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Here is a summary of the questions (and answers) I got on my [long] probiotics "article" ...
1. Can I eat kefir if I'm lactose intolerant?
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I'm lactose intolerant too. In the probiotics article is a comment that probiotics help with lactose intolerance -- they really do! Also in kefir, if you let it go for a bit (more sour) then the lactose basically "used up" -- the bacteria eat it, that IS their food. That's why most cultures eat yogurt or kefir, not raw milk. If some lactose "gets through", then the kefir cultures that inhabit your intestine will eat them there. Also they produce lactase, which, if you are lactose intolerant, is what you lack.
The first week or so of eating kefir some people get a little gurgly or gassy (I did, my husband didn't). This is due to the "changeover" -- the old bugs go out, the new ones come in. So I started out very gradually. Also when you start out, use your OWN kefir (not store bought), and let it go for a longer period of time, and start with just a little bit at a time. The store-bought stuff usually has lots of lactose left (because they don't want it to be too sour). Then drink some mixed with apple juice and a little fizz water. Straight up it's a little intense for most people -- too sour -- but in a fruit fizz or smoothie it's great. When you are more lactose tolerant you can make it less sour.
If you are CASEIN intolerant or allergic, you probably can't have milk kefir. Some people make kefir using soy milk, but since the grains are MADE of casein I don't think I'd do it if I had a major casein problem. The kefir does alter the casein to some extent: I don't know if that is enough, it depends on the person.
But if you can't have kefir, you can still have probiotic vegies, which are very powerful (and tasty) too. "Cultured vegies" are a little more work than kefir, but they are very good and it's definitely not rocket science.
2. Kefir "starters": which are the best?
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You want the LIVE grains, not the "starters". Starters only last for a few batches, and they don't make "real" kefir. Dried grains don't work as well either.
3. Do I need a starter for cultured vegies?
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NO! All you need for cultured vegies are some vegetables, a jar or two with lids, and some non-iodized salt and maybe a bit of vinegar. Some people use "starters" -- whey drained from yogurt, or a bit of the liquid from the last batch, to "get it going" faster or to use less salt. But the amount of salt is not very much at any rate, so unless you really need to go low-salt you don't need a starter. I do tend to add some juice from the last batch (or from some Bubbies pickles) because it makes me feel better.
This week:
http://www.bodyecologydiet.com/cveggies.html
has a chapter posted with some recipes. They DO sell a starter, but they also state you don't NEED a starter. Good probiotic vegies taste like antipasto salad (if you added olive oil and some garlic, it would be very much like antipasto salad!).
4. What if I just want to take probiotic pills?
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I took the pills for a long time (and the pills are what they used for the AMA article) and I tell you, THEY WORK. They are really good, and easy, and some of them travel well. However, trying to get my daughter to take a pill would be an issue, and to buy them for the whole family to take on a daily basis would be $40 to $80 a month, depending on the quality of the pill. $40 buys a WHOLE LOT of cabbage and milk!
5. Will probiotics get rid of bloating?
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They can help a LOT. You may also need to cut down on carbohydrates though: some people eat a whole lot of starches and sweets and it's hard on the digestive tract. Also if you have villi damage it just takes awhile to heal. Eating more of a vegetable-meat based diet helps too. Bloating can also be due to some undiagnosed allergies.
6. What about kamboucha?
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Kamboucha is probiotic too, and I've heard it works well. The mix of beasties in Kamboucha and Kefir at least overlap, but I haven't compared the list. And I haven't tried Kamboucha. ANY probiotic is better than none, so you should use what works for you. I like kefir mainly because it is incredibly versatile: you can drink it, use it in different mixed drinks and smoothies, use it to make soft nice gf cookies and pancakes, make cheese from it, use it to ferment other foods, and even use it for a meat brine (most of these are all from Dom's website: and more ideas on on the user list: see the original post for the addresses). And use it to keep milk and cream that is almost past the pull date. And cultured vegies I like for the taste. But Kamboucha is something you drink, I believe, mainly for the health benefits -- but I haven't researched it much, maybe after I get done experimenting with what I'm already experimenting on!
7. What do cultured vegies taste like?
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People tend to think of kimchi -- which is very strong and has lots of garlic, ginger, and cayenne. But you can make milder ones -- good cultured vegies remind me of a good Italian antipasto (if you add olive oil and fresh garlic, they could BE an antipasto). They can be more or less sour depending on how long you let them go. Bubbies dill pickles are cultured -- they are very sour (and delicious!).
Heidi Schuppenhauer
Trillium Custom Software Inc.
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Heidi Schuppenhauer
Trillium Custom Software Inc.
[log in to unmask]
*Support summarization of posts, reply to the SENDER not the Celiac List*
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