Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 > Just a question about the lactose intolerant quotient > on this...do you happen to know? > > Kerry The bacteria and yeast complex that make up the kefir grains produce lactase which consumes a great amount of the lactose. The longer it's incubated, the more lactose is reduced, so 24-48 hours might be a recommended incubation time for someone with that problem. People on the kefir_making group have had the lactose amount tested after incubation, and while you can't say the product becomes lactose-free, lactose intolerance is no longer a factor for almost everyone with that problem. In addition to reducing lactose during the incubation period, when you ingest kefir you are also ingesting enzymes which will continue reducing any lactose you consume. Many people on the kefir_making group report they have problems drinking milk but not drinking keifr. If you've ever had a problem with milk, it's recommended you start out with a small amount - even as little as 1 TSP of kefir - and slowly work your way up. Kefir can cause yeast die-off and Herxheimer reactions, so sometimes that's a problem, and starting with small amounts and slowly increasing seems to work well in those cases. The only problem that can't seem to be overcome is if someone is casein (milk protein) intolerant or allergic. In that case milk kefir must be avoided. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 > Just a question about the lactose intolerant quotient > on this...do you happen to know? > > Kerry The bacteria and yeast complex that make up the kefir grains produce lactase which consumes a great amount of the lactose. The longer it's incubated, the more lactose is reduced, so 24-48 hours might be a recommended incubation time for someone with that problem. People on the kefir_making group have had the lactose amount tested after incubation, and while you can't say the product becomes lactose-free, lactose intolerance is no longer a factor for almost everyone with that problem. In addition to reducing lactose during the incubation period, when you ingest kefir you are also ingesting enzymes which will continue reducing any lactose you consume. Many people on the kefir_making group report they have problems drinking milk but not drinking keifr. If you've ever had a problem with milk, it's recommended you start out with a small amount - even as little as 1 TSP of kefir - and slowly work your way up. Kefir can cause yeast die-off and Herxheimer reactions, so sometimes that's a problem, and starting with small amounts and slowly increasing seems to work well in those cases. The only problem that can't seem to be overcome is if someone is casein (milk protein) intolerant or allergic. In that case milk kefir must be avoided. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2005 Report Share Posted March 27, 2005 > Just a question about the lactose intolerant quotient > on this...do you happen to know? > > Kerry The bacteria and yeast complex that make up the kefir grains produce lactase which consumes a great amount of the lactose. The longer it's incubated, the more lactose is reduced, so 24-48 hours might be a recommended incubation time for someone with that problem. People on the kefir_making group have had the lactose amount tested after incubation, and while you can't say the product becomes lactose-free, lactose intolerance is no longer a factor for almost everyone with that problem. In addition to reducing lactose during the incubation period, when you ingest kefir you are also ingesting enzymes which will continue reducing any lactose you consume. Many people on the kefir_making group report they have problems drinking milk but not drinking keifr. If you've ever had a problem with milk, it's recommended you start out with a small amount - even as little as 1 TSP of kefir - and slowly work your way up. Kefir can cause yeast die-off and Herxheimer reactions, so sometimes that's a problem, and starting with small amounts and slowly increasing seems to work well in those cases. The only problem that can't seem to be overcome is if someone is casein (milk protein) intolerant or allergic. In that case milk kefir must be avoided. Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 Dom also says for scd to let it sit an extra day on the counter after you take the grains out to make sure the lactose is used up Katy ____________________________________________________________ Click for a wide selection of quality scales. Quote Link to comment Share on other sites More sharing options...
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