★★★★★
There are about 300 to 500 different kinds of bacteria in our digestive systems. There is a video available on the net from the Diabetic research center at the University of Copenhagen titled “Type 2 diabetes may be caused by gut bacteria”. This research center is one of the top diabetic research centers in the world. According to this research center, the probiotic imbalance problem is common to all diabetes 2.
Probiotic imbalance implies the percentage of bad bacteria in the digestive system is high compared to that of non-diabetes.. There are two ways to correct this probiotic imbalance problem in Diabetes 2:
1) Reduce the count of bad bacteria in the digestive system. This can be done by consuming anti bacterial substances ( e.g. black cumin seeds, Hydrogen Peroxide, etc). But they will kill bad bacteria as well as probiotic bacteria. But one has to adjust the dosage so that it will kill the maximum number of bad bacteria and low number of probiotic bacteria.
2) Increase the count of probiotic (good) bacteria in the digestive system. This can be done by consuming probiotic substances (e.g. Kefir, Probiotic capsules, etc). There is no need to adjust the dosage. This is the one I like since it is very simple.
Probiotics like Kefir, probiotic capsules, are not available in many rural parts of Asia and Africa. But Mung beans are available in those areas. I am suggesting a simple way to produce probiotic water using Mung beans. It is as follows:
1) Take one third cup (75cc) of Mung beans and wash thoroughly with clean water at night. Drain and add about one and a half cup (300cc) of fresh water.
2) Allow about 6 to 8 hours of fermentation. Separate the fermented water.
3) Drink this fermented probiotic water in the morning on empty stomach for 8 to 12 weeks.
4) If a person is taking blood sugar lowering drugs, dizziness may be experienced by the person indicating low blood sugar. He should stop taking blood sugar lowering drugs and consult your doctor to find out whether the drugs are needed for you.
People who tried this simple protocol came out of Diabetes 2 after the treatment.
Best wishes.
P. Raghavan
★★★★★
I am writing to thank you so much on behalf of my sister and myself.
Diabetes 2 has ravaged our family, (grandparent & parents)and shortened too many beautiful lives. My sister was told 2 years ago she was pre-diabetic, and struggled with diet restrictions in attempts to lose weight. Despite her efforts, she was unfortunately recently diagnosed with Diabetes 2, I knew we had to get better before it was too late. Seeing your post, I started with the fermented mung beans every morning, although I am not diabetic, I only did this to satisfy my kin that it was safe, and doable. However, I do think this is a very good way to introduce the necessary gut flora which I believe I too am lacking.
Then, my sister started it and after one month was dropping weight and clothing sizes as well as drastically reducing her overall body inflammation with only adding this fermented drink each morning, and still eating her usual foods. This is a godsend, thank you thank you, thank you. She has not been back to the doctor and still is taking victoza (sp) but what a transformation. She is determined to continue for the full 12 weeks and tells everyone she knows about this remedy. I only hope we can convince other family members to try it too.
Again many blessings to you and other posters here on earth clinic.
★★★★★
I am in my mid fifties male, otherwise healthy but for the last few years I have been afflicted by digestive problems esp bloating, I have tried everything there is to try! With minimal results but as soon as I tried the mung beans soaked water, it worked straight away! I am absolutely gobsmacked such a simple addition to my routine made such a difference even within 3 days,
Also a big thank you to all those working hard to keep Earth Clinic going, it is been my go to reference for many years! Absolute goldmine for health.
Keep up the good work,
Seid in the UK.
Mung Bean Soaked Fermented Water
★★★★★
Only way it can be cured is by increasing the level of L. Casei in the digestive system. Mung Bean soaked fermented water contain L. Casei. This fermented water that is a by-product of Mung Bean sprouting, can be produced as follows:
1) Take one half cup (100 cc) of Mung Bean and wash thoroughly with clean water in the evening. Drain and add 2 cups of fresh water and then add 1 oz of fermented water if available.
2) Allow 12 hour fermentation. Separate the fermented water using plastic or stainless steel net. Save about 1 oz (30 cc) for the next fermentation. Then continue with sprouting.
3) Drink the fermented water in the morning on empty stomach for 8 to 12 weeks.
This will cure Diabetes Type II.
Best wishes. P. Raghavan.
★★★★★
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
A person is not Diabetes 2 if a person satisfies the following two conditions;
1) Fasting blood sugar level is less than 100.
2) Blood sugar level two hours after eating is less than 140.
Your sister passes the first test. You have not stated her blood sugar level two hours after eating. If it is less than 140, she is not diabetes 2 anymore. If it is more than 140, she has a large number of damaged cells in the body due to high blood sugar.
To correct this problem, she has to take alkalizing green drink. First make one cup of green drink using one of the following: coriander leaves, mint leaves, wheatgrass, etc. Add lemon juice from one half lemon. Drink this once a day.
Best wishes,
P. Raghavan
Mung Bean Soaked Fermented Water
A1C measures average blood sugar over the past two to three months. The value of A1C indicates as follows:
1) A1C less than 5.7 = Normal (Non-diabetes)
2) A1C more than 6.4 = Diabetes
Since your sister's A1C level dropped from 6.8 to 5.6, she moved from Diabetes to Non-Diabetes category based on average sugar level. To confirm that your sister is not diabetes anymore, she has to pass the following two tests:
1) Fasting blood sugar level should be under 100.
2) Blood sugar level two hours after meals should be less than 140.
Best wishes P. Raghavan.
Mung Bean Soaked Fermented Water
I am not familiar with wheat soaked fermented water.
P. Raghavan.
Mung Bean Soaked Fermented Water
★★★★★
Mung Bean Soaked Fermented Water
1) What is the required quantity of wheat berries?
2) What is the amount of water needed for fermentation?
3) How long does one have to ferment to produce the required fermented water?
If one wants to use mung bean soaked fermented water, mung beans can be bought online (e.g., Amazon.com).
P. Raghavan.
Mung Bean Soaked Fermented Water
BEST WISHES.
P. RAGHAVAN.
Mung Bean Soaked Fermented Water
After seeing your post about reversing diabetes with microbes, I told my sister to follow your remedy. She couldn't find kefir so she drank the fermented water of mong beans for 12 weeks and it didn't change anything.
My sister is 31, she has PCOS, I told her to check her blood sugar as girls with PCOS are mostly insulin resistant. So she reluctantly checked her fasting blood sugar and it was 92.
After drinking fermented water just as described by you in the post for 12 weeks her fasting blood sugar is still 98.
What should she do now? Plz guide.
I was quite convinced by all the testimonials you mentioned in kefir post.
plz do reply
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
I used small cup (200 cc) measure. One has to drink 370 cc ( = 2 x 200 - 30 )of fermented water in the morning on empty stomach. Therefore you have to make fresh fermented water everyday. Only 30 cc of fermented water need to be stored for the next fermentation in the middle section of refrigerator. I hope this answered your questions.
Best Wishes P. Raghavan
Mung Bean Soaked Fermented Water
Best wishes.
P. Raghavan.
Mung Bean Soaked Fermented Water
★★★☆☆
Mung Bean Soaked Fermented Water
P. Raghavan.
Mung Bean Soaked Fermented Water
P. Raghavan.
Mung Bean Soaked Fermented Water
My sister and I used the same beans for two days only. We did try to stretch it to 3 days but the taste and color was lighter. Which may not mean a thing but we thought maybe it was not as good as it could be. So we used the same beans 2 times. Meaning 2 separate 12 hour soakings of the same beans.Then start with new dried mung beans. We would use all liquid from fermented beans, drinking 270 cc and keeping 30 cc in middle of fridge as P. Raghaven suggests above. We have found that If the house is cool and all liquid poured off the mung beans they sit fine on the counter in a covered bowl till time for next soaking.
Hope this helps, peace and health.
Mung Bean Soaked Fermented Water
Can you use both kefir and mung bean drink? Too much of a good thing or maybe just a time separation?
Mung Bean Soaked Fermented Water
Also, how does this compare to "rejuvelac", which is the fermented water from soaked wheat kernels or other grain?
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Do we need to soak fresh moong dal every night or can we use same dal for couple of times. Thank you for your time.
Mung Bean Soaked Fermented Water
Many thanks for the recommendation. If I may bother you with a question - In India, the water that mung (and other lentils) is soaked in overnight is disposed of the following day as it contains phytic acid (which is not supposed to be good for health). But is this unwarranted?? Or okay for the limited purpose of enhancing gut bacteria? Thanking you in advance. Best wishes, Naresh H
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
It is better to take Mung Bean Soaked Fermented water in the morning on empty stomach. At that time, there will no stomach acid in the digestive system since some probiotic strains may not survive in stomach acid.
Best wishes P. Raghavan.
Mung Bean Soaked Fermented Water
The first time you soak dried mung beans for the 12 hours, you will not have the fermented water to begin the soak. Once you have soaked the mung beans you will have the 30cc of fermented water for the next day to begin with, and every day thereafter do the same, I.e. separate 30 cc of fermented water from your soaked Mung bean water to keep for the next batch, before drinking the rest 270cc.
Place the 30cc into middle of fridge for safekeeping till you start your next batch of mung beans to soak and add your 30 cc. FYI, I still drank the first batch and noticed the taste was a little stronger after the addition of the fermented water the second morning and thereafter.
Hope this helps, peace and health.
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Thanks for the interesting recipe. The first part is clear, that is, the filtering off of the femented water which is approx 2 cups minus the 30 cc.
But it is not clear how much of this filtered fermented water should be taken each morning. Assuming one takes only say 100 cc each time, the remainder of the 500 cc (2 x 250 cc) - 30 cc fermented water will last 4-5 mornings.
Questions:
[1] So, does this mean that one will need to make a fresh batch of fermented water every 4th day (which becomes ready 12 hours later and available on the 5th day, when the supply of fermented water runs out)?
(2) Can the fermented water keep for 4-5 days in the fridge?
(3) How does the fermented water compare with the commercial yogurt drink like Yakult, Vitagen, etc. which contain L. casei too? I drink one bottle of Yakult every morning + a cap containing a spectrum of gut flora culture - around 19 types.
Could you pls address the above issues [1] & [2] so that the recipe becomes more complete and settled?
Thanks! Cjuan.
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Best wishes P. Raghavan.
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
Just to be crystal clear, do you have to use new beans each day, or can you continue to use them until they sprout? Thank you
Mung Bean Soaked Fermented Water
Mung Bean Soaked Fermented Water
is the mung dal used... green chilka or yellow moong or whole moong?
Thanks,
Molshri
