I have a lactose intolerance issue, but yogurt seems OK. I'd be interested in first hand knowledge about kefir, if any of you have some thoughts or knowledge about it (most especially the kind that is cultured from grains, as opposed to the grocery store variety).
Thank you,
Lynn
Nutrition question: kefir?
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sheltiegirl
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Nutrition question: kefir?
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While yogurt uses only acidophilus bacteria of various sorts to convert lactose to lactic acid, and so coagulate the protein, kefir mother also has yeasts that produce alcohol and CO2. So it's slightly fizzy.
Most cheeses if not all use the same bacteria, even if rennet and other specific organisms such as Penicillium are used, so will also be low on lactose.
Most cheeses if not all use the same bacteria, even if rennet and other specific organisms such as Penicillium are used, so will also be low on lactose.
08-1940, 179cm, 75kg post-op (3 bp January 2025).