optimal results.
There are some health authorities, like Brian Clement, who warn against the use of rejuvelac because there may be a likelihood of what is labeled as “contamination” in the final product. Not the lethal variety, but other more fungal yeasts, like Saccharomyces, which may be present in small amounts in the cultured liquid.
However, this is not an unusual phenomenon, as other fermented foods are also known to contain them in lesser quantities. These types of yeast are found in other ferments, like kefir, and are beneficial in lower volumes (about 20%) as they are in our intestines. (Source) The Lactobacillus species are hardy strains of microbes and are what is needed to create a successfully fermented product, without them you would not achieve a lacto-fermented end result.
We personally have only experienced positive effects from drinking rejuvelac and feel that we wouldn’t have such associated health benefits if other less beneficial species were present in large quantities. Also, if the final liquid outcome looks and tastes pleasant, like it should, these are good signs of a successfully fermented liquid drink.
It is a good idea, as suggested, to take precautions when preparing it, making sure all your equipment is thoroughly clean and sanitary to avoid spoilage. In addition, to prevent possible airborne yeast contaminants, it is advised to place a loose lid and clean cloth securely over your jar and culture it in a ventilated, yet clean environment away from dust and foot traffic.
This is a traditional rejuvelac recipe made with soft wheat berries. Most people sensitive to gluten, can easily digest this form of sprouted grain liquid, but for people with severe allergic reactions to gluten or those who have celiac disease, it is best to use other non-glutenous varieties.
(As with all ferments, it is important not to use a tightly screwed lid as they may potentially explode.)
Your final fermented liquid should be slightly cloudy with a tangy taste and pleasant citrus aroma.
Quinoa is a wonderful gluten-free grain to use when making rejuvelac. We recommend using it for your ferment if you are especially sensitive to glutenous grains, like wheat, barley or rye.
(As with all ferments, it is important not to use a tightly screwed lid as they may potentially explode.)
Rejuvelac does agree with most people, but not everyone, so it is good to start out slow with small amounts (2T) to test it out if you are “digestively” sensitive.
Drink rejuvelac first thing in the morning as well as before or between meals for optimal results. It is best consumed in smaller quantities rather than large glasses, especially if you are new to drinking it.
Avoid drinking rejuvelac if you have IBS, colitis, candida overgrowth or leaky gut.
JIN SHIN JYUTSU – Is the Art of releasing tensions which are the causes for various symptoms in the body.
Our bodies contain several energy pathways that feed life into all of our cells. When one or more of these paths become blocked, this damming effect may lead to discomfort or even pain. This blockage or stagnation will not only disrupt the local area but will continue and eventually dis-harmonize the complete path or paths of the energy flow.
It is a simple touch therapy that you can perform on yourself to boost energy and balance your emotions through stimulating the meridians in your hands.
– Our fingers are connected to different organs and emotions/attitudes. Check the picture and decide whether to focus on one area of trouble or to do a whole body balance.
– Hold the finger correlating to the emotion you want to calm, or the organ you want to heal for 3-5 minutes while breathing deeply.
– If you want a total body harmonization you can go through all of the fingers of each hand.
In a study at Markey Cancer Center patients were able to feel positive benefits, no matter the stage or types of cancer. They reduced stress and nausea after each session.
I even remember as a child, holding my thumb made it so much easier for me to fall asleep.
It’s no strange why the universal language is the middle finger.
Helps to eliminate: digestion, stress, tension in head, shoulders and lungs.
Organs: stomach and spleen.
Also helps with: stomach aches, headaches, skin problems, nervousness.
Helps to eliminate: fear and self-criticism, mental confusion, frustration.
Organs: kidney, bladder.
Also helps with: jaw, teeth, gums, constipation/digestion, bursitis/tennis elbow, backaches.
Helps to eliminate: anger, irritability, indecisiveness
Organs: liver, gall bladder.
Also helps with: general fatigue, eyes/vision, nursing mothers, headache in front of head, indecision.
Helps to eliminate: sadness, fear of rejection, negativity, grief.
Organs: lungs, large intestine.
Also helps with: respiratory functions, asthma, skin conditions, ringing in the ear, excessive mucus, negative attitude.
Helps to eliminate: overdoing, low self-esteem, insecurity, judgmental, nervousness.
Organs: heart, small intestine.
Also helps with: heart conditions, bloating, blood pressure, bone or nerve problems, sore throat.
Courtesy for the info to: Simple Capacity
“Where energy meets structure and form”
POLARITY THERAPY is a powerful eclectic system of healing that works on the understanding that we are all composed of energy. This life energy, existing in differing frequencies and vibrations, is the underlying blue print of who we are. When the energy becomes disturbed in some way then we are disturbed. Polarity Therapy works to correct energetic imbalances and distortions to re-establish natural functioning which leads to restored health.
This is achieved through the use of specific modes of touch that locate where the energy is congested, weak or sluggish and then works to free it so that the vibrant flow of the life force is re-established. Free flowing energy means health and vitality.
Polarity Therapy was developed by Randolph Stone, D.D., D.C., N.D. (1890-1981). During his 91 years, Stone made the study of Polarity Therapy his passion and life work.
Francesca Vitale is a board-certified educator and practitioner in polarity and craniosacral therapy. Accredited by the International Polarity Education Alliance (IPEA) and the American Polarity Therapy Association (APTA). She is a graduate of both the Hippocrates and the Upledger Institutes and is a practitioner and teacher of Raindrop therapy, trained by D. Gary Young, N.D.As a practicing shaman and holistic wellness educator, Francesca also offers spirit medicine as therapy for many underlying conditions. Shamanic healing is gaining interest in the conventional medicine realm.
Reflexology charts show the location of reflex points on your feet, hands and ears. There are so many and different types of charts: Reflective, Acupuncture, Ayurveda or Indian, Spiritual and Artistic. Some charts are based on the practitioner and their experience in the field.
In my practice I follow the chart related to my certification and provided by my professor very similar to the chart below:
I also found this Foot Chart online very interesting and easy to understand.
No matter which chart you choose always Reflexology will produce a positive and effective result since you follow the guidelines and perform the technique correctly.
Reflexology is considered both an art and a science – an art because the skill and technique of the practitioner can affect the result, and a science because it has a physiological and neurological basis.
It is not a belief system, but a health practice without contraindications. This is a safe, effective and reliable process, and a no risk therapy because it is persuasive, not invasive.
In general terms, the benefits of Reflexology are:
Remember: A reflexologist cannot diagnosis or prescribe. Reflexology is an adjunct to medical help not a replacement for it. You should seek medical help if you have an urgent or acute problem.
Visiting a Reflexologist is an excellent way of restore balance
to body and mind enjoy this ancient natural practice to claim your health and well being!