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Cultured cabbage juice
03-26-2013, 07:43 PM
Post: #1
Cultured cabbage juice
Subject: Cultured cabbage juice
Author: Marlon

<span class="moz-txt-link-freetext">http://www.newmediaexplorer.org/chris/2003/09/18/cultured_cabbage_juice_make_the_best_lactobacteria.htm</span>

CULTURED CABBAGE JUICE

To implant friendly lactobacteria in the colon and heal damaged mucus membranes of the G.I. tract, you need to drink about 1 and 1/2 cup daily of cultured cabbage juice. Here is how to make it. Fill blender with chopped green cabbage and add distilled water until about 2/3 full. (Do not use well water or tap water). Beat at high speed in the blender for one minute. Pour mixture into bowl and repeat with two more batches. Cover with Seran wrap or similar material and let stand at room temperature. After 3 days, the cabbage juice solution is ready to use. Strain the mixture to separate the liquid from the pulp. Place the cultured cabbage juice in refrigerator. Drink 1/2 cup of this solution diluted with an equal part of water 2 or 3 times each day. When your supply gets low, make second batch just like the first one, except, add 1/2 cup of the juice from the first batch to the second batch. Your second batch will be ready just 24 hours.

This process may be repeated indefinitely. Each serving contains several billion friendly lactobacteria. The lactic acid in the culture cabbage juice will purify the G.I. tract and kill most strains of fungi parasites and other pathogens.

You should drink this mixture until your stools float in the toilet bowl and are odor free. When that happens, you may lower your dosage of cultured cabbage juice to one serving each day as maintenance dosage. You may eat one cup of raw cabbage as a substitute for 1/2 cup of cultured cabbage juice.

Excerpted from "Hydrogen Peroxide Therapy" By Conrad Lebeau. 11th Edition


* Response...

Subject: Re: Cultured cabbage juice
Author: Polly

You need to use fresh organic cabbage in order for the correct bacteria to grow. If you have less than ideal cabbage to work with, you might want to spike your mixture it with some probiotics before you allow it to ferment. --- This is according to the experience of one of the other posters at this forum.
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