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Norris <[log in to unmask]> wrote:Date: Thu, 30 Sep 2004 11:00:16 -0700 (PDT)
From: Norris
Subject: Summary: Probiotics?
To: [log in to unmask]


Thanks so much for the responses to my questions. I apologize for asking more than one, and I should have looked up Maltodextrin. I did get some helpful information that is much appreciated.
Maltodextrin
Many people said maltodextrin in the United States is corn based. One person said it is a good idea to check with the manufacturer to be on the safe side. One person said it is not OK in medications or in food from other countries. another person said she uses a gluten free fiber supplement that is entirely maltodextrin. It is a natural source of fiber from corn.
Probiotics
Culturelle is another brand.  Also, if you can use dairy, use yogurt with the good bacteria, like Yoplait.

Make sore the probiotics you take are dairy free and "enteric coated' which means it will not dissolve in your stomach but in your intestines where you need  it.

Take much care when choosing a probiotic. Probiotics are not for everyone - some people become quite ill just because of the nature of probiotics. Primal Defense is no longer guaranteeing gluten free status, so stay away from that brand. I don't know if anyone has had difficulty with kefir, but I don't like the taste.

If you can get to the list's archives, search for "probiotics" and you'll get a ton of information!
KEFIRYou can make kefir out of anything, and it's a zillion times superior to any manufactured probiotic. If you're lactose intolerant, you can still have milk kefir - the kefir is made by allowing the probiotic organisms to eat all the lactose, but there will still be casein. The better way is to make "beer." Get yourself some regular milk kefir "grains" from gem cultures (www.gemcultures.com). Once you receive them, do go ahead and store them in milk, and just give the milk kefir to your friends or throw it away or whatever. Using them to make beer will eventually kill them, so you'll need to keep them alive to augment your supply. Take one of the grains, and drop it into a bottle of the highest quality apple juice you can buy (organic, unsweetened preferably. do buy filtered though - it's easier) and leave it out on your counter. Put a lid on it that allows gas release, or lay the lid on loosely, or just remember to release the gas once a day (just in case, pour a little juice off
 the top to leave some headroom.) Once you notice that the juice is fizzy, you can drink it! The more sour you let it become, the more healthful it is. We like to drink it when it tastes about like beer. If you find you don't much like the taste, even just a tablespoon will be helpful to your system, and will contain far more organisms than the stuff in a capsule and anyone can swallow a tablespoon full! :)I am completely intolerate to cow's milk kefir, but I tolerate goat's milk kefir just fine.  Kefir is totally lactose free.  If I were you, I'd definitely give goat's milk kefir a try.  When I first started making it, I was using kefir grains that had been growing in cow's milk. I had annoying allergy symptoms for several weeks.  However, I continued becasue I really enjoyed the benefits I was getting from the kefir. Eventually, after making kefir in nothing but goat's milk, I stopped having allergy symptoms.  The milk proteins (especially casien) stick to the kefir grains.  It can
 take a while for them to "wear off" from repeated use.  Kefir is the most important food I eat every day.  It's the cheapest easiest probiotic anywhere.  I make my own at home for the price of the goat's milk.  Although both cow's milk and goat's milk contain casein, they are not identical.  You may not be sensitive to the casein in goat's milk.  It might be worth it to try it.  There is an alternative, but it's LOTS of work -- home made sauerkraut or kimchee.  I've made it at home, but it's not as easy & pleasant to consume as kefir.  If you search the web, you will find recipes & entire websites dedicated to fermented foods.  They are very beneficial.  Real live home fermented foods are much more beneficial than store bought probiotic capsules.

Barbara in Alabama

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