Hi Deanna (and daughter Jeanne... have I got that right?)
I just wanted to add that you could decrease the PS of kefir by using large milk
ratios of 1 :50 grains to milk.
Also remember how I mentioned that I used just brown rice as part of a regime to
control UC ?(that reminds me I still haven't posted the regime I promised I
would... grrr time!)
I just wanted to mention that when one eats nothing but brown rice, the rice
doesn't break down as it would when eating rice with other foods (this applies
to
most westerners who do not eat BROWN rice as a staple) . I believe that it's
this
factor that helps to create a balance between the microbes in the intestinal
microflora. (you can even smell it when evacuating the bowls...it has a non
offensive odour.. oops sorry about your breakfast people but I mean it comes out
almost the same way as it goes in).
I just wanted to clarify that because of this the starch free (or carb free)
diet
that you mention and the brown rice diet can not be compared to be the same. (I
may not be expressing my idea well here). In other words because the starch in
the rice is largely intact, then the compounds that the Dr. seem to think causes
problems (digestion of starches etc.) may not be present when eating nothing but
brown rice for a short period of time (7 days) ?
I also know that the body seems to go through identical reactions when fasting
on water only, fruit juices only and eating brown rice only.
I am not suggesting anything here but some possible facts...
Midas Gold wrote:
> Dominic Anfiteatro wrote:
>
> > I read through as many of the abstracts that I photo copied from the
> > local library and came up with this two:
>
> Wow! Thanks, Dominic. Hey, SETH! Are you paying attention??? ;-)
>
> > FSTA Vol. 7 (1975) No.09 Abstract # 9P 2030
> > Mocrobiological and chemical composition and ultrastructure of kefir grains
> > (Univ., di Milano, Milan Italy)
> >
> > ...56.2% carbohydrate material, nearly one-half of which was
> > composed of a polysaccharide yielding GLUCOSE and GALACTOSE on
> > hydrolysis......
>
> Galacatose is also a by-product of yogurt-making. The lactose in the
> milk is broken down into lactic acid and galactose.
>
> > FSTA Vol. 21 (1989) Ab. # 9L 24
> > Characterization of the polysaccharides from a Lb. brevis and from
> > sugary kefir grains
> > Chemin de la Geraudiere , France
> >
> > The gel-forming PS of sugary kefir grains (11.5% of dry matter) and
> > 1 taken from Lb. brevis culture were identified as dextrans with 1
> > Gp-3 links in the main chain, with a ratio (branched/total units) of
> > 0.19 and 0.14, respective, [compared to] 0.07 for the non-gelling PS.
>
> Hmmm... whaddya think, Seth? (Seth is my fellow SCDer - Specific
> Carbohydrate Dieter - here. Besides polysaccharide-avoidance,
> yogurt-making is another major SCD preoccupation, and we're trying to
> figure out if kefir-making would also fit into the equation, given the
> presence of *polysaccharides* in kefir grains.)
>
> > I will update any new info I find
>
> By all means, the more the better. Thanks a million, and looking
> forward to more if you can find it... when you have the time, that is.
>
> --
> Deanna
>
>
>
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>
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Peace and respect
--Dominic N A
My Kefir home pages:
http://www.chariot.net.au/~dna/kefirpage.html
Making Kefir:
http://www.chariot.net.au/~dna/Makekefir.html
Kefir faq's:
http://www.chariot.net.au/~dna/kefir-faq.html
What'ya lookin at?... <one eyed no grin>....hehehehe!
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