Comments on: Healthy Tip: Probiotics are Full of Life

By: Bobby Hawley

Bobby Hawley — Thu, 04 Aug 2011 21:01:12 +0000

@Bill, The probiotics in the refrigerator are there because the packaging says to keep cool or refrigerated. Thanks!

By: Bill

Bill — Thu, 04 Aug 2011 03:02:22 +0000

Why are some probiotics in your store refrigerated and others are not??

By: Judy Fine

Judy Fine — Sat, 23 Jul 2011 19:29:26 +0000

I take one Healthy Trinity capsule a day and also eat a cup of yogurt. Is that too much of a good thing? Thank you.

By: Brian K

Brian K — Mon, 16 May 2011 20:19:16 +0000

I’m going to be traveling to China in a couple of weeks and was advised to take probiotics to lessen the effects of bad food… do you have any recommendations for this?

By: Volkan Akkurt

Volkan Akkurt — Sun, 24 Apr 2011 01:23:21 +0000

I make my own pickles WITHOUT any vinegar. Volkan Akkurt

By: OptiBac

OptiBac — Mon, 11 Apr 2011 16:32:26 +0000

It is perhaps worth mentioning as well that probiotic supplements can vary greatly in quality – a good thing to look for is to check out the specific probiotic strains being used (and not just the probiotic species and genus!)
Thank you for the post.

By: Linda Harrison

Linda Harrison — Sat, 26 Mar 2011 00:04:03 +0000

I have been making my own yogurt for a couple of years – much cheaper. I use organic skim milk and have been using 1/4 cup or so of commercial organic live culture yogurt (or sometimes just save some of my current homemade yogurt) as the starter. I let it “make” about 10-12 hours @ 112 degrees in a quart yogurt maker in a water bath. Delicious.
I have a question: Does the commercial yogurt have to use the words “probiotic” on the label, or is “live” cultures the same thing? If it is not the same, can probiotic capsules be emptied into homemade yogurt and do they then multiply? Can you just continue using a little of your homemade yogurt as a starter for a new batch, or does it get “weak”?

By: Peter Cornelius

Peter Cornelius — Sat, 19 Mar 2011 00:55:34 +0000

Recently my son threw a bit of raw sauerkraut on a toasted sandwich with old some stinky brie cheese. It tasted fantastic ! The kraut we got was Farmhouse Culture’s horse radish leek. It’s vibrantly raw and available at my local Whole Foods store. Enjoy !

By: Bill

Bill — Fri, 11 Feb 2011 17:16:07 +0000

Our daughter started making her own Kefir a few weeks ago, by letting kefir culture(?) feed/grow in milk for about 24 hours. She strains out the live globs(I don’t know the correct termonology) of kefir and adds them to another glass of milk for the next day, starting the process all over again. We use the kefirized milk over cereal instead of yogurt – it is amazing! We like to mix kefir milk with fruit juice for a quick smoothie that is very good. So far, kefir has been very soothing to our digestive system – it gives me an internal feeling of well-being in the mid section.

By: Matilda

Matilda — Tue, 08 Jun 2010 04:38:37 +0000

Do you recommend taking a pro-biotic supplement or the live cultured pickles or milk and cheese? I’m just not sure what to start off with.