Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 I'm not familiar with probiotics, but several months ago I did post 3 recipes for kimchee, the standard Bok Choy version, White Radish, and Cucumber. They should be in the files if you are interested. AmyF Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 As you may know, I've long considered making the transition from vegetarian to vegan. I'm now reading the China Study, so that may be the final straw. LOL. I currently consume a lot of yogurt and kefir, believing their probiotic strains to be beneficial. I'm wondering what you all do for your probiotics? Do you supplement (and which brands are vegan?) or do you rely on other cultured foods like unpasteurized (or homemade) sauerkraut and kimchi? This latter I enjoy and eat daily, so maybe that would suffice. Or maybe I'm making a mountain out of a mole hill. Thanks, -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 There is a brand of soy probiotics that my local Coop carries. I don't like it because it is sweetened. Of course, there is always Miso. Kathleen Erin <truepatriot wrote: a lot of yogurt and kefir, believing their probiotic strains to be beneficial. I'm wondering what you all do for your probiotics? Do you supplement (and which brands are vegan?) or do you rely on other cultured foods like unpasteurized (or homemade) sauerkraut and kimchi? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 hi erin, i think garden of eden makes a vegan probiotic. here's a link: http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=GU-1028 it comes in a powder form as well. this one may be vegan too: http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=SL-2563 hope that helps, susie --- Erin <truepatriot wrote: > As you may know, I've long considered making the > transition > from vegetarian to vegan. I'm now reading the China > Study, > so that may be the final straw. LOL. I currently > consume > a lot of yogurt and kefir, believing their probiotic > strains > to be beneficial. I'm wondering what you all do for > your > probiotics? Do you supplement (and which brands are > vegan?) > or do you rely on other cultured foods like > unpasteurized > (or homemade) sauerkraut and kimchi? This latter I > enjoy > and eat daily, so maybe that would suffice. Or > maybe I'm > making a mountain out of a mole hill. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 , " artichoke72x " <artichoke72x wrote: > > i think garden of eden makes a vegan probiotic. > here's a link: > > http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=GU-1028 > > it comes in a powder form as well. I used to take Garden Of Life, but now won't touch their products as their HSO formula contains Bacillus licheniformis, which has a potential link to cancer. Too sketchy for me. > this one may be vegan too: > > http://www.vitaminshoppe.com/store/en/browse/sku_detail.jsp?id=SL-2563 > > hope that helps Yes, thanks. This one specifically says no dairy. , " akfral " wrote: > I'm not familiar with probiotics, but several months ago I did post 3 > recipes for kimchee, the standard Bok Choy version, White Radish, and Cucumber. > They should be in the files if you are interested. AmyF Thanks, Amy. I'm an inveterate kimchi maker/eater. That way, I can make it sans salt. I have some every night with an apple: http://zenpawn.com/vegblog/archives/00000009.html , " kmpelley " wrote: > There is a brand of soy probiotics that my local Coop carries. I don't like it > because it is sweetened. Of course, there is always Miso. > > Kathleen Like yourself, I would also stay away from the sweetened kind. As for miso, it does not fit in my low-sodium diet. I do have some starter, however, to make my own, but I think I may only be able to take it as far as innoculating the rice. The fermentation stage for this cultured food probably really does need salt. Thanks, all. Now I have some ideas. It's all still just research at this stage, but again, that damn China Study may just be the final straw. <shrug> -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
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