Re: Re: Yogurt question - for Jody

[Guest guest]

Hmmm....well, could it be the casein that I reacted to? I know for sure that

there wasn't anything else in the recipe that I would react to. It was all well

tolerated foods.

Carol, whipping cream and half and half are not the same thing. Am I correct?

Can you clarify which one it is that you use? I'm confused (not a hard thing to

accomplish!!) 8o)

I am actually encouraged by this. Maybe I can tolerate the probiotics if I use

an alternative form of milk in the yogurt.

32, Celiac, GF since 7-04, insulin resistant/ovarian cysts, gastroparesis, heart

patient since '82. In the gathering info/experimenting with recipes stage of the

diet. Hope to begin SCD soon.

Re: Yogurt question - for Jody

>

> ,

>

> Elaine said that being heated over 120 degrees would kill the

> bacteria. So, it's very unlikely that there is any bacteria left.

>

> I don't know what would cause the reaction.

>

A few words to adults using cow yogurt. Periodically I react badly to it and

have to use goat or none for a while. Elaine suggested I try it with Whipping

Cream and although it had 414 calories and 44 grams of fat, it was wll tolerated

and had a pretty beneficial effect on my tummy.

Today I am backing up to make yogurt with half and Half cow cream (10% fat).

Elaine explained that Whipping Cream is so high in fat (35% as compared to 3.8%

in whole milk) that there is hardly any lactose left.

Carol F.

SCD 4 yrs, Celiac

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

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

>

and

http://www.pecanbread.com<http://www.pecanbread.com/>

[Guest guest]

Hmmm....well, could it be the casein that I reacted to? I know for sure that

there wasn't anything else in the recipe that I would react to. It was all well

tolerated foods.

Carol, whipping cream and half and half are not the same thing. Am I correct?

Can you clarify which one it is that you use? I'm confused (not a hard thing to

accomplish!!) 8o)

I am actually encouraged by this. Maybe I can tolerate the probiotics if I use

an alternative form of milk in the yogurt.

32, Celiac, GF since 7-04, insulin resistant/ovarian cysts, gastroparesis, heart

patient since '82. In the gathering info/experimenting with recipes stage of the

diet. Hope to begin SCD soon.

Re: Yogurt question - for Jody

>

> ,

>

> Elaine said that being heated over 120 degrees would kill the

> bacteria. So, it's very unlikely that there is any bacteria left.

>

> I don't know what would cause the reaction.

>

A few words to adults using cow yogurt. Periodically I react badly to it and

have to use goat or none for a while. Elaine suggested I try it with Whipping

Cream and although it had 414 calories and 44 grams of fat, it was wll tolerated

and had a pretty beneficial effect on my tummy.

Today I am backing up to make yogurt with half and Half cow cream (10% fat).

Elaine explained that Whipping Cream is so high in fat (35% as compared to 3.8%

in whole milk) that there is hardly any lactose left.

Carol F.

SCD 4 yrs, Celiac

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

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

>

and

http://www.pecanbread.com<http://www.pecanbread.com/>

[Guest guest]

Hmmm....well, could it be the casein that I reacted to? I know for sure that

there wasn't anything else in the recipe that I would react to. It was all well

tolerated foods.

Carol, whipping cream and half and half are not the same thing. Am I correct?

Can you clarify which one it is that you use? I'm confused (not a hard thing to

accomplish!!) 8o)

I am actually encouraged by this. Maybe I can tolerate the probiotics if I use

an alternative form of milk in the yogurt.

32, Celiac, GF since 7-04, insulin resistant/ovarian cysts, gastroparesis, heart

patient since '82. In the gathering info/experimenting with recipes stage of the

diet. Hope to begin SCD soon.

Re: Yogurt question - for Jody

>

> ,

>

> Elaine said that being heated over 120 degrees would kill the

> bacteria. So, it's very unlikely that there is any bacteria left.

>

> I don't know what would cause the reaction.

>

A few words to adults using cow yogurt. Periodically I react badly to it and

have to use goat or none for a while. Elaine suggested I try it with Whipping

Cream and although it had 414 calories and 44 grams of fat, it was wll tolerated

and had a pretty beneficial effect on my tummy.

Today I am backing up to make yogurt with half and Half cow cream (10% fat).

Elaine explained that Whipping Cream is so high in fat (35% as compared to 3.8%

in whole milk) that there is hardly any lactose left.

Carol F.

SCD 4 yrs, Celiac

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

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

>

and

http://www.pecanbread.com<http://www.pecanbread.com/>

[Guest guest]

I was wondering where one can get the whipping cream and half and half etc. that

is disaccharide free? The stuff in grocery stores all seem to contain illegals.

I also called Hunt's and asked about their tomato paste in a can. The customer

service lady told me that in Canada, if the product is labelled " tomato paste "

(not paste made from tomatoes) and is manufactured in Canada, it is only allowed

to have tomatoes in it. They cannot add even salt. This does not apply to

products made in the U.S. This sounds legal and would be a time saver for

sauces and ketchup. What do you think?

Thanks,

mum to Mimi (7, ASD)

cfrilegh wrote:

>

> ,

>

> Elaine said that being heated over 120 degrees would kill the

> bacteria. So, it's very unlikely that there is any bacteria left.

>

> I don't know what would cause the reaction.

>

A few words to adults using cow yogurt. Periodically I react badly to it and

have to use goat or none for a while. Elaine suggested I try it with Whipping

Cream and although it had 414 calories and 44 grams of fat, it was wll tolerated

and had a pretty beneficial effect on my tummy.

Today I am backing up to make yogurt with half and Half cow cream (10% fat).

Elaine explained that Whipping Cream is so high in fat (35% as compared to 3.8%

in whole milk) that there is hardly any lactose left.

Carol F.

SCD 4 yrs, Celiac

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com