Ask Allie!
Ask Allie is our advice column, where you can ask all your food-related questions to get digestible answers! No question is off limits!
Most of you will receive an emailed reply prior to your question hitting the blog, since I frequently think you need a more immediate answer. You should anticipate 1-2 weeks between submitting your question and its appearance on blog. Although emailed replies normally take between 1-3 days, it can take up to a week.
To have your question answered in Ask Allie posts, please use the form on our website. If you prefer to be anonymous, just say so in the form and we’ll leave your name out when we answer it in the blog! Note that some submissions may be edited for clarity.
For troubleshooting active issues with a culture you’re working with, please check the FAQs or write us at support@positivelyprobiotic.com - you’ll get your answer faster that way! Please also take advantage of our Facebook group for troubleshooting, conversation, and getting to know more members of our community!
If I strain my mesophilic yogurt, can I use the whey as starter for the next batch?
— Grace
You can, but I would do it intermittently, as this can weaken the culture over time. Make sure you have two backups saved in the freezer first!
Hi, I understand the Amasi culture has key histamine degrading bacteria: Lactobacillus plantarum, Bifdocaterium lactis, and Bifidobacterium longum. I am recovering from histamine intolerance and a phenol sensitivity and was wondering if you have a list of what other cultures you sell that have the histamine degrading bacteria? To include sourdough starters? Thank you!
— Diane
Unfortunately, I cannot tell you. We do not lab test our cultures, so we cannot give any guarantees about what strains are in which cultures. What I can say is that L. plantarum is found in the overwhelming majority of cultures, including sourdoughs. B. lactis is generally found in vegetable ferments (kimchi is a big one here) and yogurts. B. longum is most common in vegetable ferments. Also, even though you didn’t ask, milk kefir is a firm no for you right now. Milk kefir is THE most potent culture (it floats 30-50 different species, depending on the sample), and it can make people sick from histamine reactions if their gut’s in bad shape and they don’t go extraordinarily slowly with it.
Given that you already are experiencing difficulties with histamine intolerance, I personally would recommend that you start not with amasi (unless you’re good with very small quantities as you build up tolerance), but rather pick a weaker yogurt in addition to adding vegetable ferments to your diet. Amasi is the strongest yogurt out there, with up to 13 different strains in its most potent pure forms (colonized amasis will have different bacterial profiles), so I would be more inclined to recommend that you start making vegetable ferments (if you like kimchi, the kit we sell is amazing. It’s so good that I do not make my own kimchi spice blends when I make kimchi) and that you select a single yogurt based on flavor profile (use the “what’s your flavor” feature on the website) and texture rather than based on who’s living in it. As your body strengthens, you should find that you can not only tolerate both larger amounts of fermented foods, but also a greater (and more potent) variety. Sourdough is also a great starting point for your lacto- bacteria! Sourdough has additional benefits, because even when it doesn’t include the bifido- it is fibre that this type really likes to help our bodies process, so it will definitely set the stage to grow your existent gut population of these guys.
If you would, please run all this by your healthcare professional, since they may also have specific recommendations on what they’d like to see you doing with your diet to help you overcome the histamine intolerance. For now, though, I’d pick a sourdough and yogurt (other than amasi) to start, and get cracking on making veggie ferments! Here’s a link to get you started w/ those.
Can the activated cultures of yogurt and sourdough be frozen for long term safety?
— Donna
Can and should, yes. We encourage all of our community members to take at least two samples to store in the freezer as backups of each culture they have (that can be frozen, so not jun, kombucha, or vinegar). If you need to take break from a culture, also, I sometimes just put the jar in the freezer so I can skip the extra dishes or bag use. We really do NOT want to have to sell anyone the same culture twice, so backups are always strongly encouraged.
