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If it's a casein free diet, then NO dairy is allowed. I know some lactose intolerant people are ok with yogurt, but casein (the milk protein) is different to lactose (the milk sugar) - lactose can be removed from milk, but casein can not. Sorry if that wasn't what you wanted to hear! :D

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On a casein free diet, no products derived from milk are allowed. Because the sugar content has been consumed by bacteria, yogurt has a HIGHER concentration of casein than liquid milk. You might consider soy yogurt.

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i can definitely vouch that if you are casein free--yogurt might 'tear you up!' as tiffany said, lots of casein in yogurt. :blink:

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According to the SCD theory goat milk has different types of casein to cows' milk and the fermentation process alters the shape of the casein molecules again. I've been making my own goat milk yogurt, fermented for 24 hours, and making goat milk kefir, for about 6 weeks now, mainly because I want the good bacteria, but also because I was craving yogurt and cheese. I don't know whether the SCD theory is right. I gave myself a good 4 months completely off all dairy after getting anti-casein abs from Enterolab, and might get them checked again in a few months. I'm planning to eat cheese one day...

Matilda

<{POST_SNAPBACK}>

It is correct that frementation alters the shape of the protein and that is why I thought about it,do you get any reaction at all?(with in 24 hours)?

thanks

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It is correct  that frementation alters the shape of the protein and that is why I thought about it,do you get any reaction at all?(with in 24 hours)?

        thanks

<{POST_SNAPBACK}>

yogurt is not fermented, it's cultured. fermentation does not change the protein enough to render it harmless; yogurt is filled with casein. (I absolutely react, and any allergy doctor who's treating someone for a true casein allergy would absolutely make them avoid yogurt.)

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My daughter who is highly intolerant of dairy recently made yogurt with organic milk. She had no problem with it at all.

Likewise she can eat (as can I if I chose to) cheese made with unpasteurized milk.

Some of you may know this - others not. Years ago when milk was pasteurized it was heated to approx. 105 degrees. Anything above 110 degrees kills all the natural enzymes that are present to aid in digestion. Quite a few years ago someone woke up to the fact that they could process milk a great deal faster if they turned up the temperature on the pasteurizing process and thus improve profits. Now most milk is pasteurized at about 145 degress. There are no natural enzymes left alive. Small wonder that lactose intolerance is a national epidemic. Casein of course is another story.

Whole Foods sells some wonderful 'raw' cheeses.

Of course None of this is appropriate if casein is the issue.

I am lactose intolerant but I am CF because of casein/gluten similarity. Claire

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This whole discussion is interesting to me. I was born to a celiac disease mother, but at the time I was born she wasn't diagnosed yet (not for another 12 or so years!), so of course she was eating tons of wheat products. She tried to breast feed me, but I was in terrible shape with endless colic. Is it possible the gluten was getting to me thru the breast milk? I also could not drink cows's milk, but interestingly, my parents fed me goat's milk successfully for quite awhile. No one had any idea what was wrong with me, but that was apparently the beginning of my digestive woes. I've ALWAYS assumed my primary problem was something to do with milk products, but now I'm re-evaluating all this. But the goat's milk thing was interesting to consider....

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I have a question for all of you, and this thread got me to thinking. I started having some of my problems when I upped the amount of yogert I was eating... Hmmm. I know one of the first things the doctor did was to ask if I was lactose intolerant, and I told her I never drank milk, but I told her I had plenty of yogurt. She told me not to worry because there was no lactose, but neither of us ever thought about the casein. So, anyway, is their a blood test to check to see if I have a problem with casein? If so, what is it.

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dang it! just wrote this post and accidentally deleted it! arg!

claire-interesting info on pasturizing...my dh doesn't like it. ie. he hates cider that has been pasturized...think it tasted very different than unpasturized. he also hates the warning labels they have to put on unpasturized cider :) although last time he drank some...he had D for 2 days ! :o may not have been the cider though...

jajus100--

if you are really interested and willing to pay some $$, you could do a food intolerance/allergy test. i had one and it confirmed by casein (and 30 other!) intolerances. many people here have used york labs for that: http://www.yorkallergyusa.com/ i used great plains b/c they cost me a lot less, my insurance paid: http://www.greatplainslaboratory.com/ i also encourage you to read this post, which gives more info on food intolerances like casein, vs an allergy: http://www.glutenfreeforum.com/index.php?s...t=0entry77844

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I agree with everyone about the yogurt. It affects me real bad...can you have soy yogurt? I have eliminated dairy from my diet exept for the occasional cheese, which usually doesn't affect me but last night I ate to much and I'm paying the price today! Horrible pain...had to cancel an appt. and just stay home for it to pass.

My advice is to stay away from all casein products.

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I agree with everyone about the yogurt. It affects me real bad...can you have soy yogurt? I have eliminated dairy from my diet exept for the occasional cheese, which usually doesn't affect me but last night I ate to much and I'm paying the price today! Horrible pain...had to cancel an appt. and just stay home for it to pass.

My advice is to stay away from all casein products.

Last line here is definitely the way to go - BUT if you are going to eat cheese be sure to eat only very aged cheese - better still raw cheese (i.e. unpasteurized). Also try making yogurt with organic milk. My daughter who cannot eat dairy at all can eat the yogurt she makes this way - no problem at all. Claire

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Last line here is definitely the way to go - BUT if you are going to eat cheese be sure to eat only very aged cheese - better still raw cheese (i.e. unpasteurized). Also try making yogurt with organic milk. My daughter who cannot eat dairy at all can eat the yogurt she makes this way - no problem at all. Claire

How do you make yogurt from organic milk? Do you just use a cheese cloth and wait? Okay, I just would love to try some dairy again and not have any gi symptoms.

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How do you make yogurt from organic milk? Do you just use a cheese cloth and wait? Okay, I just would love to try some dairy again and not have any gi symptoms.

Hers' sure wasn't that simple. :lol:

She used a yogurt maker. Starter was Yogourmet freeze dried yogurt starter.

You will need:

I qt. ORGANIC milk

1 tsp. unflavored gelatin

Starter culture

candy thermometer

For thick, firm yogurt:

Place cold, ORGANIC milk in the top of a double boiler. Stir in sugar or honey if a sweeter less tart yogurt is desired (optional). Sprinkle gelatin over milke and stir in - this is for thickening.

Heat milk to 200 degress F. stirring gently. Hold at that temp. for 10 - 15 minutes. DO NOT BOIL.

Now place top of double boiler in cold water to cool the milk rapidly to 112 degrees F. Watch temp. carefully as it falls rapidly once it reaches 125 degrees F. Fremove pan from water.

Remove 1 cup of the warm milk and blend it with the starter culture. Stir this gently into the rest of the warm milk. Temperature should now be 110 degrees F.

Pour immediately into clean HOT yogurt containers, cover and place in prepared incubator.

Process 4 hours. Yogurt should be moderately thick.

You can add anything you like to this - fruit, nuts etc.

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I've made home-made yogurt a few times. It was a little easier than what was just described but for the most part similar. I didnt use gelatin and my "starter" was store bought organic yogurt. I let mine ferment for 3 days though...which was the part that really sucked. I would eat it all in one day but have to wait 3 more days to have more. :rolleyes:

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Thanks Claire. Yeah it sounds kind of labour intensive. But it could be very rewarding.

Sounds tougher than it is. You have to do it once or twice to get into the swing of it. After that it's a breeze. Takes about a half hour of prep work. The rest of the time it is doing its' own work. Claire

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has anyone found any dairy-free starter? i've found yogurt starter at the store, but it's always a milk base.

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I've made home-made yogurt a few times. It was a little easier than what was just described but for the most part similar. I didnt use gelatin and my "starter" was store bought organic yogurt. I let mine ferment for 3 days though...which was the part that really sucked. I would eat it all in one day but have to wait 3 more days to have more. :rolleyes:

Hi Rachel,

did you have any allergic reaction to It?

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