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not all ferments turn to alochol. The good thing about an alcohol ferment is that it will keep a longer time without needing salt. Folks in mongolia have little access to salt.
Posts: 3354 | Registered: May 2005
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quote:Originally posted by beverly: He wouldn't drink much of it, he didn't like the taste. I think that was in part because I put too much stevia in it in my effort to sweeten it for him (too much stevia tastes weird/bitter.) I told him to drink as much as he could stomach.
I would be cautious in your use of stevia. I know that the stevia people claim it's safe, but there have been some questions about it. I read about it in a nutrition newsletter which I've been subscribed to for about 15 years now - they back up all their statements with research as to what's known and not known about a food additive.
Here's one link - when I searched for it, I noticed that the pro-stevia links seem to be protesting this information quite a bit.
Scroll down for the info on stevia, the list is alphabetical by food additive:
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Ela, I have heard of those stevia studies as well. I find it interesting that that site gave stevia a red "X" ("all should avoid" symbol) and splenda a green check ("OK" symbol.) So many people are of the opposite opinion!
I wonder how much stevia was used in those experiments? So little is needed to sweeten, it can be dispensed well with a salt shaker.
I "shuffle" my sweetners (including ordinary sugar, honey, etc.) in the hopes that I won't get too much of any one. I don't know if it helps or not. It seems that no matter what sweetner I use, I have people warning me it is unhealthy. Sadly, I continue to have a sweet tooth.
Steven, the cows and goats at this dairy are pasture-fed, but I guess they still need hay to make it through the winter months. The nutrition of the milk, therefore, varies greatly depending on the time of year. Already, I've noticed that the butter I am making now is much less yellow than a month ago. The summer heat has slowed the growth and vitality of the grass. I expect to see it get much more yellow as fall comes and cools things down, and then fade again as winter falls.
Posts: 7050 | Registered: Feb 2004
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I found it compelling that both Canada and Europe had rejected it as an acceptable sweetener, not just the FDA. The CSPI does say the sweetener is probably ok in small amounts.
Keep in mind that all of their studies are backed up by research, not opinion. I believe in being an informed consumer.
Personally, I use very few sweeteners of any kind.
Posts: 5771 | Registered: Nov 2000
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I used to be pretty addicted, on and off, to raw honey, raw sweet fruit, etc.. I found that switching over to virgin Coconut oil, raw dairy, shellfish, fatty fish, (salmon, etc.), fish eggs, and other very high quality fats cured me of that. I used to get really weird after fruit or honey sometimes. Good quality fats, especially animal fats, really even you out.
Posts: 3354 | Registered: May 2005
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Unfermented horse milk is kind of sweet. Not that I know this from personal experience. And certainly not because a friend and I had a contest to see who could drink more of it. ::shifty eyes::
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Btw, bev, I was raised on raw, unhomogenized milk. My mom had it delivered to the house, back in the old days, when people had a "milk man."
My mom thought raw milk was better for us.
Apparently, she tried to feed us brown rice when we were kids, too, but we didn't like it. Which is pretty funny, because it's all we eat now.
Posts: 5771 | Registered: Nov 2000
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Hmmm, I am not seeing the email. Did you send it do the email address in my profile? (Though, I'm not seeing it in the other one I normally use either.)
Quid, is your Sri Lankan rice fragrant? Mmmmm... fragrant rice....
Ela, I don't think any of my family members would complain if I switched them back to store-bought milk. I'm the only one in the family who has strong feelings about it. Well, I guess my son has strong feelings when a blob of cream falls onto his breakfast cereal. Posts: 7050 | Registered: Feb 2004
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Yeah, I sent it to the one in your profile. Should I try another email instead?
We can get fragrant rice here, but of course it costs more. I like red rice because it's pink when cooked. Well, and it's healthy(er), which is a bonus. Basmati is my favorite of the fragrant rices, but that tends to be a special occasions rice.
Posts: 8355 | Registered: Apr 2003
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beverly, I tried my kefir with protein powder and cinnimon and nutmeg, and it was really good. I didn't add any sweetener, and it didn't really need it. Since then I've just been sprinkling a little cinnimon on top, and I really like it that way.
Posts: 7954 | Registered: Mar 2004
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Quid--I found your email. Gmail stuck it in my spam file!
ElJay: I have been slowly weaning myself off of the stevia. It's that darned sweet tooth of mine. I am hoping to also eventually get to the point where I don't require sweetner on my grapefruit.
When I was a kid, my mom would make home-made yogurt. I had a hard time eating it because it was so tart. I mixed sinful amounts of strawberry jam in and a bit of coolwhip! I may have been outweighing the health benefits! :/
Posts: 7050 | Registered: Feb 2004
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*grin* I eat grapefruit and plain yogurt without sweetener, too, so I'm probably not the best comparison for you. I do like sweet things, but I also appreciate tartness.
Posts: 7954 | Registered: Mar 2004
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quote:Originally posted by ElJay: beverly, I tried my kefir with protein powder and cinnimon and nutmeg, and it was really good. I didn't add any sweetener, and it didn't really need it. Since then I've just been sprinkling a little cinnimon on top, and I really like it that way.
I would need to look kefir up specifically, but if it raises the acidity of the milk (which I think it does), it might render the protein powder less useful to the body. I was warned about orange juice once in that regard, although of course OJ is more acidic.
Posts: 26071 | Registered: Oct 2003
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Oh no, Dag, don't tell me I have to leave the OJ out of my protein shakes! It's the only thing that makes them truly palatable to me . . . (I don't use much--about 1/4 cup).
Is that true of any acid and any protein?
Posts: 3149 | Registered: Jul 2005
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I don't know - I'm extrapolating from the specific advice about OJ.
That warning wasn't backed up with science, by the way. I have no idea if it was accurate, since I was never tempted to use OJ in the first place. Posts: 26071 | Registered: Oct 2003
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Here is the website of the kefir I bought, but it doesn't seem to have the nurtritional information on it. (It has LOTS of nutritional information on it, but not THE nutritional info that's, say, on the side of the bottle. Which seems weird.) But acidity wouldn't be listed there, anyway. One of bev's earlier links might address that.
(beverly, there are a lot of recipe suggestions on the site you might find interesting.)
Posts: 7954 | Registered: Mar 2004
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Uprooted -- try adding a teaspoonful of almond extract. It does a LOT towards making protein shakes taste okay. Almost good, even. It kinda cancels out the nastiness.
Posts: 7954 | Registered: Mar 2004
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ElJay, I did a brief check, and couldn't find where the recipe suggestions were. Could you point me in the right direction?
Posts: 7050 | Registered: Feb 2004
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BTW, anyone who takes whey protein powder, the (new and improved) Wellements brand at Costco tastes worlds better than any other kind I've tried. The price for 6 lbs is $25 where I am.
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I'm not a big fan of almond flavoring. Which is weird, because I do love almonds--but lotions w/ almond scent in them, or cookies or candies w/ almond extract just don't do it for me.
I might try it anyway to see if I like the flavor in a different medium. I use unflavored whey powder because I'm allergic to soy powder, but I find the whey is sort of heavy and cloying; the tartness of the OJ balances that out nicely. The funny thing is, I sorta like the flavor of soy powders, and I know a lot of people find those nasty. Oh well.
Posts: 3149 | Registered: Jul 2005
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I've had great success in using vanilla extract to blunt a sharp taste & give some sweetness, too. Very little and it does the trick for me, at least.
beverly, I've had friends encourage me to try kefir before (as I recall, it was along the lines of "Oh, you've never had kefir? Gee, you are so lucky to have this treat left to try. "), but I never understood the difference between it and yogurt before. I'm quite excited about trying it now. Thanks!
Posts: 132 | Registered: Jun 2006
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With my protein drinks I use a scoop of whey, lowfat milk, 2 tbs natural peanut butter, and a banana for sweetener.
Posts: 1412 | Registered: Oct 2005
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Dag, I have been trying to find any information about acidity rendering protein less useful, and I have failed to find anything like what you mentioned here. All I could find was that taking in lots of protein can lead to higher body acidity. If you find the info, I would appreciate it. Posts: 7050 | Registered: Feb 2004
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beverly, you do realize, I hope, that you've just instigated a whole bunch of people into trying kefir? Posts: 8355 | Registered: Apr 2003
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quote:Originally posted by beverly: Dag, I have been trying to find any information about acidity rendering protein less useful, and I have failed to find anything like what you mentioned here. All I could find was that taking in lots of protein can lead to higher body acidity. If you find the info, I would appreciate it.
Proteins ARE (mildly) acidic. And the stomach environment is quite acidic. Adding acids like citric acid shouldn't make much difference, I wouldn't think. (They actually help with the absorption of certain minerals, like iron.)
Posts: 32919 | Registered: Mar 2003
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Eh, whenever people go off into the "orange juice is bad for you" territory I start to get wary. But then, I'm of the "get rid of things that are sweet" opinion. Not that I'm perfect at it. There was that postum-flavored ice cream I made for my birthday.
Posts: 11017 | Registered: Apr 2003
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Beverly, I just churned butter for the first time. It was so amazing!
Now I have home-churned butter in my fridge, we are having butter milk pancakes for breakfast tomorrow morning and I am unreasonably happy about the whole thing.
So thank you!
I didn't get as much buttermilk as I thought I would - how much is normal? Could it mean I didn't churn enough/churned too much (I used the food processor)?
Posts: 4393 | Registered: Aug 2003
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beverly, I'm so hitting you up for kefir grains once we set up our dairy. Possibly sooner if I find a good local source of milk before then. Unfortunately, it's illegal to sell raw milk in Ohio.
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I received dehydrated kefir grains in the mail today (regular airmail envelope - not very thick at all and no problem to receive at the house. Heck, it looks like just ordinary mail. ) From what I've read, it takes anywhere from 4 to 10 days to get them kefiring properly. I'll post my progress.
quote:Unfortunately, it's illegal to sell raw milk in Ohio.
Can you trade with someone? For instance, if you do crafts, grow fruit, make jam, whatever, can you set up an agreement to trade for what they have and you want with what you have and they want?
Posts: 21182 | Registered: Sep 2004
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For that matter, kefir made from pasteurized milk is still healthier than the pasteurized milk by itself, so I vote for kefiring regardless. Posts: 8355 | Registered: Apr 2003
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Maybe someday I will be at that point.
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I am hoping to also eventually get to the point where I don't require sweetner on my grapefruit.![[Wink]](wink.gif)
