Re: our first day - carrot curls and squash chips

[Guest guest]

> 1. What oil is best digested to make the curls and chips?

We use corn oil. It can be used 2-3 times if you keep the oil in

the fridge after each use.

> 2. Do you peel the squash -- to make it more digestible?

Yes. Get a squash with a long neck and peel. Then you can either

use a food processer to slice or a knife. Coat the chips/fries in a

little olive oil and put on baking stone @425 for 20 minutes or when

they start to get golden. I noticed yesterday someone posted they

use a cookie sheet and then let them crisp up in oven. That's also

an option.

Gia (mom to jack and joey, scd 7 mos)

[Guest guest]

none.

don't make curls or chips, the surface area to volume ratio is to

high.

'crisp' is the surface of the food made toxic.

> > 1. What oil is best digested to make the curls and chips?

>

> We use corn oil. It can be used 2-3 times if you keep the oil in

> the fridge after each use.

>

> > 2. Do you peel the squash -- to make it more digestible?

>

> Yes. Get a squash with a long neck and peel. Then you can either

> use a food processer to slice or a knife. Coat the chips/fries in

a

> little olive oil and put on baking stone @425 for 20 minutes or

when

> they start to get golden. I noticed yesterday someone posted they

> use a cookie sheet and then let them crisp up in oven. That's also

> an option.

>

> Gia (mom to jack and joey, scd 7 mos)

[Guest guest]

,

Would you explain what is toxic about the squash chips. This is one of the

few things I can make that is a " snack " for my son.

Donna & Wes

Wesley pddnos, scd 1 month

Re: our first day - carrot curls and squash chips

none.

don't make curls or chips, the surface area to volume ratio is to

high.

'crisp' is the surface of the food made toxic.

> > 1. What oil is best digested to make the curls and chips?

>

> We use corn oil. It can be used 2-3 times if you keep the oil in

> the fridge after each use.

>

> > 2. Do you peel the squash -- to make it more digestible?

>

> Yes. Get a squash with a long neck and peel. Then you can either

> use a food processer to slice or a knife. Coat the chips/fries in

a

> little olive oil and put on baking stone @425 for 20 minutes or

when

> they start to get golden. I noticed yesterday someone posted they

> use a cookie sheet and then let them crisp up in oven. That's also

> an option.

>

> Gia (mom to jack and joey, scd 7 mos)

For information on the Specific Carbohydrate Diet, please read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

they are all surface and no interior.

what happens to the surface when they are cooked in this way?

it better be good because you are eating mostly surface.

when you char fry a steak what happens to the surface?

right at this moment i am pressure cooking some pork loin chops

rahter than fry or grill them

why am i doing that?

why is the skin much more nutrtious this way?

what is hydrolising?

what is the relevance of this for scd and cooking?

thereo

> > > 1. What oil is best digested to make the curls and chips?

> >

> > We use corn oil. It can be used 2-3 times if you keep the oil in

> > the fridge after each use.

> >

> > > 2. Do you peel the squash -- to make it more digestible?

> >

> > Yes. Get a squash with a long neck and peel. Then you can either

> > use a food processer to slice or a knife. Coat the chips/fries in

> a

> > little olive oil and put on baking stone @425 for 20 minutes or

> when

> > they start to get golden. I noticed yesterday someone posted they

> > use a cookie sheet and then let them crisp up in oven. That's

also

> > an option.

> >

> > Gia (mom to jack and joey, scd 7 mos)

>

>

> For information on the Specific Carbohydrate Diet, please read the

following

> websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

>

[Guest guest]

, I think you have a good point that you want to make here, help us

out (I am NOT being sarcastic). Answer some of your own questions. What

DOES happen to the surface? I am curious. Seriously.

Thanks,

mom to Luke, 5, Asperger's/GI problems/phenol & salicylate intolerant;

, 3, healthy;,19mos,healthy;

SCD going on 2 weeks

Re: our first day - carrot curls and squash chips

>

>

> they are all surface and no interior.

>

> what happens to the surface when they are cooked in this way?

>

> it better be good because you are eating mostly surface.

>

> when you char fry a steak what happens to the surface?

>

> right at this moment i am pressure cooking some pork loin chops

> rahter than fry or grill them

>

> why am i doing that?

>

> why is the skin much more nutrtious this way?

>

> what is hydrolising?

>

> what is the relevance of this for scd and cooking?

>

>

>

>

>

>

>

> thereo

> > > > 1. What oil is best digested to make the curls and chips?

> > >

> > > We use corn oil. It can be used 2-3 times if you keep the oil in

> > > the fridge after each use.

> > >

> > > > 2. Do you peel the squash -- to make it more digestible?

> > >

> > > Yes. Get a squash with a long neck and peel. Then you can either

> > > use a food processer to slice or a knife. Coat the chips/fries in

> > a

> > > little olive oil and put on baking stone @425 for 20 minutes or

> > when

> > > they start to get golden. I noticed yesterday someone posted they

> > > use a cookie sheet and then let them crisp up in oven. That's

> also

> > > an option.

> > >

> > > Gia (mom to jack and joey, scd 7 mos)

> >

> >

> > For information on the Specific Carbohydrate Diet, please read the

> following

> > websites:

> > http://www.breakingtheviciouscycle.info

> > and

> > http://www.pecanbread.com

> >

> >

> >

[Guest guest]

just back from getting my solar noon sun )

awful summer for it. you have to look for decent breaks in the cloud.

in the case of a roast or charring a steak or crisping potatoes there

is obvious an chemcial reaction in the skin/surface that degrades

the food and creates new toxic compounds. in squash possibly

crosslinked(complex) sugars may be formed on the surface.

pressure cooking, boiling and steaming does not do this, though these

methods are not perfect and have their drawbacks, like i find that

slow roasting a chicken(250F) in an oven bag seems to work well and i

use a digital thermoneter to determine the pull out temp which i do

at 185F for the flesh.

oils are very prone to forming toxic analogues with heat.

i also think this chemical reactivity is an issue with micowaving

even though the food may not look browned.

i don't object to pan frying like for a steak where not to long or to

high a temp or fry steaming zucchini slices in a fry pan with a lid

on..........you sorta have to mix things a bit.

can you see browning is half way to being burnt?

its a sorta depends thing but i notice i am more firmly coming down

in favour of boiling as opposed to frying eggs and low temp cooking

of chicken. chickens roasted at the supermamrket seem to be downright

toxic here, combination of too high a temp, to long and something

nasty happening to the herbs used.

> > > > > 1. What oil is best digested to make the curls and chips?

> > > >

> > > > We use corn oil. It can be used 2-3 times if you keep the

oil in

> > > > the fridge after each use.

> > > >

> > > > > 2. Do you peel the squash -- to make it more digestible?

> > > >

> > > > Yes. Get a squash with a long neck and peel. Then you can

either

> > > > use a food processer to slice or a knife. Coat the

chips/fries in

> > > a

> > > > little olive oil and put on baking stone @425 for 20 minutes

or

> > > when

> > > > they start to get golden. I noticed yesterday someone posted

they

> > > > use a cookie sheet and then let them crisp up in oven. That's

> > also

> > > > an option.

> > > >

> > > > Gia (mom to jack and joey, scd 7 mos)

> > >

> > >

> > > For information on the Specific Carbohydrate Diet, please read

the

> > following

> > > websites:

> > > http://www.breakingtheviciouscycle.info

> > > and

> > > http://www.pecanbread.com

> > >

> > >

> > >

[Guest guest]

Well, your last comment made me chuckle, because those chickens I've bought

at the supermarket already roasted or " rotisseried " or whatever they want to

call it, always TO ME, taste like something toxic! Just like you said,

something awful has happened to the herbs, much less the meat. Before SCD

when we'd buy one of those for a meal in a hurry, I always felt SICK

afterward.

As for your other info here, I do find that very interesting. Thanks for

taking the time to explain it further. Luke gets terrible diarrhea from

anything deep fried but I've always assumed it's the oil. And it may yet

be, but this is interesting, for sure. You are right about it basically

being half burned, never thought of it that way.

For the record, I prefer a slow cooker, but not because I've gathered the

data you have to support it - it's because time is a precious commodity

around here and that's the easiest way I know to cook Luke's precious " white

chicken " .

Thanks,

mom to Luke, 5, Asperger's/GI problems/phenol & salicylate intolerant;

, 3, healthy;,19mos,healthy;

SCD going on 2 weeks

Re: our first day - carrot curls and squash chips

>

>

> just back from getting my solar noon sun )

>

> awful summer for it. you have to look for decent breaks in the cloud.

>

> in the case of a roast or charring a steak or crisping potatoes there

> is obvious an chemcial reaction in the skin/surface that degrades

> the food and creates new toxic compounds. in squash possibly

> crosslinked(complex) sugars may be formed on the surface.

>

> pressure cooking, boiling and steaming does not do this, though these

> methods are not perfect and have their drawbacks, like i find that

> slow roasting a chicken(250F) in an oven bag seems to work well and i

> use a digital thermoneter to determine the pull out temp which i do

> at 185F for the flesh.

>

> oils are very prone to forming toxic analogues with heat.

>

> i also think this chemical reactivity is an issue with micowaving

> even though the food may not look browned.

>

> i don't object to pan frying like for a steak where not to long or to

> high a temp or fry steaming zucchini slices in a fry pan with a lid

> on..........you sorta have to mix things a bit.

>

> can you see browning is half way to being burnt?

>

> its a sorta depends thing but i notice i am more firmly coming down

> in favour of boiling as opposed to frying eggs and low temp cooking

> of chicken. chickens roasted at the supermamrket seem to be downright

> toxic here, combination of too high a temp, to long and something

> nasty happening to the herbs used.

>

>

>

>

>

>

>

> > > > > > 1. What oil is best digested to make the curls and chips?

> > > > >

> > > > > We use corn oil. It can be used 2-3 times if you keep the

> oil in

> > > > > the fridge after each use.

> > > > >

> > > > > > 2. Do you peel the squash -- to make it more digestible?

> > > > >

> > > > > Yes. Get a squash with a long neck and peel. Then you can

> either

> > > > > use a food processer to slice or a knife. Coat the

> chips/fries in

> > > > a

> > > > > little olive oil and put on baking stone @425 for 20 minutes

> or

> > > > when

> > > > > they start to get golden. I noticed yesterday someone posted

> they

> > > > > use a cookie sheet and then let them crisp up in oven. That's

> > > also

> > > > > an option.

> > > > >

> > > > > Gia (mom to jack and joey, scd 7 mos)

> > > >

> > > >

> > > > For information on the Specific Carbohydrate Diet, please read

> the

> > > following

> > > > websites:

> > > > http://www.breakingtheviciouscycle.info

> > > > and

> > > > http://www.pecanbread.com

> > > >

> > > >

> > > >

[Guest guest]

Hi Deborah,

Just that there is no confusion on this (for those just starting to read)

the carrot curls and squash chips are not part of the intro diet. They are

harder to digest and someone just starting may have trouble with them.

Depends on the state of their bowels etc.

That said, if the only way to get your child on the diet is to have

substitute for potato and other illegal items then go for it. It is more

important to get illegals out of the diet. You can always go back to the

intro diet later or eventaually sub something more basic than carrot chips

later

The squash should be peeled to make it more digestible.

Sheila, 3 years SCD! UC 20 yrs

mom of SCD 20 mos

>From: dakemper00@...

>Reply-To: pecanbread

>To: pecanbread

>Subject: Re: Re: our first day - carrot curls and squash chips

>Date: Sat, 31 Jan 2004 17:36:44 +0000

>

>Hi! To keep as close to the intro diet during the first 5 days...

>

>1. What oil is best digested to make the curls and chips?

>

>2. Do you peel the squash -- to make it more digestible?

>

>I'm making egg yolk omelets and felt I had to brush the pan with oil. I

>used olive oil but would switch if something were more digestible. P.S.

>My little one showed an IgG for coconut, unfortunately. I love the taste

>that coconut oil imparts

>

>Deborah

>Mom - Reid, autistic - 6 1/2, Liam - 3, both with the GI probs.

>

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[Guest guest]

Hi Donna,

Carrot curls are SCD legal. If you burn the chips (ie they are black) they

should not be eaten (I know some kids who do eat burnt food - bleech!). As

with any new food, carrot curls should be introduced slowly to determine any

reaction. If Wes is eating them and doing well, that is the best thing to go

by. If at any time you are noticing a regression, return of symptoms lack of

progress all foods eaten should be investigated. Hence, the suggestions of a

food diary.

Sheila, 3 years SCD today, UC 20 yrs

mom of SCD 20 mos

,

Would you explain what is toxic about the squash chips. This is one of the

few things I can make that is a " snack " for my son.

Donna & Wes

Wesley pddnos, scd 1 month

none.

don't make curls or chips, the surface area to volume ratio is to

high.

'crisp' is the surface of the food made toxic.

[Guest guest]

Does this include frying them in coconut oil?

> > > 1. What oil is best digested to make the curls and chips?

> >

> > We use corn oil. It can be used 2-3 times if you keep the oil

in

> > the fridge after each use.

> >

> > > 2. Do you peel the squash -- to make it more digestible?

> >

> > Yes. Get a squash with a long neck and peel. Then you can

either

> > use a food processer to slice or a knife. Coat the chips/fries

in

> a

> > little olive oil and put on baking stone @425 for 20 minutes or

> when

> > they start to get golden. I noticed yesterday someone posted

they

> > use a cookie sheet and then let them crisp up in oven. That's

also

> > an option.

> >

> > Gia (mom to jack and joey, scd 7 mos)