We are harvesting grapes right now and started wondering if we could make our own grape seed extract. Finally hit on something that was easy. We washed the grapes, threw them in my vita mix blender. It juiced it, we poured this thru a strainer and let it drip out Put the juice into peanut butter jars and froze it for future use. The rest (seeds and skins) went into the dehydrator on parchment paper to dry. The dried product was ground into powder and I am taking a half teaspoon a day. Somehow…I think it is making a difference in how I feel. Actually woke without pain 2 days in a row. Just thought it might be helpful for anyone else harvesting grapes right now. My fall fava did not come up…so 5 lb of beans were lost. Hopefully , there is enough tincture and bean pod powdered to get me thru til the spring crop. May God Bless you my brothers and sisters with PD.
Love , Aunt Bean
Success with last experiment. Harvested fava beans. Shelled the washed beans, and steamed the pods for about a minute til bright green. Then, threw the pods in food processor and chopped them up. Spread them out on dehydrator mesh trays and turned it on to 125 degrees for at least 14 hours til completely dry. Next I powdered them in coffee grinder. I have been able to take one and a half teaspoons In the morning and my symptoms didn’t start showing up til after 4 pm and once I was ok until morning. I put the fava powder in with my morning supplements and let it stand about 20 minutes to rehydrate. It WORKED for me.
Hope this helps someone.
Love, Aunt Bean
By the research done by some chemists on the favas in testing for strength of l-dopa. They have a larger amount of l-dopa at 4 days of sprouting. This begins at the time they are put to soak for 24 hrs. Then drain/ rinse and let drain. I let mine stand in a colander then and rinse/ drain 3 times a day. At the 4th day time point , I steamed them and chopped them fine, placing them in brandy / just covered for a month and shaking them each day. (It is better to shake 3 times a day if you can remember)
Sprouts are not the same as pods. The green pods have different qualities and effects. Small bean pods with little baby bean seeds are said to have about the same l-dopa as green mature pods with full size beans. So, I let the grow to maturity, shell out the beans for steaming and eating, then brake the bean pods and grind them in the food processor to small pieces. Then, I put them in a jar with brandy and do” the shake “for a month . Hope this helps.
The top bud tincture is better for me at night for sleeping. The pods for day , because in taking them at bedtime my sleep won’t come. My pod and sprout tinctures have not yet been tested for l-dopa amounts…so pray I shall someday have someone who will do this so it can be documented. Good Luck with your experimenting with favas.
Love, Aunt Bean
Here is Aunt Bean’s response to one of the questions submitted.
Question about Fava Beans
Hello. My parents bought fresh fava beans today. They chopped the pods, but
my dad says he can not eat it like that. Is the tincture of pods has the
same amount as the tincture of flowers like Aunt Bean is making? Also, what
can be used instead of brandy. Or alcohol preserves beans.
Aunt Bean’s Response
“The mature bean pods are indigestible. They can be juiced and frozen in ice cube trays to use for dopamine supplementation . What is hard is figuring out the perfect dose for each person’s need. We are all so completely different and at different stages of PD. I would suggest trying an ice cube size in a glass of water and taking sips of this to find a good dose. Taking a few sips and waiting 20 minutes before trying more will give you an idea of any changes in your function. Try finger taping with both hands before taking and after 20 minutes. You are the only one who can judge improvement. Also , if the problem is with walking or balance….test those things before and after. Tincturing pods is a long process and this will give you an idea if it will work.
To make the fava bean tincture, the bean pods should be chopped very fine and yes, use only brandy because it crosses the blood brain barrier. If the pods are not chopped fine, they are very hard to squeeze the brandy out of…we have to use a strong press. It is not the flowers that I use for tincturing, but the flower bud that forms at the top of each stem..that is where the ants and aphids congregate…they need the extra dopamine to feel good too perhaps. Also, if the top of the fava are pinched out, the aphids will usually leave the plant alone.
Pinching out the top of each stem is also beneficial in making the plant bushier….and they send out more stems from the base. Thus, more tops, more flowers and more beans. God bless you as you experiment with fava for PD. I have been using them now since Oct of 2009 and still no side effects. I have had to increase my dose each year, but am still only taking about 40 drops 5 times a day. Thus, I am taking about 20 mg times 5 ,which is about (100mg per day). I feel eating a good gluten free/sugar free diet and plenty of exercise is so important. Be active. Be involved with the people and activities you love. For me , it is my husband of 13 months, church and music and gardening. God bless and guide you.”
How to Ferment Papaya
DEAR AUNT BEAN:
I HAVE A PAPAYA GROWING OUT OF MY FLAT BUT ALL I GET IS SMALL, SEEDLESS FRUITS THE IDEA OF FERMENTING GREEN PAPAYA MAKES SENSE TO ME. CAN YOU GIVE ME DIRECTIONS FOR DOING IT PLEASE ?
You can ferment green papaya. I have read that those who make fermented papaya usually use the unripe greener ones. I personally prefer ripe.
!> Wash the papaya with soapy water (if bought in a store to get germs off skin before cutting it) Rinse well and dry
2. Peel the papaya, Cut in rings and seed the papaya (saving the seeds…they are medicinal)
3. put the papaya in a food processor ( after cutting up) and blend to smooth
4. Pour blended papaya into a glass container and add turmeric and cinnamon *I use a teaspoon of each for a large papaya
5. Cover tightly with plastic wrap ..make sure to smooth the top to exclude any air bubbles. It must not be exposed to air!
6. I put a second layer of plastic wrap on top of this to block air getting in as it ferments. Plastic will puff up and will loosen from the sides of bowl and air will contaminate.
7. Let sit room temperature for 5 to 7 days. An unripe or very firm papaya will take longer to ferment than a very ripe one. I cover it with a towel to exclude light also.
When you see puffing of plastic and see bubbles in the papaya or any sign of mold growing. Stop the ferment. If it is slimmy…throw it out. Bacteria has infiltrated.
Clean of any mold (I use a spoon to scoop off any and throw it away. If under the top layer is a good color…you have done good.
Mix salt in this to taste and refrigerate to slow more fermentation and use about 1 or 2 Tablespoons a day to help PD symptoms.
I go one step farther and mix ground flax seed into my fermented papaya and then dehydrate it. *Place parchment paper in you dehydrator and drop cookie size blobs onto parchment and dry on a fruit temperature til completely dry. Then you can place these in Ziplock freezer bags and place in freezer to keep well. I also take these papaya cookies and grind them into powder and put a teaspoon on my morning supplements. This does very well for me. Good luck with your papayas .
I am trying to get a regular dose of dopamine for my fiance. I don’t have a juicer, do you have any ideas. It would be extremely helpful. We are both interested in nutritional alternatives.
He is very sensitive to the medicine and gets side effects from synthetics quickly.
Not having a juicer is OK…If you have a strong blender or food processor…you still may be able to puree the bean pods with it and strain the juice , removing the hard fibers from the puree. I am very sensitive to chemicals and pharmaceuticals also….that is why I have to make myself work hard to discover natural ways of getting the L-dopa my body is short on to help me function with my PD.
Hope this helps.
Greetings from Bean Acres.
It is mid August now…and the produce is really coming in. Our food regimen has changed in accordance to the available fresh veggies. I am still mostly just using the dried fava top bud tincture for L-dopa. My friend ( that I am a caregiver to) has started depending now on eating 2 pod chips a day and mucuna capsule AM and PM .
The recipe for doing the bean pods (steaming/juicing/ adding salt & sweetener and ground flax seed is on this website as a downloadable pamphlet that I put together. I feel this is a better way to use the pods. The sprout tincture to me is a last resort for people who cannot find the beans or grow them. Actually just freezing the steamed sprouted beans works well and I wouldn’t bother tincturing them after all I have experimented with at this point.
For me , it took eating about 16 sprouts early in the morning first thing for a kick start. That lasted me until about 3 in the afternoon. Ate about 4 then and again at bedtime. My L-dopa needs are much less than some. I get a lot of exercise / sunshine and fresh garden produce.
Right now my egg plants are in and I have been consuming them…need for my tincture has gone from 6 times a day to a dropper and a half am and pm. The night shade family…peppers, tomatoes and egg plant have natural nicotine , which help dopamine receptors…helping us function more efficiently. Glen Pettibone has done a lot of research in this area and we communicate frequently about the natural things that we are trying out. I am baking and freezing large quantities of egg plant while they are producing in 1 cup amounts in freezer ziplock bags. I am amazed at how wonderful I feel…thought I felt good before, but this is better. I also have watermelons right now and they are helpful for us also.
Just had a friend recommend Barleens Lignan Flax seed oil for my constipation problem and using it this week seems to have help this considerably.
God is good.
Hope this helps. God Bless you.