Not about the SCOTTSDALE LAB
Ah a real subject <grin
One thing I would say about the breakfast you consumed is that it is mostly if
not all carb. If you are even slightly insulin
resistant, overweight or have a history of diabetes in your family well then I
would suggest that you include more protein in
your breakfast. When I was a GD I was told (and it in fact was true in my case)
that your insulin/glucose levels rise more
quickly in the morning due hormone levels being higher (or something like
that)… I’ve been told that that’s true in Type II
diabetics also. There is also scientific theories that continued ingestion of
just carbs such as meals like this actually
contribute to developing diabetes (but that is just some scientists theories)
(we all know about theories) 
anyway IMO you should always try to balance you carb ingestion with adequate
proteins and fats - this will slow the absorption
of glucose/carb and allow a slower, more even release and uptake of insulin
(insulin actually promotes the storage of fat).
So ooo suggestions….
How about a nutbutter on celery or rice crackers. (not peanut butter but one
made from an acceptable nut -if you’re not into
makin your own there are commercial ones.)
or you could use the nutbutter instead of (or with the pure fruit spread) on a
slice of spelt bread.
Eggs are always quick and good.
Spelt tortilla with egg or meat and cheese (farmers, feta) - if you don’t want
chicken, fish, etc and want a more
“traditional” find an all beef sausage (without fillers/nitrates/etc.) and
crumble it with the egg - make it a burrito - you
can make them up in advance and just nuke them in the morning. Also you can add
veggies to it to make it more “healthy”.
Make you own granola mix/bar (make sure you add enough nuts/seeds for the
protein balance).
Make a smoothie with an acceptable protein powder.
An “O” bar (if they ever get them out)..
As for the soy vs. goat/sheep yoghurt - well I don’t know - but I do know
however, (because my son is allergic to cow’s milk)
that goat milk is *supposedly* closest to human milk in composition/structure
and that many humans if allergic to cow can
usually consume goat milk with no problems. Of course I’ve never seen yoghurt
made from goat or sheep (and I’ve looked but no
go here) so you’ll probably have to make your own. Anyway that about all I can think of off hand.
Crystal.