Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 Hi Orlinda. Also FYI...I think if mold/fungus is an issue for you, you should make sure to peel the veggies fruits you are juicing and also scrub the exteriors really well...you might also consider just using organics to juice with as they are supposed to have less pestcide residue on them...I soak all my fruits/veggies in agrisept which is like grape fruit seed extract to kill any errant microbes on them because I have real nasty yeast/fungal/old issues. FYI. -------------- Original message ---------------------- > Orlinda > > Juicing is a good idea, but my suggestion is to start slowly -- dilute the > juices more than what is usually recommended, because there is still some > digestion involved, even if juices are easier to cope with than cooked fruits > and veggies. Orlinda Juicing is a good idea, but my suggestion is to start slowly -- dilute the juices more than what is usually recommended, because there is still some digestion involved, even if juices are easier to cope with than cooked fruits and veggies. My experience has been that when I developed and was diagnosed with my upper GI dysfunctions, I could no longer drink vegetable juices, no matter how diluted. I even have issues with some of the fruits I try juicing. I dilute the juices significantly (about 500%), and strain them twice, but still get digestive or immune system reactions. Before I developed the digestive dysfunctions I made my own juices once or twice a week, and had no problems..... Now I routinely juice a few fruits, strain the juice twice because I can't tolerate fiber these days, and dilute by about 500%. Tastes great, much better than store-bought juices. You will probably be just fine with juicing, but I just wanted to caution you to start slowly. I've been surprised at how differently my body responds to foods and drinks now that I have digestive (and neurological) issues. Kim M. SCD 4+ years SofOddi dysfunction, GP, IBS-C 4+ years neurological stuff 2+ years >>>>>>>>>>>>>>>>> I understand that we are supposed to be very careful about introducing new vegetables (and fruits) because we may not be able to digest them, but since there isn't really any "digesting" going on when you juice vegetables, do you have to be as careful?I'm feeling like I've gone too long on too limited of a diet (for a number of reasons) and I need to start getting more nutrients.OrlindaCeliac - 2006SCD - Sept. 2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2008 Report Share Posted January 8, 2008 Thanks everyone, for all your advice! Orlinda - OR Celiac - 2006 SCD - Sept. 2007 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2008 Report Share Posted January 9, 2008 Marilyn, Thank you for your advice. I am curious, though, about the raw milk being an advanced food. From what I understand we aren't supposed to be drinking milk, just using it for yogurt, and when advanced enough, kefir. Orlinda - OR Celiac - 2006 SCD - Sept. 2007 > >I found the instruction for it off the Healing Crow website. > > Healing Crow is a great website, but it is not > 100% SCD, although it strongly supports it. > > Kefir is good stuff, but like kombucha, it's a > mix of bacteria and yeasts and, like raw milk, > it's a very advanced food. I'd strongly recommend > against it given how new you are to the diet. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2008 Report Share Posted January 9, 2008 At 05:57 PM 1/9/2008, you wrote: Thank you for your advice. I am curious, though, about the raw milk being an advanced food. From what I understand we aren't supposed to be drinking milk, just using it for yogurt, and when advanced enough, kefir. You are correct. We aren't supposed to drink milk. Just use it for yogurt. However, there are raw milk advocates who dump the culture into raw milk and ferment it, without pasteurizing it first as Elaine required in BTVC. They claim it eliminates the enzymes which are beneficial in raw milk. (They may be right.) Nonetheless, when we are healing injured guts, we can't take chances on getting any bacteria other than the specific ones in our yogurt . So, we pasteurize the milk first to get rid of any which may have inadvertently been in the milk -- which in small quantities might not be a problem. But yogurt temp is a good temp for many bacteria, and without the [asteurization first, they will grow, too, and maybe crowd out the bacteria we WANT. Later, when we are more healed, some of us may elect to use raw milk for making yogurt, but Elaine did not recommend it, particularly not for badly injured guts. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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