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Re: Kefir for Celiacs

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--- Alyss <alyss05@...> wrote:

> Does anyone with celiac disease use kefir? I've got a friend who's

> daughter is not seeming to heal even though they think they are 100%

> gluten free (the daughter seems to be very thoughtful and

> knowledgeable and it doesn't seem likely that she's cheating). I want

> to recommend kefir as an alternative to expensive probiotics which

> may or may not be gluten free but she is very worried.

Hi Alyss,

I'd suggest raw milk from heritage cows or from goats as a good

probiotic to try first. I wouldn't try it with Holstein raw milk

because of possible casein issues. Cultured dairy could have more

amines that might be problem with a compromised digestive system.

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> be gluten free but she is very worried. She has heard that " all

> fermented foods might be contaminated " and I want to help dispel that

> myth. I know my kraut ain't contaminated unless the board I cut the

> cabbage on was (which it might be in my house, but wouldn't be in her

> gluten free kitchen).

You are correct. If you're using fresh vegetables and making it in a

gluten-free kitchen, it will be free of the allergen. BTW, cutting boards

are one of the biggest offenders for cross-contamination since you can't

possibly clean all the teeny cuts created by the knife.

What she's probably thinking is the cultures that propagate themselves, like

kefir grains and kombucha scobies. They can be contaminated from flour

floating in the house, as any time you use flour it creates a fine dust that

takes at least 8 hours to settle out of the air. So if you're sensitive,

it's best to get them from a friend who has the same allergens as you.

KerryAnn

http://www.cookingtf.com/ - American and Australian TF Menu Mailers

http://www.tfrecipes.com/forum/ - Traditional Foods forum

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