Yogurt?

[Guest guest]

In a message dated 3/16/2006 2:20:33 P.M. Eastern Standard Time,

starlite@... writes:

I'm sure they are, but I can't STAND the stuff. I'll either have to find

a good probiotic or make my own yogurt.

in IN

Hi ,

Hey, it's good to see someone from Indiana! If you life near Louisville,

there's a Whole Foods on Shelbyville Rd. that carries a plain sheep yogurt.

(Sounds weird euh?) Sheep yogurt is naturally low in sugars (4 grams per 8oz

serving), easier to digest, and much tastier.

But, like others have said, it's best to avoid all yogurts, kefirs, etc.

(even homemade) in the beginning phases. If you were to indulge in the sheep

yogurt, then I recommend limiting yourself to a couple spoonfuls, and perhaps

some coconut oil, butter, vit C, cod liver oil (Blue Ice), and magnesium in

between the two spoonfuls...(I'm not talking about one of those big serving

spoons you used to use to serve your mashed potatoes with;-) Just a couple of

spoonfuls to savor the flavor and getcha through the hard times.

Also, until you reach the final stage of curing your Candida concerns,

probiotics are a waste of money (I had to learn the hard way). Only when the

immune system is running strong can we hope to implant good gut bacteria. On

that

note, if you're in the final stage then all I can say is " jump up & down &

kiss your buddy! " .... because life has so many, many things to offer you! (If

you're not in the final stage I guess you could still kiss your buddy(:-P)

Hope that helps,

(in Corydon)

PS I know the rejuvelac and kraut are not-so-enjoyable in the beginning, but

with time the tongue has a way of growing smarter. My baby girl has eaten

homemade sauerkraut (and it's juice) since she was 4 months old and she loves

it. In fact, when she sees us get out the jar she tries to jump out of her

seat and grab it! And my 8 year old son eats 1-2 heaping tablespoons with every

meal. As for rejuvelac, all the same. On a side note, I've found that when

making the rejuvelac that it's very important to have a tight seal on the lids

(very tight) and very clean jars, otherwise the taste can be

oh-so-less-than-impressive. Enjoy.

[Guest guest]

Is there a reason that one should make yogurt rather than simply buying an

organic, whole-milk yogurt without additives?

in IN

[Guest guest]

>

> Is there a reason that one should make yogurt rather than simply

buying an

> organic, whole-milk yogurt without additives?

Hi ,

yes there is definitely a reason.....most store bought yogurt has not

been incubated for long enough to get rid of all of the maximum amount

of milk sugars. It takes about 24 hours of " incubation " for that. I've

heard or read (can't recall which) that most store bought yogurt has

only been incubated for 6-8 hrs.

Bee didn't chime in yesterday on your dairy question but she usually

says that candida sufferers need to stay away from dairy because they

generally have difficulty digesting it. It's not just about the

lactose, but somethign about the dairy proteins I think....I could be

wrong so don't quote me on that. )

hth,

jackie

[Guest guest]

hi sarah

its better not to have any yogurt while in the early phases of this

candida program. the lactose in the yogurt tends to feed the yeast so

we do better to avoid it.

the reason why its better to make your own, as i inderstand it, is

mostly because you can control the level of fermentation yourself

(longer ferments = less lactose, becasue more gets digested by the

beneficial bacterias).

i've honestly not made homemade yogurt, as i don't do well with most

dairy products (except beautiful butter).

if you;re looking for the beneficial bacterias you can make your own

sauerkrauts and cabbage rejuvelac (recipes in the files).they are

wonderful!

~ suz

> Is there a reason that one should make yogurt rather than simply

buying an

> organic, whole-milk yogurt without additives?

>

> in IN

>

[Guest guest]

> yes there is definitely a reason.....most store bought yogurt has not

> been incubated for long enough to get rid of all of the maximum amount

> of milk sugars. It takes about 24 hours of " incubation " for that. I've

> heard or read (can't recall which) that most store bought yogurt has

> only been incubated for 6-8 hrs.

Makes sense. I guess I didn't realize that the yogurt doesn't get

incubated long enough.

> Bee didn't chime in yesterday on your dairy question but she usually

> says that candida sufferers need to stay away from dairy because they

> generally have difficulty digesting it. It's not just about the

> lactose, but somethign about the dairy proteins I think....I could be

> wrong so don't quote me on that. )

That makes sense too. After I had my second child, I noticed that I was

sensitive to whey protein. I would use whey protein on very rare

occasions as part of my low-carb eating plan. After I had my son, I

needed to grab a quick breakfast, so I drank a whey-based shake. I ended

up with the most horrible stomach pains, and they lingered for quite a

while. Same thing happens when I eat too much cheese, so I realize that

giving up dairy is good for me; it's just hard to implement. I'm feeling

determined though.

in IN

[Guest guest]

> if you;re looking for the beneficial bacterias you can make your own

> sauerkrauts and cabbage rejuvelac (recipes in the files).they are

> wonderful!

I'm sure they are, but I can't STAND the stuff. I'll either have to find

a good probiotic or make my own yogurt.

in IN

[Guest guest]

I make my own yogurt out of organic half and half (less lactose to begin with).

I let it ferment for a minimum of 24 hours - sometimes I " incubate " it for 48

hours - though it tends to be on the sour side.

I am sensitive to sooo many things but have to say I have had no problem with

yogurt that I make myself. But everyone is different.

Re: [ ] Re: Yogurt?

> if you;re looking for the beneficial bacterias you can make your own

> sauerkrauts and cabbage rejuvelac (recipes in the files).they are

> wonderful!

I'm sure they are, but I can't STAND the stuff. I'll either have to find

a good probiotic or make my own yogurt.

in IN

[Guest guest]

thanks for the info Mike.

alas, I've recently relocated the city (NYC, USA), and one that is

unfriendly to unpasturized milk . I miss my neighbor with

the " black market " raw milk. He left it in the milk house: byo

container and leave a donation in the battered cash box...

So, I guess its best to use a starter.

>

> When milk ferments like that using its own native bacteria, it's

> called clabber. It's a wonderful thing with its own flavor that

> changes depending on the milk. I drink it fairly often as an

> occasional diversion from my daily kefir because it's even easier to

> make.

>

> Also, if you have a jar of milk in the fridge that's started

> fermenting and reached the point where it doesn't have a good fresh

> milk flavor anymore, the best thing to do is take it out right away

> and leave it at room temperature until it clabbers. That way you

get

> a really valuable and delicious drink instead of the somewhat

> unpleasant in-between state of slightly fermented milk. And it

> clabbers faster that way too.

>

> If you're using pasteurized milk, however, there's a risk that the

> bacteria aren't desirable. Of course, anyone in this group is

> probably too enlightened to use the junk milk sold in stores, so I'm

> assuming you're using raw milk and you've got a gourmet treat on

your

> hands!

>

> I'm not sure if this is true, but I assume that what we call yogurt

is

> simply the clabber that occurred in a certain place (Bulgaria) at a

> certain time. There's an amazing variety of bacteria that can live

in

> milk depending on the location, season, etc. I still get excited

> about tasting each new batch of clabber.

>

> Mike

>

[Guest guest]

<< I've recently relocated the city (NYC, USA), >>

I'm not sure if this is too far from you, but there is a coop with raw milk

available in Malverne, NY

http://www.immunitrition.com/wst_page12.html