So,,, something not Jillian although related. VibeLyfe Murphy was brought to my attention in one of the anti-JJ groups I am a member of. Since perusing her timeline I've only came across two videos, the damage may be minimal, but still deserves a response.
So VibeLyfe Murphy this is to you,,,
For the moment the religious/spirituality BS is not my interest. Nor is your business hawking products. What I am concerned about is this video,
You sound like your guru leader spouting unsubstantiated claims. I see you are familiar with Jillian, so we'll drop any pretense.
You seem like a smart woman. How the fuck can you believe what Jillian tells you? Sodium chloride, salt, in the amount Jillian prescribes (~47,344mg or 47g per gallon) is poisonous and in some cases fatal. (Per 2 cup recipe:: 6,900mg or 6.9g.)
A Systematic Review of Fatalities Related to Acute Ingestion of Salt. A Need for Warning Labels? (2017)
Fatal hypernatremia after using salt as an emetic--report of three autopsy cases. (2005)
Fatal Hypernatremia From Exogenous Salt Intake: Report of a Case and Review of the Literature (1990)
A drink for masters Cabbage water
Are you that ashamed that you don't call it what it is – Jilly Juice. Although the recipe you describe, dilution with OJ, is not the original JJ pre-Feb 2020.
Why would you align yourself with harmful, unproven information when your business appears to be growing nicely?
Salt kills viruses
Like your mentor, viruses are not alive to kill. That aside,,,
Ocean viruses and their effects on microbial communities and biogeochemical cycles
Taxon-specific aerosolization of bacteria and viruses in an experimental ocean-atmosphere mesocosm
What's that about salt “killing” viruses?
Cabbage prevent cancer
Citation needed and which cancer, as there are over 300. Also all cruciferous vegetables, not just cabbage.
A chemical in cabbage may protect against the negative effects of radiation. The sulforaphane found in cabbage may help protect against cancer.
The most powerful probiotic out under $10
Evidence your concoction is a probiotic.
Watch entire video
I plan on it. Actually I'm on my fourth viewing :)
The Video
Ignoring the spiritual and religious batshittery. I can tell you do not understand the process of fermentation.
You do not soak veggies prior to fermentation. By soaking the veggies, you are removing the naturally occurring bacteria necessary to ferment. The lacto-fermentation process works because of the brining solution. The salt creates a hostile environment (lowers the pH) for bad bacteria, but an environment that allows lactobacillus to thrive.
But too much salt (or too little),,,
A higher salinity makes the fermentation slower, while an insufficient salinity makes it unsafe. Higher temperatures require a higher salinity.[To prevent mold] The fermentation should be done at 16-22 C [60-71 F]. The best temperature is 18-20 C [64-68 F]. A cabbage fermented at a lower temperature has a better fragrance. The best known microorganisms involved in the process include Leuconostoc mesenteroides, Lactobacterium brevis, Streptococcus faecalis, Pediococcus cerevisiae and Lactobacterium plantarum.makes for a bad ferment. It is the primary reason I do not ferment during the summer months as it is too warm without A/C. (I am not running my A/C just to ferment as I try to only use fans for cooling.)
Also note the specie and strain specificity of microorganisms involved. A point your guru ignores Miss VibeLyfe.
Lacto-fermentation wipes out the bad bacteria in its first stage, then lets the good bacteria get to work during stage two. And FYI, that is why fermentation takes longer than 3 days, as it it take a minimum of 72 hours for the colonies of lactobacillus to form.
Lactic acid bacteria are generally fastidious on artificial media, but they grow readily in most food substrates and lower the pH rapidly to a point where competing organisms are no longer able to grow. Leuconostocs and lactic streptococci generally lower the pH to about 4.0 to 4.5, and some of the lactobacilli and pediococci to about pH 3.5, before inhibiting their own growth.
,,,
The sequence of organisms that develop in a typical sauerkraut fermentation is as follows: Leuconostoc mesenteroides initiates the growth in the shredded cabbage over a wide range of temperatures and salt concentrations. It produces carbon dioxide and lactic and acetic acids, which quickly lower the pH, thereby inhibiting development of undesirable microorganisms that might destroy crispness. The carbon dioxide produced replaces the air and facilitates the anaerobiosis required for the fermentation. The fermentation is completed in sequence by Lactobacillus brevis and Lb. plantarum. Lb. plantarum is responsible for the high acidity. If the fermentation temperature or salt concentration is high, Pecicoccus cerevisiae develops and contributes to acid production.
As would be expected, the rate of completion of the fermentation depends on the temperature and salt concentration. At 7.5°C fermentation is very slow: under these circumstances, L. mesenteroides grows slowly, attaining an acidity of 0.4 percent in about 10 days and an acidity of 0.8 to 0.9 percent in a month. Lactobacilli and pediococci cannot grow well at this temperature, and the fermentation may not be completed for 6 months. At 18°C a total acidity (as lactic acid) of 1.7 to 2.3 percent will be reached, with an acetic to lactic acid ratio of 1:4, in about 20 days. At 32°C a similar activity will be reached in 8 to 10 days, with most of the acid being lactic acid produced by the homofermentative bacteria Lb. plantarum and P. cerevisiae.
Increasing the salt concentration to 3.5 percent results in 90 percent inhibition of growth and acid production for both L. mesenteroides and Lb. brevis. The ratio of nonvolatile to volatile acid produced has a marked effect on flavor, Lb. brevis producing a harsh, vinegar-like flavor and L. mesenteroides a mild, pleasantly aromatic flavor. The homofermenters Lb. plantarum and P. cerevisiae yield unacceptable products.FYI, this is one of Jillian's own sources which references sauerkraut. But remember Jillian claims her drink is nothing more than liquid sauerkraut. Again, notice the specie and strain specificity.
See also:: Fermented and Acidified Vegetables
I should note that after repeated viewings of said video I am still confused by the process used. Are you pre-soaking? Either way the information still stands.
A properly fermented cabbage juice would not need to be blended with orange juice.
Prior to the advent of modern medicine and science, there was anecdotal evidence that consuming fermented food aided in digestion. Generally, throughout the ages, ferments were consumed at a rate of 1/4c -1/2c per meal. What was never lost was the preservation aspect of fermenting. First and foremost it was a means to extend shelf life of foods into the winter months.
With the advent of cabbage juice this standard has been maintained – a 1/4c shot before eating a meal. Never have I seen the suggestion of drinking more - “three large glass per day” (due to salt content) until Jillian.
But this point brings us to a conundrum – brining solution should not be consumed.
In general, fermented brine stock vegtables frequently have salt concentrations that are too high to be used in products for human consumption. Prior to packing and distribution, the salt is reduced by washing with water, or by a gradual conditioning throughout the operations,,,Bear in mind this is commercial grade sauerkraut that is mass produced, not home produced. But, the time, temp, and salinity guidelines still hold true regardless of where it is produced.
A general rule of thumb 2-2.8% brine salinity, which is what is required, is reached by 4 cups water (960 grams – 32 oz ) + 1-1 ½ TBSP Salt (1 TBS = 19 grams – .67ounce) Please note that Sea Salt, Kosher Salt, Pickling Salt will render differently as to exact measurements. JJ comes in at approximately 2.8%-3% brine salinity; almost sea water(3-3.2%). You don't drink sea water!! Saline solution, that she often refers to, is .9%.
Remember, Jillian's actual recipe is for 2 cups water not four as noted above.
Versus
The accurate method, and the method I use, we can make 2.4 percent solution by mass. A 2.4% of NaCl solution by mass has 2.4 grams of sodium chloride dissolved in 100 ml of solution.
Based on Jillian's last video concerning making her slop, she just throws ingredients into her concoction willy nilly. As she states, “I been doing this a while, I don't have to measure, I can eyeball it.”
Uh,,, Jillian I have been fermenting for damn near 20 years, I still pull out my scale.
To borrow a fellow critics critique of said video, “Jillian uses more salt to make 3 jars of her drink than I've used in over 3 years,,, The juice that ends up filling only a third of one jar actually contains THREE TABLESPOONS of salt. She goes on to top up each jar with more salt water.”
For better comparison we have Hamptons Brine Kvass. A product Jillian lambasted.
Jillian's slop comes in at a whopping 47,344 mgs/gallon. Per quart, that is 11,836mgs of salt. Since the recommended serving size on the Hamptons Brine Sauerkraut Kvass is 1 ounce, some more math brings us to ~370mgs of salt per 1 ounce serving of JJ. Twice the 180mgs listed on the Hamptons Brine Kvass.At least you're not using iodized salt!!
While I wanted to avoid discussion of spiritual woo-fuckery, claiming salt is of high vibration leaves me no choice. I am not here to discuss your personally held religions beliefs.
Salt is a crystalline mineral composed of sodium and chloride. It is a compound, not an element that Jillian so often states. That's it. It is not sacred. If that were true, among the various pagan beliefs systems, salt is related to prosperity, wealth, and in some cases protection (think the salt circle the main female protagonist creates in Hocus Pocus).
Depending on source - actively harvested sea salt (fleur de sel), volcanic salts (Hawaiian Black Lava Salt), or mined (table salt or PHS) - determines which spirit to appease. Sea salts are sacred to water deities, lava salts are sacred to fire deities, while mined salt is sacred to earth spirits and deities.
So which god or spirit are you attempting to appease? And how does consuming overly salty cabbage water attain such or provide protection?
That aside, salt, NaCl, changes its composition when it comes into contact with water. It breaks down into two parts—positive ion (Na+) and negative ion (Na-). This allows the salt to penetrate the food and draw water out (which is why salt is a component of brining).
The sodium portion of salt masks bitterness by decreasing the sourness of acid and increasing the sweetness of sugar. By quashing the unpleasant flavors, the favorable tastes are able to come to the forefront, making the food taste good.
IOWs, there should be no puckering of lips or screwing the face when consuming properly fermented sauerkraut or cabbage juice. It should be a light, opaque in color, zippy (mildly carbonated) cabbage infused drink.
When it comes to purging out just smudge and gunk out of your system that sits there in our intestines and later causes disease illness, extra weight gain,,,
Third, as a surgeon, I can tell you from simple experience operating on the colon that hardened feces do not accumulate on the walls of the colon as the colon cleansers claim. Any gastroenterologist who does a lot of colonoscopies could tell you that too. Even in disease states in which colon motility is impaired, we generally do not see the feces “caking” on the walls. Even in the case of mechanical obstruction by, for instance, a colon or rectal cancer, what we see is lots of fecal matter fairly evenly distributed in the lumen of the colon.The thing with salt is some people began to be fearful of salt because they were told if you felt anything pertaining to being light-headed, feeling nausea, and sick to the stomach when you consume too much salt they label you as having high blood pressure.
As I have written prior,
Salt makes your body hold on to water. If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure.What one needs to understand, while there may be no immediate signs of trouble, increased salt consumption has a cumulative effect. The added stress on your organs and arteries builds with time. In the case of damage to the kidneys, renal failure can occur due to over consumption of salt.
The higher your blood pressure, the greater the strain on your heart, arteries, kidneys and brain. This can lead to heart attacks, strokes, dementia and kidney disease.
Salt poisoning or hypernatremia is high levels of sodium in the blood, which draws water out of the cells. The earliest and most common symptom is thirst. Other symptoms include fatigue, dry mouth, and restlessness or jitteriness. As the condition worsens a patient may have an increased heart rate, muscle spasms, or seizures. In severe cases coma, brain damage, or death may occur.
You sound like Jillian, ignoring the signs and symptoms of salt poisoning. At this point you don't call them healing symptoms but the ramifications of ignoring such can be deadly.
I don't give a shit what you do to self. If you want to poison your body and suffer the consequences, the more power to ya. You seem of sound mind with no issues making you desperate for a “cure.” Poisoning your kid OTOH is another story.
Children need even less salt than adults. Any amount of cabbage water can be dangerous.
These are not labels but conditions with serious ramification.
I have already covered the bunk notion of acid-alkaline previously. While my primary concern was the hoopla surrounding food, the same principle applies. Once the water hits your stomach, all benefits of the higher pH are moot.
In other words, our stomach is an acidic environment (a pH of about 3). Food enters the stomach (regardless of its acid or alkaline-producing qualities) and is immediately combined with hydrochloric acid (HCL) before it enters the digestive tract. Very bad for the body IF there wasn't a naturally occurring means for the body to reduce/eliminate that acidity. Lo and behold, guess what the pancreas does, it secretes a slurry to cancels out the acid the stomach has just introduced into the rest of the body. So, regardless of the food you have just eaten, it will be combined with a highly acid substance and then subsequently a highly alkaline substance.While not harmful, alkaline water like the diet, is a big waste of money!
Our bloodstream and organs control acidity in a very narrow range, anything that changed acidity in our bodies would make us very sick and could even kill.
And FYI, alkaline water has been thought to provide better hydration, especially for athletes. A small study of 16 subjects showed this to be the case, but there is no larger group of evidence to prove this.
Also, alkaline water does not reduce the incidence of osteoporosis, also known as bone loss. A meta-analysis of 55 studies on acidic versus alkaline diets contributing to bone loss found no association between dietary intake of acidic versus alkaline foods or drinks.
In regards to cancer, a study published in 2016 by Tanis R Fenton and Tian Huang analyzed studies looking at the association of alkaline water with cancer treatment.
Conclusion, “there are a few very poorly designed studies” that suggest alkaline water confers health benefits, there is no rigorous evidence this is the case.
I see you made the switch to white salt from PHS (although you're using Kosher salt – not what Jillian demands). And you are correct, salt is salt
You directions are a bit confusing, as you provide no recipe. So is it ¼ of the cabbage or about a quarter? You see ratios are important as the cabbage provides the source of food – sugars – for the little beasties to feed from. (I have searched your timeline to no avail.)
Generally a recipe will call for 3-5 lbs of very coarse chopped cabbage with a 2.3-2.5% brine solution added. A 50/50 split of brine to cabbage.
As I stated above pre-soaking is not necessary. Nor is blending. In all my years of fermenting, I have never seen directions to puree.
While I do not believe pureeing said product would effect the out come, it is a matter of personal preference for the final product - pulp or no pulp. It is an unnecessary step.
As mentioned above, fermentation takes longer than 3-4 days. Bare minimum is 10, dependent upon salinity and temperature.
I sound like a broken record, but what is your evidence that your concoction is a probiotic? As you see, to claim the alleged benefits of being a probiotic, there are a few steps that must be accomplished:
First, probiotics must be alive when administered.Two to three tablespoons of salt? You don't even know how much salt you added. As I stated above, your brine solution does have to be fairly exact. Too much or too little salt and you will not have a fermented product.The use of the term 'probiotic' to describe food supplements specifically designed to improve health, however, dates from 1974 when Parker used it to describe growth promoting animal feed supplements. He defined the term as 'organisms and substances which contribute to intestinal microbial balance'.I have recently revised this definition to read, 'Alive microbial feed supplement which beneficially affects the host animal by improving its microbial balance'. This definition stresses the importance of viability and avoids the use of the too broad term 'substances' which could even include antibiotics.Concerns with this stance surround overall viability - will the probiotic survive the trip though the digestive system to impart its alleged goodness?
Second, probiotics must have undergone controlled evaluation to document health benefits in the target host. IOWs testimonials dont cut it. Point blank, only products that contain live organisms shown in reproducible human studies to confer a health benefit can actually claim to be probiotic.
Third, the probiotic candidate must be a taxonomically defined
microbe or combination of microbes (genus, species, and strain). It is consensous that most effects of probiotics are strain-specific and cannot be extended to other probiotics of the same genus or species. This calls for a precise identification of the strain, i.e. genotypic and phenotypic characterization of the tested microorganism.
Fourth, probiotics must be safe for their intended use. The 2002 FAO/WHO guidelines recommend that, though bacteria may be generally recognized as safe (GRAS), the safety of the potential probiotic should be assessed by the minimum required tests.1. genus, species, and strain designation. Strain designation (definition) should not mislead consumers about the functionality of the strain;
2. minimum viable numbers of each probiotic strain at the end of the shelf-life;
3. the suggested serving size must deliver the effective dose of probiotics related to the health claim;
4. health claim(s);
5. proper storage conditions;
6. corporate contact details for consumer information.
The fact you make no mention of having to burp your standing ferment tells me your process is incorrect. CO2 is a byproduct of fermentation. It means the little beasties are doing their work.
You are aware that the inclusion of salt is what lowers the pH of the brine which allows the good bacteria to survive and do their thing?
You are aware that lactobacillus is a lactic acid producing bacteria (LAB) – right?
While not vinegar, cabbage juice is an acidic product – alkaline water be damned. As soon as you add the salt the use of alkaline water is moot.
What do you mean by pure?
Leuconostocs and lactic streptococci generally lower the pH to about 4.0 to 4.5, and some of the lactobacilli and pediococci to about pH 3.5, before inhibiting their own growth.Pretty bold claims you make about cabbage. Got any data to support such claims? A un-sourced meme is not a evidence of your claims.
,,,
The sequence of organisms that develop in a typical sauerkraut fermentation is as follows: Leuconostoc mesenteroides initiates the growth in the shredded cabbage over a wide range of temperatures and salt concentrations. It produces carbon dioxide and lactic and acetic acids, which quickly lower the pH, thereby inhibiting development of undesirable microorganisms that might destroy crispness. The carbon dioxide produced replaces the air and facilitates the anaerobiosis required for the fermentation. The fermentation is completed in sequence by Lactobacillus brevis and Lb. plantarum. Lb. plantarum is responsible for the high acidity. If the fermentation temperature or salt concentration is high, Pecicoccus cerevisiae develops and contributes to acid production.
As would be expected, the rate of completion of the fermentation depends on the temperature and salt concentration. At 7.5°C fermentation is very slow: under these circumstances, L. mesenteroides grows slowly, attaining an acidity of 0.4 percent in about 10 days and an acidity of 0.8 to 0.9 percent in a month. Lactobacilli and pediococci cannot grow well at this temperature, and the fermentation may not be completed for 6 months. At 18°C a total acidity (as lactic acid) of 1.7 to 2.3 percent will be reached, with an acetic to lactic acid ratio of 1:4, in about 20 days. At 32°C a similar activity will be reached in 8 to 10 days, with most of the acid being lactic acid produced by the homofermentative bacteria Lb. plantarum and P. cerevisiae.
Increasing the salt concentration to 3.5 percent results in 90 percent inhibition of growth and acid production for both L. mesenteroides and Lb. brevis. The ratio of nonvolatile to volatile acid produced has a marked effect on flavor, Lb. brevis producing a harsh, vinegar-like flavor and L. mesenteroides a mild, pleasantly aromatic flavor. The homofermenters Lb. plantarum and P. cerevisiae yield unacceptable products.
As has been pointed out many times in regards to Jilly Juice, you are creating nothing but a cabbage flavored salt water laxative or purgative. That's it. A very highly salted purgative at that.
If you require an external source of cleansing (ie detoxing), you need to seek immediate medical care as your kidneys and liver may be failing. Our bodies are fully equipped to handle the daily filtration needs of the body.
While neither you nor Jillian appear to not be making money from your alleged cabbage ferments, the notion of cleansing or detox is ridiculous.
“[T]he principles of AD [alternative detox] make no sense from a scientific perspective and there is no clinical evidence to support them. The promotion of AD treatments provides income for some entrepreneurs but has the potential to cause harm to patients and consumers. In alternative medicine, simplistic but incorrect concepts such as AD abound. All therapeutic claims should be scientifically tested before being advertised-and AD cannot be an exception.”Don't believe Edzard, how bout this.
Detox diets are popular dieting strategies that claim to facilitate toxin elimination and weight loss, thereby promoting health and well-being. The present review examines whether detox diets are necessary, what they involve, whether they are effective and whether they present any dangers. Although the detox industry is booming, there is very little clinical evidence to support the use of these diets. A handful of clinical studies have shown that commercial detox diets enhance liver detoxification and eliminate persistent organic pollutants from the body, although these studies are hampered by flawed methodologies and small sample sizes. There is preliminary evidence to suggest that certain foods such as coriander, nori and olestra have detoxification properties, although the majority of these studies have been performed in animals. To the best of our knowledge, no randomised controlled trials have been conducted to assess the effectiveness of commercial detox diets in humans. This is an area that deserves attention so that consumers can be informed of the potential benefits and risks of detox programmes.
I also do not take health and wellness advice from women who advise purging.
PS:: I searched your time-line going back to March. Never did find a recipe.
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