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SCD Yougurt +Vsl#3=Good results

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Posted 10/18/2009 11:03 PM (GMT 0)
Hi,
I recently read someone's post on the forum about making home made probiotics and I thought I'd try it out. I made SCD 24 hour yogurt using goat's milk and I added vsL#3(1 pack) to it before putting it in the oven. I tried some with my meal the next day which consisted of white rice +chicken(lunch and dinner) and the next morning my stools were formed, i still had some blood and mucus but the bm's very formed(skinny though), which I haven't had for a very long time..it is know day 3 of me eating the yogurt with my meals and I still have formed bm's ..I urge everyone to give it a try and see if it works for them. If you need directions on how to make scd yogurt let me know.

Current meds: Imuran (1 tablet)

Supplements:multivitamin, b12 liquid vitamins, intestinew
Posted 10/19/2009 5:04 AM (GMT 0)
HOW MANY OF THE VSL # 3 DO YOU TAKE A DAY. WHAT NAME BRAND OF VITAMINS DO YOU TAKE.
Posted 10/19/2009 5:11 AM (GMT 0)
I don't take VSL#3 separately ..I just added it to the yogurt before putting it in the oven and I leave it there for 24hrs, but if you did take it separately it would probably help..I'm taking centrum multivitamin..do you know how to make scd yogurt?
Posted 10/22/2009 7:40 AM (GMT 0)
Thanks for sharing butterfly! I want to try it too!
Posted 10/22/2009 9:02 PM (GMT 0)
I need directions on what you do?
Posted 10/22/2009 10:42 PM (GMT 0)
Thanks for sharing your experience with the psyllium seed powder looking for the cure..I'll will definitely try it and let you know how it goes.

Here is how I make the scd yogurt..this website will also help you.. http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yoghurt.htm#yogmenu

1. Bring one liter milk(goat's milk) to the simmer stage and remove from heat. Stir often to prevent scorching and sticking to the bottom of the pan.
2. cover and cool until it has reached room temperature or below( may be placed in a refrigerator to hasten cooling). It s very important that you allow the temperature to drop sufficiently or you will kill the bacterial culture you are now ready to introduce.
3. Remove about 1/2 cup of cooled goats milk and make a paste with 1/4 cup of good quality commercial yogurt ( the commercial yogurt should be unflavored and unsweetened).
4. Mix the paste with the remainder of the cooled milk and stir thoroughly.
5. Now add a packet of VSL#3 to the mixture, add 2 packets if you don't see results with one.
6. Pour milk into any appropriately sized container, cover, and let stand for at least 24 hours at 100-110 F. (38-43 C). If you forget to remove it after 24 hours and the fermentation goes on longer, all the better. Under no circumstances should the fermentation time be decreased to less than 24 hours..

The source of heat during the 24 hour fermentation is critical. It is very important to get the temp. correct to 100-110 F before you proceed with the fermentation process. Too high a temp will kill the bacterial culture and will prevent the proper digestion(conversion) of the lactose. Too low a temperature will prevent activation of bacterial enzymes and will result in incomplete "digestion' of the lactose.

I use my oven, but some people buy yogurt makers. If using an oven of an electric stove, which I use, change the oven light bulb to a 60 watt bulb. I turn the oven on for 30 seconds, close it, put in the thermometer(electronic)..measure if its between 100-110...if it isn't then I turn on the oven for longer, if its too high the I open the door and let some of the heat out ,and measure again.. The oven light has to be on for the whole 24 hours to maintain the heat.

hope this helps..let me know if you have any other questions..also post your results to let us know if it worked for you.
Posted 10/23/2009 12:28 AM (GMT 0)
Interesting. I was wondering if I could use my Culturelle and do this. Googled it, and ran across this from another forum:

Somebody said...
Hi Michelle,

I'm glad that your yogurt maker has arrived. Home fermented yogurt made solely from milk, without ANY additives, will never be anywhere as thick as commerically produced yogurt. Second, the cultures used in commercially produced yogurt were selected, primarily, for their ability to produce a firmer yogurt.
Lactobacilus GG, the "super strain" found in Culturelle was selected for it's proven superior ability to colonize the human intestines, NOT producing firm yogurt.
You are using your yogurt maker primarily to "clone" two Culterelle capsules into a quart of product that is the equivalent of HUNDREDS of Culturelle capsules!!!
The object of fermenting yogurt from "super strain" capsules is not to produce a smooth, creamy yogurt. One cup of home fermented yogurt can be the biological equivalent of 50 capsules. Further, the yogurt contains all the anti-candida byproducts from the "super strains" that the capsules obviously can not.

There is a very interesting thing that I have noticed when fermenting yogurt from capsules. The first generation of yogurt, the one made from the capsules, often takes forever to firm up even a little, if it ever does. However, when I make the second generation, using three tablespoons from the first, soupy product the yogurt often "sets up" in only three or four hours. Why? My guess is that three tablespoons of the soupy yogurt contains billions and billions more active benefical organisms than two of the capsules.

Even soupy yogurt serves our primary purpose. If it smells good, and tastes tart go ahead and drink it. This soupy yogurt contains a vast army of extremely aggressive and tenacious benefical bacterium, ready to exploit even the smallest chink in the candida "wall" covering our intestine surfaces.

I guess the bottom line is that the "super strains" were selected for their proven superior potential to improve our health. The fact that they make a form of yogurt is secondary. It is my sincere belief, and personal experience, that a "yogurt" fermented from super strains dramatically tips of the odds of lactobacteria recolonization in your favor in a way that commerically products are simply incapable of.

Posted 10/23/2009 5:20 AM (GMT 0)
We have made Kefir and Yogurt using a yogurt maker. There are many different brands on the market, but we used one made by Yogourmet. This yogurt maker makes a half gallon at a time and is not very expensive. We have used organic milk and usually let it ferment for 24 - 36 hours. As a starter culture we have used probiotic Kefir by Lifeway and good quality yogurts. I have never tried VSL#3 as a starter culture, but this sounds like a great idea and I will try it soon. Making your own yogurt is a very affordable way to supplement probiotics. Basically you can have good quality kefir or yogurt for the cost of milk (plus whatever the starter costs - one bottle of kefir can make several half gallons of kefir.
Posted 10/23/2009 5:28 AM (GMT 0)
This worked great for VSL#3, but tasted HORRIBLE for Culturelle. My favorite was just using plain old greek yogurt as the starter ... yum.
Posted 10/23/2009 11:42 AM (GMT 0)
I love yogurt, and I love making yogurt.... and I believe VSL has helped me a lot. I had thought about trying to make VSL yogurt and had discussed it with a friend who's a medical engineer. He had said that, using the VSL refrigeration mandate as a clue, he would think that the strains of bacteria we would grow from VSL in our yogurt would not be the same strains that are found in the original VSL. Stronger strains would crowd out weaker ones, strains that grow in warmth would crowd out those that need cold.
So the yogurt wouldn't be "just like" VSL. In fact, it could be incredibly beneficial yogurt - maybe even better than VSL, lol - but different.

I also tried making kefir, from grains, from Lifeway kefir, and from yogourmet starter, and just didn't like it so much - it wasn't consistent. One batch I made from Lifeway was marvelous, but a bunch of other batches weren't as tasty as storebought.
(Anyone want the yogourmet starter I still have...?) :-)
Posted 10/23/2009 12:12 PM (GMT 0)
I agree with songlady that you're probably not getting the same strains, or ratio of strains, as the normal VSL#3, depending on whatever survives the yoghurt-making process.

But making yoghurt with it still seems like a great idea, just to see if it helps or not, so I'm going to give it a try soon.

Maybe the end result might be that you can take a lower dose of vsl#3 (i.e. save $$$) by supplementing that with a daily dose of vsl#3 yoghurt.
Posted 10/23/2009 1:37 PM (GMT 0)
i am really happy to heard that vsl#3 is helping for formed stool but butterfly tell me onething how manytimes you go to the bathroom in a day . my problem is that my stool is not in a formed shap .i wish to try vsl#3 if it help me too.
Posted 10/25/2009 2:38 PM (GMT 0)
I made my first batch of VSL#3 yoghurt today. I used 2 liters of skim milk, 1 cup thick natural Greek yoghurt (with live active cultures) as a starter, and 2 packets VSL#3. I didn't use a yoghurt maker and just made it the old-school way.

This is my first time making home-made yoghurt, but it looks fine (however, not as thick as the starter yoghurt) and tastes good too.
Posted 10/25/2009 4:59 PM (GMT 0)

Rio in Maryland said...
I made my first batch of VSL#3 yoghurt today. I used 2 liters of skim milk, 1 cup thick natural Greek yoghurt (with live active cultures) as a starter, and 2 packets VSL#3. I didn't use a yoghurt maker and just made it the old-school way.

This is my first time making home-made yoghurt, but it looks fine (however, not as thick as the starter yoghurt) and tastes good too.

You shouldn't need any starter yogurt. By using it, you're basically wasting the VSL#3 ... the cultures from the starter yogurt will be the dominant bacteria in your batch. Also, if you let it sit for less than 20 or so hours it won't have much bacteria.

When I used to make it with VSL#3 I'd set the yogurt maker at 105oF and let it sit for 24 hours. Tastes pretty tart, but was great for the GI tract.
Posted 10/25/2009 9:22 PM (GMT 0)
Hi,
I ran out of the yogurt I made..and didn't have time to go buy more vsl#3 and goats' milk this week-really busy week..after stopping the yogurt I noticed the my stool was less formed and i had to use the washroom more frequently...I'm going to make a new batch tonight..and will post my results for the week.
Adeel- when I was taking the yogurt for the 6 days..I only had to go 2 times in the morning, and there was blood and mucus, but the bm's were formed..before taking the yogurt I had to go 2-3 times in the morning-1x in the afternoon and usually 1x at night..so the yougurt definetly helped in firming up the stool and decreasing the frequency..but not soo much wi/ the blood and mucus....I've also recently tried sunflower butter on white bread and that has helped with making it firmer as well..I would recommend you try that.. (I read about that in the sunflower spinach diet thread)
I think my blood might be coming from a hemmie..I might try vit e enemas, which i've tried before to solve that problem..does anyone know what helps hemmies, and how to stop blood and mucus??
Posted 12/3/2009 8:52 PM (GMT 0)
Just an update,
I started eating the SCD Yougurt w/ VSL #3for about 2 weeks now, and have formed stool the next day after eating it..also been adding sunbutter on white bread in the morning and at night...hope everyone give this a try...
If you don't see results with one packet try adding 2-3. I usually put 2


current meds: Imuran- 1 tablet
pentasa- 6 tablets per day
Centrum multivitamin
Intestinew
Posted 12/3/2009 10:37 PM (GMT 0)
heat the milk in a large glass bowl in the microwave instead of on the stove--it's much easier as you don't have to keep stirring
for my microwave 1 gallon of cold whole milk (i use whole but you can use skim or other) takes 18-20 minutes to come to a simmer
no need for goat's milk unless you like that goat flavor (probably tastes fine)
i use 8 ounces of plain yogurt as my starter for 1 gallon milk
Posted 12/4/2012 5:57 AM (GMT 0)
Isnt VSL #3 illegal for the SCD? It contains sugar and bifidus- bacteria. Correct me if I am wrong.

/mm
Posted 12/4/2012 1:53 PM (GMT 0)
I realize this is an old thread but couldn't believe someone puts VSL in the oven! That really doesn't make sense since it is supposed to be refrigerated to keep the cultures alive. Solomani, I don't know the real answer to your question but there are some differences in the vsl, in particular there is a big difference in the other ingredients in the satchets compared to the capsules.
Posted 12/4/2012 1:56 PM (GMT 0)
Isnt VSL #3 illegal for the SCD? It contains sugar and bifidus- bacteria. Correct me if I am wrong.

Probably. But VSL#3 has medical studies proving it beneficial.
VSL#3 works well for me so I keep doing it.
Some "legal" foods on SCD did not work well for me so I quit adhering strictly to SCD a long time ago and just kept certain aspects of it, namely gluten-free and very low dairy. In fact Paleo works better as a whole for my gut but it just kind of evolved that way without my knowing a name for it until later.

I've tried several other probiotics and did not get the positive results that VSL#3 gives me.
I suggest trying 30 days of it before saying "it's illegal" unless you are completely happy with your symptoms right now.

BTW: I've tried several times to make yogurt using VSL#3 and goat milk and failed, it never gels into yogurt for me, just slushy goat milk. I can make great cow's milk yogurt with VSL#3 easily but cow's milk is not good for my gut (tried many, many times).

I also agree with an earlier statement that there is not the same benefit from "VSL yogurt" as VSL in water. You do not get all the strains of good bacteria because the strong ones crowd out the weaker ones. But it is good yogurt :-)

garylou
re:VSL in the oven. I make yogurt by putting the glass container in the oven for 24 hours but just with the oven light on, no other heat. It provides the perfect temperature for milk loving bacteria to thrive and make yogurt.

Post Edited (imagardener2) : 12/4/2012 6:59:13 AM (GMT-7)

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