What about casein in goat yogurt?

[Guest guest]

Just wondering why goat yogurt is OK. Isn't all casein bad? When do

you start adding yogurt?

Thanks,

Cheryl

[Guest guest]

>

> Just wondering why goat yogurt is OK. Isn't all casein bad? When do

> you start adding yogurt?

> Thanks,

> Cheryl

>Cheryl, I have been researching the goat yoghurt. On the

Pecanbread.com site (click on Goat Yoghurt or type it into the search

option) it says " Dr Shaw gave a talk and discussed the fact

that beta-casomorphine which is the suspect peptide exists in some but

not all cows milk but not at all in goats milk " . Aslo Elaine

said " When we make yoghurt and the ph falls to 4.5 rather than 7.1-2 as

in fluid milk, the proteins are denatured which means becasue of the

acidity the proteins lose their 3 dimensional structure, which would be

the reason allergists worry about casein. In (SCD) yoghurt and natural

cheeses the casein is denatured into a 2 dimensional structure which

would be less likely to cause allergic reactions " . Hope this helps!

[Guest guest]

>

> Just wondering why goat yogurt is OK. Isn't all casein bad? When do

> you start adding yogurt?

> Thanks,

> Cheryl

>

Cheryl,

Check out the Pecanbread website. Most of the casein gets denatured in the

incubation

process.

http://www.pecanbread.com/new/aboutscd.html

SCD legal dairy products made from goat milk are the preferred dairy choice for

ASD

children who have previously been CF, because problems with casein are most

often linked

to cow dairy. The twenty four to twenty-nine hour fermentation/incubation period

required for making SCD yogurt renders the casein harmless. The casein in SCD

goat

yogurt is more digestible because the fermentation process helps to denature the

casein

molecules.