I’ve beforehand mentioned how the fungal species, Saccharomyces boulardii, a cousin of Saccharomyces cerevisieae used to ferment wine and beer, might be put to work to make great effervescent juices that may present an necessary probiotic microbe with appreciable well being benefits. The fermentation course of additionally reduces sugar content material by about 50% whereas offering increased counts of microbes.
The video posted right here reveals simply how vigorous the fermentation course of might be, as you’ll be able to 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 massive 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 necessary technique you’ll be able to observe to attenuate the dangerous intestinal microbiome results of antibiotics, as this fungal species is just not affected by antibiotics that kill off, for instance, E. coli, Pseudomonas, or Streptococcus. Antibiotics kill quite a few wholesome microbiome species that you simply want for general well being, not simply pathogens, however S. boulardii in some way manages to attenuate this impact on useful microbes.
In reality, the advantages of acquiring an consumption of Saccharomyces boulardii are so substantial that I might advocate together with a supply of this microbe steadily for the remainder of your life, stacking the percentages in favor of minimizing all of the disruptive microbiome elements that we’re all uncovered to.
