LargeMarge
Well-known member
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Your understanding is partially accurate.
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Some commercial yoghurt is pasteurized, pretty much nullifying anything living.
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Other factories add specific cultures after treatment of their dairy products.
That label might say 'Living Cultures'.
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Instead of dairy from cows, I make yoghurt from cashews or coconut.
I got the idea after reading labels at the yoghurt chiller in the grocery store.
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Other fermented foods include sauerkraut.
I have a massive slug of the stuff before each meal.
Apparently, bitterness triggers a release of digestion enzymes.
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As we age past about 30yo, our digestion slows, and we get less nutrients from food.
Are you considering supplementing with HCL?
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An aside:
If you are near Natural Grocers, check into their classes and workshops.
For years, I was a guest presenter, discussing nutrition, cooking, and animal husbandry.
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Many Natural Grocers classes have samples of that session's cooking demonstration.
On your lucky day, you might share samples designed for fifty students...
... but only a handful of dedicated learners show.
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Highly recommended:
* A couple times a year, Natural Grocers has HEALTH BY CHOCOLATE, a meditative workshop about the benefits of different types of chocolate.
Do you think you could stand dozens of different chocolate samples from different sources around this particular planet!
www.naturalgrocers.com/events/health-chocolate-237
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If you need a chaperone, I can be available to supervise and support.
Call me, OK?
