LCHF - Low Carb High Fat Diet Ver 2

[htone]

Chris Kesser wrote a very nice post about kefir, and that actually got my thinking started:

 

http://chriskresser.com/kefir-the-not-quite-paleo-superfood

 

@thatsme - I seem to have buggered up my BG a little after two days of wild self-experimentation, with my BG this morning hitting 8.0 after my fat shake WITHOUT any milk (just water), but with protein. I am going to do a 24 hour fast after dinner tonight just to try and eliminate whatever has been causing the high BG, but I am also still feeling a little full of cortisol and not 100%, so it could be my body fighting disease or high stress levels. If that doesn't work, I may have to drink glucophage just for a few days to get it down to normal levels. And then people want to know why I am so super-strict on my carb intake...

 

In the past I have noticed that some of the modern, short-dose antibiotics have the same BG spiking effect - clearly the liver takes strain in metabolising the meds and the BG levels then start running away.

 

Once I have that under control, I will do more detailed experiments with various forms of dairy and I will pulse my protein feed. I am too very keen to see the BG effect of kefir, but because I ferment mine for up to 48 hours (and I make it with cream and milk) I am thinking there will be almost no milk sugar left.

 

I like to think of my "condition" as an amplified version of a normal person's response to carbs, protein and dairy - so if it happens to raise my BG it may well do the same but on a much lower scale in a non-diabetic person. Will keep posting.

[htone]

Htone, thanks for that... I'm sommer getting my kefir going tonight again! Have 5L raw milk in fridge.

 

Do you have a kefir plant in hibernation ?

[b-unit]

Do you have a kefir plant in hibernation ?

 

Yes.

[htone]

Yes.

I believe using full cream is da bomb, so that's next up...

Question - do you leave it until it separates into whey and water and then just mix that back up, or do you leave it for a shorter period ?

[b-unit]

I believe using full cream is da bomb, so that's next up...

Question - do you leave it until it separates into whey and water and then just mix that back up, or do you leave it for a shorter period ?

 

Usually if it separated properly it is a bit on the strong side for me.

 

If I remember correctly I tried to get it to where the consistency was a bit thicker, basically like drinking yoghurt, but before it really separates. I also used to put a stick blender in it (after I've removed the plants) to blend it nice and smooth. Just a second or two. I'm still not sure if that actually damages the probiotics. I know they are quite fragile.

 

Give it a stir or swirl every time you walk past the container. Mine usually took between 12 and 24 hours depending on ambient temperature.

[Cuppa Bru]

Usually if it separated properly it is a bit on the strong side for me.

 

If I remember correctly I tried to get it to where the consistency was a bit thicker, basically like drinking yoghurt, but before it really separates. I also used to put a stick blender in it (after I've removed the plants) to blend it nice and smooth. Just a second or two. I'm still not sure if that actually damages the probiotics. I know they are quite fragile.

 

Give it a stir or swirl every time you walk past the container. Mine usually took between 12 and 24 hours depending on ambient temperature.

 

Where can one buy kefir?

Friend has IBS and I'm thinking kefir's worth a shot.

[htone]

Where can one buy kefir?

Friend has IBS and I'm thinking kefir's worth a shot.

Not sure if health shops sell it, but you may want to ask on here if someone is willing to donate you a small piece of the plant/organism - it grows like crazy once it is going. Make sure you get the kefir for milk, I believe there is a water variety as well.

[b-unit]

Where can one buy kefir?

Friend has IBS and I'm thinking kefir's worth a shot.

 

I bought mine at Sunflower Health Shop in Parys (the local Parys).

 

Let me get mine going again and you can have some mahala.

[htone]

Give it a stir or swirl every time you walk past the container. Mine usually took between 12 and 24 hours depending on ambient temperature.

 

Saw this on Wikipedia: "Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed."

[HappyMartin]

Funny you should bring it up. I did experiment with kefir a few months back. My research indicates that it is healthier than commercial yoghurts as it does a better and more complete job at converting lactose and sugars and so on.

 

It is very sour which I don't have an issue with. It was easy to use and to get going, a friend gave me the "seeds" as they call them.

 

I never stuck with it though. Reason is when I tried it it tasted strongly fermented. Further research indicates it is in fact slightly alcoholic. I don't drink any alcohol at all for religious reasons so that was the end of that experiment for me. My wife who does drink found it a little sour for her taste.

[b-unit]

Funny you should bring it up. I did experiment with kefir a few months back. My research indicates that it is healthier than commercial yoghurts as it does a better and more complete job at converting lactose and sugars and so on.

 

It is very sour which I don't have an issue with. It was easy to use and to get going, a friend gave me the "seeds" as they call them.

 

I never stuck with it though. Reason is when I tried it it tasted strongly fermented. Further research indicates it is in fact slightly alcoholic. I don't drink any alcohol at all for religious reasons so that was the end of that experiment for me. My wife who does drink found it a little sour for her taste.

 

One of the by products when the kefir digests the sugar is alcohol. So of it tasted very sour (too sour) then you left it too long. The alcohol content will then also be higher.

 

I also added a little stevia to mine.

[Helpmytrap]

Htone, thanks for that... I'm sommer getting my kefir going tonight again! Have 5L raw milk in fridge.

Could I also ask you for some kefir once you've got sufficient?

The raw milk, where did you get it?

 

HMT - that's not good. 2.8 is considered hypo... even my software throws up all kinds of warnings at that level (not that I have ever been that low). Do you often dip this low or do you think it was due to disease ? Either way, please keep an eye on that.

The "!!" was out of shock. I'm sure the low number was due to me being sick last night, I'm still not feeling all to great.

[b-unit]

Could I also ask you for some kefir once you've got sufficient?

The raw milk, where did you get it?

 

 

 

Yes, no problem. Send me a pm sometime next week and we'll check how my grains are doing.

 

Raw milk - Irene dairy farm. They have license to sell raw milk which means their cows are tested for certain illnesses so the milk is safe. Their milk lasts quite a bit longer than any pasteurised milk in my fridge (just for interest sake).

[Helpmytrap]

Yes, no problem. Send me a pm sometime next week and we'll check how my grains are doing.

 

Raw milk - Irene dairy farm. They have license to sell raw milk which means their cows are tested for certain illnesses so the milk is safe. Their milk lasts quite a bit longer than any pasteurised milk in my fridge (just for interest sake).

Will do.

 

I had a feeling you'd say Irene, I actually want to go buy some cream there for homemade butter/ghee

[Cuppa Bru]

https://www.wholetraditions.com/articles/3-water-kefir-instructions

Supposed alcohol content from negligible to milk stout (0.08%-2%)!

No idea how to make sure the alcohol is ethanol (yes please!) and not methanol (blindness =! ayoba).

 

Looks like one can have fun experimenting with many flavours (litchi, ginger).

Trying to gather ideas for when I finally get some kefir "grains".

Anyone try coffee?

 

b-unit, that would be a rockstar thing to do! I'll let you know if I don't find any.

 

Happy experimenting everyone!

[Cuppa Bru]

Kefir info:

http://www.culturesforhealth.com/milk-kefir-grains-troubleshooting-faq-advice