Re: can anyone recommend a good yogurt maker for the scd diet?

[Guest guest]

I like my Yogourmet yogurt maker. www.lucyskitchenshop.com

On the raw vs. pasteurized issue:

Some people like to start with raw milk..... but regular milk is fine. Either

one is legal.

When you make SCD yogurt, you will essentially pasteurize the milk, because you

have to heat it to 180 degrees F. Starting with raw milk just means the milk

only gets subjected to heat at that level ONCE. Some families feel raw milk

results in a better quality yogurt.... I think it might have more to do with

the freshness, and the breed of goats that some local farmers might choose to

raise. Different goats make different tasting milk, and the fat content varies.

Storebought goat milk .... usually Meyenberg brand is about the only one that

can be found.... tends to be a blend of many different breeds all mixed

together, and (in my opinion) has an inferior taste and smell. It's perfectly

legal, though.

Oh..... and for those who can tolerate it, cow milk..... pasteurized or raw (if

you can find it)... works just fine, too.

Patti

can anyone recommend a good yogurt maker for the scd

diet?

also, can any kind of milk be used or is it better to use raw milk? It seems

like the pastuerization process in most milk is not a good thing....is this

right?

[Guest guest]

>

> also, can any kind of milk be used or is it better to use raw milk? It seems

like the

pastuerization process in most milk is not a good thing....is this right?

>

>

[Guest guest]

>

> this site has good information about raw milk: http://

> www.realmilk.com/what.html

>

> read below what is says about crohn's disease. are you sure that

> elaine says to pasteurize (heat to 180) RAW goat milk? that doesn't

> make any sense. raw, unpasteurized milk is much less dangerous than

> pasteurized, which no longer contains the beneficial bugs that keep

> the bad guys from proliferating.

>

> -silvia

>

Elaine did not object to the raw milk if the source was reliable, but she didn't

make the

laws here in Canada where Elaine lived.

We MUST heat our goat's milk to 180 F. The starter fosters incubation of good

bacteria

during the 24 hour period. Many, many more good bacteria are created than what

was lost

in the heating. Mimi or Patti have the stats on the number created. We will add

the

information to the website next time changes are made.

Carol F.

SCD 7 years, celiac

[Guest guest]

>

> this site has good information about raw milk: http://

> www.realmilk.com/what.html

>

> read below what is says about crohn's disease. are you sure that

> elaine says to pasteurize (heat to 180) RAW goat milk? that doesn't

> make any sense. raw, unpasteurized milk is much less dangerous than

> pasteurized, which no longer contains the beneficial bugs that keep

> the bad guys from proliferating.

>

> -silvia

>

Is this from of Weston-Price?

From Elaine's website

" SCD™ 24 HR yoghurt really is one of the most healthy foods you can find and its

incredibly good value too. What else gives you 700 BILLION good bacteria per

cup, lots of

protein, vitamins, minerals, amino acids in an easy to digest, delicious

tasting, incredible

value, food. If you had to try to buy the same in a manufactured product you

would have

hundreds of pills and of course they would need to pack chemicals in with them

to allow

them to be manufactured. "

Carol F.

SCD 7 years, celiac

[Guest guest]

> are you sure that

> elaine says to pasteurize (heat to 180) RAW goat milk?

Silvia,

I do undertand your preference to raw milk. But it must be heated to make our

yogurt

properly. We are all sure that is what Elaine said. It is in BTVC and on both of

our official

websites. It's clear in all the instructions for SCD yogurt and it is well

established that SCD

yogurt has very great benefits.

As I said in a previous post, laws differ in Canada. so your situation in the

U.S. must be

different from a legal standpoint.

Recently a dairy farmer in Ontario, Canada went on a hunger strike because he

was fined

for selling raw milk. He did have one glass of milk daily and nothing else. The

following is

from 2002.

http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/1040267690309_44?

hub=TopStories

Carol F.

SCD 7 years, canada

[Guest guest]

>

> The real milk site is run by the Weston Price Foundation.

> Meleah

It is actually called " The Real Milk Site. "

Weston-Price protocols do not apply to SCD.

They advocate soaking nuts, Elaine prohibits that. They also use grains . Our

list

guidelines do ask that we avoid discussing other diets but newcomers don't

realize that.

They simply want to be helpful and contribute what they consider some good

science.

Here is the reference to what we ask of list mebers..

http://health.groups.yahoo.com/group/pecanbread/files/

See # 7

Carol F.

SCD 7 years, celiac

[Guest guest]

>

> also, can any kind of milk be used or is it better to use raw milk? It seems

like the

pastuerization process in most milk is not a good thing....is this right?

Jiu;ie.

My neighbor convenes a major annual health show that attracts about 15,000.(

Elaine was

a guest speaker there twice.). My friend's organization also sponsored a lecture

by Sally

Fallon of Weston-Price reknown. Impressed by Sally's enhusiasm, my friend

managed to

locate some raw milk and got good and sick from it.

Here is the raw milk situation in the province of Ontario, Canada where I live

(and where

Elaine lived too.):

Since 1938, the Ontario Health Act has required pasteurization of all milk and

cream for

human consumption. It is illegal to sell or even give away milk, cream or milk

products

that have not been pasteurized in a plant licensed under the Milk Act.

Pasteurization

destroys pathogens, such as salmonella and E. coli, that can cause human

illness. It has

been used extensively as an effective and efficient method of preventing

transmission of

foodborne illness to consumers via milk and milk products.

In general terms, pasteurization is the process of heating a food, usually a

liquid, to a

specific temperature for a definite period of time, then cooling it immediately.

Pasteurization is the main reason for milk's extended shelf life. It has been

one of the

most beneficial and cost-effective measures to protect the health of the

consumer.

For more information on pasteurization check the Dairy Science and Technology

Education

Series website at the University of Guelph.

Carol F.

SCD 7 years,