Re:Re: Alternatives to SCD Yogurt?

[Guest guest]

Elliott

I

see Marilyn has already answered your questions, but I thought I’d share

my experiences with yogurt and probiotic supplements in case it will help.

Many

folks find that dripping yogurt makes it better tolerated. I was one of

them.

Most

of us find we have to start off “low and slow” with yogurt, meaning

start off with a spoonful once a week, then twice a week then slowly, over

months, increasing the amount and frequency. Sometimes our bodies reject

yogurt until some healing has occurred. I couldn’t tolerate it

until my 4th month on SCD, swallowing it that is, I used it as a topical for

the candida-related rashes and thrush I was dealing with. So you may want

to wait a week or so before trying the yogurt again; or if your body reacts,

wait a few weeks before doing so.

Make

sure your yogurt starter contains only L. Bulgaricus, S. Thermophilus as the

two critical bacterial strains for coagulating milk. Some yogurt starters

also include either L. Acidophilus or L. Casei. You can make yogurt with

cow’s milk, goat’s milk, or nut milk. Some folks are also

making coconut yogurt.

Probiotics

are very important in our healing; rebuilding and rebalancing our gut ecology

is what we are working towards. Yogurt is an excellent source of

beneficial bacteria, but you can use a supplement, or in time, other types of

fermented foods.

It

is critical to find a probiotic supplement that only contains L.

Acidophilus. This is the strain of bacteria that Elaine recommended we

use as it is the most community-minded. There are a few sources of

supplements available to us through mail-order/online; local stores rarely

carry the brands we need. There is a list of sources and hyperlinks in

our group Files, but here is a summary: SCDOphilus from GIProHealth;

Lyosan Acidophilus from Lyosan or Lucy’s Kitchen; L. Acidophilus

hypoallergenic from Kirkman Labs; L. Acidophilus from Custom Probiotics.

I learned recently that Klaire Labs also makes a legal L. Acidophilus

supplement.

In

some cases, a different sort of probiotic is also used, a yeast, S.

Boulardii. It works differently than bacteria, so shouldn’t be used

exclusively, but some folks find it helps them.

Kim M.

SCD 6 years

Sphincter of Oddi dysfunction 6+ years

neurological & spinal deterioration 3+ years

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

Does

the extra fermentation time make SCD Yogurt more acidic than other yogurts?

Is Yogurt an essential part of the SCD diet or is just a food like any other

food?

If Probiotics are important, can I just get them from a pill?

If so, what pill is best?

Thank you very much,

Elliott

[Guest guest]

Most of us do start off low and slow, right? In terms of starting off with

yogurt. I haven't had the impression from emails that the majority of people

start from day one eating 3 cups of yogurt [grin]. Usually we start off with

smaller amounts, ranging from a teaspoon to 1/2 a cup. That is what I was

referring to.

Granted I'm one of the individuals who have to go low and slow with everything,

and ended up developing a casein sensitivity after 8 months of eating 1/4 c. of

yogurt nearly every day. So my experience matches with some people on SCD,

perhaps not the majority, though.

Kim M.

>

> >

> >

> > Elliott

> >

> > I see Marilyn has already answered your questions, but I thought I'd share

my experiences with yogurt and probiotic supplements in case it will help.

> >

> > Many folks find that dripping yogurt makes it better tolerated. I was one

of them.

> >

> > Most of us

>

> Kiim, I'm assuming that is a typo and that you meant to write *some [few] of

us*.

>

> > find we have to start off " low and slow " with yogurt, meaning start off with

a spoonful once a week, then twice a week then slowly, over months, increasing

the amount and frequency. Sometimes our bodies reject yogurt until some healing

has occurred. I couldn't tolerate it until my 4th month on SCD, swallowing it

that is, I used it as a topical for the candida-related rashes and thrush I was

dealing with. So you may want to wait a week or so before trying the yogurt

again; or if your body reacts, wait a few weeks before doing so.

>

[Guest guest]

Having to start with a teaspoon would have been torturous for me! I started with

1/2 cup, and since it went well, was able to get up to 2 cups within a month. I

love yogurt so much, and hope I never have to give it up (I do have drainage

down my throat, but not enough to consider going dairy free yet).

Holly

Crohn's

SCD 12/01/08

>

> > Most of us do start off low and slow, right?

>

> Well, some of us do. I think we tend to hear more from the people with

problems reacting

> to yogurt than the people who start off with 1/2 cup and are fine. IOW, we

hear about the

> problem cases.

>

> Perhaps it was something unclear in your sentence however - since you went

with " low and

> slow " - to a phrase that looked like it was defining that as starting with one

teaspoon once a week.

> As opposed to a modifier clarifying that some people even have to start off

once a week, etc.

>

> Anyway, I just wanted to clarify for newbies that that was atypical.

>

> Mara

>

>

> > In terms of starting off with yogurt. I haven't had the impression from

emails that the majority of people start from day one eating 3 cups of yogurt

[grin]. Usually we start off with smaller amounts, ranging from a teaspoon to

1/2 a cup. That is what I was referring to.

> >

> > Granted I'm one of the individuals who have to go low and slow with

everything, and ended up developing a casein sensitivity after 8 months of

eating 1/4 c. of yogurt nearly every day. So my experience matches with some

people on SCD, perhaps not the majority, though.

> >

> > Kim M.