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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!
- 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.
- 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.
- Pour
the cooled milk into the plastic batch jar/container.
- 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.
- Cover
the batch container with the snap-on lid.
- 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.
- Allow
the yogurt to ferment for 24 hours. Do not move the yogurt maker during
this time.
- Unplug
the yogurt maker and remove the batch container. You are now 8 hours
away from delicious yogurt...
- Gently
place the batch container into the refrigerator and chill for 8 hours.
- 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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Notes on:
Salads
Organics
Yoga
Recipes
Kitchen!
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