The Power of Probiotics - Page 27

[JaneS]

Originally Posted by motocita

so now my question is, are the strains in this brand sufficient or should i still go out and get a supplement to add to the yogurt? the strains in this one are:
l. casei
s. thermophilus
l. bulgaricus

i too read this entire thread and i still don't know what to buy ! my 2 year old dd has eczema and we're on an elimination diet. i'm making coconut milk yogurt for her. she and i both have yeast imbalance as well.

TIA!

Sufficient for healing? It depends on diet composition, who you talk to, etc. etc. Its really hard to say it's so individual.

Lactobacillus actually comprises a very tiny amount of the beneficial bacteria in our bodies, like 1%! So right now I'm on a kefir kick (again) for the beneficial yeasts. You can get live grains or the Body Ecology kefir powder, which is dairy free.

More info at Dom's Kefir In-site:

http://www.chariot.net.au/~dna/kefirpage.html

[JaneS]

Originally Posted by Kaitnbugsmom

subbing. I am searching for the 'recipie' to make home-made yogurt and other ways to work on naturally reducing my dd's autism & sensory issues but the kids are fighting . back later

See here:

The SCD diet might be helpful: http://www.pecanbread.com/BTVCautismchapter.html

More on goat yogurt and how to make at that site. Goat is more recommended for ASD kids b/c the proteins are smaller and easier to digest.

Read Karen DeFelice's book on Enzymes for Autism www.enzymestuff.com

[JaneS]

Originally Posted by saskiasmom

There is NO SALT in the rejuvelac though. Since reading Wild fermentation this week, Im now wondering why not? Couldnt we be potentially culturing the bad guys too without salt?

My turn to
I think it depends on the strength of your organic produce. What does Wild Fermentation say about that? Yeasts survive too? but I thought they were crowded out by the lactobacillus?

[sphinxie]

Originally Posted by JaneS

Crunchy version meaning what?

I should have clarified--I was just inquiring to see if there was one, for example I get the impression that a lot of people don't use powdered milk, maybe having it sit longer instead.

What number are you referring to?

On the top of my salton there are numbers, 1 to 10 if I remember correctly. And there's a sort of dial you can move around to select the numbers, But it's just on the cover and I can't discern whether it actually has a use.

[moonshine]

Originally Posted by sphinxie

On the top of my salton there are numbers, 1 to 10 if I remember correctly. And there's a sort of dial you can move around to select the numbers, But it's just on the cover and I can't discern whether it actually has a use.

It goes to 12, and it is for indicating when your yogurt is done. As in what hour to take it out.

[sparkletruck]

Originally Posted by JaneS

My turn to
I think it depends on the strength of your organic produce. What does Wild Fermentation say about that? Yeasts survive too? but I thought they were crowded out by the lactobacillus?

Ill have to look. What I remember is that all bugs start out on equal footing, but the salt inhibts the bad bugs enough so the good ones can get a lead, and once they do they proliferate and take over. So Im thinking, without the salt, you're culturing good and bad. Ill look in wild fermentation ... I sure love the rejuvelac though, its like tangy lemonade. My dd wants it too, so now I need to make bigger batches. Dh is grossed out

[Pookietooth]

I don't use powdered milk, I usually use raw goat's milk. And have it sit at least 24 hours, preferably 36. Gets nice and tart. Tastes kinda lemony. And ds loves it!

[Kaitnbugsmom]

Originally Posted by JaneS

See here:

The SCD diet might be helpful: http://www.pecanbread.com/BTVCautismchapter.html

More on goat yogurt and how to make at that site. Goat is more recommended for ASD kids b/c the proteins are smaller and easier to digest.

Read Karen DeFelice's book on Enzymes for Autism www.enzymestuff.com

thanks.

[sphinxie]

Originally Posted by JaneS

Yogourmet yogurt starter packets are available in Canada, I think they are a Canadian co.

Ooh, thank you. Hrm... does anyone have experience on whether it's possible to use their extra-probiotic in a Salton, although they say it must be heated very gradually?

Originally Posted by moonshine

It goes to 12, and it is for indicating when your yogurt is done. As in what hour to take it out.

That's what I was thinking... so it's more like a note to yourself for how long you want the yogurt in for?

The yogurt came out really thick, creamy, and even a little sweet. Quite good! Almost a little too rich, to my surprise. I was using "cereal cream." (Which I think is just regular cream marketed in bigger bottles for cereals.) At this rate, not sure I'd need to drain the yogurt at all!

Originally Posted by Pookietooth

I don't use powdered milk, I usually use raw goat's milk. And have it sit at least 24 hours, preferably 36. Gets nice and tart. Tastes kinda lemony. And ds loves it!

I would love to use goat's milk, but DH can't stand it. (It's our only major incompatibility.) Instantly makes any meal gourmet although admittedly I only like it with savory things.

[LovinLiviLou]

dairy-free reuteri?

Anyone have a source for dairy free l. reuteri? I've talked to several makers of the dairy based ones and they were no help.

TIA!

[bunnybartlett]

I have perused this thread

off and on and while you have lost me on a lot of the subjects I have begun supplementing our families diet with a powdered probiotic made by Megagenic called ultra-flora plus.my question to you folks is this....we also take a vit c supp in the form of ascorbic acid powder.I mix this in juice or water.Can the probiotics be mixed with juice? and can they be mixed together or will one ruin the effects of the other??

thanks

[crystalkr]

dumb questions from a newbie...

OK - so my head is swirling and I'm trying to get it sorted out Basically, my goals are to find the best quality probiotic for the least cost. My ds has several (now) mild food allergies/intollerances, my dh is lactose intollerant, and as for me, I'm 11 weeks pg and would like to try to prevent the reflux/food issues that my first ds went through. So, my questions:

1. Am I correct in thinking that the probiotics found in yogurt you make at home is better both in quality and in numbers than a store bought supplement?

2. If I do start making the yogurt - should I use a starter that has multiple strains in it, like the Yogourmet CBA Probiotic Yogurt Starter http://yogurtmakers.livingright.com/...t-Starter.html

3. How much yogurt would me and/or my 2 yo need to have daily?

Am I on the right track??? Thanks in advance!!

Crystal

[webjefita]

another newbie question for the experts

So I read 10 or 20 pages of the thread and got inspired to make yogurt yesterday. I used whole organic milk and Stoneyfield farm organic whole milk yogurt as a starter. I heated it to almost boiling, mixed in the yogurt ( afew tbsp.) and have been incubating it for about 17 hours... it's still liquid. I kept it as warm as I could for a few hours yesterday until I went to bed, then it cooled considerably overnight. I tried the cooler method (hot water inside) and the thermos method.

What do I do now? At what point does it go bad? Do I throw it out and get new milk? Can I use this as a starter somehow to try again?

Thanks!

[webjefita]

I think my mistake was adding the yogurt while the milk was still hot, not letting it cool to 110 first.

So, can I still use this milk? To remake yogurt? Or can we just drink it?

[Pookietooth]

Joni, you're right, you have to cool it to 110 before you incubate it, otherwise your culture dies. I personally wouldn't drink it or reuse it, but others might disagree.

[BeingMe]

Originally Posted by crystalkr

OK - so my head is swirling and I'm trying to get it sorted out Basically, my goals are to find the best quality probiotic for the least cost. My ds has several (now) mild food allergies/intollerances, my dh is lactose intollerant, and as for me, I'm 11 weeks pg and would like to try to prevent the reflux/food issues that my first ds went through. So, my questions:

1. Am I correct in thinking that the probiotics found in yogurt you make at home is better both in quality and in numbers than a store bought supplement?

2. If I do start making the yogurt - should I use a starter that has multiple strains in it, like the Yogourmet CBA Probiotic Yogurt Starter http://yogurtmakers.livingright.com/...t-Starter.html

3. How much yogurt would me and/or my 2 yo need to have daily?

Am I on the right track??? Thanks in advance!!

Crystal

I'm interested as well!!

[JaneS]

Originally Posted by webjefita

So, can I still use this milk? To remake yogurt? Or can we just drink it?

No, throw it away and start with fresh milk and fresh starter. Other bacteria have likely grown since the yogurt bacteria that preserves the milk died.

[JaneS]

Originally Posted by crystalkr

OK - so my head is swirling and I'm trying to get it sorted out Basically, my goals are to find the best quality probiotic for the least cost. My ds has several (now) mild food allergies/intollerances, my dh is lactose intollerant, and as for me, I'm 11 weeks pg and would like to try to prevent the reflux/food issues that my first ds went through. So, my questions:

1. Am I correct in thinking that the probiotics found in yogurt you make at home is better both in quality and in numbers than a store bought supplement?

2. If I do start making the yogurt - should I use a starter that has multiple strains in it, like the Yogourmet CBA Probiotic Yogurt Starter http://yogurtmakers.livingright.com/...t-Starter.html

3. How much yogurt would me and/or my 2 yo need to have daily?

Am I on the right track??? Thanks in advance!!

Crystal

1. Yes and no.

24 hour yogurt removes all lactose and has highest bacterial count, see here: http://www.healingcrow.com/ferfun/co...onspiracy.html

The types of bacteria in yogurt cultures and the specific strains are different though than in supplements. I have been adding some super strains to my yogurt mix: Nature's Way Reuteri and Natren's Acidophilus and Bifido factor for this reason. And Natren's Yogurt starter for their super strain of Bulgaricus. I may experiment with Culturelle next. Super strains have been identified to actually live longer, attach to intestinal walls... basically to stick around to do some good better than other versions of certain bacteria.

Goodpapa orginally used several super strains in his yogurt making method and we should learn from that. However, one issue that complicates this is that some strains may crowd out others. Bifidobacterium for example has a tendancy to do this. I do not know how others behave. That Yogourmet multi is interesting b/c it also brings up the point that different bacteria may like different temps too.

2. Yes that looks like a good mix of bacteria but it seems like it must be used with a certain yogurt maker to get the full benefit of all strains?

3. Completely individual depending on needs, current health and desired results. You might want to start slow to be sure it is tolerated well and doesn't shift gut flora so fast.

All of these issues illustrates why kefir is so unique and may be more beneficial for certain people rather than yogurt. Kefir contains both beneficial yeasts and lactobacillus in a symbiotic relationship... they all get along together.

See other posts regarding bifidus and infants.
http://www.mothering.com/discussions...61&postcount=9

Supplement with bifidobacterium, avoid all antibiotics and vaccines (you and them), and give no other food than BM if you want the best chance of good flora in your next babe. This is nature's way of sealing up the infant's gut and avoiding reflux/allergies as good gut flora is the gatekeeper of the immature immune system. Even more crucial at that age b/c other immune factors are not developed yet.

[Pookietooth]

Whatever happened to Goodpapa, anyway?

[manoj_2002]

Very informative and eye opening thread, but after reading all the posts, I am totally confused.
Can someone please answer some of my basic questions:

1. From what I understand, we have to make 2 separate yogurts to capture most of the good bacteria. Now where do I buy the yogurt starters? Can you please also give me the specific names?
2. Are the freeze dried starters any good?
3. Is that correct to say we can make about 5 cycles of yogurt (using previous cycle's yogurt) before using the starter again?
4. What is the best milk to use? Pasteurized and Non-homogenized? Can we get it in the store?
5. Apart from Yogurt, what are the other sources I can get the good bacteria. I know this is a difficult question to answer. But if you suggest some products (sauerkraut?)and brand names etc, that will be great.
I know these are too many questions, but answers would help a lot of people like me.
Thank you everyone