Let's get some basics straight.
I'm NOT a fan of supplementing as of right. Therefore I will always put the food groups up, as I'm sure you have noticed.
HOWEVER, I do have no choice but to supplement for selenium as there is no what in the world that I can get enough selenium from my diet year round. While there are fresh brazils that is possible but for the rest of the year, its not.
But the reality is that in this country I simply CANNOT get enough boron or magnesium in my diet, no matter how hard a try. Now, if I could eat as much as a cow does, I might, but even with what my parents call an apetite like a budgie, I put on weight. I feel terrible putting on weight, and right now, have a spare 30 pounds to donate elsewhere. So with the amount I can and do eat, I can't get enough basic minerals. THAT is why I take CAA. That is my bedrock supplement. It gives 150mcg of selenium, but I need more like 300 mcg for my body. So extra brazils go on top of that, and when there are no brazils, one drop of the liquid.
FOR MY SYSTEM I need extra Vitamin C, Vitamin A, EFA's and I take co-Q-10.
And that is pretty much it as a standard.
My aim with this thread is to show you WHY minerals are important and HOW they function in the body.
I do NOT WISH to get into a discussion about whether or not a raw diet is better than a cooked. I am very much an instinctive eater, and I eat cooked food. There are just too many generalisations and people taken personal positions arguing that issue. To me, this thread is about KNOWING the basics of minerals, vitamins, the food sources and then YOU,,,, YOU... have to work out how you are going to get the best out of what you have around you for your health and your family.
So lets keep off pet hobby horses, and deal with the issues intellectually, okay?
Originally Posted by Sirte
But the portion above on yogurt caught my attention. I currently make homemade yogurt and use a store-bought yogurt as a starter. I'm happy with the consistency of the yogurt and taste, but I'd like to be more assured that I'm getting a good probiotic product. So here are my questions (forgive me if they seem completely elementary):
1) I use store-bought yogurt as my starter. Does this mean that the yogurt I make from that store-bought starter is a "waste of time?"
Okay, this is my fault. I don't live in USA. In our country, according to laboratory tests, to start yoghurt from many commercial brands would be a waste of time. However, after that debate raged through papers last year, some new brands have come on the market.
|Or were you just saying that eating store-bought yogurt itself is a waste of time.
In our country,up until a year ago, most of the brands weren't worth eating, because by the time they got to the shelf, they no longer had a high level of active probiotics.
|I guess I wonder if the fact that I am fermenting my own yogurt for many hours and, hopefully, brewing up good beasties), makes up for the fact that I used store-bought starter.
If your purchaser can guarantee you that your starter is fresh and highly active, there is nothing to stop you making your own, and gradually as time goes on, if you then carry that on from your own, the probiotics will gradually shift to more reflect your environment. After all, once upon a time, yoghurt was a chance article, not dependant upon a commercial starter. Like sourdough bread, people relied on enzymes in healthy animals, in unpasteurised milk to do the work for them. Similarly in the traditional making of cheese, the wonderful flavours and textures were a function of endogenous probiotics in the milk itself.
Unfortunately, if you only have pasteurised milk, you have to get the starter from somewhere.
|I wondering whether I'm growing enough good beasties by virtue of the fact that I am fermenting the stuff myself - even if it did start with store-bought stuff which is a "waste of time" if eaten on its own.
: where is goodpapa when you need him? Or should I have said that?
I can only speak for my country, not yours. Which is why everyone needs to investigate the situation in their own country and ask questions of their own suppliers, and make them accountable for standards.
|2) The link that you provided above to the easiyo site is confusing me a bit.
Well, it would be. It's a New Zealand company
This New Zealand starter contains dry milk solids, oiligosaccharides (dietary fibre) hone, natural flavour, and live culture = L. acidophilus, L. Bulgaricus, S. thermophilus, bifidobacteria and L casei. The colour in this one is beet.
I mix it with a litre of room temperature water, shove it into the device on the website which is filled to the baffle with boiling water, and leave it 8 hours.
|Piggybacking onto my question 1 above, using a package of this, instead of a store-bought yogurt, as a starter would enhance my chances of having a really good probiotic product when I'm done fermenting my yogurt - is that what you're saying?
In this country, this home made mix, according to tests done last year, gave the best range and quantities of any yoghurt on the market. That doesn't include yoghurt brands come out since then, and the range has exploded since those tests were done.
For me, I'm happy with this yoghurt for now. At some point I intend to experiment with an unflavoured batch already made, and see what happens when I try to make it the way I used to with commercial yoghurt, which I have to admit was hit and miss.
But I like my boysenberry touch in it, so I indulge...