Fermenting herbs?

[Guest guest]

I thought some of you might like this. It deals with lacto-fermenting

herbs to get the potent factor released!

-- Heidi Jean

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So how does this work? The hard, woody texture of herbs like tongkat ali

(Eurycoma longifolia) is basically cellulose, an indigestible fibre which humans

pass out as roughage. The medicinal properties of herbs are typically parked

inside individual cells.

Those cells, says Orgacare's biotechnologist Koshy Philip, are broken by enzymes

of lactic acid bacteria.

In the case of tongkat ali, it releases several compounds. Among them, the

organic acid lactone which adjusts colon acidity; the antioxidant super oxide

dismutase which aggressively mops up free radicals; and, several phytosteroids.

These compounds work synergistically for overall wellness. Their single best

attribute is improving blood circulation which, in turn, powers up all the

body's organs.

In kacip fatimah (Labisia pothoina), valuable anti-estrogens and phytoestrogens

condition the uterine environment and enhance the reproductive health of women,

and from mengkudu (Morinda citrifolia), the enzyme proxerinine plays a crucial

role in cell regeneration.

A stone grinder which stays cool is used to break the herbs into fine powder.

This idea is basic village wisdom. Heat denatures active proteins and dismantles

the sophisticated arrangement of enzymes.

The ground material is mixed with lactic acid bacteria in bioreactors ­ small

vats which control temperature, oxygen, water and contamination ­ which can also

draw out any heavy metals.

Lactic acid bacteria ­ a family of several hundred strains, at least 80 are used

commercially ­ are found in the plants stems, root and soil.