BP-89/52 pulse 78 weight- 67.9 kg
I will be fasting again very soon….. I was hoping to wait till the middle of next month, but that simply cannot happen. I am not digesting any foods anymore…. how great this feeling is! I love it… I got a bunch of new food, had a wonderful cook come and teach new recipes, and I cant eat anyway! YAY! All this wonderful healing food and I cant eat any of it….. thats life, thats my life….
Ive had diarrhea for 10 days straight, Im dehydrated again, and have yet to properly digest any food since eating since my fast. Ive been vomiting, sweating at night, and just total body rejection from eating. Mentally I am not well, and physically Im not well. I hate fasting, I hate the idea of not eating, I hate the way I feel now….. The truth hurts….. Reality is getting to be a more difficult idea to grasp as everyday pushes forward. what else can I do at this point besides refrain from eating? why eat when you cant digest?
I am up to 8 bee stings every day now. I am concentrating on stinging mostly my knees and ankles now. This is where most of my pain and visible problems seem to be. The bees get mad when I take 8 of them from the hive. They have yet to sting me one time yet while im kidnapping them. Mom here got a few stings while manipulating the frame the other day.
On a positive note, the wheat grass project is going great. Glad that something is going well at this point of disaster. The wheat grass can assist in supplementing super powered nutrients to my ailing body. 
Very good news….
I received my Live Kefir probiotic in the mail today. I cant believe it arrived here so quickly! Only seven days from America! Anyway, it is part of a potential solution to my horrible digestion issues. It is quite apparent that after long term antibiotic use in my body, most of the beneficial bacteria were destroyed. Without these bacteria I dont stand a chance at proper digestion. Coupled with a mis-shapen colon constipation seems unavoidable. Therefore I will try and consume one liter of this Kefir water daily.
Here is a n article I found on the net that explains the kefir.
Here is a picture of my Kefir brewing away…. it will be ready in 2-3 days! I use some carrot juice to facilitate the fermentation)
WATER KEFIR
What is Water Kefir?
there are actually 2 different types of Kefir: Milk and Water Kefir. Some recognize yet a 3rd type in Kombucha Tea, and call it Tea Kefir. Both Milk and Water Kefir are the same thing, Kefir, although adapted to grow on different culture media. Water Kefir grains are different from those of Milk Kefir: they are almost translucent and loose.
there are many people out there who either can’t or prefer not to take any milk, but would love to benefit of Kefir’s multiple healthy properties, for whom this type of Kefir deems ideal. Water Kefir can be taken in much more quantity than Milk Kefir (from 1 to 3 liters daily), and it is said that Water Kefir’s properties are far superior to those of Milk Kefir’s.
So now that you know about this other type of Kefir, you probably still don’t know what Kefir is. The word “Kefir” is thought to have originated from the Turkish word “Keif” which means “good feeling”. Kefir is a polysaccharide structure where several non-pathogenic, but friendly or healthy bacteria and yeast live in symbiosis. While Milk Kefir has been compared to yogurt, Kefir’s microflora is much more complex. The exact composition of microorganisms that form the grains usually varies slightly, depending on the media where they are cultured, and so Water and Milk Kefir differ in some microorganisms that may specifically grow on milk and not fruit, and the other way around. Also, depending on the fruits used to culture Water Kefir, we may be adding new friendly yeast and bacteria to our grains. Typical composition of Water Kefir grains is: Lactobacillus brevis, Lactobacillus casei rhamnosus , Lactobacillus alactosus, Lactobacillus casei casei, Lactobacillus pseudoplantarum, Lactobacillus plantarum, Streptococcus lactis, Streptococcus cremeris, Leuconostoc mesenteroide, Saccharomyces florentinus, Saccharomyces pretoriensis, Kloeckera apiculata, Candida lambica, Candida valida. s
What are the Health Benefits of Water Kefir?
Water Kefir, due to its diuretic, depurative and regenerative properties, can be of benefit in a broad variety of health conditions. It can only complement and help appropriate medical treatment due to its detoxifying and immunity-building effects.
As a natural product, Kefir works by slowly regulating the organism and helping it become healthier. Water Kefir can be indicated in nervous disorders, internal ulcers, bronchial catarrh, sclerosis, myocardial infarction, liver and gall bladder disorders, kidney problems, stomach and intestinal diseases, diarrhea or constipation, anemia, allergies, dermatitis and other skin problems such as eczema. It’s use on an ongoing basis proves to have excellent effects in convalescence after serious diseases. It can also help regulate blood pressure and weight control, and has good results during pregnancy and abdominal feminine discomfort.
Kefir prevents intestinal putrefaction, which is the cause of multiple disorders, and contributes to the body’s depuration. It doesn’t alter the digestive process. It should be drunk on a daily basis, and depending on the condition, once or more times a day. In chronic conditions, great quantities of Kefir should be drunk, 3 times daily, about ½ a liter (approx. 2 cups) each time.
How to make the Kefir
• 3 tbs. Water Kefir grains (also called Water Kefir Fungus) 50 g. Brown Sugar or Honey - you can use any preferred type of honey, and can also use white sugar or molasses as long as it is from sugar cane. For diabetic people, fructose should be used, saccharin and other such sweeteners
are NOT suitable. (1 gram = 0.035274 ounce) 1 or 2 dried figs – or any other dried fruit you prefer like dried prunes, apricots, dates, raisins, etc. Fresh fruits are also suitable, but need to be changed daily
ones weekly ( I am using raw organic honey and some lime)
• ½ lemon. 1 liter mineral or spring water – only water without any chlorine should be used, so tap water is not suitable unless it’s filtered - (I am using some distilled water mixed with fresh carrot juice)
Mix in the glass container and stir. There are 3 different brews you can make: 24, 48, and 72 hour fermentations. 72 hours is the maximum a batch should be let to ferment. he longer it is allowed to ferment, the stronger it becomes. Note that the carbonic acid increases each day, so if your container is air-tight sealed, it could explode. Personally I like using a glass container slightly larger than the batch I’m going to make, so there’s room for the gas in it, and just lightly cover it with a lid. Covering it is important so it doesn’t become contaminated with strange microorganisms (although Kefir’s own micro-flora maintains many pathogens at bay), and to prevent flies or regulates and keeps
other bugs from getting into it.
