Re: New to Group with a few questions

[Guest guest]

Welcome Audrey,

The milk doesn't need to be raw ( where I live in fact raw milk i

illegal) but it gets heated to pasteurize it anyhow for the yogurt

making progress. Do not buy " ultra " milk. Plain pasteurized is fine.

Often a suspected allergen of a food gets tolerated when there is

some healing. We don't specify pasteurized eggs. If you do react

adversely to a food, you can leave it out. Making yogurt introduces

powerful helpful pro biotic bacteria. There is a list of approved

supplements and enzymes if you are concerned at:

http://www.pecanbread.com/new/Sup1.html

> Hi,

>

> I'm seriously considering having myself and my two kids (5 and 8)

> go on the SCD diet --

> we're currently gluten free, egg free, corn, soy and casein free

> along with avoiding foods

> high in phenols, and no artificial preservatives or colors. And it

> seems like we aren't

> improving to where we can add anything back, just seem to be

> getting more sensitive to

> other foods despite enzymes, probiotics, supplements, etc. And my

> son is primarily

> eating nutrionless GF/CF/EF breads and crackers and leaving his

> healthy Nourishing

> Traditions-style meals sitting on their plates.

>

> Anyway, I had a few questions, such as:

>

> 1. If you have a three star IGG to eggs on the ELISA allergy

> blood test, can you eat eggs

> on the SCD diet? Especially if they are from 100% pasteured chickens?

>

> 2. In regards to the goat's milk to make the yogurt with -- does

> it need to be raw? Our

> local Whole Foods has the Meyenburger goats milk but it's ultra

> pasteurized, which

> probably means any decent enzymes have been completely killed in

> it and I wonder if the

> ultrapasteurization doesn't alter the molecular structure. If

> necessary, I could probably

> find a goat somewhere in the area. Does anyone have an opinion on

> this?

>

> Thanks for sharing your experience and wisdom

> Audrey in Los Gatos, CA

>

>

>

>

>

Carol F.

Celiac, SCD 8 years,MCS, Latex Allergy

http://www.celiac.com/authors/143/Carol-Frilegh

http://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm

[Guest guest]

Audrey,

Welcome to the group -- and I think you can guess that we're likely to

figure that SCD has got to be more nutritious than a bunch of GF/CF

breads and crackers.

SCD by definition is gluten free, corn free and soy free.

Doing it casein free is a recommended option if you have been casein free

for awhile.

And egg-free is yet another option, although it does make SCD a trifle

challenging, since we seem to use eggs to hold just about everything

together. Well, those of us who aren't sensitive do, anyway.

Congratulations to you on already getting yucky colorings and flavorings

out of your food chain!

One thing to look forward to is that many sensitivities heal as the gut

heals.

I'm sure you've already researched this, and are aware that Nourishing

Traditions allows many things which SCD does not: I will say I

consider it a great resource, but do prepared to temporarily set aside a

few of its tenets, which are geared to a healthy person, in order to heal

your guts.

I don't know enough about the IGG and tests to give you a

definitive answer on your question about eggs. Not being a doctor or

health care professional, I wouldn't presume. My gut (so to speak)

reaction would be to do SCD egg-free for a few months, and then test to

see how they're doing. Naturally, if they've ever had an anaphylactic

reaction to eggs, you would NOT want to give them any eggs.

Raw milk has many benefits for people with properly functioning guts. I

have been on SCD for six years. I still make my yogurt -- at an average

of 4-6 liters a week -- exactly the way Elaine says in BTVC. I

*have* experimented with other ways of doing it, and each time, I

come back to Elaine's method.

Now, I lost my access to raw goat's milk courtesy of Hurricane Katrina.

(There was a lady who did both pasteurized and non-pasteurized, but she

got out of goat herding and into cat herding... I kid you not!) There's a

place near Hattiesburg where I can get fresh goat's milk, but a 5 hour

round trip at the current cost of gas makes that a trifle cost- and

time-prohibitive.

One of these days, I do want to try raw milk yogurt... and I will be

using either my Yogourmet or my dehydrator to maintain the proper

temperature for the yogurt bacteria, aka the Yogurt Fairies.

We eliminate all but the specific bacterial strains we want from the milk

we are culturing into yogurt. We starve out the bad bacteria in our guts

through the Specific Carbohydrate Diet, and introduce (through our

yogurt) specific, well-studied strains which we know are beneficial. We

let our system adjust to eating human style instead of rumen style. THEN,

and only then, do we consider adding other strains.

I really do think that raw milk yogurt should be regarded like kefir -- a

very advanced food, to be used only after significant healing has taken

place.

Meyenberg goat milk makes a decent yogurt, but I will warn you that it's

quite tart. Some people hate the taste of it. Some people like the taste

of it. I have to say that the pastured milk I could get before Katrina

was much less tart and very delicious.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund