PALEOFOOD Archives

Paleolithic Eating Support List

PALEOFOOD@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Mime-Version:
1.0 (Apple Message framework v551)
Content-Type:
text/plain; charset=US-ASCII; format=flowed
Date:
Sun, 30 Mar 2003 13:10:14 +0900
Reply-To:
Paleolithic Eating Support List <[log in to unmask]>
Subject:
From:
Thomas Bridgeland <[log in to unmask]>
In-Reply-To:
Content-Transfer-Encoding:
7bit
Sender:
Paleolithic Eating Support List <[log in to unmask]>
Parts/Attachments:
text/plain (16 lines)
I keep waiting for Don to shut down this off topic thread...  ;-)

The easiest way to test yogurt for live culture is to use it to make
more. Its easy, just warm up the milk and put some yogurt in and keep
it warm a few hours. If it is active culture you should get yogurt.
On Sunday, March 30, 2003, at 12:40  PM, Rob Bartlett wrote:

> MarketPlace tested 4 yogurt products and 2 probiotic capsules twice for
> viable colonies of bacteria: fresh off the shelf, and again near the
> end of
> the shelf life.  Results:
> www.cbc.ca/consumers/market/files/food/yogurt/index2.html
>
> Rob
>

ATOM RSS1 RSS2