HOME MADE FROZEN FRUIT JUICE VITAMIN MIX

Why frozen fruit juice?

Prevent Choking Hazard: Popular warnings about the “hazards” of the vitamin are discomfort and choking. When a soft pill dissolves fast, it causes stomach burning and nausea. A hard bill is made to melt slowly. However it can cause choking, and sometimes it runs through the intestines causing discomfort and stomach pain.

Better absorption: The best way to deliver vitamins to one’s system is to admit it slowly throughout the day. For example, Vitamin C cause discomfort and exacerbate ulcers, but it can also heal the ulcers, by taking it in small amounts and several times a day. Our body can’t hold a high concentration of vitamin at once; it will try to excrete out by urinary tract; wasting money! 

Frozen smoothie with vitamins plus water mixed in, and sipped slowly throughout the day can solve all of these problems

Save time and keep the commitment with veggie and fruit: If your daily routine does not allow you to eat fruit, eat healthily and take vitamins, why not combine them together in a smoothie. You can prepare them once a week or twice a month and save it in the freezer.

Save money and help the environment: You can also save a lot of time and money when making frozen juice (smoothies) as you don’t have to worry about using the fruit before it spoils. It took energy and labor to produce fruits and vegetable, do not let them spoil is also a good way to save the environment.

Home Made with Love: You can choose the best ingredient for yourself and family, you know what you put in your body by prepare fruit juice at home. Science proved that water content could take up our energy when we make our food. If we happy and have a good attitude when preparing food, we make good healthy food. 

My home made fruit juice with my label.
 You can make your label  too! Have fun!

What’s you need? What you need is a good strong blender, (my favorite is Blendtec) glass jars. Glass jars may be heavier to carry around, but they also are chemically resistant for acidity in fruit juice, and totally impermeable to gas and air.  Plastic bottles are lightweight and easy to use, but there is a concern about the erosion of chemical in plastic to fruit juice because of it’s acidity. In the freezer, P.E.T ( the plastic use for commercial water bottles) are nearly impermeable, but at a higher temperature, PET’s thin walls can become permeable* allowing some air to get in and oxidize the contents. It’s up to you, but do make sure you do not expose the fruit juice bottle to light and heat.

You can re-use any glasses bottles of your favorite drink, or buy new glass bottles. My favorite glass bottle is 16 oz Starbuck coffee.  (This bottle has wide neck and easy to refill).Be sure not to fill the bottle too full, and leave room/space as the glass bottle may crack due to the expansion of water molecules when frozen. You can also reuse water bottle, but not more than once, and be sure to toss your used water bottle in recycle bin. 

RECIPE for fruit juice

There are many smoothie recipes to be found on the internet.  Try to prepare a variety, as natural fruits contain different constituents, and phytochemicals, as well as trace minerals. Overusing one fruit can cause unbalance nutrition, may be harmful!  Taking too much banana, or orange, for example, can result in an overdose potassium.  Too many carrots may introduce too much calcium and beta-carotene, and too much celery juice or grapefruit juice may make your blood pressure go down. Yes, natural fruits and vegetable can be a powerful medicine too. Variety is a critical factor in any healthy diet. And while related foods share many of the same healing compounds; they each have distinct nutrients that are helpful in their unique ways.

Try to have fun and explore your taste buds with different fruit smoothie recipes and avoid becoming bored, particularly the case for kids. 

The Japanese have a favorite phrase “me de taberu” which means “eat with your eyes”. The color of the fruit smoothie is also important. Try your best to achieve an interesting and attractive color when you mix your ingredients of fresh fruit and vegetables.

Here are some suggestions for color combinations:

Red color: strawberries, raspberry, cooked beet, so it is good to use white color sweet fruits like banana, red grapes and ripped pear to sweeten the batch.

Pineapple can be added to any group because it has light yellow color, and does not affect the primary color. Pineapple also contains natural digestive enzymes which help digest protein. Individuals who have problems with indigestion and feel bloated after a meal have found pineapple to be quite helpful. Papaya has a similar function as pineapple and goes well with the yellow and orange fruit groups.

Purple color: blueberries and blackberries.  Add sweet fruit (banana, ripe pears, black or red grape) according to you taste. Pineapple can be added to any group because it has light yellow color, and does not affect the primary color. Pineapple also contains natural digestive enzymes which help digest protein

Yellow color: papaya, orange, mango, apricot, cantaloupe or any fruit with yellow tones, including canned fruits. A ripe apple adds fiber. Pineapple can be added to any group because it has light golden color, and does not affect the primary color. Pineapple also contains natural digestive enzymes which help digest protein

Orange color: carrot juice is the best for orange colored juice. You can discard some pulps, or keep the pulp for fiber. A strong blender can smooth a carrot easily and a combination of carrot, orange (use whole fruit eliminating peel and seeds), and papaya, cantaloupe, ect. Add sweets fruits mango, banana, pears to taste.    

Green color: any green vegetable you can think of, including collard, chards, mustard green, spinach, penny wort, dandelion, chickweed, celery, wheat grass, you should juice them or blend whole, …it’s up to you! …Note that vitamin C helps maintain the green color. Add some banana, pear, honey dew to sweeten, pineapple again helps digestion. You can also add spirulina and some  ginger to offset the fishy taste of sprirulina. Pineapple can be added to any group because it has light yellow color, and does not affect the main color. Pineapple also contains natural digestive enzymes which help digest protein

You can also use herbal teas such as chamomile, calendula, celandine, chrysanthemum, dandelion flowers, alfalfa, and chickweed.   These herbs add more antioxidant flavonoids, vitamins, and minerals to the juice….use your imagination and experiment to find out what suits you best. Hibicus Flower Tea has very nice red color, can be added to red, purple group.

You can also try a bean smoothie by adding cooked peanut, green been, white bean and coconut milk.

Include in each batch which can be divided into 4 - 16 floz bottles (the amount can vary depending on your weight, age, or can be higher for a therapeutic dosage) and add the following vitamins or use AKP VITAMIN MIX for FRUIT JUICE ( A very high potent concentration, without filler, sugar, soy, artificial color, flavor or preservatives). 

Prepare you batches of smoothies in your free time, you can make a lot bottle one group of color at a time , make sure you have all 5 color groups …red, yellow, green, orange and purple, and try to prepare a 1-4 week supply.  Take one bottle a day to work and sip slowly as it melts, adding water accordingly throughout the day. This gradual ingestion allows the vitamins and nutrients to be slowly absorbed into your cells, providing energy for your activities, and keeping hunger at bay.  If you are less hungry of course you are less likely to eat junk food, empty calories and sugar. Furthermore, these nutrients help your cells rejuvenate, heal inflammation and disease, and may prevent cancer.

People, who use this frozen juice experience higher energy, clear minds, work more efficient, feel lighter, develop stronger immune systems and recover quickly from infections like a cold or flu.

Save time, save money, and even lose weight by making your own a smoothie/frozen fruit juice with vitamins.

Enjoy your juice and your health! 

FERMENTED VEGETABLE CONTRADICTION ?

Hi everybody,

Thank you for viewing my last blog BENEFIT OF EATING FERMENTED VEGETABLE. I have received many questions directly sent to me. Therefore I would like to answer these most Frequently Asked Question in this blog: FERMENTED VEGETABLE CONTRADICTION, which I have first hand experienced with it.

How long fermented vegetable can last, will it gone bad, be contaminated?
Fermentation process has three phases:
1.   Increase population, metabolize fibers, produce vitamins, lactic acid, etc.
2. Stable growth, because the concentration of “waste” to high, become toxic to the growth of the microbe, especially lactic acid.
3.  One the concentration of lactic acid get too high; it becomes natural preservative, these bacteria stop growing and turn into resistant spores, waiting for the ideal environment to thrive again. That’s why we can keep fermentation vegetable very long time, and it will not go bad as long as the concentration of lactic acid high as it naturally is. That's why homemade fermented vegetable tastes very sour in comparison with commercial products.

      

     

Here is the label I made for my homemade Sauerkraut, just for fun!  If you want to make the tag with your name on it, use www.avery.com

      Benefit: Taste small amount before the meal,  this sour taste will stimulate the secretion of saliva in the mouth, gastric acid in the stomach, and pancreatic enzyme from the pancreas, ready to digest your meal.  

As the commercial fermented vegetable, because of the pressure to be palatable,  corn syrup, sugar are added, etc. To prevent these sugar fermented,  have to use the preservative or pasteurization. Therefore, fermentation at home is better, guaranteed quality.

Use clean spoon every time to take a portion out of the jars. The bacteria in our saliva can contaminate the whole batch.  Close tight after each use, keep in cool, dark place.

Can everybody use Fermented vegetable? Any contradiction?

For people with leaky gut problems, or low stomach acid, or long term use drugs to treat acid reflux likes antacid, proton inhibitor should not use raw fermented vegetable hasty. 

The live bacteria can leak cause problems for people with leaky gut, as microbe can enter the blood stream through damaged gut lining.

These live bacteria may ferment inside the stomach of individuals, who has hypochlorhydria (low stomach acid, Stomach Ph should be 1.5-3,  if it has Ph 5-7 bacteria will grow), which caused gas, bad breath. These probiotic bacterias should only be located and thrive inside your large intestine, not inside stomach. We have to heal the gut and address the problem with low stomach acid before taking raw fermentation foods.

Should people with above problem avoid fermented vegetable forever?

Individuals with the leaky gut problem or low stomach acid, acid reflux, heartburn can still eat the fermented vegetable, but you have to cook it to destroy these lives bacteria....until your condition healed.  These prepare fermented vegetable to have better-absorbed nutrients than non-fermented one, this nutrition dense food will help heal the leaky gut, then we can start to introduce raw fermented food. Have you ever hear the term PREPROBIOTIC  healthy supplements? It sounds very scientific name, in plain words: It mean sterilized fermented food,  spores are destroyed, but the nutrition of cooked fermented food is much better absorbed.

My experiences: When I had problem with IBS ( Irritable Bowel Syndrom), every time  I eat fermented vegetables like KIM CHI, SAUERKRAUT, or whatever fermented food, I had terrible reaction, vomit, diarrhea, fever, similar to E.coli infected symptom, while other people who eat same meal with me has no problem....Now I know! These symptoms are the sign of my body already infected with Candida.  The good bacteria in fermented vegetable try to relocate in my intestine, and kill off harmful microbe, causing DIE-OFF symptom. That's a good sign! However, I would not advise anybody gobble raw fermented, LISTEN TO YOUR BODY, WHAT GOOD FOR OTHER PEOPLE MAY NOT GOOD FOR YOUR CURRENT CONDITION.

Successfully fermented a batch of white cabbage, with plenty juice on top. No sign of yeast and mold.

Why I can’t make fermented vegetable as good as other people, why I always see mold, yeast in my fermented jars.

Do not worry; it happens to me too! 'People who currently infected with Candida yeast may have trouble fermented vegetable at home. You may need to sterilize all tools, wear glove, mask, etc., make sure follow hygiene routine. Use culture starters, and ask the healthy  friend help you. Or you can buy from trusted source.

My priceless experience:  when I was so sick, I did not know that I was infected with Candida due to long term treatment by Antibiotics, cortisols, and synthetic hormone.  I  did enthusiastically try making fermented vegetable at home. However, every batch of fermented food I made had gone wrong with flimsy white fungus layers on top; even I was very careful to follow hygiene protocols of microbiology laboratories. My neighbor, a lady in her 70’s with beautiful skin and good health, clear mind, down-to-earth wisdom who didn’t have too much education, and knowledge of microbiology as I am, yet, she made a very yummy fermented vegetable and used them all of her life.  That must be a secret to her health. She gave me this wonderful food, that I combine with other nutrients, vitamins,  I  totally healed myself without any medication. 

Now I can make very yummy Sauerkraut, or many kinds of fermented vegetable every time because I am in perfect health now.

If you are not successful, don’t give up, seek help, educate yourself. Your health will restore soon. If I can rejuvenate my health, you can too. 

Benefit of Eating Fermented Vegetable

Have you heard this quote: YOU ARE WHAT YOU EAT?

Is it true?

Have you ever wonder why I’m eating all the healthy organic food, a balanced diet, exercise,  have good spiritual health,  taking vitamin supplements,  I still have a problem with brain fog, constipation, and a heart problem? 

I was one of them. Why doesn’t the entire regular healthy rule work for me? It took me a long time to find out, using my scientific background, doing detective research to locate the answers, and to restore my health.

I would say: YOU ARE NOT WHAT YOU EAT, BUT  WHAT YOU CAN ABSORB. The gastrointestinal health is important for our health.

I would like to talk about why Fermented Vegetables may help you improve and restore your health.

       STIMULATE THE SECRETION OF DIGESTIVE ENZYMES

Well, fermented vegetables naturally have organic acids, lactic acid, acetic acid. When eaten raw, the sour taste instantly stimulates secretion of saliva in the mouth, gastric acid in the stomach, and digestive enzymes from the gallbladder. All these digestive enzymes help to break down the food we eat into small units, which can absorb entirely inside our gut.

For example, Protein breaks down into amino acids, the building block of muscle. Fat and oil break down to essential fatty acids, which are the building block for our hormones, cholesterol, and blood vessels membranes.

FERMENTED VEGETABLES  CONTAIN  HIGH QUALITY,  EASY TO BE ABSORBED NUTRIENTS:

A human can’t digest cellulose, the outer layer of vegetable cells. Raw vegetables contain a high amount of phytic acid and oxalic acid, which bind minerals and may cause kidney stones. Fermentation helping break these membranes, and also break down phytic, and oxalic compound to turn these essential minerals into bioavailable form, easy to digest. These good microbes can digest the food humans cannot and produce vitamins: vitamin B complex, especially vitamin B12, and many another vitamin  A, D, E, and some amino acids. 

The most important vitamin in the fermented vegetable is vitamin K2.  It is essential for regulation of vitamin D for muscle, bone and heart health. Raw vegetables only have vitamin K1, which is also necessary, but we also need vitamin K2. Some amino acids produced by microbe are critical for mental health.  The fermented vegetable contains the much higher quality of nutrients than the raw vegetable.  With the fermentation process, we can increase the nutrient value of vegetables significantly.

 PROVIDE GOOD PROBIOTICS, WHICH HELP FURTHER DIGESTION AND SYNTHESIZE VITAMINS AND AMINOACIDS INSIDE HUMAN GUT

Our ancestors have been using fermented vegetables as a primary mean of food preservation. They don’t have to take any vitamins or special diets to stay healthy. Why we, in modern life, take a ton of vitamins and still don’t feel well? Why fiber foods and grains make us constipated instead of helping us? The answer can be very complex about MICROBIOME SYSTEM.  But I can say shortly:  IN OUR MODERN LIFESTYLE, WE INNOCENTLY OR ACCIDENTLY  DESTROY MOST OF THE GOOD HEALTHY PROBIOTICS INSIDE OUR GUT, by taking sterilized food, food with artificial colors& preservatives, taking antacids, proton inhibitors, antibiotics,  and GMOs food, etc.

When we ingest fermented foods, we also ingest raw bacteria.  which can stand high acid in stomach and small intestine, until they come to the dark, warm, neutral pH in our large bowel, the microbes thrive and start consume the waste we cannot digest and turn these scraps into these wonderful nutrients as we mentioned above. The most important part is that these wonderful vitamins and nutrients synthetizing inside our gut, and directly absorbed through the intestines to use immediately.

Therefore, taking fermented vegetables can save you a lot of money. Vitamin K2 supplement is very expensive.

Furthermore, these probiotics keep us healthy by balance our Microbiome system, keeping the harmful bacteria like H.Pylori, E.Coli, Botulism, Streptococcus, and Candida under control, and be useful.

For women health, fermented food with lactobacillus will keep the urinary tract from infection. A douche make from fermented vegetable juice can help clear Candida yeast infection better than an antibiotic. 

“Let food be your medicine” – the father of medicine Hippocrates had said 2000 year ago, still, works today in the view of the discovery of microbiology science.