Advice for a gluten free diet? New queston post #27

[Cindiloohoo]

Quote:
Gritty, I would give it a few weeks on STRICT diet, then work some of the more important things back in a little at a time once your body has made adjustments to being on the road to recovery. We want ya well

I know with DD13's strict diet we had to do that and it soothed the cravings of her favorite foods to allow her minimal indulgence on ocassion. Cold turkey quitting anything is just about murder!!! I say just pay close attention to portion!

 

[patman75]

He said no dairy at all.
So if I know that I can enjoy them without trouble, shouldn't I?

One of the oldest healing diets for IBD is "Specific Carbohydrate Diet" (SCD). http://www.breakingtheviciouscycle.info/

The Specific Carbohydrate Diet™ has helped many thousands of people with various forms of bowel disease and other ailments vastly improve their quality of life. In many cases people consider themselves cured. It is a diet intended mainly for Crohn's disease, ulcerative colitis, celiac disease, diverticulitis, cystic fibrosis and chronic diarrhea. However it is a very healthy, balanced and safe diet that has health benefits for everyone. The foods that are allowed on the Specific Carbohydrate Diet™ are based on the chemical structure of these foods. Carbohydrates are classified by their molecular structure.

The big part of this diet is homemade yogurt and cheeses are allowed. Homemade yogurt and cheese have very little lactose which is what can cause problems and feed non-benifical microbes which causes problems. The lactose in dairy is why the doctor is saying no dairy. You will find out soon that GIs are not nutritionists.

More info on the yogurt.

SCD™ 24 HR yoghurt really is one of the most healthy foods you can find and its incredibly good value too. What else gives you 700 billion good bacteria per cup, lots of protein, vitamins, minerals, amino acids in an easy to digest, delicious tasting, incredible value, food. If you had to try to buy the same in a manufactured product you would have hundreds of pills and of course they would need to pack chemicals in with them to allow them to be manufactured.

SCD™Yoghurt is fermented for 24 hrs, unlike commercial yoghurt which is only fermented for about 4. The long 24 hour fermentation that we give ensures that all the lactose (milk sugar) in the milk is used up. The Lactose in the milk is a disaccharide and the fermentation converts it to galactose which is a monosaccharide that is easy to absorb as well as to L-lactic acid (the form the body can use). We also restrict the bacteria cultures that are used to ferment the milk to specific ones that have been found to be very beneficial.

It is very important you make the yogurt they way they say. If you can get raw dairy to make yogurt the better.

Personally trying this expierment myself I would get the flare uncontrol first with no dairy or yogurt. Once the flare in undercontrol you can try a little and see what happens. You are going to do a lot of trail an error. If you keep a food diary that will help pinpoint what foods bother you.

Best of luck!​

 

[colowyo0809]

Also, as far as dairy is concerned there is lactose free milk and, oddly enough, goat cheese and sheep cheese is generally easier to deal with than cow cheese, less (or no?) lactose in the items. i like the sheep cheese better because i don't go for the strong sharp cheeses but my SO goes for the goat because he does like the sharp stuff.

 

[the lemon tree]

If you can get your hands on some coconut milk (usually in the Asian section of big grocery stores), here's a great recipe for dairy-free yogurt, copied and pasted directly from an email a friend sent me.

COCONUT MILK YOGURT

3 cans unsweetened (full fat) coconut milk
1 tablespoon sugar, maple syrup or honey, more to taste
1/2 cup So Delicious cultured coconut yogurt OR 1/8 to 1/4 teaspoon yogurt culture starter or 1 packet yogurt culture mix
2 teaspoons gelatin, pectin or agar powder combined with 4 teaspoons water (to thicken, optional)


1. Heat milk in a saucepan until temperature is at least 180 degrees*. Do not boil.

2. Cool milk to between 105 and 115 degrees. (To save time, place milk in the fridge). Cooling is important as high temperatures kill yogurt culture. If milk forms a skin on top, remove it.

3. Stir in sweetener until dissolved. Add culture and stir well.

4. Pour yogurt into yogurt maker** container(s). Cover, turn on machine, and let sit at least 8 or 12 hours, or leave overnight. (I leave it longer as I like a very yogurty yogurt.) You can tell yogurt is ready when a thin layer of “water”, about 1/4 inch, appears on the top. Yogurt will continue to thicken as it cools.

5. For thicker yogurt, soften gelatin, pectin or agar powder in water. (This step is especially recommended if using coconut milk.) When it thickens (about 30 seconds), microwave gelatin mixture for 10 seconds or until it becomes liquid. Stir into yogurt and refrigerate until chilled. If even thicker yogurt is desired, add more gelatin. (Note: Add gelatin after it’s yogurt. I tried it before and it didn’t turn out so well.)



*All recipes will tell you to heat the milk. Canned coconut milk is sterile, so I usually skip the heating part and move on to the rest. It’s never been a problem.

**If you don’t have a yogurt maker, you can use a casserole dish with lid and a heating pad on low covered by a bath towel. That’s how I did my first few batches. I ended up finding a EuroCuisine yogurt maker at Goodwill for $5, which I use now.

 

[gritsar]

Yeah, after doing a little more research I understand better the need to remove all dairy for now. Lactose-free milk, i.e., Lact-aid, doesn't help so I'll stick with the almond milk or see if the rice milk is available locally.
chickychicky, I appreciate you taking the time to cut and paste all that out for me but coconut is a big no-no. I love coconut and satisfied my craving for some last week by eating just a few pinches out of a bag. I know better, but did it anyhow. OMG was I sick! Yep, don't want a repeat of that anytime soon.

 

[LivinNewDreamInND]

I personally like rice milk. It took a while to get used to, but it is fairly inexpensive (esspecially if you can get to a costco), I find it in most grocery stores, even here in rural ND, and it last forever unrefridgerated. I think it last at least a year before it expires. It tastes like very, very skim milk but it isn't bad in cereal and in coffee. I hope you find some stuff you like soon, that is always the hard part.

 

[equine623]

Quote:
Does he mean no cow dairy? That is often times harder to digest and causes problems from the protein, not the lactose (milk sugar) that is in every form of dairy. If the dr is talking about cow dairy, consider goat milk and goat cheese. They are tasty and much easier to digest. Also the best "fake" cheese is Follow Your Heart, comes in different flavors and actually melts. Expensive, but worth it.

I've been dealing with food allergies for half my life, and my daughter has a bunch of them...please feel free to PM or email with questions. Its hard, especially where you live, but doable. Keep in mind too that lots of stuff can be ordered online, even on Amazon with free shipping.

 

[gritsar]

Quote:
Does he mean no cow dairy? That is often times harder to digest and causes problems from the protein, not the lactose (milk sugar) that is in every form of dairy. If the dr is talking about cow dairy, consider goat milk and goat cheese. They are tasty and much easier to digest. Also the best "fake" cheese is Follow Your Heart, comes in different flavors and actually melts. Expensive, but worth it.

I've been dealing with food allergies for half my life, and my daughter has a bunch of them...please feel free to PM or email with questions. Its hard, especially where you live, but doable. Keep in mind too that lots of stuff can be ordered online, even on Amazon with free shipping.

See! That's what I've been telling the doctors and others for a long time about the cow's milk. Lactaid doesn't help me, so I'm thinking it's not a lactose problem, but an issue with something else in the milk and ice cream.