Re: Re: Making yogurt at home

[Guest guest]

Thanks Patty!

I'm still kinda confused....if you're MAKING yoghurt,

then why do you have to buy more yoghurt to make it?

Sorry if that's a dumb question! lol

--- Tricia Trish <glory2glory1401@...> wrote:

> Hi Leyna!

> Making your own yogurt is pretty simple! And you

> can be assured that you are getting the best quality

> when you can make it with raw milk if possible.

>

> I have a Salton yogurt maker that makes it even

> easier, but it is simply in incubator. All it does

> is provide the steady low heat to the yogurt in 6

> small glass jars with lids. You don't have to have

> one to be successful at making yogurt. All you need

> is a warm place, which can be as simple as a cooler

> filled with water than has been heated. Then you

> place your covered jars filled with yogurt inside

> the cooler and let it sit until ready.

>

> You can find several sites on the net that tell

> you how to make yogurt, but looking over them makes

> it look really complicated! Things like double

> boilers...pshaw! You don't need those! And

> definitely don't microwave the milk.....also, forget

> the added dry milk powder, gelatin or sugar. All you

> need is the milk and a culture. You can add flavor

> later if you want. I use organic jams if I want a

> little sweetness.

>

> You need only a few utensils to make it simple: a

> thermometer that will register 110 and 180 degrees,

> a saucepan, and then the container you wish to store

> the yogurt in.

>

> I make a quart at a time, and here's how:

>

> 1 quart milk

> 1/2 cup good quality commercial plain yogurt or

> 1/2 cup from previous batch

>

> 1. In a saucepan (I recommend glass or

> porcelain), place one quart milk. Heat this milk to

> 180 degrees gently (don't use really high heat), and

> then remove from stove. Let this sit until the

> temperature comes back down to 110 degrees.

>

> 2. Stir in yogurt.

> 3. Place yogurt/milk mixture into a covered glass

> or stainless steel container. Place in a warm

> location overnight. After yogurt has reached

> thickened consistency, refrigerate.

>

> After looking over several websites about making

> yogurt, this is about the best one:

>

>

http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html,

> even though I don't agree with the need for a double

> boiler or dry milk powder, unless you want really

> firm yogurt.

>

> Good luck and enjoy eating lots and lots of

> yogurt...it's so good for you!

> Patty

>

> Leyna <leyna1964@...> wrote:

> Patty,

>

> How do you make your own yoghurt? I eat yoghurt

> every

> single day, mixed with flaxseed. It gets expenive

> buying so much-I'd love to learn to make my own!

>

> --- Tricia Trish <glory2glory1401@...> wrote:

>

> > ulie,

> > You can buy some quality yogurts at the health

> > food store. What you want to see is " live and

> active

> > cultures " . Those are the fermented yogurts, and

> they

> > will have the beneficial cultures in them.

> >

> > There are other cheap yogurts that are nothing

> > more than milk, gelatin and sugar...stay away from

> > those. They have nothing good in them at all...no

> > live bacteria that populates the gut. Just

> > calories.

> >

> > Good brands with live and active cultures include

> > StonyField Farms, Brown Cow, Horizon, and 's.

>

> > I know there are others, but those are the ones I

> > have purchased when I don't make my own.

> > Patty

> >

> >

> > " jdebolt@... " <jdebolt@...>

> wrote:

> > " ly, I think it's worth learning

> > to enjoy fermented foods . . . They probably will

> > upset your stomach at first because your poor

> tummy

> > hasn't seen that much live food in a while . ..

> But,

> > it will get used to it - and you'll feel better

> too!

> > You can mix some fruit with yogurt . . . put some

> > vanilla or other flavoring in it, or use it an any

> > number of creative ways . . . as a salad dressing,

> > as a dip . . . My favorite cream cheese is Trader

> > Joe's yogurt cream cheese ... Yummy! "

> >

> > Are all yogurts fermented? Or are you talking

> > about homemade ones, Rogene?

> >

> >

> > ~ married to DH Mark, and sharing the lives

> > of nine busy children. <3 <3

> > Re: Probiotics-Last

> > questions, I promise!!!

> >

> >

> > Brigite . . .

> >

> > I doubt that your brother and his wife need

> > probiotics! . . .It's probably a little late for

> > this year . .. but if you live near your brother,

> > why not work out a deal to buy veggies from him? .

> > .. You'll save money . .. eat better, and he can

> > make some extra pocket change.

> >

> > When you eat " close to the earth " . . . you're

> > getting all the natural organisms that humans were

> > meant to get through their diet . . .

> >

> > What's happened in our marvelous technological,

> > germ-phobic, fertilized, herbicided, pasturized,

> > processed, homoned and antibiotic world is that

> all

> > the little organisms that keep us health are

> > systematically killed off . . . Much of the food

> > that's readily available is just a bunch of

> calorie

> > loaded chemicals flavored to taste good. They even

> > add chemicals to increase our appetite so we'll

> eat

> > more! . .There's little to no nutrition left in

> the

> > foods. . .

> >

> > Is it any wonder we're a nation of overweight

> > people? . . . We can eat to our hearts content,

> but

> > we're still hungry for the nutrients our body

> needs.

> >

> >

> > My hubby loves bottled cheese dip . .. I finally

> > got him to read the ingredients - chemicals,

> > chemicals, chemicals - then asked him where the

> > nutrition was . .. The only thing shown on the

> > bottle is a little calcium . . . no vitamins -

> > nothing! . .. He's decided he's not it buying any

> > more.

> >

> > When someone gets sick (like women with implants),

> > there immune system takes multiple hits from the

> > suppressed immune system and all the medications

> we

> > load up on to manage the symptoms.

> >

> > You really need to be taking probiotics all the

> > time . .. At least until you feel like a million

> > bucks and have no health problems left. . .. Yeah.

> .

> > . .I " m thinking the same thing fo rmyself . . .

> > " Dream on " . .. If you can get the organisms in

> your

> > food, you're better off than taking supplements.

> >

> > ly, I think it's worth learning to enjoy

> > fermented foods . . . They probably will upset

> your

> > stomach at first because your poor tummy hasn't

> seen

> > that much live food in a while . .. But, it will

> get

> > used to it - and you'll feel better too! You can

> mix

> > some fruit with yogurt . . . put some vanilla or

> > other flavoring in it, or use it an any number of

> > creative ways . . . as a salad dressing, as a dip

> .

> > . . My favorite cream cheese is Trader Joe's

> yogurt

> > cream cheese ... Yummy!

> >

> > I don't think you can judge the quality of

> > probitics just by the quantity of organisms alone

> .

> > .. You want a varitey of organisms . . . and you

>

=== message truncated ===

__________________________________________________

[Guest guest]

Thanks Patty . . . You've convinced me . . . Next chance I get, I'll get a starter culture. Are you going to post the recipe in the files? RogeneTricia Trish <glory2glory1401@...> wrote: Hi Leyna! Making your own yogurt is pretty simple! And you can be assured that you are getting the best quality when you can make it with raw milk if possible. I have a Salton

yogurt maker that makes it even easier, but it is simply in incubator. All it does is provide the steady low heat to the yogurt in 6 small glass jars with lids. You don't have to have one to be successful at making yogurt. All you need is a warm place, which can be as simple as a cooler filled with water than has been heated. Then you place your covered jars filled with yogurt inside the cooler and let it sit until ready. You can find several sites on the net that tell you how to make yogurt, but looking over them makes it look really complicated! Things like double boilers...pshaw! You don't need those! And definitely don't microwave the milk.....also, forget the added dry milk powder, gelatin or sugar. All you need is the milk and a culture. You can add flavor later if you want. I use organic jams if I want a little sweetness. You need only a few utensils to

make it simple: a thermometer that will register 110 and 180 degrees, a saucepan, and then the container you wish to store the yogurt in. I make a quart at a time, and here's how: 1 quart milk 1/2 cup good quality commercial plain yogurt or 1/2 cup from previous batch 1. In a saucepan (I recommend glass or porcelain), place one quart milk. Heat this milk to 180 degrees gently (don't use really high heat), and then remove from stove. Let this sit until the temperature comes back down to 110 degrees. 2. Stir in yogurt. 3. Place yogurt/milk mixture into a covered glass or stainless steel container. Place in a warm location overnight. After yogurt has reached thickened consistency, refrigerate. After looking over several websites about making yogurt, this is

about the best one: http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html, even though I don't agree with the need for a double boiler or dry milk powder, unless you want really firm yogurt. Good luck and enjoy eating lots and lots of yogurt...it's so good for you! Patty Leyna <leyna1964 > wrote: Patty,How do you make your own yoghurt? I eat yoghurt everysingle day, mixed with flaxseed. It gets expenivebuying so much-I'd love to learn to make my own!--- Tricia Trish <glory2glory1401 > wrote:> ulie,> You can buy some quality

yogurts at the health> food store. What you want to see is "live and active> cultures". Those are the fermented yogurts, and they> will have the beneficial cultures in them.> > There are other cheap yogurts that are nothing> more than milk, gelatin and sugar...stay away from> those. They have nothing good in them at all...no> live bacteria that populates the gut. Just> calories.> > Good brands with live and active cultures include> StonyField Farms, Brown Cow, Horizon, and 's. > I know there are others, but those are the ones I> have purchased when I don't make my own.> Patty> > > "jdeboltpeoplepc" <jdeboltpeoplepc> wrote:> "ly, I think it's worth learning> to enjoy fermented foods . . . They probably will>

upset your stomach at first because your poor tummy> hasn't seen that much live food in a while . .. But,> it will get used to it - and you'll feel better too!> You can mix some fruit with yogurt . . . put some> vanilla or other flavoring in it, or use it an any> number of creative ways . . . as a salad dressing,> as a dip . . . My favorite cream cheese is Trader> Joe's yogurt cream cheese ... Yummy!"> > Are all yogurts fermented? Or are you talking> about homemade ones, Rogene?> > > ~ married to DH Mark, and sharing the lives> of nine busy children. <3 <3> Re: Probiotics-Last> questions, I promise!!!> >

> Brigite . . . > > I doubt that your brother and his wife need> probiotics! . . .It's probably a little late for> this year . .. but if you live near your brother,> why not work out a deal to buy veggies from him? .> .. You'll save money . .. eat better, and he can> make some extra pocket change. > > When you eat "close to the earth" . . . you're> getting all the natural organisms that humans were> meant to get through their diet . . . > > What's happened in our marvelous technological,> germ-phobic, fertilized, herbicided, pasturized,> processed, homoned and antibiotic world is that all> the little organisms that keep us health are> systematically killed off . . . Much of the food> that's readily available is just a bunch of calorie> loaded chemicals flavored to taste good. They even> add chemicals to increase our appetite so

we'll eat> more! . .There's little to no nutrition left in the> foods. . . > > Is it any wonder we're a nation of overweight> people? . . . We can eat to our hearts content, but> we're still hungry for the nutrients our body needs.> > > My hubby loves bottled cheese dip . .. I finally> got him to read the ingredients - chemicals,> chemicals, chemicals - then asked him where the> nutrition was . .. The only thing shown on the> bottle is a little calcium . . . no vitamins -> nothing! . .. He's decided he's not it buying any> more.> > When someone gets sick (like women with implants),> there immune system takes multiple hits from the> suppressed immune system and all the medications we> load up on to manage the symptoms. > > You really need to be taking probiotics all the> time . .. At least until you feel like a

million> bucks and have no health problems left. . .. Yeah. .> . .I"m thinking the same thing fo rmyself . . .> "Dream on" . .. If you can get the organisms in your> food, you're better off than taking supplements. > > ly, I think it's worth learning to enjoy> fermented foods . . . They probably will upset your> stomach at first because your poor tummy hasn't seen> that much live food in a while . .. But, it will get> used to it - and you'll feel better too! You can mix> some fruit with yogurt . . . put some vanilla or> other flavoring in it, or use it an any number of> creative ways . . . as a salad dressing, as a dip .> . . My favorite cream cheese is Trader Joe's yogurt> cream cheese ... Yummy!> > I don't think you can judge the quality of> probitics just by the quantity of organisms alone .> .. You want a varitey of organisms . . .

and you> want them to be alive . .. When they're> over-processed like our foods, they lose their> potency too. That's why the refrigerated ones are> best.> > Hugs and prayers,> > Rogene> > > > > > > KissofSadnessaol wrote:> Oh, gosh... Thanks for all this, but I've> never been able to stand even a bite of yogurt, and> dislike milk very much. (I guess because I wasn't> raised on either, since my Mom doesn't eat anything> dairy other than salad dressing.) Yogurt/milk> literally makes me gag and heave. I've tried and> tried to have it when I've taken antibiotics to> avoid yeast infections, and just CANNOT do it. (My> husband likes yogurt, so we usually have some> around, but we normally don't have milk because> neither of us like it. If we

need some to cook, we> run and get it or I use canned milk.)> > As for kraut... I don't know that I can stomach> that, either, but I can try if it's just a few bites> per day. I've eaten it on rare occasion with> vinegar. My brother makes it homemade and cans it.> (Ya'll would like his eating habits... He LITERALLY> lives off of what he GROWS and kills. He and his> wife live on $600/month, so that is it. I never> realized how healthy it forces him to eat! lol> Although, they are both skin and bones.)> > If the only problem with the acidophilus products> I posted before are the number of living organisms,> it comes in 1 billion for $8, 2 billion for $13, and> 4 billion for $20. > Would 2 or 4 billion be enough? I could probably> swing those. My main concern is if that's the right> product or not, and if it is maybe I'll do those> plus

kraut to come up with enough living organisms.> It would still be cheaper than $30 or $50/mo.> > Thanks gals. > Brig > > > > > > > > > > > > > > ---------------------------------> Messenger with Voice. Make PC-to-Phone Calls> to the US (and 30+ countries) for 2¢/min or less.__________________________________________________

[Guest guest]

Actually, the commercial yogurt you buy is just the starter...it contains the beneficial organisms you need to "grow" the yogurt. Then you can use some of your original batch to keep it going for future batches. If you don't want to buy commercial yogurt to start a batch, then you have to buy the yogurt grains or culture....you have to get the bacteria to start the yogurt growing from somewhere! It's the same thing with Kefir...you can't make kefir out of milk unless you have some kefir grains to culture. Patty Leyna <leyna1964@...> wrote: Thanks Patty!I'm still kinda confused....if you're MAKING yoghurt,then why do you have to buy more yoghurt to make it?Sorry if that's a dumb question! lol--- Tricia Trish <glory2glory1401 > wrote:> Hi Leyna!> Making your own yogurt is pretty simple! And you> can be assured that you are getting the best quality> when you can make it with raw milk if possible. > > I have a Salton yogurt maker that makes it even> easier, but it is simply in incubator. All it does> is provide the steady low heat to the yogurt in 6> small glass jars with lids. You don't have to have> one to be successful at making yogurt. All you need> is a warm place, which can be as simple as a cooler> filled with water than has been heated.

Then you> place your covered jars filled with yogurt inside> the cooler and let it sit until ready. > > You can find several sites on the net that tell> you how to make yogurt, but looking over them makes> it look really complicated! Things like double> boilers...pshaw! You don't need those! And> definitely don't microwave the milk.....also, forget> the added dry milk powder, gelatin or sugar. All you> need is the milk and a culture. You can add flavor> later if you want. I use organic jams if I want a> little sweetness.> > You need only a few utensils to make it simple: a> thermometer that will register 110 and 180 degrees,> a saucepan, and then the container you wish to store> the yogurt in. > > I make a quart at a time, and here's how:> > 1 quart milk> 1/2 cup good quality commercial plain yogurt or> 1/2 cup

from previous batch> > 1. In a saucepan (I recommend glass or> porcelain), place one quart milk. Heat this milk to> 180 degrees gently (don't use really high heat), and> then remove from stove. Let this sit until the> temperature comes back down to 110 degrees.> > 2. Stir in yogurt.> 3. Place yogurt/milk mixture into a covered glass> or stainless steel container. Place in a warm> location overnight. After yogurt has reached> thickened consistency, refrigerate.> > After looking over several websites about making> yogurt, this is about the best one:> >http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html,> even though I don't agree with the need for a double> boiler or dry milk powder, unless you want really> firm

yogurt.> > Good luck and enjoy eating lots and lots of> yogurt...it's so good for you!> Patty> > Leyna <leyna1964 > wrote:> Patty,> > How do you make your own yoghurt? I eat yoghurt> every> single day, mixed with flaxseed. It gets expenive> buying so much-I'd love to learn to make my own!> > --- Tricia Trish <glory2glory1401 > wrote:> > > ulie,> > You can buy some quality yogurts at the health> > food store. What you want to see is "live and> active> > cultures". Those are the fermented yogurts, and> they> > will have the beneficial cultures in them.> > > > There are other cheap yogurts that are nothing> > more than milk, gelatin and

sugar...stay away from> > those. They have nothing good in them at all...no> > live bacteria that populates the gut. Just> > calories.> > > > Good brands with live and active cultures include> > StonyField Farms, Brown Cow, Horizon, and 's.> > > I know there are others, but those are the ones I> > have purchased when I don't make my own.> > Patty> > > > > > "jdeboltpeoplepc" <jdeboltpeoplepc>> wrote:> > "ly, I think it's worth learning> > to enjoy fermented foods . . . They probably will> > upset your stomach at first because your poor> tummy> > hasn't seen that much live food in a while . ..> But,> > it will get used to it - and you'll feel better>

too!> > You can mix some fruit with yogurt . . . put some> > vanilla or other flavoring in it, or use it an any> > number of creative ways . . . as a salad dressing,> > as a dip . . . My favorite cream cheese is Trader> > Joe's yogurt cream cheese ... Yummy!"> > > > Are all yogurts fermented? Or are you talking> > about homemade ones, Rogene?> > > > > > ~ married to DH Mark, and sharing the lives> > of nine busy children. <3 <3> > Re: Probiotics-Last> > questions, I promise!!!> > > > > > Brigite . . . > > > > I doubt that

your brother and his wife need> > probiotics! . . .It's probably a little late for> > this year . .. but if you live near your brother,> > why not work out a deal to buy veggies from him? .> > .. You'll save money . .. eat better, and he can> > make some extra pocket change. > > > > When you eat "close to the earth" . . . you're> > getting all the natural organisms that humans were> > meant to get through their diet . . . > > > > What's happened in our marvelous technological,> > germ-phobic, fertilized, herbicided, pasturized,> > processed, homoned and antibiotic world is that> all> > the little organisms that keep us health are> > systematically killed off . . . Much of the food> > that's readily available is just a bunch of> calorie> > loaded chemicals flavored to taste good. They

even> > add chemicals to increase our appetite so we'll> eat> > more! . .There's little to no nutrition left in> the> > foods. . . > > > > Is it any wonder we're a nation of overweight> > people? . . . We can eat to our hearts content,> but> > we're still hungry for the nutrients our body> needs.> > > > > > My hubby loves bottled cheese dip . .. I finally> > got him to read the ingredients - chemicals,> > chemicals, chemicals - then asked him where the> > nutrition was . .. The only thing shown on the> > bottle is a little calcium . . . no vitamins -> > nothing! . .. He's decided he's not it buying any> > more.> > > > When someone gets sick (like women with implants),> > there immune system takes multiple hits from the> > suppressed immune system

and all the medications> we> > load up on to manage the symptoms. > > > > You really need to be taking probiotics all the> > time . .. At least until you feel like a million> > bucks and have no health problems left. . .. Yeah.> .> > . .I"m thinking the same thing fo rmyself . . .> > "Dream on" . .. If you can get the organisms in> your> > food, you're better off than taking supplements. > > > > ly, I think it's worth learning to enjoy> > fermented foods . . . They probably will upset> your> > stomach at first because your poor tummy hasn't> seen> > that much live food in a while . .. But, it will> get> > used to it - and you'll feel better too! You can> mix> > some fruit with yogurt . . . put some vanilla or> > other flavoring in it, or use it an any number

of> > creative ways . . . as a salad dressing, as a dip> .> > . . My favorite cream cheese is Trader Joe's> yogurt> > cream cheese ... Yummy!> > > > I don't think you can judge the quality of> > probitics just by the quantity of organisms alone> .> > .. You want a varitey of organisms . . . and you> === message truncated ===__________________________________________________

[Guest guest]

Sure! Rogene S <saxony01@...> wrote: Thanks Patty . . . You've convinced me . . . Next chance I get, I'll get a starter culture. Are you going to post the recipe in the files? RogeneTricia Trish <glory2glory1401 > wrote: Hi Leyna! Making

your own yogurt is pretty simple! And you can be assured that you are getting the best quality when you can make it with raw milk if possible. I have a Salton yogurt maker that makes it even easier, but it is simply in incubator. All it does is provide the steady low heat to the yogurt in 6 small glass jars with lids. You don't have to have one to be successful at making yogurt. All you need is a warm place, which can be as simple as a cooler filled with water than has been heated. Then you place your covered jars filled with yogurt inside the cooler and let it sit until ready. You can find several sites on the net that tell you how to make yogurt, but looking over them makes it look really complicated! Things like double boilers...pshaw! You don't need those! And definitely don't microwave the milk.....also, forget the added dry milk powder, gelatin or

sugar. All you need is the milk and a culture. You can add flavor later if you want. I use organic jams if I want a little sweetness. You need only a few utensils to make it simple: a thermometer that will register 110 and 180 degrees, a saucepan, and then the container you wish to store the yogurt in. I make a quart at a time, and here's how: 1 quart milk 1/2 cup good quality commercial plain yogurt or 1/2 cup from previous batch 1. In a saucepan (I recommend glass or porcelain), place one quart milk. Heat this milk to 180 degrees gently (don't use really high heat), and then remove from stove. Let this sit until the temperature comes back down to 110 degrees. 2. Stir in yogurt. 3. Place yogurt/milk mixture into a covered glass or stainless steel

container. Place in a warm location overnight. After yogurt has reached thickened consistency, refrigerate. After looking over several websites about making yogurt, this is about the best one: http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html, even though I don't agree with the need for a double boiler or dry milk powder, unless you want really firm yogurt. Good luck and enjoy eating lots and lots of yogurt...it's so good for you! Patty Leyna <leyna1964 > wrote: Patty,How do you make your own yoghurt? I eat yoghurt everysingle day, mixed with flaxseed. It gets

expenivebuying so much-I'd love to learn to make my own!--- Tricia Trish <glory2glory1401 > wrote:> ulie,> You can buy some quality yogurts at the health> food store. What you want to see is "live and active> cultures". Those are the fermented yogurts, and they> will have the beneficial cultures in them.> > There are other cheap yogurts that are nothing> more than milk, gelatin and sugar...stay away from> those. They have nothing good in them at all...no> live bacteria that populates the gut. Just> calories.> > Good brands with live and active cultures include> StonyField Farms, Brown Cow, Horizon, and 's. > I know there are others, but those are the ones I> have purchased when I don't make my own.> Patty> > > "jdeboltpeoplepc" <jdeboltpeoplepc> wrote:> "ly, I think it's worth learning> to enjoy fermented foods . . . They probably will> upset your stomach at first because your poor tummy> hasn't seen that much live food in a while . .. But,> it will get used to it - and you'll feel better too!> You can mix some fruit with yogurt . . . put some> vanilla or other flavoring in it, or use it an any> number of creative ways . . . as a salad dressing,> as a dip . . . My favorite cream cheese is Trader> Joe's yogurt cream cheese ... Yummy!"> > Are all yogurts fermented? Or are you talking> about homemade ones, Rogene?> > > ~ married to DH Mark, and sharing the lives> of nine busy children. <3 <3> Re: Probiotics-Last> questions, I promise!!!> > > Brigite . . . > > I doubt that your brother and his wife need> probiotics! . . .It's probably a little late for> this year . .. but if you live near your brother,> why not work out a deal to buy veggies from him? .> .. You'll save money . .. eat better, and he can> make some extra pocket change. > > When you eat "close to the earth" . . . you're> getting all the natural organisms that humans were> meant to get through their diet . . . > > What's happened in our marvelous technological,> germ-phobic, fertilized, herbicided, pasturized,> processed, homoned and antibiotic world is that all>

the little organisms that keep us health are> systematically killed off . . . Much of the food> that's readily available is just a bunch of calorie> loaded chemicals flavored to taste good. They even> add chemicals to increase our appetite so we'll eat> more! . .There's little to no nutrition left in the> foods. . . > > Is it any wonder we're a nation of overweight> people? . . . We can eat to our hearts content, but> we're still hungry for the nutrients our body needs.> > > My hubby loves bottled cheese dip . .. I finally> got him to read the ingredients - chemicals,> chemicals, chemicals - then asked him where the> nutrition was . .. The only thing shown on the> bottle is a little calcium . . . no vitamins -> nothing! . .. He's decided he's not it buying any> more.> > When someone gets sick (like women with implants),>

there immune system takes multiple hits from the> suppressed immune system and all the medications we> load up on to manage the symptoms. > > You really need to be taking probiotics all the> time . .. At least until you feel like a million> bucks and have no health problems left. . .. Yeah. .> . .I"m thinking the same thing fo rmyself . . .> "Dream on" . .. If you can get the organisms in your> food, you're better off than taking supplements. > > ly, I think it's worth learning to enjoy> fermented foods . . . They probably will upset your> stomach at first because your poor tummy hasn't seen> that much live food in a while . .. But, it will get> used to it - and you'll feel better too! You can mix> some fruit with yogurt . . . put some vanilla or> other flavoring in it, or use it an any number of> creative ways . . . as a salad dressing, as a

dip .> . . My favorite cream cheese is Trader Joe's yogurt> cream cheese ... Yummy!> > I don't think you can judge the quality of> probitics just by the quantity of organisms alone .> .. You want a varitey of organisms . . . and you> want them to be alive . .. When they're> over-processed like our foods, they lose their> potency too. That's why the refrigerated ones are> best.> > Hugs and prayers,> > Rogene> > > > > > > KissofSadnessaol wrote:> Oh, gosh... Thanks for all this, but I've> never been able to stand even a bite of yogurt, and> dislike milk very much. (I guess because I wasn't> raised on either, since my Mom doesn't eat anything> dairy other than salad dressing.) Yogurt/milk> literally makes me gag and heave. I've tried

and> tried to have it when I've taken antibiotics to> avoid yeast infections, and just CANNOT do it. (My> husband likes yogurt, so we usually have some> around, but we normally don't have milk because> neither of us like it. If we need some to cook, we> run and get it or I use canned milk.)> > As for kraut... I don't know that I can stomach> that, either, but I can try if it's just a few bites> per day. I've eaten it on rare occasion with> vinegar. My brother makes it homemade and cans it.> (Ya'll would like his eating habits... He LITERALLY> lives off of what he GROWS and kills. He and his> wife live on $600/month, so that is it. I never> realized how healthy it forces him to eat! lol> Although, they are both skin and bones.)> > If the only problem with the acidophilus products> I posted before are the number of living organisms,> it

comes in 1 billion for $8, 2 billion for $13, and> 4 billion for $20. > Would 2 or 4 billion be enough? I could probably> swing those. My main concern is if that's the right> product or not, and if it is maybe I'll do those> plus kraut to come up with enough living organisms.> It would still be cheaper than $30 or $50/mo.> > Thanks gals. > Brig > > > > > > > > > > > > > > ---------------------------------> Messenger with Voice. Make PC-to-Phone Calls> to the US (and 30+ countries) for 2¢/min or less.__________________________________________________