[yolo]

Like at least some here, I have tried both the Paleo and the Specific Carbohydrate Diet. Neither really fits me although both have helped given their avoidance of the standard American diet--even the gluten-free variety. What I propose is a diet based on both simplicity and moderation. Eat whole foods. Don't emphasize too much of anything. Avoid sugars and overall avoid a diet emphasizing a preponderance of grains or other starch (in particular avoid eating a diet which emphasizes ground up grains). Consider eating more roots and squash. Eat lots of greens. Eat some fruit (if you can handle it--I can't unfortunately). Balance this with digestible proteins (meat or fish, yogurt, seeds, beans or nuts or eggs if you can digest them) also in moderation. Use digestible oils and fats added to one's food as needed--like olive and coconut oil and real butter. Drink plenty of water between meals. Use herbs and digestive enzymes, minerals and vitamins as needed. Use some sea salt with meals. This may seem too obvious and simple--however I think it would be helpful and healing for many. It is at any rate what I intend to explore. If anyone here wishes to explore with me, let's do so!

Bea

[mcphena]

I'm willing to explore! I have no idea what a paleo or carb diet it, and I'm not in to diets, I'm just in to eating what I like, I dont like anyone telling me what to do and what to eat! But I like whole foods and have always tried to feed my family with whole foods. However, I myself have failed miserably in the fruits and veggies department. I would like to do better! I also need some real work on drinking water. I have never liked water at all, and I'm ashamed to say that I haven't had ANY today. I normally have only one glass of water a day, and drink one or two glasses of iced tea, and that would be it. Anyway, I'm willing to give this a go with ya.

yolo, on Nov 3 2009, 06:40 PM, said:

Like at least some here, I have tried both the Paleo and the Specific Carbohydrate Diet. Neither really fits me although both have helped given their avoidance of the standard American diet--even the gluten-free variety. What I propose is a diet based on both simplicity and moderation. Eat whole foods. Don't emphasize too much of anything. Avoid sugars and overall avoid a diet emphasizing a preponderance of grains or other starch (in particular avoid eating a diet which emphasizes ground up grains). Consider eating more roots and squash. Eat lots of greens. Eat some fruit (if you can handle it--I can't unfortunately). Balance this with digestible proteins (meat or fish, yogurt, seeds, beans or nuts or eggs if you can digest them) also in moderation. Use digestible oils and fats added to one's food as needed--like olive and coconut oil and real butter. Drink plenty of water between meals. Use herbs and digestive enzymes, minerals and vitamins as needed. Use some sea salt with meals. This may seem too obvious and simple--however I think it would be helpful and healing for many. It is at any rate what I intend to explore. If anyone here wishes to explore with me, let's do so!

Bea

[yolo]

mcphena, on Nov 3 2009, 09:28 PM, said:

I'm willing to explore! I have no idea what a paleo or carb diet it, and I'm not in to diets, I'm just in to eating what I like, I dont like anyone telling me what to do and what to eat! But I like whole foods and have always tried to feed my family with whole foods. However, I myself have failed miserably in the fruits and veggies department. I would like to do better! I also need some real work on drinking water. I have never liked water at all, and I'm ashamed to say that I haven't had ANY today. I normally have only one glass of water a day, and drink one or two glasses of iced tea, and that would be it. Anyway, I'm willing to give this a go with ya.

Hi McPhena--nice to have you wander this terrain with me! Let's try to make a go of it. Please let me know what kinds of things you want to explore.

I needed to go off grains to heal long term celiac--and both the Paleo Diet and the Specific Carbohydrate Diet (SCD) diets do that. Going off the grains for 10 months really helped me--but now it seems like I can have whole grains again--as well as even aged organic cheddar cheese and now even some eggs finally --maybe not every day, but often enough (yay!!).

I would thus kind of like to start experimenting with recipes and remedies. SCD is not really for me since I continue to be allergic to nuts and can't handle eating honey or any sweets--so I use stevia as a natural sweetner instead. These days I also use olive leaf tea or extract, garlic and oregano oil in order to counteract candida etc. overgrowth--and I use marshmallow root powder to help heal and soothe my intestines and kidneys when needed--and dandelion and yellow dock roots as a way to detox periodically.

I make SCD 24 hour home made yogurt that ferments out all the lactose--which is important for the likes of me--plus it has a lot more acidophilus than regular store bought 7 hour yogurt. Its a Similar concept for using the aged, live cheddar vs stuff that is more commercially mass produced. Soon I want to try making fermented cabbage too...

I have started using celtic sea salt rather than regular sea salt since it has so much more minerals. AliB on the SCD suggested it and it seems a winner. Am also going to try out her suggestion of making salt sole using salt crystals. More on all this later.

Meanwhile, I have also just been learning that while drinking plenty of water (8 cups or more spread through the day) is really important for everyone, it turns out it is even more important for us due to the damage to our villi in the intestines--so I want to encourage you to make an effort in that direction. Using water bottles helps since then you know how much water you have drunk and don't really have to think about it much.

I personally like to eat big salads with a little cold cut chicken cut in or some sliced hard boiled egg eaten with either some squash or brown rice. Am going to go prepare some of that for myself right now. I plan to have the yogurt with some carob and stevia for desert.

Talk with you later!

Bea

[Darn210]

McPhena, this may seem to be an odd suggestion, but experiment with the temperature of the water you are drinking. When I was trying to increase my water intake, I was keeping a pitcher of water in the fridge. I thought that would be more "refreshing" but I was having a hard time drinking it. When I kept the water on the counter (room temp), I did much better. A friend of a friend liked her water "warm" like she was drinking hot tea . . . but tea-less

[yolo]

Darn210, on Nov 4 2009, 08:56 PM, said:

McPhena, this may seem to be an odd suggestion, but experiment with the temperature of the water you are drinking. When I was trying to increase my water intake, I was keeping a pitcher of water in the fridge. I thought that would be more "refreshing" but I was having a hard time drinking it. When I kept the water on the counter (room temp), I did much better. A friend of a friend liked her water "warm" like she was drinking hot tea . . . but tea-less

Janet--good suggestion! I actually almost never drink ice cold water except for the summer time...

Bea

[jerseyangel]

yolo, on Nov 3 2009, 08:40 PM, said:

Like at least some here, I have tried both the Paleo and the Specific Carbohydrate Diet. Neither really fits me although both have helped given their avoidance of the standard American diet--even the gluten-free variety. What I propose is a diet based on both simplicity and moderation. Eat whole foods. Don't emphasize too much of anything. Avoid sugars and overall avoid a diet emphasizing a preponderance of grains or other starch (in particular avoid eating a diet which emphasizes ground up grains). Consider eating more roots and squash. Eat lots of greens. Eat some fruit (if you can handle it--I can't unfortunately). Balance this with digestible proteins (meat or fish, yogurt, seeds, beans or nuts or eggs if you can digest them) also in moderation. Use digestible oils and fats added to one's food as needed--like olive and coconut oil and real butter. Drink plenty of water between meals. Use herbs and digestive enzymes, minerals and vitamins as needed. Use some sea salt with meals. This may seem too obvious and simple--however I think it would be helpful and healing for many. It is at any rate what I intend to explore. If anyone here wishes to explore with me, let's do so!

Bea

I'm in! This is almost exactly how I have come to realize is the best way for me to eat/live. Cutting grains and sugar have been huge in terms of normalizing my blood pressure, weight, fluid accumulation, energy level, and digestion. I can't do legumes and can only handle eggs in moderation but am focusing on protein, nuts, veggies, fruit, tea, and lots of spring water.....sea and Himalayan salt....olive oil....some butter...some cheese--even wine. I try to practice moderation, not my strong suit....but I do try and vary my diet as much as possible since when I was still struggling, I would discover something that didn't make me sick and eat tons of that.

I have to realize I don't need to do that anymore Squashes are incredibly versatile--the spaghetti type has become a staple.

This feeling of well-being has sort of naturally led me to getting more exercise--walking and Pilates. I've found supplements I can tolerate. It's been a process--I still cope with anxiety and remain super sensitive to gluten--but I think realizing that I had to think outside the box, in that the gluten-free diet was just not going to cut it all the way for me was key. I read a ton and took ideas and principals from Paleo, SCD, and considered lots of other's experiences and read everything I could about how we actually use the foods we eat. Most importantly, I listened to my own body

[mcphena]

ewwww, lukewarm water!!! I like mine cold and with ICE if possible, but then I have a terrible ice chewing addiction I am trying to break. I will try to drink more water today.

I have about 8 huge spaghetti squash on the floor of my pantry that I grew in my garden this year (okay, I should say my HUSBAND grew for me in our garden this year). I have NO idea what to do with these. I wish I could share them with you all. Any suggestions?? I'm willing to cook one up today!

Yesterday I did something good! I replaced my usual creamy salad dressing (ie ranch or blue cheese) with olive oil and balsamic vinegar, fresh ground salt and pepper. It was DELICIOUS. I could not stop eating my salad. I put purple cabbage, and sunflower seeds on it. Today I'm going to have that again but with my costco rotisserie chicken on top.

[jerseyangel]

mcphena, on Nov 5 2009, 10:45 AM, said:

I have about 8 huge spaghetti squash on the floor of my pantry that I grew in my garden this year (okay, I should say my HUSBAND grew for me in our garden this year). I have NO idea what to do with these. I wish I could share them with you all. Any suggestions?? I'm willing to cook one up today!

I wash the squash and then poke holes all over it with a fork. Then, I bake it on a sheet pan for about an hour at 375 degrees. I generally do this when using the oven for something else like baked pork chops, chicken, etc.

To serve, carefully cut the squash in half lengthwise, scoop out and discard the center seeds. Take 2 forks and "fluff" up the strands and use as spaghetti, or as a side dish. It's also good sauteed in olive oil and garlic.

[Lisa]

jerseyangel, on Nov 5 2009, 10:52 AM, said:

I wash the squash and then poke holes all over it with a fork. Then, I bake it on a sheet pan for about an hour at 375 degrees. I generally do this when using the oven for something else like baked pork chops, chicken, etc.

To serve, carefully cut the squash in half lengthwise, scoop out and discard the center seeds. Take 2 forks and "fluff" up the strands and use as spaghetti, or as a side dish. It's also good sauteed in olive oil and garlic.

I do the same as Patti, but use the Micro. And toss strands with butter, sal and pepper and parmesan cheese. Fresh veggie are good anyway you make them. Simple is good.

Nice thread Bea!

[missy'smom]

Spaghetti squash is a staple of my diet. I'll bet your homegrown is good! Out of all the spaghetti squashes I've purchased this summer and fall, only one has been really tasty, the rest rather bland and flavorless. I toss mine with homemade pesto or sprinkle with the warm spices-cinnamon, allspice etc. I freeze unseasoned portions of it to be warmed up at my convenience.

[ang1e0251]

Thanks for the info on spaghetti squash. I need to try it again, mine was bland but I can make it like suggested. Does it keep for a couple of days once cooked? Even squash seems hard to digest for me so I can only have a small amount.

I agree on water at room temp. If it's very hot outside I like it cold but otherwise room temp. Just a note: chewing ice is a symptom of low iron! Might want to add a supplement.

I'm pretty bored with my stricter diet right now so I'm glad for some new twists on the same 'ol. I'm still eating too much sugar, I know. That is a bad habit but I have cut back. I'd like to try the fermented cabbage. Can you post the recipe again, Bea?

[yolo]

Its so great to see more of you on here--Janet, jersey angel and Lisa! Its nice to know I am not alone in following this back to basics "middle path"!

Am glad to hear about how to bake spaghetti squash. I previously tried to boil mine--and it just wasn't very tasty--and so gave up on it. I don't eat tomatoes very often and thus haven't thought about using it much.

However I could see mixing other vegetables with it like celery and broccoli or bok choy say with some olives, mushrooms, green onions and garlic and then add in some cut up pieces of chicken, fresh basil and olive oil as a kind of alternate to some of those Italian pasta dishes out there. Definitely worth a try! May do so in the next few days.

I plan to cook up some baked butternut squash tonight and just have a simple Fall meal with it, with broccoli and baked chicken.

Meanwhile, have any of you explored the virtues of ending the day with 2 or 3tsp. raw powdered carob mixed in a large mug with hot water, stevia and topped off with coconut milk? I got into it more when I had D after a bad antibiotic reaction--but it is good any time. Just make sure you take some magnesium at night too however if you have a tendency to get blocked up.

Bea

[yolo]

ang1e0251, on Nov 5 2009, 01:23 PM, said:

Thanks for the info on spaghetti squash. I need to try it again, mine was bland but I can make it like suggested. Does it keep for a couple of days once cooked? Even squash seems hard to digest for me so I can only have a small amount.

I agree on water at room temp. If it's very hot outside I like it cold but otherwise room temp. Just a note: chewing ice is a symptom of low iron! Might want to add a supplement.

I'm pretty bored with my stricter diet right now so I'm glad for some new twists on the same 'ol. I'm still eating too much sugar, I know. That is a bad habit but I have cut back. I'd like to try the fermented cabbage. Can you post the recipe again, Bea?

Hi Angle--here's what I've got from my files for the fermented cabbage juice. I need to try it too. Never got around to it. But now I do have the cabbage and a large jar...so just may do so later on today or in the next few. Looks like I may have to get some bottled water first. I have a filter, but am not sure if it gets out enough of the chlorination...

And do consider using stevia as a sugar substitute. It really is quite good as long as you don't use too much (then it gets bitter). Again, moderation...

Bea

The rest is quoted from Ali's SCD thread:

"By the way everyone, the cabbage juice is easier to make than the yogurt. No temps to monitor. Just wash the cabbage, tear up into the blender add the water and blend, add a little of your previous batch of juice, and let it sit. 24 hours later, strain it, throw away the cabbage and make your new batch.

3 C cabbage, 1 3/4 C water. The first time let it sit 3 days, no probiotic needed, but you can add some acidophilus if you want. After that, make it fresh everyday and add 1/4 C of the previous juice. 24 hrs from the 2nd batch onward.

Aquaman Lifeforce, Mark's Homemade Sauerkraut (revised by SRB)
To make two sun jars of Mark's Homemade Sauerkraut
Start with:
1-2 cabbages (purple or green).
Non-chlorinated water (1 to 3 cups).
2 one quart mason jars (wide mouthed is easiest).
Starter (2 cups of yogurt, or two packages of yogurt starter, or one jar of live sauerkraut).

Chop, then shred the vegetables in a food processor using a 3X3 mm shredding blade.
Mix in a large bowl and place into the jars.
Mix the starter with the non-chlorinated water as follows:
For yogurt , mix 2 cups yogurt with 3 cups water, mix well.
For yogurt starter, mix powder with 3 cups water, mix well until dissolved.
For sauerkraut starter, mix ¼ cup of sauerkraut with 3 cups water in a blender.
Pour the water/starter mixture into the jars until covered, but not completely full.
Poke the mixture to release most bubbles.
Tap off the jars to the rim with non-chlorinated water.
Screw on lids with holes and cover with cloth.
Put the jars in a warm dark place (room temp is fine).
After two to four days, you can start enjoying the juice. You may drain the juice into a container for
drinking and refill the jar with new non-chlorinated water. After a day or two you can repeat this process. In this way, you will always have lots of this tangy, energy filled, life giving, power juice.

Keep the jars clean and vegetables submersed. The batch gets stronger depending on the temperature and draining cycles. Good for two or more weeks, if it does not get eaten by then.
You can use the last bit of fermented juice as your starter for the next batch.

Notes:
 Starter Sources: there are dairy and non-dairy yogurt starters available. When I started making this, I used Dannon plain yogurt. Lucy’s Kitchen Shop sells a legal yogourmet powdered starter (but it contains dairy). You can also order live organic sauerkraut on the internet from Gold Mine Natural Food Company and use that for a starter. Please note that on the link to Aquaman’s recipe, he uses a starter that contains bifidus. In order to remain SCDiet compliant, you will want to use a starter without bifidus
 Variations: once you get experienced with this recipe, you can add other vegetables and even herbs if you want. Also, between Aquaman’s original recipe and the edited one above, you can upscale or downscale the recipe to your needs.
 Staining: The fermenting cabbage juice has a tendency to run over, so make sure you place the jars in an area that won’t be damaged from overflowing cabbage juice. Purple cabbages easily create dark purple stains (I have many shirts that can attest to that).
Straight Cabbage Juice: If you already own a juicer or don’t mind purchasing one, then you can also just ferment juice straight up. Since we are not using salt yet, you will still need to use a starter to prevent spoilage. Follow the instructions on your juice and obtain enough cabbage juice to fill one quart sized Mason jar ¾ full. Then add your starter (as above). Again, you can use yogurt, powered starter, or live sauerkraut as above. Let the jar ferment longer than above, maybe 3 to 5 days before consuming, longer if it does not seem tart. This method does not continually produce cabbage juice as Aquaman’s does, however some people like to use their juicers.
Moderately Tolerated Fermented Foods
1) Traditional Sauerkraut: When Elaine Gottschall first met with Dr. Haas about her daughter with UC, surgery was looming over them. On their way home, he directed her to a local German deli that made homemade sauerkraut for her daughter to eat. Elaine has also cautioned us that Dr. Haas was using an adjunct therapy at that time, so she stresses caution when eating sauerkraut (since it is so high in fiber) when symptoms are high. A much easier source of fermented cabbage for the gut would be to consume the juice only. Please see Aquaman’s recipe above.

Sandor Katz has an excellent recipe for traditional sauerkraut on his site. Food grade buckets can be found at any home brewing store for an economical price. However, if you are just starting, you may want to start with smaller batches. Wide mouthed mason jars (1 quart or larger) are a good vessel for smaller batches and you don’t have to worry about using plastic over glass. You can speed up the process by adding a starter culture in the beginning (per the recipes above. However, a starter is not required as long as you are using salt in the recipe. Salt acts as a yeast and mold inhibitor, giving the lactobacillus an edge.

Sauerkraut is high in fiber and is not always well tolerated. The longer you let a batch ferment, the softer (or riper) the cabbage will get. Really ripe sauerkraut is quite soft. Not everyone likes the texture of mushy sauerkraut, however, very ripe sauerkraut is often tolerated much easier. So if you are just starting to make your own, you may want to let your batch ferment an extra long time to ensure an extra ripe batch.

I hope the above guidelines have been helpful in getting you started on producing homemade fermented foods. A lot of people, myself included, have had a lot of fun over the years fermenting different foods while on the SCDiet. Most dairy cultures can be dripped and made into a cheese. The homemade 24-hour yogurt, when dripped, forms a bland cheese much like dry curd cottage cheese. . As long as you proceed with patience and caution introducing each new food, it should be enjoyable for you as well.

[jerseyangel]

ang1e0251, on Nov 5 2009, 03:23 PM, said:

Thanks for the info on spaghetti squash. I need to try it again, mine was bland but I can make it like suggested. Does it keep for a couple of days once cooked? Even squash seems hard to digest for me so I can only have a small amount.

Yeah, the spaghetti squash is bland all by itself, but I think that's what makes it so versatile and an excellent carb substitute. You can simply add salt and butter/olive oil to it or get really inventive since it goes with pretty much anything.

It does keep for a couple days in a covered container in the fridge--my husband and I usually get 2 meals (as a side dish) from a good sized one.

yolo, on Nov 5 2009, 03:46 PM, said:

Meanwhile, have any of you explored the virtues of ending the day with 2 or 3tsp. raw powdered carob mixed in a large mug with hot water, stevia and topped off with coconut milk?

I have not, but that sounds really good. I can't do coconut, unfortunately, since I'm intolerant to it. I bought some Stevia in the Raw recently but have been afraid to try it I can do dairy, I'm going to try this with nonfat organic milk.

How much stevia should I use for a mug?

Bea, I love your fall dinner--I make chicken, broccoli and squash quite frequently. We've also gotten into brussels sprouts--it's amazing how good the fresh ones are compared to the frozen.

[yolo]

jerseyangel, on Nov 5 2009, 03:21 PM, said:

Yeah, the spaghetti squash is bland all by itself, but I think that's what makes it so versatile and an excellent carb substitute. You can simply add salt and butter/olive oil to it or get really inventive since it goes with pretty much anything.

It does keep for a couple days in a covered container in the fridge--my husband and I usually get 2 meals (as a side dish) from a good sized one.


I have not, but that sounds really good. I can't do coconut, unfortunately, since I'm intolerant to it. I bought some Stevia in the Raw recently but have been afraid to try it I can do dairy, I'm going to try this with nonfat organic milk.

How much stevia should I use for a mug?

Bea, I love your fall dinner--I make chicken, broccoli and squash quite frequently. We've also gotten into brussels sprouts--it's amazing how good the fresh ones are compared to the frozen.

Hi Patti,

I guess the difference in taste between squashes is what made me not go with the spaghetti squash. I plan to rectify that soon however!

Brussel sprouts are very good and worth the extra trouble of having to steam them longer than most veggies. I like them with butter and a little fresh lemon juice. Vinegar would work too--esp. apple cider vinegar like Bragg's--just am sensitive to it these days due to fungal/yeast sensitivity or who knows what.

The amount of stevia you use depends on your taste, what you are putting it into and how big the mug is. I just usually sprinkle some in. However they do have those tiny plastic scoops, one or two would do. What is the measure? I just looked and its really small. 1/32-1/16 of a tsp. Somewhere in there...


I don't do carob every day since my body is very reactive to so many things--I don't want to get allergic to it too. So I usually alternate every other day if not longer. Sometimes I alternatively make a cinnamon tea. Same basic principle. Nutmeg too--though use only a little nutmeg. A little goes a long ways... Any milk to top it off is fine--or just have it plain. I can't have coconut milk every day but find its fine two or three times a week... Unfortunately I am allergic to the beta carotene they add to most milk substitutes--and plain milk does not work for me.

Bea