Re: Food Sensitivities

[Guest guest]

Hi Kim

Could you list some of the foods you are tolerating? I, too, am very hungry and

more food ideas would help me. I'm brand new to SCD.

thanks

Elaine

[Guest guest]

Hi Kim

Could you list some of the foods you are tolerating? I, too, am very hungry and

more food ideas would help me. I'm brand new to SCD.

thanks

Elaine

[Guest guest]

I have UC and am also just starting out on SCD, and I am so confused!!! It blows me away how you found out which things you tolerated and the amounts you could have in a day, or a week, or whatever. I haven't been able to pin my symptoms on any specific foods! Since I'm still in high school, it's hard for me to eat every 2-3 hours becuase I have to eat things that I can just discreetly snack on during class. This usually tends to be nut muffins or other baked goods made out of almond meal. I usually eat meat about twice a day, once for lunch and once for dinner, although Im still having a really hard time with that. I was vegetarian for almost a year, so I'm still uncomfortable with eating a lot of meat. Basically, I'm just looking for suggestions on what to eat in general, or more specifically, things to eat during class. I'm avoiding dairy as well right now except for goat yogurt, which I'm not 100% sure I tolerate, but then I'm not even 100% sure I tolerate anything! You never know with UC. Any tips or advice would be greatly appreciated!!!Thanks!AlyssaElaine I am happy to share what foods I tolerated from the 3rd to 4th week of SCD; they are essentially the same today, five years later, as they were then, but these days I don't need to worry about rotating vegetables every day and don't have to be as vigilant about candida "trigger" foods. Just remember that not only was I dealing with functional upper GI disorders that demands I eat low-fat, low-fiber and bland, but also a systemic candida overgrowth, so I started SCD having to cope with a lot of food sensitivities but also had to figure out what my upper GI would tolerate. Therefore my list of foods may not be exactly what your own body will tolerate -- or you may be able to tolerate a whole lot more legals. So you'll have to test and experiment too. Before I list my foods, have you looked over the guidelines for phasing in foods found on thewww.pecanbread.com website? It is a suggestion only, but it may give you some ideas of what to add when. http://www.pecanbread.com/new/scdfoods1.html#beyondThe list is partway down the page, so scroll down a bit. Food rotation was the most helpful strategy I used when dealing with food sensitivities. In other words, constant variety of foods. Food rotation means eating a serving of a food then waiting 3 to 4 days before eating the same food. It is based on the time it takes, on average, for food to transit the digestive tract. Through trial and error I learned which foods I could eat within 2 to 3 days, and which ones could only be eaten every 4 to 7 days, and a few that had to be a month apart (which I eventually stopped trying to eat). As to what I ate. Meats were tolerated well, as long as I followed my upper GI guidelines for low-fat. I ate and continue to eat plenty of wild-caught salmon and other wild-caught fish that are white-meat. White-meat poultry, particularly chicken is good, and I can eat it several times a day if necessary. Eggs are a staple of my diet. I can handle a few cuts of lean beef as long as it isn't ground, and bison. Even can handle the occasional piece of lean bacon and ham, but other cuts of pork and lamb/mutton are off-limits. Haven't tried any game animals. My food sensitivities tend to center on vegetables -- not just causing a digestive reaction but immune system (hives, sometimes respiratory distress). I had to rotate vegetables as much as possible during my first year on SCD, but stay within the limits of dealing with candida too. Turned out that my digestion can't handle the high-carb veggies anyway, so I ended up eating exactly what my digestion and gut ecology required! Here's the list of vegetables I ate and still eat today -- all cooked to very soft. I can eat these vegetables once or twice a day every day: Italian /Roma green beans (no french cut for me!), crookneck or other yellow summer squashes, zucchini. I can eat these vegetables once a day every other day: bush or pole green beans of other varieties than Roma/Italian (but no french cut), spinach, broccoli, other mild greens. I can eat these vegetables once every 4 days but they were off-limits when dealing with candida: carrots (organic, whole only), beets, wilted or mushy lettuces. These vegetables are once a week (or longer): tomatoes, garlic, onion. The winter squashes (butternut, acorn, pumpkin) were once every 4 to 6 weeks, but now I've stopped trying to eat them; can't even tolerate them in muffins. Fruits are difficult for me, both for my digestion and maintaining my blood sugar levels, and were particularly difficult when I was dealing with candida. These days I still have to limit myself to two servings of fruit per day, one of which has to be juice, and have to be careful to eat it with other carbs and fats. When I was dealing with candida I had a fruit serving only once every other day. I can only tolerate applesauce (using the least-sweet varieties of apple) and the very occasional peachsauce. I make apple and orange juice, and dilute it significantly. Several days a week I also add a small amount of juice made from berries (cranberry or raspberry are my favorites) to the weak orange juice; sometimes I juice berries myself, or sometimes I get the Knudsen Just Juice commercial juices, depends on the season. In the past year I've been able to tolerate a few dried fruits in my muffins (apricot, date, cranberry, cherry), but I can't eat muffins with dried fruit every day, have to skip at least two days between servings. I also have to rotate the nut flour muffins I make. I generally have 3 to 4 varieties of muffins made up and have one "flavor" each day. I can only handle one nut flour muffin or piece of bread per day so it works well since my digestion requires variety. I also use a mix of nut flours, as 100% almond flour stops my digestion cold. I don't tolerate dairy, so take an acidophilus supplement. I did try yogurt for a year, but developed a sensitivity to it and had to stop. Yogurt made a great topical "ointment" for my skin and mouth when I was dealing with candida. Oh, and I do tolerate a spoonful of peanut butter every few days. I made my own for several years; these days I occasionally get a jar of Smuckers natural crunchy but it tastes sweet, so I think something is added which I was sensitive to for several years. Can't handle nut butters at all. That's it -- that's enough, right? The best thing I can suggest is to eat as much variety as possible and to eat small meals throughout the day to maintain energy (I eat something every 2 to 3 hours). What you eat depends on your own particular digestion and how your body is tolerating things. You may be limited at the beginning stages of SCD, but should be able to add a "new" food once in a while as your digestion improves. Kim M.SCD 5 yearsSphincter of Oddi dysfunction 5+ yearsneurological deterioration 3 years >>>>>>>>>Hi KimCould you list some of the foods you are tolerating? I, too, am very hungry and more food ideas would help me. I'm brand new to SCD.thanksElaine

[Guest guest]

Hey Alyssa,

Not to be a total kill joy but nut flours really held me back. In fact had I

not started first with almond flour when attempting the diet 8 years ago- I

believe I would of stuck with the SCD but I got so sick I was like " ehh another

quack diet " I had totally skipped over the intro stage and even the second time

attempting the diet about 20 some odd months ago I skipped over intro AGAIN!!

This made me feel beyond stupid. Since I have learned that many of us make this

disastrous mistake. I still cannot tolerate the nut flour although keep in mind

that Elaine advised people with stricturing not to eat the stuff.

I was a vegetarian for many years prior to SCD.

Baden from the GAPS group has some fantastic comments and personal philosophies

on the subject. Helped me contemplate all of this and being so meat heavy..

Some people need to start out with a very high protein intake at the start of

the diet. One of my observations as people start seeing drastic improvement

people are able to vary more not being so meat heavy. I think it is one of the

stepping stones.

Maybe you can put some meat with a veggie and distribute in a couple of ziploc

bags and make it finger food sized?? Pull a baggie out from your small little

food cooler bag (that can fit into a backpack) before class starts and munch?

Also, have you tried making muffins out of squash and not using nut flours? As

you progress maybe you can mix in some nut butter?

Sometimes it is really hard to tell what you react too without doing intro.

Have you attempted the intro diet at all?

Jodi

[Guest guest]

Thanks for your advice =) I can't say I've tried squash muffins. If you have a recipe though, I'd love to give it a shot! I'd be very interested to hear what everyone else is eating, in general, on a daily basis. I would love it if you could just type in a quick overview of what you usually eat in a day! Here is what I've eaten:1.5 bananas blended with water1 cup of homemade goat yogurt with vanilla and honey5 medium sized pumpkin cookies made with almond meal2 hard boiled eggsa tiny portion of an avocadoabout 1/3 of a cucumbersome SCD dressing made with yogurt and mayo4 more pumpkin cookies (yikes, I know...a lot of nut flour!!! )1 cod fillet with mustarta bowl of cooked carrots with butterI can't say I've attempted the intro diet, mainly because I wasn't 100% sure exactly what that included until a day or two ago. I think I'll take a look at the pecanbread site and learn some more about it, then hopefully cut down on the nut flour!AlyssaHey Alyssa,Not to be a total kill joy but nut flours really held me back. In fact had I not started first with almond flour when attempting the diet 8 years ago- I believe I would of stuck with the SCD but I got so sick I was like "ehh another quack diet" I had totally skipped over the intro stage and even the second time attempting the diet about 20 some odd months ago I skipped over intro AGAIN!! This made me feel beyond stupid. Since I have learned that many of us make this disastrous mistake. I still cannot tolerate the nut flour although keep in mind that Elaine advised people with stricturing not to eat the stuff.I was a vegetarian for many years prior to SCD. Baden from the GAPS group has some fantastic comments and personal philosophies on the subject. Helped me contemplate all of this and being so meat heavy..Some people need to start out with a very high protein intake at the start of the diet. One of my observations as people start seeing drastic improvement people are able to vary more not being so meat heavy. I think it is one of the stepping stones.Maybe you can put some meat with a veggie and distribute in a couple of ziploc bags and make it finger food sized?? Pull a baggie out from your small little food cooler bag (that can fit into a backpack) before class starts and munch?Also, have you tried making muffins out of squash and not using nut flours? As you progress maybe you can mix in some nut butter?Sometimes it is really hard to tell what you react too without doing intro. Have you attempted the intro diet at all?Jodi

[Guest guest]

Hi Alyssa..

First of all I can't work and I am not in school so my food choices don't have

to be as portable as yours.

I also deal with rampant Candida and Nausea due to fats although fats and more

fats are super duper healthy for most of us just not some of us with Upper GI

issues. I have a problem with saturated fats. I also use some food combining

techniques as well.

Upon waking:

I take my Thyroid meds and I then drink freshly squeezed diluted lemon juice.

Breakfast:

*3 hard boiled or scrambled eggs in extra virgin olive oil and sea salt.

*zucchini puree or squach puree with olive oil and sea salt (I used to use ghee

in everything! You should look into this it is super satiating and delicious.)

A little later I make home-made juice like pineapple and heavily dilute. This

is my source of bromelain.

mid snack:

*home-made bison burger patty or canned sardines with olives.

Lunch:

* Steamed or broiled wild salmon

* Steamed and pureed veggie like kale, collard green, cauliflower, asparagus,

broccoli.

mid snack that I usually take with me outside:

* Chicken in some broth in my food stroage thermous (still need to find a

technique so the thermous doesn't stay stinky even after washing)

* Left over egg frittata with tomato, basil, garlic and some green in it too.

When I get home I usually make myself some home-made apple, orange or pear juice

with lemon.

Dinner: Usually fish again or a bison patty and a steamed veggie.

Looks like I eat a lot. I try and much through-out the day.

I think you need to try and get more veggies in your diet!

Jodi

Ohh, I also drink a lot of water, occasional coffee and green tea.

[Guest guest]

Ohh I also eat about a tablespoon of non fat cow yogurt at night.

I take some supplements;

and take S Boulardii, Probiotic, Raw fermented cod liver oil, Digestive enzymes

for Pancreatic support, transdermal D3, Thyroid meds and Transdermal LDN.

I also get weekly nutritional IV's that contain various vitamins, minerals and

aminos as well as homeopathics.

Jodi

[Guest guest]

Hi Alyssa,

I've just started SCD -- officially April 1st. I did the " intro diet " as

outlined on pecanbread for a few days (during which time my chronic diarrhea

stopped and I had only a quarter of the gas I had been having, oh amazing!!)

....but then I started eating all kinds of things (dried dates, eggplant, nut

flour, farmer cheese, bell peppers, olives -- they're all legal, right? :-), and

my symptoms got worse -- so now I'm back to the intro and one at at time adding

in " stage 1 " foods. Here's my current " daily eating " (reeeally simple, for

now):

* Chicken soup with pureed carrots -- I find this to be surprisingly satisfying

and have been eating it for breakfast, lunch, dinner -- recipe is in BTVC or

pecanbread, I make a huge pot and eat it for days (I have a good thermos that

keeps stuff hot for many hours, and this is what I take with me to my nanny job,

where I have no access to a kitchen and sometimes have to " eat on the run " )

* Broiled beef or turkey patties

* Steamed / sauteed green beans or zucchini with herbs (like basil/oregano, or

rosemary... sauteed in ghee or sesame oil, with salt)

* A few spoonfuls of homemade dripped-yogurt (yep, I went for a yogourmet yogurt

maker... and then the dripping is reported to make it have less lactose and be

easier to digest, plus it tastes amazing to me -- I just got back from a trip to

Israel, and fell in love with " labneh " which is their yogurt-cheese)

And... that's it! All the fruit stuff feels iffy for me right now, (though I

have gelatinized-grape-juice and cooked apples waiting for me in the frig; I'll

try them in a few days) and eggs I am slightly sensitive to (according to a test

I had done last year) so I only do those about once a week... and no nut-stuff

yet. I'm really going for as simple as possible, so that I can more easily tell

if a food isn't right for me now.

Hope that helps!

, age 29

IBS, colitis

SCD since April 1, 2009

>

> Thanks for your advice =) I can't say I've tried squash muffins. If

> you have a recipe though, I'd love to give it a shot!

>

> I'd be very interested to hear what everyone else is eating, in

> general, on a daily basis. I would love it if you could just type in a

> quick overview of what you usually eat in a day! Here is what I've

> eaten:

>

> 1.5 bananas blended with water

> 1 cup of homemade goat yogurt with vanilla and honey

> 5 medium sized pumpkin cookies made with almond meal

> 2 hard boiled eggs

> a tiny portion of an avocado

> about 1/3 of a cucumber

> some SCD dressing made with yogurt and mayo

> 4 more pumpkin cookies (yikes, I know...a lot of nut flour!!! )

> 1 cod fillet with mustart

> a bowl of cooked carrots with butter

>

> I can't say I've attempted the intro diet, mainly because I wasn't

> 100% sure exactly what that included until a day or two ago. I think

> I'll take a look at the pecanbread site and learn some more about it,

> then hopefully cut down on the nut flour!

>

> Alyssa

>

>

[Guest guest]

Hi Alyssa,

I've just started SCD -- officially April 1st. I did the " intro diet " as

outlined on pecanbread for a few days (during which time my chronic diarrhea

stopped and I had only a quarter of the gas I had been having, oh amazing!!)

....but then I started eating all kinds of things (dried dates, eggplant, nut

flour, farmer cheese, bell peppers, olives -- they're all legal, right? :-), and

my symptoms got worse -- so now I'm back to the intro and one at at time adding

in " stage 1 " foods. Here's my current " daily eating " (reeeally simple, for

now):

* Chicken soup with pureed carrots -- I find this to be surprisingly satisfying

and have been eating it for breakfast, lunch, dinner -- recipe is in BTVC or

pecanbread, I make a huge pot and eat it for days (I have a good thermos that

keeps stuff hot for many hours, and this is what I take with me to my nanny job,

where I have no access to a kitchen and sometimes have to " eat on the run " )

* Broiled beef or turkey patties

* Steamed / sauteed green beans or zucchini with herbs (like basil/oregano, or

rosemary... sauteed in ghee or sesame oil, with salt)

* A few spoonfuls of homemade dripped-yogurt (yep, I went for a yogourmet yogurt

maker... and then the dripping is reported to make it have less lactose and be

easier to digest, plus it tastes amazing to me -- I just got back from a trip to

Israel, and fell in love with " labneh " which is their yogurt-cheese)

And... that's it! All the fruit stuff feels iffy for me right now, (though I

have gelatinized-grape-juice and cooked apples waiting for me in the frig; I'll

try them in a few days) and eggs I am slightly sensitive to (according to a test

I had done last year) so I only do those about once a week... and no nut-stuff

yet. I'm really going for as simple as possible, so that I can more easily tell

if a food isn't right for me now.

Hope that helps!

, age 29

IBS, colitis

SCD since April 1, 2009

>

> Thanks for your advice =) I can't say I've tried squash muffins. If

> you have a recipe though, I'd love to give it a shot!

>

> I'd be very interested to hear what everyone else is eating, in

> general, on a daily basis. I would love it if you could just type in a

> quick overview of what you usually eat in a day! Here is what I've

> eaten:

>

> 1.5 bananas blended with water

> 1 cup of homemade goat yogurt with vanilla and honey

> 5 medium sized pumpkin cookies made with almond meal

> 2 hard boiled eggs

> a tiny portion of an avocado

> about 1/3 of a cucumber

> some SCD dressing made with yogurt and mayo

> 4 more pumpkin cookies (yikes, I know...a lot of nut flour!!! )

> 1 cod fillet with mustart

> a bowl of cooked carrots with butter

>

> I can't say I've attempted the intro diet, mainly because I wasn't

> 100% sure exactly what that included until a day or two ago. I think

> I'll take a look at the pecanbread site and learn some more about it,

> then hopefully cut down on the nut flour!

>

> Alyssa

>

>

[Guest guest]

I've been on the diet for a yr but still eat quite simple. Here are some ideas:

Breakfast: banana pancakes or eggs and vegees or 2 muffins or 1 muffin and 1

egg

Lunch: eggs and raw carrots/peppers or 1/2 can of salmon or tuna with vegees

Snacks: raw or cooked fruit (kiwi, apple, orange, grapefruit), yogurt

Supper: fish (salmon, tuna, trout, white fish) with squash and other vegetables

(brocoli, brussel sprouts, spinach, peas) or eggs or chicken with those vegees.

Cheers,

GERDS and chronic C

SCD 1 yr

> >

> > I'd be very interested to hear what everyone else is eating, in

> > general, on a daily basis. I would love it if you could just type in a

> > quick overview of what you usually eat in a day! > > Alyssa

> >

> >

>

[Guest guest]

I've been on the diet for a yr but still eat quite simple. Here are some ideas:

Breakfast: banana pancakes or eggs and vegees or 2 muffins or 1 muffin and 1

egg

Lunch: eggs and raw carrots/peppers or 1/2 can of salmon or tuna with vegees

Snacks: raw or cooked fruit (kiwi, apple, orange, grapefruit), yogurt

Supper: fish (salmon, tuna, trout, white fish) with squash and other vegetables

(brocoli, brussel sprouts, spinach, peas) or eggs or chicken with those vegees.

Cheers,

GERDS and chronic C

SCD 1 yr

> >

> > I'd be very interested to hear what everyone else is eating, in

> > general, on a daily basis. I would love it if you could just type in a

> > quick overview of what you usually eat in a day! > > Alyssa

> >

> >

>

[Guest guest]

I've been on the diet for a yr but still eat quite simple. Here are some ideas:

Breakfast: banana pancakes or eggs and vegees or 2 muffins or 1 muffin and 1

egg

Lunch: eggs and raw carrots/peppers or 1/2 can of salmon or tuna with vegees

Snacks: raw or cooked fruit (kiwi, apple, orange, grapefruit), yogurt

Supper: fish (salmon, tuna, trout, white fish) with squash and other vegetables

(brocoli, brussel sprouts, spinach, peas) or eggs or chicken with those vegees.

Cheers,

GERDS and chronic C

SCD 1 yr

> >

> > I'd be very interested to hear what everyone else is eating, in

> > general, on a daily basis. I would love it if you could just type in a

> > quick overview of what you usually eat in a day! > > Alyssa

> >

> >

>

[Guest guest]

Hi ,Thanks so much for your reply! That really helps me to get the picture of what others are eating. I'm trying to revert back to the intro diet right now since I'm in a little bit of a flair, and trying to cut out all nut goods.AlyssaHi Alyssa,I've just started SCD -- officially April 1st. I did the "intro diet" as outlined on pecanbread for a few days (during which time my chronic diarrhea stopped and I had only a quarter of the gas I had been having, oh amazing!!) ...but then I started eating all kinds of things (dried dates, eggplant, nut flour, farmer cheese, bell peppers, olives -- they're all legal, right? :-), and my symptoms got worse -- so now I'm back to the intro and one at at time adding in "stage 1" foods. Here's my current "daily eating" (reeeally simple, for now):* Chicken soup with pureed carrots -- I find this to be surprisingly satisfying and have been eating it for breakfast, lunch, dinner -- recipe is in BTVC or pecanbread, I make a huge pot and eat it for days (I have a good thermos that keeps stuff hot for many hours, and this is what I take with me to my nanny job, where I have no access to a kitchen and sometimes have to "eat on the run")* Broiled beef or turkey patties* Steamed / sauteed green beans or zucchini with herbs (like basil/oregano, or rosemary... sauteed in ghee or sesame oil, with salt)* A few spoonfuls of homemade dripped-yogurt (yep, I went for a yogourmet yogurt maker... and then the dripping is reported to make it have less lactose and be easier to digest, plus it tastes amazing to me -- I just got back from a trip to Israel, and fell in love with "labneh" which is their yogurt-cheese)And... that's it! All the fruit stuff feels iffy for me right now, (though I have gelatinized-grape-juice and cooked apples waiting for me in the frig; I'll try them in a few days) and eggs I am slightly sensitive to (according to a test I had done last year) so I only do those about once a week... and no nut-stuff yet. I'm really going for as simple as possible, so that I can more easily tell if a food isn't right for me now.Hope that helps!, age 29IBS, colitisSCD since April 1, 2009>> Thanks for your advice =) I can't say I've tried squash muffins. If > you have a recipe though, I'd love to give it a shot!> > I'd be very interested to hear what everyone else is eating, in > general, on a daily basis. I would love it if you could just type in a > quick overview of what you usually eat in a day! Here is what I've > eaten:> > 1.5 bananas blended with water> 1 cup of homemade goat yogurt with vanilla and honey> 5 medium sized pumpkin cookies made with almond meal> 2 hard boiled eggs> a tiny portion of an avocado> about 1/3 of a cucumber> some SCD dressing made with yogurt and mayo> 4 more pumpkin cookies (yikes, I know...a lot of nut flour!!! )> 1 cod fillet with mustart> a bowl of cooked carrots with butter> > I can't say I've attempted the intro diet, mainly because I wasn't > 100% sure exactly what that included until a day or two ago. I think > I'll take a look at the pecanbread site and learn some more about it, > then hopefully cut down on the nut flour!> > Alyssa> >

[Guest guest]

Hi ,Thanks so much for your reply! That really helps me to get the picture of what others are eating. I'm trying to revert back to the intro diet right now since I'm in a little bit of a flair, and trying to cut out all nut goods.AlyssaHi Alyssa,I've just started SCD -- officially April 1st. I did the "intro diet" as outlined on pecanbread for a few days (during which time my chronic diarrhea stopped and I had only a quarter of the gas I had been having, oh amazing!!) ...but then I started eating all kinds of things (dried dates, eggplant, nut flour, farmer cheese, bell peppers, olives -- they're all legal, right? :-), and my symptoms got worse -- so now I'm back to the intro and one at at time adding in "stage 1" foods. Here's my current "daily eating" (reeeally simple, for now):* Chicken soup with pureed carrots -- I find this to be surprisingly satisfying and have been eating it for breakfast, lunch, dinner -- recipe is in BTVC or pecanbread, I make a huge pot and eat it for days (I have a good thermos that keeps stuff hot for many hours, and this is what I take with me to my nanny job, where I have no access to a kitchen and sometimes have to "eat on the run")* Broiled beef or turkey patties* Steamed / sauteed green beans or zucchini with herbs (like basil/oregano, or rosemary... sauteed in ghee or sesame oil, with salt)* A few spoonfuls of homemade dripped-yogurt (yep, I went for a yogourmet yogurt maker... and then the dripping is reported to make it have less lactose and be easier to digest, plus it tastes amazing to me -- I just got back from a trip to Israel, and fell in love with "labneh" which is their yogurt-cheese)And... that's it! All the fruit stuff feels iffy for me right now, (though I have gelatinized-grape-juice and cooked apples waiting for me in the frig; I'll try them in a few days) and eggs I am slightly sensitive to (according to a test I had done last year) so I only do those about once a week... and no nut-stuff yet. I'm really going for as simple as possible, so that I can more easily tell if a food isn't right for me now.Hope that helps!, age 29IBS, colitisSCD since April 1, 2009>> Thanks for your advice =) I can't say I've tried squash muffins. If > you have a recipe though, I'd love to give it a shot!> > I'd be very interested to hear what everyone else is eating, in > general, on a daily basis. I would love it if you could just type in a > quick overview of what you usually eat in a day! Here is what I've > eaten:> > 1.5 bananas blended with water> 1 cup of homemade goat yogurt with vanilla and honey> 5 medium sized pumpkin cookies made with almond meal> 2 hard boiled eggs> a tiny portion of an avocado> about 1/3 of a cucumber> some SCD dressing made with yogurt and mayo> 4 more pumpkin cookies (yikes, I know...a lot of nut flour!!! )> 1 cod fillet with mustart> a bowl of cooked carrots with butter> > I can't say I've attempted the intro diet, mainly because I wasn't > 100% sure exactly what that included until a day or two ago. I think > I'll take a look at the pecanbread site and learn some more about it, > then hopefully cut down on the nut flour!> > Alyssa> >

[Guest guest]

> Hi Alyssa,

>

> I've just started SCD -- officially April 1st. I did the " intro

> diet " as outlined on pecanbread for a few days (during which time my

> chronic diarrhea stopped and I had only a quarter of the gas I had

> been having, oh amazing!!) ...but then I started eating all kinds of

> things (dried dates, eggplant, nut flour, farmer cheese, bell

> peppers, olives -- they're all legal, right? :-),

yeah, but you really can't eat all that stuff in the beginning except

the farmer's cheese. You

have to work your way up to stuff. Bell peppers you have to peel in

the beginning. And wait

a while for eggplant - all those seeds.

Dates are a very advanced food because of the crystallized natural

sugar.

> and my symptoms got worse -- so now I'm back to the intro and one at

> at time adding in " stage 1 " foods. Here's my current " daily

> eating " (reeeally simple, for now):

>

> * Chicken soup with pureed carrots -- I find this to be surprisingly

> satisfying and have been eating it for breakfast, lunch, dinner --

> recipe is in BTVC or pecanbread, I make a huge pot and eat it for

> days (I have a good thermos that keeps stuff hot for many hours, and

> this is what I take with me to my nanny job, where I have no access

> to a kitchen and sometimes have to " eat on the run " )

You might also try adding a soft boiled egg to this - or just the yolk

(as it is the

white that is the part people are generally sensitive to). It makes

the soup

much richer and more satiating.

>

>

> * Broiled beef or turkey patties

>

> * Steamed / sauteed green beans or zucchini with herbs (like basil/

> oregano, or rosemary... sauteed in ghee or sesame oil, with salt)

>

> * A few spoonfuls of homemade dripped-yogurt (yep, I went for a

> yogourmet yogurt maker... and then the dripping is reported to make

> it have less lactose and be easier to digest, plus it tastes amazing

> to me -- I just got back from a trip to Israel, and fell in love

> with " labneh " which is their yogurt-cheese)

>

> And... that's it! All the fruit stuff feels iffy for me right now,

> (though I have gelatinized-grape-juice and cooked apples waiting for

> me in the frig; I'll try them in a few days) and eggs I am slightly

> sensitive to (according to a test I had done last year) so I only do

> those about once a week... and no nut-stuff yet. I'm really going

> for as simple as possible, so that I can more easily tell if a food

> isn't right for me now.

That's the way to go. You're probably fine with the

cooked apples or you will be in a few days - it's a very

mild food.

Good luck with it.

Mara

[Guest guest]

Alyssa,

For breakfast, I have one cup of yogurt with honey and a beet brownie (made with

almond butter), 1/2 teaspoon coconut oil, a glass of water, 2 salmon oil gel

caps, and chelated magnesium.

For lunch, I have another cup of yogurt with honey, a yonana muffin (made with

almond butter), a cup of green tea, cod liver oil, vitamin d, vitamin e, a

b-complex, and most of my meds.

I have another glass of water in the afternoon.

For dinner, I have some sort of meat, a cooked vegetable, deviled eggs, a

tablespoon of almond butter with some honey mixed in, a glass of water, 2

Spectrum fish oil gel caps, calcium, a multivitamin, and vitamin k.

For an after dinner snack, I have a glass of grape juice/water, and sometimes

either cheese or frozen yogurt. I also have another cup of green tea before bed.

I'm afraid my menu isn't great, I don't eat as much as I should.

Holly

Crohn's

SCD 12/01/08

>

> Thanks for your advice =) I can't say I've tried squash muffins. If

> you have a recipe though, I'd love to give it a shot!

>

> I'd be very interested to hear what everyone else is eating, in

> general, on a daily basis. I would love it if you could just type in a

> quick overview of what you usually eat in a day! Here is what I've

> eaten:

>

> 1.5 bananas blended with water

> 1 cup of homemade goat yogurt with vanilla and honey

> 5 medium sized pumpkin cookies made with almond meal

> 2 hard boiled eggs

> a tiny portion of an avocado

> about 1/3 of a cucumber

> some SCD dressing made with yogurt and mayo

> 4 more pumpkin cookies (yikes, I know...a lot of nut flour!!! )

> 1 cod fillet with mustart

> a bowl of cooked carrots with butter

>

> I can't say I've attempted the intro diet, mainly because I wasn't

> 100% sure exactly what that included until a day or two ago. I think

> I'll take a look at the pecanbread site and learn some more about it,

> then hopefully cut down on the nut flour!

>

> Alyssa

>

[Guest guest]

How do you make a beet brownie? Sounds interesting!

Debbie T

>

> Alyssa,

>

> For breakfast, I have one cup of yogurt with honey and a beet brownie (made

with almond butter), 1/2 teaspoon coconut oil, a glass of water, 2 salmon oil

gel caps, and chelated magnesium.

>

[Guest guest]

How do you make a beet brownie? Sounds interesting!

Debbie T

>

> Alyssa,

>

> For breakfast, I have one cup of yogurt with honey and a beet brownie (made

with almond butter), 1/2 teaspoon coconut oil, a glass of water, 2 salmon oil

gel caps, and chelated magnesium.

>

[Guest guest]

How do you make a beet brownie? Sounds interesting!

Debbie T

>

> Alyssa,

>

> For breakfast, I have one cup of yogurt with honey and a beet brownie (made

with almond butter), 1/2 teaspoon coconut oil, a glass of water, 2 salmon oil

gel caps, and chelated magnesium.

>

[Guest guest]

Yep. that's standard.

seems like a lot of honey to me. Have you

ever lessened the quantity by any chance?

Mara

> Thanks for posting the recipe -- I couldn't find it on Pecanbread.

> I assume pureed carrots and beets have to be cooked before pureeing?

>

> Debbie T

>

>

>>>>

>>>> Alyssa,

>>>>

>>>> For breakfast, I have one cup of yogurt with honey and a beet

>>>> brownie (made with almond butter), 1/2 teaspoon coconut oil, a

>>>> glass of water, 2 salmon oil gel caps, and chelated magnesium.

>>>

>>>>

>>>

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Yep. that's standard.

seems like a lot of honey to me. Have you

ever lessened the quantity by any chance?

Mara

> Thanks for posting the recipe -- I couldn't find it on Pecanbread.

> I assume pureed carrots and beets have to be cooked before pureeing?

>

> Debbie T

>

>

>>>>

>>>> Alyssa,

>>>>

>>>> For breakfast, I have one cup of yogurt with honey and a beet

>>>> brownie (made with almond butter), 1/2 teaspoon coconut oil, a

>>>> glass of water, 2 salmon oil gel caps, and chelated magnesium.

>>>

>>>>

>>>

>>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

I make mine with 1/2 c honey and they're great. We love them here! I usually

have to cook them for 35-40 minutes at 300 to get them cooked through. They're

great as mini muffins, too - more transportable

Kelley W. SCD 2/16/09

, 8, mild asperger'symptoms

Sara, 11, sals/phenols intol? yeast?

> >>>>

> >>>> Alyssa,

> >>>>

> >>>> For breakfast, I have one cup of yogurt with honey and a beet

> >>>> brownie (made with almond butter), 1/2 teaspoon coconut oil, a

> >>>> glass of water, 2 salmon oil gel caps, and chelated magnesium.

> >>>

> >>>>

> >>>

> >>

> >

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

I make mine with 1/2 c honey and they're great. We love them here! I usually

have to cook them for 35-40 minutes at 300 to get them cooked through. They're

great as mini muffins, too - more transportable

Kelley W. SCD 2/16/09

, 8, mild asperger'symptoms

Sara, 11, sals/phenols intol? yeast?

> >>>>

> >>>> Alyssa,

> >>>>

> >>>> For breakfast, I have one cup of yogurt with honey and a beet

> >>>> brownie (made with almond butter), 1/2 teaspoon coconut oil, a

> >>>> glass of water, 2 salmon oil gel caps, and chelated magnesium.

> >>>

> >>>>

> >>>

> >>

> >

> >

> >

> >

> > ------------------------------------

> >

> >

[Guest guest]

I keep meaning too, but haven't yet (I have a sweet tooth ). Next time I'll

try using 1/3 of a cup of honey instead of 1/2, and if they're still good and

sweet, I might try dropping to 1/4 cup the next time. Perhaps applesauce could

be added as a sweetener too.

Holly

>

> Yep. that's standard.

>

> seems like a lot of honey to me. Have you

> ever lessened the quantity by any chance?

>

> Mara

>