is a FULL SPECTRUM light. Its spectrum resembles sunlight: 380 nanometer
purple all the way to 840 nanometer infrared.
new microwaved world drowns us in a sea of non-native EMFs, we need
to mitigate this EMF pollution using sunlight and full-spectrum
FULL SPECTRUM light can be worn on the radial artery on the wrist
(compare to $750 Quantlet), it can also be used as an intranasal
light therapy device (Compare to $399 Vielight). The nasal cavity
is rich in blood vessels.
light delivered to the tissues is absorbed by the MITOCHONDRIA.
We need FULL SPECTRUM LIGHT, preferably from the sun, if not, then from full
spectrum lights. More info here
make your own homemade kefir and fermented vegetables.
1 , 2015
homemade milk kefir is easy and the kefir you will be making will
be far superior to anything you can buy at the supermarket, and
that includes both commercial kefir and commercially available probiotics.
make homemade milk kefir, you will need:
Milk kefir grains. You can find good quality
inexpensive milk kefir grains here.
Whole milk. You can use cow milk, goat milk,
coconut milk and others.
Plastic strainer. Metal strainers are known
to negatively impact the kefir grains.
Paper towels and elastic bands.
to make your milk kefir
a glass jar containing your milk
kefir grains, pour about 16 ounces of whole milk. Cover the
opening of the glass mason jar with a paper towel and hold in place
using an elastic band.
the jar sit for 18 to 24 hours. Then pour the milk kefir in a new
jar while straining the grains. It is helpful to pour a bit of the
kefir unto your grains, this will help accelerate the process for
the new batch of kefir. Finally, pour about 16 ounces of whole milk
on top of your kefir grains, cover with a paper towel and elastic
band. Repeat this process daily. Super-easy way to make a high quality
homemade probiotic drink.
fermented vegetables (think sauerkraut, kimchi) is a great way to
introduce life-supporting probiotics to your digestive system and
restore health to your intestinal flora.
your own homemade fermented vegetables is even more powerful: unlike
fermented vegetable products available at the supermarket, your
homemade fermented vegetables will not undergo the life-destroying
pasteurization process and will not subjected to heat.
your own homemade fermented vegetables, you will need:
1 whole cabbage. Cabbage naturally contains, on its leaves, bacteria
which is critical to the fermentation process. This is why sauerkraut
and kimchi are made with cabbage.
3 pounds of carrots
large piece of ginger
1 head of garlic
Vegetable shredder. You can find a good quality and affordable vegetable
1 very large bowl.
A juicer to make celery juice.
I use Dr. Mercola's "Kinetic Culture" starter to make
my fermented vegetables because this starter culture produces a
higher vitamin K2 content in the fermented vegetables. Other starter
cultures will also work.
to make your fermented vegetables
make your brine: put 8 to 12 celery sticks through your juicer.
In this celery juice, you want to put 1/4 teaspoon of Dr.
Mercola's Kinetic Culture starter for every large glass mason
jar you will fill with shredded vegetables. This is your brine.
use your shredder
to shred all your vegetables and hold all of your shredded
vegetables in a large bowl. Pour your brine (celery juice)
over your vegetables. Using your hands, mix in the brine and
the vegetables. The brine should be evenly spread throughout
stuff your shredded veggies in large glass mason jars. Use
a mortar, a potatoe masher or other flat tool to press down
on the shredded veggies inside the mason jar, to remove as
much air as possible.
a cabbage leaf on top of the vegetables inside the mason jar,
to keep the veggies covered with the brine. Cover the jar
LOOSELY but not completely. Once the fermentation process
begins, CO2 will begin to be produced and will push out any
oxygen inside the jar. You want these gases to escape the
jar, so do not tighen the jar cover completely.
your shredded vegetables to ferment from 5 to 7 days, then
store in your refrigerator to slow down the fermentation process.
Your fermented vegetables will keep fresh for 2-3 months in
the fridge. You may see a bit of mold (white) on the cabbage
leaf on top of the vegetables inside the jar. You want to
throw away the cabbage leaf anyway. The veggies underneath,
which were submerged in the brine, will be fine.
introducing fermented vegetables slowly in your diet. Start
with 1 teaspoon and increase gradually. I like to have about
4 ounces of fermented vegetables with every meal. Great source
of probiotics, vitamins and minerals, especially the all-important
vitamin K2, which can be difficult to get and is important
for vitamin D absorption.
luck introducing homemade fermented foods in your diet. I discuss
my personal experience with milk kefir and fermented vegetables
Buy my wristband/intranasal full spectrum light
device. Made by hand by myself.
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