Hi Debbie:
I started doing my own probiotic using Kefir grains
(http://users.sa.chariot.net.au/~dna/kefirpage.html). But since this
whole Candida episode started, I decided I'd cease from ingesting any
dairy products for a while and move to including more protein in my diet
(similar to a paleolithic diet).
Today, I use cultured cabbage juice as a probiotic. I must say that it
is an acquired taste; but for me, it almost tastes like lemonade with
some fizz. Here's a link explaining how to make it::
http://www.newmediaexplorer.org/chris/2003/09/18/cultured_cabbage_juice_make_the_best_lactobacteria.htm
.
If you prefer, you can always juice the cabbage and drink the juice, but
allowing it to culture (to ferment) for 2 days or so helps it to become
more potent. It might get very 'odorous' while fermenting due to the
sulfur it contains; I avoid that by covering it with surround wrap, then
by screwing a cap on it, but not too tightly.
Good luck. :)
Maryau
[email protected] wrote:
*Could someone be so kind to advise me on a good source of
pro-biotic...their seems to be so much bad press on some of them I
don't know who to trust...thank in advance debbie*
