Originally Posted by chlobo
Now, two questions for MT:
1. Is there a particular kind of probiotic you recommend to start your yogurt culture?
Well, I use this one for two reasons. I'm friends with the person that owns the company and know where their sources come from and have seen the testing results that show this brand to be the best on our market. Shelf yoghurt is a waste of time.
I've not yet tried making yoghurt from the yoghurt this makes, because I don't need to. On this page here:http://www.easiyo.com/shop/catalog/d...php?cPath=6_13
I combine the first two. I have two makers, and put half and half into glass jars, and make it that way. REason... boysenberry on its own, though sweetened with honey powder, is too sweet for me. Plain is too bland. The mix is just right.
What you have in your country, I don't know.
|And can we get anough good gut flora from merely eating yogurt or drinking kefir?
Kefir doesn't have lacto in it, so while it's great for all the others, it lacks that one, which is why russians eat matsoni as well becuase that is lacto..
|What kind of probiotic would you recommend for folks who can't tolerage dairy?
Kimchi? naturally fermented krauts?
sourdough bread? Naturally fermented beers, wines meads, hooches, whatever.??? "Wild fermentation" by Katz is a good book, as is Nourishing traditions. In terms of sourdough breads Ed woods "Classic Sourdoughs" is one..but my favourite sourdough bread texts are: Peter Reinhart's "The Bread Baker's Apprentice, Bernard Claryton's "The Breads of France". Nancy Silverton's "Breads from La Brea Bakery" and if you think I have a shelf of bread making books you would be correct.
|As an aside, one of the natural healthcare practitioners I saw said that yogurt & kefir don't provide *enough* good bacteria and that an actual supplement is necessary. Any thoughts?
In day to day life, if you eat a broad range of probiotic foods you will have enough. But after an antibiotic series I would go for the big guns, using mega capsules with large numbers, and wash it down with Yakult which is Lacto Casei shirota strain which is resistant to gut acid...
|2. What is sprouting? I've heard you refer to that a couple of times and I guess I"m confused.
Sprouted radishes, broccoli, red clover, alfalfa, maybe mung beans...
You can sprout any seeds, and they are very high in vitamins, minerals and enzymes.
You can also sprout barley and make malted barley, dry it out, then grind it, and it adds a lot of flavour to bread.