Your posts are very interesting to me. Although I am not too political as far as investigating which parent company of which product is supporting or not supporting any particular political cause or agenda. I am more concerned with the actual quality of the product than I am about the dirty politics of the owners or parent companies.
Regarding Silk, I love their regular soy milk. To me it tastes delicious and in fact I like the taste better than cow's milk and it was for that reason that I gave up drinking cow's milk in favor of Silk Soy Milk.
Regarding non dairy yogurts, I will be making my weekly shopping pilgrimage to Whole Foods Market this weekend, and I promise to honor the posts of Connie and others by sampling a larger selection of goat milk, soy milk, almond milk and coconut milk yogurts and then reporting back here about them.
[quote]I usually eat 2 yogurts a day, a Greek yogurt at lunch and then another random "wild card" yogurt as my 8 p.m. snack. I think yogurt consumption is important for me, because of all the antibiotics I have taken for 17 years. quote]
I love yogurt too, lots of calcium and protein but DJB, with the bacteria death camp you got going on in your gut, I'm not sure any bacteria would survive long enough to do any good.
I love yogurt too, lots of calcium and protein but DJB, with the bacteria death camp you got going on in your gut, I'm not sure any bacteria would survive long enough to do any good.
quote:DJB, with the bacteria death camp you got going on in your gut, I'm not sure any bacteria would survive long enough to do any good
LOL, my former pouch specialist told me the same thing about probiotics. My philosophy is that a short life of bacteria is better than none at all. It's hard to say what good it does but my thinking is that there is some benefit to it.
Also, my current pouch specialist just implemented a new regimen for me to try in which I take antibiotics one week, and then no antibiotics the next. Presumably the yogurt bacteria will be liberated from the death camps when I go off the antibiotics. Hopefully the liberated bacteria will be able to help build a new gastrointestinal bacterial world for me.
quote:I am more concerned with the actual quality of the product than I am about the dirty politics of the owners or parent companies.
I tend to fall into this category as well. I'm a bonafide label reader, and I always look at the individual product and try to make the most informed choice possible. But I've been disappointed with a lot of brands, including Kashi, for claiming to natural when this is not so. Overall, there are certain brands I do avoid, but for time and money, it's not possible to avoid every one of these corporations. But I do think it's important to be AWARE of what you are buying and what you are supporting, in order to be able to make an informed decision that is best for you and your family. The sad truth is that most people haven't a clue what they are buying, and foods they think are organic, natural, wholesome and green really are not.
Spooky & Suebear: Wow wow wow! I had NO idea! I certainly thought I was a "bonafide label reader" and conscientious consumer, but now I know I've got a lot to learn! Never heard of the term "greenwashing." Ugh! Thank you so much to bringing this topic to our attention!!! Time to go do some research. . . .
Killcolitis: thank you also for the tips on making yogurt of all kinds. I agree, I would not make it if I needed to heat in plastic, so I appreciate the tip about glass mason jars, too. Some questions:
1) Is the yogurt maker made out of plastic? It looks like it on Amazon.
2) Are you saying that you take an actual packet of VSL and use that as the culture starter to make the yogurt?
3) Do you cook it for 5 or 24 hours or something else?
4) How often do you check the temp and with what kind of thermometer? (Sounds like a silly question, but I have a history of them not working, so I usually just eyeball the meat for doneness now.)
5) Have you had issues with the temperature? This is a concern for me. Why go to the hassle and eat something that doesn't have the bacteria in it after all because the temp wasn't right?
I'm excited to get moving on this - a new yogurt maker & a new insight into where my food $ goes!
I love this site!
Killcolitis: thank you also for the tips on making yogurt of all kinds. I agree, I would not make it if I needed to heat in plastic, so I appreciate the tip about glass mason jars, too. Some questions:
1) Is the yogurt maker made out of plastic? It looks like it on Amazon.
2) Are you saying that you take an actual packet of VSL and use that as the culture starter to make the yogurt?
3) Do you cook it for 5 or 24 hours or something else?
4) How often do you check the temp and with what kind of thermometer? (Sounds like a silly question, but I have a history of them not working, so I usually just eyeball the meat for doneness now.)
5) Have you had issues with the temperature? This is a concern for me. Why go to the hassle and eat something that doesn't have the bacteria in it after all because the temp wasn't right?
I'm excited to get moving on this - a new yogurt maker & a new insight into where my food $ goes!
I love this site!
LMac,
Yes, you've got to dig to find the truth. And for this reason I will also not give my money to Whole Foods or Lassen's. Do a bit of background checking on corporations and you won't find them so wholesome. Money talks!
I made the SCD yogurt weekly when I had UC. I didn't even use a yogurt maker, I made it in the oven with just the oven light on for heat; that was the SCD method. If you don't want to go to the expense or trouble of buying a yogurt maker, do it in the oven!
Sue
Yes, you've got to dig to find the truth. And for this reason I will also not give my money to Whole Foods or Lassen's. Do a bit of background checking on corporations and you won't find them so wholesome. Money talks!
I made the SCD yogurt weekly when I had UC. I didn't even use a yogurt maker, I made it in the oven with just the oven light on for heat; that was the SCD method. If you don't want to go to the expense or trouble of buying a yogurt maker, do it in the oven!
Sue
Interesting that you posted this Sue. I have a dear friend who is a well-known restaurateur and caterer. He does a lot of catering for movie and advertising shoots. He is extremely intelligent and researches everything to a degree that I could never aspire. He's mentioned some negative things about WF recently. Apparently they haven't told the truth about their wild salmon being wild. It's farmed. My friend also mentioned that there are questions about their organic products coming from 3rd party suppliers and that they're not actually organic.
There are other questionable things/statements from Whole Foods that make me a bit skeptical about their practices and products. However, on the plus side, things like this will just make us all that much more aware of what we eat, use, and believe.
kathy
There are other questionable things/statements from Whole Foods that make me a bit skeptical about their practices and products. However, on the plus side, things like this will just make us all that much more aware of what we eat, use, and believe.
kathy
Sue,
I do try to shop as ethically as possible but in this case I prioritize my daughter's health before anything else and there aren't many good options out there unfortunately as I don't allow anything with carageenan. We lived in Europe for a long time and GMOs are not an issue there as they're illegal. So, it's not something I think about too much since most of our food is grass fed, locally grown etc etc.
LMAC yes the yogurmet is made of plastic. The yogurt cups that come with it are plastic, but in some shops you can pay a lot of money for the glass alternative but I just swapped them out with the mason jars. Unless you don't use plastic at all, this is fine, as the yogurt only touches the glass jars.
Yes, just use the vsl when it asks to use the starter. We leave it going for 24 hours as per the scd recipe. That is particularly important if you're using a lactose containing milk because that's the time it takes for the bacteria to eat away the lactose. Not so important for almond/coconut milk but I do it anyway as I'm not sure if it increases the amount of bacteria. It works fine. Most of the checking of temperature is at the beginning of the process. Then you just leave it for 24 hours and that's it. Honestly, if you cook, you will be fine. Just follow the instructions for the scd yogurt. I am fine in the kitchen but hardly a wiz and this is easy (and much cheaper than buying this quality yogurt if that's a concern for you - it is for us!) Feel free to PM me if you have any questions.
I do try to shop as ethically as possible but in this case I prioritize my daughter's health before anything else and there aren't many good options out there unfortunately as I don't allow anything with carageenan. We lived in Europe for a long time and GMOs are not an issue there as they're illegal. So, it's not something I think about too much since most of our food is grass fed, locally grown etc etc.
LMAC yes the yogurmet is made of plastic. The yogurt cups that come with it are plastic, but in some shops you can pay a lot of money for the glass alternative but I just swapped them out with the mason jars. Unless you don't use plastic at all, this is fine, as the yogurt only touches the glass jars.
Yes, just use the vsl when it asks to use the starter. We leave it going for 24 hours as per the scd recipe. That is particularly important if you're using a lactose containing milk because that's the time it takes for the bacteria to eat away the lactose. Not so important for almond/coconut milk but I do it anyway as I'm not sure if it increases the amount of bacteria. It works fine. Most of the checking of temperature is at the beginning of the process. Then you just leave it for 24 hours and that's it. Honestly, if you cook, you will be fine. Just follow the instructions for the scd yogurt. I am fine in the kitchen but hardly a wiz and this is easy (and much cheaper than buying this quality yogurt if that's a concern for you - it is for us!) Feel free to PM me if you have any questions.
Just a FYI on milks, etc. I make my own nut milks. Very easy and quick and if you want the best tasting soy or almond, coconut, etc. Throw it in a blender then just use a cheese/nut cloth and strain it. Don't have to worry about all the politics and junk that is in it.
quote:Don't have to worry about all the politics and junk that is in it.
I just looked at my Silk Soy Milk and here are the listed ingredients:
All Natural Soymilk (Filtered Water and Whole Soybeans)
All natural evaporated cane juice
Calcium Carbonate
Sea Salt
Natural flavors
Carrageenan (sulfated polysaccharides that are extracted from red seaweeds)
Vitamin A Palmitate
Vitamin D2
Riboflavin (B2)
Vitamin B12
I understand that there could be marketing abuses by calling things "wild caught" and "organic" that really are not, as there is a big price markup for food stamped with those labels. The sourcing of seafoods is the subject of some controversy from what I understand. But at the end of the day, what can we as consumers do to prove that something we see in a store is or is not wild or organic? To me, we can speculate but not prove that there are shenanigans going on. Frankly, I am sure that there are, but playing the game of picking and choosing who is doing it, and who isn't, may be an exceedingly dangerous one. I also believe that sometimes the devil you know is better than the devil you don't.
That being said, when I go to Whole Food Markets and purchase yogurts, I am not buying their house brand organic yogurts. I am buying the name brands from other companies that are sold there.
I did notice that WFM is selling "wild caught" Atlantic Salmon for $23.99/pound which is actually cheaper than what you would pay at a retail fish market, the only other place I have seen "wild caught" Atlantic Salmon sold in Connecticut. It's not available at Stop and Shop or Big Y (supermarkets) which sell only farm raised Atlantic Salmon. At the only other retail fish market I have seen it at on the Connecticut shoreline, it was $25.99/pound. I actually bought a pound of it and tried it and it was fantastic. I have heard from a friend that there is some controversy as to what constitutes wild and farm raised as some of the farms are in the ocean. However, there can be no question that there is a big price mark up on "wild caught" Salmon, so there would be a financial incentive for shenanigans to occur.
I also heard that some of the farm raised Salmon eat their own stools. My office manager works for a caterer on weekends and this is what she told me. I am concerned by such statements but I also do not know how to prove or disprove them. Also, I put so much crap in my body in terms of meds that I wonder if I should not be getting carried away with scrutinizing these isues.
Speaking of their 23 dollar Salmon at WFM.
I just made an amazing Miso Salmon with Sake butter. Total rip off of the Cheesecake Factory's but I bought the best salmon at WFM. Wild caught King Salmon. Never had king before and it was awesome. I just wrote a blog about it! If you want to see some yumminess you can check out www.syrupandsalt.com or the recipe too. Really good. Fish digests the BEST for me but it is such a toss up buying the stuff in Texass.
I just made an amazing Miso Salmon with Sake butter. Total rip off of the Cheesecake Factory's but I bought the best salmon at WFM. Wild caught King Salmon. Never had king before and it was awesome. I just wrote a blog about it! If you want to see some yumminess you can check out www.syrupandsalt.com or the recipe too. Really good. Fish digests the BEST for me but it is such a toss up buying the stuff in Texass.
Vanessa,
That recipe looks delicious! The pureed Kale caught my eye as well. I never saw so much Kale in one store as I have at Whole Foods Market, it seems to be ubiquitous in the salad bar and frozen vegetable sections of that store.
I am going shopping at WFM later today and plan to pick up some vegan and goat milk yogurts and will report back on my shopping extravaganza later on today.
That recipe looks delicious! The pureed Kale caught my eye as well. I never saw so much Kale in one store as I have at Whole Foods Market, it seems to be ubiquitous in the salad bar and frozen vegetable sections of that store.
I am going shopping at WFM later today and plan to pick up some vegan and goat milk yogurts and will report back on my shopping extravaganza later on today.
quote:Frankly, I am sure that there are, but playing the game of picking and choosing who is doing it, and who isn't, may be an exceedingly dangerous one.
Please explain. I don't understand what might be dangerous about this?
Sue
Vanessa, I did try making the almond milk back in our SCD days and you're right it's easy. It's quite runny though and my daughter just wants to feel a little more normal so having something which comes out of a box is a big deal to her and her sister. It may sound silly, but it's a factor for us. But to others, it's a good option and almond milk has more absorbable calcium that dairy so it's very good for you.
quote:Please explain. I don't understand what might be dangerous about this?
What I mean is that playing a speculative or political game in deciding which business to buy from can lead to unexpected shocking consequences. I recall the Food Lion had some very loyal customers who were rather disappointed to learn that the chicken they had been buying was bleached after its expiration date on the shelves, and then put back on the shelves. Perhaps an extreme example, but to a certain extent we all take a leap of faith when we go to the store and buy food. I feel as though I am reasonably diligent about what and where I buy from, but I think nobody is above or below suspicion, and that it could be dangerous to rule anyone out of suspicion due to politics or some other artificially created loyalty having nothing to do with a pure economic analysis of the quality and cost of the product. Yet I recall that being the case when 60 Minutes interviewed the Food Lion's customers.
My very best friend in New York City refuses to do business with any chain restaurant or business and also refuses to read the New York Post (which actually has the best sports section of any of the NYC newspapers, the only reason why I read it). It's his prerogative to do what he wants with his money, but I consider his actions to be silly and trivial. I also think that the businesses he patronizes in lieu of those chains are not any better necessarily.
Just an example: he refused to get ice cream with me at the Haagen Dasz outlet on 112th and Broadway because they are a chain, and instead we went to a family owned and operated convenience store/coffee shop at Columbia University, where he works. This store had 3 flavors of ice cream and it was all crapola, half ice and half ice cream. I ate half of mine, and later on when I departed for the train, I stopped at the Haagen Dasz and bought ice cream there. To me it is pure silliness to use criteria other than quality in deciding where to shop.
Sometimes I get mad at people pissed at Walmart, for example. Are they the best place to work? Probably not but they are a very good place to get work experience. They hire many people no one else will hire. I saw a handicapped gal, paralyzed from the waist down, working there riding a fancy wheel chair and she was taking returns from customer service back to the relevant departments. She smiled from ear to ear and I could tell she loves working there.
Should they provide health insurance - you bet. Many people that are on welfare (medicaid) insurance can get jobs at Walmart. They might still be receiving state benefits but are on their way to becoming productive.
Sorry about the rant but I don't blame Union members and others that boycott Walmart and other similar establishments. To boycott and entire store because they sell a things from China, for example, I just don't buy that thing.
but will still shop at the stores.
I am not going to eat at Chick Filet anymore and I always enjoyed eating there on vacations as we don't have too many around here.
BTW Walmart sells yogurt but there's not the variety that BJDHusky likes.
Have a wonderful weekend! I'm on my way to our hot tub and it's pretty chilly outside. It helps all of my pains but my headache.
Should they provide health insurance - you bet. Many people that are on welfare (medicaid) insurance can get jobs at Walmart. They might still be receiving state benefits but are on their way to becoming productive.
Sorry about the rant but I don't blame Union members and others that boycott Walmart and other similar establishments. To boycott and entire store because they sell a things from China, for example, I just don't buy that thing.
but will still shop at the stores.
I am not going to eat at Chick Filet anymore and I always enjoyed eating there on vacations as we don't have too many around here.
BTW Walmart sells yogurt but there's not the variety that BJDHusky likes.
Have a wonderful weekend! I'm on my way to our hot tub and it's pretty chilly outside. It helps all of my pains but my headache.
OK just got back from the weekly shopping pilgrimage to Whole Foods Market. This week's new product purchases were mainly non-cow milk yogurts. Here is what I bought:
So Delicious Cultured Coconut Milk (with pre and probiotics), Original and Strawberry flavored. These were $4.99 each for a 32 ounce bottle. I tried the original and it has a surprisingly sour, plain yogurt taste and not sweet at all. Has the thickness/consistency of a smoothie. I hope the strawberry flavor is better.
So Delicious Greek Style Almond Milk yogurt. These were 3 for $5 and I bought chocolate, plain and strawberry flavors.
Whole Soy & Co. Soy yogurt, blueberry flavor. This one was $1.39 for the standard 6 ounce cup.
So Delicious Cultured Coconut Milk Yogurt, blueberry and plain flavors. $1.49 each.
Old Chatham Sheepherding Company Sheep's Milk Yogurt. 2 for $4. Got maple and blueberry flavors. I tried the blueberry and has a slightly sour taste and a bit creamier than the Goat Milk yogurt. I do not like it as much as the Goat Milk yogurt.
Redwood Hill Farm Goat Milk Yogurt, Blueberry flavor. $1.75 each. Tried this one last week and really liked it.
I also bought the Liberte lemon and coconut flavors. $1.49 each. Someone had mentioned earlier in the thread that the lemon is really good so I figured I would try it.
Vanessavy, I took a peek at the seafood department and I saw the wild caught King Salmon for $23.99/pound. I was very tempted to buy a slab and try your recipe but in the end resisted the urge, because I have too much food in my fridge right now.
I also bought a curried broccoli salad at the salad bar. It's fantastic, made with broccoli florets, cashews, red onions, capers, and a very small amount of pasta in a spicy yellow curry dressing. I had it about 3 weeks ago and then did not see it the past 2 weekends. I guess the salad bar Chef makes it when he or she feels like it.
I also bought the baby artichoke hearts salad with capers and garlic, another winner at the salad bar.
So Delicious Cultured Coconut Milk (with pre and probiotics), Original and Strawberry flavored. These were $4.99 each for a 32 ounce bottle. I tried the original and it has a surprisingly sour, plain yogurt taste and not sweet at all. Has the thickness/consistency of a smoothie. I hope the strawberry flavor is better.
So Delicious Greek Style Almond Milk yogurt. These were 3 for $5 and I bought chocolate, plain and strawberry flavors.
Whole Soy & Co. Soy yogurt, blueberry flavor. This one was $1.39 for the standard 6 ounce cup.
So Delicious Cultured Coconut Milk Yogurt, blueberry and plain flavors. $1.49 each.
Old Chatham Sheepherding Company Sheep's Milk Yogurt. 2 for $4. Got maple and blueberry flavors. I tried the blueberry and has a slightly sour taste and a bit creamier than the Goat Milk yogurt. I do not like it as much as the Goat Milk yogurt.
Redwood Hill Farm Goat Milk Yogurt, Blueberry flavor. $1.75 each. Tried this one last week and really liked it.
I also bought the Liberte lemon and coconut flavors. $1.49 each. Someone had mentioned earlier in the thread that the lemon is really good so I figured I would try it.
Vanessavy, I took a peek at the seafood department and I saw the wild caught King Salmon for $23.99/pound. I was very tempted to buy a slab and try your recipe but in the end resisted the urge, because I have too much food in my fridge right now.
I also bought a curried broccoli salad at the salad bar. It's fantastic, made with broccoli florets, cashews, red onions, capers, and a very small amount of pasta in a spicy yellow curry dressing. I had it about 3 weeks ago and then did not see it the past 2 weekends. I guess the salad bar Chef makes it when he or she feels like it.
I also bought the baby artichoke hearts salad with capers and garlic, another winner at the salad bar.
quote:Vanessavy, I took a peek at the seafood department and I saw the wild caught King Salmon for $23.99/pound. I was very tempted to buy a slab and try your recipe but in the end resisted the urge, because I have too much food in my fridge right now.
Oh it is was so good. My husband hates salmon and even ate it. I am going to see if this recipe will work with chicken too since the sauces combined are just amazing and so much flavor.
As for the kale. I have the BCIR and I can eat what I want but if I don't chew it is just a longer process draining this pouch since I have had a gastrectomy and only have about 40% of my stomach left food doesn't always digest right and goes through me fast. So I try to find ways to get some nutrients in me. I was in Long Island City in Queens and had some dish that had a caramelized puree onion and though why not puree kale! I still get to much gas from greens but the kale is tastey that way. I just sauteed it in some shallow water, deglazed with wine and put in the vitamix with some white wine and water, salt pepper, etc. i didn't cook it long enough so it didn't get a better consistency but will do it again shorty.
I like coconut yogurt. The strawberry banana is my favorite. I still get some bacteria overgrowth symptoms or pouchitis symptoms for those that get pouchitis with even the coconut. I thought I had a dairy issue in general but I think probiotics just mess me up. I still eat the coconut yogurt because it is yummy! I get coconut ice cream all the time or almond milk ice cream. That stuff cleans me out so not sure if people with jpouches that don't like being runny will like those options.
I tried the almond yogurt and did not care for it. The brand they sell at WFM. I want to try Goat's milk yogurt since I am told some people tolerate it better.
Fruit and yogurt were a huge part of my diet pre-op so it is discouraging that both just cause me extreme issues. I can handle some of the frozen yogurt at FroYo places like Pinkberry though. That just makes no sense to me! Maybe at the Cleveland Clinic next week some miracles can happen. I am so tired of pizza and carbs. It digests the best in me. Fish is the best but I haven't been working that much since I am in and out of hospitals and medical issues scare employers off I think. Sad because I can still go to work, even if I am suffering, so finances are tough to eat healthy. I need to be busy and feel like I am contributing to society so hopefully when I move back to the east coast I can get a job.
We have a good friend that is a Prosecuting State's Attorney in Connecticut so one day we have to go up there, DJB Husky. If so I will have to make a huge salmon dinner and send an invite!
If you want to go dairy/gluten free another good thing to make is. Get coconut milk in the can, combine one can with 4 eggs and put in ramekins and bake like a creme brulee. 2 simple ingredients and it tasted really good. I am going to make some this weekend hopefully and blog about it. I try to add recipes once a week or talk about food I ate. So people that are considering the BCIR can see that you can eat like a normal person. We aren't weird! lol
quote:I tried the almond yogurt and did not care for it.
I second this opinion. I tried one of the So Delicious Greek style Almond Milk yogurts as my night time snack last night. It has an odd, pasty texture. I would describe it as almost a chalky texture. It isn't the taste, it is this odd texture of the yogurt that I found turned me off. The Redwood Hill Farm Goat Milk Yogurt definitely tastes better.
I still have the soy and coconut milk yogurts to try although as I said above, the So Delicious original flavor cultured Coconut milk smoothie is a bit sour in taste, otherwise having a typical smoothie thickness and consistency.
When are you going to be at the Cleveland Clinic vannessavy? I have high hopes that they will figure out everything and you will be feeling better soon.
My friend's adult daughter went to the MN Mayo's last week. She has crohn's, was on humira and prednisone. She was in so much pain and weak she could not walk. She is home now tapering off of prednisone, humira is gone too. They discovered something wrong, but fixable, with her pancreas and something else. What ever treatments they did she is pain free for the first time in a year. I don't know the entire story yet but the point is how the stupid doctor's she was going to saw IBD and only IBD and never looked past it. She lives in a pretty large metropolitan area too.
I hope all goes well. Please post and let us know how it all goes.
I need to get some coconut milk and add the eggs - sounds easy and delicious!
Thanks
My friend's adult daughter went to the MN Mayo's last week. She has crohn's, was on humira and prednisone. She was in so much pain and weak she could not walk. She is home now tapering off of prednisone, humira is gone too. They discovered something wrong, but fixable, with her pancreas and something else. What ever treatments they did she is pain free for the first time in a year. I don't know the entire story yet but the point is how the stupid doctor's she was going to saw IBD and only IBD and never looked past it. She lives in a pretty large metropolitan area too.
I hope all goes well. Please post and let us know how it all goes.
I need to get some coconut milk and add the eggs - sounds easy and delicious!
Thanks
I tried the coconut milk yogurt for lunch and the soy milk yogurt for my evening snack. Both tasted better than the almond milk yogurt. Of the 3 vegan yogurts, I probably liked the taste of the coconut milk yogurt best.
The coconut milk yogurt has 150 calories and 80 fat calories per 6 ounce cup, yet tastes surprisingly light. Coconut milk products seem to have more calories in them than what you think.
The coconut milk yogurt has 150 calories and 80 fat calories per 6 ounce cup, yet tastes surprisingly light. Coconut milk products seem to have more calories in them than what you think.
Hi Everyone.
I have had an s pouch since 1981,its like a j pouch but uses 3 loops of small intestine where a j pouch uses 2 but the idea is the same.
I find that Greek yougurt really seems to like my pouch,have travelled to Greece and tried it there and it seems to slow things down a bit.
I think the main thing with a pouch is to drink plenty of water so you don,t get dehydrated.
I ayone has any questions what it is like to have a pouch for so long please fel free to ask.
Best Regards from Australia.
jj marr.
I have had an s pouch since 1981,its like a j pouch but uses 3 loops of small intestine where a j pouch uses 2 but the idea is the same.
I find that Greek yougurt really seems to like my pouch,have travelled to Greece and tried it there and it seems to slow things down a bit.
I think the main thing with a pouch is to drink plenty of water so you don,t get dehydrated.
I ayone has any questions what it is like to have a pouch for so long please fel free to ask.
Best Regards from Australia.
jj marr.
Welcome to the board spouch. It's nice to hear about someone having their pouch for such a long time.
Besides Greek yogurt do you take any other probiotics? My insurance company and I'm spending a lot of $$ on VSL#3DS.
Also have you gotten to where you can eat anything you want?
Thanks
Besides Greek yogurt do you take any other probiotics? My insurance company and I'm spending a lot of $$ on VSL#3DS.
Also have you gotten to where you can eat anything you want?
Thanks
toughenough- my doctors recommend the floragen- 25ish bucks from any community style pharmacy for 60 days worth of probiotics- my doctors said VSL#3DS was overkill. It may be necessary for you, but worth a consideration to others who don't have a history of pouchitis.
Thanks Onwisconsin, I'm going to stay on these for now because I've had cuffitis and don't want pouchitis. I'm thinking the older the pouch gets the more it begins to operate like the colon so the VSL could be an overkill. My surgeon and GI didn't tell me to use any kind of probiotics. I learned about them on here and asked my Internist to write the prescription for it.
How long have you had your pouch? Are the probiotics you are taking continuously refrigerated? My nutritionist says if they are not kept cold they loose their efficacy. When looking and non refrigerated ones the bottles give the count and then it says "at time of bottling".
Thank you
How long have you had your pouch? Are the probiotics you are taking continuously refrigerated? My nutritionist says if they are not kept cold they loose their efficacy. When looking and non refrigerated ones the bottles give the count and then it says "at time of bottling".
Thank you
Hi SPouch and welcome to the board. Have you tried Wallaby's Greek style yogurt? Wallaby's comes to us from Australia. Definitely one of my favorite yogurts, although it has a slightly looser consistency than most American yogurts.
My favorite breakfast is a container of plain Greek yogurt mixed with frozen or fresh blueberries and a small handful of Kashi Go Lean Crunch cereal. Yummy and it sticks with me for about four hours.
quote:My favorite breakfast is a container of plain Greek yogurt mixed with frozen or fresh blueberries and a small handful of Kashi Go Lean Crunch cereal. Yummy and it sticks with me for about four hours.
This sounds amazing. I will definitely try it.
Hi Everyone.
As Regards diet there are some things that I can,t really eat eg really hot and spicy and some breads so I keep a food list on my fridge and am still trying different foods after 30+ years.I don,t take any medication at all and manage through diet,I know what my pouch likes by now.Drink lots of water i think is the trick.
I have found that the less you worry about your pouch the better is seems to work.
Hope everyone finds this info usefull and please feel free to pm me with any questions.
As Regards diet there are some things that I can,t really eat eg really hot and spicy and some breads so I keep a food list on my fridge and am still trying different foods after 30+ years.I don,t take any medication at all and manage through diet,I know what my pouch likes by now.Drink lots of water i think is the trick.
I have found that the less you worry about your pouch the better is seems to work.
Hope everyone finds this info usefull and please feel free to pm me with any questions.
Hi Everyone again.
I have not seen the Wallaby creek yogurt on sale here in supermarkets so I will check it out.
Best Regards from Australia,
jj
I have not seen the Wallaby creek yogurt on sale here in supermarkets so I will check it out.
Best Regards from Australia,
jj
SPouch,
I have never been to Australia, but I would think Wallaby's would be as prominent in the yogurt department of your supermarkets as AC/DC is in the music/CD department. I think Wallaby's is great. It is not cheap here either, but then again, nothing that is really good usually is.
Enjoy!
I have never been to Australia, but I would think Wallaby's would be as prominent in the yogurt department of your supermarkets as AC/DC is in the music/CD department. I think Wallaby's is great. It is not cheap here either, but then again, nothing that is really good usually is.
Enjoy!
I just tried the Liberte Mediterranee coconut flavor yogurt and it is one of the most delicious yogurts I have ever tasted. They are using real coconut in this yogurt. If you like a coconut flavor, this is the bomb!
However, it's 260 calories per 6 ounce cup, which is not exactly a light snack. If you are counting the calories, you may want to pass.
This yogurt comes from Canada, or the company that makes it is based there:
http://liberteyogourt.com/Prod...Mediterranee-Coconut
However, it's 260 calories per 6 ounce cup, which is not exactly a light snack. If you are counting the calories, you may want to pass.
This yogurt comes from Canada, or the company that makes it is based there:
http://liberteyogourt.com/Prod...Mediterranee-Coconut
Let's try to keep this j-pouch related. This is becoming a personal blog.
I can understand your enthusiasm, but perhaps you can do your research off line, then come back when you are done and report what your findings are, regarding how the yogurt has helped or not with your pouch issues.
Jan
I can understand your enthusiasm, but perhaps you can do your research off line, then come back when you are done and report what your findings are, regarding how the yogurt has helped or not with your pouch issues.
Jan
Well, it was discussed earlier in this thread that because of the amount of antibiotics I consume chronically, I am unlikely to know the amount of benefit I gain from eating yogurt. But I operate on the theory, for which I have no empirical evidence, that eating yogurt daily can only benefit me. So I don't think I will ever know the true benefit unless I am able to discover a treatment that gets me off antibiotics.
I don't believe that any particular yogurt I have eaten has either identifiably benefitted me or harmed me. I chiefly judge yogurts by how they taste.
I don't believe that any particular yogurt I have eaten has either identifiably benefitted me or harmed me. I chiefly judge yogurts by how they taste.
I have been eating Stonyfield Yogurt since the 1980's when I was diagnosed with IBD. I swear by it. Sometimes I don't eat it as often as I should and my symptoms seem to get worse.
I guess I am not understanding the point of this then, if it is just a diary of what is tasty, affordable, etc., it is more of a food blog than "how diet may help with my pouch function" thing.
Yes, KangaRoe, I think those sorts of comments make sense and can be helpful. Some brands seem to be more useful to pouchers than others, although I am not sure why. It probably is just another example of what works for one, may not work for another. But, at least it gives us a starting place. I am a yogurt fan also, but can't seem to notice that one is better or worse than another in regard to function. I just try to look for lower sugar and fat, and of course, what tastes good (I probably would not eat something more than once that was not tasty).
Jan
Yes, KangaRoe, I think those sorts of comments make sense and can be helpful. Some brands seem to be more useful to pouchers than others, although I am not sure why. It probably is just another example of what works for one, may not work for another. But, at least it gives us a starting place. I am a yogurt fan also, but can't seem to notice that one is better or worse than another in regard to function. I just try to look for lower sugar and fat, and of course, what tastes good (I probably would not eat something more than once that was not tasty).
Jan
quote:(I probably would not eat something more than once that was not tasty).
If that is the case, this thread has plenty of helpful information for you in terms of my comments on goat milk yogurt, sheep's milk yogurt, and the vegan yogurts, coconut, soy and almond.
I believe that this information is helpful, even if not specifically pouch related, if one proceeds on the assumption that most J Pouchers are yogurt eaters and need to be, and need to know what is out there in the world of yogurts. I have also taken notice that yogurts have been a big seller at many stores and there are many more varieties available than there were not so long ago, so it is a wilderness that all of us J Pouchers need to navigate through.
With my very first post in the thread I invited posters to mention if they had gas or regularity issues with yogurt and although I read comments to that effect in other threads, this thread has seemingly brought out only the yogurt lovers amongst us Pouchers, of which there appears to be many.
I am out there trying to experiment with different yogurts and feel as though my information on yogurts could be beneficial to some Pouchers looking for help in navigating this growing wilderness of yogurts.
Right now there is a parallel thread on probiotics and you can go and say the exact same thing about that thread as you are saying about this one. It is more about what is out there than it is about what probiotics do for us. This is because it is assumed that they all help us, and it is not really easy to quantify how. So the same comments can be applied to the probiotics thread, as this yogurt thread. Yogurt after all is just another form of probiotics, albeit a tastier one.
I appreciate a lot of the information I've learned in this thread. I am just branching out to other yogurts. I, like Jan looked for fat content and price etc. I recently started using Greek yogurt because the kind I've been using furnishes 25% of the daily protein requirement vs 5% in the one I was eating. Since my surgeries I don't like most meats. I need good sources of protein.
I am going to look for goat and other kinds of yogurt because of what I'd learned here.
I've also participated in discussions in other threads on here about protein smoothies, brands and ingredients. They helped as well.
I use to eat Dannon yogurt because of the probiotics and when I read the label recently got a chuckle when comparing the probiotics to VSL#3. It is not worth the extra expense.
A huge part of living with our pouches is the how the food we eat affects our pouches it. Yogurt appears to be tolerated by all, except for the lactose intolerant.
Thanks for all the information everyone and to Jan for all of the wonderful advice you so tirelessly give to us all.
I am going to look for goat and other kinds of yogurt because of what I'd learned here.
I've also participated in discussions in other threads on here about protein smoothies, brands and ingredients. They helped as well.
I use to eat Dannon yogurt because of the probiotics and when I read the label recently got a chuckle when comparing the probiotics to VSL#3. It is not worth the extra expense.
A huge part of living with our pouches is the how the food we eat affects our pouches it. Yogurt appears to be tolerated by all, except for the lactose intolerant.
Thanks for all the information everyone and to Jan for all of the wonderful advice you so tirelessly give to us all.
I also feel this thread has gotten off track and is more about name brands and prices of yogurt. I think most people can research yogurt pretty well based on what is available in their area. One's taste for an particular food or drink is not the same as other's tastes.
Maybe a separate blog could be started like Vanessavy did with her food blog and yogurt brands and prices could be discussed much more in depth there.
I thought this thread was about how yogurt could help with those taking antibiotics or to keep a pouch healthy with probiotic flora obtained from yogurt. Years ago, long-time member Mike (Glenn's dad) did extensive research on yogurt and pouchitis. He reported his findings here. He found that Stony Field's Farm was the yogurt with the highest count of various live cultures. He also discovered that sourdough bread was beneficial for keeping pouchitis at bay.
That kind of information would be helpful to those who either have pouchitis or who want to keep it from getting a foothold. Prices and tastes of various yogurts don't really add to the discussion because of varying personal tastes and regional costs.
kathy
Maybe a separate blog could be started like Vanessavy did with her food blog and yogurt brands and prices could be discussed much more in depth there.
I thought this thread was about how yogurt could help with those taking antibiotics or to keep a pouch healthy with probiotic flora obtained from yogurt. Years ago, long-time member Mike (Glenn's dad) did extensive research on yogurt and pouchitis. He reported his findings here. He found that Stony Field's Farm was the yogurt with the highest count of various live cultures. He also discovered that sourdough bread was beneficial for keeping pouchitis at bay.
That kind of information would be helpful to those who either have pouchitis or who want to keep it from getting a foothold. Prices and tastes of various yogurts don't really add to the discussion because of varying personal tastes and regional costs.
kathy
I have to stay away from yogurt because of the milk base and cream.
Yet when I did speak to the GI/Nutrinist, over a month ago (then she left with no explanation to me), she told me to only buy Greek Yogurt. I know Yogurt has probiotics too, but am afraid to even buy it. And I told her what my problems would be if I did eat it. It would result in diareha, constipation not able to pass gas and so forth. She also told me to buy Whey Protein but I though Whey is part of the milk family.
Rocket
Yet when I did speak to the GI/Nutrinist, over a month ago (then she left with no explanation to me), she told me to only buy Greek Yogurt. I know Yogurt has probiotics too, but am afraid to even buy it. And I told her what my problems would be if I did eat it. It would result in diareha, constipation not able to pass gas and so forth. She also told me to buy Whey Protein but I though Whey is part of the milk family.
Rocket