hi ellie...you certainly seem to have them covered...how long do you let the yogurt "cook" for.'.from the literature i see its suggested 24 hours to use up all the lactose...
i have read in the literature that too many varieties can be counter productive as they compete for lactose etc...but i don't know how accurate that observation is..
as far as results...for me its a subtle reduction in skin inflammation, after a week or more, i can eat gluten without a reaction, i can eat a tomato rich meal without a hint of a flair..peanuts etc...now for me this also coincides with summer sun, so as i say the real test will be winter
now for some...i think like Anita, their diet is so good, that they have a good healthy bunch of microbes, and the GI tract is probably not a source of inflammation..but me,,,today a hot dog .. a liver wurst sandwich, and ten cups of coffee....two cups of homemade yogurt....

..no flairs...!!..i know i should eat better and usually do, but i have been busy...
so if the yogurt is tried in adequate amounts and type, and still no improvement, then i would look for another source of inflammation...that is if the hypothesis of inflammation exacerbating p is correct,,,which i think it is..
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