Does this sound like it's dairy-free? I'd take a chance and buy it, but it's $29.95 plus $15 for ice-packed shipping.DAIRY AND GLUTEN FREE: The highest quality and pure LAB cultures are used in this formula. The yogurt strains are recognized to have exposure to some dairy peptones (broken down molecular structures) during their fermentation. The final culture is filtered and has less then detectable levels of dairy proteins. Considered dairy-free based on the standards established in the nutritional industry. No gluten containing ingredients are used in the production of this product.
Dairy-Free Yogurt Starter
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Dairy-Free Yogurt Starter
I'm still trying to make my dairy-free yogurt. I've been looking at the ProGurt Yogurt Culture Starter, which claims to be dairy-free. But here is how they define dairy-free:
You never know what you can do until you have to do it.
I'm not sure what nutritional industry standards they're referring to, (some of the standards used in the nutraceutical industry appear to be rather loose, compared with standards used by "real" pharmaceutical companies), but that product is probably about as "dairy free" as ghee, since the final separation in both cases is done by straining, (filtration). It's probably pretty close to impossible to find a "dairy free" yogurt culture starter that's actually "dairy free", isn't it?
I suppose that if I were determined to try making some dairy-free yogurt, I would probably give it a try. Even if it causes a reaction, dairy reactions don't last as long as gluten reactions, and are usually not as severe.
You're in good company - most of us have bought all kinds of "stuff" that we thought we would really like, and then ended up throwing it away, (either because it made us sick, or it tasted like a worn out shoe).
Tex
I suppose that if I were determined to try making some dairy-free yogurt, I would probably give it a try. Even if it causes a reaction, dairy reactions don't last as long as gluten reactions, and are usually not as severe.
You're in good company - most of us have bought all kinds of "stuff" that we thought we would really like, and then ended up throwing it away, (either because it made us sick, or it tasted like a worn out shoe).
Tex
Hi Gloria,
I seem to remember that companies can claim that a product is "free" of something if it has less than 0.5% of that something in it. Or is it 0.05%? (Tex, do you remember?). However, many of us react strongly to "trace" amounts, myself included. I recall that I had ongoing problems when I took the probiotic Culturelle, which was advertised as "dairy-free". However, when I did more detective work, I learned that there were "trace" amounts of dairy in the product.......enough to make me sick, but not enough that they had to claim it. It's all very confusing, isn't it? I don't know how sensitive you are, but I am sure that I would not be able to tolerate the yogurt starter. Sigh.
Love,
Polly
I seem to remember that companies can claim that a product is "free" of something if it has less than 0.5% of that something in it. Or is it 0.05%? (Tex, do you remember?). However, many of us react strongly to "trace" amounts, myself included. I recall that I had ongoing problems when I took the probiotic Culturelle, which was advertised as "dairy-free". However, when I did more detective work, I learned that there were "trace" amounts of dairy in the product.......enough to make me sick, but not enough that they had to claim it. It's all very confusing, isn't it? I don't know how sensitive you are, but I am sure that I would not be able to tolerate the yogurt starter. Sigh.
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Hi Polly,
No, I don't recall what the numbers are, but I think you're right on the money with your observation that many/most of the purity limits are not stringent enough for many people with food intolerances. In my opinion, that even apples to the Codex standard for gluten. The problem is magnified by the possibility that a number of the foods that are eaten in any given period, might be at or near the upper limit for gluten, which could result in a total gluten dose for the period that is substantial enough to cause a reaction, for more sensitive individuals. Most people seem to have forgotten what "pure" really means.
Love,
Tex
No, I don't recall what the numbers are, but I think you're right on the money with your observation that many/most of the purity limits are not stringent enough for many people with food intolerances. In my opinion, that even apples to the Codex standard for gluten. The problem is magnified by the possibility that a number of the foods that are eaten in any given period, might be at or near the upper limit for gluten, which could result in a total gluten dose for the period that is substantial enough to cause a reaction, for more sensitive individuals. Most people seem to have forgotten what "pure" really means.
Love,
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.
I think that's a wise choice. After you've been in remission for a year or two, (IOW, after your intestines have healed), it's much easier to try experiments such as that, without risking a prolonged relapse.
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.