Letters from the Specific Carbohydrate Diet support group




29/07/96 2:07
Subject: Re: Elaine's diet
From: ShodanRT@aol.com,Internet

Dear Anne, Your last words about being made to feel guilty at a presumption
that perhaps I think you haven't given it your all is exactly why in my
letter I said that I'm not making any kind of judgement, just asking. FYI,
following is my story of my intro to the diet. A patient at the dental office
I work at, told me about a radio program she'd heard with Elaine as the
guest. Knowing she cared about my health, I thanked her for the info, but
"knew" that no diet could ever help me. I let it drop, she brought it up
again a few weeks later. I found myself annoyed that anyone could assume that
I could be helped by a "diet" when my wonderful doctor could only shake his
head and put me on prednisone. The next time the patient came in, she'd
written the name of the book on a piece of paper and said "what have you got
to lose?" OK, so I bought the book. The night I read the book, I finished it,
turned to my husband and said "this diet would kill me" "no way, I haven't
been able to digest a fruit or vegtable in years, let alone nuts or spices".
I'm not a religious person but here's what happened next. The phone rang and
it was a cousin from another state. After a few words she said "Rachel, whats
wrong, you sound preoccupied?" I proceeded to tell her about the dumb book
I'd just read, again with the words "this diet would kill me, or minimumly
cause me to lose my colon" The words "gluten free" reminded her that a freind
with crohns (who lived in yet another state) had been on a similar diet with
remarkable results. She gave me the number of this person I'd never met, I
called and listened to an incredible story of hope and of healing from a
person who, if at all possible was even sicker than me. Anne believe me, I
know what feeling hopeless is like. For some reason (I'm not as intelectual
as some of us in this group and don't exactly understand the first part of
the book which explains how the whole thing works) , the yogurt, made
according to the directions allows healing to take place. After a few weeks,
I found myself digesting those things that I never beleived possible. I had
to take a leap of faith to start. You say that there are some things on the
diet you won't touch. Have you made the yogurt? Please don't take offense at
anything I've said. I've been where you are and my heart goes out to you. If
you've eaten the yogurt (for at least a few weeks, daily) and have had no
relief, then perhaps you are one of those Elaine talks about not being able
to help and maybe science will one day soon be able to do for you what the
diet can't. My thoughts and prayers are with you. Again, sincere apologies if
I seemed at all insensetive. Sincerely, Rachel

*

29/07/96 6:30
Subject: Re: Questions for Elaine
From: Carol Brown,103401.1727@CompuServe.COM,Internet

Rachel,

Just had to back up your note to Meg and Matt. This diet is a challenging one
and all who give it a go certainly deserve respect. I am having a much more
successful time of it with the realization that a very small slip up will affect
me for about 5 days. That is hard to believe but for me it is true. I now
realize that if I am trying to figure out what is going wrong, I have to think
back over the whole week, not just the previous 24 hours.

Cheryl,

Good to hear your progress. I mentionned earlier that I like the idea of
gathering questions to ask Elaine. Thank you for offering to be the liason.
Perhaps these questions should be submitted under a specific subject, "Questions
For Elaine", so you don't have to dig too far to find them.

My question concerns fermented food. I have added sauerkraut to my diet. I
don't like it, but I read that fermented foods such as yogurt, apple cider
vinegar, and sauerkraut add that very valuable lactobacillus acidophilus to the
intestinal tract. Is sauerkraut legal? Does Elaine know anything else about
fermented foods?

Michael,

That was a huge dissertation that you provided. Wow. Must have taken hours.
What is your profession?

Anne,

I have no idea what permeability factors are, but here is the bread recipe you
requested.

Lois Lang's Luscious Bread

2 1/2 cups blanched ground almonds (almond flour)
1/4 - 1/3 cup melted butter
1 cup dry curd cottage cheese (press down as you measure)
1 tsp baking soda
1/4 tsp salt
3 eggs

Preheat oven to 350 degrees F. (180 degrees C.)
Place eggs, melted butter, dry curd cottage cheese, baking soda, and salt in
food processor using metal blade.
Process until the mixture is thick and resembles butter in texture. Add almond
flour and process until mixed thoroughly. If the stiffness of the mixture stops
the processor, remove the dough with wet hands and knead by hand until almond
flour is thoroughly mixed into other ingredients.
Grease a loaf pan (about 4" x 8") generously with butter and coat bottom with
ground almond flour.
Using wet hands, shape dough into a loaf shape and press into greased pan.
Bake at 350 - 375 degrees F. for about 1 hour until lightly browned on top.
There will be a crack on the top of the loaf. Check by inserting a metal
kitchen knife; it will come out clean when bread is done.
Remove from oven and run a metal spatula around the sides of the pan pressing
gently against the loaf to loosen it at the corners and bottom of pan.
Remove bread from pan by inverting the pan onto a cake rack.
Allow to cool thoroughly before you cut it. Don't cut it while it is piping
hot. It needs to firm up its texture.

Variations:
1. Add 1 Tblsp caraway seeds with the flour and you will get a bread that
resembles rye bread.
2. Add about 1/2 cup raisins and/or other dried fruit as a last step when you
are kneading it into a loaf shape and you will have a tea loaf.

(Recipe courtesy of Lois Lang)

If you are unable to find the dry cottage cheese, use one cup of the drained
homemade yoghurt (described in the book as well as in the group recently.)

Carol

*

29/07/96 14:33
Subject: Re: Questions for Elaine
From: Cheryl L. Crabill,clc@cs.purdue.edu,Internet

> Cheryl,
>
> Good to hear your progress. I mentionned earlier that I like the idea of
> gathering questions to ask Elaine. Thank you for offering to be the liason.

I think someone else has already volunteered...I don't remember who though.

> Perhaps these questions should be submitted under a specific subject, "Questi
> ons
> For Elaine", so you don't have to dig too far to find them.

Good idea.

> My question concerns fermented food. I have added sauerkraut to my diet. I
> don't like it, but I read that fermented foods such as yogurt, apple cider
> vinegar, and sauerkraut add that very valuable lactobacillus acidophilus to t
> he
> intestinal tract. Is sauerkraut legal? Does Elaine know anything else about
> fermented foods?

Cheryl


*

29/07/96 15:00
Subject: Questions for Elaine
From: Kelly Christine F.,C.Kelly@telesat.ca,Internet

I offered to collect questions and forward them to Elaine. I like the
suggestion of people tagging e-mails with questions with something like
'Questions for Elaine' to make it easier to keep track in the future.

Since there seems to be a few questions already, how about on Thursday
August 1 I will forward a compiled list of questions to everyone to look
over, you can then give me any changes/additions and on Friday August 2 I
will pass along the first set of questions to Elaine.

Christine Kelly

*

29/07/96 17:33
Subject: Permeability Factors
From: BERNINGER JOSEPH LLOYD,berninge@ucsub.Colorado.EDU,Internet

Dear Russ (and everyone who is interested),

Thanks for your note. For those of you who were uncertain, Permeabilit
Factors are nutritional supplements that I take (for leaky gut and people
with IBD disorders.) Russ was interested and wanted to know where to
purchase these supplements.

The company is called Tyler Encapsulations based in Oregon. Their
toll-free number is 1-800-869-9705. Russ, these are not
inexpensive...$16.00 for a bottle of 90 capsules. Well, expensive is a
relative term, I know. It's sure cheaper than a hospital stay, eh? The
recommended dosage is 6 capsules a day... which would be about 2 bottles
per month should you decided to stick to that dosage.

If you or anyone would like more information on the contents, other
supplements, etc, I would be more than happy to share any knowledge that
I have.

While, I'm here, I was wondering about a less than desirable topic. Does
anyone have an abundance of gas accumulation within an hour of eating
(I'm talking about allowable foods on the diet)? My system seem to be
unable to deal with eating solid food lately. In other words, I get so
bloated I look like I'm about 8 months pregnant compared to my otherwise
flat abdoment. It's very painful and frustrating, does anyone share this
burden, if so, do you have any recommendations about the cause, relief,
etc. I should mention that I have been in a flare for several weeks.
Thank you for any input.

Peace, love, and healing,
Athena Eliopulos (CO)

*

From: Anne Valinski, INTERNET:flow@postoffice.ptd.net

Has anyone tried using spelt flour or does anyone know anything about
it. I don't see it listed on Elaine's list of no-no's but it isn't
listed as a yes either. I have been making bread from it and don't
think I am having any side effects. Since I am into a new flare up it
is kind of hard to tell. I'd appreciate the feedback.
Also, now that I have my updated list of members could someone who uses
Eudora tell me how to put them into a cc status and be able to send to
everyone at one time.
Thanks,
Anne
flow@prolog.net

*

19 29/07/96 21:54
Subject: Spelt Flour
From: Deborah A. Dowd,100760.1110@CompuServe.COM,Internet

Re: Spelt Flour

Sorry, Anne,

In the book I have (Breaking the Vicious Cycle) on page 54, it lists Spelt as a
no-no, including flour made from it.

Could explain your flare? Just a thought.

Take care,
Deb

*

29/07/96 21:54
Subject: Questions for Elaine
From: Deborah A. Dowd,100760.1110@CompuServe.COM,Internet

Re: Questions for Elaine

Hi Y'all,

Hope you are all doing well!

Per Christine's wonderful suggestions on grouping our questions for Elaine and
her offer of being the "liason", I've decided that I better sit down and ask at
least a couple of the questions that I have personally wondered about.

Of course, like many of us who have been on the diet for awhile, I wonder about
items of food that are not mentioned in her book. I see over and over again how
PLAINTAINS can be used as a substitute for potatoes. I've tried them a couple
times (deep fried they taste like real french fries, or at least, what I
REMEMBER them to taste like!!) without any noticeable consequences. But, since
I'm still not 100% sure they are safe, I haven't started eating them regularly.

Also, I'm curious about CASHEWS. While I know that only unroasted cashews are
allowed, I still wonder if cashews that we roast ourselves would be safe.

SWEETENERS: Generally, I use honey. However, in many stores, I've seen
"Fructose" or "Glucose" sweetener in the same section where I find Saccharin.
Would it be ok to use these, assuming either is 100% glucose or fructose?

Well, can't think of anything else right now!!

Thanks,
Deb

*

29/07/96 21:54
Subject: Coupla Recipes
From: Deborah A. Dowd,100760.1110@CompuServe.COM,Internet

Re: Coupla Recipes

Hello, hello,

There are a couple of recipes that I find myself making over and over. So,
figured I ought to share them . . . finally!

First of all, I've not been a great fan of lentils. I kept trying new recipes,
though, and finally found one that I actually LOVE . . . probably because the
lentils get pureed!

The second recipe is one that I make and split up in several packages in the
freezer for a quick meal as needed -- breaded chicken nuggets -- with a salad.

Bon Apetit!

Deb
+++++++++++++++++++
Creamy Lentil Soup

1 cup lentils (rinsed and soaked overnight)
1/2 quart water
1 quart homemade chicken stock
2 slices bacon
2 stalks celery
1/2 green pepper
1 yellow onion
salt
pepper
cayenne pepper
1/2 cup homemade yogurt
2 Tbsp. honey


In pot, cook lentils, water and stock.

Saute bacon, celery, pepper and onion (Make sure bacon is very crisp). Add to
pot. Cook 1 hour.

Put all of soup through food processor. Return to pot. Add salt, pepper and
cayenne to taste.

Add yogurt and honey.

As a garnish, saute onion, chives and rosemary in butter.

(This soup freezes well, too)

+++++++++++++++++++++++++++

CRUNCHY ALMOND CHICKEN

1 cup ground almonds
1 clove garlic, finely chopped
1/4 teaspoon ground ginger
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2-3 pounds chicken, cut up (Note: I used boneless, skinless chicken breasts and
cut them into small pieces, much the size of "McNuggets")
1/3 cup butter


Mix almonds, garlic, ginger, salt, paprika, cumin and pepper. Dip chicken
pieces into butter; roll in almond mixture. Place chicken in ungreased baking
pan. Cook uncovered in 375* oven until thickest pieces are done, 45 to 60
minutes.

*

From host: inform
Posted to conference: MailBox
Message 14 29/07/96 21:30
Subject: Pectin?
From: Timothy R. Van Deelen,deelen@denr1.igis.uiuc.edu,Internet

I'm able to find lots of sugar-free fruit products but they all contain
pectin. Does anyone know if pectin is allowed on the diet? I seem to
remember that pectin is a protien, but my biochemistry was 10 years ago.
Anyone?

-Tim

*

30/07/96 0:54
Subject: Re: Pectin?
>From: Mac W Friedlander <mfriedla@pop.directnet.net>
>Subject: Re: Pectin?
>
>Tim,
>
>It looks like No! Please refer pg 58 5th paragraph from bottom.
>
>Regards, Mac

*
Hi Tim,

I too wonder about pectin. There are several jellies made now with only
fruit but pectin is added. I think pectin is the fiber that is in fruit.
I wonder about Fructose. I have been using fructose for tea etc. I think
fructose is what is naturally in fruit. I hope these items are ok to be
eatting on this diet.
I wonder if anyone knows why yogurt made according to the book directions
would turn out runny. I have tried two electric yogurt makers and different
starters and it is always runny. What am I doing wrong?

Thanks for any help!

Anna

*

Anna:

I have found that most fructose is made from corn, so it includes some long
chain starches. This is noted in Elaines book and I have heard it from a public
health professional.

Concerning the yogurt...I add about 1/2 cup of starter per quart as opposed to
1/4 cup. This seems to help.

Bye!

April in Seattle

*

From: INTERNET:Jmrsy@aol.com, INTERNET:Jmrsy@aol.com

Hi Anna,
I've been having great success with yogurt. I've discovered that richer milk
(4% rather than 2%) makes a thicker yogurt. If you like it really rich and
creamy, just pour in some table cream. I also add one envelope of Knox
unflavored gelatin, dissolved in water (1/4 cup) just before putting the
milk in the yogurt maker. Hope it turns out for you.
Sharon

*

Message 8 30/07/96 3:32
Subject: round robin
From: TRG,tguar@icom.ca,Internet

Matt and Meg:
Welcome to the group. I also have UC and the diet has definitely helped me
although I am not quite back to 100%. I started the diet in early April
because I had been having a bad flare for over 5 months and none of my
medications seemed to be working. I don't know what your symptoms are like
now, but I was having around 10 bowel movements a day with diarrhea,
bleeding and a feeling of urgency almost every time. I also had severe
lower back pain that seemed to be related to my colitis. I noticed
improvement within a few weeks. The first thing to go was the diarrhea,
then the back pain and then the urgency. The only remaining sypmtom is
occasional bleeding which although distressing doesn't interfere with my
life the way all the other symptoms did. And as I stay on the diet I go
longer and longer between days where bleeding is
present.
Also of note is that I am taking less medication than I have since my flare
up started in November. Which is a definte plus. So there's really nothing
else that can explain my success with the diet. I don't think it could be
placebo either because I was sure that the diet wouldn't work. I almost
didn't want it to because I thought I wouldn't be able to give up all the
foods that I loved. But I actually feel like I eat quite well. My craving
for the forbidden foods has gone. I haven't cheated and that is mostly due
to the reports from other people in this group of how much they suffer when
they do.
So, I guess I would have to reccommend giving this diet a try. It may sound
dramatic but this diet has given me my life back. I was so sick before that
I never wanted to leave my apartment (or my specifically, I guess, my
bathroom) Can't have much of a life when you never leave your home. Pretty
much everyone who the diet is going to help sees improvement rather quickly,
so just give it a one month trial like the book suggests and who knows, you
may like it.

Tim:
My understanding is that pectin is a form of fiber, which would make it a
carbohydrate. Elaine does say in her book not to use pectin in making
jellies and jams, but I don't know if that means it is forbidden in general.
My understanding is that it is present naturally in many fruits so we
probably get some in our diet anyway. Maybe this can be one of the
questions that Christine gives to Elaine.

Christine:
Aside from the question above about pectin. I would like to ask Elaine why
we can't eat canned vegetables even if the ingredients don't include
anything forbidden. Especially since we are allowed to eat canned fruit and
fruit and vegetable juices.

Take care,
Tina

*

30/07/96 10:07
Subject: early success with SCD
From: William J. Ripple,ripplew@ccmail.orst.edu,Internet

I started a modified SCD diet on July 5, 1996. I have two
major strictures in my ileum and cannot do hardly any
fiber. I also have crohns of the duodenum and stomach so I
need foods that are easy on this upper gi and low in fat,
low in spice, and low in acid. With all of these
restrictions I am not able to get as many calories as I
would like while on the SCD. This includes no sour homemade
yogurt or nut bread, lentils, etc.
Therefore, I have been doing the SCD with a liquid
supplement called Isosource standard from Sandoz. It is
fiber free, lactose free, sucrose free medical liquid
formula. Since starting this diet, I have been feeling
great. I noticed the improvements within several days of
being on the diet.

Within the next month, I am going to do another stool
culture to see if this diet is able to get rid off my
overgrowth of a gram negative bacteria that I have been
living with for a long time( Klebsella p.) I also want to
see if I can get my friendly flora counts up to a normal
level.

Elaine told me that she knows of no one that has used the
SCD to help crohns of the duodenum. This is a rare type of
crohns and I may be the first one to report results of the
SCD from a stomach and duodenum perspective. I will keep you
posted but I am excited about these preliminary results.

Bill in Oregon

*

30/07/96 16:22
Subject: Re: Sorry
From: ShodanRT@aol.com,Internet

Dear Anne, No apoligy needed, I know what it feels like, having been on the
receiving end of "if only you didn't take things to heart, maybe you wouldn't
have these stomach problems". However, at the risk of renewing your wrath, I
do think that without having tried at least the yogurt (per instructions),
you've not given yourself a fair shake at this diet. Nobody ever has time to
do something they aren't inclined to and everybody always has the time to do
something of real importance to them (there I go, preaching again). I have a
full active life and making yogurt is not one of my favorite things to do,
but I'd find time for dialysis if I needed to & to me this diet is a
lifeline. OK end of speech, I have to go get ready for work and wish you all
the best. Hope you feel better soon. Sincerely, Rachel

*

From: Anna Williams, INTERNET:mbsj@servtech.com

Hi Athena and Everyone,

I too have the gas accumulation within an hour of eatting. Usually the
bloating starts within ten minutes. My pants get very tight. Sometimes I
have alot of cramping with the bloating. Anyone know why this bloating happens?

Take Care,

Anna

*

From: michael cabarles,cabarles@geko.net.au,Internet

Hi Anna,

It probably had to do with what you ate and when. not that you probably
shouldn't eat it, but certain foods should be combined together, others
should not be combined within a few hours of each other. Fit for life
explains these principles-when I get a chance I'll post a summary to the
group.

If anyone gets this bloating again, post a list grouped by meal, of EVERY
item you ate including fluids for the 48 hr period prior the bloating and
I'll see if I can identify the cause

Regards

Michael

*

31/07/96 1:38
Subject: fish oil/flax oil
From: K.G. Wade,fresh@coolerthanyou.com,Internet

I was wondering if anyone was experimenting with fish-oil capsules. After the study
done in Italy by Dr. Belluzzi (where people with moderate Crohn's were put on 2.7 g of
fish-oil capsules a day; 60% taking fish-oil remained in remission, only 25% on
placebo did.) It seems rather encouraging.
My question about it is that the special coating that they used for the
fish-oil capsules isn't available in the U.S. yet (why I don't know!). I guess taking
2.7 grams of fish-oil is difficult to digest and makes people smell fishy. Flax seed
oil is also an omega-3 fatty oil, metabolized slightly differently. There are
controversies over which is actually more beneficial. As one can purchase organic
flax-seed oil, therefore assuring the quality of the product, but there is no way to
know about the fish oil regulations, as far as contamination goes, it seems the flax
oil might be better. Also, one would bypass the problems with digestion and fish-odor.
Does anyone know if both of these omega 3's are interchangeable?

*

From: K.G. Wade,fresh@coolerthanyou.com,Internet

Here are my questions for Elaine:

1)What specifically is wrong with pectin?

2)Why does one have to wait before drinking almond milk?

3)Why is butter OK?

4)Are beets allowed (I can't remember; my doctor has my book currently.)
If they're not (I seem to remember something about beet sugar), then why
not? Fruit has plently of sugar in it too.

5)Like other people are wondering, what's wrong with pure fructose?

6)What is the difference between red and white wine, dietwise?
Naturally, the yeast in the wine is one part of the answer, but why dry
whites instead of reds, especially if grape juice itself is okay?

That's all we can think of!!!

*

Anna,
how are your mixing your starter into the yoguhurt, my yoguhurt always
comes out like baked custard except the last time I made it, it came out
runny. there are two possible reasons for this,

1. I used an electric mixer to mix the starter in , but I went up onto high
speed and the milk frothed up. This gave me a solid frothy top and a runny
bottom.

2. The other reason is I have a thermometer in the Electric yogurt maker
which is set to 45-50 degress (unchangeable) this I know is much higher
than that recommended in the book, so I thought I might reduce the
temperature by leaving the lid ajar. Doing so actually increased the
temperaure. since the thermostate started working over time to compensate
for the heat being lost. the temperature rose to about 52.(celsius) Now
what may have happened is that the high temperature at the base of the jars
may have kiled off the bacteria leaving the yogurt unfermented at the
bottom. I'm going to try again with the lid on and just mix the yogurt into
the milk on low speed onthe blender.

Hope this gives you some ideas . (suggest you get an accurate thermometer
if you haven't already got one and put it in the machine to test the
temperature. that way you can accurately monitor the temperature and know
if and when your machine needs a service.

Regards Michael

*

From: INTERNET:Jmrsy@aol.com, INTERNET:Jmrsy@aol.com

Thanks Deb!
Those recipies look great.

Here's a couple more from my kitchen. Enjoy!

Sharon


PANCAKES
Mix one cup almond flour, one teaspoon baking soda, and 1/4 teaspoon salt.
Set aside.

Combine one beaten egg, 3/4 cup yogurt, and 1/6 cup oil. Stir this into dry
ingredients only until moistened.

Use a hot griddle or frying pan. Start with small size as they may be hard
to flip. Give them plenty of time to cook through. They will be beautifully
brown and taste great with honey, your homemade syrup, or just plain.


SALAD DRESSING
Combine in blender: 1cup veg oil, 1/2 cup each of vinegar, honey and
homemade catsup, 1 teaspoon each salt and mustard, a dash of celery salt, 1
tablespoon dry onion flakes.

FROZEN FRUIT SLUSH
Mix together in bowl: 1 6oz. can orange juice concentrate and 2 cans water,
1 20 oz. can crushed, unsweetened pineapple, 6 or 7 bananas diced. Honey to
flavor is optional. I fill individual cups, covering them with plastic wrap,
and freezing them. This is refreshing on these hot muggy days!

*

01/08/96 20:38
Subject: Round robin Amanda
From: Amanda McKee, INTERNET:ab340@freenet.durham.org

Hi Everybody,

As ever our "family" is growing, a testament to the interest in Elaine's
diet. I found Rachel's assurances of how the diet had changed her life
uplifting. It's great to know that it really works. I've been on the
diet 11 months now and I'm convinced that it does take time to get it
right for your body. For instance although all fruit is allowable I find
that too much raw fruit in the mornings sets me off. Also grapes can be
a problem for me. I thought I'd try them skinned. And the yogurt, I
can't get it right, when ever I try it I seem to have problems the next day.

Christine, Thank you for offering to co-ordinate questions to Elaine. A
great idea. She is very giving of her time but I'm sure prefers to deal
with one contact instead of many.

Athena, Isn't the bloating something? Just like being pregnant again.
However since I cut down on raw fruit especially grapes I don't bloat
anywhere near as much.

Tim, Pectin is a naturally occuring substance in fruits. It's what
makes jellies and jams set when they are boiled. It is present
especially in apples. So it should be okay for us. I have IBS and I
find apple sauce really good for my system.

Anna, Fructose is a monosaccharide so its fine on the diet, BUT some
companies use the label fructose or glucose-fructose to mean corn syrup
which is a disaccharide and not okay for us. I found that out the hard
way by drinking Snapple which I thought was okay. It took me a while to
identify it because I did have some okay days even when I was drinking it.


Amanda

*

01/08/96 19:02
Subject: Candida/Yeast and prednisone side effect
From: Kelly Christine F.,C.Kelly@telesat.ca,Internet

Has anyone found that they have had a problem with Candida or yeast
overgrowth and related it to their UC/Crohn's symptoms and treated it and
got improvement with treating it?

If so, what kind of other symptoms can you relate to the yeast
overgrowth, i.e. could the bloating after meals be related. Did you
treat it with medication, other natural products, and/or diet. How long
did it take to go away and did it stay away?

Has anyone experienced any of the long-term side effects of prednisone
use such as the bone density loss problem. If so, how long were you on
the prednisone and at what kind of dosages. They talk about exercise to
help avoid these long term effects, does anyone know how much and how
often and what kind is the best?

Is anyone out there on this diet and NOT on any medication? If so, how
long have you been without medication, how much medication were you on
before and what kinds, how severe were your symptoms prior to having
success with the diet and getting off medication?

Thanks
Chris

*

01/08/96 20:37
Subject: early success with SCD
From: Carol Brown, 103401,1727

RE: early success with SCD

Bill,

You are the first person I have heard of that is battling an identified
micro-organism of long term duration. Also you mention getting your friendly
flora counts up to a good level. Who is able to do these tests for you? I am
not actually going to do any of these tests, its just that in the frustrating
pre diet days there were no suggestions from the medical profession for any of
these tests which seem to me to be such a good idea. It is a pleasure to hear
that you are doing well. I am amazed that you can stick to such a severe
regiman and it encourages me to keep at it.



Deb,

Could you explain again how to send to more than 50 people? I know you already
told me. I saw Michael's step by step explanation but I think that must be for
the Internet as I could not see how to do it with Compuserve. Also if this info
can be accessed in a Forum I will look it up on my own. By the way, I saw your
message in the "IBD Sucks Big Time" group. How much time do you spend online?
More than you should, less than you'd like? Me too!!!

To the person having trouble with bloating, I think it was Athena,

For me that is a symptom of the disease in general. Bloating at night signals
misery the next day! Once I've gotten as far as bloating there doesn't seem to
be anything I can do to stop things from getting worse. Just stick to the diet
tenaciously and for dear life, and add in everything that might up your friendly
flora level. The lactobacilllus acidophilus apparently gobble up obnoxious
microorganisms, hence speeding up the effect of the diet in general. Take in
pill form, which I don't find very effective, or as yogurt, which I do find
very effective. Baby that yogurt along, use 18% table cream at least for a try,
incubate as long as you can up to 48 hours for real richness, then refridgerate
for another few days if possible for a product that you can snack on all day. I
really enjoy it, however if I ever get better, (and things are looking very
promising) then I will never eat yogurt again! I view it as Rachel does, a
medicine.

Carol

*

01/08/96 19:02
Subject: Current List of Questions for Elai ne
From: Kelly Christine F.,C.Kelly@telesat.ca,Internet

A final updated view of questions before I fax them out to Elaine. If
you don't see your individual question, I may have incorporated it in
with someone else's, otherwise sorry about that, make a note and we'll
catch it the next time.

By the way, I was so happy to hear that someone has been on the diet for
such a long period with such great success and is now even ready to
experiment! That's great!

Chris



1) The following things have been questioned as to whether they are
allowed or not on the diet. Could you please comment.
pectin (naturally present in many fruits why is it not usable in jams,
jellies)
plaintain bananas and plaintain banana chips (no sugar added)
cashews roasted by oneself
fructose or glucose sweetener which is found with other sweeteners like
saccharin
kidney, pink, red, pinto and other common beans
fresh fennel

(fructose and pectin have been up for quite a bit of discussion so far
within the group)

2) What could be the causes of extreme bloating shortly after eating?
Any ways to alleviate this? Any particular foods to avoid? Any
connection to yeast overgrowth problem?

3) Question concerning fermented food. (I) have added sauerkraut to my
diet. (I ) don't like it, but I read that fermented foods such as yogurt,
apple cider vinegar, and sauerkraut add that very valuable lactobacillus
acidophilus to the intestinal tract. Is sauerkraut legal? Does Elaine
know anything else about fermented foods?

4 ) I'd like to ask Elaine about Pentasa. What she thought of it and
whether we need to get off of it to make the diet truly "successful". If
we do get off of it what should we be taking instead?

5) Someone told me that if you buy something called Beano and place it
3-4 drops on the first mouthful of gastric food, it helps to eliminate
the gas and helps you to digest. I'd really like to hear Elaine's
comments on Beano and whether it can be used in the soaking water instead
of "in vivo" I know it's destroyed by heat but maybe it would work in the
cold water. Elaine is not a big fan of 'in vivo' digestive enzymes, but I
don't know why.

6) Some direction on vitamins, minerals, supplements,
homeopathic/naturopathic remedies etc. Have seen people talking
about...omega-3 fatty acids, wheatgrass juice, flax seed oil, Cat's Claw,
fish oil , evening primrose oil, folic acid, Biotin... There are so
many!

7) Why are canned vegetables forbidden even if the ingredients don't
include anything forbidden, especially since canned fruit and vegetable
juices are allowed.

8) Why does one have to wait before drinking almond milk?

9) Why is butter OK?

10) Are beets allowed (I can't remember; my doctor has my book
currently.) If they're not (I seem to remember something about beet
sugar), then why not? Fruit has plently of sugar in it too.

11) What is the difference between red and white wine, dietwise?
Naturally, the yeast in the wine is one part of the answer, but why dry
whites instead of reds, especially if grape juice itself is okay?

12) Is Lactaid 100 milk allowed on the SCD? I understand 100% of the
lactose has been removed. If so, can Lactaid 100 be used for a SCD
yogurt? Could this yogurt be cooked fewer hours so it would not be so
acidic and sour since the lactose has been removed? Would we need to use
a lactose free starter? Are there any other SCD items that could be made
from Lactaid 100?

13) What is the premise behind the expected flare up at 2-3 months into
the diet?

14) Why are canned meats not allowed. Swanson brand canned turkey which
contains only "turkey, water and salt". Is the problem with them what
might be added to them and not labelled?

15) Why are canned tomato products not allowed? If I buy organic stewed
tomatoes from the health food store, and there are no added ingredients
(and I write the company, if I need to), are they okay?

16) I don't know if anyone else did what I did, but on re-reading the
book, I realize that I didn't start out with the introductory part of the
diet, I just leapt right in eating everything: beans, nuts, etc. that
probably should have waited a while, so: should I "start all over" with a
week of the introductory diet and stop eating beans and nuts for awhile?
(I've already seen slow, steady improvement in my 9 weeks on the diet the
way I've done it).

17) Is the problem with maple syrup the natural ingredients or in what
may be added?

18) Are "double sugars" digested more easily then the polysaaccharides?
Should one be reintroduced before the other?

19) Once a person is symptom free, how much damage will an occasional
"violation" of the diet cause? For example, an eighteen year old who
follows the diet strictly 95% of the time and is symptom free -- will
one forbidden meal per week undo the healing that has taken place? (Bet
Elaine won't like this question!)

20) Have many people with IBS been helped by this diet?

21) Do you have any idea why this diet works for some with IBD and not
for others?

22) Are most people who have success with the diet also able to maintain
good health without medication?

23) After being on the diet for 2 years (18 months symptom free!) how
should one go about introducing forbidden foods back into the diet. Are
there some things that should be tried first? Should one thing be tried
at a time?...


Elaine, a comment on behalf of everyone in the group, I'm sure!

Do you know how much we appreciate your taking time to answer these
questions? Thank you!! Cheers!! Your helpfulness reaches a long way.
Thanks again!!

*


02/08/96 4:00
Subject: Round Robin from Athena
From: BERNINGER JOSEPH LLOYD,berninge@ucsub.Colorado.EDU,Internet

Hello everyone,

Firstly, I want to thank all who shared their success-so-far stories
regarding their UC conditions, it truly has been inspirational and
strengtening for me to read. Congratulations on your health and may it
continue to improve for all of you.

Also, I truly appreciate the different ones who have shared in their
bloating problems. Naturally, I do not want anyone else to suffer this
misery; however, it's always comforting to know there are others out there
who can understand from similar experiences.

I remember seeing a note regarding how yogurt has been more of a medicinal
daily consumption rather than for flavor and enjoyment. I have been
eating a lot of yogurt each day, as of late that's about all I can eat.
Anyway, one mentioned that the cream made yogurt was better for you than
the milk yogurt - is this true or did I read this wrong. I am reluctant
to eat anything with that much fat, but if it works I will try it!

Also, does anyone have the recipe for Mac's lentils, I can't find it
anywhere and it looked good to try? Has anyone ever made a pie crust from
the almond flour? I was going to experiment with a yogurt quiche? If
anyone has any ideas on the flour and/or quiche, I would love to hear
them.

A question regarding protein consumption. Does anyone have the formula
for daily protein requirements, that is, how many grams per pounds of
weight? Perhaps this would be a good question for Elaine!?

Michael- your note regarding food combinations seems very interesting
about causing bloating. Lately when I eat anything, seems like I get
extensive bloating and gas, I also have had lots of nausea and overall
feeling of malaise. I will be optimistic and hope that this will be
cleared up within a week (a better time of the month for me.)

Thanks all for your knowledge, stories and encouragement.

Peace, love, and healing,


Athena (CO)

*

Christine:
The questions look good to me. Did you get the ones from Ben? I am
interested in the answer to some of his questions as well. And I know the
answer to one of them. Butter is okay because it is 100% fat, which means
of course that it doesn't have any carbohydrates including the lactose that
is in milk.

Debora:
Just in case you didn't see it above, I answered you question about butter.
It contains no carbohydrates.

Ben:
I didn't do the introductory diet either. Well, I did try it for a few
days, but I found myself feeling very tired. And I found the food so
unappetizing that I gave up after a few days. It was a few months later
that I gave the diet a try again without the introductory week, although I
did avoid things like nuts and beans as suggested in the book. The diet has
definitely helped me so I don't know how necessary that part of it really
is. I will be interested to see what Elaine has to say about it.

Anna:
I know a lot of people have already responded to your yogurt question but I
thought I could give you some input as well. I'm not sure what you mean by
runny. If it is just not the same as store bought, well neither is mine.
But if it is still more liquid than solid then it sounds like it is not
fermenting properly. Michael's suggestion about checking the temperature is
a good idea. What I do with my yogurt, because it is kind of lumpy is give
it a few seconds in the blender. This tends to make it pretty runny. So, I
strain it through a dish towel like Elaine suggests for making the yogurt
like cream cheese, but only for 2 hours and that makes it a good consistency.
About the gas that you experience right after eating. Did you not have this
problem before starting the diet? I heard that this is caused by swallowing
air while you eat, which some people have a tendency to do. To prevent
this, you are suppose to eat slower and make sure you don't talk while eating.

Take care everyone,
Tina/On,Ca

*

02/08/96 13:21
Subject: Re: Round Robin from Athena
From: ShodanRT@aol.com,Internet

Dear Athena, I've been using half and half for my yogurt for the last several
months. I really enjoy the rich taste and consistancy. I know I should, but I
haven't thought much about the fat content. My last checkup (May) revealed
extremely normal levels of everything. I don't even seem to be anemic anymore
(first time in 9 years). Bloating does seem to be the one residual symtom I
still get. Not as often or as uncomfortable, but it sure beats having the
blood or the runs. Sorry, I can't find the lentil recipe you're looking for,
but keep plugging. I know some days are harder than others, but the healing
will come.
Dear Kevin, Congradulations! 2 years! I often wonder how I'll handle it (I've
got 16 months). I keep thinking that I will keep my diet status quo and eat
"illegal foods" occasionally but I wonder if that will work or if I have to
introduce things slowly and let my body adjust to each new food. Babies are
introduced to new foods in small amounts and one at a time, so I guess thats
the best way to go. In any case I'd guess your body will tell you which foods
are OK & which are no-nos. I wish you much success.
RE: stopping medications, Funny it should come up now because I've taken
myself off azulphadine as of about 3 weeks ago. I'd been on only a gram a day
for over a year. My doctor wanted me on at least 2 grams and claimed that the
amount I'd been taking wasn't doing much anyways, so I've nervously gone
off. I'm real squeemish about it and keep thinking maybe I'm beginning to
feel this or that, but I think its nerves. I'd been on the stuff 8 years.
I've promised myself that at the first sign of blood, I'll go back on. Its
very liberating somehow, not to be chained to "a daily dose", but scary too.
Love to all, Rachel

*

02/08/96 13:54
Subject: Congradulations Kevin (round robin)
From: Timothy R. Van Deelen,deelen@denr1.igis.uiuc.edu,Internet

Two years on the diet, 18 months since symptoms, no meds - I'm really
excited for you. Hearing of your success give an added measure of hope to
those of us that have only recently started the SCD (I'm just beginning
month #4 and feeling great). Please keep us updated on your progress as you
start to introduct non-SCD foods. Good Luck!

Tim
Timothy R. Van Deelen Ph.D.
Forest Wildlife Ecologist
Illinois Natural History Survey
607 E. Peabody Dr.
Champaign, IL 61821
phone (217) 333-6856
fax (217) 333-4949
deelen@mail.inhs.uiuc.edu

*

Athena,

<< one mentioned that the cream made yogurt was better for you than
the milk yogurt - is this true or did I read this wrong. I am reluctant
to eat anything with that much fat, but if it works I will try it!>>

I am the one who uses table cream to make yogurt. I can't say that it is better
for a person then using regular milk to make the yogurt. A person must consider
the very high fat content and the excessive cost. For me, it is definitely
better as I am struggling to stay above 130 lbs on a 5'8" frame. Also, I really
hate the yogurt made from milk and would have to force myself to eat it. The
cream yogurt is palatable to me and seems less acidic as well. Each person
would have to consider the high fat content before eating it on a regular basis.
I think a chat with your doctor and maybe a baseline cholesterol test would be
reasonable before using this kind of yogurt regularly.

I can't agree with you more how encouraging it is to hear other people's success
stories. My doctor believes in rallying the immune system in whatever way
possible, be it laughter, exercise, or encouragement from a support group. It's
not known why some people's immune systems give out on them allowing these
diseases to take over, but there is some indication that a strong social support
system and maintaining a positive attitude can contribute to the cure. Dr.
Crook from the Yeast Connection encourages people to address the spiritual side
as well.

Here is Mac's Lentil ideas:

<<...It all started with Elaine's sweet and sour lentils and then I got
creative--first modification was to substitute balsamic vinegar and fresh sweet
basil in her original recipe. The next version included one seeded and diced
jalapeno pepper, small sweet yellow onion and balsamic vinegar instead of the
original seasonings as listed in the book...>>


Thank you Sharon for the pancake recipe (can't wait to try it!) and everyone
else for recipes contributed.

Here is one for "Sherbet" that is quite easy and refreshing. I suppose any
fruit could be used.

Peach yogurt Sherbet

1 pound (4 or 5) ripe peaches, yields about 2 cups prepared fruit
1 small medium ripe banana
1 cup plain, low fat yogurt (I used my very rich fat filled yogurt instead)
2-3 Tblsp honey
2 tsp vanilla extract

Blanch the peaches in boiling water for 20 seconds. Refresh under cold water
and remove the skins. Remove the pits and slice. Peel and slice the banana.
Freeze the fruit in plastic bags. (I chopped the fruit up first before
freezing) When frozen solid, remove from the freezer and pound to break into
chunks. ( I found no need to pound, it simply broke into pieces in a few
minutes.)
Place the yogurt, honey, and vanilla in a food processor. Add the frozen fruit.
Using the pulse action, process until the fruit is mashed. Then turn on the
processor and blend until you have a smooth puree. Serve as is or return to the
freezer. It will keep several weeks in the freezer.

From "Mediterranean Light" by Martha Rose Shulman

Carol


* - - - *


First, I wanted to say, that if any "new" people want to send a message, they
can send it to me or another "old" member and we can forward it to the rest.
I'm no longer giving new members our list of group addresses, I'm just giving
the info on subscribing to the listserver -- which still isn't working, by the
way -- so in the meantime, we are continuing on, business as usual. Since in
the past, with each new person, it took awhile for them to figure how to CC
and/or add all the addresses, that I was forwarding for them anyway, that I
figured that during this period when we are waiting for the listserver to kick
in -- still hasn't, by the way! -- I would just forward as necessary. (Hope I
haven't confused anyone!!)


Hi Ann,

All is well (according to the garage) with my car, and, thankfully, this time it
was still under the warranty . . . my luck she is a changing!

You wrote the following:

<< What vedetables
did you introduce first and how soon and how thoroughly cooked? How soon was
it before you could eat various vegetables: lettuce? cooked peas, etc. How
about fruit? hat did you try first with success? How long would you say all
this "going slowly" tookp--about 3 months? 6 months?>>

In the beginning of the diet, the only vegetables I ate were thoroughly cooked.
I didn't try peas until a couple months ago because I was afraid of them (had
always associated them with flares) . . . so that's about half a year on the
diet. I probably could have introduced them earlier.

The veggies I DID eat were well-cooked cauliflower, baked butternut squash,
cooked zucchini (not alot of this one, though, since I personally don't like
it), baked acorn squash . . . can you tell that I began the diet in the fall??
Thing is, even though I included these in my diet, I wasn't eating as much of
vegetables overall as compared with eating cheese, meat, homemade yogurt, and
eggs during the first two months or so. I ate fruits like cooked apples and
canned peaches and pineapples (canned in their own juices). During the second
month I was on the diet, I began to get more eager to have more variety. That's
when I added muffins made from ground almonds and started eating more cooked
vegetables. I began buying bags of frozen veggies and making them for dinner
regularly.

The main course that I followed was that I was on the bare minimum of WORK and
PREPARATION at the beginning of the diet, because, obviously, I was the sickest.
As I felt better, I began making soups or casseroles on my "cooking day" (when
my husband was helping me) along with my yogurt and muffins. As the months went
on, I was not needing my husband's help (I no longer needed to "rest" between
standing at the counter preparing things) and I have been making peanut butter
cookies (I add a little bit of ground almonds in the recipe for some texture),
too. I try to continue to regularly cook and bake large quantities of foods
that I can freeze for lunches and quick meals.

I don't think that any one person can follow the exact time frame for following
this diet that anyone else has done. It is basically a trial and error diet,
starting slowly and when "stabilized" adding the next, and often backtracking
until you find the right path for YOU!

By the way, I wanted to tell everyone about my trip this past couple days. . .
at the last minute, I had to follow my van to the dealer's garage, which is an
hour away from my home. Luckily, it is near my brother-in-law's house, so I
(with my three kids) stayed at his house for the three days that it took the
garage to work on the van. Thing is, I wasn't prepared in any way for taking a
trip and while I'm at home, I usually have the proper ingredients, supplies and
recipes to make SCD safe foods. When I eat out or over people's houses, I stick
to meat, cheese, fruit and vegetables, which I KNOW are safe. This limits my
calories, and I feel hungrier than usual. So, my choices are to eat safe and
feel hungry, or feel full and be sick. Of course, I chose to stay well! I did
have to cut my "vacation" short, though, and leave there so I could come home
and have some yogurt and muffins and soup and cookies! (I got hungry just
thinking about the foods at home!!)

What is especially hard when staying unexpectedly at someone else's home is that
(of course) their eating habits are different than mine and even the simplest of
meals ("let's have a quick sandwich") turn into ordeals. I did manage to get to
the grocery store with my sister-in-law to add more fruit, cheese and vegetables
to her supplies, so by the second day, I had more choices.

Usually, when I'm visiting, I have my husband to help me to get to the proper
foods -- he makes sure that I eat right and not to please others -- but he's
gone to Germany for six weeks (one more stress to deal with!). But I think I
did a pretty good job of protecting myself.

Hope you all are doing well!

Take care,
Deb

*

02/08/96 4:00
Subject: Round Robin from Athena
From: BERNINGER JOSEPH LLOYD,berninge@ucsub.Colorado.EDU,Internet

Hello everyone,

Firstly, I want to thank all who shared their success-so-far stories
regarding their UC conditions, it truly has been inspirational and
strengtening for me to read. Congratulations on your health and may it
continue to improve for all of you.

Also, I truly appreciate the different ones who have shared in their
bloating problems. Naturally, I do not want anyone else to suffer this
misery; however, it's always comforting to know there are others out there
who can understand from similar experiences.

I remember seeing a note regarding how yogurt has been more of a medicinal
daily consumption rather than for flavor and enjoyment. I have been
eating a lot of yogurt each day, as of late that's about all I can eat.
Anyway, one mentioned that the cream made yogurt was better for you than
the milk yogurt - is this true or did I read this wrong. I am reluctant
to eat anything with that much fat, but if it works I will try it!

Also, does anyone have the recipe for Mac's lentils, I can't find it
anywhere and it looked good to try? Has anyone ever made a pie crust from
the almond flour? I was going to experiment with a yogurt quiche? If
anyone has any ideas on the flour and/or quiche, I would love to hear
them.

A question regarding protein consumption. Does anyone have the formula
for daily protein requirements, that is, how many grams per pounds of
weight? Perhaps this would be a good question for Elaine!?

Michael- your note regarding food combinations seems very interesting
about causing bloating. Lately when I eat anything, seems like I get
extensive bloating and gas, I also have had lots of nausea and overall
feeling of malaise. I will be optimistic and hope that this will be
cleared up within a week (a better time of the month for me.)

Thanks all for your knowledge, stories and encouragement.

Peace, love, and healing,


Athena (CO)

*

Christine:
The questions look good to me. Did you get the ones from Ben? I am
interested in the answer to some of his questions as well. And I know the
answer to one of them. Butter is okay because it is 100% fat, which means
of course that it doesn't have any carbohydrates including the lactose that
is in milk.

Debora:
Just in case you didn't see it above, I answered you question about butter.
It contains no carbohydrates.

Ben:
I didn't do the introductory diet either. Well, I did try it for a few
days, but I found myself feeling very tired. And I found the food so
unappetizing that I gave up after a few days. It was a few months later
that I gave the diet a try again without the introductory week, although I
did avoid things like nuts and beans as suggested in the book. The diet has
definitely helped me so I don't know how necessary that part of it really
is. I will be interested to see what Elaine has to say about it.

Anna:
I know a lot of people have already responded to your yogurt question but I
thought I could give you some input as well. I'm not sure what you mean by
runny. If it is just not the same as store bought, well neither is mine.
But if it is still more liquid than solid then it sounds like it is not
fermenting properly. Michael's suggestion about checking the temperature is
a good idea. What I do with my yogurt, because it is kind of lumpy is give
it a few seconds in the blender. This tends to make it pretty runny. So, I
strain it through a dish towel like Elaine suggests for making the yogurt
like cream cheese, but only for 2 hours and that makes it a good consistency.
About the gas that you experience right after eating. Did you not have this
problem before starting the diet? I heard that this is caused by swallowing
air while you eat, which some people have a tendency to do. To prevent
this, you are suppose to eat slower and make sure you don't talk while eating.

Take care everyone,
Tina/On,Ca

*

02/08/96 13:21
Subject: Re: Round Robin from Athena
From: ShodanRT@aol.com,Internet

Dear Athena, I've been using half and half for my yogurt for the last several
months. I really enjoy the rich taste and consistancy. I know I should, but I
haven't thought much about the fat content. My last checkup (May) revealed
extremely normal levels of everything. I don't even seem to be anemic anymore
(first time in 9 years). Bloating does seem to be the one residual symtom I
still get. Not as often or as uncomfortable, but it sure beats having the
blood or the runs. Sorry, I can't find the lentil recipe you're looking for,
but keep plugging. I know some days are harder than others, but the healing
will come.
Dear Kevin, Congradulations! 2 years! I often wonder how I'll handle it (I've
got 16 months). I keep thinking that I will keep my diet status quo and eat
"illegal foods" occasionally but I wonder if that will work or if I have to
introduce things slowly and let my body adjust to each new food. Babies are
introduced to new foods in small amounts and one at a time, so I guess thats
the best way to go. In any case I'd guess your body will tell you which foods
are OK & which are no-nos. I wish you much success.
RE: stopping medications, Funny it should come up now because I've taken
myself off azulphadine as of about 3 weeks ago. I'd been on only a gram a day
for over a year. My doctor wanted me on at least 2 grams and claimed that the
amount I'd been taking wasn't doing much anyways, so I've nervously gone
off. I'm real squeemish about it and keep thinking maybe I'm beginning to
feel this or that, but I think its nerves. I'd been on the stuff 8 years.
I've promised myself that at the first sign of blood, I'll go back on. Its
very liberating somehow, not to be chained to "a daily dose", but scary too.
Love to all, Rachel

*

02/08/96 13:54
Subject: Congradulations Kevin (round robin)
From: Timothy R. Van Deelen,deelen@denr1.igis.uiuc.edu,Internet

Two years on the diet, 18 months since symptoms, no meds - I'm really
excited for you. Hearing of your success give an added measure of hope to
those of us that have only recently started the SCD (I'm just beginning
month #4 and feeling great). Please keep us updated on your progress as you
start to introduct non-SCD foods. Good Luck!

Tim
Timothy R. Van Deelen Ph.D.
Forest Wildlife Ecologist
Illinois Natural History Survey
607 E. Peabody Dr.
Champaign, IL 61821
phone (217) 333-6856
fax (217) 333-4949
deelen@mail.inhs.uiuc.edu

*

Athena,

<< one mentioned that the cream made yogurt was better for you than
the milk yogurt - is this true or did I read this wrong. I am reluctant
to eat anything with that much fat, but if it works I will try it!>>

I am the one who uses table cream to make yogurt. I can't say that it is better
for a person then using regular milk to make the yogurt. A person must consider
the very high fat content and the excessive cost. For me, it is definitely
better as I am struggling to stay above 130 lbs on a 5'8" frame. Also, I really
hate the yogurt made from milk and would have to force myself to eat it. The
cream yogurt is palatable to me and seems less acidic as well. Each person
would have to consider the high fat content before eating it on a regular basis.
I think a chat with your doctor and maybe a baseline cholesterol test would be
reasonable before using this kind of yogurt regularly.

I can't agree with you more how encouraging it is to hear other people's success
stories. My doctor believes in rallying the immune system in whatever way
possible, be it laughter, exercise, or encouragement from a support group. It's
not known why some people's immune systems give out on them allowing these
diseases to take over, but there is some indication that a strong social support
system and maintaining a positive attitude can contribute to the cure. Dr.
Crook from the Yeast Connection encourages people to address the spiritual side
as well.

Here is Mac's Lentil ideas:

<<...It all started with Elaine's sweet and sour lentils and then I got
creative--first modification was to substitute balsamic vinegar and fresh sweet
basil in her original recipe. The next version included one seeded and diced
jalapeno pepper, small sweet yellow onion and balsamic vinegar instead of the
original seasonings as listed in the book...>>


Thank you Sharon for the pancake recipe (can't wait to try it!) and everyone
else for recipes contributed.

Here is one for "Sherbet" that is quite easy and refreshing. I suppose any
fruit could be used.

Peach yogurt Sherbet

1 pound (4 or 5) ripe peaches, yields about 2 cups prepared fruit
1 small medium ripe banana
1 cup plain, low fat yogurt (I used my very rich fat filled yogurt instead)
2-3 Tblsp honey
2 tsp vanilla extract

Blanch the peaches in boiling water for 20 seconds. Refresh under cold water
and remove the skins. Remove the pits and slice. Peel and slice the banana.
Freeze the fruit in plastic bags. (I chopped the fruit up first before
freezing) When frozen solid, remove from the freezer and pound to break into
chunks. ( I found no need to pound, it simply broke into pieces in a few
minutes.)
Place the yogurt, honey, and vanilla in a food processor. Add the frozen fruit.
Using the pulse action, process until the fruit is mashed. Then turn on the
processor and blend until you have a smooth puree. Serve as is or return to the
freezer. It will keep several weeks in the freezer.

From "Mediterranean Light" by Martha Rose Shulman

Carol


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First, I wanted to say, that if any "new" people want to send a message, they
can send it to me or another "old" member and we can forward it to the rest.
I'm no longer giving new members our list of group addresses, I'm just giving
the info on subscribing to the listserver -- which still isn't working, by the
way -- so in the meantime, we are continuing on, business as usual. Since in
the past, with each new person, it took awhile for them to figure how to CC
and/or add all the addresses, that I was forwarding for them anyway, that I
figured that during this period when we are waiting for the listserver to kick
in -- still hasn't, by the way! -- I would just forward as necessary. (Hope I
haven't confused anyone!!)

Hi Ann,

All is well (according to the garage) with my car, and, thankfully, this time it
was still under the warranty . . . my luck she is a changing!

You wrote the following:

<< What vedetables
did you introduce first and how soon and how thoroughly cooked? How soon was
it before you could eat various vegetables: lettuce? cooked peas, etc. How
about fruit? hat did you try first with success? How long would you say all
this "going slowly" tookp--about 3 months? 6 months?>>

In the beginning of the diet, the only vegetables I ate were thoroughly cooked.
I didn't try peas until a couple months ago because I was afraid of them (had
always associated them with flares) . . . so that's about half a year on the
diet. I probably could have introduced them earlier.

The veggies I DID eat were well-cooked cauliflower, baked butternut squash,
cooked zucchini (not alot of this one, though, since I personally don't like
it), baked acorn squash . . . can you tell that I began the diet in the fall??
Thing is, even though I included these in my diet, I wasn't eating as much of
vegetables overall as compared with eating cheese, meat, homemade yogurt, and
eggs during the first two months or so. I ate fruits like cooked apples and
canned peaches and pineapples (canned in their own juices). During the second
month I was on the diet, I began to get more eager to have more variety. That's
when I added muffins made from ground almonds and started eating more cooked
vegetables. I began buying bags of frozen veggies and making them for dinner
regularly.

The main course that I followed was that I was on the bare minimum of WORK and
PREPARATION at the beginning of the diet, because, obviously, I was the sickest.
As I felt better, I began making soups or casseroles on my "cooking day" (when
my husband was helping me) along with my yogurt and muffins. As the months went
on, I was not needing my husband's help (I no longer needed to "rest" between
standing at the counter preparing things) and I have been making peanut butter
cookies (I add a little bit of ground almonds in the recipe for some texture),
too. I try to continue to regularly cook and bake large quantities of foods
that I can freeze for lunches and quick meals.

I don't think that any one person can follow the exact time frame for following
this diet that anyone else has done. It is basically a trial and error diet,
starting slowly and when "stabilized" adding the next, and often backtracking
until you find the right path for YOU!

By the way, I wanted to tell everyone about my trip this past couple days. . .
at the last minute, I had to follow my van to the dealer's garage, which is an
hour away from my home. Luckily, it is near my brother-in-law's house, so I
(with my three kids) stayed at his house for the three days that it took the
garage to work on the van. Thing is, I wasn't prepared in any way for taking a
trip and while I'm at home, I usually have the proper ingredients, supplies and
recipes to make SCD safe foods. When I eat out or over people's houses, I stick
to meat, cheese, fruit and vegetables, which I KNOW are safe. This limits my
calories, and I feel hungrier than usual. So, my choices are to eat safe and
feel hungry, or feel full and be sick. Of course, I chose to stay well! I did
have to cut my "vacation" short, though, and leave there so I could come home
and have some yogurt and muffins and soup and cookies! (I got hungry just
thinking about the foods at home!!)

What is especially hard when staying unexpectedly at someone else's home is that
(of course) their eating habits are different than mine and even the simplest of
meals ("let's have a quick sandwich") turn into ordeals. I did manage to get to
the grocery store with my sister-in-law to add more fruit, cheese and vegetables
to her supplies, so by the second day, I had more choices.

Usually, when I'm visiting, I have my husband to help me to get to the proper
foods -- he makes sure that I eat right and not to please others -- but he's
gone to Germany for six weeks (one more stress to deal with!). But I think I
did a pretty good job of protecting myself.

Hope you all are doing well!

Take care,
Deb

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