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

Tuesday, March 29, 2016

Open Wide!

Let's talk about your mouth and what goes on in there... The mouth is the beginning of the digestive system. It is where digestion starts. Saliva lubricates the mouth and contains enzymes and microbes that start dissolving foods in the mouth. Teeth are used to pulverize foods, increasing the surface area and contact points for the microbes and enzymes to start breaking down food before they leave the mouth and head down to the stomach where acids macerate the food further. 

Foods bring microbes with them that are good and bad for you and your mouth. They are bringing lots of enzymes (especially if they are raw foods), and sugars. Sugars in your mouth are food for microbes residing in there. As far as the microbes in your mouth, there have been as many as 600 different species of microbes identified in the mouth! All microbes form a biofilm on surfaces. Biofilms are kind of slimy substances that have some nutrients in them and act as a protective blanket for microbes. If this film in not removed it will calcify and become tartar. Biofilms mostly form between teeth and go down along the teeth into the gums below the surface of the gum. This area is known as the "pocket". 

The bacteria that go into the pockets are the anaerobic bacteria that  produce hydrogen sulfide, the source of most bad breath. The hydrogen sulfide combines with water molecules and forms sulfuric acid (there are other acids that are produced by some other anaerobic bacteria that also colonize the pocket and the rest of the mouth. The acids wear down the bone under your gums and in your teeth. The acid is very irritating and feels like a mild burning. The irritation leads to bleeding and inflammation of the gums, known as gingivitis. If gingivitis is not addressed, it will progress into periodontal disease. At that point, more drastic measures are needed such as gum surgery, removal of teeth, bone grafts, dentures or implants, etc. Periodontal disease can be very painful and lead to other problems such as heart disease.

  • Your best methods of prevention are to floss regularly...preferably after every meal. This will remove large particles of food left between the teeth and will also scrape off the film and even some small bits of tartar that have begun to form.   
  • Also recommended is using a Water Pik®. This machine uses water to flush out between teeth and can also flush out shallow pockets, removing the bacteria and acids in the pocket. Use this machine (they also make portable ones you can take with you when you travel) after flossing. We recommend adding a tablespoon of Dr. Don's® Oral Rinse in the reservoir of a Water Pik®. It adds several types of antioxidants that help fight inflammation in the mouth.
  • The latest development in brushing is a sonic brush. The sonic brush vibrates at a high rate/frequency. This frequency suppresses the growth of pathogenic bacteria and can also help loosen tartar. This is exactly how our Dr. Don's® products work by the way! The ceramics in our Dr. Don's® Tooth Powder emit an ultrasonic frequency that stops pathogenic bacteria growth in your mouth.
  • Probiotics are also being studied for their effects on gingivitis, periodontal disease, and bad breath. We recommend using Pro EM•1® diluted with water as part of your oral care program. Dilute 1 tsp of Pro EM•1® in 8oz of water, swish, gargle, and swallow after you have finished flossing, irrigating, and brushing.
Pro EM•1® and Dr. Don's® are available at TeraGanix.com.

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