Post Edited (spookyhurst) : 4/14/2009 9:09:00 PM (GMT-6)
Hi Angela and welcome! I would only re-state what spookyhurst said about the yogurt--start with tiny amounts and gradually build. If you feel like your issue is casein, then consider making the yogurt with an alternative.
Also, you might want to consider adding other fermented foods to your diet for their beneficial bacteria. A great book that has a detailed section on how to ferment foods is Nourishing Traditions, by Sally Fallon. Besides yogurt, you can make fermented vegetables and fruits. Some listed in the book are: sauerkraut, pickled cucumbers, pickled vegetables I hadn't even thought of, mint chutney, fruit chutney, pineapple chutney, etc. This book is one of the most interesting "cook books" I've ever read! It has extra articles and sections on long-lost techniques. It's truly fascinating! Does anyone else out there have this book besides CrazyHarry who recommended it to me about 18 months ago? (And many of the recipes are SCD "legal"!)