from a fax from Elaine Gottschall
To: Lotte Wackerhagen
Date: September 8, 1997
(...) I would like to address this main issue: why commercial yoghurt
is unsatisfactory and SHOULD NOT BE USED. This question has been
repeatedly asked of me by many people and I have almost run out
of patience in going over the biochemistry of this. So, if Mik Aidt
would put it into his repository of information on the SCD, I would
be most grateful. [Editor's note: Done :-)]
Practically every dairy in Northern America has Dept. of Agriculture
instructions for making commercial yoghurt. They may start with
liquid milk straight from the cow (pasteurized) or they may start
with milk solids. However, at the beginning, they ADD additional
milk solids. This automatically increases the lactose content. For
example, if cow's milk originally has 10% lactose (10 gms per 100
mls) then the addition brings it up to 20% or even 30%.
step is to introduce the bacterial cultures (usually Lactobacillus
Bulgaricus and Steptococcus Thermophilus). At this point
the acid/base - the pH of the milk - is much like human fluid, around
7.2-7.3 (almost neutral on the pH scale). The bacteria immediately
start converting the lactose to lactic acid which is the primary
step in making yoghurt. This brings the pH down from neutral to
about 4.5 as the lactic ACID accumulates. (Acid lowers pH as our
stomach acid brings the pH of our stomachs down to about 2).
When the pH
hits about 4.5, the bacterial enzymes cannot further convert the
remaining lactose. Bacterial enzymes (as is true of all enzymes)
are very fastidious as to the acid/alkaline enviroment. Because
of the additional lactose added at the beginning of the process,
the yoghurt often contains at this stage as much, and probably more,
lactose than a glass of milk would.
also use a very short incubation time which is not even sufficient
to convert normal milk lactose completely.
Dr. Sidney Haas instructed us to make our own yoghurt. I DID!!!
When I studied, I had to learn manufacturing techniques and I did
to the best of my ability. I never dreamed that people who are sick
as those with IBD would challenge and question and balk at this.
It is beyond my ability to understand.
Making homemade SCD yogurt