More info about Rejuvelac, part 1 of 3

[Because many people are asking: group buy has not kicked off, hopefully early next week, stay tuned here and we’ll announce it!]

We got more comments about my Rejuvelac video and blog than anything I’ve written about in a long time. The main reaction was, “This is so easy now that I’ve SEEN it, can’t wait to try it!”

Rejuvelac is a probiotic, enzyme drink made from sprouted grain. It costs about $0.25 for half a gallon and it takes about five minutes. Here’s my original video and blog about it.

Keep in mind the fermented Rejuvelac (“done” to my liking in about 24 hours, here in Utah in September where my house is 76-78 degrees) will taste tart, lemony. Another day or two would likely make it naturally carbonated and highly tangy.

Here are questions I’ve been asked, with answers.

Question: What do I do with the stuff at the bottom and top of the jar?

Answer: I failed to show that you can strain the solids (sprouts) out of the Rejuvelac, with a nut milk bag so that it’s just a drink, no floaties or sediment. What I do is drink a glassful from a half-gallon jar of it, but if I’m using it in my green smoothie, I go ahead and use the sprouted-grain solids.

Several of you asked if they should drink it if it smells bad. So I made a batch and smelled it. Since I have no fear of cultured foods, I’d never smelled it before. I agree, it smells pretty bad! But it tasted fine–like Rejuvelac. Tart/tangy, not unpleasant. So my advice is, don’t smell it, taste it!

(That’s the one thing I can’t do for you in my video—reach out and give you a taste.)

Bobby Morgan, the director of CHI, reminds me, “You can ingest huge amounts of nutrients, but unless your body is able to actually absorb them, they’re useless. Dr. Ann Wigmore taught us that Rejuvelac is full of the vitamins, minerals, protein, carbohydrates, destrines, caccharins, and phosphates that our bodies need to be healthy. In fact, she felt that ‘Although a beverage, Rejuvelac is actually so nutritious, it could be classified as a food by itself.” (Quoted from “Rebuild Your Health with Dr. Ann Wigmore’s Living Foods Lifestyle.”)

Question: When should I drink Rejuvelac?

Answer: At CHI, we were told NOT to drink Rejuvelac after 4 p.m. Why? Because it gives you so much energy, and if you drink it too late in the day, you might not be able to sleep! Now there’s an exciting answer for those of you who use caffeine to get through the day! Like I am constantly teaching in my classes, get your energy surges from critically needed plant nutrition, rather than a chemical stimulant that hurts you in the process. So, try drinking it on an empty stomach, in the low-energy part of your day. It will cost you $0.05, and if you try it for a few weeks, you may start to really enjoy the lemony taste. You’ll save $4.45 over a Starbucks latte, and you won’t have to stand in line, and it will help rather than hurt your health.

20 thoughts on “More info about Rejuvelac, part 1 of 3

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  1. Robyn,

    How long does it keep in the refrigerator? I made some two weeks ago but was afraid to drink it, mainly due to its smell. I’m so glad you posted those Q&As above! I want to try it now. Should I just make a new batch?

    Thanks,

    DeAndra

  2. Love your blog! It would be cool if every time you posted to it, that you posted a link on facebook about it 🙂 Excited for the group buy!

  3. We’ve been doing Rejuvelac for a couple weeks now, and I love it! We put it in our smoothies, and I love that I can get a cultured food in my kids, and they don’t even know it (So far, its a no go on lacto-fermented veggies). As an extra bonus, it makes our smoothies just a little bit “fizzy”!

  4. This subject is of great interest to me. I am looking forward to reading more.

    I have made 2 batches now and have the hang of it. However, I get terrible stomach problems from drinking it alone or in my soothies. It happens the following day around the 24 hour mark. Is this a good or bad reaction. thanks

  5. Quick question where do you get your glass jars, they are bigger than normal one right? And does it matter what grain you use, is it all still good for you?

    1. Heidi, I’ll take on the question tomorrow about types of grains, and the jars I used were 1/2 gallon, in the video–you can use quart jars if you prefer.

  6. I have started making the rejuvelac, since I watched your video. It is very interesting to me, to be able to make something so good for my body, at so low a cost. Thank you so much for sharing your knowledge with us.

    I would like very much for you to show us how to make fermented veggies. Is it better to use whey or salt and water? And if whey is better, how or where do I get whey? I asked for whey to ferment veggies, at my health food store and they did not know what I was talking about. Please help.

  7. Can someone who needs to avoid grains (not a fatal type of allergy, just a sensitivity) use Rejuvelac? (At the moment, my daughter is avoiding grains altogether.) If she goes back to non-glutinous grains, would Rejuvelac be ok if made with wheat?

  8. Hi Robyn: Do you still drink kefir daily as well as the Rejuvelac? Would you alternate the grains (weekly?) for the Rejuvelac or just stick with the same one? I would also like you to do a video on both types of kefir – using milk and coconut water.

    1. Debbie, i’ve been making kefir from coconut water the past six months, and then using that in Hot Pink Breakfast Smoothie. I still make milk kefir for my kids, yep, every day! More fermented foods = better! Okay, you’re not the first to ask—I’ll do some kefir vids. i’ve been holding off only because i’m trying to lock down a good supply of kefir grains. 🙂

  9. I wish I could get over the smell. I know I mentioned it before and I tried making it for a second time and it still smelled liked rotten gym socks. :/

    Peggy, fermenting veggies is so super easy. I use the original himalayan salt to ferment. Just shred your veggies (last time I used napa cabbage, carrots, parsnips, green onion, yellow onion, apple, pear, garlic) and add salt then massage till you get enough liquid. Then put in mason jar and cover with coffee filter and rubber band and let sit for 3-5 days on your counter. YUMMY!

    1. Jennifer, will answer this tomorrow. (I also answered it on the original blog, though the answer is buried in a couple hundred comments.) You can also ferment vegetables without adding so much salt, by using whey (a byproduct of making your own yogurt, which i teach in Step 8 of 12 Steps—I teach both of those things, in that chapter, although there is SOME unrefined salt in my recipe), or completely without salt using Body Ecology’s vegetable culture, which you can get online.

  10. I tried making some Rejuvelac as well and I ended up tossing it all out. It smelled bad and looked awful and I was really concerned it was something more “harmful” than beneficial. I’m looking forward to learning more about this process .

  11. GSG, have you heard about this?

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    What’s not evident to most – though you surely know – is that there is a small group of doctors, professionals, nutritionists and activists working behind the scenes on protocols that they say can prevent or even treat certain cancers effectively.

    Recently, health author Kevin Gianni decided to do something to bring these experts to the forefront. His own family has been affected by cancer twice – his father died and mother went through chemotherapy and surgery for breast cancer.

    Starting October 25th, 2011, he’s asked 9 of the top natural cancer doctors and researchers to share what they’re doing in their clinics throughout the world. We’re thrilled that his asked us to share as well.

    This special, free online event is called the “Healing Cancer World Summit”.

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    1. Jael, happy to spread the word by posting your link here, didn’t know Kevin was doing that! I know all those folks and am working with several of them on my project. Good for Kevin, will have to talk to him. Suzanne Sommers interviewed all of those except Leigh Ann and Thomas Lodi in her book, Knockout.

  12. Robyn, thanks so much for the Rejuvelac demo video. I’ve been brewing my own water kefir for several months, which I love in my green smoothies, and making Rejuvelac seemed just about as easy. I gave it a try this week, and I’m surprised at how much I enjoy it. I’ve been making the fam’s green smoothies with it, which no one has noticed. Even better, I love drinking it on ice with some fresh squeezed orange juice and a few drops of agave nectar. For this recovering Diet Mountain Dew addict, it’s an awesome, fizzy, tangy drink that just makes me smile! Thanks for introducing your audience to Rejuvelac.

  13. I wish this was written up so it was easy for me to print up. All the recipes I see for rejuvelac call for not blending the seeds up, but I would rather drink them ground up than not. 🙂

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