Podcast Episode 261: Fermented Dairy Is Better Than Regular Dairy

[@tulsabrit671]

Hi Donna, you mentioned K2 and the effect it has on healing. I caught a virus recently in August, it morphed into Septic Shock, I was extremely sick, after 2.5 days I was allowed to go home to recover. The internist advised they had to give me 6-bags of fluid as my BP was so low. Then suddenly all my test results/ BP began to get better and better, they were a little surprised, I was in Critical Care and there was talk of me being transferred to ICU. I’m 66 don’t take any meds, but drink goat Kefir everyday and for the last 6 years. The hospitalist remarked I have a good immune system. I’m sure the Kefir played a part in my recovery. I’m on my 2nd batch of L-Reutiri. Hugs to you.

[@Deepseaotter]

Donna, thank you from the bottom of my heart ❤. Between you and Dr Davis, you are helping me change my health for the better! The kefir grains you sent are working wonderfully! And the grains I asked you about, if it would be ok to drink the kefir from them after I had neglected to take care of them for over 2+ months, after leaving them in the fridge while on vacation, have come around and are giving me so much in return for helping them back with life support care!!! The yogurts are going strong too! This episode, as others you have made, just keeps on inspiring me to keep on, and never quit this way of nourishing my body! You’re the best🤗

[@marionvroomans-pennock3305]

I am preparing and eating/ drinking fermented foods, kefir ( water and milk) , combucha and now I have to take antibiotics for a serious urine infection. I am so mad and disappointed with my body😢 But I am going to continue and hopefully I can restore the damage of the antibiotica.

[@Jocke_1979]

Hi… i have been following your channel for a while. I have learned a lot already about fermentation and probiotic food. Now i have a request… Can you make a video about fermentation of Boullardii? I would appreciate it a lot 🙏🏻

[@evelyny7037]

I love your content! Thank you! 💕

[@charitiegale9681]

Love listening to you , you are so knowledgeable. Thank you for sharing your wealth of knowledge with me

[@Battery-kf4vu]

Didn't Dr Davis say that L Reuteri increases iron absorption? I think I have heard that. High iron is linked to faster aging, that's why I wonder.

[@ann32700]

I have a question. I have been fermenting the L Reuteri yogurt for several weeks now. With each batch, the flavor has become increasingly sour. What causes this and how can I correct it? Thank you

[@annemaillette4514]

Isn't kefir a low-carb fermented beverage since grains "eat" the sugar in milks? So, nutritionally, we are left with probiotics, protein, and fat (if using full-fat milks)? Donna, can you answer this?

[@annemaillette4514]

Oh, yes, and vitamins...

[@Lynnefromlyn]

Donna I’ve been following you for a few years now and making kefir everyday for about 5 . Watching you and Dr Davi’s I’m convinced we would benefit from having cultured LReuteri and Gasseri, BUT can we have this the same day as our kefir? I really don’t want to stop that. Would it be ok to have one morning and one evening?

[@8mora888]

Yes it would be fine.

[@morayjames92]

when making milk kefir with seed grains does the fat content of the milk have any impact on the quantity of either the bacterial cultures or the yeast cultures of the resulting kefir? thank you.

[@8mora888]

No because the bacterial cultures eat the lactose in the milk not the fat content of the milk.

[@balancingthelightbodyheath4824]

I have a comment about fructose. I’m using sugar to make kombucha and believe that it’s okay because the bacteria is eating the sugar therefore I reduce my insulin… But the fructose in sugar doesn’t affect insulin and can directly cause NAFLD. Does the bacteria eat the fructose? I know this may be above the level of this video and this channel, and most nutritional scientist, but I thought I would ask just in case someone knows.

[@eliseville]

@DonnaSchwenk should know this. I add fruits to my 2nd milk kefir ferments, but had not considered that important question, as I am living ketogenic.

[@Gengh13]

As far as I know one of the bacteria converts fructose into one of the acids, trust me you would taste the sweetness if there were a lot of fructose left.

[@marygarrett9724]

Why no video??? Very hard to find an actual video

[@erincline4774]

It's a pocast.

[@eliseville]

@@erincline4774 Which is much nicer❤️when needing informative background to busy hands & eyes! Others give too much in visuals for this need. I just need to remember which “vid” works for the situation.