yogurt?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Longer culturing may indeed change the structure of the protein molecules in yogurt, but it definitely does not alter the amino acid chains in the molecules that break down during the digestive process, into the peptides that cause anyone who is sensitive to casein to produce antibodies to it. Unfortunately those peptides are always preserved in all dairy products, regardless of processing. Even cooking at relatively high temperatures does not destroy their structural integrity, and therefore their potency as an antigen is preserved.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Nancy,
I've made yogurt a couple of times using my homemade almond milk, but blended using about 1/2 the water. It's more like the consistency of buttermilk, but tastes good. The first time I made it, I mixed Instant Clear Jel (not Sure Jel, which is used to make jelly) when I mixed it. That set up well, similar to regular yogurt.
My recipe for almond milk is in Dee's Kitchen. A recipe for nut yogurt is here:
http://www.pecanbread.com/recipes/almondyogurt.html
I have a yogurt maker, which helps.
Gloria
I've made yogurt a couple of times using my homemade almond milk, but blended using about 1/2 the water. It's more like the consistency of buttermilk, but tastes good. The first time I made it, I mixed Instant Clear Jel (not Sure Jel, which is used to make jelly) when I mixed it. That set up well, similar to regular yogurt.
My recipe for almond milk is in Dee's Kitchen. A recipe for nut yogurt is here:
http://www.pecanbread.com/recipes/almondyogurt.html
I have a yogurt maker, which helps.
Gloria
You never know what you can do until you have to do it.
Hi Tex, I have checked online about if whey protein contains casein. They claim that it is casein free because it is the waste product in the making of cheese and all the casein settles into the cheese. I asked a colostrum manufacturer that produces a liquid colostrum that is casein free that is made from the whey. What do you think? Jon
Jon,
To be honest, I just assumed that most yogurt was made from whole milk. It never occurred to me that it might be made from whey. Yes, if it is made from pure whey (rather than whole milk), then it would be free of casein.
The only remaining fly in the ointment is the fact that we have no way of knowing whether we are also sensitive to any of the peptides found in whey protein, because the EnteroLab tests only test for antibodies to the primary protein in casein. I'm not aware of any tests available to detect antibodies to whey protein. While it's certainly possible that none of us are sensitive to any of the peptides in whey protein, I note that so far, over 300 different tritium peptides (found in wheat, rye, barley, and related species) have been described, that cause some (though not necessarily all) celiacs to react.
And yet the only tritium peptide antibodies for which tests are available, are those triggered by the alpha gliadin peptide (and this is true for both the EnteroLab stool tests and the classic celiac screening blood tests). That means that there is no way to even test for antibodies to the over 300 other peptides in wheat, rye, barley, etc. Likewise, no tests are available to check for antibodies to avenin (the prolamin protein in oats that causes many of us to react). The same caveat may be true for various other milk-based proteins (in addition to casein).
Tex
To be honest, I just assumed that most yogurt was made from whole milk. It never occurred to me that it might be made from whey. Yes, if it is made from pure whey (rather than whole milk), then it would be free of casein.
The only remaining fly in the ointment is the fact that we have no way of knowing whether we are also sensitive to any of the peptides found in whey protein, because the EnteroLab tests only test for antibodies to the primary protein in casein. I'm not aware of any tests available to detect antibodies to whey protein. While it's certainly possible that none of us are sensitive to any of the peptides in whey protein, I note that so far, over 300 different tritium peptides (found in wheat, rye, barley, and related species) have been described, that cause some (though not necessarily all) celiacs to react.
And yet the only tritium peptide antibodies for which tests are available, are those triggered by the alpha gliadin peptide (and this is true for both the EnteroLab stool tests and the classic celiac screening blood tests). That means that there is no way to even test for antibodies to the over 300 other peptides in wheat, rye, barley, etc. Likewise, no tests are available to check for antibodies to avenin (the prolamin protein in oats that causes many of us to react). The same caveat may be true for various other milk-based proteins (in addition to casein).
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Tex, Thank you for your answer. I have been using a whey protein supplement and have had no reaction. The only problem is that they are sweetned with surcalose. I found some online without any artifical sweetners. But, they do not have a complete amino acid profile, no BCAA's and no digestive enzymes. Jon
All whey has BCAA's. Go to truenutrition.com you can make your own custom whey protein(without sucralose and add digestive enzymes). I have had no reaction to that.gluten wrote:Hi Tex, Thank you for your answer. I have been using a whey protein supplement and have had no reaction. The only problem is that they are sweetned with surcalose. I found some online without any artifical sweetners. But, they do not have a complete amino acid profile, no BCAA's and no digestive enzymes. Jon