Brad Hefta-Gaub Posted January 16, 2013 Share Posted January 16, 2013 Some background: (from wikipedia) "Rejuvelac is a fermented liquid made from sprouted grains. It is purported to improve digestion of food. Rejuvelac can be drunk as a digestive aid or used as a starter culture for other fermented foods such as raw nut and seed yoghurts, cheeses, sauces and Essene Breads." I've been Gluten and Dairy free for several years now. And I had also mostly adapted my diet to near-paleo for the last year. This January 1st I started Whole 30, and so far, it's going great. Anyway, I've always been a bit of a foodie... I love to cook. And so I'm now into that phase of Whole 30, where I want to get more creative. I have found some recipes for Nut Cheeses that look interesting. One of them calls for Rejuvelac... which I'd never heard of till today, but with some google, I've found several resources, recipes, etc. Including a ton of notes from the Gluten Free community on how to make it using gluten free grains. As far as I can tell, the Rejuvelac doesn't actually include the sprouted grains, which are removed and only the "fermented liquid" is used in the later nut cheese recipes. From a "food craving" or "paleoizing treats" perspective, I feel like I'm pretty safe ground, because I'm no longer a big cheese fanatic. I'm just looking for a couple of long term healthy whole food recipes to add to my repertoire. But from a nutrition and health effects perspective... is this a reasonable choice, in moderation? Link to comment Share on other sites More sharing options...
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