PRAISE REPORT – Katie’s Great Test Results!!!

Thank you, Mom Jody, for sharing your daughter’s SCD story! It is always an encouragement to other moms to see what this diet is capable of doing in our children’s lives! I am so excited to hear how great she is doing! Please keep us updated!!! And keep up the awesome work, Jody!!!

Mom Jody wrote:

I just wanted to update you on Katie’s SCD journey, with outstanding test results. I’m hoping that this bit of information will provide evidence of this diet’s efficacy as well as great encouragement for those of you just starting this difficult, tiresome journey. Many of you are probably wondering if all of this work in the kitchen, time researching and reading labels and sweat and tears is worth it. Well I’m here to tell you, “YES! It most definitely is worth every second of it!” Katie’s Calprotectin test results came back today, and they are reason to celebrate: <15.6! We are getting labs done tomorrow to check her SED/CRP, levels, etc. I can only imagine that they are also within a normal range too. *(note: Katie's CRP levels have always been within the normal range)

Here is just a snapshot of our journey with Crohn's Disease:

-On Nov. 21, 2012, our 9 year old daughter, Katie, was diagnosed with Crohn's. (mild/moderate) By Dec. 1, she was put on Prednisone, followed by 6MP (all of which we were against, but were given no other options for treatment.) SED rate continued to bounce between 39 (@diagnosis) to 19, 16, 18, 36 (July 2013).

– August 2013, we took her off of 6 MP and followed a holistic approach, seeing a Naturopath beginning in March 2013.

-Sept. 2012 -flare (rectal fissures, much pain, a very small amount of blood and some diarrhea) SED 19, so GI doc said we didn't have to do a Calprotectin (which we had never done in the past)

-Oct. 2013 (motherly instinct), although she seemed out of the flare – I thought maybe we should do a Calprotectin test for a baseline…486, with 168 being the high end of normal. (GI doc said 2 months, retest labs and Calprotectin)

-Dec. 2013 – SED 36 and Calprotectin 1208! Now I panic. Obviously, holistic isn't cutting it along. Naturopath sends us to Integrative Doctor in St. Louis (Dr. Yu).

-Jan. 2014 – Dr. Yu treats Katie for parasites (Over the past month of so, Katie seems to be getting thinner, a bit pale, fatigued, etc.)

-Mar. 2014 – Dr. Yu treats Katie for bacterial/yeast overgrowth and gives herbal parasite supplements…we start dabbling in the SCD diet based on Katie's IGg allergy test results done at Dr. Yu's.

-Full swing on the SCD Diet (Thank you, Paige, for encouraging me ūüôā

After being on the SCD just 1 month, SED rate came back at a 15! The best it had ever been, even on 6MP! We chose to wait and continue the diet for a few more months before redoing the Calprotectin. We knew Katie was feeling better…between Dec. and April she had gained 10 pounds, more energy, made it through the whole soccer season with barely any complaints, had better coloring and the sparkle was back in her eyes again.

This is the first Spring/Summer, Katie has not needed environmental allergy medicine. She used to be on 2 Zyrtec/day, 2 r/x eyedrops/day and Nasonex 2x/day for as long as I can remember. I used to have to carry an ice pack and wet washcloth in my purse to put on her eyes because they itched so badly….not this summer! She was also retested for an anaphalactic peanut allergy and her number was down to 1.72… she last tested at a 7.75! This diet and holistic approach to Crohn's yields amazing results!

August 2014…Calprotectin: less than 15.6. Thank you God! We see the GI doc next week, so I'm interested in hearing his reaction to her test results. He told us from the "get-go" that diet had absolutely nothing to do with Crohn's Disease or intestinal healing. But we know it has everything to do with remission and healing and maybe even curing!

Don't give up! You can do this…we do this because we love our babies, and we don't want to see them suffer any longer. No one said it was going to be easy, but it is going to be worth it!

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Difficulties starting the diet – Mom ?

Mom Becky’s son is having difficulties starting the SCD Diet.¬† Please see below what she wrote and¬†respond with your comments and advice.¬† Thanks!

Mom Becky wrote:

We just started the diet three days ago.   My son has UC and 2 weeks ago reached a peak in a flare that started brewing a couple of months ago.  He is on prednisone now as well as Lialda and Canasa.  Anyway, 2 weeks ago we went on a strict diet of yogurt, rice, chicken, applesauce and bananas.  He was seeming to do well in coming out of the flare.  Then three days ago we started the SCD.  The first day on it, he needed to use the bathroom more often, and a little bit of blood starting showing up again.  By the end of the second day, and this morning he was having more frequent bowel movements and quite a bit more blood.     He is almost 6 foot tall, and has lost so much weight that he is down to 125 pounds.  I am afraid to keep moving forward on the diet for fear he will continue to get worse and loose even more weight.   Has anyone else had this experience or anything similar?
My thoughts:

I have reposted numerous past posts on this topic and hope that these will help!¬† If you are just starting the diet please go to the “Getting Started” section and “Mom Questions” and read past posts.¬† I believe these will help you alot.

From being on the SCD Diet and learning from various resources, my first thoughts are about the rice diet he was on.  One of the worst things I have learned are grains.  I learned this after investigating about rice around the one year mark for my son.  He had been on the SCD Diet for one year and we decided to try a few things and see if he could add them back.  Rice was the first thing we tried.  He had sores on his behind and hurt so bad he missed school for a week because he could not sit down.  He laid around all week on his stomach because his behind hurt so bad.  Another quick advice ALOT of children have had is with bananas at the start of the diet.  Please make sure they are VERY ripe!  And some cannot tolerate them at all at the beginning of the diet.

Please be sure to read over the three reposts I did today.¬† I know it sounds scary with the “dying off” stage and everyone’s “dying off” stage length of time will be different.¬† My son’s lasted about 3 months. But he was not that sick.¬† It did get very scary with all of the blood and him having gotten worse at first, but it was worth it!¬† My son has been on the diet 3 years next month and he is symptom free AND medication free as long as he is strict on the diet!!!

You mentioned your concern about his weight.¬† I will go back and look for a post on this topic as well from a question from a mom and repost it.¬† I spoke with Lucy from Lucy’s Kitchen about this topic.¬† Lucy actually knew Elaine who wrote the “Breaking The Viscious Cycle” book.¬† Lucy told me to tell moms NOT to worry so much about your child’s weight!¬† You should be concentrating on their health and how they feel.¬† The weight will come.¬† My son was skinny and had lost some weight, but was nothing compared to many I have talked to.¬† A few moms I know of here from the blog will confess to this advice.¬† Concentrate on sticking to the diet “strictly” and BE PATIENT.¬† Your child, on his own time, will start feeling better and getting better.¬† You can start looking at posts and websites then looking how to add calories and protein to their diet. and adding weight then.¬† Your goal here is to get them healthier and feeling better.¬† My son has gained 15 pounds this year!

Please let me know if you have any further questions!  I hope other moms respond and leave their advice.  And you can always email me your number to scddiet4kids@gmail.com if you would like to talk.  GOOD LUCK!  It DOES get easier!!!

Feeling bored with your food options?

I have started following an SCD Facebook page and a new SCD follower was commenting that she felt like she was eating the same thing all the time and didn’t feel like she had many options. I remember this feeling when my son first started the SCD Diet three years ago. I know I have done blogs on this in the past. You can look back through and read some of the posts on this topic. But I thought for an update and for new followers I would post this topic again. We can all admit this is a learning process and I know we have all learned something new since the last time we discussed this. My best advice to new SCD followers is to be faithful, patient, and stick to it, because it DOES get easier!

PLEASE LEAVE YOUR COMMENTS AND ADVICE ON THIS TOPIC! With this blog I want to help others who are looking for help and support, but I also want to learn more! By helping others, I want this to be a place you can share with me and followers what you have learned and know as well! So PLEASE leave feedback and comments!

My thoughts:
One of the biggest helps I believe I started doing very early in the diet for my son was cooking in bulk and freezing. If we were grilling I would make sure I had a huge package of chicken pieces (legs, thighs, etc.), pork chops, or hamburger patties and we could grill them and freeze them. This was such a BIG help being able to quickly take out things for lunches or quick diners. I cook bread for sandwiches/hamburgers by tripling my recipe and freezing them. I double/triple the recipe for muffins/egg-bacon cups/waffles and freeze them for quick choices. I have a huge variety of all choices of frozen fruits in the freezer for a variety of toppoings for yogurts and smoothies. When I order from Digestive Wellness I order a variety of the fruit strips and cookies. I keep the cookies in the freezer to pull out for when he needs a snack and I don’t have anything cooked. When I cook cookies/desserts I freeze half of the it. He gets tired of the cookies/deserts by the time he eats half of them anyway. This way I can pull them out later and he has something or take a couple out at a time. Yes! My freezer stays full! But this helps to keep me sane as well! It’s hard not being able to have fast food for him and having to cook all the time. This I believe is a lifesaver!
I try to keep fresh veggies and use those, but they can go bad quickly depending on where I buy them from. Publix has a variety of steamer bags of peas, carrots, broccoli, etc. that I keep some in the freezer.
Over time I have learned to cook food for the whole family and incorporate something in it for my child on SCD. I believe as with any diet, it’s important to keep plenty of snacks at hand. Please look through the past posts on snacks. And everyone be sure to share any new snack finds you come across.
I also think it has helped to invest in a variety of SCD cookbooks or find some great online websites for free recipes. I don’t know what I would have done without my cookbooks. And make sure you find cookbooks like I have that have “easy” recipes. Recipes that are simple, quick, and have ingredients that you will have on hand on a regular basis for easy cooking.

I hoped this has helped and that others will share some great advice as well!

Egg Nog

My son, 12 year old Justin, hates when the holidays start and his siblings and I are eating/drinking the holiday treats! His older brother loves egg nog and Justin commented that he used to love to drink it. So I found a recipe for homemade egg nog. I thought it tasted great and it was hard for me not to drink it before he got home. I did think it tasted better warm than cold, so be sure to try it both ways.

Egg Nog

3 cups coconut milk
4 egg yolks
1 1/2 teaspoons vanilla
1/4 cup honey (the recipe I used was Paleo and asked for maple syrup)
cinnamon (optional)

Heat coconut milk over low-medium heat. Stir in egg yolks and continue to stir until milk is thick. Add honey and vanilla. Regrigerate for 2-3 hours. Sprinkle with cinnamon.

Beef Jerky

Beef Jerky from Eat Well, Feel Well cookbook
 
Makes 15-20 pieces
This chewy additive-free jerky is a great alternative to the artificial store-bought variety.  If using a dehydrator instead of oven, set it to 145 F and dry for 8 hours.
 
1 pound top sirlon, sliced paper thin ( aks the butcher to slice it, slightly frozen, on the meat slicer)  
   -I ask the butcher at Publix and she had some already in the meat counter labeled thin 
    sliced and it worked really well!   I just cut it into strips to make smaller pieces)
1/4 cup extra-virgin olive oil
2 cloves of garlic, minced
Salt and freshly ground pepper to taste
 
Preheat oven to 175 F
 
  In a large bowl, mix together the meat, oil, garlic, salt and pepper, coating the meat well on both sides.  Lay the meat on cookie sheets and place in oven.  Leave the meat overnight, 8 to 10 hours, until dried but still a little chewy.  Store in a sealed container in the refrigerator for up to a week.
 
It was the real deal,,,,,really easy and very tasty…the whole family enjoyed it!!
Jennifer
 
 
I usually get the butcher at Publix to slice me up some London Broil which they say is the best for jerky.¬† I sprinkle it with salt, fresh ground pepper, and lightly with cayenne pepper.¬† I have smoked this (or should I say, my husband has smoked this…) on the grill and I (yes, “I”) have also dehydrated the meat on the dehydrater.¬† I don’t go by a time.¬† I just cook it or dehydrate it until it looks and tastes ready.¬†
 
GREAT FOR SNACKS!!!

Olive Garden Recipes – Wendy’s SCD Version

Wendy loves to cook Olive Garden Recipes!¬† She has shared with us a few of her favorites that she has made into SCD legal recipes.¬† Thanks Wendy!¬† I can’t wait to try them!¬† Mom’s, let us know how your child likes them!

Chicken Marsala

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 4

Ingredients

2-3 large chicken breasts, boneless & skinless

1/2 cup almond flour

Salt to taste

Pepper to taste

Dried oregano to taste

4 Tbsp olive oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup dry red wine

SLICE chicken breasts thin (about 3 per breast).

COMBINE almond flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add dry red wine around chicken pieces.

COVER and simmer for about 15 minutes.

TRANSFER to serving plate.

TUSCAN GARLIC CHICKEN

Prep Time: 30 minutes

Cook Time:  30minutes

Serving Size: 4

Ingredients

2-3  each (4 oz) boneless, skinless chicken breasts sliced thin (2-3 slices per breast)

1  1/2 cups almond flour, plus 1 tablespoon

1 Tbsp salt

2 tsp black pepper

2 tsp Italian seasoning

5 Tbsp olive oil

1 Tbsp garlic, chopped

1 red pepper, julienne cut

1/2 cup dry white wine

1 ‚Äď 12oz. Pkg. frozen leaf spinach OR 1/2 lb whole leaf spinach, stemmed

1 cup Parmesan cheese, grated

Pre-heat oven to 350¬ļF.

MIX 1¬Ĺ cups almond flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165¬įF.

HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp almond flour, wine, spinach and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.