Re: Yogurt/elaine, rules and scd

[Guest guest]

If one stops to think about this Yogurt thing...there is only so

much LACTOSE availiable in milk. LACTOSE is the MAIN sugar that the

starter utilizes (EATS UP) to ferment into yogurt.

Elaine learned that in JUST a 24 hour ferment that when she looked

at the molecular content that the caseine was rendered harmless (can

not cause casomorphine reactions) and that the LACTOSE was virtualy

all gone, making it SCD safe, since we have to adhere to ONLY

monosacharides.

IF one ferments the stuff too long, I can't help but wonder what the

gut bugs are going to eat....if one uses logic....THEY WOULD BEGIN

STARVE soon after this 24 hour period....so we choose to not ferment

for more than 26 hours tops. I think some have gotten away with 30

hours...but this is known to not be needed. IT JUST MAKES IT

MISERABLY SOUR AND LOOSE.

It is my logic that the good gut bugs in the stuff need to be alive,

healthy AND WELL FED, to be implanted into our sick gut, by eating

this stuff. This yogurt is very benificial in doing this....dead

and " starved " gut bugs..... good or not...don't work....so sad...a

waste of time....maybe throw out the stuff and try a new batch.

Hope this helps.

Antoinette (2.5 months SCD/atypical celiac)