Letters from the Specific Carbohydrate Diet support group

24/08/96 17:30
Subject: Re: Questions for Elaine
From: Christine Frances Kelly,ckelly@netcom.ca,Internet

Bill L or any other new members:

If you have questions about the diet you would like to ask Elaine, post
the questions as you do any other topics and put "Questions for Elaine"
as the subject. I will collect these questions together and fax them
to Elaine. She has offered to answer questions from the group and I
think it is probably easier for her than answering the same question
for 20 different people. Posting them to the group instead of just
e-mailing them to me directly gives other people the opportunity to see
the questions and to possibly respond if they already have some

We have sent one set of questions to Elaine, if anyone would like a
copy of questions and answers let me know and I can forward them to

Christine Kelly


Thanks for the welcome!

I think I'm going to miss more than just donuts and junk food, I'm
seriously missing pasta and bread right now (my main staple along with
cheese, fruits and veges when I was well) and I'm always sooooo hungry.
It feels like I'm missing some really important part of my diet...and so
many eggs are bad!

I haven't been able to make the yoghurt yet and this has been really hard
for me because I hate gelatin and am dying for something to eat...

Good health to you...

Take it easy,


I remember!!!! The first few months on the diet were murder, can't deny
it. I thought I would go crazy going down supermarket aisles, passing the potato
chips and bagels. My weight dropped from 148 lbs. (a little high) to 128 lbs
(bye bye bustline.)
What's worse, I didn't really see a big improvement past the first few
weeks. I was always hungry. And I was cooking for my family, turning out
luscious meals that I then sat and watched them eat while I munched lettuce and
cooked peas. I really never went more than a few days without at least a bit of
a cheat, such as a helping of something from supper. That stunted my progress
too. Finally I decided to can it, I didn't feel my progress was good enough to
bother any more and I bought a bag of potato chips and ate them all. They
didn't taste as good as I thought they would, and the next day I had a whole
bunch of horrible symptoms return that I had forgotten about, fatigue, gas,
diarrhea, nausea, and more. So back I went on the diet again. This has been a
repeating cycle for me, I'm a very slow learner!! But nonetheless I was able to
let go of food in this way, eating something and then suffering for it, you get
conditioned like Pavlov's dogs I think. As time has gone on my cravings for
carbohydrates have eased up. I have no desire for sugar at all as it makes me
super sick within one half hour, I have to go to bed for the rest of the day and
all night and will be groggy the next day as well. I have established a certain
number of foods that I actually like alot and I keep those on hand so I can
really fill my face when I need to. I eat a whole lot of eggs, three for
breakfast at least and then make my nut muffins with them as well. I used to be
strict vegetarian, so eating eggs is still not easy for me, but I do it because
there isn't always a lot of other quick, easy, and filling things available,
especially first thing in the morning. Well I could go on but the bottom line
is this. For me, I no longer have an option as far as I am concerned.
Here are some of the things I rather like that help me through. I make
yogurt from 18% table cream and eat lots of it, just plain. Lots of fat there
but it keeps my weight from dropping below 130 so I do it regardless. Also
someone in the group pointed out that the amount of fat in the yogurt is not all
that high. I make meatballs and roll them in parmesan and cayenne, then bake
them in the oven. I put half of them in spaghetti sauce for the family but I
keep half for me and they are really great with a crispy coating like that. I
cook lots of red lentils and keep them in the fridge and have them any time
during the day with any variation such as curry spices or just plain butter. I
fall back on those a lot, they are filling. Nut muffins are good, and with
honey and butter they are totally satisfying. I eat lots of avocadoes mashed
with mayonnaise. I sprinkle pork chops with cayenne and salt and fry them,
makes once again a nice crispy coating. I mix club soda with apple juice and
grape juice, that's good too. I keep dry wines on hand for when I need to
forget all of this, it soothes my soul. That's important too!
For all of this my reward is that I step out of the house and never think
where the next bathroom is. Bloating is gone. Oversleeping too. Periods are
definitely easier. I never go to the doctor anymore.
I would like to be cured, not just controlled. My success is tenuous, I
can be thrown off by factors unknown. So I am always trying many herbal
remedies, I spend a lot of money trying to find a cure. If I find something
that really works, I will share it and then we can all hit our favorite
restaurants and eat all those foods like normal people do. In the meantime,
stick to the group and we might be able to see you through this!

Good health to you,


Hello Marla ... and welcome to the group.
I read your note to Carol 8/24/96 Soooo hungery.

WEll it certainly can be a nagging feeling that tuggs at your tummy all day.
As we find the other foods to replace the multitude of sugars and starches
we grew accustom to,the hunger does subside. I still find myself looking for
something to eat durring the day, but generally it is my own doing, not
having taken time to make something to eat. It does take one a while to kick
the habit of the quick and convenient starch and sugar mentallity. So the
fridge must always contain foods I can either snack on, or make myself a
meal in a hurry. Here are some thoughts you may wish to try.

Fresh washed small carrots any time of day.They are generally sweet.
Apples, a variety always washed and in the fridge ( 2-3 dozen)
Oranges, grapefruit, plums, (grapes if you can eat them)
Any other fruit if you find you can tolerate it.(Diarrhea)
I love grapes, but can only handle approx. 3 or 4 in a day. (gas)
Fresh tomatoes, cucumbers,celery if you can handle it.
I keep some dates and walnuts or almonds as well to snack on.
They are tastey when eaten together
Bananas when they are ripe. Black spots on skin.

Slice up one or two ripe bananas, into a bowl, pour some home made
yoghart over add one teaspoon of honey.
Or mix bananas with sliced apples or oranges, and honey.

I often use this for a fast and easy meal.
2-3 tablespoons of OLIVE oil in a fry pan, dice 1/2 a green bell
pepper 4-5 green onions, or spanish, 2-3 stocks of boy-choy or celery
either green tomatoe, or if ripe add to pan late.
2 or 3 slices of egg plant or zucchini.
2 scrambled eggs in a seperate pan.

I am not overly concerned about eating 2 or 3 eggs a day, as my
cholesterol (spelling) is lower now than before I was on the diet.
Eating a large amount of fruits and veggies, seems to take care of
that. As well exercise.
I drink weak blk tea or some coffee with a teaspoon of honey, or lemon
In the restaurants I cut the coffee with half water.
There is not much food to be found in a restaurant for me, other than
some fruit salad,or veggies with some shrimp and egg. I avoid them as
much as possiable.

The Last Meal of the Day

Always all the veggies I want to eat, (with butter on them) with
either beef, fish, chichen, turkey. No sauces.
I try to have some left over meats from this meal for next midday.
Fish is a meal I find very easy to digest.With butter and lemon.

Hope you can find something in the above you can use.
Next Feb. will be four years for me. Still alive and kicking.
If I can do anyone can. Good health
Bill L

Message 46 25/08/96 14:39
Subject: questions and answers, including some for Elaine
From: TRG,tguar@icom.ca,Internet

I have only sent one letter so far by the server and I got a copy sent to me
as well, is this normal? Does this mean something, like my letter couldn't
be sent or anything like that?
Also, I asked you before about the amount of sucrose in fruit. Does that
list that you have include the amount in grams? Could you give me some
numbers just to get an idea? Maybe for one fruit that is relatively high
and one that is about mid range?

Welcome to the group. I just had to write because your situation sounds so
similar to mine. I am a future grad student at McMaster University. I have
been accepted but the supervisor I was suppose to work with ran out of
funding and so I have to find another one. I have had UC for 2 years and it
is limited to the last 10" of my colon, so probably in the same area as
yours. My predominant symptom is definitely bleeding, and as the flare up
gets worse pain and diarrhea usually follow. My medications include Asacol
(4 (400mg)/day when in remission and up to 8/day when having a flare) as
well as Salofalk every night during a flare up. It sounds like you may be
taking a little more Asacol than me, and do you take the Salofalk every
other day even when not flaring up? I would imagine that you have some kind
of drug plan through the school, but if you haven't, have you heard of the
Trillium program? Both of those drugs are covered under it.
I've been on the diet now for almost 5 months and have seen steady
improvement from about week 3 until just recently when I have been having a
flare, but I think I have figured out what has been causing it so I will
soon me back to normal. I started the diet after suffering a flare up for
over 5 months that my usual medications were not able to help.
I can't answer all your questions but I might be able to help with some. I
was worried about the amount of eggs and butter as well. I try substituting
for these with fruit puree (baby food prunes or applesauce, unsweetened of
course). And even using olive oil sometimes because at least the fats in it
are monounsaturated. It doesn't work with all recipes but I find out by
experimenting. I also use the eggs that Michael mentioned which are lower
in satured fats and cholesterol, but higher in the omega-3 fatty acids and
vitamin C. The brands that I have found available up here are the
Bonn-ee-best, Nature Egg and the Born 3 eggs. Eating a lot of fiber also
helps with this, and this diet is definitely high in fiber for those who can
manage it.
I found a recipe for pasta that included Xanthan gum to be used as sort of a
glue to hold things together but found out that this is not allowed on the
diet so I am still searching. Right now I am attempting to find a version
of gnocchi that might work, so I will let the group know when I discover
I am still confused about Lactaid myself. Elaine says that it can be
damaging to the liver. I don't really understand why, but it has something
to do with too much galactose getting into our blood. She says there are
some books about this and I think I will ask her for the references.
As for going out to eat, I don't really do it anymore. I don't know much
about how sushi is prepared so if you do, then maybe you can still eat it,
or maybe it would be okay with a slight variation. I have found one or two
restaurants that have some dishes that I am pretty sure are okay. But look
on the bright side, think how much cheaper it is to just eat at home.
I was also worried about calcium. But yogurt has just as much as milk so
lately I try to eat some yogurt almost every day. Yogurt of course has many
other benefits, like providing good bacteria and protein. But almonds also
have calcium not in very high amounts but if you are eating the nut muffins
or bread you are actually going to get a lot of calcium. I can't remember
the amount but I will let you know when I find out.
Well, hope this helps.

Just to let you know that I have appreciated the humour in your last couple
of letters. That comment about us picking guinea pigs on a rotating basis
still makes me chuckle.

Bill L:
Just wondering if you are planning to stay on the diet for the rest of your
life or if you will someday introduce the forbidden foods back into your
diet as suggested in the book? Or have you tried this already with no success?

Have you started introducing any new foods yet? Just wondering how it's
been going. Hope you are still symptom and drug free.

I have some questions for Elaine.
The first one is something that has already been asked and answered but I am
still confused on the issue. Maybe someone in the group can explain it to
me better. If the problem with Lactaid milk is that the lactose is already
broken down into galactose and glucose and this makes the galactose levels
to high to be safe, then why is yogurt okay? Yogurt has all it's lactose
broken down into those same sugars. The only difference is that in yogurt
this break down is achieved by bacteria and in Lactaid it's by a digestive
enzymes. Elaine also mentions that some books have been written on this
topic. Can she give me the references?
Also, does she know about the sucrose in fruits and does she think we should
try to minimize the amounts of fruits in our diets that are high in sucrose?

Well, that's all for now. Take care everyone.


Here's one diet posted on the alt.support.crohns-colitis newsgroup:::
Date : 12 Apr 1996 02:09:45 -0400
From : SOLDR1111 at America Online, Inc. (1-800-827-6364)
Subject: Does food really matter?

In article <4kbatf$rau@newsbf02.news.aol.com>, ngrupp@aol.com (NGrupp)

>I've been diagnosed with Ulcerative Colitis for about one and half years
>now. I'm currently having my second major flare-up attack........I know
>that what I eat does matter....although all the doctors that I've seen
>dismiss that as nonsense. Any similar experiences, or advice re: getting
>on a special diet please e-mail: NGrupp@aol.com.

I was diag, with UC in 1979 & the 1st thing the Dr, said was, you will
have to change your diet entirely. I wish I could find the orig. diet for
you, but that was many moves ago. No. 1 priority was no sweet milk or
other dairy EXCEPT: buttermilk, "natural" aged cheddar cheese (experiment
with plain yoghurt). This is due to acid of a certain type in these foods.
No. 1a (still dealing with acid) was: No ripe tomato products (raw or
sauces) or citrus fruits or juices. Green (or almost green) tomatoes are
OK. The only fruit to eat MORE of is apples (in moderation - they
irritate some colons). Apple juice = very good! Experiment with grape
juice, bananas. INCREASE: intake of vinegar/pickles, mint & mint tea for
comfort (check there is no citric acid in it). Another problem: leavening
agents or baking powder/soda, experiment with those. In flares or if you
have an irritable bowel anyway, corn and other roughage can irritate;
carefully experiment with these. No carbonated drinks, especially during
me from colectomy). He practices in Pittsburg, I sure miss him (Dr.
Krishnan A. Gopal) but he was my guardian angel when I needed him. He also
told me that most doctors don't believe diet matters, which I was told by
many subsequent doctors! But I never have a flare anymore unless I break
my diet (I am a pizza & spaghetti lover ~ they are killers). I've kept my
colon for 17 years thru this diet.

Sender: root@newsbf02.news.aol.com

NOW, HERE'S another diet letter
Date : 1 Apr 1996 20:02:45 GMT
From : Gordon, Sandra at University of Saskatchewan
Subject: Foods : To Eat or Not to Eat

Well I am pretty lucky for foods. There is three catagories that I use:
NEVER unless I want to be ill
Lamb, MAJOR no no
Pork that is not super lean
Slurpies from Mac's (7-11 is okay)
Real Whipped cream
Deep fried foods (If I deep fried them things seem to go better,
be I pay more attention to the oil temp and the type of oil)

If I am feeling okay I can tolerate small amounts
Milk to drink
ice cream
nuts and berries
fruit (I don't actually like that many)
Fast food

If I am felling terrible I live on the following
Chicken breasts (any cooking method is okay)
Eggs, however I can get them
Bread bread and more bread
Potatoes (I could just live on these alone if I had to!! )
White rice
soda crackers

That is most of it, I don't find any trouble with spices or strange sauces. I
don't like cheese and I can only ever have one glass of milk to drink in a day.
I keep milk in my diet (in ceral, mashed potatoes etc) for the added fat and
nutrients even if I don't feel well. I find eggs are the best if you are going
out somewhere and you want an easy on the gut meal that won't cause problems.


Newsgroups: alt.support.crohns-colitis


Date : 8 Apr 1996 19:40:19 GMT
From : Carol Sveilich at U.C.S.D.
Subject: Foods : To Eat or Not To Eat

My no-nos include: ice cream, milk and most milk products except for
hard cheeses like cheddar and colby, wheat, rye or any other type of
bread other than bread made from almond flour, soy, chocolate (boo hoo)
and even carob (sob) and most things high in sugar. Honey seems fine.
Not too many citrus fruits can pass through this plumbing without a
problem. Salad bars are no-nos and I really miss those!


>Hi everyone,
>I've been reading all these emails about the homemade yogourt and how good it
>is, but some people have mentioned that they are Lactose and still eating
>yogourt? Are you all taking Lactaid before? or is this yogourt made with some
>kind of substitute? Could someone please tell me, because I love yogourt, but
>am Lactose and really don't want to be taking Lactaid. I've found that by
>cutting out dairy products I have seen a significant change in my health, e.g.
>not having to go to the bathroom twenty times a day and not having that feeling
>of bloatness.
>Anyone who has ulcerative colitis and is trying this yogourt can you
>please give
>me some info?

Hi Vicki,

Lactose is a disacharide sugar found in milk and most other dairy products.
This means that it is composed of two monosacharide sugars joined together.
They are glucose and galactose. The glucose is immediately available to the
body but the galactose must be processed by the liver to form glucose as
well. By saying you are lactose, I'm assuming you mean that you are
"lactose intollerant" that is to say that you lack the digestive enzymes
needed to spilt lactose in half. That means that it proceeds undigested
into the lower parts of the digestive tract where it provides food for
bacteria that produce gas and other toxins. Most people from Asia and
Africa are genetically deficient in this regard and so have a problem with
lactose intolerance. Most of them don't realise it because their diets are
not high in lactose-containing products. but when they begin to adopt a
Westrern diet, then they begin to have problems with mucus and bloating
that you described. I have UC and have always had a problem with dairy
products. Cream and icecream milk and chocolate in particular. Cheeses
mentiioned in the book are ok in moderation, but the home-made yoghurt is
definitely a winner with me. I have it every day and since begining the
diet, the persistent nasal congestion I had is no longer with me. (I don;t
know if this is related but, even though I've had the flu of late, my nose
has not dripped at all (just headache and fever). I highly reccommend the
yoghurt and for best results, (food combining-wise) have it on an empty
stomach as a snack by itself of mixed with dry curd cottage cheese.

happy yogging (borrowed from deb I think)

Regards Michael

Tell your friend in nutrition that you are getting carbohydrates, but only a
specific type. It is generally believed that people should get 55% of their
calories from carbohydrates, and I'm not sure if you can actually achieve
that, but you should be able to come close. Besides, that reccommendations
are for healthy people who are able to eat a normal diet. They also
reccommend getting 25-30g of fiber a day, but I know my doctor put me on a
very low fiber diet when my diarrhea was at its worst without any hesitation.
As far as I know there are no vitamins or minerals that are only found in
the bread and cereals group. Although your friend may be able to answer
that better. As long as you eat as much variety as possible then you should
be okay nutritionally. When I really think about it, I probably eat a lot
healthier than I use to. No more junk food, although I never really ate
that much ot it. And not being able to eat pasta, corn and potatoes has
forced me to be more creative and add a lot more variety to my diet.
I started the introductory diet for my first attempt at the diet. After 2
days I was so tired and hungry that I gave up. For my second attempt at the
diet I just followed the reccommendations about when to add nuts and seeds
as well as beans. Other than that I ate whatever I wanted. I tried some of
the recipes in the book and that is why I was able to stick to the diet the
second time.
Hope you're still hanging in their, but don't be discouraged if you cheat.
I think we have all done it, and as you can see, you can always just start
right back up again with lots of success.

Take care,

Thanks everyone for ideas on what you eat in a day. I'm all thumbs in
the kitchen and love some of the simple ideas. Avocadoes with the
mayonaise sound great and I really like the crunchy almond chicken. My
problem at the moment is that there are foods
on the diet that I don't seem to tolerate and these limitations seem to
be expanding. I've been on the diet a year and never have gotten the
yogurt to work for me. Lentils seem to be no good and recently I've
noticed that grapes and salads cause me problems while I could eat them
before. I am much much better than my pre diet times but I just don't
seem to be able to go for more than a couple of weeks without diarrhea.

Marla - I was worried about the eggs and meat. I eat a dozen eggs a week
and meat most evenings. My doctor was appalled and insisted on a
cholesterol test after he'd muttered that I was trying to kill myself.
My cholesterol levels are lower than normal, my Calcium is fine, so is my
Vit B 12. These were all concerns for me. Occasionally I get cramps in
my leg muscles which I take to be lack of Calcium so as a supplement I
take Jamieson Mega-Cal Calcium - no sugar,starch, salt, ueast, gluten or
lactose. I tolerate this fine and I've written to the company for
conformation of no disaccharides. My hunger pangs became much less when
I introduced nuts at 3 months. Eating out is always at a restaurant with
a salad bar and I ask lots of questions about how their meat or fish is
cooked, also I take my own nut bread.

Thanks everyone for all the support being offered. Amanda

Hi All
While looking around the other day I found an interesting Web Site.
It's address is


It features approximately 320 links to other sites.

Message 11 10/09/96 3:42
Subject: Discipline on the diet.
From: Theodore M. Evans,tedevans@mail.filmgraphics.com,Internet
To: mik aidt

It seems that I am hearing that people talk about having problems =
sticking to the diet. I have been trying different diets and things over =
the years and this diet is easier than the others that I have tried. I =
have more recently checked into a fasting program where people don't =
consume anything except pure water for the period of around 30-40 days. =
The longest was 52 days I believe. I tried the fasting myself =
unsupervised (which you are not supposed to do) while I was working (not =
supposed to do that either) for 6 days. I was getting too weak because I =
was still working. Yes it is true that you can go 52 days with only and =
still stay alive. It is a very interesting program and is a bit =
complicated to explain but is not practical for me but cures many =
diseases but possibly not this one. Some diets I made up myself thinking =
that I could fix myself but didn't understand enough about the disease =
to really be able to help myself. I have been on this diet for about a =
month and personally it has been pretty easy. This is only because I =
have been on so many diets though. The real trick I think to having =
discipline on this diet is making the way we eat a habit. Once we form a =
habit eating certain things and not eat the "forbidden foods" we soon =
forget what the "forbidden foods" taste like and no longer miss it. The =
longer we go without the "forbidden foods" the easier it gets. The more =
times that we say "sorry I can't eat that because I am on a special =
diet" the easier and more normal it gets for us. I am going to stick to =
this diet for two years regardless of the results I get from now till =
then. When I get there I will then decide wether this diet helped or =
not. Also, pain is a pretty good motivator and I want to get well and =
get on with my life because I have so many things that I want to do. Of =
all the diets and programs that I have been on this one makes more sense =
than all the others combined. I tell my self that If I cheat then it =
will be that much longer to heal and I want to be healed as soon as =
possible. So...for what it is worth that is my advice take it or leave =
it. Hope it helps someone.=20

Ted Evans/Chicago

Jim the problem with commercial y0oghurt is the Lactose. AND of course any
other sugar they may add. The lactose is in the milk they use to make the
yoghurt. Commercial yoghurt is only incubated for 6-10 hours. Home-made
yoghurt made according to the SCD method is incubated for 24 or more hours.
This removes the lactose only by converting it to more easily digested
sugars - glucose and galactose.

At present, home made yoghurt is the only alternative.

RE: Yoghurt - the book indicates that store-bought yoghurt isn't cooked
for long enough to kill off enough of the lactose to make it acceptable
for your intestinal tract. The lactose, as the theory goes, being a
complex carbohydrate, will not be properly broken down by the damaged
scilia(?) of the cells lining your colon, and will remain festering in
your system as food for the "Bad" bacterias that in force will further
damage your cells to the point where they can no longer absorb even
simple carbos and you will become malnourished, lose weight, bleed
profusely, and, well, it's just better to make your own yoghurt according
to instructions.

From: hansenb@FRB.GOV,Internet
To: mik aidt


I have just joined the list, and would like to inquire about the back
issues and other mailings mentioned in the 'Welcome to SCD' message I

I have been religiously on the diet just four weeks now, and am amazed
at the results. I suspect I have many of the usual questions that
newcomers to the diet have: how to maintain your weight, how to get
the right kind of dry curd cottage cheese, sources for bulk nuts in my
area (Wash D.C.), etc.

Thanks in advance, and thanks for the list!

Bart Hansen hansenb@frb.gov

Yes, I seem to have managed to have figured it out. I'm back to university
again full time and feeling great and am no longer in need of the group.
Thanks to all who have supported me over the past few months. Special thanks
to Deborah for having the kindness of heart to put this group together. I
could never have braved the diet if I had been alone. Good luck to all and I
hope you each find health soon.

This is Jillian Martin, from Delta, British Columbia, signing out.

>Hi everyone,
>I decided to try using my stove with a 60 watt bulb to make the yoghurt
>and in the meantime look furiously for a yoghurt maker. I *think* that the
>temp is okay with the bulb. However, I had one problem in preparation:
>when it says to mix 1/4 cup of commercial yoghurt with 1/2 cup cooled
>milk into a paste I seem to get stumped. When I mix them together it
>doesnt' turn into paste..how can it with more liquid than a solid? Is
>there something special I was supposed to do? Or is the book incorrect
>(unlikely)....someone help.....
>Take it easy,


This just means mix a little milk into the yoghurt first to thin the
yoghurt from being custard-like to being more liquid to make it mix more
evenly into the milk when you pour it back into the bowl of milk. The idea
is to thin the yoghurt not to thicken the milk at this stage. I have 2
really basic hints that took me a while to figure out. They are common
sense really, but I didn't hae much experience in the kitchen when I
started all this.

1) get yourself a milk pot. This has a spouted section on the rim of the
saucepan for easy pouring.

2) when the milk is just boiled. place the pot in a sink of water that
comes half way up the side to speed cooling. This tip (thanks to kevin I
think) has allowed me to make yoghurt in the morning before work.

3) I have a rice cooker that I use to sterilise the jars and lids before I
start. just half an inch of water is all you need. I sterilise the beaters
of the electric mixer and the candy thermometer (make sure it has a range
above 100 degrees celsius(boiling))

4) I leave the milk in the pot, and just add the yoghurt when the
temperature is right and mix with the electric beater in the pot. (beat on
low speed, and not longer than 20-30 secs otherwise the milk will froth up
and won't fit in the jars. Also the yoghurt will be runny)

Hope these hinits help.

Regards Michael

Ted Evans:

Still more on yoghurt.

More reasons to be making your own yoghurt, even more so if you are bleeding.
It turns out yoghurt contains vit.. "k". Also found in alfalfa,egg yolks,
and leafy green vegetables. Essential for the formation of blood clotting
subtance in our blood, to aid in the control of internal bleeding.

From: Nora C Blake,nblake@juno.com,Internet
To: mik aidt

I found a good site for yogurt production at

I have copied just a sample of the page and remember to view with
skepticism anything that condtradicts what Elaine says.

"Table 3. Yogurt problem solver.

Water separation of curds and whey:

Incubation time too long, allowing formation of too much acid.

Shorten incubation time and refrigerate yogurt as soon as it
becomes firm.

Insufficient heat treatment of milk.

Either milk was not heated to 200 degrees F or it was not held
at 200 degrees F as
directed for thin or firm yogurt. Heat treatment changes the
milk proteins so that the
yogurt is firmer and whey does not separate so easily from

Yogurt does not become firm:

Inactive culture.

Commercial, unflavored yogurt used for starter must be fresh
and contain live culture.

Incubation temperature too high or too low.

Temperature must be between 108 degrees F to 112 degrees F for
yogurt culture to
grow properly. Temperatures above 115 degrees F cause
separation or curdling and
can destroy the active yogurt culture, while temperatures below
100 degrees F stop
the growth.

Interfering substances such as detergent.

Wash and thoroughly rinse all yogurt-making equipment and
container(s) before
making yogurt.

Off flavors:

Off-flavored milk.

Use fresh milk with a good flavor and fresh dry milk powder.

Bacteria that cause off-flavors can grow along with the yogurt

To prevent the presence of unwanted bacteria, use a fresh,
active yogurt culture (see
recipe for plain yogurt), thoroughly wash and rinse all
yogurt-making equipment and
container(s), hold container(s) in hot water while preparing
yogurt and keep container
covered during incubation."

I also found this rather scientific explanation of yogurt making at the
following site http://www.engr.umd.edu/~nsw/ench485/lab8.htm

Bests wishes for all!


Hi anna,

I have a similar condition to yours and was disappointed at first to hear
from Ellaine, that this is hardest type of UC to treat with the diet. for
this reason I have decided to aim all guns at this problem. I am taking
(asulphadine) as salazopyrin. which is a form of 5-ASA with sulpha. also
cortisone enemas locally. I have wanted to steer clear of the cotisone
tablets and along with the diet and quite a few set backs, I 've just had
the first properly formed stools in about 4 months. I had very slow to no
results for the first 2 months on the diet. I've added some chinese
acumassage and some supplements. Then increased my calorie intake (see list
of high calorie vegetable) then I started making progress. the real
progress I found in the last week and a half when I cut out my meat protein
intake. on the suspicion that I had a 'carnivorous' bacterium since Elaine
spoke about those who don't respond to the diet as having a bacteria that
was "not a big carbohydrate eater". I switched to a combination of dried
Lima beans or red lentils every day for lunch and or dinner, mixed with
tahini to form a complete protein. I use this instead of meat. I still have
the yoghurt every day and also a good helping of the cottage cheese perhaps
for dinner (I like it plain with grated carrot and sultanas) the odd egg
boiled. Also I have nut bread or muffins now almost every day (I'm hooked)
these have egg.

Hope this helps

Regards Michael

Hello to the group

About cramps in your legs.

I have had cramps in my feet or legs so bad, always about the same time in
very early hours approx. 3 - 5 in morning while in bed. They not only wake
me up but can be extremely painful, to the point of being sore and limping
on the leg durring the day. The last few years my hands have began cramping
as well while using small tools, or writing. I am remodelling my kitchen so
you can get some idea of the type of work I am doing with my hands.

I had been using Tums, for a number of years. Which are calcium carbonate at
the rate of approx two every second day. And I will admit they seem to
improve my condition.But I am concerned about using the antacid tablet
because of my U.C.

The is a Senior Citizens webb page I down loaded that suggests you should
use Quinane Sulphates.

Just recently, last week in fact,I came across a article that sounds so
simple I thought it couldnt possiabley work. I have just started it the last
five days, havent had a single cramp anywhere since I used it. Here it is.
Two tablespoons of vinegar (I used white) mixed with one tablespoon of honey, into a cup or glass of warm water. It is so simple and it worked. So try it and
let me know if it will help you. I have only taken the mixture the one time,
to date.

Bill L

Hi everyone!

I'm completely well, no flare.
Sometimes I eat "ilegal foods" with no problems.

My diet:
>Eggs, yougurt,cottage cheese,rice,chicken,fish,milk,

>No oil, only MCT oil (good for potates salad)
>No fried foods
>No coffe
>No chocolat
>No artificial flavours
>No Mc Donald's ("winner team we don't touch")
>chicken, fish and read meat: on the grill
>a lot of physical exercices

take care