Enhanced Herb or Food Product and Method
The present invention is a method of preparing and potentiating functional foods and, in particular, herbs by subjecting the food or herb to specific method steps, either a particular three- or four-step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional.
1 . A method of preparing and potentiating a food or herb comprising the steps of:
selecting a food or herb or combination thereof and soaking it in a fruit-, vegetable-, seed- or grain-based aqueous acid rich solution, preferably a raw, unpasteurized liquid rich in organic acids, for between 3 and 14 days under room temperature conditions at 68-90 degrees F. to create a treated substrate;
fermenting the resulting steamed substrate together with an additional amount of raw, unpasteurized vinegar with the live bacterial culture “mother” intact, said amount's being capable of serving as a fermentation inoculum for 3-14 days under room temperature conditions between 68 and 90 degrees F., preferably about 78 degrees F.; and
drying the resulting soaked, steamed and fermented substrate to a maximum internal, surface or liquid temperature of 118 degrees F. by one of freeze drying, air drying, spray drying or vacuum dehydration.
2 . The process according to claim 1 , wherein prior to the fermenting step said treated substrate is steamed at 250 degrees F. for between 4 and 12 hours and further wherein said food or herb is selected from the group consisting of Kidney Bean; Pumpkin Seed; Fava Bean; Chia Seed; Green Split Pea; Flax Seed; Green Lentil; Garbanzo Bean; Hemp Seed; Black Bean; Mung Bean; Adzuki Bean; Sesame Seed; Cranberry Bean; Great Northern Bean; Lima Bean; Navy Bean; Pinto Bean; Black rice; Ashwaghandha; Atractylodes, Gynostemma , Cacao nibs; Purple Millet, Black Quinoa, Red Quinoa, Red Canihua, Cannabis Sativa/Indica flowers or leaves; Spirulina ; Lemon Peel and Blossom; Chili Pepper; Kelp; Alfalfa leaf; Watercress; Cilantro; Sage; Clary Sage; Cedarwood; Thyme; Parsley; Broccoli Seed; Mate; green Coffee Beans; Roasted Coffee Beans; Green Tea; Rhodiola ; Siberian Ginseng; Sea Buckthorn Berry; Black Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk Thistle leaf; Turmeric; Bupleurum ; Artichoke leaf; Dandelion leaf; Dandelion root; Hibiscus flower; Ginkgo leaf; Bacopa ; Periwinkle; Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung Bean; Astragalus Root; Echinacea purpurea root; Echinacea augustifolia root; Echinacea augustifolia leaf; Elder berries; Elder Flower; Goldenseal Leaf; Goldenseal root; Marigold; Olive Leaf; Tea Tree; Ginger; Eucalyptus , Orange Peel and Blossom; Grapefruit Peel and Blossom; Clove; Nutmeg; Lemon Myrtle, Cinnamon; Rosemary, Chamomile; Roman Chamomile; Fennel; Geranium; Geranium Rose; Lemongrass; Vetiver; Kelp; Bitter Orange/Bergamot; Hibiscus Flower; Frankincense tears; Holy Basil; Celery seed; Paprika; Bilberry leaf; Pomegranate; Gymnema sylvestre leaf; Fennugreek; Bitter Melon; Saw Palmetto; Nettle; Red Clover Blossom; Black Cohosh; Chaste Tree Berries; Dong Quai Root; Coriander; Hop Flowers; Licorice root; Wild Yam; Thyme Leaf; Oregano; Hyssop; Marjoram; American Ginseng; Panax Ginseng —red and white; Cruciferous vegetables; Schizandra ; Goji Berry; Tribulus ; Velvet Bean; Cranberry; Almonds; Epimidium; Sigsbeckia orientalis ; Shilijit; Noni Fruit: Grapeseed-skin, -leaf and -stem; Asarum Sieboldii ; Mulberry leaf and root; Kudzu vine; Isatis tinctoria; Scuttelaria barbara; Scuttelaria Baicalensis; Phellodendron amurense; Lyciium chinense; Angelica pubescens; Clerodendrum trichotomum; Codonopsis tangshen; Dioscorea opposita; Cistanche salsa ; Polygonum multiflorum; Caraluma fimbriata ; Ashitaba; Moringa leaf; Tart Cherry; Camu Camu; Salacia oblonga ; Lavender; Ajowain Fruit; Allspice; Arnica ; Balm Leaf; Galangal; Cumin; Black Cumin; Primrose; Evening Primrose; Borage Seed; and Cardamom.
3 . A method of preparing and potentiating a food or herb comprising the steps of: selecting a food or herb or combination thereof and infusing it, prior to or during fermentation thereof, with at least one essential oil or extract of the same or a different food or herb and subjecting the resulting admixture to fermentation; and drying and powdering the admixture thus fermented.
4 . The method according to claim 3 wherein said extract is a supercritical carbon dioxide extract and wherein said drying is performed by freeze drying, air drying, spray drying or vacuum dehydration.
5 . The method according to claim 3 wherein said food or herb is selected from the group consisting of Kidney Bean; Pumpkin Seed; Fava Bean; Chia Seed; Green Split Pea, Flax Seed; Green Lentil; Garbanzo Bean; Hemp Seed; Black Bean; Mung Bean; Adzuki Bean; Sesame Seed; Cranberry Bean; Great Northern Bean; Lima Bean; Navy Bean; Pinto Bean; Black rice, Ashwaghandha; Atractylodes, Gynostemma , Cacao nibs; Purple Millet, Black Quinoa, Red Quinoa, Red Canihua, Cannabis Sativa/Indica flowers or leaves; Spirulina ; Lemon Peel and Blossom; Chili Pepper; Kelp; Alfalfa leaf; Watercress; Cilantro; Sage; Clary Sage; Cedarwood; Thyme; Parsley; Broccoli Seed; Mate; green Coffee Beans; Roasted Coffee Beans; Green Tea; Rhodiola ; Siberian Ginseng; Sea Buckthorn Berry; Black Soy Bean; Olive leaf; Cabbage; Milk Thistle seed; Milk Thistle leaf; Turmeric; Bupleurum ; Artichoke leaf; Dandelion leaf; Dandelion root; Hibiscus flower; Ginkgo leaf; Bacopa ; Periwinkle; Peppermint; Hawthorn Berry; Cardamon; Garlic; Mung Bean; Astragalus Root; Echinacea purpurea root; Echinacea augustifolia root; Echinacea augustifolia leaf; Elder berries; Elder Flower; Goldenseal Leaf; Goldenseal root; Marigold; Olive Leaf; Tea Tree; Ginger; Eucalyptus ; Orange Peel and Blossom; Grapefruit Peel and Blossom; Clove; Nutmeg; Lemon Myrtle; Cinnamon; Rosemary; Chamomile; Roman Chamomile; Fennel; Geranium; Geranium Rose; Lemongrass; Vetiver; Kelp; Bitter Orange/Bergamot; Hibiscus Flower; Frankincense tears; Holy Basil; Celery seed; Paprika; Bilberry leaf; Pomegranate; Gymnema sylvestre leaf; Fennugreek; Bitter Melon; Saw Palmetto; Nettle; Red Clover Blossom; Black Cohash; Chaste Tree Berries; Dong Quai Root; Coriander; Hop Flowers; Licorice root; Wild Yam; Thyme Leaf; Oregano; Hyssop; Marjoram; American Ginseng; Panax Ginseng —red and white; Cruciferous vegetables; Schizandra ; Goji Berry; Tribulus ; Velvet Bean; Cranberry; Almonds; Epimidium; Sigsbeckia orientalis ; Shilijit; Noni Fruit; Grapeseed-skin, -leaf and -stem; Asarum Sieboldii; Mulberry leaf and root; Kudzu vine; Isatis tinctoria; Scuttelaria barbara; Scuttelaria Baicalensis; Phellodendron amurense; Lyciium chinense; Angelica pubescens; Clerodendrum trichotomum; Codonopsis tangshen; Dioscorea opposita; Cistanche salsa; Polygonum multiflorum; Caraluma fimbriata ; Ashitaba; Moringa leaf; Tart Cherry; Camu Camu; Salacia oblonga ; Lavender; Ajowain Fruit; Allspice; Arnica ; Balm Leaf; Galangal; Cumin; Black Cumin; Primrose; Evening Primrose; Borage Seed; and Cardamom and further wherein said food or herb is preserved in its native form, without cominution, prior to infusion and during fermentation.
6 . A method for stimulating or modulating the endocannabinoid system by infusing Cannabis whole or minimally divided leaves, stems, flowers, stalks or roots with at least one essential oil or extract which is known to stimulate or to modulate the endocannabinoid system, to create an infused Cannabis material, drying and powdering said infused Cannabis material to create an oral dosage form, and administering said oral dosage form to a patient in whom endocannabinoid stimulation or modulation is indicated.