Re: Cultured milk products

[Guest guest]

Hi, ,

In regard to your question about yogurt, the bacteria are not as hardy as those

in kefir so don't survive as long. That is just their nature, but they are

beneficial while alive inside us and do perform important tasks for us. The

many different strains of microflora have different characteristics, different

life spans, and various tasks such as keeping our gut clean and free of

parasites and fungi, etc., providing important enzymes, synthesizing vitamins

(B's, C), or directing nutrients to different parts of our body where needed.

I have read many books, articles, and studies about probiotics. A good place to

start is to read the Body Ecology Diet book which has a lot of information on

why probiotics are important to our health and healing. Donna Gates has a great

CD to listen to called " Benefits of a Probiotic Diet. " You can get these two

items on their website, www.bodyecology.com .

You can also do what I did and scour the internet, do Google searches for

probiotics, microflora, lactic acid bacteria, yogurt, kefir, cultured

vegetables, sauerkraut and other forms of cultured foods. You can search for

generalities or specifics. There is a wealth of information out there.

In regard to the scandinavian milk culture Barb gave you and does it colonize

like kefir? We would have to identify what strains of microflora are in the

culture to know that answer. Again, you might be able to find out by doing a

Google search on the specific name of the culture.

Hope this is helpful to you.

Natural Health Unlimited*Golden Age Cultures