Re: coconut oil-finally!

[Guest guest]

I noticed you are taking iron supplements. Have you considered cockles, clams, mussels, etc., as an alternate source of iron? As I was originally diagnosed UC with anemia from loss of blood I used these food iron sources.My doc wants me to take the pills, and since she really has been a saint through all this, I want to honor her wishes as best I can. I read that raw garlic can also help anemia, as it helps encourage red blood cell production. Since I just started taking raw garlic for candida, I'm hoping it will help my anemia. I get my blood checked every month, so when my iron's at a reasonable level, she'll let me stop taking the iron. =)Plus, I would have to do the 3-4 day food intro period for all of those new foods, and frankly, my higher priorities for food intro are fruits and veggies that won't feed my yeast. 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

[Guest guest]

I noticed you are taking iron supplements. Have you considered cockles, clams, mussels, etc., as an alternate source of iron? As I was originally diagnosed UC with anemia from loss of blood I used these food iron sources.My doc wants me to take the pills, and since she really has been a saint through all this, I want to honor her wishes as best I can. I read that raw garlic can also help anemia, as it helps encourage red blood cell production. Since I just started taking raw garlic for candida, I'm hoping it will help my anemia. I get my blood checked every month, so when my iron's at a reasonable level, she'll let me stop taking the iron. =)Plus, I would have to do the 3-4 day food intro period for all of those new foods, and frankly, my higher priorities for food intro are fruits and veggies that won't feed my yeast. 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

[Guest guest]

I noticed you are taking iron supplements. Have you considered cockles, clams, mussels, etc., as an alternate source of iron? As I was originally diagnosed UC with anemia from loss of blood I used these food iron sources.My doc wants me to take the pills, and since she really has been a saint through all this, I want to honor her wishes as best I can. I read that raw garlic can also help anemia, as it helps encourage red blood cell production. Since I just started taking raw garlic for candida, I'm hoping it will help my anemia. I get my blood checked every month, so when my iron's at a reasonable level, she'll let me stop taking the iron. =)Plus, I would have to do the 3-4 day food intro period for all of those new foods, and frankly, my higher priorities for food intro are fruits and veggies that won't feed my yeast. 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

[Guest guest]

how about spinach??? might kill 2 birds with 1 stone?? can't remember if you

tried that yet??? go pureed 1st if nervous :-)

eileen

[Guest guest]

how about spinach??? might kill 2 birds with 1 stone?? can't remember if you

tried that yet??? go pureed 1st if nervous :-)

eileen

[Guest guest]

how about spinach??? might kill 2 birds with 1 stone?? can't remember if you

tried that yet??? go pureed 1st if nervous :-)

eileen

[Guest guest]

At 06:06 PM 9/26/2009, you wrote:

Do you think this might be

enough thickening to do the trick without the egg? I've also thought of a

little plain gelatin, but

haven't tried it.

Mayonnaise is an emulsion.

You need the oil, the mustard, the salt, the pepper, the vinegar. And,

typically, the egg. Here's something I worked up some years ago. I don't

really care for it -- I like real mayo! -- but it does work, sort-of. It

may work even better with the coconut oil as part of the oil. (I hadn't

discovered coconut oil when I was fiddling with this.)

Egg-free Mayonnaise (an LSCDL Recipe)

After reading the umpty-oughth panic-stricken message about raw eggs

in mayonnaise, and how the cooked mayo didn’t work, I decided to

experiment. Elaine said that liquid lecithin was SCD-legal, although she

didn’t know why anyone would want to use it when one could be getting the

good nutrients of egg yolks and whole eggs. I’d read an article about egg

substitutions (most of which are SCD-illegal), and went into the kitchen

and put the ideas together.

1 tablespoon (packet) plain, unflavored gelatin

¼ cup cold water

1 teaspoon liquid lecithin[1]

1 tablespoon SCD-legal prepared mustard

1 tablespoon white vinegar

1 cup sunflower oil

¼ teaspoon white pepper

¼ teaspoon salt (optional)

In a small saucepan, place water. Sprinkle gelatin over the surface of

the water evenly. Allow to soften, then heat on low until gelatin is

completely dissolved. Remove from heat and cool to room temperature.

In a medium-sized bowl, place mustard, vinegar or lemon juice, lecithin,

pepper, and optional salt. Whisk until fully incorporated. Add the cooled

gelatin mixture and whisk again until completely smooth and well-blended.

With electric mixer[2] on high, gradually drizzle

the oil in. It should take at least 60 seconds, possibly 2 minutes to

drizzle all the oil in. Setting a timer is recommended: you might be

amazed at how long “one minute” is when you’re pouring oil. Final

emulsion may not be as thick as real mayonnaise, but it will set up when

chilled.

Scrape the egg-free mayonnaise into a container and label it with the

date. Refrigerate. This mixture has more shelf life than real mayonnaise,

but it should not extend past the shelf life of the oil or the mustard

used. Prepare at least 12 hours in advance of use to allow time for it to

set up and thicken. This mixture may need to be re-whisked each time it

is used, as it does separate somewhat in the refrigerator.

Note: my personal opinion is that this does not taste nearly as good as

real mayonnaise, but it’s an adequate substitute for those who are

allergic to eggs or who are afraid of raw eggs.

[1] Liquid lecithin is derived from either eggs or

soybeans. If you have pronounced allergies to either, it may be wise to

verify the source of your lecithin, although, like oils from grains or

soy, it is still legal.

[2] I use a whisk attachment to my hand mixer. If you

find it easier to prepare in a food processor or blender, do so.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 06:06 PM 9/26/2009, you wrote:

Do you think this might be

enough thickening to do the trick without the egg? I've also thought of a

little plain gelatin, but

haven't tried it.

Mayonnaise is an emulsion.

You need the oil, the mustard, the salt, the pepper, the vinegar. And,

typically, the egg. Here's something I worked up some years ago. I don't

really care for it -- I like real mayo! -- but it does work, sort-of. It

may work even better with the coconut oil as part of the oil. (I hadn't

discovered coconut oil when I was fiddling with this.)

Egg-free Mayonnaise (an LSCDL Recipe)

After reading the umpty-oughth panic-stricken message about raw eggs

in mayonnaise, and how the cooked mayo didn’t work, I decided to

experiment. Elaine said that liquid lecithin was SCD-legal, although she

didn’t know why anyone would want to use it when one could be getting the

good nutrients of egg yolks and whole eggs. I’d read an article about egg

substitutions (most of which are SCD-illegal), and went into the kitchen

and put the ideas together.

1 tablespoon (packet) plain, unflavored gelatin

¼ cup cold water

1 teaspoon liquid lecithin[1]

1 tablespoon SCD-legal prepared mustard

1 tablespoon white vinegar

1 cup sunflower oil

¼ teaspoon white pepper

¼ teaspoon salt (optional)

In a small saucepan, place water. Sprinkle gelatin over the surface of

the water evenly. Allow to soften, then heat on low until gelatin is

completely dissolved. Remove from heat and cool to room temperature.

In a medium-sized bowl, place mustard, vinegar or lemon juice, lecithin,

pepper, and optional salt. Whisk until fully incorporated. Add the cooled

gelatin mixture and whisk again until completely smooth and well-blended.

With electric mixer[2] on high, gradually drizzle

the oil in. It should take at least 60 seconds, possibly 2 minutes to

drizzle all the oil in. Setting a timer is recommended: you might be

amazed at how long “one minute” is when you’re pouring oil. Final

emulsion may not be as thick as real mayonnaise, but it will set up when

chilled.

Scrape the egg-free mayonnaise into a container and label it with the

date. Refrigerate. This mixture has more shelf life than real mayonnaise,

but it should not extend past the shelf life of the oil or the mustard

used. Prepare at least 12 hours in advance of use to allow time for it to

set up and thicken. This mixture may need to be re-whisked each time it

is used, as it does separate somewhat in the refrigerator.

Note: my personal opinion is that this does not taste nearly as good as

real mayonnaise, but it’s an adequate substitute for those who are

allergic to eggs or who are afraid of raw eggs.

[1] Liquid lecithin is derived from either eggs or

soybeans. If you have pronounced allergies to either, it may be wise to

verify the source of your lecithin, although, like oils from grains or

soy, it is still legal.

[2] I use a whisk attachment to my hand mixer. If you

find it easier to prepare in a food processor or blender, do so.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund