GcMAF (Maf314, Bravo Probiotic) ice-cream

Updated March 2016 – For more information on GcMAF, please join the GcMAF and GcMAF Cancer forums on Facebook – they are closed groups, so you have to wait for your membership to be confirmed.  They contain up-to-date information on sources of GcMAF, and also feedback and contributions  by people who are using GcMAF.

Updated 20 Feb 2014 – please note, freezing Maf314/Bravo Probiotic kills the GcMAF so this is more of a dessert, then a live culture.

For more information on GcMAF and the GcMAF clinic in Switzerland:  http://www.gcmaf.eu/

As mentioned in my last post on GcMAF, I had a glut of Maf314 over the festive season (because each batch makes enough for two people for a week).

Rather than pour it down the drain, I turned some of it into a soft strained yoghurt/cheese which I mixed with chopped chives and garlic.

It was so good that someone in the household finished the whole bowl in one sitting (and then proceeded to get the squits – that’s how potent it is).

This week I cover how to make Maf314 ice-cream.  When I say ice-cream, it’s not exactly ice-cream.  Real ice-cream is made from a custard that’s made with egg yolks and cream.

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