scd/gaps

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http://fernpixel.blogspot.com/2010/01/hello-its-tea-time.html I finally got my computer back from the repair shop. My iMac computer was part of a generation that was known to have problems with its power supply. With my luck, I ended up with one of the buggy machines.

Hello its tea time!

http://scdadventures.blogspot.com/2008/02/just-back-from-skiing-and-will-post-on.html Just back from skiing and will post on that later but in the meantime I thought I would include a short blurb on green tea so here it goes.... I love green tea. In my past life I drank coffee and black tea.

Green Tea, SCD, & Me

Oxalate

http://courses.washington.edu/bonephys/hypercalU/oxalate.html Calcium oxalate crystals are formed in urine.
http://lowoxalate.info/recipes.html

Recipes/Food Lists-Low Oxalate Diet

Food Lists Guide The tabs in this panel contain food charts that show the oxalate content, the GFCF status, SCD status and salicylate content of many foods. Each individual chart lists the items alphabetically.
http://comfybelly.com/2011/09/what-is-scd-specific-carbohydrate-diet/#.UVeM4NGI70N In general, I’m not a big fan of the “D” word – diet that is. I believe you need to find what works best for you, and treat your body as an individual unit. For example, I know I do best with little to no fish and meat, some nuts, yogurt, lots of veggies and fruits, little to no grains, and I must keep the sweets to a minimum.

What is SCD (Specific Carbohydrate Diet)? | Comfy Belly

http://eatingscd.com/2011/04/24/for-new-scders/#more-1585 I’ve gotten that question enough times that I thought I’d save some typing and put it in a post.

For New SCDers « Eating SCD

Almond flour is a staple of the Specific Carbohydrate Diet.

Almond Flour

http://scdforlife.blogspot.com/2010/10/almond-flour.html

Beef Stock Recipe, How to Make Beef Stock

1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. http://www.simplyrecipes.com/recipes/how_to_make_beef_stock/
http://www.townsendletter.com/FebMarch2005/broth0205.htm Introduction Broth, made from the bones of animals, has been consumed as a source of nourishment for humankind throughout the ages. It is a traditional remedy across cultures for the sick and weak.

Naturopathic Physician on Her Career Choice (Feb/Mar 2005)

And don’t worry if you’re just getting started — I’ll be doing random double- and triple-points days throughout the month so you can catch up. Bonito broth, or dashi, is a Japanese stock. It is the fastest bone broth you can make. If you’re in a hurry to get dinner on and you’ve run out of homemade stock, throw on a pot of bonito broth and you’ll have it ready within 2-4 hours. The length of time that you need to simmer bone broth depends on the size of the bones. http://www.cheeseslave.com/fast-fish-stock-bonito-broth/

Fast Fish Stock: Bonito Broth

Health Promoting Bone Broth (For soups or drinking) « Balance Your Apple

The idea with bone broth is to extract minerals from the bones while enriching the liquid with minerals and vitamins from vegetables. Choose bones that are from organic or 100% grass raised animals and ask your butcher to cut the bones up for you so that you can see the marrow.
I am most grateful to Dr Henry Butt from Australia for providing essential information! The normal state of affairs

Fermentation in the gut and CFS - DoctorMyhill

You are what you eat – how your diet defines you in trillions of ways | Not Exactly Rocket Science

We depend on a special organ to digest the food we eat and you won’t find it in any anatomy textbook. It’s the ‘microbiome’ – a set of trillions of bacteria living inside your intestines that outnumber your own cells by ten to one. We depend on them. They wield genes that allow them to break down molecules in our food that we can’t digest ourselves. And we’re starting to realise that this secret society within our bowels has a membership roster that changes depending on what we eat.
This is the first of what I hope will be a new series on this blog, providing an overview of key topics that I find myself drawn to again and again.

An introduction to the microbiome | Not Exactly Rocket Science

Gut & Psychology Syndrome™

DietNet