REJUVELAC --- THE EMZYME DRINK

Day 85

Tonight I am going to start the first step to making Dr Ann Wigmore’s, REJUVELAC made from fermented wheat. First a quote from her book Recipes for Longer Life,

Dr Kuhl, A German researcher, has this to say regarding fermented foods.

The natural lactic acid and fermentive enzymes which are produced during the fermentation process have a beneficial effe3ct 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 can be considered predigested foods: they are easily digested and assimilated even by persons with weak digestive organs. Fermented foods improve the intestinal tract and provide a proper environment for the body’s own vitamin production within the intestines. They also help with constipation.

REJUVELAC --- THE EMZYME DRINK

Rejuvelac is rich in proteins, carbohydrates, dextrines, phosphates, saccharines, lactobacilli, saccharamyces, and aspergillus oryzes. Amyases are derived from aspergillus oryzae and they have the faculty of breaking down large molecules of glucose starch, and glycogens. This is the reason Rejuvelac is an aid to digestion.

(Dr Harvey C. Lisle, Food Chemist.