MARILYN Re: Bio-K

[Guest guest]

I do understand about raw vegetables, in particular. I do not tolerate raw

vegetables except for some tender lettuce leaves occasionally. And I know that

many folks on this list have far more intestinal irritations and sensitivities

than I do. Mine is mainly a lost ability to produce enzymes of both kinds, both

digestive and metabolic.

So my regimen will not be suitable for a great number of listers.

Ann

> >Homegrown Kefir culture is realtively easy to do

> >in goat milk, if cow's milk is a problem. I have

> >a source for raw whole cow milk from a local

> >dairy. It is super-good stuff. And it has the

> >benefits of active enzymes in addition to loads

> >of pro-biotics. If fermented at least 24 hours

> >at about 70 - 75 degrees in a dark cabinet, it

> >will be lactose-free and lively. It just makes my tummy feel good!

>

> Well, maybe easy, and maybe not -- I'd have to

> come up with a cooler which would keep it at

> 70-75 degrees, because that is NOT what New

> Orleans room temp is in spring, summer, and

> autumn -- we can't afford the air conditioning bill.

>

> AND, I would have to find a culture which does

> not contain bifidus -- Elaine was 100% on about

> bifidus not being a team player.

>

> As I noted, I made two mistakes with the

> experiment: using commercial kefir, and using kefir which had bifidus in it.

>

> Also just as a reminder, many, many, MANY people

> do not do well with raw foods, at least,

> initially. It literally took me years to tolerate

> much in the way of raw fruits and vegetables --

> and even now, I have to make sure I give my

> digestion a break a couple times a week by eating cooked veggies.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>