Children do not have the ability to digest any cereals at all until their molars come in. The enzymes necessary to digest enzymes are only present in the mouth/body when the molars come in. That's how you know when to introduce cereal grains.
@@Yotaciv I have children and they shouldn't be eating cereal unless they have the proper enzymes to digest them unless you want them to have stomach troubles and allergies.
I have never questioned taking antacids before. Ive just started making ferments (cabbage, pickles, beets, and shredded carrots) and so we are incorporating them into our diets now but what is a better treatment (instead of antacids) for indigestion in the moment? I dont usually have an issue with this but my husband does at times.
Yes. Antacids are only a mask for the symptoms and not a cure. Fermented foods are way healthier and do not cause the damage that antacids can cause. Thanks for commenting.
Get some digestive enzymes with ox bile, or drink an 8 oz glass of water with 1 tablespoon of apple cider vinegar added, or he can take a Betaine capsule (the same acid that's in the stomach). Swanson Vitamins has some digestive enzymes with ox bile for a reasonable price, 90 capsules per bottle. I use them and they work great! I've also use the vinegar and the Beataine capsules they work also. You might also want to try sunflower lecithin, I've used it also at times, it will mix with a the fats in the stomach and make them more water soluble making it easier to digest. Indigestion isn't caused by too much acid it's cause by too little enzymes or too little acid, or both, to properly break down the food in the stomach. Fats are usually the culprit but not always.
Look into Silver Fern Brand. They have several really good gut health protocols. They address reflux with natural supplements. It’s really important to do it the right way. Fermented foods are basically just PREbiotics because the lactic acid bacteria in them don’t survive digestion. But probiotics aren’t what you need to start out with, either, if you’re trying to heal your gut. Lots of times if you have reflux it means you also have slow motility. They have lots of videos and posts that explain it all.
Hello. Here is a link to our starter grains that can be shipped. bit.ly/kefirstartermilkwater Another good video for great information on how to start the kefir juice can be found here - ua-cam.com/video/VeM_7pEUZAI/v-deo.htmlsi=R6fZ436rSJ7vvzim
Pasteurizing the raw milk makes no sense to me. (heating to high temperature first) I make yogurt with raw milk without heating it first and use a couple tbsp of organic whole milk yougurt from the store mixed in and ferment in yogurt maker for 12-24 hours.
By heating the milk first you just ensure that the bacteria you want to grow, is what actually produces. But most standard yogurt making instructions have to heat the milk. It is a personal choice if you decide not to.
Children do not have the ability to digest any cereals at all until their molars come in. The enzymes necessary to digest enzymes are only present in the mouth/body when the molars come in. That's how you know when to introduce cereal grains.
Thanks for commenting.
Interesting.
You mustn’t have kids. Toothless babies eat cereal.
@@Yotaciv I have children and they shouldn't be eating cereal unless they have the proper enzymes to digest them unless you want them to have stomach troubles and allergies.
you using doctor goggle again😂 just being funny love your channel, love how you are straight to the point. Thanks
Many of the Instant Pot pressure cookers have a yogurt setting.
Thanks for your comment.
000@@BreadBeckers
I have never questioned taking antacids before. Ive just started making ferments (cabbage, pickles, beets, and shredded carrots) and so we are incorporating them into our diets now but what is a better treatment (instead of antacids) for indigestion in the moment? I dont usually have an issue with this but my husband does at times.
Yes. Antacids are only a mask for the symptoms and not a cure. Fermented foods are way healthier and do not cause the damage that antacids can cause. Thanks for commenting.
Get some digestive enzymes with ox bile, or drink an 8 oz glass of water with 1 tablespoon of apple cider vinegar added, or he can take a Betaine capsule (the same acid that's in the stomach). Swanson Vitamins has some digestive enzymes with ox bile for a reasonable price, 90 capsules per bottle. I use them and they work great! I've also use the vinegar and the Beataine capsules they work also. You might also want to try sunflower lecithin, I've used it also at times, it will mix with a the fats in the stomach and make them more water soluble making it easier to digest. Indigestion isn't caused by too much acid it's cause by too little enzymes or too little acid, or both, to properly break down the food in the stomach. Fats are usually the culprit but not always.
Thanks. I'll look into that!
Look into Silver Fern Brand. They have several really good gut health protocols. They address reflux with natural supplements. It’s really important to do it the right way. Fermented foods are basically just PREbiotics because the lactic acid bacteria in them don’t survive digestion. But probiotics aren’t what you need to start out with, either, if you’re trying to heal your gut. Lots of times if you have reflux it means you also have slow motility. They have lots of videos and posts that explain it all.
Use pickle pipes with the weights that come with it for Mason jars.
Thanks for commenting.
@@BreadBeckerswhat mixer are you using thanks
I would like to learn how to use kefir grains.
Hello. Here is a link to our starter grains that can be shipped. bit.ly/kefirstartermilkwater Another good video for great information on how to start the kefir juice can be found here - ua-cam.com/video/VeM_7pEUZAI/v-deo.htmlsi=R6fZ436rSJ7vvzim
Whats the name of the book?
Here is a link to the products used in another fermenting class. Maybe this will help. www.breadbeckers.com/store/pc/Fermentation-c260.htm
Instead of using whey, try using the kombucha or water kefir at the second fermentation stage.
Thanks for commenting.
Pasteurizing the raw milk makes no sense to me. (heating to high temperature first)
I make yogurt with raw milk without heating it first and use a couple tbsp of organic whole milk yougurt from the store mixed in and ferment in yogurt maker for 12-24 hours.
By heating the milk first you just ensure that the bacteria you want to grow, is what actually produces. But most standard yogurt making instructions have to heat the milk. It is a personal choice if you decide not to.