Re: yogurt, dairy questions

[Guest guest]

I recommend making coconut yogurt. coconut milk, some agave, a couple of scoops of dairy free probiotic of your choice, a little salt. leave it out in a warm room overnight in a sterile glass jar, or heat at about 100 degrees for about 8-10 hours. yummy and easy, antifungal, antiviral, and usually allergen free. You can add a thickener if you want-kuzu, arrowroot, or psillium powder will all work. just use a little to start. The sweetener can be honey or maple syrup-but you have to use something, that's what the bacteria need to flourish in your little culture. boiling the jar the way you would a baby bottle is good enough. You are seeding the mixture, so it shouldn't be a problem, but boiling the jar is just so someone else doesn't decide to be an unwanted squatter in your culture. Dr. Gruber-CooleyForest Family Medicine10 Crossroads PlazaWest Hartford, Ct 06117

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[Guest guest]

All great ideas so far, but just wanted to add the obvious that I have

not seen yet.

Yogurt is pausterized and so basically a dead food. Any bacteria left

or added is very minimal. I think there should be plenty of references

out there to back that.

Also, yogurt does not have lactose, or much, in it as that is the

sugar that the bacteria grow on and digest for us. So, thats why

lactose intolerant folks can eat yogurt and not other dairy products.

Milk and cheese still have full lactose but butter is just mainly fat

(cream) and usually not a problem if organic (toxins float to the top,

the cream, which is made into butter. But many react to casien and

other milk proteins in all dairy, which can be tested with some

accuracy in your IgE and IgG panels.

Brad West, ND

Los Gatos, Ca