Almond flour is used in baking as a substitute for grains. Almond flour should be refrigerated and then it will last six months.
You do not have to sift almond flour but it does compact. The amount that you use can vary considerably depending on how hard it is packed down so note what you do.
Almond flour is sold at Whole Foods in one pound packages. Very fine quality almond flour is sold in five pound bags through Lucy's Kitchen Shop. http://lucyskitchenshop.com.
Bananas are a very versatile food and a main stay for those on SCD. The original diet developed by Dr. Haas prescribed so many bananas that his diet was known as "the banana diet."
Bananas are a satisfying and tasty ingredient in smoothies, baking and desserts. Bananas are an easy item to take along for a snack or with lunch. Bananas are the one fruit that can be eaten raw right from the start. While uncooked is okay, it is very important that all bananas be ripe when eaten. Ripe means that the skin is well speckled with brown and there is no green on the skin.
Buy bananas often. With a few bunches in the house, some bananas in the house will always be sufficiently ripe. If too many seem to be getting ripe at one time, put the bananas in the refrigerator. The skins may turn dark but the banana inside will be fine.
There are some types of bananas where the skins are very green in the store, never turn yellow and do not speckle. You will have to learn from experience to determine the signs that these bananas are fully ripe.
Ripeness is important as it means that more of the starch has turned to sugar.
Be advised that coconut is an advanced food and some may not be able to tolerate coconut for quite a while. Coconut has many uses on SCD.
Coconut flour can be used alone and in combination with nut flours and/or well cooked, pureed cauliflower in baking. Coconut flour is sweeter and lighter than nut flours so it is handy for cakes. Coconut flour needs more water in a recipe to mix into a batter than the equivalent amount of nut flour. Coconut flour does not heed to be refrigerated.
Coconut milk is used to make dairy free yogurt. See Yogurt. You have to make your own coconut milk using coconut flakes or chopped up coconut meat and blending it with water. There is no commercially available coconut milk that is allowable on SCD. Gums are not allowable on SCD.
Coconut oil is a useful and flavorful oil for cooking or baking. Besides its use as a food, since coconut oil has natural anti-inflammatory properties and helps reduce plaque build up, some use it for a process called, "oil pulling." This is an oral hygiene technique. Take a small amount of coconut oil and swish it around in your mouth for a while and then spit it out into a paper cup.
Never pour coconut oil down the sink drain. Because coconut oil is solid at room temperature and will clog the pipes. Dispose of used coconut oil in the trash.
Coconut water is the fluid in the center of a coconut. SCDWiki editors do not think that this product is allowable; however, there is controversy about this coconut water. Some argue that the chemical composition is okay. Coconut water that is available to purchase is taken from green coconuts and since Elaine stressed that fruits be ripe, some believe that coconut water is not allowed on SCD.
Beginners come across recipes and find an ingredient called "DCCC" and wonder, "What the heck is DCCC?"
In SCD recipes, DCCC is shorthand for "dry curd cottage cheese," more popularly known as "farmer cheese." This is a practically lactose free, soft, finely textured white cheese that is somewhat similar to a combination of cream cheese and dry cottage cheese. It is used in SCD baking, as a substitute for both cottage cheese and cream cheese in SCD spreads and many SCD recipes.
Breaking the Vicious Cycle on page 184 (May 2010 edition) explains that the lactose-rich whey is separated in the processing and the bacterial culture eliminates the residual lactose.
Many beginners feel frustrated when they cannot find dry curd cottage cheese in the local supermarket. If you can not find farmer cheese in your local store, do not despair, because SCD yogurt can usually be substituted for DCCC in any SCD recipe. If you are using SCD yogurt as a substitute for DCCC, the yogurt should either be well dripped or reduce any water in the rest of the recipe. See Yogurt
The brand of DCCC most commonly found in American supermarkets is Friendship All Natural Farmer Cheese. It is usually found in the refrigerated section near the cream cheese. It is most popularly sold in 7.5 ounce packages. Per the package, their farmer cheese is less than half of of a percent lactose and it can be frozen for up to three months. http://www.friendshipdairies.com
For the Ambitious - Making Your Own DCCC
Janet posted that she consulted Jim at the New England Cheesemaking Supply Company http://www.cheesemaking.com about making her own DCCC. It was explained to her that dry curd refers to both the dryness of the curd and the fact that no dressing is added to the final cheese. The objective in making DCCC is to convert the lactose to lactic acid. Acidity is thus an indicator that the lactose has been converted.
The New England Cheesemaking Supply company also has instructions, recipes and related materials for making your own cheeses and butter.
http://www.cheesemaking.com/recipes/recipedetails.html. Below is the recipe they post for how to make your own Farmers Cheese (Dry Curd Cottage Cheese)
http://www.cheesemaking.com/store/pg/44.html They write that "there is a lot of variation in this white cheese (farmer cheese) because each person makes it slightly differently.
Usually, whole milk is used, but it may be made with partially skimmed milk.
Heat the milk to 86 degrees F. and add the package of starter. Stir. Then add a small amount of rennet and let the milk set for 5-6 hours or overnight. Once set, cut the curd into small cubes, stir, and heat the curds to 90 degrees F. Drain off the whey and add salt. Place the curds in a butter muslin bag or muslin-lined molds and press lightly overnight. In the morning, remove the cheese from the press and eat it fresh or wax it and age in a moist, 60 degree F room."
Unless cheese making is your hobby, if you cannot find dry curd cottage cheese or farmer cheese in your local store, we suggest substituting SCD yogurt.
Eggs are a useful and versatile food. Most people do not have a problem with eggs in general and for them eggs are a staple on SCD. Those with an allergy to eggs should avoid them altogether. Some people have sensitivities with eggs and these sensitivities may be heightened with digestive disorders. When introducing any new food on SCD, one should always try just a little at first. Eggs, in particular, should be introduced with caution. It cannot be said too often, each person is different with different food tolerances. We each must find our own way.
In addition, there has been some confusion regarding when to introduce eggs into the diet due to a contradiction in the book, Breaking The Vicious Cycle (BTVC).
If you have the newest version of Breaking the Vicious Cycle that include the “Autism Connection” or the Thirteenth Printing (May 2010), on page 63 it states, “When brisk diarrhea is no longer present, egg may be added to the diet.” Then on page 69, “Introducing the Diet” egg is listed as a main staple for the next three to five days.This has had many people asking “When do I introduce eggs?” Good question!
It has been noted that different people have different tolerances for eggs. It has been said that some can only eat the egg whites, some only hard boiled, others scrambled. Some should stay away from eggs on the introduction all together and others should stay away from eggs for some time until healing takes place.Ultimately the introduction of eggs is going to depend on you and how well your body tolerates eggs.
Here is some advice from others on SCD Diet Group regarding tolerance for eggs:
"Just because something is listed as something you can eat, does not mean all people will tolerate it at all times. That's the way it is with eggs. Eggs are allowed on the intro diet, but not everyone will be able to eat them"."If you're having bad diarrhea, you may want to leave them (eggs)out for a bit"."For myself, soft-boiled eggs were one of the few things I tolerated. Couldn't do fried, baked, scrambled, or hard boiled, but I was fine with soft-boiled.""I usually eat 2 eggs for breakfast every morning, whether I have diarrhea or not." "In BTVC Chapter 9 Introducing the Diet Eggs* Avoid if diarrhea is very severe do not eat them. Later you will be able to eat them just fine after healing more.
Question: BTVC says no eggs until diarrhea is gone but is the cheesecake okay to eat even though it has eggs?Answer: The cheesecake is on the intro diet. Also, it may seem strange but people who do not tolerate eggs alone often find they tolerate eggs just fine when the eggs are an ingredient mixed in with other things.
Q: When I introduce the other foods in should I wait on eggs until I have no diarrhea or introduce those for breakfast as well?
A: It all depends. For me, soft-boiled eggs were one of the first foods I was able to introduce and do well on. Other people have had to wait several months before introducing eggs.
For most of us, eggs are a very useful and versatile component of the SCD Diet. Eggs are very handy in SCD baking.
It is important to know your body. It is advised that you keep a detailed journal. You should include all foods that you are eating, how those foods are prepared, bathroom trips, diarrhea, blood, mucus or constipation. Also write down when you eat a certain food if your stomach cramps, you feel bloated, nauseated, etc. Keeping this information helps you to recognize when you add a certain food if there is any reaction to that newly-introduced food. This is the same information that you should collect when trying eggs.It is strongly recommended is that you keep a food diary, noting down day, date, time, and what you eat -- and also keeping track of your symptoms. That way, you can go back, and if you see that certain symptoms always occur when you eat certain foods, you will know that you may not be tolerating that food at this time and that more healing is required.
Eggs come in different sizes: jumbo, extra large, large, medium, small and peewee. Any good cookbook should specify what size eggs they are using because that will make a difference in the amount of material and the stiffness in a batter. If nothing is said, chances are that they are using large eggs. In comparing the egg size in the cookbook to the size of the eggs that you have in your refrigerator, you may have to compensate by either using an extra egg or using extra almond flour, etc. to achieve the correct consistency for the mixture. In recording your own recipes, note the size of the eggs that you used to help you when you use that recipe again.
Jumbo eggs weigh 30 ounces per dozen. Extra large eggs weighs 27 ounces per dozen. Each size down weighs three ounces less per dozen than the one before it. The website of the American Egg Board has lots of information about eggs. http://www.aeb.org
Honey is the only natural sweetener allowed on SCD. It is a popular ingredient in baking and yogurt smoothies. A small amount of honey will process the baking soda in a recipe. See SCD Baking.
The best honey is from a local apiary. Filtered honey is recommended to avoid chunks of anything entering our sensitive digestive systems. The pollen that is naturally found in honey is allowed and beneficial but supplements of bee pollen are not allowed.
Honey by itself does not spoil. If it begins to crystallize, place the container in hot water. Use some low heat to heat the water and slowly the honey will re-liquify.
Nuts are a healthy, handy and delicious SCD ingredient. Nut flours are used to substitute for wheat or rice flour in baking bread, muffins, pancakes, cake, etc.
You can make your own nut flour in a food chopper/grinder. Process in short bursts. Do not process for too long or the nuts will become nut butter. Almond flour can be purchased. See Almond Flour. Pecan or walnut flour can be made at home in a small food chopper/grinder.
Generally speaking, nuts should be raw and unsalted because unallowed ingredients may be used in the process of roasting and/or salting. Note that ingredients used in processing may or may not be included on the label. Dry roasting is usually okay.
Almonds are best tolerated if they are blanched (the dark inner skin has been removed). Dry roasting is usually okay. It is generally better to get whole nuts. Purchasing shelled nuts is okay. Walnut halves are okay.
Nuts increase eating satisfaction and makes your meal last a little longer. Nuts lower "bad" LDL cholesterol and are rich in antioxidants, protein, fiber and unsaturated oils. ("Go Nuts," AARP Magazine, December 2011).
Squash is a somewhat advanced food but when you can tolerate it, squash is versatile and a tasty starch substitute. All types of squash are permitted.
Butternut squash is useful as a vegetable. Cooked squash can be pureed to use to thicken soups, stews and sauces.
Pureed, cooked butternut squash can be mixed with nut flours and/or coconut flour for bread, baking, muffin and pancake recipes.
An easy and nice way to make butternut squash - Do not peel it. Cut it the long way and scoop out the seeds. A one piece ice cream scoop works well to scoop the seeds. Put some water in a baking pan, place the squash cut side down in it and prick the skin a few times with a sharp fork. Bake at 350 degrees F until tender (about an hour). Serve in a long dish open side up in the peel and let people scoop out their own serving or you can scoop out the squash and serve in a dish.
If you are in a hurry, a quicker way to make butternut squash is to peel it (a peeler with the blade perpendicular to the handle works best here). Slice in one half inch rings, remove and discard the seeds, place the slices in a double boiler or steamer and steam the squash until tender. Steaming takes a few minutes. Test with a fork until the desired amount of softness is achieved.
Generally speaking, all spices are allowed on SCD. However, spice combinations are not allowed because there may be unallowable drying agents or processing agents (and these may not be labeled).
The solution is simple - make your own. For example, while commercially prepared Italian seasoning is not allowed, all of its components are allowed. For your recipe, add marjoram, thyme, rosemary, sage, basil and oregano, etc. individually.
The same is true for commercially prepared Curry Powder which is not allowed. Make your own curry powder. Use the components: coriander, tumeric, cumin, pepper, bay leaves, nutmeg, ginger, etc.
The safest method for making tomato sauce on SCD is to buy a bunch of tomatoes and cook them down. However, many of us have time constraints and want to use ready made tomato products.
Many stews start with tomato sauce or tomato paste. Cento tomato products are SCD allowable per the files of the BTVC-SCD group. Also, products from Italy have stricter labeling rules than the USA. Some SCDieters use allowable brands of tomato juice for tomato sauce.
Caution, when things are made from concentrate, the manufacturer may not know that a starch was used or is in the concentrate.
There is talk on the BTVC-SCD group that Muir Glen products are okay despite the lack of a legal letter; however, this rumor must refer only to the canned products. Wendy has noticed that the Muir Glen products in glass jars list sugar as an ingredient.
Unflavored gelatin is a very handy, beneficial ingredient for those on SCD.
Unflavored gelatin has many uses. Here are some:
Zucchini is another versatile and tasty food on SCD. Steamed or baked zucchini is easy to digest so it is one of the first vegetables recommended. The zucchini should be peeled until a more advanced stage is reached. Zucchini is often a pasta or noodle substitute.
Here are several popular uses:
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