Sour drink with oats (or muesli) for a healthier digestive tract
Sour drink is a universal and proven remedy against bloating, digestive problems. It restores blood, strengthens immunity and restores strength to exhausted people. The drink is useful for patients with mycoses. It is important to prepare a sour drink by fermenting lactic acid. This strengthens the composition of the blood and renews the blood. This prevents the formation of blood clots, normalizes the heart, metabolism, strengthens immunity, restores strength and enzymes of live bacteria multiply all the healing properties of the drink.
Recipe for homemade sour oats (or muesli) – Pour half of the ground oats (or muesli) into a 3-liter glass jar. Pour over boiling water. The yeast that is added can be according to an old recipe. Half a cup of kefir and a piece of rye bread. It is also possible to add modern dry yeast with a complex of probiotic bacteria (which improve health), which necessarily includes lactobacilli (necessary for complete digestion of bifidobacteria). Close the jar and keep for 2 to 3 days in a warm place. Strain the contents into another 3-liter jar after 3 days and the contents are fermented. Oat grains can be added chopped berries, vegetables, spices and herbs (10% to 20% of the amount of oats). This way the drink will be even healthier, tastier and healthier. The fermented mixture can be used to treat diseases of the digestive tract, but also to strengthen immunity.
Fermentation of oats for treatment – oats are fermented a little longer for treatment, ie 4 to 6 days, and with fruits and plants 6 to 10 days. For the purpose of treatment it is better to use pure enzyme. The strained drink is kept in the refrigerator or freezer. It is recommended that seriously ill people, including oncology patients and people with indigestion, should take fermented oats for 3 to 10 months or more, but only a few tablespoons a day. Such medicinal foods can in some cases prolong the life of hopeless patients which gives an extra chance and time for treatment.
Fermentation sludge is used to strengthen the organism – the remaining sludge after squeezing is washed in small amounts of cold water (until the liquid becomes transparent) and with pouring the liquid into another empty jar – it should not be three times more than sour oats after fermentation. The jar is closed and stored for 15 hours. The liquid stratifies. A white precipitate forms at the bottom. Carefully pour the top layer into a clean 3 liter pot. Pour the precipitate (it is a concentrate of sour oats, about half a liter) into a one-liter jar, close it with a lid and put it in the fridge.
Recipe for sour liquid concentrate – Dilute 3 to 4 tablespoons of concentrate in a glass of cold liquid left over from squeezing. Bring to a boil and cook for 3 to 5 minutes, stirring constantly. Salt and vegetable oil can be added. Acidic liquid is used every morning, preferably on an empty stomach. The taste is sour and it is best to eat it without additives. The concentrate can be used as yeast for new portions of acidic medicine. 2 to 3 spoons are needed for a three-liter jar.
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