Fermenting Medicinal Herbs to Increase Potency
After 15 years of buying supplements, I got tired of wasting my money. I figured, let’s do some SERIOUS research and try to make something myself. For months, I struggled with ideas until, luckily, I came across some mind-blowing research. From there, I tried a few things until one day it clicked.
In this article, I will unveil the secret method for extracting the medicinal properties of herbs using Bifidobacterium. I will cover each step in great detail so the process is smooth. Afterward, I will cover common questions about the fermentation process. This should give you everything you need to be successful. First things first, let’s talk about how to create the base liquid you need to ferment the herbs.
Steps to Ferment Medicinal Herbs
Create Bifido Bomb Liquid
Steps for Making Bifido Bomb
Ingredients– This will require 12 pills from PROBIOTA BIFIDO by Seeking Health. It will also require 1 pound of inulin, which you can get in many places, but I like bulkfoods.com the most. It also requires a good spring or artesian water. Believe it or not, water quality does make a difference.
Mixing Instructions – Find a half-gallon plastic container with a screw on top. Ideally, we want the plastic to be a harder type of plastic. Fill up the container about 2/3 of the way with water, and then add eight heaping tablespoons of inulin to water and shake aggressively. Afterward, add the 12 capsules of bifido and shake again. Then, you want to place it in a dark location, like a cabinet.
Maintenance– Shake it three to five times daily if possible. Once the plastic bottle develops a lot of pressure, you know you are on the right track. If you do not see the bottle expand, maybe you didn’t use enough inulin. Keep shaking daily for about 5 to 7 days. Relieve pressure slightly as needed by opening the bottle a little bit.
Growing the Culture – Once it has fermented for roughly a week and is highly active, then it is time to use that as the master culture to grow more. Get a gallon jug with a twist top and hopefully make it harder plastic or glass. Transfer your fermented liquid into the gallon container and double up the water. Then add 10 more heaping tablespoons of inulin. Shake aggressively a few times every single day and store in the dark.
Within a week or two, you should have close to a gallon’s worth. When you get below half a gallon, replenish the water, add a bunch of inulin, and add more probiotics. Keep shaking it a few times a day, and this never-ending bifido culture will thank you! Refer to the video to see how a good batch looks like. For more information on the bifido bomb, click on the link.
Combine with Medicinal Herbs
Once you have created the bifidobacterium liquid, it’s time to prepare the herbs. First, you remove the herbs from the bag and figure out how you will grind them. You can either do it by hand or use a mortar and pestle. In my experience, either works.
Afterward, add enough herbs to fill about 30-35% of the liquid. Do not put too much herb in there, as it will overwhelm the bacteria and slow the fermentation process. Also, at this time, it can be helpful to add a few tablespoons of inulin to wake the bacteria up. The dose of the inulin will depend on the amount of liquid you are fermenting. Once this is all combined, shake it aggressively for 30 seconds or so.
Maintenance While Fermenting
Over the 14-day period, you’ll have to shake the bottle and release pressure. Ideally, you want to shake it 3 to 5 times daily and keep it in a dark place. Also, it is essential to BRIEFLY release pressure when you see the bottle REALLY expanding. If you don’t, it can explode and cause a huge mess. I have experienced this on more than one occasion.
Filter with Nut Milk Bags
After fermenting for about 14 days, the herbs will change color. This usually means the medicinal properties have been extracted. At this point, you can remove the herb and keep the liquid. To accomplish this, all you need to do is pour the liquid into the nut milk bag over a large pot and then squeeze really well until you get all of the liquid out.
Add More Medicinal Herbs
Once you have removed all of the additional herbs from the liquid, you have the opportunity to add more. Ideally, you want to grind the herbs and add about 30-40% plant matter to the liquid. Then shake aggressively and store in a dark place. Remember, you want to shake three to five times per day. After you have reached about 14 days, it is time to get the end product.
Filter Plant Matter and Store
After the fermentation time is up, then you pour the liquid into a nut bag and repeat the same process you did prior. Make sure to squeeze really hard to get every last drop out. Once you do, then store it in the fridge. At this point, you now have a finished product that you can use to improve your health.
Using Bifido Fermented Herbs
How often you use the bifido fermented herbs depends upon which herbs you used. Typically, you want to use it every other day. This will allow it to remain effective and will reduce the chance of side effects. You must keep in mind that this is a very potent extract with a high absorption rate. You must start slow with 2 ounces or so and move up from there. There will be a sweet spot, and keep in mind that more is not necessarily better.
FAQ- Fermenting Medicinal Herbs
What are your favorite herbs to ferment?
I like to ferment chamomile, rosemary, holy basil, ephedra sinica, blueberry leaves, chanca piedra, olive leaf, and many others. The key point is, the medicinal herb you choose must calm down the mast cells. If it doesn’t, I would avoid it. Also, keep in mind your dosage and frequency of use will depend upon the herb you are using. Ideally, you want to rotate through a few different herbs throughout your week. You did not want to stick with the same thing over and over again.
Can you use other strains besides Bifidobacterium?
The only strains I would use besides the ones in Probiota Bifido are lactobacillus rhamnosus and plantarum. The truth is, you don’t even need them. If you do choose to add them, make sure you ferment with Bifidobacterium strains exclusively for at least a couple of weeks. After adding these strains, you must refrigerate the product within five days. If you don’t, it will become too acidic, and you will lose a lot of the additional benefits. This is one of the many reasons I rarely use lactobacillus to ferment my medicinal herbs.
Why is this method of extraction so unique?
This extraction method is unique because it utilizes Bifidobacterium, which is known for creating anti-inflammatory compounds like short-chain fatty acids (SCFAs). In addition, Bifidobacterium helps reduce mast cell activation. This bacteria will extract the medicinal components and create plenty of SCFAs/anti-inflammatory byproducts.
Also, by using bacteria to extract versus heat or alcohol, you retain much more of the medicinal properties than usual. Lastly, by exposing the bacteria to these medicinal herbs, you can upregulate their activity and increase the likelihood of them implanting successfully. For example, they showed that bifidobacteria exposed to green tea had a much higher survival rate in the gut.
Have you ever fermented herbs yourself?
Yes, I have been fermenting medicinal herbs for several years. It can be a lot of work initially, but once you get it started, it is easy to maintain. Also, I have found that fermenting these herbs increases potency dramatically. The reality is, I can’t find anything like it on the market. In addition, I have learned to love the creation process. I nurture the Bifidobacterium, and it does the same for me!
Do I need to use organic herbs for fermenting?
Yes, you should use organic herbs when completing the fermentation process. The last thing you want to do is add toxic chemicals to your extract. Also, it is very important to use organic herbs because they contain higher levels of phytonutrients. These are the most valuable part of the herbs, and they are crucial for growing the bifidobacterium. Also, certain phytonutrients will increase the metabolic and replication rate of Bifidobacterium. For this reason, you must always use organic herbs while fermenting.
Are there any studies that support fermenting medicinal herbs?
Yes, they have shown that fermentation is a viable way to increase the medicinal properties of herbs. In addition, it includes various byproducts that are beneficial to your health. I can personally attest to this since I have fermented various herbs. Learn more about how fermenting herbs increases their nutritional properties in the linked study. Also, for an example of how fermenting chamomile increases its properties, read the study linked. In this particular study, lactobacillus plantarum was used as the fermenting strain.
Conclusion- Fermenting Medicinal Herbs is Worth the Time
It may sound like a lot of work to ferment medicinal herbs, but it’s worth the effort. Also, once you get it set up, all you have to do is shake the bottle a few times daily. The truth is, it’s relatively easy once you get used to it.
If you are looking for a way to calm the immune system down and repair the gut, try this fermentation process. Not only can you increase your bifidobacterium and SCFA levels, but you can also get plenty of unique compounds from the herbs.
Do you have any questions about this process? If so, get in touch. I truly enjoyed creating this, and I’d love to share my experiences with you.
Happy healing everyone!
Matt Nedin
Certified Holistic Nutritionist
EndSickness, Founder
Phone: (734) 846-8619
Email: endsickness@gmail.com
WhatsApp/Telegram: +17348468619
