At 94 million, the Philippines’ population is a LOT compared to its small land area. We have the quantity but quality is a different banana altogether, i.e. the health and longevity of our people. It has been established that health and longevity are a function of a healthy diet. And the cornerstone of a healthy diet is the ingesting of fermented foods, i.e. foods that have been fermented by various beneficial lactobacilli, foremost of which are the Acidophillus and Bifidus strains. Just read up on Bulgaria, where yogurt took its roots.
Too, a healthy people are a productive people.
When we were young, our teacher would always yell at us, “Use your coconut!”, when we got nowhere to solving a problem. In the literal sense, however, we have the coconut, the perfect resource for yogurt making. So why, indeed, won’t we use our coconut?
Granted, we have the Yakult or liquid yogurt concocted by the Japanese. But because it is an acquired taste, Yakult is not mainstream, as in part of everyday diet. In the scheme of healthy things, Yakult’s impact is peripheral.
In 1908, the Russian Nobel Prize Laureate Ellie Metchnikoff first hypothesized that a high concentration of lactobacilli in intestinal flora were important for health and longevity in humans. Since then, the beneficial strains identified were: Lactobacillus acidophilus, L. casei, L. bulgaricus, L. plantarum, L. salivarius, L. rhamnosus, Bifidobacterium bifidum, B. longum, B. infantis and S. thermophilus. They are used in the production of yogurt, various fermented milk products and dietary supplements.
The coconut is an ideal substrate for lactobacilli culture, with a view to establishing quality health. Below is the analysis comparison between coconut milk (expressed with coconut water) and whole cow’s milk, 3.25% milk fat.
To make coconut yogurt, you must first have a yogurt starter, consisting of: coconut milk expressed in coconut water, Lactobacilli tablet (available at health food stores), chopped cabbage and chopped young giant fern shoots (the rationale being that these materials have endemic lactobicilli.) The starter must not be less than 10% of the whole yogurt batch. Just incubate the the starter plus the the main substrate at 110 Degrees F (43.33 Degrees C). Caution: So as not to make the yogurt unnecessisarily sour, stop incubation at 4 hours. Sugar and natural fruit flavors can then be added according to taste. Refrigerate until use.
We must inculcate the consumption of coconut yogurt in our young. That way, we will have the QUALITY population for nation-building.