Foods associated with mold/fungus?

[Guest guest]

Because of my allergies to all things fungal, I already avoid yeast,

mushrooms, cheeses made with mold (such as Blue Cheese), and any food that

develops mold (such as contaminated cheese). Also, the only vinegars I use

are distilled (to remove the yeast) or apple cider (which is fermented by

bacteria, not yeast). And when I'm not abstaining totally from alcohol, the

only liquor I drink is triple distilled, again to ensure that there are no

yeasts present. But I am abstaining from alcohol at present, so this is

irrelevant.

I have started going to an allergist who specializes in patients with

multiple chemical sensitivities and other " unexplained illnesses. "

He handed me a list of 7 foods to avoid, because they might all contain

mold. Most of the items were SCD-illegal and of no concern to me. The other

two were cow milk and peanut products. I haven't eaten peanuts for a long

time but had hoped to introduce SCD-legal pure organic peanut butter into my

repertoire soon. But I'm willing to stay away from peanut butter if in fact

it can contain mold.

But cow milk? I don't want to avoid fermented cow milk (SCD yogurt and SCD

legal cheeses that don't contain mould). I have never heard from any other

medical specialist that milk could contain mold. Can anybody on this list

shed any information or opinion on this?

The doctor suggested that I start making my yogurt with goat milk, which

apparently would not contain mold, although he didn't explain why. I haven't

tried that yet, but I might.

But there are no goat-milk-based dry curd cottage cheeses sold in my region

as far as I have been able to determine, and I need the DCCC to make the

cheesecake recipe derived from BTVC that helps prove to me that SCD is not a

diet of deprivation.

I don't have the energy to make enough yogurt to drip and turn into yogurt

cheese often enough to make the cheesecake that way. As it is, for each

cheesecake, I drip enough SCD whole-milk organic yogurt to get about 3/4 cup

yogurt cheese, which I substitute for the 1/2 cup yogurt or yogurt cheese in

the original recipe -- because the resulting cake has a creamier texture

with this extra 1/4 cup of yogurt cheese -- but I digress. I would probably

have to start using my oven as a dehydrator in order to do 4-litre batches

of yogurt, but I would first have to read the manual for the Kitchenaid

convection oven several times in order to understand how to do this.

The packaged Western Creamery dry pressed cottage cheese is conveniently

sold in several stores, so that I am always able to obtain some (or else

thaw some that I have previously frozen) whenever I want to bake cheesecake.

My next appointment with the allergist is tomorrow. I'm hoping that he will

continue to test and treat me even if I refuse to give up cow DCCC.

Advice, anybody?

Regards, Ellen in Toronto

SCD 8 months