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eClaire
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Posted: Thu Mar 24th, 2011 13:06 |
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JanEE just mentioned to me that she wished there was a SCDiet thread for people on the MP who are on the SCDiet and so I decided to start one.
I just started it on Sunday, though I am easing into it by giving up grains first, then sugar. (My reason for doing this is a sharp reduction in carbs generally result in my becoming despairingly depressed.) Trouble is, I have difficulty doing anything half way. About the only cheat I have allowed myself is to continue using my blue cheese dressing (until I use up the last in my pantry), which has sugar in it. And I plan on eating the sweet potatoes I bought last week.
The good news is that it is day 5 and no depression. In fact, my mood is elevated.
Here's some of what I wrote back to Jan (for better or for worse) regarding her wanting to read up on the diet and wondering if one can ease into it.
Well, I haven't read the book. Apparently you are supposed to start gently with the homemade chicken broth and add allowed foods as you body can tolerate them (like cabbage, which can be hard on the digestion).
I'm not so worried about that... hey, I've been living with what I've been living with for a long time. It might not be the best attitude, but just figuring out how to stick to the legal foods and avoid the illegal is hard enough work for me (http://www.breakingtheviciouscycle.info/legal/legal_illegal_a-c.htm ). For this reason, I ordered a recipe book. Yes, THAT, before the book about the diet, though I plan to see if my local library has THE book so I can read up on it.
I guess I don't need to be convinced about the diet because it pretty much supports the MP and is very much like the diet I came up with years ago (except I avoided all molds, dairy, and had wheat about once a week and ate rice cakes once a day). That sounds like a big exception, but I don't think it is. Though, rice cakes have a high glycemic index and so I wouldn't do that again. Sigh.... Actually, I think I will just avoid grains for the rest of my life... they really are a new thing for our species. But one day, I think I will occasionally have an ice cream... I am not giving up that entirely, forever.
The biggest thing is the expense if you want to eat anything that resembles grains (I mean we get used to what we get used to), as in bread like foods (e.g., muffins, etc.)... that is, using almond flour and such. Then, there's the potassium in nuts. Sigh.... I've continued eating nuts. I watch potassium in other ways, but nuts are a good source of fats.
So if you'd like to discuss the diet with other MPers, here's a place. (And if there is another place, then perhaps one can be linked to the other depending on what place makes sense... meaning, is this a lifestyle issue or something else.)
Last edited on Thu Mar 24th, 2011 13:09 by eClaire
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JanEE
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Posted: Thu Mar 24th, 2011 15:43 |
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| Thanks, Claire. Is this diet the same thing as a gluten-free diet?
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eClaire
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Posted: Thu Mar 24th, 2011 19:41 |
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I'm pretty sure it's gluten free, as you give up all grains, including rice, which I believe is allowed on a gluten free diet. Also, you give up potatoes, corn, chick peas, and some other things like that. It's not incredibly restrictive; just hard to do when you are used to easy fixes (like bread to deliver your peanut butter... would have to made muffins from nut flour is my guess) and store bought foods.
I'll know more when I read the recipe book on how difficult it might be to create these sort of substitutes.
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eClaire
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Posted: Fri Mar 25th, 2011 16:31 |
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This is a link to the Specific Carbohydrate Diet:
http://www.breakingtheviciouscycle.info/index.htm
On that page, there's a link (top left corner) for beginners.
FYI, the whole point of the diet is to rid the intestines of the kinds of carbohydrates that do not digest easily and linger on as food for bacteria, creating imbalance in the bacteria. (This means essentially going back to the diet that humans ate prior to 10,000 years ago--that is, through most of our history. The idea is that our bodies have not evolved to handle the foods that we are eating and that has helped contribute to ill health.) Starving the bacteria (die pathogens die) restores bacteria balance in the gut and is supposed to rid people of intestinal complaints.
Off to read more information for beginners....
Last edited on Fri Mar 25th, 2011 16:40 by eClaire
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Marber144
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Posted: Fri Mar 25th, 2011 20:01 |
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Here are a few things that we've learned over the past year of SCDiet, that might help you...
Gottschall's book: Breaking the Vicious Cycle "BTVC" is the backbone of SCD, not only for recipes but for essential information used thru each stage of food re-introduction.
This site is also very helpful:
http://www.scdiet.org - click on Recipes and there is much more information.
There is a forum that passes on very good recipes, but almost all members are taking GI drugs not allowed on MP, due to immuno-suppression or conflicting actions.
From our experiences.... the combination of SCDiet along with MP is very synergistic (you get more benefits from both working together than either alone). But, they each require a great deal of perseverance & dedication.
Many or most people on SCDiet are taking drugs not allowed on MP, due to immuno-suppression or conflicting actions.
We use a pressure cooker to cook chicken, since it needs to cook longer than usual. The pot of the pressure cooker has a very heavy bottom, so it is good for scalding milk (no vit-D added, of course) and light cream to make SCD yogurt. We use Organic Valley brand for both, although 1 processing plant adds vit-D (due to mothers protesting), so be sure & check each carton for added D. Whole Foods took a few months of persuasion, but now they have a dedicated spot for this compliant brand & from the acceptable processing plant.
The pressure cooker I use is made by Fagor. It is very safe.
There is a brand of Almond Flour available in most grocery stores - Bob's Red Mill. Although we've found that it is fine in a pinch, there is a better product online that can be purchased in 5 lb bags that's more finely ground. No matter which almond flour you use though, nothing can totally replace the delicate taste & lightness of wheat flour.
Honeyville mills: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx
You can make your own 'Almond Milk' by blending equal parts of almond flour and water. I use 1 Cup of each. It keeps for more than a week in the frig & can be used in tea or coffee.
The expense of special flours, yogurt makers, pressure cookers, etc will be made up in not buying processed food. Of course planning ahead is one of the hardest parts of SCDiet.
SCDiet is more restrictive than Gluten Free (which allows many other grains in place of wheat). With GF, you can buy mixes, but with SCD no baking mixes are available.
It seems that the big benefit of combining the SCDiet with the MP, is that foods which tend to cause inflammation are eliminated. Thus putting less of a burden on our immune systems, allowing it to focus on killing bacteria. Food allergies cause inflammation that continues for a few days after eating that particular food. Therefore it's difficult to not even 'taste' a non-allowed food.
The MP Goal is as little inflammation as possible. SCDiet helps in that.  Martha
Edited to add: Our daughter Bethers read all 280+ reviews at Amazon on Elaine Gottschall's book. What she read convinced her that she had to try SCDiet.
http://www.amazon.com/Breaking-Vicious-Cycle-Intestinal-Through/dp/0969276818/ref=sr_1_1?ie=UTF8&qid=1301097182&sr=8-1
Beth's health (esp. during months 1-2) improved incredibly since we both began SCD 1-year ago. It continues to be remarkable!! Best wishes....
Last edited on Sat Mar 26th, 2011 00:06 by Marber144
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eClaire
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Posted: Sat Mar 26th, 2011 01:57 |
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Thanks for the great post Martha!
I ordered the book today from Amazon (even if I could get it at the Library, I knew I'd want to mark it up and keep it).
Given the price of almond flour, I wonder if it is even worth it--I'm not much of a bread eater anyway and so it would not be much for me to go without--, but I've yet to get the book of recipes I ordered and so I think I might find that, "Yeah, I'll want it." (To make desserts and such every now and then.)
Thanks for the easy almond milk recipe... that sounds like a nice way to make a non-yoghurt based smootie.
I'm thinking that chicken could be cooked without a pressure cooker, correct? (I really do not like cooking with them.) I already over cook my chicken because I prefer it cooked that way.
Are there other kitchen tools besides a yogurt maker and pressure cooker that you've found useful? Today, I purchased a rocket blender because it allows me to both grind and blend and make single smoothies without messing up the large blender and it has a few cups so there's no need to wash out the blender immediately if I need to blend more than one thing. I'm hoping that that will take the place of a wand blender (haven't had one of those in a while) and a small food processor... only time will tell.
Interesting about the possible savings with the food budget and I hope this proves true for most who try the diet... My food budget has been at about $100 a month, making mostly soups/stews and salads and using mostly unprocessed foods (been doing that since my early 20s--that is, avoiding processed foods not eating mainly soups and salads--; my house has contained few processed foods other than crackers and bread). For me, this diet will require that I spend a bit more money on veggies and meat now that I have to give up cream cheese and crackers as a snack/small meal, my sandwich rounds as a way to deliver peanut butter to my gut on most mornings, and rice to make some of the soups and stews go farther (not to mention the occasional, cheap spaghetti with marinara sauce (budget stretchers all).
Last edited on Sat Mar 26th, 2011 02:43 by eClaire
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eClaire
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Posted: Sat Mar 26th, 2011 02:40 |
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Additional Note for Martha
How have you adapted eggs, given that we are to avoid egg yolks on the MP, into the various recipes? (I am not concerned with quiche and the like because egg whites do just fine, but desserts and such?)
Thanks!
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JanEE
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Posted: Sat Mar 26th, 2011 03:40 |
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I've been thinking of going ahead and ordering the book from Amazon now too. It's easier than reading it all on the web site. I find I just can't sit here and read that stuff for hours.
A suggestion for your peanut butter carrier, Claire---how about celery. I've eaten it that way for a snack, for breakfast, and also for dinner sometimes (when I'm not very hungry)---and love it. They are both legal. Of course you'd have to like celery to do it that way.
I've also re-introduced eggs into my diet, with my doctor's blessing. I have a soft boiled one every other morning. Love them, but guess I'd have to give up the little bits of toast I stir into them.
Marber, thanks for your comments. It's really helpful to read comments by people who are on the diet. Maybe I'll be able to talk myself into doing it with other people talking so much about it. One question: what happens if you have been on the diet and then fall off the wagon for a meal, or a day. I would hope it's just a mild set-back and not total ruination of body and diet, but maybe you've never had that problem. I read that after a year one can begin to add foods back to one's diet. Does that mean that eventually you'd be able to eat---what to me is a normal diet? I've never really eaten much processed or fast food, so that's no hardship, but I love artisan breads, and several other things I've read about that are illegal. I also don't find certain foods bother me more than others. My problem has been eating anything---period!
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eClaire
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Posted: Sat Mar 26th, 2011 19:06 |
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Celery is good; however, it is a high potassium food (as are nuts). I'm eating nuts (because of the fat and an easy snack) and so I'm limiting celery to one a day (that's the amount allowed). Carrots would be good, but they are supposed to be cooked to lower the potassium. Really, I can't follow it all! I need a live in chef!
Your question to Martha about occasional treats or adding stuff back is mine.
I found after I did a similar diet and then started eating a more normal range of food, that my health deteriorated. I know I don't have Celiac, but I don't think my body can handle complex carbohydrates. IBS started at age 5 for me and it was after eating fresh corn on the cob in excess. I'd never eaten it before and went on a family vacation to visit relatives and they were so pleased by my reaction that they fed it to me every night. I was never the same after that. Also, I'd had all sorts of problems from birth and that might have been tied to milk and grain consumption.
Note that while I have had IP this week from the die off, my mood is actually much better than it has been, which is also making me think that grains (what I've totally eliminated at this point) are an issue.
Last edited on Sat Mar 26th, 2011 19:11 by eClaire
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eClaire
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Posted: Sun Mar 27th, 2011 06:51 |
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Not having a recipe book I am thinking that nut milks will come in handy for various recipes, and I’m wondering if anyone has a nut milk maker? Recommendations?
I saw one cheap, saw outrageously expensive ones, and saw one in a typical price range that heats the milk separate from the motor in a glass container just like coffee. It’s a soy milk maker and has only one review, but I’m thinking it ought to handle other nuts like the other ones.
Oh yeah, and I think if I get good at it, I could add a little honey and make frozen nut milks.
There is another one that one user puts the sweetener right in with the ingredients. The one I am describing wouldn’t allow for that, but the one review said it lasted three years so far and that separating the excess from the milk made for nicer milk.
Thoughts on this issue?
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Joyful
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Posted: Sun Mar 27th, 2011 07:01 |
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So, I have never made nut milk, but don't people just use a blender?
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eClaire
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Posted: Sun Mar 27th, 2011 07:39 |
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Yeah, I just did some research and turns out that people do. The nut milk makers ferment (heat) the milks. But in reading about it, I discovered one site where they said that wasn't necessary except for coconut b/c of a type of bacteria in it. My blender may not cut it, but if not, it would be better to invest in a new blender.
So I'm just ordering a big glass jug with a lid (no spoons to go searching locally and there's usually not much to choose from here anyway) and a mesh nut bag to strain the mixture. From that I can make yogurts, smoothies, milks, and I read on one site, pecans and cocoa and I guess some sort of sweetener makes the best hot cocoa.
There are two types of dates allowed on the SCDiet and I read that adding them to the almond flour makes a really nice drink.
This is a good link for that: http://www.raw-food-living.com/nut-milk.html One would just have to substitute to stay within the SCDiet guidelines.
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Joyful
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Posted: Mon Mar 28th, 2011 06:52 |
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Hi Claire,
I was reading the legal/illegal list and there are some interesting tidbits about all kinds of foods there. Good reading for when we want to update/improve the foods section in the MP KB when we are feeling more mentally energetic.
I did notice this line:
Almond milk Legal May be tried after being on the diet for 6 months.
BTW, the nut-milk.html page wouldn't load, but with a little wandering around, I came across the ice cream recipes. So, do you think this recipe (substituting honey for maple syrup given in original version would be SCDiet legal? ...
Vanilla Delight
I don't have a coffee grinder so I just added the vanilla beans to the blender with everything else and it worked fine. It just added a little more texture!
Ingredients:- 2 vanilla beans
- 2 cups cashews or pieces
- 2 cups purified water
- 1 cup honey
Directions:- Grind vanilla beans in a blender
- Combine vanilla and remaining ingredients in a blender.
- Pour into an ice cream maker and freeze according to instructions.
Last edited on Mon Mar 28th, 2011 06:58 by Joyful
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eClaire
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Posted: Mon Mar 28th, 2011 23:21 |
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I read somewhere that the reason maple syrup in not recommended is the belief that much of the bottled/canned food out there does not contain full disclosure when it comes to ingredients. So I imagine that if someone had a reliable source of unadulterated maple syrup, there would not be an issue with it.
Yeah, until I get the book, it is likely I am doing all manner of things wrong at this point. (E.g., after soaking two different types of legumes, I read that I shouldn't add them to the diet for 3 months.) However, I cannot read a lot of text online....
Then again, I'm easing into it. That's probably not recommended either. C'est la vie! Once I clear my fridge out of the offending food (I have already given away all of my grains, but I'm eating everything else but sugar), I'll be on the diet completely.
OMG! The Vanilla Delight sounds wonderful. I will definitely be making me some nut milk ice cream as time goes on. Probably coconut ice cream. And some sorbets too.
WARNING: I think while honey is suggested, we should remember that it is high in carbs and will feed bacteria if a person eats too much of it.
Last edited on Mon Mar 28th, 2011 23:22 by eClaire
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y
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Posted: Wed Mar 30th, 2011 03:35 |
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Thanks for this information, Claire and Martha. This sounds worth trying. Close to some other diets I've tried, but some differences. E.g., okra. I never avoided that before. I was happy to see it finally becoming available in the stores at a less exorbitant price, but so it goes: allowed today, forbidden tomorrow. I'll enjoy what I already have.
I ordered the book from the library. In the meantime, I think I'll continue to use the illegal foods I already have purchased but not buy anything new that's illegal.
Claire, I have been making almond milk with the Vitamix. I soak the almonds in cold water overnight and the next day remove the skins by squeezing each one between my fingers. Then I first blenderize them with just a little water (helps to get a finer chop) and then add the rest of the water and blenderize some more. I then run it through a sprouting bag (mesh like you mentioned you ordered) and save away the solid almond meal left inside the bag to put into other things.
I also tried it without taking the skins off the almonds and didn't find that much of a difference.
I've experimented with adding some dates and vanilla with the initial blenderizing, adding them after the filtering and giving it all another blenderizing (then you have to filter again or you have chunks - I decided this wasn't a good method). I've also thought of boiling some raisins in water and using that water to make the almond milk to give it a sweet taste, but haven't tried that yet. I've also had it with no fruit added. It is still not the same as store-bought almond milk or near as good as real milk, but I've been avoiding the real stuff just in case because of D level. If you come up with some good methods to get it tasting better, I'll be interested.
I thought we avoided maple syrup for the same reason we avoid honey - the high sugars feed the bacteria. I'd be thrilled to hear maple syrup is ok.
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eClaire
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Posted: Wed Mar 30th, 2011 06:25 |
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The almond milk I made from two table spoons of almond butter (a brand of almond butter that I won't buy again) tasted just fine with honey and vanilla in the mix. Of course, I can't say I have high standards. I was just glad to be drinking something that wasn't water or ginger in hot water.
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Posted: Wed Mar 30th, 2011 06:35 |
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Claire,
Funny. I hear you about sometimes wanting something different from water.
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Marber144
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Posted: Thu Mar 31st, 2011 15:51 |
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We make 'Cashew Cream' to be used in hot drinks (added to: 1 Tablespoon of brewed coffee, lots of hot water), or added to cut-up fruit in place of milk/yogurt products. This 'cream' can be added to smoothies (adds protein) or used in making ice cream type desserts. Or, in soups to make a creamed version - but I prefer to 1st blend some almond flour with water, then add veg soup & blend. (Creamed Caulifower & chicken broth soup.)Yum...
You can purchase in bulk at Whole Foods market: 'Raw Cashew pieces'. I put 2 cups in good sized bowl (allow for expansion), add boiling water (2-3 inches above cashews) & let sit to cool on counter a few hours. Then, cover with plastic wrap and refrigerate for about 24 hrs to get cashews really soft.
The next day, after putting about 6-8 pitted dates (depending on desired sweetness) into blender or vita-mix along with the cashew pieces that have been soaked & rinsed, add 1-2 cups of water - blend for at least 5-10 minutes. More water can then be added and blend some more to get it really smooth. We add a little sea salt.
Trader Joe's makes the best tasting "Raw, creamy, unsalted Almond Butter". It's SCD compliant.
Honey is SCD compliant, but maple syrup is not SCD compliant.
Pressure cooker is not necessary, but it helps having a thick well insulated bottom in making yogurt, so that milk/cream doesn't scorch. There is a fine line between scalded milk & scorched. A good, reliable thermometer for yogurt making is Taylor brand.
Almond Flour:
Give email address at http://www.HoneyvilleGrain.com they will send sale codes every 2-3 months for 10% off entire order. Their 25-lb of Blanched Almond flour comes in a heavy box lined with a plastic bag. You'll need to divide up into zip-lock type bags (@ 5-lb each). We freeze to prevent going stale.
Almond Flour may seem expensive; but it's high in protein (twice that of regular 'flour') and almost 3/4 fewer carbs! Therefore Almond Flour makes whatever protein you use with it to 'go further'. We make chicken fingers coated with almond flour, dried chopped parsley, sea salt, etc - they are SO MUCH more flavorful and delicious than those made with wheat flour (no flavor, really just an ingredient for making 'glue'!).
BTW - sugary, treats made with wheat flour smell pretty unappealing (can I say revolting?) after a year of enjoying SCDiet.
I never had even 1 egg yolk until I'd been on MP for 2.5 years. Now if a recipe calls for more than 1 egg - I use 1 whole egg & the rest egg whites. HoneyVille is having trouble with supplier of their dried egg whites, but (1) 2.25lb can lasted us almost 1 year!
We are definitely not deprived by being on SCD.
The Monster Cookies in Elaine Gottschall's book "BTVC" are killer DELICIOUS!! They are advanced. We only introduced them after 10-11 months on SCD.
Condiments are really hard though. Eating in a restaurant or Take-Out food is very hard.
Thank you for interest in this diet. It's made such a difference in our MP recovery. And, I am not constantly looking for something to eat. Sometimes I forget to eat! So, in effect I can be much more productive.
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Lyme Bart Babs Erlich Dx'00| DDD Hashimoto OA HTN FM Apnea(dx Jul/06 gone!Jul/11) CF gene mutation |Celiac dx:Jul/11| only Levoxyl + Diovan
*I tried to restart Benicar & had ICH stroke Nov3/11 - NO beni since Nov3 - too risky
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Posted: Thu Mar 31st, 2011 18:24 |
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Marber,
Thanks for the great information. I'm still waiting on the book - is the boiling water a necessary step in your cashew cream according to SCD? According to some raw diet promoters, you avoid hot water so as not to kill natural enzymes. I'm wondering if SCD intentionally does want us to kill these, or if you tried soaking the cashews in cold water and didn't get as good a result. For this same reason I was thinking of the straight almond flour because they use hot water in the blanched almond flour process. They are temporarily out of the straight almond flour, though, so I might not be able to get it anyway. I don't get a very fine size using the Vitamix to make flours. It's ok for some things, but real milled would be an improvement for other things.
I found this source for egg white crystals.
http://www.nutriomstore.com/
It looks like nothing added, but I've emailed them to verify they don't add any D. This is more expensive than buying fresh eggs and throwing the yolks away, but with Daylight Savings Time it is harder to get to the grocery store so it might be useful to have a ready supply available. Amazon sells the Honeyville egg whites but of course they are out of stock there as well. But they have that feature where they will email you when they become available again.
Amazon has a number of varieties of Fagor pressure cookers. Which one do you have?
Sugary treats have been unappealing to me for a good while - I figured it was because they stirred up the bugs. But, some dishes need a little bit of sweetness or are just better with a little. Varies. Some days I want a few raisins in my salad; other days, yuk. I think I hear you saying that you're including honey in your diet and don't feel like it is impeding progress? Maybe by eliminating the grains and some other carbohydrates it allows some room for a little honey? That would make available a wider range of food choices and make this diet look pretty easy to stick to.
Thanks again to Claire, JanEE, and you for getting this rolling.
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MP Benicar only Sep'10; lyme '06, cfs '89, hashimoto's '03; fatigue/weakness, brain hijinks, joint/muscle pain; 125D 77 (8/10), 25D 6.6 (02/13)
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eClaire
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| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1495 |
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Posted: Thu Mar 31st, 2011 20:07 |
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Hmmm... about the pressure cooker... good points. My pots are very thick stainless steel, with especially thick bottoms... I don't think I will have a problem scalding milk.
I'm using egg whites from the store with no additives. (The store I go to sells a variety of egg whites.) I'm hoping that is okay. If not, I can go to the raw egg routine... I've done that for making quiches: one whole egg and the rest white. (Of course the last time I made it with white alone, it turned out just wonderful and I discovered the yolk was not necessary for quiche.)
Hmmm... but I'm liking the idea of a can of egg white lasting nearly a year.
I've never been much of a sandwich or condiment person (bread has never been all that friendly to my waistline). As long as I can make salad dressing, I am fine.
And thanks for the cashew cream recipe!
Last edited on Thu Mar 31st, 2011 20:53 by eClaire
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12/2006 (-2 mo); CFS FMS MCS COPD hypermob IBS/GERD osteopor food/animal/plant allergies; sleep difficulties, exhaustion, muscle weakness, pain, post exertional malaise; 25D<4 summer 2010
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