Keto Yogurt

Draining off the whey
Draining off the whey

Yogurt – or is it Yoghurt, or Joghurt? Never mind – we will call it yogurt.

Defined as a milk product that has been fermented by  lactobacilli and bifidobacteria to produce a sharp-tasting food that in its un-adulterated (i.e. without fructose added) form, has some amazing properties for the health of the gut, therefore the health of the brain and therefore for your health.

I prefer the high-fat organic Turkish yoghurt, with 10% fat, only it costs 35 DKK per litre – about £3.50 or $5. Now, I think that is fairly expensive, so I investigated how to make it myself. I found out that it is surprisingly easy – and cheap!

At our local supermarket, you can buy non-homogenised full-fat milk (required for yogurt making) and double (48% fat) cream. They are specially produced at a certain farm and are therefore more expensive than the run-of-the-mill A**a crap. Hence, they cannot always sell it BUT if you buy it on the last sales day, it is CHEAP, so I can make my own yogurt for around 7 DKK per litre – 20% of the price of the commercial product. I buy the “gaardmælk” (farm milk) which has a fat content that varies between 3.5% and 4.5%, and the double cream, as components for the “brew”.

The process is quite easy: Heat the milk and cream (140 ml for 10% fat yogurt) to 85 degrees C. This stops the milk curdling when the bacteria does its work. Let it cool down to 45 degrees C and add 100 ml of the organic yogurt, or, even better,  from some you made previously. Place in a bowl and cover in a tea cosy and let it stand somewhere where it will maintain warmth. I put mine on the bathroom floor, where the underfloor heating keeps things nice and warm.

Leave for 5-12 hours – more and the yogurt will taste more acidic. When it has fermented, it has a thicker-than-milk consistency. I like it really thick, so I strain it in a cool place through a tea cloth, to remove the “whey”, a kind of watery protein. When it is nice and thick, I put it in a kilner jar (the ones with a rubber seal) and in the fridge. Luvly Jubbly!

But, hey, why stop at 10% when we are going for the ketone bodies? I have successfully made 20% yogurt. Strange that there are no references to yogurt over 10% on the Internet. It tastes BRILLIANT! It seems everyone is still in the eat-low-fat-and-get-obese- era when it comes to yogurt.

Additionally, I have added the contents of a probiotic supplement capsule to my yogurt. I had these from when I had an infection in a finger due to a cut getting infected with bird poo, which caused it to go septic. Therefore I was on antibiotics, which positively wreck gut flora. I think it works – doesn’t seem to affect the taste or consistency adversly.

I am very pleased with this yogurt and the double-whammy of being an ideal way of complementing nuts and seeds at breakfast and being good for my gut flora. I have discovered lots of things you can make with yogurt – especially, from a keto standpoint, of adding olive oil, for example. keto+fermented foods – yey! Another enhancer is to add a few drops of organic vanilla essence to make a super dessert.

But why the silence on supercharged fat yogurt? IMHO, it tastes absolutely great. And now it is cheap. So I am eating lots of it.

Try it!

 

 

 

 

 

 

 

 

What did Raimundas’s recovery mean to me?

I described the sequence of events that led to Raimundas’s “spontaneous remission” on the first page. 

As with anyone, I was very happy to hear this and then sceptical. How could he be cured when the best and most expensive treatment the Danish health system could throw at it fail? How was it done? What was I missing?

Vanessa asked me to do a simple test: She wanted to test my “CP”. I had to breathe in, breathe out, then see how long it took before I was forced to take another inhalation; 17 seconds. “Not bad”, she said ,”a cancer patient can do about 5 seconds” I was relieved – I must be OK, right? Like most people I know, I have a lurking fear of the Big C.  I know so many people who have been cut short in their prime because of it. And to cap that, a recent BBC article said that it is expected that half the UK population will get cancer. Hey, I am a Brit, so it is statistically even money!

Vanessa said that this CP is the test for how much carbon dioxide is in your bloodstream. Carbon Dioxide in my bloodstream? Surely, I don’t want that? I want oxygen – not carbon dioxide! (or so I thought). Well, yes, I do want oxygen, but what I didn’t know that I need carbon dioxide to be able to release the oxygen from the oxygen-rich blood into my cells. Why? Because essentially, cancer cannot survive in an oxygenated cell. I will explain that later.

So what had Raimundas done? He had, through careful monitoring of a training course, increased his CP (short for “control pause”) from the cancer-sufferer’s 5 seconds to 60 seconds. And according to Micha, cancer is unlikely to survive in someone with a CP of over 40 seconds.

And what does the training do? It is designed to reprogramme your medula oblangata (the control centre for the body’s automatic functions) to accept more carbon dioxide in your body. Up to 7% actually. Pretty fantastic considering the atmospheric concentration is  0.4%.

I have to say at this point that Raimundas also did other things, such as centering, calorific restriction and ketogenic diet. All this is explained on Micha’s web site.

Anyway, I wanted to find out more. Reading some of the theory behind this led me to adopt some of the practices, although not all. I figured that I was in pretty good shape, but I knew there was room for improvement.