How to Make Fermented Millets to Repopulate Your Body with Essential Microbiomes
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- Опубліковано 21 вер 2024
- This Simple Addition in Your Daily Diet Will Help You Reverse Many 'Irreversible' Conditions.
You can find clay pots in online stores, your local Indian and Japanese stores.
Millets themselves can be purchased from online stores, local Indian and Asian stores. Learn to recognize if they are good by watching this video:
• How to Identify each o...
You can eat as much quantity as you like till satiated, of both fermented and regularly cooked Millets. They will not raise your blood sugar at any point.
Dr khadar vali brought this wisdom which was age old. Thanks for the video.
Thanks for sharing this important information...
I have been eating millet porridge as breakfast for decades...
Here in China Millet was once considered one of the five grains of life, but now Millet is primarily used as bird feed...
Thank you for connecting. Wonderful to know you eat Millets. Please inspire people around you. The truth needs to be shared and spread. Now humanity's survival depends on this.
Do you ferment the millets also ?
Do you ferment the millets also ?
Do you ferment the millets also ?
Do you ferment the millets also ?
Thank you very much, old practices have been forgotten, so it's good to revive them for the sake of humanity...
Yes, for the following generations:)
Thank You , MADAM ji
I am delighted .
Where can I purchase earthen pots in USA ,Maam. I will not purchase from Communist China.
Africa in Kenya contact me n I can ship one.
I wish you were my friend. I'd be healthier learning how to eat and process fermented foods
Very helpful video to rectify all types of disease even cancer also. Thank you very much. Please prepare above video in hindi language to cover village areas people mainly hindi language states of Bharat. Jai Bharat, Vande Mataram.
Brilliant ❤This information is so good to understand how the western diet is making me ill.
Glad it helped. Pls switch gradually -meal by meal - to millets. Start with Ambali right away.
Thank you. This is great information. It could change lives.
Pls subscribe & share with others. More great information coming.
Where are the bacteria coming from to ferment the millets? All the self fermenting organisms that come with the millet are killed off by cooking for 30mins close to 100 degrees Celsius. Are you just using the cooked millets as a medium for growing bacteria and yeast in the air which that fall through the cloth ? In Canadian extreme low humidity filtered indoor air, the microbes and spores present will not be the same as doing this in a rural farm area in India. Both you and Dr. Khadar imply that the microbes are unique to each millet and that the microbes are in each millet. The repetition that the earthen pot lets oxygen through its sides due to micro pores does not make sense as the amount of oxygen coming through this way is insignificant compared to what is coming from the open top. Is the real reason to recommend an earthen pot is to prevents uneven heating and slow down the cooling process while it is supposed to be fermenting ? The science of fermenting other things like milk is well understood. You heat the milk to kill off undesirable bacteria and then cool to a optimum temperature for your culture be it Yogurt starter or Kefir granules and you maintain a slow decline from that temperature during the fermentation period. What is the science behind your millet recipe? I repeat , where are your microbes specific to each millet coming from after cooking?
Yes, the bacteria & yeast are coming from the air, primarily through the top. The choice of earthenware for cooking and fermenting, as you have pointed, allows even heating and slow cooling as well as some permeability however minimal. Earthenware maintains ideal temperature though the entire process versus metal. Curd is easily formed in closed metal as well as glass and clay containers. In fact keeping it closed is preferred for curd. Clearly the amount of microbes in the closed environment of metal containers is not prohibitive to the fermentation process. But for Millets, a cotton covering is preferred as is for making kefir ( which I make at home as well). The cooking is also done on low to medium flame or heat. Yes it will kill all in situ bacteria but the bio-chemistry between beneficial microbes from the environment and each Millet's quality of fiber, yields the results these Millets do, irrespective of the place they are fermented in. Even without fermentation the fiber of these Millet clean the body, But if a person ails with a condition it is indicative of ravaged/imbalanced gut microbes and hence eating ambali/fermented millets only and daily is strongly recommended for a minimum period of 2 months. The Science of fermentation specifically and food and herbs in general is a time-tested science and is not picked up for lab studies for obvious reasons. Hence not every aspect is understood clearly. But there is enough evidence of benefits from practices of people across cultures, certainly India, to warrant its use as medicine for healing and disease reversal. Hope that helps.
Wonderful work 👍keep going we all support you to do more videos.Well done.
Thanks!:)
I like mixing millets with kefir (a yogurt like fermented milk).
Please do not do so. I will post a video giving reasons soon. Check my recent video on whether to eat or drink fermented millets. 🙏🏼
@@SaveraGirl Okay. I see people using Kefir to ferment their oats, so I thought it would be okay for millets also.
@@paulhart3812 grains should be fermented by themselves. For ex rice is fermented in parts of India. Adding water in Cooked rice and leaving it overnight ferments it. It is consumed next morning. Even wheat porridge can be fermented like this except wheat is a corrupted grain now & should be avoided unless sourced organically & non gmo. So Oats porridge can be made & simply left overnight to ferment.
In Nigeria we grind d Milet after soaking for 2/3 days and after we cool it as a porridge
It’s take few minutes to prepare
Is that Sorghum that you use in Nigeria? So you do cook it after 2-3 days of soaking, right and then cool it? Why do you soak for 2-3 days?
Wonderfully Explained!
Thanks for the effort.
:)
Wow. Thank you for this video.
I have 2 queries
1. Can we reheat the fermented millets before eating?
2. When you say eat regularly for 6-8 months to see benefits, do we have to eat millets in all meals or just 1 time is good?
1. fermented millets must not be reheated. Pls make as much as you would consume same day. If there is left over refrigerate and bring it to room temperature before eating. Or heat using double boiler method(in water). If the dal/sabzi is warm/hot bot too hot though, amiable will also get warmed when mixed.
2. 1 time is good if you have no health problem. if you do, then eat 2 times. The other meal can be regularly cooked millets.
Would It be ok to ferment the Mollet for 3 days? Ir not necesary? Want to cook millet and red lentil dosa... Can i leve them ti ferment un the same pot? Thank you for the wonderful explanation
You are God sent ❤
Thank you . Loved it.... Keep doing this.
Thank you, Roshni😊
Thank you ,good info
Very nicely presented content.. thank you... does it mean Bajra or Ragi Roti isnt as healthy as soaked millets ? thanks
Ragi & Bajra are also healthy but do not reverse disease. To understand how Small Millets reverse disease pls see the video 'All About Small Millets: ua-cam.com/video/ju9JqB0__mY/v-deo.html
I can't believe it will ferment in 8 or even 15 hours. It takes longer, i am sure. And please tell me what it tases like when fermented
yes it does ferment. Its an unstoppable natural process. We are surrounded by microbes. They are on our body on foods. There is no change in taste or smell. If there is, its probably over-fermented. After 6-15 hours, depending on temperature, it is ready as fermented food.Enjoy!
Very good re millets microbioms
The recipe is for fermented millet gruel or kanji. Not rejuvelac. I am not an expert but I sure the bacterium will be different in a Rejuvelac vs gruel
Yes, it will be different. Each grain (rejuvelac is made from wheat berries, I believe) supports a different of microbiomes.
how will I know if the mix has fermented? will it taste sour?
I made some last night and kept it in a clay pot (covered with cloth) overnight. The porridge had become thicker, but not sure if it was fermented...
There is no difference in taste or texture. It gets thicker because of cooling. But be assured it is fermented. If you live in a very cold place, then it might take longer, maybe 15 hours, to ferment.
@@SaveraGirl i keep it in clay pot but covered with steel plate .....why cloth ...any big difference ?
@@sunnyk8533 it aids the fermention process allowing air exchange & microbial growth
Thank you so much for this information. How long can it be stored in the glass jar in refrigerator?
Also just learned there are several types of millet. Here in USA organic ones i got dont specify species. Also says “hulled” millets are these still as healthy? They are light yellow.
It should not be stored. Make enough to finish after the fermentation process ( 5-12 hours depending on local weather).
The five disease-reversing millets are the 'small millets'- Foxtail, Kodo, Little, Browntop, Barnyard. Browntop is grown in the US for birds. We have to ask the birds to share with us humans :).
The one sold in the US, the light yellow - not specified- is Proso Millet. Hulled is ok. The outermost layer is taken out which we cannot eat. We have to be careful it is not 'pearled' with the outer beneficial bran removed. But when it comes to Millets it is not removed, like they do with wheat and rice and sell the bran and germ separately for getting more money out of the same grain.Yes, Proso is healthy.
@@SaveraGirl Thank you so very much for taking time to share very helpful info. Yes I recently learned From Sue Becker the history of flour in USA n how nutritious. Flour from whole kernel is n how different from store bought flours n breads, etc n how they use extra isolated gluten to make store bought flour/breads fluffier but still a dead product bc they remove all the bran n germ. No wonder so many here have digestive, etc issues
Is there a cure to hole in the heart in children? Please advice.
Dr. Khadar’s protocol for that is:
Drinking the following Kashayams:
Coriander leaves, Holy basil, Betel leaves ( Remove the petiole), Mint, Tinospora cordifolia, Abutilon indicum
Consume EACH leaf decoction for one week before moving to next. repeat the cycle.
Juices: Salad cucumber/ Bottle gourd (lauki)/ Ash gourd ( petha kaddu)
Consume above mentioned juices one week each and repeat the cycle for 9 weeks. Juices should be taken on empty stomach and maintain gap of 30mins between decoctions and juices
Little millet Kodo millet Barnyard millet Foxtail millet Brown top millet
- 2 days - 2 days - 1 day - 1 day - 1 day
The best way to consume millets in the form of fermented porridge for 5 to 6 weeks
Millets, preferably fermented
Little millet -2 days
Kodo millet - 2 days
Barnyard millet , Foxtail millet, Brown top millet
-1 day each
Soak for 8 hours then cook and again ferment it for 8 hours.
Will it go bad if we increase of decrease. Post and Pre cooking time?.
Well it could on both sides, if it’s hot. Depends on weather/temperature. You will know. It’ll start smelling.
Do you have a suggestion for reputable place to buy a clay pot?
Try local Indian & Japanese stores. Amazon sells too and there are a few online stores that sell pricier clay pots.
Does the millets have to be unpolished for best nutrition or polished is also fine. Thank you
Unpolished always
Is amaranth suitable for fermented porridge?? Pls reply. I could not find this info in various sources.
No mam..khader sir in one of teh video mentions that amaranth is not a grain from grass category. ..
i love millet, but have never fermented it. i will start.
what about fermented cornmeal, or injera(teff), fermented buckwheat, do these have glucose spikes, are they still healthy?
Yes they are healthy. But please take care Corn is not GMO. Rotate between these healthy grains but make Small Millets your mainstay. When most of us switch to Small Millets & stop eating Meat, we will solve the Water Shortage and Climate Crisis.
@@SaveraGirl thanks. millet is great, it is really calming.
i eat fish, because i live in a rural area, and i eat the only the fish i catch myself. it saves me money and is healthy for me. and the fish population is abundant.
Do you need to consume more water when eating millets due to more fibre intake? If so how much water per day please ?
Regular water. Millets have to be soaked for 8-10 hours to 'loosen' the fibers for eating and better digestion. Drink regular amount one should and get the hydration from fruits and veggies too
but didn´t you just destroy all that fiber with heat? Don´t understand:/
Heat doesn’t destroy the fiber. It cooks the grain and makes it digestible and ready for being of use in the body. We should anyways cook food on low heat to preserve nutritional qualities. These millets are also being cooked gently.
Can I cook the soaked millets using Instant Pot?
@@vponnur not recommended bettet to just cook with stainless steel or clay pot after it is washed and soaked for 8hrs
Can we consume different types of millets in a day or we have to eat a single type of millet for the entire day? Please reply.
It’s better to have one type in a day.
what about people with gut problems that now have histamine intolerance and they cannot tolerate fermented food?
Ease into fermented millets if you feel hesitant. The 'fermentation' of millets is different from other fermented foods where we notice a distinct change in smell and taste. Here the process of leaving the millets out enables population of beneficial microbes without any any change in smell and taste. As long as you are not smelling and tasting the 'fermentation' you should be ok. The histamine
The histamine intolerance or allergic responses you have could be a result of the gut microbe profile you harbor. The purpose of eating fermented Millets is to shift the microbial profile to desirable microbes naturally and as quickly. Eating regularly cooked millets (like rice, bread or porridge) will be a slower process. Along with eating millets please also ensure you stop entry of 'disruptive' chemicals & foods (Sugar, GMO foods, processed foods ). Wishes for successful recovery. Take care.
Can we just cooked ragi powder and ferment it or do we need to soak the powder before cooking it ? And at what time and how much we need to consume ?
It’s is better to soak the powder before cooking esp if store bought. Yes you can fe
You can cook little thinner than porridge consistency & leave it for Fermentation. You can eat anytime you like. Eating 1 to 2 cups cooked is fine. You can also buy ragi as grain, wash and sprout it. Then cook as porridge OR powder it and then cook. Ragi is great great source of calcium
does it need to be made fresh everyday or can it be stored after fermenting?
Fresh daily, please. If you make a routine. Soak in the morning as you go about your morning kitchen routine, cook at night as you eat dinner, it will become routine and doable. Hope that helps.:)
Where to purchase these 5 different millets and able to trust they are clean without gmo , pesticides nor paying with arm and leg to obtain them shipped to your home.
Try local Indian stores but check the quality. Some Online stores sell them too. We should contact local farmers that grow grains and ask them to grow it. That is the sustainable solution.
@@SaveraGirl Thank you very much for responding. 😇😊
What if buttermilk (or any other dairy milk) is not added in the fermented millet at the end, is it still a good source of vitamin B12 without it? Are there any plant based ingredients we can add to it instead, to make it a B12 source?
If you prefer, you can add non-dairy curd made of coconut, pine nut, peanut, etc ( we prefer to call yogurt made at home, curd). Adding a little water to the curd and whisking it well, is the short way to make buttermilk. You can have fermented millets without curd/buttermilk too. Just make sure you have clean, diverse range of seasonal foods. B12 levels should be good.
@@SaveraGirl Thank you so much for your fast reply 😊 So, just to confirm I understood you properly, fermented millet on its own is a good B12 source, without any additions?
I believe Nature provides multiple pathways to us, spread across different terrains on this beautiful Earth, to stay in optimum health. If we eat mostly our local, seasonal produce [ not to worry if we indulge in some clean imported foods as well every now & then:)] , herbs, greens, juices, fruits, nuts, seeds, sprouts, good fats, stretch well, move our body, stay positive, live fearlessly, smile & laugh more, accept ourselves as spirit first cared for well by our Creator, we will be good. All these elements collectively ensure our body- the ultimate manufacturing machine- makes what we need. Including B12. There are practices/therapies- Neurotherapy for ex- which help us produce the nutritive elements we need. Sorry I couldn't help put all this here..a lengthy answer. Will try to put all these ideas separately in articles and videos...by & by.
Thank you so much for your detailed response and shared information, it truly is of great help 🙂
Thankyou so much for this video. It has confirmed alot to me. I am diabetic and two months ago I started eating fermented millet like my grandmother used to make it. I was scared at first worrying my sugars were going to spike only to notice they got lower and lower everything I consume millet. I am now confident to continue and eat this powerful grain almost everyday. Thankyou
Can pregnant women take this fermented millet porridge?I am in my first trimester.please answer
Yes, absolutely. It will benefit the baby!
Which are the millets by name?
Browntop, Little, Barnyard, Kodo, Foxtail
Can I ferment my powder millet for 3 days before making it to porridge? We have a hot climate here
If its hot, the millets will ferment sooner. In 6- 8 hours. And it will be in porridge form, ready to eat. You don’t have to ‘make’/ do anything except eat in the way you like- with buttermilk, salt, etc after it’s fermented.
What about sorghum? Does it have the same effect?
sorghum is a neutral grain. Does not harm but does not get rid of the condition.
can you eat after cooking , a little scared of heating and fermenting?
Yes after soaking & cooking they can eaten right away like rice. May I ask, What is your fear? Fermenting will multiply its benefits. I eat fermented millets everyday.
@@SaveraGirl i have been suffering from long c0xid and looking for something to get me out of this misery
is millet still good even if not fermented?
Yes, but the small millets MUST be soaked for 8- 10 hours before cooking
@@SaveraGirl ok. I got some millets from amazon, but I haven't tried them yet. Just a few hours ago I tried some millet ramen that came in a package with nothing else added, no bad ingredients, and now I have thyroid pain. I didn't eat anything else out of the ordinary so I know it was this causing it. I read millet is goitrogenic. Any thoughts on that? Maybe my body is just sensitive to millet. I can test it again eating a small amount of the package I got from amazon.
@@shatteringthematrix6959 Small Millets MUST be soaked min 8 hours before they are cooked (in the right quantity of water) and then eaten. Its connnection to goiter is a myth perpetuated without basis. People have gotten rid of thyroid issues using small millets properly. Pls watch the video on my UA-cam channel that explains everything about small millets - how it should be eaten, etc. before you decide to eat out of the packet. Also consider buying it from a source where you can be sure of its quality. Incidentally there is a video on getting ri d of hypothyroidism with Millets, as well.
Ma'am, how can I get Vitamin K2 at home organically?
Butter has it. Many nutrients are made by gut microbes. So if we are eating fermented foods (Ambali is a powerful one) we should be good. There will be a Q&A on Nov 18, 8.30 IST/7 am PST. Pls email saveragirl2020@gmail.com to join and ask Dr Khadar himself.
its in some types of cheeses and Japanese food- Natto. However ensuring a good gut microbe profile by eating clean seasonal produce and regular use of fermented food , especially Fermented Small Millets will ensure adequate supply of all nutrients your body needs. It is slowly being discovered that microbes are responsible for producing nutrients, enzymes, etc our body needs for various physiological functions and for us to stay healthy. .
@@SaveraGirl Thank you Ma'am. I think it was discussed in last evening's session. I wasn't present.
@@WoSarvatraHain The video is posted on my channel
🙏🙏🙏