Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 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! I advanced to raw food recently and now find that all raw food helps my pancreas, which is my biggest problem, much more serious than the gluten and lactose intolerance, and the IBS/colitis symptoms. So I eat my kefir over fresh mangoes, fresh cherries, fresh peaches and such, with a handful of soaked, rinsed and dehydrated nuts of various kinds. Yummy! I even made some sort-of ice cream with kefir, realizing that I might inactivate a few of the millions of enzymes in the raw fermented milk in the process, but it tasted good this morning with my fruit and nuts! Note that the kefir GRAINS are not grains as in illegal wheat, etc., but are actually colonies of enzyme-rich culture. They will grow in raw, unfiltered apple juice, water with honey or bee pollen, in fresh pressed grape juice they make a delicious *champagne*. The uses of kefir are too numerous to mention in one post. Ann > > Kim, > > I can appreciate your boys' distress over > sauerkraut vs. SCD yogurt. You're > evidently doing dairy-free SCD at this time, > correct? Is it a casein issue for your boys? One > of the things which has been observed is that > intolerance of cow dairy does not equal > intolerance of goat dairy -- and that the > fermentation process alters the proteins in > either so that they are more digestable. > > On to yogurt... first, per official definitions > by the US government and other governments, > YOGURT must have s. thermophilus and l. bulgaricus. > > However, in one of the older BTVCs, Elaine > mentioned a lactose free sour cream which does > not apparently have the same bacteria as yogurt, which was legal. > > This seems to indicate that it is possible to > have fermented dairy which is not yogurt, yet > which is SCD-legal. (But trying to find that > particular sour cream, since Elaine never named a > brand or anything has kept me entertained for most of my eight years on SCD.) > > If you can find a probiotic with the l. > acidophilus and the l.caseii, both of which are > SCD legal, and IF you can get them to ferment in > the nut milk (addition of honey required), I am > going to go out on a serious limb here, and say > you might have a reasonable probiotic drink. If > you were going to be using actual dairy, I think > I would ferment it suitably, then add some > lactaid drops and let it stand in the fridge to > be sure all the lactose was gone. > > I don't know that the Bio-Kult would would be > suitable because of its enteric coating. How do > you get it open? You may have to continue > searching for a suitable culture. (I would not > recommend the liquid Bio-kult because it contains > too many illegals to be considered as a starter.) > > Please understand that none of the above about > making a non-yogurt probiotic drink is found in Breaking the Vicious Cycle. > > I expect someone will come along and leap all > over me for daring to suggest something like > this. The last time I went out on a limb with the > cocoa butter, I got pounded for days. > > Whatever you make, it won't be yogurt, by the > official definition of same. But it might help > you get good bugs down your boys. > > > > > > > > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
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