Re: question re gut flora

[Guest guest]

Here is what I do to keep my yogourmet yogurt maker at the right temp.

I start making yogurt right before bed (less tendency to overheat in

the first few hours so I don't have to worry about checking the temp

while I am sleeping). When I wake up, I check the temp, most often it

is nearing 110. I then unplug it, keep the outer lid on so the temp

doesn't fall too fast, and the temp will slowly fall over several

hours. When it gets to 100, I plug it back in for a while. Sometimes

when it is really hot in my kitchen (we do not have AC) I run it with

the outer lid off, then when it finally gets too hot, 110, I unplug it

and put the outer lid back on for awhile, etc etc. Yes, this is a

pain, but it does work and I haven't had a bad batch yet. I've somehow

managed to keep it in the 100-110 range for 24 hours everytime. YOu

just have to play around with running it with the outer lid off,

unplugging it for a bit with the outer lid still on, etc etc. I

usually check the temp every 3-4 hours except when I first turn it on

overnight. Hope this helps some. The yogurt is so healing, it is worth

all the effort.

K in Dayton, Ohio

Hashimoto's Thyroiditis, Fibro, CFS, yeast/candida, copper overload,

adrenal fatigue(mostly healed!!!)

Kids: son Rhowan 5 yrs old, chronic diarrhea/loose stools,

yeast/candida, ADHD, salicylate intolerance; daughter Willow 6.5 yrs

old, mild GI issues, salicylate intolerance

Started SCD June 2006, went slightly off for awhile in Nov 2006, back

on strict SCD starting May 2007. (Redid intro the last week of June

2007 and recently discovered that most carbs have to be thoroughly

pureed in order for my son to tolerate them)

>

> We havent received any guidance from manufacturer re temperature

heating to 120 degrees

> on yogomert yogurt maker I have made it on numerous occasions trying

to control

> temperature keep it between 110-115 degress.With the best will in

the world it is a total

> nightmare using progurt and goats milk.

>

> having to open and check the temperature every 2 hours.

>

> I have also started using GI PRO HEALTH Saccharomyces Boulardii

because this is a yeast

> doea it have to be given ata different time to Kirkman's

Lactobaccillius acidipholius

>

> My nutritionist has recommended Bio-kult Probiotic from DAN

conference but I am sure it is

> not SCD legal I do not know where to go with the gut Flora because

the yogurt situation with

> making it -is still a mess impossible to get it right.

> I also drip that yogurt

> Thank you for all your help

>

> Best regards

> Anne

>

[Guest guest]

Hi Anne,

<<I have also started using GI PRO HEALTH Saccharomyces Boulardii

because this is a yeast > doea it have to be given ata different time

to Kirkman's Lactobaccillius acidipholius>>

You can take the L.acidophilus at the same time as the S. boulardii.

(You need to take S. boulardii separately from antifungals. You can

take S. b. with antibiotics.)

<<My nutritionist has recommended Bio-kult Probiotic from DAN

conference but I am sure it is not SCD legal>>

The bio-kult formaulation has illegals (bifidum bacteria strains,

maltodextrin etc.).

<< I do not know where to go with the gut Flora because the yogurt

situation with > making it -is still a mess impossible to get it

right.> I also drip that yogurt >>

I had a small yogurt maker that was overheating so I changes methods

http://health.groups.yahoo.com/group/pecanbread/message/66874

Dehydrator like Excalibur are good for making SCD yogurt because they

regulate their temp and don't overheat. If they go too high they

shut off, if they go too low the temp will go up again.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of and daniel