Re: baking with nut butter vs nut flour

[Guest guest]

At 09:54 PM 8/24/2010, you wrote:

Some people have reccomended

baking with nut butter instead of nut four earlier on in the diet...how

do you prevent the recipe from being too wet? is it the same amount?

Actually, you'd be surprised. You can use the same amount of nut butter

as nut flour, and the resultant baked goods turn out very much like they

do with the flour.

Also...what is ' " failing

the diet "

Failing the diet can be caused by a number of factors. In most cases,

it's eating legal, but non-tolerated foods, and then concluding that SCD

does not work. In general, the issue isn't SCD, it's how it's

implemented, and that's why it's helpful to be aware of pitfalls like

eating peanut butter too soon. Peanut butter is quite legal, but a

number of people have trouble with it. (My suspicion is that it

could have something to do with aflatoxins, but that's another discussion

entirely.)

—

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]

Peanut butter and almond flour are the reasons I failed the first time I tried

the diet right after my diagnosis. Not everyone has problems with those things

but I do. Broccoli was another food I've had a lot of problems with. I can

handle about 1/2 cup of almond butter and a couple TBS of peanut butter a week

with no problems. Some weeks I get crazy and have almond butter 2 or 3 times and

I always pay for it. One day, I'll quit being so frugal and get the almondie to

see if it's the almond skins giving me problems.

Even though I had only been symptomatic for 6 months, it took me a very long

time to tolerate foods. I had to take the diet really slow. A year into the diet

I was only eating about 10 foods. My doc diagnosed me with really aggressive

Crohn's disease in Dec 07 and said if I didn't get on Humira or Remicaid I'd be

facing surgery in a year. I started SCD properly and control it myself now. Not

that I would ever tell anyone to do this, but I never went back to the doctor to

have tests done because she said diet had nothing to do with it. She was not

supportive of SCD (even though she's a great doc; I would go back to her if I

ever got to where I couldn't control my symptoms with diet). I'd love to find an

open minded GI, but with my deductible insurance, I can't afford to search for

one.

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> Failing the diet can be caused by a number of

> factors. In most cases, it's eating legal, but

> non-tolerated foods, and then concluding that SCD

> does not work. In general, the issue isn't SCD,

> it's how it's implemented, and that's why it's

> helpful to be aware of pitfalls like eating

> peanut butter too soon. Peanut butter is quite

> legal, but a number of people have trouble with

> it. (My suspicion is that it could have

> something to do with aflatoxins, but that's another discussion entirely.)

>

>

> — Marilyn

[Guest guest]

Hey Misty- you definitely need to try the Almondie! I treated myself a few

months ago and brought a jar on vacation with me. I have NO idea how they get

that so smooth, but it did not affect me at all. It's unbelievable (even if it

does cost as much as gold- grrrr.)

-Joanna

One day, I'll quit being so frugal and get the almondie to see if it's the

almond skins giving me problems.

>

> Misty Kimble

[Guest guest]

" how they get that so smooth "

Maybe because it's made from Raw almonds? I know I used to eat raw almonds

before the genuises in the FDA outlawed them, and they tasted much moister than

the roasted variety.

[Guest guest]

One day, I'll quit being so frugal and get the almondie to see if it's the almond skins giving me problems.Or just blanch your own almonds; that's what I do. I used to soak whole almonds, after which the skins would pop off, but I've recently discovered blanched slivered almonds at whole foods for the same price as the regular! So now I use those =) Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Prednisone 7.5 mg

[Guest guest]

Maybe!

I usually make mine from the blanched almond flour which is pretty good, but it

doesn't hold a candle to Almondie.

Whey did the FDA outlaw raw almonds?

-Joanna

--- In BTVC-SCD , " self_taught_dr " > Maybe

because it's made from Raw almonds? I know I used to eat raw almonds before the

genuises in the FDA outlawed them, and they tasted much moister than the roasted

variety.

>

[Guest guest]

At 07:56 AM 8/27/2010, you wrote:

Peanut butter and almond flour

are the reasons I failed the first time I tried the diet right after my

diagnosis. Not everyone has problems with those things but I do. Broccoli

was another food I've had a lot of problems with.

Absolutely, and this is where we are all so different. Broccoli, for me,

is one of my best vegetables. I do great with peanut butter, and always

did, and ditto nut flours. OTOH, the cherry clafouti would have turned me

inside out at that time.

It's enough to have one scream!

—

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 FDA outlawed all raw nuts after the peanutbutter recall last year. Genius - peanuts grow under ground, Almonds grow in trees. As far as I know, there have never been any problems with Almonds. I'm a little confused though, you can still find raw almonds if you look around online. I'm not sure what the exact law is, but my local grocery stores no longer sell " In The Raw " brand almonds:(

 

Why did the FDA outlaw raw almonds?

[Guest guest]

The last time I bought pecans, I bought pecan pieces. Much easier on the ol'

food chopper!

Holly

Crohn's

SCD 12/01/08

>

> > One day, I'll quit being so frugal and get the almondie to see if

> > it's the almond skins giving me problems.

>

>

> Or just blanch your own almonds; that's what I do. I used to soak

> whole almonds, after which the skins would pop off, but I've recently

> discovered blanched slivered almonds at whole foods for the same price

> as the regular! So now I use those =)

>

> Cheers!

> Alyssa 16 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Prednisone 7.5 mg

>

[Guest guest]

I've found the opposite to be true. When I make nut butter from roasted pecans,

it turns silky soft. Raw pecans always leaves some chunky bits. Trader Joe's

almond butters are like this too, the roasted is smooth, and the raw is

textured.

Holly

Crohn's

SCD 12/01/08

>

> " how they get that so smooth "

> Maybe because it's made from Raw almonds? I know I used to eat raw almonds

before the genuises in the FDA outlawed them, and they tasted much moister than

the roasted variety.

>