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Can Rejuvelac Help with Alcoholism?

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rejuvelacHave you heard of the fermented probiotic drink called Rejuvelac? The first time I heard of it I was just beginning with all things fermented and this drink intrigued me. I was fermenting so many things and I wanted to try this drink that so many raved about. What is Rejuvelac? A drink made from cultured wheat berries or other grains, and even quinoa. Rejuvelac is high in vitamins B, C, and E, and enzymes. It tastes clean and fresh with a hint of lemon and I enjoy drinking it a lot.

This  beverage was developed in the 1980s by health food guru Ann Wigmore and was, and is, extremely popular among raw foodists.

Does it help with alcoholism?

Rejuvelac

I was really intrigued by this drink because of an article that described how it helped a “bartender” named Eva Moen, a woman who has wrestled with alcoholism most of her life. She had tried to quit drinking for years, but at age 53 she still found herself hiding half-empty bottles of scotch around the house. A daily belt of wheat grass juice helped her some. But it wasn’t until she discovered Rejuvelac that she saw her cravings for alcohol completely disappear.

“Rejuvelac cured me of alcoholism,” she states emphatically.

What’s her theory? The Rejuvelac replaces valuable nutrients, she says. “Alcohol eats up B vitamins, and Rejuvelac has hundreds of B vitamins, plus enzymes to help with digestion.” Moen also says Rejuvelac can help with weight loss, too. “Rejuvelac took away my desire for alcohol, and solved my weight problem at the same time. The fat started to fall off in all the right places.” You can read her incredible story by clicking here.

Cultured Food Life Journey

On this journey I’ve been on, which I affectionately named “My Cultured Food Life,” certain fermented foods would begin to pop up on my radar screen and get my attention. I would hear about them or see them and begin making them myself. Rejuvelac was no exception, and when I first started drinking it I noticed something interesting. I stopped craving certain foods and I found myself not as hungry. It surprised me because, being a foodie, the next meal was something I lived for; but the more I drank this, the more satisfied I became  with smaller meals. This is something I have noticed, too, while consuming cultured foods through the years – I don’t eat as much. I can make a whole meal out of cultured foods and feel really satisfied. This last year has been extremely busy for me, and my life and business exploded. I found myself with little time to cook or make the meals I used to. Kefir, kombucha, fermented drinks, and cultured veggies are my lunch and breakfast almost every day, because it is fast and easy for me. What has happened has really surprised me. I need less sleep and went from 7 hours to 5 hours and it has been that way as long as I keep with this regimen.

Cultured foods are predigested

It seems that I have discovered that digestion uses a huge amount of the body’s energy. Cultured foods are predigested and when I eat them, I eat less in general; and then I need less sleep because my body has more energy since it’s not using it up on digesting my food. I feel younger and also find myself thankful that with all I have to do, my own body has guided me, giving me more time in my day to do extra things and eat the foods I love. Try it for yourself. If you are allergic to wheat, you can make it with quinoa.  You make it the same way, just substitute the wheat berries for the quinoa. I also love einkorn berry rejuvelac. Einkorn berries don’t have that protein that is responsible for most gluten allergies and I thrive on it. You can use any grains and many say rye is the best tasting, but I use what I have on hand. I love it, but it grows on you and becomes something you really look forward to. When it is done fermenting, you can sweeten it with a splash of lemon or orange juice and even a fresh piece of  ginger root and let it sit in the fridge and ferment a few more hours. It’s delicious and refreshing and tastes better to me than sparkling water.

Is Rejuvelac alcoholic?

It only produces small amounts of alcohol which is similar to the amount in orange juice and your own gut produces alcohol as a by product of digestion. If you have a lot of inflammation in your gut because of undigested foods you would receive enormous help from drinking and eating cultured foods and the small amounts of alcohol produced  is a non-issue, health-wise. It cannot make you inebriated. In fact, cultured foods will cause your body to produce less alcohol.

We need all the probiotics, vitamins (B,C, and E), and enzymes we can get. It’s at the foundation of what our bodies need. Our body calls out for these missing nutrients in cravings and addictions and we are eating everything under the sun trying to get these nutrients. We no longer find them in abundance, as we should, in our foods today. Try it and see if you like it and if it helps you. You will know, your body will tell you.

 It was the sweetest gift my body gave me this year, more time and energy to do the things I love.  I didn’t see this one coming. Every day is a miracle to me.

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Make Rejuvelac

Make Einkorn Rejuvelac

55 Responses to "Can Rejuvelac Help with Alcoholism?"
  1. Donna, my wheat berries have been fermenting for about 2 days (after sprouting). It looks like bubbles on top but it is really white in mounds. That wouldn’t be mold, would it? Do you think it is okay ?

  2. Hi Donna!
    Could I use this in place of kefir? I can’t drink kefir because of the tea.

    Have a Joyful Day :~D
    Charlie

  3. Hey Donna,
    First of I absolutely love your book and your website. It has been so helpful to me. Thank you so much for all you do. Can you use steel cut oats to do rejuvelac? I know they are not raw, they are cut, processed, and generally steamed; so do they just rot?

  4. Thanks for this post – I’ve heard about Rejuvelac for years but never ran across a recipe before. I ferment my own kombucha, water kefir, milk kefir and buttermilk, so I will add this to my repertoire.

    I noticed when I started drinking kombucha and water kefir on a regular basis that I no longer craved beer. I’ve never been an alcoholic, but I do occasionally crave a beer, ice cream or some other treat, and drinking kombucha and water kefir has pretty much eliminated the cravings. I also dropped close to 20 pounds without making any other changes in my diet. Pretty cool.

    Another thing, which I almost never see discussed about fermented drinks, is that they are FABULOUS for your skin – obviously I can’t yet speak regarding Rejuvelac, but I can for kombucha and water kefir. I keep a small spray bottle of kombucha in the bathroom, and spray my face when I get out of the shower or bath, and this past winter I noticed that the tightness in my skin was pretty much eliminated, and my skin had better color and texture all the way around. I have also used water kefir and kombucha in place of water in recipes for homemade lotions, and they are wonderful – just remember to add some citric acid or vitamin C as a preservative, or keep them in the fridge. Great stuff!

  5. thank you for this wonderful article, and spreading the word about ferments. I just started a group for ferment sharing in my community and am looking forward to not only sharing short term ferments with one another, as a sort of trade, but also creating long term ferments (like Miso and Apple cider vinegar) within our group. we would appreciate any knowledge share/ resource share/ beginner tips you could spare 🙂 thanks and heres to our health!!

  6. I have had quinoa soaking for 4 days now and no sprouts 🙁 I did wheat and it had little white tails the next morning. I bought both in the bulk section of Winco. Also what do I do with the sprouts after the second ferment for the drink. can you eat them? make sprouted bread? compost? or trash? Thank you.

  7. I have some rejuvelac that has been in refrigerator for over a week but still taste OK. (g-babies here and forgot to drink it, go figure) Can it last longer than a week or should I make NEW.

  8. Donna, thank you so much for this post. For the past 4 years I’ve been dealing with a husband who out of nowhere has been struggling with alcohol addiction. It has been a very long, lonely, painful road. I had just been saying to him last week how “what if you crave alcohol because something in it is missing from your body?” and then I proceeded to tell him how I craved the weirdest things when I was pregnant but swear my body just needed those nutrients. Then BAM! I found this article.

    One question I have for you. Do you know anything about cultured foods post gastric bypass. My husband is also a gastric bypass patient. He had the surgery 10 years ago. With other health things that are going on with him, my gut is telling me he’s got a more severe malabsorption problem going on. (I mean – gastric bypass does this…causes malabsorption – but something recent is going on with him and his stomach – or lack of one – being able to absorb nutrients…I swear I’m onto something).

    Thanks for any input! God bless you for the work you are doing.

      • Sorry I just had to rectify a spelling error that you continually make. Using the term ‘definitely’ you are always spelling it incorrectly as ‘defiantly’ and it is driving me crazy!! Definitely is very different from Defiantly!!

        Just had to tell you 🙂

        TraceyAngel x

        • Thank you I am probably just using the auto correct and not noticing the difference. I do not have time to check everything, but I do have editors, but they don’t check all the hundreds of FB comments, blog comments, forum questions and emails I write. Sorry if it bothers you and thanks for letting me know, I don’t have time to check everything. I think its more important to answer peoples questions and sometimes I just get tired and don’t notice.

  9. Hi Donna,
    Just an update… My Rejuvelac fermented very quickly even though the kitchen was about 65 degrees. It was really yummy in just one day so started drinking some then but let the rest continue to ferment on the counter, just got better and better… I am now starting my second batch with the same berries.
    Do have another question though, I have noticed that some people put the sprouted berries in a blender prior to fermenting for 2 days, have you tried it that way?

  10. I made this with rye berries and it is ok flavor wise. I added juice of 1 orange, but I think it needs some lemon and orange peel too. I think it would be better with a little sweetner. It sure is bubbly active! The same batch of rye is now working on it’s 3rd batch of fermented water. I would dehydrate the grains and grind to flour, but I don’t have a dehydrater and don’t want to use the oven. Donna, what kind of dehydrater do you use? Thank you.

  11. Hi Donna, thank you so much for this post, I have been wanting to make Rejuvelac for awhile and reading your post was the push I needed. I so appreciate your contribution to the culturing world and the health and well-being of others.
    I have a question: I am currently sprouting some wheat berries but was wondering if they will still produce Rejuvelac at temperatures around 64 to 67 degrees? (current house temps)… thank you.

  12. Donna I have been trying to sprout my organic quinoa for two days but it’s not sprouting, any suggestions? It does not stink, it still smells fresh, I have taken little tastes, it doesn’t taste bad, kind of crunchy, but it is just sitting there. I soaked it for 12 hours and now it is in the sprouter, I have been rinsing every 3-4 hours during the day for the past 2 days. My house is about 72 degrees. Any ideas?
    Thanks!

      • Really? Quinoa only takes one or two days to sprout for me, it starts sprouting when I soak it overnight! Today my quinoa rejuvelac was ready and I am drinking a glass right now. It tastes like quinoa-flavored sour carbonated water. Very refreshing! I need to start sprouting more quinoa for the next batch.

      • Thank you! I am so glad you posted this link. I tried making Rejuvelac with quinoa and it never sprouted. Now I know why…you only need to soak the seeds for 20-30 minutes; drain & rinse a couple of times a day. I’m trying it again the right way!

  13. Thank you so much for your helpful information. you have helped my family so much! i have a question about the Rejuvelac. How many times can the quinoa be reused in fermenting? Thank you:)

  14. Really appreciate the rejuvelac info. Also want to let you know I love your new recipe book. Planning to order several as Christmas gift for family members getting started on cultured foods. Already a son and grandson have taken up making kefir. Now we all have a new hobby in common.

  15. where can i get the quinoa and or wheat berries?or the rye? I am thinking the health food store… this one sounds easy to make…looking forward to making it.

  16. Thanks Donna, great post. I am sensitive to gluten so will give the quinoa a try and thanks for the alternate suggestion to WB. Can any kind of quinoa be used please (white, black, red, etc.)? Love your book! 🙂

  17. Thanks for this information Donna. I’m a WAPF chapter leader in WI and will post this on our chapter Facebook page and on another one I frequent. I started eating cultured veggies whenever I am “snackish”. I found they take those cravings away and are very satisfying.

  18. Hi Donna,
    Can the sprouted and fermented wheat berries or quinoa be used for anything after the fermented liquid is drained off? Could you cook up the quinoa and use it as usual, or possibly dry the wheat berries and grind them into grain? Just curious. I don’t have a food dehydrator, but I wonder if they could be dried very carefully in a low oven on a cookie sheet.
    I just wanted to let you know I made a batch of your picky husband’s fermented veggies and they’re quite yummy! My homemade kombucha is probably my favorite at this point, though. I’ve been second fermenting it with Trader Joe’s spiced apple cider…. YUM!

  19. Does your daughter who is gluten intolerant, drink the wheat rejuvalac?

    My daughter was at your class in Pasedena. Wish I could have been there!

  20. Donna – I’m taking an herbalist course and Rejuvelac is strongly recommended (other cultured foods not so much but the course has been around for years and some of the updates have started recommending cultured foods.) I was reluctant but as I’ve been avoiding wheat, but now I think I’ll try it. Either with quinoa or maybe one of the older wheats. What do you think – does the final product have gluten in it?

    I bought your new book on the advice of a friend. It’s so great – been mostly making kefir, milk and coconut milk. I’d already been fermenting garlic, cabbage, beets etc but
    am finding a lot of neat tips in your book.

    Thanks for the Rejuvelac post and for sharing your healing journey.

    God bless you.
    Kind Regards,
    NancyLee

  21. How do wheat berries work for someone with celiac disease or gluten intolerance? I realize quinoa can be used but I wondered about the gluten issue with wheat berries. I also have heard of this frequently but never realized the great health benefits. Thanks for the information.

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