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Probiotic Whey - alternative uses for Probiotic milks

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					Probiotic Whey
Versatility for home-made Probiotics

My document “Making the Best Probiotic Products for Pennies – Probiotic Yoghurt” details how to make probiotic yogurts using commercial probiotic drinks, yogurts, powders, capsules and pills. In the case of the powder, capsule and pill probiotics – which are usually the strongest, most therapeutic products - the probiotic yogurts produced are almost certainly more “available” to the body than the original product. The original product, when put in a fairly-ideal growth medium such as milk, can take a couple of days to “come to life” and start reproducing. The probiotic yogurt from the product, when added to milk, springs into life very much quicker - usually within a couple of hours. This I believe makes probiotic yogurts better and faster acting than the original commercial therapeutic products. When you have made probiotic yogurt, you do have to eat it - regularly. But eating bland-tasting yogurt day after day quickly becomes monotonous… There are some ideas and recipes for using probiotic yogurts in my document “Making Yogurt and Probiotic Yogurts for Dummies”. While yogurt recipes and mixing probiotic yogurts with other foods certainly helps, there are obvious limits to what you can make using yogurt. That is where Probiotic Whey comes in…
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Probiotic Whey
What is Whey?
Yogurt can be thought of essentially as Curds and Whey. The curds are the milk solids, the whey is the slightly yellowish liquid left over when the milk solids are removed. Separating the curds from the whey in probiotic yogurt is a very simple procedure.

Whey itself is highly nutritious
“Whey protein is a complete protein that contains all 20 amino acids and all nine essential amino acids (i.e. amino acids that must be obtained in the diet because the body cannot make them using other amino acids). Its protein digestibility corrected amino acid score is 1.14, as compared to 0.94 for beef protein, and its BV is 104, compared to 100 for eggs.”

http://www.wheyprotein.com/whatiswhey.html Some Research Studies on Whey: http://www.wheyprotein.com/recentstudies.html

Besides the nutritional properties of ordinary whey, when made from probiotic yogurt the whey itself is also probiotic. The curds will contain rather more probiotic bacteria than the whey, but the whey is still a very versatile and effective liquid probiotic.

A quick word on Curds…
After the whey is removed from yogurt, the milk solids are left. These curds are essentially like a very mild cream-cheese. A modern name for them is YoCheese, but curds have been around for many centuries. “Converting milk into a fermented milk product by lactic acid fermentation is one of the oldest methods employed for the preservation of milk . Although yoghurt has many desirable properties and longer keeping quality if it is stored and retailed at < 5 C, it still tends to spoil within a very short period of time at ambient temperature.
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This fact stimulated efforts to develop simple and efficient techniques in order to extend the keeping quality of yoghurt even further. One method developed was to leave plain yoghurt hanging in the animal skin for some length of time. Since some of the milk serum was absorbed by the animal skin into which yoghurt was poured, and some of the whey passing through the skin would have been lost by evaporation, the resulting product was concentrated, strained, acidic and had a longer storage time due to the high level of lactic acid . The final characteristics of the resulting concentrated product were remarkably different from the initial yoghurt. For example, higher total solids (~ 25 g 100 g–1) and acidity (lactic acid > 2.0 g 100 g–1) made this product more resistant to microbiological deterioration….” Curds: Synonyms for concentrated/strained yoghurt (curds) in different countries:
Labneh, labaneh, lebneh, labna Eastern Mediterranean Laban zeer, leben zeer Egypt, Sudan Torba, süzme Turkey Tan, than Armenia Stragisto, sakoulas, tzatziki Greece Syuzma Russia Mastou, mast Iraq, Iran Basa, zimme, kisela, mleko slano Yugoslavia, Bulgaria Ititu Ethiopia Greek style United Kingdom Chakka, shrikhand India Ymer Denmark Skyr Iceland Source: “Fermented Milks” Edited by Dr Adnan Tamime

This document concentrates on uses for probiotic whey, but the probiotic curds obviously have their own uses. Here are just a few ideas: The curds are like a very mild cream-cheese. To give them a more “cheesy” taste, grate a strong normal cheese, and mix in some curds. Probiotic butter can be made by leaving a pack of standard supermarket butter to soften at room temperature. Then mix some curds into the butter, and cool. The resulting probiotic butter looks and tastes just like regular butter, but is obviously healthier. Curds can be blended into commercial ice-cream. The original yogurt can also be added to ice-cream, although the result will be runnier. Curds make the best “starter” for further production of probiotic yogurt. The curds can be frozen for up to a month without too much loss of probiotic bacteria. Freezing curds for future yogurt “starters” can be useful if you are going away for a few weeks, or if you always want to ensure that the yogurt you produce does not vary much microbially from batch to batch.

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Uses for Probiotic Whey

Whey In food and drink
As whey has a very mild, almost unnoticeable taste, and looks just like a very faintly-yellow water, it can be added to almost any food, drink, or recipe in place of water. Obviously, heating the whey too much is going to kill the probiotic bacteria and is best avoided – although evidence suggests that even “dead” probiotic bacteria can have immune-boosting effects on the body. Whey can be frozen for up to a month without losing too many healthy bacteria, so frozen things like Ice Lollies can be made with it.

Whey as a “hidden” food and drink adulterant
There are some groups of people who will only eat a very narrow range of foods. From my own experience, I believe that these foods are the favourites of the “bad” bacteria living in the person’s mouth and GI system. These particular “bad” bacteria digest that food quickly, producing opioid-like substances that give the person a certain sense of “peace, calmness, and tranquillity”. This sensation is just like a mild dose of the more well know types of opioids found in heroin. I have experienced this myself in relation to cows milk. I had been drinking cups of milky tea – about 20 a day – for as long as I could remember. When I wondered exactly why I was doing it, I did notice this calm peaceful sensation that occurred very quickly after the first sip. I narrowed the effect down to the milk in the tea, and found that the effect seemed to start quickly when milk hit the back of my tongue. Even thought I knew that milk was affecting me, I still could not get by without drinking lots of milky tea. Some years later I came across probiotics, and eventually found one that eradicated the noticeable patch of discoloured bacteria around the back of my tongue. When that went, I found I could only drink one or two cups of tea, before wanting something different like say coffee, or even – heaven forbid - water.

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When the bacteria went, so did the “craving” and the need for regular fixes. The tea that I have drunk since then just has a normal amount of milk in it. One of the more obvious groups who appear to have addictions to a very narrow range of foods are those with autistic spectrum disorders. Probiotic whey may be useful for these people, as being virtually colourless and tasteless it can easily be “hidden” in very many foods and drinks, such as coke, tomato-sauce, vinegar, and even milk itself. [If you add whey to milk, make sure it is consumed within a couple of hours or the milk will tend to separate.] From my own experience, I believe an effective probiotic can eventually wipe-out the bacteria that may be creating food addictions, so probiotic whey may help break the cycle when the person will not readily accept probiotic foods, tablets, or yogurts.

Whey as a mouth wash and bedtime drink

Caption:

Bacteria from the human tongue. In this scanning electron
micrograph (SEM) rod and coccoid bacteria are seen. The coccoid bacteria are likely Streptococcus mutans due to the fibrous glucan matrix that is seen surrounding the cells. Most bacteria on the human tongue are harmless or even beneficial. However some bacteria can cause throat infections and form plaque deposits on teeth. Plaque will also lead to tooth decay and periodontal disease. S. mutans is a coccoid shaped, Gram-positive, facultative anaerobic bacteria that is part of the normal bacteria flora of the mouth… It metabolizes sucrose to lactic acid and is a leading cause of tooth enamel decay. The acidic environment created in the mouth by this process is what causes the highly mineralized tooth enamel to decay. S. mutans is one of a few specialized organisms equipped with receptors for adhesion to the surface of teeth. Sucrose is utilized by S. mutans to produce a sticky, extracellular, dextran-based polysaccharide (glucan) that allows them to adhere to each other forming plaque. Other sugars (glucose, fructose, lactose) can be digested by S. mutans to produce lactic acid. http://www.denniskunkel.com/DK/Bacteria/28890A.html

Commercial therapeutic-strength probiotics are often in the form of capsules and pills that are swallowed. This is fine for what is considered the “gut”, but in reality “bad” bacteria are almost certainly living above that area – in particular they live in the mouth and throat. The mouth can be thought of as a reservoir of “bad” bacteria ready to re-colonise the lower parts of the digestive system. Swallowing probiotic tablets and capsules could perhaps eventually wipe this reservoir out, but it is likely to be more effective to have the probiotic bacteria present in the mouth itself.
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There are numerous studies on tooth decay in children that find “bad” bacteria present in their mouths, along with yeasts such as Candida. These bacteria tend to feed on sugars, producing most of the acids associated with tooth decay. This is not a generally accepted view amongst dentists, but research suggests that this is exactly what is happening. (I personally tend to find that highly profitable industries like dentistry are not big fans of changing the cozy ways in which they look at the problems that they derive a large part of their income from). Using whey from a good multi-strain probiotic as a mouthwash should be able to wipe out most of the bad-guys in the mouth. Below is some example research on which probiotic bacteria are likely to be best for dealing with mouth bacteria: “Characterization of oral lactobacilli as potential probiotics for oral health. The study included 67 salivary and subgingival lactobacilli of 10 species, isolated from healthy humans… The majority of strains suppressed the growth of Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis, Prevotella intermedia, and Streptococcus mutans, but none inhibited Candida albicans…. [These are the main bad guys as far as teeth are concerned] Strains of L. plantarum, Lactobacillus paracasei, Lactobacillus salivarius, and Lactobacillus rhamnosus expressed both high antimicrobial activity and high tolerance of environmental stress… [These are the best of the good bacteria for teeth] These results suggest a potential for oral lactobacilli to be used as probiotics for oral health.”
http://www.ncbi.nlm.nih.gov/pubmed/18279182

The tongue itself is also quite interesting, as different bacteria tend to set up home on different areas of the tongue. The back of the tongue in particular is associated with bacteria that result in halitosis (bad breath). Using probiotic whey as both a mouthwash, and bedtime drink, should cleanse the mouth, and also the throat, of these bacteria in a natural way. From personal experience, whey should leave the tongue with no surface film of any kind, so that tongue-scraping becomes unnecessary. Also, if a metal-pick type plaque scraper is used on the teeth, there should be no whitish films or residues of any kind. If you use whey as a mouth wash, you need to avoid using the many commercial toothpastes and mouthwashes that contain anti-microbials. These anti-microbials are very likely to kill probiotic bacteria in the mouth. Arguably they kill the good bacteria rather more effectively than the bad bacteria; otherwise you would not have to keep using them day after day…
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Avoid alcohol-containing mouthwashes when using probiotic whey, as the alcohol is also likely to kill the good bacteria. Incidentally, very high rates of oral cancer have been associated with alcohol-containing mouthwashes. However, this association is strongly denied by the manufacturers - of Listerine in particular - and by many in the large segment of the dental community that this manufacturer likes to spread its largesse around… For toothpaste, personally I find Bicarbonate of Soda to be more effective than any of the commercial brands I have tried, and it definitely will not kill probiotic bacteria in the mouth.

Whey on the skin

Skin probiotics are starting to become quite a hot area. I have been doing little experiments on skin for about six months now off and on, and the results I found interesting, if not scientifically valid. The bacteria that inhabit the skin are very different from those that inhabit the digestive system, so commercial probiotics for the gut should not really be useful on the skin. However… Probiotic Whey when applied to the skin is unnoticeable and does not smell. It may leave a slight sheen, but rubbing the skin with say a towel will remove the shininess. I used a mix of two multi-strain probiotics (Bio-Kult and Threelac) to make the whey. Note that as whey itself contains many amino-acids, etc, it may be that any skin effect comes from these rather than the probiotic bacteria in it. Here are a few observations: Using standard liquid soaps very frequently, I often had small cuts, abrasions, etc on the hands. Rinsing with probiotic whey stopped this. Applying whey to the face for a month seemed to result in less noticeable lines and wrinkles, and smother skin. Adding a PREbiotic - GOS in the form of Bimuno, or Inulin from Fibresure - to the whey also seemed to have a good effect. Using a PREbiotic alone - just mixed with water - also seemed to improve the skin. Note that prebiotics can be a bit sticky if the solution is too strong.

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Applying prebiotics to cuts, grazes, and a slight ulcer-type sore I had, seemed to result in quicker healing. Applying the prebiotic Bimuno also took away most of any pain present. I applied probiotic whey to the scalp after washing hair. However, I did not have any scalp problem such as dandruff, so there were no obvious results. I do now use whey as a cheap natural hair gel – it makes the hair thicker and holds it in place just like the commercial gloop. Whey as an eye wash: No – don’t do it – I just got red eyes and irritation. I have had at various times the type of die-off (herx) reaction on the skin that is usually associated with probiotics in the gut. In particular, some experiments lead to teenage-type spots, and the odd red skin rash, for the first week or so.

Some very tentative observations: Since my teenage years I have had greasy hair and skin. The hair was so bad that it had to be washed daily. Now both the greasy skin, and to a lesser extent the greasy hair, have vanished. As I also ingest and experiment with very many probiotics, I do not know whether the probiotic whey on the skin, the prebiotics on the skin, or taking other prebiotics and prebiotics orally lead to this. I was not expecting this reaction and it happened very gradually. Otherwise, I have made no obvious changes to diet or shampoo, etc, so I believe there is some relationship. Body odour: BO is caused by bacteria that “eat” sweat, and I have always been quite sweaty towards the evening. This again has virtually stopped, and I no longer use deodorants or have to shower daily. This is another mystery… it did not seem to happen when I tried putting probiotic whey under the armpits – it again happened imperceptibly. Cold sores on the lips: I used to get these as regular as clockwork, but have not had any at all since starting these experiments on the skin. Nose: PREbiotic powder mixed with water in the nostrils makes - and keeps - the nose clean and clear!

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Skin Summary Unless you are prepared to face the prospect that you might have to go around for a few weeks with a face covered in pimples or rashes, you may well want to leave experimenting with your skin alone. But, for the intrepid only: The effects of the probiotic bacteria, the whey itself, and using prebiotics are hard to disentangle from my own little research efforts. But here are some suggestions: For a water-like skin liquid that may help with wrinkles: Probiotic whey with just a little prebiotic added. For a moisturising wash: Get liquid soap of the pure kind, such as Dr Bonner’s. Add a little prebiotic. Then take a tip from biblical times and add olive oil. Whey can be added, although it will make the mixture milky-white. For a shaving foam/gel: same as the moisturising wash – the olive oil makes these pure soaps foamy. Without the olive oil, natural soaps have very little lather. For a gel for ulcers or wounds that will not heal easily: Honey and the prebiotic Bimuno mixed seem to work well. For a hair gel/thickener: Probiotic whey. Adding just a little prebiotic will give a firmer hold, but can be sticky and make the hair look greasy if too much is used. For spots and pimples: Prebiotics actually seem to work better than probiotics. Mix the prebiotic powder with water. Note that this can be sticky if you don’t add enough water.

Whey as a “sports” or “energy” drink
Whey - in a dried, usually adulterated form - is a big favourite with body-builders as a protein source during training to build muscle. Perhaps counter-intuitively, research on whey has more associations with weight loss than weight gain.

Whey - Other Possible Uses
Recipes for naturally fermented foods like Sauerkraut sometimes rely on random bacteria to ferment them. Using whey will ensure that the bacteria is a good probiotic one. Some of the things that some women do with yogurt just might be a little less messy using whey....

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How to make Curds and Whey
Get a funnel, and insert it into a bottle or container. Put a few sheets of coffee filterpaper into the funnel. Then just pour the yogurt into the funnel. After three to five hours, the container will hold nearly all of the whey, and the curds will be left in the filter paper. You can get slightly more whey, and thicker curds, by leaving it for 24 hours. About 50% of yogurt is whey. Whey seems to keep fresh for about the same time as yogurt. Keeping whey refrigerated - and using it within say 5 days - would be sensible. Curds will last longer than yogurt – but do not keep them in the filter paper, as this tends to go mouldy very quickly. These pictures should give you the basic idea. Note that using coffee filter-papers results in a clear whey, rather than the milky whey shown here. Using a muslin-type cloth results in this milky whey. Straining Yogurt, Whey and Curds

Using a funnel can be a bit easier than using a sieve This is Ms Muffet’s Repast…

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And Finally…

Little Miss Muffet sat on a tuffet, Eating her curds and whey. Along came a spider and sat down beside her, And frightened Miss Muffet away!

--- The End --The author gratefully acknowledges the invaluable personal contribution to this document made by the late great Ms. Muffet. The spider proved to be totally uncooperative…

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Description: Other ways of using home-made probiotics.