Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Is there an order of which nut butters are more likely to be tolerated than others? I am on stage 2 and I added in cashew butter and had a reaction. Which one is most likely to be tolerated? Carolyn SCD day 5 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hi Carolyn, > The almond flour that I have is a very light yellow - obviously no skins > in it. That's the kind you want to start with - eaasier to digest than with the skins. > When making any nut butter, do we use roasted nuts or raw nuts? I know > that raw peanuts are harder to digest than roasted peanuts, Almonds and pecans are okay unroasted, but you can roast at home (if you prefer the flavour), before you turn them into nut butter. Never use the cans of " roasted " nuts they have salt and starches added. Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 Hi Carolyn, > The almond flour that I have is a very light yellow - obviously no skins > in it. That's the kind you want to start with - eaasier to digest than with the skins. > When making any nut butter, do we use roasted nuts or raw nuts? I know > that raw peanuts are harder to digest than roasted peanuts, Almonds and pecans are okay unroasted, but you can roast at home (if you prefer the flavour), before you turn them into nut butter. Never use the cans of " roasted " nuts they have salt and starches added. Sheila Quote Link to comment Share on other sites More sharing options...
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