Can the additional cream be too much for someone to absorb yogurt fully? Sometimes I wonder if I mix too much cream with milk before fermenting it.

**The yogurt is the key, acidify the gut and the bacteria will chelate out mercury which is the underlying culprit of this disease..**

"yes, ma'am, could you go to the back and ask brother N if we can order some more details with this entree, okay thanks, your a doll"

do any of the bacteria even make it to the gut alive, or is the probiotic effect largely or solely INDIRECT from the acids they secrete during the ferment and the "chlorella effect"? that the scd yogurt just cleans up the enviroment? and as far as the acids doing the trick, is this mostly just a pH thing, or from the villi and linning feeding of the acids?

and how in the world do acids make it all the way to the large intestine when the pancreas or some other friggin organ is supposed to release bicarbonate during some stage of digestion so the acids from the stomach dont mess things up? if i understand it correctly? dont tell me we're gonna have to start doing yogurt enemas too, that just sounds messy. im just sayin.

and since when do bacteria chelate mecrury? some MOA as with the yogurt were its their cells walls or whatever from the dead ones that soak it up then its eleminated?