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Posted 9/27/2014 8:41 AM (GMT 0)
This is something good I can do for my son. Diagnosed 9/10- on Lialda and 20 mgs steroids
If milk is illegal on scd diet but ok for yogurt what is the difference.?
Also what kind of yogurt maker to buy, and starter too.....He doesn't think diet has anything to do with it
but I figure a good yogurt wouldn't hurt. Any thoughts on this? Thanks Rita
Posted 9/27/2014 1:54 PM (GMT 0)
the difference is lactose

Somebody said...

Lactose is the main sugar in milk and dairy products made from milk. Lactose must be broken down into two simple sugars, galactose and glucose, for your body to use them for energy. The enzyme lactase, which your intestines produce in large quantities in infancy, breaks down lactose. In a large part of the world's population, lactase production decreases considerably after age 2. When you eat foods containing lactose, it doesn't get digested in the small intestine. When it passes to the large intestine, bacteria in the gut ferment the lactose, causing the symptoms of lactose intolerance.
Yogurt and Cheese

If you're lactose intolerant and looking for yogurt, go Greek. Greek yogurt, which is thicker because much of the whey, the watery part of milk, has been strained out in processing. This also removes much of the lactose. Greek yogurt supplies less than 6.8 grams of lactose per 6-ounce serving, compared to less than 8.5 grams in whole-fat yogurt or 14 grams in non-fat yogurt. Hard cheeses such as cheddar have even less lactose, between 0 to 2 grams per ounce. Milk, in comparison, has approximately 11 grams in one cup.

but if you want to be super safe use these http://www.amazon.com/Supplement-Certified-Formulated-Seeking-Health/dp/B003VSTRY8

i used it to make a cream tart (low fat milk) and never had any problems, generally UC and Lactose doesn't mix well, even though i have been drinking and eating lots of lactose filled foods before UC
Posted 9/27/2014 4:37 PM (GMT 0)
Great Idea's thanks so very much..........Rita in Florida
Posted 9/27/2014 6:20 PM (GMT 0)
I make yogurt 1 gallon at a time. Using:

Two large stainless pots that nest in each other
VSL #3 packet of plain
four wide mouth canning jars with lids
a small cooler and a medical heating pad set low or medium
a baby formula thermometer

Here are basic directions. I make a gallon and use the cooler method instead. VSL#3 makes a firm yogurt even with skim milk. In 24 hours you end up with a pretty sour SCD type yogurt

http://www.wikihow.com/Make-Yogurt
Posted 9/27/2014 6:25 PM (GMT 0)
Thanks I had been looking at VSL#3 I would like to know if that gives die off like a regular
probiotic does thanks
Posted 9/27/2014 8:30 PM (GMT 0)
FYI, VSL#3 isn't SCD legal.

I use GI ProsStart and actually got better results with it than VSL #3 (other variables could account to that too). I mix it with whole milk, but might try some goat milk later on.
Posted 9/27/2014 8:39 PM (GMT 0)

RFNick said...
Great Idea's thanks so very much..........Rita in Florida

You're welcome, also this is the original SCD book http://www.breakingtheviciouscycle.info/home/ the yogurt recipe is on page 157 and according to the author this is the recommended source for yogurt starters http://scdkitchen.com/yogourmet.html#starter.

The recipe is on 3 pages but to summarize it :

1- bring the milk to simmer stage (recommended skim or 2%) while stirring often to prevent scorching
2- cover and cool until it reaches room temp
3- remove half a cup of cooled milk and make a paste with a quarter cup of good quality commercial yoghurt
(non flavored unsweetened, and should contain only milk or milk solids)
4- mix the paste with the remainder of the milk and mix
5- pour into cups and let it stand for 24 hours or more in a temp of (100F~110F or 38C~43C)
6- allow the yoghurt to remain in heat for minimum of 24 hours to ensure that all lactose is digested by the bacteria and then refrigerate


Also i want to add that a couple of GIs i went to recommended "activia brand yogurt", i ve been on it for a while (low fat version) and i guess it helps a bit.

i hope that helps, and i wish your son all the best.
Posted 9/28/2014 11:08 AM (GMT 0)
Basically SCD yogurt is cultured longer to insure all the lactose is consumed. Also the starter must only contain the two yogurt bacteria L bulgaricus and S thermopiles and optionally L acidophilus or L casei.
Posted 9/28/2014 2:15 PM (GMT 0)
Hi,

I use Erivan brand yogurt (http://erivandairy.com/our-products/) as my starter. I find it at Whole Foods but it looks like it is only available on the east coast. It was the only one I could find without anything added (the ingredients are just milk and acidophilus culture). I guess it's not ideal for SCD yogurt based on sean88's comment above, but its worked well for me (I'm coming up on 1.5 years on SCD).

One tip that I recently learned and has made the process easier...once the milk is heated, put it in your sink with ice water. Otherwise it can take forever for the milk to cool to room temperature.

I just use a Euro Cuisine yogurt maker with space for 7 little jars. I bought one with an automatic shut off function, but I'd recommend the cheaper model without the shutoff. The maximum time is 14 hours, so I have to remember to unplug it and restart it at about the halfway point. If you end up getting one with little jars, I'd also recommend getting an extra set of jars so that you can start a new batch while eating the other.

Good luck!
Posted 9/28/2014 3:05 PM (GMT 0)
Wow I am learning so much thanks again for all the great advice ...It is all so frustrating but
I will figure it out with trial and error.
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