What is the perfect mix of good bacteria?

[Guest guest]

I feel a little ashamed that I am just thinking about these things, but I have

to admit that it's taken me almost a year to just grasp the diet and keep it up

with fairly few mistakes.

So now that I am in the groove, I've been thinking of things to make it even

better and I started wondering about my yogurt.

These are the bacteria strains that the following starters contain

(I think I did my research right?):

GI Prostart: L. Bulgaricus, S. Thermophilus and L. Casei

Yogurmet: L. Casei, Acidophilus and Bifidus

Dannon & Fage: L. Bulgaricus, S. Thermophilus

So from the perspective that we want all 5 good strains (L. Bulgaricus, S.

Thermophilus, L. Casei, Acidophilus and Bifidus), how do we do it? I have been

adding SCDophilus to my yogurt made from GI Prostart, but that means I still

don't get the Bifidus. Is that okay? Can you combine the GI Prostart and

Yogurmet starter to get them all?

What do you guys do?

Thanks!

-Joanna

SCD 9/2009, Crohn's 1992, 30mg Prednisone