Re: Running out of breakfast options....

[Guest guest]

All we ate for the first two days was chicken/carrot/cabbage soup.

It didn't hurt us. It's only two days.

Testing is not always accurate. There are false positives and false

negatives.

Doing the intro. is important. If you don't, you will have to keep

backing up and starting again... kind of like what you're doing now

with the yoghurt. I did this myself a couple of times and finally had

to admit that it's just not worth it to hurry the process.

In the end, I slowed the process down as my family required. We did

not eat nightshades, cooked oil or any beans (and more) at all for the

year we were on the diet. Coming off was done very slowly and

systematically, one food at a time. The second year we added in (for

ds) only the juice of nightshades. The third year he could make and

eat his own salsa and now going into the fourth year he is able to

consume a bit of the lily family (garlic and onions).

It is worth it to slow down... really!

Kind regards,

KimS celiac family SCD 2003-2004

>

> I've been trying to get started on SCD and cannot figure out what to

> serve my daughter for breakfast. She has had a SAGE test done for

> delayed allergies and is supposed to be on a rotational diet. Eggs

> really make her constipated (she does not have diarrhea, she has

> severe constipation issues), so it is hard to go on the Intro

> Diet...all we would be eating for at least 2 days is chicken soup

> and grape jello. I've been trying to serve various items for

> breakfast seeing what works and she seems to like peanut butter and

> fruit, but there was a recent post saying how peanuts should not be

> given for a couple fo months.

>

> If I already KNOW what her food sensitivities are based on the SAGE

> results, can I skip the Intro and Stages? What exactly is the

> science behind going through the stages and what signs am I supposed

> to be looking for as I introduce new foods? If it's diarrhea,

> that's never a problem.

>

> Also, I wanted to try giving her yogurt for breakfast, but I wanted

> to stay away from the dairy initially. So, I tried making a nut

> yogurt using cashews (my daughter shows sensitivity to almonds

> also). I didn't filter the sludge thinking that it wouldn't be a

> problem and I used Kirkman's Acidophilus probiotic formula. I had

> so many variables in this, I'm not sure which one ruined it!! I

> have ordered the GI Prohealth but it's on backorder. The yogurt was

> very runny with stringy strands in the bottom (probably from

> sludge...also tried adding gelatin as thickener) and smelled like

> vomit (yummy!!). I decided to go ahead and try the goat's milk

> (Meyenburg i think?) but am still waiting for the GI Prohealth. Is

> Kirkman's okay to use...I checked the bacteria and it seemed to be

> the right types and amounts (1 tsp). Perhaps I didn't introduce

> gelatin properly?

>

> Any comments are welcome!!

>

[Guest guest]

You asked:

<<If I already KNOW what her food sensitivities are based on the SAGE

results, can I skip the Intro and Stages? What exactly is the

science behind going through the stages and what signs am I supposed

to be looking for as I introduce new foods? If it's diarrhea,

that's never a problem. >>

The whole point of the Intro diet is to " clear the decks " , so to speak. This

gives you a better shot with making progress on the diet. You don't have to

adhere strictly to the " stages " chart... it is just a guideline based on the

general digestibility of the various foods, with the intention of making it

easier to decide which foods might be good choices to add next.

Peeling and cooking all fruits and vegetables in the beginning weeks/months will

make them much easier to digest than raw, and give the gut a better chance of

healing. That's the real goal.

What signs to be looking for that indicate intolerance? Well, everyone is

different.... I think you just need to intro one thing at a time, in a form

that is easiest to digest, and a small amount at a time.... and then just

observe. It might be behavioral.... it might be slightly " looser " stools, or

constipation. It might be some other physical or emotional change for depending

on the individual. A journal really helps figure these things out.

<<Also, I wanted to try giving her yogurt for breakfast, but I wanted

to stay away from the dairy initially. So, I tried making a nut

yogurt using cashews (my daughter shows sensitivity to almonds

also).>>

Keep in mind that Elaine told us cashews are the starchiest of all nuts. She

wanted everyone to use just small amounts of cashew.... and not right in the

beginning. How about hazelnuts?

<<I decided to go ahead and try the goat's milk

(Meyenburg i think?) but am still waiting for the GI Prohealth. Is

Kirkman's okay to use...I checked the bacteria and it seemed to be

the right types and amounts (1 tsp).>>

The Kirkman's probiotic will NOT work as a goat milk yogurt starter. It's just a

supplement... not a starter that will ferment and digest away the lactose. There

are specific strains in yogurt starter that just do the work of transforming and

fermenting the milk.

The Kirkman's is okay for nut yogurt process, because all you're doing there is

incubating more of the live probiotic for consumption. It doesn't need to

transform anything about the nut milk to make it " legal " and digestible.

Patti, mom to Katera

_._,___

[Guest guest]

Thankyou for addressing my concerns! This helps me know what to do

next. I will also try the hazelnuts instead; didn't know about the

cashews!!

Thanks again!

Theresa

>

> You asked:

>

> <<If I already KNOW what her food sensitivities are based on the

SAGE

> results, can I skip the Intro and Stages? What exactly is the

> science behind going through the stages and what signs am I

supposed

> to be looking for as I introduce new foods? If it's diarrhea,

> that's never a problem. >>

>

> The whole point of the Intro diet is to " clear the decks " , so to

speak. This gives you a better shot with making progress on the

diet. You don't have to adhere strictly to the " stages " chart...

it is just a guideline based on the general digestibility of the

various foods, with the intention of making it easier to decide

which foods might be good choices to add next.

>

> Peeling and cooking all fruits and vegetables in the beginning

weeks/months will make them much easier to digest than raw, and give

the gut a better chance of healing. That's the real goal.

>

> What signs to be looking for that indicate intolerance? Well,

everyone is different.... I think you just need to intro one thing

at a time, in a form that is easiest to digest, and a small amount

at a time.... and then just observe. It might be behavioral.... it

might be slightly " looser " stools, or constipation. It might be some

other physical or emotional change for depending on the individual.

A journal really helps figure these things out.

>

> <<Also, I wanted to try giving her yogurt for breakfast, but I

wanted

> to stay away from the dairy initially. So, I tried making a nut

> yogurt using cashews (my daughter shows sensitivity to almonds

> also).>>

>

> Keep in mind that Elaine told us cashews are the starchiest of all

nuts. She wanted everyone to use just small amounts of cashew....

and not right in the beginning. How about hazelnuts?

>

> <<I decided to go ahead and try the goat's milk

> (Meyenburg i think?) but am still waiting for the GI Prohealth. Is

> Kirkman's okay to use...I checked the bacteria and it seemed to be

> the right types and amounts (1 tsp).>>

>

> The Kirkman's probiotic will NOT work as a goat milk yogurt

starter. It's just a supplement... not a starter that will ferment

and digest away the lactose. There are specific strains in yogurt

starter that just do the work of transforming and fermenting the

milk.

>

> The Kirkman's is okay for nut yogurt process, because all you're

doing there is incubating more of the live probiotic for

consumption. It doesn't need to transform anything about the nut

milk to make it " legal " and digestible.

>

> Patti, mom to Katera

> _._,___

>

>

[Guest guest]

So with the nut yoghurt, how long should you ferment?

Re: Running out of breakfast options....

Thankyou for addressing my concerns! This helps me know what to do

next. I will also try the hazelnuts instead; didn't know about the

cashews!!

Thanks again!

Theresa

>

> You asked:

>

> <<If I already KNOW what her food sensitivities are based on the

SAGE

> results, can I skip the Intro and Stages? What exactly is the

> science behind going through the stages and what signs am I

supposed

> to be looking for as I introduce new foods? If it's diarrhea,

> that's never a problem. >>

>

> The whole point of the Intro diet is to " clear the decks " , so to

speak. This gives you a better shot with making progress on the

diet. You don't have to adhere strictly to the " stages " chart...

it is just a guideline based on the general digestibility of the

various foods, with the intention of making it easier to decide

which foods might be good choices to add next.

>

> Peeling and cooking all fruits and vegetables in the beginning

weeks/months will make them much easier to digest than raw, and give

the gut a better chance of healing. That's the real goal.

>

> What signs to be looking for that indicate intolerance? Well,

everyone is different.... I think you just need to intro one thing

at a time, in a form that is easiest to digest, and a small amount

at a time.... and then just observe. It might be behavioral.... it

might be slightly " looser " stools, or constipation. It might be some

other physical or emotional change for depending on the individual.

A journal really helps figure these things out.

>

> <<Also, I wanted to try giving her yogurt for breakfast, but I

wanted

> to stay away from the dairy initially. So, I tried making a nut

> yogurt using cashews (my daughter shows sensitivity to almonds

> also).>>

>

> Keep in mind that Elaine told us cashews are the starchiest of all

nuts. She wanted everyone to use just small amounts of cashew....

and not right in the beginning. How about hazelnuts?

>

> <<I decided to go ahead and try the goat's milk

> (Meyenburg i think?) but am still waiting for the GI Prohealth. Is

> Kirkman's okay to use...I checked the bacteria and it seemed to be

> the right types and amounts (1 tsp).>>

>

> The Kirkman's probiotic will NOT work as a goat milk yogurt

starter. It's just a supplement... not a starter that will ferment

and digest away the lactose. There are specific strains in yogurt

starter that just do the work of transforming and fermenting the

milk.

>

> The Kirkman's is okay for nut yogurt process, because all you're

doing there is incubating more of the live probiotic for

consumption. It doesn't need to transform anything about the nut

milk to make it " legal " and digestible.

>

> Patti, mom to Katera

> _._,___

>

>

[Guest guest]

Tara, you asked:

<<So with the nut yoghurt, how long should you ferment?>>

I believe it is 8 hours. The complete instructions for nut yogurt are on the

www.pecanbread.com website, under " Recipes " .

Patti

[Guest guest]

The recipe I have uses gelatin, and says 15-22 hours or until

gelatin no longer separates out.

> >

> > You asked:

> >

> > <<If I already KNOW what her food sensitivities are based on

the

> SAGE

> > results, can I skip the Intro and Stages? What exactly is the

> > science behind going through the stages and what signs am I

> supposed

> > to be looking for as I introduce new foods? If it's diarrhea,

> > that's never a problem. >>

> >

> > The whole point of the Intro diet is to " clear the decks " , so

to

> speak. This gives you a better shot with making progress on the

> diet. You don't have to adhere strictly to the " stages " chart...

> it is just a guideline based on the general digestibility of the

> various foods, with the intention of making it easier to decide

> which foods might be good choices to add next.

> >

> > Peeling and cooking all fruits and vegetables in the beginning

> weeks/months will make them much easier to digest than raw, and

give

> the gut a better chance of healing. That's the real goal.

> >

> > What signs to be looking for that indicate intolerance? Well,

> everyone is different.... I think you just need to intro one

thing

> at a time, in a form that is easiest to digest, and a small

amount

> at a time.... and then just observe. It might be behavioral....

it

> might be slightly " looser " stools, or constipation. It might be

some

> other physical or emotional change for depending on the

individual.

> A journal really helps figure these things out.

> >

> > <<Also, I wanted to try giving her yogurt for breakfast, but I

> wanted

> > to stay away from the dairy initially. So, I tried making a

nut

> > yogurt using cashews (my daughter shows sensitivity to almonds

> > also).>>

> >

> > Keep in mind that Elaine told us cashews are the starchiest of

all

> nuts. She wanted everyone to use just small amounts of

cashew....

> and not right in the beginning. How about hazelnuts?

> >

> > <<I decided to go ahead and try the goat's milk

> > (Meyenburg i think?) but am still waiting for the GI

Prohealth. Is

> > Kirkman's okay to use...I checked the bacteria and it seemed

to be

> > the right types and amounts (1 tsp).>>

> >

> > The Kirkman's probiotic will NOT work as a goat milk yogurt

> starter. It's just a supplement... not a starter that will

ferment

> and digest away the lactose. There are specific strains in

yogurt

> starter that just do the work of transforming and fermenting the

> milk.

> >

> > The Kirkman's is okay for nut yogurt process, because all

you're

> doing there is incubating more of the live probiotic for

> consumption. It doesn't need to transform anything about the nut

> milk to make it " legal " and digestible.

> >

> > Patti, mom to Katera

> > _._,___

> >

> >