Re: What is the benefit of 30 hour goat kefir - Jordan Rubin's Book

[Guest guest]

This arbitrary time schedule has no meaning without considering how many

kefir grains are in the jar and what temp the room is. Jordan should state

his reason. He should describe what the kefir should taste like and look

like because 30 hours may not be enough time in some cases if you think of

it. And in my case, I have so many kefir grains in the jar that more than 12

hours is too long!

If your son does not have candida, this does not apply to you anyway. If

thirty hours makes it so sour it is unpalatable, no one will drink it, so

what good is it? That's why we say make it so it tastes good. It is all

good. Prebiotics are just as important as probiotics so don't let it go all

the way sour.

Marilyn

On Sat, Dec 11, 2010 at 7:35 PM, marthawerling <marthawerling@...>wrote:

> I recently read in Jordan Rubin's book " Patient Heal Thyself " that those

> individuals who have overgrowth of Candida should consume a 30 hour cultured

> goat milk (kefir).

>

> Would anyone know what the benefit of 30 hours (vs. 24 hours) of raw goat

> milk kefir would be? Is it because with 30 hours of culturing there is zero

> trace of lactose which promotes the overgrowth of candida whereas with 24

> hours of culturing there is still traces of lactose?

>

> I have been culturing my son's raw goat milk for 24 hours and am wondering

> if doing so for 30 hours would give him greater healing benefits?

>

> I would think culturing the raw goat milk for 30 hours would make it quite

> tart/sour?

>

> Any input would be appreciated.

>

> Thank you.

> Martha

>

>

>

[Guest guest]

Thank you for your detailed reply, Marilyn. It is very much appreciated.

Martha

>

> > I recently read in Jordan Rubin's book " Patient Heal Thyself " that those

> > individuals who have overgrowth of Candida should consume a 30 hour cultured

> > goat milk (kefir).

> >

> > Would anyone know what the benefit of 30 hours (vs. 24 hours) of raw goat

> > milk kefir would be? Is it because with 30 hours of culturing there is zero

> > trace of lactose which promotes the overgrowth of candida whereas with 24

> > hours of culturing there is still traces of lactose?

> >

> > I have been culturing my son's raw goat milk for 24 hours and am wondering

> > if doing so for 30 hours would give him greater healing benefits?

> >

> > I would think culturing the raw goat milk for 30 hours would make it quite

> > tart/sour?

> >

> > Any input would be appreciated.

> >

> > Thank you.

> > Martha

> >

> >

> >

>

>

>