Re: another question - lesser evil?

[Guest guest]

" She suggested maybe some finely ground coconut? Is this better

tolerated, digestively, than nut flour? "

,

coconut flour is relatively sharp to the intestine wall. Especially

in the first stages, I think it's not recommended as a sub for nut

flour.

What about gelatin, if it can be fitted into the recipe (don't

remember what your recipe was - sorry)

Marjan

[Guest guest]

Thanks, gelatin seems to make him hyper, not certain of this but not willing

to try it again, let's put it that way.

I just made the recipe with about an extra 1/4 cup of DCCC and it formed

pretty good " balls " without any kind of flour. It remains to be seen how

the freeze and hold up to being held while being eaten.

Still haven't gotten an answer on the bacteria question - would these still

have the beneficial bacteria from the yogurt?

Thanks

in NC, USA

mom to Luke, 5, Asperger's/salicylate intolerant/diarrhea pre-SCD;

, 3, healthy;,19mos,healthy;

SCD going since 1/26/04

Re: another question - lesser evil?

> " She suggested maybe some finely ground coconut? Is this better

> tolerated, digestively, than nut flour? "

>

> ,

>

> coconut flour is relatively sharp to the intestine wall. Especially

> in the first stages, I think it's not recommended as a sub for nut

> flour.

> What about gelatin, if it can be fitted into the recipe (don't

> remember what your recipe was - sorry)

>

> Marjan

>

>

>

>

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

following websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

Hi ,

Sorry, but the coconut is more fibrous than the other nut flours, even when

ground up.

Maybe a long shot but how about dehydrating some cooked vegetable and grinding

it to a powder? I've made carrot and squash powder this way.

Sheila, SCD 36 mos, UC 20 yrs

mom of SCD 21 mos

Okay, it's me again with a question. These " peanut butter ice cream balls "

that I spoke of earlier... I got the recipe from Mom. She used 1 cup DCCC

(homemade, dripped), 1 cup peanut butter, 1 tsp vanilla, 2 TBS liquid saccharin,

and .... UGH, 1/4 cup nut flour. I've been on a kick of trying to get the nut

flour OUT for a while. But she said they wouldn't hold together without it.

She suggested maybe some finely ground coconut? Is this better tolerated,

digestively, than nut flour? Just wondering if that's really an improvements.

It might add the " bulk " we need.

[Guest guest]

>

> Still haven't gotten an answer on the bacteria question - would

these still

> have the beneficial bacteria from the yogurt?

>

> Thanks

> in NC, USA

> mom to Luke, 5, Asperger's/salicylate intolerant/diarrhea pre-SCD;

> , 3, healthy;,19mos,healthy;

> SCD going since 1/26/04

Elaine's advice on freezing yogurt has been that freezing likely

kills some of the good bacteria, so not as good as unfrozen. But no

one knows how much is killed/how much remains.

P.S you can make peanut butter balls (not frozen) with peanut butter

and the marshmallow cream from the marshmallow recipe... oh, but

that has gelatin. Well, you could probably use the honey frosting

from BTVC (with peanut butter for pb balls) if you are just looking

for treats.

Or peanut butter cookies (there is one without flour), or brownies

or caramels, or meringues (no peanut butter in those). All on

pecanbread.com

-- Sue, mom to Adam and

SCD 4 months