Hi,

I most definitely agree that diet won't cure RA however I do believe we are what we eat to a great extent.

There have been very many interesting studies that show rheumatoid can be helped via diet, and some extraordinary diets- like the Max Gerson diet etc, but I am still not willing to attempt that one.

In all my many years of having rheumatoid I have only ever met one person who controls her RA by diet. I have asked her question after question and feel she is just incredibly lucky/blessed.

We try very hard to eat absolutely no white sugar and white flour as both work as glue to the insides and have zero nutritional value etc.

And we do eat animal fat as this is good for you and essential for good health! I make our own cream cheese from yoghurt which is more tarte in taste but delicious..

Love,
Amanda

Hi Fiona,

Okay...it is VERY simple..

You can use either; whole-milk buttermilk OR yoghurt OR raw milk (I know, but it is the least tampered with- we don't get it often here)

Line a large strainer set over a bowl with a clean tea towel.

Pour in the yoghurt (or milk) , cover and let stand at room temperature for several hours (about 6/7/8).

The whey will run into the bowl and the milk solids will stay in the strainer.

Tie up the towel with the milk solids inside, being careful not to squeeze.

Tie this little sack to a wooden spoon placed across the top of a container so that more can drip out.

When the bag stops dripping, the cheese is ready.

Store the whey in a mason jar and cream cheese in a covered glass container.

Refrigerated, the cream lasts for about a month and the whey for 8 mths.

........................................

The reasons for keeping and using whey (just in case you're wondering!)

Whey is such a good helper as it contains alot of minerals. One tablespoon of whey in water helps with indigestion. It helps keep joints elastic and moveable. Also helps with stomach upsets. I add it to cooking too.

Well you need to drain the yoghurt .
You may not be able to drain yoghurt with thickners or stabilirers .So home made or easy yo is the one too use .I have a drainer .Little net thing .Drain for 8 hours
I used to make the chesse .Will have to start again .Once drained you use the thick white chesse .
you can make dips as well .

i make yoghurt either easy yo or start my own from the easy yo which keeps going for ages i use milk from
waxed carton as its been strislised but you don,t have too .
i just use an lakeland yoghurt maker and the drainer come from lakeland .If i use easy yo i just mix it in the lakeland maker .I find easy yo usefull encase i forget to save some to start a other batch .

i make yoghurt scones as well and yoghurt choc cake sometimes .From the easy yo cook book .
i only make plain yoghurt .

christine

Sorry i wrote it as the same time as the other one came in .

Just a note for people on Humira.
I'm not sure if it's the same for all the biologic drugs but the humira info warns against anything made with unpasteurised milk.

Doreen xx

Actually, I use a cotton napkin to do the straining as yes a tea towel (well a thick one) is too thick for the liquid to come through.

It is the way it is held over the bowl, it just drips all day!

Apologies for the raw milk reference- sorry to be so controversial.

Love as always,

Amanda

Criminal indeed Doreen! No feta when in Greece- such a beautiful place too...where have you been?

Sorry, i just didn't want to be advertising foods which may have implications.

We just adore cheese here and have cheese boards ALOT...ironically it goes very well with......red wine! LOL

Much love,
A

Lovely Pic

I've recently been given a new blood test book for MTX written by my local hospital and they say the same ...... avoid foods made from unpasturised milk and uncooked meats such as pate. They may be a source of bacteria which could increase your risk of infection. They advise to read food labels carefully and avoid eating these types of food.

Stewart knows this after eating goats' cheese!

I have to say that I had heard - vaguely - about avoiding certain foods while on humira, but have to admit I have eaten both brie, feta, and mayo at various times and haven`t suffered any nasty effects. I`m partial to Camembert too. Maybe I`ve just been lucky so far!

Kathleen x

We eat so much cheese...all types, especially brie, haloumi (divine fried in olive oil!) and feta...

Love,
A

On the subject of cheeses I have introduced Mandy to the delights of local Welsh cheeses. All made from unpasteurised milk in local farms. The inner of last years competition is now on general sale (unfortunately this version is made with pasteurised milk). It is called Snowdonia and has a black wax shell.

My favourite is the ripening goats cheese from Dyffed. Still semi solid and very creamy. I am in heaven with a good dollop of that drizzled with honey and a wedge of fresh baked crusty bread.