Hi again Roy
Roy Barrus wrote:
> From: Roy Barrus <roybarrus@...>
>
> Dominic,
>
> Thanks again for your response. I hope I am not frustrating you with
> these questions.
frustration in a field of love?... no way, it's easy to discuss matters like
these for me, hence my deep discusion in my replies!
> I believe in the benefits of kefir based on my study
> even before trying it myself and have been spreading the kefir word to
> my family which is quite large. (I have 8 brothers and sisters who all
> have children of their own) I am self designated to research the
> benefits of probiotics among other things and share them with the ones I
> care for. One of my sisters asked about the benifits of feeding this
> kefir to her children and I had the concern about the alcohol content.
>
> She has a baby with a milk alergy and I am asuming that the cultured
> kefir would be beneficial for this.
Yes in most cases because usually the sensitivity is with the lactose and the
lactose is converted to lactic acid and otheres in most cultures milks
Though...I would not feed a child ANY dairy milk from ANY animal source if it
were to have a sensitivity to it. We are led to believe that the only good
source of calcium is from dairy milk and it's products... wrong.. the best
source be it from vegetable or animal is from WHOLE Sesame seeds. Also there
are better milk alternatives like "nut and seed milks" which are very easy to
make at home from bended water, nuts and seeds which is then strained... a
little sweetener may then be added..You can even make kefir with these and if
you do not add any sweetener...NO ALCOHOL... you see, you can control this
element !
If you made this with sesame seed (WHOLE) you would have a milk far superior
to any dairy milk in calcium content and if you then make kefir with said
milk, the calcium would be very even more easily assimilated... like in the
case with milk derived calcium...a cultured form is easier to assimilate the
calcium in that milk too.
>
> As an engineer and not a chemist I am not aware of any potential harm
> from acetic acid. Are you aware of any?
No not in small amounts.. in fact i only know it to assist liver function when
used accordingly... there have been some toxicity found from consumong
"Kombucha tea" which if you read my web page you can see what this is... but
only very small numbers..I did a research a few weeks ago on Kombucha and some
MD was screaming that 4 patients had to be hospitalized from consuming
Kombucha tea but there was no scientific evidence to the claim and what
exactly caused it.. if he was to report all the patients he ever poisoned or
had a adverse reaction to other " orthoodox and accepted by the mass" drugs,
well then that's another story hay!!! Some one self medicates, and
"supposidly" has a toxic reaction and all the MD's hands are up in the
air..though it's o.k when they force their treatment on to a patient and
accidently kill them though.....Sorry I feel strongly about his. What I am
also trying to say is, if the vinegar is contaminated to begine with, then you
may have a problem with adersity.
> If the cacasians cultured
> their kefir in skin bags and agetated
They never agetated them as far as I know
> the bag during the process could
> this not have stired the milk exposing more to the air and allowing
> acetic acid to form in their process? Would this have disipated some of
> the alcohol content?
If they were agetated, I guess so, converting some of the alcohol to acetic
acid ?
>
>
> If you come up with any answers to the other possible natural methods of
> reducing the alcohol content I would be very interested.
See my "seed and nut milk" sugestion! I will be adding a few recipes to an
update in my web site in the next day or two in making seed not and soymilk.
> Having grown
> up as a member of The Church of Jesus Christ of Latter-day Saints (also
> known as Mormon Church) and having been taught to avoid alcoholic
> beverages I believe kefir can gain a greater acceptance here and among
> others who abstain from alcohol if we can answer this question.
Again, seed and nut milk - sweetener= your solution...
May I also add... you may need to halt eating most foods...if you were to
examine food for alcohol content, most foods naturally have the alcohol
molecules in some form and amount... even if it's .0001 % or .001% or .01%
.1% or 1%... where do you draw the line?
We must question where these rules originate and whether God admires one that
challenges his word, for then, I believe, he gains respect for a person who is
not a fool not even to Him and His word... there is much about God's word
being questioned with quality logical questions. Some of the first questions
we ask our selves and God is or to at least lead us to Him are: WHO are we?
Followed by "What are we doing here? or "why are we here? questions could not
just stop there, once answered, should they?
When God, through his Son said " do not do what I do, but what I say? I
logically ask Why God? because from this question I may understand His way
more clearly!
I hope you do not take offence to my reasoning Roy!... I am sure that there is
also such logic in accepting His word for what It is....though I still ask my
self these questions in any case.
I hope this helps with your questions
May we all be blessed, over and over........Ciao Roy
Dominic N Anfiteatro
********shnips*************
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