> Submitted to veg-raw by "Thomas E. Billings" <[log in to unmask]> > Wheat sprouts that have drowned and are decaying in water (rejuvelac) > will not grow if planted; regular wheat sprouts will grow. In a FF, > the base food eventually dies; the only living part is the bacteria > culture that is growing on the base food. The subject question can be > restated as: does a living bacteria culture on a dead/dying base > qualify as a "living food"? > Is sprout milk yogurt different from other fermented foods? > * yogurt (dairy yogurt) is considered "sattvic" - balancing, soothing, > by yoga/Ayurveda. It is the only sattvic FF, all others are tamasic. I've been making yogurt using soya milk as the medium ( i managed to get some soya milk based live yogurt as a first starter). Would this be considered as "sattvic" ( balancing / soothing ) by yogic/Ayurvedic thought ? I use rejuvelac as a by-product of the wheat sprouting process , i soak the wheat for a day and use the water , and then i continue the wheat sprouting process , eating the sprouts in the next day or two ( i find wheat grass too sweet for my liking). Assuming that "true rejuvalac" can be made this way, how does this relate with the point that rejuvalac is a dead food , after all the wheat goes on to sprout. A (simple) question. Is sprout milk just liquidised sprouts ? Finally , an idea about a sprout milk yogurt assuming it is what i think sprout milk is. Add a lacto bacteria culture to the sprout milk medium. I have not tried this, comment welcome. Alex Tarry [log in to unmask]