Podcast Episode 277: Frequently Asked Questions About L Gasseri Yogurt
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- Опубліковано 12 кві 2024
- We get a lot of questions about this L. Gasseri superfood yogurt. I hope to answer most of your questions in this FAQ podcast. You can check out the article, too. Tune in to learn more.
Links I talked about:
» Article: www.culturedfoodlife.com/l-ga...
» Thermometer: www.culturedfoodlife.com/stor...
Check out these other links:
» My Story Video: • Donna Schwenk's Story ...
» For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: bit.ly/2BnHpay
» Listen to all my podcasts: bit.ly/cflpodcast
» Become a Biotic Pro Member: bit.ly/2kkhwS1
» Cultured Food Recipes: bit.ly/2UIfY2x
» Health and Food Topics: bit.ly/2SdzIOS
» Other items in my store: bit.ly/2HTKZ27
» My Amazon Shop: www.amazon.com/shop/culturedf...
STAY CONNECTED
» Instagram: / culturedfoodlife
» Facebook: / culturedfoodlife
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» Twitter: / donnaschwenk
Warmly,
❤Donna❤
Links I talked about:
» Article: www.culturedfoodlife.com/my-k...
» Article: www.culturedfoodlife.com/10-w...
» Kombucha Time Lapse Video: • Kombucha Time Lapse - ...
Check out these other links:
» My Story Video: • Donna Schwenk's Story ...
» For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: bit.ly/2BnHpay
» Listen to all my podcasts: bit.ly/cflpodcast
» Become a Biotic Pro Member: bit.ly/2kkhwS1
» Cultured Food Recipes: bit.ly/2UIfY2x
» Health and Food Topics: bit.ly/2SdzIOS
» Other items in my store: bit.ly/2HTKZ27
» My Amazon Shop: www.amazon.com/shop/culturedf...
STAY CONNECTED
» Instagram: / culturedfoodlife
» Facebook: / culturedfoodlife
» Pinterest: / donnaschwenk
» Twitter: / donnaschwenk
Warmly,
❤Donna❤
Links I talked about:
» Article: www.culturedfoodlife.com/my-k...
» Article: www.culturedfoodlife.com/10-w...
» Kombucha Time Lapse Video: • Kombucha Time Lapse - ...
Check out these other links:
» My Story Video: • Donna Schwenk's Story ...
» For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: bit.ly/2BnHpay
» Listen to all my podcasts: bit.ly/cflpodcast
» Become a Biotic Pro Member: bit.ly/2kkhwS1
» Cultured Food Recipes: bit.ly/2UIfY2x
» Health and Food Topics: bit.ly/2SdzIOS
» Other items in my store: bit.ly/2HTKZ27
» My Amazon Shop: www.amazon.com/shop/culturedf...
STAY CONNECTED
» Instagram: / culturedfoodlife
» Facebook: / culturedfoodlife
» Pinterest: / donnaschwenk
» Twitter: / donnaschwenk
Warmly,
❤Donna❤ - Фільми й анімація
I have been having such great success with L-ruteri and l-gasseri combo in a base of either cashew and cashew and pumpkin seed combo. Delicious, tart, creamy and firm.
Thank you Donna, great insights 👏👏👌
Thanks Donna
I use inkbird thermal device & old fashion crock pot. Works good.
Preparing to make for first time, so I'm trying to decide if I my crock pot will work. Do you have some specific advice for this method? Thanks, Sammy in AZ
@@RV-there-Yet inkbird 308t
Getting ready to make my first batch, though I purchased all three strains for that specific recipe in Dr. Davis' book ~ is it maybe not a good idea to make the version w/all bacteria strains? Fretting a bit now, only because I thought having them together was a good thing. What you're saying about the dominant strain restricting the other makes sense though~ so maybe I better do some more research. Any further info is appreciated, thanks~ Samantha
Hi Donna, I am going to start taking the L. Reuteri, but need to do a parasite cleanse. Would you recommend I do the cleanse before starting the L. Reuteri? I hope you see this. 🙏
I use my Excalibur dehydrator to make yogurt. Is it normal for L. Gasseri to be more like cottage cheese in the first batch?
I made L. Gasseri yogurt from Swanson pills, and I didn't like the taste of it. I don't know what strain this actually is, but is not close to the taste of my L. Reuteri yogurt. Do you think that the strain could make such a difference?
Yes
Hello. I buy raw kefir and drink one quart a day. After the second or third day , I get joint pain. Why is that.? I been taking d3, k2, magnesium citrate. I am not lactose intolerant. 🙏
Gut dysbiosis and or mold toxin condition causes intolerance to milk protein (Cassein)
See her videos on that
It’s simply too much bc kefir contains D and K2. Limit yourself to one cup!
@@ritawilliams3282 🙏. I will look it up.
I have such a hard time understanding you
The thing with A1 milk, is that those cattle are mutated. So A1 is mutated milk, not nice and not the best food. Another problem though, is the fact that we ALSO really want cream-on-top, which means NON-homogenized. The homogenization process is so violent on the milk fats that they are actually chopped up into much smaller segments that CAN make it through your gut lining and into the blood stream where they cause a whole ton of inflammation.. thus causing for instance arterial plaquing!. This is especially true and a big problem for people with leaky gut and similar gut damage.
Yes they choose to homogenize the milk to blend in the fat content, making an easier and more sell-able product for uneducated and/or misled consumers. I only buy Cream-On-Top non homogenized or raw milk now.
p.s. For the Australian readers, I've found a legal RAW milk source in Australia!. It's sold as BATH milk and is fully raw, and also safe to consume. It GOLD, I won't be bathing in it! lol.
Not sure what you are saying is correct. Is it not true that homogenization is what breaks the fat into tiny molecules and keeps it from separating? Pasteurization (aka heating and holding for a specific amount of time) destroys the bacteria.
@@agentrhonda Thanks for the correction agentrhonda. Sincere apologies, I meant homogenization, not pasteurization. Yes pasteurization is cooking of the milk - which does kill off all the natural probiotic content that IS part of the total food package btw. RAW is by far the best type of milk to consume, however because of their mass production techniques and massive distribution channels, they really HAVE to cook it to get an effective shelf life. So many crimes are performed on our food in the name of shelf life.
I'll correct the original posting, thanks.