Yogurt question - for Jody

[Guest guest]

Jody,

Just curious if you had heard back from Elaine on the temperature at which the

bacteria would be destroyed in yogurt if cooked.

I made a recipe this last weekend. I got it from the scdiet.org site. Anyway,

the bread called for yogurt, so I thought it would be a good opportunity to cook

it....either that, or it would go to waste. The first loaf, I only cooked for 20

minutes on 350 degrees. I had it in a mini-loaf pan, so it didn't take as long

as the large loaf. I had a definite reaction to a slice of it. The large loaf

was cooked for almost an hour at 350 degrees. I still had a reaction to it, but

not quite as bad. 350 for nearly an hour is a long time. I was sure that the

bacteria would be gone by then. ??

Anyway, no problem if you haven't heard back from her. I am just curious - and

impatient!! :0)

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.

[Guest guest]

>

> ,

>

> 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

[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)

Elaine suggested I try a batch with whipping cream and it was well tolerated. It

is too fattening for me to continue to use daily so now I am going to try half

anf half.

Carol F.

Celiac, SCD 4 yrs.

[Guest guest]

Hi ,

> 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?

Is the company willing to give you confirmation of this in writing?

Honestly, I'd be very hesitant to trust even this. Some companies

(not necessarily Hunt's)lie about what they put in their

cans/bottles and especially with tomato products sugar is

occasionally used to balance out the sweetness in different crops of

tomatoes (ensure they end up with the same brix number). So some

cans/bottles will have the added sugar and some won't.

Sheila 46 mos SCD, 20 yrs UC

mom of SCD 31 mos