Fermented Breakfast Cereal: Diabetic & Keto Friendly

[@melodyjogibson6791]

I use the first rinse of my rice to make my shampoo. It is for hair growth. Also a great toner or bleach for the face.

[@NICKYM26]

so do you add it to your shampoo, or is there a way to make shampoo, it sound's like a great idea, my face need's some bleach on brown spot's from sun damage, arm's are covered with sun spot's from laying in the sun too much. share what you have for the shampoo or a link, please, thank's Nicky

[@chessylatendresse941]

When u wash rice, 1st water discard (dust included) 2nd & 3rd riced water save for instead of Kefir. Also I make fermented Hakusai (Nappa) with rice water.

[@lawrencemoss4164]

I forgot to say thank you for this video. After watching this vid I started fermenting oat groats. I usually wait for a couple months before I eat them because of the hard shell they are in. Thank you again for helping me become my best self.

[@dream88power]

Such a great idea! I gotta make this probiotic breakfast now! Thanks

[@TheIntuitiveBodyFoodieNetwork]

You're welcome Andrew! Enjoy!!

[@metamud8686]

Content starts at 5:20

[@lindy8077]

Thank you. The rambling is excessive.

[@sunshine8556]

@@lindy8077 yes, I feel like killing myself.

[@kieferonline]

Bless you!

[@apple6ification]

So great to use water kefir in other ways and a probiotic recipe for breakfast, thankyou! 🌿

[@TheIntuitiveBodyFoodieNetwork]

My pleasure 😊

[@NICKYM26]

a great idea and I love, oatmeal, that's what I call it, and the idea of fermenting it is great, since I am making water Kefir, but don't like a second fermentation, a good way to use it, but how would I warm it up in the morning for breakfast? tks Nicky

[@TheIntuitiveBodyFoodieNetwork]

That's a great question Nicky!!! I typically use a double boiler (a pot of the oatmeal inside a larger pot of hot water) over medium heat to warm mine. I stir it constantly so it doesn't get hot and destroy the probiotics. Warms it without making it hot. Btw, if you eat rice, soak the rice in water kefir or whey instead of water overnight, drain, then cook. You can also do this with pasta. Simply soak dried pasta in water kefir or whey 1-2 hours, strain, and then cook as you normally would. You don't use these methods to make the rice or pasta probiotic but to break down the sugars & starches instead, which helps lower insulin and makes it easier to digest.

[@Mila-bb1jf]

@@TheIntuitiveBodyFoodieNetwork It is interesting to know about rice. I want to try it. A few questions: can I use sauerkraut juice or whey to soak the rice? Can I reuse that juice for the next portion of rice or other ferment or I should cook in this water? Can I ferment for example wild rice for a week to reduce amount of carbs? Thank you!

[@andreaavery6170]

Hi, I was wondering if I could ferment this in a pickle it jar? Basically it's a Fido jar and an airtight lid with an airlock. It allows the carbon dioxide to escape without allowing air to get in. Would this work or does this ferment need air? Thanks!

[@TheIntuitiveBodyFoodieNetwork]

Hey Andrea, Great question - thanks for asking! Yes I am familiar with the Fido jar (and others of its kind) and yes it will work for this particular (anaerobic) ferment. Btw, you can use that same jar for fermenting baba ganoush, spiralized zucchini, pickles, hummus, beans, pesto, mushroom pate, salsas, etc.

[@jackiemirza8068]

Im just new to all this. I have done saurkraut and just did your beets and carrot salad. Y You had said you can use a grain to make ferment water. If I use a grain like quinoa, barley, etc can I pre cook them a little to make the ferment quicker. Then can I use that liquid after the fermenting as kefir water in all recipes. I'm doing this because of my health because of fungus but Im so excited with it all. Thankyou so much...💗

[@TheIntuitiveBodyFoodieNetwork]

I'm excited for you! Yes, you can pre-cook grains AND you can use the fermented liquid in future recipes as you do with kefir.

[@TheGramaLady]

I was excited to see your video. I had never considered fermenting breakfast cereal. I was quite disappointed by the misinformation provided. I’m only going to point out the big issues. My intent isn’t to criticize you, it’s to provide more accurate information. Bulger isn’t a whole grain (bran is removed in the processing), it is not raw (it is cooked prior to crushing/cracking), and it is not another name for buckwheat. Bulger is processed wheat while buckwheat is not any kind of wheat, it’s a seed completely unrelated to wheat (except for the name). I’m quite sure flaxseed cannot reduce any kind of cancer. At best, it may reduce risk; but, it cannot reduce cancer. If you have research that says otherwise, I’d love to hear about your source. Air is not created during fermentation; it’s an anaerobic process. Carbon dioxide gas is generated by the living organisms, that is what causes the bubbling expansion. Unless you specifically bought raw rolled oats (or rolled them yourself), what you made is not raw. Just because you didn’t cook anything doesn’t mean it’s raw if something was cooked during processing.

[@TheIntuitiveBodyFoodieNetwork]

How awesome! I have no issues with feedback when it clears confusion and provides greater awareness.

[@TheGramaLady]

Well cool, now folks can look at the articles (and who wrote them) and determine whether the claim of flax reducing cancer is valid or not. The first article was particularly interesting. The assertions in the article did not match the conclusions drawn by the researches in the in the abstract sited. Don't get me wrong, I think flax seed is great stuff.

[@TheIntuitiveBodyFoodieNetwork]

Truthfully, I don't get too caught up in all the research stuff and choose to take it with a grain of salt. I prefer to go with awareness, intuition, & body consciousness instead. I find research is only as effective as the people funding the findings and the tools & minds used to measure & calculate it, which seems to be constantly changing as new technology is created and awareness expands. As for people writing the articles, well, I find a lot of that is subjective too. Still, it's a starting point. Unfortunately for some it's the only point.

[@saunterscamper3952]

Love this ❤️ and can’t wait to try it myself!

[@TheIntuitiveBodyFoodieNetwork]

It's so incredibly satisfying! Enjoy!

[@pokerchannel6991]

Hi: while I don't have kefir . . . . I have readily available sauerkraut juice, ginger bug, and kombucha fluid. . . . Can't I sub the water kefir with one of the other fluids, such as cabbage wash, or other fermented juices? I also have sourdough starter that I am making right now. So, my question is: can I sub kefir by using some other readily available fluid that I have? Oh: by the way: I am sprouting my grains. I think it (ie your receipt) may even be more nutritious if you sprout first. For example: I find lentils to be very easy sprouters. I sprout them and then I ferment them by using kraut juice (no salt added); and the lentils are doubly alive: sprouted, and fermented. Anyways, do you think I should buy kefir? Would fermenting taste better (different) vs using kraut juice? thx.

[@TheIntuitiveBodyFoodieNetwork]

Yes you can substitute water kefir for any or all of the abovementioned; however, your finished product will taste different. Yes, fermenting with water kefir is very different; leaves a more 'original' taste. Too, it contains different strains of beneficial bacteria. Should you buy? Only if you truly think it will benefit your lifestyle. Water kefir a lot of work; something to keep in mind.

[@pokerchannel6991]

@@TheIntuitiveBodyFoodieNetwork I see. I will have to think about it. Maybe I can always put the idea on the back burner and return to it. For now, I think ginger beer, kombucha, sprouted lentil raw and fermented, and sourdough, and grinding my own sprouted wheat will be enough to keep my gut healthy for now. I can always wait for the kefir. My gut health seems to be healthier now, already. Thank you.

[@Iamheretobeafriend8-]

Can I add peanut butter to fermented the oat meal?

[@TheIntuitiveBodyFoodieNetwork]

Yes. You can add either the powdered peanut butter or the whole peanut butter.

[@micahcoover6351]

I was wondering if you thought this could work with kombucha instead of kefir. I regularly make kombucha, but as of yet haven't gotten into kefir. Thanks!

[@TheIntuitiveBodyFoodieNetwork]

Never tried it with kombucha but I can't see why it wouldn't. I think it would have a very different taste though, more of a kombucha taste. If you try it, please let me know how it turned out!

[@saunterscamper3952]

Kefir is sweeter and easier to make/eat in my experience.

[@loismark9351]

I love this. Have been eating all the time since you made the video!

[@TheIntuitiveBodyFoodieNetwork]

So happy to hear that! It really is yummy isn't it? lol!

[@anitaopel3435]

This was wonderful! Thank you so much! My husband and I made this and then add it to our homemade coconut almond yogurt and it is so yum yummie!

[@TheIntuitiveBodyFoodieNetwork]

Bless you and thank you. I'm glad you enjoyed the recipe ... and with homemade coconut almond yogurt ... sounds amazing!! Thanks for sharing; I'm off to make some coconut almond yogurt! 💜

[@mothershelper1981]

I was wondering a similar thing, if it could be made with just water and the brine from my fermented vegetables or fermented fruit. I intend to get into water kefir but haven't yet. I'm just learning about the lacto-fermentation for vegetables and fruits.

[@treering]

I wonder if you could make a pancake with this when it’s done fermenting

[@TheIntuitiveBodyFoodieNetwork]

If you add something to bind it (ie: eggs or banana) it should work.

[@gottmituns1938]

Been wondering if water kefir could be used to ferment oats in order to avoid dairy products. Thanks to you, now I know. If only my taste buds will adapt to sour foods...yuck! haha By the way, rolled oats aren't raw. They are oat groats that have been steamed to soften them before passing through a grain flaker (rollers).

[@TheIntuitiveBodyFoodieNetwork]

Glad this video answered your question! Thank you, yes. Didn't know that at the time I created this video but a viewer was quick to point it out. Am always happy to be educated, corrected & informed.

[@rvillella]

Can I use milk kefir instead of water kefir? Love your fermenting videos ❤

[@rvillella]

I guess I can use the separated whey from my milk kefir in substitute of water kefir

[@TheIntuitiveBodyFoodieNetwork]

you can use either one, water kefir or fermented whey, as both will work.@@rvillella

[@teresaolofson8187]

Instead of making herbal tea for example Thyme or Peppermint Nettle etc....can i use the rejuvelac or the water kefir to brew the herbs in th first or second ferment of each of those ?

[@c.m.577]

I love your recipes. I am definetely going to do this one ! Is it possible to replace water kefir with kobucha tea?

[@TheIntuitiveBodyFoodieNetwork]

You can so long as the kombucha is still bubbly.

[@teresaolofson8187]

u could use soaked oat groats? what about sprouted grains?

[@TheIntuitiveBodyFoodieNetwork]

yes you can!

[@barbaragladney1794]

Hi, I was wondering if the whey from homemade yogurt be can be used to make this recipe thanks.

[@TheIntuitiveBodyFoodieNetwork]

Yes you can!! 😃 Happy fermenting!!

[@avamaria8447]

What about whey, would that work in place of the water kefir? I make my own yogurt and always looking for ways to use up the whey.

[@derekfrost8991]

If your whey is active then it will ferment. But if you're using mono or duo supermarket cultures, they are crap and don't ferment very well. It's better to get some organic fruit and make wild yeast water. It takes about a week but with a natural culture you will have a stronger fermentation.

[@teresaolofson8187]

@@derekfrost8991 im fermenting apples right now with apple juice and raw honey will that work or should i now add some water to it?

[@derekfrost8991]

If the honey is raw & apples are organic then it will ferment but it may take 2 or 3 days to get going. It's better to keep a starter, but then you have to feed it regularly.. :)

[@teresaolofson8187]

@@derekfrost8991 yes they are raw and organic Derek thankn u :) what starter do u use?

[@derekfrost8991]

I got one I made from honey & raw garlic, water kefir & my sourdough starter for bread, which I also use for beer & kvass. There is a good tutorial here, search for Pablo's yeast water. Now you've launched in just hold some back to keep in the fridge - feed it sugar & organic fruit.. :)

[@philipjones535]

The video title says keto friendly. Just to be sure, do you have any idea what the end of ferment carbo content is going to be. Oats being starch, turn to glucose in the body. I am not sure the starch is fermented as well as the sugars might be

[@TheIntuitiveBodyFoodieNetwork]

Great question! In all forms of fermentation, starch is broken down into smaller molecules of sugar which becomes food for the beneficial bacteria. The longer you ferment, the more sugars are consumed, even those that are converted from starch.

[@madlenj.4644]

How can its taste be described?slightly sour oatmeal ? Would it work with erythritol and soy yoghurt? leaving it one night on the counter isn´t enough? i heard fermenting starts within 12 hours. What happens wih the starch during fermentation? its still in the oatmeal, as well as the carbohydrates? Thanks :-)

[@TheIntuitiveBodyFoodieNetwork]

Soured oatmeal is an excellent way to describe it. While it's true that fermentation may begin within the first 12 hours, carbs break down into sugars after all the innate sugars have been consumed by the beneficial bacteria which is why the longer you leave it to ferment the less sweet and the more soured it will taste and the more probiotics it will contain. That said the question then becomes, how many net grams of carbs do you want to consume? If that's not an issue for you, ferment 12 hours and enjoy! If it is, however, leave it on the counter 3-7 days and then sweeten with erythritol. As for the soy yoghurt, probably best to add it in the beginning so it will ferment.

[@madlenj.4644]

@@TheIntuitiveBodyFoodieNetwork thats very exciting what you are reporting. So, fermenting makes the oatmeal less rich in carbohydrates? is this true? if theres a noticeable change in way less carbohydrates, that would be perfect! And i think thats what you say if i understood you right. That this is the reason why it tastes more sour and less sweet also makes sense. So i would just add my erythritol after the fermentation is done, because its not too cheap laugh and thats what you also recommend as i read now. But if theres less carbohydrates which means less calories, its also going to taste less rich?

[@debedavies]

Can you make this with oatbran

[@TheIntuitiveBodyFoodieNetwork]

yes you can.

[@teresaolofson8187]

ive been wanting to get iron i thought i would try black strap molassas in the water keifer after i removed the grains and wait for the sugars to be eaten before i drink it? your thoughts? what about if i add it to the rejuvelac during fermentation will it ferment out the sugars and give me minerals only?

[@TheIntuitiveBodyFoodieNetwork]

Molasses is one way to help uptake your intake of iron; however, if you're already low, deficient or anemic it's not the best solution. If you do choose to use molasses, delete the egg shells or your grains will become overmineralized and may begin to perish. Yes, fermentation consumes the sugars in molasses as well as the sugar you add and will leave you with the minerals. And yes you can add a pinch to your rejuvelac.

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork what is your best choice for iron?

[@teresaolofson8187]

I was going to add the molassas to the 2nd ferment of water keifer and i wondered if adding it to the 1st ferment of rejuvelac would be ok?

[@TheIntuitiveBodyFoodieNetwork]

@@teresaolofson8187 Bisglycinate iron is most easily absorbed by the body. Lots of brands to choose from.

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork people are able to regain their natural hair color using molassas i assume its absorbing ...i dont have grey hair but i do love the taste of molassas and id love to keep my natural hair color

[@anthonycasto4812]

Hi there, does this recipe require fermented water kefir in order to ferment? If so than why doesn't your fermented garlic video only say it requires water and salt to ferment? Thank you for your sharing!

[@TheIntuitiveBodyFoodieNetwork]

You can use either fermented water kefir or fermented whey for this recipe. The reason you don't want to use a salt brine is because of how it will affect taste. For obvious reasons it will be too salty. When you ferment vegetables, salt is required to help prevent harmful bacteria from forming. That's not to say you couldn't use water kefir to ferment garlic, but you'd need to add some salt to the mix.

[@anthonycasto4812]

@@TheIntuitiveBodyFoodieNetwork Thank you for your quick reply! Awesome answer it clarifies a lot for me. New to this fermentation process so just trying to wrap my head around some general rules. Great channel thanks for you contribution

[@anthonycasto4812]

@@TheIntuitiveBodyFoodieNetwork Do you have a video on how to make the horseradish, garlic, and onion mix you mention in your parasitic cleanse video? I've searched but couldn't find anything.

[@TheIntuitiveBodyFoodieNetwork]

@@anthonycasto4812 Here's the link Anthony. It called "Horseradish Master Tonic" and starts at 34:52 kzbin.info/www/bejne/gGfMfWmigrimb8U

[@TheIntuitiveBodyFoodieNetwork]

@@anthonycasto4812 Anytime! I'm always here to serve. 🙏🏼

[@Twitchtv-dx8tg]

Hi! Can I substitute water kefir with my homemade rejuvelac?

[@TheIntuitiveBodyFoodieNetwork]

You can; however, if memory serves me correctly, in order to receive the greatest benefits of rejuvelac it's best consumed on an empty stomach between meals.

[@derekfrost8991]

I find rejuvelac is better if you avoid putting tap water on sprouting or soaking grains..

[@melodyjogibson6791]

So awesome to be able to study fermenting. Just wish there was a little more storage room

[@TheIntuitiveBodyFoodieNetwork]

Fermenting in smaller portions might be the key to allowing you to ferment more while having less to consume, something I'm only just beginning to do myself.

[@teresaolofson8187]

i made gallons of sprouted rye for making rejuvelac and now im overwhelmed....can i place them in the fridge to slow down the fermenation? the grains i mean covered in the water ....the rejuvelac itsself can stay in the fridge for two weeks? is that right?

[@TheIntuitiveBodyFoodieNetwork]

yes, you can safely store it in the fridge.

[@teresaolofson8187]

@@TheIntuitiveBodyFoodieNetwork will it ferment in the fridge just more slowly? i can put a lid on it? or will it stop the fermentation and i could then put it back outside the fridge when i want to start the fermenting again to make rejuvelac?

[@TheIntuitiveBodyFoodieNetwork]

@@teresaolofson8187 lid or no lid, so long as the temperature is cold it will slow down fermentation.

[@derekfrost8991]

You can also freeze it.. :)

[@chyrissevalentine8021]

Can you substitute apple cider vinegar for the water kefir ?

[@TheIntuitiveBodyFoodieNetwork]

RACV is a prebiotic and does not actually ferment other foods, which is why we use fermented water kefir or fermented whey. Thus if fermenting your cereal is the goal, do not substitute with RACV.

[@abaneyone]

What if I use the whey from the homemade yogurt that I filtered through a muslin cloth instead of kefir? Will that work?

[@TheIntuitiveBodyFoodieNetwork]

yes it will!

[@abaneyone]

@@TheIntuitiveBodyFoodieNetwork Thanks 🙂

[@MsTanmoi]

most dried dried friuts also oiled with sunflowrr oil, it that healthy to use?

[@TheIntuitiveBodyFoodieNetwork]

Is using dried fruits oiled with sunflower oil the healthiest choice? Probably not. Best to buy or make your own dehydrated fruits or use fresh fruit instead. However, if dried fruits oiled with sunflower oil is the only fruit you have access to, then by all means use it.

[@MsTanmoi]

@@TheIntuitiveBodyFoodieNetworkmany thanks

[@silviofontana5144]

Keto friendly, with oats (carbohydrates) fructose/glucose - How is this so? BTW, I ferment my oats, they bubble away and after 5 days they are sour, stinky, but nice, still loaded with huge amount of carbs - not keto friendly

[@TheIntuitiveBodyFoodieNetwork]

Personally, I ferment my oats for weeks before I eat them; which consumes most of the carbs. That said, I would love to read whatever scientific papers you've read confirming the information you've given. It would be very helpful. Thanks!

[@MsTanmoi]

how to ferment raw whole quinoa? can it eat raw after fermented?

[@TheIntuitiveBodyFoodieNetwork]

you need to sprout it first and then ferment if you want to eat it raw.

[@MsTanmoi]

@@TheIntuitiveBodyFoodieNetwork Thanks a lot!

[@TheIntuitiveBodyFoodieNetwork]

@@MsTanmoi you're welcome! 😁

[@maximelachapelle5231]

This is not keto at all... 🤷‍♀️ But I Will try it for sure when I'm off keto. It looks amazing !!!!

[@TheIntuitiveBodyFoodieNetwork]

Fermentation consumes all sugars. How is that not keto?

[@dwheywood]

@dwheywood 30 seconds ago (edited) Not all sugars are consumed by fermentation. Unless you ferment it long enough to become vinegar, then just about all carbs are consumed, to the point you might consider it carb free. Carbs remaining in fermented oats will vary, but here is one source to look up: "Fermented Oats as a Novel Functional Food." After a quick search my conclusion was fermented oats wouldn't be considered keto friendly, but that was only after a quick search.@@TheIntuitiveBodyFoodieNetwork

[@arcaneabyss666]

Could you use raw honey instead of sugar?

[@TheIntuitiveBodyFoodieNetwork]

Yes you can!

[@arcaneabyss666]

@@TheIntuitiveBodyFoodieNetwork Thanks for answering! I can hardly wait to try this!

[@MsTanmoi]

can i use fermented vegetsble water as subsitute?

[@TheIntuitiveBodyFoodieNetwork]

yes you can.

[@MsTanmoi]

@@TheIntuitiveBodyFoodieNetwork thanks so much.

[@MsTanmoi]

how about ferment raw rice? can it eaten raw?

[@TheIntuitiveBodyFoodieNetwork]

@@MsTanmoi You can if it's fermented. Soak washed raw rice 8-12 hours, rinse the water off, then ferment in whey, water kefir, or brine (fermented veggie water).

[@barbaragladney1794]

Thanks

[@TheIntuitiveBodyFoodieNetwork]

🙏🏼 😊

[@martinhuber1205]

cool recepy, just to say that this is not a raw recepy, as all your oats and flakes of what ever kind, no matter what you cook them before or not, they have been heat processed before, so its not raw. you could try this with sprouts, sprouted buckwheat, sprouted rye, what ever, then you ll have a raw recepy. ;)

[@TheIntuitiveBodyFoodieNetwork]

So someone in a previous message also said. My bad.

[@MsTanmoi]

can crack rye grain use for ferment?

[@TheIntuitiveBodyFoodieNetwork]

Yes. In fact, any whole grain can be soaked, rinsed and then fermented. You can even sprout them first and then ferment if you want to make them uber easy to digest.

[@MsTanmoi]

@@TheIntuitiveBodyFoodieNetwork the rye grain is not exactly whole but cracked can still sprouting?

[@TheIntuitiveBodyFoodieNetwork]

@@MsTanmoi Grains have to be whole to sprout. That said, I can't see why you can't soak 12-24 hours then ferment.

[@MsTanmoi]

let say about cracked raw rye , can it be fermented, how to ferment it?

[@TheIntuitiveBodyFoodieNetwork]

@@MsTanmoi Yes it can but you have to cook it first, as it can't be sprouted.

[@carolynlouise6566]

👍

[@akimichipuzzle4853]

you know your shit! why doesn't xylitol ferment out?

[@TheIntuitiveBodyFoodieNetwork]

lol! thanks! Great question! It all comes down to chemistry. Xylitol doesn't ferment out because it's a short unbranched carbohydrate with an alcohol group instead of a carbonyl group. So while it triggers sweetness receptors, it's chemical composition does not allow it to be fully digested (broken down) for energy.

[@suryagummadi1472]

Aaeqa

[@naasikhendricks1501]

6:08 xylitol is so nasty not even Bacteria or Yeast want to process it. Lol

[@TheIntuitiveBodyFoodieNetwork]

I take it you're not a fan of xylitol.

[@wanareena294]

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