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AliB

Specific Carbohydrate Diet (SCD)

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We need to see and accept the SCD as a NORM.

Ali

Once again, I totally agree with you.

The SCD has been a revelation and blessing for me. I do not want to eat "foodlike substances" made of grain, sugar and soy ever again!

Food tastes better than it ever has and I am feeling better and better. I was in an all day sporting event today. Last year I did the same event and was exhausted by 1 pm. This year I am going back for day 2 tomorrow morning. Not only do I have way more energy than a year ago, I actually felt sorry for the other participants at lunch who ate gluten, corn starch and soy lecithin while I had wonderful fresh vegetables.

I can envision someday eating garbanzo beans, pinto beans, fresh potatoes and corn on the cob from my garden, all slathered with Tamari of course, but I don't want to eat rice or corn chips or sandwiches or chocolate cupcakes.

For those of you feeling deprived, I once again recommend "In Defense of Food". Read it and you will stand up cheering.

We who have gotten this far and left processed imitation food behind are the lucky ones.

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Pele, looks like you are from my home area...

A couple of things I have gleaned from reading some emails and answers by Elaine. It seems that some things are eliminated because there wasn't enough information on the food's composition (including changes by genetic engineering) to be sure it was safe. Some have clear reasons to eliminate but complex explanations. I recall her saying about one food that she spent a number of days pouring over information to come to the conclusion it wasn't a good idea and it was too complex to easily explain all of it.

She also said some not totally compliant can recover; usually more slowly. Her insistence on compliance is more about the problem of compromising here and there and then the added up effect is slow or no recovery than it is about being "anal" like it sometimes sounds.

I can't say I am fully compliant because many of my medications are on the not allowed list. I am choosing to keep taking them because I need them, I just bought a 6 month's supply for my months overseas, and my body is extremely particular about brands and contents so I can't just switch to an "ok" brand. My hope is that it won't slow up my recovery too much. My goal is to switch these out as much as possible on my next trip to the USA.

Generally I am quite content on the diet and am fine with doing it long term. Social and business travel situations are very difficult though. I hope eventually to have an occasional bowl of rice--which is the ONLY thing on the GFSF diet that I have able to eat in a social/business dinner out here in Asia. Now it is nothing.

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BTW in the winter 2003 issue of Scott's newsletter, there is an article on recovery of the villi in celiac disease and a discussion of the inability to digest sugar.

Dissacharides such as lactose and sucrose are likely to be malabsorbed in patients with villous atrophy.

It mentions that the two year recovery rate for producing lactose is still only at 55%, sucrase 84% and maltase 79%. Also that the improvement in the digestion of these sugars is thought to be the reason for symptom relief.

So, the SCD makes a lot of sense in terms of speeding healing by removing what the gut can't handle. I suppose my double DQ2 is associated with the worse disease and slower healing, too.

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So, the SCD makes a lot of sense in terms of speeding healing by removing what the gut can't handle. I suppose my double DQ2 is associated with the worse disease and slower healing, too.

I certainly believe that we do have genetic 'weaknesses', but am now convinced that constant consumption of 'dead' foods (and other body dysbiotic substances) actually exacerbates those weaknesses.

The problem with Celiac is that so many are receiving their diagnosis but cannot figure out why after removing gluten they don't get better. This is why I am also convinced that it is a gut flora issue, not a gluten, or soy or dairy, etc., issue per se.

My genetic weakness is Diabetes. It is rife in my family. But had we all followed a very good basic high-nutrient, low-carb diet, we may well have been able to stop the disease from its progression, and therefore not have been diabetic in the first place.

All of these diseases have a progression. They all start somewhere. Just maybe we actually have some control over when and even if, they start at all. Whilst I am still not yet at the stage where I have returned to a non-diabetic stage, my diabetic control is vastly better than it was before. I am on my way...........

I am just kicking myself now for not continuing with my half-hearted attempts over the years to get into a healthier eating pattern. I was so much better when I did and knew that it worked, but I still allowed the old habits to creep back in. One day leads to another, then a month, then a year and before you know it you are 40 and diabetic and 50 with a collapsed digestion. Some of us just have to learn the hard way - I am at least grateful that I am one who HAS learnt and can now do something about it!

The 'cure' for many of these diseases IS out there. It involves not eating the bad, dead, trigger foods to start with. If it hasn't happened - you don't need a cure..............

I have read different book reviews on Amazon for things like 'Cure Diabetes', etc. Virtually all of these books involve changing the diet to healthy eating, be it vegan or raw or just good low-carb, high-nutrient. There are always comments from those who have read the books and think they are a load of rubbish because it is not about a 'cure', just yet another damn diet!

I think they are missing the point. They are obviously of the ilk that wants it handed on a plate to them - they want an 'instant' cure. The 'magic' pill. "Diet"! I don't want to actually have to DO anything! I don't want to actually have to CHANGE my diet or my life! I just want a cure.

They have no concept whatsoever that they actually got themselves into that mess in the first place! It smacks of - "I'll make the mess - you can clear it up" syndrome! Trouble is that the Medical route of 'clearing it up' often just ends up sweeping it under the carpet until the heap is so big that we all just fall over it.................

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Pele, looks like you are from my home area...

Generally I am quite content on the diet and am fine with doing it long term. Social and business travel situations are very difficult though. I hope eventually to have an occasional bowl of rice--which is the ONLY thing on the GFSF diet that I have able to eat in a social/business dinner out here in Asia. Now it is nothing.

I think we live close when you are here. My husband went to China last year and left home thinking he was open minded about food and would eat "anything put in front of him". Boy, did get an awakening! He lost a lot of weight in two weeks because he didn't like anything he was offered. And it's even harder for you because your health is at stake, it's more than a matter of taste.

I also use supplements and medications that Elaine would not approve of. I'm really begining to think the key to this diet is getting rid of processed foods and the angst that Elaine went through over artificial sweeteners and root vegetables should be a no-brainer.

Hope someone serves some plain raw veggies at your next gathering.

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Yes, to meds thing...but I hope to adjust that next time I am in the USA and switch to more compliant ones where I can.

I'm not on raw yet, but hopefully by later this year I'll have more leeway.

The NW is a nice place for wonderful fresh fruits and vegetables.

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The NW is a nice place for wonderful fresh fruits and vegetables.

This is my first grain-free summer and I am eating all of the vegetables coming out of the garden instead of giving carloads to neighbors and the local food bank. It's funny, I used to think too many summer veggies gave me indigestion, but this year I am eating vegetables, raw and or cooked, all day long and feel great. Most of the peas and beans got eaten before they left the garden. I stand out there eating raw kale. Salsa without corn chips is just fine. I have swiss chard for breakfast sometimes. I'm glad we have at least 10 more days of warm, sunny weather coming up. I can picture the food bill going up this winter. Of course I won't be buying any See's Chocolates, so I'll be saving money there.

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I love the picture of you standing in your garden eating veggies...

Yay!!! My retrial today of the probiotic and the homemade yogurt went just fine. If any reaction, just a slight congestion which is really good results for me. (I react to almost anything).

So I am pretty sure now that my symptoms (which are not yet gone) are due to my mold allergy shot. Awaiting instructions from my doctor on that.

I'm trying to add one more step in the protocol for constipation from Elaine; my transition back here seemed to have upset things and I have been hardly going, although my BM today was much better. Things had been much better since starting SCD. I did see more effects of the cleansing today--either some tissue pieces or some more parasites. So I don't think I am losing ground, just a little bump in the road. Of course over the weekend I had no yogurt so no probiotic going in to help matters.

I realized I cannot get prunes with no sugar, and can't get prune juice. Since I can get plums, I'm going to try stewing plums to add to my breakfast, and if necessary make my own plum nectar. Not sure if it will work, but will try.

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I officially started the SCD yesterday. For Breakfast I had eggs with some sauteed veggies and for lunch I had chicken broth with carrots and coconut milk. I was dying of starvation by the time I got home for dinner and had to grab something because my blood sugar was dropping so I ate some canteloupe. Then later at 2 boiled eggs.

I must have had die off last night because I couldn't sleep a wink! I had some strange symptoms so I got up in the middle of the night and took an epsom bath. that seemed to help and I got a few hours sleep.

I had taken a chlorella before bed, then remembered its on the "illegal" list. Wonder if activated charcoal is legal? I feel like i might need a binder while I am starving the microbes.

Today, I plan to repeat the limited menu as best I can. I still have to get the yogurt starter and learn to make yogurt which I am excited about! But the yogurt starter is on backorder until 9-22!!

One question I have.....in the book and on the site it talks a lot about diarreah being the main complaint.....well, I almost never get D, but always more constipation. I am assuming because I don't have the D that I can probably add more SCD safe foods in quicker - while watching for any reactions.

Sherry,

Thanks for the info on making yogurt on the OMG thread. It seems like the Progurt yogurt starter has 3 strains which she talks about as being essential for breaking down certain things in the milk to make it more digestible. Does the kirkman Lab's probiotic have those 3 strains too?

Also, where did you see the protocol for constipation?

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I officially started the SCD yesterday.

Does the kirkman Lab's probiotic have those 3 strains too?

Also, where did you see the protocol for constipation?

April, glad you have started this and hope it really helps you. I'm still taking chlorella, I know that I need it for binding mercury, at least for now. I use some charcoal too occasionally. Many of my meds/suuplements are not SCD compliant for now. My LLMD knows that and agrees I need to take this stuff even though he prefers the meds to be SCD compliant. We'll work on that in January.

I managed with the start up diet by making the jello, drinking the grape juice and making the cheesecake with the dry curd cottage cheese. Just ate more often. I added in the yogurt within a couple of days.

The Kirkman's only has the lactobacillus acidophilus. Mine arrived in like 2 days after I ordered. I cancelled my order of the one you mentioned because it was backordered for so long. My doctor recommended the Kirkman.

I don't have D as a rule, only C. The first few days I had quite a few symptoms, with lots of changes in stool including D, mucoid, parasites, and very normal. I guess that is quite common.

Actually, Elaine says that fiber can aggravate C too. The constipation protocol is more than one place but I found it first on pecanbread.com. in the overcoming difficulties section.

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Thanks! I will check out that section of the site and see about the C protocol. I want to start the yogurt right away but I don't want to cause more damage by not having all the strains.

Did you eat dairy *before* starting this diet? I am assuming you did not and are doing ok so far on the yogurt even with only the acidophilus strain.

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Sorry I am asking so many questions :P

But at what stage can cheese be introduced? It's not listed on stages 1-4. So, am I right to assume you go through those 4 stages *before* cheese comes to play?

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I have been on the SCD for around five months and can now cope with a little edam-type cheese. I finally managed to get hold of some cultured curd cheese last week so am having that as well as the yogurt. Dairy in general seems to cause C with me - ironic considering that D was my biggest problem for years. As long as I avoid milk and cream, I'm ok.

What yogurt starter are you using? We don't have the same things as you here in the UK but I use the Total Greek Yogurt. I am going to try emptying a couple of probiotic capsules into the next batch as a starter as they carry a larger selection of strains.

Gradually as time has gone by I am finding that I can cope with more foods. It has been great to be able to eat grapes and strawberries again. I found that I could not tolerate anything containing baking powder (I think it was the tartaric acid) as I would get a reaction to it, but am ok now. I couldn't tolerate eggs to start with but am ok now, so things are moving, albeit slowly.

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Thanks! I will check out that section of the site and see about the C protocol. I want to start the yogurt right away but I don't want to cause more damage by not having all the strains.

Did you eat dairy *before* starting this diet? I am assuming you did not and are doing ok so far on the yogurt even with only the acidophilus strain.

I was dairy free for 10 months along with gluten-free, then reintroduced when I tested okay for goat milk and for small amounts of cow milk. I save the cow milk for a little cheese.

I introduced the dry curd cottage cheese right away, and yogurt not long after. However, I think some of the info suggests waiting if you have been dairy free prior--that you need to give some time to heal. Sorry I am not so clear on the cheese. You might try to search--I bet there is an answer on the old listserv info where Elaine answered questions if you can't find it in the book.

My LLMD says the lactobacillus acidophilus as starter is fine and what he usually recommends. Apparently other strains more easily mutate. You can always take probiotic in addition to the yogurt with the rest of the strains you want.

In the USA, I didn't have the appropriate starter and all the yogurt in the store had the wrong things. I just used Nancy's yogurt for starter. I seemed to tolerate it okay. But it wasn't quite "by the book." I've read that the greek yogurt makes a good starter. So I am just starting my "by the book" yogurt with the Kirkman's. Once you have a batch, you can use it for starter according to my LLMD--you don't have to start fresh every time like the book says.

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Ali, that's great you are making gradual progress with decreased sensitivities. That's what we like to hear!

April, ask away. That's how we learn from each other. Glad to help.

BTW on the constipation protocol, so far I haven't had to do too many steps. I seem to be getting back on track here now which is partly probably my eating in better shape than the first week (wasn't eating much as I didn't have too many options) and partly the time shift finally falling into place. All in all there is a lot of improvement in quality, in easily going almost first thing in the morning (a major change for me). Now hoping for a decent quantity every day to make sure I am able to detox well.

I did do the intro + 1 muffin a day + a hot drink with breakfast and still follow that. Was going to start the prunes (but have to use fresh plums and cook them) but now may not need to. I'm still using magnesium but not in such huge doses as I was when I first went gluten-free. I am taking a magnesium shot now as my body levels are still low but orally just a dose a day or so of Natural Calm. Not sure that the shot impacts the gut as much.

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I have been on the SCD for around five months and can now cope with a little edam-type cheese. I finally managed to get hold of some cultured curd cheese last week so am having that as well as the yogurt. Dairy in general seems to cause C with me - ironic considering that D was my biggest problem for years. As long as I avoid milk and cream, I'm ok.

What yogurt starter are you using? We don't have the same things as you here in the UK but I use the Total Greek Yogurt. I am going to try emptying a couple of probiotic capsules into the next batch as a starter as they carry a larger selection of strains.

I haven't started any yogurt yet. That is my next thing to do. I wanted to order some of that Progurt that is listed in the pecan bread site. But its on backorder.

I was dairy free for 10 months along with gluten-free, then reintroduced when I tested okay for goat milk and for small amounts of cow milk. I save the cow milk for a little cheese.

Ali, that's great you are making gradual progress with decreased sensitivities. That's what we like to hear!

April, ask away. That's how we learn from each other. Glad to help.

I have some Natren Healthy Trinity in the fridge which has 3 human based strains. It has:

PROBIOTIC STRAINS USED: 1 capsule contains:

Lactobacillus acidophilus , NAS 5 billion cfu

Bifidobacterium bifidum , Malyoth 20 billion cfu

Lactobacillus bulgaricus , LB-51 5 billion cfu

I think I read somewhere that the soil based organisms are the ones that can mutate, but I'm not real sure on that. That's supposedly why good quality human based strains are important. Mercola sells a soil based. I won't buy it. Usually he's pretty informed - but not on that.

I think I'll wait on the cheese. It feels pretty exciting to think that *maybe* I'll be able to eat cheese without getting all bloated! Probably should be patient and do the yogurt first! :)

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For some reason I had a weak moment tonight and *almost* gave in to something I most definately should not be eating! I was CRAVING it so bad! But I stayed strong!

Yesterday I didn't have any cravings.

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For the cravings (I noticed that at first too), I'd do the grape juice, jello, cheesecake, dry curd cc with honey on it. A couple of times, a teaspoon of honey. I seemed to need the honey at first just to keep blood sugar a bit more stable and stuff. Was able to back way off gradually. I read others needing honey at first too.

I've read the bifidum isn't too good. Read the section on pecanbread on probiotics. Apparently that strain can kind of take over the gut, which isn't good either. That said, I am pretty sure my yogurt in the USA had that in it when I used Nancy's as starter. I still improved a lot, so its not like it will totally stymie your progress.

I think the Lucy's kitchen starter might just be acidophilus too, can't remember.

I also read to start the yogurt after about 5 days--just read that today or yesterday I think. I guess you kill off some bad first...then add the good.

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Check your probiotic for inulin, FOS and chicory, too. My guess is if it has that, but you just use one capsule for starter, then keep using the new culture for starter, that you are hardly going to have any of that in your yogurt. But the right kind of organisms is probably important. I may get even bettter results now that I have switched.

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Check your probiotic for inulin, FOS and chicory, too. My guess is if it has that, but you just use one capsule for starter, then keep using the new culture for starter, that you are hardly going to have any of that in your yogurt. But the right kind of organisms is probably important. I may get even bettter results now that I have switched.

Yeah - I thought I had read that bifidum was not good. I just couldn't remember !!! :o

That is the probiotic I have been taking for a LONG time - so that might explain why I was better then gradually got worse. Besides adding in more carbs (even gluten free)

I can't do FOS. It makes me itch all over. I guess it feeds the baddies before the goodies. My ND couldn't believe it bothered me. She had me on a really good probiotic but the FOS bothered me.

I might just try that Kirkman Labs until the Progurt becomes available. That way I can get started asap.

So the Greek yogurt is an okay starter until I can find Raw Goat milk? Is it okay to use pasteurized goat milk - they sell that in the health food store.

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I think what I was using was pasteurized, just got it at my local Fred Meyer. It was the Meyenburg (sp?) brand? Organic. You pasteurize it anyway yourself before you use it.

I read about the greek yogurt but what I found seems like it had the same organizms.

I'd try the Kirkman. It comes really fast. You'd at least have a change to try scd safe and see if it makes a difference for you.

My ART testing had a really hard time finding a probiotic I could handle. The one I tested for has the inulin, FOS and chicory, LOL. My LLMD said after two months SCD that isn't quite so important, so I thought I'd retry it later and see if I notice a difference.

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I think what I was using was pasteurized, just got it at my local Fred Meyer. It was the Meyenburg (sp?) brand? Organic. You pasteurize it anyway yourself before you use it.

I read about the greek yogurt but what I found seems like it had the same organizms.

I'd try the Kirkman. It comes really fast. You'd at least have a change to try scd safe and see if it makes a difference for you.

My ART testing had a really hard time finding a probiotic I could handle. The one I tested for has the inulin, FOS and chicory, LOL. My LLMD said after two months SCD that isn't quite so important, so I thought I'd retry it later and see if I notice a difference.

Yep...Meyenburg is the brand we have. That's great - makes it much easier for me. I ordered the Kirkman's today. I think I am going to try the heating pad method. I can't find a yogurt maker that goes for 24 hours. I don't want to use my oven that long because it is a gas oven. Wish me luck!

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Good for you, I've used a heating pad before too. Good luck, hope it comes out well. My latest batch is about ready to put in the fridge. :P

Do you "drip" yours? I read on some that you drip and other recipes don't mention it.

I'm sure I'll find this much easier once I complete it!

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