Lactose-cream better over time?

[Guest guest]

When I first tried to eat lactose treated cream that I made into ice-cream, I

reacted badly- mucus in the ears, heavy dark circles under my eyes and

gas/bloating.

But I tried it again a week or 2 later and I had no reaction(2 separate times).

The 2 things I can think of are that the lactase needed much longer than 24-48

hours to work or that it needed the colder temp in the freezer. I always think

of enzymes needing the warm temp of our bodies to become active but I suppose

the manufacturer can adjust this.

I used Pharmax liquid lactose and always add a little extra to be sure.

Any thoughts?

SCD 10 months

IBS-C 35 years

[Guest guest]

When I first tried to eat lactose treated cream that I made into ice-cream, I

reacted badly- mucus in the ears, heavy dark circles under my eyes and

gas/bloating.

But I tried it again a week or 2 later and I had no reaction(2 separate times).

The 2 things I can think of are that the lactase needed much longer than 24-48

hours to work or that it needed the colder temp in the freezer. I always think

of enzymes needing the warm temp of our bodies to become active but I suppose

the manufacturer can adjust this.

I used Pharmax liquid lactose and always add a little extra to be sure.

Any thoughts?

SCD 10 months

IBS-C 35 years

[Guest guest]

>> When I first tried to eat lactose treated cream that I made into

ice-cream, I reacted badly- mucus in the ears, heavy dark circles under

my eyes and gas/bloating. But I tried it again a week or 2 later and I

had no reaction(2 separate times).

The 2 things I can think of are that the lactase needed much longer than

24-48 hours to work or that it needed the colder temp in the freezer. I

always think of enzymes needing the warm temp of our bodies to become

active but I suppose the manufacturer can adjust this. I used Pharmax

liquid lactose and always add a little extra to be sure.

Well, my first thought is that you're not supposed to be using

lactase-treated cream to make ice cream.

You can use small amounts in coffee or tea, but you aren't supposed to be

eating it. Make SCD yogurt out of the cream, and then make your ice

cream.

Secondly, if you're going to insist on doing this, did you allow the

lactase time to work before making the ice cream? You should add the

lactase to the cream, and then refrigerate it, shaking every couple of

hours for 24-48 hours. THEN make your ice cream, and freeze it.

But you'll really do much better if you make SCD yogurt from the cream

and make your ice cream from that.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

>> When I first tried to eat lactose treated cream that I made into

ice-cream, I reacted badly- mucus in the ears, heavy dark circles under

my eyes and gas/bloating. But I tried it again a week or 2 later and I

had no reaction(2 separate times).

The 2 things I can think of are that the lactase needed much longer than

24-48 hours to work or that it needed the colder temp in the freezer. I

always think of enzymes needing the warm temp of our bodies to become

active but I suppose the manufacturer can adjust this. I used Pharmax

liquid lactose and always add a little extra to be sure.

Well, my first thought is that you're not supposed to be using

lactase-treated cream to make ice cream.

You can use small amounts in coffee or tea, but you aren't supposed to be

eating it. Make SCD yogurt out of the cream, and then make your ice

cream.

Secondly, if you're going to insist on doing this, did you allow the

lactase time to work before making the ice cream? You should add the

lactase to the cream, and then refrigerate it, shaking every couple of

hours for 24-48 hours. THEN make your ice cream, and freeze it.

But you'll really do much better if you make SCD yogurt from the cream

and make your ice cream from that.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Thanks Marilyn- yes as mentioned it sat for 24-48 hours first. I usually do

make yogurt ice cream but made this for my non-SCD family and tried a bit of it.

Why did I ever try it a second time after the first bad reaction, you may be

wondering? Because it was the best tasting ice cream ever! Better then any of

my yogurt ones.

I really am fascinated by the change over time, it was distinct.

SCD 10 months

IBS-C 35 years

> Well, my first thought is that you're not

> supposed to be using lactase-treated cream to make ice cream.

>

> You can use small amounts in coffee or tea, but

> you aren't supposed to be eating it. Make SCD

> yogurt out of the cream, and then make your ice cream.

>

> Secondly, if you're going to insist on doing

> this, did you allow the lactase time to work

> before making the ice cream? You should add the

> lactase to the cream, and then refrigerate it,

> shaking every couple of hours for 24-48 hours.

> THEN make your ice cream, and freeze it.

>

> But you'll really do much better if you make SCD

> yogurt from the cream and make your ice cream from that.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

Thanks Marilyn- yes as mentioned it sat for 24-48 hours first. I usually do

make yogurt ice cream but made this for my non-SCD family and tried a bit of it.

Why did I ever try it a second time after the first bad reaction, you may be

wondering? Because it was the best tasting ice cream ever! Better then any of

my yogurt ones.

I really am fascinated by the change over time, it was distinct.

SCD 10 months

IBS-C 35 years

> Well, my first thought is that you're not

> supposed to be using lactase-treated cream to make ice cream.

>

> You can use small amounts in coffee or tea, but

> you aren't supposed to be eating it. Make SCD

> yogurt out of the cream, and then make your ice cream.

>

> Secondly, if you're going to insist on doing

> this, did you allow the lactase time to work

> before making the ice cream? You should add the

> lactase to the cream, and then refrigerate it,

> shaking every couple of hours for 24-48 hours.

> THEN make your ice cream, and freeze it.

>

> But you'll really do much better if you make SCD

> yogurt from the cream and make your ice cream from that.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>