Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 I've been reading and learning more about mold issues, something I'd never considered before. Luke has a high allergy to molds and his allergies are going nuts right now. Anyway, I'd learned that peanut butter was supposedly high mold. I did not want to concentrate at the time because just going full SCD and also low-salicylate was enough for my brain to think on. He's doing well on both those plains right now so I'm ready to consider battling the mold idea. I'd like to experiment with another nut butter, we use nut butter a LOT around here. The likely choice for us seems to be cashew because it is low-sal and has a nice flavor. Any reason this is not a good choice, any other suggestions? Don't guess I can buy legal cashew butter anywhere? I grind my own flour but rarely use the flour, use the butter all the time and grinding it down constantly sure will add to the work load around here. Thanks for any suggestions! in NC Mom of Luke, age 5, Asperger's/low-salicylate; , age 3; and , 21 mos All SCD since 1/26/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 Hi , I use cashew butter exclusively with Abby. The almond makes her hyper.and pick nails and just don't do peanut. I get Marantha at Whole Foods but you can probably get it at any HFS. I also took your idea about mixing the nutbutter with a little honey ( I am using a little now and it seems to be fine) and it tastes really good. Kathy in NC best nut butter? > I've been reading and learning more about mold issues, something I'd never considered before. Luke has a high allergy to molds and his allergies are going nuts right now. Anyway, I'd learned that peanut butter was supposedly high mold. I did not want to concentrate at the time because just going full SCD and also low-salicylate was enough for my brain to think on. He's doing well on both those plains right now so I'm ready to consider battling the mold idea. I'd like to experiment with another nut butter, we use nut butter a LOT around here. The likely choice for us seems to be cashew because it is low-sal and has a nice flavor. Any reason this is not a good choice, any other suggestions? Don't guess I can buy legal cashew butter anywhere? I grind my own flour but rarely use the flour, use the butter all the time and grinding it down constantly sure will add to the work load around here. Thanks for any suggestions! > > in NC > Mom of Luke, age 5, Asperger's/low-salicylate; > , age 3; and , 21 mos > All SCD since 1/26/04 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 > The likely choice for us seems to be cashew because it is low- sal and has a nice flavor. Any reason this is not a good choice, any other suggestions? Hi, Please go slowly with the cashew butter for baking. Elaine has said they are a little harder to digest (more carbs, I think) and should be used sparingly until the gut is healed more. Does anyone have more specific info on that? I know a lot of moms are using it for baking, but I stopped a while back based on Elaine's advice that when it is cooked, it is even more " starchy " . You can make butter out of any nut - just leave it in the food process long enough - it doesn't take much, actually. Maybe blanched hazelnuts? What nuts are low sal.? I don't know much on that subject. son - , 5yo on 5/5, ASD, SCD one year Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2004 Report Share Posted April 9, 2004 > The likely choice for us seems to be cashew because it is low- sal and has a nice flavor. Any reason this is not a good choice, any other suggestions? Hi, Please go slowly with the cashew butter for baking. Elaine has said they are a little harder to digest (more carbs, I think) and should be used sparingly until the gut is healed more. Does anyone have more specific info on that? I know a lot of moms are using it for baking, but I stopped a while back based on Elaine's advice that when it is cooked, it is even more " starchy " . You can make butter out of any nut - just leave it in the food process long enough - it doesn't take much, actually. Maybe blanched hazelnuts? What nuts are low sal.? I don't know much on that subject. son - , 5yo on 5/5, ASD, SCD one year Quote Link to comment Share on other sites More sharing options...
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