starting almond flour.

[Guest guest]

Hey guys, I'm a colitis sufferer and have recently started the diet. When can I

startt with the almond flour? I really need the calories from the bread. Thanks.

[Guest guest]

I wouldn't try it until you feel like your D is under control. I'm not saying

you need perfect stools every time, every day, but you should feel fairly good.

And instead of using the flour, I would suggest food processing it until it

turns to butter. You can still use the same amount in the recipe, but it will be

easier on your gut!

And, well, not to be contradictory, but every really is different. If you are

desperate to gain weight, you may just want to give it a shot and see- you might

be absolutely fine with it! (I would still recommend using butter instead of

flour at first

-Joanna

SCD 9/2009, Crohn's 1992, 20mg Prednisone

>

> Hey guys, I'm a colitis sufferer and have recently started the diet. When can

I startt with the almond flour? I really need the calories from the bread.

Thanks.

>

[Guest guest]

For calories:

Eat the vegetables with a comparatively higher carb content, for example,

carrots and winter squashes. Avocado is an excellent fat - can be very filling

and gives about 200 odd calories per avocado. Make sure it is well-ripened and

puree it if it is not tolerated as is. Cook foods in olive oil or coconut oil.

Eggs are wholesome and nutritious especially the yolks. Fruits like bananas,

apple sauce can help with calories too. Just don't overdo the amounts of each

food in the beginning, you need to go a bit slow to allow the system to heal

alongside.

Almnond flour will be irritating in the beginning. When you are ready in a few

weeks try baking with almond butter first before introducing the flour version.

You could try making almond milk, recipe follows from the pecanbread web site:

>>

NUT MILK

by Marjan

100 grams of whole blanched hazelnuts, almonds or pecans (gives brownish milk)

1 litre of water

a small pinch of salt

optional: 1 tbsp of clear honey

Put ingredients in blender and spin for about 10 minutes.

Pour through a fine sieve.

Squeeze out residue with the back of a spoon or squeeze out in a tea towel.

Freeze residue (this is in fact very fine nut flour) and use for baking

purposes.

Store in the fridge.

Use withing 2-3 days.

>>

Hope this helps.

Suneeti (Crohns, SCD 2000)