Re: More questions!

[Guest guest]

Thank you - that is very helpful.

Michele

[Guest guest]

ichele,

Hi, as far as catalogs I do my shopping through Miss Robens. Call

1- for a catalog. They also have a web thing at

www.missroben.com but I like catalog so I call in my order and I can ask

the girls any questions I have about products. They carry GF flours with

no cross contamination, ready made snacks, cake and cookie mixes,

vitamins, pasta, some candies, Dari-free, cleaning products, condiments,

soups, books and MORE.

As far as stocking your pantry there are some supermarket items. I buy

Contadina sauce, paste and crushed tomatoes to make my own sauces. I use

only McCormick single spice spices. For potato chips I buy UTZ brand -

(plain flavor). No cross contamination with any of these products. I buy

Gerber and Beechnut bananas , fruit dessert and also the peaches to keep

on hand for quick snacks (my son is 6 1/2 years old , but these are great

for quick snacks and to use to dip nuggets in). I also get peas, garden

vegatables baby food to mix in with my ground turkey when I make tacos or

meatloaf or meatballs.

As far as cheese I only but Vegan cheese Soymage brand at the HFS. I

think its nasty but LJ wants his occasional grilled cheese so he likes it

the 2x a month he gets it.

For drinks I but Capri Sun or minute maid. Also VRUIT has a berry/veggie

blend. The VRUIT is at a HFS and also Trader Joes.

Thats about all I think of now.

Good luck with all this.

(LJs mom) in New York

*

* * \l/

*

* * ( @ @ )

*

* ---------o00--( _____ ) --00o---------

*

* HAVE A GREAT DAY !!!!!!!!!!!!

On Wed, 3 Oct 2001 09:13:44 EDT mmklhughes@... writes:

> I'm trying

> to gather enough info to get started soon.

> What kinds of items have you stocked your kitchens with to start out

> with -

> basics - that I will need? Also, what kinds of " cheeses " are good

> alternatives to the ones with casein (of which many soy cheeses have

> as

> well)? > Do you order from special food catalogs as well for certain

items &

> what ones

> do you recommend I get catalogs for?

>

> Thanks again for bearing with me -

> Michele

________________________________________________________________

GET INTERNET ACCESS FROM JUNO!

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[Guest guest]

Here is a posting I did on this a while ago. and as for catalogs

www.missrobens.com is great. I also like www.kinnikinnick.com they have a

gfcf line of food premade that is very good.From: Foland

To: <GFCFKids >

Subject: repeat of stocking the pantry

Date: Friday, August 31, 2001 5:28 AM

For those of you that wanted this reposted-I pulled it from the archives and

have now kept a copy for myself. Here it is again. F

From: " Foland " <lisacna@e...>

Date: Sat Aug 18, 2001 3:32 am

Subject: stocking the pantry for new gfcf moms

Ok- we are free of gluten and casein only. If you have further

considerations

then you may need to modify my list.

Things needed for gfcf baking

Flours

potato starch{at least five pounds to start}

Tapioca starch-you wont need more than two or three pounds to last a while

Corn starch-couple boxes

rice flour-white is most commonly called for a small quantity of brown shoud

be

on hand too

potato flour-buy very small amount its hardly ever needed

Soy flour-again small quantity

xanthan gum[a little goes a long way}

Dari free milk sub{I like this best for baking it has a nice flavor in baked

goods}

Unflavored gelatin-or agar flakes if you dont like gelatin for your child

ener-g egg replacer[even if you can have eggs this is called for in many

recipes]

gfcf baking powder

gfcf baking soda

yeast

shortening

gfcf margerine

sugar

brown sugar

powdered sugar

honey

Male sure you have a wide variety of spices on hand[mcCormick brand spices

are

safe]

gfcf peanut butter

nuts

gfcf chocolate chips

a variety of extracts-again I use mCcormicks

For brands that I use-I use crisco for shortening,sams choice semi sweet

chocolate chips,peter pan peanut butter, authentic foods flours,cause your

special baking powder,arm and hammer baking soda,red star or Saf yeast,and

fleishmans unsalted for gfcf margerine. I have to do this on a budget so I

have

not eliminated hydrgenated fats or gone all organic but if you can afford to

do

so it is by far healthier-and in that case brands will differ from mine.

Spectrum makes a good nonhydrogenated shortening and frontier brand extracts

are alcohol free and organic. There are many more gfcf flours but the ones

listed above are most frequently called for in recipes and you could make a

wide varity of foods with them. Once you have the diet down and the pantry

stocked feel free to experiment with a varity of flours to enhance flavor

and

change things up a bit. I will be putting together my shopping list for how

to

do this for less money and will post it when I get it together. Just keep in

mind we are not restricted on anything except gfcf so I have not had to

limit

sugar , phenols or corn. F

[Guest guest]

Hello again Michele,

you wrote: ....>>>>.....get started soon.

So you're starting soon! Great.

What kinds of items have you stocked your kitchens with to start out

with basics - that I will need?

A couple of seperate things, such as seperate baking forms (is that

the word?) for bread, cookies, muffins. Not absolutely necessary, you

could also use non-stick special paper to put in the form. Do not mix

wooden spoons. In general, all things you can not put in the

dishwasher -I'm not saying you need that, but it gives you a good

indication- you should try not to mix. BUT, if you do have a

dishwasher & you regurarly clean it, in my opinion you don't even

need a lot of separate stuff.

Separation of FOOD in your cupboard might be a good idea, like having

a seperate shelf. Also goes for the fridge. 'Padlocking'? maybe.

We have said goodbye to the dairy/milk/cheese-interpretation of

getting calcium into your body. We give lots of nuts, fresh

vegetables, fish. Alternatives can be found on several websites,

maybe also on gfcf.com.

We eat more soy, but not lots. Our soy milk is calcium-fortified.

More FAT fish. Eggs.

" I'm wondering what types of gf/cf products/foods actually taste good

from those who have been doing this & have taste tested many... "

Usually we prepare our food ourselves, hope you have a talent for

cooking. All that's fresh is superb. Try to get the best stuff on the

market, preferably from an organic source.

" Do you order from special food catalogs as well for certain items &

what ones do you recommend I get catalogs for? "

Sometimes, for 'emergency' reasons, for the special bread if we've

run out of our own, for substitute pasta, gfcf cookies, but all shops

are relatively close....here.

bye

Marjan

The Netherlands

[Guest guest]

Katy, I did order Lucy's cookbook because I heard lots of great things about it.

My biggest challenge so far has been finding food for my husband to take for

lunch. He used to take a lot of " grab and go " type stuff because sometimes he's

out at a job site during lunch. So the more recipes and inspiration, the

better! Our yogurt maker it on the way so that will open up more possibilities

too. I'll just keep reading and cooking!

>

> Jen, I hope Lucy's cookbook was one that your ordered because she has a great

sausage recipe in there. It's very easy. About canned tomatoes, it is said

the Muir Glen organic whole tomatoes are legal but you should really wait for

more healing to try anything someone else packages. Can't help you with that

almond company. Katy

>

> ____________________________________________________________

> Penny Stock Jumping 2000%

> Sign up to the #1 voted penny stock newsletter for free today!

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>

[Guest guest]

Thanks Mara! Right now I'm trying it with tomato juice but with some fresh

tomatoes to give it a bit more substance. We'll see how it turns out. At the

very least my house smells wonderful right now!

>

> > Hello everyone! Thanks again for all the advice. Sorry I haven't been

around, but I was away. My husband is starting to adjust a bit better. Right

now I think his problems are more stress related than anything. Unfortunately,

that seems to be a constant for us.

> >

> > Anyway, I'm starting to get into the groove of things. I ordered two SCD

cookbooks to help me, but I have some questions I'm hoping you fine folks can

answer:

> >

> > I'm confused as to whether or not canned crushed tomatoes are legal or not.

>

> crushed tomatoes, canned, are never legal. Some brands might be legal,

> but always whole tomatoes with nothing added.

>

> Mara

>

[Guest guest]

You can also find a letter from " CENTO " canned/jarred tomato products. If you

click on " Files " in the left menu bar and then to the " Legal Letters " folder. I

have had great luck using their products as starters for ketchup and bbq sauce

-Joanna

SCD 9/2009, Crohn's 1992, 25mg Prednisone

I'm confused as to whether or not canned crushed tomatoes are legal or not.

[Guest guest]

Thanks Joanna! I've always been a fan of Cento. It's a little harder to find

here, we have Furmano's mostly. I started a huge garden this year and hope to

be making my own sauce from scratch, but I need a substitute until we have our

maters.

> I'm confused as to whether or not canned crushed tomatoes are legal or not.

>

[Guest guest]

At 06:16 AM 4/14/2010, you wrote:

I'm confused as to whether or

not canned crushed tomatoes are legal or not. I've always used them to

make sauce(rather than the stuff in the jars) and I thought they were

okay because they aren't " packed " in anything like green beans

or peas would be. I don't use the kind with anything added, but I've been

reading mixed reviews about it and I'm confused. I can certainly try

making it with tomato juice if I have to.

We have a letter from Cento, stating that their plain tomatoes are

legal.

I have been told by Lucy, of Lucy's Kitchen Shop (who has been SCD for 15

years and was a close friend of Elaine's) that the Glen Muir organic

WHOLE TOMATOES (not the sauce, not the crushed, just the WHOLE TOMATOES)

are legal. Lucy says she drains those and whizzes them up with a hand

blender to make a fast sauce.

For myself, I use tomato juice, or I cook down fresh peeled tomatoes.

(Takes a bunch of tomatoes....).

Lucy's cook book has a really tasty, easy sausage recipe in it. I have a

bunch that were inspired by that recipe, because I went looking for spice

combos after it dawned on me that yes, I could make my own

sausage!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 10:02 AM 4/14/2010, you wrote:

My biggest challenge so far has

been finding food for my husband to take for lunch. He used to take a lot

of " grab and go " type stuff because sometimes he's out at a job

site during lunch. So the more recipes and inspiration, the better! Our

yogurt maker it on the way so that will open up more possibilities too.

I'll just keep reading and cooking!

My pecan (or almond) souffle bread opens up worlds of possibilities for

" roll-ups. "

You can roll homemade sausages in it, you can make beef, chicken, turkey

salads or spreads and roll those in it.

Butternut squash chips or cheese crisps go good with a roll up, like

potato chips or Doritoes.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

The Souffle bread is awesome. My favorite is pecan butter &

sliced banana on Souffle Bread – heaven!

Carol

CD 22 yrs SCD 5 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Wizop

Marilyn L. Alm

My pecan (or almond) souffle bread opens up worlds of

possibilities for " roll-ups. "

[Guest guest]

I've been taking cooked chicken/turkey, roasted butternut squash, and eggs and pureeing them in a food processor. I make patties in the frying pan and then store. They work great for food on the go. If I was more advanced, I'd add cooked spinach too.michelleTo: BTVC-SCD Sent: Wed, April 14, 2010 2:58:43 PMSubject: Re: Re: More questions!

At 10:02 AM 4/14/2010, you wrote:

My biggest challenge so far has

been finding food for my husband to take for lunch. He used to take a lot

of "grab and go" type stuff because sometimes he's out at a job

site during lunch. So the more recipes and inspiration, the better! Our

yogurt maker it on the way so that will open up more possibilities too.

I'll just keep reading and cooking!

My pecan (or almond) souffle bread opens up worlds of possibilities for

"roll-ups."

You can roll homemade sausages in it, you can make beef, chicken, turkey

salads or spreads and roll those in it.

Butternut squash chips or cheese crisps go good with a roll up, like

potato chips or Doritoes.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Does anyone know if Woodstock organic canned tomatoes are legal?michelleTo: BTVC-SCD Sent: Wed, April 14, 2010 2:45:21 PMSubject: Re: More questions!

At 06:16 AM 4/14/2010, you wrote:

I'm confused as to whether or

not canned crushed tomatoes are legal or not. I've always used them to

make sauce(rather than the stuff in the jars) and I thought they were

okay because they aren't "packed" in anything like green beans

or peas would be. I don't use the kind with anything added, but I've been

reading mixed reviews about it and I'm confused. I can certainly try

making it with tomato juice if I have to.

We have a letter from Cento, stating that their plain tomatoes are

legal.

I have been told by Lucy, of Lucy's Kitchen Shop (who has been SCD for 15

years and was a close friend of Elaine's) that the Glen Muir organic

WHOLE TOMATOES (not the sauce, not the crushed, just the WHOLE TOMATOES)

are legal. Lucy says she drains those and whizzes them up with a hand

blender to make a fast sauce.

For myself, I use tomato juice, or I cook down fresh peeled tomatoes.

(Takes a bunch of tomatoes.... ).

Lucy's cook book has a really tasty, easy sausage recipe in it. I have a

bunch that were inspired by that recipe, because I went looking for spice

combos after it dawned on me that yes, I could make my own

sausage!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I do not have Lucy's book or recipe, and don't know anything about home made sausage, but just FYI cured meats are really bad for you, and carcinogenic. I don't know about sausages that are preserved by smoking or drying, but I would never eat a cured meat.

Best,

 

I sent them an email. Hopefully they'll get back to me.

To: BTVC-SCD Sent: Wed, April 14, 2010 9:29:36 PM

Subject: Re: More questions!

 

At 09:04 PM 4/14/2010, you wrote:

Does anyone know if Woodstock

organic canned tomatoes are legal?

We would need a physical letter from the company stating that a specific

product contained just tomatoes and no other illegal ingredients.

If you get one, send me a copy, and I will scan it and place it in our

library.

—

Marilyn

    New

Orleans, Louisiana, USA

    Undiagnosed IBS since 1976, SCD since 2001

    Darn Good SCD Cook

    No Human Children

    Shadow & Sunny Longhair Dachshund

    Babette the Foundling Beagle

       

[Guest guest]

Thank you for the info Marilyn.Wait, was the celery question directed at me?If so, I am assuming it is because, perhaps, celery has nitrates and/or nitrites?Yes, I consider celery very nourishing.

And, if you are making this comparison, it reminds me of the comparison made in an educational science documentary we watched in advanced science freshman year of high school. An industry spokeswoman was defending pollution.

She said " there are carcinogens everywhere - there are carcinogens in hamburgers " Well, several thoughts on That. But, bottom line, there are substances that existed in our environments and foods as humans evolved that they evolved with. Then, there are the myriad of new substances that we have isolated and introduced. The human body is not as well adapted to deal with them. They try and make the same arguments with electromagnetic radiation. Well, humans for time immemorial having been dealing with sunlight. Our bodies know how to cope with it. Bring on the new frequencies etc. in modern technology -- now, we are having major problems.

Western nutrition loves to break down 'food' into almost mechanical particles and interactions. This is a bizarre oversimplification, to even the most casual observer in consideration of the massive complexities of the human organism and indeed the 'food' and biology in general. Chinese medicine has a far greater appreciation for the nuances of individual foods and their extremely complex interactions with the body, which of course is frequently in a varying state.

I also think you will not find a health expert on earth who will deny that a fresh food source of any nutrient is desirable over processed foods. A quote on nitrates in celery: " Nitrate/nitrite poisoning. Like beets, eggplant, lettuce, radish,

spinach, and collard and turnip greens, celery contains nitrates that

convert naturally into nitrites in your stomach and then react

with

the amino acids in proteins to form nitrosamines. Although some

nitrosamines are known or suspected carcinogens, this natural chemical

conversion presents no known problems for a healthy adult. However,

when these nitrate-rich vegetables are cooked and left to stand at

room temperature, bacterial enzyme action (and perhaps some enzymes in

the plants) convert the nitrates to nitrites at a much faster rate

than normal. These higher-nitrite foods may be hazardous for infants;

several cases of " spinach poisoning " have been reported among children

who ate cooked spinach that had been left standing at room

temperature. " a quote on nitrites in sausage making: " Cures: sodium and potassium nitrite and nitrate

Small scale industrial manufacturing in Russia

Meat ready for sausage making

Both nitrites and nitrates are used in curing meats and making sausages. Nitrites are used for all types of sausages and are the most common. Nitrates are used only in the preparation of the cured dry style

of sausages. Over a period of time the nitrates are converted into nitrites by endogenous or added bacteria.

The human digestive system manufactures nitrites, which is thought to be what prevents botulism,

which would thrive in the anaerobic conditions and temperature

range of the digestive system (gut).The lack of nitrites

has been implicated in sudden infant death syndrome.[citation needed]

Cured meat products typically contain less than 40 ppm w/w

nitrites.

Potassium nitrite and potassium nitrate additions allow the production of sausages with lower levels of sodium. When using the potassium form, it is necessary to include other ingredients to mask the bitter flavours it

imparts.

Old recipes recommending the use of saltpetre are not recommended. The primary reason is that often these old recipes contain many times more curing ingredients than are appropriate. Modern techniques are readily available and do a much better job.

In the sausage industry the nitrites and nitrates are pre-formulated into products called Prague powder#1 and Prague powder#2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for

the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite (6.25%) and 0.64 ounces sodium nitrate (4.0%) per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of cured dry sausages. Prague powder #2 should never be used

on any product that will be fried at high temperature (eg. bacon) because of the resulting formation of nitrosamines.

When using cure, it is very important to never exceed the recommended

amount of 4 ounces of Prague powder #1 in 100 pounds of meat (2.5 g/kg). Equivalently this is 2 teaspoons for 10 pounds. Note that the maximum allowable amount of sodium nitrite and potassium nitrite is governed by regulations and is limited to 0.25 ounces per 100 pounds of chopped meat. Since Prague powder #1 is a 1:15 dilution (in a pound of Prague powder #1 one ounce is sodium nitrite and 15 ounces are common table salt), we get the proper amount at a rate of 4 ounces added to 100 lb (45 kg) of meat.

Sodium nitrate and potassium nitrate are limited to 2.75 ounces per 100 pounds.

Sodium and potassium nitrite are quite toxic to humans with the lethal dose being about 4 grams. As little as 22 mg/kg of body weight can cause death. This is about 2.2 grams for a body mass of 100 kg. Thus, there is enough sodium nitrite in 2 ounces of Prague powder #1 to kill a person.

Morton's Tenderquick is the brand name of another formulation of sodium nitrite, with salt and sugars added. It is not the same concentration as either " Prague powder #1 or #2 " . Since the amount of nitrite present in a recipe is essential for safety, one cannot take a recipe designed for Prague powder and simply substitute like amounts of such products as Morton's Tenderquick. To do so would invite the risk of

botulism poisoning. Similarly, one cannot just substitute Prague powder

#1 in place of Morton's Tenderquick. For any such substitutions, one must calculate the exact amount of nitrite required and make the proper adjustments. "

and, a really great summary article:http://lpi.oregonstate.edu/f-w00/nitrosamine.html- I love the part when it says they wanted to ban nitrates/nitrites in food processing, and the only reason they didn't was out of concern for botulism. Well, how about fresh food?

I also love the part where they talk about all the steps they do to try and reduce the amount of nitrates/nitrites in processed food and their conversion into nitrosamines. I would eat celery. Would you smoke tobacco?

Best,On Fri, Apr 16, 2010 at 11:08 AM, Wizop Marilyn L. Alm wrote:

 

At 01:53 AM 4/16/2010, you wrote:

I do not have Lucy's book or

recipe, and don't know anything about home made sausage, but just FYI

cured meats are really bad for you, and carcinogenic. I don't know about

sausages that are preserved by smoking or drying, but I would never eat a

cured meat.

It depends on how they are cured.

Homemade sausage, the way I make it, and according to Lucy's recipe, is

made with ground meat and spices -- spices which you choose and measure

-- and is delicious.

Nitrates and nitrites are, in some camps, considered bad. Some people do

not tolerate them. However, you can, if you are not dry-curing a sausage

or meat, substitute plain salt for the nitrites and nitrates if you do

not want to use them. Would you eat celery?

Curing developed as a way to preserve meat before there was

refrigeration. 

—

Marilyn

    New

Orleans, Louisiana, USA

    Undiagnosed IBS since 1976, SCD since 2001

    Darn Good SCD Cook

    No Human Children

    Shadow & Sunny Longhair Dachshund

    Babette the Foundling Beagle

       

[Guest guest]

At 03:31 AM 4/17/2010, you wrote:

I would eat celery. Would you

smoke tobacco?

No. Because it makes me vilely ill. Exposure to a very small amount of

tobacco smoke lowers my immune system, and I catch a respiratory

infection, such as the one I am currently battling. My husband smoked

when we met; he discovered what it did to me and quit smoking, 34 years

ago.

My question about celery was multi-fold. First, so-called nitrate and

nitrite free meats often contain celery juice, which is a natural source

of these things. This allows a cure to reduce the probability of botulism

without most of the dangers. Second, my mother, who was on a salt-free

diet, was told she could never have celery again because celery was

terribly high in sodium... except the person telling her this did not

know, or my mom did not remember, that it is also rich in potassium,

which helps regulate the fluid balance in the system.

Many people choose, because of sensitivity, to avoid nitrates and

nitrites. If that's your bailiwick, go for it.

But bacon is not inherently bad for you -- and nothing in the article you

posted proved that it was loaded with " bad fats. "

In fact, what was most interesting to me from the article was the

statement that " However, when these nitrate-rich vegetables are

cooked and left to stand at room temperature, bacterial enzyme action

(and perhaps some enzymes in the plants) convert the nitrates to nitrites

at a much faster rate than normal. These higher-nitrite foods may be

hazardous for infants; several cases of " spinach poisoning "

have been reported among children who ate cooked spinach that had been

left standing at room temperature. " "

Apparently, vegetables like beets, eggplant, lettuce, radish, spinach,

and collard and turnip greens are more dangerous than bacon.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Marilyn,I am sorry you are up the in middle of the night coughing.This was the sausage thread. I posted nothing about bacon here because that was a separate thread and I had not yet received your question about bacon. I am in the process of replying.

I don't know much about nitrite/nitrate sensitivity. But, I avoid them in cured meats and tobacco products and pesticides because of their carcinogenity and general toxicity. As for " Apparently, vegetables like beets, eggplant, lettuce, radish, spinach,

and collard and turnip greens are more dangerous than bacon. " Well, if you adulterate them by cooking them and then leaving them out at room temperature, problems start to occur. That's why I believe in unadulterated, or minimally adulterated food, as is the essence of my argument in this thread.

Best,On Sat, Apr 17, 2010 at 5:06 AM, Wizop Marilyn L. Alm wrote:

 

At 03:31 AM 4/17/2010, you wrote:

I would eat celery. Would you

smoke tobacco?

No. Because it makes me vilely ill. Exposure to a very small amount of

tobacco smoke lowers my immune system, and I catch a respiratory

infection, such as the one I am currently battling. My husband smoked

when we met; he discovered what it did to me and quit smoking, 34 years

ago.

My question about celery was multi-fold. First, so-called nitrate and

nitrite free meats often contain celery juice, which is a natural source

of these things. This allows a cure to reduce the probability of botulism

without most of the dangers. Second, my mother, who was on a salt-free

diet, was told she could never have celery again because celery was

terribly high in sodium... except the person telling her this did not

know, or my mom did not remember, that it is also rich in potassium,

which helps regulate the fluid balance in the system.

Many people choose, because of sensitivity, to avoid nitrates and

nitrites. If that's your bailiwick, go for it.

But bacon is not inherently bad for you -- and nothing in the article you

posted proved that it was loaded with " bad fats. "

In fact, what was most interesting to me from the article was the

statement that " However, when these nitrate-rich vegetables are

cooked and left to stand at room temperature, bacterial enzyme action

(and perhaps some enzymes in the plants) convert the nitrates to nitrites

at a much faster rate than normal. These higher-nitrite foods may be

hazardous for infants; several cases of " spinach poisoning "

have been reported among children who ate cooked spinach that had been

left standing at room temperature. " "

Apparently, vegetables like beets, eggplant, lettuce, radish, spinach,

and collard and turnip greens are more dangerous than bacon.

 

—

Marilyn

    New

Orleans, Louisiana, USA

    Undiagnosed IBS since 1976, SCD since 2001

    Darn Good SCD Cook

    No Human Children

    Shadow & Sunny Longhair Dachshund

    Babette the Foundling Beagle

       

[Guest guest]

At 04:43 AM 4/17/2010, you wrote:

" Apparently, vegetables

like beets, eggplant, lettuce, radish, spinach, and collard and turnip

greens are more dangerous than bacon. "

Well, if you adulterate them by cooking them and then leaving them out at

room temperature, problems start to occur. That's why I believe in

unadulterated, or minimally adulterated food, as is the essence of my

argument in this thread.

I think you'll find that in general, my standard statement is " Make

your own, make your own, make your own. "

SCD is not about raw food. It's about food which each individual is

capable of digesting. Dr. Gee said, " That which a patient

takes beyond his ability to digest, does harm. " The thing which

makes SCD so incredibly powerful (and at the same time frustrating!) is

that it is infinitely customizable to meet the different needs of people

coming to the diet.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle