Fermented elixirs and Ormus brews

Describes the features and benefits associated with the description of my alchemical products.

FAQ

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How to do alchemy

Syntropic Antioxidative Microbes

  1. What are ormus brews?

    Ormus brews are made with SAM cultures.

    SAM stands for Syntropic Antioxidative Microbes, and these are what I use to create my ormus brews.  They are a powerful and cooperative group of microorganisms including lactic acid bacteria as you would find in yogurt, yeast as you find in beer, and purple non-sulfur bacteria, or PNSB.  PNSB are photosynthetic and very adaptable microorganisms that are found in many natural environments.  They produce powerful antioxidants and regenerative compounds, and help to make minerals more absorbable into the bloodstream.  In some ways, they are more like algae or marine phytoplankton than they are like bacteria.

    There are also other helpful probiotic bacteria in the consortia, and all together they work to create powerful healthy fermented elixirs unlike other live-food or probiotic supplements on the market.  There is a huge variety of antioxidant vitamin-like compounds in the ormus brews.  These compounds and microorganisms will help to balance and heal your digestive tract.

    A healthy digestive tract is not created by eating lots of fiber to keep you regular: a healthy digestive tract is only created by healthy gut microbiology.  Antioxidative microorganisms and antioxidant supplements, such as vitamin C, along with healthful fats, are some of the best ways to repair and restore gut function.  (In fact, vitamin C is present in ormus brews in a biological form as it has been pre-digested by the beneficial microbes.)  A healthy gut will not absorb toxins; only about 2% of ingested toxins, such as from unhealthy foods, will need to be processed by the liver in a person with a healthy gut.  An unhealthy gut may require up to 50% of ingested toxins to be processed by the liver, kidneys, skin, and other excretory systems of the body.  In addition, a healthy microbiology in the mouth is critical for dental health.

    Of course, however, all of my products are sold "not for human consumption, for research purposes only."

  2. How do I store ormus brews?

    Ormus brews keep nearly indefinitely at room temperature until opened.  Once opened and exposed to air, a bit of white yeast film will begin to grow on top.  This is harmless.  Over several weeks, the brew will begin to degrade slightly.  To prevent this, once opened, bottles can be stored in the refrigerator.  The best thing to do with gallons would be to very gently, without allowing the liquid to make any sound, pour the liquid down the insides of bottles and fill several smaller bottles with the liquid to the brim and cap them.  Then you can use one at a time.  Don't unnecessarily shake or agitate the liquid or cause air bubbles to become mixed in.

  3. How do ormus brews compare to sauerkraut juice?

    If you are interested, I can also sell you organic sauerkraut juice and organic kimchi juice from a local farm where I used to work.  They make about 6 tons of organic fermented vegetables each fall.  The only other ingredient is celtic sea salt.  I would sell it for the same price as the ormus brews: $20/16.9 fl. oz. bottle, $90/gallon, $310/four gallons (plus shipping).

    The major difference is that the sauerkraut juice will not contain large numbers of purple non-sulfur bacteria (PNSB) which are the key microbes that make ormus brews so powerfully transformative of gut biology/antioxidative, euphoric/ormus rich, and high energy.  The sauerkraut juice consists entirely of wild microbes which live on the surface of cabbages.  On some farms, this would include PNSB, but cabbage is not a particularly good growth medium for culturing PNSB.  That is why I use blackstrap molasses and so many other high-ormus ingredients, such as several rock dusts and kelp as well as sea salt, when making my ormus brews.

    MAYBE, according to the non-expert opinions of diet experts who are not experts in microbiology, sauerkraut juice may have a more beneficial effect on digestion for those who eat predominantly vegetable diets.  But, then again, sauerkraut is traditionally consumed with pork, kielbasa, and meat!  In fact, pretty much anything sour--kraut, lemons, ormus brew--seems to go very well with meat!

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  1. What is Chaga?

    I am also a wild mushroom forager, and one of my favorites is the supremely medicial mushroom known as chaga.

    Chaga is the sterile energy storage body of the mushroom species Inonotus Obliquus.  The harvested part, called chaga, is not actually a mushroom, as it does not produce spores.  Called a sclerotia, it is more like a potato than a fruit or flower or seed.  It grows on yellow or white birch trees and occasionally on other species.  The composition varies depending on the tree species, but all varieties contain high levels of bioactive compounds and antioxidants.  The white birch variety is particularly high in betulinic acid, a known cancer-fighting compound present in white birch bark, and, like many of the hard, woody medicinal mushrooms, chaga demonstrates a wide breadth of biological activity.  Besides being anti-cancer and anti-oxidant, it has been found to be anti-viral, anti-biotic, and homeostatic.  Some people find it a stimulating and pleasant coffee substitute when it is brewed like tea.

    In dilute form, the tea tastes like vanilla due to vanillic acid in chaga.  Stronger decoctions taste quite like mild coffee.

    Chaga is very interesting to me in the following way: like corn, it is "upside down."  On the corn plant, unlike any other grass species, the seeds (ears) are halfway down the stalk.  Other grasses like wheat always have their seeds at the very top of the stalk.  Chaga is unlike other mushrooms: it produces a scleotia halfway up a tree and fruits (releases spores) near the base of the tree.  Other mushrooms always have their fruiting bodies at the higher points of their growth.  But, actually, there are no other mushroom species with such a prominent storage body as chaga displays.

  2. What is Maple Sand, aka Niter?

    Here in northern New York where I live, maple syrup season produces lots of niter as a valuable byproduct which is generally thrown away.  Those familiar with ormus research may resonate with the idea that great things are sometimes easily available, discarded by the mass of society, and therefore cheap or free, but of great value to those who know how to use them.  Several of my products are in this category, including mine tailings, wild mushrooms which are common around here, and niter maple sand.

    A summary of the composition of maple sugar sand is provided below, cited as sourced from the following journal article: Journal of Food Science, Vol. 28, Issue 2, pages 182-190, March 1963.

     

    "The gritty material obtained by filtering commercial maple sirup was analyzed to determine its composition and to relate its composition to the amount of sugar sand deposited to determine the factors responsible for the formation of sugar sand. The samples, taken over a two-year period, contained calcium, malic acid, and undetermined material (probably silica) as the major constituents. The calcium, malic acid, and calcium malate content gave highly significant positive correlations with the amount of sugar sand formed, whereas the percentage of undetermined material gave a negative correlation. There was also evidence that the malic acid content was more critical in the formation of sugar sand than the calcium content. Highly significant negative correlations were obtained between the percent sugar sand deposited and the iron, copper, and boron content. Further, these constituents also gave highly significant negative correlations when compared with the calcium content of the sugar sand. The presence of potassium, magnesium, and molybdenum appeared to have little effect on the formation of sugar sand. The nonvolatile organic acids present in sugar sand were determined by paper chromatography. Results showed that sugar sand contains malic, citric, succinic, fumaric, and three unidentified organic acids. "

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How to do alchemy

  1. How does one go about practicing alchemy?

    Well, the first that I would suggest is to realize at all times that you (that is, your body) are going to die, and so is everyone else and everything you see also going to die.

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