lactic acid was Re: Yogurt Question

[Guest guest]

Now I'm confused...

http://www.rwood.com/Questions/q_aug_01_2001.htm

says that kefir has mostly " right-turning " lactic acid, and that

" left-turning " is potentially harmful.

To quote: " Even compared to a non-pasteurized yogurt (most yogurts are

heat-treated for increased shelf life), kefir is superior because of the

direction its lactic acid bacteria turn. Kefir contains primarily

right-turning lactic acid (R-TLA) whereas yogurt's lactic acid primarily

turns left (L-TLA). According to the United Nations Food and Agricultural

Organization, adults should limit their consumption of L-TLA and babies and

toddlers should avoid it altogether because L-TLA can cause acidosis and

upset the body's mineral balance and metabolism. There is no limit to R-TLA

consumption. The right-turning bacteria enhance oxygen intake and intestinal

activity and are indispensable cofactors in the prevention and treatment of

all malignant conditions. "

Below as it is described, L molecules are food substances, and R molecules

are less desirable. Can anybody clarify?

Many thanks-

Linnea

----- Original Message -----

From: dkemnitz2000 <dkemnitz2000@...>

< >

Sent: Friday, August 16, 2002 4:26 PM

Subject: Re: Yogurt Question

>

> > Just thought I would add a little something here.

> >

> > I .

> > <><><><><><><><><><<>Kat some molecules have a mirror image not

> all. However, lactic has the D and L forms. I didn't know about the

> nutritional value of L versus D except in the case of lactic acid. I

> wrote something earlier about asymmetric carbon atoms and mirror

> images cause the chem 101 book, interestingly enough, used lactic

> acid as the example. Dennis

>

> ><<<<><><><><><>>><<

> > All molecules have a mirror L = left and D = right. L-molecules

> are food

> > substances and the D-molecules are not. Many of the commercial

> products are

> > made with the cheaper D-molecule, or the non-food molecule.

> >

> > It is amazing how my taste buds did not know the difference, but my

> body

> > sure did!

> >

> > Kat

> >

> > http://www.katking.com

> >

[Guest guest]

When I started this whole thing about the L and D molecules, I was speaking

of lactic acid.

The article you found about the difference between yogurt and kefir is very

interesting, thank you. I want to look into this more.

If I am reading it right, it talks about the SPIN of the molecules in yogurt

and kefir affects us. Never heard of this, but then I am not a chemist

either.

I was referring to the presence or absence of the L or D molecule. The

commercial salad dressing, most non-raw vinegar, and fermented products make

me immediately feel ill. When I found out that most commercial products use

a cheap, chemical form of lactic acid, I began to understand why my homemade

products not only don't make me feel ill, but improve my digestion!

Thanks again!

Kat

http://www.katking.com

----- Original Message -----

From: " darkstardog " <darkstar@...>

< >

Sent: Sunday, August 18, 2002 11:21 AM

Subject: lactic acid was Re: Yogurt Question

>

> > Now I'm confused...

> >

> > http://www.rwood.com/Questions/q_aug_01_2001.htm

> >

> > says that kefir has mostly " right-turning " lactic acid, and that

> > " left-turning " is potentially harmful.

> >

> > To quote: " Even compared to a non-pasteurized yogurt (most yogurts

> are heat-treated for increased shelf life), kefir is superior because

> of the directin its lactic acid bacteria turn. Kefir contains

> primarily right-turning lactic acid (R-TLA) whereas yogurt's lactic

> acid primarily turns left (L-TLA). According to the United Nations

> Food and Agricultural> Organization, adults should limit their

> consumption of L-TLA and babies and> toddlers should avoid it

> altogether because L-TLA can cause acidosis and upset the body's

> mineral balance and metabolism.

>

> Well, I'm totally confused and I'm going to email that website.

>

> L-TLA - that's a weird way to say it. Why not just L-lactate?

>

> The whole subject is more complicated and with less ready info than I

> expected. It's apparently the L kind we make, but there's some data

> that suggests we might be able to use the D kind too. Weird, I had no

> idea about this, that bacteria might be making a different kind from

> what we make. I did see some papers discussing possible problems from

> too mcuh of the D type in certain situations, but I couldn't read

> enough to understand the whole issue. If I can get more info I'll

> post it.

>

> (It's not true that only the L form of molecules are natural. We use

> L amino acids, but we use D glucose. So it depends on the specific

> type of molecule.)

>

> martha

>

>

>

>

>

>

[Guest guest]

----- Original Message -----

From: " Katanne1890 " <katanne1890@...>

> If I am reading it right, it talks about the SPIN of the molecules in

yogurt

> and kefir affects us. Never heard of this, but then I am not a chemist

> either.

Molecules don't have spin. She was talking about the L and D forms.