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Solgar Apple Pectin Powder 113g is a food supplement natural source of soluble dietary fiber.
Apple pectin powder of Solgar contains no corn, yeast, wheat, soy and dairy products and is formulated without preservatives, artificial colors or flavors. Continuing your navigation, you accept the use of cookies that will allow us to offer contents and advertising linked to your interests. Yoghurt starter contains cultures of bacteria that we use to inoculate the milk and begin the fermentation. The strain we must avoid in our SCD™ yoghurt is Bifidus as it has been found to cause bacterial overgrowth in the gut. Total Authentic Greek yoghurt is the most popular commercial starter, however it does not contain Lactobacillus acidophilus.
The starters listed above are based on cows milk and of course contain cows milk casein and other cows milk components.
Second Generation yogurt:This is a method of greatly diluting the cows milk content of our goat yoghurt. Use this resulting goat yoghurt as a starter to ferment for 24 hours the second batch of goat milk of which we will eat.


Note: Do not use the eating batches to ferment other batches or undesirable strains will creep in or the existing bacteria can mutate. Through the (SCD) Specific Carbohydrate Diet, explained in this book, our son was able to get off medication and thrive. Information published on this Web site is intended to support the book Breaking The Vicious Cycle by Elaine Gottschall and is for information purposes only.
The bacteria that we should have in our yoghurt starters are: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus (optional).
Check out the products in your local supermarkets or health food shops observing the above guidelines. Many people take an acidophilus supplement in addition to the 24 hr SCD™ yoghurt made from Total starter. Made by Woodlands and contains the 3 required cultures without Bifidus Available in Sainsburies, Waitrose some Tesco's and many small shops. However after some healing has taken place on the SCD™ many find that they are no longer sensitive to it.
If they are used to ferment goats milk then the final yoghurt will also contain a small amount of these components.


Bifidobacterium infantis, Bifidobacterium bifidum, Lactobacillus Bifidus, Bifidobacterium longum etc, in general avoid anything that has bifid in its name. Goats milk casein is very different and those with a sensitivity to cows milk often find that it agrees with them. Last month he had a relapse, had surgery and by going back on the diet he was able to put himself in remission. Some yoghurt that we use as a starter can contain sucrose, cream and lactose however these are consumed in the 24hr fermentation.
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.



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