subject: Yogurt With Acidophilus| Will it Kill Bacteria? [print this page] Yogurt With Acidophilus| Will it Kill Bacteria?
Yogurt With Acidophilus is a perfect ingridient which includes in your Yogurt and a brave warrior to defeat the yeast infection.to This article will discuss the problem my friend has about acidophilus yoghurt. But first, let me give you the condition of hers.
When she was suffering terrible panic attacks and feelings of unreality she was imbibing a lot of Rescue Remedy and the sugar (alcohol) content served to raise her blood glucose too fast and when it is plummeted, the symptoms got worse and worse. Same with the homeopathy pills - all sugar.
But this is because candidiasis gave her hypoglycemia, so an hour after eating sugar she went into a hypo "attack". Normal candida sufferers cannot instantly feel the effect sugar is having (if any). She gets a hypo even if she has the tiny amount of sugar in a can of baked beans or salad dressing, etc. Today she experimented with some pre-roasted chicken which has some dextrose used on the skin to color and flavor it. Sure enough, she has a hypo.
She takes my point about following the diet 70% is enough. She followed it 100% and in just 6 weeks her candida is now dead, hence the die-off. She has a question for me: if she heats acidophilus yoghurt, will it kill bacteria? She thought of putting it in a lamb & spinach curry.
As I understand it, yes, cooking will kill the living bacteria, although warming it somewhat might not. Ditto for frozen yogurt, there is very little, if any, living bacteria in it. So save the yogurt for dessert, or use plain yogurt on the baked potato.
Milk products are often pasteurized BEFORE the starter cultures are added to kill any harmful bacteria and this is alright. However, it goes without saying that yoghurt must not be pasteurized AFTER the starters have been added as this would kill them. Check that it carries a Live and Active seal or some verification that the bacteria are alive.
Studies have shown that Lactobacillus acidophilus does not always get along very well with other beneficial bacteria in yogurt. Both L casei and Bifidobacterium inhibit its growth in the yogurt whilst the acidophilus can inhibit the starter cultures. This is one reason why yoghurt does not usually contain high numbers of L acidophilus.
