The Specific Carbohydrate Diet

Frequently Asked Questions

Yogurt Cultures

Elaine writes:
If we are talking about the bacteria cultures in commercial yogurts which we are going to use as a starter, I like them to have Lactobacillus bulgaricus (first cousin to Lactobacillus acidophilus) and Streptococcus thermophilus. If it also has a third bacteria in it, Lactobacillus acidophilus is fine. These 3 make a very good yogurt and I heartily recommend them if you are buying commercial yogurt to use as a starter.

The bacteria in the Yogourmet Yogurt & Creme Bulgare starter are: bulgaricus, thermophilus, and acidophilus. They also make a starter called CBA which is not recommended for the SCD.

t writes:
In the case of bifidus, it has a tendency to overgrow. Each type of bacteria has different properties, different byproducts... I usually think of it in terms of different levels of tenacity and agression. Your gut is truly a multicultural society - some member are more altuistic, and others are criminal. Some are interested in improving the neighbourhood, and some are only out for themselves.

L. Acidophilus is about as community-minded a bacterial strain as you will find, with S.Thermophilus and L.Bulgaricus running a close second. The others are either less friendly, or are unknown quantities. It gets even more complicated if you consider soil based strains.

So we stick with Acidophilus in our supplements, and Acidophilus, Thermophilus and Bulgaricus in our yogurt, because they are good neighbours.

Back to Frequently Asked Questions - Table of Contents

"We must never forget that what the patient takes beyond his ability to digest does harm."
    Dr. Samuel Gee

Back to PecanBread