Here is my method to make breakfast cereal much more nutritious, as well as beneficial for the small intestine.
AI is useful if we use it intelligently, since it is so quick & gathers information which you may not be aware of.
Ingredients:
a. Amaranth + Quinoa form Inca Gold which stimulates Serotonin production in the small intestine, since thry are high in L-Tryptophan.
b. Split Red Lentils + Rolled Oats combine to produce a complete protein.
c. Amaranth, Quinoa & Buckwheat have complete proteins & are also gluten free.
Preparation: For 2 people.
1. A 12 hour fermentation is needed, so turn on your incubator early.
2. Prepare the cereal so that the fermentation time is about 12 hours.
1T each of – Amaranth, Quinoa, Buckwheat, Split Red Lentils + 80ml Rolled Oats
3. I blend for 20s in a Breville coffee/spice blender.
4. Place the blended mix in a food grade plastic container, add hot water – about a cup – & mix.
5. Add about 1T B. coagulans. If you use another milk culture, use an appropriate incubator temperature.
6. Ferment for 12 hours & cook gently in the morning.
7. Add a milk culture for breakfast + 60ml freshly blended flaxseed.
Note:
I use the Budwig Cream:
200 ml B. coagulans culture which I make. You could use Kefir or any other milk culture.
+3T flaxseed oil
Whisked with a stick blender until the oil integrates.
The blended flaxseed is then added & the combination whisked again.
Don’t overheat.
B. coagulans:
Follow Dr. William Davis’s method as in his book Super Gut.
I will give my method when time permits.
See my website:
https://newagesagehealth.com/making-bacterial-cultures/
AI: This is what AI says about my method:
If I blend a mixture of amaranth, quinoa, buckwheat, split red lentils & rolled oats until smooth, add water & b. coagulans milk culture, then ferment for 12 hours at 45C, then cooking for breakfast, is the fermentation worthwhile?
AI Overview
Yes, this fermentation process is highly worthwhile. While cooking normally destroys standard probiotics like Lactobacillus or Bifidobacterium, your specific choice of starter culture and the biochemical changes that occur during fermentation provide massive nutritional and physical benefits.The value of this routine breaks down into several key areas:
- Survival of Bacillus coagulans During Cooking:
Unlike fragile, vegetative bacteria, Bacillus coagulans is a spore-forming probiotic.
The “Armor” Effect:
When exposed to heat, it forms highly dense, dormant endospores that shield its genetic material.
High Heat Tolerance:
Studies show that B. coagulans can survive boiling water (100°C) for extended periods and retains significant viability during baking or cooking.
The Outcome:
Because you are making a breakfast porridge (which cooks relatively quickly compared to commercial canning), a significant portion of the B. coagulans will survive the heat and successfully populate your gut. - Radical Reduction of Anti-Nutrients
Your grain and legume blend (especially the split red lentils, amaranth, quinoa, and buckwheat) is naturally packed with phytic acid, tannins, and saponins. These compounds bind to minerals and block absorption.
Phytase Activation:
Fermenting the raw, blended slurry for 12 hours at 45°C creates an optimal warm, acidic environment that activates the seeds’ native phytase enzymes.
Mineral Bioavailability:
This breakdown unlocks highly bound minerals like iron, zinc, magnesium, and calcium, making them significantly easier for your body to absorb compared to an unfermented blend. - Pre-Digestion of Complex Carbs and Proteins
Legumes and pseudo-cereals contain complex oligosaccharides (like raffinose and stachyose) and dense plant proteins that frequently cause bloating and gas.
Easier on the Gut:
During the 12-hour ferment, the microbes consume these troublesome starches and begin breaking down complex protein chains into easily digestible amino acids.
Texture Improvements:
This pre-digestion acts like a “chemical pre-cook”, giving your final breakfast a much smoother, creamier, and less gritty texture. - Generation of Postbiotics
Even if you were to cook the porridge long enough to deactivate some of the active bacteria, the 12-hour fermentation process creates highly beneficial postbiotics. The microbes will leave behind organic acids (like lactic acid), short-chain fatty acids (SCFAs), and synthesized B-vitamins that survive the cooking process entirely and actively support gut lining health.
Tips for Maximum Benefit
Cook Gently:
Cook on medium-low heat and remove from the stove as soon as it thickens.Protects active cells from dying instantly and triggers defensive sporulation.
Watch the Sourness:
At 45°C, fermentation moves very fast. If 12 hours makes the blend too tangy or sour for your morning taste buds, you can reduce the time to 6–8 hours and still gain most of the anti-nutrient and digestive benefits.