Re: thank you! and now for some more questions...

[Guest guest]

> Wow!

>

> I am so grateful for all of your responses. Thank you for the

> encouragment (and thanks for your recipes, Misty!)

>

> More questions:

>

> 1. Apple cider...Is Zeigler's apple cider legal?

yeah.

> It seems like all the apple cider I see has potassium sorbate and

> malic acid on the label. Is this okay? And can I make jello with

> the cider, too?

>

> 2. Butter and oils. Can I have butter and oils now?

yes.

> Is canola oil legal?

it used to be but it isn't now.

>

> 3. Can I start adding cheese anytime soon?

yep. I added cheese back in really early. Others don't.

> And how do I know if the cheese is aged 30 days? Is regular cheddar

> from the grocery store legal or do I need to get another kind?

as long as it doesn't have any additives but is just plain cheddar.

>

> 4. Yogurt. What yogurt maker is best?

What is your price range and your counterspace situation like? The

best is the least economic

and takes the most room - but there are other possibilities.

> What is a good starter recipe for it? Should I try goat's milk first

> or half and half or cream for the extra calories?

All 3 are good options. Pick one and go from there.

Speaking of, I just made a batch of 2/3s half and half and 1/3 cream -

man is that

puppy good.

>

> I have to admit I've been a picky eater up until now (not a big fan

> of squash or zucchini) but I know I need to expand my horizons. Any

> tips for making the squash and zucchini more palatable?

garlic butter sauce and cheese.

the pumpkin pie recipe made with orange squash.

roasted zucchini - also, you could put some in with the

meat or chicken and then it absorbs flavor from the meat you are

cooking it with.

you could also slather on olive oil or butter or coconut oil to it

before

roasting. Etc.

>

> Also...when I make a roast, should I only eat the carrots and meat,

> or are the other veggies okay to eat, too? (i.e. onions and celery)

Perhaps not immediately - but soon.

The celery might be problematic if you have had strictures - much

less so if not. But perhaps peel it anyway.

Natasha who founded GAPS thinks early

consumption of onions is nutritionally beneficial for the gut - but

apparently it is a problematic issue for some people - and Elaine

chose to reflect that perspective in SCD.

[Guest guest]

> Wow!

>

> I am so grateful for all of your responses. Thank you for the

> encouragment (and thanks for your recipes, Misty!)

>

> More questions:

>

> 1. Apple cider...Is Zeigler's apple cider legal?

yeah.

> It seems like all the apple cider I see has potassium sorbate and

> malic acid on the label. Is this okay? And can I make jello with

> the cider, too?

>

> 2. Butter and oils. Can I have butter and oils now?

yes.

> Is canola oil legal?

it used to be but it isn't now.

>

> 3. Can I start adding cheese anytime soon?

yep. I added cheese back in really early. Others don't.

> And how do I know if the cheese is aged 30 days? Is regular cheddar

> from the grocery store legal or do I need to get another kind?

as long as it doesn't have any additives but is just plain cheddar.

>

> 4. Yogurt. What yogurt maker is best?

What is your price range and your counterspace situation like? The

best is the least economic

and takes the most room - but there are other possibilities.

> What is a good starter recipe for it? Should I try goat's milk first

> or half and half or cream for the extra calories?

All 3 are good options. Pick one and go from there.

Speaking of, I just made a batch of 2/3s half and half and 1/3 cream -

man is that

puppy good.

>

> I have to admit I've been a picky eater up until now (not a big fan

> of squash or zucchini) but I know I need to expand my horizons. Any

> tips for making the squash and zucchini more palatable?

garlic butter sauce and cheese.

the pumpkin pie recipe made with orange squash.

roasted zucchini - also, you could put some in with the

meat or chicken and then it absorbs flavor from the meat you are

cooking it with.

you could also slather on olive oil or butter or coconut oil to it

before

roasting. Etc.

>

> Also...when I make a roast, should I only eat the carrots and meat,

> or are the other veggies okay to eat, too? (i.e. onions and celery)

Perhaps not immediately - but soon.

The celery might be problematic if you have had strictures - much

less so if not. But perhaps peel it anyway.

Natasha who founded GAPS thinks early

consumption of onions is nutritionally beneficial for the gut - but

apparently it is a problematic issue for some people - and Elaine

chose to reflect that perspective in SCD.

[Guest guest]

> Wow!

>

> I am so grateful for all of your responses. Thank you for the

> encouragment (and thanks for your recipes, Misty!)

>

> More questions:

>

> 1. Apple cider...Is Zeigler's apple cider legal?

yeah.

> It seems like all the apple cider I see has potassium sorbate and

> malic acid on the label. Is this okay? And can I make jello with

> the cider, too?

>

> 2. Butter and oils. Can I have butter and oils now?

yes.

> Is canola oil legal?

it used to be but it isn't now.

>

> 3. Can I start adding cheese anytime soon?

yep. I added cheese back in really early. Others don't.

> And how do I know if the cheese is aged 30 days? Is regular cheddar

> from the grocery store legal or do I need to get another kind?

as long as it doesn't have any additives but is just plain cheddar.

>

> 4. Yogurt. What yogurt maker is best?

What is your price range and your counterspace situation like? The

best is the least economic

and takes the most room - but there are other possibilities.

> What is a good starter recipe for it? Should I try goat's milk first

> or half and half or cream for the extra calories?

All 3 are good options. Pick one and go from there.

Speaking of, I just made a batch of 2/3s half and half and 1/3 cream -

man is that

puppy good.

>

> I have to admit I've been a picky eater up until now (not a big fan

> of squash or zucchini) but I know I need to expand my horizons. Any

> tips for making the squash and zucchini more palatable?

garlic butter sauce and cheese.

the pumpkin pie recipe made with orange squash.

roasted zucchini - also, you could put some in with the

meat or chicken and then it absorbs flavor from the meat you are

cooking it with.

you could also slather on olive oil or butter or coconut oil to it

before

roasting. Etc.

>

> Also...when I make a roast, should I only eat the carrots and meat,

> or are the other veggies okay to eat, too? (i.e. onions and celery)

Perhaps not immediately - but soon.

The celery might be problematic if you have had strictures - much

less so if not. But perhaps peel it anyway.

Natasha who founded GAPS thinks early

consumption of onions is nutritionally beneficial for the gut - but

apparently it is a problematic issue for some people - and Elaine

chose to reflect that perspective in SCD.

[Guest guest]

> I have to admit I've been a picky eater up until now (not a big fan of squash

or zucchini) but I know I need to expand my horizons. Any tips for making the

squash and zucchini more palatable?

>

My son doesn't like squash, but he ate butternut squash when I put some butter,

honey and cinnamon on it. It's really yummy. For zucchini - slice it into noodle

sized pieces (julienne strips) and put it into chicken soup. You won't be able

to taste it, really, but it gives something like a noodle texture. This is the

only way I've gotten it into my son.

Good luck!

Liz

[Guest guest]

> I am so grateful for all of your responses. Thank you for the encouragment

(and thanks for your recipes, Misty!)

You are most welcome!!!

> 1. Apple cider...Is Zeigler's apple cider legal? It seems like all the apple

cider I see has potassium sorbate and malic acid on the label. Is this okay?

And can I make jello with the cider, too?

You would need to get a written letter from the company stating that nothing is

added during the processing. For a lit of acceptable additives, visit

http://pecanbread.com/p/Sup1.html and scroll down the page. If it's legal cider,

you should be able to use it to make jello.

> 2. Butter and oils. Can I have butter and oils now? Is canola oil legal?

Butter and oils are legal. You should be eating butter to add calories to your

foods. Adding it to a bowl of chicken soup, makes it so rich. If you are worried

about the little bit of lactose still left in it, look up how to make ghee which

seperates all the milk fat and you get a more pure butter. The oven method looks

easiest to me, but I haven't taken the plunge to make it as regular butter

doesn't bother me. Canola and veggie oils are no-nos because they are often GMO

(genetically modified). Stick with olive oil, nut oils, safflower/sunflower, and

grapeseed oils. Coconut oil is great to cook with but can cause some die-off

because it's a potent anti-fungal. Be careful when you start cooking with it. I

love eggs scrambled in coconut oil.

> 3. Can I start adding cheese anytime soon? And how do I know if the cheese is

aged 30 days? Is regular cheddar from the grocery store legal or do I need to

get another kind?

Cheese was my saving (calorie) grace at the beginning of the diet. Check out the

legal/illegal list on breakingtheviciouscycle.info. It lists a lot of cheeses

and whether they are legal. The easiest for me were havarti, colby jack, and

mild cheddar at first. I ate ALOTTA cheese. Most hard cheeses are aged 30 days.

STAY FAR AWAY FROM SOFT CHEESES!!!!

> 4. Yogurt. What yogurt maker is best? What is a good starter recipe for it?

Should I try goat's milk first or half and half or cream for the extra calories?

I would get the excalibur 9 tray dehydrator. It can makes a lot of yogurt at one

time and you can use it to dehydrate when you get further along. Also, you can

use it to make your own garlic and onion powders since it's hard to find a legal

brand. I would go with yogurt made from heavy cream or half and half at first.

It is by far the yummiest and has the most calories (a lot in fact). However, if

you don't tolerate it well, you can switch to goat's milk. That's where the

exacalibur would come in really handy as goat's yogurt is super runny and needs

to be dripped for any real use execept in smoothies.

> I have to admit I've been a picky eater up until now (not a big fan of squash

or zucchini) but I know I need to expand my horizons. Any tips for making the

squash and zucchini more palatable?

The Zucchini soup is super yummy. I also add it peeled and deseeded to hamburger

meat and add some liquid and cook it down really good. You can hardly tell it's

in there. I'll also grate a zucchini, put the grated zucchini in a cotton

washcloth, add some salt, let it sit while I get everything else started for an

omelet (butter melted and sautee onion and/or bellepper), then I take the wrag

and wring out the water from the zucchini by twisting the wrag. I add the

zucchini and sautee it with the other veggies for a few minutes, add 3 eggs, let

it cook until the eggs are set, add about 1/2 - 1 cup of freshly shredded cheese

on top and stick it under the broiler for 3 minutes for a yummy frittata.

> Also...when I make a roast, should I only eat the carrots and meat, or are the

other veggies okay to eat, too? (i.e. onions and celery)

That's up to you. It depends on how your digestion handles them. It took me

about 3 weeks to be able to eat the onion/celery in the chicken soup and that

was blended back in and another 2 or so weeks before I could eat the

onions/celery without blending them back in. I didn't start making roasts until

I was on the diet for about a year so I was tolerting the veggies.

> Rebekah

Good luck,

Misty Kimble

CD - no meds

SCD - 19 months

[Guest guest]

> I am so grateful for all of your responses. Thank you for the encouragment

(and thanks for your recipes, Misty!)

You are most welcome!!!

> 1. Apple cider...Is Zeigler's apple cider legal? It seems like all the apple

cider I see has potassium sorbate and malic acid on the label. Is this okay?

And can I make jello with the cider, too?

You would need to get a written letter from the company stating that nothing is

added during the processing. For a lit of acceptable additives, visit

http://pecanbread.com/p/Sup1.html and scroll down the page. If it's legal cider,

you should be able to use it to make jello.

> 2. Butter and oils. Can I have butter and oils now? Is canola oil legal?

Butter and oils are legal. You should be eating butter to add calories to your

foods. Adding it to a bowl of chicken soup, makes it so rich. If you are worried

about the little bit of lactose still left in it, look up how to make ghee which

seperates all the milk fat and you get a more pure butter. The oven method looks

easiest to me, but I haven't taken the plunge to make it as regular butter

doesn't bother me. Canola and veggie oils are no-nos because they are often GMO

(genetically modified). Stick with olive oil, nut oils, safflower/sunflower, and

grapeseed oils. Coconut oil is great to cook with but can cause some die-off

because it's a potent anti-fungal. Be careful when you start cooking with it. I

love eggs scrambled in coconut oil.

> 3. Can I start adding cheese anytime soon? And how do I know if the cheese is

aged 30 days? Is regular cheddar from the grocery store legal or do I need to

get another kind?

Cheese was my saving (calorie) grace at the beginning of the diet. Check out the

legal/illegal list on breakingtheviciouscycle.info. It lists a lot of cheeses

and whether they are legal. The easiest for me were havarti, colby jack, and

mild cheddar at first. I ate ALOTTA cheese. Most hard cheeses are aged 30 days.

STAY FAR AWAY FROM SOFT CHEESES!!!!

> 4. Yogurt. What yogurt maker is best? What is a good starter recipe for it?

Should I try goat's milk first or half and half or cream for the extra calories?

I would get the excalibur 9 tray dehydrator. It can makes a lot of yogurt at one

time and you can use it to dehydrate when you get further along. Also, you can

use it to make your own garlic and onion powders since it's hard to find a legal

brand. I would go with yogurt made from heavy cream or half and half at first.

It is by far the yummiest and has the most calories (a lot in fact). However, if

you don't tolerate it well, you can switch to goat's milk. That's where the

exacalibur would come in really handy as goat's yogurt is super runny and needs

to be dripped for any real use execept in smoothies.

> I have to admit I've been a picky eater up until now (not a big fan of squash

or zucchini) but I know I need to expand my horizons. Any tips for making the

squash and zucchini more palatable?

The Zucchini soup is super yummy. I also add it peeled and deseeded to hamburger

meat and add some liquid and cook it down really good. You can hardly tell it's

in there. I'll also grate a zucchini, put the grated zucchini in a cotton

washcloth, add some salt, let it sit while I get everything else started for an

omelet (butter melted and sautee onion and/or bellepper), then I take the wrag

and wring out the water from the zucchini by twisting the wrag. I add the

zucchini and sautee it with the other veggies for a few minutes, add 3 eggs, let

it cook until the eggs are set, add about 1/2 - 1 cup of freshly shredded cheese

on top and stick it under the broiler for 3 minutes for a yummy frittata.

> Also...when I make a roast, should I only eat the carrots and meat, or are the

other veggies okay to eat, too? (i.e. onions and celery)

That's up to you. It depends on how your digestion handles them. It took me

about 3 weeks to be able to eat the onion/celery in the chicken soup and that

was blended back in and another 2 or so weeks before I could eat the

onions/celery without blending them back in. I didn't start making roasts until

I was on the diet for about a year so I was tolerting the veggies.

> Rebekah

Good luck,

Misty Kimble

CD - no meds

SCD - 19 months

[Guest guest]

> I am so grateful for all of your responses. Thank you for the encouragment

(and thanks for your recipes, Misty!)

You are most welcome!!!

> 1. Apple cider...Is Zeigler's apple cider legal? It seems like all the apple

cider I see has potassium sorbate and malic acid on the label. Is this okay?

And can I make jello with the cider, too?

You would need to get a written letter from the company stating that nothing is

added during the processing. For a lit of acceptable additives, visit

http://pecanbread.com/p/Sup1.html and scroll down the page. If it's legal cider,

you should be able to use it to make jello.

> 2. Butter and oils. Can I have butter and oils now? Is canola oil legal?

Butter and oils are legal. You should be eating butter to add calories to your

foods. Adding it to a bowl of chicken soup, makes it so rich. If you are worried

about the little bit of lactose still left in it, look up how to make ghee which

seperates all the milk fat and you get a more pure butter. The oven method looks

easiest to me, but I haven't taken the plunge to make it as regular butter

doesn't bother me. Canola and veggie oils are no-nos because they are often GMO

(genetically modified). Stick with olive oil, nut oils, safflower/sunflower, and

grapeseed oils. Coconut oil is great to cook with but can cause some die-off

because it's a potent anti-fungal. Be careful when you start cooking with it. I

love eggs scrambled in coconut oil.

> 3. Can I start adding cheese anytime soon? And how do I know if the cheese is

aged 30 days? Is regular cheddar from the grocery store legal or do I need to

get another kind?

Cheese was my saving (calorie) grace at the beginning of the diet. Check out the

legal/illegal list on breakingtheviciouscycle.info. It lists a lot of cheeses

and whether they are legal. The easiest for me were havarti, colby jack, and

mild cheddar at first. I ate ALOTTA cheese. Most hard cheeses are aged 30 days.

STAY FAR AWAY FROM SOFT CHEESES!!!!

> 4. Yogurt. What yogurt maker is best? What is a good starter recipe for it?

Should I try goat's milk first or half and half or cream for the extra calories?

I would get the excalibur 9 tray dehydrator. It can makes a lot of yogurt at one

time and you can use it to dehydrate when you get further along. Also, you can

use it to make your own garlic and onion powders since it's hard to find a legal

brand. I would go with yogurt made from heavy cream or half and half at first.

It is by far the yummiest and has the most calories (a lot in fact). However, if

you don't tolerate it well, you can switch to goat's milk. That's where the

exacalibur would come in really handy as goat's yogurt is super runny and needs

to be dripped for any real use execept in smoothies.

> I have to admit I've been a picky eater up until now (not a big fan of squash

or zucchini) but I know I need to expand my horizons. Any tips for making the

squash and zucchini more palatable?

The Zucchini soup is super yummy. I also add it peeled and deseeded to hamburger

meat and add some liquid and cook it down really good. You can hardly tell it's

in there. I'll also grate a zucchini, put the grated zucchini in a cotton

washcloth, add some salt, let it sit while I get everything else started for an

omelet (butter melted and sautee onion and/or bellepper), then I take the wrag

and wring out the water from the zucchini by twisting the wrag. I add the

zucchini and sautee it with the other veggies for a few minutes, add 3 eggs, let

it cook until the eggs are set, add about 1/2 - 1 cup of freshly shredded cheese

on top and stick it under the broiler for 3 minutes for a yummy frittata.

> Also...when I make a roast, should I only eat the carrots and meat, or are the

other veggies okay to eat, too? (i.e. onions and celery)

That's up to you. It depends on how your digestion handles them. It took me

about 3 weeks to be able to eat the onion/celery in the chicken soup and that

was blended back in and another 2 or so weeks before I could eat the

onions/celery without blending them back in. I didn't start making roasts until

I was on the diet for about a year so I was tolerting the veggies.

> Rebekah

Good luck,

Misty Kimble

CD - no meds

SCD - 19 months