Re: How to stock up the pantry and freezer?

[Guest guest]

>

> Hi,

>

> My daughter has been on SCD since Nov.

> The rest of the family is about to go SCD. Could you please share what

> you usually keep in your pantry or freezer?

>

> Currently, I cook everything from fresh. Including making fresh juices,

> chopping tomatoes for making tomato sauce. This is very time consuming

> and it would be nice if those who have been on SCD for a while could

> share their " tips " .

>

I shop at Costco for some SCD things as they have large sizes. here is a list of

some of the

things I buy. Since I am in Canada there may be some things you don't get in the

U.S.

Costco Items for SCD:

Dole Pineapple in own juice

Renoir capers

Western Creamery Dry Curd Cottage Cheese

Bard Valley Medjool Dates in square tub

Sun Maid raisins twin pack

Kirkland Signature Walnuts and Pecans

Kirkland Signature almonds (but they have skins)

Rosenborg Blue Cheese (half circle package)

Jarlsberg Sliced Swiss in the twin pack

Various cheddar cheeses

Moishe's Kosher Dill Pickles

Royal Sea OCEAN CAUGHT cooked shrimp

Olivia Frozen Scallops Ocean caught

Tropicana Orange juice with or without pulp

Eggs

Cultured unsalted butter

Parmesan cheese in the large wedge

Dried prunes (they do contain sulfites)

Bee Honey in the frosted hive bottle

Nanuk frozen smoked salmon* No added smoke flavor)

Tobasco sauce

Organic mixed field greens

Trays of lamb chops, pork chops, Kosher chicken parts

pears (they keep in cardboard boxes in the refrigerator

Carol F.

[Guest guest]

I get the fruit (mango, black cherry,papaya) concentrates from

www.digestivewellness.com (DW) for juices and sodas(mix with seltzer water).

Also, the marinara sauce, breads. jams (things that are time consuming).

I keep eggs, nut butters, flours, butter, frozen vegtables, and dried

fruits(for baking) stocked.

I buy saukraut and kim-chi for quick vegtables.

When I bake muffins, waffles, and meatloaf, etc. I modify and put in equal

amounts of ground meat and vegtables, so if we have to eat on the run, we've got

a meal.

Agape,

kellytcy tan_kelly@...> wrote:

Hi,

My daughter has been on SCD since Nov.

The rest of the family is about to go SCD. Could you please share what

you usually keep in your pantry or freezer?

Currently, I cook everything from fresh. Including making fresh juices,

chopping tomatoes for making tomato sauce. This is very time consuming

and it would be nice if those who have been on SCD for a while could

share their " tips " .

Thank you in advance.

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

>

> I get the fruit (mango, black cherry,papaya) concentrates from

www.digestivewellness.com (DW) for juices and sodas(mix with seltzer water).

>

Let me know how you like half Tropicana O.J., half Welch's purple grape juice

diluted with

water. I just tried it and really like it.

Carol F.

[Guest guest]

>

> I get the fruit (mango, black cherry,papaya) concentrates from

www.digestivewellness.com (DW) for juices and sodas(mix with seltzer water).

>

Let me know how you like half Tropicana O.J., half Welch's purple grape juice

diluted with

water. I just tried it and really like it.

Carol F.

[Guest guest]

>

> We can have Tabasco sauce?

>

Hot! Hot! Hot! It's legal but it is also fermented:

After fermentation, the peppers are drained to remove excess moisture. The

remaining

mash is blended with high-quality vinegar, stirred for up to 28 days and then

screened to

remove the pepper seeds and skins.

Carol F.

[Guest guest]

>

> We can have Tabasco sauce?

>

Hot! Hot! Hot! It's legal but it is also fermented:

After fermentation, the peppers are drained to remove excess moisture. The

remaining

mash is blended with high-quality vinegar, stirred for up to 28 days and then

screened to

remove the pepper seeds and skins.

Carol F.

[Guest guest]

>

> We can have Tabasco sauce?

>

Hot! Hot! Hot! It's legal but it is also fermented:

After fermentation, the peppers are drained to remove excess moisture. The

remaining

mash is blended with high-quality vinegar, stirred for up to 28 days and then

screened to

remove the pepper seeds and skins.

Carol F.

[Guest guest]

> > >

> > > We can have Tabasco sauce?

> > >

> > Hot! Hot! Hot! It's legal but it is also fermented:

> >

> Are you referring to the brand or all hot pepper sauces? Because I just

> want to remind people to read the label, especially if flavored.

> Lime-flavored sounds innoccous, but not according to the ingredients.

> Take care, Fay

>

I have only used the red pepper Tobasco brand hot suace for six years.

Carol F.

[Guest guest]

> > >

> > > We can have Tabasco sauce?

> > >

> > Hot! Hot! Hot! It's legal but it is also fermented:

> >

> Are you referring to the brand or all hot pepper sauces? Because I just

> want to remind people to read the label, especially if flavored.

> Lime-flavored sounds innoccous, but not according to the ingredients.

> Take care, Fay

>

I have only used the red pepper Tobasco brand hot suace for six years.

Carol F.

[Guest guest]

> > >

> > > We can have Tabasco sauce?

> > >

> > Hot! Hot! Hot! It's legal but it is also fermented:

> >

> Are you referring to the brand or all hot pepper sauces? Because I just

> want to remind people to read the label, especially if flavored.

> Lime-flavored sounds innoccous, but not according to the ingredients.

> Take care, Fay

>

I have only used the red pepper Tobasco brand hot suace for six years.

Carol F.