Tuesday, January 16, 2018

Yerba Mate and the Digestive System

Sometimes It Hurts To Be Awake

We’re hungry; we want burgers, but we don’t want the greasy fats. We have a sweet tooth; we want Jelly Bellies, but we just brushed out teeth.  We’re tired; we want coffee, but we don’t want a bellyache.

These are scenarios that play out for movers and shakers many times daily.  Some of us with enough money, time, and discipline have managed to skirt the first two with ease enough.  Lean home cooking, packed up in plastic wares and taken to work takes care of the hunger, and anyone who has sat through having a cavity or two filled (especially if they’ve paid for the process) isn’t willing to make the sacrifice Jelly Beans require...it’s the third dilemma that has us perplexed.

Indigestion is the pain in everyone’s backside—or it would be, if it weren’t located front and center in the body, causing us all to double over in horror as this morning’s coffee meets last night’s spaghetti in a battle that calls to mind the trenches of the First World War.  It is so very unfortunate that the energy from caffeine comes most often at such a painful cost.

Another Way To Live

For those who have tried yerba mate, and I don’t mean a lightly brewed bottle or can of cold terere from the shelves of a gas station cooler — I mean traditionally made, hot mate, drank from a gourd through a bombilla—there’s really no turning back.

Mate’s pleasant, sharp taste accompanies a smooth onrush of energy and focus, and zaps you with a whole lot of gusto in the health department.  Known to lower cholesterol, blood sugar, and bacterial and fungal infection risk, mate also increases the speed of your metabolism, leading to healthy weight loss, and likely an appetite increase in those who have trouble eating enough.

A good balance of xanthines (like caffeine and theobromine), vital minerals and vitamins in good quantity, more polyphenol antioxidants than you can shake a tongue depressor at... it sounds too good to be true; it’s not.  Long overshadowed in the American market by coffee, a growing awareness of, demand for, and thus production of yerba mate in places that would otherwise be used to grow coffee means you’re going to see more of it, and hear more of the rhetoric it’s staunch proponents are justly eager to share.

Something To Speed You Up, But To Smooth You Out

While yerba mate is mostly hailed as a heart-healthy stimulant option, it can also be a boon to your digestive system.  Yerba has been used for eons traditionally in South American cultures as a medicinal herb.  Yerba treats digestive problems by promoting bile and gastric juice production in the body, which means, among other things, a cleaner colon, less bacterial build up in the digestive system as a whole, and more efficient intestines.

It is also true that drinking mate slows digestion—but only while you’re drinking it, and not at a rate that could cause you harm. Increases in the acidity of your stomach do slow digestion temporarily, but these are acids that serve to clean and improve, rather than harm, material like the lining of your stomach.

Coffee, on the other hand, contains so much acidity of its own that the drinker’s digestive system is not only slowed, but assaulted.  Think of it like laundry detergent; a good detergent and the occasional addition of boosters or even bleach are essential, but your clothes won’t last very long if Drano is introduced to the mix.

Selecting and modifying your diet to suit your body’s ever-changing needs can be a real challenge.  Most of us come to a point with many things we’ve become attached to over the years, where continuing to buy and ingest them is just not worth the pain they cause us.  If you’re finding that coffee or black or even green tea are turning into a necessary evil, and no longer feel as good going through as they do going down, introduce yerba mate to yourself. The biggest secret?  It’s pretty darn good, too.

Article contributed by Mackay Pierce of Yerba Montana. YerbaMontana.comYerba

Tuesday, December 27, 2016

Hangover Helper/Probiotic Punch

We know that people tend to get carried away at this time of year and can end up drinking a little too much. The best way to prevent a hangover is to not drink in the first place. (Well, isn't that obvious!) Alcohol dehydrates you. This dehydration cause you to feel like crap, can induce vomiting and headaches, etc. The first rule of thumb is to drink a glass of water for every alcoholic drink you consume. The second is to add some Pro EM-1 into that water!

Prepare yourself when you go out and bring along some Pro EM-1...and drink a little throughout the night. Believe it or not, the Pro EM-1 will help metabolize the alcohol faster and because it produces loads of vitamins, enzymes, and has trace minerals, it will prevent a hangover...or keep it from being worse!

Now, there is a limit to everything. This won't keep you from being 'buzzed' or drunk, but will help you sober up more quickly and keep you a happy camper the next day.

Lastly, if you are going out and plan on drinking, be sure to either have a designated driver or call a taxi...or Uber! (get the app BEFORE you go out). Plan ahead, have fun, and be safe!

Wednesday, November 23, 2016

Happy Thanksgiving

TeraGanix would like to wish you and your families a safe and happy Thanksgiving!

Tuesday, October 18, 2016

Make A ProEm-1 Imperial Stout

Imperial stouts are full-bodied monsters of a beer! They are black, thick, have a huge hop kick, and are usually well above 9% alcohol. These bad boys are best aged for 6 months or longer. If you can get your hands on a used bourbon barrel, age it in that to get some other incredible flavors....or add a little whiskey after the fermentation is finished!

There are several Imperial Stouts on the market. Old Rasputin is a classic. Lagunitas makes a great one as well. And, Stone Brewing from Escondido, California makes one from time to time. I found a clone recipe of Stone Brewery Imperial Stout Clone that you can try. Like our other beers, you add the Pro EM-1 about 7 days after the primary fermentation has completed and then let it ferment for a minimum of 7 more days.

Stone Imperial Russian Stout clone

(5 gallons/19 L, partial mash)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7%

7.5 lbs. (3.4 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roast barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step
Place the grains in a large nylon bag. Partial mash the crushed grains in 2 gallons (7.7 L) of water at 150 ºF (66 ºC) for 45 minutes. 

Remove the grains and place in a large colander. Wash with 2 gallons hot wash. 

Add water to make 6 gallons (23 L) of wort, add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at the times indicated in the recipe list. 

Cool the wort and transfer to fermenter. 

Aerate and pitch yeast. Ferment at 68 ºF (20 ºC) for 7-10 days.

Pitch Pro EM-1 and ferment at 68ºF (20º C) for 7-10 days.

Add priming sugar to 1 cup fermented beer in sauce pan, mix until all sugar is dissolved. Add this mixture to fermenter. 

Transfer liquid to sterilized bottles and caps or to sterilized keg.

Allow to prime for 3-4 weeks. (or gas up in keg and shake keg for 5-10 minutes and enjoy that same day if you forego the priming sugar!)

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Tuesday, October 4, 2016

Make Your Own ProEm-1 Oktoberfest

It is October, that time of year (at least in Germany) where Oktoberfest is here! You don't need to be in Germany to enjoy a great fall beer, where the body of the beer gets fuller, with extra body. For you history buffs, click this link for the history of Oktoberfest.

For the next couple weeks, we are going t share some tested brewing recipes that incorporate EM Technology®. There are only a couple breweries that actually EM-1 or Pro EM-1 to make their beer. There are several wineries and breweries that use EM-1 to grow their crops and may use EM-X ceramics in their water filtration systems. We go full on into use the fermentation power of EM to make our beer recipes! Try this batch and let us know what you think of it!

I found the recipe below on the Craft Beer & Brewing website. As with any beer recipe, you can just add an equal amount of Pro EM-1 as the yeast. Getting a liquid yeast in a vile makes measuring easy!

Echtes Festbier

Batch size: 5 gallons (18.9 liters) 5.25 gallons/19.9 liters before packaging)
Original Gravity: 1.058
Final Gravity: 1.012
IBUs: 31
ABV: 6.0%


  • 11 lb (5 kg) Pilsner malt
  • 4 oz (11 g) Acidulated malt


  • 1 oz (28 g) Perle [8% AA] at 60 minutes
  • 1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes


  • Beta amylase 149°F (65°C) 30 minutes
  • Alpha amylase 162°F (72°C) 30 minutes


Wyeast 2308 Munich Lager
Pro EM-1: Equal amount to the yeast.


Pitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Pitch Pro EM-1 and ferment for 7-10 days. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling.

You can also use an ale yeast and ferment at warmer temperatures if you do not have access to a chiller.

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Tuesday, August 2, 2016

Rejuvelac: Fermented Health Drink

This guide will walk you through making EM Rejuvelac. You will need: a wide mouth jar with lid, soft spring wheat berries (pastry wheat), a nylon mesh or cheese cloth and a strong rubberband, and a 35mm EM® Ceramic Pipe.
  1. Put soft wheat berries in the wide mouth jar. Cover the jar with nylon mesh, and secure the mesh with rubber band.
  2. Add filtered water to fill the jar. Allow the wheat berries to soak for 8 hours or more.
  3. Drain and rinse the berries a few times until the water comes out clear.
  4. Place the jar at an angle so that water can drain completely and have good ventilation.
  5. It takes about 24 to 48 hours to sprout, rinse 2 to 3 times daily.
  6. Rinse and drain the sprout for last time.
  7. Put 35mm EM® Ceramic Pipe into sprouted wheat berry jar.
  8. Fill the jar with filtered or spring water (amount of water should be equally with amount of sprouted wheat).
  9. Cover the jar with lid and let it set for 3 to 4 days. It helps the fermentation process go faster to gently shake the jar 1 to 2 times a day.
  10. Pour this liquid off into another jar, this is the first batch of EM Rejuvelac.
  11. Refill the jar with filtered or spring water again, this time requires only 1.5 to 2 days.
  12. Pour this liquid off into another jar, this is the second batch of EM Rejuvelac.
  13. Good EM Rejuvelac has a slightly tart, lemon-like flavor.
This recipe provided courtesy of Shu Chan of the Living Foods Learning Center, Columbus, New Mexico.

Tuesday, July 19, 2016

Fermented Vineagrette

Fermentation has a powerful extracting property on plants. We took the same approach as used in making EM Fermented Plant Extract and used food instead. This recipe is a modificaiton of the balsamic vinaigrette made at the Palm Beach Ritz Carlton.

Balsamic Vinaigrette:
  • 2 Tbsp Pro EM•1®
  • 2 Tbsp Raw Honey
  • 2 ounces Balsamic Vinegar
  • 6 ounces Cold Pressed Olive Oil
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 clove garlic
  • 1/4 tsp EM-X® Gold Sea Salt
  • 6-8 leaves fresh basil
Mix all ingredients in an airtight container with a screw on lid and let ferment at room temperature (70ºF) for at least 15 days. Mixture will store at room temperature for up to 1 year. 

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Probiotic Pineapple Drink

Pineapple JuicePineapple is loaded with all kinds of good enzymes and sugar, making it very easy to ferment. It ferments faster than most other fruits we have made drink with. It is so good when done, it doesn’t last long. So, you may want to make a larger batch than this one we have here. This recipe is for a 1 gallon batch.

1/2 Cup Pro EM•1®
10 drops Liquid Stevia
1 Cup Pineapple juice Concentrate
116 ounces warm water

Mix the ingredients together. Top off the container with warm filtered water, put an airlock* in and ferment. The bubbler in the airlock going up and down will indicate active fermentation. You should start to see a film develop on the surface of the liquid and/or some bubbling within 24 hours of mixing. You can start enjoying in as little as three days.
*Definitely use an airlock on this batch. Pineapple ferments are very active and produce lots of gas due to the high sugar and enzyme content of pineapple.

Photo courtesy from New Health Advisor.com

Tuesday, July 12, 2016

Probiotic Lemonade/lemon soda

Fermented Lemon/Lime Ade

Yes, you can make a fermented lemonade that is refreshing, without the sugar, and has a probiotic benefit!

This recipe will make 1 gallon of refreshing fermented Lemon/Lime Ade

1/2 Cup Pro EM•1®
1 teaspoon Liquid Stevia extract
1/2 Cup Lemonade Concentrate
1/2 Cup Fresh Lemon Juice
1/2 Cup Fresh Lime Juice
1/8 Teaspoon EM-X Gold Sea Salt
4 Tablespoons EM-X Gold
1/2 Cup Maple Syrup
108 ounces warm water

Mix the ingredients together. Top off the container with warm filtered water, put an airlock in the opening to the container and ferment. (The bubbler in the airlock going up and down indicates active fermentation.) You may start to see a film develop on the surface of the liquid and/or some bubbling within 24 hours of mixing. 

You can start enjoying in as little as three days while it is still digesting the sugars. It will be a little fizzy during this time. Consume the entire batch within 10 days as flavors can change after this time.

Photo: freedigitalphotos.net by by blackzheep