Specific Carbohydrate Diet

[Guest guest]

It seems that there are a few folks on this list that are on the SCD

diet or have family members on it. My husband started having

gastrointestinal trouble and is developing food allergies and I have

recently put him on this diet. He does not have any diagnosed

disease, just minor irritating symptoms. He is doing much better,

however I am starting to think that it's the preparation of the food

that has given him the problems in the past. For instance, if the

digestability of cow's milk can be totally enhanced by culturing the

milk for 24 hours so all the lactose is gone, why wouldn't grains

that are soaked for a longer time or sprouted to the point where the

starch and gluten are gone be as beneficial? I'm about to try

experimenting with this to see what he can handle, like soaking the

grains in my homemade yogurt for a full 24 hours in a warmer place,

and sprouting and dehydrating grains. People have eaten grain in the

past with NO problems!! It HAS to be the preparation that makes the

difference, right? In Elaine Gotteshall's book, she makes the

comment that even healthy people have a very hard time digesting

gluten and starches, so it makes sense that the soaking would have to

help. Is there a point where the starch and gluten are totally broken

down into an easy to digest form?

So, for those of you on this diet, have to tried introducing NT

prepared grains?? What was the outcome?

Also, I'd like to make other cultured milk products besides yogurt,

but how do I know when the lactose is gone (how long should I culture

things like Piima or Villi?)

Becky