Guest guest Posted December 25, 2006 Report Share Posted December 25, 2006 Hi Dorothy, We're new to the diet for our son. We have lots of questions that come up > several times a day. Hope it's okay to post often. > Yes,it is fine to seek help. We're starting to branch out and try some recipes but I have a question > about almond flour. > > 1. Almond Flour - We realize it's easier to purchase the flour through > some of the websites but should we try to make it ourselves? > > I would wait a while before introducing the nut flours. Nut butters are > easier to digest. Some kids have problems with nut products in the beginning > stage of the diet and need to wait. I use ready made flour but applaud those > who use the home made version. > 2. DCCC - I'm having trouble finding it. I've been to two natural food > stores and two different large grocery store chains and haven't found it > yet. I haven't yet asked if anyone can order it for us. But I wondered what > others have done in this situation. > Some of the big health food stores carry it. You may mail order it. More info is available at www.scdiet.org If you were CF prior to SCD,then you should not use the DCCC during the first months of the diet. 3. Probiotics - Does anyone feel that there's one better distributor over > another? I understand we have to buy a particular kind with specific > ingredients but it's my understanding there are a few places they can be > bought. > http://www.giprohealth.com/scdophilus.html > I hear great reports about this probiotic! 4. Supplements - Same question as above - which company do you use? > Freeda Vitamins were a favorite of Elaine. I will send you a list of their > SCD legal supplements tonight. > HTH,Mimi > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2006 Report Share Posted December 25, 2006 Hi Dorothy, I am sorry if my previous email to you was unclear. I was writing on a different operating system and there was a glitch. I will rewrite the post if you have difficulty reading it. > Hope it's okay to post often. We are here to help you! > 2. DCCC - I'm having trouble finding it. I've been to two natural food > stores and two different large grocery store chains and haven't found it > yet. I haven't yet asked if anyone can order it for us. But I wondered what > others have done in this situation. http://www.scdiet.org/8resources/drycurd_sources.html Please be aware that children who were dairy free prior to SCD should wait a couple of months before trying cheese. We also recommend GOAT cheese not cheese made from cow milk. > 5. Die-off Symptoms - We're on day 7ish of the diet for our son. There's > been only 1-2 times he's eaten an illegal food (fresh baked garlic bread at > a friend's home and two sugar cookies somewhere else). We didn't/haven't yet > observed any behavioral changes in him as a result. It's been from 24-72 > hours. BM was different. He's always been prone to mood lability, charming > one moment, anxious and yelling the next. Severe sleep disturbance all his > life. Interesting to us, though, that while we have observed a more stable > mood with the diet, even in just the week, we didn't see that moodiness come > back with him eating the offending foods. Yet. Any thoughts on that? It is hard to see changes during the first week on the diet. I want to wish you the best luck in preventing infractions. Eliminating infractions is the most important goal of my life. I have a son and a daughter doing SCD. The son is 100% compliant but my daughter is very skilled in breaking the diet. ! My son used to be the more affected one but has leaped forward and is doing better than the sister despite the fact that he has all the disadvantages:he is older,has more toxins,and belongs to the gender that autism attacks more often. mimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2006 Report Share Posted December 26, 2006 Hi Dorothy << 1. Almond Flour - We realize it's easier to purchase the flour through some of the websites but should we try to make it ourselves? >> Elaine suggested people try to make it yourself to avoid spending a large amount of money for almond flour that may not be tolerated for a long time or at all. If you have a food processor or coffee grinder you may be able to get a pretty fine grind grind of almond flour. Start with blanched unsalted almonds and if using a coffe/spice grinder grind small amounts at a time until ground fine. << 2. DCCC - I'm having trouble finding it. I've been to two natural food stores and two different large grocery store chains and haven't found it yet. I haven't yet asked if anyone can order it for us. But I wondered what others have done in this situation. >> Have a look at http://www.scdiet.org/8resources/drycurd_sources.html << 3. Probiotics - Does anyone feel that there's one better distributor over another? I understand we have to buy a particular kind with specific ingredients but it's my understanding there are a few places they can be bought. >> Depends on if you are avoiding dairy or not. The legal ones are listed at http://pecanbread.com/probiotics.html#brands There are many more brands of probiotics on the market but many contain either illegal strains or illegal ingredients. In a probiotic you want only Lactobacillus acidophilus (also listed on some labels as L. acidophilus). You'll need to check the fillers and excipents along with the ingredients in the capsule to see if there are illegal ingredients. I'd also like to caution against bifidum (Bifidus/Bifido...) bacteria. They are very popular in probiotics - They are the new " It " thing in the probiotic/yogurt industry. Past experience has shown that those on the SCD do very bad with this product. It seems that in the abscence of harmful microbes (that are starved out with SCD) the normally pleasant bifidum species tends to overgrowth causing symptoms (sometimes severe symptoms) for SCDers. The only exception to probiotics is Saccharomyces boulardii which is now a legal probiotic. It is a helpful, non-colonizing yeast. << 4. Supplements - Same question as above - which company do you use? >> I have used some Freeda, Kirkman products, and a couple of different brands of yeast enzymes. There are some legal supplements and brands listed at http://pecanbread.com/supplements.html << 5. Die-off Symptoms - We're on day 7ish of the diet for our son. There's been only 1-2 times he's eaten an illegal food (fresh baked garlic bread at a friend's home and two sugar cookies somewhere else). We didn't/haven't yet observed any behavioral changes in him as a result. It's been from 24-72 hours. BM was different. He's always been prone to mood lability, charming one moment, anxious and yelling the next. Severe sleep disturbance all his life. Interesting to us, though, that while we have observed a more stable mood with the diet, even in just the week, we didn't see that moodiness come back with him eating the offending foods. Yet. Any thoughts on that? >> Perhaps you've already made headway with starving out a number of harmful microbes. Some easy to starve microbes can be killed off quickly. Sounds very encouraging! Sheila, SCD Feb.2001, UC 23yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2010 Report Share Posted July 11, 2010 Hey guys, I've been on SCD for about 5 weeks and while I've had a few minor setbacks I think I'm doing pretty well. I've only accidentally eaten illegals twice and I've noticed I recover pretty quickly. I am really missing some baked goods though, but I'm not sure if I'm ready for almond flour, I have been in stage 3 for a few weeks now. How do I know when I'm ready? Also are there any recipes that are best to try out when starting the almond flour? Thanks! Amber Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2010 Report Share Posted July 11, 2010 At 02:03 PM 7/11/2010, you wrote: Also are there any recipes that are best to try out when starting the almond flour? You can substitute nut butter one for one for nut flour, and many folks find it easier to digest initially. I started with the cheese bread in BTVC... I like cheese! — 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 11, 2010 Report Share Posted July 11, 2010 Hi Amber,I haven't been on SCD that long either, only four months. I just wanted to say that I started seeing improvement pretty quick on the diet too, and I started nut butters at week 6 and had no problems. I started with almond butter (try to find blanched almond butter, if not I'd suggest making your own) and then moved to pecan butter. I think the pecan is easier to digest, from what I've heard on the group, but both were fine for me. I second Marilyn's vote to for cheese bread :DGood luck!~CD - SCD 02/2010 On Sun, Jul 11, 2010 at 12:24 PM, Wizop Marilyn L. Alm wrote: At 02:03 PM 7/11/2010, you wrote: Also are there any recipes that are best to try out when starting the almond flour? You can substitute nut butter one for one for nut flour, and many folks find it easier to digest initially. I started with the cheese bread in BTVC... I like cheese! — 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 Hi Bob, Thanks for the info. I recently bought my first 5 lb bag of almond flour and was also taken aback by the price. I would love to make my own but don't have time to peel the almonds. Did you peel them? I have the Almond Flour cookbook in which the author, Elana, says not to use almond meal with almond skins as the recipes won't turn out as desired. Sounds like your pancakes turned out alright though. Yash > > Some time after starting on the SCD I learned about almond flour as a > substitute for grain flours. When I priced almond flour though I had a bad > case of 'sticker shock' ! > > Recently, a very savvy friend suggested a way to make almond > flour that is a whole lot less expensive than buying it commercially - and it > works! > I buy almonds at Trader Joe's; put them first in the Vita Mix > to break them into smaller pieces; then grind these pieces > in a coffee bean grinder. I start with the coarse setting and then > switch to fine. This produces a really good flour. > Occasionally, there are a few bits of almond that don't > get pulverized the first time, so I re-grind the batch once more. > I made my first batch of almond flour pancakes a few days ago > using flour made this way and they were great. > > Bob in Tucson > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2010 Report Share Posted September 20, 2010 Oooh, using slivered almonds is a great idea! Hadn't thought of that. I don't have a VitaMix (yet, but we'll see if the need arises). I do have a food processor though. Sounds like you're getting your almonds ground fine enough with the processor. I'll have to price out the slivered almonds and give it a try. I think I'll try baking some quick, simple recipes with skin on almond meal so I don't waste a bunch of ingredients and time. For those who purchase almond flour online, where can I find the best quality for the best price? > > I always make my own almond flour, and I vary it by using slivered blanched almonds $3.50/pound in bulk food section, or whole almonds about $3.50/pound in bulk section at Winco (a big grocery store on the west coast like Food 4 Less). I only bought premade almond flour one time and found it too expensive and it was harder for my system to digest, I also wasn't as crazy about the taste. But I absolutely love making my own almond flour. I just toss 1 and 1/2 cups of almonds into my food processor for a few minutes and grind them up into a coarse flour, which cooks into a much softer dough/flour when baked. I make muffins, carrot cake, pie crust, fruit cobbler, and thicken soups with my home ground almonds, either skin on or skin off. But I never go to the hassel of removing the skins myself. > > > SCD 3 months > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2010 Report Share Posted September 20, 2010 Marilyn, Good point about not making too many breads and cakes. I just made my first almond flour carrot cake for my dad's birthday, and I was astonished at how great it tasted. I could definitely see people going overboard on the SCD legal sweets. I am just starting SCD, not being 100% legal yet (still eating quinoa). I don't tolerate any dairy and just need a little something breakfast-like/grain-like in the morning with my sauteed veggies, at least until I get the hang of SCD, otherwise, I know I won't be able to stick to it. Thanks for all of your insights! Yash > >Thanks for the info. I recently bought my first > >5 lb bag of almond flour and was also taken > >aback by the price. I would love to make my own > >but don't have time to peel the almonds. > > Price the whole almonds or almond pieces. > > I did... and discovered that at least in my area, > the cost of the almonds or almond pieces was so > close to the cost of the almond flour with > shipping, that it wasn't worth my while to make my own almond flour. > > <g> One of the few things I can say that about... > but it is one reason for not making large quantities of breads and cakes! > > > � 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2010 Report Share Posted September 20, 2010 Hi, I tried making my own nut flour from slivered almonds, but it turns out to be too coarse. I have not tried it using the Vitamix. I just got it and haven't experimented with nuts yet. I tried various nut meals/flours. I got some in Trader Joes and I had issues with it. It did have skins on it. Then I got some in Whole Foods and it was very expensive and after I baked it it was pretty coarse too (Red Baron). I will not buy that one again. After these experiences I ordered almond flour in bulk (25 pounds) from Digestive Wellness and I have to tell you what a difference! It is so smooth! I made a banana cake using it and you would probably not tell that it's made from almond flour. I know it ends up to be a little more than $5 per pound (if you add up the shipping), but it was cheaper than buying it in Whole foods and much yummier. Quote Link to comment Share on other sites More sharing options...
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