Wherever we turn, we are exposed to unnatural levels of electromagnetic radiation. Studies abound on the adverse health effects of non-ionizing radiation. (The 2012 BioInitiative Report cites more than 1800 such studies.) Why not add a bit of potential protection with a daily dose of fermented papaya?
While lifestyle decisions play a critical role in determining our everyday exposures (See Sleep, Melatonin, and Electronic Devices), it can’t hurt to add some proven antioxidant boosting, anti-radiation foods to your diet. Fermented papaya has been shown to help combat radiation-induced biological damage.
Fermented Papaya Scientific Studies
The Effect of Fermented Papaya Preparation on Radioactive Exposure
Oxidative-Inflammatory Damage in Cirrhosis: Effect of Vitamin E and a Fermented Papaya Preparation
(More studies are listed in Japanese article: FPP Research Forum- Potential Benefits of Fermented Papaya Preparation in Humans Health Following Exposure to Radiation.)
How to Make Fermented Papaya
*The following recipe is my own. I have no testing that shows this is equal to the fermented papaya preparation noted in the above studies.
I now consider this a staple in my house. Sometimes I dehydrate it with a cranberry fruit blend and other times I take a spoonful just like I would applesauce. Feel free to add your flare to the recipe!
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Ingredients
- 1 ripe papaya (soft enough to make an indent on the skin, but not too soft)
- 1/8 - 1/4 cup starter ( I use whey. Options include kombucha or packaged culture starter)
- 1-3 teaspoons cinnamon (optional)
- 1 teaspoon powdered turmeric (optional)
- Fruit blend if making into fruit leather
Instructions
- Cut papaya lengthwise.
- Remove and save seeds. (They are safe to eat and very beneficial for most people. They are quite bitter.)
- Remove flesh.
- Combine with cinnamon, turmeric or other desired spices.
- Blend in high-powered blender or food processor until it reaches the consistency of applesauce.
- If you are not making this into fruit leather skip to step 9. ( I prefer to keep it 100% papaya. I have tried making it into fruit leather, but it was not a smooth consistency. If you don't care, you can certainly dehydrate and eat it.)
- Add thawed frozen fruit or fresh fruit to papaya blend. (I stick with cranberries because I want to keep this a low-sugar food.)
- Blend again.
- Pour into
mason jar. - Add starter. (I keep 1 tablespoon to pour over the top once the mixture is in the jar.)
- Stir.
- Pour the extra starter over the top of the mixture to help protect the fruit blend.
- Cover lightly with cloth and rubber band or loose jar top.
- Place on
shelf , out of direct sunlight for 5-7 days. - Stir.
- Place in refrigerator, or dehydrate.
- To dehydrate, spread the fruit mixture on sheets of unbleached, lightly oiled parchment paper or ParaFlexx sheets.
- Keep the mixture fairly thin. If the leather is too thick it will be difficult to roll.
- Dehydrate for 8-15 hours at a setting of 100-115 degrees. You will know the leather is done when you can peel it off the sheets. If some parts are still soggy, put the trays back and dry longer.
- Cut into strips and enjoy!
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So excited to try this Andrea! Keep the wonderful recipes and resourceful information coming. God bless you!
Thank you, Julia!
Hi Andrea,
Thank you for your great recipes. I was wondering if you could use water kefir as a starter when making the fermented papaya? The first time I heard about water kefir & the benefits was from you. Since then, I make it a part of our daily diet & we love it.
Thanks again for your inspiration & resources to eat & live healthy.
Joyce
Water kefir should work great, Joyce! Great suggestion. I’m glad you are enjoying it. Thanks for the encouragement too!
Hi Andrea, thanks for the fermented papaya recipe. I have just prepared a batch, with whey, and am wondering how long it will keep once refrigerated?
I can’t say for sure but because it is fermented it will last longer than fresh papaya. I would say a couple of weeks but honestly you’ll be able to tell if it goes bad before you eat it. (By smell or appearance)…but again whey really helps preserve the fruit.
OK, thanks. Maybe I should frreeze some? I imagine it’s best to only have very small doses at a time??
I’m not sure how well whey will do in the freezer. Can you dehydrate the mixture? That might work better. You can certainly try freezing it. It’s always good to start small, but you may find you do fine with a nice size serving.
Great! Thanx. Will try dehydration instead
Hi, again, Andrea. As it pains me to take precious time from a mother of NINE… amazing! I pray this is my last question, since fermenting is very new to me.
How do I know when the fermentation is done and when the papaya is ready for refrigeration? … mine was somewhat bubbly for a couple of days and I worried it may become alcoholic or go off, so I refrigerated at day 4 – room temperature is about 25°c these days.
Any thoughts would be greatly appreciated! !
No problem, Djina! How does it taste? Does it taste alcoholy? If the taste is OK, then the bubbles are a sign that this did ferment. You can’t really lose with something like this…a little bit of fermentation is good and helps the body absorb all those good nutrients. I’d be curious to know how it tastes.
Thank you! It tastes great. I don’t think it tastes of alcohol… but the spices are quite strong so might disguise it. I guess it doesn’t matter too much – I really just want to understand what to look for.
Many thanx for your time, Andrea
You’re welcome! Sounds like a successful venture, Djina.
which is the maximum daily dose for consumption?
I’m not sure on that. Small amounts go a long way with some of the nutrient-dense foods.
Hi, I just found Dynamic Health’s papaya with Lactobacillus Acidophilus. Is this the same thing? Or does it fall fall drastically short of making this fresh on one’s own? Thanks
I would think it would be pretty good. I haven’t heard of it!
Hi Andrea!
Thanks for your recipe!
What kind of diffuser do you use?
We have the Aroma Ace: https://www.amazon.com/Aroma-AceTM-Essential-Atomizing-Diffuser-Version/dp/B01H2EH50Y/ref=sr_1_4_a_it?ie=UTF8&qid=1525021663&sr=8-4&keywords=aroma+ace+diffuser
I just want to use the fermented papaya for face mask… And when do you know which starter to use and when it’s ready, dies it stop bubbling when done, or what?
It doesn’t stop bubbling. I use kombucha for all of my starters. If it’s bubbling and it’s been 48 hours, you can be confident it’s fermented.
Where do you find non-genetically modified papaya…I.e. ORGANIC papayas? I have never located any. In Hawaii years ago a lady grew them in her green house on the Big Island and managed to save some but GMOs are rampant in Hawaii and most Hawaiian papayas are GMO unless labeled organic, thanks to the likes of Monsanto, Sargenta, etc.
I’m not sure on this! Good question.
Hi,
Did you know that fermented Papaya is being used to help treat EMF (EMF or EHS being radiation from smart meters, cell phone etc.) affected people? Seems to help with the headaches.
See here on this website:
http://www.ehs-mcs.org/en/
Treatment here mentioned on that website: http://www.ehs-mcs.org/en/treatments_161.html
My question is what is a starter? Can you mention an actual brand/product I can locate at my health food store?
And you mention using Kombucha. I once bought a kombucha mushroom and attempted to make the drink (but failed). Are you talking about buying the already prepared mushroom drink in the store or something else? Thanks.
Storebought kombucha works well as a starter. The original unflavored is best. To make your own see this post:
https://it-takes-time.com/2014/06/07/grow-kombucha-scoby/