reply for PJ was: Really yum: meringues: a not so caloric scd treat

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PJ,That's why i'm starting over again and eating only meats, apple or grape juice with water, and avocado for now. I'll add one new thing in and see if I tolerate the same stuff. I ate a half a banana today, i'll wait 2 days and see if i'm still getting better or worse. We'll see! I also upped my prednisone back to 40mg for while so that will help to calm things down inside.I buy ground turkey with rosemary extract in it. But it's listed as such, not as natural flavorings and it never gave me a problem. However, I found out after eating a different brand of ground turkey for 4 months that they had natural flavorings as an ingredient. I guess we really have to watch! I also notice that anything that says "fresh" on it, stands a better chance of being unadulterated. Like fresh heavy cream that you buy in the store for example. No carageenan listed on that, only cream.I could never tolerate the lara bars, but hopefully after a few months of LDN which i'll be starting in about a month and a half after this round of pred.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: smdsmom2008@...Date: Tue, 16 Mar 2010 12:29:51 +0000Subject: Re: Really yum: meringues: a not so caloric scd treat

Hi ,

I wonder if only using products that are natural and not processed will speed up your progress?

I know it is hard to do this, but I am also really paranoid about anything that comes out of a jar, can, or carton.

I found frozen fruit that was legal, but the next time I went to the store, I noticed that "natural flavorings" were added as an ingredient to my otherwise "fruit only" fruit. So.. no more..

The ground beef I used suddenly added "natural flavorings" as an ingredient. The manufacturer assured me it was only rosemary extract, but I did not feel good after I ate it, so who knows?

It really makes me wonder what kind of fudging around is in processed stuff. I wonder what kind of preservative is added to the egg whites in a carton, and everything else for that matter. Now the only thing I eat that is pre-made is Lara Bars which I keep for emergencies only while visiting my kids at college. Better to eat a Lara Bar than a school cafeteria lunch.

Maybe there is something you are eating that is not helping ?

PJ

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> > I've tried a million times to beat egg whites still but I just can't get it to happen! Everytime I add the honey the sizzle back into liquid.

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> > I've been using pasteurized egg whites from a carton, so maybe i'll try using old eggs from the fridge and let them sit to room temp. I'm thinking the pasteurized whites are my problem. Sounds REALLY good though!

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> > UC - 1+ years

> > SCD - 7 months 100% strict and 4 months restricted diet.

> > Asacol - 5 pills a day

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> > To: BTVC-SCD@yahoogroup s.com

> > From: partner-in-healing@ ...

> > Date: Mon, 15 Mar 2010 21:30:01 -0400

> > Subject: Really yum: meringues: a not so caloric scd treat

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> > Hi,

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> > I love this list. Such generosity of spirit. It is one of my

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> > favorite things to read.

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> > I finally made meringues; had wondered if it'd really work with honey.

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> > they were great. I was trying to thing of what to add, and what would

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> > be naturally sweet. As a kid, we'd sometimes have ch--- ch-- chip

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> > meringues. Always like them.

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> > So, I did add some honey-- next time would use even less-- and added

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> > cinnamon and raisins. They were so good. Did them in a few step:

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> > quite yum when baked, and still chewy-- actually liked those best:

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> > like those flat square/rectangular cookies that were raisins between

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> > layers of dough. Then dried them out more thoroughly: also good.

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> > Have been looking forward to more. Also, I am among those of us who

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> > do not need to gain weight, and I've been wanting a not-nut-flour

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> > baked-goodie. I love baked things.

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> > Thank you Holly, for your meringue cookie recipe, which I saved, and

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> > which was the basis for these:

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> > Cinnamon Raisin Meringues

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> > Pre-heat oven to low, about 150 degrees

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> > Line baking sheet with parchment paper

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> > Ingredients:

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> > 3 egg whites

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> > pinch salt [abt...1/8 t]

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> > 1/8 t SCD Vanilla

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> > approx 1/4 t cinnamon

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> > 3/8 c light honey--or less to taste

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> > approx 1/2 cup good raisins: I had jumbos from recent windfall from a

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> > Trader Joe's

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> > Method:

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> > Separate 3 eggs [best to separate them into a small bowl, make sure no

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> > yolk infiltrates the white, then pour white into clean clean clean

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> > beating bowl.]

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> > With very clean mixer beat the eggs until white, not stiff. Gently as

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> > you mix, add salt, vanilla and cinnamon.

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> > Beat on to stiff peaks. Turn off mixer and pouring along the side of

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> > the bowl as a trickle, fold in honey, then raisins.

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> > Spoon mounds about 2 Tablespoons each on prepared baking sheet and

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> > place in oven for an hour-- longer is fine. At this stage, they are

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> > crunchy outside, but still chewy, and I loved them. Longer, they will

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> > dehydrate, be very crunchy and wonderful. [i get eggs from a farm;

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> > if oyu have any concern about health of your eggs, this recipe may not

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> > be for you.]

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> > enjoy!

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> > Ruth

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