Re: Question on Intro Diet

[Guest guest]

Welcome to the group Debbie,

<< On the intro diet, it mentions fish and hamburger patties. The

smell of grease with the hamburger really bothers me. Can I cook any

type of meat like cutlets or just go with the homemade chicken soup

and fish? >>

On the intro diet the hamburger patties should be grilled/broiled to

remove most of the fat. If this still bothers you, even if grilled

like this, don't eat the hamburger.

You can also make chicken burgers with ground chicken, chicken

pancakes or some of the other ideas at

http://pecanbread.com/foodprep.html#intro

Chicken pancake recipe at http://pecanbread.com/recipes.html

<< Also, on the chicken soup, I can only tolerate the carrots and

> chicken. I have found a different method to make it which is

> tolerable but I'm not sure if it's proper. I use a little bit of

> extra virgin olive oil and sweat out the onions, parsley and

carrots. > Then I add the chicken and water. >>

For the intro onions, celery and parsley shouldn't be used - they are

too fibrous. As long as you remove the onions and celery from the

soup before you eat it for the intro it is fine. Some people just

use carrots and chicken to make the soup which is also fine. At the

beginning when still symtomatic you should try to remove as much fat

as possible from the soup as fat is more difficult to digest.

Removing the fat makes it easier for the compromised gut.

<< I found what I thought was DCCC at Whole Foods because it

> said " Farmer's Cheese " . It also (inside the carton) says Fromage

> Blanc or something. Is this the right cheese? >>

If this farmer's cheese is like cottage cheese (made up of curds)

then it is okay. If the farmer's cheese is a solid brick of cheese

(more like cheddar) than it is not legal.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and

[Guest guest]

Thanks for the response.

The hamburger patties I tried were broiled but the smell still bothered me

so I'll try the other alternatives you listed. I only had the book before

so I didn't think about using all the other ideas available on the list for

the intro diet.

I had a feeling that wasn't the right farmer's cheese. It doesn't look like

dry curds but it sure is good. I may have to order that on-line since I

can't find it (I'll try to check around again since it's been at least six

months since I went off the diet).

I was on the diet from December to May earlier this year and did well. I

gained all my weight back (around 25 lbs.) and realized I didn't do well

with potatoes at all. That was the strangest thing, it wasn't on the diet

but we went to a barbecue place and all I felt I could eat was a baked

potato. I never dreamed I'd be up all night.

I started trying new ways of cooking and got off the diet altogether. I

moved locations. I got new pots and pans for Christmas to make things

easier. After I moved, I scorched everything. It went too fast. Even

cream in the yogurt maker turns brown before eight hours is up. For some

reason this new place is totally wired differently than my old apartment. I

will have to keep working with it and let it cook 24 hours even if the top

is brown?

I've been reading the lists for a little while, tons of information. I can

see where I went wrong in some places last time. I had a lot of nausea then

but not so much now. The burning guts after eating the yogurt means it's

too soon or too much, right? That stopped eventually but I am including

everything in one email so I thought I'd ask.

Thanks again, great site and information to go with the book .

Debbie, dx'd March 2002 with Crohn's Disease, starting SCD again

>

> On the intro diet, it mentions fish and hamburger patties. The smell

> of grease with the hamburger really bothers me. Can I cook any type

> of meat like cutlets or just go with the homemade chicken soup and

> fish?

>

> Also, on the chicken soup, I can only tolerate the carrots and

> chicken. I have found a different method to make it which is

> tolerable but I'm not sure if it's proper. I use a little bit of

> extra virgin olive oil and sweat out the onions, parsley and carrots.

> Then I add the chicken and water.

>

> I found what I thought was DCCC at Whole Foods because it

> said " Farmer's Cheese " . It also (inside the carton) says Fromage

> Blanc or something. Is this the right cheese? I haven't found it

> anywhere else.

>

> Thank you,

> Debbie, Crohn's Disease dx'd March 2002, Restart on the SCD

>

>

>

[Guest guest]

Hi Debbie,

<< I was on the diet from December to May earlier this year and did

well. I gained all my weight back (around 25 lbs.)>>

That's really great !

<< and realized I didn't do well with potatoes at all. That was the

strangest thing, it wasn't on the diet but we went to a barbecue

place and all I felt I could eat was a baked potato. I never dreamed

I'd be up all night. >>

Potatoes aren't a legal SCD food. They are full of starch.

<< After I moved, I scorched everything. It went too fast. Even

> cream in the yogurt maker turns brown before eight hours is up.

For some reason this new place is totally wired differently than my

old apartment. I will have to keep working with it and let it cook

24 hours even if the top is brown? >>

Could it be turning brown from burnt bits that get into the milk when

you are heating before adding the yogurt starter. If you use a lower

heat and longer time to heat the milk that may help. If you still

get brown on the yogurt let me know. It shouldn't be brown. What

starter are you using? What kind of yogurt maker?

<< The burning guts after eating the yogurt means it's

> too soon or too much, right? >>

It may mean that or it could be a problem with your brown crusted

yogurt.

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and

[Guest guest]

The burning was in the beginning when I first started making/eating the (the

browning came later on the new stove that heats up so fast). I was also

doing this wrong (I realize now). I would bring the half and half up to a

rolling boil, let it cool down and repeat. I read somewhere that would cook

out all the lactose. Recently, I saw on Foodnetwork not to " boil " cream

because it gets bitter. I'm so glad this list is here, mine was sort of

strong .

Is there a certain temperature you bring the half and half up to in order to

kill the bacteria then turn the stove off? I let it come down to nearly

room temperature before adding the starter. The only starter I've found

locally is Yogourmet. I have the Donvier (sp?) yogurt maker with seven

jars. I use full fat half and half to start.

Just from what I've been reading so far on the list, I did a lot of things

wrong the first go around which was last December through about May. I

still benefitted a lot from it.

Thanks,

Debbie, 37, Houston

Crohn's Disease, dx March 2002

>

> Hi Debbie,

>

> << I was on the diet from December to May earlier this year and did

> well. I gained all my weight back (around 25 lbs.)>>

>

> That's really great !

>

> << and realized I didn't do well with potatoes at all. That was the

> strangest thing, it wasn't on the diet but we went to a barbecue

> place and all I felt I could eat was a baked potato. I never dreamed

> I'd be up all night. >>

>

> Potatoes aren't a legal SCD food. They are full of starch.

>

> << After I moved, I scorched everything. It went too fast. Even

> > cream in the yogurt maker turns brown before eight hours is up.

> For some reason this new place is totally wired differently than my

> old apartment. I will have to keep working with it and let it cook

> 24 hours even if the top is brown? >>

>

> Could it be turning brown from burnt bits that get into the milk when

> you are heating before adding the yogurt starter. If you use a lower

> heat and longer time to heat the milk that may help. If you still

> get brown on the yogurt let me know. It shouldn't be brown. What

> starter are you using? What kind of yogurt maker?

>

> << The burning guts after eating the yogurt means it's

> > too soon or too much, right? >>

>

> It may mean that or it could be a problem with your brown crusted

> yogurt.

>

> Sheila, SCD Feb. 2001, UC 23 yrs

> mom of and

>

>

>

[Guest guest]

Sorry, didn't check for typos. The burning in the guts was only when I

first started the diet. I started making the yogurt and the intro all at

the same time. The burning of the yogurt was in May when I moved and had a

new stove in the apartment. That is probably why the yogurt was turning

brown..thanks.

Debbie, 37

Houston

Crohn's Disease, dx March 2002

>

> The burning was in the beginning when I first started making/eating the

> (the browning came later on the new stove that heats up so fast). I was

> also doing this wrong (I realize now). I would bring the half and half up

> to a rolling boil, let it cool down and repeat. I read somewhere that would

> cook out all the lactose. Recently, I saw on Foodnetwork not to " boil "

> cream because it gets bitter. I'm so glad this list is here, mine was sort

> of strong .

>

> Is there a certain temperature you bring the half and half up to in order

> to kill the bacteria then turn the stove off? I let it come down to nearly

> room temperature before adding the starter. The only starter I've found

> locally is Yogourmet. I have the Donvier (sp?) yogurt maker with seven

> jars. I use full fat half and half to start.

>

> Just from what I've been reading so far on the list, I did a lot of things

> wrong the first go around which was last December through about May. I

> still benefitted a lot from it.

>

> Thanks,

> Debbie, 37, Houston

> Crohn's Disease, dx March 2002

>

>

>

> >

> > Hi Debbie,

> >

> > << I was on the diet from December to May earlier this year and did

> > well. I gained all my weight back (around 25 lbs.)>>

> >

> > That's really great !

> >

> > << and realized I didn't do well with potatoes at all. That was the

> > strangest thing, it wasn't on the diet but we went to a barbecue

> > place and all I felt I could eat was a baked potato. I never dreamed

> > I'd be up all night. >>

> >

> > Potatoes aren't a legal SCD food. They are full of starch.

> >

> > << After I moved, I scorched everything. It went too fast. Even

> > > cream in the yogurt maker turns brown before eight hours is up.

> > For some reason this new place is totally wired differently than my

> > old apartment. I will have to keep working with it and let it cook

> > 24 hours even if the top is brown? >>

> >

> > Could it be turning brown from burnt bits that get into the milk when

> > you are heating before adding the yogurt starter. If you use a lower

> > heat and longer time to heat the milk that may help. If you still

> > get brown on the yogurt let me know. It shouldn't be brown. What

> > starter are you using? What kind of yogurt maker?

> >

> > << The burning guts after eating the yogurt means it's

> > > too soon or too much, right? >>

> >

> > It may mean that or it could be a problem with your brown crusted

> > yogurt.

> >

> > Sheila, SCD Feb. 2001, UC 23 yrs

> > mom of and

> >

> >

> >

>

>

[Guest guest]

Hi Debbie,

<< I would bring the half and half up to a rolling boil, let it cool

down and repeat. I read somewhere that would cook out all the

lactose. >>

No, this does not break down the lactose.

<< Is there a certain temperature you bring the half and half up to

in order to kill the bacteria then turn the stove off? >>

You should heat it at least to 180°F. For those without thermometers

the simmer stage when little bubbles appear is goood (unless you are

using goat milk - go no higher than 185°F).

<< I let it come down to nearly room temperature before adding the

starter. The only starter I've found locally is Yogourmet. I have

the Donvier (sp?) yogurt maker with seven jars. I use full fat half

and half to start. >>

These are all fine.

<< Just from what I've been reading so far on the list, I did a lot

of things wrong the first go around which was last December through

about May. I still benefitted a lot from it. >>

With all the fine tuning this time around you should do even better!

Sheila, SCD Feb. 2001, UC 23 yrs

mom of and