Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 > Hi Carol, > > Why do you suppose you can tolerate goat's yogurt and cow's cheese, > but not the cow's yogurt? I got real sick with the cow's yogurt, but > can tolerate the cow's cheese and goat's yogurt. Do you have a problem > with beef also? I have no problem with beef. I do not do well with some cow cheese especially old or cheddar. (the first because of amines, the second because of the enzyme in the bacterial culture. > > Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2006 Report Share Posted July 1, 2006 What are the names of the cow's cheeses you do eat? Sue SCD 3 months, CC 25 yrs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2006 Report Share Posted July 1, 2006 What are amines? Thanks Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2006 Report Share Posted July 1, 2006 > What are amines? > > Thanks > Sue Amines are derivatives of ammonia in which one or more hydrogen atoms are replaced by alkyl groups. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2006 Report Share Posted July 1, 2006 > What are the names of the cow's cheeses you do eat? > > Sue > SCD 3 months, CC 25 yrs Jarslberg, Emmenthal. Blue, some Brie, are my favorites. I use Blue Cheese evry day in salads. Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2006 Report Share Posted July 2, 2006 How does that find its way into cheddar cheese? Sue SCD 3 months, CC 25 yrs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2006 Report Share Posted July 2, 2006 > How does that find its way into cheddar cheese? > > Sue > SCD 3 months, CC 25 yrs Cheese is made with bacterial culture. enzymes. Most cheese production requires the enzyme rennet to coagulate milk into curd. Here is a government report regarding a cheddar cheese test. is this what you were asking about? Wong NP, Lacroix DE, Vestal JH, Alford JA. Six commercial milk clotting preparations from animal and fungal sources were used to make cheddar cheese. The cheeses were analyzed initially and over 6-mo ripening for proximate composition, minerals, amino acids, soluble protein, nonprotein nitrogen, free fatty acids, lactones, and flavor development. > > Carol F. Celiac, MCS, Latex Allergy, EMS SCD 6 years Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2006 Report Share Posted July 3, 2006 Yes, this is the info I was looking for. Thanks Sue SCD 3 months, CC 25 yrs Quote Link to comment Share on other sites More sharing options...
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