It's time to do another round of listener questions! Please keep them coming… I love to answer and help you!
Here are the questions I'm answering:
- brine disappears when ferment is refrigerated
- Paleo and Whole30 exclusion of dairy, grains, beans
- drinking raw milk v. not drinking milk at all (is all milk harmful?)
- what nutrients multiply when milk is fermented
- are there probiotics in both the curds and whey of kefir
All the answers are in this episode, and any links mentioned are below. Plus… the tip of the week!
Won't play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What's Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.
Go here for a sleep consultation or more info. No obligation and remember they ship both ways free, plus you can try out a bed for 60 days with no risk.
Tip of the Week: Sugar-Free Popsicles
=If you absolutely must avoid sugar, you may make any of these popsicles without the added sugar syrup. To do so, steep the herbs in an equal portion of boiling water to the amount of sugar syrup called for in the recipe, then proceed with the recipe as described when the water is cool. Sugar-free popsicles will be “icier” than regular popsicles.
Want to submit a Tip of the Week? I might share it on the air! Use the contact form or send an email to contact at knowyourfoodpodcast dot com with the subject line “Tip of the Week”.
Caitlin D. asks:
“I regularly make fermented vegetables for my family. I know it's supposed to stay beneath the brine to inhibit mold growth. Generally, I am able to keep it beneath the brine while it is fermenting. However, the problem is later when I move it to the refrigerator to eat, the brine disappears. Is it alright if it is not beneath the brine if it is already in the refrigerator?“
Jessica H. asks:
“Hi Wardee thanks so much for sharing your traditional food wisdom! I have been a member of your traditional cooking school for over a year now and am convinced of the benefit of traditional cooking. I enjoy learning about the healing power the proper food can have on our bodies and I am always trying to learn and grow in this area. I have a question regarding the whole 30 program and then the Paleo lifestyle that the whole 30 segues into. There are several aspects of the whole 30 program that I like, emphasis on fresh fruit, veggies, and grass fed meat. Yet there are some that just don't sit well with me, like the exclusion of raw dairy, which I believe to be healing. I'm also curious about the exclusion of beans, legumes, and grains. If beans, legumes, and grains are properly prepared are they harmful? Do they still cause immune system responses? Ive been wrestling with this information for a while and just can't seem to come to peace on the matter. I'm curious to hear your opinion on this matter. Thanks! Keep up the great work!“
Cathy G. asks:
“Hope you're enjoying your summer. I was wandering if I could get your take on drinking raw milk v. not drinking milk. I've heard several people talk about this topic and they are usually saying a lot of the same reasons. One article in particular is by Mark Hyman, six reasons why we should not be drinking milk. My husband always says to me that he would never stop drinking milk, because in the Bible it says we are to eat and drink from our land that is flowing with milk and honey. Would love to get some insight on this topic, it can be so confusing on what to do and what not to do. Thank you“
Henri H. asks:
“I hear that e.x. folic acid in the milk is multiplied over 100% after some period (was it additional 24h after the first 24h), so are there anything else that multiplies also like minerals, vitamins, maybe protein somehow?“
Henri H. also asks:
“Kefir milk is separated into curds and whey, so are there probiotics in both and in what percentage? Is curd a casein protein and whey of course whey protein?“
Got Questions or Comments?
I'd love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:
- Share your name and where you live.
- Share your website or blog URL (if you have one).
- One question per voicemail — leave as many voicemails as you'd like.
- Keep each question brief — like 30 seconds or less, if you can.
I'm so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Subscribe to My Podcast via Email
Want me to email you each time there's a new podcast? Click here to sign up.
Anything to Add?
I would love to hear from you! Do you have questions for me, or comments about anything shared in this episode?
Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).