Re: Could someone please explain........................

[Guest guest]

Tonya,It could very well be the milk protein. Can you eat yogurt? Butter has very little milk solids and water along with all the fat. Cheese would be a very concentrated milk protein. My husband eats butter, but is still fearful of having much cheese and refuses to eat yogurt at all.AmeliaTo: BTVC-SCD Sent: Sat, January 30, 2010 3:59:19 PMSubject: Could someone please explain........................

I'm sure this has been explained before (maybe recently) but how is it that I can eat butter (and loads of it) but can not eat cheese? It gives me D.

~Tonya~

[Guest guest]

At 09:59 AM 1/30/2010, you wrote:

I'm sure this has been explained

before (maybe recently) but how is it that I can eat butter (and loads of

it) but can not eat cheese? It gives me D.

Tonya,

Wow. I'd go looney if I couldn't have cheese! (I maintain I'm immune to

vampire attack because I use liquid cheese for carrying oxygen to my

cells, not blood.)

What kinds of cheese are you trying?

—

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]

Not many, grant you. A few weeks ago I discovered a cracker recipe that has 1.5

cups almond flour, 1.5 cups Parmesan cheese, 3 Tbsp. water, and some Thyme.

After going over a year without crackers, they were absolutely delicious. BUT,

when I eat them, I go. When I'm out of crackers, I don't go. I began to get a

revelation.

I haven't tried many others. I do use the DCCC in my bread of course. It

doesn't seem to bother me.

Is it possible to make those crackers or any for that matter without using

cheese?

~Tonya~

[Guest guest]

Tonya,Just a thought..... maybe it isn't the cheese, but maybe the mold level of the cheese--if you have a yeast problem or are sensitive to mold. I mention it because the parmesan cheese is aged a long time (up towards 3 years depending on the quality). DCCC on the other hand isn't. Have you tried other less aged cheese?AmeliaTo:

BTVC-SCD Sent: Sat, January 30, 2010 9:48:30 PMSubject: Re: Could someone please explain........................

Not many, grant you. A few weeks ago I discovered a cracker recipe that has 1.5 cups almond flour, 1.5 cups Parmesan cheese, 3 Tbsp. water, and some Thyme. After going over a year without crackers, they were absolutely delicious. BUT, when I eat them, I go. When I'm out of crackers, I don't go. I began to get a revelation.

I haven't tried many others. I do use the DCCC in my bread of course. It doesn't seem to bother me.

Is it possible to make those crackers or any for that matter without using cheese?

~Tonya~

[Guest guest]

Could it be the almond flour?

> Tonya,

>

> Just a thought..... maybe it isn't the cheese, but maybe the mold level of

> the cheese--if you have a yeast problem or are sensitive to mold. I mention

> it because the parmesan cheese is aged a long time (up towards 3 years

> depending on the quality). DCCC on the other hand isn't. Have you tried

> other less aged cheese?

>

> Amelia

>

>

>

>

> ________________________________

>

> To: BTVC-SCD

> Sent: Sat, January 30, 2010 9:48:30 PM

> Subject: Re: Could someone please explain........................

>

>

>

>

> Not many, grant you. A few weeks ago I discovered a cracker recipe that has

> 1.5 cups almond flour, 1.5 cups Parmesan cheese, 3 Tbsp. water, and some

> Thyme. After going over a year without crackers, they were absolutely

> delicious. BUT, when I eat them, I go. When I'm out of crackers, I don't

> go. I began to get a revelation.

>

> I haven't tried many others. I do use the DCCC in my bread of course. It

> doesn't seem to bother me.

>

> Is it possible to make those crackers or any for that matter without using

> cheese?

>

> ~Tonya~

>

>

>

>

>

>

[Guest guest]

I never thought about the cheese having mold. What are some less aged cheese's?

~Tonya~

[Guest guest]

I doubt it. I eat almond flour all the time. I haven't had a problem with it.

~Tonya~

[Guest guest]

>

>

> I never thought about the cheese having mold. What are some less aged

cheese's?

Just about any cheese except blue and roquefort.

try a mild young cheddar or something in the swiss family. and dccc has the

least.

Mara

[Guest guest]

Tonya,I think provolone is legal, there is also Havarti and Gouda cheese as well. Provolone has a texture more like Swiss, but Havarti and Gouda have texture closer to mozzerella and their taste is a good substitute for cheese on pizza.AmeliaTo: BTVC-SCD Sent: Sun, January 31, 2010 1:14:51

PMSubject: Re: Could someone please explain........................

I never thought about the cheese having mold. What are some less aged cheese's?

~Tonya~

[Guest guest]

Are you sure you are ok with nut flour? I would try eating cheese and nut flour

separate.

Misty Kimble

CD - no meds

SCD - 2 years

>

>

>

> Not many, grant you. A few weeks ago I discovered a cracker recipe that has

1.5 cups almond flour, 1.5 cups Parmesan cheese, 3 Tbsp. water, and some Thyme.

After going over a year without crackers, they were absolutely delicious. BUT,

when I eat them, I go. When I'm out of crackers, I don't go. I began to get a

revelation.

>

> I haven't tried many others. I do use the DCCC in my bread of course. It

doesn't seem to bother me.

>

> Is it possible to make those crackers or any for that matter without using

cheese?

>

> ~Tonya~

>