Connie Sutherland wrote 03/05/2008 01:17 PM Re: no vanilla yogurt [Re: Mike Armstrong ] #184112 - 03/05/2008 01:17 PM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	Quote: mike armstrong According to the expert I've read and emailed, the key is taking a variety. There is insufficient research to say exactly what strains are most effective for any given purpose or ailment. Maybe the ones in the yogurt I use are sufficient, or maybe it's only one of the 14 in the capsule. I'll never know for sure. Mike Mike was the guy who got me interested in researching probiotics (and I bought the book he was reading, The Probiotics Revolution ... good book), and everything that I learned in that book and then from the dozens of web papers I've seen since then is pretty much stated there in what Mike said: "the key is taking a variety." The state of the research is not at the point yet of IDing which cultures are more beneficial for which conditions or which system-types. In addition, the research on infants of both species has suggested that the larger the number of good bacteria the young individual is exposed to, the better off the immune system is likely to be. So like Mike, I am giving a yogurt with 8-10 strains, and alternating with another that has a different mix, and I am also using a supplement. I give the probiotics as early in the morning as I can, when stomach acid production is low. Earlier in the thread I mentioned adding the contents of a capsule to the starter if you make your own.
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sue lessner wrote 03/06/2008 09:23 AM Re: no vanilla yogurt [Re: Charlie Snyder ] #184277 - 03/06/2008 09:23 AM
sue lessner Webboard User Reg: 07-11-2007 Posts: 139 Loc: 35 miles south of chicago Offline	i make mine in the oven,the heat of the pilot light is warm enough.the longer you keep in the tarter the yogurt,6-8 hours is good,i use organic milk
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