ProGurt yogurt starter

[Guest guest]

I'm sorry if this query posts twice, but I haven't seen my question on

the list, so I'm going to try again:

I switched from the Lyosan yogurt starter to GI Pro Health's Pro Gurt

about a month ago, and have been going rapidly downhill. (I have

Crohn's.) I also came off of sulfasalazine cold turkey, since I had

developed allergy symptoms out of the blue while being on Low Dose

Naltrexone. My crohn's was doing great after a month of LDN with

cellulose, but I started in December with LDN with lactose as the

filler, and one month later, my inflammation was twice as bad. So I

switched to a cellulose filler, and one month after that, my

inflammation came back down to where it was before, and my Crohn's

symptoms were getting better and better. I was starting to have great

hopes for this medication, but started to experience intense side

effects like numb hands, dizziness, etc., and figured it was the sulfa;

two weeks of coming off of it, the symptoms subsided, but my Crohn's

began worsening. Coincidentally, at the same time I quit the sulfa, I

switched my yogurt starters. I now know I am extremely sensitive to

the most minutest amount of lactose, since the month of January on the

LDN with lactose was a TINY pill, and only once a night, so it was a

real revelation that 1/32 of a teaspoon of lactose could double my

inflammation.

So my question is; the yogurt made from the ProGurt is VERY different

than the yogurt made with the Lyosan. The Lyosan yogurt comes out

thick and very tart. The ProGurt yogurt is incredibly creamy and

sweet. I doubled the amount it said to use, since I was suspicious as

how little was required. My regression could have very well been from

the removal of sulfasalazine, but if the yogurt is so sweet, I'm now

wondering if it has not converted the lactose completely. Both cow and

goat yogurt with this starter is very sweet, with only a minimum amount

of tartness. The difference is so great, that when I first made the

ProGurt yogurt and then made the Lyosan afterwards, I was shocked by

the tartness! I know many on this board use the ProGurt and Elaine

approved it, but why is the yogurt so sweet? It cannot be just because

of the lactobaccillus casei in it, or the absence of acidopholus. I am

switching back to the Lyosan and seeing if I notice improvement, and

slowly reintroducing sulfasalazine. I might have to come off of LDN so

I can tolerate sulfa again, since I believe it is the LDN which has

caused me to become intoelerant to the sulfa (since I've taken it on

and off for the last 19 years without these side effects; only after

the LDN did they begin.)

I'm wondering if anyone else has had negative reactions to this yogurt

starter, and how they can explain the sweetness. I made it exactly the

same way; in my Yogourmet, so there is no difference in methods, and I

did nothing incorrectly.

thanks,

Debora

[Guest guest]

i use double the amount of progurt, and i'm really pleased with the

result. i culture it at 105 but put the starter in when the milk is

110. usually i culture for 24 hours and that gives it a mild taste

and it's very creamy. this last time i did it for 29 hours and it was

firmer and much tarter.

> I'm sorry if this query posts twice, but I haven't seen my question on

> the list, so I'm going to try again:

>

> I switched from the Lyosan yogurt starter to GI Pro Health's Pro Gurt

> about a month ago, and have been going rapidly downhill. (I have

> Crohn's.) I also came off of sulfasalazine cold turkey, since I had

> developed allergy symptoms out of the blue while being on Low Dose

> Naltrexone. My crohn's was doing great after a month of LDN with

> cellulose, but I started in December with LDN with lactose as the

> filler, and one month later, my inflammation was twice as bad. So I

> switched to a cellulose filler, and one month after that, my

> inflammation came back down to where it was before, and my Crohn's

> symptoms were getting better and better. I was starting to have great

> hopes for this medication, but started to experience intense side

> effects like numb hands, dizziness, etc., and figured it was the

> sulfa;

> two weeks of coming off of it, the symptoms subsided, but my Crohn's

> began worsening. Coincidentally, at the same time I quit the sulfa, I

> switched my yogurt starters. I now know I am extremely sensitive to

> the most minutest amount of lactose, since the month of January on the

> LDN with lactose was a TINY pill, and only once a night, so it was a

> real revelation that 1/32 of a teaspoon of lactose could double my

> inflammation.

>

> So my question is; the yogurt made from the ProGurt is VERY different

> than the yogurt made with the Lyosan. The Lyosan yogurt comes out

> thick and very tart. The ProGurt yogurt is incredibly creamy and

> sweet. I doubled the amount it said to use, since I was suspicious as

> how little was required. My regression could have very well been from

> the removal of sulfasalazine, but if the yogurt is so sweet, I'm now

> wondering if it has not converted the lactose completely. Both cow

> and

> goat yogurt with this starter is very sweet, with only a minimum

> amount

> of tartness. The difference is so great, that when I first made the

> ProGurt yogurt and then made the Lyosan afterwards, I was shocked by

> the tartness! I know many on this board use the ProGurt and Elaine

> approved it, but why is the yogurt so sweet? It cannot be just

> because

> of the lactobaccillus casei in it, or the absence of acidopholus.

> I am

> switching back to the Lyosan and seeing if I notice improvement, and

> slowly reintroducing sulfasalazine. I might have to come off of

> LDN so

> I can tolerate sulfa again, since I believe it is the LDN which has

> caused me to become intoelerant to the sulfa (since I've taken it on

> and off for the last 19 years without these side effects; only after

> the LDN did they begin.)

>

> I'm wondering if anyone else has had negative reactions to this yogurt

> starter, and how they can explain the sweetness. I made it exactly

> the

> same way; in my Yogourmet, so there is no difference in methods, and I

> did nothing incorrectly.

>

> thanks,

>

> Debora

>

>

>

> For information on the Specific Carbohydrate Diet, please read the

> book _Breaking the Vicious Cycle_ by Elaine Gottschall and read

> the following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

Hi Silvia,

<< but put the starter in when the milk is 110. >>

You should cool the milk to room temperature or below before adding the

yogurt starter. It is extremely important to do this, especially if

using Progurt because temperatures higher than room temp. may kill some

of the srater bacteria and you'll end up with residual lactose in the

yogurt. The correct directions and temperatures are at:

http://pecanbread.com/new/yogurt1.html#make

Sheila, SCD Feb. 2001, UC 23yrs

mom of and

[Guest guest]

thanks sheila. maybe this is why sometimes it seems to make my

daughter a little crazy eating more than a tiny amount of yogurt. do

you then recommend culturing it at around 80F?

> Hi Silvia,

>

> << but put the starter in when the milk is 110. >>

>

> You should cool the milk to room temperature or below before adding

> the

> yogurt starter. It is extremely important to do this, especially if

> using Progurt because temperatures higher than room temp. may kill

> some

> of the srater bacteria and you'll end up with residual lactose in the

> yogurt. The correct directions and temperatures are at:

>

> http://pecanbread.com/new/yogurt1.html#make

>

> Sheila, SCD Feb. 2001, UC 23yrs

> mom of and

>

>

>

> For information on the Specific Carbohydrate Diet, please read the

> book _Breaking the Vicious Cycle_ by Elaine Gottschall and read

> the following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

Hi Silvia,

<<> thanks sheila. maybe this is why sometimes it seems to make my

> daughter a little crazy eating more than a tiny amount of yogurt.>>

Yes, that may have been the problem. Other people were also having

problems until they started fermenting their yogurt in the correct

temperature range.

<< do you then recommend culturing it at around 80F? >>

No. The correct temperature range is 100-110°F.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and