Letters from the Specific Carbohydrate Diet support group

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


* - - - *


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

*