Re: More Beginning Questions:p

[Guest guest]

Hi na. I am a couple of days away from starting SCD, so I can't answer

most of your questions.

About question 3, I don't plan to eat the farmer's cheese/dry-curd cottage

cheese plain. But, unlike you, I don't have issues with dairy products as

long as they are low in lactose.

Do you have the book, " Breaking the Vicious Cycle " ? It has a few recipes

that use the cheese, including the cheesecake (p. 104 of the 2002 printing).

The main ingredient is the cheese, and the other ingredients are eggs,

honey, SCD-legal vanilla extract, and either lemon juice or grated lemon

peel, with the option of adding or omitting SCD yogurt. If you are able to

use all of the other ingredients, then you can try making this cake without

yogurt.

There is another easy-looking recipe on p. 84, called Baked Cottage Cheese,

that consists of 1 cup of the cheese, 1 egg, 1 tsp. honey, and 1 tsp.

butter, all blended and then baked in a greased baking dish at 350F/180C for

about 15-20 minutes until firm and slightly browned at the edges.

There is also a custard recipe on p. 113, that uses 2 eggs, 1 cup farmer's

cheese, 2 tsp vanilla extract, 8 tsp. honey, a dash of honey and a pinch of

salt. I have never made custard, and I'm not sure whether I even have the

custard cups that the recipe calls for. I'm wondering whether the custard

can be made in a larger baking dish, as long as that baking dish is in turn

placed in a larger baking pan half filled with water.

I have one idea for your question 5, about a non-meat source of iron. I

recall learning many years ago that spinach is high in iron, but that in

order to get that iron into a form that can be digested, it is necessary to

accompany it with something acid. At the time, I used to drink tomato juice

with my spinach, but I am allergic to tomatoes now, and I don't recall what

other acidic foods were recommended. My iron levels tend to be above normal,

so this hasn't been a major concern for me.

Hope this helps.

I hope that other people will answer your question 6, about when to

introduce new foods, because that is something I am curious about as well.

Ellen

" bcarst83 " wrote:

> Hi!

>

> First I want to thank everyone for their feedback, it is soo helpful

> and I really appreciate it!

>

> I do have some more questions though (There are a lot, so if you

> could even address one, I'd appreciate it!):

>

<snip>

> 3). Do you eat the farmer's cheese plain, I havn't tried it, I will

> tomorrow, but it looks awful just by itself. Are there any recipes

> or things I can do/cook with it in the beginning stages? I also have

> been off of dairy for over a year and am a little hesitant to try

> this, how much do you suggest for just beginning, and how do I know

> if it works for me or not? I also made my first batch of yogurt and

> the book says to moisten the cheese with the yogurt, but if I

> introduce both together and it doesn't go well, how do I know which

> one caused the problems?

>

<snip>

> 5). Iron-people have posted about this and I do not eat red meat,

> thus no liver for me. Any other sources, since Elaine says no to

> supplements? I had been taking a liquid iron prior to starting SCD.

>

> 6). How many days a part do you introduce new foods and how are you

> sure they " went through " ok. My BM's (like I mentioned earlier) have

> gotten a little more solid since starting the diet, but still are not

> formed. Is this due to inflammation still, or maybe if I add more

> fiber? How long do people with UC take to have " trophies " usually?

> I've added avocado, which I am usually able to tolerate, so hopefully

> this will help?

>

> Thanks again, I know it's a lot, but I thought I'd ask all at once to

> get it out there. Any help/advice is appreciated!

>

> na

>

> problems 2 year

> UC diagnosis July '07

> SCD week 1 (5 days)!

[Guest guest]

There is recipe in the BTVC for yogurt cheese. A lot of people use dripped yogurt in place of DCCC. I like the DCCC though. It's very versatile. Here's a webpage I found earlier and Marilyn posted it recently also with ideas and it has a great protein/0 sugar advantage.

http://www.stumptuous.com/cms/displayarticle.php?aid=23

Debbie 38 crohn's

scd restart 1/07

Hi na. I am a couple of days away from starting SCD, so I can't answer most of your questions.About question 3, I don't plan to eat the farmer's cheese/dry-curd cottage cheese plain. But, unlike you, I don't have issues with dairy products as

long as they are low in lactose.Do you have the book, " Breaking the Vicious Cycle " ? It has a few recipes that use the cheese, including the cheesecake (p. 104 of the 2002 printing). The main ingredient is the cheese, and the other ingredients are eggs,

honey, SCD-legal vanilla extract, and either lemon juice or grated lemon peel, with the option of adding or omitting SCD yogurt. If you are able to use all of the other ingredients, then you can try making this cake without

yogurt.There is another easy-looking recipe on p. 84, called Baked Cottage Cheese, that consists of 1 cup of the cheese, 1 egg, 1 tsp. honey, and 1 tsp. butter, all blended and then baked in a greased baking dish at 350F/180C for

about 15-20 minutes until firm and slightly browned at the edges.There is also a custard recipe on p. 113, that uses 2 eggs, 1 cup farmer's cheese, 2 tsp vanilla extract, 8 tsp. honey, a dash of honey and a pinch of

salt. I have never made custard, and I'm not sure whether I even have the custard cups that the recipe calls for. I'm wondering whether the custard can be made in a larger baking dish, as long as that baking dish is in turn

placed in a larger baking pan half filled with water.I have one idea for your question 5, about a non-meat source of iron. I recall learning many years ago that spinach is high in iron, but that in order to get that iron into a form that can be digested, it is necessary to

accompany it with something acid. At the time, I used to drink tomato juice with my spinach, but I am allergic to tomatoes now, and I don't recall what other acidic foods were recommended. My iron levels tend to be above normal,

so this hasn't been a major concern for me.Hope this helps.I hope that other people will answer your question 6, about when to introduce new foods, because that is something I am curious about as well.

Ellen " bcarst83 " wrote:> Hi!>> First I want to thank everyone for their feedback, it is soo helpful> and I really appreciate it!>> I do have some more questions though (There are a lot, so if you

> could even address one, I'd appreciate it!):><snip> > 3). Do you eat the farmer's cheese plain, I havn't tried it, I will> tomorrow, but it looks awful just by itself. Are there any recipes> or things I can do/cook with it in the beginning stages? I also have

> been off of dairy for over a year and am a little hesitant to try> this, how much do you suggest for just beginning, and how do I know> if it works for me or not? I also made my first batch of yogurt and

> the book says to moisten the cheese with the yogurt, but if I> introduce both together and it doesn't go well, how do I know which> one caused the problems?><snip> > 5). Iron-people have posted about this and I do not eat red meat,> thus no liver for me. Any other sources, since Elaine says no to> supplements? I had been taking a liquid iron prior to starting SCD.

>> 6). How many days a part do you introduce new foods and how are you> sure they " went through " ok. My BM's (like I mentioned earlier) have> gotten a little more solid since starting the diet, but still are not

> formed. Is this due to inflammation still, or maybe if I add more> fiber? How long do people with UC take to have " trophies " usually?> I've added avocado, which I am usually able to tolerate, so hopefully

> this will help?>> Thanks again, I know it's a lot, but I thought I'd ask all at once to> get it out there. Any help/advice is appreciated!>> na>> problems 2 year

> UC diagnosis July '07> SCD week 1 (5 days)!

[Guest guest]

Eileen wrote: I hope that other people will answer your question 6, about when to introduce new foods, because that is something I am curious about as well.

This is totally an individual thing. Elaine says that after the intro you can try legal foods. It would depend on how YOUR body handles it. So what is good for one isn't necessary going to work for another. Some people can't handle the carrots in the soup and for others they get no symptoms from them. So it's really trial and error. Some moms put together a list of foods on www.pecanbread.com to work on phases of the diet, but Elaine didn't like it because it is not all inclusive of foods. So if you need it as a guide you can use it. Katy

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[Guest guest]

na, Peppermint, spearmint and ginger tea are legal also legal.

Hi KathyHere's what Elaine's legal/illegal list on her website has to say about tea:"Ordinary black tea is legal but should be made weak.Instant tea,Ojibwa tea (Essiac), many herbal teas, teas made from bark etc are full of polysaccharides and are illegal. Peppermint and spearmint herb teas are legal, and you can make a tea from ginger which is also legal." Green tea is legal.

Hi KathyHere's what Elaine's legal/illegal list on her website has to say about tea:"Ordinary black tea is legal but should be made weak.Instant tea,Ojibwa tea (Essiac), many herbal teas, teas made from bark etc are full of polysaccharides and are illegal. Peppermint and spearmint herb teas are legal, and you can make a tea from ginger which is also legal."

Changes in BM are very common in the beginning because the whole way you digest food are changing.

That is a good point about the yogurt moistening the DCCC. Youll just have to figure that out if you try it that way. You could also make the cheesecake and then you would know if it was the DCCC because the yogurt will lose it's probiotics when heating it.

BM consistency is really individual. Trophies come sooner then later for some or vice versa. Just remember that alot of times it's two steps forward and one back. Keeping a food diary is a good idea so you can match symptoms with foods. Katy

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[Guest guest]

Hi na,

I am not a runner, but I am an avid mountain biker. I did have to make

some adjustments after starting SCD, especially at the beginning. I

did find that I felt more tired for a few weeks, but because your body

is undergoing so many changes (and you're depriving it of those

complex carbs), it's not surprising!

I found that the most important thing for me was to have SCD-legal

food available immediately after my rides. I would always have diluted

pineapple juice, and some type of protein (hard-boiled eggs, chicken

breast, etc.), and cheese with me at first (at the beginning you're

kind of limited as to what you can eat).

One big mistake I made was that I had been used to eating Clif Bars on

every ride, so I just made SCD-legal snacks with raisins, dried

apricots, nuts, coconut, etc. (thinking " this is all legal, so it

should be okay " ) - all of which are ADVANCED foods (and I didn't

understand that part yet). I tried to substitute those for the Clif

Bars - but that didn't work. I later learned to stick with the easy-to-

digest foods and just bring them along. I even brought along

previously cooked veggies like carrots or green beans. Yes, they were

cold, but I really needed the food.

After a few weeks, I added in baked goods made with almond butter (the

step before I started using almond flour) and would bring those.

Now, I just bring dried apricots and almonds that I can eat on my

ride, but I still often " pack a lunch " and have a cooler in my car

with stuff I can eat after my ride. I would say I'm on par stamina-

wise with where I was before SCD.

Good luck!

Kathy

UC since 12/05

SCD since 7/07

sulfasalazine 2 pills (down from 6) a day

>

> 4). I am a runner, was an avid runner before all this happened

> actually, and have just begun to start up again. I am wondering if

> anyone else has been on this diet and been able to sustain physical

> activities/sports?