@@CleanFoodLiving Thanks for the video I was just wondering why you want people to put it near the window if it it’s not supposed to get direct sunlight
I’m going to do this for my wife. She has spent thousands over the years trying different cleanses/ probiotics. The ones she taking now are expensive. This is a win/win. Thank you so much for this video. Look forward to see what you do next.
Simply unbelievable! I’ve been into fermentation for years but I seemed to have overlooked the obvious. I used I tsp manuka honey and 1 full capsule probiotic. 4 days later it’s just a beautiful thing! Thank-you so much! It’s a game changer for me 🤗
I’m really loving the content on your channel! Would you have a recipe for 1) a probiotic for the skin and/or 2) a probiotic for the mouth either a paste or rinse?
You have a great point Alex! I never use honey but I happened to have this on hand 🙃. Isn’t all good quality honey antibacterial? Maybe I’ll use good quality maple syrup for my next batch…any other suggestions?
Honey by itself has got probiotics that activate at being diluted... But it'll sour after a few days, for that I add some fine slices of ginger... Ginger has got natural ferments on its skin... But I add fruit like raspberries, grapes for a really nice flavor...
Hi there and thank you so much!!! Good stuff to know. Just a tip for your honey - I noticed you were using a metal spoon….when honey comes into contact with metal it kills the good bacteria - always use wood, glass, or plastic with your honey!!! ❤
Wow , I've never heard of probiotic water by itself! (made with a capsule!!!). Now we can save a lot and get healthier because good capsules are 1 dolar each cap or more (I had bought Renew Life with 30 billion live cultures). THANK YOU very much from Monterey, MEXICO.
Another good additive for fermentation for feeding probiotics is mollases. I think honey may be a healthier option but if you're stuck, molasses will work very well also. Maple syrup is another safe and tasty sugar that can be used.🙂👍🙏🙏🙏
@@DanteVelasquez Plain sugar will also work, yes. But the problem with table sugar is that it is too "processed" and some of the chemicals and processes used to make sugar can make it a lesser option, but still somewhat effective. Table sugar is very clean and purified. Other less processed and natural sugars, such as cane, molasses, and honey do not have to go through as many purification processes and are much more organic in nature and carry certain positive ingredients that might be removed during processing, as sugar is. Brown and more unprocessed sugars, maple sugar (one of my favorite additives) can definitely be used with great success. Processed sugar will do the job but it's kinda like taking Tylenol regular strength for a migraine. It may help but it won't do what other meds will completely. 😉👍🙏🙏🙏
@@PoppaBadger Agreed. I use table sugar for a lot of my fermentations though and it works fine, and I often accompany it with puréed apple or pear depending on what I’m making.
@@DanteVelasquez In terms of wine and ingestible fermentation I would have to say that you're correct as to using sugar because you'd want the cleanest means to ferment something you're going to eat. I'm going to google wine fermentation and see if they use sucrose or something specific,so be right back...OK, hello again.lol Apparently glucose and fructose are the most commonly used "sugars" for stuff you ingest. I have to be honest though, I have a friend who used to make a strawberry wine/liquor with table sugar and IT WAS GOOD!!!🤣👍🙏🙏🙏
@@PoppaBadger Haha I actually do make wine, beer and hard seltzer my self and the plain sugar is what I use for the reasons you said (I add raisin puree though to further feed the yeast). But when I make kimchi or other vegetable ferments like chili sauces or capture yeast water there is always fruit with it. I don't use honey because I don't like stealing Bee food, but I am going to have to try maple syrup and dates for some things. I just made the connection that the raisins are the key factor for making my wined batches more active so table sugar is indeed inferior, but necessary when you don’t want to add other flavors 🙂
I made a successful jar of white cabbage lactic acid-fermentation, without recipe. Not even stomped it as one shoul, just a little. Seasalt and cumin, boiled, cooled swedish tap water. Started the fermentation on a book on top of the radiator for 3 days, then further in the kitchen for 2-3 weeks. Really good!
Hello from Philly! I just found your channel, and I’m really excited to try fermentation. A few years ago, I had septicemia from appendicitis, and was in ICU for almost a week. I was placed on 3 different antibiotics for several weeks. It totally destroyed my gut bacteria. I developed Hashimoto’s, and have never been the same since. I cut out dairy and gluten from my diet about 6 months ago, and it’s helped. I’m hoping adding probiotics to my diet will help me heal even more. Thanks for bringing this wonderful content to the world.
Amazing ! I was just diagnosed with hypothyroidism too, with a decades history of antibiotic damage followed with decades of intestinal damage and blockage. I drank kefir/yogurt for years then noticed that my stomach began to heal when I gave up gluten and dairy (kefir is best tolerated but I find it unneeded as cabbage does much better). Gluthione helps restore the gut lining too; I don’t take Big Pharma drugs for my thyroid, it’s amazing how nutrition and supplements/vitamins work, restoring the actual problem rather then taking poison for symptoms which will later create a need for other pills. So many problems stem from the gut; approx %70 of the immune system is located in the gut as well as, over %90 of our neurotransmitters, this all the problems are integrated. How’s everything working out for you …… ? I’d love to hear an update……… ; )
@@esemmanuel6603 It seems to be helping. I’ve also been making my own kombucha and fermented veggies. I’ve never heard of gluthione before. I’ll check it out. Thanks.
Same, antibiotics tore me up. Hand surgery with no infection at all but the wouldn’t cut without it. I make kimchi and sour cabbage. Eat about a cup a day. I’m doing better after months.
May I suggest that every time that you need to take anti biotics and even the flu vaccine do a series of probiotics ie yogurt and even better kefir to line your gut! I have learnt this by myself for with the children and my elderly parents and they never have adverse symptoms. I AM NOT A DOC just down to earth.
I am fermenting since years but this is new for me :) I have 2 types of probiotics, one is a capsule other is a liquid in a small container. For the capsule the description says it contains some lactobacilus which stands acid. The liquid says there are 4 different lactobacilus in there. I started a batch from both, I am curious about the results. Btw, very underrated channel with fine content !
@@hp1117yes, she showed how to do it in the video. She said to save a quarter of the mad one and pour fresh water and honey and leave again for some days.
In all my years, I never saw this recipe. I do kombucha, milk kefir and make my own sauerkraut so I'm big on pro-biotics. I will be adding this to my lineup and so thankful for your channel.
Ooooh….. You sound like you e been doing this a while and I’d love your input. I’m looking for a good Kumbacha recipe to start, did you follow hers, or what do you do ? I gave up dairy and kefir has always been very powerful. What’s your take on the strength of the difference of the methods, homemade ? Which is the most powerful with the most strains out of all them you make, kefir, water grains, Kumbacha and/or cabbage .. ?? I’m curious as to know also, certain strains work for different things so I’d like to figure out how many strains of what are in each of these.
@@esemmanuel6603 Making kombucha from scratch takes time so be patient. Buy a bottle of store bought Kombucha (Synergy is the best) with the mother in it, and add it to weak black tea & sugar to start a SCOBI from scratch. #1. Pour filtered water from a large Ball canning jar (or bigger container if you have it) into a large sauce pan and bring the water to a boil. #2. Then steep 3 black tea bags (more if you have a bigger container) and enough sugar to make a sweet tea and let set until it cools down to slightly warm. #3. Pour the bottle of Kombucha in it and cover with a clean cloth and secure with a rubber band. #4. Let set for about a month and you'll see a SCOBI forming on the top. Try not to disturb it so the SCOBI doesn't sink to the bottom but if it does, it's fine. Once you have a good SCOBI, remove it, and toss the old tea that should be quite vinegary. Then begin the process over again and taste test it every week until it ferments to your preferred taste. Just keep repeating the process with the same SCOBI until a new baby develops and then throw out the old and use the new. After the 1st fermentation you can add fruit to it and let sit in the fridge to develop more flavor. If you find it's too sweet cut back on the sugar but remember that the SCOBI needs the sugar to feed on. The black tea adds a bit of flavor and color. You can store your SCOBI in the fridge indefinitely as long as you feed it fresh Kombucha from time to time. With Kefir (water or milk) you have to buy the seeds on Amazon as they're hard to find even in a health food store because they have to be kept alive. RE: info on the different strains, I don't know. I just try to keep several ferments going and hope for the best. Sauerkraut is super easy and while I'm sure there is a recipe here, I find Mary's Nest a good source too. I make a big batch of Cabbage, Carrots and Beets (referred to as Rainbow Sauerkraut) so it lasts a long time. Hope this helps! Enjoy being healthy!
I love water kefir. When my house is too cold I put the jars in the oven with only the light on for warmth. Average 75* is perfect. I do 2nd ferment for flavor the same way.
Great presentation- clear, interesting, thorough… with a bit of humor! 💩😂 I will definitely be making some of this immediately, as the cost of my favorite probiotic capsules has increased greatly recently! (As has most everything.😠) Thank you SO so much for this awesome, $ saving tip!!🥳
I'm spreading your channel around here and to all my friends and family in the US because we have toxins being sprayed and they're trying to sneak it in everything we buy or eat, not so much here I can go straight too the best man and fruit man I know, thank you again and I will pass your site around generously
I made my first batch. It is definitely a different taste but so good! I am sooo excited to get my gut healthy. Thank you for sharing your knowledge ❤!
Amazing! In Ukraine we make home made beverage called kvas. It features rye bread and some yeast (I think probiotic will work just great instead of the yeasts). When it's done its so tasty, we finish it very fast! ANd we also use some of the used bread to start a new cycle of fermentation. P.S. You have beautiful malvas (is it mallow in English?) in the background (4:00). My grandma used to grow these
We grow those in our yard too. They are called hollyhocks around here. I make beet kvass, but I have been told I'm calling it the wrong thing. Americans (like me) have a lot to learn.
Back to say thank you for the recipe! i do a few things different, like use a yogurt warmer to hold jars in our colder house and sometimes add freeze dried fruit. But i use the same honey you showed here and love telling others about this inexpensive way to get good bacteria into the gut. i have one question for you...should one always strain the brown floaties at 2:22 or do you reckon they are safe to drink as well? (for us lazy and undeterred folk)
This was fabulous for me finding this recipe. I have three dogs. Two that get upset stomach quite often. One is OK. So I have to give them probiotics. They’re not really fans of sour Kraut, fermented carrots, yogurt, Kiefer and such. I’m hoping this will work!
I suggest you find some slippery elm powder/tea. I found mine at a health food store co-op. It’s for people and animals. You add water and it makes kind of a thick tea. I added some to my pup’s dogfood or put some in a little dish for him to drink it. You can give daily or as needed. It will stop tummy upset, diarrhea, constipation, vomiting. This very cheap NATURAL alternative replaced the RX dogfood we were buying at $75/bag.
I'm very grateful for this video and trying out the recipe but I got to wondering, does the gut destroy most, if not all, the probiotics before they can be of any use? And would drinking them on an empty stomach be more or less effective?
I made a cashew spread the same way. Owernight soked cashew - blend, add probiotic, mix and leave for fermentation during one day. Yoy'll get a tasty and a healthy spread.
@@CleanFoodLivinghii. Technically instead of probiotic pill, can we use a table spoon of yogurt or kombucha to start with? What about my store bought pickles went "bad" forming foams on top smelling bitter, as we so far been told it's going "bad" but I wanna understand is it bad or it is re fermentating indeed? Thanks for breaking it down 🙏🏻 💪🏻
This is one of The Most useful youtube videos which I have seen! The simplicity of it all is amazing! I wish I had known this years ago and I could have saved many pennies. But I find the whole process quite magical and interesting...I will do this tomorrow! So exciting!!! Subscribed of course :)
Haha that was the absolute cutest left in out take I've ever seen, with the beautiful hollyhocks and serious mood. I love your no nonsense or rambling approach so the occasional hiccup is just dear. Some probiotics are so expensive (and vital) I feel like this info was worth more than gold. It deserves that giggle 🤭
I did this with rhubarb and sugar. Added equal amounts diced rhubarb and sugar, left 24 hours, poured over equal amount boiling water, let cool covered. Added pro-biotic pill, covered/sealed for 4 days. Just starting to get a good bubble and mild alcohol content. Amazing soda taste, with no rhubarb sourness. The diced bits taste like stewed apple, and it smells like wine. I need to dilute that mix with about equal parts water for sweetness, so it goes fairly far.
Depends on which probiotics you are aiming to grow. I assume that it’s some species of Lactobacillus. In order to culture Bifidus (ubiquitous in colon) you may need a half tsp of black molasses to feed it.
Does it make the water salty? Is that why you think probiotic pills are used instead? I love the taste of sauerkraut, but not sure I’d want water with honey and stuff in it. Lol.
My first batch brewed for 5 days. I added a pro-bi capsule to start it. No floaties but it smelled a bit like honey and lightly like apple cider vinegar. Does that sound right?
Definitely going to add this to my list of homemade fermented foods. I am going to try using a vegan yogurt starter instead of the probiotics pills, which I can purchase much cheaper than most of those pills. If anyone is interested I can post the results here after.
@@CleanFoodLiving Finally got bubbles on my 3rd day and I only used 1/32 of a teaspoon of the vegan yogurt starter. Will be giving it a try tomorrow. So far so good.
This is very good to know! Keep me posted on final results and taste. 👍 With the final results, please also share the specific vegan yogurt starter you used and the vegan sugar as well since you didn't use honey. This way I can share specifics with others who ask. Thank you!
Thank you so much. So far all your recipes I made came out perfectly. I truly appreciate the details. Love and blessings to you and the whole world. ❤️🙏🏻🌍💕
Great ! i like to sip on the probiotic water after i make fermented pickles. i remove the liquid and replace it with a 50/50 ratio of solution to have the pickles stay in the fridge for a prolonged period of time. The fermented brine is excellent to sip on.
WOW, just found your information, and I'm delighted because I don't have kefir grains and I wanted to make some probiotic water....thank you so much...
I saw a video once on how to make kombucha and it looked very intimidating. This tutorial for probiotic water is insanely simple and effective! Thanks so much for sharing it. I also love the Garden of Life product you mentioned. They have some of the most natural and effective supplements I've ever seen. Sacred Purity has some great products as well. I'll give this a try. It's fall in Canada so I may have to put my jar in the furnace room, but all is well that ends well. 🙂
I read an article about the company "Garden of Life" and they called that company "Garden of Lies" because they stated that their products are WAY over priced and definitely NOT what they propose they are - lots of rice filling in all their products, etc. So I would not purchase this brand.
Making Kombucha is not intimidating because I did it along with 2 friends. Each of ours died in 2 years and we dont know why. It was full of hyaluronic acid and the one thing we all noticed was no one had anymore cold sores. I put my ‘Mother’ in the dining room. It smelled awful, like pure vinegar and every visitor commented. At least try it. Wish we were closer, Id ask for a ‘Mother’ from you.
Thank you so much for this easy fermentation process. Is it to be refrigerated after it has fermented or do you keep it out in room temperature. Thank you
First time here... What a beautiful woman. She's the kind of beautiful that starts from the inside and shines on through outside, for others to see... Thanks for the video..
@@justinacarothers2699 Immature seed heads are edible. They have no flavor but some nutrients. We have many poems about hollyhocks. I greet you from far Eastern Europe.🌺
You are just the cutest thing ever. That amazing smile and precious wave at the beginning just totally made my day. Thank you for being sweet and wonderful you! I'm excited about trying to make my own probiotic drinks too. ❤
❤❤❤❤ I made a batch with raw honey and distilled water...its sooooo good, sweet and tangy. Thank you for sharing this, its great having a quality probiotic available anytime. Ive been taking 2 tablespoons with 1st meal and 2 more tablespoons in a little water before bed.
Hi Adrienna, What about adding a starter from other fermented foods like sauerkraut or any other instead of adding from a probiotic capsule? This can give us more variety of probiotic bacteria.
Yes you can try sauerkraut brine. It may or may not take, but give it a try. You'll still need to add a sugar source to feed so the probiotics have a food source to reproduce.
@@CleanFoodLiving Thanks for your feedback. Yes, I made a fermented brine mocktail from sauerkraut, (bell pepper cauliflower broccoli all in one), ginger, and turmeric after they were all fermented separately. Mixed 2 large Tbs from each jar and added some fermented veggies also. Filled the rest of the jar with water and added jaggery (sweetener, that is slow-cooked sugar cane juice till it becomes thick, very commonly used in Indian cuisine) After 3-4 days it becomes fizzy, sour to taste, and Ph less than 3.4.
@@kaushiktilwa2386 If you like the results that you have posted here, you might try another beverage as well. What I am thinking of is beet kvass. Look it up. Kvass is made of other things besides beets, but I love beet kvass for its flavor, tanginess, and blood boosting qualities. I think you're on to something great here. Perhaps Clean Food Living has already done a video on kvass and I don't know about it.
You can use non pasteurisized fermentation foods like Sauerkraut, rejuvelac etc.. Adding sugar is not necessary if you put some grain into the water. If you fermented different vegetables you receive many kinds of probiotic bacteria, which you can cultivate them. You can use the sour liquid of your fermentation products as a starter for yoghurt in milk or soy-bean-juice.
This process is the start of something good for me. This is the first attempt to ferment any single thing I have viewed from your channel. Your fermented hummus seems my next one to perform. Thank you for this. I need to find the correct probiotic capsule to purchase. I will read your show notes & I hope you have a recommendation for that item . I am on a spring fed well & feel this water is a good supply for me. Best wishes to you & thank you.
Thank you so much for this great video! Thank you for your patience answering all questions, including the one answered previously! You are kind, generous, amazing...
My husband is an EXTREMELY picky eater, and has been for his nearly 49 years of life; mostly, it's a texture thing. Because of this, and because of my own previous ignorance on the wonder of fermentation, I used to have a hard time convincing him to try new things. He really enjoys sauerkraut, so I am going to start him with some that is fermented, and perhaps one day we will add a second refrigerator just to keep our fermented products from spoiling and to have plenty on hand to share. He is completely skeeved out by the mere thought of kombucha because I told him it was fermented tea... a rookie mistake that I know better than to repeat. I think I might be able to convince him with the second ferment for kombucha, as long as he has no idea what he is drinking beforehand. The man is a tank with no food allergies, and I am a creative individual; in other words, he is my guinea pig for a lot of recipes made in an effort to find the ways he enjoys eating certain foods he dislikes the texture of. Thank you for all of your wonderful videos on the subject; I am learning quite a bit from you.
I must say, that you pose a question to me about the deceptive nature of how you regard your husband (Guinea Pig). Tell me, how would you feel if you suddenly became aware of the fact that someone else had been doing the same thing to you?
@@davidadausuel4537 Thank you for your comment; I can understand after rereading why you would come to that conclusion. Allow me to clarify: we have been married for almost 20 years, and "Guinea Pig" is a pet name that many culinarily creative people (with a sense of humor) give to their significant other whom they trust the most to tell them the truth about a recipe. My husband is a more than willing participant in this little experiment to increase our nutrient intake, he has been fully informed and given consent. There truly is nothing deceptive about what is happening in my kitchen; we shop together, he knows exactly what is in the cart at check out, and we have an agreement that I can't tell him what is in something until after he has had at least two bites. This is due to the fact that, like a child, the mere mention of certain ingredient will send him running; HE made the decision that I had a better chance of getting him to eat something if he doesn't know what is in the dish. You know what? It has worked gangbusters for my picky eating hunk! He went from being someone who would only eat a few things to now helping me grow a garden filled with fruits and vegetables that he used to despise. I hope that this answered your question; enjoy your day.
@@s.s.9149 thank you, I’ve enjoyed reading your comments. You sound like a good sport. Wishing you both a long and healthy life. God bless you and your tank of a husband!
@@Prinzenelleke Thank you very much for your comment. I have to give the props to my love of this life, he is the good sport for putting up with all sorts of crazy sounding recipes on the chance that he MIGHT enjoy the meal (he does enjoy more recipes than he finds off-putting). God bless you and your family, as well. ❤& ✌
Hi, I love making this probiotic water but was given some homemade water kefir which got me wondering… what’s the difference in probiotic strengths & benefits? Thanks for your wonderful channel. I’m learning so much from you.
I would personally use distilled water, and maybe boil it then cool it to remove other pre-existing bacteria. The bacteria just feed on the honey. That’s just what I would think though
@@animekittycat95 The reason why I asked is that I use to ferment water kefir, and they would need lots of minerals in their water. Molasses without the sulfur is what they would love to eat. Tap water would kill them because of the chlorine and fluoride, but if you tried to use distilled water they would die on contact of the water. They would thrive on heavily mineralized water, but it had to be clean.
I love your energy and the way you explain everything. This is the very first video of yours that I saw and I have subscribed already. Thank you for all this knowledge. I'm waiting to see if I'll be successful at this little project. Thank you again
You said that the probiotic drink was stronger when you added more honey. Does that mean that it will be beneficial to add even more honey or other sugar sources? Is there an upper limit for how much sugar the probiotics can tolerate?
Thank you for this video! I have been loving the probiotic water. Have you ever used cool homemade herbal tea instead of water to ferment with the probiotic and honey? If not, do you think it would work?
I don't know the contents of probiotic capsules in your country. If it contents some kinds Lactobacterias, you get them from fermentation if you put grains and water in a bottle and fermented them for some days or if you fermented vegetables. You can use the sour tasting liquid as a starter.
I love your fermentation ideas, just new at this and made some cabbage, carrot, ginger sauerkraut in the last week. It's delicious! About your probiotic water, do you leave the little blob of honey in the bottom, or would it be better to shake the water jar until the honey dissolves?
I use dehydrated sugar cane as food for my probiotic (tibicos) drink, as I recall honey has antibacterial properties. Have you tried fermenting with dehydrated sugar cane juice? It also has enzymes and minerals.
I made vegan version of probiotic water without probiotic capsules after watching this video. I know that chickpeas are extremely effective to start / quicken fermentation process. So what I did is I put 6 pieces of chickpeas and half tablespoon of vegan dandelion honey in 500 ml water. After 2 days I saw the bubbles which is the indication of fermentation. Today is day 5, and I will add some of this probiotic water to my juices. Thanks for the recipe and for sharing.
Love this! Is there enough probiotics in this water to replace taking probiotic capsules? Good quality probiotics are quite pricey when taking everyday. Is this a good way to get the same amount of probiotics per serving rather than taking a capsule? ( If so, what is the proper serving size to equal 1 capsule? ) Grateful for you sharing this information!
@@carolmaplesden916 thank you for your insight. Just wish she would comment on it if she knows. It would help me save money by not buying expensive probiotics.
@@danielcopeland2064 Our bodies need a variety of different probiotics in order to have optimal health. This is a great start but the more versions of fermented items that you can add to your diet the better off you will be. Dr. Mercola has said that when we make our own fermentation’s that we get far better and far more probiotics than from the ones we buy. He sells some fabulous fermentation starters and teaches about how important Pre-biotics which are just as important as the probiotics are. And as mentioned here you can keep it going forever. I ferment Kombucha, Kefir, and a variety of veggies and yes it is far better than buying probiotics on a constant basis. The more you learn about how to make your own the better off you will be.
A couple tablespoons here and there throughout the day of a variety of fermented foods can equal more than what's in a bottle of probiotics. I personally do not take the capsules... I get my broad spectrum of probiotics daily through lots of different fermented foods throughout each day🙂. For more fun fermenting ideas like this one, also check out my fermented oats video and fermented hemp milk video where I do a really cool fermenting experiment! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LeU_Xj9x68s.html
Thank you for this video! I just found your channel and you are truly wonderful. One question, and I apologize if you mentioned it in your video and I missed it… when fermenting, does the lid needs to be fully closed or partially closed to allow gases to escape? Also, is there a maximum temperature during fermentation? Thanks again.
I'm a little late to the party!!!! I just found your channel and am so grateful I did. I'm going 100% into fermenting using your instruction. Thank you so much! One question: It looks like you tightened your lid all the way instead of leaving it loose to let the gasses escape. Am I correct? Should I leave the lid loose?
Just a question, honey has anti-bacterial properties, wouldn't that kill off the probiotic? I see that you are successful in making the probiotic water with honey, I'm just wondering how it's possible. I am addicted to your fermenting videos, love to watch them. I followed the sauerkraut one and my ferment is in day three and bubbling like crazy, can't wait to eat it.
Honey does not kill probiotics. I ferment many things with honey added and it always super feeds the ferment, not hinder. Its antibacterial properties are for only certain types of pathogens and as nature designs things perfectly, the good bacteria are not negatively affected.
Since undiluted honey has relatively little water, any bacteria or spores that get into it cannot grow or grow very slowly. This is similar to the way that salt acts as an antimicrobial. The numbers of bacteria never become so great as to cause trouble. Also remember that when adding the capsule bacteria to the water, you are adding them in an overwhelming number. These capsule bacteria will quickly crowd out other bacteria and fungi that have gotten into the water or were in the honey.
honey mostly is anti-bacterial due to its very very low water content. it rips apart bacteria and makes them unable to survive within honey. But when you dilute it with water, bacteria can thrive.
Dear, a wonderful channel and useful information regarding probiotic water. Is it kept in a tightly capped bottle for three days or more, or is it opened slightly without removing the cap?
Only one problem. When you buy capsules, you're getting different strains of probiotics and at a certain amount. How do you know if your "soup" is strong enough, not too strong and which probiotics actually used the honey and reproduced. I believe different strains react differently to the honey and may not be "sugar-eaters" which may deem certain strains unable to reproduce, ending with a probiotic soup that has only 1 or 2 strains, as opposed to the original 5 strains which came in the capsule. A great idea but I'm unsure about the lack of standardization with this process. Great video because you can use this idea for many different applications.👍🙂🙏🙏🙏
No, I'm not but I am very interested and have been reading a lot of material about probiotics, as they have other very good applications other then just gastrointestinal health. Probiotics (beneficial bacteria) can be useful in gardening, fermentation and can be used as a safe cleanser for many things. I cured myself of C. dif by using heavy amounts of probiotics after waiting a year for tests to confirm what I already knew. So, I am a huge fan of probiotics and am still trying to gain more knowledge of all the different strains of probiotics and what different combinations can help with and I will say that there is definitive evidence that probiotics can help the body in ways you'd never think unless you've done quite a bit of research.🙂👍🙏🙏🙏
@@PoppaBadger Maybe you missed your calling! My sister is an engineer and your words reminded me of her and her big brain. I’m not well-educated when it comes to probiotics, but I don’t doubt what you’re saying. I do garden, and I heard one garden expert say, “Don’t feed your plants, feed your soil.” Oh, and congrats on curing your C-diff…that’s quite an accomplishment! 👍❤️😋
@@LibraryLizard Thank you so much! Those are very kind words.🙂 I'm actually schooled in psychology but I have a very strong drive to learn. Like I tell everyone, if you pay attention, you'll learn something new everyday.👍🙂🙏🙏🙏
@@PoppaBadger I just graduated with a B.S. in Psychology in 2020, but I still feel like I know very little. Honestly, I think a monkey could graduate from college in our current educational system. Self-educating is the way to go…she realized $40,000 later. God bless! 🙏❤️
awesome video, I will try it thanks. Are the waste of the probiotics not supposed to be beneficial (like minerals or some shit lol), why throw them away? I might drink them too
I LoVE this! I'll turn the honey my bees make into health giving probiotic drink along with my beautiful rainwater ~ THaNK YoU! This is wonderful and you're a gem
