KEFIR

[Guest guest]

In a message dated 3/19/04 7:09:09 PM Eastern Standard Time,

heidis@... writes:

> The sugar in honey though, does not (whatever sugar that is,

> you'd think it was fructose, but it ferments really really slowly).

Honey is about 1/3 fructose, but it has antibacterial agents that slow the

fermentation.

Chris

[Guest guest]

>Lynn,

>Question – do you juice fruit for your hooch, or do you use

>commercial bottled juices? The author of an article on lacto-

>fermented sodas in wise traditions said commercial juices tasted

>really bad, but it would sure be convenient if one could use bottled

>juice.

>TIA, Katy

I've used frozen juices and bottled apple juice. But some juices

have preservatives and they kill the kefir grains!

-- Heidi Jean

[Guest guest]

>I'm trying to imagine what this is like. When you drink this, does

>it seem like you're drinking something with alcohol in it or is the

>alcohol level too low?

It's a little fizzy, kind of like homemade cider. It doesn't seem

alcoholic to me, but then, my OTHER drink is red wine at 20% !

Hooch (ok, it IS easier to type) makes me sleepy though, plus

I try to keep carbs down during the day, so I only drink it in

the evening. In the pioneer days though, cider was considered

a good breakfast drink and everyone (men, women, children) drank

it all day long.

>This makes me wonder what happens if you add sugar to a kefir

>culture. Can you make an alcohol-containing kefir drink?

All kefir has alcohol. If you add sugar, it has more.

BTW your gut produces about one beer's worth of alcohol

per day. Fresh baked bread has about .5% alcohol.

-- Heidi Jean

[Guest guest]

>I kefirred pureed blueberries once, and it was unambiguously alcoholic. I

>don't know if this makes any chemical sense, but it seems like fructose might

>convert to alcohol more easily than glucose or galactose, in which case sucrose

>sugar might produce alcohol in kefir.

>

>Chris

As a long time beer and wine maker (before I discovered how

easy this method is) I can say absolutely that fructose

converts easily to alcohol. Sucrose does too.

The sugar in honey though, does not (whatever sugar that is,

you'd think it was fructose, but it ferments really really slowly).

Some sugars just don't get eaten by yeast, which is good

for making sweet beer, but the thing about kefir is that it

has all kinds of bacteria in it too, and the bacteria tend to

eat whatever the yeast don't. However the bacteria don't

produce alcohol, they make lactic acid and other stuff, so

the overall alcohol content is less than if you used plain yeast.

Which is exactly why beer makers hate lactobacilli and boil

the wort!

-- Heidi Jean

[Guest guest]

> Question – do you juice fruit for your hooch, or do you use

> commercial bottled juices? The author of an article on lacto-

> fermented sodas in wise traditions said commercial juices tasted

> really bad, but it would sure be convenient if one could use bottled

> juice.

I've used fresh made, concentrated and bottled and quite honestly the

concentrate performed the best.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

Editor/Publisher, The New Homemaker

http://www.thenewhomemaker.com/

Celebrating 5 Years of Homemaker and Caregiver Support: 1999-2004

[Guest guest]

On 7/3/05, laurainnewjersey <laurabusse@...> wrote:

> Naomi, i have found that (raw milk) kefir tastes best when:

>

> 1. it's made from the freshest possible milk

The only raw milk I can get (here in southern Ca.) is from Organic

Pastures. All my pastured stuff has to come from the HFS, even eggs.

> 2. it's brewed in the fridge rather than at room temp, and

Can I just brew it in the fridge the whole time? I thought this was

bad for the grains?

> 3. the faster it's brewed, i.e. more grains, less milk.

I'm down to about a cup and a half of milk to about 3 TBS of grains!

BTW, hope your surgery goes well! I sympathize, as I'm a veteran of

teeth problems, and have tons of amalgam fillings that need to be

replaced from my SAD days.

Naomi

>

>

> >

> > I know! I've tried kefir for about a year. With p & h milk, it makes a

> > decent drink (thick, creamy). With raw: sour and thin, almost

> > rotten-smelling. Sure, playing with the grains-to-milk ratio improves

> > the taste and texture, but it is never as good as when I use p & h

> > milk. <sigh>

> >

> > Naomi

>

[Guest guest]

What is p & h milk?

kefir

>

> I know! I've tried kefir for about a year. With p & h milk, it makes a

> decent drink (thick, creamy). With raw: sour and thin, almost

> rotten-smelling. Sure, playing with the grains-to-milk ratio improves

> the taste and texture, but it is never as good as when I use p & h

> milk. <sigh>

>

[Guest guest]

Hi Naomi,

>

> Can I just brew it in the fridge the whole time? I thought this was

> bad for the grains?

i never heard that before...i've had mine for about a year and a half

and they keep growing. in the winter i ferment it mostly on the

counter as i like the house nice and cool...but in the summer i might

leave it out for the first hour, but then that's about it and into

the fridge it goes for the duration. it's ready the 2nd or 3rd day;

usually 2nd.

>

> > 3. the faster it's brewed, i.e. more grains, less milk.

>

> I'm down to about a cup and a half of milk to about 3 TBS of

grains!

people will disagree about this...but i probably have maybe a cup of

grains to a cup and half of milk. maybe more like 1/3 quart grains

to 2/3 qt. milk...i use a glass quart jar.>

>

> BTW, hope your surgery goes well!

thanks so much! it's called an 'apical'...they go in thru the gum,

cut off the tip of the root of the infected root-canaled tooth in

question and then put some kind of filler in there...either something

like cement, or even the silver/mercury amalgam!! can you imagine??

(no more mercury will be going into THIS mouth!)

I sympathize, as I'm a veteran of

> teeth problems, and have tons of amalgam fillings that need to be

> replaced from my SAD days.

yeah, i still need to get some of those removed, too.

laura in nj

[Guest guest]

> What is p & h milk?

pasteurized and homogenized

[Guest guest]

[Naomi] I'm down to about a cup and a half of milk to about 3 TBS of

grains!

[] people will disagree about this...but i probably have maybe a cup of

grains to a cup and half of milk. maybe more like 1/3 quart grains

to 2/3 qt. milk...i use a glass quart jar.>

[MikeP] All kinds of ratios work fine, but I'm often shocked to read

how high others' g/m ratios are. I typically use about 2 tablespoons

of kefir grains for a half-gallon mason jar filled maybe 3/4 full, so

that's about 1.5 quarts. When my kefir grains get too numerous or

large I often find it separates too quickly and the texture is less

smooth. Even after hundreds of batches, I must say kefir is still a

very mysterious creature!

The handful of times I've made kefir by keeping it in the fridge the

whole time, I've used what I consider to be enormous amounts of kefir

grains (basically almost all the ones I have on hand because I use

this technique as a form of storing excess grains), about 1/2 or 3/4

cup for a half-gallon of milk. It seems to take about a week on

average, though I've never kept track exactly. I'm fascinated by

's technique of using a massive ratio and getting fridge kefir in

only 2 or 3 days. I suppose I should try that sometime. I think the

region within the fridge makes a big difference, because my typical

storage technique for the grains is to put them in a tiny amount of

milk on the top shelf, which is very cold, sometimes enough to nearly

freeze things in the back, whereas my fridge kefir batches have all

been kept in the presumably warmer shelf on the door. I would imagine

the difference could be as much as 5 or 10 degrees and be rather

significant to the fermentation.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

>

> [MikeP] All kinds of ratios work fine, but I'm often shocked to read

> how high others' g/m ratios are. I typically use about 2

tablespoons

> of kefir grains for a half-gallon mason jar filled maybe 3/4 full,

so

> that's about 1.5 quarts.

Mike that would take me forever to make kefir!

When my kefir grains get too numerous or

> large I often find it separates too quickly and the texture is less

> smooth.

you have to keep an eye on it. when i put new milk with the grains

after straining a batch, i check it every day, pouring it into

another jar once a day to see how thick it is. when it's thick

enough i strain it. if you let it go too long it gets all curdy and

separates. the trick for me is having enough grains to make it

ferment fast enough in the fridge to be ready in 2 days or so. and

if you pour it into another jar and back again after one day, then it

doesn't clump up. if you have the right grains to milk ratio (high)

and keep it in the fridge, you only have to tend to it once a day

(more if on the counter) and it tastes much better.

Even after hundreds of batches, I must say kefir is still a

> very mysterious creature!

and yet i find it to be rather predictable. i understand there's a

lot of variety between grains.

>

> The handful of times I've made kefir by keeping it in the fridge the

> whole time, I've used what I consider to be enormous amounts of

kefir

> grains (basically almost all the ones I have on hand because I use

> this technique as a form of storing excess grains), about 1/2 or 3/4

> cup for a half-gallon of milk. It seems to take about a week on

> average, though I've never kept track exactly. I'm fascinated by

> 's technique of using a massive ratio and getting fridge kefir

in

> only 2 or 3 days. I suppose I should try that sometime.

yes, you ought to give it a shot!! instead of storing extra grains,

i would use them! to me, the lower grains to milk ratio makes for

stronger tasting kefir and it takes too long. i don't like it so

strong tasting.

laura in nj

[Guest guest]

On 7/3/05, laurainnewjersey <laurabusse@...> wrote:

> Hi Naomi,

> >

> > Can I just brew it in the fridge the whole time? I thought this was

> > bad for the grains?

>

> i never heard that before...i've had mine for about a year and a half

> and they keep growing. in the winter i ferment it mostly on the

> counter as i like the house nice and cool...but in the summer i might

> leave it out for the first hour, but then that's about it and into

> the fridge it goes for the duration. it's ready the 2nd or 3rd day;

> usually 2nd.

Hi , I will try it your way, and see what happens. I just have to

be careful, as I have a curious toddler, and she's changed the

temperature dial in the fridge several times to extra-cold! It's been

quite a trial making NT-foods that require special temperatures.

> >

> > > 3. the faster it's brewed, i.e. more grains, less milk.

> >

> > I'm down to about a cup and a half of milk to about 3 TBS of

> grains!

>

> people will disagree about this...but i probably have maybe a cup of

> grains to a cup and half of milk. maybe more like 1/3 quart grains

> to 2/3 qt. milk...i use a glass quart jar.

This is good to know. I can start out with a bit of milk, slightly

more than what I have in grains, and see what happens. I used to have

much more grains, but don't have anyone to give them to, so I either

eat them or throw them away!

> >

> > BTW, hope your surgery goes well!

>

> thanks so much! it's called an 'apical'...they go in thru the gum,

> cut off the tip of the root of the infected root-canaled tooth in

> question and then put some kind of filler in there...either something

> like cement, or even the silver/mercury amalgam!! can you imagine??

> (no more mercury will be going into THIS mouth!)

Ouch! What do they do with the gum after surgery? Can they close the

incision with stitches?

Naomi

[Guest guest]

On 7/3/05, Anton <michaelantonparker@...> wrote:

>

> I'm fascinated by

> 's technique of using a massive ratio and getting fridge kefir in

> only 2 or 3 days. I suppose I should try that sometime. I think the

> region within the fridge makes a big difference, because my typical

> storage technique for the grains is to put them in a tiny amount of

> milk on the top shelf, which is very cold, sometimes enough to nearly

> freeze things in the back, whereas my fridge kefir batches have all

> been kept in the presumably warmer shelf on the door. I would imagine

> the difference could be as much as 5 or 10 degrees and be rather

> significant to the fermentation.

>

I've been keeping it in the top shelf mostly, and now wonder if that's

too cold for the grains. I will try fermenting in the lower door and

see what happens, although I have all my whey and kombucha mushroom

jars stored there! I'm going to have to get another fridge soon!

Naomi

[Guest guest]

>

> Hi , I will try it your way, and see what happens. I just have

to

> be careful, as I have a curious toddler, and she's changed the

> temperature dial in the fridge several times to extra-cold! It's

been

> quite a trial making NT-foods that require special temperatures.

Naomi, extra-cold shouldn't be a problem...the grains are very

flexible. i don't know at what minimum temp they stop

brewing...maybe freezing, i don't know. no special temp required

for kefir. just below what kills them, and above the temp that is

too low for them to ferment milk, whatever that might be.

>

> This is good to know. I can start out with a bit of milk, slightly

> more than what I have in grains, and see what happens. I used to

have

> much more grains, but don't have anyone to give them to, so I either

> eat them or throw them away!

naomi, you can also make fizzy drinks...put the grains in juice or

whatever to get a nice fermented fruit drink. i think heidi calls it

beer but i can't call a beer anything that isn't really a BEER...you

know, barley, hops, whatever makes regular beer a beer.

>

>> Ouch! What do they do with the gum after surgery? Can they close

the

> incision with stitches?

i'm assuming that's what they do...i expect for my mouth to be

inconvenienced til it heals. i'll let you know! i haven't made the

appt. yet. will do one day this week. i'm just glad i can hang on

to my tooth!! my very expensive tooth with the total of 4 root

canals and 2 crowns!

talk to you later.

laura in nj

[Guest guest]

On 7/4/05, laurainnewjersey <laurabusse@...> wrote:

>

> >

> > Hi , I will try it your way, and see what happens. I just have

>>to

> > be careful, as I have a curious toddler, and she's changed the

> > temperature dial in the fridge several times to extra-cold! It's

>> been

> > quite a trial making NT-foods that require special temperatures.

>

> Naomi, extra-cold shouldn't be a problem...the grains are very

> flexible. i don't know at what minimum temp they stop

> brewing...maybe freezing, i don't know. no special temp required

> for kefir. just below what kills them, and above the temp that is

> too low for them to ferment milk, whatever that might be.

True, the grains are hardy, but I'm more concerned about the milk. It

will start to sour unpleasantly after it's been sitting around,

whether on the counter or in the fridge.

> >

> > This is good to know. I can start out with a bit of milk, slightly

> > more than what I have in grains, and see what happens. I used to

> have

> > much more grains, but don't have anyone to give them to, so I either

> > eat them or throw them away!

>

> naomi, you can also make fizzy drinks...put the grains in juice or

> whatever to get a nice fermented fruit drink. i think heidi calls it

> beer but i can't call a beer anything that isn't really a BEER...you

> know, barley, hops, whatever makes regular beer a beer.

You reminded me that I need to do that! I downloaded Heidi's PDF on

making fermented drinks a while ago (thanks Heidi!), but haven't

looked at it recently. I should just plunge it in some juice and see

what happens. I've heard great things about the health effects of

drinking fermented coconut water, but it's been described as

medicinal-tasting, and I prefer it coconut-tasting!

> >

> >> Ouch! What do they do with the gum after surgery? Can they close

> the

> > incision with stitches?

>

> i'm assuming that's what they do...i expect for my mouth to be

> inconvenienced til it heals. i'll let you know! i haven't made the

> appt. yet. will do one day this week. i'm just glad i can hang on

> to my tooth!! my very expensive tooth with the total of 4 root

> canals and 2 crowns!

Oh yeah, btdt. Hang in there, it's almost over! BTW, you had

mentioned insomnia in another post—has your tooth been hurting you?

That sure wouldn't help you sleep! Do you have any homeopathic Calms

Forté? It can help, as well as lavender essential oil, a couple drops

on your pillow, or even marjoram, although it's more expensive and

quite the soporific. But maybe you've already tried these...

Naomi

[Guest guest]

[MikeP] All kinds of ratios work fine, but I'm often shocked to read

how high others' g/m ratios are. I typically use about 2 tablespoons

of kefir grains for a half-gallon mason jar filled maybe 3/4 full,

so that's about 1.5 quarts.

[] Mike that would take me forever to make kefir!

[MikeP] It takes between 15 (summer) and 30 (winter) hours just like

any normal kefir.

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

[MikeP] When my kefir grains get too numerous or large I often find it

separates too quickly and the texture is less smooth.

[] you have to keep an eye on it. when i put new milk with the grains

after straining a batch, i check it every day, pouring it into

another jar once a day to see how thick it is. when it's thick

enough i strain it. if you let it go too long it gets all curdy and

separates. the trick for me is having enough grains to make it

ferment fast enough in the fridge to be ready in 2 days or so. and

if you pour it into another jar and back again after one day, then it

doesn't clump up. if you have the right grains to milk ratio (high)

and keep it in the fridge, you only have to tend to it once a day

(more if on the counter) and it tastes much better.

[MikeP] I was referring to normal kefir, while you're referring to an

unusual variation on kefir made at very low temps. The times and

ratios involved are quite different of course, and your advice

definitely doesn't apply to normal kefir!! I enjoy the fridge kefir

as a convenience and change of pace, but I would never adopt it as my

primary type of kefir because I don't believe the flavor and mix of

organisms is as desirable as normal kefir and I prefer to follow

traditional and time-tested methods as much as possible. The fridge

kefir is really delicious and wonderful though, and I've been keeping

a steady cycle of it during the summer. My fridge kefir has been

running on a cycle of about a week or so and it's been divine each

time.

[MikeP] Even after hundreds of batches, I must say kefir is still a

very mysterious creature!

[] and yet i find it to be rather predictable. i understand

there's a lot of variety between grains.

[MikeP] Of course it will be rather predictable if you use the exact

same temps and ratios every time!! Like Dom, I'm very much into the

aesthetic spirit of kefir, the subtle variations.

[] yes, you ought to give it a shot!! instead of storing extra grains,

i would use them! to me, the lower grains to milk ratio makes for

stronger tasting kefir and it takes too long. i don't like it so

strong tasting.

[MikeP] The flavor of the kefir is a reflection of the substances that

comprise it. You can't have a weaker flavor without compromising

whatever it is about kefir that gives it its distinctive and strong

flavor. It's like the onion case, that study that shows the stronger

tasting onions have more of the beneficial compounds. Or any wild

plant compared to a domesticated version bred to be milder. The

concentration of characteristic substances decreases correspondingly.

I gather you're not a fan of stinky cheeses and natto!

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay

[Guest guest]

>

> Oh yeah, btdt. Hang in there, it's almost over!

Naomi, you had the apical surgery?? is there anything in particular i

should expect?

BTW, you had

> mentioned insomnia in another post—has your tooth been hurting you?

no. the antibiotics took care of the infection which in turn stopped

the pain. but it'll come back...i've been thru this before.

i've had insomnia my whole life; i thought i resolved it with

exercise. then exercise stopped working when i began menopause. so i

thought i resolved it again, this time with progesterone cream. but

that doesn't seem to work anymore either.

so i spent time in the sun the last 2 days...that always pretty much

works.

Do you have any homeopathic Calms

> Forté?

i used to have some...my sister gave me a bottle once and i really

liked it. and it wasn't expensive. i should get some to have on hand.

It can help, as well as lavender essential oil, a couple drops

> on your pillow, or even marjoram, although it's more expensive and

> quite the soporific. But maybe you've already tried these...

>

> Naomi, i had no idea about lavender and marjoram...i should give them

a shot. marjoram oil i presume? should fresh lavender work? they

have it at the organic farm i get my produce from.

thanks, Naomi.

laura

[Guest guest]

> [MikeP] All kinds of ratios work fine, but I'm often shocked to read

> how high others' g/m ratios are. I typically use about 2 tablespoons

> of kefir grains for a half-gallon mason jar filled maybe 3/4 full,

> so that's about 1.5 quarts.

>

> [] Mike that would take me forever to make kefir!

>

> [MikeP] It takes between 15 (summer) and 30 (winter) hours just like

> any normal kefir.

>

Mike i find that to be VERY surprising. your grains must be WAY more

potent than mine.

laura in nj

[Guest guest]

> [MikeP] I was referring to normal kefir, while you're referring to

an

> unusual variation on kefir made at very low temps. The times and

> ratios involved are quite different of course, and your advice

> definitely doesn't apply to normal kefir!! I enjoy the fridge kefir

> as a convenience and change of pace, but I would never adopt it as

my

> primary type of kefir because I don't believe the flavor and mix of

> organisms is as desirable as normal kefir and I prefer to follow

> traditional and time-tested methods as much as possible. The fridge

> kefir is really delicious and wonderful though, and I've been

keeping

> a steady cycle of it during the summer. My fridge kefir has been

> running on a cycle of about a week or so and it's been divine each

> time.

Mike, to me kefir is kefir...i brew it both in the fridge (summer)

and the counter (winter). maybe i don't know as much about kefir as

you. all i know is i like it better when i make it in the fridge.

if i brew it on the counter in the summer it brews too fast and i

can't strain it; it clogs the strainer, the curds are too big. so

that's yet another reason i make it in the fridge in the summer. it

tastes better and it's not impossible to strain.

>

> [MikeP] Of course it will be rather predictable if you use the exact

> same temps and ratios every time!!

i change it around like i said...in cooler weather i do it on the

counter, in warmer weather in the fridge. but after a year and a

half of doing this, i know how long it will take pretty much...so

that's why i say it's predictable. if i use older milk...it will

take faster. if i have more grains...it will be faster. if the temp

is warmer...it will be faster. you get to know your grains. :-)

Like Dom, I'm very much into the

> aesthetic spirit of kefir, the subtle variations.

i've seen his page...it's how i got started but for me it was TMI; i

just wanted to know the history and the basics.

what IS mysterious to me about kefir (and kombucha) is...where did it

come from??? how did it start?

>

> [MikeP] The flavor of the kefir is a reflection of the substances

that

> comprise it. You can't have a weaker flavor without compromising

> whatever it is about kefir that gives it its distinctive and strong

> flavor. It's like the onion case, that study that shows the

stronger

> tasting onions have more of the beneficial compounds. Or any wild

> plant compared to a domesticated version bred to be milder. The

> concentration of characteristic substances decreases

correspondingly.

> I gather you're not a fan of stinky cheeses and natto!

what's natto?

laura in nj

[Guest guest]

On 7/5/05, laurainnewjersey <laurabusse@...> wrote:

> >

> > Oh yeah, btdt. Hang in there, it's almost over!

>

> Naomi, you had the apical surgery?? is there anything in particular i

> should expect?

I've not had surgery, but I have had multiple root canals, caps, and

even (this is embarrassing to admit in a WAP list) two porcelain

bridges, one on each side!

>

> BTW, you had

> > mentioned insomnia in another post—has your tooth been hurting you?

>

> no. the antibiotics took care of the infection which in turn stopped

> the pain. but it'll come back...i've been thru this before.

Oh, , I'm sorry to hear that!

>

> i've had insomnia my whole life; i thought i resolved it with

> exercise. then exercise stopped working when i began menopause. so i

> thought i resolved it again, this time with progesterone cream. but

> that doesn't seem to work anymore either.

Exercise is certainly up there in the insomnia cures, but menopause

throws everything off, doesn't it? I'm going to be 40, but I hope I'll

be prepared. My former MIL had the whole works, insomnia, night and

day sweating, confusion, etc., etc. Looking back, I know she was on a

low-fat diet, so maybe that exacerbated her problems. You're not on a

low-fat diet, are you? On this list, low-fat is anything under 30%!

LOL.

>

> so i spent time in the sun the last 2 days...that always pretty much

> works.

If daylight works, I wonder if having those full-spectrum natural

light bulbs would help, especially in winter? It used to be available

in a few stores, but I noticed GE had some version of it, and much

less expensive than the Scandinavian brand.

>

> Do you have any homeopathic Calms

> > Forté?

>

> i used to have some...my sister gave me a bottle once and i really

> liked it. and it wasn't expensive. i should get some to have on hand.

Definitely! It's worth it. Also, Badger Balm, the one for sleeping.

You rub it on your face and/or chest.

>

> It can help, as well as lavender essential oil, a couple drops

> > on your pillow, or even marjoram, although it's more expensive and

> > quite the soporific. But maybe you've already tried these...

> >

> > Naomi, i had no idea about lavender and marjoram...i should give them

> a shot. marjoram oil i presume?

Yes, the essential oil. See if you can smell a sample before buying,

as it's pretty strong-smelling.

> should fresh lavender work? they

> have it at the organic farm i get my produce from.

Sure, it should be great. If you can sew, put some in a pillow. Or

else a cheesecloth bag with string would do in a pinch.

>

> thanks, Naomi.

You're welcome! I've always enjoyed your posts, but haven't had time

to respond to them. I usually have a toddler underfoot, which makes

writing nearly impossible. At least writing clearly without typos.

Take care, and ttys.

Naomi

[Guest guest]

Naomi,

>

> I've not had surgery, but I have had multiple root canals, caps, and

> even (this is embarrassing to admit in a WAP list) two porcelain

> bridges, one on each side!

no need to feel embarrassed! i thing that's why we're here, ya

know? maybe ESPECIALLY those with porcelain bridges!

> >

> Exercise is certainly up there in the insomnia cures, but menopause

> throws everything off, doesn't it?

it certainly does!!

I'm going to be 40, but I hope I'll

> be prepared.

i wish you the best of luck and a smooth menopause. they DO happen!

You're not on a

> low-fat diet, are you?

no way! i think i decided i was allergic to low fat diets when the

craze started...i could never make myself go that route. eating fat

is too much fun!

> If daylight works, I wonder if having those full-spectrum natural

> light bulbs would help, especially in winter?

actually, in the winter i usually sleep like a dream, no pun

intended. once oct. or nov. comes i start sleeping like a log. In

the winter, i tend to sleep too much. too much for the norms of

society, 9-10 h, but all winter i tend to feel peaceful and sleepy,

like a bear who wants to hibernate. i actually prefer winter to

summer i think...love the cold.

> Also, Badger Balm, the one for sleeping.

> You rub it on your face and/or chest.

never heard of it...i'll keep my eye out.

> >

> > It can help, as well as lavender essential oil, a couple drops

> > > on your pillow, or even marjoram, although it's more expensive

and

> > > quite the soporific.

really? i just looked up 'soporific'. gotta get the marjoram

essestial oil.

I've always enjoyed your posts, but haven't had time

> to respond to them. I usually have a toddler underfoot, which makes

> writing nearly impossible. At least writing clearly without typos.

>

Naomi, how kind of you to say...don't worry about writing. i didn't

have the internet when john (now 14) was a toddler. i just remember

the house was always a mess!

talk to you later.

laura

[Guest guest]

On 7/6/05, laurainnewjersey <laurabusse@...> wrote:

>

>> I've always enjoyed your posts, but haven't had time

> > to respond to them. I usually have a toddler underfoot, which makes

> > writing nearly impossible. At least writing clearly without typos.

> Naomi, how kind of you to say...don't worry about writing. i didn't

> have the internet when john (now 14) was a toddler. i just remember

> the house was always a mess!

,

You're very welcome!

Yep, my house is a mess. Sometimes I'm trying to clean up, and dd is

right behind me, creating new mischief. On the bright side, she helps

me make fermented veggies! Gotta start 'em young.

Naomi

[Guest guest]

I would like advice on Kefir please....the lady who posted about kefir could

you tell me more please?

I live in the uk, and can probably get hold of some raw goats milk...but I

understand that kefir can even be put into green young coconut water....this

would suit me better.

Is it simple to use KEfir?

I have bad bacteria in my colon and wish to get very good bacteria into my

whole digestive system real soon.

Thank you ANNE from UK

[Guest guest]

I am totally for proboitics--used to be able to eat yogart but now I

really have to watch dairy---all kinds seem to bother me right now ---

but my point here is for you to go back and read up on betaine hcl or

any other digestive enzyme.

What I have read that HCL will destroy many yeasts and bacteria---

It cleans out the gut.

something to look into and it may even help out the gallbladder?????

the info is back a week or so.

tina

--- In gallstones , " Anne Devereaux " <vanadeux@b...>

wrote:

>

> I would like advice on Kefir please....the lady who posted about

kefir could

> you tell me more please?

>

> I live in the uk, and can probably get hold of some raw goats

milk...but I

> understand that kefir can even be put into green young coconut

water....this

> would suit me better.

>

> Is it simple to use KEfir?

>

> I have bad bacteria in my colon and wish to get very good bacteria

into my

> whole digestive system real soon.

>

> Thank you ANNE from UK