D
Diane
Guest
If this is not the correct group in which to post this
question, please do forgive me and point me in the right
direction...
I have been attempting to make kefir for the past couple of
weeks initially using full fat pasteurised milk, and was
fairly pleased with the result.
After the second batch made with raw (unpasteurised) milk I
noticed that I began to feel quite euphoric about half an
hour after consumption, which might be explained by the fact
that tryptophan is apparently present in significant
quantities in kefir...?
I had thought that my kefir cultures had simply "kicked in"
after their travel dormancy, and made another batch again
using pasteurised milk, however I no longer experienced the
post consumption euphoria.
Could it be due to the change in milk ie. change in fat
content or again using pasteurised milk?
Thanks for any thoughts...
question, please do forgive me and point me in the right
direction...
I have been attempting to make kefir for the past couple of
weeks initially using full fat pasteurised milk, and was
fairly pleased with the result.
After the second batch made with raw (unpasteurised) milk I
noticed that I began to feel quite euphoric about half an
hour after consumption, which might be explained by the fact
that tryptophan is apparently present in significant
quantities in kefir...?
I had thought that my kefir cultures had simply "kicked in"
after their travel dormancy, and made another batch again
using pasteurised milk, however I no longer experienced the
post consumption euphoria.
Could it be due to the change in milk ie. change in fat
content or again using pasteurised milk?
Thanks for any thoughts...