Turkey is famous for its yogurt and dairy industry, boasting the largest number of cows in Europe. Every little household in the outlying village has one or two cows. Any milk, which is not consumed by the household, is sold to the village collective who then sells it onto the major dairy producers. Even the Turkish Government get involved by offering a free stud service to cow owners, with the intent on breeding better milkers.
‘Danone’ a major world force in yogurt production is very prominent in Turkey. Yet, Danone produces yogurt for the mass consumer market and therefore not in line with some of the allergy protocols kept by Irritable Bowel Disease (IBD) sufferers. Lactose, which is contained in milk, can cause problems for those who cannot break down this complex carbohydrate (disaccharide consistent of galactose and glucose). Yogurt has to be fermented 24 hours for it to be rendered virtually lactose free by the good bacteria. As this 24-hour fermentation period is not economical for commercial producers, yogurt has to be homemade.

On a recent trip to Turkey, I hired a guide for an exploration into Turkish yogurt culture. My dashing guide Suat from Harmony Travel in Bodrum had received instructions from me that I wished to see what normal tourists do not get to see and that it should have to do with yogurt. Obviously used to unusual requests he did not blink an eye. We set off to our first destination, an old school friend who lived in a nearby village with his family. Obviously having called ahead, we were greeted by the whole family including Sevdiye the mother. She was delighted that I was so interested in her yogurt making and had prepared a batch for us to taste. She explained that in Turkish folklore it was said that one day a shepherd had left out a batch of sheep’s milk overnight and that when he returned to it in the morning it had fermented and set into what is today know as yogurt. This story could very well be true, as scientists believe that the wild bacteria Lactobacillus bulgaricus would have been one of the first bacteria to be used in yogurt fermentation. This strain of bacteria, in conjunction with Streptococcus thermophilus and sometimes Acidophilus, is still used in yogurt production today.

Turkish people use yogurt for just about anything from fixing a sore tummy to inducing a good night’s rest. It is the first food given to infants outside of breast milk and a cup of yogurt is consumed at night for strong healthy bones and a restful night’s sleep. The mythical benefits of yogurt date back to the sixteenth century and have been substantiated through various clinical tests since. A recent study cited in the International Journal of Obesity has found that yogurt can support weight loss and another study conducted in 2006 found that probiotics such as the ones contained in yogurt have an emerging role in the treatment of gastrointestinal infections especially in infants. The study showed that infants who were given infant formula supplemented with Bifidobacterium bifidum and Streptococcus thermophilus the incident of diarrhoea was 24 per cent less than those who were given straight formula. Dr. Jimmy K Limdi of Fairfield Hospital Bury, Lancashire in the United Kingdom notes in his article ‘Do probiotics have a therapeutic role in gastroenterology?’ (2006) that in countries, such as Netherlands and Finland, where large quantities of yogurt are consumed colon cancer risk is much lower. The same goes for Turkey where the incidence of colon cancer is also low (European Journal of Epidemology).

Sevdiye was kind enough to demonstrate and explain her yogurt making procedure and I was pleased to find out it was the same way I made yogurt, bar a few minor exceptions. Like most villager she still used a fire fueled with olive tree timber in her back yard and a pot that looked like it had been around since that first shepherd’s accidental yogurt-making day. She brought out some yogurt that had been setting overnight for us to taste. It tasted wholesome and delicious. She said she also made her own butter and gave us some to taste. If only I could keep a couple of cows on my back terrace in Sydney…
Suat beckoned us to come to the village co-operative hall. Suat’s friend Osman is the chairman of the co-operative. Here all the village women present their homemade Turkish carpets, which range from $500 to $50,000. Those made from pure silk are of luminous beauty, as the surface of the silk shows an amazing colour change. These silk rugs can contain up to 500 double kpsi (knots per square inch), which is nearly 1 million per square meter. They are true works of art.

After we viewed these fine pieces of art, I am tempted to sell the family home for one of these wonders, but am convinced by my partner not to do so. Osman’s wife has arranged for a true Turkish village feast, and as with all meals, yogurt is one of the main dishes. We are served Cacik, Kebak yemegi, Zeytinyagli taze fasulye, Meneme, Tavuk kavurma and a salad. Somehow, this food tastes better than any I have tasted yet in Turkey and I beg Osman’s wife Emine for the recipes (see below).

Reluctantly we began our journey back home and I arranged to meet Suat the next day, when he will take me to a local market. He tells me that this is where villagers come from all over to sell their home grown and homemade wares and he says I will find lots of yogurt there.

True enough, the next day we arrive at Milas. Mylasa, as it was known used to be the capital of the Kingdom of Caria and today it is a quiet agricultural town and quite close to Bodrum airport. Once per week the local market operates in Milas and to my surprise, it spans several blocks, selling everything from clothing, carpets and kitchen utensils to fresh produce. There are growers who produce mountains of beans, strawberries and cherries and various other fruits and vegetables. And there are simple village folk who come to sell homemade soaps and yogurt of course. I become excited and start to pull my wallet out, as I want to buy some cherries. Suat pushes my hand back indicating that I should wait. He leads me around the market stalls and then approaches a cherry vendor. He begins to haggle. The market stall owner looks indignant. I am guessing he is telling Suat that he has ten children and wonders how he is going to feed them if he Suat is offering him such a low price for the very best cherries in the market. Finally, they come to an arrangement and I end up paying $2.50 per kilo of cherries. I buy three kilos. As we go through the market I realize I am about to buy much more than we can carry, so we purchase a little trolley for $5 and Suat happily wheels it along for me. I am excited to see so many little stalls with containers of yogurt resting in watery whey that it is hard to decide who to buy from. The yogurt is thick and has been dripped, but still tastes sweet and strong. We also buy some yogurt that has most of the moister dripped out of it and is crumbly like feta. Most of the yogurts are made from cows milk, but sheep and water buffalo is also available.

Finally, we have seen all there is to see and we decide to have lunch at a little restaurant owned by a friend of Suat’s. Ali’s restaurant is called Oren and is just a little hole in the wall, right beside the entrance to the market. He serves us with some Aryan, which is Turkey’s national beverage made from yogurt, water and a pinch of salt. Again, we are served with some delicious Turkish cuisine and our four-course lunch cost all of $20 for the both of us.

Everything about Turkey has been wondrous. It is a down-to-earth culture perhaps in its cultural context what life was like about 40 years ago and in some areas perhaps even more than 100 years ago. The food is simple and delicious; the people are friendly and forthcoming. There is a richness to life in Turkey that is expressed by its history and its very fine art in fabric design and ceramics. Yogurt is, as it seems, the least of all of these wonders, yet it permeates throughout every household and is an integral part of the daily ritual of meal taking. These people do not need to be told by scientists that yogurt is full of good bacteria that will keep them healthy; they have much better authority than that, centuries of anecdotal evidence!

Recently I went to Bali to do some yoga (new years resolution No. 1) and was inspired to view my lifestyle and way of taking care of myself with different eyes.

Ubud is an artists village and resort in the hills of Bali. The residents there have lived in the area since the beginning of time and spiritual practices come before rice growing, eating, working and anything else. Everyone walks at half the pace of a New Yorker, not slow – just aware. Everybody smiles, except perhaps the odd foreigner who is struggling with the humidity, but even they will forget the discomfort after a few days and smile along with all the others.

I was in Ubud to give a kick start to practising yoga on a regular basis, again. For the past twenty years, I have intermittently practices various forms of yoga, but never regularly. At forty-four I figure I might have another forty years to go, and I want these to be the best ever. You know when someone asks you what you would do if you could be twenty-five again and knew everything you know now, how much difference it would make? Well, I gather being around forty or so is the ideal opportunity to be twenty-five again (even if it is only a mental projection) and ‘do’ life with the knowledge of a forty year old. My aim is to feel better at fifty than I felt at twenty-five. (Whether 40 or 50 or 60 the same can apply)

So, let’s say I have gone to sleep and wake up in the morning and I’m twenty-five and I remember everything; my brain is forty-four. I know that at around thirty I am going to get severe Ulcerative Colitis, and I will be spending the following ten years wondering whether my life is worth living. I realise I can’t control everything in my life, but here I have been given a chance to make a big difference to my health in the future. What would you do?

This is what I would do (keeping in mind, I know what I know)

Stop drinking alcohol
Stop smoking
Party not as hardy
Eat healthier (moderating my diet with the SCD)
Practice yoga
See a therapist
Meditate

Now, let’s get back to the present and apply the above projection to the future we have left. The mirror might not allow us to pretend that we are twenty-five, but the principle can still be applied. Most of us have at least twenty years left, to do the best we can and feel better than ever. Thankfully, I gave up smoking sixteen years ago, and I don’t drink anymore, I eat much healthier (SCD) and do not party hardy. I am fulfilling new years resolution No. 1 and am practising yoga regularly which includes meditation; and my therapist is working on the emotional healing I still have to do. This is keeping me in remission. And yet there is more to add to the process of healing and something we rarely think of either at twenty-five or in our later life – loving ourselves! I have always cringed when I have heard this term. It sounded self-possessed and just far too touchy-feely. Which brings me back to Bali….

The Balinese have an obvious love for themselves. Matter of fact they love themselves so much that it spills over on to everyone around them. I finally got it: “You have to love yourself before you can love others” meant that you had to love yourself so much that you always had more than enough love to give to others. And how does this relate to health? Well, scientists have proven many times over that a happy organism is a healthy organism. Our body will tell us if we are doing the right thing by ourselves. That bottle of wine might have made us happy for a few hours one night, but the next day we are feeling miserable. Loving ourselves is taking care of ourselves, the way you would take care of a vulnerable child. Those of us suffering from severe digestive disorders need to understand that food is the first step, lifestyle the second, physical health the third and emotional health the fourth. No matter which one of these comes first, all of them add up to loving oneself and when it starts to spill over pass some on to the next person.

This is my favourite (loving-myself) recipe

The recipes is for ten of these delectable tarts, giving you the ability to treat (love) yourself for the next ten days. Make sure you are alone in your favourite spot in the house; a cup of tea and only the thought that you thoroughly deserve this.

Lemon Tarts

Lemon Tart

Makes 10 Tart Shells

200 g (2 cups) almond flour
½ tsp baking soda
¼ tsp salt
30 g butter – cold, diced small
2 Tbs honey

Lemon Filling
6 egg yolks
225 g (¾ cup) honey
120 ml (½ cup) fresh lemon juice
110 g (½ cup) butter – diced
1 Tbs grated lemon rind

Preheat the oven to 200˚C/390˚F
Lightly oil 10 aluminum tart moulds

Combine the almond flour with the baking soda and salt. Add the butter and honey and knead to combine. Do not worry if some of the butter still shows in the dough. Form the dough into a flat disk and refrigerate for 30 minutes. Then take the dough from the refrigerator and place between two sheets of baking paper. Roll the dough out thin, about 3 mm/⅛ inch thick. Cut out rounds, slightly larger than the tart moulds and mould the dough into the shells. Place onto a baking tray and bake in the oven for about 15-20 minutes, until they are baked through and slightly brown. Remove from the oven and let cool completely.

Meanwhile prepare the filling by placing a heatproof bowl over the top of a pot filled a quarter of the way up with water. Bring to boil then turn down the heat to a simmer. Whisk the egg yolks and honey in the bowl until well combined. Then add one chunk of butter at a time, whisking constantly. Add the next chunk when the first has melted. Add lemon juice and rind and keep mixing. This will take about 15 minutes and it helps to use an electric mixer on slow to keep mixing constantly. Keep mixing once all the butter has been used until the filling has thickened. Remove from the heat and let cool down to room temperature. Then fill the cooled down tart shells and place in the refrigerator to set. Refrigerate in a covered container.

Simply put it means that if you have what seems like an insurmountable problem approach it one small step at a time and eventually you will reach a conclusion; you will have managed to eat the whole elephant.

Elephants come in all shapes and sizes. That which seems to some the size of a mouse can seem to others more like an elephant. For people suffering from a severe digestive disorder, being told that a diet can help to cure their disease, having to change their eating habits is certainly an elephantine task.
So how do we start? First we must make sure that we are prepared for the colossal task. Since we have never eaten an elephant before we are aware that there might be some surprises along the way. But there are some things we know:

• we know it is not going to be easy and
• we know we won’t be able to do it in one sitting
• we know there are going to be some tough bits and
• some even tougher bits
• we know there might be parts we really dislike and
• we also know we will never go hungry

The things we do not know:

• we do not know how to prepare for it
• we do not know what it is going to taste like
• we do not know whether we can do it
• we do not know if we will be successful
• we do not know what happens if we want to give up
• we do not know what extra tools we might need to complete the task

In the case of eating an elephant, the research is pretty much non-existent. Nobody has actually eaten one. One man, Fifty-six-year-old Michael Lotito of Villars de Lans, France is known as Monsieur Mangetout, Mr. Eat-It-All. For reasons unclear, he began eating small amounts of glass and metal at age nine. Over the course of his lifetime he has consumed seven television sets, six chandeliers, a computer, 18 bicycles, 15 supermarket carts, two beds, a pair of skis, a coffin, and a Cessna airplane. He is able to eat up to two pounds of metal per day, has regular bowel movements, and has never had any serious stomach problems. It should be noted however that recent x-rays discovered a chain and several other pieces of metal still working their way through his digestive system. I think I would rather eat an elephant!

Now let us get to the real issue at hand. To get to cure our digestive disease we need to begin with changing our diet. This is our ‘elephant’ – changing our diet. The things we know empower us, but the things we do not know discourage us. So it is important to gain some extra knowledge by finding the answers to the things we do not know.

We do not know how to prepare for it:

Whether you are on medication or not, changing your diet will help. To prepare for this change in diet you will need to read ‘Breaking the Vicious Cycle (BTVC)’

by Elaine Gottschall first and visit the official website for more information. It is important to gain knowledge about the Specific Carbohydrate Diet (SCD) and read about the successes and about the problems people have encountered. There are some great websites that will give you thorough insight. To find these websites click on this link (CCCCIBS).
Preparation includes talking to your family that there might be some changes in the menu – show the ‘Healing Foods’ cookbook. It tends to ease any despair that your family might feel, as the recipes look and sound so delicious.

Then go through your food cupboard and start eliminating all the foods with ‘illegal ingredients’ in them. Print out the legal/illegal food list from the BTVC website. Then download the Four Day Intro Diet from here (CCCCIBS).

We do not know what it is going to taste like:

Judging by the hundreds of emails I receive the consensus is that the foods allowed on the SCD are delicious. And why shouldn’t they be, as they are just everyday normal foods. The other reason is that you have eliminated all the foods that can make you feel bloated and heavy. Also, I could imagine that if you were actually eating an elephant it probably tastes like chicken.

We do not know whether we can do it:

As long as you can cook and eat, you can do it. Thousands have (not eating elephants of course) and when you get to read some of the forums on SCD you will see that. I recommend you check out the
Yahoo! BTVC/SCD group.

We do not know if we will be successful:

This is tough, because it takes 110% adherence to the diet to be successful. Mostly the diet begins as an elimination diet. We start of with the intro part and for some even this has to be more restrictive. Each person has different allergies; some might find that after only two weeks the difference to their health is amazing. For some it can take several months. It took a whole year before I reached the final stage of the diet. To make it easier to work out when to introduce new foods, you can download the 5-stages to success food-introducing list (CCCCIBS). Mostly you will find that the difference is noticeable within a few days, the tough bit is to keep at it 110%. Then you will be successful!

We do not know what happens if we want to give up:

If you give up you will have to continue your medical treatment. This is limited as research and progress for finding the one pill that fixes all is just not available. You will need support via a trained professional who supports the notion that diet plays an important part in healing the gut. Find someone; look for this person via the websites I have pointed out. But unlike elephants, there is no use by date. You can always start again.

We do not know what extra tools we might need to complete the task:

In the case of eating elephants, a large refrigeration unit will be needed, as it will take time. But in the case of the SCD and your health; again you will need support via a trained professional. I suggest a bio-medical doctor. This is someone who understands that health and healing requires a multifaceted approach. Healing is not just popping a pill to get rid of a chronic headache. The occasional headache, yes, but with Crohn’s, Ulcerative Colitis etc, these are chronic disorders and they need deeper analysis. This should take the form of stool analysis for bacterial and parasitic content. Neural Emotional Technique (NET) is another tool, which works on deep-seated emotional issues that might affect your health. Allergy testing will also reveal if there are foods, which might be on the SCD legal list, that are to be avoided for the time being. To find someone in your area I can recommend several sites:

www.pecanbread.com
www.mindd.org

Also check out the practitioners’ reviews on our website (CCCCIBS).

On a practical level you will need the usual kitchen implements, the ‘Healing Foods’ cookbook and not to forget all the other SCD cookbooks which are available through Amazon. You will also need to stay motivated and determined to beat ‘this thing’. Be organized; cook in advance and keep informed via our ‘Flog’ section of the website. There we offer new recipes and keep you informed on new developments.

And, before I forget, elephants are legal on the Specific Carbohydrate Diet.

Generally the benefits are immediate, even a few days into the intro diet we are feeling the results, and those of us who continue on, the effects are close to miraculous. There are thousands of people who have followed the SCD and as sales of Elaine Gottschall’s book have rocketed to over one million copies, sites such as BTVC-SCD Yahoo Group and Pecan Bread become the support foundation for people following the SCD.

So there comes a time when we all ask, “Can I eat ‘normal’ food again?”. In other words, what is beyond SCD?

Matthew Bourke a Bio-medical practitioner from Sydney, Australia has put together some notes on this (see practicioner’s review for bio).

The SCD diet is an essential part of the process for controlling and reaching remission for almost all inflammatory conditions within the body.

For people with inflammatory bowel conditions there is almost always a history of excessive carbohydrate intake and a period of intense or sustained emotional stress. The combination of these two factors causes the large bowel to become too acidic and this also lowers the pH of the lower small intestine (jejunum and ileum). The acidity in the small intestine reduces the effectiveness of the digestive enzymes from the pancreas and creates an environment where undigested carbohydrates and other food ferments and parasites thrive. The region that is often most effected is the iliocecal valve which is the junction point between the small and large intestine in the right lower quadrant of the abdomen. This area is always tender to pressure when this region is too acidic and often corresponds with tenderness of the right sacroiliac joint in the pelvis. People with chronic low back pain that does not respond or is aggravated by manual adjusting will often have an inflamed iliocecal valve.

It is important to note that lactic acid producing bacteria including streptococcus, lactobacillus and bifidus all may contribute to the acidity if the diet contains excess carbohydrate. For each molecule of glucose these bacteria produce two molecules of lactic acid which then lowers the pH of the bowel. Symptomatically you will often experience a burning sensation when passing a bowel motion when this situation is present. Therefore taking any probiotics exacerbates the situation unless the SCD program is in place.

In my experience emotional stress will override even a PERFECT diet. Thus one must address any key issues and make the appropriate lifestyle changes so that the immune system can normalise. We have found Neuroemotional Technique (N.E.T.) and Neurolinguistic Programming (N.L.P.) very effective for dealing with unresolved emotions and repetitive negative emotional states that have a huge effect on the health of our immune systems.

Heavy metal or chemical toxicity will also prevent the immune system from normalizing and reduce the effectiveness of the SCD protocol unless addressed properly. We use homeopathics, ZeoActiv8 zeolite, nutritional protocols and EB Pro advanced cellular cleansing ionic foot baths (www.erchonia.com).

Fine tuning is achieved by looking at what allergies exist including allergies to foods that are included in the SCD. Kinesiology especially N.A.E.T. is a very effective and efficient way of detecting and correcting the abnormal neuroimmunological response to these foods and other environmental substances.

For more information check our website www.optimumhealthessentials.com.au or www.naet.com for allergy elimination and www.netmindbody.com for neuroemotional technique.

Here is what this easy guideline can do for you:

Apples

Apples contain vitamin C which boosts your immune system. They are also high in antioxidants and rich an flavonoids, which helps to prevent heart disease and cancers. Not only does an apple have around one and a half times more antioxidants than a 75 gram serve of blueberries, it has more than twice the antioxidants of a cup of tea, about three times the antioxidants of an orange and almost eight times the antioxidants of a banana (according to the past 10 years of scientific research and published in ‘The Apple Report’)

Breathing

The primary role of breathing is gas exchange: our cells need oxygen and their waste product, carbon dioxide, needs to be expelled. Breathing is an automatic body function, controlled by the respiratory centre of the brain. However, we can also deliberately change our rate of breathing.

Different healing systems, from different cultures, have long realised the healing benefits of the breath, including yoga, Tai Chi and some forms of meditation. Many holistic practitioners believe that the breath is the link between the physical body and the ethereal mind, and that spiritual insight is possible through conscious breathing.

Regardless of the philosophy, scientific studies have shown that correct breathing can help manage stress and stress-related conditions by soothing the autonomic nervous system. (Better Health)

Chewing

Most people think that digestion begins in the stomach. This is not true. Digestion starts in the mouth. Saliva in your mouth contains enzymes that are important to food digestion.

When you do not chew your food thoroughly, this will result in incomplete digestion. Large particles of food will pass into the colon and become a breeding ground for bacteria. This can lead to bacterial overgrowth. Properly chewed food is important for a healthy lower GI tract.

A good way to tell if your food has been chewed properly is to chew until you can no longer recognize the food by the texture. If you are chewing a carrot and are still able to tell it is a carrot by the texture in your mouth, then you need to chew it a lot more before you swallow. (The benefits of chewing properly)

Drinking

How much water should you drink each day? A simple question with no easy answers. Studies have produced varying recommendations over the years, but in truth, your water needs depend on many factors, including your health, how active you are and where you live.

Lack of water can lead to dehydration, a condition that occurs when you don’t have enough water in your body to carry out normal functions. Even mild dehydration can drain your energy, make you tired and influence how well your stomach digests food. Lack of fluid can cause constipation.

To ward off dehydration and make sure your body has the fluids it needs, make water your beverage of choice. Nearly every healthy adult can consider the following:

* Drink a glass of water with each meal and between each meal.
* Hydrate before, during and after exercise.
* Substitute sparkling water for alcoholic drinks at social gatherings.

If you drink water from a bottle, thoroughly clean or replace the bottle often. (The Mayo Clinic)

Exercise

Everyone knows this one. Walking or climbing the stairs is considered exercise. It’s not necessary to spend two hours pumping weights in the gym. Walking 30 minutes each day can reduce and prevent the risk of Diabetes 2 combined with a moderate change in diet, by 50%. Exercise not only benefits your body, but your organs as well. It certainly makes the heart stronger and aids digestion and has been proven to combat depression.

The Law of Attraction

One quick word on the law of attraction … putting aside the rather vague notion that all you have to do is repeat a mind-numbing mantra endlessly and believing that what you want you already have, has never worked for me. Even though, in a Pavlovian fashion, I find myself repeating the mantra “There is a free car space at the front entrance of my bank, nail salon, deli,” whenever I am heading that way. Has it worked? Yes, it has …. once or twice…! So, how will doing A, B, C, D attract more health into my life? First, if you’re not doing any of the above, the apple alone will probably make a huge difference. Second, combining all five, ads up to a hell of a lot of benefits. And third, you are doing something and not just thinking about it!!

Ivan Pavlov

Oh yes, another quick word on Ivan Pavlov after whom ‘Pavlov’s Dog’ or ‘Pavlovian Conditioning’ was termed. It was popularly believed that by ringing a bell Ivan Pavlov had conditioned his dog to salivate in anticipation of food and therefore developed the concept of conditioned reflex. In fact Pavlov was also given the Nobel Prize for his research pertaining to the digestive system. So it kind of ties in with the law of attraction. As we condition our digestive system with healthier foods, it is only natural for health to be attracted to our whole being. As you will, a ‘conditioned reflex.’

Apple and Blueberry Crumble

Serves 4
Filling
1.350 kg (2 lb 11 oz) Granny Smith apples – peeled, diced and cored
200 g (1 cup) frozen blueberries
1 Tbs fresh orange juice
1 tsp lemon rind – grated
3 Tbs honey
Crumble
100 g (1 cup) almond flour
60 g (¼ cup) cold butter
1 tsp honey

Preheat oven to 150°C/300°F
Butter a 20 cm/8 inch square baking tin
Place all of the ingredients, retaining 2 Tbs of honey, in a medium size saucepan and cook covered on medium heat for 5 minutes. Remove lid and simmer on high for another 5 minutes. Drain the fruit of its juices in a sieve. Pour the juice back into the saucepan, adding the remaining tablespoon of honey, and simmer until reduced down by half. Retain this syrup for later. Cool the fruit in refrigerator.
Meanwhile, make the crumble by combining the almond flour, butter and honey in a food processor. Mix until chunky crumbs are formed. Place the crumble in the refrigerator for 10 minutes.
When the fruit has cooled down, place it into the prepared baking tin and top with the crumble.
Bake for 30 minutes or until crumble is golden brown. Serve warm, topped with a little french cream or scd yogurt and the retained syrup.

It may be startling, but according to the Howard Hughes Medical Institute (HHMI) of Maryland, we each house two to five pounds (1.0 to 2.26 kilograms) of live bacteria inside our bodies. Bacteria come in good and bad varieties, or more to the point, can be helpful or harmful. While the vast amount of attention is given to bad bacteria because of their potential for creating illness, humans share a necessary symbiotic relationship with many types of helpful bacteria. Some are crucial to our very survival.

The Specific Carbohydrate Diet (SCD) uses yogurt as one of the vehicles of introducing good bacteria back into the body.

(Read what Elaine Gottschall had to say about using yogurt.-click here)

It is also helpful to (find a practitioner-click here) who understand the importance of probiotics. So many times do I hear that doctors do not recommend probiotics when placing a patient onto antibiotics. Which is extraordinary considering all the research that goes into probiotics.

(Read some of the most recent article written on this subject-click here).

How to Make SCD Yogurt

I have recently discovered a great new kitchen gadget the Excalibur Food Dehydrator. Well, it’s more than a gadget it is a ‘power house for healthy food production’. You can make incredible dried snacks, but ALSO YOGURT!

(Check out the details here-click here).