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%

Ingredients
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%

MALT/GRAIN BILL

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

HOPS SCHEDULE

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

MASH

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

YEAST

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

BREWING NOTES

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:
INGREDIENTS
  • 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
INSTRUCTIONS
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.

Ingredients:
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

Ingredients
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.

Please subscribe to our blog and share with your friends. Future posts will include more details about advancements in oral probiotic care, frequency and bacteria, and more.

Tuesday, March 8, 2016

Probiotics And Weight (fat) Loss

Same weight of fat and muscle, different volume.Over the past 10 years there have been several studies on the use of various probiotic strains in weight loss. Some of the first studies came from the idea of trying figure which microbes were associated with obese and lean subjects. There was an interesting finding that two different phylum were associated with these. There was a ratio between the Bacteroidetes phylum and Firmicutes phylum. The higher amount of Bacteroidetes group was associated with lean subjects. If the balance between the two (a 3:1 ratio) was off in the favor of the firmicutes phylum, the subjects tended to not lose weight. It is interesting to note that the Lactobacillus genus is in the firmicutes phylum and most of the bacteroidetes phylum contains pathogenic organisms. 

Since these studies were first done in the early 2000's, there have been many many more. Several of which cite various strains of lactobacillus having positive effects on lean muscle mass and decreases in adipose (fat) tissue. n a newer, 2014 article in the British Journal of Nutrition, Sanchez et. al. were able to identify some effects of a lactobacillus bacteria that aided in weight loss in obese women in a 24-week period. There was "a significant reduction in fat mass in women (Sanchez et al. p 1517) while "fat regain was observed in women in the placebo group during the weight-maintenance phase, suggesting that probiotics may help obese women to maintain a healthy body weight."(Sanchez et al. p 1518). Unfortunately, for men, there were no differences between the control group and the treated group in this study. There are other studies that do show fat loss benefits for men as well.
  
Muscle weights on average 3 times that of fat tissue, the lack of weight loss would make sense. This is in fact one of the reasons livestock owners feed probiotics to their animals. It helps the animals gain muscle (meat) with less feed. The Sanchez et al., study hints at the benefit of lactic acid bacteria helping in metabolizing food, reducing fat, and increasing lean muscle mass. This is the goal of fitness: decreasing fat and increasing lean muscle. When people start a fitness program they, depending on the workout routine, they may actually gain weight in the first few weeks of the program. This is considered a good sign for a few reasons. This means that the person is building lean muscle. The muscle will help support their body as workout routines get more intense, but it also means that they will begin to burn more calories during their resting phases as muscle also burns more calories.

Although we would like a silver bullet; to be able to just take a pill and watch the pounds shed off, it is not going to happen. However, taking a mixed probiotic is likely going to help build more lean muscle mass, improve digestion and energy conversion, which will improve the overall health of a person. The probiotic will not do it alone, but will help. Combine the use of a probiotic in your daily weight loss and nutrition program and track your progress. Take measurements, photos, and notes and stick to it! EM-X Gold Prebiotic, EM-X Gold Sea Salt, and Pro EM-1 Probiotic are just some of the products you can add to your diet.


Marina Sanchez; Darimont, Christian; Drapeau, Vicky; Emady-Azar, Shahram; Lepage, Melissa; Rezzonico, Enea; Ngom-Bru, Catherine; Berger, Bernard; Philippe, Lionel; Ammon-Zuffrey, Corinne; Leone, Patricia; Chevrier, Genevieve; St-Amand, Emmanuelle; Marette, Andre; Dore, Jean; and Temblay, Angelo. "Effective of Lactobacillus rhamnosus CGMCC1.3724 Supplementation On Weight Loss and Maintenance In Obese Men and Women." British Journal of Nutrition. (2014) 111. 1507-1519.

Image from Instant Health Makeover.com.