Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 i THINK we're alike -and I do zuc, yellow squash, spinach and swiss chardI do the first three plus carrots. How do you make swiss chard? Is it tasty? Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds except for the stupid iron pill I have to take that is SO illegal Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 i THINK we're alike -and I do zuc, yellow squash, spinach and swiss chardI do the first three plus carrots. How do you make swiss chard? Is it tasty? Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)No meds except for the stupid iron pill I have to take that is SO illegal Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2009 Report Share Posted September 16, 2009 Tasha No need to feel confused. Yes, french cut green beans are thin, but they are also very fibrous and don't soften up much even with a lengthy cooking. At least they don't soften up enough for my upper GI. Other folks on SCD find them easy to digest. I have upper GI dysfunctions that won't tolerate fiber (or fat or spices) so I feel sure my experience isn't the norm. But my upper GI can handle cooked-to-mush Roma/Italian green beans several times a day, so I go through a lot in a week's time. I can only find them frozen in my local stores, or I can grow them (which isn't easy in the tropical climate where I now live). The Roma/Italian green beans have a very soft pod to begin with, so my upper GI tolerates them easily when cooked. The other type of pole or bush string beans are OK for my upper GI as long as I destring them and cook until very soft -- and don't eat them more than once then wait a few days before eating them again. They are just more fibrous. That's been my experience. We're all so individual, so we each have to just try different foods for ourselves. It can be hard to predict how our digestions will cope. Kim M. SCD 5+ years >>>>>>>>>>>>>>>>>> I'm curious and confused. I was thinking that french cut beans would be the easier ones to digest as they are so thin and mine get very soft after being cooked. I wonder why string beans would be more easily digested? (What about haricot verts?) Isn't it difficult to find string beans much of the year? Thanks,Tasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2009 Report Share Posted September 18, 2009 I loved my carrots but they feed yeast - may be you should replace them - can't hurt to starve the yeasties - didn't think swiss chard had much flavor- the red has deeper flavor than the rainbow one - doc had me cook it in oil with garlic - (still not sure garlic is ok for me) so I just do it in oil like fresh spinach - I do like it's flavor better than spinach now - have you tried pecan butter rather than almond??? eileen > > > i THINK we're alike -and I do zuc, yellow squash, spinach and swiss > > chard > > > I do the first three plus carrots. How do you make swiss chard? Is it > tasty? > > Pour Dieu, pour terre, > Alyssa 15 > UC April 2008, diagnosed Sept 2008 > SCD June 2009 (restarted) > No meds except for the stupid iron pill I have to take that is SO > illegal > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2009 Report Share Posted September 18, 2009 I loved my carrots but they feed yeast - may be you should replace them - can't hurt to starve the yeasties - didn't think swiss chard had much flavor- the red has deeper flavor than the rainbow one - doc had me cook it in oil with garlic - (still not sure garlic is ok for me) so I just do it in oil like fresh spinach - I do like it's flavor better than spinach now - have you tried pecan butter rather than almond??? eileen > > > i THINK we're alike -and I do zuc, yellow squash, spinach and swiss > > chard > > > I do the first three plus carrots. How do you make swiss chard? Is it > tasty? > > Pour Dieu, pour terre, > Alyssa 15 > UC April 2008, diagnosed Sept 2008 > SCD June 2009 (restarted) > No meds except for the stupid iron pill I have to take that is SO > illegal > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2009 Report Share Posted September 18, 2009 I loved my carrots but they feed yeast - may be you should replace them - can't hurt to starve the yeasties - didn't think swiss chard had much flavor- the red has deeper flavor than the rainbow one - doc had me cook it in oil with garlic - (still not sure garlic is ok for me) so I just do it in oil like fresh spinach - I do like it's flavor better than spinach now - have you tried pecan butter rather than almond??? eileen > > > i THINK we're alike -and I do zuc, yellow squash, spinach and swiss > > chard > > > I do the first three plus carrots. How do you make swiss chard? Is it > tasty? > > Pour Dieu, pour terre, > Alyssa 15 > UC April 2008, diagnosed Sept 2008 > SCD June 2009 (restarted) > No meds except for the stupid iron pill I have to take that is SO > illegal > Quote Link to comment Share on other sites More sharing options...
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