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ArtGirl

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by ArtGirl

  1. ArtGirl
    Amen to that! Last night I was really REALLY craving something ELSE! I'm used to at least munching on raw carrots and celery and all this COOKED FOOD is getting to me. I didn't eat anything SCD illegal or uncooked (although I was sorely tempted), but did have an almond flour muffin that was left in the freezer. I'm not supposed to have almond flour...
  2. ArtGirl
    Dawn, It sounds like you, and your daughter, would greatly benefit from it. The diet was first developed for people with very severe inflammatory bowel disease like Chrone's, etc. It doesn't sound like you have those severe issues, just issues of things not being "right" and ups and downs. It might help you to think about this diet as not a total for...
  3. ArtGirl
    Sometimes it's not a real egg allergy but a sensitivity brought on by the leaky gut or whatever damage has been done to the gut. Some people need to avoid eggs forever, but many after being on SCD for weeks or months are able to bring egg back into their diet. I am egg intolerant but seem to be able to handle a little egg in baked goods or in mayonnaise...
  4. ArtGirl
    I certainly agree with you there, Ali. If one's immune system is healthy, then it can ward off illnesses, or they will be of shorter duration and more moderate. One of the motivating factors for myself in going on the SCDiet is this very thing. I get very sick from "just" a cold - almost always turns into bronchitis and lately sinus infection (which, by...
  5. ArtGirl
    That's what I did. I gave myself a month to get used to both the idea and the foods. I eliminated refined sugars and cut way back on starches. By a week I saw improvement in GI issues just with this modified diet. That gave me encouragement to not give up on the idea. A couple weeks later I was ready and eager to start. I think it is good to give careful...
  6. ArtGirl
    My (sensitivity) IgG? reactinos are always delayed so it is quite confusing for me, also. I am sure the SCD will be very help for me to isolate those foods I am truly allergic/sensitive because it really acts like an elimination diet. After the intro, assuming no issues with the ingredients, one adds one food at a time, which is what one does to check for...
  7. ArtGirl
    Shay, I think you'll really enjoy reading the book. It'll fill in some informational gaps for you. Although pecanbread site seems to have the diet mapped out in a good logical order - somewhat easier to follow than BTVC which (to me anyway) scatters the information around. Years ago when I was very sick with constant D I found a book, "Restoring Your...
  8. ArtGirl
    Yogurt making in a crockpot is the way I'm going to go. I bought an extension cord that has a dimmer switch on it (made for dimming a lamp - you plug the cord in the socket, and the appliance plugs into that). I spent a couple days experimenting with the dial setting on the dimmer cord and the crockpot on low, filled with water with two water-filled quart...
  9. ArtGirl
    Observation: Coconut milk contains no lactose and honey is added (I believe) to give the bacteria some sugars to digest. Therefore, it follows that there is no need for long fermentation time to eat up the lactose. Am I right? Of couse, there's the consideration of increased bacteria, but I'm wondering if 8-12 hours would be eough for that. Any comment...
  10. ArtGirl
    My grocery store, and I think I've seen them at Whole foods, has coconuts with the shell removed - just the round, white fleshy part of the coconut - but not cut open or anything. Anyone have an opinion about these? I've tried to shell coconuts before and that is a huge job - or maybe they were not ripe enough - anyway, I'm not wanting to repeat the experience...
  11. ArtGirl
    Thank you, Mia. From what little SCD baking I've done so far, I have found that using coconut flour makes for a VERY dry result. Probably because there's no fat in it. To bake with only coconut flour would probably require added fat - coconut oil probably. If I ever make anything really good with it, or find someone else's recipe, I'll be sure to post...
  12. ArtGirl
    ditto
  13. ArtGirl
    Now, that sounds good. I'm making pumpkin pie porridge this morning (and did add some salt) - I think I'll pop in some raisins in the bowl for breakfast.
  14. ArtGirl
    No need to read thru the entire thread. Just jump in and ask your questions. Come on over and join us. I haven't started the full diet yet, just trying out recipes and avoiding refined sugars. Just this much has given me enough improvement to be very encouraging. I plan to go full SCD with the intro in November. One very good place to start is to read...
  15. ArtGirl
    NO NO NO!!! Don't do it. Besides, you'd have to eat a goodly amount of gluten every day for 2-3 MONTHS to re-damage your villi so it will be picked up on a biopsy - and there's no guarantee there will be enough damage done to your intestines to get a positive diagnosis for celiac. AND - if you're "only" gluten intolerant there would never be the kind of...
  16. ArtGirl
    Mia, I'm so glad the doctor is taking your symptoms seriously and trying to find out what's causing it all. I am curious, though, how a GI can diagnose you with celiac since I assume you've been off all grains, including those that contain gluten, for some time. That's one of the problems of getting diagnosed with gluten intolerance once one has been...
  17. ArtGirl
    I can get only get a few things at Chilis (I have to stay away from corn/dairy/egg as well as gluten). I order a plain hamburger or chicken sandwich without the bun, with strict instructions for no seasoning. And steamed veggies without any butter or seasonings. Things I bring with me to add to my meal: My own seasoned salt (sea salt with added...
  18. ArtGirl
    I can see that from reading this thread. I already do a lot of preparing foods, but not necessarily SCD legal. So will need to do that the week after returning from my trip. I'm excited to begin. Just limiting and nearly eliminating refined sugars has increased my energy and nearly normalized my stools. I think a few months on SCD will do me wonders...
  19. ArtGirl
    Wheat grass is contamined with gluten (so is barley grass). Could be your sore stomach was from the gluten and not the alkalizing. Of course, one can overdo almost anything. I tried the alkalizing diet, too. But that was BGF (before gluten-free) so while it helped some, did not have the effect I had hoped for. Now I know why. I still think the theory is...
  20. ArtGirl
    These were discussed onn a thread here on the 16th. Open Original Shared Link
  21. ArtGirl
    IBS? Well, after going gluten-free I still had GI issues which could have been diagnosed as IBS if I had gone to a doctor for it. Continued cramping and D and gas - similar but not as severe as what gluten does to me. At least your doctor isn't putting you on medications and seems to know that IBS symptoms are caused by diet. I determined finally that...
  22. ArtGirl
    Why not start a new thread for the sauerkraut instructions. Putting it here would bury it deep within this SCD thread and there are probably many who aren't SCD who would like to make their own sauerkraut. You could put a link to the new thread here so someone who reads thru this thread in the future can find it. Just a suggestion.
  23. ArtGirl
    I buy the stevia powdered extract (NOW brand). It's way cheaper per serving than the liquid extracts. Don't buy the individual packets as they have starch or sugar added to increase the volume so there's enough to go into the packets (pure stevia powder would be only a small pinch that probably wouldn't sell well.) You can use the powder straight and stir...
  24. ArtGirl
    You could blend fruit in coconut milk and add honey or agave to sweeten if needed. Dilute the coconut milk if it's too thick for him.
  25. ArtGirl
    I found a "bread" recipe that uses only coconut flour and no nut flour. Open Original Shared Link I made it this afternoon using only one of the two eggs, and the gelatin egg replacer for the second egg. The recipe says it doesn't rise much, and mine did just a little, so I'm thinking that the egg is more for moisture than levening. The bread was very...
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