The more I learn about the gut and neurological health, the more amazed I am at the intricate workings of our miracle bodies…and how spot on Dr. Natasha Campbell-McBride is with the GAPS diet…

I’ve been all over the ‘net this morning, reading blog after blog on probiotics.  One linked to this post on the gut-brain-skin axis.

Some of this is over my head, but it appears that probiotics help reduce inflammation after a heart attack.

Here’s a good paper on the connection between probiotics and the brain.  It is so interesting that fermented food, like sauerkraut, can contain acetylcholine, a neurotransmitter.  Blows me away.

This blog has a recipe for GAPS yogurt.  Since I was very sensitive at first, I gave up on yogurt.  I tried making my own according to another member’s method of putting it in an electric skillet on low heat, but didn’t have satisfactory results.  It could have been that I didn’t use yogurt starter, but rather, used store-bought kefir.  I found out later that this brand, an expensive organic brand, was putting the live cultures back in after processing it.

Yeah, that’s not going to work.

I like her idea of using raw milk.  But since obtaining raw milk is a crime…I’ll have to go through the Mafia to get some.  /super snarky

She talks about using her food dehydrator for growing the culture, but I thought it might be easier to use a yogurt maker.  I looked at several brands, and they had automatic shutoffs at 6-10 hours, which is waaaay too short a time to allow the cultures to develop…but there was this one that follows GAPS, too.  Not having tried it, I’m not able to give any kind of review on its ease of use or reliability.