HOME MADE a Lactobacillus drink to replace healthy Bacteria in the gut
A GRAINFIELDS like substitute
1st Method
1. Make up some Rejuvelac…a 2 litre flagon of rainwater filled to near the top add ½ teaspoon of mixed grain (eg millet, rye, oats, barley, rice, linseed, corn etc or only the gluten free grain if necessary.)
This should be enough to make up the equivalent of 2 bottles of Grainfields each 1.25 litres
2. Pour about 1 litre into each empty bottle (500mls in each)
3. Add ¾ T spoon of bakers yeast dried & ¾ T spoon of brewers yeast to each bottle.
(Bakers yeast is avail. in Supamarkets & Brewers at Health stores).
4. Place large T spoon of malt into ¾ cup of boiling water & stir until dissolved, then all to one bottle. Repeat this for the other bottle. (Malt is available at Health food stores)
Shake the contents well & let stand 10mins. This permits the yeast to start “feastin at the Yeast inn” as they consume the Maltose.
5. Add dregs from old Grainfields bottle, about 50mls to seed the lactobacillus bacteria.
6. Quickly add 1/8 th T spoon of ginger powder & juice of ½ lemon to each bottle and seal with lid.
That’s it - all set to go.
Variations you can try. This will change the taste only slightly when you add a small amount of miso.
This can go in at the hot water stage to stir in & dissolve. I have only used Barley Miso ¼ T spoon.
I have found on a 3 day Fast that I suffer extreme exhaustion on the 2nd & 3rd days. One mouthful of Grainfields and all my energy & strength returned.
I am refreshed & normal. The bacteria are very good at going into the gut to clean up plaque mucous & rope. They also clean up the blood & free up red blood cell clumping.
Purchase first bottle of Grainfields from a health food store as your starter.
2nd Method Grainfields was as I understand it originally based on the mountain folk who drank only a liquid ferment of old sour dough bread stewed into water.
As a starter use sour dough fermenting flour. I make up my own using a mix of Rice, corn, millet, buckwheat & chickpea flours ( ½ T spoon of each) with the dregs of an old Grainfields bottle. Here I add a mix of 3 yogurts to add in some super power bugs. Also ¼ T spoon of Miso to brew.
Having heard that certain superstrains of bacteria are more potent, I dowsed that these were in the following 3 Yogurts. (Paris Creek BD, Jalna & Farmers Union Greek yogurt.)
Allow the dregs, flours, miso & yogurts to ferment in a glass for a few days till it bubbles.
Use this as the culture starter using 1- 3 spoons of liquid into each bottle at stage 5 above.
Now you have begun to breed your own strains of good guy bacteria that will hold in check all the nasty bacteria.
I will update this latter as I add new & more strains that I feel are appropriate.
Another brand I wish to purchase and try is Mend BioBubble that claims to have 200 strains of beneficial bacteria.
When Dowsing I came up with the following
My guess is that Paris Creek BD yogurt has Bifidus (Mayoleth superstrain) & the Lactobacillus Bulgaricus (LB51 super strain), Jalna has the Lactobacillus Acidophilus (DDS-1 superstrain) & FU Greek yogurt has the Lactobacillus Acidophilus (NAS super strain). Having bought these I made my own yogurt that I now add a tablespoon to the sour dough brew.
LACTOBACILLUS STRAINS GROWN AT A.G.M. FOODS PTY. LTD.
lactobacillus acidophilus
bifidus (Bifidobacterium bifidum)
lactobacillus casei
lactobacillus helveticus
lactobacillus bulgaricus
lactobacillus leichmannii
lactobacillus caucasicus
lactobacillus lactis
lactobacillus fermenti
lactobacillus brevis
lactobacillus plantarum
lactobacillus delbreukii
YEAST STRAINS
Saccharomyces boulardii
Saccharomyces cerevisiae
Most of the above bacteria are in the Grainfields bottles with the 2 yeasts bakers & brewers yeasts