post #221 of 268
4/24/07 at 11:42am
Did you figure out what the white coating on your tongue was? And how did you get rid of it?
So maybe it isn't thrush. This is what I find so frustrating, and I know I'm not alone...how do you know if you have yeast overgrowth?? I did the spit test this morning and it grew legs in less than two minutes (EEWwww!) I took several different surveys online and two said yeast problem, one said no. Is there any harm in trying yeast treatments if you don't actually have yeast overgrowth? (This is partly why I was wondering about protease activity on good bacteria)
I haven't...but I have been following the GFCFNN yahoo group for a while and apparently there's some controversy on how accurate the EnteroLab test is. If I'm interpreting what I've read right, basically it appears that most people who take the test benefit from removing gluten from their diets regardless of the results of the test. It seems that (just as with any suspected food allergy/intolerance) the best way to determine if you have problems with gluten is to do a gluten-free diet for a while and see what happens.
I'd been there. Everybody told me it is so easy to make yogut, but it was a major challenge for me at first. I made a lot of bad batches, and have tried different methods, but learned each time. Don't worry, if you get the bad ones at first: You will find your way!
Yes, I started making it by the SCD recipe, but the yogurt makers I have (Both from Salton's) are too hot to incubate goat milk. I believe the temperture is set for making cow's milk yogurt. So, I use my oven. It comes out perfect each time, since I can set the temp exactly.
And, yes, I do heat the goat milk to almost 182F. I do this because I use commercialy sold goat milk.
I use Pyrex glass cooking pot to cook the goat milk, then incubate in the oven. I cover the pot with a saran wrap, so I can write the time I put the pot in the oven. I do this, so I will incubate for 24hr. for sure. I don't want to incubate more than 24hr. since it will become very tart, and the kids don't like'm as much.
Here is the instruction I wrote for my husband for goat milk yogurt. I hope this will help a bit. I hope I answered your question. PM again, if I can answer more question. I posted here, since your pm box is full.
SCD Goat Yogurt (for 2qt.)
It is best to use utensils that were in the dishwasher, or boil everything for 10 min.
2.5L Pyrex cooking pot with lid
A stainless cooking spoon (with holes works the best)
1/4 measuring spoon
2 Quarts of Meyenberg’s Goat Milk
¼ spoon of Pro-Gurt (From SCD web site.)
Put 2 quart size goat milk in the cooking pot. Keep the cooking thermometer and the spoon until you are ready to put the pot in the oven.
Heat it in a medium high heat until it reaches 182F, but do not exceed 185F. Stir often, and well as the temperature raises. The milk is easy to get burnt due to the lactose contents. Do not let it burn.
When it heats up to the right temperature, put the lid and let it cool until it reaches the temperature of 64F-77F (cooler the better, so the Pro-Gurt will have easier transition from refrigerator.) You may do this with ice water in the sink to speed up the cooling. Keep the lid on, and stir before reading the temperature.
Set the oven temperature to 110F (Slightly higher than the almond yogurt.)
When it is cooled, take the thermometer out of the pot. Take the Pro-Gurt out of the refrigerator, and sprinkle 1/4 spoon of Pro-Gurt on top. Put the Pro-Gurt back in the refrigerator.
Mix gently with the existing spoon. Take the spoon out, and cover the pot with Saran Wrap.
Write the time of incubation on the Saran Wrap as a reminder, and incubate undisturbed for 24hr.
When done, cool it undisturbed in the refrigerator for over night (8hr.)
I'd been there. Everybody told me it is so easy to make yogurt, but it was a major challenge for me at first. I made a lot of bad batches, and have tried different methods, but learned each time. Don't worry, if you get the bad ones at first: You will find your way!
So an update for us is that I took dd to a naturopath who told me that I needed to stop trying the different diets ASAP because he said he was really worried about the quality of my breastmilk and because I am pretty badly anemic and have been bleeding a lot since starting back my cycles. He has put me and dd both on some really strong non-dairy probiotics and said that he wants me to do those x2 weeks and then see what happens. I'm still continuing to do dairy and wheat free in the meantime as well. I'm staying a little leery though because I'm not going to spends a gob of money on unecessary supplements (you know how NDs can be sometimes).