Re: raw vs. cooked nut butter

[Guest guest]

Hi Silvia,

<< is raw nut butter the same as nut butter cooked into a recipe, in

> terms of digestibility? >>

Yes.

<< we tried almond butter straight from the jar

> and my daughter loved it but it gave her a reaction. i'd like to try

> again, with pecan butter this time. i know she tolerates pecan butter

in brownies.

> silvia

> scd 3.5 mo >>

Unless you use blanched (blond) almond butter or make your own almond

butter at home with blanched almonds chances are that the almond butter

you used had the tough, difficult to digest skins ground up in the

butter. They would look like little brown flecks in the almond

butter. Even when ground up the tough brown skins can be gas forming

and troublesome if you don't tolerate them yet.

The skins on pecans are not as tough and pecan butter is a great choice

for starting nuts. I have made pecan butter at home with pecans and a

little sunflower oil (to get the blades going) in a food processor.

Cashews and cashew butter have more complex components are are harder

to digest. Most people need to wait a bit longer to tolerate these.

Peanut butter seems to be troublesome for a number of people. Probably

beacuse it is actually a legume, not a nut and many have to wait a

awhile before they are able to digest legumes (peas, beans etc..)

Sheila, SCD Feb. 2001, UC 23 yrs

mom of emily and

[Guest guest]

thanks sheila. i'll probably pass on the almond butter for a while

then. i did try blanching them myself at home but it was so labor

intensive that i gave up. think i'll make my butter out of pecans and

coconut oil. we both really liked it just straight from the

processor, with some mashed banana.

silvia

> Hi Silvia,

>

> << is raw nut butter the same as nut butter cooked into a recipe, in

>> terms of digestibility? >>

>

> Yes.

>

> << we tried almond butter straight from the jar

>> and my daughter loved it but it gave her a reaction. i'd like to try

>> again, with pecan butter this time. i know she tolerates pecan butter

> in brownies.

>> silvia

>> scd 3.5 mo >>

>

> Unless you use blanched (blond) almond butter or make your own almond

> butter at home with blanched almonds chances are that the almond

> butter

> you used had the tough, difficult to digest skins ground up in the

> butter. They would look like little brown flecks in the almond

> butter. Even when ground up the tough brown skins can be gas forming

> and troublesome if you don't tolerate them yet.

>

> The skins on pecans are not as tough and pecan butter is a great

> choice

> for starting nuts. I have made pecan butter at home with pecans and a

> little sunflower oil (to get the blades going) in a food processor.

>

> Cashews and cashew butter have more complex components are are harder

> to digest. Most people need to wait a bit longer to tolerate these.

>

> Peanut butter seems to be troublesome for a number of people. Probably

> beacuse it is actually a legume, not a nut and many have to wait a

> awhile before they are able to digest legumes (peas, beans etc..)

>

> Sheila, SCD Feb. 2001, UC 23 yrs

> mom of emily and

>

>

>

>

>

> 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]

Hi Silvia,

> thanks sheila. i'll probably pass on the almond butter for a while

> then. i did try blanching them myself at home but it was so labor

> intensive that i gave up.

I can buy plain blanched almonds in the baking section of my grocery

store.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of emily and