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SCD-list Wed, 27 Aug 1997 Volume 1 :
Number 21
In this issue:
Re:Dutch Valley Foods, Myerstown, Pa. - Pecan Flour
Re: the SCD diet and ASACOL (how to taper off ?)
Re: Dutch Valley Foods, Myerstown, Pa. - Pecan Flour
Re:Pecan flour vs. almond flour - baking
Re: Pecan flour vs. almond flour - baking
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Tue, 26 Aug 1997 20:23:51 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re:Dutch Valley Foods, Myerstown, Pa. - Pecan Flour
Message-ID: <l03010d00b02931a0d845@[199.171.4.141]>
Dear Prateeksha,
I don't honestly remember, but I've ordered both pecan & almond flour
(had
much better success baking with the almond flour) from this company and
was
very happy with their product.
Rachel
------------------------------
Date: Tue, 26 Aug 1997 22:36:31 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com, ted.kyle@vantis.com
Subject: Re: the SCD diet and ASACOL (how to taper off ?)
Message-ID: <970826223412_451783237@emout15.mail.aol.com>
In a message dated 97-08-26 02:38:25 EDT, you write:
<< i assume that when you follow the SCD diet one must taper off the
ASACOL, and that it is done without the help/advice of a doctor. >>
No. This is not necessary. Do not take your son off his medicine.
You can try the SCD and take the asacol. There is no reason not to.
You may have gotten this impression by the discussion of the fact that
asacol
has a lactose base. It really doesn't add up to that much lactose. I
wouldn't worry about it unless your son is lactose intolerant and then
you
should work with the doctor on some alternative medication.
If your son shows dramatic improvement on the diet even your physician
will
probably take him off the asacol eventually. There is no reason related
to
the diet to reduce his dosage prematurely.
I take 9 asacols a day and am trying the diet. I'm sure there are
others on
this list who take asacol and are on the diet (I've only been on it a
short
time, maybe others can chime in with their success doing both?)
Trying the diet is a great idea, but it is not something you substitute
for
his current medication. If he's only been diagnosed since August 11th,
it is
too soon to know how well the asacol and/or the diet is working for him.
Give it some time.
On page 46 of Elaine Gottshall's book it says "The diet should be
discussed
with your physician. Medication should continue as the physician has
instructed. As progress is made, the physician, undoubtedly, will
reduce
medication gradually. WARNING: There are very specific procedures by
which
certain medications are reduced and it can be dangerous to discontinue
their
use improperly. Always seek medical advice in reducing medication."
I hope this helps.
Ellen
------------------------------
Date: Wed, 27 Aug 1997 09:46:50 -0400
From: Matthew Cirillo <mcirill@emory.edu>
To: SCD-list@longisland.com
Subject: Re: Dutch Valley Foods, Myerstown, Pa. - Pecan Flour
Message-ID: <34042FC9.B3FB5E6E@emory.edu>
Prateeksha Bogardus wrote:
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> >--------------------------------------------------------------------
> >SCD MAILING LIST
> >-------------------------------------------------------------------
> >Dear Rachel,
>
> It seems to me about two weeks ago or so I read that Elaine does not
> recommend this nut company as a source for nut flour, although it is
> given
> in the book as a source.
>
> Is this correct? In going over my notes, I noticed this and I just
> ordered
> 30 lbs. of pecan flour which has already been shipped!!!!! Is there
> forbidden filler in their pecan flour?
No one has done any analysis on it. I've been using their pecan meal
with no problems for almost a year, practically daily!
>
>
> Prateeksha
------------------------------
Date: Wed, 27 Aug 1997 09:01:18 -0700
From: prateeksha@infoasis.com (Prateeksha Bogardus)
To: SCD-list@longisland.com
Subject: Re:Pecan flour vs. almond flour - baking
Message-ID: <v01550100b0299d853d48@[206.40.74.59]>
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
Dear Rachel,
I have 30 lbs. pecan flour ordered! Yipes...what is "much better
success
baking with almond flour than pecan flour"?
Prateeksha
------------------------------
Date: Wed, 27 Aug 1997 13:19:27 -0400
From: Matthew Cirillo <mcirill@emory.edu>
To: SCD-list@longisland.com
Subject: Re: Pecan flour vs. almond flour - baking
Message-ID: <3404619F.BF276173@emory.edu>
Prateeksha Bogardus wrote:
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> >--------------------------------------------------------------------
> >SCD MAILING LIST
> >-------------------------------------------------------------------
> Dear Rachel,
>
> I have 30 lbs. pecan flour ordered! Yipes...what is "much better
> success
> baking with almond flour than pecan flour"?
IMHO, almond flour tastes better (not that pecan meal doesn't taste
good) and baked goods "rise" better with almond flour, which is less
"greasy" or dense/wet/whatever. BUT.... When you compare the price of
the two, pecan meal starts to taste much better, and, necessity being
the mother of invention, I have learned to alter my recipes such that my
muffins come out very good with pecan meal. If money were no object,
I'd probably go 75% of the time with almond meal. But, as I find with
most of this diet, it is very cost prohibitive. I really wish I could
eat something affordable like rice or potatoes, (Yes, I know beans are
cheap, but they can give me enough gas to fuel a rocket ship). So I eat
pecan meal to save money. My last two (and only) 30lb boxes of nut flour
were pecan meal. I am now going to get out the ol' credit card and go
for the pecan meal because, in the words of Stewart Smalley, "I'm worth
it!" (If you don't know who he is, well, he was a character on Saturday
Night Live).
>
>
> Prateeksha
------------------------------
End of SCD-list V1 #21
**********************
SCD-list Thu, 28 Aug 1997 Volume 1 :
Number 22
In this issue:
Re:Pecan flour vs. almond flour - baking
Re: Carrot Cake
Beginner's questions
Carrot cake
Re: Beginner's questions
Re: Beginner's questions
Yogurt Maker Web Sites
Re: Carrot cake
Re: Yogurt Maker Web Sites
Re: Beginner's questions
Salton is a good brand?
beginners questions
Ice Cream makers for frozen yogurt
Food dehydrators for making yogurt?
Re: Salton is a good brand?
Re: Dutch Valley Foods, Myerstown, Pa. - Pecan Flour
Re: Salton is a good brand?
Re: Ice Cream makers for frozen yogurt
Re: Beginner's questions
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Wed, 27 Aug 1997 20:22:39 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re:Pecan flour vs. almond flour - baking
Message-ID: <l03010d00b02a813e0e9f@[199.171.4.158]>
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
>>--------------------------------------------------------------------
>>SCD MAILING LIST
>>-------------------------------------------------------------------
>Dear Rachel,
>
>I have 30 lbs. pecan flour ordered! Yipes...what is "much better
success
>baking with almond flour than pecan flour"?
>
>Prateeksha
Dear Prateeksha,
I ordered the pecan flour first (also 30 lbs). The taste is good but I
found breads, muffins, baked stuff to be kind of mushy and wet. The
almond
flour was closer in making these consistansies to "regular" baked goods.
I
have a decent sized freezer so I keep both flours in little baggies and
fill each one with 3 cups of flour. Hope this helps.
Rachel
------------------------------
Date: Wed, 27 Aug 1997 21:30:03 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Re: Carrot Cake
Message-ID: <970827212822_-66029199@emout02.mail.aol.com>
Okay guys! I need counsel on the SCD carrot cake recipe. I made it in
a
bread pan and it rose up to the top of the pan. I took it out at 45
mins
because it was already very brown. I set it aside to cool and it fell.
When
I cut it, the texture was more like bread pudding than cake (but the
flavor
was good). I'm pretty sure I measured everything right. Some
questions...
1. I have a kitchenaid mixer (a very powerful machine capable of
pulverizing
anything!) I'm wondering if I overmixed the batter? (I vaguely
remember
that quick breads shouldn't be overmixed--like pancakes they're supposed
to
be a bit lumpy to rise correctly?)
2. I used a regular oven but I also have a convection oven. Has anyone
found that using a convection oven produces better baking results with
the
almond flour?
3. I was pretty casual about measuring the grated carrots. (I grated 3
large carrots and the amount looked about right). Is precision
important
with regard to the carrots??
I look forward to your input. I'm just glad I did have any witnesses
tonight! (I often have friends over for supper)
Ellen
------------------------------
Date: Wed, 27 Aug 1997 22:40:26 -0400
From: Lewis Jaye Whitmire <jaye@mindspring.com>
To: SCD-list@longisland.com
Subject: Beginner's questions
Message-ID: <3404E51A.458A@mindspring.com>
Greetings All!
I'm very glad there is someone to talk to about the SCD. I am getting
ready to begin it on Sept. 1. I've had Crohn's for 16 years and have
undergone all the usual: 3 surgeries, temporary ostomy,numerous drug
trials,etc.
My husband, a software engineer & avid Netsurfer found the SCD for me
and proposed I try it. I was very skeptical. After all, when I'm really
ill the only thing I can stomach is bread & potatoes! But, after reading
testimonials & other info from the Web Library, I'm going to try it. I
have a few questions which I'm sure you've heard before. (I did look at
a lot of lists to find the answers first.)
First, the introductory diet, the one you follow for the first 5 days,
lists:Eggs(boiled,poached,or scrambled) as breakfast food along w/dry
cottage cheese & gelatin yet, earlier in the book she states "When brisk
diarrhea is no longer present, egg may be added to the diet." Which is
it?
2nd, I'm having difficuly finding a yogurt maker. Will a crock pot work
as well?
3rd, is it possible to one day go back to eating potatoes, bread, etc.
or is that a highly individual thing?
Lastly, some questions on allowable foods: Mushrooms? Cooking oil
sprays? Shortening? Since wine and vinegar are permitted, how about the
wine vinegars(red,white,champagne)?
I am very nervous & anxious about this change in life, but, hopeful.
Thanks for all the support all ready.
Debbie in Raleigh
------------------------------
Date: Thu, 28 Aug 97 06:12:50 PDT
From: "BILL" <btren@bestweb.net>
To: SCD-list@Longisland.com
Subject: Carrot cake
Message-ID:
<MAPI.Id.0016.007472656e2020203030303530303035@MAPI.to.RFC822>
Ellen, when I made the carrot cake it came out just like you said. It
sure
wasn't cake, but I kept it in the refidgerator, and it was more like
eating
orange-carrot fudge. Great with applesauce on it.
For those of you new to all this: hang in there, it really works.
------------------------------
Date: Thu, 28 Aug 97 08:44:31 PDT
From: "Kim Endres" <kendres@resdyn.com>
To: "LongIsland SCD List" <SCD-list@longisland.com>
Subject: Re: Beginner's questions
Message-ID:
<MAPI.Id.0016.00656e64726573203030303730303037@MAPI.to.RFC822>
About the yogurt. First, I found that it is a wonderful "comfort food"
for
taking the place of cravings for bread and cookies. Sounds strange, but
that's how it worked for me.
Second, I found (from advice from another SCDer) that the easiest and
cheapest yogurt maker is my oven. I experimented by turning on the oven
light for several hours, leaving a thermometer in. When it gets up to a
stable temperature, I read the temp and adjusted a crack in the oven
door
til I got in the 100 to 110 degree F range (a sponge in the door worked
best for me). Of course, this means that the oven is unavailable for at
least 24 hours. I try to turn on the light several hours before the
yogurt
is ready to "bake".
Kim
----------
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> Greetings All!
> I'm very glad there is someone to talk to about the SCD. I am getting
> ready to begin it on Sept. 1. I've had Crohn's for 16 years and have
> undergone all the usual: 3 surgeries, temporary ostomy,numerous drug
> trials,etc.
>
> My husband, a software engineer & avid Netsurfer found the SCD for me
> and proposed I try it. I was very skeptical. After all, when I'm
really
> ill the only thing I can stomach is bread & potatoes! But, after
reading
> testimonials & other info from the Web Library, I'm going to try it. I
> have a few questions which I'm sure you've heard before. (I did look
at
> a lot of lists to find the answers first.)
>
> First, the introductory diet, the one you follow for the first 5
days,
> lists:Eggs(boiled,poached,or scrambled) as breakfast food along w/dry
> cottage cheese & gelatin yet, earlier in the book she states "When
brisk
> diarrhea is no longer present, egg may be added to the diet." Which is
> it?
>
> 2nd, I'm having difficuly finding a yogurt maker. Will a crock pot
work
> as well?
>
> 3rd, is it possible to one day go back to eating potatoes, bread,
etc.
> or is that a highly individual thing?
>
> Lastly, some questions on allowable foods: Mushrooms? Cooking oil
> sprays? Shortening? Since wine and vinegar are permitted, how about
the
> wine vinegars(red,white,champagne)?
>
> I am very nervous & anxious about this change in life, but, hopeful.
> Thanks for all the support all ready.
>
> Debbie in Raleigh
>
>
------------------------------
Date: Thu, 28 Aug 1997 10:19:16 -0400 (EDT)
From: JESAMEANA@aol.com
To: SCD-list@longisland.com
Subject: Re: Beginner's questions
Message-ID: <970828101837_-1033143231@emout17.mail.aol.com>
Hi!
I have been on the diet for six months and i am not sure about the first
question
>First, the introductory diet, the one you follow for the first 5 days,
>lists:Eggs(boiled,poached,or scrambled) as breakfast food along w/dry
>cottage cheese & gelatin yet, earlier in the book she states "When
brisk
>diarrhea is no longer present, egg may be added to the diet." Which is
>it?
but for your second question we began to use a crock pot to make the
yogart
and it was very hard because you had trouble telling the temp. We found
a
yogart maker in a kitchen appliance catolog. I can't find it this
minute but
i will keep looking. Our machine is called Donvier Yogurt Maker
Electronic.
The book does say you will be able to go back to eating normal
foods...just
not alot. It means we could never going back to eating potato for every
meal
or to use sweet 'n low instead of sugar stuff like that.
lastly, some medicines say you can not use alcohol which some sprays
have in
it.
We just use butter instead.
I hope i was of help.
Good luck!
Heather aka Jesameana@aol.com
------------------------------
Date: Thu, 28 Aug 1997 09:24:35 -0500 (CDT)
From: Elizabeth Liener <exuliz@exu.ericsson.se>
To: SCD-list@longisland.com
Subject: Yogurt Maker Web Sites
Message-ID: <199708281424.JAA11729@b01d04.exu.ericsson.se>
Hi, I know this has been posted before, but I can't seem to
locate the information. Would someone have the web-site
information for the Salton and the Yogourmet yogurt makers?
Thanks so much,
Liz
------------------------------
Date: Thu, 28 Aug 1997 07:38:53 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Carrot cake
Message-ID: <199708281444.HAA03043@cascade.pacificrim.net>
Dear Bill,
If you do want real cake type consistency, try cooking the carrot cake
at
315F. This way it gets a chance to cook all the way through and set up.
If
the batter seems a little runny, add an extra 1/2 cup almond flour. I
also
found it turns out plenty sweet with less than the 3/4 cup of honey.
Cooking a little longer at a lower temperature also keeps whatever you
are
baking from falling.
Has your energy improved?
Lucy
----------
> From: BILL <btren@bestweb.net>
> To: SCD-list@longisland.com
> Subject: Carrot cake
> Date: Thursday, August 28, 1997 6:12 AM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> Ellen, when I made the carrot cake it came out just like you said. It
sure
> wasn't cake, but I kept it in the refidgerator, and it was more like
eating
> orange-carrot fudge. Great with applesauce on it.
>
> For those of you new to all this: hang in there, it really works.
------------------------------
Date: Thu, 28 Aug 1997 08:01:50 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Yogurt Maker Web Sites
Message-ID: <199708281505.IAA04130@cascade.pacificrim.net>
Dear Liz,
You might try the YOGURT24 web site. The URL is:
http://www.triplesoft.com/yogurt24/
Good luck.
Lucy
PS. Renee reecently added an entry for telling how you found out about
the
SCD. Also you can sign up and say how long you've been on the diet, your
age, and where you live.
----------
> From: Elizabeth Liener <exuliz@exu.ericsson.se>
> To: SCD-list@longisland.com
> Subject: Yogurt Maker Web Sites
> Date: Thursday, August 28, 1997 7:24 AM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
>
> Hi, I know this has been posted before, but I can't seem to
> locate the information. Would someone have the web-site
> information for the Salton and the Yogourmet yogurt makers?
>
> Thanks so much,
> Liz
------------------------------
Date: Thu, 28 Aug 1997 09:29:48 -0700
From: prateeksha@infoasis.com (Prateeksha Bogardus)
To: SCD-list@longisland.com
Subject: Re: Beginner's questions
Message-ID: <v01550101b02af380b0bd@[206.40.74.56]>
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
We found a
>yogart maker in a kitchen appliance catolog. I can't find it this
minute but
>i will keep looking. Our machine is called Donvier Yogurt Maker
Electronic.
Williams-Sonoma Mail Order Catalog 1-800-541-2233 August edition, page
44,
Standard (without timer) $30 (set of 8 glasses) Extra glasses (8) $14.
Don't get the one with the timer (only goes up to 14 hours). I made
this
mistake so I have to remember to reset it before it goes off!
>
Also, I have used the heating pad...like the texture of the yogurt best
with this; however, the last batch I "burned" because the pad got too
hot
and "scorched" the yogurt! You have to really watch it; I keep a
thermometer on it while the yogurt is "baking" and check it
periodically.
Tried the crockpot; didn't work. Also tried a warming tray; didn't
work,
because there was no thermostat.
I think the gas oven would be great! Don't have one myself.
Good luck, Prateeksha
------------------------------
Date: Thu, 28 Aug 1997 13:38:54 -0500 (CDT)
From: Elizabeth Liener <exuliz@exu.ericsson.se>
To: SCD-list@longisland.com
Subject: Salton is a good brand?
Message-ID: <199708281838.NAA11872@b01d04.exu.ericsson.se>
Thank you Lucy.
For those of you with the Salton yogurt maker, you're happy with it?
And it keeps the temperature within the range Elaine prescribes for
the required 24 hours?
Thanks again/Liz
> From SCD-request@longisland.com Thu Aug 28 10:05 CDT 1997
> From: "Rosset" <plrosset@pacificrim.net>
> To: <SCD-list@longisland.com>
> Subject: Re: Yogurt Maker Web Sites
> Date: Thu, 28 Aug 1997 08:01:50 -0700
> X-MSMail-Priority: Normal
> X-Priority: 3
> X-Mailer: Microsoft Internet Mail 4.70.1155
> MIME-Version: 1.0
> Content-Transfer-Encoding: 7bit
> Reply-to: SCD-list@longisland.com
> Content-Type> : > text/plain> ; > charset=ISO-8859-1>
> Content-Length: 985
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> Dear Liz,
> You might try the YOGURT24 web site. The URL is:
> http://www.triplesoft.com/yogurt24/
> Good luck.
> Lucy
> PS. Renee reecently added an entry for telling how you found out about
the
> SCD. Also you can sign up and say how long you've been on the diet,
your
> age, and where you live.
> ----------
> > From: Elizabeth Liener <exuliz@exu.ericsson.se>
> > To: SCD-list@longisland.com
> > Subject: Yogurt Maker Web Sites
> > Date: Thursday, August 28, 1997 7:24 AM
> >
> > --------------------------------------------------------------------
> > SCD MAILING LIST
> > -------------------------------------------------------------------
> >
> > Hi, I know this has been posted before, but I can't seem to
> > locate the information. Would someone have the web-site
> > information for the Salton and the Yogourmet yogurt makers?
> >
> > Thanks so much,
> > Liz
>
------------------------------
Date: Thu, 28 Aug 1997 11:37:10 PST
From: ACB <benkea@MAILHOST.PAC.DFO.CA>
To: scdlist2 <SCD-list@longisland.com>
Subject: beginners questions
Message-ID: <3810371128081997/A02273/VANHQ1/11B8E2E50800*@MHS>
Dear Debbie,
When I started the diet I tried various ways of making yogurt, but it
was too
much of a hassle. Sometimes it doesn't work out with these makeshift
methods
like the crockpot or oven or heating pad because the temperature does
fluctuate
over the 24 hour period, and this is no good. I found that the easiest
and
best thing to do was buy an electric yogurt maker. At first I had no
idea
where to get them and everywhere I looked they didn't have any. I was
frustrated, and was just "doing without" the yogurt. Then I met a girl
who
also has CD and is on the SCD and she told me where she bought hers at a
local
drug store, so I went there and found it. It was so exciting to finally
have
one and be able to make yogurt, I was beaming with joy. Anyway, with
yogurt
makers you will get a perfect outcome every time, and you will be
thrilled with
the result. I did some searching on the net a while back and found that
you
can order a yogurt maker through the mail for a relatively cheap amount
(about
$25 including shipping charges).
Check this site:
http://www.salton-maxim.com/healthyalt/funfoods.html
They used to also sell them at this home shopping site, but I just
checked and
they are no longer listing yogurt makers. You could always phone to
make sure.
I think it used to be a little cheaper here:
http://www.qvc.com/scripts/detail.dll?Product&K33326
The main site for the above is:
http://www.qvc.com/depart.html
About the eggs, I personally have always found eggs to be very
agreeable, even
when I have diarrhea. Eggs have been a mainstay for me, always being
something
I CAN eat. I think if the diarrhea is really bad, you may want to avoid
them
for a while, but otherwise, you can include them and see if you can
tolerate
them. A lot of this diet is trial and error, so sometimes it good to
only eat
one thing at a time and see if you get an adverse reaction within the
next few
hours. If not, you can keep eating it, if so, you can leave it out for
a while
and try again a few weeks later.
Shortening should be ok, as it is pure fat, to the best of my knowledge,
but I
recommend using butter or oils instead. Avoid cooking sprays because we
don't
really know what's in them and you don't really need them anyway. Just
butter
or oil your pans. Mushrooms are allowed, but not canned. Use fresh.
The
gourmet vinegars you talked about may be ok, but I don't know if they
would
contain more sugar than plain vinegar. I suspect they might, because
they are
a little sweet tasting, and sweet wines for example are not allowed.
This
would be a question for Elaine if nobody else on this list knows for
certain.
According to the book, yes, it is possible to go back to eating potatoes
and
bread one day, but it will always be in moderation I think. Personally,
I went
into such a good remission from the diet after about 8 months that I
went off
of it and started eating normal foods again. I had no adverse symptoms
whatsoever for about 3 or 4 months, when finally I had a flare up. I
went back
on the diet right away and was able to get the flare under control
WITHOUT
prednisone in 2 months. I believe if I had remained on the diet longer,
like
at least 2 years straight, and then, if I only ate the occasional starch
or
sugar (instead of tons), I would have had a better chance of actually
being
"cured" from the diet. There has been debate about this subject of
whether the
SCD can actually cure you or if it can only control the disease as long
as
you're on it. According to Elaine, the author of the book, it cured her
daughter, and a few other people have reported being cured. In my heart
somehow I still believe it can cure, but that it takes time and is
different
for everyone. That's why Elaine says in the book that we should stay on
it for
at least one year after every symptom has disappeared (I think that's
what it
says). Anyway, I hope this helps, and feel free to ask anything on this
list.
We are here to help each other.
Anna
------------------------------
Date: Thu, 28 Aug 1997 11:44:59 PST
From: ACB <benkea@MAILHOST.PAC.DFO.CA>
To: scdlist2 <SCD-list@longisland.com>
Subject: Ice Cream makers for frozen yogurt
Message-ID: <7059441128081997/A02349/VANHQ1/11B8E2EC3900*@MHS>
I would like to hear from anyone who has tried using an electric ice
cream
maker to make frozen homemade yogurt. I wonder if you get a good result
from
using homemade yogurt made from 1/2 and 1/2 cream to make frozen yogurt.
I saw
an ice cream maker at the following site and was thinking about getting
one,
but want to hear some others success stories first.
http://www.qvc.com/scripts/detail.dll?Product&K164594
Hope to hear from someone.
Anna
------------------------------
Date: Thu, 28 Aug 1997 11:51:24 PST
From: ACB <benkea@MAILHOST.PAC.DFO.CA>
To: scdlist2 <SCD-list@longisland.com>
Subject: Food dehydrators for making yogurt?
Message-ID: <3524511128081997/A02389/VANHQ1/11B8E2F31700*@MHS>
I just spotted these two items below at the home shopping page.
Electric food
dehydrators. It says they make great yogurt too. Has anyone tried
using one
of these contraptions to make 24 hour yogurt? I wonder if the
temperature
would be stable throughout the fermentation time we require. Just
thought I'd
point these items out.
http://www.qvc.com/scripts/detail.dll?Product&K3909
http://www.qvc.com/scripts/detail.dll?Product&K40912
Anna
------------------------------
Date: Thu, 28 Aug 1997 14:34:45 -0500
From: Maureen Stohlmeyer <mstohlme@iastate.edu>
To: SCD-list@longisland.com
Subject: Re: Salton is a good brand?
Message-ID: <v0310280cb02b82748d36@[129.186.242.88]>
I used to make yogurt with an electric heating pad. I put several
layers
of toweling on top, had it on low, and used a corningware casserole
dish,
covered. I think it was OK, but I was never sure if the temp. was maybe
too warm at the bottom of the dish.
So, I got a Yogourmet brand 2-qt. yogurt maker. I realized it was
getting
a little out of the temp. range because having to keep it on for 24 hrs.
My solution: I got a timer, and now I start it out and leave it on for
the
first several hours, and then adjust the timer so that it is on two
hours,
and off one hour, on two hours, off one hour until the 24 plus hours are
up.
Maybe we are being too paranoid, but I'd rather be safe than sorry.
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
>
>Thank you Lucy.
>
>For those of you with the Salton yogurt maker, you're happy with it?
>And it keeps the temperature within the range Elaine prescribes for
>the required 24 hours?
>
>Thanks again/Liz
>
>
>> From SCD-request@longisland.com Thu Aug 28 10:05 CDT 1997
>> From: "Rosset" <plrosset@pacificrim.net>
>> To: <SCD-list@longisland.com>
>> Subject: Re: Yogurt Maker Web Sites
>> Date: Thu, 28 Aug 1997 08:01:50 -0700
>> X-MSMail-Priority: Normal
>> X-Priority: 3
>> X-Mailer: Microsoft Internet Mail 4.70.1155
>> MIME-Version: 1.0
>> Content-Transfer-Encoding: 7bit
>> Reply-to: SCD-list@longisland.com
>> Content-Type> : > text/plain> ; > charset=ISO-8859-1>
>> Content-Length: 985
>>
>> --------------------------------------------------------------------
>> SCD MAILING LIST
>> -------------------------------------------------------------------
>> Dear Liz,
>> You might try the YOGURT24 web site. The URL is:
>> http://www.triplesoft.com/yogurt24/
>> Good luck.
>> Lucy
>> PS. Renee reecently added an entry for telling how you found out
about the
>> SCD. Also you can sign up and say how long you've been on the diet,
your
>> age, and where you live.
>> ----------
>> > From: Elizabeth Liener <exuliz@exu.ericsson.se>
>> > To: SCD-list@longisland.com
>> > Subject: Yogurt Maker Web Sites
>> > Date: Thursday, August 28, 1997 7:24 AM
>> >
>> >
--------------------------------------------------------------------
>> > SCD MAILING LIST
>> > -------------------------------------------------------------------
>> >
>> > Hi, I know this has been posted before, but I can't seem to
>> > locate the information. Would someone have the web-site
>> > information for the Salton and the Yogourmet yogurt makers?
>> >
>> > Thanks so much,
>> > Liz
>>
--------------------------
Maureen Stohlmeyer
Iowa State University
College of Agriculture
137 Curtiss Hall
Ames, IA 50011
515-294-4763
515-294-5334 FAX
--------------------------
------------------------------
Date: Thu, 28 Aug 1997 15:35:35 -0400 (EDT)
From: Jmrsy@aol.com
To: SCD-list@longisland.com
Subject: Re: Dutch Valley Foods, Myerstown, Pa. - Pecan Flour
Message-ID: <970828153439_1187604283@emout16.mail.aol.com>
Prateksha,
We've been using the Dutch Valley flour for about a year with no problem
whatsoever. As I recall Elaine's comments had to do with the fact that
she
was not familiar with the company. I suggest you call the company and
ask
them any questions you may have.
Best wishes,
Sharon
------------------------------
Date: Thu, 28 Aug 97 12:15:37 -0800
From: <tom.robinson@adept.com>
To: <SCD-list@longisland.com>
Subject: Re: Salton is a good brand?
Message-ID: <9708288727.AA872795622@ccm1.adept.com>
Liz,
I've been very satisfied with my Salton yogurt maker. I haven't checked
the
temperature, but the yogurt always comes out fine.
Tom
______________________________ Reply Separator
_________________________________
Subject: Salton is a good brand?
Author: <SCD-list@longisland.com> at Internet-Mail
Date: 8/28/97 1:38 PM
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
Thank you Lucy.
For those of you with the Salton yogurt maker, you're happy with it?
And it keeps the temperature within the range Elaine prescribes for
the required 24 hours?
Thanks again/Liz
------------------------------
Date: Thu, 28 Aug 1997 13:15:57 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <199708282022.NAA25707@cascade.pacificrim.net>
Dear Anna,
I have a Donvier ice cream maker, and as far as I'm concerned, it is the
was to go. It has a thick walled metal tub that you put in the freezer
for
at least 8 hours before using. The way you make the ice cream is to pour
the mixed ingredients into the tub, and give the handle 3 turns every 3
min. for about 20 min. It comes in a pint or quart size.
Lucy
----------
> From: ACB <benkea@MAILHOST.PAC.DFO.CA>
> To: scdlist2 <SCD-list@longisland.com>
> Subject: Ice Cream makers for frozen yogurt
> Date: Thursday, August 28, 1997 12:44 PM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> I would like to hear from anyone who has tried using an electric ice
cream
> maker to make frozen homemade yogurt. I wonder if you get a good
result
from
> using homemade yogurt made from 1/2 and 1/2 cream to make frozen
yogurt.
I saw
> an ice cream maker at the following site and was thinking about
getting
one,
> but want to hear some others success stories first.
>
> http://www.qvc.com/scripts/detail.dll?Product&K164594
>
> Hope to hear from someone.
> Anna
------------------------------
Date: Thu, 28 Aug 1997 15:24:05 -0700
From: Dempsey <stellar1@pacbell.net>
To: SCD-list@longisland.com
Subject: Re: Beginner's questions
Message-ID: <3405FA85.66D7@pacbell.net>
I have been using a special spritzer thing for oil that works great in
place of those non-stick aerosol sprays. I got mine from a tupper wear
type party, but I bet just putting oil in a spray bottle would work too.
Denise
------------------------------
End of SCD-list V1 #22
**********************
SCD-list Fri, 29 Aug 1997 Volume 1 :
Number 23
In this issue:
Re: Ice Cream makers for frozen yogurt
Re: Ice Cream makers for frozen yogurt
Re: Ice Cream makers for frozen yogurt
making sour cream
Is SCD a cure ?
Re: Ice Cream makers for frozen yogurt
Re: making sour cream
Re: making sour cream
Re: making sour cream
Spinach crusted mushroom quiche recipe
Hughson Nut email
Re: Ice Cream makers for frozen yogurt
Re: Is SCD a cure ?
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Thu, 28 Aug 1997 20:42:21 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <l03010d00b02bd8e65762@[206.112.50.120]>
Dear Anna,
I tried an electric ice cream maker and although it made great regular
ice
cream for my husband, I wasn't crazy about the frozen yogurt I got. Also
with the amount of ice and salt you have to use and the time it took to
make make it, I found it a real pain in the butt. You asked for
experiences
and this was mine, sorry.
Rachel
------------------------------
Date: Thu, 28 Aug 97 20:18:45 CDT
From: ted.kyle@vantis.com (Ted Kyle)
To: SCD-list@longisland.com
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <9708290118.AA05086@swansong.amd.com>
hi
does frozen yogurt still have sugar left ?
ted
------------------------------
Date: Thu, 28 Aug 1997 18:25:16 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <199708290128.SAA07389@cascade.pacificrim.net>
Dear Anna and Rachel,
The Donvier is not an electric ice cream maker and does not require any
salt or ice. It really is EASY to use. I usually make a real basic
vanilla
recipe: 2 cups yogurt, 1/4 cup honey (more if you like things sweeter)
11/2
tsp vanilla and a dash of salt. I have found that if you make a full
quart
at a time it doesn't set up as well. So the way to avoid that problem is
to
not make more than about 3 cups at once.
Good yogurt cream is possible!
Lucy
----------
> From: Rosset <plrosset@PACIFICRIM.NET>
> To: SCD-list@longisland.com
> Subject: Re: Ice Cream makers for frozen yogurt
> Date: Thursday, August 28, 1997 1:15 PM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> Dear Anna,
> I have a Donvier ice cream maker, and as far as I'm concerned, it is
the
> was to go. It has a thick walled metal tub that you put in the freezer
for
> at least 8 hours before using. The way you make the ice cream is to
pour
> the mixed ingredients into the tub, and give the handle 3 turns every
3
> min. for about 20 min. It comes in a pint or quart size.
> Lucy
> ----------
> > From: ACB <benkea@MAILHOST.PAC.DFO.CA>
> > To: scdlist2 <SCD-list@longisland.com>
> > Subject: Ice Cream makers for frozen yogurt
> > Date: Thursday, August 28, 1997 12:44 PM
> >
> > --------------------------------------------------------------------
> > SCD MAILING LIST
> > -------------------------------------------------------------------
> > I would like to hear from anyone who has tried using an electric ice
> cream
> > maker to make frozen homemade yogurt. I wonder if you get a good
result
> from
> > using homemade yogurt made from 1/2 and 1/2 cream to make frozen
yogurt.
> I saw
> > an ice cream maker at the following site and was thinking about
getting
> one,
> > but want to hear some others success stories first.
> >
> > http://www.qvc.com/scripts/detail.dll?Product&K164594
> >
> > Hope to hear from someone.
> > Anna
------------------------------
Date: Thu, 28 Aug 1997 22:21:33 -0400
From: Lewis Jaye Whitmire <jaye@mindspring.com>
To: SCD-list@longisland.com
Subject: making sour cream
Message-ID: <3406322D.17CB@mindspring.com>
Hello ALL,
Thanks so much for all the answers I received. I have a question for
Anna. She says she makes her own sour cream.
I've read the directions and only have 2 questions: Do you put a lid on
the casserole dish that contains the sour cream mixture?
And, the yogurt stays at the proper temp without being directly
covered?
I love sour cream, so I'm going to try this soon!
Thanks,
Debbie in Raleigh
------------------------------
Date: Fri, 29 Aug 97 10:08:08 MDT
From: "Daniel Woods" <dwoods@acs.ucalgary.ca>
To: SCD-list@longisland.com (SCD-diet mail list)
Cc: dwoods@acs.ucalgary.ca (Dan Woods)
Subject: Is SCD a cure ?
Message-ID: <9708291608.AA85064@acs5.acs.ucalgary.ca>
Hi Group,
Anna wrote ...
<< There has been debate about this subject of whether the SCD
can actually cure you or if it can only control the disease as
long as you're on it. According to Elaine, the author of the
book, it cured her daughter, and a few other people have
reported being cured. In my heart somehow I still believe it
can cure, but that it takes time and is different for everyone.
>>
IMHO, let's be honest with ourselves, the SCD diet is not likely
to "cure" any of us. Those of us who have dealt with CD/UC for
a long time (10+ years) have slowly gained knowledge as to what
we believe *caused* our disease. In my case, I believe it to be
a genetic pre-disposition, combined with other 'life' factors
such as antibiotics and stress, and overuse of sugar foods,
to have reduced my immune system, thus allowing a susceptibility
(malabsorption) towards getting an IBD.
Having been on a previous (non-SCD) strict diet for over two+ years,
I can certainly vouch (and therefore believe) that what we eat
contributes greatly to our IBD symptoms. I am commited to the
SCD diet, and yet I know that it is unlikely that I will ever be
able to stop the diet (back to "normal" foods). I truly believe
that my last operation was a direct cause of stopping
(ie: cheating too often) the diet. After the operation *I chose*
not to start the SCD, and CD was manageable for two years. I then
lost weight, more D. and night accidents, and the final straw was
my new GI saying he wanted to put me on nightly tube feedings.
This situation was no longer acceptable to me, and I certainly
did not want another operation. *I chose* to start the SCD diet.
So those who are on SCD a long time, the occasional use of
forbidden foods are tolerable. Yet they continue to eat the
same way as on the SCD all other times. I believe that Elaine's
daughter is not "cured" (don't get upset Rachel) of her UC, she
simply has no more symptoms to deal with (which is what we are all
aiming for, is it not ?). I saw Elaine and her daughter on
"Dini Petty Show" (Canada) in fall '95. Her daughter (in her '40s)
admitted that she still follows a SCD lifestyle (since she was 8).
This has become a way of life for her, and most likely to many of
us who continue the SCD lifestyle for many years to come (with
occasional cheating). I for one, miss pasta and ice cream the most,
but spaghetti squash and later frozen yogurt will have to do for now.
These are my opinions, and in no way meant to offend anyone.
Thanks... Dan.
***************************************************************
* Dan Woods The University of Calgary *
* dwoods@acs.ucalgary.ca Calgary, AB, CANADA, T2N 1N4 *
***************************************************************
------------------------------
Date: Fri, 29 Aug 1997 10:41:58 PST
From: ACB <benkea@MAILHOST.PAC.DFO.CA>
To: scdlist2 <SCD-list@longisland.com>
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <2558411029081997/A01735/VANHQ1/11B8EAA93900*@MHS>
Lucy wrote:
>I have a Donvier ice cream maker, and as far as I'm concerned, it is
the
>was to go
Lucy,
Thanks for replying. Do you use homemade yogurt to make frozen yogurt?
If so,
do you use yogurt made from 1/2 and 1/2 or just milk? Do you add the
flavorings such as honey, or fruit after it's all done, or before you
put it in
the ice cream maker? Isn't it kind of a hassle to have to turn it every
few
minutes? Wouldn't an electric one be better? Just wondering.
Rachel wrote:
>I wasn't crazy about the frozen yogurt I got. Also
>with the amount of ice and salt you have to use and the time it took to
>make make it, I found it a real pain in the butt.
Rachel,
Did you use homemade yogurt made from milk or 1/2 and 1/2? What other
ingredients did you put in? How would you describe the final product?
Yucky?
Anna
------------------------------
Date: Fri, 29 Aug 1997 10:32:29 PST
From: ACB <benkea@MAILHOST.PAC.DFO.CA>
To: scdlist2 <SCD-list@longisland.com>
Subject: Re: making sour cream
Message-ID: <5029321029081997/A01673/VANHQ1/11B8EAA00A00*@MHS>
Hi Debbie,
Finally, a fellow sour cream lover! You are the first one I've heard
from. I
just made sour cream 2 days ago and it was ready last night. I assume
you are
refferring to the directions I posted that are stored on the SCD Web
Library.
Since then I have perfected my method.
Using buttermilk as a starter works, but I found this freeze dried
powdered
sour cream starter in the health food store where I buy my yogurt
starter.
It's Yogormet brand. I've also used Rosell brand. If you can find this
starter, it is well worth it. It usually says "Sour cream, buttermilk,
or
fresh cheese starter" because you can use it to make any of the three.
I just
make sour cream.
To answer your questions, yes, you should always cover everything, be it
yogurt
or sour cream. Put the lids, or plastic wrap on the yogurt containers,
and put
a lid or plastic wrap over the sour cream container.
Here's what I do now. I've got it down to a science. I broke so many
of my
little glass jars that I discovered a cheap replacement. Heinz large
baby food
jars fit in my Salton 7 glass yogurt maker perfectly. I just bought a
whole
bunch, get my family to eat them (or buy the plain applesauce, which I
can
eat), and save the jars. Now I have tons of jars so I can have a
continuous
rotation schedule for yogurt and sour cream making. Anyway, here's what
I do.
I use 14 clean jars and lids, since my yogurt maker holds 7, and I do a
double
decker thing.
Boil 3 litres half and half. Cool to room temperature.
Divide in half, pouring into two pitchers with a spout (like juice
pitchers).
Get two cups or mugs and pour back about a cup or so of the milk from
each
pitcher into each mug.
Add the yogurt starter to one of the mugs of milk and the sour cream
starter to
the other.
Mix WELL, ensuring no grains or lumps remain. I mix it at least 1 or 2
full
minutes.
Pour each of the mugs back into each of the pitchers. Make sure you
note which
one is the yogurt and which one is the sour cream.
Mix the starter mixture into each pitcher thoroughly.
Pour the yogurt mixture into your jars. Cover them and put in the
yogurt
maker. The yogurt has to go into the yogurt maker first. The sour cream
goes
on top, allowing it to ferment at the required lower temperature.
Put a dinner plate on top of the yogurt jars.
Pour the sour cream mixture into your jars. Cover them and place the
jars on
top of the dinner plate.
Cover the whole machine with a thick bath towel, wrapping it around and
snuggling it around like a tea cozy. This holds in the heat.
Make sure it is plugged in. Leave for 24 hours or more.
Remove jars and put in refrigerator. Cool well, and enjoy!
I mark an "S" in magic marker on the lids of the sour cream jars, to
avoid
mixing them up.
It may sound like a lot of steps, but it's really quite simple. I hope
everyone tries it, and keep an eye out for that powdered starter. It is
a
dream! But if you can't find it, use buttermilk with no additives to
make sour
cream. Any questions or problems, please ask again. I wonder if anyone
else
on this list has tried making it yet. I tell you, it's just as easy as
making
yogurt, and since you do it at the same time, it's like killing two
birds with
one stone and you get double the delicious outcome!
Anna
------------------------------
Date: Fri, 29 Aug 1997 11:32:01 -0700
From: prateeksha@infoasis.com (Prateeksha Bogardus)
To: SCD-list@longisland.com
Subject: Re: making sour cream
Message-ID: <v01550100b02c632469e4@[206.40.74.42]>
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
>Hi ANNA,
Read with great interest your instructions. One question:
What is "double decker", using 14 jars? With my Donvier yogurt maker,
the
plastic lid fits down over the jars, and doesn't allow any room for
additional jars. Do you have a yogurt maker that has a large enough
"dome"
to allow this? Or, have you improvised?
Thanks, Prateeksha
------------------------------
Date: Fri, 29 Aug 1997 13:15:37 PST
From: ACB <benkea@MAILHOST.PAC.DFO.CA>
To: scdlist2 <SCD-list@longisland.com>
Subject: Re: making sour cream
Message-ID: <8037151329081997/A02485/VANHQ1/11B8EB4F2400*@MHS>
>Read with great interest your instructions. One question:
>
>What is "double decker", using 14 jars? With my Donvier yogurt maker,
the
>plastic lid fits down over the jars, and doesn't allow any room for
>additional jars. Do you have a yogurt maker that has a large enough
"dome"
>to allow this? Or, have you improvised?
Prateeksha
I forgot to mention that you just leave off the dome. My yogurt maker
is a
Canadian Salton brand that is round with 7 little holes for glasses or
jars. I
put the 7 covered jars filled with yogurt mixture in the machine as
usual.
Then I put a plate directly on top of those jars. Then I place the 7
covered
jars filled with sour cream mixture on top of the plate. Then I wrap
the whole
thing with a thick bath towel instead of putting the regular dome on,
since the
dome would not fit over both deckers and keep it warm. The towel does
the
trick. Hope this helps.
Anna
------------------------------
Date: Fri, 29 Aug 1997 14:06:50 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: "SCD-list" <SCD-list@longisland.com>
Subject: Spinach crusted mushroom quiche recipe
Message-ID: <199708292112.OAA23612@cascade.pacificrim.net>
SPINACH CRUSTED MUSHROOM QUICHE
CRUST
1 bunch spinach
3 tbsp butter
1/4 tsp salt
3/4 cup almond flour
Wash spinach, hold it in clumps, and cut in about 1 inch slices
Melt butter in pan over med. heat, add spinach and salt and cook until
spinach is limp (won't take long)
Remove pan from heat and stir in the almond flour.
Butter pie pan and spread the above mixture into pan just going about
half
way up the sides.
Cook at 375F for 15 min. Remove from oven.
While crust is cooking make filling:
1/2 medium size onion, chopped
3/4 lb mushrooms, washed and sliced
6 oz grated mild or med. cheddar cheese (about 2 cups)
1 cup homemade yogurt
4 well beaten eggs
2 tbsp butter
1/4 tsp salt
1/4 tsp dry oregano (1 tsp if fresh)
2 tbsp fresh chopped parsley
Saute onion and mushrooms in butter with the oregano, parsley and salt
for
about 5 min., until onoins are transluscent and mushrooms tender. Place
in
pie pan on top of crust~ place cheese evenly on top. Beat eggs and stir
in
the yogurt, and pour over. Dust with paprika (optional). Bake at 350F
for
about 35 min., or
until set. This is one of those dishes that taste even better a day or
two
later, gently reheated.
This really isn't very difficult to make. Hope you like it.
Lucy
------------------------------
Date: Fri, 29 Aug 97 15:53:41 MDT
From: "Daniel Woods" <dwoods@acs.ucalgary.ca>
To: SCD-list@longisland.com (SCD-diet mail list),
SCD@MAELSTROM.STJOHNS.EDU (IBD-diet mail list)
Cc: dwoods@acs.ucalgary.ca (Dan Woods)
Subject: Hughson Nut email
Message-ID: <9708292153.AA37420@acs5.acs.ucalgary.ca>
Hi,
For anyone interested in the Hughson Nut Company in california.
I called them today and asked about internet presence. They
are currently developing a web site but I don't know how long
that will be. They do have an email address if you wish to
contact them, as I am going to do for prices and shipment to
Canada. Their address is:
hughsonnut@earthlink.com
Thanks... Dan.
***************************************************************
* Dan Woods The University of Calgary *
* dwoods@acs.ucalgary.ca Calgary, AB, CANADA, T2N 1N4 *
***************************************************************
------------------------------
Date: Fri, 29 Aug 1997 18:12:16 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <l03010d00b02d05868bdf@[199.171.4.138]>
Dear Anna,
Yes I did use homeade yogurt made from 1/2 & 1/2. I couldn't seem to get
it
swwet enough and it just tasted fake. I only tried it the one time so I
prbably should give it another chance.
Rachel
------------------------------
Date: Fri, 29 Aug 1997 19:01:42 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re: Is SCD a cure ?
Message-ID: <l03010d01b02d07e11991@[199.171.4.150]>
I believe that Elaine's
>daughter is not "cured" (don't get upset Rachel) of her UC, she
>simply has no more symptoms to deal with (which is what we are all
>aiming for, is it not ?).
Dear Dan (& everone),
I aplogize if I seem like a hard a-- and inflexible on my veiws on the
SCD.
I basically agree with everything you have to say Dan, but I still think
that the question here is one of symantics. My beleif is that as long as
I
am symptom free (over 2 years so far), I'm no longer ill (cured?). Maybe
its because I was SO sick for SO long that I feel this way. I agree with
you that if I went back to eating "normal", I may again become ill, but
currently I am healthy (cured?). Maybe I'm fooling myself, maybe I want
to
not have UC, but as long as I am symptom free, I feel as though I don't
have UC. In any case we can all call ourselves whatever we want, as long
as
we aren't bleeding, running to bathrooms and in constant pain, its
really
all that matters. Agreed? Love and health to all.
Rachel
------------------------------
End of SCD-list V1 #23
**********************
SCD-list Sat, 30 Aug 1997 Volume 1 :
Number 24
In this issue:
Re: Ice Cream makers for frozen yogurt
Re: Ice Cream makers for frozen yogurt
Re: making sour cream
RE: Appetite and starch addiction
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Fri, 29 Aug 1997 20:56:21 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <199708300359.UAA08952@cascade.pacificrim.net>
----------
> From: ACB <benkea@MAILHOST.PAC.DFO.CA>
> To: scdlist2 <SCD-list@longisland.com>
> Subject: Re: Ice Cream makers for frozen yogurt
> Date: Friday, August 29, 1997 11:41 AM
>
> --------------------------------------------------------------------
> SCD MAILING LIST >
-------------------------------------------------------------------
> Lucy wrote:
> >I have a Donvier ice cream maker, and as far as I'm concerned, it is
the
> >was to go
>
> Lucy,
> Thanks for replying. Do you use homemade yogurt to make frozen
yogurt?
If so,
> do you use yogurt made from 1/2 and 1/2 or just milk? Do you add the
> flavorings such as honey, or fruit after it's all done, or before you
put
it in
> the ice cream maker? Isn't it kind of a hassle to have to turn it
every
few
> minutes? Wouldn't an electric one be better? Just wondering.
>
Dear Anna,
The yogurt should of course be homemade if on the SCD. I usually use
whole
milk yogurt, but I suppose 1/2 & 1/2 would be OK, too. One time I made
it
with
yogurt made with half
1/2 & 1/2 and half whole milk, and it turned out really good.
Mix all the ingredients together in a bowl. I put the honey in first,
then
stir in a little of the yogurt until smooth and runny, then stir in the
rest of the yogurt, vanilla, and salt. If you want to add fruit, you can
add
it at this
stage, or just make plain vanilla and serve the fruit on top.
If you had to turn it every few minutes for an hour, I'd say it would be
a
hassle. Twenty minutes goes by pretty quickly. It's not too big or heavy
so I just bring it with me into the living room. I also really like
mixing
orange juice and yogurt together, honey and a dash of salt. Tastes like
those orange push-up things we had as kids.
I've never used an electric ice cream maker, but I think with those you
have to use
the ice and salt, and more time.
Lucy
PS. I think arriving at the proper sweetness level for your taste buds
is
going to affect how much you enjoy the end product.
------------------------------
Date: Fri, 29 Aug 1997 20:56:26 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Ice Cream makers for frozen yogurt
Message-ID: <199708300359.UAA08957@cascade.pacificrim.net>
----------
> From: Ted Kyle <ted.kyle@vantis.com>
> To: SCD-list@longisland.com
> Subject: Re: Ice Cream makers for frozen yogurt
> Date: Thursday, August 28, 1997 6:18 PM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
Ted wrote:
> hi
>
> does frozen yogurt still have sugar left ?
>
>
> ted
Dear Ted,
If you are asking about commercial frozen yogurt, it is not allowed
regardless of what it's sweetened with, because they don't use SCD
yogurt.
Lucy
------------------------------
Date: Sat, 30 Aug 1997 08:48:21 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Re: making sour cream
Message-ID: <970830084817_-367787070@emout06.mail.aol.com>
You can order Rosell sour cream/buttermilk starter from King Arthur
Flour.
The phone number is 1-800-827-6836 and the item number is 4209. Each
packet
is $3. (They also offer Rosell yogurt starter, item 4211, for $2.50).
Ellen
------------------------------
Date: Sat, 30 Aug 1997 15:14:23 -0700
From: "Glenn L. Rung" <backpack@cyberlynk.com>
To: "'SCD-list@longisland.com'" <SCD-list@longisland.com>
Subject: RE: Appetite and starch addiction
Message-ID: <01BCB557.B5F8E0A0@ppp53mer.cyberlynk.com>
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From: Rosset[SMTP:plrosset@pacificrim.net]
Sent: Thursday, August 14, 1997 2:55 PM
To: SCD-list
Subject: Appetite and starch addiction
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
Dear Fellow SCDer's,
My experience was I was always hungry BEFORE I went on the diet. After
starting the SCD I felt I had a better feel for when I had had enough. =
For
me, the starch had an addictive quality to it. I can eat 2 almond flour
cookies now and feel satisfied, but back in the old days I'd probably =
just
be getting started with 2 really good homemade chocolate chip cookies. =
Same
story with something like pizza. I always felt I would have liked to =
have
had some more. The way I look at things is, what we are eating is REAL
food. Most of the stuff we had to give up didn't have much nutritional
value anyway. A couple of years ago, I remember Elaine saying that =
people
now are eating like peasants, filling up on starch. Cheap filler.=20
Speaking from personal experience, I believe that once you get past the
starch addiction, your body and mind will thrive on the diet.=20
Lucy
PS. My husband who's about 90% on the diet and doesn't have to be, says
even his taste for "bad" food has changed. =20
Hi Folks,
I just finished a semester in the university I attend and finally had =
time to review my 400+ e-mail messages.
I've had Chrone's for 6 years, but wasn't diagnosed with it until 3 =
years ago. Since my diagnosis I've stayed on Asulfidine and Rowasa =
suppositories. Before SCD, I tried to get off the meds with absolutely =
no success. I tried Asacol which turned into a disaster (I didn't =
realize that Asacol had lactose in it until I reviewed the recent =
postings). Until about 6 months ago the meds kept everything under =
control. But since that 6 month period, and before SCD, my gas, =
cramping, and diarrhea kept getting worse. So about two months ago I =
surfed the Internet for an alternative method of treating my Chrone's =
and up popped the SCD page on the Altavista Search Engine. I immediately
=
got Elaine's book, got rid of the nonallowables in my house and started
=
the diet. I'm lucky, because my university is only a 15 minute drive =
from the Hughson Nut Company.
I've been on the SCD for a little over a month and everything is going =
well. I can tolerate citrus and grapes in small amounts; I have to water
=
down all of the juices except pineapple juice; and I have to stay =
totally away from the bean complex. Everything else is well tolerated. =
I'm also off of Rowasa and I'm only taking one Azulfadine tablet 4 times
=
a day.
As for appetite, mine has diminished significantly. I was overweight =
before I started this diet because I just couldn't keep my face out of =
the refrigerator. I always seemed to want food. Prior to going on the =
SCD, I normally satisfied the craving by stuffing my face with more =
non-nutritional food; consequently, the cravings never went away. This =
wasn't a problem when I constantly trained for triathlons. But once I =
retired from the Air Force and started attending college about two and a
=
half years ago, my exercising decreased while my craving attacks =
continued. As a result, I gained 35 lbs.
After about two weeks on the SCD, I noticed that I no longer had =
constant craving for more food and that I wasn't overeating. At first, I
=
chalked it up to determined will power on my part; that was until I saw
=
Lucy's posting on her diminished craving. Now I'm beginning to believe =
that non-nutritional foods some how increases the craving because the =
body isn't getting all of the right vitamins and minerals that it needs.
=
I guess the SCD supplies the body with what it needs, thus restoring =
nutritional balance. Since this balance is restored, the body seems to =
think it's happy and therefore the brain no longer sends out food =
craving signals.
I would imagine that underweight people would continue to crave food on
=
the SCD until the their bodies obtained the proper weight.
This posting is only my opinion. I have no medical background so I could
=
be completely off base. But, I can say that I have lost 12 of my 35 =
unwanted pounds, I feel great (I have more energy), the diarrhea is =
gone, and the food cravings that had plagued me for years has vanished.
=
The only thing I changed in the last month is my diet. SCD works for me
=
and it has stopped my craving. I'm definitely a believer in this diet.
End of SCD-list V1 #24
**********************
SCD-list Sun, 31 Aug 1997 Volume 1 :
Number 25
In this issue:
Yohurt tip
Adapting Recipes
Re: Yohurt tip
Re: Yohurt tip
Re: Yohurt tip
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Sat, 30 Aug 1997 23:13:50 -0400
From: "Bill Miller" <miller@bedford.net>
To: <SCD-list@longisland.com>
Subject: Yohurt tip
Message-ID: <199708310106.3434200@bedford.net>
Howdie,
In the past, my yoghurt had a tendency to separate and be a little
"clumpy." I remember someone recently complaining of this and no one
seemed to solve the problem, just say that the clear liquid was whey.
There seem to be a number of beginners here, so I think this might bear
repeating -- it was mentioned some months ago:
Cleanliness is the key to good yoghurt!
Sure enough, for the last couple of batches I placed all the utensils
and
containers in boiling water for a few minutes and these batches came out
superbly -- very little separation, few clumps, nice, creamy
consistancy.
Hope this helps.
Bill
------------------------------
Date: Sat, 30 Aug 1997 23:50:19 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Adapting Recipes
Message-ID: <970830235017_1126811212@emout11.mail.aol.com>
Hi Guys! I don't if everyone will find this interesting, but I'm taking
a
rather analytic approach to adapting recipes to this diet. I found a
couple
of interesting references in The Joy of Cooking that I thought would be
helpful and figured I'd share them. (Those who know and love The Joy of
Cooking will recognize the tone.)
Honey: "As honey has greater sweetening power than sugar, we prefer to
substitute 1 cup of honey for 1 1/4 cups of sugar and to reduce the
liquid in
the recipe by 1/4 cup. To neutralize the acidity of honey--unless sour
milk
or sour cream is called for in the recipe--add a mere pinch of baking
soda.
If honey is substituted in jams, jellies, or candies a higher degree of
heat
must be used in cooking. In candies, more persistent beating is needed
and
careful storage required against absorption of atmospheric moisture."
Summary ala Ellen: When substituting honey, use a volume equal to 80%
of
the amount of sugar called for in the recipe and reduce the liquid by
1/4 c
for each cup of honey used. For example, if 2/3 c of sugar is called
for,
use 1/2 c. of honey and reduce the liquid by 1/8 cup.
Baking Soda: Since we use baking soda as our only leavening agent I
thought
some insight on it's properties would be helpful in selecting the most
appropriate recipes to adapt. Joy of Cooking says "Used alone, baking
soda
has no leavening properties. But used in combination with some acid
ingredients such as sour milk or molasses, it gives one of the very
tenderest
crumbs. The proportion of baking soda to sour milk or buttermilk is
usually
1 tsp soda to 1 cup sour milk. The acidity of chocolate, honey, or corn
syrup is not strong enough to be the only source of acid, so some
recipes
with these acid ingredients may call for both baking powder and baking
soda."
What this means to us: Our yogurt is an excellent source of acid to
react
with the baking soda. A recipe where honey is the only source of acid
will
have trouble rising. Seek recipes where yogurt can be substituted for
liquid
in order to provide an optimum source of acid for the baking soda, and
the
leavening effect will be maximized.
Have others come up with "rules of thumb" for adapting recipes? I'd be
interested in hearing about it (like how to figure the substitution of
almond
flour for regular flour).
Ellen
------------------------------
Date: Sun, 31 Aug 1997 10:37:13 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <l03010d00b02f3e5b29a3@[199.171.4.131]>
Dear Bill,
In making yogurt, another thing I found that helps in making a creamy
smooth consistancy is the following; when I add the starter (I use
commercial yogurt) I use a whisk attachment on my hand mixer. I add the
starter to about 3 cups of boiled (cooled to room temperature or less,
this
is key, it can't even be vaguely warm) 1/2 & 1/2 (I make 3 quarts at a
time) and whisk, then I add that back to the rest of the cooled 1/2 &
1/2
and whisk this before putting it in the oven with the light bulb for 36
hours.
Rachel
------------------------------
Date: Sun, 31 Aug 1997 11:31:06 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <970831113105_1226885349@emout19.mail.aol.com>
In a message dated 97-08-31 10:34:47 EDT, you write:
<< whisk this before putting it in the oven with the light bulb for 36
hours. >>
Rachel,
Why do you incubate for 36 hours instead of 24? Is it because of the
half
and half?
Ellen
------------------------------
Date: Sun, 31 Aug 1997 11:40:58 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <l03010d02b02f4ee50c83@[199.171.4.121]>
Dear Ellen,
It seems to come out sweeter, less tart.
Rachel
------------------------------
End of SCD-list V1 #25
**********************
SCD-list Mon, 1 Sep 1997 Volume 1 :
Number 26
In this issue:
Chicken Divan Casserole
Re: Appetite and starch addiction
Re: Adapting Recipes
Tomatoes for Winter
Re: Yohurt tip
1 Week Progress Report
Cholesterol and the SCD
Unsubscribe
RE: Appetite and starch addiction
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Sun, 31 Aug 1997 18:23:11 -0500
From: "jcorless" <jcorless@dhc.net>
To: <scd-list@longisland.com>
Subject: Chicken Divan Casserole
Message-ID: <199709010014.TAA14501@dhc.net>
We have had this casserole several times and thought we would share it
with
everyone.
Chicken Divan Casserole
2 packages frozen broccoli
2 cups cooked chicken or turkey, cubed
1 1/2 cups yogurt
1 teaspoon lemon juice
1/2 teaspoon curry
Mix together and place in greased 13X9 baking pan. Top with 1/2 cup
shredded cheddar cheese. Bake at 350 for 30 minutes.
------------------------------
Date: Sun, 31 Aug 1997 19:09:25 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Appetite and starch addiction
Message-ID: <199709010232.TAA24205@cascade.pacificrim.net>
----------
From: Glenn L. Rung <backpack@cyberlynk.com>
To: 'SCD-list@longisland.com'
Subject: RE: Appetite and starch addiction
Date: Saturday, August 30, 1997 3:14 PM
Glenn wrote:
I tried Asacol which turned into a disaster (I didn't realize that
Asacol
had lactose in it until I reviewed the recent postings).
Dear Glenn,
Would you mind telling us what your Asacol experience was? I'm wondering
if
it is the same one I had.
I'm glad to hear you are doing so well.
Lucy
------------------------------
Date: Sun, 31 Aug 1997 19:26:29 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Adapting Recipes
Message-ID: <199709010232.TAA24208@cascade.pacificrim.net>
----------
> From: EllenAdams@aol.com
> To: SCD-list@longisland.com
> Subject: Adapting Recipes
> Date: Saturday, August 30, 1997 8:50 PM
>
>Ellen wrote:
> Have others come up with "rules of thumb" for adapting recipes? I'd
be
> interested in hearing about it (like how to figure the substitution of
almond
> flour for regular flour).
>
> Ellen
Dear Ellen,
If you put all the wet ingredients in the bowl first, then all you have
to
do is stir in enough flour to get the batter to the consistency you
want.
I'm usually aiming for not too runny or too stiff.
I just guess at the sweetness level, and if necessary, adjust it next
time
around.
I haven't needed to add yogurt to get the baking soda to make things
rise.
Since you said the other day that your carrot cake turned out wet in the
middle and was cooking too fast on top, don't forget to try a lower oven
temperature next time. I like around 315F.
I think the baked goods turn out as good as if they were made with real
flour. The advantage of the almond flour is that it has a mild flavor,
so
it makes a good substitute for regular flour. I don't have any
objections
to the pecan flour other than the fact that it isn't as versatile
because
of it's stronger flavor.
Hope to hear that the SCD is working for you.
Lucy
------------------------------
Date: Sun, 31 Aug 1997 23:26:20 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Tomatoes for Winter
Message-ID: <970831232618_1885645914@emout15.mail.aol.com>
I just finished canning fresh tomato puree so I can use it in the winter
to
make spaghetti sauce, catsup, etc. I think this will taste a lot better
than
trying to cook with the tomatoes available in the market in the winter.
Do others can their own food for this diet? Is there anything else I'm
going
to wish I had put up this winter?
Ellen
------------------------------
Date: Mon, 1 Sep 1997 09:32:52 -0400
From: "Steven A. Melnick" <sam7@psu.edu>
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <3.0.16.19970901093247.20cfa9c2@email.psu.edu>
I also let the yogurt "cook" for at least 30 hours and use a whisk. It
always comes out to a nice consistency and tastes great--and prior to
the
diet I hated yogurt!!! The additional fermentation time also assures
that
all the lactose has been consumed.
When I make yogurt for making frozen yogurt, I ferment it for 48 hours.
At 11:31 AM 8/31/97 -0400, you wrote:
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
>In a message dated 97-08-31 10:34:47 EDT, you write:
>
><< whisk this before putting it in the oven with the light bulb for 36
> hours. >>
>
>Rachel,
>
>Why do you incubate for 36 hours instead of 24? Is it because of the
half
>and half?
>
>Ellen
>
>
_______________________________
Steven A. Melnick, Ph.D.
Associate Professor of Education
Penn State Harrisburg
777 W. Harrisburg Pike
Middletown, PA 17057-4898
Voice: 717-948-6218
FAX : 717-948-6209
Email: sam7@psu.edu
Home Page: http://www.hbg.psu.edu/~sam7
------------------------------
Date: Mon, 1 Sep 1997 09:42:08 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: 1 Week Progress Report
Message-ID: <970901094207_1126948927@emout08.mail.aol.com>
In a message dated 97-09-01 05:24:44 EDT, you write:
<< Hope to hear that the SCD is working for you. >>
I think it is. I'm adapting pretty well to the diet.
I've noticed that my insides seem much less swollen, and I've lost a few
pounds (a good thing in my case). There have been a couple of times
that I
didn't feel well, body was "off", felt tired and lacking nutrition, but
I
think I either wasn't eating enough or wasn't getting enough fat to have
energy (carrot cake solved it once, salmon solved it another time).
I suspect that my energy is better but that's hard to tell because I had
my
period this week and, ever since I got the crohns, it's a pretty painful
and
miserable experience.
I've been surprised that I haven't had more cravings. I thought I'd be
dying
for a coke by now, wishing for a piece of bread, and salivating for a
waffle,
but I really am not craving those things.
D has never been a major symptom of mine so I started on a modified
start up
diet. I'm only eating foods I'm pretty sure about, just eating them in
different proportions than I once did. For breakfast I put yogurt,
berries,
and banana in the blender (instead of my former oatmeal granola bar!),
lunch
has been scrambled eggs or nothing (I tend to have breakfast late and
forget
lunch), dinner has been chicken/fish/meatloaf, with cooked veggies and
homemade applesauce. All foods I eat are strictly legal on the diet (no
cheating).
The one area I've strayed intentionally is that the diet allows only
"weak"
coffee. I still make my normal coffee in the morning and drink 2 or 3
cups
of it. This ritual has always been important for motivating my bowels
in the
morning and therefore having my body be comfortable during the day.
Cutting
that out along with everything else seemed like too drastic a change for
my
system, and unnecessary since I don't have diareaha. I don't drink
coffee
any other time of the day though.
My bowel movements have been changing in various ways though and I don't
really understand the correlations yet. For the last few days they were
dark
(black and greenish), sticky, and low volume. I'd have to go a few
times a
day but my body didn't produce much. Is this an adjustment phase to the
diet
or the result of not eating enough food? enough fat? enough water? I'm
having to learn a new way of looking at the question "what does my body
want"
since some of my former answers aren't on the list anymore, and that
seems to
have even changed the questions!
Today I'm spending the day at a Renaissance Fair with friends. I'm
packing
my own food because I don't know what they will have. I packed up some
pop-top tuna fish, a little can of fruit in its own juice, a small can
of
dole pinapple juice, some bananas, and some carbonated water. Anyone
have
other creative ideas for no-refrigeration lunch food?
People's reactions have been interesting. My housemate has been
completely
supportive (he spent his Saturday buying and carrying groceries for me).
I
offered to buy some baking potatoes to make with his supper but he
vetoed
that idea--he wants me to use my energy to make things that are right
for me
and he intends to just eat what I eat. So far, he's had high praise for
the
meals I've fixed. Some of my other friends surprise me--they say
there's no
way I'll be able to stay on a diet this restrictive. One invited me out
for
waffles figuring I'd have given up on the diet in less than a week.
These
are generally very supportive people (one friend even has MS and her
husband
has crohns) but they see this as something silly, frivolous, and
transient.
For the last 2.5 years, I've essentially eaten a low fiber diet but
whatever
I cared to within that, so it's not as though I've ever tried and given
up on
a diet. I don't understand their attitude. Have others experienced
this?
Sorry for the length. I guess I'm verbose by nature!
Overall, I'm very happy with the diet. My body seems to prefer this way
of
eating and, like most of you, all I care about finding a way for it to
be
happy! My outlook is that I'm assuming I'll just continue eating this
way
for the long term, maybe forever. Since I got crohns I've eaten a lot
of
starch because that seemed like a satisfying, low fiber approach to
feeding
myself (pasta, oatmeal, potatoes). I can see now that it was bogging
down my
energy. In 2.5 years, I've been continously sick with only brief
glimpses of
the freedom of remission. My doctor has said that I'm permanently
partially
disabled and that my condition will not improve. I'm planning to see
him in
a month and get some new benchmarks on things like my sed rate (it runs
about
40 and normal goes up to 30). That should really tell us both
something.
Ellen
Ellen
------------------------------
Date: Mon, 1 Sep 1997 13:43:39 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: "SCD-list" <SCD-list@longisland.com>
Subject: Cholesterol and the SCD
Message-ID: <199709012050.NAA25635@cascade.pacificrim.net>
Somebody just starting out on the diet recently asked if shortening is
allowed. It isn't.
In my opinion, a great features of our diet is that you are off all
partially hydrogenated oils (trans-fatty acids). Prior to starting the
diet, even if you hadn't been using shortening or margarine at home,
you
would have been consuming a fair share of these fats in ready made
foods. I
believe that getting this kind of fat out of our diets for a period of
time
explains why so many of us have improved cholesterol levels, in spite of
eating a lot of the foods the cholesterol police warn against. I
recently
had mine checked after having been on the diet for a few years. My HDL
was
70, and my overall level was under 200. The desirable range for HDL
(good
cholesterol) is 35-60, and anything over is supposed to be all the
better.
By the nurses reaction to my results, I got the feeling that they don't
see
too many people going above the desired range. I took the opportunity
(sneaky me) to tell her about the diet. She was actually very interested
because her sister has UC.
I recently read that Dr. Walter Willet, chairman orf the department of
Harvard University's School of Public Health, estimates that consumption
of
trans-fatty acids in the United States accounts for thirty thousand
premature deaths per year.
So, it looks like we may very well end up with more than just healthy
intestines on our SCD.
Lucy
------------------------------
Date: Mon, 1 Sep 1997 16:09:41 -0500
From: rdodge@mail.utexas.edu (richard dodge)
To: scd-list@longisland.com
Subject: Unsubscribe
Message-ID: <v01540b01b030de8d960b@[128.83.111.114]>
Hello Everybody: I'd like to unsubscribe, at least for awhile. My son
and
family will visit at Cristmas and I will cook the scd diet for him while
he's here (nearly a month) so may have to hook up and get more advice
from
you then.
Thank you all very much for all your help. Good health to everybody,
I'll
be thinking about you!
KD in Texas
P.S. Rachel had posted a message earlier on how to unsubscribe; I tried
it
but it came back to me. I'll try it again, but if it doesn't work, will
you unsubscribe me Rachel? Thanks.
------------------------------
Date: Mon, 1 Sep 1997 14:39:15 -0700
From: "Glenn L. Rung" <backpack@cyberlynk.com>
To: "'SCD-list@longisland.com'" <SCD-list@longisland.com>
Subject: RE: Appetite and starch addiction
Message-ID: <01BCB6E7.7197B6C0@ppp33mer.cyberlynk.com>
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Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: quoted-printable
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From: Rosset[SMTP:plrosset@pacificrim.net]
Sent: Sunday, August 31, 1997 7:09 PM
To: SCD-list@longisland.com
Subject: Re: Appetite and starch addiction
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------
From: Glenn L. Rung <backpack@cyberlynk.com>
To: 'SCD-list@longisland.com'
Subject: RE: Appetite and starch addiction
Date: Saturday, August 30, 1997 3:14 PM
Glenn wrote:
I tried Asacol which turned into a disaster (I didn't realize that =
Asacol
had lactose in it until I reviewed the recent postings).=20
Dear Glenn,
Would you mind telling us what your Asacol experience was? I'm wondering
=
if
it is the same one I had.
I'm glad to hear you are doing so well.
Lucy
Hi Lucy,
Appoximately 1 to 2 days after my doctor put me on asacol my gas and =
mucous discharge increased significantly; also my stools turned diarrea.
=
I then went back to the azulfidine and my gut settled down within 3 to 4
=
days.
I assume the problem was from the asacol because I hadn't changed =
anything else in my routine. Over the last year I tried switching to =
asacol three times, and each time I had the same miserable results. I'm
=
highly lactose intolerant, so I figure that the lactose in the asacol is
=
the cause of the problem.
Hope this helps
Glenn
------------------------------
End of SCD-list V1 #26
**********************
SCD-list Tue, 2 Sep 1997 Volume 1 :
Number 27
In this issue:
Weight loss
Asacol...
Re: Yohurt tip
Re: Yohurt tip
Re: Yohurt tip
cheeses
Re: Yohurt tip
Registered: Hazel Pelham
Re: Yohurt tip
Re: Weight loss
RE: Weight loss
Re: Yohurt tip
Amaretto Cheese Cake Recipe
Re: Regular strength coffee
Re: Cholesterol and the SCD
--------------------------------------------------------------------
SCD MAILING LIST
-------------------------------------------------------------------
----------------------------------------------------------------------
Date: Mon, 1 Sep 1997 21:42:04 -0400
From: Tim Grogan <tgperson@magicnet.net>
To: "'s'" <SCD-list@longisland.com>
Subject: Weight loss
Message-ID: <01BCB720.85C5CAE0@pm29-03.magicnet.net>
------ =_NextPart_000_01BCB720.85DFBB80
Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: quoted-printable
Hello,
My name is Stephanie. This is my first try at the doing the SCD-list.
=
I've been on the SCD since July 9 and it seems to be working pretty =
well. (I have "irritable bowel syndrome".) I'm having a big problem, =
though. I have low energy and have lost most of my muscle strength. I
=
used to swim a mile per day, bike ride, and work out (weights) at the =
gym regularly. Now I'm having trouble walking up a flight of stairs. =
My calorie intake is a little lower, but not that much. I've lost 10 =
lbs (this is not a good thing).
My digestive system feels so much better, I'm afraid to go off the diet.
=
I can't continue like this though either. Is the weakness something =
temporary?
Please let me know what you've experienced.
Thanks.
Stephanie
------------------------------
Date: Mon, 1 Sep 1997 23:31:39 -0230 (NDT)
From: "Neil G. Bishop" <nbishop@calvin.stemnet.nf.ca>
To: SCD-list@longisland.com
Subject: Asacol...
Message-ID:
<Pine.OSF.3.91.970901232716.20143B-100000@calvin.stemnet.nf.ca>
Hi all,
I keep seeing that people are having trouble with Asacol. My wife
insists that each time I've been on it, she can see my condition
deteriorate. The last time, I started to get worse symptoms within a
couple of days. However, I'm now taking NOVO-5 ASA which is a generic
version of Asacol from NOVOPHARM LIMITED...it contains no lactose and
I'm
doing fine on it.
Good luck,
Neil
------------------------------
Date: Mon, 1 Sep 1997 23:44:45 -0400
From: "Bill Miller" <miller@bedford.net>
To: <SCD-list@longisland.com>
Subject: Re: Yohurt tip
Message-ID: <199709020129.3650200@bedford.net>
So wait a minute - when you say room temperature, do you mean 70 F or
so?
I figured that my yogurt maker would take at least 4-6 hours to bring
the
mixuture back up to temp, so I add the starter at 100-110 F.
----------
> From: Rachel Turet <rachel@longisland.com>
> To: SCD-list@longisland.com
> Subject: Re: Yohurt tip
> Date: Sunday, August 31, 1997 11:37 AM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
> -------------------------------------------------------------------
> Dear Bill,
> In making yogurt, another thing I found that helps in making a creamy
> smooth consistancy is the following; when I add the starter (I use
> commercial yogurt) I use a whisk attachment on my hand mixer. I add
the
> starter to about 3 cups of boiled (cooled to room temperature or less,
this
> is key, it can't even be vaguely warm) 1/2 & 1/2 (I make 3 quarts at a
> time) and whisk, then I add that back to the rest of the cooled 1/2 &
1/2
> and whisk this before putting it in the oven with the light bulb for
36
> hours.
> Rachel
>
------------------------------
Date: Tue, 2 Sep 1997 08:13:58 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <970902081357_332719619@emout11.mail.aol.com>
In a message dated 97-09-02 05:19:34 EDT, you write:
<< So wait a minute - when you say room temperature, do you mean 70 F or
so?
I figured that my yogurt maker would take at least 4-6 hours to bring
the
mixuture back up to temp, so I add the starter at 100-110 F. >>
I add the starter at about that same temperature. That's what's
indicated on
my yogurt thermometer. It takes a little over an hour to reach that
temp
after boiling if I leave it out on the counter, and a bit over 20
minutes if
I put it in the fridge. My yogurt turns out great! (It is important to
blend the starter very well. I also use a whisk for that)
Ellen
------------------------------
Date: Tue, 2 Sep 1997 08:31:01 -0400 (EDT)
From: EllenAdams@aol.com
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <970902083100_673062666@emout05.mail.aol.com>
In a message dated 97-09-02 05:19:34 EDT, you write:
<< whisk this before putting it in the oven with the light bulb for 36
> hours. >>
It sounds like a lot of people are incubating for longer than 24 hours
and
that this results in a yogurt that is less tart than the 24 hour
version.
I've read that as yogurt incubates for longer than 6 hours, the
acidopholis
gets crowded and runs out of food, resulting in a tart taste. (This
makes
sense to me given the tartness of my SCD yogurt). I would think that
beyond
some point, the acidopholis would start dying off due to the crowding
and
lack of food. I wonder whether yogurt incubated 36 hours would be less
tart
because it would have less live acidopholis in it. (Have others looked
into
this question?) If so, is it still as good for us on the SCD?
Also, I notice that everyone seems to use the same process for making
the
yogurt from half and half as from milk--same amount of time and starter.
In
Elaine's book she recommends more starter. I wonder whether cream has
more
lactose in it to start with and therefore would require either more
starter
or more time to make it lactose free. Is there a way to test whether
the
product is actually free of lactose?
Rachel? Do you know the answers to these? Perhaps they've been
discussed
before. If not, these two questions might be good to review with Elaine
given the significance of yogurt in the diet and the importance of it
providing a suitable level of acidopholis while being lactose free.
Ellen
------------------------------
Date: Tue, 2 Sep 1997 08:39:14 -0400 (EDT)
From: RosaKuhn@aol.com
To: SCD-list@longisland.com
Subject: cheeses
Message-ID: <970902083912_-2104216151@emout15.mail.aol.com>
I was just wondering about the cheeses the book says you can eat
occasionally. How often is that? If they don't seem to cause any
reaction,
can you eat them more frequently, or will the symptoms crawl slowly up
on
you?
I am asking because I recently seem to have become addicted to grated
Parmesan cheese in my daily salad, sprinkling maybe three tablespoons of
it
on top of the lettuce.
I am on my 11th month of the diet and have found it to be nothing less
than
miraculous.
Rosa Kuhn
------------------------------
Date: Tue, 2 Sep 1997 08:15:50 -0500
From: Maureen Stohlmeyer <mstohlme@iastate.edu>
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <v03102800b031c1bc4e74@[129.186.242.88]>
In the instructions for making yogurt that came with my Yogourmet yogurt
maker, it says the ideal temperature of the milk when adding the starter
should be between 111 and 113 F. Mine comes out perfectly every time.
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
>So wait a minute - when you say room temperature, do you mean 70 F or
so?
>I figured that my yogurt maker would take at least 4-6 hours to bring
the
>mixuture back up to temp, so I add the starter at 100-110 F.
>
>----------
>> From: Rachel Turet <rachel@longisland.com>
>> To: SCD-list@longisland.com
>> Subject: Re: Yohurt tip
>> Date: Sunday, August 31, 1997 11:37 AM
>>
>> --------------------------------------------------------------------
>> SCD MAILING LIST
>> -------------------------------------------------------------------
>> Dear Bill,
>> In making yogurt, another thing I found that helps in making a creamy
>> smooth consistancy is the following; when I add the starter (I use
>> commercial yogurt) I use a whisk attachment on my hand mixer. I add
the
>> starter to about 3 cups of boiled (cooled to room temperature or
less,
>this
>> is key, it can't even be vaguely warm) 1/2 & 1/2 (I make 3 quarts at
a
>> time) and whisk, then I add that back to the rest of the cooled 1/2 &
1/2
>> and whisk this before putting it in the oven with the light bulb for
36
>> hours.
>> Rachel
>>
--------------------------
Maureen Stohlmeyer
Iowa State University
College of Agriculture
137 Curtiss Hall
Ames, IA 50011
515-294-4763
515-294-5334 FAX
--------------------------
------------------------------
Date: Tue, 02 Sep 1997 17:04:04 +0100
From: hazel.pelham@bbc.co.uk (Hazel Pelham)
To: SCD-list@longisland.com (SCD-list)
Subject: Registered: Hazel Pelham
Message-ID: <1997Sep02.132036.1772.1370060@pu-smtp.radio.bbc.co.uk>
------------------------------
Date: Tue, 2 Sep 1997 12:10:21 -0500
From: Rachel Turet <rachel@longisland.com>
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <l03010d00b031f8201ede@[199.171.4.127]>
Dear Bill,
If you've been successful with adding starter at 100 degrees, keep doing
so. I've found that if the milk temperature is even a little warm (I
stick
my finger in it to test), I get a seperated gook that tastes awful. I
think
that any warmth kills off the bacteria in the starter.
Rachel
------------------------------
Date: Tue, 2 Sep 1997 09:14:50 -0700
From: prateeksha@infoasis.com (Prateeksha Bogardus)
To: SCD-list@longisland.com
Subject: Re: Weight loss
Message-ID: <v01550100b031864bbda3@[206.40.74.41]>
>Hello, Stephanie.
I have been on the SCD since June 15 and have basically experienced the
same as you have, almost identical. I have either IBS OR UC, depending
on
whose diagnosis I consider. Recently, I have noticed that instead of
constant weakness, sometimes legs like rubber!, it is
fluctuating...energy
will rise and I'll feel really good for a day or two; then the weakness
sets in...my morale does the same! when this happens. I am presently
taking two different "supports"...herbs...one that is a colon cleanser
and
has lots of acidolpholus and bifidus, etc. and the other is Panex for
amoebas, which I have had (for 4 years) while living in India and which
I
believe to be the source of my intestinal problem, although the
gastroenterologist does not! The reason I am telling you about the
colon
cleansers is that my stool had firmed up quite a bit (soft instead of
runny) before I started the colon cleansers and now it is back to runny;
so
it is hard to tell if these are irritating the colon or if it is some of
the things I am eating on the diet...I'm still not eating "raw", nuts,
(but
am eating nut flour). I am on the colon cleansers for total of 6
weeks...4
more to go...then we'll see...I am noticing decrease in pain and Elaine
says this is usually the first symptom to go...let's hope. The support
of
this group is nothing short of amazing; people are so generous with
their
time, energy and experience and not to mention the wonderful recipes!
Try
Lucy's Spinach/Mushroom Quiche she put on the internet last Friday!
It's
just delicious...Got anymore recipes just as good, Lucy? My weight loss
has stabilized and I've even gained 2 1/2 lbs. of the 10 I lost at the
beginning of the diet. At the beginning of the diet, I was going to the
gym 3x/wk. and haven't been at all since starting it, just too weak, but
in
last few days, when I feel stronger, it comes up for me to go back and
gently and slowly restart my program..so hang in there...I am.
Good luck, Stephanie.
Prateeksha.
------------------------------
Date: Tue, 2 Sep 1997 09:26:23 -0700
From: "Glenn L. Rung" <backpack@cyberlynk.com>
To: "'SCD-list@longisland.com'" <SCD-list@longisland.com>
Subject: RE: Weight loss
Message-ID: <01BCB783.8950BD60@ppp49mer.cyberlynk.com>
------ =_NextPart_000_01BCB783.8959E520
Content-Type: text/plain; charset="us-ascii"
Content-Transfer-Encoding: quoted-printable
Hi Stephanie,
I found that when I first went on the SCD, that my energy levels =
dissipated at first. This only lasted for a couple of weeks. I also lost
=
weight, and I still am; but I was also 35 lbs over the weight that I =
maintained while I was training for triathlons. Just before I went on =
the diet, I swam a mile every other day, ran 4 miles every alternate =
day, and biked about 30 to 40 miles on either Saturday or Sunday.
Right after I went on the SCD I found that I could swim no more than 500
=
yards, run 2 miles if I was lucky, and I stopped the bike rides. But =
after about 2 weeks on the diet, my energy reserves began to pickup =
again. I've been on the diet about a month and a half, and I continue to
=
get stronger. Stick with the diet for at least a month and see what =
happens. Also, put more high calorie allowables in your diet and try to
=
eat more frequently. This may help stem your weight loss.
Since I'm not down to ideal weight yet, I'm not quite sure if the weight
=
loss will stop when I get there. If I continue to lose weight after I =
get to my ideal weight then I'll eat more often and increase my calorie
=
intake.
I know your frustration. Aerobic fanatics can't stand not training. But
=
when we have gut problems we must decide what is more important to us. I
=
have Chrones and the disease was getting worse for me in spite of the =
medications. The SCD was the only thing that worked for me. It's tough =
as an aerobic alcoholic not to suck down all the complex carbohydrates =
that we have to have to sustain our aerobic energy; I sympathize with =
you. Since I can't consume complex carbohydrates on this diet, I doubt =
that I will ever be able to run my usual 40 miles per week, bike 100 =
miles per week, or swim 5 mile per week (this was my regular routine =
until about 2 1/2 years ago when I had to give it up to attend school =
full time). But after I graduate next year I will see how much I can do.
But as for my current exercise routine, I'm almost back to where I was =
just before I started the SCD. Hang in their.
One other quick note. I used to take a lot of motrin and ibuprofen for =
running and biking injuries before I was diagnosed with Chrones 3 years
=
ago. My doctor said these medications irritate the digestive lining and
=
may have had a significant role in me getting the disease in the first =
place. If you are taking these anti-inflammatory drugs, you might want =
to seriously consider giving them up.
At any rate, stick with the diet, increase your calorie intake, and you
=
will probably find that your energy will begin to return before too =
long. I found that it just took a little while for my body to adjust to
=
the diet. Don't give it up yet.
Good luck,
Glenn
----------
From: Tim Grogan[SMTP:tgperson@magicnet.net]
Sent: Monday, September 01, 1997 6:42 PM
To: 's'
Subject: Weight loss
Hello,
My name is Stephanie. This is my first try at the doing the SCD-list.
=
I've been on the SCD since July 9 and it seems to be working pretty =
well. (I have "irritable bowel syndrome".) I'm having a big problem, =
though. I have low energy and have lost most of my muscle strength. I
=
used to swim a mile per day, bike ride, and work out (weights) at the =
gym regularly. Now I'm having trouble walking up a flight of stairs. =
My calorie intake is a little lower, but not that much. I've lost 10 =
lbs (this is not a good thing).
My digestive system feels so much better, I'm afraid to go off the diet.
=
I can't continue like this though either. Is the weakness something =
temporary?
Please let me know what you've experienced.
Thanks.
Stephanie
------------------------------
Date: Tue, 2 Sep 1997 09:41:23 -0700
From: prateeksha@infoasis.com (Prateeksha Bogardus)
To: SCD-list@longisland.com
Subject: Re: Yohurt tip
Message-ID: <v01550102b0318f28d2db@[206.40.74.33]>
>--------------------------------------------------------------------
>SCD MAILING LIST
>-------------------------------------------------------------------
>Dear Rachel,
Do you think it would work to "double decker" the yogurt making? That
is,
to buy extra jars and just set them on top of the ones in the yogurt
maker;
place a towel over all to hold in the heat and let it hum away for 24-36
hours?
Incidentally, I just finished makaing yogurt for 36 hours instead of 24,
and it was a little less tart!
A question for you that has been running through my mind lately...if you
are symptom-free 2 years, why are you still on the diet? And do you
ever
"fudge"...meaning, eat something other than the diet?
Thanks for your stalwart support!
Prateeksha.
P.S. I was wondering how you tested to see if the yogurt was "even a
little bit warm" and was delighted to read that you stick your finger in
it! That's what I do, but wondered if I was putting "bacteria" into it
that
didn't need to be there...I'm becoming such a "fanatic" about bacteria
these days!
------------------------------
Date: Tue, 2 Sep 97 12:47:43 -0500
From: Renee Zobkiw <rz@triplesoft.com>
To: <SCD-list@longisland.com>
Subject: Amaretto Cheese Cake Recipe
Message-ID: <1338917553-66017253@mailhost.triplesoft.com>
Hi everybody,
The following is a variation of the cheese cake recipe in Elaine's book.
I made it for friends this weekend and they really liked it.
For best results, cool the cheese cake completely and chill it in the
refrigerator before serving. Hope you enjoy it.
-----------------------
Amaretto Cheese Cake
-----------------------
3 eggs
1/3 cup honey
1/2 cup homemade yogurt or cream cheese made from yogurt
2 cups of farmer cheese
2 teaspoons of almond extract
Preheat oven to 350 degrees F.
Place eggs in a blender.
Add remaining ingredients to blender and blend until smooth.
Pour into 8 x 8 inch square or round pan.
Bake at 350 degrees F for approx 30 minutes or until the edges are
brown.
Cool on a wire rack.
Refrigerate until completed chilled.
Serve and enjoy!
------------------------------
Date: Tue, 2 Sep 1997 13:52:37 -0700
From: "Rosset" <plrosset@pacificrim.net>
To: <SCD-list@longisland.com>
Subject: Re: Regular strength coffee
Message-ID: <199709022056.NAA18018@cascade.pacificrim.net>
----------
> From: EllenAdams@aol.com
> To: SCD-list@longisland.com
> Subject: 1 Week Progress Report
> Date: Monday, September 01, 1997 6:42 AM
>
> --------------------------------------------------------------------
> SCD MAILING LIST
Ellen wrote:
> The one area I've strayed intentionally is that the diet allows only
"weak"
> coffee. I still make my normal coffee in the morning and drink 2 or 3
cups
> of it. This ritual has always been important for motivating my bowels
in
the
> morning and therefore having my body be comfortable during the day.
Cutting
> that out along with everything else seemed like too drastic a change
for
my
> system, and unnecessary since I don't have diareaha. I don't drink
coffee
> any other time of the day though.
>
Dear Ellen,
I doubt that Elaine requires that the coffee be very weak just to give
us
coffee lovers a bad time. My concern with drinking regular strength
coffee
is that besides propelling the contents of the colon forward, it most
likely moves the contents of
your small intestine forward also. If the enzymes in the small intestine
haven't finished doing their job, then undigested food could be feeding
the
bacteria and yeast in the colon.
There are probably other reasons for restricting strong coffee intake.
I'm
guessing it might irritate the lining of the intestine.
Hopefully, getting off of a high starch diet will correct your morning
slugishness, and you won't be "needing" the coffee.
With the addictive quality of caffeine I know it's hard it is to kick
the
habit, but it is necessary, to truly be on the diet. I find I'm better
off
just staying away from it, because it seems like as with most addictive
substances, a little eventually leads to more (weak to stronger). At
least
that was my experience.
Sorry to be the bearer of bad news.
Lucy
PS. Of course if you can manage to stick to truly very weak coffee,
there
should be no problem. The way I deal with it is to have it on rare
occasions, rather than make it a daily routine. That way the strength
has
less of a chance of sneaking up on me.
------------------------------
Date: Tue, 2 Sep 97 15:41:19 MDT
From: "Daniel Woods" <dwoods@acs.ucalgary.ca>
To: SCD-list@longisland.com
Subject: Re: Cholesterol and the SCD
Message-ID: <9709022141.AA110068@acs5.acs.ucalgary.ca>
Hi Lucy,
> Somebody just starting out on the diet recently asked if shortening is
> allowed. It isn't.
> In my opinion, a great features of our diet is that you are off all
> partially hydrogenated oils (trans-fatty acids). Prior to starting the
> diet, even if you hadn't been using shortening or margarine at home,
you
> would have been consuming a fair share of these fats in ready made
foods.
> ...<snip>...
> I recently read that Dr. Walter Willet, chairman orf the department of
> Harvard University's School of Public Health, estimates that
consumption of
> trans-fatty acids in the United States accounts for thirty thousand
> premature deaths per year.
I agree with you. I just read an article stating the same thing about
the 1994
Harvard study. The article was "Margarine and the Great Consumer Con
Job"
by John Finnegan, MD. It was in <<Health Naturally>> June/July 1997
issue,
which is a Canadian magazine. They can be reached at (705) 746-7839 and
subscription rate is $19/yr (6 issuesi, add $9 in USA). I have had this
magazine for years and they are very good for alternative medicine.
The article shows that butter (allowed on SCD) is a much better food
item,
since margarine is a non-food. They do recommend that raw organice
butter
or certified organic coconut butter is better, since commercial butter
can
contain pesticides and antibiotics. However, I don't know if raw butter
(non-pasteurized) has all lactose trace removed for the SCD diet.
Another interesting thing I read in that issue regarding Aspartame,
better
known as Equal and NutraSweet, is that it was developed by Monsanto,
the world's biggest producer of pesticides and poisons. The FDA knows
of
over 10,000 adverse affect but refuses to make it public because of the
(disgusting) industry lobbyists. Does anyone remember RC Cola, which
was made with Aspartame ?
Thanks... Dan.
***************************************************************
* Dan Woods The University of Calgary *
* dwoods@acs.ucalgary.ca Calgary, AB, CANADA, T2N 1N4 *
***************************************************************
------------------------------
End of SCD-list V1 #27
**********************
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