Probiotic foods like kombucha

Marie Mallory said:
Yvonne Jake has so much on him now looks like we will have to just stick with the store brands, altough yours are lot heathier.
Never got to try the Ninja we bought,
I'm still using the Kidney Restore, it seems to help.
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As far as the Ninja Creami, if you just take one of your whey protein drinks, add enough yogurt or cottage cheese to fill the ninja cup to the fill line, freeze it overnight, and the next day put it in the ninja on Lite Ice Cream, you will have nutritional ice cream, @Marie Mallory . It does not have to be complicated. I just put everything in the blender like I am making a smoothie, and then pour it into the Ninja containers and freeze it overnight.
When you add the yogurt, you would also be getting some probiotics.
 
I just started reading Dr. William Davis book, Super Body, and he also recommends making probiotic juices. This short video explains how he does it, and in another video that I watched, he recommended using fresh apple cider.
I ordered the probiotic capsules and I am going to get some of the fresh apple cider and try making some of this. I have not had any antibiotics for a very long time, but it looks like it would be helpful in any case.

 
Yvonne Smith said:
I just started reading Dr. William Davis book, Super Body, and he also recommends making probiotic juices. This short video explains how he does it, and in another video that I watched, he recommended using fresh apple cider.
I ordered the probiotic capsules and I am going to get some of the fresh apple cider and try making some of this. I have not had any antibiotics for a very long time, but it looks like it would be helpful in any case.

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Interesting. He says to drink 1/4 cup once or twice a day. I wonder if he refrigerates it after it's fermented, or it he leaves it at room temp.

It's interesting that it does not reside in the gut, but it dies and feeds your other bacteria. In SOC v1.0 we talked about postbiotics and a study that showed the deceased bodies of bacteria provided benefits.
 
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John Brunner said:
Interesting. He says to drink 1/4 cup once or twice a day. I wonder if he refrigerates it after it's fermented, or it he leaves it at room temp.

It's interesting that it does not reside in the gut, but it dies and feeds your other bacteria. In SOC v1.0 we talked about postbiotics and a study that showed the deceased bodies of bacteria provided benefits.
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Here is another video that explains a lot better how to make it, keep making it, and more of the benefits.

 
I got some probiotic sauerkraut and it had caraway seeds in it, and it is so delicious ! I just started fermenting a jar of sauerkraut a couple days ago, so I ordered some caraway seeds, and they should be here tomorrow. When they get here, I will add some of the seeds to the sauerkraut that I am making and see how that turns out.

You have to get a special sauerkraut that is refrigerated and says it has live probiotics in it, or like most cultured foods, it has been cultured and then pasteurized, which kills all of the live culture.
Sauerkraut is so easy to make, that I think I will try to make it more often, and not buy it. My mom used to get a cheese that had caraway seeds in it, and I always really liked that cheese, but I have not seen anything like that being sold in years and years now.
 
Yvonne Smith said:
I got some probiotic sauerkraut and it had caraway seeds in it, and it is so delicious ! I just started fermenting a jar of sauerkraut a couple days ago, so I ordered some caraway seeds, and they should be here tomorrow. When they get here, I will add some of the seeds to the sauerkraut that I am making and see how that turns out.

You have to get a special sauerkraut that is refrigerated and says it has live probiotics in it, or like most cultured foods, it has been cultured and then pasteurized, which kills all of the live culture.
Sauerkraut is so easy to make, that I think I will try to make it more often, and not buy it. My mom used to get a cheese that had caraway seeds in it, and I always really liked that cheese, but I have not seen anything like that being sold in years and years now.
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You may want to crack the caraway seeds. Add a sliced apple to your kraut if you cook it. A glass of good white wine does not hurt.
 
I just got another book about making probiotic sauerkraut and kimchi , and now I tried making a small batch of kimchi again. I really want to like kimchi since it is so healthy to eat, and I will start with just a tiny bit each day and see if I can get used to it this time.
My caraway seeds should be here today, so I can add those to the sauerkraut. I tasted it yesterday, and it is coming along pretty good !

It took a while for the boulardi to actually culture, but now I have it in the refrigerator and having about a half cup each day. I will save some to start the next batch. Today, I tried adding the boulardi to some kefir I had in the fridge, and that is pretty good, too. I want to start adding a lot more probiotic foods to my diet. Even more than fresh fruit or veggies, fermented foods are actually the most “living” foods that we can eat, since they have the live probiotics in each one.
 
I don't think I am wholly alone in making many of my food (and perhaps some other) decisions on the name of the food alone, based on perceptions that often don't make sense. I know it's unreasonable, and I have been proven wrong sometimes, in that I have come to enjoy and appreciate foods whose names turned me off initially. Having not looked it up or yet paid much attention to anything written about it here, "kimchi" conjures images, in my mind, of rotting raw fish. Perhaps it's just because it sounds Japanese, and having actually tried sushi once, after being persuaded to overlook similar mental objections, I have come to view any food that sounds like it's probably Japanese negatively.

Plus, I ate (something other than sushi) at a Japanese restaurant in California once, and everyone had to sit at a large table with everyone else, whether they knew them or not, while some guy did parlor tricks with knives. I don't remember much about the food, but the experience was uncomfortable, so I am boycotting the whole country, at least as far as food goes.

Truthfully, kombucha and kimchi might be perfectly healthy and possibly edible foods or drinks, or whatever they are, but I'll probably never try them. As a nod to the kimchi lovers, I went most of my life refusing to try yogurt because the idea of eating squirming bacteria from a tub didn't sound like something that a civilized human being should be doing, but now I love yogurt. I suppose it helps that I know more about bacteria now than I used to, as I once pictured something like tiny little maggots.
 
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Kimchi is basically a fermented cabbage food, like sauerkraut is, but it has hot and spicy additions, like hot red peppers and ginger and garlic. You can add fish sauce (which is mostly anchovies), but you do not have to add that at all unless you want it in the kimchi . It is nothing like sushi, which also can be made with either cooked or raw fish, and vegetables like cucumber, and avocado.
I like the sushi that is made with the imitation crab meat, which is actually a cooked and flavored fish that tastes similar to crab meat. The only things in that which are raw are the cucumber and avocado.
 
I like sauerkraut. It's German, I think, and the Germans are a far more civilized people when it comes to food; of course, one would have to set the Holocaust aside in order to fully appreciate that. You might also have to overlook the warm beer. I did try sushi once, and it was absolutely disgusting. I'll admit that I didn't go into that with an open mind, but I think I'd have hated it anyhow. When I tried chorizo, I had every reason to think I'd like it, but I didn't. As you describe it, minus the fish component, kimchi doesn't sound like it would be bad. Notice how I brought this back on-topic.
 
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Ken Anderson said:
I don't think I am wholly alone in making many of my food (and perhaps some other) decisions on the name of the food alone, based on perceptions that often don't make sense. I know it's unreasonable, and I have been proven wrong sometimes, in that I have come to enjoy and appreciate foods whose names turned me off initially. Having not looked it up or yet paid much attention to anything written about it here, "kimchi" conjures images, in my mind, of rotting raw fish. Perhaps it's just because it sounds Japanese, and having actually tried sushi once, after being persuaded to overlook similar mental objections, I have come to view any food that sounds like it's probably Japanese negatively.

Plus, I ate (something other than sushi) at a Japanese restaurant in California once, and everyone had to sit at a large table with everyone else, whether they knew them or not, while some guy did parlor tricks with knives. I don't remember much about the food, but the experience was uncomfortable, so I am boycotting the whole country, at least as far as food goes.

Truthfully, kombucha and kimchi might be perfectly healthy and possibly edible foods or drinks, or whatever they are, but I'll probably never try them. As a nod to the kimchi lovers, I went most of my life refusing to try yogurt because the idea of eating squirming bacteria from a tub didn't sound like something that a civilized human being should be doing, but now I love yogurt. I suppose it helps that I know more about bacteria now than I used to, as I once pictured something like tiny little maggots.
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Ken, that is Japanese Tex-Mex:). You may actually enjoy Japanese food.

As far as fermented food and drink goes my go to is Merlot.
 
Ken Anderson said:
I like sauerkraut. It's German, I think, and the Germans are a far more civilized people when it comes to food; of course, one would have to set the Holocaust aside in order to fully appreciate that. You might also have to overlook the warm beer. I did try sushi once, and it was absolutely disgusting. I'll admit that I didn't go into that with an open mind, but I think I'd have hated it anyhow. When I tried chorizo, I had every reason to think I'd like it, but I didn't. As you describe it, minus the fish component, kimchi doesn't sound like it would be bad. Notice how I brought this back on-topic.
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Warm beer? Yes, for seniors who went to the local guesthouse to play cards, gossip and sip beer. Generally they had/have their table, their mugs and their warmers. Nobody wants grumps to get a cold belly at what was the senior meet up. https://www.amazon.com/dp/B001BLB30S?plpRedirect=mhFallback&ref=clp_hp_h_pc
Then we can get into ale boots.
If you want to pick up the Holocaust can we please add Trail of Tears, Andersonville, Camp Douglas or some 20th and 21st century.
 
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