Ginger bug

Ginger bug aka 'first ferment' is a fermentation starter culture. In other words, it is rich in wild bacteria and (fermentation) yeast that will help you to kickstart other fermented products like ginger ale, probiotic lemonade and other sweet fermented effervescent fresh fruit drinks (or sodas). While some people also devise ways of using the ginger bug, this post will focus on using the ginger bug in the more common way, ie as a fermentation starter that may be kept alive for up to years on end to start a wide variety of drinks.

Uses & benefits of a ginger bug

• Rich source of lactobacilli, the health-enhancing probiotics or 'good bacteria' (like those found in yogurt) that promote the growth of healthy flora in the intestines and helps with digestion and the absorption of nutrients
• to preserve nutrients
• to break down nutrients into their more digestible forms

You will need:

• pure water, non-chlorinated
• ginger root, fresh, partly grated / finely diced / finely minced (preferably organic so you can use the skin). I hate grating foods. A manual workaround is to thinly slice the ginger, chop and then smash the slices. Works fine for me as this makes it easy for straining away the fiber afterwards. If you have organic material, wash rather than discard the skin. You can wash and scrub ginger with diluted vinegar or lemon juice without killing all of the good bacteria. However, washing them this way, along with scrubbing them will remove wax coating. 
• sugar, white
• transparent, wide-mouthed glass jar for fermenting and storing the ginger bug. Transparency of this primary fermentation bottle allows you the brewer to observe the ferment. The wide mouth allows the brewer to easily feed, empty and fill the jar.
• hot water and soap to sanitize the bottle

Steps for making the ginger bug

• Combine the following in a glass jar
• grated ginger, 2 tbsp to 1 cup (according to your taste). You can use the skins. Set aside the remaining un-grated ginger for later. You will need to grate a little more periodically to continually feed the bug.
• 2 tbsp white sugar 
• 2 cups of water. 
• Cover the jar. You need not seal the jar with an airlock. The cover really only needs to keep out dust or other contaminants. 
• Allow to stand at room temperature and out of direct sunlight for 24 hours. (Overtime, direct sunlight can sterilize fermentations over time)
• Every day, feed the bug by combining the following very well into the mixture. 
• 1 tbsp grated ginger 
• 1 tbsp grated sugar
• Stir vigorously to oxygenate the liquid as this is useful to the yeast and to re-submerge ginger pieces that may have been pushed up to the liquid's surface.
• Watch for signs of successful fermentation:
• build up of gas within the mixture. This is evident through bubbles and a popping sound when uncovering a securely closed lid.
• The mixture starts to get cloudy.
• The mixture makes a fizzing sound
• ginger solids settle to the bottom.
• white yeast settles at the bottom. This is completely normal.
• bubbles form a frothy layer on top of the bug, even without the bottle being sealed.
• the mixture has a slight smell of yeast (somewhat like how beer smells)
• Decide whether you will refrigerate your ginger bug or leave it at room temperature. The feeding requirements for your options are as follows
• Refrigerated: feed once weekly
• Room temperature: feed daily as above
• Things you might observe.
• GOOD / ACCEPTABLE
• It is common for some people to see their culture turn pink. This is safe. This is possibly due to mineral contents in your fermentation. 
• BAD SIGNS
• the culture becomes dark and or slimy
• You can keep the ginger bug alive for months to years on end, even after starting to use it (for fermented sweet drinks). 
• Top up with more unchlorinated water and continue feeding the bug to populate the new volume of water
• If you wonder whether the bug is still alive, test it by observing if a small amount can make a sweet drink (that has no other starter). If the sweet drink starts to bubble within about 24 hours, the bug is still alive.
• If the ginger pieces begin to crowd the jar, strain off the spent ginger and then add new stock. BTW, an indicator that the ginger is very old is when it turns brown. You do not need to wait for the ginger to get brown before removing it however. The liquid alone will already have the useful bacteria.

CONTENT RELATED TO MAKING GINGER BUG

• Speedup digestion
• Fermented foods
• Sauerkraut (full instructions)
• Fermented vegetables
• Vegan ceviche
• Fermented garlic in honey
• Ginger bug
• Fermented drinks (ginger ale, fermented lemonade, etc)
• Cheong: sweet fermented syrup
• High protein yogurt with chickpeas
• Extra creamy yogurt with oats
• DIY chickpea yogurt
• Oat yogurt
• Vegan milks and other drinks
• Creamy rice milk
• Water kefir
• Tofu
• Chickpea tofu
• Breakfast or snacks
• Vegan Caribbean Christmas cake
• Pink (beetroot) pancake recipe
• Tortillas (Green spinach)
• Protein granola bar
• Pizza
• Barbadian (aka Bajan) conkies
• Rice and beans aka gallo pinto
• Other
• Vegan eggs
• Topping (guacamole inspired)
• Papaya salad to improve enzyme activity and improve digestive health
• Sprouts (lentils)
• Ghee (not vegan)
• Agar agar (medicinal superfood great for making vegan flan with vegan milks)

Edema or Swollen Feet and Legs during the Master Cleanse Salt Water Flush

Edema is the medical term for swelling. It occurs when the small blood vessels leak and allow the neighboring tissue to swell. Edema is most likely among pregnant women and people who suffer from diabetes and or problems related to the kidneys, heart, liver or blood vessels. Other related causes include a diet that is high in salt and carbohydrates.

However, if you are doing the Master Cleanse and fail to follow the sea salt water flush instructions precisely, you  may also experience edema. Read more about kidney-related 'no flush' experiences. For instance, this may occur if, midway through the Master Cleanse salt water flush, you consume foods and liquids within the 8-hour fast that should usually precede the intake of the salt water flush (at an inappropriate concentration), you may experience edema in the ankles and feet. Furthermore, the eliminations do not occur at all or as they should because the body has absorbed the sea salt water flush (which should not occur).

Fortunately, some people have successfully treated edema by using the following remedies. 

• Elevate feet above the level of the kidneys and gently massage the feet upwards. You may use oils like ginger oil.
• Do a coffee enema.
• Soak the feet in a warm 15 to 20 minute Epsom salts bath. This works very quickly. Consider magnesium rich foods like avocado, soybean and dark chocolate. However, consult your health care professional before trying to signifiantly raise your magnesium levels.
• Consume barley water, up to roughly 4 glasses daily. (Barley water consists of boiled and strained barley. It is best to consume on an empty stomach in the morning for greatest effect on the kidneys).
• Consume molasses
• Consume flaxseeds (either grounded flaxseeds) or chew whole flaxseeds very well
• Consume natural diuretics. They lessen the sodium level in the body. Here are some examples.
• 
  

  Ginger. Example: chew raw ginger or drink ginger tea.

• 
  

  Dandelion. Example: steep fresh or dried leaves in a tea, use dandelion tinctures or supplements

• Keep active. For instance, exercise gently (like swimming) and avoid sitting without movement for extended periods. If you are forced to remain sedentary for extended periods, use compression stockings.
• Avoid carbohydrates and sugar. 
• Limit salt and caffeine. They actually contribute to swelling.

I experienced edema for the first time. When I treated it with molasses, flaxseeds, elevation and massage, I began to urinate and have bowel movements as normal for the Master Cleanse salt water flush roughly one hour afterwards. Additionally, my ankles became less swollen. However, the swelling did not all go away immediately after the initial relief. So I needed to continue with this edema treatment the following day.