SUMMARY. It took over a decade, but today I finally can scratch off my recipe bucket list, making Lois Lang’s Luscious Breadfrom the BTVC book. This bread is as very near to conventional wheat breads as it gets. It can be sliced and used for sandwiches, and of course here, we make it into redic delic EASY SCD French Toast. I freeze this bread in slices, separated with unbleached parchment paper. It makes for quick breakfasts AND fabulous travel food! Enjoy French Toast alone, with a shake of cinnamon, or a slug of honey. Maple syrup is also perfect if eating PRODUCE version of SCD, (now in study at 12 facilities across the U.S.) or PALEO. This recipe is GLUTEN-FREE, GRAIN-FREE, SCD, UMass IBD-AID, PRODUCE, and it is permitted in PALEO CAMPS that allow lactose-free aged cheeses. There is nothing not to luv about this recipe. Give it a try and let me know what ingredient additions you make using the basic Lois Lang Bread recipe!
Tag Archives: SCDYogurt
Preserve & Restore Loss of Microbiome Diversity is Aggressive Preventative Medicine
SUMMARY: Aggressive Preventative Medicine means preserving the microbiome you have and restoring any loss incurred. See how far that thought goes with your doctor! Diet really does work to alter the microbiome and can help to restore loss of microbiome; for example, fermented kimchi actually positively impacted metabolic syndrome factors including systolic and diastolic blood pressures, percent body fat, fasting glucose, and total cholesterol.
⇒⇒ This post teaches how to reduce the loss of microbiome diversity and restore such – crowding out concept.
Recipe: CLA Grassfed SCD Yogurt Benefits, CYTOKINE STUDIES
SUMMARY: SCD yogurt is lactose-free due to its processing. It can be grassfed if you choose to make it using grassfed milk. You can also use a milk from A2 casein cows to make the casein less inflammatory. Some use a milk alternative such as goat, coconut, or almond milk. Last, there is growing concerns about the MAP suriviving dairy processing. [Grant et al 2017] is study that published Dec, 2017 that raises growing concerns about MAP and the safety of dairy products. To ensure 100% kill of MAP, heat the milk to 194F (90C) for 60 seconds according to the author of the study. The classic SCD yogurt recipe required heating to 180F with a two minute hold. I’ve revised the recipe to require heating to 194F for two minutes to ensure MAP and other bacteria are killed. Below the recipe find details for: MAP implications for SCD yogurt processing temperature, What is the probiotic load of SCD yogurt, what probiotics can be in the starter and Lets talk about milk options, can I reuse my SCD yogurt as starter for another batch, and RECENT STUDIES FINDING PROBIOTIC YOGURT BENEFITS AND IT’S ANTI-INFLAMMATORY IMMUNE MODULATING PROPERTIES! It is no wonder that SCD yogurt is the foundation of the healing diets: SCD/GAPS and some PALEO camps, if tolerated.
Use a grass-fed milk if you aren't using an alternative milk such as goat, coconut, or almond. Fermenting such, 24 to 30 hours, turns this product into a “raw milk” type beneficial whole food that is lactose-free, and loaded with probiotics. 1 cup has ~708 Billion beneficial bacteria and that’s about 50 times more than that claimed for a typical 15 billion capsule, and nutrition (proteins vitamins, minerals, amino acids, fats, and others yet to be discovered). Another study found less than this amount of probiotics but still well above that in commercial yogurt. Best thought… Making SCD yogurt is EASY. “It gets easier each time I make it”… “It tastes so much better than any store bought yogurt”… “I really miss this when I travel,” sentiments from MM, RC, JM, and MP. This recipe has been updated to heat the milk to 194F to ensure 100% MAP kill since recent studies [see blog post SCD yogurt safety concerns – considering new MAP research |http://gutharmony.net/index.php/2017/12/04/scd-yogurt-safety-concerns-considering-new-map-research/#more-2026] have found viable MAP survives in a product fed calves. See my post for additional details. The classic SCD yogurt heat temperature was 180F held for two minutes. Yogurt made using goat milk does not set like ordinary cows milk. Most just consume it in it's more natural liquid state though some do add gelatin. Simply by dripping SCD yogurt, you can make delicious mild tasting Greek yogurt. This can even be used in place of sour cream and cream cheese! Note: you can not drip goat milk.
MAP implications for SCD yogurt processing temperature
MAP findings [Grant et al 2017] means the classic temperature heat for SCD yogurt should be increased to 194F to ensure 100% kill of MAP.
I don’t know a lot about Mycobacterium avium ssp. paratuberculosis (MAP), but there is a lot of literature on this and efforts are underway to come up with a human vaccine. MAP has been implicated in IBD. In sum, MAP can be transmitted in milk but until now, it has been difficult to prove. MAP is the cause of Johne’s disease (JD), bovine viral diarrhea virus, bovine leukosis virus, Pasteurella multocida, Salmonella sp., and Mycoplasma bovis. MAP can be transmitted from cow to calf through feeding unpasteurized milk (Costello, 2012). JD control programs worldwide (Doré et al., 2012; Garcia and Shalloo, 2015; Pieper et al., 2015) recommend avoiding feeding waste milk and feeding calf milk replacer (CMR). As stated by Cooper and Watson (2013), the assumption has always been that the risk of viable MAP organisms in commercial CMR powders is negligible because CMR is invariably pasteurized and often highly processed.
The [Grant et al 2017] study found viable MAP is still detectable in CMR. Feeding CMR, as an alternative to feeding waste unpasteurized milk or farm-pasteurized milk, is a common practice in the United States. The latest statistics from the National Herd Monitoring Scheme indicate that 49.9% of all US dairy operations (of all sizes) fed some kind of CMR to pre-weaned heifers during 2014; 16.4% of operations fed nonmedicated CMR and 37.6% fed medicated CMR (USDA, 2016).
The source of the viable MAP detected cannot be verified, whether pre- or postprocessing contamination. It is unknown if the quantity of MAP detected in CMR would be sufficient to cause infection of a calf. However, the prospect that MAP has survived the manufacture of dried milk and whey-based products, which are destined for consumption by food animals could have far-reaching potential consequences; further testing of CMR collected directly at manufacturing sites using the PMS and liquid culture approach described above is warranted to verify our findings. The broader food safety implications of detecting viable MAP in this type of dried dairy product are not insignificant given that powdered infant formulae is consumed by young babies with immature immune systems.
From the GutHarmony Blog, SCD yogurt safety concerns – considering new MAP research, Dec 2017:
- One important conclusion for SCD dieters has to do with safe yogurt preparation. The classic SCD recipe calls for heating the milk to 180F when preparing yogurt.
- Professor Collins replied to our question on the subject: “The best data available suggests that the 90C (194F) for 60 seconds assures 100% MAP kill. So, simply recommending boiling will be the safest way to go. There is nothing else about yogurt making that will impact MAP viability much.
- Read more about this study here https://johnes.org/index.shtml
What is the probiotic load of SCD yogurt?
SCD yogurt is fermented 24 to 30 hours. This turns the product into a “raw milk” type beneficial whole food that is lactose-free, and loaded with probiotics and nutrients. The best part though… it’s EASY to make. “It gets easier each time I make it”… “It tastes so much better than any store bought yogurt”… “I really miss this when I travel,” sentiments from MM, RC, JM, and MP.
According to the BTVC website, 1 cup has ~708 Billion beneficial bacteria and that’s about 50 times more than that claimed for a typical 15 billion capsule), and nutrition (proteins vitamins, minerals, amino acids, fats, and others yet to be discovered).
But the actual probiotic load in SCD yogurt is controversial. Recent labs have reported the quantity of probiotics in SCD yogurt to be less that that cited on the BTVC website but well above quantities found in commercial yogurt. This testing is reported in the post, The power of SCD yogurt, dated Jan 9, 2017, which looked at the quantity of probiotics in SCD cow, sheep, and coconut milk yogurts. Cow and sheep milk yogurts were fermented at 40 degree Celsius for 26-28 hours. Coconut yogurt was fermented for 22 hours. The lab used, SQTS (Swiss Quality Testing Services), also tests commercial yogurts. Testing omitted Streptococcus thermophilus which means if the starter contained this probiotic, the probiotic quantities would be higher than reported below. Also, Dannon All Natural Plain Yogurt as starter was not used. The report found:
SCD yogurt samples are between 2 to 30 times more potent than most commercial yogurt values. Commercial yogurt normally contains around 5,000 000-10,000 000 CFU/gram Lactobacilli and around 20,000,000 CFU/gram Streptococcus (according to SQTS).
SCD Cow and Sheep Milk. The post notes the GIProhealth starter was difficult to dissolve meaning the fermentation may be less effective.
- Yogourmet starter with cow milk: over 300,000,000 CFU/gram.
- Yogourmet starter with sheep milk: 200,000,000 CFU/gram.
- GIpro Start starter with cow milk: 20,000,000 CFU/gram.
- GIpro Start starter with sheep milk: 100,000,000 CFU/gram.
SCD Coconut milk. The post discusses contamination issues likely from the honey used and optimal ferment times being 12 hours instead of the 8 to 10 hours typically recommended.