Guest guest Posted December 16, 2001 Report Share Posted December 16, 2001 ----- Original Message ----- > Hi...I have posted in a while...long time...but I couldn't hold back... > sure is a motivater!!!. wasn't on last night, but she was just on. > , welcome back! How are things going with you? Elena Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 21, 2006 Report Share Posted February 21, 2006 Anri You can easily make your own yoghurt. I do. I make a half gallon at a time. In this instance, use the fancy new Dannon product (plain) as the starter culture. Or take that culture, get some good kefir grains and make and drink kefir. And, the pickles and sauerkraut need to be non-pasteurized in order to retain that healthy stuff, so read the labels, even those products sold in refrigerator cases. Sauerkraut is easy to make yourself, too. The Korean, Kim Chee, is another beneficial fermented veggie option. Heat much above 115 degrees can kill most of the beneficial bacteria. Hope this helps mjh Date: Mon, 20 Feb 2006 16:09:32 -0000 From: "Anri Nadia" <anrinadia@...>Subject: Re: yeast testEating pickled foods(dill pickles, sourkraut, ect.), broccoli, garlic help control yeast and candida...but...well, there's a downside to this diet. Gas can become more frequent *blushes*There's lots of other stuff too, Yogurt is AWESOME in controlling candida. In fact, a friend of mine said that dannon is starting to sell a new yogurt with a LOT of cultures. It says if you eat two of the yogurt cups a day for two weeks, you'll feel a noticable difference in your digestive track. This yogurt sounds like it is specifically for candida overgrowth. Downside, it's VERY exspensive. My friend was unable to afford it(it costs a little over two dollars a day to do it). We work together, and both of us aren't paid enough to be that spendy! But, if anyone here sees and and can afford it, let us know how it goes! Of course..I would have more success on my candid control...if I could give up carbs *cries*. I just don't have the will power(I don't eat a lot of meat, and my food is very rarely fried...only this past week have I been eating a lot of fried foods...*so sick*. I am craving hamburger meat...and I don't have the heart to deal with cooking meat if it is only just for me....too much of a hassle), I have been hitting the burger places more than I have in years this past two weeks. I got a lot of blood tests done recently, so I think I am just craving the meat in response to that.ANYWAYS....getting off track, sorry. If you like yogurt and pickles, or garlic, or sourkraut(I am sorry for mispelling this), try adding some to your diet each day. I make sure to have at least one yogurt, and two to four baby pickles a day. I also take the garlic powder mentioned. It helps.Have a great day all! I am off to another store for a few days of whipping some folks into shape...no computer, so I won't be writing for a while.*remembers she doesn't write much anyways*Nevermind.....^_^Anri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2006 Report Share Posted February 23, 2006 Mjh, Thanks for the info. Can you tell me what Kimchi tastes like? I have been wanting to try it forever now(is a fan of EVERYTHING ASIAN), but...I can't get anyone to describe it too me(no one who speaks English, that is). I get a lot of stuff from Kgrocers.com, so I know I could get my hands on some if I thought I would like it. I never knew I needed to check for non-pasteurized, I will check from now on. I feel a little ignorant, but what are Kefir Grains? As for the yogurt...I don't have the abililty to make my own. I have VERY limited space and appliances, but I would LOVE to someday try homemade yogurt. Honestly though, I am a lover of plain yogurt (weird, I know....). So, I would probably end up eating all the plain before I had a chance to make it(kind of like chocolate chip cookies...I eat all the chocolate chips before I finish making the cookie dough >.> ). BIG COOLNESS. My mom heard me talking about the yogurt to my dad. They BOUGHT me the yogurt (dances around happily). I would like to say I am independent...but...I LOVE MY MOM!!! They decided to try it themselves, so it will be provided for a few weeks while we all test it. If anyone is interested if it works, let me know, then I will know whether or not to keep posting on progress. Anri > > > Anri > > You can easily make your own yoghurt. I do. I make a half gallon at a time. > In this instance, use the fancy new Dannon product (plain) as the starter > culture. > > Or take that culture, get some good kefir grains and make and drink kefir. > > And, the pickles and sauerkraut need to be non-pasteurized in order to > retain that healthy stuff, so read the labels, even those products sold in > refrigerator cases. > > Sauerkraut is easy to make yourself, too. > > The Korean, Kim Chee, is another beneficial fermented veggie option. > > Heat much above 115 degrees can kill most of the beneficial bacteria. > > Hope this helps > mjh Quote Link to comment Share on other sites More sharing options...
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