Different kinds of cultures.

Date:   4/21/2005 11:02:16 PM ( 19 y ago)

I like this Blog by TG Parker on growing your own probiotics:

http://curezone.com/blogs/m.asp?f=226&i=10

I have been impressed with the Bio-K acidolophilus/\Casei
that Whole Foods and Wild Oaks sell.

It is a small lillle container of live culture
that is tauted to have 45 times the power of some Jarrow brands.

It costs near $5.00 for a lillle container.

I am going to start culturing this myself.

I do not do well with dairy at this point,
although I am drawn to cheese as one of my favorite binge foods.

Dr. Jensen was very strong on using these cultured milks. He said
that the long life people always do this as a rule, not an exception.
They did not use the fresh milks. Certain raw cheeses can be very
healthy when cultures this way. He preferred goats milk. We would
separate the milk and make a cheese out of it.

He also pointed out the coffee is one of the foods that really kills off the
friendly bacteria. Alcohol kills it off as well. When the friendly bacteria is
out of kilter, the candida grows.

I once also had a lactic acid forming pro-biotic culture that was used in apple juice,
that I would like to get.

Another I would like to locate is a lactic-acid forming culture that we would add
to bread. It totally changed the texture. Any ideas about that one? It was very high
in B vitamins.

There are also ways to culture grains and make them very probiotic.
This was something I learned from Victoras Kulvinskas years ago.

Any ideas how to do that one?

Your Enchanted Gardener
Leslie



 

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