Hello beautiful people @Ecency !!
Todays blog I just wanted to share with you the benefits and usage of fervida!
What is fervida??
FerVída is a very effective remedy, because their action acts on different levels:
- regenerate and rebalance the intestinal bacterial flora
- boost the immune system
- purify and detoxify the body and also have chelating properties
- slow down cell deterioration and therefore also aging thanks to the very high percentage of antioxidant substances.
The fervida has the ability to nourish the entire human organism. They contain vitamins, including B12, omega 3-6-9, short-chain fatty acids, essential proteins, most of the minerals, enzymes, probiotics, prebiotics and all the nutrients they are able to extract from vegetables during fermentation.
The uses of fervìda are many: from healing properties, to skin products, from excellent detergents and degreasers to fertilizers and much more.
#applefervida aromatise with rosemary the secret of my long shiny hair!!
The more fervida they get older, the more effective they are.
Fermentation has an important characteristic, that of copying the genetic heritage (therefore vitamins, omega3, short-chain fatty acids, minerals, etc ...) of the food with which the process is started. In this way, all the nutritional value of fruit, vegetables, plants, etc. is obtained, enhanced by the contribution of the beneficial microorganisms present (probiotics). The older this fermentation, the more rich of microorganisms increases, their concentration of nutrients and consequently the benefits they bring. FerVida exist even over 12 years old… imagine what variety and quantity of microorganisms!
Another fundamental characteristic of fermentation, which increases in quantity in the fervida, is the formation of beneficial acids, increasingly recognized by science for their importance in increasing the immune system, for their detoxifying power, for their richness in antioxidants. , etc ... You will have heard some of these acids often, due to their therapeutic power: lactic acid, acetic acid, hyaluronic acid, gallic acid, mallic acid,
The creation of the ferments of life (FerVida)
As with all fermentations, even for the fervida you don't need any skill. Surely at the beginning the doubts are many, so it is easy to "get scared" by the strange transformations that take place. With practice, however, everything becomes much less strange and more spontaneous.
There is nothing to fear, ferment poisoning is almost impossible. Creating fervida at home (like other ferments in general), not only helps those with digestive problems, but can benefit everyone's health.
You will only need 4 simple things:
•a large plastic or glass container (never use metal things);
•a natural sweetener which can be either brown sugar or honey or the like;
•fresh fruit or vegetables. There is no specific plant, fruit or vegetable to make them, the essential thing is to
use something that is seasonal and grown in a natural way, precisely to have all the properties of the element which, if of industrial origin (intensive culture and polluted) is more easily poor nutritionally speaking;
•osmotic water or otherwise deprived of chlorides and fluorides.
Necessary "rules" or procedures to be follow;
The ratio between fruit, water and sweetener generally must be 3: 5: 1, so for 3 parts of fruit, you need 5 of water and 1 of sweetener. For example, for 3 kilos of fruit, you need 5 liters of water and 1 kilo of sweetener (it is necessary to dissolve the water and sweetener well before adding to the fruit).
The capacity of the container must be well calculated, which in addition to containing our preparation
must have an empty space for the air. In practice, the ratio mentioned above becomes: 3: 5: 1: 1. For convenience, each container can be virtually divided into 10 parts.
The procedure may change with some vegetables and leaves, which being less sugary, may require a different proportion with greater amounts of water and sweetener (for example 3: 10: 2: 1).
It is good to label the container with the type of fermentation started (apples, lemons, leaves, etc ...) and the start date.
The container must be closed, but not hermetically. And cover with table cloths or anything and tie with elastic to prevent the insects to get inside.
ideal temperature for fervida (as for all fermented) is between 15 and 20 degrees, but it is not necessary to check it with a thermometer. In winter, perhaps it is better not to keep our fervida in cellars or closets too cold, on the contrary in summer, it is good to look for cooler places.
For the first few months, a couple of times a week (more or less), it will be necessary to "soaked" the vegetable/fruits, making sure it does not come out of the fermentation liquid.
Waiting times are much longer than the more classic fermentations (kefir, sauerkraut, kombucha, etc ...). It takes at least 4 months before you can use the homemade fervida.
In the fervida there must be no mold, the smell must be "healthy" and non-alcoholic and there must be no unpleasant odors.
In order to use them, but also to continue fermentation and to continue the multiplication of microorganisms, it is necessary to first filter and then top up up to one year of age. Then the regeneration process will begin, which no longer requires the plant element from which it has already absorbed all the nutritional assets.
This is the result of fervida on my hair it became
healthy*and shiny! It grows faster and I solved the problems of having dandruff because of the climates changes and environment pollution!
