|
|
| Author |
Message |
| 17 new of 91 responses total. |
peacefrg
|
|
response 75 of 91:
| 
Oct 13 21:40 UTC 1999 |
Does anybody know how dolphins would react to it?
|
keesan
|
|
response 76 of 91:
|
Oct 13 23:32 UTC 1999 |
Perhaps the excess vitamin C, which is ascorbic acid, acidified your cats'
urinary tracts. Cranberry juice is used for this purpose.
Carbohydrates are either starches or sugars, the former taking longer to
digest than the latter. Unrefined starches are inside cell walls, which are
composed of cellulose, which I think is also considered a carbohydrate, but
people cannot digest it, and rely on their intestinal microbes to help. A
very fibrous diet can cause gas until your microbes adapt, as can lactose
(milk sugar) in people who do not have the enzymes to digest it, as the
bacteria in the lower intestines feast on what was not previously digested
and produce carbon dioxide and hydrogen sulfide.
|
rcurl
|
|
response 77 of 91:
|
Oct 14 04:02 UTC 1999 |
It is not possible to produce hydrogen sulfide from lactose.
|
keesan
|
|
response 78 of 91:
|
Oct 14 15:55 UTC 1999 |
I know that, but you can produce it from excess protein (amino acids sometimes
have sulfur in them) that makes it to the large intestine because it was
enclosed in a cell wall and therefore not digestible by human enzymes.
|
rcurl
|
|
response 79 of 91:
|
Oct 14 19:27 UTC 1999 |
What has that got to do with lactose intolerance, alluded to in #76?
|
keesan
|
|
response 80 of 91:
|
Oct 14 19:34 UTC 1999 |
Lactose is one of several things that make it to the large intestine and are
broken down by bacteria there. I presume the lactose goes to carbon dioxide
and alcohol by fermentation, making one 'gassy'.
|
jiffer
|
|
response 81 of 91:
|
Oct 14 20:09 UTC 1999 |
Dairy products are actually broken down by enzymes. But one doesn't just get
gassy with lactose intolerance. There is all the cramps, the diaherea, the
nausea, etc. Any more questions about the pain?
And usually the symptons are pretty immediate or soon after, that is why i
am careful when I do eat diary products.
|
rcurl
|
|
response 82 of 91:
|
Oct 15 07:13 UTC 1999 |
It is the growth of bacteria feeding on the undigested lactose that leads
to the symptoms.
|
keesan
|
|
response 83 of 91:
|
Oct 15 16:04 UTC 1999 |
In essence you have spoiled milk in your large intestine. Supposedly yogurt
will not cause these symptoms because the lactic acid bacteria have
predigested the lactose to lactic acid for you, and they also produce their
own antibiotics to keep other things from growing. I did a translation once
about a Polish orphanage that fed acidophilus milk to its kids to cure endemic
intestinal infections. It is like hiring an army of friendly bacteria.
Lactic acid bacteria work hard for us in many ways. Making cheese (Swiss
cheese also employs propionic acid bacteria). Sauerkraut. Other things
produced in a salty environment, which these bacteria tolerate, such as brined
olives, old-fashioned pickled cukes (not the vinegar type, which is done by
adding acetic acid). I wonder if pickles and olives improve digestion.
|
orinoco
|
|
response 84 of 91:
|
Oct 15 18:18 UTC 1999 |
(Is there lactose in cabbage for the bacteria to digest, or are they not
limited to digesting lactose?)
|
keesan
|
|
response 85 of 91:
|
Oct 16 01:39 UTC 1999 |
I think they can digest many different sugars. Lactobacillus acidophilus is
fed to people who are receiving oral antibiotics, and 'may result in the
temporary establishment of this organism in the gut and the comcomitant partial
suppression of other gut microbes' (which include drug-resistant
staphylococcus, yeasts, etc.) These bacteria do best in acid environments.
They also produce lactose from glycogen, which is the animal equivalent of
plant starch, after breaking it down to simple sugars. (Starch consists of
a lot of sugars attached in a chain). From a book Medical Microbiology.
Maybe adding vinegar helps the bacteria to get started? But lactic acid
tastes a lot different from vinegar.
|
arabella
|
|
response 86 of 91:
|
Oct 17 08:02 UTC 1999 |
And a lot better, in my opinion. Give me old-fashioned barrel
pickles any day over nasty vinegar ones (I hate vinegar).
I have made barrel-type dill pickles and they smell just wonderful
when they are fermenting.
|
keesan
|
|
response 87 of 91:
|
Oct 18 03:11 UTC 1999 |
I have never found a recipe for salt-brined (without vinegar) pickles in any
cookbook, but my grandfather made them by putting small cukes in boiled salty
water and refrigerating after three days for half-sour pickles. How did you
make yours? Sauerkraut took about a week to ferment and you have to keep the
stuff under water or it gets moldy. Vinegar is faster and easier, if less
tasty.
|
arabella
|
|
response 88 of 91:
|
Oct 19 20:06 UTC 1999 |
I have several recipes. I will look for them tonight.
|
arabella
|
|
response 89 of 91:
|
Oct 30 10:57 UTC 1999 |
Here's one recipe, for a small quantity of Kosher Dills:
2 dill flowers
2 garlic cloves, peeled and halved lengthwise
1 small, dried hot chili pepper
1 1/4 lbs (8-10) pickling cucumbers
6 long sprigs fresh dill
1 TBS coarse kosher salt
Put a dill flower, 2 half cloves of garlic,, and the dried chili
pepper on the bottom of a sterilized 1-quart Mason jar. Add the
cucumbers upright, leaving a small hole in the center. Fill the
hole with the sprigs of dill. If using shorter cucumbers (3-4
inches long) add a few more on top to fill the jar to the shoulder.
Add the remaining dill flower and half cloves of garlic. Top
with the salt.
Fill the jar with cold water to within 1/8 inch of the top. Place
a sterilized seal firmly on top, and screw on the ring. Shake the
jar a few times to dissolve the salt.
Place the jar upside down on a counter, out of direct sunlight
and away from heat. Leave the jar for 4 to 5 days, alternately
flipping it right side up one day and upside down the next,
until the liquid inside becomes murky. Let sit right side up
for 2 more days, then refrigerate.
The pickles should be ready to eat as soon as chilled, with
a refrigerator shelf life of about 6 months. However, if you
don't like hot pickles, remove the chili pepper after 1 month.
Yield = 1 quart
NOTE: for half sours, refrigerate after the first 4 or 5 days;
do not let them sit for the additional 2 days.
Additional NOTE: If you can't get dill flowers (hard to find
out of season), I would use some dill seed instead.
---------------------------
I have made this recipe, and it works just fine. I have also made
a salt-brined dill crock in a 3-gallon pickling crock, and that
was fabulous. I cobbled together that recipe from a couple of
different sources (I have about 10 books on preserving and pickling
at this point -- I find it a fascinating topic). I will try to
find my notes about this...
The recipe above comes from a cool book called "Home Made in the
Kitchen," authors Bluestein and Morrissey. They also have recipes
for sausages, dairy products, candy, bread, etc...
|
keesan
|
|
response 90 of 91:
|
Oct 30 23:06 UTC 1999 |
My grandfather said to leave 3 days for half-sour, and he boiled the water
before using it to sterilize it. Jewish dill pickles have no chilis.
Shaking it up seems like a good idea to keep the salt in solution and make
sure the pickles do not dry out on top.
It is no longer cuke season but I suppose I could pickle cauliflower. I tried
sauerkraut but forgot to keep it under water and it turned moldy.
|
arabella
|
|
response 91 of 91:
|
Oct 31 07:50 UTC 1999 |
I wouldn't sterilize the water. You want the good bacteria to
show up and ferment your veggies. Kind of like making a
sourdough.
there are loads of different recipes for fermented pickles.
Many of them will be successful.
|
