Guest guest Posted June 17, 2007 Report Share Posted June 17, 2007 Hi All: I posted a question earlier about what dripping the yogurt helps accomplish that makes it easier to digest for some? Does anyone know? I gather it is the whey or some of that that's being removed, but wouldn't there still be lots and lots of milk protein in the rest of it? I have read BTVC more than once, though maybe need a reread, but don't think this was covered. Just made my first batch of yogurt. I only took around 1/8 t. because in the past I was very very sensitive to dairy. So I am looking for how I can not have to throw away too much of this yogurt, since at 1/8 t. I am going to use maybe a tablespoon before it goes bad! Arlene 39, CFS, FM, with two children with ASD-like syndrome mostly healed by low allergen diet, not on SCD, yet ________________________________________________________________________________\ ____ Fussy? Opinionated? Impossible to please? Perfect. Join Yahoo!'s user panel and lay it on us. http://surveylink.yahoo.com/gmrs/yahoo_panel_invite.asp?a=7 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2007 Report Share Posted June 17, 2007 Welcome to the list Arlene, <<I posted a question earlier about what dripping the yogurt helps accomplish that makes it easier to digest for some? Does anyone know? I gather it is the whey or some of that that's being removed, but wouldn't there still be lots and lots of milk protein in the rest of it? >> Dripping the yogurt removes some galactose and some lactic acid, along with some water. This makes it easier for some sensitive people to tolerate. Some people find the yogurt too tart, so dripping it removes some of the tartness making it more palatable. <<I have read BTVC more than once, though maybe need a reread, but don't think this was covered. Just made my first batch of yogurt. I only took around 1/8 t. because in the past I was very very sensitive to dairy.>> When milk is made into yogurt the shape of the milk protein is changed from a harder to digest three dimensional protein to the easier to digest two dimensional protein. Also, the SCD's 24 hr yogurt is virtually lactose free which aids in its' digestion. << So I am looking for how I can not have to throw away too much of this yogurt, since at 1/8 t. I am going to use maybe a tablespoon before it goes bad! Arlene 39, CFS, FM, with two children with ASD-like syndrome mostly healed by low allergen diet, not on SCD, yet>> One of the reasons we generally suggest people go slow with introducing yogurt is that full 24 hour fermentation makes it very high in good bacteria; much higher than commercial yogurt. These extremely high numbers can cause intense die off symptoms - fatigue, lethargy, rashes, flulike symptoms, vomiting, etc... http://www.pecanbread.com/new/temporarysymptoms.html Epsom salt baths and/or legal activated charcoal can ease die off symptoms. If you don't have many symptoms you can gradually increase the yogurt. It will have lively bacteria for up to about two weeks at refrigeration temperatures (3-5 degrees Celsius). The yogurt will stay good to eat for up to about three weeks. It can be baked into food (will lose all of it probiotic effect) but still be a very good source of virtually lactose free calcium. You can also freeze leftover yogurt to make frozen yogurt treats - it will have a reduced probiotic effect. For your next batch if you are still not tolerating much yogurt make a much smaller batch. Sheila, SCD Feb. 2001, UC 23 yrs mom of and Quote Link to comment Share on other sites More sharing options...
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