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00:00:00

In general, they say about Cold Fermentation, I

00:00:03

saw your video about cold

00:00:06

fermentation, I just want to eat everything, I

00:00:08

liked it all so much, I just want to

00:00:11

eat only fermented food,

00:00:13

that’s the most important question, how much of

00:00:16

this do you need to eat, fermented foods,

00:00:19

fermented foods,

00:00:21

that’s all interesting it looks but how much of it

00:00:23

Total should be present in the diet

00:00:25

because we also have Live food

00:00:27

Live food is no worse than fermented food So let

00:00:29

’s see, let’s say fruits

00:00:33

fruits it’s probably better to eat

00:00:36

vegetables when it makes sense to ferment them

00:00:39

Well, in general, fiber is difficult

00:00:42

to digest and they sometimes it makes sense to

00:00:45

ferment then they will be better

00:00:47

absorbed, it’s definitely

00:00:49

not worth fermenting everything there by the way. In the

00:00:51

chat they asked who drinks how much oat

00:00:54

kefir and there Fedya said that he

00:00:57

only drinks direct

00:01:00

oat ether from fermentation. So I think that the

00:01:02

fermented product of cold

00:01:04

fermentation It should maybe it’s acceptable to have

00:01:06

either one oatmeal or

00:01:09

two Well, again, it all needs to be alternated

00:01:12

Why do we

00:01:15

only cover the harmfulness of boiled food with cold fermentation? That’s

00:01:18

all That is, if we only eat live

00:01:21

food, then maybe even we shouldn’t

00:01:23

think about cold fermentation

00:01:25

Although we’ll talk about fruits later and

00:01:27

about nuts a little further after

00:01:28

fermentation, I want to say when it makes

00:01:30

sense to eat fermented foods even on live food,

00:01:33

so

00:01:35

first of all, it shouldn’t be hard to

00:01:38

do it. That is, in principle, the recipe

00:01:40

should be easy, beat it, throw it in,

00:01:43

let’s say probiotics or naturally

00:01:45

fermented, removed and forgotten when it

00:01:49

was fermented, they started using it for

00:01:51

me personally. It’s most convenient to do everything with

00:01:54

kefir, so someone can learn

00:01:57

how to ferment something else, let’s say

00:01:58

buckwheat,

00:02:00

millet, semolina. In general, I need to

00:02:05

experiment; it’s more convenient for me and the taste.

00:02:07

I like kefir in in general, it covers

00:02:10

all the needs here, namely, as

00:02:13

for cold fermentation, you can have

00:02:14

vegetables; I like fermented vegetables.

00:02:16

But there’s more hassle with them, so

00:02:19

I usually ferment them less often in the winter.

00:02:22

Let’s say we can have a whole pan; I

00:02:25

dropped off a whole iron pan there in one of the streams. I

00:02:28

think we

00:02:30

have 40 liters and we basically throw in

00:02:33

cabbage, tomatoes,

00:02:36

carrots, cucumbers, this is in Turkish turshu

00:02:41

tursha something like that You throw everything in there and in

00:02:45

general you put it in. By the way, it can even

00:02:46

naturally ferment without these

00:02:48

probiotics, let’s say here Clearly we just don’t eat

00:02:51

one fermented food, that is,

00:02:53

something alive, a little bit of boiled food,

00:02:56

you can safely, if we eat

00:02:58

fermented foods,

00:03:00

we can easily add boiled ones because

00:03:02

we eat fermented food in

00:03:04

order to cover the shortcomings of boiled

00:03:08

food, we’ll talk about this, but first the

00:03:09

question is often asked. Can Is it possible

00:03:12

to ferment it, let’s say we fermented it with

00:03:14

purchased starters, fermented kefir or

00:03:18

something else, some kind of sour cream and

00:03:21

can we then use

00:03:23

part of this product as a starter,

00:03:26

but it won’t contain the same bacteria that

00:03:29

we initially threw in, let’s say there

00:03:31

will be a lot of feed there for starters bacteria, a bunch of

00:03:33

lactobacilli When we ferment it with that

00:03:36

starter, there will already be a smaller

00:03:38

number of bacteria there, they answered very well

00:03:40

I have Telegram, I

00:03:44

copy videos from YouTube there, sometimes

00:03:46

I post something Separately Well, that is, not my

00:03:49

videos that I like, some others

00:03:51

I’m posting additional ones and there

00:03:54

they asked a question In general, the operators of these

00:03:56

sane ones Why can’t they do it again? Zak

00:03:59

basically correctly answered that different

00:04:02

bacteria develop differently, some

00:04:05

faster, some slower, so let’s take

00:04:08

kefir, we threw starters in there,

00:04:10

some bacteria developed faster, others

00:04:12

remained in the same quantity, let’s say

00:04:14

or developed very slowly We then

00:04:17

took this starter with the same starter,

00:04:19

let’s leaven it with another batch and there

00:04:22

will be mainly those bacteria that

00:04:24

develop quickly, that is, there will be

00:04:26

fewer bacteria there. And so on in a circle. And we

00:04:29

also need to take into account that in the product itself,

00:04:31

let’s say in oatmeal you need to take into account that they have

00:04:33

their own wild bacteria. I call them

00:04:35

wild bacteria. But these are basically

00:04:36

lactic streptococci. So let’s

00:04:39

call them wild bacteria. There are also

00:04:41

these wild bacteria that

00:04:42

develop even faster than the bacteria

00:04:45

that we have, let’s say, are in

00:04:47

the intestines; they are even faster develop and

00:04:49

as a result, we will re-ferment it 10 times and there

00:04:52

will already be only wild bacteria there because

00:04:54

they develop the fastest. Therefore,

00:04:55

if you want certain

00:04:59

strains of bacteria to be there, then you must always

00:05:00

add new ones, then we will be absolutely

00:05:03

sure that they are there now, is

00:05:05

it bad? Are these wild

00:05:08

bacteria bad? In fact,

00:05:10

there is nothing bad in them. In fact, when we

00:05:12

eat vegetables, these wild bacteria

00:05:15

get into our vegetables, and these wild

00:05:19

bacteria help our symbiotic

00:05:21

bacteria ferment, this is all in

00:05:23

the intestines, that is, our symbiotic

00:05:25

microflora plus, in living products

00:05:27

there are these wild bacteria and together they

00:05:29

ferment better. Therefore,

00:05:32

there is nothing bad in wild bacteria.

00:05:33

The only thing is that wild bacteria are

00:05:36

more so, let’s say, you can even compare

00:05:38

this with indoor plants and

00:05:42

weeds, they are stronger and they

00:05:45

process plant food better

00:05:48

They process plant products better,

00:05:50

faster, but at the same time they

00:05:52

produce more gases, let’s say cabbage

00:05:54

swells a lot because cabbage has

00:05:56

these wild bacteria, they’re very

00:05:58

strong, they’ll experiment well,

00:06:00

they process fiber well, let’s say wild

00:06:03

bacteria produce more cellulose

00:06:05

for less vitamins, for example. But

00:06:08

here due to the fact that they produce

00:06:09

enzymes that break down

00:06:11

fiber well, they very effectively

00:06:14

fight fiber in vegetables, but at the same time

00:06:17

they provide less vitamins, but when they

00:06:20

work for us in symbiosis with our

00:06:22

bacteria, that is, they break down

00:06:24

fiber for our bacteria, in general,

00:06:26

wild bacteria for our bacteria

00:06:28

they process this fiber, and our

00:06:30

bacteria are ready to eat and

00:06:33

produce amino acids, vitamins for us,

00:06:35

in general, all the useful microelements

00:06:37

that we need in symbiosis, they work.

00:06:38

This is good, that is, there is nothing bad in wild bacteria.

00:06:40

You can even

00:06:43

ferment it simply in a

00:06:44

natural way and, in principle, this

00:06:47

it will be beneficial if we

00:06:49

eat a lot of boiled food, why are we

00:06:52

coming now? why if we eat

00:06:54

boiled food, it is advisable to eat

00:06:56

fermented foods because

00:06:58

once upon a time there were

00:07:00

wild bacteria in boiled foods, but when we cook they are

00:07:04

not there and, accordingly, when we eat

00:07:06

such empty food, then it is

00:07:09

very difficult for our microorganism symbionts to

00:07:12

cope with such food, and in fact, when

00:07:14

we eat a lot of food, we roughly

00:07:16

push it, push it, push it,

00:07:17

the fermentation has not yet had time to take place and

00:07:19

we even wash out our microflora in this way. That is,

00:07:22

it does not even have time to

00:07:23

develop, that’s why when we eat

00:07:27

boiled food, there are very well

00:07:28

fermented products. Therefore,

00:07:32

there is nothing wrong with natural fermentation, but such a product will simply be less

00:07:36

rich, let’s say in all sorts of

00:07:38

interesting microelements, B12

00:07:41

amino acids are all that they give us. These are our

00:07:44

intestinal microorganisms, these are wild

00:07:47

bacteria, they are not designed for this that

00:07:49

is, their main task is to process

00:07:51

this product as quickly as possible, that’s all, that’s

00:07:53

the task of our microorganisms that are

00:07:56

located in the intestines, lactobacilli,

00:07:59

we have more useful microelements,

00:08:01

so let’s say now we’re touching on the

00:08:04

best way to ferment that’s what I

00:08:07

came to, for example,

00:08:08

bifidobacteria, they live mainly in

00:08:10

thin intestines and they basically give us

00:08:14

more enzymes, that is, in the

00:08:16

small intestine we have the most

00:08:18

basic fermentation and bifidobacteria

00:08:20

produce more enzymes, then

00:08:23

the product processed by enzymes

00:08:25

goes further into the large intestine,

00:08:28

then lactobacilli work there and

00:08:30

give us mainly vitamins, that’s

00:08:32

how they work symbiosis It is clear

00:08:34

that in the thin there are lactobacilli and in

00:08:37

the thick there are also bifidobacteria. But this is how the

00:08:39

main work happens

00:08:41

in our intestines, so if

00:08:45

we ferment the same kefir

00:08:48

with bifidobacteria, then we will get

00:08:50

enzymes and some vitamins there if we

00:08:54

if we cover it with bifidobacteria and

00:08:56

lactobacilli, then we will get enzymes there and a

00:08:59

small spectrum of vitamins,

00:09:01

bifidobacteria are also there, there are even a couple of

00:09:04

bifidobacteria that also

00:09:06

synthesize B12 just not as intensively. Not as

00:09:10

good as propionic bacteria, but

00:09:12

nevertheless there are lactobacilli

00:09:14

that also synthesize B12

00:09:17

ray-teria there he showed bifidobacteria

00:09:20

animalis, in my opinion that’s what it’s called, but

00:09:22

now, in short, it doesn’t matter. In general, there are

00:09:23

bacteria that synthesize essential,

00:09:27

so to speak, vitamins for us that are not found

00:09:29

in plant products. Well, again,

00:09:32

we return to the question that sawing has

00:09:36

little to do with it in plants, but again

00:09:40

bacteria produce amino acids for us.

00:09:42

Therefore, in order to get more, so to speak,

00:09:46

all sorts of useful buns, it is better, of course,

00:09:49

to ferment with those bacteria that

00:09:51

will give the most interesting things for us,

00:09:54

for example, there is a probiotic 25 Yes, the

00:09:58

health centers have strains there that can be

00:10:00

fermented with them. But I prefer, for

00:10:03

example, the taste from bifidobacteria, so

00:10:06

when I ferment kefir with bifidobacteria, I

00:10:08

like the taste most of all, that is, I’m

00:10:10

even more oriented towards the taste. You can

00:10:13

throw in a little more of the same Lego

00:10:15

Farm or some other

00:10:18

probiotic with lactobacilli so purely

00:10:20

to enrich it, but the main part I

00:10:22

do is with bifidobacteria That is I

00:10:24

throw bifida in there and it turns out such an interesting taste, it’s

00:10:26

not pure, but it’s just some kind of sourness, I

00:10:29

can’t even say,

00:10:31

maybe it’s some kind of protein taste or Well,

00:10:34

in short, I like it better

00:10:36

thicker by the way, more homogeneous

00:10:38

homogeneous kefir is obtained

00:10:40

because here they are they produce enzymes and

00:10:42

it’s not bad at all. They break it down. Now the

00:10:45

most interesting point is that you are here who

00:10:48

is fermenting one at a time, probably the verse

00:10:50

throws at 3 liters. Who can say

00:10:52

how much they throw, less than half,

00:10:57

who still throws how much, well, no more than

00:11:00

Stick In general, as I understand it, people throw

00:11:03

So it ferments quickly Yes,

00:11:08

let’s say with Vega farms

00:11:10

it ferments longer, even let’s say, than with bifido

00:11:13

or

00:11:14

probiotic 25, that’s how it is for me, with

00:11:16

egoferno it takes longer to paint over than

00:11:18

let’s say if 11 kina let’s say probiotic

00:11:21

25 ferments faster if cinema

00:11:23

probiotic 25 or bifida Well, or in general

00:11:25

there is another health or something else,

00:11:27

one Stick But if I throw three Sticks, it takes

00:11:30

longer to ferment. Who knows why,

00:11:36

probably wild, very active Yes,

00:11:39

everything works correctly, this Stick is for 1

00:11:42

liter, but it goes for 1 liter of milk Well,

00:11:45

that is, the concentration is for three liters there,

00:11:47

well, it’s not so high and therefore 50/50 there is

00:11:50

either more wild bacteria or less.

00:11:52

But there are also quite a few of them there, but with wild

00:11:55

bacteria it turns out, by the way, a good

00:11:57

taste; wild bacteria give me a like.

00:11:59

What taste do wild bacteria give? It’s simple. The

00:12:01

only thing is that it gives a more

00:12:02

carbonated taste. Just if

00:12:05

throw three Sticks, it will take longer

00:12:07

to ferment than allow for One Stick,

00:12:09

so they know why our bacteria are these

00:12:12

symbiont ones, they work longer, they are not

00:12:14

as fast, so to speak, like wild

00:12:16

bacteria, but at the same time they

00:12:19

work better, less gases are emitted for us, so

00:12:21

that it doesn’t hurt us too much

00:12:23

By the way, here’s what I noticed:

00:12:24

if I eat legumes and wash it down with

00:12:27

kefir, for example, then they practically won’t

00:12:31

let me in.

00:12:32

By the way, we have Fedya here.

00:12:35

Fedya, he didn’t send me these enzymes

00:12:39

for legumes, then I hope Fedya

00:12:42

will tell you what to do with them. Oh, hello,

00:12:48

I By the way, it’s hard to hear what else he wanted to

00:12:51

say about Cold Fermentation So,

00:12:54

well, the fact that

00:12:57

fermented foods, fermented

00:12:58

foods cleanse the intestines, this is already

00:13:00

confirmed and practically there the

00:13:02

solution was posted, this interesting video

00:13:05

where he showed how to extract

00:13:07

lactic bacteria, he showed there

00:13:09

cleansing the intestines for about 6 months I

00:13:13

was doing research on the

00:13:15

human intestines and made a video:

00:13:18

it should be clean, here we are seeing a

00:13:21

case of a dirty colon, this is a man

00:13:23

who had breast cancer,

00:13:26

and here we see and it is obvious that the

00:13:28

intestines were cleansed, this happened

00:13:30

after about 4 months,

00:13:33

this is another person who suffered from

00:13:35

lung cancer, this man’s intestines are terrible

00:13:38

contaminated, the resulting toxic substances

00:13:40

are absorbed by the body, this

00:13:42

also leads to depletion of the liver. And if

00:13:46

appropriate treatment is carried out,

00:13:49

the patient began to drink an extract of

00:13:51

lactic acid bacteria, good water,

00:13:54

take the appropriate food products

00:13:57

[music]

00:13:59

and if this is done without interruptions, then

00:14:02

you can see how clean the

00:14:03

colon becomes, basically that’s who dirty, let's

00:14:08

say the intestines What do they say

00:14:09

when they start drinking kefir, this one, and

00:14:12

in short, it starts to swell so much, so let's

00:14:14

say Well, they just get gas. I'm

00:14:16

not so stinky, they come out

00:14:18

so it's like the bacteria start to

00:14:21

eat up everything around, well, let's say in

00:14:23

the intestines first time, a very unpleasant

00:14:25

smell comes out of them in general. Although they

00:14:28

start to eat live food, that is, they

00:14:31

stop eating animal products there,

00:14:33

but nevertheless, their gases are

00:14:36

so smelly at first, that is,

00:14:38

all this comes out there, that is, there is actually a cleansing going on.

00:14:44

Here too In the chat they wrote that they are starting

00:14:47

to eat less and so I talk to people

00:14:52

there and give consultations, they also say that they

00:14:55

start to eat less when they eat

00:14:58

fermented foods about energy, two

00:15:01

people I don’t know about the others, two people

00:15:03

just noted to me that one says that he

00:15:07

started drinking kefir and he has more energy.

00:15:09

One he

00:15:11

buys liquid starters, they are sold

00:15:15

on the road, most likely they come out. Well,

00:15:18

some liquid starters ubakh are

00:15:20

sold well. He said that from them he gets

00:15:21

straight jaiser, his digestion improves

00:15:25

and his stool improves. Well, that is,

00:15:30

in principle, consuming cold fermentation products is in favor, that

00:15:33

is, there is a positive trend in how much

00:15:35

to drink there was a question: someone drinks two

00:15:38

liters a day, someone drinks one

00:15:40

glass 2 glasses Me personally, first of all,

00:15:43

I like eating with fruit by the way Here’s

00:15:45

another point about fruit, in principle

00:15:47

I’m why did you come to the conclusion that fruit, in principle, is

00:15:51

actually a good idea to drink with kefir or

00:15:53

drink after fruit? This is the kind of kefir

00:15:54

Why Because there is yeast in fruit, so

00:15:58

I look at the fruit under a microscope, there is

00:16:01

yeast there and with fruit it will be very

00:16:04

difficult to populate the correct microflora

00:16:07

because I took it, I thought I would take it I’ll do a

00:16:10

clever way to make apple cider vinegar,

00:16:13

it’s been in the making for two months somewhere.

00:16:15

I think now I’ll do a clever

00:16:17

way, I’ll throw this sourdough engine in there,

00:16:18

they’ll essentially make apple

00:16:22

juice to make it sour. And I basically

00:16:24

want the taste of an apple and sourness and something

00:16:26

will be like vinegar Well, now I

00:16:28

’ll make this in three days, this apple cider vinegar

00:16:31

is thrown there by Vega Farms, I’ll try in three

00:16:34

days I sniff the pancake, it starts to ferment

00:16:38

for the alcoholics, they start to have nothing like that, the

00:16:41

yeast is so strong, this yeast is

00:16:43

there either horse yeast. You need to

00:16:47

throw in the starters or sterilize it and

00:16:50

throw it like that sourdough In general, the yeast there is

00:16:54

quite powerful and all the same, even

00:16:57

if the bacteria fermentation still occurs.

00:17:00

Therefore, if there is a lot of fruit, well,

00:17:04

most likely there will be a serious war there and

00:17:07

perhaps the yeast is winning in this war,

00:17:10

so maybe they really

00:17:11

say that they cannot get rid of

00:17:14

candida and all that, why not

00:17:16

pathogenic bacteria they release

00:17:18

exotoxins and yeast release

00:17:21

mycotoxins so without trembling at all

00:17:24

mushrooms release mycotoxins so

00:17:26

yeast also release mycotoxins and

00:17:29

alcohol is one of the microtoxins and

00:17:33

mold feels normal in such an

00:17:36

environment so it may well be so in

00:17:40

principle, I like fruits washed down with

00:17:43

kefir, sweet fruits, sour kefir, a

00:17:45

good combination, and here we even seem to

00:17:47

suppress the yeast. That is, we throw in an

00:17:50

even larger army of lactic

00:17:53

bacteria so that the yeast does not develop.

00:17:55

Therefore, in principle, you

00:17:57

can safely drink kefir with everyone with fruit,

00:17:59

so 2 Of course, I haven’t tried

00:18:02

drinking a liter, although sometimes there is such okroshka

00:18:04

I make with this kefir, maybe I

00:18:06

can even drink 2 liters, in general, I have

00:18:09

n’t seen any side effects yet, I haven’t heard of

00:18:11

anyone having the maximum, probably that’s the

00:18:13

worst thing, it will form gas,

00:18:15

that’s in If you ferment,

00:18:18

let’s say you throw in one starter, that’s a lot of

00:18:20

wild bacteria, and if you drink a lot of this

00:18:22

kefir, there will be gas formation

00:18:24

because wild bacteria still

00:18:26

produce more gases, and the second point is that nuts,

00:18:29

since the man touched the fruit, nuts,

00:18:31

other microorganisms there, not

00:18:33

lactic acid bacteria, live there live

00:18:36

near microflora fermentation of proteins these are

00:18:38

pathogenic microorganisms putrefactive

00:18:40

microflora it gives just the same

00:18:41

exotoxins if you take

00:18:44

the nuts in a natural way they will start to stink

00:18:46

they will start they so

00:18:50

what conclusion do we draw if we eat nuts it’s

00:18:53

true that if the nuts are fermented by

00:18:55

the milk jugs with their bacteria they

00:18:58

will still become sour that is, you can, acidic

00:19:00

bacteria are still stronger than this doll of

00:19:04

pathogenic microflora, they are really

00:19:06

stronger, but yeast is more

00:19:14

difficult to cope with with our lactic acid bacteria. Well, we irritate wild lactic acid bacteria, which is more difficult to cope with, but

00:19:16

coke pathogenic microorganisms

00:19:18

cope better with nuts, you can ferment

00:19:21

fruits, it is very difficult to ferment so that

00:19:24

fermentation of lactic

00:19:27

acid bacteria occurs there. But

00:19:28

nuts are possible, but if you leave them, they

00:19:32

will knock, that is, the coke microflora will work there,

00:19:35

gravediggers

00:19:38

bacteria, gravediggers, so if you eat

00:19:40

a lot of nuts, then most likely there will also be a

00:19:43

very strong imbalance in the microflora, that

00:19:45

is we will settle this microflora in this way.

00:19:48

Well, let’s talk about the

00:19:50

questions, in principle,

00:20:05

we add a lot of cabbage, salt,

00:20:09

if you don’t add salt, then you

00:20:13

need to add sourdough, we add

00:20:16

salt, my wife, this is the whole point of

00:20:19

fermentation; she, according to the classics, puts a lot of salt.

00:20:22

I’m just a little bit I eat a little bit of this cabbage

00:20:25

because it’s very salty, so

00:20:27

if you throw salt in there, there’s a lot of cabbage in the

00:20:30

cabbage, there’s a lot of wild bacteria, then it’s an

00:20:34

interesting point if you throw in vegetables, I don’t

00:20:37

know what kind, let’s say there we threw in

00:20:40

garlic, carrots, cucumbers, tomatoes, most of

00:20:45

all this, there’s also all sorts of greens

00:20:47

I also threw it when with a microflora microscope

00:20:50

there were lactobacilli, usually in

00:20:52

sauerkraut, it’s just that there’s

00:20:55

only lactic acid streptococcus and that’s all, but there

00:20:58

were quite a lot of lactobacilli,

00:21:00

so it’s very good if you naturally

00:21:04

ferment.

00:21:05

In principle, it’s a good idea to diversify vegetables

00:21:08

in different vegetables with different microorganisms and

00:21:11

then there will be a more diverse

00:21:13

microflora that is, there will even be

00:21:14

lactobacilli there, cucumbers could give

00:21:16

tomatoes could give such a microflora, I

00:21:18

can’t say for sure, maybe there are carrots.

00:21:20

I personally didn’t ferment each one, didn’t look.

00:21:22

Well, when you throw everything like that, a more

00:21:26

diverse microflora And by the way,

00:21:27

lactic acid bacteria, which is interesting, there’s no

00:21:30

yeast there In general, there are fruits

00:21:33

there, there will be a different effect

00:21:37

if you fill it all with water. No,

00:21:40

I squeeze the cabbage very hard to such an

00:21:42

extent. She sprinkles a lot of juice with

00:21:45

salt. She lets in a lot of juice

00:21:49

and it turns out to be cabbage mixed in with

00:21:52

cucumbers, tomatoes, and layers. Yes, layers, but you

00:22:06

can have a lot of cabbage. it makes sense to throw it into the cabbage so that there

00:22:08

’s just more, so I throw it into the cabbage

00:22:10

and by the way it doesn’t make me so puffy And

00:22:13

when I just go to your cabbage I’m too lazy to let it do

00:22:15

push-ups, so then I can

00:22:17

throw the sourdough, but when my husband

00:22:22

asks me to help her, that’s it I ask that I

00:22:25

squeeze out the cabbage and when I squeeze out the cabbage,

00:22:27

everything in this juice is cabbage, that is, there is a

00:22:29

lot of juice in there and then there is no point

00:22:31

in starters, they say that these are wild

00:22:36

bacteria, and the same thing is said about

00:22:38

yeast, that they live on the surface of the

00:22:40

fruit. I’m not saying that at all because that Let’s

00:22:43

just peel it, let’s

00:22:45

cut the peel off the beets and ferment them,

00:22:48

let’s say they ferment, that is, these

00:22:52

microorganisms live inside. When I

00:22:55

squeezed the juice and looked under a microscope,

00:22:56

they live in cells. I said at the last

00:23:00

marathon that the Cell is

00:23:01

such a mystery, there are so many of

00:23:05

them like that Let's call it essentially bacteria,

00:23:08

these are different, and in plants in cells

00:23:10

live

00:23:11

lactobacilli, lactic acid streptococci, that's

00:23:14

all there, bifidobacteria live

00:23:16

in vegetables, mostly. That's how I say

00:23:19

in greens,

00:23:20

in seeds, well, starchy ones, not in nuts,

00:23:24

in nuts, other bacteria live in

00:23:27

Basically, yeast lives around the microflora in fruits,

00:23:29

there are lactic acid

00:23:33

bacteria, like apple cider vinegar is fermented,

00:23:35

first the yeast works,

00:23:39

produces this Ethanol and then the vinegar, the

00:23:43

acidic bacteria

00:23:45

eat this Ethanol and convert it

00:23:48

all into acetic acid, it’s like

00:23:50

bacteria there. Then

00:23:52

all this microflora begins to work too. already immediately

00:23:55

in fruits and vegetables, all this microflora

00:23:57

is there, it’s all created so that

00:23:59

when a plant dies or when a

00:24:02

person dies or when an animal dies, that’s

00:24:04

all that’s inside it will be collected on a bet,

00:24:06

processed by fermentation, this is

00:24:08

essentially

00:24:09

internal organisms that process

00:24:11

plants, let’s say there vegetables fruits are

00:24:14

sweet there microflora here yeast

00:24:18

processes carbohydrates well in general there is

00:24:19

ideal Super Plus there is also mold

00:24:21

on top that is connected Well, that is,

00:24:25

fruits in nature are easier so that

00:24:28

they ferment themselves and process themselves and a

00:24:30

person also ends up being processed

00:24:32

after death in our cells there are also

00:24:34

microorganisms that later on us

00:24:36

to digest

00:24:37

something, germinating this is also a

00:24:42

thankless task, but if it’s

00:24:45

easier to soak the gullet and add these enzymes

00:24:48

after a long time. Therefore,

00:24:52

cold fermentation is easier for me, in principle,

00:24:54

you can, I often talk about this, here’s the

00:24:58

difference between cold fermentation,

00:25:00

hot and cold fermentation We

00:25:02

have

00:25:03

laxobacteria bifidobacteria In general,

00:25:05

there are lactic acid bacteria. So, in

00:25:10

general, when we ferment hot

00:25:12

fermentation, it seems like everything is more

00:25:16

easily digestible, but there is no

00:25:18

lactobacilli, that is, we will still

00:25:20

need to connect cold

00:25:22

fermentation to remove these shoals of

00:25:24

burning fermentation because this again

00:25:26

the load is on and the milk bacteria will be

00:25:29

much easier to process for our personal

00:25:31

microorganisms it will be much easier to

00:25:33

process sugars there in a simple

00:25:36

form,

00:25:37

let’s say if you also throw cellulose in there

00:25:39

and the fiber will already break down, so

00:25:42

let’s say, that is, these enzymes will do

00:25:44

the work of these wild bacteria in

00:25:47

principle

00:25:48

But it’s

00:25:50

still like there are

00:25:54

practically no microorganisms there, these are the disadvantages:

00:25:57

if you eat a lot of such food, just

00:25:58

eat a lot, then anyway our

00:26:00

microflora will not cope;

00:26:03

there will be fermentation in

00:26:05

the intestines. That’s just the

00:26:06

difference,

00:26:10

if someone

00:26:11

would ferment it for me hot fermentation

00:26:13

I would eat it in principle because I think

00:26:15

it’s

00:26:17

better, it’s between a raw food diet and

00:26:20

boiled food, that is, hot fermentation is more easily digestible

00:26:24

food, but it’s just

00:26:26

hemorrhagic,

00:26:28

so it’s easier for me to cook,

00:26:31

especially since I eat a little boiled food and if

00:26:34

we’re allowed to eat fermented foods, cold

00:26:37

fermentation product of cold

00:26:38

fermentation, in principle, you really don’t

00:26:40

eat much. Well, that is, you don’t have the urge to eat so

00:26:42

much, for

00:26:44

example,

00:26:50

well, I can’t yet,

00:26:53

based on the results like yours, sometimes you

00:27:02

just know when I feel the urge to eat, when I do

00:27:05

n’t want to eat you, I just take a banana

00:27:07

earlier. That’s how I started less eat I used to

00:27:12

do basically the same thing, but

00:27:13

before I could, let’s say, eat three bananas with kefir, I

00:27:15

could actually eat 3, even 4 bananas,

00:27:17

now I eat one banana with a mug

00:27:21

of kefir and somehow that’s enough for me. Well, that

00:27:24

is, I used to eat a mug of kefir with four I

00:27:27

ate bananas That is, I have more bananas

00:27:28

now, I even seem to

00:27:30

drink more kefir I just feel like I

00:27:34

already want to eat, I just take

00:27:35

fruits with kefir and drink it, if you do

00:27:38

the math Well, that will also be a lot

00:27:40

because drinking three glasses of kefir a day

00:27:42

is already if by volume let's say there's a

00:27:44

mug of 350 milliliters, but that's a whole

00:27:47

liter of food, it's

00:27:49

also a whole liter of food. Well, if

00:27:51

you consider it by volume, it's small. In principle, but

00:27:56

Yes, and now I've started putting 4 oatmeal in 4

00:27:59

glasses so that it's thicker for me

00:28:01

I like it somehow thicker because there are different

00:28:04

starters. Sometimes it turns out thick and

00:28:08

sometimes they leaven. As you say,

00:28:09

your oatmeal has turned into water.

00:28:11

Sometimes, now I throw three bags at a time

00:28:14

and for me and for me it turns

00:28:16

out really very liquid. They process it a lot. It goes

00:28:18

really well with

00:28:20

oatmeal and it’s also liquid. I’m

00:28:21

now throwing 4 glasses of thicker ones. That is,

00:28:24

in principle, this is also quite a lot in volume. Well,

00:28:26

I just think that this food is not as

00:28:29

harmful as boiled milk. I’d rather

00:28:31

drink a liter of kefir per day, for example,

00:28:33

than let’s say a kilogram of boiled milk. something like

00:28:36

this also turns out a lot, in

00:28:39

principle, no, I don’t eat a lot, I when

00:28:42

I say that I just Depends on what to

00:28:43

compare with. I began to eat less than

00:28:46

before, for example, I could have cooked there twice,

00:28:48

even sometimes maybe three times. I

00:28:50

tried there eat with vegetables, well, you don’t

00:28:55

need to limit yourself, here you can

00:28:57

just go hungry sometimes That’s all, in general,

00:28:59

it’s convenient to quickly recover after

00:29:02

fasting on such a diet. Therefore,

00:29:05

if you don’t starve, Yes, you can gain

00:29:07

extra weight, this is by the way. At the last cascade

00:29:10

fasting, I said that I have a layer I

00:29:11

had a centimeter on my stomach now, but I’m

00:29:13

already about a centimeter and a half, that’s

00:29:15

all I already need to fast, so I

00:29:18

also decided to do a marathon earlier.

00:29:19

By the way, regarding the marathon, on July 25 there will be

00:29:23

a marathon on cascade morph fasting,

00:29:26

it will last 10 days, last time I was 15

00:29:28

days I did a marathon, practice showed

00:29:30

that, in my opinion, only three people, if I’m

00:29:32

not mistaken, were able to fast for 5 days on a

00:29:34

dry diet, basically most of them

00:29:36

went through cascades, we get one,

00:29:38

then we had food, then two days of food and

00:29:42

three days, this is an ideal scheme in principle

00:29:45

for Almost everyone will be

00:29:48

able to complete this scheme. Well, let’s say who will

00:29:50

work or beginners, maybe

00:29:52

try every other day, in principle,

00:29:54

the ideal scheme turns out to be 6 dry. In

00:29:58

general, for the sake of three people, it makes sense to do

00:30:00

such a long marathon, not everyone

00:30:03

could complete 5 days, that’s dry, that’s why the

00:30:07

marathon In short, then I can make it cheaper

00:30:09

Fedya You asked the program Well,

00:30:11

we get dry days, we

00:30:14

will have 6 days of the program as usual,

00:30:16

we talk about nutrition, now we’ll

00:30:19

also include the topic of enzyme therapy, it has become very

00:30:22

popular, it has become very popular, he still writes to me in a

00:30:24

personal message, so I can repeat it we

00:30:27

will also have this topic at this marathon, the topic of

00:30:29

enzyme therapy. Well, we correct

00:30:31

each other, we support each other, there is time to eat,

00:30:33

we chat if there are a lot of people, it won’t be

00:30:36

too much of a chat because there

00:30:38

will be a lot of questions if there are not

00:30:41

many people, even there will be time for chatting

00:30:43

like other marathons up to 20 man when

00:30:46

was We even had time to chat, it was

00:30:49

just a marathon on enzyme therapy, there were

00:30:51

a lot of people, more than 50, and there were broadcasts of 2 each, there

00:30:56

were only questions, in general there

00:30:58

was no time for chatting, so I think that there won’t

00:31:00

be many people now, as if

00:31:02

everyone is on vacation in the summer, so it should it would be

00:31:05

interesting, it

00:31:06

really resonated with me. It’s

00:31:09

just this topic that fruits are

00:31:13

overripe, they ferment, that is,

00:31:16

cabbage, beets, they don’t

00:31:19

ferment, like Mango. Yes, they

00:31:22

easily booked it; you can

00:31:24

check it even without a microscope; yes, you

00:31:36

can do it yourself do an experiment That's

00:31:39

why I don't recommend putting a lot of fruits

00:31:42

Here's a sweetener, so I said

00:31:45

add raisins or these grapes But a

00:31:49

little of this needs to be added literally

00:31:50

There are two tablespoons of raisins There's

00:31:53

a little bit of these grapes because it

00:31:55

will ferment stupidly take it away There in the group they

00:31:59

wrote they threw in bananas and mash there, the

00:32:01

alcoholic beverage turned out precisely because it

00:32:04

begins to ferment, so there is not much leaven there

00:32:07

in relation to the volume of fruit,

00:32:10

and there is a lot of yeast in the fruit and

00:32:14

it develops faster, so it ferments.

00:32:17

Therefore, you need to count on so that there

00:32:19

is more leaven than

00:32:21

yeast in the fruit, then there will be a

00:32:23

cold fermentation due to the power

00:32:25

of its own If there

00:32:27

is less bacteria there and there

00:32:30

will also be less wild bacteria, then fermentation will take place.

00:32:33

But it tastes very good and the

00:32:36

smell immediately shows that it is

00:32:37

fermentation

00:32:49

[music]

00:33:00

Well, he eats as usual, like a raw

00:33:04

foodist, his diet is vegan.

00:33:06

he has a vegan diet, he drinks

00:33:10

cyanka balamin, he had problems

00:33:12

with B12, there were serious

00:33:15

deficiencies, and this B12 was no longer really

00:33:19

absorbed, and then he just

00:33:20

started fermenting at Vega Farm and he

00:33:23

just started to brutally absorb this vitamin.

00:33:25

there, for the first

00:33:28

time I saw such a value, two and a half

00:33:31

thousand Pika grams turns out to be

00:33:34

B12 active That’s what I was just

00:33:38

Seryozha threw off a thousand was with something Wow,

00:33:42

you have meat there, I say that he’s

00:33:44

a leg there, remember this someone was at the

00:33:47

first marathon, he said a leg there

00:33:49

only recently I won’t eat such a sad ham,

00:33:51

I was even joking then, I said

00:33:53

wow, you have 1000 hams there, he

00:33:55

would have had a thousand or something 12, it’s rare

00:33:57

to see such show And here two and a

00:34:00

half thousand I think so, well,

00:34:02

he probably had active ones 12 it will be

00:34:04

low, that is, inactive, it’s very easy

00:34:06

to raise it, he then gives me the still

00:34:08

active B12. His active B12 is again above the norm.

00:34:10

I was very surprised. Well,

00:34:14

how does this actually happen, again,

00:34:16

our microflora? It helps to better

00:34:20

absorb vitamins. That is, the

00:34:23

question was: What should we do? with vitamin D3, in

00:34:25

principle, you can get it from the sun, for

00:34:28

example, and with a plant-based diet, in

00:34:30

principle, you can do without vitamin D,

00:34:32

but you need the right microflora that

00:34:36

improves the absorption of this vitamin. That is,

00:34:39

it is absorbed to the maximum and practice

00:34:42

shows that lactobacilli improve

00:34:44

the absorption of B12. That is, you can even

00:34:47

use it cold fermentation just

00:34:49

so that even artificial

00:34:52

vitamins are better absorbed That is, you

00:34:53

can take 10 times less of them That is,

00:34:56

this is the same picture all the time, I thought so, so

00:34:58

I don’t have to worry about these

00:35:00

betabiotics with these propion

00:35:01

bacteria I can just go there once a month

00:35:04

drink this label balamin and that’s it, and

00:35:07

I’ll get so high Well, that is, there’s nothing

00:35:08

wrong with it, you can even Oksanka was

00:35:11

just once a month, it’s okay to

00:35:13

spend money there, it’s just that absorption will be

00:35:16

much more effective

00:35:18

without scorpions, just Vega only Vega

00:35:21

hairdryer, it turns out only lactobacilli In

00:35:23

general, lactobacilli definitely contribute to

00:35:25

the best absorption of at least B12 But in

00:35:28

fact, I read a study that in

00:35:30

general, when the microflora is good, in general,

00:35:31

all vitamins are absorbed better

00:35:33

because the intestines are clean, in general,

00:35:36

metabolism is good when the

00:35:41

microflora is strong, the microflora of our

00:35:42

intestines is healthy and practice Here you go, this is

00:35:45

proof that this is all that’s how it

00:35:47

works, the absorption of at least vitamins improves

00:35:52

in relation to the seeds, that is, well, as I

00:35:56

understand it, that is, low-fat, non-Shrovetide

00:35:58

seeds. The seeds are in ordinary cereal seeds,

00:36:00

so let’s say there. That’s exactly the new

00:36:04

feature we have: wild micro wild

00:36:07

Well, they just say wild yeast sourdough

00:36:10

they make all sorts of rye, they also

00:36:13

say something about wild yeast, they are, like, better than

00:36:16

these store-bought ones, and that’s why

00:36:19

not say wild bacteria. But in

00:36:22

essence, this is milk streptococcus, you can say it this way, it’s

00:36:24

just easier and it

00:36:26

will be easier for many to understand.

00:36:31

In general, non-oilseed seeds Yes, there are

00:36:36

lactic acids there. It’s

00:36:39

easy to check the bacteria, just let’s ferment it

00:36:41

naturally and it just

00:36:44

sours. If it starts to ferment, it means yeast. If it starts to

00:36:47

rot, it means vinyl microflora.

00:36:49

One hundred percent of the sprouts, there aren’t

00:36:52

many bacteria at all. The sprouts

00:36:54

are painted over very quickly. That’s where they threw off the recipe for the

00:36:56

bread, how they made it. By the way. I want to

00:36:59

try to make a sourdough using propionic acids

00:37:01

and make rye bread. But

00:37:03

there they posted a recipe with sprouts and the

00:37:06

man says that even without starters

00:37:08

everything rises for him, why does he

00:37:10

germinate the sprouts, wild bacteria,

00:37:12

by the way, they are also very gas-forming And

00:37:15

it’s not surprising that he

00:37:17

ferments with sprouts that is, he

00:37:19

beats the sprouts, leaves them in a warm place and the

00:37:21

dough rises due to these

00:37:23

bacteria due to milk streptocolators, he

00:37:25

may not even put in a starter, but I want to

00:37:28

specifically put in propionic

00:37:30

bacteria.

00:37:34

then

00:37:36

about fionic bacteria so that this

00:37:37

gas formation does not happen And so I

00:37:39

thought, both are wrong, the bread

00:37:43

turns out perfectly propion bacteria will

00:37:45

quote B12 there and then we sterilize it,

00:37:48

that is, in the oven they die there and

00:37:51

they all do not create any gas formation there

00:37:53

and they the metabolite will remain

00:37:54

because B12 is a heat-resistant vitamin.

00:37:58

In general, it’s ideal, that is, you eat such

00:38:00

bread with B12 Well, in general, fire. That is, it’s

00:38:02

possible. Naturally, yes, yes, I can

00:38:06

clarify about the seeds. I

00:38:09

just remember someone also did

00:38:10

cold fermentation and tried

00:38:12

sunflower sprouts, in my opinion

00:38:15

it’s natural to ferment and something

00:38:18

turned out there, they called it also

00:38:21

vegetable cheese something like that.

00:38:24

I remember that just someone like

00:38:27

I don’t know exactly where fermented milk

00:38:29

developed, it seems like they didn’t rotten,

00:38:32

so I thought maybe there

00:38:35

might be

00:38:39

sunflower ones too I’ll have to try and

00:38:42

look. Okay, it’s most likely there. I

00:38:45

think they added

00:38:48

some kind of probiotic, but maybe

00:38:51

I’ll have to find it. It’ll be OK

00:38:55

because I’m reading the information with the

00:38:58

addition; it still turns out that the nuts can be

00:39:01

fermented

00:39:02

100%;

00:39:04

there’s even propionic fermentation; I did

00:39:07

n’t say anywhere that it’s necessary. In general,

00:39:09

I say that it’s better not to use nuts.

00:39:10

Here are the people. Well, in principle, whoever

00:39:14

wants to? Well, that is, someone thinks that

00:39:16

this is wrong. That is, I’m baiting some kind of game there

00:39:19

and he ferments the

00:39:21

nuts and it turns out to ferment the nuts, that

00:39:23

is, essentially in principle Who thinks that

00:39:25

Nuts are normal Who thinks that

00:39:27

these oilseeds there are seeds,

00:39:29

let’s say sunflower What do we have

00:39:33

flaxseed

00:39:34

pumpkins if someone thinks that this is

00:39:37

normal That is, I think that all of them

00:39:39

should be fermented Well, it would also probably be a good

00:39:41

option to throw bifidobacteria in there too

00:39:44

Well, probably there these fatty acids will be

00:39:46

in the best case. I think that they will not

00:39:49

oxidize, even that is, lipase

00:39:51

will begin to break them down

00:39:53

into simpler fatty acids, so

00:39:55

as an option, I just don’t

00:39:57

experiment with this if someone in the

00:39:59

group decides

00:40:00

to experiment

00:40:02

ferment their cold and write back and

00:40:07

say what the results are, well, generally super

00:40:09

Well, that is, there will be such an angle

00:40:13

from the other side, again, This is my

00:40:16

opinion and I, too,

00:40:19

I was just wondering suddenly There

00:40:21

is such an experience It’s clear,

00:40:24

actually, I remember now, remember

00:40:27

after the first score that year in the fall we were

00:40:29

starving, so we started fermenting after

00:40:33

that,

00:40:34

probiotics, I then tried

00:40:38

these Pancake Weeks to ferment yoghurt from them

00:40:41

and it fermented, but it wasn’t

00:40:47

very edible, it was so bitter, the

00:40:51

fat was present, it’s oxidizing,

00:40:58

but something will come in. Maybe something real

00:41:00

something will turn out Why is it possible, most

00:41:03

likely, here I am right now, what kind of

00:41:05

information do I have? Why, let’s say,

00:41:09

sun seeds can be fermented

00:41:10

Even with probiotics, the taste will most likely be

00:41:12

normal because there is omega-6

00:41:14

Omega 6 does not oxidize as quickly as

00:41:16

omega-3 and therefore in in principle, it is logical

00:41:20

to assume that, in principle,

00:41:22

these sunflower seeds can be put in, and

00:41:25

maybe even the taste will be interesting,

00:41:27

simply because omega-6 is not so

00:41:29

oxidized. Well, why is it needed, as it were,

00:41:31

omega-6, well, for me personally, in such

00:41:34

doses, that’s another question, friends In response to

00:41:38

numerous requests, I will hold

00:41:39

another marathon on cascading dry

00:41:42

fasting a little earlier than

00:41:43

planned, namely, very

00:41:45

soon on July 25, the marathon will last 10 days,

00:41:49

of which according to the scheme there will be 6 days of dry

00:41:52

fasting, the rest of the days will be breaks for juices and

00:41:55

I will go. At the marathon, Information will be

00:41:57

given according to the most optimal schemes in

00:41:59

lectures in posts and also in the form of live

00:42:01

communication in chats and video broadcasts, all

00:42:04

information and recordings of broadcasts will remain with

00:42:06

you unlimitedly. In addition to the topic of fasting, the

00:42:08

topics of

00:42:10

proper nutrition and health in general are always raised at marathons;

00:42:12

many note that it is easier for them to fast in a group

00:42:14

and that I am most pleased they

00:42:17

are going to my marathons again. So, to

00:42:20

sign up for the marathon, write to me in

00:42:22

private messages, contacts and details,

00:42:24

see the description under this video

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