Re: Therapeutic use of whey - results!!

[Guest guest]

Guess what? I tried drinking some really dulited whey with water the

last too days and my wrist pain is cut down CONSIDERABLY today!! I'm

amazed. I'm confident that if I keep drinking it the pain will

totally go away.

One problem though, last night I noticed that I was reacting to the

little bit of lactose in the whey! But hey it took two of really

dulited stuff before I noticed anything, not bad. I didn't think

whey had any lactose at all. It was from Brown Cow yorgurt. It was a

real experiment cause Hubby got non-fat vallina! Oh well. And yes

the vallina flavor and sweet taste is in the whey too. Its strange

drinking clear water that has the after taste of vallina yorgurt!!

Not real pleasent; hince the " really dulited " . I wonder if the extra

sugar they add to the flavored yorgurt increased the lactose in the

whey. Or perhaps I'm just that sensitive, if so talk about a bummer!

Anyway, drinking whey seemed to help my wrist anyway...interesting

huh? :~) Don't think gastro problems is a good trade off for pain

free joints....sigh....

Hey , Not a waste of time at all :~) I've tried store bought

yorgurt which still gave me problems though not as bad as straight

milk or cheese. Yorgurt cheese didn't work for me either. Granted

this was store bought. When i get a chance I'll get some piima

cultures and give homemade a try. Keifer - don't have grains but got

some powder stuff - will that work or do I need to do the " real

deal " to really see if I can handle it? Is the store bought keifer

drinks kosher enough? (They are flavored and do have sugar in them;

thought about trying one)

[Guest guest]

>When i get a chance I'll get some piima

>cultures and give homemade a try. Keifer - don't have grains but got

>some powder stuff - will that work or do I need to do the " real

>deal " to really see if I can handle it? Is the store bought keifer

>drinks kosher enough? (They are flavored and do have sugar in them;

>thought about trying one)

I have no idea how effective the piima cultures are at metabolizing

lactose; I'd avoid using them in milk for the moment. As to kefir, I've

never tried the powdered starter, but it's definitely not real kefir, and

probably isn't as effective. The best experiment is to culture yoghurt for

24-36 hours, because it's been determined that less than 1% of the lactose

remains after 24 hours. That could help you narrow down your problem.

Since store-bought yoghurt didn't give you as many problems, it sounds like

you may be lactose-intolerant. Store-bought is only cultured for something

like 4-6 hours -- enough to form yoghurt, not enough to eliminate enough of

the lactose.

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[Guest guest]

Wow, thanks ! I didn't realize that there was a diffence in how

long yoghurt is cultured. It never dawned on me. I'll give that a

try ASAP! There IS light at the end of the tunnel; perhaps I can

still use whey for my joints!! (of course, I'll see a doc in the

mean time just to make sure its nothing real serious....)

LiSaC

(feeling a little giddy at the moment...waaaa-whoooo!)

>>> The best experiment is to culture yoghurt for

> 24-36 hours, because it's been determined that less than 1% of the

lactose

> remains after 24 hours. That could help you narrow down your

problem.

>

> Since store-bought yoghurt didn't give you as many problems, it

sounds like

> you may be lactose-intolerant. Store-bought is only cultured for

something

> like 4-6 hours -- enough to form yoghurt, not enough to eliminate

enough of

> the lactose.

>

[Guest guest]

> cultures and give homemade a try. Keifer - don't have grains but got

> some powder stuff - will that work or do I need to do the " real

> deal " to really see if I can handle it? Is the store bought keifer

> drinks kosher enough? (They are flavored and do have sugar in them;

> thought about trying one)

I'm not , but that's never stopped me before... :-)

The powder stuff isn't ideal, but it's probably better than nothing.

However, even if you find that you're still sensitive to Kefir made with the

powder, I wouldn't necessarily rule out the possibility of the authentic

grains providing a better result.

Also, as for the lactose in commercial yogurts, I don't think it would be in

their best interest to culture it until all the lactose is gone. While that

would provide better shelf life by making it more acidic and leaving less

prime food for competing organisms, I think it would also make it too tart

for many consumers' tastes.

[Guest guest]

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>While that

>would provide better shelf life by making it more acidic and leaving less

>prime food for competing organisms, I think it would also make it too tart

>for many consumers' tastes.

I'm sure you're right about the tartness (I use a little saccharine to

sweeten my 24-hour yoghurt because it is very tart) but I think you may be

wrong about the shelf life. My homemade yoghurt doesn't last very long

(perhaps 5 days before it's all separating and tastes bad) because, I

think, there's just not much normal food left for the bacteria (lactose and

galactose). A store-bought yoghurt lasts a fair bit longer, IIRC, and I'm

guessing it's because there's more available food for the bacteria. I

don't think competing organisms would be much of a problem as the yoghurt

bacteria will already have established dominance.

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