Natural Cures Not Medicine: 10/24/13

Most Read This Week:

Soursop Fruit is 100 Times Stronger At Killing Cancer Than Chemotherapy

The Soursop is a flowering, evergreen tree native to tropical regions of the world. It also contains a long, prickly green fruit which happens to kill cancer up to 10,000 times more effectively than strong chemotherapy drugs, all without the nasty side effects and without harming healthy cells.

Image: NonToxicRevolution.org
According to Cancer Research UK, Annona muricata is an active principle in an herbal remedy marketed under the brand name Triamazon. The licensing for this product in the UK is not accepted due to its enormous healing effects on the body and potential loss of profits for competing pharmaceutical cancer drugs.

This tree is low and is called graviola in Brazil, guanabana in Spanish and has the uninspiring name “soursop” in English. The fruit is very large and the subacid sweet white pulp is eaten out of hand or, more commonly, used to make fruit drinks and sherbets.

Besides being a cancer remedy, graviola is a broad spectrum antimicrobial agent for both bacterial and fungal infections, is effective against internal parasites and worms, lowers high blood pressure and is used for depression, stress and nervous disorders.

Deep within the Amazon Rainforest, this tree grows wild and could literally revolutionize what you, your doctor, and the rest of the world thinks about cancer treatment and chances of survival.

Research shows that with extracts from this miraculous tree it now may be possible to:

* Attack cancer safely and effectively with an all-natural therapy that does not cause extreme nausea, weight loss and hair loss
* Protect your immune system and avoid deadly infections
* Feel stronger and healthier throughout the course of the treatment
* Boost your energy and improve your outlook on life

The source of this information is just as stunning: It comes from one of America’s largest drug manufacturers, the fruit of over 20 laboratory tests conducted since the 1970′s. What those tests revealed was nothing short of mind numbing…Extracts from the tree were shown to:

* Effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer.

* The tree compounds proved to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug!

* What’s more, unlike chemotherapy, the compound extracted from the Graviola tree selectively hunts down and kills only cancer cells. It does not harm healthy cells!

The amazing anti-cancer properties of the Graviola tree have been extensively researched–so why haven’t you heard anything about it?

The drug industry began a search for a cancer cure and their research centered on Graviola, a legendary healing tree from the Amazon Rainforest.

It turns out the drug company invested nearly seven years trying to synthesize two of the Graviola tree’s most powerful anti-cancer ingredients. If they could isolate and produce man-made clones of what makes the Graviola so potent, they’d be able to patent it and make their money back. Alas, they hit a brick wall. The original simply could not be replicated. There was no way the company could protect its profits or even make back the millions it poured into research.

As the dream of huge profits evaporated, their testing on Graviola came to a screeching halt. Even worse, the company shelved the entire project and chose not to publish the findings of its research!

Where Can You Find It?

As far as the fruit goes, you may be able to find it at some grocery and health food stores in your area. Check out this video on how to make your own soursop juice. There are several different soursop juice manufacturers, distrubutors and suppliers worldwide. Caution would be warranted in purchasing from any company unless you have researched their reputability and extraction methods.

Source: realfarmacy.com via preventdisease.com

References:
wikipedia.org
curezone.com
graviolasecret.com
graviolaworld.com

How to Naturally Prevent the Flu



The Number One Way to Conquer a Cold or Flu: Vitamin D

Vitamin D is an amazingly effective antimicrobial agent, producing 200 to 300 different antimicrobial peptides in your body that kill bacteria, viruses and fungi.

Image: naturalhealthyconcepts.com
In the United States, the late winter average vitamin D level is only about 15-18 ng/ml, which is considered a very serious deficiency state. It’s estimated that over 95 percent of U.S. senior citizens may be deficient, along with 85 percent of the American public.

In 2009, a team of researcher’s from Children’s Hospital Boston analyzed blood samples taken from 5,000 children under age 12 and found that nearly one out of five children in the U.S. have low blood levels of less than 50 nanomoles per liter, the level recommended by the American Academy of Pediatrics. They also found that two out of three children have a level below 75 nmol/L--which is still insufficient, based on most of the research coming out today.

No wonder colds and flu run rampant each year.

The best source for vitamin D is direct sun exposure. But for many of us, this just isn’t practical during the winter. The next best thing to sunlight is the use of a safe indoor tanning device. If neither natural nor artificial sunlight is an option, then using oral supplements is your best bet.

Remarkably, researchers have found that 2,000 IU of vitamin D per day abolished seasonal influenza. This is somewhat surprising, as it is half the dose of what most adults need to achieve ideal levels of vitamin D

Please note that this is far greater than the recommended daily allowance (RDA) advised by public health agencies like the American Academy of Pediatrics, which recently doubled the RDA of vitamin D for children to 400 IU. This new guidance still falls absurdly short of what’s needed to keep kids healthy, especially during flu season.

In order to prevent the flu, children and adults need 35 IU of vitamin D per pound of body weight. So, for example, a child weighing 57 pounds would need 2,000 IU a day of vitamin D.

Adults typically need an average of 5,000 IU per day—but some adults have to take 20,000 to 30,000 IU daily to get their vitamin D level up to optimal levels. Exactly how adults absorb and process vitamin D so differently is still somewhat of a mystery, so the only way to know if your vitamin D level is therapeutic and nontoxic is by having your blood tested.

Not all vitamin D testing is accurate, so make sure your health care provider is ordering the correct test.

Lifestyle Options: Choose Wisely

As you know, I’m not an extremist. I advocate balancing healthful choices with enjoying life, which includes celebrating from time to time.

That said, if you feel yourself coming down with a cold or flu, this is NOT the time to be eating sugar, artificial sweeteners or processed foods. Sugar is particularly damaging to your immune system--which needs to be ramped up, not suppressed, in order to combat an emerging infection.

You must address nutrition, sleep, exercise and stress issues the moment you first feel yourself getting a bug. This is when immune-enhancing strategies will be most effective.

When people come down with a cold or flu, it’s because some combination of factors has weakened their defenses. You might be able to get away with one or two transgressions, but a bucketful of poor choices will cause your immune system to crash. And then suddenly…you’re sick.

When you’re coming down with a cold, it’s time to address ALL of the contributing factors immediately. This would be a good time to tweak your diet in favor of foods that will strengthen your immune response.

Good choices include:
Raw, grass-fed organic milk, and/or high-quality whey protein 
Fermented foods such as kefir, kimchee, miso, pickles, sauerkraut, etc. 
Raw, organic eggs from free-ranging chickens 
Grass-fed beef 
Coconuts and coconut oil 
Locally grown fruits and vegetables, appropriate for your nutritional type 
Mushrooms, especially Reishi, Shiitake, and Maitake, which contain beta glucans (which have immune-enhancing properties) 
Garlic, a potent antimicrobial that kills bacteria, viruses AND fungi 
Herbs and spices with high ORAC scores: Turmeric, oregano, cinnamon, cloves (for more on ORAC, visit www.oracvalues.com)

Make sure you are drinking plenty of fresh, pure water. Water is essential for the optimal function of every system in your body.

Pay attention to how you are sleeping. If you aren’t getting enough sleep, or enough restorative sleep, you’ll be at increased risk for a hostile viral takeover.

And don’t underestimate the importance of regular exercise for increasing your resistance to illness. There is evidence that regular, moderate exercise can reduce your risk for respiratory illness by boosting your immune system.

But at the same time, don’t overdo it. Over-exercising can actually place more stress on the body, which can suppress the immune system--and you don’t want that either. You might just go for a walk if you are coming down with something. Any rise in body temperature will be an unwelcome climate for a viral invader.

Emotional stressors can also predispose you to an infection. Finding ways to manage daily stress as well as your reactions to circumstances beyond your control will contribute to a strong and resilient immune system.

Most of the people incorporating a significant number of these wise lifestyle choices into their daily lives simply don’t get sick. And when they do, it’s mild and short-lived.

Supplements That Send Pathogens Packin’

Supplements can be beneficial, but they should be used only as an adjunct to the lifestyle measures already discussed.

Some of the more helpful ones for cold and flu are:

Vitamin C: A very potent antioxidant; use a natural form such as acerola, which contains associated micronutrients. (By the way, intravenous vitamin C was recently used by a physician in New Zealand to cure a man with “terminal” swine flu.) 
Oregano Oil: The higher the carvacrol concentration, the more effective it is. Carvacrol is the most active antimicrobial agent in oregano oil. 
Propolis: A bee resin and one of the most broad-spectrum antimicrobial compounds in the world; propolis is also the richest source of caffeic acid and apigenin, two very important compounds that aid in immune response and even fight cancer. 
A tea made from a combination of elderflower, yarrow, boneset, linden, peppermint and ginger; drink it hot and often for combating a cold or flu. It causes you to sweat, which is helpful for eradicating a virus from your system. 
Olive leaf extract: Ancient Egyptians and Mediterranean cultures used it for a variety of health-promoting uses and it is widely known as a natural, non-toxic immune system builder. 
Another treatment that is surprisingly effective against upper respiratory infections is hydrogen peroxide.

My patients have had remarkable results in curing the colds and flu within 12 to 14 hours when administering a few drops of 3 percent hydrogen peroxide (H2O2) into each ear. You will hear some bubbling, which is completely normal, and possibly slight stinging.

Wait until the bubbling and stinging subside (usually 5 to 10 minutes), then drain onto a tissue and repeat with the other ear. A bottle of hydrogen peroxide in 3 percent solution is available at any drug store for a couple of dollars. It is simply amazing how many people respond to this simple, inexpensive treatment.

By incorporating these strategies, you’ll be able to nip that nasty little virus in the bud--before it can say, “Big Pharma.”

Full article: Mercola.com

Pomegranate Juice Improves Memory

HEALTH BENEFITS OF POMEGRANATE JUICE

1. Fights Breast Cancer
2. Lowers Cholesterol
3. Prevent Lung Cancer
4. Prevention of Osteoarthritis
5. Prevention of Alzheimer Disease
6. Slows Prostate Cancer
7. Protects the Neonatal Brain
8. Lowers blood pressure
9. Dental Protection
10.Protects the Arteries
11.Keeps PSA Levels Stable


Here are 10 more health benefits of pomegranates:

6 health boosts from pomegranates:

5 Protective Natural Sunscreens


Carrier Oils are a great natural alternative to the regular sunscreens that contain ingredients that have been deemed toxic to skin.

Here is our pick of the top 5: 

Coconut Oil is such a versatile oil. As well as the many health benefits that come with coconut oil, it also boasts a natural SPF of  4. 

Almond Oil contains a natural SPF of 5. As well as the natural sun protection, it contains vitamin E which keeps skin supple and looking young. 

Avocado Oil contains monosaturated fats providing a SPF of 15. It is also boasts sterolins which have been known to reduce age spots associated with sun damage, can help reduce scars and ease sunburn.

Raspberry Seed Oil also has a wonderful SPF of 30. It is rich in Omega 3 and 6 which have been associated with stretch mark reduction.

Carrot Seed Oil provides a high SPF of 40. It is also rich in antioxidants and antiseptic properties. It is worth noting that it usually comes in the form of an essential oil. For optimum and safe use it is recommended to dilute with a carrier oil. 




Some tips for using natural oils as sun protection: 

It is worth considering the following when using natural oils as a means of sun protection;
  • Whatever oil you use, remember to reapply it frequently. SPF ratings are test that are undertaken in laboratories and whilst they can give near accurate ratings, they do not always factor in climate, body temperature, exposure to water or moisture.
  • Always choose oils from a trusted organic brand, to ensure that it is not a diluted version that could put your skin at risk of sunburn.
  • It is advisable to opt for an oil that is appropriate for your skin type.
  • Always carry out a skin sensitivity test a few days prior sun exposure.
  • Before considering using homemade products on children’s skin or where the skin is compromised in some way, it is worth seeking professional advise.



How to grow your garden through the winter


It-Yourself projects. Watch Lydia Sisson from Mill City Grows show you step-by-step how to make your own inexpensive greenhouse to keep that garden thriving year round.

Video by Howl Digital Media Editor Tory Germann.



Image: inhabitat.com

Scientists Officially Link Processed Foods To Autoimmune Disease

April McCarthy | Prevent Disease

The modern diet of processed foods, takeaways and microwave meals could be to blame for a sharp increase in autoimmune diseases such as multiple sclerosis, including alopecia, asthma and eczema.

Image: stopmakingsense.org
A team of scientists from Yale University in the U.S and the University of Erlangen-Nuremberg, in Germany, say junk food diets could be partly to blame.

'This study is the first to indicate that excess refined and processed salt may be one of the environmental factors driving the increased incidence of autoimmune diseases,' they said.

Junk foods at fast food restaurants as well as processed foods at grocery retailers represent the largest sources of sodium intake from refined salts.

The Canadian Medical Association Journal sent out an international team of researchers to compare the salt content of 2,124 items from fast food establishments such as Burger King, Domino's Pizza, Kentucky Fried Chicken, McDonald's, Pizza Hut and Subway. They found that the average salt content varied between companies and between the same products sold in different countries.

U.S. fast foods are often more than twice as salt-laden as those of other countries. While government-led public health campaigns and legislation efforts have reduced refined salt levels in many countries, the U.S. government has been reluctant to press the issue. That’s left fast-food companies free to go salt crazy, says Norm Campbell, M.D., one of the study authors and a blood-pressure specialist at the University of Calgary.

Many low-fat foods rely on salt--and lots of it--for their flavor. One packet of KFC’s Marzetti Light Italian Dressing might only have 15 calories and 0.5 grams fat, but it also has 510 mg sodium--about 1.5 times as much as one Original Recipe chicken drumstick. (Feel like you’re having too much of a good thing? You probably are.

Bread is the No. 1 source of refined salt consumption in the American diet, according to the Centers for Disease Control and Prevention. Just one 6-inch Roasted Garlic loaf from Subway--just the bread, no meat, no cheeses, no nothing--has 1,260 mg sodium, about as much as 14 strips of bacon.

How Refined Salt Causes Autoimmune Disease

The team from Yale University studied the role of T helper cells in the body. These activate and 'help' other cells to fight dangerous pathogens such as bacteria or viruses and battle infections.

Previous research suggests that a subset of these cells - known as Th17 cells - also play an important role in the development of autoimmune diseases.

In the latest study, scientists discovered that exposing these cells in a lab to a table salt solution made them act more 'aggressively.'

They found that mice fed a diet high in refined salts saw a dramatic increase in the number of Th17 cells in their nervous systems that promoted inflammation.

They were also more likely to develop a severe form of a disease associated with multiple sclerosis in humans.

The scientists then conducted a closer examination of these effects at a molecular level.

Laboratory tests revealed that salt exposure increased the levels of cytokines released by Th17 cells 10 times more than usual. Cytokines are proteins used to pass messages between cells.

Study co-author Ralf Linker, from the University of Erlangen-Nuremberg, said: 'These findings are an important contribution to the understanding of multiple sclerosis and may offer new targets for a better treatment of the disease, for which at present there is no cure.'

It develops when the immune system mistakes the myelin that surrounds the nerve fibres in the brain and spinal cord for a foreign body.

It strips the myelin off the nerves fibres, which disrupts messages passed between the brain and body causing problems with speech, vision and balance.

Another of the study's authors, Professor David Hafler, from Yale University, said that nature had clearly not intended for the immune system to attack its host body, so he expected that an external factor was playing a part.

He said: 'These are not diseases of bad genes alone or diseases caused by the environment, but diseases of a bad interaction between genes and the environment.

'Humans were genetically selected for conditions in sub-Saharan Africa, where there was no salt. It's one of the reasons that having a particular gene may make African Americans much more sensitive to salt.
'Today, Western diets all have high salt content and that has led to increase in hypertension and perhaps autoimmune disease as well.'

The team next plan to study the role that Th17 cells play in autoimmune conditions that affect the skin.
'It would be interesting to find out if patients with psoriasis can alleviate their symptoms by reducing their salt intake,' they said.

'However, the development of autoimmune diseases is a very complex process which depends on many genetic and environmental factors.'

Stick to Good Salts

Refined, processed and bleached salts are the problem. Salt is critical to our health and is the most readily available nonmetallic mineral in the world. Our bodies are not designed to processed refined sodium chloride since it has no nutritional value. However, when a salt is filled with dozens of minerals such as in rose-coloured crystals of Himalayan rock salt or the grey texture of Celtic salt, our bodies benefit tremendously for their incorporation into our diet.

"These mineral salts are identical to the elements of which our bodies have been built and were originally found in the primal ocean from where life originated," argues Dr Barbara Hendel, researcher and co-author of Water & Salt, The Essence of Life. "We have salty tears and salty perspiration. The chemical and mineral composition of our blood and body fluids are similar to sea water. From the beginning of life, as unborn babies, we are encased in a sack of salty fluid."

"In water, salt dissolves into mineral ions," explains Dr Hendel. "These conduct electrical nerve impulses that drive muscle movement and thought processes. Just the simple act of drinking a glass of water requires millions of instructions that come from mineral ions. They're also needed to balance PH levels in the body."
Mineral salts, she says, are healthy because they give your body the variety of mineral ions needed to balance its functions, remain healthy and heal. These healing properties have long been recognised in central Europe. At Wieliczka in Poland, a hospital has been carved in a salt mountain. Asthmatics and patients with lung disease and allergies find that breathing air in the saline underground chambers helps improve symptoms in 90 per cent of cases.

Dr Hendel believes too few minerals, rather than too much salt, may be to blame for health problems. It's a view that is echoed by other academics such as David McCarron, of Oregon Health Sciences University in the US.

He says salt has always been part of the human diet, but what has changed is the mineral content of our food. Instead of eating food high in minerals, such as nuts, fruit and vegetables, people are filling themselves up with "mineral empty" processed food and fizzy drinks.

Study Source:
This is the result of a study conducted by Dr. Markus Kleinewietfeld, Prof. David Hafler (both Yale University, New Haven and the Broad Institute of the Massachusetts Institute of Technology, MIT, and Harvard University, USA), PD Dr. Ralf Linker (Dept. of Neurology, University Hospital Erlangen), Professor Jens Titze (Vanderbilt University and Friedrich-Alexander-Universitat Erlangen-Nurnberg, FAU, University of Erlangen-Nuremberg) and Professor Dominik N. Muller (Experimental and Clinical Research Center, ECRC, a joint cooperation between the Max-Delbruck Center for Molecular Medicine, MDC, Berlin, and the Charite -- Universitatsmedizin Berlin and FAU) (Nature, doi: http://dx.doi.org/10.1038/nature11868)*. In autoimmune diseases, the immune system attacks healthy tissue instead of fighting pathogens.

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

Source: preventdisease.com

Los Angeles may become largest GMO-free area in the US

via RT.com
A Los Angeles March Against Monsanto protester
 making his sign. Image: AFB

Los Angeles City Councilmen Paul Koretz and Mitch O’Farrell introduced Friday a motion to curb growth proliferation of GMO seeds and plants within the city. The councilmen said the proposal aims to protect local gardens and city-grown food from future contamination from GMO seeds. The motion would not impact the sale of food containing GMO ingredients, however.

GMO seeds are mostly used only by large-scale farming operations, of which none exists in Los Angeles city.


"The pending ordinance would be symbolic more than anything else, but we do feel it's an important step to have the second-largest city in the nation declare itself as against genetically modified seeds," said head of Learning Garden and Seed Library of LA David King, who assisted in creating the motion.

King told The Huffington Post that if GMO seeds begin to be marketed to smaller farmers, the ban would be in place to protect home-grown food.

O’Farrell said suspicions that powerful new pesticides - incorporated into plant DNA via genetic engineering - have devastated worldwide honeybee populations by 40 to 50 percent in 2012 is the“canary in the coal mine” for GMOs. California’s almond crop, which supplies 80 percent of US almonds, has fallen on tough times given almonds rely so much on bees.


“A growing number of problems are being traced to GMOs," Koretz said in a statement. He cited examples like "the evolution of 'superbug' insects which are growing immune to the pesticides engineered within GMO crops" and "'seed drift' (for example the recent finding of GMO-pollinated wheat growing in an Oregon farmer’s field)."

Some smaller US localities have banned the cultivation of GMOs, but LA would be by far the biggest US city to do so.

Genetic engineering on plants, for example, occurs when a gene from another plant species, bacterium or virus is inserted into the organism's DNA.

An international group of over 90 scientists, academics and physicians released a statement early this week saying there is no scientific consensus on the safety of GMOs for humans, as proponents likeMonsanto attest, and that any GMO cultivation should take internationally-approved precautions.


“The claim that it does exist is misleading and misrepresents the currently available scientific evidence and the broad diversity of opinion among scientists on this issue,” the statement said.
“Moreover, the claim encourages a climate of complacency that could lead to a lack of regulatory and scientific rigour and appropriate caution, potentially endangering the health of humans, animals, and the environment.”

A public effort to require all GMO foods and seeds to be labeled as such throughout the entire state of California failed a year ago. Opponents of Proposition 37 - like Monsanto and Kraft - helped donate around $46 million to the cause against labeling. Supporters of labeling raised just over $9 million in that defeat.
Voters in Washington State will consider a labeling requirement next month. Opponents of Initiative 522 - led by questionable fundraising tactics by industry trade group Grocery Manufacturers Association - have pumped $17 million into the effort to defeat labeling. Supporters have raised over $5 million.

A lawsuit filed by the state against the GMA claimed that the group violated campaign disclosure laws, and forced it to reveal donors to its “Defense of Brands Strategic Account.”

Out of the 34 companies who doled out over $7.2 million into the initiative the top three were PepsiCo, which contributed $1.6 million, and Nestle USA, Inc. and The Coca-Cola Co., which spent over $1 million each.

Source: RT.com

How to make this natural and healthy ginger ale at home

wellnessmama.com

It turns out that soda hasn't always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

For hundreds of years (and probably much longer) cultures around the world have made various forms of naturally fermented “sodas” from sweetened herbal teas or fruit juice mixes. These natural fermented drinks contained beneficial enzymes and probiotics to boost health and were a far cry from the unhealthy versions we have today.

This version uses a fermented ginger culture to create a naturally fizzy soda! Ginger is and delicious herb that has been used in many cultures for its health-boosting properties. From my herb profile of ginger:

“Ginger has been used in Chinese Medicine for thousands of years and is said to help:

Image: Wellness Mama
Soothe digestive disturbances

Alleviate nausea (great in early pregnancy)

Reduce fever

Calm coughing and respiratory troubles

Stimulates the circulatory system

Helps relieve muscle aches and pain

Can help get rid of dandruff

Emerging evidence shows it helps lower cholesterol
Japanese research has found Ginger is effective in lowering blood pressure and cancer risk”

Read our earlier article: 10 more health benefits of ginger

This natural recipe for ginger ale uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy soda without the alcohol.

Homemade ginger ale is soothing for digestive disturbances and contains probiotics and enzymes. As with any fermented product, I’d suggest starting with a small amount (4 ounce or so) and working up as all the probiotics and enzymes can cause an upset stomach in those who aren’t used to consuming fermented products. I found small amounts of this mixture helpful in early pregnancy to ward off nausea and any time one of us has an upset stomach. It also just tastes great!

This recipe makes 2 quarts of natural ginger ale, though the recipe can be adjusted up or down by using a ratio of 1/4 cup sugar per 1 quart of water and adding 1/4 cup ginger bug starter per quart of water.


Natural Ginger Ale Recipe

A naturally fermented old-fashioned ginger ale (also once called Ginger Beer) that contains beneficial probiotics and enzymes.

Author: Wellness Mama

Recipe type: Cultured – Beverage

Ingredients:

A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.

½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.

½ cup fresh lemon or lime juice

½ tsp sea salt or himalayan salt

8 cups of filtered (chlorine free) water (Here is the water filter we use)

½ cup homemade ginger bug (or can use ¼ cup whey for a faster recipe though the flavor won’t be quite as good. Here is a tutorial for how to make whey)

Instructions:

Make a “wort” for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.

Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.
Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.

Add fresh lemon or lime juice and ginger bug (or whey).

Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.

Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.

Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should “hiss” like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.

As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar!

The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).

Strain before drinking.

Enjoy!

Printable recipe: http://wellnessmama.com/easyrecipe-print/8945-0/

Source: wellnessmama.com

Disclaimer:

Before trying anything you find on the internet you should fully investigate your options and get further advice from professionals.

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