Ruth, my opinion on kefir is that it's a low potency and relatively uncontrolled probiotic starter culture proposition to your bowel. Feeding your existing probiotic culture with a prebiotic is more useful bowel ecology-wise, and historically, fermented foods and high-prebiotic foods have been used together.
A very specific probiotic culture could be made by fermenting inulin or high inulin foods instead of grains, which are fermented by a much wider variety of organisms. Start an inulin slurry by adding a probiotic capsule and ferment at body temperature. Duncan On 27 Nov 2006 at 13:04, ruth strackbein wrote: > Hi, Duncan Crow, I have recently become interested in kefir. I am lactose > intolerant. My daughter tells me that homemade kefir even made with > storebought milk works for her in spite of her problems with milk products. > She sent me some grains. Unfortunately, I let them sit over Thanksgiving > Day without feeding and they had already been in the mail since Monday. > Also I made several serious errors in working with them. I am currently > trying to find somewhere where I can purchase unpasteurized goat's milk > which is supposed to keep the "grains" happier, but not to be absolutely > necessary. What is your opinion of such kefir? I am also interested in > water kefir . Ruth > > From Ruth Strackbein > > > >From: Duncan Crow <[email protected]> > >Reply-To: [email protected] > >To: Acmeair <[email protected]>, [email protected] > >Subject: Re: CS>Budwig diet revision > >Date: Sun, 26 Nov 2006 09:25:52 -0800 > > > >Hi Jim, yes, the Budwig Diet revision is mine. > > > >My opinion on yogurt? > > > >It is of some use as a probiotic but the primary bacteria in > >yogurt, lactobacilli, is not the best probiotic. What reveals the > >probiotic is not a particularly powerful one is that the gut of > >elderly patients contain high acidophilus AND pathogen levels; on > >the other hand, small fluctuations of bifidobacteria numbers > >produce large numeric changes in the bowel ecology including > >lactobacilli. > > > >What's missing from the yogurt or probiotic approach is feeding > >the probiotic culture that is already in the gut. Historically > >this was done with high-inulin containing foods, many of which > >are not popular commercial crops today so most of us are > >deficient by about 3/4 of the optimal amount of this prebiotic. > >This explains the bowel disorders epidemic. > > > >Yogurt is also of some use as a food even though it's made > >primarily of the hard-to-digest type of bovine casein noted in > >the Budwig Diet revision. Casein has been removed from > >undenatured whey. > > > >Duncan > > > > > >On 25 Nov 2006 at 16:34, Acmeair wrote: > > > > > very nice explanation of this on your website. do you have an > > > opinion on using yoghurt cheese with the cod-liver oil? i make 2 > > > cheese balls out of each batch of yoghurt. and,,, is this > > > revision yours, after your study and research? thanks, > > > jim > > > > > > > >-- > >The Silver List is a moderated forum for discussing Colloidal Silver. > > > >Instructions for unsubscribing are posted at: http://silverlist.org > > > >To post, address your message to: [email protected] > > > >Address Off-Topic messages to: [email protected] > > > >The Silver List and Off Topic List archives are currently down... > > > >List maintainer: Mike Devour <[email protected]> > > > > > > _________________________________________________________________ > Get FREE company branded e-mail accounts and business Web site from > Microsoft Office Live > http://clk.atdmt.com/MRT/go/mcrssaub0050001411mrt/direct/01/ >
