EASY Instant Pot Yogurt; DESCRIPTION BOX INFO yogurt vs kefir: left-turning / right-turning bacteria

What’s the BIG deal about protein?
The term protein, which is derived from the Greek proteos, means primary or taking first place. Protein makes unique contributions to the body's health that cannot be duplicated by carbohydrate or fat. 

Focusing on getting in a higher protein % corresponds with consuming less energy from fat and carbs and also results in greater satiety; that’s a win: greater satisfaction without taking in quite as many calories because the two energy fueling sources of carbs and fats are reduced.

Of the three macros, protein is needed to support muscle and metabolism; fat is needed for the absorption of vitamins, and carbs are necessary to sustain energy.

The secret to a higher satiety diet is found in targeting foods higher in PROTEIN, FIBER, and WATER—which will simultaneously result in eating fewer NON-FIBER CARBS and FATS. - per Marty Kendall of OptimisingNutrition.com

Can We eat TOO MUCH protein? 14min. video    • Can You Eat TOO MUCH Protein? | Dr. Gabrie...  

Instant Pot, 8qt. https://amzn.to/3DgPLR3 affiliate

Half gallons jars https://amzn.to/3CJbKj9 affiliate

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What’s the difference between the bacteria in yogurt vs the bacteria in milk kefir?
Difference Between Yogurt vs. Milk Kefir (3min.) from Eric Berg -    • Yogurt vs. Kefir: An Interesting Differenc...  

Another bit of info about the difference between kefir probiotics vs yogurt probiotics, and a how-to make milk kefir (6min.):
(Per Tara Rosa of Crohn’s Babe -    • How To Make Milk Kefir 101  )
Milk kefir has sixty different strains of beneficial probiotics and yeast vs. around five different strains for yogurt.

This is another video that will explain the difference between kefir and yogurt - including a bit about the “right turning vs. left turning” bacteria - How to Make Kefir (20mi) by Donna Schwenk -    • How to Make Kefir  

KEFIR is a lot like yogurt, but at the same time its not. Kefir is like an immortal whereas yogurt is like a human, yogurt is a LEFT-turning lactic acid form of good/beneficial bacteria, obviously that would make kefir a RIGHT-turning lactic acid, typically known as: L+ lactic acid, but what does this all even MEAN, you ask!! In very simple terms, yogurt has some very good, beneficial properties and it tastes quite yummy! However, yogurt lives in your system for about 24 hours, then dies…yup, that’s it, folks, that’s the shelf life of yogurt! From: https://naturalkelley.wordpress.com/2...

Kefir contains more L[+] or right-turning lactic acid than D[-] or left-turning lactic acid. The structural
formulas of the isomers (chemical substances that have the same molecular formula but different physical and chemical properties due to the different arrangement of the atoms in the molecules) of the two types of lactic acid give a good illustration of how different these two forms really are:
Molecular formulas showing the two isomers of Lactic Acid
0 C-OH H-C-OH H-C-O H
0 C-HO HO-C-H O-C-H H
Left-turning D[-] Lactic Acid (levorotatory) turns rays of polarized light to the left
Right-turning L[+] Lactic Acid (dextrorotatory) turns rays of polarized light to the right

In the structural formula, 0 stands for oxygen, H for hydrogen, C for carbon. But notice in particular the arrangement of the OH groups. In the left-turning lactic acid, the grouping is to the right, in the
right-turning acid, it is to the left. This is a quirk of science that has led to misunderstandings before.
As can clearly be seen, one version is very much like a mirror image of the other. They are indeed very, very similar lactic acids. Yet if we employ the model of lock and key mechanism, we can easily see why only one key fits while the other will not "turn" the lock. Just imagine the formulas above were key bits and you can see how only one could work to unlock a certain lock.
From https://www.helladelicious.com/our-fo...

Right-turning lactic acid (L+) is a normal constituent of the human body. It is important, according to scientific experts, that the cells of the heart muscle obtain their energy primarily from right-turning lactic acid. A bulgaricus probiotic or yogurt, for instance, contains a total of 65 to 70 percent left-turning lactic acid. Only the remainder is right-turning. For the human body, only the right-turning (L+) lactic acid is natural and physiologically correct. Left-turning (D-) lactic acid is a foreign substance for the human organism. It does not contain the necessary enzymes for proper utilization by the body. The urinary system flushes the majority of left-turning lactic acid out of the system and the liver converts the remainder into carbonic acid and water.
From: http://ths.gardenweb.com/discussions/...