Oatmeal jelly recipe
Everyone remembers oatmeal from childhood, and many continue to eat for breakfast every day, and rightly so! But few people know that oatmeal can be used to prepare a universal cure for all diseases - oatmeal jelly.
It has several medicinal properties at once:
- Cleans the body of toxins;
- Increases resistance to disease;
- Normalizes metabolism;
- Slows down the aging process;
- Gives vigor and strengthens health;
- Improves digestion;
- Relieves pain, bloating, heartburn and flatulence;
- Prevents exacerbation of chronic ailments.
An impressive list, and most importantly - encouraging, especially for those who have suffered from their pancreas for years. What is it about simple oatmeal that the jelly from it has helped hundreds of people to cope with attacks of pancreatitis?
Content:
- Oatmeal, sir!
- A bit of history
- Dr. Izotov's experience
- Izotov's oatmeal jelly recipe
- Momotov's oatmeal jelly recipe
- Oatmeal jelly video recipe
- Izotova's kissel and Momotov's kissel: differences and advantages
Oatmeal, sir
Ordinary oatmeal jelly can provide our body with a whole range of vitamins, trace elements and amino acids:
- Vitamins A, E, K, B1, B2, B6 and PP;
- Magnesium, calcium, manganese, iron, potassium and nickel;
- Phosphorus, iodine, sulfur and fluorine;
- Lysine, choline, tryptophan, methionine and lecithin.
Doctors recommend using oatmeal jelly to everyone who suffers from diseases of the kidneys, liver, gallbladder, stomach, intestines and, of course, the pancreas. If you drink such jelly every day for three months, you can reduce the painful manifestations of pancreatitis to zero. Then you need to switch to a maintenance regimen: drink oatmeal jelly a couple of times a week, and the pancreas will no longer bother you.
A bit of history
Souring oats with the help of lactic acid fungi was thought of in Russia a long time ago. This recipe is described in "Domostroy", but in general it is considered a monastery. It was in monasteries with the help of such jelly that internal diseases were healed, as evidenced by the records in the books of the 16th century. They called it "Russian balm", and sometimes - "spleen", because in those days oatmeal jelly was the main and, in fact, the only cure for a sick spleen.
Our contemporary, doctor-virologist Vladimir Kirillovich Izotov revised and supplemented the old monastery recipe, and in 1992 he patented the "Miracle-jelly of Doctor Izotov". And to prove its high efficiency, I tested oatmeal jelly on myself for several years. The results were worth it: Dr. Izotov had a whole army of loyal followers who, with the help of the miracle jelly, managed to defeat their sores.
How is the pancreas treated? Momotov's story
Dr. Izotov's experience
Vladimir Kirillovich suffered a serious illness - tick-borne encephalitis. The illness was cured, but it was replaced by a whole bunch of complications: hearing impairment, hypertension, ischemia, arrhythmia and urolithiasis. Being a man from science, Dr. Izotov first tried all modern techniques and drugs proposed by his colleagues. In his interviews, he admits that he sometimes took more than thirty drugs in one day. This did not bring recovery, but it provoked a persistent drug allergy.
As people age, many people come to the conclusion that it is best to turn to nature to treat chronic ailments. Natural remedies and folk recipes often seem too simple, gentle, sometimes strange, and generally ineffective. But one indisputable advantage over chemistry they definitely have is safety. As for the effectiveness, you need to be patient and do not stop treatment after a couple of weeks if you do not see a radical improvement immediately. Izotov's oatmeal jelly is a vivid example of this. All who strictly followed the doctor's advice were able to improve their health. What prevents you from doing this?
Izotov's oatmeal jelly recipe
Fermentation. Boil 3.5 liters of clean water, pour it into a five liter glass jar and wait until it cools down to a temperature of 30-40 ° C. Then add a pound of oatmeal, pour in half a glass of kefir and mix thoroughly. Seal the jar with a tight plastic lid, wrap it in a blanket and hide in a dark place - let it wander for two days. This process can be accelerated a little: grind one hundred grams of oats in a coffee grinder, not too small, and pour into a jar. You can occasionally drop in "on a visit" to oatmeal jelly and check how he is doing. If the contents of the jar are peeling and bubbling, then everything is going well. The jelly should not ferment for more than two days, this will only worsen its taste.
First filtering. Take a clean 3 liter glass jar, a 5 liter enamel pot, and a colander with holes no more than 2 mm. If you don't have such a small colander, put sterile gauze in a large colander. Strain the oatmeal jelly into a saucepan, and transfer the remaining dense mass in a colander to a three-liter jar.
Second filtering. Pour three times more boiled water into a three-liter jar with dense sediment, close the lid and shake vigorously. The resulting semi-liquid mass must be again filtered through a colander into the five-liter saucepan where you have the jelly after the first filtration. The curd left in the colander should not be thrown away: you can put it on pancakes or give it to the dogs.
Filtrate treatment. Thoroughly wash the five-liter jar in which the jelly was fermented, and pour the contents of the five-liter saucepan into it. Re-seal and set aside in a dark place for 16-18 hours. During this time, the liquid will separate into two fractions: at the bottom there will be a white precipitate - this is the concentrate for making oatmeal jelly, and on top - an almost transparent liquid, let's call it kvass. Pour the kvass into a separate container, and pack the concentrate into small jars so that it is convenient to store it in the refrigerator. It is stored for a maximum of 21 days.
Cooking oatmeal jelly. Pour two glasses of clean, cold water into a small enamel saucepan. Add concentrate to taste: 5-10 spoons. Stirring constantly with a wooden spoon, bring the jelly to a boil and simmer over low heat to the desired consistency. It is good to add a little salt, oil (olive, sunflower, butter - whatever you like) to the finished oatmeal jelly, and it is best to eat it with bread - very tasty!
Culinary secrets
The upper liquid, which we called kvass, can be drunk chilled, like a healing drink. The taste is peculiar, but many people like it. You can also use kvass when kneading dough for baking - it works on the same principle as kefir or whey.
Not only oat jelly is perfectly prepared from the concentrate. This white mass is good for adding to sauces and stews: firstly, an interesting taste is obtained, and secondly, the concentrate acts as a thickener. If you overdo it with water while cooking, this is a great rescue.
Oat concentrate is an excellent base for pureed soups. With an immersion blender, you can cook real "haute cuisine" from ordinary boiled vegetables, butter and this wonderful concentrate. Try pumpkin soup with cream cheese or puree mushroom soup - you'll lick your fingers!
Momotov's oatmeal jelly recipe
There is another recipe for oatmeal jelly, proposed by Dr. Momotov, who, by the way, suffered from pancreatitis until he began to be treated according to his own method. The cooking process is a little easier, the taste is different, and there is a fundamental difference in the recipes.
So, we need:
- Small oatmeal - 300 grams;
- Large oatmeal - 4 tablespoons;
- Bio-kefir - a third of a glass.
Fermentation. Put all the ingredients in a clean three-liter jar, pour warm water to the top, mix gently with a wooden spoon, seal with a plastic lid, wrap and hide in a dark place for two days, as in the previous recipe.
First filtering. Strain the fermented mixture through a fine sieve - you will have about two liters of liquid. Pour it into jars and refrigerate. This is our mixture with high acidity.
Second filtering. The contents of the sieve should be rinsed in two liters of warm boiled water and also poured into jars for easy storage in the refrigerator. This is our mixture with low acidity.
Cooking jelly. You have probably already guessed the essence of Dr. Momotov's technique. People with peptic ulcer disease and high acidity are advised to cook oatmeal jelly from a mixture of the second filtration, and those with low acidity - from the first one. In both cases, the mixture from the cans is simply brought to a boil and boiled over low heat with constant stirring with a wooden spoon. You need to drink such jelly several times a day, in small sips, half a glass. If you have normal stomach acidity, you can simply mix the first and second filtrate.
Oatmeal jelly video recipe
Part 1 - basic recipe:
Part 2 - cooking breakfast jelly (optional):
Part 3 - explanations:
Izotova's kissel and Momotov's kissel: differences and advantages
At first glance, Momotov's oat jelly recipe seems to be more advantageous, because it makes it possible to treat pancreatitis and other diseases of the digestive system, taking into account such an important indicator as acidity. It should also be noted that the technology for making jelly, proposed by Dr. Momotov, is more economical: even sediment is used here. But the main disadvantage stems from this advantage - because of the sediment, Momotov's oatmeal jelly turns out to be more sour in taste.
Izotov's recipe is more complicated, but not much. There are much more adherents to the method of Vladimir Kirillovich.
Here's what they say in support of their choice:
- Izotov's oatmeal jelly is very pleasant and delicate in taste, somewhat reminiscent of children's curd, only unsweetened;
- A small portion of this jelly just "like a hand" relieves pain and discomfort in the abdomen: everything inside calms down, nothing boils, and does not prick anywhere;
- The upper transparent serum (kvass) is a powerful detoxifier of the body, it perfectly helps to cope with food or alcohol poisoning.
To decide which method of making medicinal oatmeal jelly is best for you, it is probably best to test both. If both jelly and the other jelly seem to you pleasant to the taste and easy to prepare, try to determine by your inner feelings which one helps the best.
We urge you not to wait for a miracle from the treatment of pancreatitis with oatmeal jelly. This is a long process, but the disease did not overtake you overnight. For example, Dr. Izotov has been using oatmeal jelly prepared according to his own patented recipe for eight years in a row, and claims that over the years he has literally become a different person. But he is far from thirty years old. But many patients of Dr. Izotov, especially the elderly, note incredible changes in themselves: a surge of vivacity and vitality, fading of chronic ailments, normalization of pressure and sleep, lightness throughout the body and a feeling of comfort in the abdomen. Try this simple, safe and effective treatment method too!
The author of the article: Sokolova Nina Vladimirovna | Phytotherapist
Education: Diploma in "General Medicine" and "Therapy" received at the Pirogov University (2005 and 2006). Advanced training at the Department of Phytotherapy at the Peoples' Friendship University of Moscow (2008).
