This is probably far-fetched, but does anyone know of a link between...

[Guest guest]

This is probably far-fetched, but does anyone know of a link between

cooked squash and raw melons?

Our target (3 yo DS) is reacting to cooked squash of all types (without

skins, deseeded) and also to melons (watermelon, cantaloupe).

His reactions result in him spacing out for about 24-36 hours

afterwards. We hate losing him for so long each time we try something

new.

Is there something obvious about both these foods? Such as high in X

or something? And if so, are there others we should avoid for now that

are similar or also high in that particular thing?

Just a long shot question, really, but just in case...!

cheers,

Bronwyn

[Guest guest]

Hi,

I don't know the relationship between those items but I have crohn's disease

and cannot tolerate any of the foods you mentioned. Yellow squash and acorn

squash are the exceptions but I cook them very soft. They are also

very young and usually tender. The other squashes and pumpkin are much

older--winter squashes.

They kill my guts...really really can't eat even a little. Watermelon,

butternut, pumpkin, I've been told then avoid mango because they all have

the more 'stringy' type fiber. Sometimes big tomatoes can really get me but

not grape tomatoes (the small small sweet ones). Maybe I'll google it and

try to see if there is another connection. I'd like to know for sure what

to avoid. I can eat carrots daily (high sugar/carb) so I don't really think

it's the high carb/sugar.

Everyone is different in tolerances. The stages are great but even within

foods, there are some to avoid. I've only been on the diet since January 07

but since the foods you mentioned are what I have to avoid or spend the next

day or two sick enough to lay down and hope the room stops spinning (smile)

I wanted to respond.

Debbie 38 crohn's

pentasa

scd 1/07

>

> This is probably far-fetched, but does anyone know of a link between

> cooked squash and raw melons?

>

> Our target (3 yo DS) is reacting to cooked squash of all types (without

> skins, deseeded) and also to melons (watermelon, cantaloupe).

>

> His reactions result in him spacing out for about 24-36 hours

> afterwards. We hate losing him for so long each time we try something

> new.

>

> Is there something obvious about both these foods? Such as high in X

> or something? And if so, are there others we should avoid for now that

> are similar or also high in that particular thing?

>

> Just a long shot question, really, but just in case...!

>

> cheers,

> Bronwyn

>

>

>

[Guest guest]

Thanks for the response, Debbie. At least we know others have the same

experience!

- Bronwyn

[Guest guest]

They both have high salicilate content. My daughter can't have

either. It seems like every new food beyond intro that we have tried

(cooked and pureed cauliflower, squash, peaches, cabbage, etc) either

make her hands and feet red, make her super chewy (chews hand or

shirt), or make her unable to focus/space out. We recently

discovered the Feingold program (see www.feingold.org) and are now

working on introducing foods that are stage 1 scd and feingold stage

one. We also found out today that things like garlic, avocado,

cauliflower, red meats, eggs and spinach have high sulfur content.

Her food allergy test IgG showed she is sensitive to these too.

Looks like we'll be trying artichokes and possibly beets next. I've

never cooked a beet in my life, but if it'll make her feel better I

will find a recipe.

FYI she is currently tolerating:

pureed bananas

cooked and pureed pears

cooked and pureed carrots

cooked and pureed chicken

pecan butter

probiotics

no-fenol enzymes - scd compliant

We'll keep trying new foods one by one, but without SCD we never

would have realized how messed up her poor little gut is. She had

tons of antibiotics as a baby and toddler, was fully vaccinated, and

had a few surgeries before she was even two.

Even with this limited diet, she has managed to gain three pounds in

the past 2 months. Go figure! This group has been instrumental in

helping us find answers to the many questions we have.

Good luck trying to find the pieces of your puzzle. They will come

together one by one. Don't give up! You can e-mail me off-list if

you want to compare notes.

mom of Katarina 8 Down's Syndrome and possibly ADD or PDD - SCD since

June 2007, Marcus 4 PDD 95% SCD since June 2007, Kylie 2 NT

>

> This is probably far-fetched, but does anyone know of a link

between

> cooked squash and raw melons?

>

> Our target (3 yo DS) is reacting to cooked squash of all types

(without

> skins, deseeded) and also to melons (watermelon, cantaloupe).

[Guest guest]

Thought this list of high sulfur foods might help. It's hard to find

and there doesn't appear to be too much research on it.

http://www.canarys-eye-view.org/challenges/food/sulfurfoods.html

Kata's mom

>

> This is probably far-fetched, but does anyone know of a link between

> cooked squash and raw melons?

>

> Our target (3 yo DS) is reacting to cooked squash of all types

(without

> skins, deseeded) and also to melons (watermelon, cantaloupe).

>

>

[Guest guest]

Thanks !

We're also Feingold Stage 1 so I'll definitely email you off list and

see how it's all working out for you. We've only been SCD for about a

month now but have been Feingold for over 3 years (for our oldest).

I wouldn't have thought of sulfur at all... the things you learn!!

cheers,

Bronwyn