Yogurt Starter

[Guest guest]

Hi All,

New to the group and I'm trying to understand it all. I was advised

by a dietician to start using SCD legal foods from the diet but in

order to get my son to put on weight fast, I should not start from

the beginning. With all this new overwhelming info., I have a few

questions about the yogurt making.

I have the book and I can't find any information about how much

starter to use.

I bought kirkmans lactobacillus acidophilus and each capsule contains

3 billion cfu's. Is this fine to use?

If I start with 1 quart of raw goat milk? How many capsules or

teaspoons should I mix with the cooled down milk before putting it in

the jars to ferment for 24 hours?

Jen

mom to 2.5 year old and 5 year old both with yeast/gut issues

no official start date yet

[Guest guest]

Hi, Jen,

Do not use the plain acidophilus to make yogurt. Please read Sheila's

explanation here:

http://health.groups.yahoo.com/group/pecanbread/message/71396

mom to alex-12

SCD 4/23/04

[Guest guest]

>>Hi, Jen,

Do not use the plain acidophilus to make yogurt. Please read Sheila's

explanation here:

_http://health.http://healthhttp://heahttp://healhttp://health_

(http://health.groups.yahoo.com/group/pecanbread/message/71396)

<<

Just wondering if it is legal and if there are directions somewhere to make

an acidopholus type of milk for the SCD? I am having a VERY HARD TIME trying

to tolerate the 24 hr goat yogurt. This is the second time I have tried it

and I get very allergic type symptoms. Not in my gut though as the usual

food allergies I experience happen. I get it all in my sinuses. My nose gets

so stuffed up that I can't hardly breath through it. I have been drinking

another product that is probably not legal but was recommended in Jordin Rubins

book. It is called Natural Acidophilus Culture made by Continental. It

contains Cultured Pasteurized Skim Milk Whey, viable L. Acidophilus, L.

Bulgaricu

s, L. Caucasicus,and other Lactic cultures. It contains 5000,000,000 lactic

bacterial count per gram.

_http://www.continentalyogurt.com/culture.html_

(http://www.continentalyogurt.com/culture.html)

Jordin Rubin said that people with autoimmune type of diseases which a lot

of intestinal problems are classified as should not use products with S.

Thermophillus, which yogurt always has. Anyway's I'm wondering if this is why

I

am having such a hard time with the yogurt. Also this is why I'm wondering

about a pure acidophilus type of milk that one could make and substitute

instead of the yogurt. I have also tried the Gi-Pro Health probiotic

SCDophilus

and it causes a bunch of allergic symptoms in me also.

Besides taking a pill form doesn't guarantee delivery to the colon as a food

type of delivery does as it has to travel so long to get there.

Thanks for any help, Doreen MC 3 yrs, SCD 2 mos.

************************************** See what's new at http://www.aol.com

[Guest guest]

Welcome to the group Jen,

<<... I have a few

> questions about the yogurt making.

>

> I have the book and I can't find any information about how much

> starter to use.

>

> I bought kirkmans lactobacillus acidophilus and each capsule

contains

> 3 billion cfu's. Is this fine to use?>>

You need yogurt starter to make yogurt. The probiotics like

Kirkmans L. acidophilus won't make a true yogurt.

There are some legal yogurt starters listed at

http://www.pecanbread.com/new/yogurt1.html#start (cow dairy free)

http://www.breakingtheviciouscycle.info/beginners_guide/beginners.htm

(go to SCD yogurt) and at that page go to " The type of Starter to

use " Some of these starters have some cow dairy,others are goat and

sheep dairy.

<<If I start with 1 quart of raw goat milk? How many capsules or

> teaspoons should I mix with the cooled down milk before putting it

in > the jars to ferment for 24 hours?

>

> Jen

> mom to 2.5 year old and 5 year old both with yeast/gut issues

> no official start date yet>>

The amount of starter you will need for 1 quart of milk will depend

on which yogurt starter you use. When I use the Progurt I use

1/8tsp for 1 quart. I also use Lyosan yogurmet yogurt starter and

for 1 quart I use one 5 gram package.

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

mom of and

[Guest guest]

Hi, Doreen,

I am sorry you are having such difficulties with the yogurt. I don't

believe there are any directions for an acidophilus-only milk for SCD.

Have you tried other types of milk? For example, have you tried raw

goat milk from a farmer? Sheep's milk? What about nut milk?

mom to -12

SCD 4/23/04

[Guest guest]

Hi Doreen,

<<Just wondering if it is legal and if there are directions somewhere

to make > an acidopholus type of milk for the SCD? I am having a

VERY HARD TIME trying > to tolerate the 24 hr goat yogurt. This is

the second time I have tried it > and I get very allergic type

symptoms. Not in my gut though as the usual > food allergies I

experience happen. I get it all in my sinuses. My nose gets

> so stuffed up that I can't hardly breath through it.>>

How were you with the nut milk yogurt with fruit juice? Did you

tolerate that? Which yogurt starter did you use to make the nut

milk yogurt?

Some add their L. acidophilus probiotic to yogurt to get additional

Lactobacillus acidophilus (after the incubation time), especially if

they are using Progurt (which has L. casei and not L. acidophilus).

<<I have been drinking

> another product that is probably not legal but was recommended in

Jordin Rubins

> book. It is called Natural Acidophilus Culture made by

Continental. It

> contains Cultured Pasteurized Skim Milk Whey, viable L.

Acidophilus, L. Bulgaricu

> s, L. Caucasicus,and other Lactic cultures. It contains

5000,000,000 lactic

> bacterial count per gram.

> _http://www.continentalyogurt.com/culture.html_

> (http://www.continentalyogurt.com/culture.html) >>

Whey is not SCD legal and the other lactic cultures are not legal and

probably contain the very troublesome Bifidum bacteria.

<<Jordin Rubin said that people with autoimmune type of diseases

which a lot > of intestinal problems are classified as should not

use products with S. > Thermophillus, which yogurt always has. >>

A lot of SCDers with autoimmune diseases do very well with the

yogurt, in fact many find it an integral part of their healing.

However, depending on the severity of your gut damage it may be a

while before you are able to tolerate the yogurt. I had a very bad

year last year (long story which I won't bore you with) and wasn't

able to tolerate much variety. I tried a number of times to

reintroduce yogurt unsuccessfully. Finally I started some S.

boulardii and got established on that . after a few weeks I tried

the yogurt again with a small amount and steadily increased it. It

may have been the S. boulardii or I may just have needed more time to

heal.

<<Anyway's I'm wondering if this is why I

> am having such a hard time with the yogurt. Also this is why I'm

wondering > about a pure acidophilus type of milk that one could make

and substitute > instead of the yogurt. I have also tried the Gi-

Pro Health probiotic SCDophilus > and it causes a bunch of allergic

symptoms in me also.> Besides taking a pill form doesn't guarantee

delivery to the colon as a food > type of delivery does as it has to

travel so long to get there.

> Thanks for any help, Doreen MC 3 yrs, SCD 2 mos. >>

Does the SCDophilus cause the same symptoms?

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

mom of and

[Guest guest]

11.1.

_Re: Yogurt Starter _

(http://groups.yahoo.com/group/pecanbread/message/71587;_ylc=X3oDMTJyb3F0bXE1BF9\

TAzk3MzU5NzE1BGdycElkAzk3MjMwNjQEZ3Jwc3BJZAMxNzA1MTI2M

TcxBG1zZ0lkAzcxNTg3BHNlYwNkbXNnBHNsawN2bXNnBHN0aW1lAzExOTMwNzEyMDk-)

Posted by: " Sheila Trenholm " _sheilat@... _

(mailto:sheilat@...?Subject= Re:%20Yogurt%20Starter)

_sheilatrenholm1 _

(http://profiles.yahoo.com/sheilatrenholm1)

>>How were you with the nut milk yogurt with fruit juice? Did you

tolerate that? Which yogurt starter did you use to make the nut

milk yogurt?<<

I had the exact same type of reaction with the nut milk yogurt. That is why

I'm thinking it the bacteria strain and not the goat milk and maybe an

acidophollus type of product would be better.

>>Some add their L. acidophilus probiotic to yogurt to get additional

Lactobacillus acidophilus (after the incubation time), especially if

they are using Progurt (which has L. casei and not L. acidophilus)t<<

Well this would be great if I could tolerate the product in the first place.

I have even tried the probiotic SCDophillus by itself and that wasn't great

either.

> It is called Natural Acidophilus Culture made by

Continental. It

> contains Cultured Pasteurized Skim Milk Whey, viable L.

Acidophilus, L. Bulgaricu

> s, L. Caucasicus,and other Lactic cultures. It contains

5000,000,000 lactic

> bacterial count per gram.

> __http://www.continenhttp://wwwhttp://www.chttp:_

(http://www.continentalyogurt.com/culture.html_)

> (_http://www.continenhttp://wwwhttp://www.chttp_

(http://www.continentalyogurt.com/culture.html) ) >>

>>Whey is not SCD legal and the other lactic cultures are not legal and

probably contain the very troublesome Bifidum bacteria.<<

Well I thought that the whey might be all digested in the culturing process

since it doesn't seem to bother me. Also they don't list any Bifidum strains

in the culture only the Lactobacillus strains I listed which I think are all

legal. I am just trying to come up with a way to get some healthy flora in

my gut. I think this is more important that maybe a bit of an illegal

substance, what do you think? I am using cultured vegetables as well that seem

to be

all legal. I do have a very slight runny nose from all this stuff but it is

very minor. I don't know if I should just stop all of it or what at this

point. It seems like it is so important to get the healthy flora.

<<Jordin Rubin said that people with autoimmune type of diseases

which a lot > of intestinal problems are classified as should not

use products with S. > Thermophillus, which yogurt always has. >>

>>A lot of SCDers with autoimmune diseases do very well with the

yogurt, in fact many find it an integral part of their healing.

However, depending on the severity of your gut damage it may be a

while before you are able to tolerate the yogurt. I had a very bad

year last year (long story which I won't bore you with) and wasn't

able to tolerate much variety. I tried a number of times to

reintroduce yogurt unsuccessfully. Finally I started some S.

boulardii and got established on that . after a few weeks I tried

the yogurt again with a small amount and steadily increased it. It

may have been the S. boulardii or I may just have needed more time to

heal.<<

I tried the S. Boulardi and it was horrible, super runny nose and inflamed

sinuses. Also a lot of dryness, burning and tightness around my mouth and

watery itchy eyes.

>>Does the SCDophilus cause the same symptoms?<<

as I mentioned above yes it does. Do you think this is all LGS? It is weird

because before I went on SCD I was taking VSL#3 and stopped it because it is

illegal. I tolerated this totally fine. I can't figure this out.

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

mom of and

Anyways thanks for your help, Doreen

************************************** See what's new at http://www.aol.com

[Guest guest]

Hi Doreen,

<<>>How were you with the nut milk yogurt with fruit juice? Did you

> tolerate that? Which yogurt starter did you use to make the nut

> milk yogurt?<<

>

> I had the exact same type of reaction with the nut milk yogurt.

That is why I'm thinking it the bacteria strain and not the goat

milk and maybe an acidophollus type of product would be better.>>

Two quick questions:

1. Did you tolerate nut milk on its own (bfore you added yogurt

starter)?

2. How much did you start with (1/8 tsp or less)?

<<>>Some add their L. acidophilus probiotic to yogurt to get

additional

> Lactobacillus acidophilus (after the incubation time), especially

if

> they are using Progurt (which has L. casei and not L. acidophilus)

t<<

>

> Well this would be great if I could tolerate the product in the

first place.

> I have even tried the probiotic SCDophillus by itself and that

wasn't great

> either.

>

> > It is called Natural Acidophilus Culture made by

> Continental. It

> > contains Cultured Pasteurized Skim Milk Whey, viable L.

> Acidophilus, L. Bulgaricu

> > s, L. Caucasicus,and other Lactic cultures. It contains

> 5000,000,000 lactic

> > bacterial count per gram.

> > __http://www.continenhttp://wwwhttp://www.chttp:_

> (http://www.continentalyogurt.com/culture.html_)

> > (_http://www.continenhttp://wwwhttp://www.chttp_

> (http://www.continentalyogurt.com/culture.html) ) >>

>

> >>Whey is not SCD legal and the other lactic cultures are not

legal and

> probably contain the very troublesome Bifidum bacteria.<<

>

> Well I thought that the whey might be all digested in the

culturing process

> since it doesn't seem to bother me. Also they don't list any

Bifidum strains > in the culture only the Lactobacillus strains I

listed which I think are all > legal.>>

It doesn't list what the " other lactic cultures " are. Bifidum is

considered a lactic bacteria.

<<I am just trying to come up with a way to get some healthy flora

in my gut. I think this is more important that maybe a bit of an

illegal > substance, what do you think?>> I am using cultured

vegetables as well that seem to be > all legal. I do have a very

slight runny nose from all this stuff but it is

> very minor. >>

What kind of starter are you using to culture the veggies.

Homemade sauerkraut will contain L. plantarum ( another good bacteria)

<<> <<Jordin Rubin said that people with autoimmune type of diseases

> which a lot > of intestinal problems are classified as should not

> use products with S. > Thermophillus, which yogurt always has. >>

>

> >>A lot of SCDers with autoimmune diseases do very well with the

> yogurt, in fact many find it an integral part of their healing.

> However, depending on the severity of your gut damage it may be a

> while before you are able to tolerate the yogurt. I had a very bad

> year last year (long story which I won't bore you with) and wasn't

> able to tolerate much variety. I tried a number of times to

> reintroduce yogurt unsuccessfully. Finally I started some S.

> boulardii and got established on that . after a few weeks I tried

> the yogurt again with a small amount and steadily increased it. It

> may have been the S. boulardii or I may just have needed more time

to

> heal.<<

<<I tried the S. Boulardi and it was horrible, super runny nose and

inflamed sinuses. Also a lot of dryness, burning and tightness

around my mouth and watery itchy eyes.>>

How much did you start with?

Have you had allergies to yeast before? Which brand did you use?

<<as I mentioned above yes it does. Do you think this is all LGS? >>

Maybe leaky gut. It may be that you need more time to heal before

you are able to tolerate the good bacteria.

I was pretty sick last year and it took a while before I could

tolerate the tiniest amounts. I kept trying it every few weeks.

<<It is weird because before I went on SCD I was taking VSL#3 and

stopped it because it is illegal. I tolerated this totally fine.

I can't figure this out. >>

I took bifidum in homemade yogurt years ago when I started SCD. I

was okay for a while and then went steadily downhill until I had a

huge flare. Although some people bounce right back after stopping

the bifidum it took months before I go tolerate any yogurt or

probiotic.

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

mom of and

[Guest guest]

Hi Sheila

>>Two quick questions:

1. Did you tolerate nut milk on its own (bfore you added yogurt

starter)?<<

Totally fine, I've been making it and drinking it for about 1 yr.

>>2. How much did you start with (1/8 tsp or less)?<<

Well I think I started with too much, more than 1/8 tsp. for sure, but then

I went back and tried it after stopping for a few days with a very small amt.

and had the same rxn. I think I tried a few more times after that and then

just threw it all out.

>>It doesn't list what the " other lactic cultures " are. Bifidum is

considered a lactic bacteria.<<

I didn't know that Bifidum was considered a lactic bacteria. I called this

am and they said it may contain Bifidum so I guess I won't drink it anymore.

Also it doesn't really matter anymore because they told me that the company

wasn't there anymore because they went Out Of Business and the product

wouldn't be available anymore. . Not a good sign anyways.

>>What kind of starter are you using to culture the veggies.<<

It is the product from Alive:

_http://www.culturedvegetables.com/products.html_

(http://www.culturedvegetables.com/products.html) ,

I called them and they said that they used the starter from the BED with no

added sugars etc.:

_https://shop.bodyecology.com/prodinfo.asp?number=BE011_

(https://shop.bodyecology.com/prodinfo.asp?number=BE011)

Ingredients include

Cultured Vegetable Starter contains the following beneficial bacteria:

Lactobacillus plantarum,

Lactococcus lactis ssp. lactis,

Lactococcus lactis ssp. cremoris.

Lactococcus lactis ssp. lactis biovar. diacetylactis

Leuconostoc mesenteroides ssp. cremoris,

Probably not all legal right? May be I should make my own, but what kind of

started should I use if not the BED starter?

>>Homemade sauerkraut will contain L. plantarum ( another good bacteria)<<

<<I tried the S. Boulardi and it was horrible, super runny nose and

inflamed sinuses. Also a lot of dryness, burning and tightness

around my mouth and watery itchy eyes.>>

>>How much did you start with?<<

1/2 capsule, then 1 whole one.

>>Have you had allergies to yeast before? Which brand did you use?<<

No Never, in fact I was not allergic to anything except cats and dogs my

whole life until I got sick 3 yrs ago!

>>Maybe leaky gut. It may be that you need more time to heal before

you are able to tolerate the good bacteria.<<

Yea I know I still need a lot of healing cause I get all sorts of weird

symptoms when I eat certain things, burning lips, ringing in my ear, girgling in

my gut, burning around my lips etc.

>>I was pretty sick last year and it took a while before I could

tolerate the tiniest amounts. I kept trying it every few weeks.<<

OK in fact I just ate 1/8 tsp of the goat yogurt I made last week. I will

see how I do today. BTW when you say to try 1/8 tsp. do you mean that is the

total amt for the whole day or should you do it several times in one day? Also

I took a whole Kirkman Acidophillus supplement (single strain) yesterday and

did fine, it has 3 billion per capsule. Should I take another one of these

as well as the 1/8 tsp goat yogurt I just took or not today? Sorry for all

these silly picky questions but I know I need to get this diet right for it to

work.

>>I took bifidum in homemade yogurt years ago when I started SCD. I

was okay for a while and then went steadily downhill until I had a

huge flare. Although some people bounce right back after stopping

the bifidum it took months before I go tolerate any yogurt or

probiotic.<<

Ok I will just keep trying!

Thanks, Doreen MC 3yrs, SCD 2 mos.

************************************** See what's new at http://www.aol.com

[Guest guest]

Hi Doreen,

<<<<1. Did you tolerate nut milk on its own (bfore you added yogurt

> starter)?<<

>

> Totally fine, I've been making it and drinking it for about 1 yr.

>

> >>2. How much did you start with (1/8 tsp or less)?<<

>

> Well I think I started with too much, more than 1/8 tsp. for sure,

but then I went back and tried it after stopping for a few days with

a very small amt. and had the same rxn. I think I tried a few more

times after that and then just threw it all out.>>>>>

I think with this kind of reaction it is a combination of the two

things. It sounds like you are having die off and your body

(especially liver) is being overloaded with toxins. I had this

happen last year: I was very sick and my body was having a hard time

processing out toxins (meds that were making me sick, hormones and

antibiotics in food etc...). I had to go beyond SCD and go with

organic foods, hormone and antibiotic free foods foods that were

super easy to digest and allow my body to rebuild (I was also very

underweight). I really had to take baby steps with introducing

foods . I didn't tolerate supplements except Cod liver oil (

carlsons Super CLO) and one enzyme (Candizyme). When I started the

yogurt I only tried teeny amounts. It was very frustrating, but

eventually my body was able to cope with the extra die off from the

yogurt. I did epsom salt baths and used homemade epsom salt creams.

> >>It doesn't list what the " other lactic cultures " are. Bifidum is

> considered a lactic bacteria.<<

>

> I didn't know that Bifidum was considered a lactic bacteria. I

called this am and they said it may contain Bifidum so I guess I

won't drink it anymore. > Also it doesn't really matter anymore

because they told me that the company

> wasn't there anymore because they went Out Of Business and the

product > wouldn't be available anymore. . Not a good sign anyways.>>

It may take a while to get the bifidum out of your system.

<<<<>>What kind of starter are you using to culture the veggies.<<

>

> It is the product from Alive:

> __ (http://www.culturedvegetables.com/products.html) ,

> I called them and they said that they used the starter from the BED

with no

> added sugars etc.:

> _https://shop.bodyecology.com/prodinfo.asp?number=BE011_

> (https://shop.bodyecology.com/prodinfo.asp?number=BE011)

> Ingredients include

> Cultured Vegetable Starter contains the following beneficial

bacteria:

> Lactobacillus plantarum,

> Lactococcus lactis ssp. lactis,

> Lactococcus lactis ssp. cremoris.

> Lactococcus lactis ssp. lactis biovar. diacetylactis

> Leuconostoc mesenteroides ssp. cremoris,

>

> Probably not all legal right? May be I should make my own, but

what kind of started should I use if not the BED starter?

Sorry, no they aren't legal.

Elaine only wanted us to use the same strains that we use to culture

milk into yogurt.

<<<<<Homemade sauerkraut will contain L. plantarum ( another good

bacteria)<< >>>>>>

Do you tolerate the fermented veggies or their juices? Homemade

sauerkraut doesn't require extra starter. The bacteria is naturally

in the cabbage.

>

> <<I tried the S. Boulardi and it was horrible, super runny nose

and

> inflamed sinuses. Also a lot of dryness, burning and tightness

> around my mouth and watery itchy eyes.>>

>

> >>How much did you start with?<<

>

> 1/2 capsule, then 1 whole one.

>

> >>Have you had allergies to yeast before? Which brand did you use?

<<

>

> No Never, in fact I was not allergic to anything except cats and

dogs my whole life until I got sick 3 yrs ago!>>>>>>

Many people have reported that sensitivities improve as their body

heals.

>

> >>Maybe leaky gut. It may be that you need more time to heal

before > you are able to tolerate the good bacteria.<<

>

> Yea I know I still need a lot of healing cause I get all sorts of

weird > symptoms when I eat certain things, burning lips, ringing in

my ear, girgling in > my gut, burning around my lips etc.

>

> >>I was pretty sick last year and it took a while before I could

> tolerate the tiniest amounts. I kept trying it every few weeks.<<

>

> OK in fact I just ate 1/8 tsp of the goat yogurt I made last week.

I will > see how I do today. BTW when you say to try 1/8 tsp. do

you mean that is the > total amt for the whole day or should you do

it several times in one day?>>>>

1/8 tsp for one day. Considering your reaction you can probably skip

a day in between also.

<<Also I took a whole Kirkman Acidophillus supplement (single

strain) yesterday and > did fine, it has 3 billion per capsule.

Should I take another one of these > as well as the 1/8 tsp goat

yogurt I just took or not today? >>>>

I would wait a day before trying the kirkmans again. That will allow

you to guage your reaction to each. That's a good sign that you

haven't had a reaction to the Kirkmans!! Elaine wanted people to

stick at 3 billion from a probiotic source when they are in the early

stages of healing (since it is processed and out of its' natural

environment).

<<<<< Sorry for all

> these silly picky questions but I know I need to get this diet

right for it to work.>>>>

These questions and info are what are getting you better. The

more info/feedback you give makes it easier to give you better

individualized advice.

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

mom of and

>

> >>I took bifidum in homemade yogurt years ago when I started SCD.

I

> was okay for a while and then went steadily downhill until I had a

> huge flare. Although some people bounce right back after stopping

> the bifidum it took months before I go tolerate any yogurt or

> probiotic.<<

>

> Ok I will just keep trying!

>

> Thanks, Doreen MC 3yrs, SCD 2 mos.

>

>

>

[Guest guest]

>> I did epsom salt baths and used homemade epsom salt creams.<<

How do you make epsom salt creams, sounds like a good thing to have?

Thanks, Doreen

************************************** See what's new at http://www.aol.com

[Guest guest]

>>I think with this kind of reaction it is a combination of the two

things. It sounds like you are having die off and your body

(especially liver) is being overloaded with toxins. I had this

happen last year: I was very sick and my body was having a hard time

processing out toxins (meds that were making me sick, hormones and

antibiotics in food etc...). I had to go beyond SCD and go with

organic foods, hormone and antibiotic free foods foods that were

super easy to digest and allow my body to rebuild (I was also very

underweight)underweight)<WBR>. I really had to take baby steps

foods . I didn't tolerate supplements except Cod liver oil (

carlsons Super CLO) and one enzyme (Candizyme). When I started the

yogurt I only tried teeny amounts. It was very frustrating, but

eventually my body was able to cope with the extra die off from the

yogurt. I did epsom salt baths and used homemade epsom salt creams.<<

When you say that your body was eventually able to cope with the extra die

off from the yogurt what exactly does this mean. Is the culture in the yogurt

causing bad bugs to die off and that is the reaction I'm experiencing? I

was thinking that the reaction I am experiencing is from the yogurt itself. If

it is from the bad stuff dieing off then I am sort of OK with what is going

on and I will pursue the course with teeny amts as you have done. I did read

that yeast can cause mouth sores which I seem to have developing on the left

side of my mouth.

>>It may take a while to get the bifidum out of your system.<<

Well I don't think the product has a lot of Bifidum in it and I don't seem

to be having rxn's to it as yet.

>>Sorry, no they aren't legal.

Elaine only wanted us to use the same strains that we use to culture

milk into yogurt.<<

Can you use L. acidophilus to make cultured vegetables, are there directions

somewhere to make these. I would really like to try?

> <<I tried the S. Boulardi and it was horrible, super runny nose

and

Many people have reported that sensitivities improve as their body

heals. <<

Should I keep on trying with the S. Boulardi or give it a break for a while.

Did you take it when you were having the difficult spell you described?

>>1/8 tsp for one day. Considering your reaction you can probably skip

a day in between also.

I would wait a day before trying the kirkmans again. That will allow

you to guage your reaction to each. That's a good sign that you

haven't had a reaction to the Kirkmans!! Elaine wanted people to

stick at 3 billion from a probiotic source when they are in the early

stages of healing (since it is processed and out of its' natural

environment)e<<

Ok maybe I will alternate, one day 1/8tsp yogurt, next day 1 Kirkman

probiotic for a while or something like that.

I will just keep trying!

Thanks, Doreen MC 3yrs, SCD 2 mos.

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[Guest guest]

Hi Doreen,

<<<<< I did epsom salt baths and used homemade epsom salt creams.<<

> How do you make epsom salt creams, sounds like a good thing to have?

> Thanks, Doreen>>>>>

See http://health.groups.yahoo.com/group/pecanbread/message/71733

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

mom of and

[Guest guest]

Hi Doreen,

> >>I think with this kind of reaction it is a combination of the

two

> things. It sounds like you are having die off and your body

> (especially liver) is being overloaded with toxins. I had this

> happen last year: I was very sick and my body was having a hard

time

> processing out toxins (meds that were making me sick, hormones

and

> antibiotics in food etc...). I had to go beyond SCD and go with

> organic foods, hormone and antibiotic free foods foods that were

> super easy to digest and allow my body to rebuild (I was also

very

> underweight)underweight)<WBR>. I really had to take baby steps

> foods . I didn't tolerate supplements except Cod liver oil (

> carlsons Super CLO) and one enzyme (Candizyme). When I started

the

> yogurt I only tried teeny amounts. It was very frustrating, but

> eventually my body was able to cope with the extra die off from

the

> yogurt. I did epsom salt baths and used homemade epsom salt

creams.<<

>

> When you say that your body was eventually able to cope with the

extra die

> off from the yogurt what exactly does this mean. Is the culture

in the yogurt

> causing bad bugs to die off>>>>>

Yes, the yogurt bacteria can cause the bad bugs to die off because

they are able to travel farther in the body than regular probiotics.

<<<<< and that is the reaction I'm experiencing?>>>>>

Yes, it is possible that this is the reaction that you are

experiencing but I think you may be having a harder time with the

yogurt because your body has had a lot to deal with - parasites

etc... This can be overwhelming to the liver (which detoxs). I

think that some people have to take it gradually with the detoxing

because too much at once is more than their body can

handle/process. As your body continues to heal with the diet it

will be able to process toxins more efficiently and you will be able

to digest more variety of foods, yogurt etc. I think you are

already seeing these improvements because you are able to tolerate

the probiotics now and you weren't able to just a few weeks ago.

> was thinking that the reaction I am experiencing is from the

yogurt itself. If

> it is from the bad stuff dieing off then I am sort of OK with

what is going

> on and I will pursue the course with teeny amts as you have done.

Giving yourself a break (and your liver) may help speed up the

process.

<<<<< I did read

> that yeast can cause mouth sores which I seem to have developing

on the left> side of my mouth.

>

> >>It may take a while to get the bifidum out of your system.<<

>

> Well I don't think the product has a lot of Bifidum in it and I

don't seem

> to be having rxn's to it as yet.

>

> >>Sorry, no they aren't legal.

> Elaine only wanted us to use the same strains that we use to

culture

> milk into yogurt.<<

>

> Can you use L. acidophilus to make cultured vegetables, are there

directions

> somewhere to make these. I would really like to try?>>>>>

No, there aren't L. acidophilus strains for fermenting veggies.

Elaine wanted us to ferment with yogurt starter cultures.

<<<<<<> <<I tried the S. Boulardi and it was horrible, super runny

nose > and

> Many people have reported that sensitivities improve as their

body > heals. <<

>

> Should I keep on trying with the S. Boulardi or give it a break

for a while. >>>>>>

With a strong reaction like that I would wait *at least* a few weeks

(or longer) before trying a teeny amount. eg. 1/2 capsule contents

dissolved in 1/2 cup cool/cold water, on 1 day try 1 tablespoon of

this mixture.

> Did you take it when you were having the difficult spell you

described?

I was able to tolerate the S. boulardii but I started with a small

amount. I wasn't able to tolerate the yogurt or any other

supplement.

>

> >>1/8 tsp for one day. Considering your reaction you can probably

skip

> a day in between also.

> I would wait a day before trying the kirkmans again. That will

allow

> you to guage your reaction to each. That's a good sign that you

> haven't had a reaction to the Kirkmans!! Elaine wanted people to

> stick at 3 billion from a probiotic source when they are in the

early

> stages of healing (since it is processed and out of its' natural

> environment)e<<

>

> Ok maybe I will alternate, one day 1/8tsp yogurt, next day 1

Kirkman

> probiotic for a while or something like that.

> I will just keep trying!

> Thanks, Doreen MC 3yrs, SCD 2 mos.

I think you should avoid the yogurt for a week at least and get

established on the Kirkmans. Then when they is well established try

the yogurt (1/8 tsp or less every second day). If your symptoms

persist with the yogurt stop it and wait a while longer again.

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

mom of and