Guest guest Posted December 31, 2006 Report Share Posted December 31, 2006 Hi Duncan, Thanks for your response. 12-15 grams of inulin daily? One teaspoon equals 2.1 grams. So, that means I need to take 6 - 7 teaspoons of this? How does one go about incorporating 6 - 7 teaspoons of this in one's food? (I don't drink any shakes, fruit juices, etc., just water.) Also, you stated, " it should make it quite sour and reduce bacteria that are sensitive to acidity. Bacteria also compete exuding bacterocins. " Are you saying the bacteria in the kefir is competing with the inulin and exuding bacterocins? Competing? I thought the inulin was feeding the probiotic bacteria? What is the value/purpose of reducing the bacteria that are sensitive to acidity? What are bacterocins? Confused, Jeannette Duncan wrote: According to the research 12-15 grams of inulin daily is around optimal for probiotic culture and there's no high limit. Sure add about a teaspoonful per quart of Kefir; it should make it quite sour and reduce bacteria that are sensitive to acidity. Bacteria also compete exuding bacterocins. Duncan > > I have ordered the NOW Inulin. How much do I take of it and can I add > it to my kefir? > > Jeannette > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 If you factor in your modern high-vegetable diet, which contains 2.6 to 3.6 grams or perhaps more, a rounded teaspoon three times a day would get it to around that amount. Duncan > > > > I have ordered the NOW Inulin. How much do I take of > it and can I > add > > it to my kefir? > > > > Jeannette > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Duncan, I didn't see your response to this as to how do you add the inulin to food. Also, please clarify the bacterocins question. I added a teaspoon of inulin to a cup of kefir and it didn't make it quite sour as you stated. It clumped and and was difficult to blend into the kefir but added a slight sweetness. Jeannette > > Hi Duncan, > > Thanks for your response. > > 12-15 grams of inulin daily? One teaspoon equals 2.1 > grams. So, that means I need to take 6 - 7 teaspoons > of this? > > How does one go about incorporating 6 - 7 teaspoons of > this in one's food? (I don't drink any shakes, fruit > juices, etc., just water.) > > Also, you stated, " it should make it quite sour > and reduce bacteria that are sensitive to acidity. > Bacteria also compete exuding bacterocins. " > > Are you saying the bacteria in the kefir is competing > with the inulin and exuding bacterocins? Competing? I > thought the inulin was feeding the probiotic bacteria? > What is the value/purpose of reducing the bacteria > that are sensitive to acidity? > > What are bacterocins? > > Confused, > Jeannette > > Duncan wrote: > > According to the research 12-15 grams of inulin daily > is around > optimal for probiotic culture and there's no high > limit. Sure add > about a teaspoonful per quart of Kefir; it should make > it quite sour > and reduce bacteria that are sensitive to acidity. > Bacteria also > compete exuding bacterocins. > > Duncan > > > > > > I have ordered the NOW Inulin. How much do I take of > it and can I > add > > it to my kefir? > > > > Jeannette > > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2007 Report Share Posted January 5, 2007 We've discussed adding inulin to food a few times in the past; I even posted a glyconutrient pudding that put up an actual example of using it in dessert. I also mentioneed that if you cook inulin on high or roast it it will become sweeter, and that it's already been boiled so if you keep the temperature below boiling it is fairly stable. Most people down a rounded tsp in a 1/2 glass of water, but the choice is yours; be creative. Probiotics produce bacterocins as they're working. The Comprehensive Scientific Review posted on my site in the inulin references might have more, maybe even mentioning the exact bacterocins, I don't know, but it's searchable. The sweetness of your kefir was the result of the sugar and FOS components of the inulin not being fermented yet; inulin is about 10% sugar and about 3% FOS. Remember the bowel organisms work at body temperature so give them time to do it. Duncan > > > > > > I have ordered the NOW Inulin. How much do I take of > > it and can I > > add > > > it to my kefir? > > > > > > Jeannette > > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2007 Report Share Posted January 5, 2007 Further on bowel acidity: when the pH is elevated a little you get more organisms that produce " dysbiosis " or incorrect bowel biology/ecology; you can see it as bowel candida, Crohn's disease, IBS, SIBO, leaky gut syndrome, nutrient malabsorption and ulcerative colitis. The percentage in identifying and using the missing food component pretty well rules out bowel dysbiosis. An active probiotic culture adhering to the bowel wall produces butyrate next to the cells of the bowel lining, their fuel to grow and heal leaky gut syndrome and also neutralize sulfide gases that might carry mercury to the cell. Duncan Crow > > > > > > > > I have ordered the NOW Inulin. How much do I take of > > > it and can I > > > add > > > > it to my kefir? > > > > > > > > Jeannette > > > > > > > > > > __________________________________________________ > > > Quote Link to comment Share on other sites More sharing options...
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