Re: Lemon juice cooks? Now yogurt whey

[Guest guest]

> >>>Dennis wonders:- The recipes in NT for raw

> meats are treated with salt spice and acid for a good reason, I

> thought, part of which was to control " pathogens " .

Dennis,

I wondered the same thing and when the marinade contains whey from

yogurt (kefir may work too) there might be more of an antibacterial

action. This whey would have the beneficial bacteria that are found

in

the yogurt. I ran across this in one of my books concerning yogurt:

" Henry

Seneca MD has reported studies in a medical journal showing that

yogurt

kills amoeba in 5 minutes, typhus in 1 hour. In 2 hours, it kills s.

pulloran, s.dysenteriae, p. vulgaris, m. pyogenes. In 5 hours, it

kills

E.

coli, k. pnemonia, streptococcus, staphylococcus. In 24 hours, it

kills,

l.

lactic, c.diphtheriae, s. mitis, and s. fecalis. Other bacteria too

numerous

to mention are also destroyed by yogurt. " He also showed that when

yogurt is eaten over a long period, that no other bacteria other than

those found in yogurt are found in the stools.

Reference: H. Seneca, E. , and A. , " Bactericidal

Properties of Yogurt " American Practitioner and Digest of Treatment,

(1950) 1252.

From an old Prevention magazine:

" A team of researchers at the University of Nebraska's department of

food science and technology has discovered a natural antibiotic

activity in some strains of Lactobacillus acidophilus- a

microorganism used to culture some yogurts. This natural antibiotic,

which they refer to as " acidophilin " , inhibited 27 different types of

bacteria, including strep, staph, and salmonella. " (Cultured Dairy

Products Journal, May, 1977)

Food for thought,

Becky