Re: kefiili and GF question

[Guest guest]

>>It came to my mind reading your response to Carol that the Specific

Carbohydrate Diet (SCD) allows cheese, butter and yoghurt, but not some

other dairy.

http://www.breakingtheviciouscycle.info/<<

~~~Yes, this is why I was making my own yogurt and culturing it for 36 hours.

Only home made yogurt is allowed on the SCD, and it has to be cultured at least

24 hours. The only cottage cheese allowed is real 'dry curd', which is very

difficult to find, and very expensive if you buy it online. Only certain aged

cheeses are allowed - the book has a complete list of which are allowed and

which are not. The biggest problem I had with the diet is the dairy, because I

either had problems with the dairy allowed, or couldn't afford to try

it.......like the dry curd cottage cheese. I am, however, thinking of trying

the diet again anyway, because I felt so much better on it, even without the

dairy. (Intestinally, at least.) But, a true Paleo diet would coincide too,

which is about what it is, if you don't do the dairy. This time, I'm hoping the

fermented foods, like sauerkraut will stand in for the yogurt.

Carol

[Guest guest]

Carol-

>but that's only because I culture it SO long, and then I don't like it,

>because it's SO sour.

Have you tried making your 24-hour yoghurt out of half and half, or all

cream? It's less sour that way.

-

[Guest guest]

Carol-

>I am, however, thinking of trying the diet again anyway, because I felt so

>much better on it, even without the dairy. (Intestinally, at

>least.) But, a true Paleo diet would coincide too, which is about what it

>is, if you don't do the dairy. This time, I'm hoping the fermented foods,

>like sauerkraut will stand in for the yogurt.

Dairy's not actually a requirement on the SCD, though 24-hour yoghurt helps

a lot of people repopulate their guts with beneficial bacteria. You should

definitely have some kind of probiotic food regularly, though, and cabbage

ferments work well for some people.

-

[Guest guest]

>>Have you tried making your 24-hour yoghurt out of half and half, or all

cream? It's less sour that way.

-<<

~~~No, I haven't. I had no idea that would be the case. I suppose it would be

thicker too. I may try that, but it would be a lot more expensive, which is a

concern for me. If I could get it locally raw though, it might not be so bad.

I'll look into that. I still would LOVE to try kefir with raw milk, so I have

just joined the raw milk group, in the hopes that I might be able to find

a raw milk source near me. I've decided that, until I try raw milk, I will

never feel satisfied that I exhausted all chance of having dairy products.

(Since 'they' say raw will work where pasteurized may not. Dairy is my favorite

food, so I don't want to give up until I 'turn over the last stone'. :-)

Carol

[Guest guest]

I am just relating my experience. I guess it's been about 1 1/2

years since I was diagnosed with gluten intolerence by a stool

sample. Right away I gave up gluten but I kept on with my raw milk

and raw cream and it wasn't too bad. Until I realized that the raw

milk was causing me problems and so I had to gave it up. Cheese is

still in my diet and I eat a lot of it! The only one I can eat is

organic Wisconsin milk cheese by Organic Valley (Jack-Style) It is

not really raw as they do heat it above the point that kills all

the enzymes but by law they can advertise it as raw because they

heat it below the pasteurization point. I can also have the raw

white cow's milk cheese from a dairy in Ok that has raw dairy. The

cheese will probably be the next to go,LOL. So starting today I am

eliminating kefir, yoghurt and butter. I tried to find raw ghee but

the only place that sells it does not have it for now because of a

law that says it can't cross state lines. So to get ghee I would

have to travel 5 hour round trip and buy raw cream, make butter out

of it and then make butter out of the cream. Not going to happen.

I think for a gluten/casin intolerent person, the casin will catch

up with you sooner or later with the milk whether its raw or not.

Del

" Carol " wrote

> Del,

> It's odd about raw milk. I've read over and over that it won't

bother a person who can't tolerate pasteurized milk, but I don't

know anyone, (who I've spoken to myself), who did well on raw, as

opposed to pasteurized. I have a friend who also has MS, (and seems

to have a lot of things in common with me health-wise), and she has

tried very hard to be able to use raw goat's milk, because she was

raised on it and loves it, but she just can't tolerate it.

>

> Cheese in fairly small amounts doesn't seem to bother me. Well, I

should qualify that by saying I'm not as good with some cheeses as

others. The more aged cheeses seem to be the best.

> Carol

>

>

> Carol,

> Raw milk didn't make a difference for me. We were making 5 hour

> round trips once a month for it but stopped because it was hurting

> my tummy. Cheese seems to be okay. Do you find that you can have

> cheese?

>

> Del

>

>

>

>

[Guest guest]

Yes, great help, Carol! Thank you.

Think of it as a poll.

Del

" Carol " wrote:

> Del,

> I do better with home made yogurt than commercial, but that's only

because I culture it SO long, and then I don't like it, because it's

SO sour. :-)

>

> I've never had raw cheese, but would love to try it. Mercola has

it for sale, but it's so expensive that I haven't ordered any

yet..... and it's probably doubtful that I will.The only cottage

cheese I've had, other than commercial, was what I made from kefir,

and that's not very tolerable for me, so I'm not much help! :-)

> Carol

>

>

>

>

>

> Carol and Heidi (anyone else that wants to answer),

> I just closed the computer and walked into the kitchen to find

> something that I can eat and these thoughts came to my mind so

here

> I am back asking. My whole schedule is disrupted!

> How do you guys do with Yoghurt, commercial or homemade? Raw

versus

> pasteurised cheese? Cottage cheese, commercial versus made from

> filmjolk, yoghurt, kefiili. Raw versus commercial butter? Eggs?

>

> Del

>

>

>

>

[Guest guest]

So Carol, On the SCD diet when you to culture the yoghurt for 36

hours, how does that change it to make it alright? Isn't the casin

still there? What is the name brand of the dry curd cottage cheese

and what makes it so much better? Doesn't it still have casin?

Del

" Carol " wrote:

> >>It came to my mind reading your response to Carol that the

Specific

> Carbohydrate Diet (SCD) allows cheese, butter and yoghurt, but not

some

> other dairy.

> http://www.breakingtheviciouscycle.info/<<

>

> ~~~Yes, this is why I was making my own yogurt and culturing it

for 36 hours. Only home made yogurt is allowed on the SCD, and it

has to be cultured at least 24 hours. The only cottage cheese

allowed is real 'dry curd', which is very difficult to find, and

very expensive if you buy it online. Only certain aged cheeses are

allowed - the book has a complete list of which are allowed and

which are not. The biggest problem I had with the diet is the

dairy, because I either had problems with the dairy allowed, or

couldn't afford to try it.......like the dry curd cottage cheese. I

am, however, thinking of trying the diet again anyway, because I

felt so much better on it, even without the dairy. (Intestinally,

at least.) But, a true Paleo diet would coincide too, which is

about what it is, if you don't do the dairy. This time, I'm hoping

the fermented foods, like sauerkraut will stand in for the yogurt.

> Carol

>

>

>

>

>

[Guest guest]

Del,

It's the lactose they're worried about on the SCD, not the casein, and the

longer you culture dairy, the less lactose there is in it. So, if it's casein

that bothers you, you still wouldn't be able to eat the yogurt.

The SCD eliminates certain sugars and starches that are hard to digest. They

are found in lactose, sucrose, maltose and isomaltose, and certain

polysaccharides. That eliminates most sugars except honey and most starches

like potatoes and grains. This is because the author, (and others), believe

these foods ferment in the small intestines and eventually cause the various

intestinal diseases we hear so much about. But, it's supposedly only a

temporary situation and can be overcome with a year or two of eliminating them

from the diet.

Here's a link to the SCD site showing which dry curd cottage cheese is ok.

http://www.scdiet.org/8resources/drycurd_sources.html

Carol

So Carol, On the SCD diet when you to culture the yoghurt for 36

hours, how does that change it to make it alright? Isn't the casin

still there? What is the name brand of the dry curd cottage cheese

and what makes it so much better? Doesn't it still have casin?

Del

[Guest guest]

I went to a place like that, and the menu bragged that

all their cooking is done with vegetable oils. Yuck.

I wished I'd brought a stick of butter. Otherwise, the

food was great.

Aven

We have been invited

> out to a Japanese steak house. You know, one of those places where

> they prepare the food on the large grill in front of you. I am

> stressing out about it.---

>

> Here I go online to find the clay.....

>

> Thanks,

> Del

[Guest guest]

Thanks Carol,

This was a very helpful post for me. Now you have peaked my interest

in the SCD Diet. I went on the link and found one of the SD CC

called Friendship CC available on the East coast. I went to Va this

Oct and bought this CC and to the best of my recollection it didn't

bother me. I came back home to the Ozarks and tried to get my HFS to

order it but it couldn't be done. In my opinion it is the best CC.

No stablizers! I will try to find the one available in my area )

meadow Gold product) but I believe it is going to have stabilizers.

Thanks for the great explanation of the SCD Diet! I never really

thought about lactose being a problem for me but I will look for it

now.

Del

" Carol " wrote:

> Del,

> It's the lactose they're worried about on the SCD, not the casein,

and the longer you culture dairy, the less lactose there is in it.

So, if it's casein that bothers you, you still wouldn't be able to

eat the yogurt.

>

> The SCD eliminates certain sugars and starches that are hard to

digest. They are found in lactose, sucrose, maltose and isomaltose,

and certain polysaccharides. That eliminates most sugars except

honey and most starches like potatoes and grains. This is because

the author, (and others), believe these foods ferment in the small

intestines and eventually cause the various intestinal diseases we

hear so much about. But, it's supposedly only a temporary situation

and can be overcome with a year or two of eliminating them from the

diet.

>

> Here's a link to the SCD site showing which dry curd cottage

cheese is ok.

> http://www.scdiet.org/8resources/drycurd_sources.html

> Carol

>

>

> So Carol, On the SCD diet when you to culture the yoghurt for 36

> hours, how does that change it to make it alright? Isn't the casin

> still there? What is the name brand of the dry curd cottage cheese

> and what makes it so much better? Doesn't it still have casin?

>

> Del

>

>

>

[Guest guest]

Accept I am also gluten and casin intolerent so can't have butter

either. I am up a creek without a paddle!

Del

" Aven " wrote:

>

> I went to a place like that, and the menu bragged that

> all their cooking is done with vegetable oils. Yuck.

> I wished I'd brought a stick of butter. Otherwise, the

> food was great.

> Aven

>

>

> We have been invited

> > out to a Japanese steak house. You know, one of those places

where

> > they prepare the food on the large grill in front of you. I am

> > stressing out about it.---

> >

> > Here I go online to find the clay.....

> >

> > Thanks,

> > Del

[Guest guest]

I'm also eating GFCF now, so I would take a small

jar of lard instead of a stick of butter. Coconut oil

might be good too.

Aven

" Del Eaton " <deleaton@d...> wrote:

>

> Accept I am also gluten and casin intolerent so can't have butter

> either. I am up a creek without a paddle!

>

> Del

>

> " Aven " wrote:

> >

> > I went to a place like that, and the menu bragged that

> > all their cooking is done with vegetable oils. Yuck.

> > I wished I'd brought a stick of butter. Otherwise, the

> > food was great.

> > Aven

> >

> >

> > We have been invited

> > > out to a Japanese steak house. You know, one of those places

> where

> > > they prepare the food on the large grill in front of you. I am

> > > stressing out about it.---

> > >

> > > Here I go online to find the clay.....

> > >

> > > Thanks,

> > > Del

[Guest guest]

Today is my first day of no butter and I had steamed brocolli for

supper. I was feeling real bad for not having butter to put on it

and then I remembered coconut oil and I put that on it and it was

wonderful! Great except no omega 3...

Del

" Aven " wrote:

>

> I'm also eating GFCF now, so I would take a small

> jar of lard instead of a stick of butter. Coconut oil

> might be good too.

> Aven

>

> " Del Eaton " <deleaton@d...> wrote:

> >

> > Accept I am also gluten and casin intolerent so can't have

butter

> > either. I am up a creek without a paddle!

> >

> > Del

> >

> > " Aven " wrote:

> > >

> > > I went to a place like that, and the menu bragged that

> > > all their cooking is done with vegetable oils. Yuck.

> > > I wished I'd brought a stick of butter. Otherwise, the

> > > food was great.

> > > Aven

> > >

> > >

> > > We have been invited

> > > > out to a Japanese steak house. You know, one of those places

> > where

> > > > they prepare the food on the large grill in front of you. I

am

> > > > stressing out about it.---

> > > >

> > > > Here I go online to find the clay.....

> > > >

> > > > Thanks,

> > > > Del

[Guest guest]

Del,

Olive oil is also good on veggies, or I make a dressing of olive oil, a little

lemon, salt and garlic. I don't miss butter at all anymore. (Well, except to

fry eggs. Olive oil just doesn't work for that.) When I was still eating some

grains, I even put olive oil on popcorn and liked it almost as well as butter.

Carol

Today is my first day of no butter and I had steamed brocolli for

supper. I was feeling real bad for not having butter to put on it

and then I remembered coconut oil and I put that on it and it was

wonderful! Great except no omega 3...

Del

[Guest guest]

>Today is my first day of no butter and I had steamed brocolli for

>supper. I was feeling real bad for not having butter to put on it

>and then I remembered coconut oil and I put that on it and it was

>wonderful! Great except no omega 3...

If you can't have butter, what about ghee? The majority of milk solids are

removed or filtered during the heating process. The casein goes out with

the milk solids.

Darrell

[Guest guest]

Carol, I am highly sensitive to rancid oils and I have found that I

just cannot ever find rancid free EVOO. I have quit trying to find

good EVOO. I use flax oil and coconut oil. Coconut oil is working

for me when it comes to frying anything or making popcorn. Ohhhh

wonderful to fry potatoes! Flax oil for my dressing.

Del

" Carol " wrote:

> Del,

> Olive oil is also good on veggies, or I make a dressing of olive

oil, a little lemon, salt and garlic. I don't miss butter at all

anymore. (Well, except to fry eggs. Olive oil just doesn't work

for that.) When I was still eating some grains, I even put olive

oil on popcorn and liked it almost as well as butter.

> Carol

>

>

>

> Today is my first day of no butter and I had steamed brocolli for

> supper. I was feeling real bad for not having butter to put on it

> and then I remembered coconut oil and I put that on it and it was

> wonderful! Great except no omega 3...

>

> Del

>

>

>

>

[Guest guest]

That would be my first choice but sad news, WFN is no longer

carrying it. That are hopeful that they will carry it again soon.

Something about a law that states ghee can't cross state lines. I am

having thought of making my own.

Del

" Darrell " wrote:

> >Today is my first day of no butter and I had steamed brocolli for

> >supper. I was feeling real bad for not having butter to put on it

> >and then I remembered coconut oil and I put that on it and it was

> >wonderful! Great except no omega 3...

>

> If you can't have butter, what about ghee? The majority of milk

solids are

> removed or filtered during the heating process. The casein goes

out with

> the milk solids.

>

> Darrell

[Guest guest]

>>I will try to find the one available in my area )

meadow Gold product) but I believe it is going to have stabilizers.

Del<<

~~~That's the one the book says Walmart carries, of all places! I don't shop

there much and keep forgetting to check. (They may no longer, since the book

isn't brand new.)

Carol

[Guest guest]

Yep, it has stabilizers. Meadow Gold company is in Hawaii. You would

think it would be a little better.

Del

" Carol " wrote:

>

> >>I will try to find the one available in my area )

> meadow Gold product) but I believe it is going to have stabilizers.

> Del<<

>

> ~~~That's the one the book says Walmart carries, of all places! I

don't shop there much and keep forgetting to check. (They may no

longer, since the book isn't brand new.)

> Carol

>

>

>

>

[Guest guest]

:I am not sure what you mean by raw ghee.

:How would one go about making ghee without heating the butter

:to remove milk solids?

Possibly by centrifuging. The different liquids and solids will separate

into distinctive layers which are then collected or removed.

Darrell

[Guest guest]

>Raw ghee is also known as x-factor butter oil.

Go here and read all about it. Don't skip this if you don't know

about it.

http://www.goldenworks.us/butteroil.html

Del<<

~~~Del, have you tried it? How does 4 oz. last 6 weeks? Do you just take it

like a supplement in very small doses?

Carol

[Guest guest]

" " http://www.goldenworks.us/butteroil.html

Del<<

~~~Del, have you tried it? How does 4 oz. last 6 weeks? Do you just take it

like a supplement in very small doses?

Carol " "

Is this the Green Pastures butter oil? It's more expensive. Doesn't say the

brand.... is either one any better than the other if they aren't the same?

--

Steve

[Guest guest]

I have tried it and it is great. It smells awful but taste fine.

When I use it,I cannot tell the difference between this and butter.

I didn't take it like a supplement I uses it like butter. Put it on

by steamed veggies mostly. I didn't pay much attention to how long

it lasted me. I will next time, if it ever becomes available again.

Del

" Carol " wrote:

> >Raw ghee is also known as x-factor butter oil.

> Go here and read all about it. Don't skip this if you don't know

> about it.

>

> http://www.goldenworks.us/butteroil.html

> Del<<

>

> ~~~Del, have you tried it? How does 4 oz. last 6 weeks? Do you

just take it like a supplement in very small doses?

> Carol

>

>

>

>

>

[Guest guest]

>>>I didn't pay much attention to how long

it lasted me. I will next time, if it ever becomes available again.

Del<<

~~~Well, it's for sale on that site right now and is horrendously expensive!

$45 for 4 oz.! If one used it as liberally as one uses butter, you'd be looking

at hundreds of dollars a month, just for butter!

Carol

[Guest guest]

I don't remember what I paid for it, it was over a year ago that I

bought it. It last a long time on the shelf. I don't think I would

have paid that! One thing though, when you are so limited in what

you can eat, sometimes the price is the least of your worries and

sometimes I wish the price could be the least of my worries!

Del

" Carol " wrote:

> >>>I didn't pay much attention to how long

> it lasted me. I will next time, if it ever becomes available again.

> Del<<

>

> ~~~Well, it's for sale on that site right now and is horrendously

expensive! $45 for 4 oz.! If one used it as liberally as one uses

butter, you'd be looking at hundreds of dollars a month, just for

butter!

> Carol

>

>

>

>

>