The last time I was this concerned about getting a debilitating health condition was October 2018 when I missed two moon periods and thought I was pregnant. Whilst many women see this as a happy event, not one to fear, I was scared because each time I’ve been pregnant, I had a life-threatening, rare condition called hyperemesis gravidarum (HG). This is morning sickness x 1,000 and affects only 1% of women. Lucky me had it 3 times, each time pure living hell. I knew I would (and could) not survive such an experience again.
I’ve made young green coconut kefir (yck) for going on 10 years and have moved through many learning curves. As a result, I can now whip up a batch of this delicious drink in much less time then I once did and with zero frustration. I hope my tips ‘n tricks help you be ready to dive in. My recipe here and a great visual here.
Cultured cream is a fancy name for sour cream, a.k.a crème fraiche and is very simple to make …. all you need is a jar, cream, and starter* to break down down the milk protein (casein) and convert the milk sugar (lactose) into lactic acid.
Probiotic-rich, unsalted cultured food helps eczema/dermatitis and other skin disorders because at the root of these conditions is often a gut flora imbalance and damaged intestinal lining.
Cultured foods, naturally rich in probiotics, deliver loads of beneficial bacteria to the gut where they quickly colonize – crowding out the pathogenic bacteria, yeast, etc. living there. Not only do friendly flora keep bad guys “in check”, but also maintain a balanced