Probiotics Getting More Positive Attention

I came across this article from Mother Jones this morning. I’ve been learning a lot about probiotics, prebiotics, and inflammation in a number of books I’ve been reading lately, but it’s reassuring to see an article about them in a slightly more mainstream publication.

Some of the books I’ve been reading (which have already been around for years), if you’re interested in learning more about the subject, include:

1. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz
2. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
3. Bacteria for Breakfast: Probiotics for Good Health by Dr. Kelly Dowhower Karpa
4. The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity by Donna Gates

Like I said, it’s reassuring to start seeing this information in other sources (even Mother Jones). I only hope that scientists are not just looking for a way to sell us another “supplement,” when we should just be getting these little life-giving critters in our food, everyday. On the other hand, if enough scientific studies prove the efficacy of a healthy and balanced microbiome (gut), perhaps our doctors will finally find value in reembracing the idea of letting food be our medicine. What a shocking concept!


Coconut Milk Yogurt?

Another ferment I’ve been dying to try is home-made yogurt. I’ve acquired a yogurt maker, equipment and a couple of cultures to make greek yogurt at home. I was going to use goat milk to make my first batch, but Lauren wants to continue avoiding all dairy for another six weeks or so.

I was a little bummed, because I’ve really been looking forward to trying the yogurt, but this morning, I had a flash of inspiration. I googled “coconut milk yogurt” and discovered that you can indeed make yogurt from coconut milk. It takes a little longer, and requires the addition of a thickener (I’ll be using tapioca flour), but it utilizes the same cultures as dairy yogurt.

So, I’ll be starting a batch of coconut milk yogurt in the next few days. I’m really looking forward to seeing how it tastes.

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