Guest guest Posted May 27, 2006 Report Share Posted May 27, 2006 The Process of Making Yogurt Changes the Casein From Elaine Gottschall: When we make yogurt and the pH falls to about 4.5 rather than 7.1-2 (as in fluid milk), the proteins are denatured which means that because of the acidity, the proteins lose their 3 dimensional structure (sterochemistry) which would be the reason allergists worry about casein. In yogurt and in the natural cheeses, the casein is denatured into a two-dimensional structure which would be less likely to cause allergic reactions. ********************************************************************************\ *********************** This is found on the Pecan Bread Web Site under " goat yogurt " . The pH falls like this in a 24 hour batch of SCD yogurt. Goat yogurt is easier to digest than bovine. Yet ferments more " drinkable " and more loose. In time we hope to be able to use the bovine. But for now we are having great success with goat. WE came CASEIN FREE (casein in it's natural state caused behavior changes that where not very pleasant), yet out of desperation tried the goat yogurt. It worked...the die off brought upon changes that where dramatic. The die off was not fun....but much needed. Hope this helps those to trust the SCD yogurt. It is truly part of Elaine's SCD TM solution to heal the gut and to get it back into balance. How fast you introduce this is truly up to you. But Pecan Bread offers wonderful advice on this too! We personally started out with it. I understand that we all have individual needs....but wanted to share this. Because it helped me to TRUST at one time. God Bless All, Antoinette (SCD 2/06 entire family of five healing when no other way worked) Quote Link to comment Share on other sites More sharing options...
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