Re: Question about food

[Guest guest]

> Since pecanbread.com is non dairy, at what stage can you add legal

> cheeses? Also, what brands of gelatin are legal?

>

> I am curious how long it takes before adding fresh fruit and

> veggies? I'm not there yet, but summer is coming and I can't help

> but think about all the great produce. I know I can cook it. I know

> everyone is different, but for you " long timers " , when did you get

> the nerve to try fresh and how did you do it?

There is no rule - everything is individual, some people can do it

almost immediately.

Other people wait over a year - depends on your set of symptoms and

how you

are doing and if you are willing to be extremely cautious or don't

have the patience and

then realize that it didn't bug your system afterwards, etc.

So, depends on symptoms and temperament.

Etc.

Mara

[Guest guest]

At 05:34 PM 5/4/2009, you wrote:

Since pecanbread.com is non

dairy, at what stage can you add legal cheeses? Also, what brands of

gelatin are legal?

I am curious how long it takes before adding fresh fruit and veggies? I'm

not there yet, but summer is coming and I can't help but think about all

the great produce. I know I can cook it. I know everyone is different,

but for you " long timers " , when did you get the nerve to try

fresh and how did you do it?

PJ,

I started SCD the day after, and I mean, the DAY AFTER my emergency

surgery for gallbladder. I'd been edging into it, cutting starches and

sugars, getting good a making yogurt, but there was so totally not

anything I could stomach on the hospital menu, that I insisted on SCD

food.

Then I ended up being able to tolerate, once I'd eliminated a bunch of

stuff, beef roast, pork roast, steamed zucchini, and soft boiled

eggs.

I did WAY too advanced stuff my first SCD Christmas, and had to scale

back. But then I added cooked vegetables fairly quickly. I learned, the

hard way, that I did not tolerate much fruit or honey. But I learned what

my tolerances were and stuck with it.

Regrettably, my first summer, I had to cook all my fruit and most of my

vegetables.

I did pretty well with salads within six months. Then, four years later,

I couldn't figure out why I was suddenly not tolerating salads. Finally

figured it out: it was after Hurricane Katrina. I had no stable power,

and couldn't make yogurt, and was using an oil and vinegar dressing. No

probiotics. The yogurt dressing had given me what I needed to handle the

salad... and when I added a probiotic with my salad, I was fine.

There were no Pecan Bread stages when I started. I just experimented with

legal foods that I liked, and if I tolerated it, I put it on my personal

list of things to eat again, and if I didn't tolerate it, I put it on the

list of things to try later.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund