Guest guest Posted August 25, 2005 Report Share Posted August 25, 2005 Suze- >I'm curious if anyone who's had trouble digesting polysaccharides has tried >taking digestive enzymes specifically for those types of carbs and had >success? I mean, there seem to be sooooo many different enzyme products on >the market for digesting all kinds of carbohydrates. IF they work, there >would really be no point in following the SCD, right? Wrong. Enzymes don't act instantaneously. Quite the contrary, in fact. If you take enzymes with a meal that can feed undesirable organisms or allow an overgrowth of otherwise desirable ones, said organisms will have plenty of time to feed and overgrow. This is why drinking milk with some lactaid pills isn't SCD-legal but yoghurt fermented for 24 hours, to fully break down all disaccharides, is. Furthermore, the main flaw of the SCD as usually presented is that it doesn't counsel any kind of carb restriction. Even legal carbs, if consumed to excess, can support dysbiosis, and virtually without exception, the people I've seen having real trouble with the SCD are those who eat too much honey and too many other legal carbs. Some people can indulge in what I'd consider too many carbs if they just wait long enough before introducing them, but others prevent themselves from making ever making real progress in the first place. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2005 Report Share Posted August 25, 2005 Suze- I said that the main flaw of the SCD as usually presented is that it doesn't counsel any kind of carb restriction, but I should probably add one other problem: in the interests of making the diet easy to follow and keeping things as simple and accessible as possible, Elaine decided to mostly refrain from discussing food quality, sourcing, supplementation, macronutrient ratios, etc. That's why the substantive part of the book ends on page 81, though there are some addenda after the recipe section, which runs through page 162. The justification for this is very reasonable -- you might be amazed at how many people coming to the diet for the first time don't have the faintest clue as to how to perform even the most basic of kitchen tasks. That show " How to Boil Water " sounds like it would be just their speed, though I've never actually seen it myself. This is why Lucy Rosset's SCD cookbook even breaks down making eggs into detailed steps. And certainly, people switching from the SAD to the SCD will experience enormous improvements in health and nutrition. However, I do think that a second book for more advanced followers of the diet would've been advised, unless maybe the mere existence of an " advanced " program would put too many people off of starting the " basic " program. That's a marketing type of question I'm not confident about answering. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2005 Report Share Posted August 25, 2005 >-----Original Message----- >From: >[mailto: ]On Behalf Of Idol > >Suze- > >>I'm curious if anyone who's had trouble digesting polysaccharides >has tried >>taking digestive enzymes specifically for those types of carbs and had >>success? I mean, there seem to be sooooo many different enzyme products on >>the market for digesting all kinds of carbohydrates. IF they work, there >>would really be no point in following the SCD, right? > >Wrong. Enzymes don't act instantaneously. Then why do you and many of us take pepsin and pancreatin *with* our meals? I thought the point was to aid in the digestion of the food we're eating at that time. Otherwise, why take them with our meals? > >Furthermore, the main flaw of the SCD as usually presented is that it >doesn't counsel any kind of carb restriction. Even legal carbs, if >consumed to excess, can support dysbiosis, and virtually without >exception, >the people I've seen having real trouble with the SCD are those >who eat too >much honey and too many other legal carbs. I take it by inference then that the SCD *does* counsel carb restriction? It's been about 3 years since I read it, so I don't recall some of these points. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2005 Report Share Posted August 25, 2005 Suze- >Then why do you and many of us take pepsin and pancreatin *with* our meals? >I thought the point was to aid in the digestion of the food we're eating at >that time. Otherwise, why take them with our meals? Yes, but there's no need in this case for the enzymes to act instantly. In the normal course of events, food hangs around in the stomach for 2-4 hours and then passes through the intestines over time. When the gut is healthy and foods are good, there's no danger of overgrowth. But carb-digesting enzymes aren't going to magically work in an instant and also prevent organisms from consuming the products of their action. >I take it by inference then that the SCD *does* counsel carb restriction? >It's been about 3 years since I read it, so I don't recall some of these >points. It implies it a few times, but as I said, " the main flaw of the SCD as usually presented is that it doesn't counsel any kind of carb restriction. " - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2005 Report Share Posted August 28, 2005 > >Furthermore, the main flaw of the SCD as usually presented is that it >doesn't counsel any kind of carb restriction. Even legal carbs, if >consumed to excess, can support dysbiosis, and virtually without exception, >the people I've seen having real trouble with the SCD are those who eat too >much honey and too many other legal carbs. Some people can indulge in what >I'd consider too many carbs if they just wait long enough before >introducing them, but others prevent themselves from making ever making >real progress in the first place. > > > >- > > > , can you give me an idea of what your ideal beginning on SCD would look like? Especially how few carbs and for how long? I'm talking without dairy, btw. We're 4 weeks on SCD and we're following the pecanbread stages for reintroducing foods (www.pecanbread.com/foodprep.html#beyond - scroll down slightly to see the chart). We're starting to do some foods from stage 3, although we still haven't had all the foods from stages 1 and 2 (we have had most of them, just not the fruits so much). I tried some of the nut flour baked goods and most didn't sit well with us (we went out of town and I had to make some kind of food to take with us - that's another long, miserable story). So, basically right now we're eating bananas, applesauce, carrots, winter and summer squash, tomato sauce, bell peppers, green beans - and meat, eggs, sauerkraut, fat and broths of course. I'm trying to do at least some carbs at each meal because I'm feeding kids and also my DH was losing way too much weight and got scared. Thanks! Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2005 Report Share Posted August 28, 2005 On 8/28/05, Steph <gasteph7@...> wrote: > , can you give me an idea of what your ideal beginning on SCD would > look like? I think the only legal carb on *'s* SCD is liver glycogen. ;-) Chris -- Want the other side of the cholesterol story? Find out what your doctor isn't telling you: http://www.cholesterol-and-health.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 6, 2005 Report Share Posted September 6, 2005 Steph- >, can you give me an idea of what your ideal beginning on SCD would >look like? Especially how few carbs and for how long? I'm talking >without dairy, btw. So you're doing a dairy-free, yoghurt-free SCD? I'd really just follow the book, except for two things. First, make sauerkraut or kimchee since you're not using dairy, but at least for awhile, just drink the liquid. And second, don't go nuts with the carbs. Sugary desserts, honey and fruit should be kept to a minimum. I'm not going to recommend an actual number of grams of carbs because thresholds and tolerances vary somewhat from person to person. > We're 4 weeks on SCD and we're following the >pecanbread stages for reintroducing foods >(www.pecanbread.com/foodprep.html#beyond - scroll down slightly to see >the chart). We're starting to do some foods from stage 3, although we >still haven't had all the foods from stages 1 and 2 (we have had most of >them, just not the fruits so much). Not all the foods in a given stage, whether PecanBread's variation or the original SCD version, will be tolerated by everyone. To some degree, healing is an individual process. And you may find that you never really tolerate some foods -- nuts, for example, though processing them according to the directions in NT might make a big difference in that department. > I tried some of the nut flour baked >goods and most didn't sit well with us (we went out of town and I had to >make some kind of food to take with us - that's another long, miserable >story). One problem with the SCD is that the nut flour is inevitably not from soaked nuts. I wish someone would start selling almond flour from soaked nuts, but until such a time (which might not last, since the flour would be quite pricey, I'm sure) your only real option is to either soak and dry and then grind the nuts yourself, or buy super-expensive soaked nuts such as the ones WFN sells (and given their history, I'd be leery of trusting that their nuts really were soaked) and then grind them. That said, you STILL might not do well on almond flour baked goods. I tolerate them digestively just fine, but the carb content is unfortunately too high for me. >So, basically right now we're eating bananas, applesauce, carrots, >winter and summer squash, tomato sauce, bell peppers, green beans - and >meat, eggs, sauerkraut, fat and broths of course. How much meat? Without dairy, you really need to pay particular attention to getting enough fat from fatty cuts of meat, lard, sausage, etc. > I'm trying to do at >least some carbs at each meal because I'm feeding kids and also my DH >was losing way too much weight and got scared. What do you mean by too much? - Quote Link to comment Share on other sites More sharing options...
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