Thanks to all who contributed to this thread. Since I wrote in I have received a little more info on Yakult and there is a web site here in Oz, www.yakult.com.au. But it's under construction so I'll have to wait and see what they include as they go along.
The Lactobacillus casei Shirota strain apparently survives gastric and bile acids to actually get to the small intestine. It's cultured at 37C (body temp) and fermented for 6 days (all my favorite things are fermented)and then has added citrus fruit flavours. This is slightly different to yoghurt, certainly longer in the making, and I was hoping to find someone who had made up their own. I'll give it a try myself and come back with any meaningful results if I have any. Regards.......Frank -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: silver-list-requ...@eskimo.com -or- silver-digest-requ...@eskimo.com with the word subscribe or unsubscribe in the subject: line. To post, address your message to: silver-list@eskimo.com List maintainer: Mike Devour <mdev...@id.net>
