Island in Thailand needing Probiotic source

[Guest guest]

HI

We are living on a large island in Thailand for 2 years. The medical

system loves antibiotics for anything. I had to take some for 24

hours and want to take probiotics now but..... there are none here.

I was from Western US and had great raw dairy and made own kefir

etc...

Now all dairy is gone as getting any milk in this heat without

hormones is imposible so kefir is out.

There are plenty of young coconuts here but I don't know how to

ferment the water into a good probiotic source. I don't want to use

the Body ecology packet powder as mail doens't make it here and I

don't really like the marketing of that company. The natives didn't

use her packets of powder.

I dont' have kefir grains either and can't keep them in milk if I had

them. Bottles of probiotic pills just dont' exist here.

So any ideas on how to ferment young coconut water and make a fizzy

drink?

or any ideas what to eat that is a traditional fermented food from

the tropics? I remember WAP studied the teeth of the people on an

island in the south pacific but I don't remember what they ate.

Maybe a fermented drink made from pinapple or other fruit? I need

real directions though.

Any help would be welcome as my kids and many other foreigners who

live here could use some natural fermentation.

Thank you for reading

Don

[Guest guest]

I believe that s. boulardi was originally cultured from fermented

lychees. Are fresh ones available there? I would research traditional

Thai ferments, and go that way. As far as fermenting young coconut milk,

couldn't you salt the first batch to prevent the growth of bad bacteria,

and use the salted, fermented stuff as an innoculant for future batches?

desh

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[Guest guest]

I believe you could ferment coconut water by using water kefir grains.

-Patty

>

> There are plenty of young coconuts here but I don't know how to

> ferment the water into a good probiotic source.

[Guest guest]

salt?

- Re:Island in Thailand needing Probiotic source

I believe that s. boulardi was originally cultured from fermented

lychees. Are fresh ones available there? I would research traditional

Thai ferments, and go that way. As far as fermenting young coconut milk,

couldn't you salt the first batch to prevent the growth of bad bacteria,

and use the salted, fermented stuff as an innoculant for future batches?

desh

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[Guest guest]

Lychee season is over last month but there are pinapple,

watermellon, papaya,and coconuts.

Where would I get water kefir grains in Thailand?

Any other traditional fermentation websites or info you can point to?

thank for helping

>

> I believe that s. boulardi was originally cultured from fermented

> lychees. Are fresh ones available there? I would research

traditional

> Thai ferments, and go that way. As far as fermenting young coconut

milk,

> couldn't you salt the first batch to prevent the growth of bad

bacteria,

> and use the salted, fermented stuff as an innoculant for future

batches?

>

> desh

> ____________________________________________________________

> Click to find out what your future holds.

>

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2gCug35SHMsY0TqMWhKqPt78vy7s/

>

[Guest guest]

There is a group called microbial nutrition, or similar. I belong

to it, but can't get online now to give you the weblink. One of the

gurus there, Dom, is from Australia and perhaps could point you in the

right direction, if their archives don't. He has his own website- if you

Google Dom and kefir, it should come up. It as a users.chariot.net site.

desh

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