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 vital 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 possibly can 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 large increase 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 possibly can comply with to attenuate the dangerous intestinal microbiome results of antibiotics, as this fungal species will not be 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 someway manages to attenuate this impact on helpful microbes.
In reality, the advantages of acquiring an consumption of Saccharomyces boulardii are so substantial that I’d advocate together with a supply of this microbe ceaselessly 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.