Nirvana of Peristalsis

(also known as Mike's Flog)

   

A Regimen for Remission
This log tracks my regimen of attitude, exercise, stress management, and SCD foods. Since I started this regimen in 1997, I've been able to keep my Crohn's in a drug-free remission.

Monkey-see,
monkey-don't

Even though I may experiment beyond the SCD from time to time, one must remember that everyone is different. Follow the intro diet for 3-5 days, and stick with the SCD until you are completely stable for at least one year before experimenting.

Be sure to read:
Intro to Flog
Read Me
Archives
IBS log
SCD Web Library

Get the book:
Ready to get your shit together? Got the intestinal fortitude? Yearning for a nirvana of peristalsis? Buy Breaking The Vicious Cycle! Written by Elaine Gottschall B.A., M.Sc., the book includes
guidelines for dietary relief, remission, and cure of Crohns, Ulcerative Colitis, and other IBDs.

Feel free to contact me if you still have questions.

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Background:

Homemade "SCD" yogurt (or yoghurt) is important for those suffering from IBD for several reasons. The little amount of extra effort is extremely beneficial to those suffering from IBD (Crohn's, ulcerative colitis), IBS, Celiac, and other intestinal health issues.

First, yogurt made the SCD way has fermented longer than the standard yogurt, allowing the bacteria additional time to break down the lactose in the milk. This results in a yogurt that is easier to digest and absorb (simple carbs) in the small intestine thereby leaving less to cause trouble in the large intestine.

Second, commercial yogurt standards are not stringent enough upon the quality and quantity of live beneficial or probiotic bacteria. In fact, some commercial yogurt has added 'pima', a slimy substance to thicken the yogurt. Commercial yogurts often have added fruits and sugars which attract the beneficial bacteria away from the lactose they are supposed to be breaking down.

Third, homemade yogurt is full of helpful strains of probiotic bacteria! Usually Lactobacillus Bulgaricus, Lactobacillus Bulgaricus, and Steptococcus Thermophilus, these powerful probiotic bacteria are useful in displacing bad bacteria in the colon and play an important role in assimilation of B-vitamins. Commercial yogurts are sometimes heat-treated or pasteurized after production, thereby killing any probiotic bacteria that are so necessary to maintaining good health!

Recipe:

There are several easy-to-use electric yogurt makers on the market. Many people prefer the Lyo-San "Yogourmet" yogurt maker, available from SCDkitchen.com (aka Lucy's Kitchen Shop) (US), or Lakeland Plastics (UK).

The following directions will yield 2 liters of delicious, snuggly, homemade SCD yogurt!

  1. Pour 2 liters of milk into a clean pot and heat to at least 180°F, maintaining that temperature for 2 minutes. It is OK if the milk boils. Note: whenever you measure the milk's temperature, be sure to stir the milk for 15-30 seconds to get an overall reading.
  2. Allow the milk to cool to around 100°F. You can speed up the cooling process by putting the pot into a bath of cool water.
  3. Pour the cooled milk into the plastic batch jar/container.
  4. Pour two packages (10 grams) of starter into a measuring cup, and gradually stir in 5-6 Tablespoons of the cooled milk. Once the starter is completely dissolved, pour it into the remainder of the cooled milk in the batch container. Stir thoroughly. It is essential that the starter and the milk are blended evenly.
  5. Cover the batch container with the snap-on lid.
  6. Using the marks on the inside of the yogurt maker, pour water to the top of the taller mark ("2 liter marker"). Lower the prepared batch container into the yogurt maker. The water will come up on the outside of the batch container to the same height as the milk inside. Cover the yogurt maker and plug in the power cord. The red light will come on.
  7. Allow the yogurt to ferment for 24 hours. Do not move the yogurt maker during this time.
  8. Unplug the yogurt maker and remove the batch container. You are now 8 hours away from delicious yogurt...
  9. Gently place the batch container into the refrigerator and chill for 8 hours.
  10. The homemade SCD yogurt is ready after chilling for 8 hours. The yogurt will stay fresh for three weeks if kept cold. If it gets too tart over time, just "drip" it in some cheesecloth and make yogurt cream cheese!

Note: do not add gelatin or powdered milk to the yogurt batch (as is suggested in the Lyo-San's instruction manual).

Additional Resources:

Probiotics - Nature's Internal Healers, by N. Trenev
Natren.com's Crohn's page

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