Thank you for connecting. Wonderful to know you eat Millets. Please inspire people around you. The truth needs to be shared and spread. Now humanity's survival depends on this.

Do you ferment the millets also ?

Do you ferment the millets also ?

Do you ferment the millets also ?

Do you ferment the millets also ?

Pls subscribe & share with others. More great information coming.

Thanks!:)

Yes, for the following generations:)

Thank you, Roshni😊

Glad it helped. Pls switch gradually -meal by meal - to millets. Start with Ambali right away.

Ragi & Bajra are also healthy but do not reverse disease. To understand how Small Millets reverse disease pls see the video 'All About Small Millets: kzfaq.info/get/bejne/oNtpfdRzlcXDnY0.html

Is that Sorghum that you use in Nigeria? So you do cook it after 2-3 days of soaking, right and then cool it? Why do you soak for 2-3 days?

It should not be stored. Make enough to finish after the fermentation process ( 5-12 hours depending on local weather). The five disease-reversing millets are the 'small millets'- Foxtail, Kodo, Little, Browntop, Barnyard. Browntop is grown in the US for birds. We have to ask the birds to share with us humans :). The one sold in the US, the light yellow - not specified- is Proso Millet. Hulled is ok. The outermost layer is taken out which we cannot eat. We have to be careful it is not 'pearled' with the outer beneficial bran removed. But when it comes to Millets it is not removed, like they do with wheat and rice and sell the bran and germ separately for getting more money out of the same grain.Yes, Proso is healthy.

@@SaveraGirl Thank you so very much for taking time to share very helpful info. Yes I recently learned From Sue Becker the history of flour in USA n how nutritious. Flour from whole kernel is n how different from store bought flours n breads, etc n how they use extra isolated gluten to make store bought flour/breads fluffier but still a dead product bc they remove all the bran n germ. No wonder so many here have digestive, etc issues

There is no difference in taste or texture. It gets thicker because of cooling. But be assured it is fermented. If you live in a very cold place, then it might take longer, maybe 15 hours, to ferment.

@@SaveraGirl i keep it in clay pot but covered with steel plate .....why cloth ...any big difference ?

@@sunnyk8533 it aids the fermention process allowing air exchange & microbial growth

1. fermented millets must not be reheated. Pls make as much as you would consume same day. If there is left over refrigerate and bring it to room temperature before eating. Or heat using double boiler method(in water). If the dal/sabzi is warm/hot bot too hot though, amiable will also get warmed when mixed. 2. 1 time is good if you have no health problem. if you do, then eat 2 times. The other meal can be regularly cooked millets.

yes it does ferment. Its an unstoppable natural process. We are surrounded by microbes. They are on our body on foods. There is no change in taste or smell. If there is, its probably over-fermented. After 6-15 hours, depending on temperature, it is ready as fermented food.Enjoy!

Unpolished always

No mam..khader sir in one of teh video mentions that amaranth is not a grain from grass category. ..

Try local Indian & Japanese stores. Amazon sells too and there are a few online stores that sell pricier clay pots.

Yes they are healthy. But please take care Corn is not GMO. Rotate between these healthy grains but make Small Millets your mainstay. When most of us switch to Small Millets & stop eating Meat, we will solve the Water Shortage and Climate Crisis.

@@SaveraGirl thanks. millet is great, it is really calming. i eat fish, because i live in a rural area, and i eat the only the fish i catch myself. it saves me money and is healthy for me. and the fish population is abundant.

Yes, it will be different. Each grain (rejuvelac is made from wheat berries, I believe) supports a different of microbiomes.

It’s is better to soak the powder before cooking esp if store bought. Yes you can fe

You can cook little thinner than porridge consistency & leave it for Fermentation. You can eat anytime you like. Eating 1 to 2 cups cooked is fine. You can also buy ragi as grain, wash and sprout it. Then cook as porridge OR powder it and then cook. Ragi is great great source of calcium

Well it could on both sides, if it’s hot. Depends on weather/temperature. You will know. It’ll start smelling.

Regular water. Millets have to be soaked for 8-10 hours to 'loosen' the fibers for eating and better digestion. Drink regular amount one should and get the hydration from fruits and veggies too

It’s better to have one type in a day.

If its hot, the millets will ferment sooner. In 6- 8 hours. And it will be in porridge form, ready to eat. You don’t have to ‘make’/ do anything except eat in the way you like- with buttermilk, salt, etc after it’s fermented.

Please do not do so. I will post a video giving reasons soon. Check my recent video on whether to eat or drink fermented millets. 🙏🏼

@@SaveraGirl Okay. I see people using Kefir to ferment their oats, so I thought it would be okay for millets also.

@@paulhart3812 grains should be fermented by themselves. For ex rice is fermented in parts of India. Adding water in Cooked rice and leaving it overnight ferments it. It is consumed next morning. Even wheat porridge can be fermented like this except wheat is a corrupted grain now & should be avoided unless sourced organically & non gmo. So Oats porridge can be made & simply left overnight to ferment.

Try local Indian stores but check the quality. Some Online stores sell them too. We should contact local farmers that grow grains and ask them to grow it. That is the sustainable solution.

@@SaveraGirl Thank you very much for responding. 😇😊

Africa in Kenya contact me n I can ship one.

Fresh daily, please. If you make a routine. Soak in the morning as you go about your morning kitchen routine, cook at night as you eat dinner, it will become routine and doable. Hope that helps.:)

sorghum is a neutral grain. Does not harm but does not get rid of the condition.

Yes, absolutely. It will benefit the baby!

Dr. Khadar’s protocol for that is: Drinking the following Kashayams: Coriander leaves, Holy basil, Betel leaves ( Remove the petiole), Mint, Tinospora cordifolia, Abutilon indicum Consume EACH leaf decoction for one week before moving to next. repeat the cycle. Juices: Salad cucumber/ Bottle gourd (lauki)/ Ash gourd ( petha kaddu) Consume above mentioned juices one week each and repeat the cycle for 9 weeks. Juices should be taken on empty stomach and maintain gap of 30mins between decoctions and juices Little millet Kodo millet Barnyard millet Foxtail millet Brown top millet - 2 days - 2 days - 1 day - 1 day - 1 day The best way to consume millets in the form of fermented porridge for 5 to 6 weeks Millets, preferably fermented Little millet -2 days Kodo millet - 2 days Barnyard millet , Foxtail millet, Brown top millet -1 day each

Yes after soaking & cooking they can eaten right away like rice. May I ask, What is your fear? Fermenting will multiply its benefits. I eat fermented millets everyday.

@@SaveraGirl i have been suffering from long c0xid and looking for something to get me out of this misery

Ease into fermented millets if you feel hesitant. The 'fermentation' of millets is different from other fermented foods where we notice a distinct change in smell and taste. Here the process of leaving the millets out enables population of beneficial microbes without any any change in smell and taste. As long as you are not smelling and tasting the 'fermentation' you should be ok. The histamine

The histamine intolerance or allergic responses you have could be a result of the gut microbe profile you harbor. The purpose of eating fermented Millets is to shift the microbial profile to desirable microbes naturally and as quickly. Eating regularly cooked millets (like rice, bread or porridge) will be a slower process. Along with eating millets please also ensure you stop entry of 'disruptive' chemicals & foods (Sugar, GMO foods, processed foods ). Wishes for successful recovery. Take care.

If you prefer, you can add non-dairy curd made of coconut, pine nut, peanut, etc ( we prefer to call yogurt made at home, curd). Adding a little water to the curd and whisking it well, is the short way to make buttermilk. You can have fermented millets without curd/buttermilk too. Just make sure you have clean, diverse range of seasonal foods. B12 levels should be good.

@@SaveraGirl Thank you so much for your fast reply 😊 So, just to confirm I understood you properly, fermented millet on its own is a good B12 source, without any additions?

I believe Nature provides multiple pathways to us, spread across different terrains on this beautiful Earth, to stay in optimum health. If we eat mostly our local, seasonal produce [ not to worry if we indulge in some clean imported foods as well every now & then:)] , herbs, greens, juices, fruits, nuts, seeds, sprouts, good fats, stretch well, move our body, stay positive, live fearlessly, smile & laugh more, accept ourselves as spirit first cared for well by our Creator, we will be good. All these elements collectively ensure our body- the ultimate manufacturing machine- makes what we need. Including B12. There are practices/therapies- Neurotherapy for ex- which help us produce the nutritive elements we need. Sorry I couldn't help put all this here..a lengthy answer. Will try to put all these ideas separately in articles and videos...by & by.

Thank you so much for your detailed response and shared information, it truly is of great help 🙂

Thankyou so much for this video. It has confirmed alot to me. I am diabetic and two months ago I started eating fermented millet like my grandmother used to make it. I was scared at first worrying my sugars were going to spike only to notice they got lower and lower everything I consume millet. I am now confident to continue and eat this powerful grain almost everyday. Thankyou

Butter has it. Many nutrients are made by gut microbes. So if we are eating fermented foods (Ambali is a powerful one) we should be good. There will be a Q&A on Nov 18, 8.30 IST/7 am PST. Pls email saveragirl2020@gmail.com to join and ask Dr Khadar himself.

its in some types of cheeses and Japanese food- Natto. However ensuring a good gut microbe profile by eating clean seasonal produce and regular use of fermented food , especially Fermented Small Millets will ensure adequate supply of all nutrients your body needs. It is slowly being discovered that microbes are responsible for producing nutrients, enzymes, etc our body needs for various physiological functions and for us to stay healthy. .

@@SaveraGirl Thank you Ma'am. I think it was discussed in last evening's session. I wasn't present.

@@WoSarvatraHain The video is posted on my channel

Yes, the bacteria & yeast are coming from the air, primarily through the top. The choice of earthenware for cooking and fermenting, as you have pointed, allows even heating and slow cooling as well as some permeability however minimal. Earthenware maintains ideal temperature though the entire process versus metal. Curd is easily formed in closed metal as well as glass and clay containers. In fact keeping it closed is preferred for curd. Clearly the amount of microbes in the closed environment of metal containers is not prohibitive to the fermentation process. But for Millets, a cotton covering is preferred as is for making kefir ( which I make at home as well). The cooking is also done on low to medium flame or heat. Yes it will kill all in situ bacteria but the bio-chemistry between beneficial microbes from the environment and each Millet's quality of fiber, yields the results these Millets do, irrespective of the place they are fermented in. Even without fermentation the fiber of these Millet clean the body, But if a person ails with a condition it is indicative of ravaged/imbalanced gut microbes and hence eating ambali/fermented millets only and daily is strongly recommended for a minimum period of 2 months. The Science of fermentation specifically and food and herbs in general is a time-tested science and is not picked up for lab studies for obvious reasons. Hence not every aspect is understood clearly. But there is enough evidence of benefits from practices of people across cultures, certainly India, to warrant its use as medicine for healing and disease reversal. Hope that helps.

Yes, but the small millets MUST be soaked for 8- 10 hours before cooking

@@SaveraGirl ok. I got some millets from amazon, but I haven't tried them yet. Just a few hours ago I tried some millet ramen that came in a package with nothing else added, no bad ingredients, and now I have thyroid pain. I didn't eat anything else out of the ordinary so I know it was this causing it. I read millet is goitrogenic. Any thoughts on that? Maybe my body is just sensitive to millet. I can test it again eating a small amount of the package I got from amazon.

​@@shatteringthematrix6959 Small Millets MUST be soaked min 8 hours before they are cooked (in the right quantity of water) and then eaten. Its connnection to goiter is a myth perpetuated without basis. People have gotten rid of thyroid issues using small millets properly. Pls watch the video on my KZfaq channel that explains everything about small millets - how it should be eaten, etc. before you decide to eat out of the packet. Also consider buying it from a source where you can be sure of its quality. Incidentally there is a video on getting ri d of hypothyroidism with Millets, as well.

Browntop, Little, Barnyard, Kodo, Foxtail

Heat doesn’t destroy the fiber. It cooks the grain and makes it digestible and ready for being of use in the body. We should anyways cook food on low heat to preserve nutritional qualities. These millets are also being cooked gently.

Can I cook the soaked millets using Instant Pot?

@@vponnur not recommended bettet to just cook with stainless steel or clay pot after it is washed and soaked for 8hrs