Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 I visit a crohn's forum, and someone has posted the following question. I don't know how to answer, so was hoping someone here knew: " Naturally everybody's body and genetic structure is unique so tolerability of different foods varies from person to person, however Many of people talk about the easier vegetables to tolerate are the squashes(except spaghetti for some due to difficulty of passing through narrow intestines) Any who, I've cut out the seeds and naturally de-skin before cooking, and after trying some acorn and butternut i find these bother me and they seem starchy, if this is the case how would they be SCD legal as these starches are double bonded disaccharides which may be leading to feeding the pathogens in the gut. Also i believe the carbs in beets are also doubble bonded. Lastly, how does anyone eat /prepare zucchini ? You can get 2 or 3 of them and by the time you get all the tiny seeds out and remove the skin there's like 2 bites, what gives ? " Holly Crohn's SCD 12/01/08 Quote Link to comment Share on other sites More sharing options...
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