Re: Questions and observations

[Guest guest]

>

> Hi folks,

>

> Please indulge me a few newbie questions as Week 1 of our SCD journey

> draws to a close:

>

> 1. I haven't been able to get good dry flour from grinding pecans. If

> I dry them out a while in the oven, might that toughen the outer skin

> too much for good digestion? I think I remember reading that Elaine

> didn't favor soaking nuts in salt water for fear of inviting bacteria?

True about the negatives of soaking nuts.

I use Pecans ground. They come out like brown sugar in texture but make super

delicious

mufffins, waffles and pancakes.

>

> 2. Are blueberries, boiled cabbage & pickles considered later-stage

> foods, like raisins, because of their skins? My son is chomping at

> the bit to have those (pun intended).

Have you checked out the suggested times for starting these on The Stages

guidelines at:

http://www.pecanbread.com/foodprep.html?

>

> 3. The local Whole foods has unsweetened shredded coconut in clear

> containers marked either " unsulphured " coconut or " coconut macaroon. "

> Does it make a difference which I use?

Ask them what Macaroon means and contains. Unsweetened and unsuphered would be a

good choice.

>

> Also, here are a few Week 1 observations which may be helpful to some:

>

> --SCD recipes my son (6) is giving " thumbs up " to: 'boiled'

> applesauce (pecanbread.com), with some cinnamon; almond butter

> cookies and brownies (BTVC); midas gold waffles (BTVC) and SCD syrup;

> sandwich buns (pecanbread.com); Knox jello with Welch's grape juice

> (BTVC); banana cake (BTVC); ketchup (BTVC). His Highness thought my

> zucchini muffins and macaroons were " just a little good and dry " , so

> I might add some coconut oil to the next batch.

Make the muffins on page 122 of BTVC and use the rgound pecans. I think they are

my

favorite muffins, bar none!

>

Sounds like your boy is doing pretty well!

Carol F.

SCD 6 years, celiac

[Guest guest]

>

> O.k - please excuse my ignorance.

>

> I believe Bill's son Liam is on his first week of the SCD (sorry Bill , please

forgive my

reference - not trying to pick on you, just trying to learn!! :-) ). When I

look at the food

stages chart it says nut flours are a stage 3 item. Can we introduce nut flours

in the first

week? Is this ok in this circumstance as Bill has indicated Liam has not

reacted? Confused

and trying to learn as much as I can before starting SCD...

>

Kim,

The book says to use nuts only as nut fliur until diaharrea has cleared up. Does

that help?

( it seems to imply you can start baking with nut flour early on). See the

Stages 2 and 3

under Food preparation on the Pecanbread web site. They indicating waiting a bit

has been

found by other parents to work best.

Carol F.

SCD 6 years, celiac