enzymes, probiotics, fish oil supplements, and yogurt

[Guest guest]

sorry if this is redundant, trying to start the diet this weekend and

a few questions:

1) when doing the intro diet can i still take my scd legal fish oil supplement?

2) when is it best to introduce enzymes and which ones have people had

the most success with?

3) what about probiotics, again when to add and which ones have people

had the best results with

4) lastly, could anyone help clear up this discrepancy: the book and

website list 110F as the temp to add the starter for making scd legal

yogurt, but the directions from lucy's kitchen shop list 100F. what

do most people do?

thanks so much and any tips, advice, or common pitfalls for starting the diet.

[Guest guest]

Hi sf celiac07,

<< 1) when doing the intro diet can i still take my scd legal fish oil

supplement?>>

It is better to do the intro without it, but if you really " need " it

then take it.

<< 2) when is it best to introduce enzymes and which ones have people

had the most success with?>>

If you haven't tried enzymes before you should probably wait a few

weeks until well established on the diet. Depending on what kind of

enzymatic action you are looking for there are various enzymes that may

help. Some legal enzymes are listed at

http://www.pecanbread.com/new/enzymes1.html

<<3) what about probiotics, again when to add and which ones have people

> had the best results with >>

If you have used probiotics previously just continue if it is SCD

legal, otherwise switch to a SCD legal probiotic. You can find legal

probiotics listed here, along with other info about probiotics, dosing,

how to gradually begin them etc..:

http://pecanbread.com/new/probiotics1.html

<<4) lastly, could anyone help clear up this discrepancy: the book and

> website list 110F as the temp to add the starter for making scd legal

> yogurt, but the directions from lucy's kitchen shop list 100F. what

> do most people do? >>

The book does not list 110°F as the temperature at which to add the

yogurt starter. The book Breakinmg the Vicious Cycle (BTVC) and the

pecanbread website both say that the milk should be cooled to *room

temperature or lower* and then gradually brought up to an incubation

temperature of 100-110°F. If you add the yogurt starter at 100 or 110°

F it will likely kill a number of the yogurt starting bacteria. please

see

http://health.groups.yahoo.com/group/pecanbread/message/65664

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

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and