Coconut Yogurt

[Guest guest]

I

wonder if coconut yogurt is too high in sugars for children in the ASD

spectrum? Granted the bacteria will consume a good portion of the sugars/carbs,

but there is likely still a high percentage remaining. And coconut is

going to be more difficult to digest even if denatured (due to the fermentation

process). And if you are dealing with high yeast levels, which many in

the ASD spectrum and with GI issues are, then coconut yogurt isn’t such a

good choice until later on in the healing journey.

Just

some possibilities, which is all speculation. I don’t find any

specific discussions of the nutritional content of coconut yogurt anywhere, so

I’m just guessing.

Kim M.

SCD 6 years

>>>>>>>>>>>>>>>>>>

Nut

milks have been encouraged but for some reason coconut yogurt not so much..

kinda is annoying since some of us have nut issues but not coconut issues.

Jodi

[Guest guest]

Kim M,

I suspect coconuts are one of these gray areas with-in the SCD.

Sometimes I find it challenging that a lot of the decision making for SCD comes

from the ASD side of things. Since no work can be done on ELaine's site. But

there are some nuances between the ASD and IBD community just like there are

nuances between different IBD ailments.

So it's easy to get misrepresented in the mix.

Jodi

>

> I wonder if coconut yogurt is too high in sugars for children in the ASD

> spectrum? Granted the bacteria will consume a good portion of the

> sugars/carbs, but there is likely still a high percentage remaining. And

> coconut is going to be more difficult to digest even if denatured (due to

> the fermentation process). And if you are dealing with high yeast levels,

> which many in the ASD spectrum and with GI issues are, then coconut yogurt

> isn't such a good choice until later on in the healing journey.

>

>

>

> Just some possibilities, which is all speculation. I don't find any

> specific discussions of the nutritional content of coconut yogurt anywhere,

> so I'm just guessing.

>

[Guest guest]

Jodi

I think that one of the most wonderful features of SCD is in its flexibility, so

that we can all fine-tune our food choices depending on whatever medical or

health issues we happen to be dealing with. We are such a varied lot, and each

one of us ends up fine-tuning SCD to best suit our health at the various stages

of healing.

I think coconut yogurt is one of the options, just as cow's milk or nut milk or

goat's milk. Those in the ASD territory tend to have issues with yogurt in any

form. And there are also plenty of us with GI issues who have problems with

yogurt too [grin].

Kim M.

>

> Kim M,

>

> I suspect coconuts are one of these gray areas with-in the SCD.

>

> Sometimes I find it challenging that a lot of the decision making for SCD

comes from the ASD side of things. Since no work can be done on ELaine's site.

But there are some nuances between the ASD and IBD community just like there are

nuances between different IBD ailments.

>

> So it's easy to get misrepresented in the mix.

>

> Jodi

>

[Guest guest]

Here are the questions I had about coconut yogurt. I'm not against it, of

course, just speculating on why it might not be a good choice for those dealing

with ASD or a beginner on SCD or those dealing with high candida levels. My

idea is that it might be considered advanced, as kefir is. I'd love to see

results of a nutritional analysis of the final result of the coconut yogurt

process [grin].

Coconut oil contains the antifungal properties, not much in the coconut meat.

As I understand the process, based on en.wikipedia.org, there is a wet process

and a dry process to extract the oil.

The question in my mind is how much of the antifungal ingredient (lauric acid, I

think) remains in the shredded coconut meat which is used to make our own

coconut yogurt? How much remains if you start of with raw coconut meat?

Even if some antifungal properties remain in the coconut used in making yogurt,

you still need to add a sugar source in dates and honey. Which brings up

another question, how much of the sugar is consumed during fermentation? I

found myself wondering if the extra sugar content doesn't defeat the antifungal

properties....

Then there's the fiber content to coconut, which can be problematic for some

individuals. Coconut is fairly high in fiber, just as it is fairly high in

sugar. Numbers for fiber is a point or two above the sugar content per serving.

If your digestion has trouble breaking down the fiber content, you end up

feeding the gut microorganisms more than they deserve, which defeats the

probiotic benefits.....

Just guessing. I don't know for sure. Obviously if you make coconut yogurt

with legal ingredients it will be SCD-legal. But it may not be appropriate for

those who are new to SCD or are symptomatic. I also have reservations about

using coconut yogurt for it's antifungal properties.

But as a wonderful food, and as a source of lactic bacteria, and if your

digestion tolerates it, then it is a good choice.

Just my two cents worth. [grin]

Kim M.

SCD 6 years

>

> > And if you are dealing with high yeast levels, which many in the ASD

spectrum and with GI issues are, then coconut yogurt isn't such a good choice

until later on in the healing journey.

>

> Why is that? Because of too much die off? Because I thought that coconut

milk

> and oil was good for yeast?

>

> Mara

>

[Guest guest]

COCONUT YOGURT (1st draft)1.5 cups shredded coconut, unsweetened3 cups water2 tablespoons clear honey (optional)startergelatin (optional)Simmer coconut, water and honey for 5-15 minutes. Remove from heat, cool for 5-15 minutes. Place in blender/food processor and carefully blend the mixture for 10-30 seconds (don't burn yourself!) Strain coconut milk through a coarse (large)hole mesh strainer/sieve. Next, run coconut milk through a fine (small) hole mesh strainer/sieve and ensure that all pulp has been removed. If necessary, run coconut milk through the strainer lined with a coffee filter or cheesecloth. Put coconut milk in a pot and heat to ~180°F. Remove from heat and cool to about room temperature 20–25 °C (64-77 °F). When cool add starter and place coconut milk in yogurt maker. When the temperature reaches 100°F, begin timing the yogurt for 8-12 hours. Five minutes before

removing the yogurt from the yogurt maker I dissolve one packet of gelatin in ~1/8 cup water (or reserved coconutmilk) and then mix this gently into the coconut yogurt. Chill approximately 8 hours and enjoy.Notes:Homemade Coconut milk/yogurt that has all pulp/fiber removed can be introduced after the intro diet. The coconut milk should be balanced with other foods/food groups. In other words don't overdo one type of nut or overdo nuts in general (to the exclusion of other foods groups (veggies, meats etc..)Amount of yogurt starter.>For GiProstart: ~1/8 tsp for 1 quart/1 litre of coconut milk>For Lyosan Yogourmet: 1 x5 g packet for 1 quart/1 litre coconut milkFor thicker coconut milk add extra coconut per amount water (eg. 2 cups coconut to 3 cups water) I let the coconut yogurt ferment about 10 hours. It does not need to ferment for 24 hours since there is no lactose. If you use extra honey you may be able to let it

go a little longer but when I let it run longer than 12 hours I didn't see any noticeable change in the acidity level so I stick with 2-3 tbsp of honey for ~ 2 cups of coconut milk. After the first straining I add fresh water to the coconut pulp, simmer for 5 minutes then strain this second batch through the strainers. It is thinner than the first batch, so I don't use it for coconut yogurt but like to use it when making chai tea. The coconut pulp is then discarded ( I compost it).Sheila Trenholm http://health.groups.yahoo.com/group/pecanbread/message/96340

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