Guest guest Posted March 2, 2008 Report Share Posted March 2, 2008 Hi all - Since starting SCD last July, I've been making my yogurt using Fage Total Greek yogurt, which doesn't contain acidophilus. I have been taking the GI Pro Health SCDophilus supplement once daily. Last week, I decided to make a batch using Yogourmet starter for a couple of reasons (one being that I could take starter with me if I travel somewhere for an extended period and need to make yogurt, and the other to possibly eliminate the supplement). The batch made with the starter is NOTICEABLY more tart than my normal yogurt made with the Fage yogurt. Is that due to the acidophilus? Is it better for me? I know the official BTVC website says that the Fage yogurt is okay to use - but I'm just wondering if that means there is still lactose left and that's why my yogurt was less tart. If they are basically the same, I think I'll go back to my old ways and keep taking the supplement, and just keep the starter option open if necessary. I mean YIKES I got into a permanent pucker after eating a spoonful! <pucker> Kathy UC diagnosed 12/05 SCD since 7/07 2 tabs of sulfasalazine (down from 6) daily Quote Link to comment Share on other sites More sharing options...
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