That Elaine Gottschall really knew her stuff! One thing she strongly recommended was limiting one’s intake of even SCD yogurt. We’d always followed this.
In the past week, my son had two terrible nights, horribly reminiscent of our pre-SCD days. As I had added nothing new to his program, I couldn’t fathom what the problem might be. Suddenly, it dawned on me: He’d been guzzling kefir, asking for several cups per day (above and beyond his usual cup or so of yogurt). Because he’s done so well with it, I didn’t think to limit it. It made sense, though, that kefir would have the same remaining amount of milk sugars as SCD yogurt does. I reduced his kefir intake to one cup per day: he’s been sleeping peacefully and soundly since!
Thanks so much, dear Elaine!
According to one Yoghurt making textbook I read cow’s milk youghurt made without added Dried Skimmed Milk and fermented for 24hrs has about 2.5% lactose left. Fermented until it stops about 2.0%.
I guess kefir will be similar.
Here in the UK we can buy Rachel’s organic Creme Fraiche (French cream) made by Dale Foods which has no lactose and Marks and Spencer’s Mascarpone with 1.0% lactose, if you look around and read labels you can find some brands with lower carbohydrate content.
Baden,
HI!
After reading your comments on the temperature of the yogurt, I realized my Yogurtmet may be getting the yogurt too hot creating too much lactose. After checking it sure enough there is a problem. I don’t have an excalibur but I have heard about putting it in a thermos. Does anyone have ideas on what they do? What kind of thermos, etc.?
Could this be possibly causing my daughter’s fatigue issues because of too much lactose and other behavior issues?
Thanks for your advice.
Jackie
Hi – I am new to all of this and haven’t yet read the book. I see a lot of reference to SCD -but can’t seem to find what it stands for. Could you enlighten me please
Thank you
Janet
Hi Janet,
SCD stands for Specific Carbohydrate Diet, which is largely what the diet part of the GAPS program follows.
Best,
Baden
Is it necessary to have a yogurt maker for yogurt and kefir, or can it be left at room temp for fermentation? I am not near to introducing it I don’t think, but when I get there.
Also, I have been making my own coconut yogurt and kefir. Is that allowed on the diet?
I still have a lot of mucus and a little bit of blood. No diarrhea and no cramping. Should I be staying on the intro diet till the mucus clears?
Thanks
Hi Erika,
There is some question about temperatures for GAPS yogurts. Most of us follow the SCD recommendations for temperatures; some have played with lower temperatures. Many have found that temperatures lower than the SCD-recommended result in a runnier yogurt, but I don’t know what the results on their bodies have been.
A machine is not necessary. See the GAPS Guide book or search this site for other options for maintaining required fermentation temperatures.
Kefir is always done at room temperature.
Coconut yogurt and coconut kefir are permitted on the program, yes.
Mucous is often a sign of the body simply clearing. When you have no blood, no diarrhea and no cramping -even if mucous is present- move on to Stage 2 of intro. If you have been on seven days, also move on to Stage 2.
For fast support with any GAPS questions, do check out the free support forum.
All my best,
Baden
Because I’ve suspected lactose may be one of my problems, I only make yogurt from heaving whipping cream – works like a charm, produces really, really thick yogurt and is very filling. Since there is so little lactose to begin with, the final product should be as close to zero as one can get at home. I have found it difficult to source heaving whipping cream without additives, but finally found it at a local dairy. Hope this idea helps someone!