Re: Adding New Foods (article)

[Guest guest]

Thank you so much for sharing that. I really look forward to reading more from your book. Are you closed to getting it done? I can't wait for it!To: BTVC-SCD Sent: Wed, March 3, 2010 9:42:36 PMSubject: Adding New Foods (article)

Adding New Foods (from SCD Made Easy, a book I'm working

on)

One of the most common complaints is that the introductory diet is

boring. So it is. Its purpose is to give your gut the lowest common

denominator of food, foods which your system can digest, even if it is

badly injured. Just as priming a water pump makes it possible to obtain

water from a well, or putting primer on a wall before painting it makes

the paint last longer, the introductory diet prepares your system for

getting well. If you are sensitive to any of the foods on the intro diet,

especially if you have ever had an anaphylactic shock reaction to any of

them, do not eat them. Instead, substitute plain meat, and basic, plain

cooked, peeled and seeded vegetables.

Many

people want to know if there is a list of foods they should introduce and

if they should introduce them in a particular order.

Unfortunately, the answer is no. (The Pecanbread "stages" can

be helpful, but they are not rigid, and not part of the original SCD.) No

two people are exactly alike, and no two people will tolerate the same

things.

However, based on reports from various SCD lists, some good foods to add

after the introductory diet may include:

ripe banana ripe avocado cooked, seeded, peeled zucchini well-cooked green beans cooked winter squash (such as acorn, butternut, buttercup, pumpkin) steamed asparagus tips cooked, peeled, seeded tomato sautéed baby spinach

Everyone tolerates different things, but these seem to be foods tolerated

by a lot of people early on.

There

are two schools of thought on how to proceed once one has finished the

introductory diet.

Both

schools agree that how quickly you add new foods depends on how quickly

you respond to the diet. There have actually been people who had trophies

after a mere two or three days on Intro, but those lucky folks are,

unfortunately, not the norm.

The

first school of thought holds that you sit down and make a list of what

you ate the week or weeks before you started SCD. Look over it, cross off

any illegals, and write in legal substitutions. For example:

Subwayâ„¢ turkey sandwich on wheat sliced home-baked

turkey breast. If raw lettuce is tolerated, roll up in a lettuce leaf

with SCD mayonnaise. Potato chips. SCD cheese crisps or commercial pork rinds

(check to be sure they have no starch or flavorings.) Iceeâ„¢. Whirl crushed ice and legal fruit juice in blender.

Drink. Milkshake. Make a smoothie with SCD yogurt and fruit or yogurt

and legal flavorings. Mashed potatoes. Cheesy mock potatoes made with bean or lentil

paste or steamed mashed cauliflower or boiled, pureed celeriac.

According to this first school of thought, you can then go ahead and

prepare a menu, and resume normal eating patterns.

While

the above works for some people, the majority of individuals who come to

SCD have been sick for many years. Because of this, their systems may

react badly even to legal foods.

Even

keeping a food diary doesn’t help isolate which are the problem foods and

which are the keepers if you introduce too many new things at once. So

your symptoms either don’t improve or get worse. And you look at what you

were eating. Was it the honey mead you had for a wine on Tuesday? Could

it have been the baked celery and onion you seasoned the turkey with, and

decided to eat as a side dish on Wednesday? Or was it the cauliflower

cheesy mock potatoes with the Creole spiced beef roast on Thursday?

You

simply don’t know.

That’s

why, for most people, introducing new foods one at a time works

best.

To do

this, you should introduce a small amount of a single food such as half

of properly ripe banana (freeze the other half for later), then wait two

days (continuing with all the food on the intro diet). Chart all

reactions. On the second day, try the other half of the banana, and chart

reactions for two days. If your system is better, or at least no worse,

then you can add fully ripe bananas to your repertoire.

Then

you can select something else – steamed green beans, for instance, to add

in the same manner. Eventually, you will have a full repertoire of

healthy foods which your system digests well, and which will benefit your

health.

My

intro diet was beef roast, pork roast, steamed zucchini with butter, and

soft boiled eggs with butter -- and I ate it for about six weeks before I

was feeling equal to tackling SCD cooking. Somewhere around week two, I

added shredded cheddar to my zucchini.

The

previously mentioned method of sitting down and making a list of what you

ate the week or weeks before you started SCD is helpful here, as well.

Look over your list, cross off any illegals, and write in legal

substitutions. For example:

BurgerKing Whopperâ„¢ for lunch homemade beef burger with

cheddar cheese, legal pickle slices on the side. Microwaved canned asparagus with butter. Steamed fresh

asparagus with butter. Grilled chicken[1]. OK if homemade. Grilled fish. OK if homemade. Microwaved canned green beans. Steamed fresh green beans. I

was actually startled to discover, when I did this, how few foods had

comprised my weekly food patterns. I could still eat all the meats I had

before: burgers, beef roasts, grilled chicken, baked or grilled fish,

baked or grilled pork, lamb occasionally. I introduced cheddar cheese

first because I am a cheddar cheese fiend. I was already able to eat

eggs. Then I started looking at vegetables. As it turned out, I was able

to handle all the ones I had been willing to eat pre-SCD: steamed green

beans, steamed fresh asparagus, steamed broccoli, steamed cauliflower,

steamed spinach, steamed zucchini. The major difference was that I was

now using fresh, or fresh frozen for the green beans and asparagus.

I

discovered very quickly that I did not tolerate carrots, peas, or

Brussels sprouts at all well. (That was OK; I never liked them pre-SCD

anyway.) I also found I had to very strictly ration my consumption of

fruit and honey. (Wail!) Despite the legality of these items, it was

simply too much sugar for my system to absorb, and continuing to eat it

fed the bad bugs because it wasn’t being absorbed. After I had been on

the diet for awhile, I found I tolerated carrots just fine. I have no

ambitions to see what my system now thinks of peas and Brussels sprouts.

<grin>

One

common mistake people make is to introduce the nut flour goodies much too

soon. They want bread, they crave the comfort of having cookies to

munch.

As

delicious as the nut flour goodies are, experience indicates that you may

have to wait several weeks, or even months before your system is ready

for them. Personally, I had no trouble introducing them at about six

weeks. However, members of the listservs report two months, six months,

sometimes longer before badly injured guts are ready to digest these

wonderful, nutritious foods. Yet some of the people who cannot handle nut

flours also report that nut butters – made strictly from nuts, with no

added ingredients – can be substituted in recipes and are often tolerated

well. Apparently the fact that in nut butters, the nuts are ground even

finer than in the nut flours, makes them more easily digested than simply

finely ground nuts.

Another common mistake people make is eating too much of a newly

introduced food. Munching down on an entire batch of Cinnamon Cookies or

Basic Muffins, or a whole recipe of Honey Toffee, delicious as they are,

is a good way to send your system in a whirl.

For my

first foray into nut flour cooking, I made the cheese bread from

Breaking the Vicious Cycle and forcibly limited myself to

one very thin slice the three times I ate it. When I

introduced steamed, chopped spinach, it was really tough. I am quite

capable of eating 10 ounces of steamed spinach with butter by myself.

(No, my other name isn’t Popeyena the Sailorwoman! Besides, canned

veggies are illegal!) I carefully weighed out 2 ounces (about ¼ cup) of

steamed spinach and gave the rest to my husband. Who stared at me. For

the wonderful rich, creamy SCD yogurt, I had to measure out ½ cup

of yogurt and one-half teaspoon vanilla extract and two tablespoons

honey.

Mind

you, after decades of weight-loss diets, I hate weighing and measuring

food. But by doing it this way, I learned to within a hairs’ breadth what

I could tolerate and what I couldn’t. And I could note down on my

calendar to re-try favorite foods in a couple of months.

After

the introductory diet, one of the first foods recommended by Dr. Haas was

very ripe banana. Most people tolerate this very well. Then introduce

tender, well cooked vegetables. Elaine recommended string beans, petite

peas (frozen are fine), and spinach. Spaghetti squash, although delicious

with homemade meat sauce on it, may have too much fiber for the first few

weeks after the intro diet. Baked butternut squash, and baked acorn

squash is also good to start with. As indicated, I found steamed

zucchini delicious and soothing, although I made sure to remove any large

seeds.

How

quickly you are able to add foods depends on your system alone. What is

tolerated by one person may not be tolerated by you, and vice versa. In

the early days on the listserv, I used to read all the wonderful yogurt

smoothie recipes people were having for breakfast or snacks and whimper…

because I simply could not tolerate that much fruit and honey, and I

hated the taste of saccharin. On the other hand, when I posted my

beef-and-broccoli quiche recipe, there were people saying, “Oh, how

delicious that sounds… but I can’t go anywhere near broccoli!â€

Take

things one day at a time, keeping in mind Dr. Gee’s statement: “We

must never forget that what the patient takes beyond his ability to

digest does harm.â€

Don’t

force yourself.

And

one day, you may wake up to the realization that you had a full night’s

sleep, that you are no longer spotting every public toilet enroute to all

your favorite places, and that you are eating more foods than you ever

thought possible – including some which, only weeks before, might send

you catapulting into the necessary.

[1] Newcomers frequently ask if they can't continue

to eat at fast food restaurants if they just get “plain meat†or a “plain

salad and dressing†and eliminate the obvious offenders like the

grain-based breads and the potato products. For links to various national

fast food chains, check

http://members. shaw.ca/allergie s/restaurants. html. From the Arby’s

Roast Beef™ page: “Roast Chicken Breast: Chicken breast, chicken broth,

seasoning (salt, sugar, onion powder, garlic powder,

deheated mustard, autolyzed yeast extract, corn syrup solids,

soy sauce [fermented soybeans, wheat, salt], paprika,

dextrin, natural flavors, spice, partially

hydrogenated soybean oil), sodium lactate, soybean oil, seasoning

(modified food starch, carrageenan, methylcellulose

gum, salt, flavor), sodium phosphates.†And from the ’s™ page:

“Grilled Chicken Sandwich: Chicken Breast with Rib Meat, Water, Seasoning

(Salt, Dextrose, Sodium Tripolyphosphate, Maltodextrin,

Grill Flavor [from Partially Hydrogenated Cottonseed and Soybean Oil],

Garlic, Corn Starch Modified, Onion, Beef Flavor

[beef Stock, Maltodextrin, Salt, Flavor, Colored with

Caramel, Disodium Inosinate and Guanylate (flavor enhancers),

Lactic Acid], Polysorbate 80 (stabilizer) , Colored

with Caramel, Natural Flavor), Partially Hydrogenated Soybean and/or

Cottonseed Oil.

Commercial onion powder, commercial garlic powder, yeast products, corn

syrup solids, soy sauce, modified food starch, carrageenan,

methylcellulose gum, “flavorsâ€, “natural flavorsâ€, commercial chicken

broth (you wouldn’t believe the ingredients in so-called broths!),

dextrose (technically legal, but what is used as dextrose is not pure

dextrose but a mix of di- and polysaccharides) , maltodextrin, modified

corn starch, and caramel (often derived from sugar or flour) are

all illegal. And all this in what is supposed to be a “plain†grilled or

baked piece of chicken!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I thank you as well. This is exactly where I am with the diet (day 12) and I've

definitely taken away from your article encouragement and the desire to slow

down a bit. Your right, I really want those nut flours so I can start making

" pancakes " and muffins. I keep looking at the pecanbread list and wondering how

long it's going to take to get there. After reading your article I realize I

should be happy adding the foods that I can add now, like cheddar cheese!

Thanks so much for sharing this.

>

> Thank you so much for sharing that. I really look forward to reading more from

your book. Are you closed to getting it done? I can't wait for it!

>

>

>

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Wed, March 3, 2010 9:42:36 PM

> Subject: Adding New Foods (article)

>

>

>

> Adding New Foods (from SCD Made Easy, a book I'm working

> on)

>

> One of the most common complaints is that the introductory diet is

> boring. So it is. Its purpose is to give your gut the lowest common

> denominator of food, foods which your system can digest, even if it is

> badly injured. Just as priming a water pump makes it possible to obtain

> water from a well, or putting primer on a wall before painting it makes

> the paint last longer, the introductory diet prepares your system for

> getting well. If you are sensitive to any of the foods on the intro diet,

> especially if you have ever had an anaphylactic shock reaction to any of

> them, do not eat them. Instead, substitute plain meat, and basic, plain

> cooked, peeled and seeded vegetables.

> Many

> people want to know if there is a list of foods they should introduce and

> if they should introduce them in a particular order.

>

> Unfortunately, the answer is no. (The Pecanbread " stages " can

> be helpful, but they are not rigid, and not part of the original SCD.) No

> two people are exactly alike, and no two people will tolerate the same

> things.

>

> However, based on reports from various SCD lists, some good foods to add

> after the introductory diet may include:

> * ripe banana

> * ripe avocado

> * cooked, seeded, peeled zucchini

> * well-cooked green beans

> * cooked winter squash (such as acorn, butternut, buttercup, pumpkin)

> * steamed asparagus tips

> * cooked, peeled, seeded tomato

> * sautéed baby spinach

> Everyone tolerates different things, but these seem to be foods tolerated

> by a lot of people early on.

> There

> are two schools of thought on how to proceed once one has finished the

> introductory diet.

> Both

> schools agree that how quickly you add new foods depends on how quickly

> you respond to the diet. There have actually been people who had trophies

> after a mere two or three days on Intro, but those lucky folks are,

> unfortunately, not the norm.

> The

> first school of thought holds that you sit down and make a list of what

> you ate the week or weeks before you started SCD. Look over it, cross off

> any illegals, and write in legal substitutions. For example:

> * Subwayâ„¢ turkey sandwich on wheat sliced home-baked

> turkey breast. If raw lettuce is tolerated, roll up in a lettuce leaf

> with SCD mayonnaise.

> * Potato chips. SCD cheese crisps or commercial pork rinds

> (check to be sure they have no starch or flavorings.)

> * Iceeâ„¢. Whirl crushed ice and legal fruit juice in blender.

> Drink.

> * Milkshake. Make a smoothie with SCD yogurt and fruit or yogurt

> and legal flavorings.

> * Mashed potatoes. Cheesy mock potatoes made with bean or lentil

> paste or steamed mashed cauliflower or boiled, pureed celeriac.

> According to this first school of thought, you can then go ahead and

> prepare a menu, and resume normal eating patterns.

> While

> the above works for some people, the majority of individuals who come to

> SCD have been sick for many years. Because of this, their systems may

> react badly even to legal foods.

> Even

> keeping a food diary doesn’t help isolate which are the problem foods and

> which are the keepers if you introduce too many new things at once. So

> your symptoms either don’t improve or get worse. And you look at what you

> were eating. Was it the honey mead you had for a wine on Tuesday? Could

> it have been the baked celery and onion you seasoned the turkey with, and

> decided to eat as a side dish on Wednesday? Or was it the cauliflower

> cheesy mock potatoes with the Creole spiced beef roast on Thursday?

> You

> simply don’t know.

> That’s

> why, for most people, introducing new foods one at a time works

> best.

> To do

> this, you should introduce a small amount of a single food such as half

> of properly ripe banana (freeze the other half for later), then wait two

> days (continuing with all the food on the intro diet). Chart all

> reactions. On the second day, try the other half of the banana, and chart

> reactions for two days. If your system is better, or at least no worse,

> then you can add fully ripe bananas to your repertoire.

> Then

> you can select something else †" steamed green beans, for instance, to add

> in the same manner. Eventually, you will have a full repertoire of

> healthy foods which your system digests well, and which will benefit your

> health.

> My

> intro diet was beef roast, pork roast, steamed zucchini with butter, and

> soft boiled eggs with butter -- and I ate it for about six weeks before I

> was feeling equal to tackling SCD cooking. Somewhere around week two, I

> added shredded cheddar to my zucchini.

> The

> previously mentioned method of sitting down and making a list of what you

> ate the week or weeks before you started SCD is helpful here, as well.

> Look over your list, cross off any illegals, and write in legal

> substitutions. For example:

> * BurgerKing Whopperâ„¢ for lunch homemade beef burger with

> cheddar cheese, legal pickle slices on the side.

> * Microwaved canned asparagus with butter. Steamed fresh

> asparagus with butter.

> * Grilled chicken[1]. OK if homemade.

> * Grilled fish. OK if homemade.

> * Microwaved canned green beans. Steamed fresh green beans. I

> was actually startled to discover, when I did this, how few foods had

> comprised my weekly food patterns. I could still eat all the meats I had

> before: burgers, beef roasts, grilled chicken, baked or grilled fish,

> baked or grilled pork, lamb occasionally. I introduced cheddar cheese

> first because I am a cheddar cheese fiend. I was already able to eat

> eggs. Then I started looking at vegetables. As it turned out, I was able

> to handle all the ones I had been willing to eat pre-SCD: steamed green

> beans, steamed fresh asparagus, steamed broccoli, steamed cauliflower,

> steamed spinach, steamed zucchini. The major difference was that I was

> now using fresh, or fresh frozen for the green beans and asparagus.

> I

> discovered very quickly that I did not tolerate carrots, peas, or

> Brussels sprouts at all well. (That was OK; I never liked them pre-SCD

> anyway.) I also found I had to very strictly ration my consumption of

> fruit and honey. (Wail!) Despite the legality of these items, it was

> simply too much sugar for my system to absorb, and continuing to eat it

> fed the bad bugs because it wasn’t being absorbed. After I had been on

> the diet for awhile, I found I tolerated carrots just fine. I have no

> ambitions to see what my system now thinks of peas and Brussels sprouts.

> <grin>

> One

> common mistake people make is to introduce the nut flour goodies much too

> soon. They want bread, they crave the comfort of having cookies to

> munch.

> As

> delicious as the nut flour goodies are, experience indicates that you may

> have to wait several weeks, or even months before your system is ready

> for them. Personally, I had no trouble introducing them at about six

> weeks. However, members of the listservs report two months, six months,

> sometimes longer before badly injured guts are ready to digest these

> wonderful, nutritious foods. Yet some of the people who cannot handle nut

> flours also report that nut butters †" made strictly from nuts, with no

> added ingredients †" can be substituted in recipes and are often tolerated

> well. Apparently the fact that in nut butters, the nuts are ground even

> finer than in the nut flours, makes them more easily digested than simply

> finely ground nuts.

>

> Another common mistake people make is eating too much of a newly

> introduced food. Munching down on an entire batch of Cinnamon Cookies or

> Basic Muffins, or a whole recipe of Honey Toffee, delicious as they are,

> is a good way to send your system in a whirl.

> For my

> first foray into nut flour cooking, I made the cheese bread from Breaking the

Vicious Cycle and forcibly limited myself to one very thin slice the three times

I ate it. When I

> introduced steamed, chopped spinach, it was really tough. I am quite

> capable of eating 10 ounces of steamed spinach with butter by myself.

> (No, my other name isn’t Popeyena the Sailorwoman! Besides, canned

> veggies are illegal!) I carefully weighed out 2 ounces (about ¼ cup) of

> steamed spinach and gave the rest to my husband. Who stared at me. For

> the wonderful rich, creamy SCD yogurt, I had to measure out ½ cup

> of yogurt and one-half teaspoon vanilla extract and two tablespoons

> honey.

> Mind

> you, after decades of weight-loss diets, I hate weighing and measuring

> food. But by doing it this way, I learned to within a hairs’ breadth what

> I could tolerate and what I couldn’t. And I could note down on my

> calendar to re-try favorite foods in a couple of months.

> After

> the introductory diet, one of the first foods recommended by Dr. Haas was

> very ripe banana. Most people tolerate this very well. Then introduce

> tender, well cooked vegetables. Elaine recommended string beans, petite

> peas (frozen are fine), and spinach. Spaghetti squash, although delicious

> with homemade meat sauce on it, may have too much fiber for the first few

> weeks after the intro diet. Baked butternut squash, and baked acorn

> squash is also good to start with. As indicated, I found steamed

> zucchini delicious and soothing, although I made sure to remove any large

> seeds.

> How

> quickly you are able to add foods depends on your system alone. What is

> tolerated by one person may not be tolerated by you, and vice versa. In

> the early days on the listserv, I used to read all the wonderful yogurt

> smoothie recipes people were having for breakfast or snacks and whimper…

> because I simply could not tolerate that much fruit and honey, and I

> hated the taste of saccharin. On the other hand, when I posted my

> beef-and-broccoli quiche recipe, there were people saying, “Oh, how

> delicious that sounds… but I can’t go anywhere near broccoli!â€

> Take

> things one day at a time, keeping in mind Dr. Gee’s statement: “We

> must never forget that what the patient takes beyond his ability to

> digest does harm.â€

> Don’t

> force yourself.

> And

> one day, you may wake up to the realization that you had a full night’s

> sleep, that you are no longer spotting every public toilet enroute to all

> your favorite places, and that you are eating more foods than you ever

> thought possible †" including some which, only weeks before, might send

> you catapulting into the necessary.

>

>

> [1] Newcomers frequently ask if they can't continue

> to eat at fast food restaurants if they just get “plain meat†or a

“plain

> salad and dressing†and eliminate the obvious offenders like the

> grain-based breads and the potato products. For links to various national

> fast food chains, check http://members. shaw.ca/allergie s/restaurants. html.

From the Arby’s

> Roast Beef™ page: “Roast Chicken Breast: Chicken breast, chicken broth,

> seasoning (salt, sugar, onion powder, garlic powder,

> deheated mustard, autolyzed yeast extract, corn syrup solids,

> soy sauce [fermented soybeans, wheat, salt], paprika, dextrin, natural

flavors, spice, partially

> hydrogenated soybean oil), sodium lactate, soybean oil, seasoning

> (modified food starch, carrageenan, methylcellulose

> gum, salt, flavor), sodium phosphates.†And from the ’s™ page:

> “Grilled Chicken Sandwich: Chicken Breast with Rib Meat, Water, Seasoning

> (Salt, Dextrose, Sodium Tripolyphosphate, Maltodextrin,

> Grill Flavor [from Partially Hydrogenated Cottonseed and Soybean Oil], Garlic,

Corn Starch Modified, Onion, Beef Flavor [beef Stock, Maltodextrin, Salt,

Flavor, Colored with Caramel, Disodium Inosinate and Guanylate (flavor

enhancers),

> Lactic Acid], Polysorbate 80 (stabilizer) , Colored

> with Caramel, Natural Flavor), Partially Hydrogenated Soybean and/or

> Cottonseed Oil.

>

> Commercial onion powder, commercial garlic powder, yeast products, corn

> syrup solids, soy sauce, modified food starch, carrageenan,

> methylcellulose gum, “flavorsâ€, “natural flavorsâ€, commercial chicken

> broth (you wouldn’t believe the ingredients in so-called broths!),

> dextrose (technically legal, but what is used as dextrose is not pure

> dextrose but a mix of di- and polysaccharides) , maltodextrin, modified

> corn starch, and caramel (often derived from sugar or flour) are

> all illegal. And all this in what is supposed to be a “plain†grilled or

> baked piece of chicken!

>

>

> †" Marilyn

> New

> Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

At 06:52 PM 3/4/2010, you wrote:

Thank you for posting this

information as well. I am on Day 1 of the Intro Diet. I am

optimistic, but I am traveling for a conference next week, Wednesday -

Saturday. I'm not sure yet how I can make it through that time, if

anyone has advice, please let me know.

I've travelled to the UK and Ireland, to Canada three times, been to two

Historical Novel Society Conferences, and a whole bunch of music

conferences. I also evacuated for Hurricane Katrina and spent months

either not in my own kitchen, or when I was, dealing with electrical

service that was rather iffy.

I'll acknowledge that I didn't try it right after intro, though!

I think I'd go with quiches and/or hard boiled eggs for breakfasts.

I'd probably make chicken and/or beef sandwich spread with either avocado

mayo or homemade mayo and have it on either veggie-souffle bread or (and

this is advanced) lettuce leaves for lunches. Dinners... depends.

Are meals part of the conference? Or are you on your own recognizance for

them?

What type of hotel will you be staying in? Be aware that you can request

a refrigerator in your room -- they may say there's a fee for one, but

you can tell them it's for medical reasons. They may ask if you are a

diabetic, and a perfectly truthful answer is that you cannot tolerate

anything with sugar or high fructose corn syrup.

In addition, I am slightly

confused about the yogurt. Pecanbread says a common mistake is

introducing yogurt too early. But it seems like the book is saying

it is part of the Intro Diet. Not sure which way to go there, but

I'm not in a hurry to learn how to make yogurt yet

either.

The Pecanbread stages include no dairy because they are geared for

children on the autism spectrum who may have been casein free for months

or years before coming to the SCD.

Making yogurt is actually pretty easy, and it's thoroughly yummy. I make

ranch dressing with it, or brie sauce for veggies, or a cream sauce for

shrimps, or even just eat it for a dessert with just a touch of honey or

vanilla.

If anyone has advice about

something crunchy or something to munch on as a good thing to introduce,

please let me know. All this chicken, broth, and eggs are good, but

no crunch.

Things which go crunch. Hmm. How good a cook are you?

<grin>

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Hi Caitlin

> If anyone has advice about something crunchy or something to munch on as a

> good thing to introduce, please let me know. All this chicken, broth, and

> eggs are good, but no crunch.

>

> Thanks,

> Caitlin

Hmmm, yes - crunch. As soon as you have finished your 2 - 5 days on the Intro

Diet (not much crunch there - your body needs more soft and soothing for healing

at the start), if you can tolerate cheese, you can try this SCD version of an

Italian recipe, Frico (which traditionally uses polenta flour - illegal). When

they have cooled down, they are very crunchy!

http://www.scdrecipe.com/recipes-cracker/cheese-crackers/

And when you have been on SCD for some time and find you can tolerate new

ingredients, you can think about slowly introducing other flavours to it, eg,

black pepper, chili flakes, cumin seeds, etc.

For now, just concentrate on getting the intro foods into you for a few short

days, and indulge yourself in other really enjoyable activities to take your

mind off food.

If your body can tolerate it, do make the yogurt. Pecanbread is focused

primarily on children on the autistic spectrum, many of whom cannot tolerate

dairy in any form. For adults with IBD, and who can tolerate some form of

dairy, the yogurt is a must, at least to try. It is not only extremely

effective, but it also tastes astonishingly good. It is very versatile, and

once you can start blending fruit and a little honey in it, you get to have the

world's best tasting smoothies anytime you like. I have given them to people

who detest yogurt, and they have ALWAYS asked for more, bar none. And when its

dripped (allowed to sit in a cheesecloth bag or in a dishtowel over a sieve

overnight), its like cream cheese. It travels very well in this form. If you

have a fridge in your conference hotel, or you can request some space in their

kitchen's fridges (I have done this in the past, with both their fridges and

freezers - I explain that I am on a medically-restricted diet for a serious

autoimmune condition, and that usually focusses their attention very quickly)

you can take along a variety of things to eat to get you through, eg, SCD

cheesecake - VERY filling; roast or poached chicken, roast beef slices, boiled

eggs, etc. If you need to eat out, you can think about cheese omelettes - just

make sure they use real butter or vegetable oil, NOT margarine or any other

substitute, and a legal cheese, like cheddar.

I'm sure others in the group will have a lot of other great suggestions for you.

Well done for starting the diet - its really worth it, and good luck at your

conference next week.

Licia

colitis/SCD Feb 2006

no meds since July 2006

[Guest guest]

Caitlin,

I am now 2 weeks on SCD. My experience was that I followed BTVC and started the yogurt immediately. In fact, I'd already made some even before I started intro and it seemed like it was doing something. So I've not had any difficulty introducing yogurt from the start. But I'm sure there are others out there that had to take it slower. DarleneIntestinal DysbiosisSCD 2 weeks

To: BTVC-SCD Sent: Thu, March 4, 2010 5:52:25 PMSubject: Re: Adding New Foods (article)

Thank you for posting this information as well. I am on Day 1 of the Intro Diet. I am optimistic, but I am traveling for a conference next week, Wednesday - Saturday. I'm not sure yet how I can make it through that time, if anyone has advice, please let me know.In addition, I am slightly confused about the yogurt. Pecanbread says a common mistake is introducing yogurt too early. But it seems like the book is saying it is part of the Intro Diet. Not sure which way to go there, but I'm not in a hurry to learn how to make yogurt yet either.If anyone has advice about something crunchy or something to munch on as a good thing to introduce, please let me know. All this chicken, broth, and eggs are good, but no crunch.Thanks,Caitlin

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[Guest guest]

My son and I did the same thing. Since we weren't dairy-free beforehand we followed the BTVC book, did the intro then jumped to the legal foods list and added yogurt immdiately. Between the two of us we're eating 4 quarts of yogurt every 5 days or so and we feel like it's very soothing and helpful. Luckily, my son didn't have a problem with peanut butter so he has lots of pb, honey and yogurt daily- yum!

Caitlin, for your conference Wed-Sat will your room have a fridge and/or microwave? You could bring an ice chest full of precooked legal food. If it was me I'd bring some boiled eggs, Marilyn's cheese and bacon quiche, soufle bread, old peanut butter jars filled with pb and yogurt, roasted chicken and soufle bread. There will be plenty of temptations while you're traveling, but if you have healthy foods with you the temptations won't be so bad.

, cancer survivor, SCD 12/26

To: BTVC-SCD Sent: Fri, March 5, 210 6:59:55 AMSubject: Re: Adding New Foods (article)

Caitlin,

I am now 2 weeks on SCD. My experience was that I followed BTVC and started the yogurt immediately. In fact, I'd already made some even before I started intro and it seemed like it was doing something. So I've not had any difficulty introducing yogurt from the start. But I'm sure there are others out there that had to take it slower. DarleneIntestinal DysbiosisSCD 2 weeks

From: Caitlin Faas <caitlin.faas@ gmail.com>To: BTVC-SCD@yahoogroup s.comSent: Thu, March 4, 2010 5:52:25 PMSubject: Re: Adding New Foods (article)

Thank you for posting this information as well. I am on Day 1 of the Intro Diet. I am optimistic, but I am traveling for a conference next week, Wednesday - Saturday. I'm not sure yet how I can make it through that time, if anyone has advice, please let me know.In addition, I am slightly confused about the yogurt. Pecanbread says a common mistake is introducing yogurt too early. But it seems like the book is saying it is part of the Intro Diet. Not sure which way to go there, but I'm not in a hurry to learn how to make yogurt yet either.If anyone has advice about something crunchy or something to munch on as a good thing to introduce, please let me know. All this chicken, broth, and eggs are good, but no crunch.Thanks,Caitlin

The new Internet Explorer® 8 - Faster, safer, easier. Optimized for Yahoo! Get it Now for Free!

[Guest guest]

I am a computer tech. When I started the diet, I was gone from the office more

than half the day. I would cook and freeze chicken breasts individually. I would

boil a dozen eggs at a time. And, I would cut colby jack (my tolerated cheese)

in serving sizes. These were my go to foods. If you can tolerate hard boiled

eggs, they stay good at room temp for a few days. I would pull my chicken breast

out in the morning and by the time I was ready to eat, it was thawed out. I had

no problems eating it cold. Between the chicken, eggs, and cheese, I didn't have

any problems. Everyone is different though so this might now work for you.

You need to start out with a super small amount of yogurt. Like 1/2 a teaspoon

and work up from there. It took weeks for me. I tolerated a tablespoon at a time

and worked up from there. I started yogurt 2 weeks after starting the intro but

I was having such a hard time adding foods. I didn't want to spoil my progress.

I was a very lucky person that tolerated pork rinds early in the diet. They are

crunchy and salty. A better alternative to that would be to make Parmesan

crisps. Just grate a bunch of Parmesan, add it in tablespoons to a parchment

lined baking sheet, and cook at 300 until bubbly. Let cool. Delish!!!! You can

really do this with any cheese but parm crisps up really nice.

In January I went to a business conference. The conference got me in touch with

the chef who had all my foods prepared. Look in the files for this group and

there is an example sheet of something you could send them. I didn't react at

all to the food. When I first met with the food manager and chef (After I sent

my email to them.), the food manager said, OMG your diet is so restrictive. The

chef looked at her and then me and said, No, this is perfect. I understand your

needs and it's not restrictive at all. What do you normally eat in a day? I told

her and she customized my eating plan to that. If you call ahead and talk to

them, maybe they could get you some chicken and cook your veggies for 4 hours. I

know that worked for Eileen when she went to Disney.

Hope this helps,

Misty Kimble

CD - no meds

SCD - 2 years

>

> Thank you for posting this information as well. I am on Day 1 of the Intro

Diet. I am optimistic, but I am traveling for a conference next week, Wednesday

- Saturday. I'm not sure yet how I can make it through that time, if anyone has

advice, please let me know.

>

> In addition, I am slightly confused about the yogurt. Pecanbread says a

common mistake is introducing yogurt too early. But it seems like the book is

saying it is part of the Intro Diet. Not sure which way to go there, but I'm

not in a hurry to learn how to make yogurt yet either.

>

> If anyone has advice about something crunchy or something to munch on as a

good thing to introduce, please let me know. All this chicken, broth, and eggs

are good, but no crunch.

>

> Thanks,

> Caitlin

[Guest guest]

Thank you Marilin for posting this! It's very helpful!

SCD - 17 months

SCD anti-candida - 4 months

Gluten free since 01/08

Gluten Sensitive with 1 DQ8 celiac gene - dx 01/08

>

>

> Adding New Foods (from SCD Made Easy, a book I'm working on)

>

> One of the most common complaints is that the

> introductory diet is boring. So it is. Its

> purpose is to give your gut the lowest common

> denominator of food, foods which your system can

> digest, even if it is badly injured. Just as

> priming a water pump makes it possible to obtain

> water from a well, or putting primer on a wall

> before painting it makes the paint last longer,

> the introductory diet prepares your system for

> getting well. If you are sensitive to any of the

> foods on the intro diet, especially if you have

> ever had an anaphylactic shock reaction to any of

> them, do not eat them. Instead, substitute plain

> meat, and basic, plain cooked, peeled and seeded vegetables.

> Many people want to know if there is

> a list of foods they should introduce and if they

> should introduce them in a particular order.

> Unfortunately, the answer is no.

> (The Pecanbread " stages " can be helpful, but they

> are not rigid, and not part of the original SCD.)

> No two people are exactly alike, and no two

> people will tolerate the same things.

> However, based on reports from

> various SCD lists, some good foods to add after

> the introductory diet may include:

> * ripe banana

> * ripe avocado

> * cooked, seeded, peeled zucchini

> * well-cooked green beans

> * cooked winter squash (such as acorn, butternut, buttercup, pumpkin)

> * steamed asparagus tips

> * cooked, peeled, seeded tomato

> * sautéed baby spinach

> Everyone tolerates different things,

> but these seem to be foods tolerated by a lot of people early on.

> There are two schools of thought on

> how to proceed once one has finished the introductory diet.

> Both schools agree that how quickly

> you add new foods depends on how quickly you

> respond to the diet. There have actually been

> people who had trophies after a mere two or three

> days on Intro, but those lucky folks are, unfortunately, not the norm.

> The first school of thought holds

> that you sit down and make a list of what you ate

> the week or weeks before you started SCD. Look

> over it, cross off any illegals, and write in

> legal substitutions. For example:

> * Subway™ turkey sandwich on wheat sliced

> home-baked turkey breast. If raw lettuce is

> tolerated, roll up in a lettuce leaf with SCD mayonnaise.

> * Potato chips. SCD cheese crisps or

> commercial pork rinds (check to be sure they have no starch or flavorings.)

> * Icee™. Whirl crushed ice and legal fruit juice in blender. Drink.

> * Milkshake. Make a smoothie with SCD yogurt

> and fruit or yogurt and legal flavorings.

> * Mashed potatoes. Cheesy mock potatoes made

> with bean or lentil paste or steamed mashed

> cauliflower or boiled, pureed celeriac.

> According to this first school of

> thought, you can then go ahead and prepare a

> menu, and resume normal eating patterns.

> While the above works for some

> people, the majority of individuals who come to

> SCD have been sick for many years. Because of

> this, their systems may react badly even to legal foods.

> Even keeping a food diary doesn't

> help isolate which are the problem foods and

> which are the keepers if you introduce too many

> new things at once. So your symptoms either don't

> improve or get worse. And you look at what you

> were eating. Was it the honey mead you had for a

> wine on Tuesday? Could it have been the baked

> celery and onion you seasoned the turkey with,

> and decided to eat as a side dish on Wednesday?

> Or was it the cauliflower cheesy mock potatoes

> with the Creole spiced beef roast on Thursday?

> You simply don't know.

> That's why, for most people,

> introducing new foods one at a time works best.

> To do this, you should introduce a

> small amount of a single food such as half of

> properly ripe banana (freeze the other half for

> later), then wait two days (continuing with all

> the food on the intro diet). Chart all reactions.

> On the second day, try the other half of the

> banana, and chart reactions for two days. If your

> system is better, or at least no worse, then you

> can add fully ripe bananas to your repertoire.

> Then you can select something else –

> steamed green beans, for instance, to add in the

> same manner. Eventually, you will have a full

> repertoire of healthy foods which your system

> digests well, and which will benefit your health.

> My intro diet was beef roast, pork

> roast, steamed zucchini with butter, and soft

> boiled eggs with butter -- and I ate it for about

> six weeks before I was feeling equal to tackling

> SCD cooking. Somewhere around week two, I added

> shredded cheddar to my zucchini.

> The previously mentioned method of

> sitting down and making a list of what you ate

> the week or weeks before you started SCD is

> helpful here, as well. Look over your list, cross

> off any illegals, and write in legal substitutions. For example:

> * BurgerKing Whopper™ for lunch homemade

> beef burger with cheddar cheese, legal pickle slices on the side.

> * Microwaved canned asparagus with butter.

> Steamed fresh asparagus with butter.

> * Grilled chicken[1]. OK if homemade.

> * Grilled fish. OK if homemade.

> * Microwaved canned green beans. Steamed fresh green beans.

> I was actually startled to discover,

> when I did this, how few foods had comprised my

> weekly food patterns. I could still eat all the

> meats I had before: burgers, beef roasts, grilled

> chicken, baked or grilled fish, baked or grilled

> pork, lamb occasionally. I introduced cheddar

> cheese first because I am a cheddar cheese fiend.

> I was already able to eat eggs. Then I started

> looking at vegetables. As it turned out, I was

> able to handle all the ones I had been willing to

> eat pre-SCD: steamed green beans, steamed fresh

> asparagus, steamed broccoli, steamed cauliflower,

> steamed spinach, steamed zucchini. The major

> difference was that I was now using fresh, or

> fresh frozen for the green beans and asparagus.

> I discovered very quickly that I did

> not tolerate carrots, peas, or Brussels sprouts

> at all well. (That was OK; I never liked them

> pre-SCD anyway.) I also found I had to very

> strictly ration my consumption of fruit and

> honey. (Wail!) Despite the legality of these

> items, it was simply too much sugar for my system

> to absorb, and continuing to eat it fed the bad

> bugs because it wasn't being absorbed. After I

> had been on the diet for awhile, I found I

> tolerated carrots just fine. I have no ambitions

> to see what my system now thinks of peas and Brussels sprouts. <grin>

> One common mistake people make is to

> introduce the nut flour goodies much too soon.

> They want bread, they crave the comfort of having cookies to munch.

> As delicious as the nut flour

> goodies are, experience indicates that you may

> have to wait several weeks, or even months before

> your system is ready for them. Personally, I had

> no trouble introducing them at about six weeks.

> However, members of the listservs report two

> months, six months, sometimes longer before badly

> injured guts are ready to digest these wonderful,

> nutritious foods. Yet some of the people who

> cannot handle nut flours also report that nut

> butters – made strictly from nuts, with no added

> ingredients – can be substituted in recipes and

> are often tolerated well. Apparently the fact

> that in nut butters, the nuts are ground even

> finer than in the nut flours, makes them more

> easily digested than simply finely ground nuts.

> Another common mistake people make

> is eating too much of a newly introduced food.

> Munching down on an entire batch of Cinnamon

> Cookies or Basic Muffins, or a whole recipe of

> Honey Toffee, delicious as they are, is a good

> way to send your system in a whirl.

> For my first foray into nut flour

> cooking, I made the cheese bread from Breaking

> the Vicious Cycle and forcibly limited myself to

> one very thin slice the three times I ate it.

> When I introduced steamed, chopped spinach, it

> was really tough. I am quite capable of eating 10

> ounces of steamed spinach with butter by myself.

> (No, my other name isn't Popeyena the

> Sailorwoman! Besides, canned veggies are

> illegal!) I carefully weighed out 2 ounces (about

> ¼ cup) of steamed spinach and gave the rest to my

> husband. Who stared at me. For the wonderful

> rich, creamy SCD yogurt, I had to measure out ½

> cup of yogurt and one-half teaspoon vanilla extract and two tablespoons honey.

> Mind you, after decades of

> weight-loss diets, I hate weighing and measuring

> food. But by doing it this way, I learned to

> within a hairs' breadth what I could tolerate and

> what I couldn't. And I could note down on my

> calendar to re-try favorite foods in a couple of months.

> After the introductory diet, one of

> the first foods recommended by Dr. Haas was very

> ripe banana. Most people tolerate this very well.

> Then introduce tender, well cooked vegetables.

> Elaine recommended string beans, petite peas

> (frozen are fine), and spinach. Spaghetti squash,

> although delicious with homemade meat sauce on

> it, may have too much fiber for the first few

> weeks after the intro diet. Baked butternut

> squash, and baked acorn squash is also good to

> start with. As indicated, I found steamed

> zucchini delicious and soothing, although I made

> sure to remove any large seeds.

> How quickly you are able to add

> foods depends on your system alone. What is

> tolerated by one person may not be tolerated by

> you, and vice versa. In the early days on the

> listserv, I used to read all the wonderful yogurt

> smoothie recipes people were having for breakfast

> or snacks and whimper… because I simply could not

> tolerate that much fruit and honey, and I hated

> the taste of saccharin. On the other hand, when I

> posted my beef-and-broccoli quiche recipe, there

> were people saying, " Oh, how delicious that

> sounds… but I can't go anywhere near broccoli! "

> Take things one day at a time,

> keeping in mind Dr. Gee's statement: " We

> must never forget that what the patient takes

> beyond his ability to digest does harm. "

> Don't force yourself.

> And one day, you may wake up to the

> realization that you had a full night's sleep,

> that you are no longer spotting every public

> toilet enroute to all your favorite places, and

> that you are eating more foods than you ever

> thought possible – including some which, only

> weeks before, might send you catapulting into the necessary.

>

>

> [1] Newcomers frequently ask if they can't

> continue to eat at fast food restaurants if they

> just get " plain meat " or a " plain salad and

> dressing " and eliminate the obvious offenders

> like the grain-based breads and the potato

> products. For links to various national fast food

> chains, check

>

<http://members.shaw.ca/allergies/restaurants.html>http://members.shaw.ca/allerg\

ies/restaurants.html.

> From the Arby's Roast Beef™ page: " Roast Chicken

> Breast: Chicken breast, chicken broth, seasoning

> (salt, sugar, onion powder, garlic powder,

> deheated mustard, autolyzed yeast extract, corn

> syrup solids, soy sauce [fermented soybeans,

> wheat, salt], paprika, dextrin, natural flavors,

> spice, partially hydrogenated soybean oil),

> sodium lactate, soybean oil, seasoning (modified

> food starch, carrageenan, methylcellulose gum,

> salt, flavor), sodium phosphates. " And from the

> 's™ page: " Grilled Chicken Sandwich: Chicken

> Breast with Rib Meat, Water, Seasoning (Salt,

> Dextrose, Sodium Tripolyphosphate, Maltodextrin,

> Grill Flavor [from Partially Hydrogenated

> Cottonseed and Soybean Oil], Garlic, Corn Starch

> Modified, Onion, Beef Flavor [beef Stock,

> Maltodextrin, Salt, Flavor, Colored with Caramel,

> Disodium Inosinate and Guanylate (flavor

> enhancers), Lactic Acid], Polysorbate 80

> (stabilizer), Colored with Caramel, Natural

> Flavor), Partially Hydrogenated Soybean and/or Cottonseed Oil.

> Commercial onion powder,

> commercial garlic powder, yeast products, corn

> syrup solids, soy sauce, modified food starch,

> carrageenan, methylcellulose gum, " flavors " ,

> " natural flavors " , commercial chicken broth (you

> wouldn't believe the ingredients in so-called

> broths!), dextrose (technically legal, but what

> is used as dextrose is not pure dextrose but a

> mix of di- and polysaccharides), maltodextrin,

> modified corn starch, and caramel (often derived

> from sugar or flour) are all illegal. And all

> this in what is supposed to be a " plain " grilled or baked piece of chicken!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

>

[Guest guest]

Misty,

Thank you, thank you, thank you, thank you! I just had these for breakfast and

they were so delicious!!!

I didn't have whole apples on hand, but I did have some homemade apple sauce so

I used that. It was very good.

~

> >

> > I thank you as well. This is exactly where I am with the diet (day 12) and

I've definitely taken away from your article encouragement and the desire to

slow down a bit. Your right, I really want those nut flours so I can start

making " pancakes " and muffins. I keep looking at the pecanbread list and

wondering how long it's going to take to get there. After reading your article I

realize I should be happy adding the foods that I can add now, like cheddar

cheese!

> >

> > Thanks so much for sharing this.

>

[Guest guest]

Yes, and thank you from me too! I also had them for breakfast this mornng. What a great change! DarleneIntestinal DysbiosisSCD 2 weeks

To: BTVC-SCD Sent: Fri, March 5, 2010 10:12:06 AMSubject: Re: Adding New Foods (article)

Misty,Thank you, thank you, thank you, thank you! I just had these for breakfast and they were so delicious!!!I didn't have whole apples on hand, but I did have some homemade apple sauce so I used that. It was very good. ~> >> > I thank you as well. This is exactly where I am with the diet (day 12) and I've definitely taken away from your article encouragement and the desire to slow down a bit. Your right, I really want those nut flours so I can start making "pancakes" and muffins. I keep looking at the pecanbread list and wondering how long it's going to take to get there. After reading your article I realize I should be happy adding the foods that I can add now, like cheddar cheese! > > > > Thanks so much for sharing this.>

Yahoo! Canada Toolbar : Search from anywhere on the web and bookmark your favourite sites. Download it now!

[Guest guest]

At 11:12 AM 3/5/2010, you wrote:

Thank you Marilin for posting

this! It's very helpful!

Glad to help.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I'm so glad it works so well for you!

So true ! Just to add an opposite perspective... I had been

eating yogurt for years before the diet. So, naturally, I was very

excited to learn how to make my own. I followed the book and had it

straight away mixed with DCCC during the intro. I eat about 1.5 cups

every day now. I love it!

-Joanna