Pat
Dairy free SCD, Specific Carbohydrate Diet
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Dairy free SCD, Specific Carbohydrate Diet
I haven't been on here for quite awhile, so welcome to all the newbies! I still take Pentasa and Imodium. They help but diet helps the most. Yes, there is a dairy free version of SCD and that helps so much. Go to www.pecanbread.com or better yet www.ihaveuc.com and start reading. They are both based on the SCD diet which helps not only UC and Crohns but MC and a host of other ailments.
Pat
Pat
Hi Gloria,
Sorry I just don't get on here much anymore. I am doing better and better, but very slowly. Am still following the DF and Egg Free version of SCD. I make my own almond milk and make my yogurt from that. It really helped to be able to add that in my diet. I take the GI Pro Health probiotic also. I had to start out with the 3 billion/day and have worked up to 3 of the 10 billion/day plus now have added the almond yogurt. I had to start very slowly following the advice on pecanbread.com and started with 1/8 tsp/day. I made it in my oven at first but now have bought a yogurt maker and have made my first batch in it. It seems much stronger ( more good bacteria) so I had to cut back from about 3/4 c/day to 3 tsp/day. I am working up to 1 c/day. Gloria, I am missing the good bacteria in my gut and that caused D. I don't eat any starch or sugar. That would feed the bad bacteria. It is all explained in Breaking the Vicious Cycle. I am so intolerant to most everything that I have to follow the pecanbread.com version of SCD and can eat even fewer things than they talk about. It has to be a custom made diet. I still have to take Pentasa and Imodium but am taking less Imodium than I was and my stools are firmer and less frequent. No more gurgle and gas or water D. It's wonderful!!!! It may take me years to get off all the meds but I will get there. And I am adding in new foods like avocado. I am maintaining my weight at about 106.5 or 107 and I am feeling better and better! I used to think probiotics made me worse but I was taking ones that had additives. GI Pro Health doesn't have those additives. I also get my dairy free yogurt starter from them too. I think I was taking too much for starters and eating the wrong foods. It's working for me! Good to hear from you. I will try to get back on more often. :)
Pat
Sorry I just don't get on here much anymore. I am doing better and better, but very slowly. Am still following the DF and Egg Free version of SCD. I make my own almond milk and make my yogurt from that. It really helped to be able to add that in my diet. I take the GI Pro Health probiotic also. I had to start out with the 3 billion/day and have worked up to 3 of the 10 billion/day plus now have added the almond yogurt. I had to start very slowly following the advice on pecanbread.com and started with 1/8 tsp/day. I made it in my oven at first but now have bought a yogurt maker and have made my first batch in it. It seems much stronger ( more good bacteria) so I had to cut back from about 3/4 c/day to 3 tsp/day. I am working up to 1 c/day. Gloria, I am missing the good bacteria in my gut and that caused D. I don't eat any starch or sugar. That would feed the bad bacteria. It is all explained in Breaking the Vicious Cycle. I am so intolerant to most everything that I have to follow the pecanbread.com version of SCD and can eat even fewer things than they talk about. It has to be a custom made diet. I still have to take Pentasa and Imodium but am taking less Imodium than I was and my stools are firmer and less frequent. No more gurgle and gas or water D. It's wonderful!!!! It may take me years to get off all the meds but I will get there. And I am adding in new foods like avocado. I am maintaining my weight at about 106.5 or 107 and I am feeling better and better! I used to think probiotics made me worse but I was taking ones that had additives. GI Pro Health doesn't have those additives. I also get my dairy free yogurt starter from them too. I think I was taking too much for starters and eating the wrong foods. It's working for me! Good to hear from you. I will try to get back on more often. :)
Pat
Hi Pat,
You may remember Ginny. She also was told that she had little or no good bacteria. She tried fecal transplants, but the results were very temporary. She doesn't post anymore and I often wonder how she's doing. There's something different about those of us who can't seem to achieve remission without drugs. I wonder if low good bacteria is the reason. I still take Culturelle every day for insurance.
I'm so impressed that you've made yogurt from almond milk. It's something I've wanted to do, but have been afraid to try. I've had problems eating pudding made from almond milk, and I worry that heating the milk somehow bothers me. If you get a chance, could you post your recipe in Dee's Kitchen? I thought you needed sugar to make yogurt, and I'm curious how you get around that. I've had a yogurt maker for quite a long time, but I used to use cow's milk and a regular starter. I just looked up the nut yogurt recipe on pecanbread.com and noticed this caution:
Are you able to eat fruit yet? I tolerate mangos, and avocado which are low in fructose, and am testing rhubarb, also low in fructose. I'm only able to eat cauliflower and Brussels sprouts for vegetables. I suspect my problem with vegetables is a combination of histames and fructose.
I'm so glad that you're slowly getting better and you've found a program that has helped you.
Gloria
You may remember Ginny. She also was told that she had little or no good bacteria. She tried fecal transplants, but the results were very temporary. She doesn't post anymore and I often wonder how she's doing. There's something different about those of us who can't seem to achieve remission without drugs. I wonder if low good bacteria is the reason. I still take Culturelle every day for insurance.
I'm so impressed that you've made yogurt from almond milk. It's something I've wanted to do, but have been afraid to try. I've had problems eating pudding made from almond milk, and I worry that heating the milk somehow bothers me. If you get a chance, could you post your recipe in Dee's Kitchen? I thought you needed sugar to make yogurt, and I'm curious how you get around that. I've had a yogurt maker for quite a long time, but I used to use cow's milk and a regular starter. I just looked up the nut yogurt recipe on pecanbread.com and noticed this caution:
Maybe I could make the yogurt without heating it on the stove first.As you see, I do NOT cook or heat the milk. After blending, the milk should be lukewarm, not warmer than 105F. If you heat more, the milk will separate and the fermentation will not take place.
Are you able to eat fruit yet? I tolerate mangos, and avocado which are low in fructose, and am testing rhubarb, also low in fructose. I'm only able to eat cauliflower and Brussels sprouts for vegetables. I suspect my problem with vegetables is a combination of histames and fructose.
I'm so glad that you're slowly getting better and you've found a program that has helped you.
Gloria
You never know what you can do until you have to do it.
Gloria,
You must follow the directions for the almond yogurt exactly as they have written them. I failed the first time because I didn't. It is not like cow milk, you don't have to pasteurize it. I use honey (as they recommend but only 1 T per liter instead of 2). The bacteria eat it all up. Read all about it on pecanbread.com. When you eat it start with a small amount because it is much more potent than the pills. GI Pro Health has the dairy free starter. Starch feeds the bad bacteria and I think Culturelle has starch or something that is not SCD legal. This diet must be followed fanatically to work. I am better and better. I've tried many diets but this is the only one that has helped me.
For fruit I can eat bananas and avocado. That's it for now. As I get better I should be able to add in more. I so look forward to it! For vegetables I can only eat squash: yellow, zucchini, acorn, and butternut. Gets a little boring but I know that as I improve I will be able to add more. I eat to improve. I'm on a mission and I intend to accomplish it. I've had this problem for almost 14 years and I am going to put it behind me. I have no more D, just soft mushy almost formed stools which is a major improvement for me. I intend to get off all meds too. It's just a matter of time.
Let me know if you try the yogurt. Pat
You must follow the directions for the almond yogurt exactly as they have written them. I failed the first time because I didn't. It is not like cow milk, you don't have to pasteurize it. I use honey (as they recommend but only 1 T per liter instead of 2). The bacteria eat it all up. Read all about it on pecanbread.com. When you eat it start with a small amount because it is much more potent than the pills. GI Pro Health has the dairy free starter. Starch feeds the bad bacteria and I think Culturelle has starch or something that is not SCD legal. This diet must be followed fanatically to work. I am better and better. I've tried many diets but this is the only one that has helped me.
For fruit I can eat bananas and avocado. That's it for now. As I get better I should be able to add in more. I so look forward to it! For vegetables I can only eat squash: yellow, zucchini, acorn, and butternut. Gets a little boring but I know that as I improve I will be able to add more. I eat to improve. I'm on a mission and I intend to accomplish it. I've had this problem for almost 14 years and I am going to put it behind me. I have no more D, just soft mushy almost formed stools which is a major improvement for me. I intend to get off all meds too. It's just a matter of time.
Let me know if you try the yogurt. Pat
Gloria,
I guess I need to clarify about the squash I eat. I follow the directions on the SCD diet and in the beginning I had to peel it, deseed it and then cook it a long time and then puree. Yellow and Zucchini I cook for 30 min at least and the acorn and butternut I cook 45 min to an hour. It is very soft and digestible. Now I don't puree anymore and only deseed the acorn and butternut. Tonight I did deseed the yellow squash I ate because it had very large seeds. A friend gave me some from their garden and it was delicious! Today I seemed to make even more progress in the BM dept. It's very exciting to be getting better!
Also I have made some homemade sauerkraut. It is teeming with good bacteria when one makes it at home and it is not heated and does not have vinegar. I have been eating only a very small amount of the juice and chewing some but not swallowing the kraut but only a little bit. It's just another way to get more good bacteria. Our culture is not very good at eating fermented foods and our culture has many digestive problems...just look at the pharmacy aisle at the stores. Hope my posts help someone else.
Pat
I guess I need to clarify about the squash I eat. I follow the directions on the SCD diet and in the beginning I had to peel it, deseed it and then cook it a long time and then puree. Yellow and Zucchini I cook for 30 min at least and the acorn and butternut I cook 45 min to an hour. It is very soft and digestible. Now I don't puree anymore and only deseed the acorn and butternut. Tonight I did deseed the yellow squash I ate because it had very large seeds. A friend gave me some from their garden and it was delicious! Today I seemed to make even more progress in the BM dept. It's very exciting to be getting better!
Also I have made some homemade sauerkraut. It is teeming with good bacteria when one makes it at home and it is not heated and does not have vinegar. I have been eating only a very small amount of the juice and chewing some but not swallowing the kraut but only a little bit. It's just another way to get more good bacteria. Our culture is not very good at eating fermented foods and our culture has many digestive problems...just look at the pharmacy aisle at the stores. Hope my posts help someone else.
Pat
Gloria,
I accidentally left out the honey when I made a new batch of yogurt yesterday and this morning I checked it thinking that I would have to remake it but it was fine. There must be enough sugar in almonds naturally. The recipe in BTVC for cow milk yogurt has no sugar in it either. I think maybe they put honey in the recipe to get some people to like the taste but I like it just fine without since I don't eat sugar now. Never would have dreamed that I could live without sugar!
Pat
P.S. I have cut Imodium in half this past week. Making progress!
I accidentally left out the honey when I made a new batch of yogurt yesterday and this morning I checked it thinking that I would have to remake it but it was fine. There must be enough sugar in almonds naturally. The recipe in BTVC for cow milk yogurt has no sugar in it either. I think maybe they put honey in the recipe to get some people to like the taste but I like it just fine without since I don't eat sugar now. Never would have dreamed that I could live without sugar!
Pat
P.S. I have cut Imodium in half this past week. Making progress!
Wow - I didn't think yogurt would set up without a sugar of some type. That's good to know. Because I don't drink my almond milk, I always have a lot left after making it, though I use all of the pulp in my baking. I'd sure like to eat yogurt again. I think I'll spring for the yogurt starter and see how it goes.
Cutting Imodium in half is making good progress. We are getting there, slowly, but surely.
Gloria
Cutting Imodium in half is making good progress. We are getting there, slowly, but surely.
Gloria
You never know what you can do until you have to do it.
Gloria,
I guess it's the natural sugar that cow milk and almonds have that are enough to feed the bacteria. I think the GI Pro Health starter is worth it. Only takes an 1/8 tsp for 2 Liters. I strain the yogurt in the cheese cloth bag that came with my yogurt maker and it is like Greek yogurt, very thick and creamy! Let me know how yours turns out.
Pat
I guess it's the natural sugar that cow milk and almonds have that are enough to feed the bacteria. I think the GI Pro Health starter is worth it. Only takes an 1/8 tsp for 2 Liters. I strain the yogurt in the cheese cloth bag that came with my yogurt maker and it is like Greek yogurt, very thick and creamy! Let me know how yours turns out.
Pat
Hi Donna,
I use the recipe on pecanbread.com http://pecanbread.com/new/recipes/almondyogurt.html. I failed on the yogurt recipe the first time because I didn't follow the recipe exactly. Although as you might have read I have found that honey or any sweetener is not necessary. Of course if you only want to make the milk just follow the beginning of the recipe
Pat
I use the recipe on pecanbread.com http://pecanbread.com/new/recipes/almondyogurt.html. I failed on the yogurt recipe the first time because I didn't follow the recipe exactly. Although as you might have read I have found that honey or any sweetener is not necessary. Of course if you only want to make the milk just follow the beginning of the recipe
Pat
I loosely spread my almond pulp on a cookie sheet lined with parchment paper. I have a convection oven which can also be used as a dehydrator. It's not my kitchen oven, but I use it more often than my kitchen oven (which is also a convection oven, as is my microwave oven). I've found that 145 degrees works well for dehydrating the pulp. I leave the pulp in the oven for about 4 hours, running a fork through it once to loosen or fluff it. Once it's dry, I powderize it in a blender, putting half in at a time.
I don't eat eggs nor use them in my baked goods. I don't need to use xantham gum with this almond flour, but I do use arrowroot flour. I blanch the almonds and remove the skins before I make the milk, so it's very soft and white flour.
There is a great thread on making Paleo muffins using almond flour here: http://www.perskyfarms.com/phpBB2/viewt ... torder=asc I'm not sure how they turn out using egg substitute.
Gloria
I don't eat eggs nor use them in my baked goods. I don't need to use xantham gum with this almond flour, but I do use arrowroot flour. I blanch the almonds and remove the skins before I make the milk, so it's very soft and white flour.
There is a great thread on making Paleo muffins using almond flour here: http://www.perskyfarms.com/phpBB2/viewt ... torder=asc I'm not sure how they turn out using egg substitute.
Gloria
You never know what you can do until you have to do it.