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It's the Microbiome Stupid
PreviousPage 17 of 18Next Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
Quote from
Armin on May 19, 2026, 7:26 pm
Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
That should be interesting. What size glass of water?
I just made 2 new batches. One of apple juice and one of pomegranate juice. I added 1 tablespoon of inulin as well.
Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
That should be interesting. What size glass of water?
I just made 2 new batches. One of apple juice and one of pomegranate juice. I added 1 tablespoon of inulin as well.
Hermes has reacted to this post.
Quote from
lil chick on May 20, 2026, 11:13 am
Hermes asked: "The fluid I discarded is that the whey protein?"
If it is whey (which why wouldn't it be? I suppose it is?) it has uses around the kitchen, somewhat like vinegar or sourdough culture. If I remember correctly, people put it into things like salsa to get it to start lacto-fermenting. I wouldn't be surprised it you could also put some into oatmeal or pancake batter overnight to get it to ferment a little. Also, somewhere in the back of my mind I think nordic people drank it as a drink somehow. Maybe you could mix it with something sweet for a cool drink?
Hermes asked: "The fluid I discarded is that the whey protein?"
If it is whey (which why wouldn't it be? I suppose it is?) it has uses around the kitchen, somewhat like vinegar or sourdough culture. If I remember correctly, people put it into things like salsa to get it to start lacto-fermenting. I wouldn't be surprised it you could also put some into oatmeal or pancake batter overnight to get it to ferment a little. Also, somewhere in the back of my mind I think nordic people drank it as a drink somehow. Maybe you could mix it with something sweet for a cool drink?
Hermes has reacted to this post.
Quote from
Hermes on May 20, 2026, 1:02 pm
Quote from
Armin on May 19, 2026, 7:26 pm
Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
That should be interesting. What size glass of water?
I just made 2 new batches. One of apple juice and one of pomegranate juice. I added 1 tablespoon of inulin as well.
It holds around 3 dl of water.
Pomegranate juice is advised for women with bladder infections. I think it has anti-bacterial properties and raises Akkermansia in the gut. It probably will be a good tasting drink.
Quote from
Armin on May 19, 2026, 7:26 pm
Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
That should be interesting. What size glass of water?
I just made 2 new batches. One of apple juice and one of pomegranate juice. I added 1 tablespoon of inulin as well.
It holds around 3 dl of water.
Pomegranate juice is advised for women with bladder infections. I think it has anti-bacterial properties and raises Akkermansia in the gut. It probably will be a good tasting drink.
Quote from
Hermes on May 20, 2026, 1:05 pm
Quote from
lil chick on May 20, 2026, 11:13 am
Hermes asked: "The fluid I discarded is that the whey protein?"
If it is whey (which why wouldn't it be? I suppose it is?) it has uses around the kitchen, somewhat like vinegar or sourdough culture. If I remember correctly, people put it into things like salsa to get it to start lacto-fermenting. I wouldn't be surprised it you could also put some into oatmeal or pancake batter overnight to get it to ferment a little. Also, somewhere in the back of my mind I think nordic people drank it as a drink somehow. Maybe you could mix it with something sweet for a cool drink?
Good ideas! Thanks.
But isn't whey also the portion of milk that contains the most vitamin A?
Not to get anal about it, because I actually eat two eggs a day, and even some cheese. I'm still below the RDA for vitamin A, probably about half, depending on the amount of cheese I eat. Of the yogurt, I only eat tablespoons full.
Quote from
lil chick on May 20, 2026, 11:13 am
Hermes asked: "The fluid I discarded is that the whey protein?"
If it is whey (which why wouldn't it be? I suppose it is?) it has uses around the kitchen, somewhat like vinegar or sourdough culture. If I remember correctly, people put it into things like salsa to get it to start lacto-fermenting. I wouldn't be surprised it you could also put some into oatmeal or pancake batter overnight to get it to ferment a little. Also, somewhere in the back of my mind I think nordic people drank it as a drink somehow. Maybe you could mix it with something sweet for a cool drink?
Good ideas! Thanks.
But isn't whey also the portion of milk that contains the most vitamin A?
Not to get anal about it, because I actually eat two eggs a day, and even some cheese. I'm still below the RDA for vitamin A, probably about half, depending on the amount of cheese I eat. Of the yogurt, I only eat tablespoons full.
Quote from
lil chick on May 20, 2026, 5:40 pm
I have an elderly aunt that seems to be doing so good on a whey protein supplement. I've been told it is very good protein, digestible, I guess? I think the problem with most of the supplements is they have artificial sweeteners in them. It's nice that your whey won't.
Now, I'd be surprised if most of the vitamin A doesn't go with the butter and cream... (and not the whey)
I have an elderly aunt that seems to be doing so good on a whey protein supplement. I've been told it is very good protein, digestible, I guess? I think the problem with most of the supplements is they have artificial sweeteners in them. It's nice that your whey won't.
Now, I'd be surprised if most of the vitamin A doesn't go with the butter and cream... (and not the whey)
Quote from
Armin on May 27, 2026, 9:40 am
Quote from
Hermes on May 20, 2026, 1:02 pm
Quote from
Armin on May 19, 2026, 7:26 pm
Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
That should be interesting. What size glass of water?
I just made 2 new batches. One of apple juice and one of pomegranate juice. I added 1 tablespoon of inulin as well.
It holds around 3 dl of water.
Pomegranate juice is advised for women with bladder infections. I think it has anti-bacterial properties and raises Akkermansia in the gut. It probably will be a good tasting drink.
How did it turn out?
I tried my own experiment with dextrose, inulin and boulardii.
2 Qt water, 2 tablespoons of dextrose, 2 tablespoons of inulin. It has been 72 hours and it is just now starting to fizz. The recipe actually called for 4 tablespoons of dextrose so that may be why mine was so delayed. I'll try 4 tablespoons of dextrose next time.
I tried some and it tasks like seltzer water.
Quote from
Hermes on May 20, 2026, 1:02 pm
Quote from
Armin on May 19, 2026, 7:26 pm
Quote from
Hermes on May 19, 2026, 5:58 pm
The Boulardii strain arrived. I put one capsule into a glass of water with 100 g of dextrose. Let it sit at room temperature for 24 h. See what happens.
That should be interesting. What size glass of water?
I just made 2 new batches. One of apple juice and one of pomegranate juice. I added 1 tablespoon of inulin as well.
It holds around 3 dl of water.
Pomegranate juice is advised for women with bladder infections. I think it has anti-bacterial properties and raises Akkermansia in the gut. It probably will be a good tasting drink.
How did it turn out?
I tried my own experiment with dextrose, inulin and boulardii.
2 Qt water, 2 tablespoons of dextrose, 2 tablespoons of inulin. It has been 72 hours and it is just now starting to fizz. The recipe actually called for 4 tablespoons of dextrose so that may be why mine was so delayed. I'll try 4 tablespoons of dextrose next time.
I tried some and it tasks like seltzer water.
Hermes has reacted to this post.
Quote from
Hermes on May 27, 2026, 7:15 pm
Quote from
Armin on May 27, 2026, 9:40 am
How did it turn out?
I tried my own experiment with dextrose, inulin and boulardii.
2 Qt water, 2 tablespoons of dextrose, 2 tablespoons of inulin. It has been 72 hours and it is just now starting to fizz. The recipe actually called for 4 tablespoons of dextrose so that may be why mine was so delayed. I'll try 4 tablespoons of dextrose next time.
I tried some and it tasks like seltzer water.
It tastes tart. I like the drink. I only take a sip here and there, so a glass lasts me several days. For the next batch, I just pour the residue of the old glass in the new with some dextrose. Seems to be working well.
I'm surprised to hear that your drink fizzes. Maybe I'm putting too much dextrose in the drink? I'll try four tablespoons next time. Haven't tried fermenting any juices so far.
Quote from
Armin on May 27, 2026, 9:40 am
How did it turn out?
I tried my own experiment with dextrose, inulin and boulardii.
2 Qt water, 2 tablespoons of dextrose, 2 tablespoons of inulin. It has been 72 hours and it is just now starting to fizz. The recipe actually called for 4 tablespoons of dextrose so that may be why mine was so delayed. I'll try 4 tablespoons of dextrose next time.
I tried some and it tasks like seltzer water.
It tastes tart. I like the drink. I only take a sip here and there, so a glass lasts me several days. For the next batch, I just pour the residue of the old glass in the new with some dextrose. Seems to be working well.
I'm surprised to hear that your drink fizzes. Maybe I'm putting too much dextrose in the drink? I'll try four tablespoons next time. Haven't tried fermenting any juices so far.
Quote from
Armin on May 28, 2026, 6:34 am
Quote from
Hermes on May 27, 2026, 7:15 pm
Quote from
Armin on May 27, 2026, 9:40 am
How did it turn out?
I tried my own experiment with dextrose, inulin and boulardii.
2 Qt water, 2 tablespoons of dextrose, 2 tablespoons of inulin. It has been 72 hours and it is just now starting to fizz. The recipe actually called for 4 tablespoons of dextrose so that may be why mine was so delayed. I'll try 4 tablespoons of dextrose next time.
I tried some and it tasks like seltzer water.
It tastes tart. I like the drink. I only take a sip here and there, so a glass lasts me several days. For the next batch, I just pour the residue of the old glass in the new with some dextrose. Seems to be working well.
I'm surprised to hear that your drink fizzes. Maybe I'm putting too much dextrose in the drink? I'll try four tablespoons next time. Haven't tried fermenting any juices so far.
I haven't gotten the dextrose drink to fizz as much as the juice but maybe it needs more dextrose.
The recipe for above used 2 capsules. I forgot to mention that.
Quote from
Hermes on May 27, 2026, 7:15 pm
Quote from
Armin on May 27, 2026, 9:40 am
How did it turn out?
I tried my own experiment with dextrose, inulin and boulardii.
2 Qt water, 2 tablespoons of dextrose, 2 tablespoons of inulin. It has been 72 hours and it is just now starting to fizz. The recipe actually called for 4 tablespoons of dextrose so that may be why mine was so delayed. I'll try 4 tablespoons of dextrose next time.
I tried some and it tasks like seltzer water.
It tastes tart. I like the drink. I only take a sip here and there, so a glass lasts me several days. For the next batch, I just pour the residue of the old glass in the new with some dextrose. Seems to be working well.
I'm surprised to hear that your drink fizzes. Maybe I'm putting too much dextrose in the drink? I'll try four tablespoons next time. Haven't tried fermenting any juices so far.
I haven't gotten the dextrose drink to fizz as much as the juice but maybe it needs more dextrose.
The recipe for above used 2 capsules. I forgot to mention that.
Quote from
Hermes on May 28, 2026, 7:16 pm
@armin
Probably any carbon that may be released during fermentation vanishes in my open glass. Next time, I ferment it in a closed bottle. And I'm still intrigued by pomegranate juice.
@armin
Probably any carbon that may be released during fermentation vanishes in my open glass. Next time, I ferment it in a closed bottle. And I'm still intrigued by pomegranate juice.
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