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Originally Posted by melidasaur
Just consulting with my chemist husband... he thinks that there is a possibility that yeast would not be able metabolize lactose in the same way that it could metabolize fructose or sucrose... so that could be why it is recommended as a remedy for yeast infections.
I'm going to investigate this further because if it is improper, then the good folks at Cosmo, Shape, Health, Reader's digest, Cooking Light and Seventeen need to get their facts straight  . |
Well, when it comes to yeast, I'd consult a baker or brewer first. In my experience baking, (professionally 1979-84. Amateur since then) yeast will eat any kind of sugar. Some of it they eat more slowly, but they'll eat it.
Here's the TMI spoiler for everyone who loves bread and or beer and wine:
The yeast eats the sugars and it poops CO2 and Alcohol! Yummy. The CO2 leavens your bread, and the alcohol leavens your head. The limiting factor in alcohol production is either the amount of sugar present at the beginning of fermentation, or the amount of its own shit that the yeast can abide before it dies, whichever comes first.
That means the stronger the beer or wine, the more yeast shit you're drinking.
Just thought I'd share that tidbit avec...
Oh yeah, one more thing, I think the idea is that despite the yeast being able to eat the lactose in the yogurt, the various acidopholii are supposed the kick the living shit out of the yeast and make it cry UNCLE! I have heard however that even the so called live cultures have an infinitessimally short life span. Like, not even making it to the truck from the factory, refrigerator or not.
But then, what do I know?