Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 I use Soymage, http://www.galaxyfoods.com/soyco.html for cheese. They have a Mozeralla, cheddar, and a couple varieties of " American " cheese. We don't have any problems baking with the Fleishmans unsalted. > I'm just starting the diet for my 4.7 year old son, & am looking for > good GFCF mozeralla type (cheese bread, pizza) & American type > (grilled cheese)cheeses. Also, I'm using Flieshman's unsalted > margerine, but is it good for baking? > Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2006 Report Share Posted July 5, 2006 Hi Carol, Fermenting milk into 24 hour SCD yogurt changes the structure of the casein molecule, making it easier to digest in the yogurt form than in the original milk form. Sheila > It is often possible that SCD changes the nature of the casein and it > can eventually be tolerated. I must have missed the comment that you > were allergic to it. > > > Carol F. > Celiac, MCS, Latex Allergy, EMS > SCD 6 years > > Quote Link to comment Share on other sites More sharing options...
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