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I’ve beforehand mentioned how the fungal species, Saccharomyces boulardii, a cousin of Saccharomyces cerevisieae used to ferment wine and beer, will be put to work to make fantastic effervescent juices that may present an vital probiotic microbe with appreciable well being benefits. The fermentation course of additionally reduces sugar content material by about 50% whereas offering larger counts of microbes.
The video posted right here exhibits simply how vigorous the fermentation course of will be, as you may see effervescent that happens beginning at about 24 hours. I refrigerate at 48 hours to cease fermentation, as additional fermentation will yield alcohol. We simply need a huge enhance in microbe counts, not the alcohol.
I’ve fermented apple cider, coconut pineapple juice, cranberry juice, grape juice, and mango ardour fruit juice proven right here. All yield scrumptious glowing juices.
Getting loads of Saccharomyces boulardii might be the #1 most vital technique you may comply with to attenuate the dangerous intestinal microbiome results of antibiotics, as this fungal species just isn’t affected by antibiotics that kill off, for instance, E. coli, Pseudomonas, or Streptococcus. Antibiotics kill quite a few wholesome microbiome species that you just want for general well being, not simply pathogens, however S. boulardii in some way manages to attenuate this impact on useful microbes.
In truth, the advantages of acquiring an consumption of Saccharomyces boulardii are so substantial that I might advocate together with a supply of this microbe regularly for the remainder of your life, stacking the percentages in favor of minimizing all of the disruptive microbiome components that we’re all uncovered to.
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