Re: Questions for : WAPF-style SCD?

[Guest guest]

if you are interested in mail ordering organic grassfed DCCC, my local farmer

here in Wis.

ships it. email me off list for his name and number.

>

> ,

>

> I've been doing some research on the board and discovered that you follow, or

at least

> used to follow, the SCD. I've just started the GAPS diet, which I Imagine you

know about,

> about three weeks ago.

>

> There are a few foods that seem to be " staples " of SCD/GAPS that I'm having

trouble

> locating. The first is dry curd cottage cheese. I realize the Friendship

Dairies is what

> everyone on the SCD uses, but I think their cows are grain-fed and raised in

confinement.

> I'm not going to go there. I can't locate any organic or grass-fed DCCC, so

it looks like I'll

> have to make something like that on my own. Can you suggest a recipe/method?

[Guest guest]

Chris-

> I've been doing some research on the board and discovered that you

> follow, or at least

> used to follow, the SCD.

I still do, pretty much, with certain slight dairy-related exceptions.

> There are a few foods that seem to be " staples " of SCD/GAPS that I'm

> having trouble

> locating. The first is dry curd cottage cheese. I realize the

> Friendship Dairies is what

> everyone on the SCD uses, but I think their cows are grain-fed and

> raised in confinement.

> I'm not going to go there. I can't locate any organic or grass-fed

> DCCC, so it looks like I'll

> have to make something like that on my own. Can you suggest a recipe/

> method?

I don't know offhand of a raw, grass-fed dry curd cottage cheese, but

a number of the farmers you can find through realmilk.com have a

pretty wide variety of cheeses, so you could probably find something

useful.

Oh, and I see Carolyn has a source for you!

> Do you use nut flour and do you make it yourself? Do you know

> anything about the nut

> flour from places like " www.digestivewellness.com " and Lucy's

> Kitchen? I'm assuming they

> sell nut flours made from commercially-grown nuts with pesticides

> and all.

I use almond flour very, very rarely, partly because it's too carby

for me. I got a 5# bag from Lucy... I don't even know when, but a

long time ago, and I still have a lot of it left. (I broke it down

into mason jars, vacuum-sealed them and put them in the freezer, so

it'll keep.) But it wouldn't be a good idea to make nut flour a

staple even if you don't have problems with carbs and weight gain,

because almond flour has a problematically high amount of PUFA.

According to NutritionData.org, 100g of blanched almonds (admittedly

not quite the same thing as almond flour, but as close as they come)

have 12.1g of PUFA. If your daily caloric intake is, say, 2400, then

that mere 100g of almonds would put your PUFA intake at around 5% of

calories all by itself. As an occasional thing, not the end of the

world. As a daily or even regular food... bad news.

You could try coconut flour, but if you have problems with almond

skins, I think you'll have even more problems with coconut flour,

which has much more fiber.

> But I am spending almost 15 extra hours a week preparing food for the

> GAPS diet (no joke) above and beyond what I was doing with a

> Nourishing Traditions style

> diet previously

Where is the time going? And how many people are you preparing food

for?

-

[Guest guest]

>I use almond flour very, very rarely, partly because it's too carby

> for me. I got a 5# bag from Lucy... I don't even know when, but a

> long time ago, and I still have a lot of it left. (I broke it down

> into mason jars, vacuum-sealed them and put them in the freezer, so

> it'll keep.) But it wouldn't be a good idea to make nut flour a

> staple even if you don't have problems with carbs and weight gain,

> because almond flour has a problematically high amount of PUFA.

> According to NutritionData.org, 100g of blanched almonds (admittedly

> not quite the same thing as almond flour, but as close as they come)

> have 12.1g of PUFA. If your daily caloric intake is, say, 2400, then

> that mere 100g of almonds would put your PUFA intake at around 5% of

> calories all by itself. As an occasional thing, not the end of the

> world. As a daily or even regular food... bad news.

I'm glad you pointed this out. I hadn't considered the PUFA content of almonds.

I've been

so preoccupied with figuring out how to get enough " substance " on this diet it

completely

slipped my mind. In any event, I've never been able to digest nuts well so I

doubt this

would ever be a regular staple anyways. Too bad that just about every SCD

recipe I come

across uses almond flour. What do you use as a substitute?

I am underweight and trying to bulk up a bit. I find that incredibly difficult

to do on this

diet. Any ideas?

>

> You could try coconut flour, but if you have problems with almond

> skins, I think you'll have even more problems with coconut flour,

> which has much more fiber.

I tried coconut flour and it was an utter disaster, for exactly the reason you

mentioned. I

have a hard time with insoluble fiber, and coconut flour is full of it.

> Where is the time going? And how many people are you preparing food

> for?

I am on the intro GAPS diet, so every day I'm making bone-broth and soup (I eat

it 4-

5x/day), raw vegetable juice, sauerkraut, kefir/yogurt, crockpot meals, etc.

We're only

cooking for two (my wife and I) but it's an incredible commitment. Especially

when you

include the shopping and the time spent finding special ingredients.

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