Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 Jeni Lynn, I believe your right, to start again. I hear your concerns. Use the foods from the intro, but check each one, particularly the ones you suspect. The intro is 2-5 days, perhaps you could start out giving her no foods that are suspcious, ie- no chicken or eggs for the first five days; then add them back, one at a time, every 3/4 -5 days. I think Summer's method is good also, but maybe you could make the interval 3/4 -5 days rather then 7, to check for reactions, and address sensitivity, allergy and leaky gut issues. Allergy testing with the under 3's is notoriously unreliable, so you will have to do elimination, food journal, and carefull observation. Perhaps the professional in your area (chiropractor, ND, MD) could mucsle test/kinesiology Elle for sensitivities to give you an idea how to start. You are at such a good place to do this, she's so young, you have the infomation and support, and motivation and good sense. Also pray on how to do it, and get your sense of peace. Agape, Knopp jlknopp@...> wrote: Hey guys! I finally have a completely legal supplement protocol for Elle (minus an " allowable " Brain Child multi vitamin and mineral supplement). I am considering backing up to the intro with her and starting over again. I am wondering if we may get better results this time around since we will have eliminated the illegals in her supplements (although we are still chelating transdermally, so I may not get fantastic results). Her skin continues to improve, but she definitely still has significant yeast issues. We get crazy bowels (sometimes formed, sometimes not, sometimes passed without assistance, sometimes induced, green, brown, today was black, usually a little undigested food, sometimes gritty, sometimes really rank, sometimes not so bad). Anyway, it is really hard to get an idea of what foods she can tolerate and which ones she can't because nothing is consistent. If I start over (and I am pretty sure I am going to do this) I wanted to ask some questions first. Summer has talked a lot about introducing one food a week. I love this idea. My life would be much less complicated if I approached SCD this way. I think I would be able to do better " detective work. " My problem arises from Elle's SEVERE leaky gut. If she eats too much of the same food, she is likely to develop an allergy to it. And am I right in thinking that the more she is exposed to a " sensitive " food, the more severe her allergy will become? So does this exclude me from being able to follow Summer's method? If I only introduce 1 food / week, she will be eating a whole lot of chicken, eggs, beef because it will take me a great many weeks to introduce enough foods to provide an adequate rotation (and I am already suspicious that she is sensitive to eggs and chicken). What would be the safest way to handle this situation? Should I just scrap the whole starting over idea and keep plugging along? BTW we are still somewhere in phase 2 after 3 months (with pureeing, deseeding, cooking, etc.) Someone else (I think Carol) mentioned that the sensitivities lessen over time, but do you have to remove these sensitive foods for this to happen? Or can you continue feeding them while your gut heals? I just want to get this all clear before I do something that makes Elle's condition worse. Thanks for any responses. I am in need of guidance once again. Jeni Lynn (gastrointestinal problems) SCD 3 weeks mom to Elle, 18 mo. (leaky gut, heavy metal toxicity) SCD 3 months Re: Intro diet This is what happens with a leaky gut. Whatever the person eats the most, will " leak out " the most often because of being eaten more frequently. The " leaking " pieces will cause an immune response and then you get the high IgG response. But this doesn't mean that the person is allergic to the food in the true sense of the word. Those foods should be able to be reintroduced once healing has taken place. Just a bit of hope for those of you who are dealing with multiple food sensitivities. Jody mom to -7 and -9 SCD 1/03 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.infohttp://www.breakingtheviciouscycle.info/\ > and http://www.pecanbread.comhttp://www.pecanbread.com/> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 White vinegar is usually corn-derived, sometimes wheat, always from a grain. I doubt there are any carbs or proteins left, since they are distilled, but we do not take the chance. Most vinegars except balsamic and apple are grain derived. Tom's allergic to all things that could make a vinegar, and all fruits and citrus. Suzanne > > > > > > > > Yes. I save all my bones and sometimes buy bones and freeze them. I > > >throw them into a soup pot, and cover, just barely, with enough water, > > >and 1/4 cup apple cidar vinegar (another member added lemon juice will > > >also work here). I bring to a boil and simmer for about 4 hours or > > >however long. This will weaken the bones and the joints. Then I let > > >the bones cool. > > > > > > > > > > > > > > > > _________________________________________________________________ > > Don't just search. Find. Check out the new MSN Search! > > http://search.msn.click-url.com/go/onm00200636ave/direct/01/ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 White vinegar is usually corn-derived, sometimes wheat, always from a grain. I doubt there are any carbs or proteins left, since they are distilled, but we do not take the chance. Most vinegars except balsamic and apple are grain derived. Tom's allergic to all things that could make a vinegar, and all fruits and citrus. Suzanne > > > > > > > > Yes. I save all my bones and sometimes buy bones and freeze them. I > > >throw them into a soup pot, and cover, just barely, with enough water, > > >and 1/4 cup apple cidar vinegar (another member added lemon juice will > > >also work here). I bring to a boil and simmer for about 4 hours or > > >however long. This will weaken the bones and the joints. Then I let > > >the bones cool. > > > > > > > > > > > > > > > > _________________________________________________________________ > > Don't just search. Find. Check out the new MSN Search! > > http://search.msn.click-url.com/go/onm00200636ave/direct/01/ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2006 Report Share Posted March 18, 2006 White vinegar is usually corn-derived, sometimes wheat, always from a grain. I doubt there are any carbs or proteins left, since they are distilled, but we do not take the chance. Most vinegars except balsamic and apple are grain derived. Tom's allergic to all things that could make a vinegar, and all fruits and citrus. Suzanne > > > > > > > > Yes. I save all my bones and sometimes buy bones and freeze them. I > > >throw them into a soup pot, and cover, just barely, with enough water, > > >and 1/4 cup apple cidar vinegar (another member added lemon juice will > > >also work here). I bring to a boil and simmer for about 4 hours or > > >however long. This will weaken the bones and the joints. Then I let > > >the bones cool. > > > > > > > > > > > > > > > > _________________________________________________________________ > > Don't just search. Find. Check out the new MSN Search! > > http://search.msn.click-url.com/go/onm00200636ave/direct/01/ > > > Quote Link to comment Share on other sites More sharing options...
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