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Dear folks:

A number of people have expressed interest in probiotics, yogurt, etc. I've been answering some privately, but I thought I'd put together a summary for those that are interested.

There is an interesting article on the subject at:

http://jama.ama-assn.org/issues/v284n11/ffull/jmn0920-1.html

This is an interesting article: for one thing, it is a mainstream medical article and fairly conservative. For another, it says there are indications that probiotics are a lot more useful than previously thought, and may be protective against respiratory infections and even colon cancer. It also mentions that probiotics can help with lactose digestion.

It also concentrates on giving probiotics to kids -- something I was worried about before giving them to my son who had constant diarrhea. I asked a therapist, and she said they were commonly given to kids nowadays.

What I've found is that for gut problems, probiotics can't be beat. My insides feel GOOD for the first time in a long time. However, they are also expensive, and I've lately figured out how to get probiotics without paying for them, so I thought I'd share the information.

I'm not associated with any of the people mentioned below, or any product,and have no financial stake in any of this. Actually, these kind of probiotics are more or less free anyway if you make them so no one makes money.


1. Kefir
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If you like yogurt but worry about the gluten content, or just want to make your own, a lot of people are using Kefir grains now. These work like magic. You have these "grains", which look like pieces of rubber popcorn but are actually a "mother" colony such as is used in making vinegar. You put the grains in a jar, add milk (any milk) and cover with a piece of cloth and a rubberband. No heating, no sterilization. Let it sit for 2 days. Instant yogurt-drink! It is much, much easier than yogurt, and the probiotics in it are better. It colonizes the gut (which yogurt doesn't) and protects it. The grains are infinitely re-usable: they multiply, in which case you can give some to your friends (kind of like friendship bread).

It is VERY strong and you need to take just a little at first, esp. if you don't eat yogurt usually, but then you can use all you make. I use it in smoothies (it makes GREAT smoothies) and for recipies that call for yogurt or buttermilk, and salad dressings. Added to cookies it makes them very soft and nice. You can also strain it and make cheese, or use half-and-half and make sour creme. You can buy kefir at some health food stores, but again, it costs more and really, it is EASY to make. It REALLY works on gut problems: much, much more so than yogurt. It also has a lot of vitamins that are not in milk, esp.B vitamins and vitamin K. Kefir keeps fine at room temperature even, so it travels well. There is a group at yahoogroups just for kefir makers, so you can get help if you need it (the group is k_m, or search on "kefir").

You can get the grains at www.gemcultures.com, or from a friend. Be sure to get the live grains -- some people sell "kefir powder" which is only good for one or several batches.

Sources:

http://www.gemcultures.com
http://users.chariot.net.au/~dna/kefirpage.html#Where_to_get_kefir_grains

(you can also contact someone in the "kefir community" to share: but I didn't try this. I don't have extras or I'd offer). Buying the culture is about $20, but like I said, it can last forever.

More info:

Everything you ever wanted to know:
http://users.chariot.net.au/~dna/kefirpage.html

Kefir vs. yogurt:
http://www.kefir.net/kefir3.htm

(this site has good info: but they sell the non-reusable grains)


2. Fermented vegies
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This is a little more work than kefir, but not much. Our great-grandmothers all made fermented vegies: I'm not talking beer here, I'm talking "sauerkraut" and "pickles". Nowadays pickles are made with the "quick" method which involves pouring vinegar on them: but in the old days they were fermented, and they tasted better and were great for the digestion. Bubbies Dills are still made that way, and you can buy them in many grocery stores. You can also buy Kimchi, though not all Westerners like it. More businesses are selling "real" fermented pickles, but they are rather pricey.

So, for the cost of a head of cabbage or or other vegies you can make your own. I've been making Kimchi for awhile because that's my favorite, and sauerkraut. I eat some raw, for the health benefits, and also use it in cooking, because it adds a nice flavor to stir frys and soups.

Here are my favorite sites about it:

http://www.healingcrow.com/ferfun/ferfun.html
http://web.tiscali.it/Kyoko_Hayashi/make_kimchi.htm

There are also recipes in the books "Nourishing Traditions" by Sally Fallon and "Keeping Food Fresh" (which gives the perspective of a gardening club in France).


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Anyway, if anyone is interested in any of this I'd be glad to share what I know privately, feel free to write. I think it is important information for the celiac community: if you or your kids have celiac, then their gut bacteria are likely compromised and they need all the help they can get.

-- Heidi

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