Rejuvelac
Rejuvelac
Rejuvelac (/rɛdʒuːvəlæk/) is a fermented beverage associated with raw food diets and probiotic health benefits.
Etymology
The term "Rejuvelac" was coined by Ann Wigmore, a holistic health practitioner and raw food advocate. The name is a portmanteau of "rejuvenate" and "lactobacillus," referring to the beneficial bacteria produced during the fermentation process.
Preparation
Rejuvelac is prepared by soaking a grain (usually wheat berries, but also quinoa, oats, rye, or other grains) in water for about two days at room temperature, then allowing the water to ferment for another two days. The resulting liquid is Rejuvelac. The grains can be reused to make additional batches.
Health Benefits
Rejuvelac is rich in beneficial bacteria and yeast, which are thought to improve digestion and promote a healthy gut microbiome. It is also a source of B vitamins and vitamin E.
Related Terms
- Fermentation (food): The process by which Rejuvelac is made.
- Probiotic: A type of beneficial bacteria found in Rejuvelac.
- Raw foodism: A dietary practice often associated with the consumption of Rejuvelac.
- Ann Wigmore: The holistic health practitioner who coined the term "Rejuvelac."
External links
- Medical encyclopedia article on Rejuvelac
- Wikipedia's article - Rejuvelac
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