Guest guest Posted August 31, 2007 Report Share Posted August 31, 2007 I've been on a very basic " stage 1 " SCD diet for the past three months and a more " normal " SCD diet for six months prior to that. I've been extremely vigilant with the diet and have not had any SCD illegals since a few mistakes in the early days back in February. I am currently re-introducing one food every four days. If I don't have any problems I integrate that food into my routine consumption. If I get blood or D I let my system rest before introducing anything else. My latest dilemma is that SCD goats yogurt appears to be causing me to bleed. I have re-introduced it several times over the past three months and every time it gives me D, or blood or both. For the first six months I was eating cow SCD yogurt seemingly with no problem. Now I'm introducing the goat yogurt and it is problematic. Here are the specifics: I'm making the yogurt exactly per the BTVC instructions. I have a thermometer and boil the milk to 180. Then I let it cool to room temperature and then add " Yogurmet " . Then it goes into my oven with a 100 watt lightbulb on. I constantly monitor the temperature and it stays between 105 and 110 for 24-30 hours. Then it goes into the refrigerator. This last batch I strained with cheese cloth. The first day I ate a little more than a teaspoon. The second and third days I ate a tablespoon. This time the blood started on day 1. However, I wasn't sure if that was remnant disturbance from the previous introduction gone bad (enzymes that didn't agree with me). The blood has continued every day that I've eaten yogurt. Last time I tried to introduce it caused me to have D. Does anyone have any suggestions? I am taking powdered probiotics, but I know the yogurt has significant benefits and I'd like to get to a point where I can eat it to help me heal. Any input is greatly appreciated. Thank you, Bob UC 1.5 years SCD 9 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2007 Report Share Posted August 31, 2007 Hi Bob, <<I've been on a very basic " stage 1 " SCD diet for the past three > months and a more " normal " SCD diet for six months prior to that. > I've been extremely vigilant with the diet and have not had any SCD > illegals since a few mistakes in the early days back in February. I > am currently re-introducing one food every four days. If I don't have > any problems I integrate that food into my routine consumption. If I > get blood or D I let my system rest before introducing anything else. > > My latest dilemma is that SCD goats yogurt appears to be causing me > to bleed. I have re-introduced it several times over the past three > months and every time it gives me D, or blood or both. For the first > six months I was eating cow SCD yogurt seemingly with no problem. Now > I'm introducing the goat yogurt and it is problematic. > > Here are the specifics: > > I'm making the yogurt exactly per the BTVC instructions. I have a > thermometer and boil the milk to 180. Then I let it cool to room > temperature and then add " Yogurmet " . Then it goes into my oven with a > 100 watt lightbulb on. I constantly monitor the temperature and it > stays between 105 and 110 for 24-30 hours. Then it goes into the > refrigerator. This last batch I strained with cheese cloth. The first > day I ate a little more than a teaspoon. The second and third days I > ate a tablespoon. > > This time the blood started on day 1. However, I wasn't sure if that > was remnant disturbance from the previous introduction gone bad > (enzymes that didn't agree with me). The blood has continued every > day that I've eaten yogurt. Last time I tried to introduce it caused > me to have D. > > Does anyone have any suggestions? I am taking powdered probiotics, > but I know the yogurt has significant benefits and I'd like to get to a point where I can eat it to help me heal. Any input is greatly > appreciated.>> Since you are having bleeding the good enzymes in the yogurt may be aggravating open ulcerations. This has been reported by others. It sounds as if you need to wait a while longer before reintroducing the yogurt. It sounds as if you had a setback a couple of months ago. This sometimes happens and means that foods need to be reintroduced. I found that taking S. boulardii ( a good probiotic yeast) helped considerably, especially when I was unable to tolerate the yogurt. S. boulardii has been found to work in conjunction with good bacteria to prevent harmful microbes from increasing, has helped reduced the numbers of some harmful microbes. Good bacteria (SCD legal bacteria: either legal probiotics or legal bacteria from femented food) and S. boulardii work synergistically in the body. Last year I had to avoid yogurt until my ulcerations healed sufficiently. When ready I started with a tiny amount and gradually increased it. I was pretty tired (die off) for the first few days or reintroducing it. It took a number of weeks without yogurt (maybe even a month or two) Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of Em and Dan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2007 Report Share Posted September 2, 2007 Hi Sheila, Please see my question at the bottom of this post: > > Hi Bob, > > <<I've been on a very basic " stage 1 " SCD diet for the past three > > months and a more " normal " SCD diet for six months prior to that. > > I've been extremely vigilant with the diet and have not had any SCD > > illegals since a few mistakes in the early days back in February. I > > am currently re-introducing one food every four days. If I don't > have > > any problems I integrate that food into my routine consumption. If > I > > get blood or D I let my system rest before introducing anything > else. > > > > My latest dilemma is that SCD goats yogurt appears to be causing me > > to bleed. I have re-introduced it several times over the past three > > months and every time it gives me D, or blood or both. For the > first > > six months I was eating cow SCD yogurt seemingly with no problem. > Now > > I'm introducing the goat yogurt and it is problematic. > > > > Here are the specifics: > > > > I'm making the yogurt exactly per the BTVC instructions. I have a > > thermometer and boil the milk to 180. Then I let it cool to room > > temperature and then add " Yogurmet " . Then it goes into my oven with > a > > 100 watt lightbulb on. I constantly monitor the temperature and it > > stays between 105 and 110 for 24-30 hours. Then it goes into the > > refrigerator. This last batch I strained with cheese cloth. The > first > > day I ate a little more than a teaspoon. The second and third days > I > > ate a tablespoon. > > > > This time the blood started on day 1. However, I wasn't sure if > that > > was remnant disturbance from the previous introduction gone bad > > (enzymes that didn't agree with me). The blood has continued every > > day that I've eaten yogurt. Last time I tried to introduce it > caused > > me to have D. > > > > Does anyone have any suggestions? I am taking powdered probiotics, > > but I know the yogurt has significant benefits and I'd like to get > to a point where I can eat it to help me heal. Any input is greatly > > appreciated.>> > > Since you are having bleeding the good enzymes in the yogurt may be > aggravating open ulcerations. This has been reported by others. It > sounds as if you need to wait a while longer before reintroducing the > yogurt. > > It sounds as if you had a setback a couple of months ago. This > sometimes happens and means that foods need to be reintroduced. > > I found that taking S. boulardii ( a good probiotic yeast) helped > considerably, especially when I was unable to tolerate the yogurt. > S. boulardii has been found to work in conjunction with good bacteria > to prevent harmful microbes from increasing, has helped reduced the > numbers of some harmful microbes. Good bacteria (SCD legal bacteria: > either legal probiotics or legal bacteria from femented food) and S. > boulardii work synergistically in the body. ==> What brand or strains of probiotics are considered SCD legal? Are there strains to avoid? I've had difficulty finding probiotics without chickpeas or other questionables here in Vancouver BC. Are fermented foods recommended with UC? I was thinking about making sourkraut, but thought the cabbage might be problematic for digestion. Thank you, -Bob UC 1.5 years SCD 9 months > > Last year I had to avoid yogurt until my ulcerations healed > sufficiently. When ready I started with a tiny amount and gradually > increased it. I was pretty tired (die off) for the first few days or > reintroducing it. It took a number of weeks without yogurt (maybe > even a month or two) > > Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs > mom of Em and Dan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2007 Report Share Posted September 4, 2007 Hi Bob, <<=> What brand or strains of probiotics are considered SCD legal?>> In probiotic form (powder or capsules) the only bacteria strain is Lactobacillus acidophilus. In a yeast it is Saccharomyces boulardii. Some legal brands of L. acidophilus: GiProhealth see http://pecanbread.com/new/probiotics1.html Kirkman's see http://pecanbread.com/new/probiotics1.html Lyosan (contains minute amount cow dairy) available at http://www.lucyskitchenshop.com/acidophilus.html and other places... Legal brands of S. boulardii: http://www.giprohealth.com/sboulardii.html http://www.kirkmanlabs.com/products/probiotics/saccharomyces/Saccharomyc es_C_60_Spec240.html If trouble with this link go to products then go to probiotics at http://www.kirkmanlabs.com/index.html <<Are > there strains to avoid?>> Avoid all other bacterial strains ***especially*** all bifidum bacteria. << I've had difficulty finding probiotics > without chickpeas or other questionables here in Vancouver BC.>> I live in Newfoundland and have probiotics shipped from Haber's pharmacy in Toronto. Contact info at http://www.haberspharmacy.com/ They have a variety of shipping methods. I use regular mail and my supplements were fine. You can opt for quicker shipping. << Are > fermented foods recommended with UC? I was thinking about making > sourkraut, but thought the cabbage might be problematic for digestion.>> I made some last year and although I could not tolerate the fermented cabbage I was able to drink the feremnted juice. Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
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