Re: Coconut yogurt -- was VCO and Probiotics

[Guest guest]

Alyssa

That’s

one of the questions I have about using coconut yogurt as an antifungal or

probiotic source. [grin]

I

suspect that there probably isn’t much coconut oil (which is the source

of the antifungal ingredient) remaining in the coconut meat used to make

coconut yogurt, if you start off with shredded coconut. So coconut yogurt

will make a terrific food source of probiotics, but not provide antifungal

properties. Different story if you start off with a whole coconut and don’t

extract the coconut oil first.

But

I don’t know for sure. I think someone will need to do a nutritional

analysis before we can know for certain.

I

do know, from my research, that antifungals can kill a certain amount of

bacteria, so it is advised to not take probiotics at the same time as an

antifungal, and people should be aware that chronic use of antifungals can

cause some of the same issues as antibiotics in terms of impacting the body’s

gut ecology.

My

guess -- treat coconut yogurt as a good food source, and get the antifungals or

probiotics from a different source.

Kim M.

SCD 6 years

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>.

Okay,

I just found this on pecanbread: " If you take probiotics, be

aware, that you cannot combine the virgin oil with probiotics, as the

antifungal properties of the coconut oil will destroy the probiotics. "

But this truly doesn't make any sense to me because then why would we

be able to make coconut yogurt? The coconut milk has all the

components of the coconut except for the fiber if I'm not mistaken, so

therefore would have most or all of the antifungal/viral/bacterial/

etc... properties of coconut oil. If these properties of coconut

actually killed beneficial bacteria, then there would be no way for

the probiotics to actually grow in the yogurt.

Peace =)

Alyssa 16 yo

[Guest guest]

My guess -- treat coconut yogurt as a good food source, and get the antifungals or probiotics from a different source. I don't think that is correct Kim.Coconut and nut yogurt have both been clearly been set up as a source of probiotics on pecanbread - and in fact, itcould not turn into yogurt in the first place if it did not have active probiotics.Mara

[Guest guest]

The way westernes process to make coconut oil is by extraction- same idea as

when we think of olive oil for example and a press.

In Thailand for instance along with other Asian countries coconut oil is made by

method of reduction- actually cooking the meat (quite gelatinous) down until it

basically separates and oil is present.

In coconut oil there are properties that are antifungal. I suspect this is due

to chemical make-up of what occurs in the process of the oil itself. I am

unsure of actual anti-fungal properties in actual coconut meat but if so it is

not concentrated at all.

Coconut derived products on the market like Lauricidin or Monolaurin are

basically a compound specific from the coconut. Anything singled out acts

differently than the whole food.

I really don't think coconut milk in general or the way we SCD'ers make it

ourselves that's strained would really contain so much oil- Even if it did it's

not concentrated by any means..

Jodi