View Full Version : Nutritional Information for Rejuvelac?
03-07-2007, 12:53 PM
Hey guys -
My roommate, who is detoxing this month via Karyn Calabrese's cleanse, just asked me if I knew the nutritional information for Rejuvelac? She is interested to know exactly how much protein is in. Everything she has found only says "a lot of protein" but she wants numbers. And ideas? I'm curious as well.
03-07-2007, 05:48 PM
Here is the recipe. It didn't say anything about nutritional content.
Anne Wigmores Hippocrates Health Drink
I was first introduced to Rejuvelac by my friends at the Hippocrates Health Centre on the Gold Coast of eastern Australia, where the guests drink a glass of rejuvelac each day to improve their bowel flora. Rejuvelac may also be used as a starter for sourdough bread, and nut and seed cheese.
Makes 2 litres.
1 cup of wheat grains, from a health food store.
2 litres of water.
2 litre mason jar (wide mouthed).
INSTRUCTIONS METHOD 1
1. Add the wheat grains to the mason jar. Fill with water and cover with gauze, held securely in place with an elastic band.
2. Leave the jar on a kitchen bench out of direct sunlight. Give the jar a gentle twirl, but not a shake, every 12 hours. Once a light foam develops the Rejuvelac it should be ready for use. It may take anywhere from 2-5 days to ferment the Rejuvelac depending on the ambient temperature. In hot weather where it may ferment too quickly (around 24 hours) it is possible for the Rejuvelac go putrid. Rejuvelac should have a pleasant yeasty smell with a lemon like flavour.
3. Decant the Rejuvelac into a flagon and refrigerate. Refill the jar with water and ferment for another 24-36 hours to make a second culture. Decant the Rejuvelac and discard the wheat grains.
INSTRUCTIONS METHOD 2
1. Soak the grain over night. Rinse then lay the jar on its side to drain and leave the wheat to sprout for 1-3 days or until the roots are 1-3 mm long. Keep the jar covered with muslin and rinse periodically to prevent the grains from drying out, and to remove harmful organisms.
2. Fill the jar with water and ferment the culture for 1-2 days or until it has gone milky with a layer of froth on the surface.
3. Decant the liquid and refrigerate.
1. It is possible for Rejuvelac to bad (as it is for sprouts and probably any fermented culture). You can generally tell if the rejuvelac is okay by the smell and taste. It should be acidic with a pH less than pH 3.9. It is good practice to observe, smell and taste the rejuvelac periodically to become accustomed to the changes that occur (as it is for any fermented culture). Rejuvelac should keep in the fridge for a week or more, and will gradually sweeten with time.
2. All bacteria and yeasts have an optimum incubation temperature. Refrigeration will inhibit the growth of some organisms but may give an opportunity for others to flourish. Hot weather or high temperatures, may encourage the rapid growth of pathogenic organisms before the beneficial organisms get started, in which case the culture will smell putrid. If your culture goes off, then discard it, sterilise the jar and wait for cooler weather. In hot weather, it is feasible that a slight acidulation of the water with a little lemon juice at the start of the fermentation, may provide an environment less suited to pathogenic organisms.
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32
taken from: http://www.rejoiceinlife.com/recipes/rejuvelac.php
03-07-2007, 05:56 PM
Here's a little sumpin/sumpin on wheat:
The vitamin and mineral content of these foods will depend on the proportion of germ, bran and endosperm present. Wholegrain wheat contains useful amounts of several of the B vitamins including thiamin , riboflavin and niacin and also vitamin E.
It also contains the minerals potassium, iron, magnesium and zinc as well as trace elements such as selenium. The selenium content of wheat will depend on the amount of selenium in the soil which it is grown.
The wheat germ and the outer layers of the wheat grain are rich in vitamins and minerals so when cereals are refined and these components are removed some of the vitamins and minerals are lost.
The outer layer of the grain also contain much of the dietary fibre so refined products are not such a good source of fibre. Although foods such as white bread do not contain as much fibre as wholemeal bread they do contain some, 4 medium slices of white bread would contain 2g fibre.
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