68 The Complete Home Guide to Herbs, Natural Healing, and Nutrition
support the continued growth of “friendly” bacteria. Therefore fi ber, as
found in raw fruits and vegetables, is vitally important, along with
sauerkraut, pickles (with apple cider vinegar), olives, yogurt, soy sauce or
tamari, and sourdough bread, all of which add benefi cial micro organisms. It
has also been scientifi cally proved that these foods are natural antibiotics
and anticarcinogens and are capable of breaking down and recycling
toxins, much as the liver does.
Intestinal microfl ora (in the colon, lower small intestine, and stomach)
are generally populous, forming a swarming and diverse environment
containing many hundreds of benefi cial species. It is their unique ability
to change quickly with varying external environments and varying
internal metabolic conditions that keeps us alive.
These rather intelligent microfl ora can help extract nutrition from
everything we eat, while at the same time stimulating other aspects of our
immune systems. They also inhibit the growth of pathogenic organisms
by competing successfully for available nutrients in the intestines. If
healthy, they will form a covering over all the intestinal inner linings.
Having enough benefi cial microfl ora helps digestion, primarily by cutting
down on the amount of ammonia produced, which can cause gas,
cramping, spasms, and more. Excessive production of hormones and
steroids within the body can be balanced by having suffi cient levels of
benefi cial microfl ora. Intestinal microfl ora also have the ability to keep
the inner lining of every cell active, energized, and able to reproduce.
Eating fermented foods and having daily access to benefi cial
microorganisms is vital. The following options are all healthful
possibilities.
Rejuvelac (homemade intestinal flora): Bowel flora are vital to enable
the body to digest and assimilate foods. Rejuvelac contains B complex
vitamins including B 12 , along with vitamins K and E, lactic acid, and
water-soluble minerals. Good rejuvelac has a somewhat lemony and
sour odor and flavor. For variety, add your favorite herbs or season-
ings. To make rejuvelac, use one cup of grain to two cups of water.
Wheat is commonly used, but you can also try millet, rye, oats, brown
rice, barley, or buckwheat. Always rinse the seeds first, and use the best-
quality organically grown seeds. Soak the seeds for twenty-four hours, and
keep covered in a warm place, between 60°F and 80°F. The rejuvelac is the
water left after this process. Strain out the seeds and refrigerate the re-
juvelac. Drink one or two cups daily, adding lemon for flavor. It can also be
added to any cooking. To make another batch, add the same amount of
water and repeat the process, using the same grains. They can be reused
about five times.
Homemade sauerkraut: Generally, storebought varieties of sauerkraut con-
food and nutrition 68