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From: Gina (
Subject:         Re: Dental health - raw diet
Date: September 4, 2014 at 12:06 am PST

In Reply to: Re: Dental health - raw diet posted by The Sproutarian on September 3, 2014 at 10:16 pm:

Hi Sproutarian,
What do you use to culture your nut yogurt? I have bought Lou COrona's probiotic blend and I like it, but I also like how Ann Wigmore did it in the past, but Brian Clement said that rejuvelac can be contaminated and not to use it.
So what do you use or recommend?
When i hear you say that Brian lives mainly on seaweed, algae and sprouts, I think that is an exaggeration. The seaweed and algae are merely supplements. There are too few calories in them to say they compose a good part of one's diet. He said he takes those daily, but he eats a normal high raw vegan diet: green juice and lots of raw vegan food (including sprouts). He said he and his wife cook at home; so he eats about 20-25% cooked food, especially depending on if he's traveling. He told me he thinks its better if someone had bean soup than ate low quality fruit, so he is not lowering his standards by saying a healthy person can eat 20% cooked food.
I am very happy to communicate with you and i have a question.
I once read on your website that you would eat raw amaranth sprouts and get a stomachache. i interpret that your stomachache came from antinutrients in the raw sprouts and my solution to that is to cook them. SO what I have done is to sprout amaranth until the tails are loose and then blend in the vitamix with water and then bring to low boil and simmer 10 minutes. This gelatinizing the starch makes the calories bioavailable and destroys anti-nutrients. This is one grain/seed that I prefer to cook as a cereal. The only way that I can eat it raw is to sprout it really well and then dry it in the dehydrator and then powder it and use it for a raw batter for making breaded raw dehydrated stuff, like onion rings. So, that dried stuff doesn't hurt my stomach, like the fresh raw sprouts do. When a person cooks amaranth with sprouting and blending first, it can take an hour to cook. But when you sprout and blend, the cooking time is greatly reduced. Since Brian allows 20% cooked food, how is this a problem?
Another thing I do is take rice, preferably black and sprout and add koji and ferment that and blend and then bring it to a boil for 30 seconds to kill the koji culture. This makes the sweetest rice porridge and it's easier to digest. It's called amazake
So with amazake and amaranth porridge, show me the flaws, when you consider that both foods are MORE digestible than the raw, yields more available calories, etc.
Also, when you say you use coconut oil, what about coconut manna (whole creamed mature raw coconut)? I make that stuff and I prefer eating whole food. I also make fresh coconut milk from the organic mexican coconuts...ton of fat. That should be enough to raise my cholesterol right? I really don't like coconut oil. I also believe in raising my cholesterol more in a vegan way.
Sproutarian, do you recommend klamath lake blue green algae?

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