That’s a win win in your house Ellen. I know I started making a comment on this post to you, but I have a feeling life might have intervened before I pressed send. Great post.
I have eaten fermented dairy for 45 years, and more recently have been making yogurt from homemade soymilk. I strain the soymilk in cheese cloth and it makes a lovely creamy cheese. I have carotid artery stenosis from radiation of the neck for cancer, and stenosis is a side effect. I feel that eating fermented foods such as yogurt, sauerkraut and kimchi makes a huge difference in my immunity to colds and flu. I rarely catch a cold.
Glad you stopped by...this is a good tip for vegans who want a less processed cheese that can be used like cream cheese or labneh. Sent you a private message.
Loved this post Ellen, I did write a comment earlier, but got side tracked with wondering if your name has an e on the end. Anyway, back again to the benefit of live cultures in yoghurt for longevity.
As I am sure you know, this is prime naturopath ground. We've been carrying on about it for decades, but at last the body of evidence is catching up with our crazy ways. I recall having a heated debate with my father's doctor about giving him probiotics whilst he was in hospital, with Dad's consent of course. He had C.Diff, and we had nothing to loose but to try some probiotics. "Doctor say No" (like the "Computer says no" in little Britain.
We did manage to save dad's life that time, but it did require transferring him to another hospital with a different medical team. I often wonder if he has ever bothered to educate himself on the microbiome, Oh, he was a gastroenterologist! Bless him.
Excellent piece once again, people are more likely to read it coming from a medical doctor, but as long as the message is spread.
C. diff can be very difficult and vancomycin was standard of care as one can't rely on shifting bacterial populations if an infection is threatening...however, probotics are prevention. There are two next-gen bacterial spore therapeutics recently approved by the FDA (Rebyota) proven in clinical trials to reduce risk of recurrent infection. Very exciting!
I did hear that in "The Health Report" Norman Swan's show on the ABC. I agree it's very good news. So Kornmehl is corn flour? That's a little bit funny, no offence.
I've made your roasted beets with labneh: Marvelous. Go yogurt and you, Ellen!
One of my favs, too!
Brilliant article, Ellen! I loved the history and medical thoughts of the passing times, plus recipes!
Thank you, Lolly! Makes me happy when folks leave with something they can use
I’m the lucky husband who gets to eat your food!! I eat a bowl of yogurt loaded with berries with a drizzle of honey every morning.
You are a Lucky man, particularly on the weekends when the Turkish eggs appear. I hope you wash up Ernest.
He's a good cook in his own right, I must say!
That’s a win win in your house Ellen. I know I started making a comment on this post to you, but I have a feeling life might have intervened before I pressed send. Great post.
I knew there was a reason I loved yogurt. A very enjoyable and informative piece!
It's a hard working food
I have eaten fermented dairy for 45 years, and more recently have been making yogurt from homemade soymilk. I strain the soymilk in cheese cloth and it makes a lovely creamy cheese. I have carotid artery stenosis from radiation of the neck for cancer, and stenosis is a side effect. I feel that eating fermented foods such as yogurt, sauerkraut and kimchi makes a huge difference in my immunity to colds and flu. I rarely catch a cold.
Glad you stopped by...this is a good tip for vegans who want a less processed cheese that can be used like cream cheese or labneh. Sent you a private message.
Thanks I responded! It’s my first time using Substack messages.
Loved this post Ellen, I did write a comment earlier, but got side tracked with wondering if your name has an e on the end. Anyway, back again to the benefit of live cultures in yoghurt for longevity.
As I am sure you know, this is prime naturopath ground. We've been carrying on about it for decades, but at last the body of evidence is catching up with our crazy ways. I recall having a heated debate with my father's doctor about giving him probiotics whilst he was in hospital, with Dad's consent of course. He had C.Diff, and we had nothing to loose but to try some probiotics. "Doctor say No" (like the "Computer says no" in little Britain.
We did manage to save dad's life that time, but it did require transferring him to another hospital with a different medical team. I often wonder if he has ever bothered to educate himself on the microbiome, Oh, he was a gastroenterologist! Bless him.
Excellent piece once again, people are more likely to read it coming from a medical doctor, but as long as the message is spread.
No final e ...just ends in mehl...flour
C. diff can be very difficult and vancomycin was standard of care as one can't rely on shifting bacterial populations if an infection is threatening...however, probotics are prevention. There are two next-gen bacterial spore therapeutics recently approved by the FDA (Rebyota) proven in clinical trials to reduce risk of recurrent infection. Very exciting!
I did hear that in "The Health Report" Norman Swan's show on the ABC. I agree it's very good news. So Kornmehl is corn flour? That's a little bit funny, no offence.
Believe me…from your mouth and my Grandmother’s upon first introducing my beau 25 years ago