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Healing the Gut in September - Page 8

post #141 of 591
Nolan's mum- it is my understanding that human milk has a low enough amount of proteins/fats to make it unsuitable. NOT a silly question though!

Where do you get your gelatin to make your coconut yogurt? Do you just do the grocery store stuff in the packets?
post #142 of 591
Quote:
Originally Posted by firefaery
Nolan's mum- it is my understanding that human milk has a low enough amount of proteins/fats to make it unsuitable. NOT a silly question though!

Where do you get your gelatin to make your coconut yogurt? Do you just do the grocery store stuff in the packets?
I use this:
http://www.vitaminshoppe.com/store/e...jsp?id=BJ-1024
It is far cheaper than Knox at the grocery store and I think it is recommended in NT.
post #143 of 591
Quote:
Originally Posted by Nolansmum
This may sound weird... would there be benefits to making yogurt out of BM for DS?
I have friends on another site who have done this for kids with severe allergies that wanted to start solids. It gave them an opportunity to try eating something more solid and yet they were able to hold out introducing solids till 12 months like they wanted to for the sake of allergies.
I also know a woman who would use bm in recipes that called for milk for her dairy allergic son. (obviously she was avoiding diary herself).
post #144 of 591
Thanks, I'll try it out. My last attempts for the coconut yogurt failed miserably. I am going to try your recipe.
post #145 of 591
Pattyla-that's great! I'm gonna have to try that too. I remeber reading about it not working, but I bet the people who tried it weren't pro's like some mamas here. It makes a difference!
post #146 of 591
Quote:
Originally Posted by Nolansmum
This may sound weird... would there be benefits to making yogurt out of BM for DS?
I tried this and it was disgusting. You can't even use BM for kefir (that came out like baby spit-up).

I was told in one of the yogurt & kefir threads that the proteins in human milk are not the right size or conformation to congeal.
post #147 of 591
Bluets, that's what I had read and from several different sources. Never tried it though. IT sounds like some people have actually had success though...
post #148 of 591
the yogurt might be a possibility - i'm not the most skilled yogurt maker. however, it is almost impossible to screw up kefir - and that one i certainly do not recommend. i didn't even do a full batch of human milk, just 2-3 oz (i ran out of cow milk but had some spare human milk in the freezer). the kefir didn't separate at all and had that vile baby spitup smell.
post #149 of 591
What is everybody's favorite dairy free starter? Are there any good ones available in brick and mortars? Also-those making coconut yogurt, do you still do the 24 hour ferment? Trying to figure out EXACTLY where I went wrong! I am SO not a yogurt person.
post #150 of 591
Thread Starter 
Quote:
Originally Posted by p1gg1e
Hum I thought GSE was safe from what I read. My MW said it was ok also... can you tell me more

Ok the yogurt maker is on the list. I tried raw cows milk for myslef but not DD the lactose was still to much for me in the raw

Good resipes for coconut milk yogurt?

Sigh DD loves soy milk but I'll switch to rice or almond... those ok?

Sigh I'll just have to do the meat veggie fruit thing

Thanks!
I've read more negative things about GSE than positive. I know a lot of alternative medicine people use it and it should work for yeast, too. However, my understanding is that waht actually kills the yeast and bacteria is not the grapfruit seed extract itself but the chemicals in the solution. Some English newspaper had a report on it.... I think I saved the website if you're interested. Anyway, the only uncontaminated GSE didn't kill yeast.

So I don't know what to think and if it's iffy in general, I would stay away from it during pregnancy.

Somebody mentioned cloves, I think cloves (organic) and clove oil is safe. It's a mild antifungal, and also coconut oil!
But garlic is the most potent killer that is safe.

Almond milk: store bought stuff is loaded with sugar even if they try to disguise it as brown rice syrup or something.
Ricew milk, too.
You could make your own almond milk but it's a lot of work, and still very high in carbs for yeast.
Coconut milk is OK as long as there's nothing added besides trace amounts of gum. I get Native Forest at Whole Foods, and Thai Kitchen pure (small) or premium is OK, the old full fat version. Double check for ingredients because they have changed it. It should have a black top...
post #151 of 591
Ive been getting the unsweeted Almond milk and putting stevia in it.

I have a hand out on GSE and I agree it is the other stuff that makes it work.

I'm doing cranberry and garlic , Krout , and soon I will buy a yogurt maker. I'm hoping to get more acidic to kill the yeast also. I'm slowly feeling better. Though I'm going to try a new probiotic, I'm thinking this H.O.P.E. formula is not working.

anyone every try those (H.O.P.E.) products before?
post #152 of 591
Quote:
Originally Posted by firefaery
What is everybody's favorite dairy free starter? Are there any good ones available in brick and mortars? Also-those making coconut yogurt, do you still do the 24 hour ferment? Trying to figure out EXACTLY where I went wrong! I am SO not a yogurt person.
I read somewhere that it only needs to ferment 8-10 hrs and that it needs the carbs in the honey to do this. My guess is that after a certain amount of time the bacteria has multiplied plenty and since there is no lactose to be concerned about it doesn't need to go 24 hrs. I used my Natures Way Reuteri as the starter (6 capsules) since the yogurt technically doesn't set (that's what the gelatine is for) it doesn't need l. casei.
post #153 of 591
P1gg1e: How are you testing your pH? Are you relying on diet or looking at numbers?
post #154 of 591
FF, when/how do you test your pH? I got some strips and tested before and after eating (saliva) and couldn't really tell a difference.
post #155 of 591
Quote:
Originally Posted by Nolansmum
Do you eat eggs? They are fast and easy to prepare. Also look into digestive enzymes to help digest the food/meat. Have you read the intro to Nourishing Traditions yet? It may helpp to steer you away from being a vegetarian.

Congrats on getting married!
I do eat eggs, but I have to rotate them because I'm somewhat sensitive to the yolks.

I take enzymes, but maybe I need to take more when eating chicken!

I read the intro to NT awhile back. It's quite interesting, but I find a lot of the time when she says "vegetarian diet" she's referring to a vegan diet, so there was an accuracy gap.

Oh and thank you
post #156 of 591
I don't bother with saliva most of the time, I do urine testing. I find it to be more accurate. Oh, and I'm calling you today. Sick kiddos made for a crazy weekend.
post #157 of 591
We started the enzymes on Friday night using the low and slow titration method that Houston recommends (the sheet that comes with them). I wasn't sure if I was really noticing a little improvement in my digestion or not until I didn't take them last night with dinner. My body gave me notice in the middle of the night that yes, they were starting to work and I should try not to forget again.

The girls started taking the chewables on Friday night, also. I was going to wait, but then they saw them and wanted me to open the bottle so they could see the actual pills. They liked the smell and wanted to take them. I figured I'd grab the opportunity while they were excited, and it was dinner-time anyway. They love them, and DH and I are already seeing some of the 'happy child effect' that Karin DeFelice wrote about (on separate occasions, too).
post #158 of 591
Quote:
Originally Posted by p1gg1e
I'm hoping to get more acidic to kill the yeast also. I'm slowly feeling better?
I thought yeast dont like an alkaline environment, hence the chlorophyl and lemon water?


Yogurt - thanks to those who warmed me about the too hot salton. I made another batch with the lid off of the incubator, and same result. Today I will test the maker for temp, but Im also wondering what else I might try if it is a good temp - would using ygourmet instead of store bought yogurt + prob's work better? Any other thoughts? I get about 1-2C solid yogurt at the bottom, then curds ad whey on top.

Prob Strains - So bifidum is bd, rhamnoses good, LGG good, casei good?

Garlic - So does it kill everything or *just* yeast?

I think that's it for now. Good morning all
post #159 of 591
Garlic is antifungal, antibacterial and antiviral. It is a GREAT natural cleaner!

Yeast does like an acidic environment, pushing your system towards alkalinity is what kills it. That's why I was asking about the testing. I'm finding out alot of cool stuff regarding pH levels.

My kids LOVE the chewables from Houston! They beg for them. So cool, huh? Glad you're seeing good things.
post #160 of 591
Thread Starter 
[QUOTE=saskiasmom]I thought yeast dont like an alkaline environment, hence the chlorophyl and lemon water?


Yogurt - thanks to those who warmed me about the too hot salton. I made another batch with the lid off of the incubator, and same result. Today I will test the maker for temp, but Im also wondering what else I might try if it is a good temp - would using ygourmet instead of store bought yogurt + prob's work better? Any other thoughts? I get about 1-2C solid yogurt at the bottom, then curds ad whey on top.

Prob Strains - So bifidum is bd, rhamnoses good, LGG good, casei good?

Garlic - So does it kill everything or *just* yeast?



Garlic is antifungal/antibacterial. It also kills other things. I'd say it's more effective for other things as I'm still struggling with yeast. I haven't had the flue or any virus for a year or so while my family was sick several times, I've been eating garlic anywhere from 2 ccloves up to 12 cloves a day, except when I had to go out and meet people... then I'll just up the enzymes, probiotics and coconut oil.

I have a Salton and use the lid and everything. I haven't tested the temp but now I'm curious. For me the quality depends on what starter and milk I use. The yogourmet starter makes firmer and tarter yogurt than Dannon, and I've used Erivan brand yogurt too. It's non-homogenized so my yogurt comes out more separated and runny than with Dannon. Also, the fatter the milk, the thicker it will be. Half and half makes really nice and creamy yogurt. But it's more expensive and you need to seek out the additive-free brands which are hard to find except in Whole Foods or Trader Joes. All this for cow's milk.

Goat milk will make runny yogurt no matter what.
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