Fw: [SCDUK] Re: Legal Probiotics and Legal Mulit-Vitamins in the UK

[Guest guest]

Steve,If the temperature is cooler, the bacteria are not as active (not multiplying as much) and therefore not converting the lactose as well. If it is too hot, then the bacteria start to die (so not only not multiplying, but also having fewer), and again not enough of the lactose will be converted because there aren't enough bacteria working.In India, they scald the milk and then let it cool. When the temperature feels just warm, not hot nor cold to the inside of the wrist, a large spoonful of commercial yogurt is added to the milk, the pot is covered and then left to sit on the counter for about 5 or so hours. It still looks like lovely set yogurt, just like the commercial stuff, but it doesn't have anywhere near the amount of beneficial bacteria as the SCD yogurt, not

to mention it would have way more lactose still present. I hope that helps.Amelia----- Forwarded Message ----To: SCDUK Sent: Fri, January 22, 2010 9:13:43 PMSubject: [sCDUK] Re: Legal Probiotics and Legal Mulit-Vitamins in the UK

Amelia - many thanks for your answer. Why is it so critical to keep the yoghurt at a certain temperature for 24hrs? I know why it has to be left to ferment for 24 hours but why is the temp. so important, surely if it makes good yoghurt then that is ok, obviously not but why please?

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> > I am new and I am trying to find legal probiotics and legal multi-vitamins in the UK. Can anyone help please?

> > Also, does anyone use the EasiYo yogurt maker as I am thinking of buying one as I believe it makes great yoghurt very easily. My question is does anyone use one or know of why the EasiYo wouldn't suit SCD?

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> > Undiagnosed chronic nausea and stomach discomfort - 18 months

> > SCD - 18/12/09

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