The Official Website for The Specific Carbohydrate Diet

Breaking the Vicious Cycle

The Official Website for The Specific Carbohydrate Diet The Official Website for The Specific Carbohydrate Diet

YOGURT - COMMERCIALLY PRODUCED

Yogurt - Commercially Produced

Elaine writes:
According to Dept. of Agriculture dogma, additional milk solids including lactose and protein are added to commercial yoghurt and then subjected to the short fermentation. Because of so much lactose in it from the very beginning, what happens is that the little good guys (bulgaricus and thermophilus start doing their work and when they have converted half of the lactose in the original vat, there is lactic acid produced and the acidity (acid=acidity)(the pH) reaches a critical point of about 3.5. At this point, our little guys' enzymes cannot work because of the acidity and there is still 50% more lactose remaining (remember they added milk solids at the start). You end up with as much, if not more, lactose as in a glass of milk. Subjecting the yoghurt to more time would not change anything. The cultures' machinery (enzymes) cannot work in such an acid environment.

Originally from the Long Island listserve.

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Through the (SCD) Specific Carbohydrate Diet, explained in this book, our son was able to get off medication and thrive. He healed himself and was able to go away to college. Last month he had a relapse, had surgery and by going back on the diet he was able to put himself in remission. The doctors are amazed with his latest tests and told him he did not need medication, but he must stick to the diet. I have bought over a dozen of these books and shared them with doctors, family members, and friends. I strongly recommend this book for any IBD/IBS issues.
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- Jo
Amazon customer

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