Figure I'll throw these all into one post, hope it doesn't deter people. :)
1. What are the differences between milk/water keifer, why would one be better or worse than the other?
(taste, nutrients, probiotics are my primary interests)
2. How do you maintain a sourdough culture and how difficult is it?
How long can they go between feeds?
4. If one was to consider a standing desk/treadmil setup, are they viable?
If so what is the best way? I'm thinking about getting a manual treadmil and setting up some kind of stand desk or getting an adjustable desk. Not sure if its actually possible to do things while walking though. How easy is it to type/focus/write while you're walking? How much noise would the treadmil produce? Would be interested in personal experiences and anecdotes aswell.
asked bywtfgod (300)
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on April 02, 2014
at 07:08 PM
I don't think you're going to hit excess vitamin B3 from eating chicken. The lowest supplements I could find at whole foods were around 100mg, where it looks like you're getting 12 milligrams in half a chicken breast. I see doctors prescribing the nutrient up into the daily several thousand milligram range without toxicity. What you would probably want to avoid is synthetic / time-release / no-flush niacin, which you would find in cheap b-vitamins and modern "enriched" foods like cereals and bread. Your body uses this vitamin to repair DNA, produce energy from the food you eat, and metabolize and cleanup excess neurotransmitters and methyl groups, among other useful functions.
I tried a standing desk for a month or so. You need some really comfortable shoes to pull it off, and it's a little distracting. I think there are more benefits to being able to relax at a chair and frequently get up and do something away from the keyboard. If you get a standing desk, you'll want one with a chair.
Kefir works as a wild yeast starter for sourdough. You can feed the grains an occasional washed eggshell to hook them up with calcium. I've got some in my fridge under an airlock in hibernation-mode. I haven't experimented with milk kefir, but it does seem superior to the water grains, imo. (Although, with water kefir you have more options to jazz up your second ferment with interesting herbs / fruit flavors.)
I shave with refined coconut oil. Just keep a small jar near the shower with a sharpened stone tool or razor and you're gtg.
on April 01, 2014
at 08:51 PM
If you get good grains, dairy keifer is easy to maintain. It takes about 5 minutes a day (or every other day) to strain the keifer and give the grains fresh milk. So if you do dairy, not a problem. If you avoid dairy, then you STILL need dairy milk to feed the grains, although you can then use them to kefir other liquids like coconut milk. The best option is to "feed" your grains raw milk from pastured cows, but that gets expensive and time consuming to source the milk.
Also, make sure you're OK with "letting stuff go". Well-fed keifer grains double weekly. You'll soon run out of friends to dump--er gift them to. So you have to be OK with discarding excess grains (in the compost or feed them to the dog). Sourdough, too, requires discarding or you'll soon have a swimming pool full.
on April 01, 2014
at 08:06 PM
1. Milk vs Water Kefir. As I recall water kefir still needs to be refreshed with milk as the water doesn't have the nutrients it needs to survive. I tried making milk kefir, had a failure and never went back to it. I'm well versed in fermenting so I blame the original grains as not being very robust. I actually prefer the taste of commercial Kefir but have switched to yogurt.
2. Sourdough is very simple after you have worked with it for a few weeks. You learn when it needs to be tended to. A weekly feed from the refrigerator works, you can also let it go longer and refresh as needed, again you will learn how much and how long you need to do this. If you stick with a set plan, you can confidently bake and get similar results every time. If you mess around too much the fermenting times of your doughs and temps might need to change a lot. With experience this all becomes super easy.
3 & 4 basically don't know or care about these - sorry
5 Interested in the answers but don't know. I take a B50 twice a week at this point and have cut back on chicken since starting Paleo.
on April 01, 2014
at 05:36 PM
I have always had sensitive skin and never would have thought the advice I am about to give you as a viable option. Don't use shaving cream. After years of razor burn I took this advice and started shaving in the shower, sans shaving cream, and have never had better skin.
on April 01, 2014
at 02:24 PM
sourdough: I keep a teff sourdough starter going. I started it over a year ago from the directions here. Basically, I can sour a few basic glutenfree starches and eat in small quantities. I cannot eat eat plain white rice though it is a "safe starch" for many people. I am planning to try fermenting rice using some of my starter to innoculate it and see how I tolerate that. I keep my starter in my fridge, I feed it about once a week. About every couple of months, I sprinkle a probiotics capsule in when I feed it. That tends to keep it a flavor I like. Our wild yeasts and whatever where I live lend to a less yogurty flavor. If I am going to ferment something, I pull the starter out a few hours ahead of time to let it warm (usually I pour off the liquid top) then mix it about 1 part starter to 3 parts other in a separate mixing bowl and place in a warm spot overnight (top of my water heater stays about 72°F or so). Then I also feed the remaining starter and keep it in a warm place overnight too. Yes, you need to keep the ratio of starter to flours in proportion somewhat so when you want to do larger batches, you need to first enlarge your starter. Teff seems to work well, possibly its mucilaginous quality helps it trap the bubbles?
As I said, I can't eat white rice and I also cannot eat potato, tomatoes, strawberries, buckwheat, chickpeas (garbanzos), bananas, chestnut, kiwi, etc... Anything in the latex-food-allergy group. I'm already gluten intolerant and dairy allergic so fermented pseudocereal ends up being my personal safe starch. Well, that and sweet potatoes.