Sphagnum
Member
From my understanding, Ray not only felt that the body's natural production of lactic acid was detrimental to health, but that ingesting lactic acid in foods was also harmful, and thus, discouraged. I believe it was cultured dairy that he specified when he noticed troubling results in his own body.
I enjoy making homemade yogurt. I strain it very well, to where its basically only dry curds remaining. The main advantage for me is that its reduces the amount of fluids in my diet, which is already high from juice.
So I now have all that liquid left over, but it still holds nutritional value, specifically in the bio available calcium. Rather than waste it, I could cook with it (rice, oats, potatoes, etc.,) to still obtain the nutrition. BUT, the lactic acid would still be present, and if I'm doing this everyday then there is potential for problems down the road.
So is there anything I could do to alter the lactic acid left in the yogurt run-off into something harmless? For example, I have added powered egg shell (calcium carbonate) to orange juice resulting in calcium citrate and carbon gas, and I've also added egg shell to vinegar to create calcium acetate carbon gas. Now I'm not saying that calcium carbonate is harmful in anyway, I'm simply using that as an example of adding a base to an acid, resulting in something that is still safe to ingest.
I've tried to find this answer online, and on the forum, but I haven't had any luck. I'm also a layperson in terms of chemistry, so I can't reliably experiment myself.
I enjoy making homemade yogurt. I strain it very well, to where its basically only dry curds remaining. The main advantage for me is that its reduces the amount of fluids in my diet, which is already high from juice.
So I now have all that liquid left over, but it still holds nutritional value, specifically in the bio available calcium. Rather than waste it, I could cook with it (rice, oats, potatoes, etc.,) to still obtain the nutrition. BUT, the lactic acid would still be present, and if I'm doing this everyday then there is potential for problems down the road.
So is there anything I could do to alter the lactic acid left in the yogurt run-off into something harmless? For example, I have added powered egg shell (calcium carbonate) to orange juice resulting in calcium citrate and carbon gas, and I've also added egg shell to vinegar to create calcium acetate carbon gas. Now I'm not saying that calcium carbonate is harmful in anyway, I'm simply using that as an example of adding a base to an acid, resulting in something that is still safe to ingest.
I've tried to find this answer online, and on the forum, but I haven't had any luck. I'm also a layperson in terms of chemistry, so I can't reliably experiment myself.