M Troyka wrote:Ironic you mention this and then later that night I get food poisoning . After I finished un-eating the stuff that made me sick, I traded my ice water for room temp, took a benedryl (works as an anti-nausea if you should ever need to know that) and ate half a banana (all I could tolerate). I wasn't able to sleep until after I took a probiotic, though, which helped tremendously.
M Troyka wrote:I think you could save a lot of money by getting an expensive probiotic, then blending up some milk and fruit and cracking the pills open into it. Then use it like sourdough starter to keep making more.
M Troyka wrote:Some comments:
-I would soak grains even if making sourdough. I'm pretty sure you still mix in fresh flour when making sourdough, so you'd still have to soak that part.
-Fruit is only a problem if you have insulin-related problems already.
-Strangely, even though honey is similar to HFCS chemically, it doesn't seem to have the same physiological effects as other sugars (including maple syrup or agave). Again, questionable if you have blood sugar/insulin issues (but not necessarily bad for you even then) but otherwise honey is awesome.
M Troyka wrote:Now I'm hungry for home made mayonnaise :X. Maybe with butter and a bit of EVOO, and if I can find some organic bacon, bacon grease.
Jocelyn Campbell wrote:Sorry you were ill - yet kinda cool to hear the probiotic helped.
Jocelyn Campbell wrote:Interesting. I've heard of folks buying starters for yogurt, kefir and such, but have not heard about using the probiotic itself. I imagine certain kinds or brands would work better than others. I've been wanting to try culturing coconut milk since the one and only coconut milk yogurt (or kefir) on the market around here is full of sugar.
M Troyka wrote:Different bacteria eat different things, some eat milk, some fruit, others prefer vegetables. A probiotic with 10+ strains will have a bit of everything, so you could use it as a culture for all sorts of things (although your mileage may vary). If you want to grow the whole spectrum of things, you have to feed them a mixture of foods. I would imagine it'd take some practice to get something that's actually drinkable after culturing, though.
M Troyka wrote:
I would soak grains even if making sourdough. I'm pretty sure you still mix in fresh flour when making sourdough, so you'd still have to soak that part.