Join the Kultured Karaite and think outside the sugar bowl as she exposes the hidden sugars in processed food and the harmful effects on they have on the body.
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Jelly Belly’s jellybeans are kosher (including black ones)
http://www.oukosher.org/index.php/common/article/jelly_belly_candy_gourmet_confectionery_now_ou_kosher/
funny. i was sharing some kefir (day one)….and my friend who couldn’t stand it …so i sent her sugar recipes for kefir….then i was sharing some day two kefir with vanilla and (i’m sorry)blue agave…same reaction couldn’t stand it(diff friend)…they were telling me how weird i am bec i don’t use sugar..exc in baking. i just realized it’s the kefir. i made brownies the other day with kefir cheese. had to throw them out…too much sugar. i know this is the Lord guiding us back to his ‘food’.
slight change of subject but not really ….did you know that an ’8′ prefix on fruits or veggies at the market indicates gmo?
We try our best to minimize or eliminate the sugary candies our children ask for with the reasoning “that’s not kosher”.
Although as you can see from her comment that my daughter Sarah will somehow manage to find a kosher derivative.
I can’t deprive them from everything so I’m going to allow them 1/2 jelly bean per week
I’m a non-drinker and years ago I was diagnosed with a fatty liver, when I asked the “specialist” what the cause was he could not give me an answer.
Physicians will always prescribe medication although very rarely suggest or promote a healthier diet. When I do ask about modifying my diet they usually respond that diet is not the cause.
Great program, now I know what may have likely caused my liver condition and keep it from getting worse.
Hi Kultured Karaite. I just found a store here in AL that sold Probiotic Kefir and bought 2 kinds to try – Blueberry and Pomegranate. They both were relatively inexpensive being less than $4 each.
I quit drinking cow milk and have been making almond milk fresh with all kinds of fruits, honey, and different protein ingredients like natural peanut butter, granola.
Ive only listened to about 3 of your interviews with Jono and I truly thank God for you both. These interviews are so informative. Thank for you blessing so many with what you all do.
Here’s to my first venture with kefir!
Shalom Darren,
Thanks for commenting and I am so happy you gleaned some info from the show! It does make me wonder/worry that a doctor would not know what causes fatty liver disease!!! That’s scary but most often, a change in diet back to the foods as YHVH created them, always helps greatly! Our body was designed to heal itself with the help of foods, as created.
Shalom and keep up the great work!!
Dev
Shalom Anthony!
I hope you are reading the label on that kefir you have found. Most of it is LOADED with sugar and also, you need to understand it’s not really kefir. It is a form of drinkable yogurt. Meaning, it does not have anywhere near the amount or variety of the beneficial bacterias that making milk kefir with milk kefir grains has. If you can switch to the plain organic store bought “kefir”, it will help you more. One of the issues is that companies that make these products get to say “contains live cultures” on the carton. The problem is, they don’t have to guarantee that they are alive at the store, only when they leave the factory! Drinking the plain organic is better insurance that are actually some live cultures in there. The ones with sugar probably don’t have so many left alive.
All that said, it’s exactly how we started….with store bought kefir so we could see if we liked it or not. We did like it and moved on to making milk kefir. What we did from those first steps is to see that buying anything with a nutrition label on it is just not good and so we are sticking with foods as the Creator created them! It takes small steps towards big changes in the future and it sounds like you are making those steps and excited about it!! I hope you get into making your own raw milk kefir, you will never look back!!!!!
Be careful with peanuts and also honey. Also I posted a really good “granola” or trail mix recipe that we use on top of a bowl of fruit with kefir over it. Please check it out here, it’s easy to make! http://kulturedkaraite.blogspot.com/ (listed under topic: I need to chew!)
Thank you so much for listening and for your comments and especially your encouragement for us all!!! We appreciate it and are excited about your changes and journey to good whole food!! The Ancient Path!!!
Dev
yes! the lemons are wonderful after they’ve been in the kefir for the 2nd ferment! I don’t like the peels in the kefir though. I can’t do the molasses as it’s too strong a flavor. I tried agave and it didn’t turn out very good either. But the honey lemon is to live for! yummy!
Jelly Belly’s are kosher. Do you have them there? lol
I love goat milk kefir that I get from the health food store. How do you go about making your own when I have no ability to get raw goat’s milk (forget cow’s milk)? I have used Agave for several years now
and wonder if that’s why I have found it hard to lose weight…even if I don’t use it often. Enjoyed this program by the way.
You always seem to know what I need to hear. Thank you Devorah.
Hi Sandi,
I don’t know what to tell you. Why would you not want raw cow’s milk?
Thank you for listening!!!!
Shalom,
Dev
Shalom Crystal,
That’s Yehovah not me! I am so happy you listen!!
Shalom,
Dev
Hi Devorah, Jono and Channi
Just a few technical corrections if I may (this my Food/Dairy Technology background coming out…)
1. White sugar is not 50% glucose 50% fructose, it is 100% sucrose. Sucrose molecules are comprised of a glucose molecule and a fructose molecule less two hydrogen atoms at the point where they are bound together. When sugar is acidified (as in jam making) the sucrose molecules are split (by adding two hydrogen atoms from the acid) and form a syrup of 50% glucose 50% fructose, known as invert sugar.
2. Sugar alcohols are not sugars with added hydrogen. A sugar alcohol is the organic equivalent of a base or alkali. It is a sugar with a hydroxy (OH-) ion added. Sugars are the acid form, sugar alcohols the base form. And some of them do have beneficial uses, in small quantities.
3. Xylitol is a sugar alcohol which has some beneficial uses. Check out xylitol for a home made nasal spray if you have sinus problems. Also useful for protecting teeth from decay when used in a chewing gum. It also reduces incidence of throat, sinus and ear infections when used in these ways.
It is sometimes difficult to sort between fact and fiction with the abundance of information and disinformation available on the web. But it is worthwhile examining some of it for yourself, and not just taking health fanatics at their word.
Shalom James,
Thank you for your comment. Just so you know, I do not take “health fanatics” at their word. I get my information from places like the National Institutes for Health and other prestigious scientific communities who all maintain that table sugar is indeed glucose and fructose. “Sucrose (table sugar) is made from a low-sugar beet juice or sugar cane. Sucrose includes raw sugar, granulated sugar, brown sugar, confectioner’s sugar, and turbinado sugar. It is made up of glucose and fructose.” I suppose they can still be wrong but wouldn’t that be unusual?
This is from the Sugar Association of America… ” Sorbitol is manufactured by hydrogenating (adding hydrogen) the recovered dextrose. During hydrogenation (hydrogen addition), the fructose molecule rearranges to the sugar mannose. That is why this sugar alcohol is called mannitol. Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of starch – corn being the most prominent – and the subsequent hydrogenation the various starch fragments (dextrins). In practice, “hydrogenated starch hydrolysate” is used to describe products that contain more hydrogenated dextrins than sorbitol or maltitol. Xylitol is made the same way by hydrogenation.” I suppose they could be wrong as well, after all they’re simply after a buck.
This is interesting from the US National Library of Medicine National Institutes of Health… ” The breath hydrogen excretion was measured for 5 h after the initial rise on seven subjects who consumed randomly, and after 5 d of adaptation, equimolar amounts of sorbitol (10 g), mannitol (10 g), maltitol (19 g), Palatinit (19 g anhydrous), lactitol (19 g anhydrous), lactulose (19 g) in aqueous solution. The mean mouth-to-caecum transit time was 1.5 h, which was not significantly different from one carbohydrate to another, but varied significantly from one subject to another (0.7-2.4 h). Suprabasal increment of breath hydrogen after lactitol was significantly higher than that from the other polyols (P less than 0.001) over 5 h. Lactitol and lactulose, which are known to be totally undigested in the small intestine, gave the highest mean incremental area under the breath hydrogen curve, 327 p.p.m. H2 over 5 h and 224 p.p.m. H2 over 5 h, respectively. The values for the other test compounds ranged from 145 to 209 p.p.m. H2 over 5 h, which suggest that there had been only partial absorption in the small intestine.”
I am really not easily led by just anything on the internet, I actually go to the library and research. I am not saying I am 100% right either and I state that and always encourage the listeners to go and research for themselves. As a Karaite it happens to be a principle I live by.
Dev
So informative! Todah! Didn’t know about the Agave’, have a friend that I’m not sure whe would listen, but I’m gong to try. She was sucked into the marketing and now only uses Agave’ – scary! I assume date Sugar, turbinado sugar all fall in the palm sugar etc catagory. So to sum it up – natural fruit and way Yehovah created and stevia are the only safe ones. Love and enjoy your program with Jono. Looking forward to more! Shalom