healing the gut -- april - Page 12

[caedmyn]

Originally Posted by mommymonkey

Hi all, I am jumping in. I was actually coming here to post about VSL 3 probiotics and see what experiences anyone had. Caedmyn, Are you still breastfeeding? That is a concern of mine since it has 450 billion cultures. How many packets a day do you take?

I'm still BF'ing. I don't think the high bacterial count is anything to worry about at all--homemade 24 hr yogurt and kefir have at least that amount per cup. I'm doing the capsules and taking 4 a day (which is 450 billion).

[viking]

digestive enzymes

*jumping in again*

I went to a health food store to look for what products are avaliable,
and they told me that it was not possible to buy digestive enzymes.
I have yet to ask at the pharmacy, but i got the impression they wont have it either.
- how can i naturally work on my digestive enzymes without supplements?


they had some probiotica. expensive ... i dont think i will buy any. ill continue to eat norwegian commercial yoghurt with Lactobacilus acidophilus (A), Bifidobacterium lactis (B) and Lactobacillus rhamnosus GG (LGG).
i hope to make my own yoghurt in the future.
- how do i figure out what kind of probiotica i need?
- my stomach reacts to the yoghurt. feels like i am filled with cement. is that a sign the probiotica is very much needed?
- i may even get sick after some days with regular intake of probiotica, and although i think i will be worse before i get better whatever i do to heal, im not sure why. could it cause some kind of die-offs etc?


i do not like supplements as pills and powder. and im not exactly rich either.
- how should i go about fixing my gut? im not even sure exactly what the problem is, but ibs, leaky gut, candida seems likely. (not allergies/etc)

[TushasAmi]

caedmyn-

Did you figure out what the white coating on your tongue was? And how did you get rid of it?

Thanks for the tip about giving dd double dose of probiotics. I don't think I was giving her enough.

[viking]

Originally Posted by TushasAmi

Did you figure out what the white coating on your tongue was? And how did you get rid of it?

i've had a terrible coated tounge for years. (i belive it might be candida or something?)

some weeks ago i started swishing my mouth with oliveoil for many minutes every morning, then spit it out and brush teeth with water only.
after two days i noticed the coating was gone ...
it comes back as soon as i skip the routine.

[viking]

Originally Posted by TushasAmi

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)

no, you are not alone ...
i am confused by both my symptoms, and what i read online. i dont want to make matters worse.
a correct diagnose would help my healing.
i feel time is running out.


best wishes in your search, TushasAmi. i hope you keep updating what you learn and experience.

[caedmyn]

Originally Posted by TushasAmi

caedmyn-

Did you figure out what the white coating on your tongue was? And how did you get rid of it?

Thanks for the tip about giving dd double dose of probiotics. I don't think I was giving her enough.

I've read that the white tongue coating is a sign of a toxic body, but who knows if that's true. Mine went away after I started drinking water kefirs.

[quelindo]

Has anyone here used EnteroLab for stool testing? I'm wondering if I or my son might have celiac disease.

[caedmyn]

Originally Posted by New Mama

Has anyone here used EnteroLab for stool testing? I'm wondering if I or my son might have celiac disease.

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.

[quelindo]

Originally Posted by caedmyn

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.

Do you have a link to the Yahoo group site?

[caedmyn]

Originally Posted by New Mama

Do you have a link to the Yahoo group site?

I don't, but if you go to the Yahoo Groups and then search for "GFCFNN" it will come up and you can join.

[greencat]

SCD goat yo

Dear Mum2be,

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
Cooking thermometer
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.)

[quelindo]

Originally Posted by caedmyn

I don't, but if you go to the Yahoo Groups and then search for "GFCFNN" it will come up and you can join.

Thanks!

[SAmama]

I need some insight. Around the same time I was doing the TED I also started using animal fat to cook with - replacing a lot of the vegtable oil I was using. During the TED (which I didn't last that long on, by the way, maybe 2 weeks) I actually gained several kg's, which was a surprise, because I was consistently loosing weight up to that point. Mostly I gained because I never felt "full" and would eat until I would fall over some days During that time I also started getting little "pimples" (for lack of a better word) on mainly the back of my thighs! I thought it might have something to do with not enough nutrition. Now I am eating better, have portion control back, but is still eating a lot of animal fat (instead of veg fat, although I have some hemp oil and olive oil). The pimples still keep coming. Is it the fat? Is it still the concequences of the TED? Is it something completely different? I have no clear gut issues right now. No bloating or bad gas even. I am still not eating the top allergens, except for soaked nuts and seeds. And no grains except for buckwheat. And I actually feel good, or at least so much more energetic than on the TED. What on earth is going on?

[mum2be]

Originally Posted by greencat

Dear Mum2be,

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
Cooking thermometer
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.)

So you leave the oven on for 24 hours? Wow!

I am using raw goat's milk. Should I only heat to 115*F? Also, I don't have a pyrex dish, but I do have the Le Creuset pot with lid that can go from stove to oven. Will that work? I can't put it in the dishwasher though. Will that be okay?
I am so afraid of growing bad bacteria!! That's the last thing I need!

Thanks so much for this post!

[Cello]

Originally Posted by greencat

Dear Mum2be,

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!

Can't agree more! Experience is your friend here. I can't remember how many bottles of milk I wasted before I got my first good batch....even now, it is a work in progress.

[Cello]

Originally Posted by PapayaVagina

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).

Hey there. I have thought of you reading up on a couple of books/getting over a nasty cold here. I read Yeast Connection by crook. It had a couple of good chapters, and the rest was superfluous imho. What was interesting was a) he too suggested doing a rotation diet b) if eliminating the basics that he suggests doesn't work, you should do a caveman diet(which exclude a lot of basic stuff, like eggs, beef, chicken, rice). It just seems the more I read, the more TED was something I should not have done(grrrr...oh well). And I know I've read of a couple of mom's having not so great results with TED....gotta keep reading on I guess.

Will be back to share on Leo Galland's stuff. I am up to my ears in books to read/share...

[greencat]

Mum2be: Yes, I leave my oven on at 110F for 24hrs. And, 105F for 8 hrs. for almond yogurt. And, I wish I had double oven...

I think Le Creuset would work just fine. However, I recommend checking on e-bay for Pyrex's pot, since it can go into the dishwasher. The sanitation is the basic of avoiding to grow the bad bacteria in the yogurt.

I never used the raw goat milk, so that would be your call on how much to heat it. I've read some people won't even heat the raw milk. In my opinion, that would be depending on who is your goat milk supplier: I would want to know how the goats are raised, what they feed and kept under what kind of condition in order to not heat it at all.

You may want to first experiment with the commercially sold goat milk; just so you can feel how to make it, and practice, in a way. Then, try the raw goat milk with and without heating it, to see what you like the best. Personally, if I had the raw milk, I would rather drink that to get the full benefit of the raw milk.

Cello: I'm glad to know I wasn't the only one who struggled with the yogurt making... And, I'm glad to be able to share my story here.

[greencat]

Just for my two cents opinion, I think SCD's intro stages are more appropriate and beneficial for the chronical condition of our kind of gut and/or starting any new diet (like Feingold, GFCF, rotation, etc, or starting the digestive enzyme, than TED. One of the reason I believe this is due to the similar condition that the SCD Intro stage will give to the body that the mild detox will do.

Also, if anyone had not a good result with Huston's enzyme, try Enzymedica's Digest or Digest Gold. Digest Gold is SCD legal where Digest is not.

[TushasAmi]

This week I started giving dd her Baby Life protbiotic (two scoops a day) after a break for a week or two and it has corresponded with poops that are a LOT more mucousy and greener and more frequent than ususal. Does this seem like a normal reaction? Should I go more slowly? Of course it could be a reactions to new foods or a new reaction to old foods...

[TushasAmi]

Oh, and I started being more regular about enzymes at meals, too. Digest Gold and Peptizyde. It doesn't seem like it should be an issue, but has anyone had problems with their dc reacting to enzymes?