Re: Kitchen experiments - Geir

[Guest guest]

Hi Geir,

This is really useful. Do I understand right that Oxalobacter

Formigenes break down oxalates - this could be really useful then?

I'm having trouble finding anything about the product on-line from

the manufacturers - do you have a link at all?

The neurozym product is called HC Mindlinx in the UK and US

http://www.modernherbalist.com/add_adhd_asd.html It looks really

interesting but I've noticed it contains Glutamine

http://www.rockwellnutrition.com/product.asp?itemid=1091

Actually we still supplement this but are considering trialling

without (we are studying Yasko at the moment). What do you think

Geir?

I have been looking at other Pharmax probios too - and HLC symbiotic

packets and high potency look interesting (have you tried these) -

we'd ideally avoid FOS (but it's hard to avoid everything :-)!!) I

was looking for where to buy these in the UK and found Skian which is

high up in Scotland - Dr Klinghardt is practicing there. So what a

useful set of pointers. Thanks!!

Best wishes,

Sandy

>

> Why avoiding the Strep. thermophilus ?

>

> Oxalobacter formigenes from the same as makes VSL#3 I guess would be

> nice to try if it is possible to use !?

>

> www.neurozym.com makes special strains of high adhesion and

peptidase

> producing probiotics, in Norway lots of content users, make a good

> coconut youghurt at least..

>

> " Three Lac " with some Bacillus strains would be nice to know how

would function.

>

> Geir Flatabø

>

> 2006/12/29, Sandy and Tim :

> > Dear all,

> >

> > Here are some notes on our kitchen experiments with probios and

> > yoghurts.

> >

> > We have been experimenting for quite a long while with making our

own

> > goat's milk yoghurt. We choose to use multi-strain probios and

avoid

> > the strep. therm. strain. But otherwise we are pretty much SCD.

> >

> > We use a Lakeland yoghurt maker and do 24-30 hour yoghurts (longer

> > times in colder months).

> >

> > Custom probios make a really lovely thick cream yog.

> >

> > We currently use 1 Culturelle and 2 Custom per 1 litre of goat

milk

> > and it is very nice indeed (once you get a taste for the tang of

real

> > yoghurt).

> >

> > Kirkman's inulin free is also OK (but this contains Strep. Therm).

> >

> > We now rotate probios and use the above yoghurt and lots of Primal

> > Defence (which we find really effective) and have just started

> > Metabolics Comobocillus (another multi-strain without strep therm)

> > and Metabolics L. Salivarius which we mix with custom probois.

> >

> > What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!! (We

had

> > to try it) It contains S. Boulardii (the good yeast). And - we

now

> > know - yeast is NOT good at all in a yoghurt maker!! What you get

> > after 24 hours in the yoghurt maker is a very pungent kitchen and

a

> > really oogey pot of cheesey and watery gloop than needs a good

wash

> > down the drain outside!

> >

> > However, S. Boulardii is pretty good at fighting (bad) yeast - so

we

> > haven't given up experimenting. We are wondering if we can use

it in

> > baking as a yeast alternative (and Tim is wondering about beer I

> > think).

> >

> > We are also a few months into goat milk kefir which mixes well

with

> > pear puree. And have just made a young coconut kefir that seems

> > pretty nice ! (but we have yet to see if Eddie can tolerate it).

> >

> > Would love to hear any suggestions about other good probios (that

> > don't contain Strep Therm or Egg or cornstarch) OR about any

cooking

> > experience with Boulardii.

> >

> > Best wishes,

> > Sandy

> >

> >

> >

> > DISCLAIMER

> > No information contained in this post is to be construed as

medical advice. If you need medical advice, please seek it from a

suitably qualified practitioner.

> >

> >

[Guest guest]

Hi Geir,

Here it is http://health./group/Autism-Biomedical-

Europe/message/21154 (just a couple of posts up)

Thanks for the suggestions - this is so useful.

Best wishes,

Sandy

> > >

> > > Why avoiding the Strep. thermophilus ?

> > >

> > > Oxalobacter formigenes from the same as makes VSL#3 I guess

would be

> > > nice to try if it is possible to use !?

> > >

> > > www.neurozym.com makes special strains of high adhesion and

> > peptidase

> > > producing probiotics, in Norway lots of content users, make a

good

> > > coconut youghurt at least..

> > >

> > > " Three Lac " with some Bacillus strains would be nice to know how

> > would function.

> > >

> > > Geir Flatabø

> > >

> > > 2006/12/29, Sandy and Tim <S.I.Woolley@>:

> > > > Dear all,

> > > >

> > > > Here are some notes on our kitchen experiments with probios

and

> > > > yoghurts.

> > > >

> > > > We have been experimenting for quite a long while with making

our

> > own

> > > > goat's milk yoghurt. We choose to use multi-strain probios

and

> > avoid

> > > > the strep. therm. strain. But otherwise we are pretty much

SCD.

> > > >

> > > > We use a Lakeland yoghurt maker and do 24-30 hour yoghurts

(longer

> > > > times in colder months).

> > > >

> > > > Custom probios make a really lovely thick cream yog.

> > > >

> > > > We currently use 1 Culturelle and 2 Custom per 1 litre of goat

> > milk

> > > > and it is very nice indeed (once you get a taste for the tang

of

> > real

> > > > yoghurt).

> > > >

> > > > Kirkman's inulin free is also OK (but this contains Strep.

Therm).

> > > >

> > > > We now rotate probios and use the above yoghurt and lots of

Primal

> > > > Defence (which we find really effective) and have just started

> > > > Metabolics Comobocillus (another multi-strain without strep

therm)

> > > > and Metabolics L. Salivarius which we mix with custom probois.

> > > >

> > > > What REALLY DOES NOT MAKE a good yoghurt is Primal Defence!!

(We

> > had

> > > > to try it) It contains S. Boulardii (the good yeast). And -

we

> > now

> > > > know - yeast is NOT good at all in a yoghurt maker!! What you

get

> > > > after 24 hours in the yoghurt maker is a very pungent kitchen

and

> > a

> > > > really oogey pot of cheesey and watery gloop than needs a good

> > wash

> > > > down the drain outside!

> > > >

> > > > However, S. Boulardii is pretty good at fighting (bad) yeast -

so

> > we

> > > > haven't given up experimenting. We are wondering if we can

use

> > it in

> > > > baking as a yeast alternative (and Tim is wondering about

beer I

> > > > think).

> > > >

> > > > We are also a few months into goat milk kefir which mixes well

> > with

> > > > pear puree. And have just made a young coconut kefir that

seems

> > > > pretty nice ! (but we have yet to see if Eddie can tolerate

it).

> > > >

> > > > Would love to hear any suggestions about other good probios

(that

> > > > don't contain Strep Therm or Egg or cornstarch) OR about any

> > cooking

> > > > experience with Boulardii.

> > > >

> > > > Best wishes,

> > > > Sandy

> > > >

> > > >

> > > >

> > > > DISCLAIMER

> > > > No information contained in this post is to be construed as

> > medical advice. If you need medical advice, please seek it from a

> > suitably qualified practitioner.

> > > >

> > > >