Re: SCD Yogurt One More Question

[Guest guest]

> If one makes custard and cheesecake with the scd yogurt, would they

> have the same intolerance as if it was none baked. I know the baking

> kills off the good bacteria, but I wonder if I could still use it in

> baking and not have the side effects. Has anyone experienced this?

>

> Thanks,

>

> Ronnie

Although I find cooked yogurt ( as in recipes using yogurt) easier to

tolerate than uncooked when I have periods of sensitivity, I do not

know if this has any scientific basis. I would imagine casein is

casein, raw, cooked, incubated. There are two kinds of dairy

intolerance, casein and lactose. Since the incubation gets rid of

almost all the lactose it makes sense that a continuing disturbance

from baked cheesecake or custard could be from the casein.

You'll learn by tyring whether you still react from the cooked items.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

Thanks Carol,

I love the cheesecake and custard so much that I'm willing to do the testing

(and maybe even tolerate a little gas). They are my two of my favorites of this

diet. Interesting but when I had the " suspected " Giardia infection all the

articles said that the lactose intolerance would last about six months after

going off the medication. Not sure if that's the case all the time, plus the

Flagyl and other antibiotics didn't help. Bottom line, I love this diet. I hope

the microvilli and villi perk up but I'm doing okay with these delicious foods.

I'm disappointed that the yogurt has caused some problems but the foods are

great and after reintroducing avocado and hard cheeses, I'm a happy camper.

Thanks again for all your good information!

Ronnie

Re: SCD Yogurt One More Question

> If one makes custard and cheesecake with the scd yogurt, would they

> have the same intolerance as if it was none baked. I know the baking

> kills off the good bacteria, but I wonder if I could still use it in

> baking and not have the side effects. Has anyone experienced this?

>

> Thanks,

>

> Ronnie

Although I find cooked yogurt ( as in recipes using yogurt) easier to

tolerate than uncooked when I have periods of sensitivity, I do not

know if this has any scientific basis. I would imagine casein is

casein, raw, cooked, incubated. There are two kinds of dairy

intolerance, casein and lactose. Since the incubation gets rid of

almost all the lactose it makes sense that a continuing disturbance

from baked cheesecake or custard could be from the casein.

You'll learn by tyring whether you still react from the cooked items.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

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[Guest guest]

> I'm a happy camper.

>

> Thanks again for all your good information!

>

> Ronnie

>

I just called The Camp Shop and ordered you a sweatshirt that has a

happy SCD face on it and it says " SCD Is Great For Me " ( You launder it

in yogurt ).

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years

[Guest guest]

Hi Carol,

> Although I find cooked yogurt ( as in recipes using yogurt) easier

to

> tolerate than uncooked when I have periods of sensitivity, I do

not

> know if this has any scientific basis. I would imagine casein is

> casein, raw, cooked, incubated.

Actually casein in raw milk products is different from the casein in

fermented/incubated milk products. The molecular structure changes

from three dimensional to two dimensional which makes it easier to

digest.

Being able to tolerate the cooked yogurt during 'periods of

sensitivity' maybe from killing the live bacteria which would cause

die off symtoms if alive and from inactivating some enzymes which

would also cause further die off.

Sheila, SCD 2/01, UC 22yrs

mom of and