Join Date: Jan 2003
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Originally Posted by Annikate
Is Friendship Farmer's Cheese a legal version of DCCC?
|Jody, this is what I thought too, until today....
I have always made goat yogurt for DS with the 1/4 tsp. ProGurt
starter as directed. Perfect temperature maintained, all directions
followed etc. for months now. It turns out with the same mild taste
every time. I read this before about the L. casei and thought
great, good for kids.
Well I just made the yogurt again the usual way, except I used some
leftover yogurt in the jar *in addition* to the regular starter
amount. (We went thru the last batch in two days b/c I was eating
some, so it was very fresh.) Everything else as normal. This batch
of yogurt is TOTALLY DIFFERENT. Much more tart, like acidophilus
yogurt, and lots firmer.
This says to me that previous mild batches, even though cultured for
24 hours, did not have all the lactose removed because there was not
enough starter. Because once all the lactose is removed, more
bacteria doesn't grow b/c it doesn't have anything to feed on right?
What is the definitive test to ensure lactose is removed? I
originally thought it was the tart taste.
I'm NOT AT ALL HAPPY about this possibility. My DS has not been
progressing and I'm wondering if this is the problem.
Originally Posted by JaneS
I'm majorly PO'd right now about ProGurt non dairy yogurt starter.
I got it for DS's goat yogurt b/c it's dairy free and he still cannot do cow proteins. Well here I am preparing it all along for him, thinking it was soooo great b/c the taste was very mild compared to acidophilus yogurt. Well it's because it's not fermenting correctly!!!!
I posted this rant on Pecanbread:
So here's a rule that should not be broken: if your 24 hr. is not super tart don't eat it!!!!
Originally Posted by JaneS
I posted last month a very large post on my current view of elimination diets. For us they helped for a time, but never fixed the problem. I think you have to go beyond "there is a certain food or foods that is causing this" and look to the entire immune and digestive system. Why is it that they cannot handle certain foods? And we definately discuss that here.
|The concept of a "food free" diet is very well discussed in Karen DeFelice's books: www.enzymestuff.com|
|Her explanation of leaky gut will make more sense why a bf'ing babe can react to mom's milk... it is not supposed to be that way. It means you are not digesting your food properly and whole food proteins are getting into your bloodstream. Thus just eliminating one or several foods won't fix that problem because if the problem continues, there will just be new foods to react to.|
Jennifer, Naturopath and mom
Kristin, Mommy to 3 boys : (11,9,5) :
Jen 47 DS C 2/03 04/29/08/ DD S 10/28/09 DH Bill '97.
mighty-mama and her sister Kundalini-Mama
Originally Posted by allergy mom
Have you ever had any reason to think that you were giving too much high protease enzyme such that it would cause blood in the stool or damage to the digestive system or have you ever seen any information refering to same? I have gone over the enzymestuff.com website and not seen anything that discusses symptoms of overdosing.
|If you have an injured gut, really poor digestion, bad bacteria or yeast problem, it seems to help to pick a broad-spectrum product not high in proteases and then a separate high protease product. The reason is that proteases might cause some irritation to seriously injured tissues, so a 'gentler' approach works better. The proteases are not necessarily harming the injured tissue, just causing irritation. Think of when you may have skinned your knee or other similar injury. The wounded area is hurting, maybe bleeding. Maybe there is dirt in the area or the beginning of an infection. You need to clean the wound and apply disinfectant. This is needed to help the wound heal, but it does sting and hurt during the cleaning out processes. This is similar to what proteases may be doing. They clean out wounds, clean out infections, yet in the process may cause some irritation.
Proteases may do other tasks besides food breakdown, which also brings the potential for more adjustment effects. Proteases can also have an impact on bad bacteria, yeast, parasites, and viruses so they can contribute to greater die-off reactions. Proteases also more directly heal tissue and clean out wounds. Although all these healing activities are beneficial, they can also be accompanied by more adjustments which eventually go away anywhere from 1 day to 4 weeks or a little more depending entirely upon the enzyme product and the severity of your particular problem. Some people see no or very minimal adjustments while others see more.
Starting with the broad-spectrum product allows some gut healing to occur and then introduce the strong protease product at a later date. This way more effective doses of other non-protease enzymes can be given. It also helps the body to get used to improved food breakdown and nutrient absorption before the strong proteases come into play.
Originally Posted by firefaery
I'm pressed for internet time this week. Sorry. WHat's the clay question?