PecanBread.com - Treating Autism with the Specific Carbohydrate Diet

Goat Yogurt and Austim

Fortunately most of the autistic children on our lists can tolerate goat yogurt,even the children who get very sick with cow milk.Why is that so? The casein in goat milk is different from the casein in cow milk.Also the process of making of making the 24 hour SCD yogurt changes the molecular structure of the casein and renders it harmless.

Those children who cannot tolerate goat yogurt take probiotics instead and remain dairy free until SCD heals their stomach .

YOGURT - LACTOSE - CASEIN

From an email that Tanya Kreivel sent to the SCD-list:

Is the 24-hr. lactose-free yogurt low in casein?

Geez.. I hope not.. casein is milk protein.. sorta be like having steak with no.. well.. steak..

Casein is only an issue if someone is *sensitive* to it. I use the word sensitive, because very few people are truly allergic to it. But if someone has leaky gut, and improperly digested casein is getting into their system, then they are going to react because inappropriate proteins are what the immune system is designed to attack. The other problem is that the peptides that result from incompletely broken down casein behave like opioids and they will have a similar CNS effects.. hence, brain fog, lethargy, etc.

BUT... there are lots of different kinds of casein, and the casein that's found in cow milk is the one that people generally react to

. This is REALLY IMPORTANT to remember, since dairy can be in important source of calories and there's no point removing something from your diet that you don't have to... so, I'm going to say it again...

. ... there are lots of different kinds of casein, and the casein that's found in cow milk is the one that people generally react to.

So... I did a very simple Google search using the words, "casein cow vs. goat milk"... and oooooh.. look what I got!!!

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There is only an 85% overlap in milk protein makeup across different species so people who have an unusual milk allergy, or who are merely lactose intolerant, may find that a milk other than cow's milk is digestable. Also, remember that since each mammal has protein and sugar variants in their milk, it's possible to be allergic to the milk of only one, or one set of, mammals.

Apha-s1 is the major casein protein present in cow milk and has been identified as one of the major cow milk allergens. By contrast the major casein in goat milk is �-casein, and alpha-s2 casein is the main alpha casein present.

Unlike cow's milk, goat's milk does not contain agglutinin. As a result, the fat globules in goat's milk do not cluster together, making them easier to digest. Like cow's milk, goat's milk is low in essential fatty acids, because goats also have EFA-destroying bacteria in their ruminant stomachs. Yet, goat milk is reported to contain more of the essential fatty acids linoleic and arachnodonic acids, in addition to a higher proportion of short-chain and medium-chain fatty acids. These are easier for intestinal enzymes to digest.

Different protein. Goat milk protein forms a softer curd (the term given to the protein clumps that are formed by the action of your stomach acid on the protein), which makes the protein more easily and rapidly digestible. Theoretically, this more rapid transit through the stomach could be an advantage to infants and children who regurgitate cow's milk easily. Goat's milk may also have advantages when it comes to allergies. Goat's milk contains only trace amounts of an allergenic casein protein, alpha-S1, found in cow's milk. Goat's milk casein is more similar to human milk, yet cow's milk and goat's milk contain similar levels of the other allergenic protein, beta lactoglobulin. Scientific studies have not found a decreased incidence of allergy with goat's milk, but here is another situation where mothers' observations and scientific studies are at odds with one another. Some mothers are certain that their child tolerates goat's milk better than cow's milk, and mothers are more sensitive to children's reactions than scientific studies.

Less lactose. Goat's milk contains slightly lower levels of lactose (4.1 percent versus 4.7 percent in cow's milk), which may be a small advantage in lactose-intolerant persons.

Different minerals. Although the mineral content of goat's milk and cow's milk is generally similar, goat's milk contains 13 percent more calcium, 25 percent more vitamin B-6, 47 percent more vitamin A, 134 percent more potassium, and three times more niacin. It is also four times higher in copper. Goat's milk also contains 27 percent more of the antioxidant selenium than cow's milk. Cow's milk contains five times as much vitamin B-12 as goat's milk and ten times as much folic acid (12 mcg. in cow's milk versus 1 mcg. for goat's milk per eight ounces with an RDA of 75-100 mcg. for children). The fact that goat's milk contains less than ten percent of the amount of folic acid contained in cow's milk means that it must be fortified with folic acid in order to be adequate as a formula or milk substitute for infants and toddlers, and popular brands of goat's milk may advertise "fortified with folic acid" on the carton.

Also lots of info at:

http://www.goatworld.com/articles/whygoatmilk.shtml
but I couldn't cut and paste the tables so I'm just including the link.

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So.. the upshot is, all milk has lots of casein in it.. otherwise it wouldn't BE milk... but there are different types of casein and for someone who has a casein sensitivity, goat milk might provide an alternative to which they don't react.

If you have a true casein *allergy*, then no milk will work for you.. but remember, true allergies are to casein are pretty rare, and allergy tests are inaccurate and all the more so for someone with IBD. If you've had an anaphylactic reaction to milk in the past, then you should never eat any dairy ever.. but if you just feel a wonky when you have dairy, chances are you just have a *sensitivity* and as you heal, that sensitivity has every likelihood of going away.

-Tanya Krivel [[email protected]]

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Is Rimland against autistic children eating goat yogurt products?

Are we defying Bernard Rimland the man who created DAN and endorses GFCF if we feed our kids goat milk yogurt?

I just reread "Special Diets for Special Kids",the official book about GFCF."Special Diets for Special Kids" was written by Lisa Lewis and has a foreword by Bernard Rimland .

In the foreword Rimland specifically mentions cow milk [rather than other types of dairy] as causing autism.In that book he cites the two examples that convinced him that cow milk was detrimental for ASD. The first example is about an American family who moved to a remote part of Northern Canada where only reindeer milk was available;their autistic daughter greatly improved .When they went back to the USA,the daughter's severe autism returned.To quote Rimland:" The answer :the autistic girl could tolerate reindeer milk but not COW's milk!"

This example shows that Rimland believes that reindeer milk might be OK for some of our kids. The casein in reindeer milk is different than the casein in cow milk.The casein in goat milk is also different from the casein in cow milk,it is more easily digested by humans(See the other information just posted in this website).

At the time that GFCF was formulated as a treatment for Autism there was no research on the effects of non-cow dairy products on autism . Since so few kids in the US drink reindeer or goat milk no one payed attention to that matter.

By eating goat milk yogurt we are not contradicting Rimland,since Rimland writes that other animals' milk is OK for some kids with autism.

_________________________________________________________________________

Goat and cow casein are different

Human and goat milk do not have the opioid protein, but cow's milk does.

Diabetologia 1999 Mar;42(3):292-6

Related Articles, Links

Erratum in:
Diabetologia 1999 Aug;42(8):1032

Type I (insulin-dependent) diabetes mellitus and cow milk: casein variant consumption.

Elliott RB, Harris DP, Hill JP, Bibby NJ, Wasmuth HE.

Department of Paediatrics, School of Medicine, Auckland, New Zealand.

Previously published Type I (insulin-dependent) diabetes mellitus incidence in 0 to 14-year-old children from 10 countries or areas was compared with the national annual cow milk protein consumption. Countries which were selected for study had appropriate milk protein polymorphism studies, herd breed composition information and low dairy imports from other countries. Total protein consumption did not correlate with diabetes incidence (r = +0.402), but consumption of the beta-casein A1 variant did (r = +0.726). Even more pronounced was the relation between beta-casein (A1+B) consumption and diabetes (r = +0.982). These latter two cow caseins yield a bioactive peptide beta-casomorphin-7 after in vitro digestion with intestinal enzymes whereas the common A2 variant or the corresponding human or goat caseins do not. beta-casomorphin-7 has opioid properties including immunosuppression, which could account for the specificity of the relation between the consumption of some but not all beta-casein variants and diabetes incidence.

PMID: 10096780 [PubMed - indexed for MEDLINE]

[found by Linda]

Subject: digestability of goat milk

I am copying a part from this website:

www.dgc.co.nz/about.html

About Goat Milk

Goat Milk Composition

For hundreds of years, goat milk has been regarded as the closest milk to human milk. While at the gross compositional level the amount of fat and protein is similar to that in cow milk, there are significant differences between the types of fat, protein and minor components present. When compared with cow milk, goat milk is considered to provide advantages due to the following factors:

The fat in goat milk is in smaller globules. Smaller fat globules provide a greater surface area for enzymes to break down the particles, enabling easier digestion. In addition, goat milk lacks 'agglutinin', a factor present in cow milk that makes fat globules in milk clump together.

Goat milk fat contains a significantly greater proportion of short and medium chain triglycerides (MCTs) than cow milk fat, which contributes to more rapid digestion. Goat milk is higher in caproic (C6), caprylic (C8), capric (C10), which total 16% in goat milk (compared with 7% in cow milk). They have been used to treat malabsorption symptoms, intestinal disorders, premature infant feeding etc.

Goat milk forms smaller, softer, more easily digested curds in the infant stomach, which eases the digestive process. Goat milk, due to absence or low levels of alpha-s1-casein, produces curds that are weaker and less firm than cow milk.

Goat milk has better buffering capacity than cow milk at the pH-temperature conditions that exist in the stomach. This can be very useful for those with gastric ulcers. Goat milk contains bio-active factors such as insulin-like growth factor.

THE PROCESS OF MAKING YOGURT ALSO CHANGES THE CASEIN

From an email Elaine Gottschall sent to our group:

Karen,
You made me think about the casein which so many have been told should be avoided. When we make yogurt and the pH falls to about 4.5 rather than 7.1-2 (as in fluid milk), the proteins are denatured which means that because of the acidity, the proteins lose their 3 dimensional structure (sterochemistry) which would be the reason allergists worry about casein. In yogurt and in the natural cheeses, the casein is denatured into a two-dimensional structure which would be less likely to cause allergic reactions.

Elaine Gottschall

From an email Jen sent to our group:

Welcome. I was you in March of 2001. I had the same concerns and was trying to combine the GFCF and SCD for many months.
Let me tell you my son does horrible* on cow's milk of any kind. But I knew he needed the homemade yoghurt to heal. This is why I tried goat's milk and goat yogurt starter. And my son does WONDERFULLY on it--if it is pure goat yogurt (for starter) with nothing added but the three legal bacteria (see http://www.breakingtheviciouscycle.com FAQs for more yogurt information). This yoghurt is different than the one you buy in the store---we cook or ferment it for 24 hours to get rid of most of the lactose.
I have never taken the peptide test. I am a bit suspicious and rebellious in some regards. My theory was that I didn't care WHAT was leaking necessarily--but wanted to fix the leak. I refused to do all the DAN/gfcf tests and when the holistic/natural healing path instead. The SCD is all we've used so far and my son is no longer autistic.
However, let me tell you--he made the best* progress on the diet when he was on the yoghurt. During the six months he was off (we lost our goat source) none of the probiotics adhered to his intestines and he had some rough times. The yoghurt is such a savior. Please read Elaines book, ask us questions, and then decide. We have some goat yogurt sources for you if you need them.
Best,
JenandColin (SCD, April 2001)

GOAT YOGURT STARTERS AND GOAT MILK

Family Farms Goat Milk Products
Bill and Coby Zandbergen
Zandbergen Farms Ltd.
R.R. # 2
Brinston, Ontario
K0E 1C0
Tel: 613-652-2243 Fax: 613-652-4752

http://www.family-farms.on.ca
e-mail :
[email protected]

If you call or e-mail they will tell you the nearest retail location that stocks their products. Some are HFS, some are local grocery stores.
Alane

THIS YOGURT IS ONLY TO BE USED AS A STARTER TO MAKE HOMEMADE YOGURT.
SCD ONLY ALLOWS HOMEMADE YOGURT TO BE EATEN

Here you go! The goat farm in Pennsylvania:

Bob and Mary Ellen Spots

610-689-5498

Their goat yogurt has: all three bacteria we need, plus some vanilla, and creamorous.

Caution: They will try to sell you Kefier with 7 strains of bacteria (including bifidus). For kefier questions ask Seth on the long island list or ask someone on this list or the kids list whom I think is using kefier...

Luv,

JenandColin

THIS YOGURT IS ONLY TO BE USED AS A STARTER TO MAKE HOMEMADE YOGURT.
SCD ONLY ALLOWS HOMEMADE YOGURT TO BE EATEN

GOAT MILK(FOR MAKING YOGURT)

Call the Department of Agriculture in your state to find the names of goat farmers.Also ask health food stores in your area about goat farmers.




Hello Marisol,
I went to the "real milk" websit (www.realmilk.com) and found several people who will ship it to you. You could look there (they give a listing by state) and see if there is anyone close to you, as I am not sure where you live. Go to the website and click on the WHERE section, or more directly, the listing is at: http://www.realmilk.com/where2.html

The 2 I found that I thought would work for me was one in Ohio and one in Texas. I decided to try the one in Ohio because I live in Virginia, and they ship it frozen, and I thought it would be better because it is closer. But it probably didn't matter because I think the one in TX also does 2 day delivery, so it would haevprobably taken the same amount of time. Anyway, here is the info from teh website about the one which I ordered from:

North Benton (Ohio): Raw goat milk is available at O'Brocks Goat Dairy. Ken O'Brock, O'Brock's Goat Dairy, 9435 12th St., North Benton,Ohio 44449, 330-584-4681, [email protected]. We ship frozen raw goat milk by UPS to customers within 400 miles and they report it gets there by the second day and is still partially frozen. The price is $6.00 per gallon, minimum 2 gallons. Shipping is $12.00 for 2 gallons. It can also be picked up fresh at our farm if you call ahead.

I then emailed him to ask about what the goats eat, any hormones/other yucky stuff given, etc and he wrote this to me:

Thanks for writing,
We do grass feed our goats when there is grass. However, due to the drought the grass is sparce and the goats are being hay fed. That's just dry grass. The milk is $6.00 per gallon sold only in multiples of 2 gallons.UPS shipping is $12 for the 2 gallons. It is fresh frozen and wrapped and boxed well so that it arrives still partially frozen and can be refrozen. No antibiotics or hormones are used. Our goats are very healthy and our facilities are very clean. We don't have a large herd. We have been raising dairy goats for nearly 40 years. I could email a digital photo of our goats, where they live and our milking parlor if you wish. To order milk you send us payment in advance. $24 total for each 2 gallons. Some people pay a month in advance and we ship then 2 gallons or 4 gallons a week. We ship only on Mondays or Tuesdays so the milk will get there before the weekend. They usually get it by the second day.

Ken O'Brock
O'Brock's Goat Dairy
9435 12th St.
North Benton,Ohio 44449
330-584-4681
[email protected] wrote: >Hello!
>I am interested in knowing if it is possible to mail order your milk? I
live
>in Harrisonburg Virginia. If you ship it frozen, and it is partially
thawed
>upon arrival, can you freeze it again? How long will it keep in freezer?
>
>The message I read about your farm said raw milk, but I was wondering if it
>is also grass fed? antibiotic-free, hormone-free, etc?
>
>Many, many thanks for your time!! I am desperately trying to find a source
>for this and wish I could just get a goat!!!
>
>Sonya
>
>.
But, I did want to add that on the Real Milk listing website, also under Ohio, they listed another dairy, and it said this is the only place in Ohio licensed to sell raw milk (selling raw milk in some states is illegal -- it must be pasteurized---I am not particularly worried about this because we are heating it fro the yogurt, not drinking it plain. PLus the raw is supposed to make a better yogurt because it still has active enzymes and etc) Anyway, right after the listing for O Brock's it gave the other listing: Yellow Springs: Young�??s Dairy. This is the only dairy that can legally sell raw milk in the state of Ohio.

But it's possible that has changed, I don't know.

And then there was a place in Texas who shipped anywhere, and I think they are the big one, and I know one woman on the LI list a long time ago used to buy it from there. And that is:

Raw goat milk shipped frozen anywhere in the US. White Egret Farm (512)276-7408 [email protected]

I also emailed them, and they wrote this to me:

Sonya, The milk is shipped frozen. The milk can stay in the freezer from 3 to 5 months. Once it has been thawed and put in the refrigerator, it lasts 4-5 days. It is always best to fill up a box when ordering because if you don't, then the milk will thaw during shipping. The increments are 2 1/2 gal, 5 1/2 gal, 10 1/2 gal, and 18 1/2 gal. You can, of course, order less. I need your zip code to give you some shipping costs. Let me know if you have any more questions.

Rebecca King
White Egret Farm
15704 Webberville Rd
Austin, TX 78724
(512) 276-7408
Okay, phew, sorry so long, but wanted to share all my info in case it is helpful.

HAVE to go to bed now!
Love,
Sonya



Dear Moms,
You are all so awesome and amazing to go to these lengths to get the Mystic Lake Goat Yogurt for your starter. Your kids are blessed. 2 Hints:

1. ) I only need to use only[ 1/4 cup per quart] for starter. Sometimes it just looks so good I use a heaping [3/8 cup]. It seems to turn out the same. And I am even using non-fat milk since I have auto-immune disease.
2. ) I still drip my yogurt for 30 minutes after it is done. I find this makes it much easier to tolerate--I am problem free that way. I really recommend dripping.

Love, Christine.

For directions to make the goat yogurt, click here

Dear Sonia,

I think I have finally mastered the art of making goat yogurt! I can't tolerate anything made of cow's milk, but goat yogurt feels really good going down.

Use Lyosan yogurt starter. Follow directions on the package. Scald 1 litre (1 quart) of goat milk. Let it cool to blood temperature. Mix a little of the warm milk with the Lyosan starter and mix this back into the pot of warm milk. Incubate it for 24 hours--that is, keep it at blood temp, lukewarm. Let me know if you don't have a yogurt maker; I have several suggestions for keeping it warm.

When you incubate it, cover it with a dry towel instead of an airtight lid. I've found this reduces moisture condensation, which in turn makes the finished yogurt less runny.

After you've incubated it for 24 hrs, put it in the fridge without stirring it. Leave it in the fridge overnight. This really helps it "set up" so it drains better the next day. Lots of people seem to find it more digestible after draining it.

Drain it by lining a colander with a damp clean cotton tea towel (that's a dish towel if you're American). I've tried layers of cheesecloth, but it doesn't work as well. Put the colander into a big bowl or in the sink to catch the drips. Lots of clear liquid will drain out. I find about 3 cups of liquid will drain out of 2 litres (or quarts) of yogurt.

Let it drain for several hours or overnight. Throw away the liquid. You'll be left with luscious, creamy, beautiful, mild-tasting yogurt and your gut will thank you every time you eat it!

Good luck, Anne Hill celiac; SCD 3 months GOAT MILK YOGURT - recipe from Lee Dexter at White Egret Farm (Texas)

1. Heat goat milk to 185 F and no higher.
Goat milk protein is more fragile than cow milk protein and will be damaged by higher heat.

2. Cool down right after reaching 185 F (cold water in the sink is fine.) Cool to 100 F (not much lower!) Goat milk yogurt will set between 86 and 100 F but the thickest yogurt will be produced if the milk is just about 100 F. Any lower than 86 will allow bad bacteria to grow and the culture will not take.

3. Take some milk out and mix with starter culture as usual, then mix this in with the rest of the milk.

4. Incubate for at least 24 hours as usual.

5. Put in fridge for 8 hours to cool.

6. Eat and enjoy!

The kind I get (from White Egret Farm) is not pasteurized.

By the way, a rep from Meyenberg (large producers of goat milk) tells me that powdered goat milk is best for yogurt when you can't get fresh. I hope she's right, because I plan to bring powdered goat milk on vacation in August. One Meyenberg drawback: despite numerous notes and a promise of the info, so far I can't get them to tell me what their goats eat. I'd rather not have to get milk from Texas but I don't know whether goat milk from pastured goats is available in N.Y.C. If anyone out there has that info, I sure would appreciate it if you passed it along.

Hope this does the trick. Let me know how it goes.

Vicki - NYC

HOW LONG TO KEEP IT

HI Karen,

The cultures will remain active if properly refrigerated for about two weeks. The coldest spot in the refrigerator is in the back of the top shell closest to the freezer. The refrigerator should be set between 3 - 5 �C.

If you aren't able to use it up before then, you could always make it into ice cream. Last year, before we went on vacation I made *a lot* of yoghurt to take with us and froze some of the extra in ice cube trays. That way when we got home we didn't have to wait to have for the 24 hour yogurt to have smoothies for breakfast. I just threw in some bananas and honey and we had ice cream smoothies.

How much yogurt

When you start, start with a few tablespoons per day, skip a day and then go to 4 tablespoons on the third day. You might want to strain it as well according to the cream cheese recipe in my book. You should not exceed 3 cups per day because too much galactose (a legal sugar in the yogurt is too hard for the liver to convert in people who have been ill. I did my M.Sc. thesis on this)

GOAT CHEESE

Marisol and Sonya,
It is Arina Goat's Gouda that I get from Whole Foods. I called last year (to Whole Food's headquarters--I think

I get fresh raw milk to make my SCDiet yogurt with from White Egret farm in Austin, Texas. They also make SCD legal DCCC from goat's milk. They are a wonderful, health-conscious farming community (the owners are microbiologists from UT Austin so they really care about the quality of their products). I am fortunate because the farmer delivers directly to us in San Antonio, but they can send you anything by mail. You can call them at 512-276-7408

. Erin Graf, Undiagnosed, SCDiet 4 months