We all need a new diet book, right?

Well the plan I am doing now turned out to be step by step by the above book that I didn't even know existed. I am managing my weight and blood sugar mostly via low-carb, but was still struggling with high blood pressure even while taking three different meds. High BP runs in the family.
I made several changes in total that are apparently working: low-carb, calorie restriction, intermittent fasting and eating home-made fermented foods.

I am off the meds for now, and all their negative side-effects. Feeling normal again!

http://nutritionadvance.com/type-2-diabetes-reversible/

That's such a coincidence that the book is exactly what you've been doing to make yourself well. Just goes to show, you're on the right track!
Such a positive inspirational journey!!

Do you use unpasteurized milk to make your fermented dairy products? A friend was telling me once about their mother making Kefir when they were kids and I know you posted about your Keifer grain you had bought. I've investigated it before but realize that I better have the plan of what to do when I get some. I've read that the milk has to be labeled "for animal use only" or something like that. Then I went down a rabbit hole once reading all about what some milk farmers have been through selling it raw.

So happy for you in making yourself healthy Mike!

No, any milk will do except low-fat or "ultra pasteurized" my favorite is "Promised Land", but I can't always find that. If you ferment for two days (after removing and storing the grains in milk in the fridge at the half-way-point) the whey separates from the curd and the result is a yogurt/cottage cheese like consistency which is lovely to eat off the spoon

The surplus grains (they double about every 10 days) and even some of the older kefir I feed to the dogs. They love it.

I have recently added Kim-chi and sauerkraut to my menu that I source locally. I have made both before, but it's a bit of work and I am lazy

I've seen Promised Land in some store, maybe Whole Foods?
So the whey part has the carbs? Is that right?

Likely WF, but most local dairy milks are fine.
Mostly in the whey, but by 24 Hrs 99% of the lactose (carbs) has been used and converted to alcohol ~4% and kefrin.
Looking at store-bought kefir they advertise it as lactose free, but the one I just bought to try list 11 carbs/cup so it's hard to say. Homemade is way different and more tart than the commercial stuff that has to stay on the shelf for weeks without bursting

I don't worry about the carbs, I don't lose on VLC, but when I added in the kefir I lost a stone. Coincidence? perhaps, but I am going to keep it up. I drink about a cup/day in 3 divided doses morning, noon and at night right before bed. Helps with dental health and breath too, but thats another experiment in progress.

Thanks for that explination.
Where did you say you bought your grains before?
When you make it, how do you save some for your next batch? Are there new grains in the new Kefir and you just save them?

http://www.fusionteas.com/KefirGrains.html

Yeah, had mine going almost 3 months now ... comes with instructions and e-book access with recipes. BTW: 1 TBS is more than enough for a quart of milk.

I store extra grains in milk in the fridge and use em once or twice a week.

I'm going to order some and do it this time! No more procrastinating....
Thanks for the link (again)

I ordered it and it's sold right here in Texas, cool!
Can't wait to try it out!
Going to pick up a quart of some whole milk tomorrow since the Kefir should be here in a couple of days..

I believe it took about a week to get mine. Just follow the directions to get it going. Doesn't take long. I have more "healthy grains" than I need already. You only need a level tablespoon / quart of milk when they get going and it gels in 24 Hrs or less!
Keep an eye on it and then put it in the fridge or you will get a tangy cottage cheese instead of a creamy texture.

I ordered it last Sunday and received it Wednesday then started on Thursday Morn..
I finished my second batch this afternoon I threw the first out and did the second and it is amazing!
I love it!!!
It's ten times better tasting than plain yoghurt.
Maybe being LC makes it taste even better because I'm expecting sugary taste but this came out very creamy and much thicker than I thought. Almost custard like.

I read and watched many videos and decided to add a little cream with the milk on the second go around because some said it really increased the creaminess. Some said it can be a little tangy but mine is really rich. I hope I did it right. 24 hours on each culture.

Thank you so much Mike for talking about it and posting the link again!

Congratulations on getting off the meds! This lifestyle is so much more than losing weight.

Thanks for the dialog, Mike and Meme#1, I've just put some grains from Fusion Teas in my Amazon shopping cart. I've been planning to increase my probiotic consumption, and Kefir looks like an excellent way to do this. While I've been able to eliminate my BP meds, I want to keep it that way. I'll report back once I've had a couple batches.

So are vegetables, especially with summer almost here. We have a long thread on various attempts at fermenting called Gut Bugs. Being lazy, I also still buy the Wild Brine knock-offs at Trader Joe's. But now am seeing more fermented foods even at Walmart grocery.
http://forum.lowcarber.org/showthread.php?t=468472

Yep, that's what it does. Hard to get it wrong.
One time I made it with half 'n Half. Like yogurt it's best not to shake/mix it while it's fermenting or it can come out gritty. A trick I use is mixing some live grains well with milk, store immediately in the fridge. Whenever you're ready (even a week later) just strain the grains out and leave the milk itself out overnight. It should be ready by morning ~12 hours. Very creamy too. If you leave it out longer the whey will soon separate leaving a bi-layer with a tangy kefir cheese at the top. Some day ill get cheesecloth and try to make a cheese with that!

More info in his e-book.