Re: Almond flour question

[Guest guest]

Hi Ann,

I read a book this summer called Food Allergies: The Complete Guide to

Understanding and Relieving Your Food Allergies by E Walsh.

Walsh talks about overloading our systems with MSG, artificial sugars,

acidic foods, and refined sugar. He calls it MALS.

I too react to pizza in a bad way. This book helped me figure it out.

Cheese has a very high concentration of naturally occurring MSG.

Tomatoes, especially concentrated in sauce, have very high naturally

occurring MSG content. When you put the 2 together, you can react to

the MSG overload....even though it's naturally occurring.

Hope this helps,

SCD 9/9/08

[Guest guest]

> This is a question for those of you who understand the science of

> SCD more than me! I use almond butter a LOT, and have no problem

> with it. I use almond FLOUR, really only for two things: muffins,

> and pizza crust. The muffins have never given me a problem (other

> ingredients: eggs, honey, baking soda, salt). The pizza crust

> definitely affects me. The pizza crust is just almond flour with

> one egg. Of course the pizza has tomato sauce and cheese on it.

> But I'm sure its the crust that causes me problems. I eat the exact

> same tomato sauce on spaghetti squash with no bad results. I eat

> the same cheese all the time with all foods imaginable and no bad

> results. Also, I've made JUST pizza crust and eaten it, and get the

> bad results. The bad results by the way are excess gas, harder

> stool, and blood in stool.

>

> So my question is, why would the exact same ingredients in one food

> (almond flour and egg in pizza crust) affect me badly, when they, in

> another food (muffins) have no affect at all? Does the baking soda

> in muffins counteract the almond flour? Or the fact that there are

> more ingredients in the muffins somehow make the almond flour less

> concentrated, and therefore easier to digest? Just wondering... At

> the moment I'm keeping my pizza intake to one piece a day (when I

> make pizza which is not every week), and hoping I survive, because I

> really love it. Thanks!

Change pizza crust recipes. Maybe you need more leavening in your

pizza crust so to speak, instead of straight almond

flour and egg. Anyway, the pizza crust recipe in Raman Prasad's

Recipes for the SCD is really good - he uses farmer's

cheese. I also add herbs and garlic to the blend. It's delicious,

though I do my own thing for the toppings.

Mara

[Guest guest]

I wonder if it's the density of the crust. When you make muffins, the

ingredients are

mixed up with a bunch of air so they're fluffy. When you make crust, you smush

everything together and so you may get more substance in a smaller-looking

package.

Not sure how this translates to irritating your system, but it appears to be the

key

difference.

Sorry!

>

> This is a question for those of you who understand the science of SCD more

> than me! I use almond butter a LOT, and have no problem with it. I use

> almond FLOUR, really only for two things: muffins, and pizza crust. The

> muffins have never given me a problem (other ingredients: eggs, honey,

> baking soda, salt). The pizza crust definitely affects me. The pizza crust

> is just almond flour with one egg. Of course the pizza has tomato sauce and

> cheese on it. But I'm sure its the crust that causes me problems. I eat

> the exact same tomato sauce on spaghetti squash with no bad results. I eat

> the same cheese all the time with all foods imaginable and no bad results.

> Also, I've made JUST pizza crust and eaten it, and get the bad results. The

> bad results by the way are excess gas, harder stool, and blood in stool.

>

> So my question is, why would the exact same ingredients in one food (almond

> flour and egg in pizza crust) affect me badly, when they, in another food

> (muffins) have no affect at all? Does the baking soda in muffins counteract

> the almond flour? Or the fact that there are more ingredients in the

> muffins somehow make the almond flour less concentrated, and therefore

> easier to digest? Just wondering... At the moment I'm keeping my pizza

> intake to one piece a day (when I make pizza which is not every week), and

> hoping I survive, because I really love it. Thanks!

>

> Ann (in Iowa)

>