nut yogurt

[Guest guest]

Hi!

I keep finding new questions to ask and am forever grateful for all the

help you give me!

I made macadamianut yogurt last night in my stove. The temperature was

mainly around 35 but for a short time it got all the way up to 46

degress (Celcius). I left it in for a longer time than called for to

make up for the cooler temp. It was in for about 9 hours. When I took

it out it had liquid and the bottom and solids on the top.

My question: can we eat this and get benefit from the good bacterias?

Will the bad bacterias have proliferated too much on the lower temp?

A little update: my husband was off the SCD for 2 weeks - he had a

ball - eating gluten, milk and sugar. He spent most of the weekend in

bed with terrible pain in his neck and shoulders despite taking pretty

high doses of pain killers. (DH has ankolysning spondylitis.) I felt

sorry for him but happy that he is realizing once again that he is a

sugar addict and cannot eat that stuff! I hope that he will do the diet

properly now. His biggest problem in cultural. He finds it very

embarassing eating such strang food in Norway where people are highly

into CONFORMITY. He gets comments and riducule.

My sons classmates tell him that his food smells. So he now refuses to

bring anything other than burgers.

We are wondering why my son is acting so badly these days. It might be

that we wen't able to give him the b12 shots for awhile and have also

run out of the epsom salts we were using in the bath. We are nearly

ready to begin our fith month into the diet and are a bit frustrated

about being able to eat so few foods: meat, fish, zucchini, green

beans, garlic, olive oil, avacados, and coconut oil. After cutting out

the cauliflower I notice that I have less gas and am not so bloated.

Thanks again in advance!