Jillian Mai Thi Jillian EpperlyExposing the Lies Candida: Weaponized Fungus Irresponsible Claims - Endangering Lives Internet

What Jillian isn't telling you is that her fermented cabbage juice contains up to 600% of the RDA of sodium. That's the DEADLY issue that she's NOT telling you about. When people tell her they have a headache, high blood pressure, even severe leg swelling she tells them it's okay, just drink more juice! I've even seen her recommend her juice for kidney dialysis patients. She thinks that because she recommends using pink Himalayan salt, it doesn't contain as much sodium as table salt. It does though. Infants do not need salt at all, nor do they need much water or juice. An infants daily RDA of sodium is .4 to .8 grams depending on age. If you try to ask Jillian about this in her group, she automatically blocks you and says you are a troll. Sane, logical thoughts based on science are not trolling. They are just calling attention to her misinformation. She also recommends you drink the juice until you have diarrhea on a DAILY BASIS. At least once a day if not more. That's another story, but still very abnormal.

First of all, 

Let's dissect this, shall we?

What is often recommended today for baby’s first foods does not match up with what babies were fed in traditional societies. It is not every day, after all, that you hear a doctor recommend milk kefir, soured grain porridge, or miso as one of the earliest foods for your baby’s diet.

It seems to make sense that to easily transition a baby’s diet from liquids to solids, then the baby’s first foods ought to closely mimic the key nutritional ingredients of breast milk: saturated fat, easily digested carbohydrates, and bacteria.

Yes, bacteria.

Breast milk is an early exposure to the beneficial bacteria that will inhabit our gut. Babies need beneficial bacteria for digestion and to build their immune systems.

And cultured foods are the perfect medium for those beneficial bacteria, as well as those saturated fats and easily digested carbohydrates.

Here are some cultured foods to consider feeding your baby:

1. MILK KEFIR OR YOGURT

If introduced carefully, cultured milk, especially kefir and yogurt, can be an easy-to-digest first food for baby. You can dip your finger in plain whole milk kefir and let baby lick and nibble it. You are also giving a baby some needed saturated fat and easily digested carbohydrates through this wonderfully cultured food.

2. SOURED PORRIDGES

Grains can be tough to digest, even for the healthiest adult. But if you can sour grains at home as in this porridge and then allow the grains to cook for quite a while you will have a grain dish that is already pre-digested by the bacteria and easy to digest and break down in that little baby tummy.

3. CULTURED VEGETABLE JUICES

A baby isn’t often ready to crunch down on a tasty bite of sauerkraut, but the same probiotics present in the sauerkraut you take are also present in the juice covering your thinly sliced fermented cabbage. Try simply dipping your finger (or a baby spoon) into cultured pickle or other fermented vegetable juice. Give your baby a taste and watch that little face pucker up just a bit. Don’t be alarmed: this is common with any new food flavor. The baby will, most likely, be happy to have seconds.

A SIDE BENEFIT OF FEEDING BABIES CULTURED FOODS

Many parents struggle with getting their children to eat what we think of as “healthy foods” like vegetables, simple meats, plain yogurt, and so on. One of the reasons for this is that children trained to eat and enjoy processed and sweet foods are likely to stick with them out of habit. If other flavors such as sour or bitter are not included regularly in a child's diet, they are sometimes difficult to introduce to a finicky palate.

Cultured foods are tangy, tart, sour, and salty. They can give your child a love for flavors beyond sweet, and a child who has this variety included in the diet from an early age is likely to continue enjoying these nourishing, probiotic-rich foods in later life as well.
https://www.culturesforhealth.com/learn/general/cultured-foods-for-babies/

Now that you have read an article in a fermentation website, let's see if one can actually research on their own the efficacy of cultured foods IN case a mother cannot breastfeed.  

I have found evidence that my recipe is equitable to what the breastmilk is supposed to do, such as infusing the body with nutrients so it can create antibodies thus allowing the baby to develop.  Breastmilk from an optimal human is somoene who is NOT suffering from Cancer, disease, chronic illness, obesity and other maladies to speak from.  Fats can come from plant based oils that will provide the necessary fat for baby development.  

If a mother COULD NOT breast feed fro any reason, I have said that I would not recommend a wet nurse, who will pass on her cancer, disease or chronic illness and parasites onto YOUR baby.  If breastmilk was best for humans, why do we still have breastfed babies completely sick and under a doctors care or naturopath's care?  Because the mother passed on her cancer disease and chronic illness to her baby, that's why.

I also would not recommend Formula as forumula is a cesspool of chemicals and additives and heavy metals thus destroying the baby's delicate microbiome.

My recipe, can be diluted for the baby's consumption and I have plenty of mothers feeding their baby my recipe and they are LOVING it and developing at a very rapic rate.  I also have mature adults with compromised immune systems reversing their cancer disease and chronic illnes.. 

Predigested nutritional foods is what humans need to heal and seal their gut and purge out all foreign objects and rebuild cells structures..

This claim above is said by someone who is not very well versed in fermentation and has an aversion to learning and implementing and very much lives in fear of everything.  

If you really want to know the truth of who I am and the testimonies in my group, get on facebook and join my group.  We will be happy to give you all the right info, not just hearsay.

Respectfully yours,

Jillian