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 - CONTINUED FERMENTATION OF COMMERCIALLY PRODUCED

Yogurt - Continued Fermentation of Commercially Produced

In answer to a question from a list-member about the possibility of continuing the fermentation of commercial yoghurt at home, in order to make it SCD legal,

Elaine writes:
I do not think further fermenting of commercial yoghurt is the answer. Don't forget that the original lactose content of commercial yoghurt is twice that of ordinary milk because of the added milk solids. Because of that, the culture (critters) will change lactose to lactic acid lowering the pH to about 4.0 and then stop working (critter enzymes cannot work at so low a pH) and you are still left with considerable lactose. Additional fermentation time will not change the original "sin" of adding additional milk solids.

From the LI 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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