The SCD diet is the one we like for people who have difficulty with digestion and weight issues 

see www.scdiet.org   
  About the Specific Carbohydrate Diet      The Specific Carbohydrate Diet (SCD) is a strict grain-free, lactose-free, and sucrose-free dietary regimen intended for those suffering from Crohn's Disease, Ulcerative Colitis, Celiac Disease, IBD, and IBS.

Of all dietary components, carbohydrates have the greatest influence on intestinal microbes (yeast and bacteria) which are believed to be involved in intestinal disorders. Most intestinal microbes require carbohydrates for energy. The SCD works by severely limiting the availability of carbohydrates to intestinal microbes. When carbohydrates are not digested, they are not absorbed. They remain in the intestinal tract, thus encouraging microbes to multiply by providing food for them. This can lead to the formation of acids and toxins which can injure the small intestine. Once bacteria multiply within the small intestine, they can destroy the enzymes on the intestinal cell surface, preventing carbohydrate digestion and absorption. At this point, production of excessive mucus may be triggered as the intestinal tract attempts to "lubricate" itself against the irritation caused by the toxins, acids, and the presence of incompletely digested and unabsorbed carbohydrates.

The SCD is based on the principle that specifically selected carbohydrates requiring minimal digestion are well absorbed, leaving virtually nothing for intestinal microbes to feed on. As the microbes decrease due to lack of food, their harmful by-products also diminish. No longer needing protection, the mucus producing cells stop producing excessive mucus and carbohydrate digestion is improved. The SCD corrects malabsorption, allowing nutrients to enter the bloodstream and be made available to the cells of the body, thereby strengthening the immune system's ability to fight. Further debilitation is prevented, weight can return to normal, and ultimately there is a return to health.

The SCD was developed by Dr. Sydney Valentine Haas, and is described in his book, "The Management of Celiac Disease". Elaine Gottschall's daughter was saved by the SCD, causing Elaine to further research the diet and to describe it in further detail in her own book, "Breaking The Vicious Cycle: Intestinal Health Through Diet".

Low carb  PALEO SANDWICH BREAD!

For all you people out there unwilling to give up your attachment to breads, I give you a Paleo version. Paleo sandwich bread, perfect for that BLT you’re dying for. Just don’t eat it every day, I hear flax has some sort of phytoestrogen component to it…might make you girly or what not.



One year ago: Chocolate Chia Energy Balls

Two years ago: Brown Butter Caramel Cake with Whipped Chocolate Frosting

Three years ago: Strawberry Rhubarb Pie



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Paleo Sandwich Bread
Rating: 5

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


Yield: 1 loaf (15 slices)

Serving Size: 1 slice

Calories per serving: 159

Fat per serving: 13.2



Ingredients

  • 3/4 cup soaked almond butter, smooth (store bought works fine too)
  • 6 pastured eggs
  • 2 tbsp honey
  • 1/4 cup coconut oil, melted
  • 1/2 tsp apple cider vinegar
  • 1/4 cup ground golden flax
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
Instructions

  1. Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
  2. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
  3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
  4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
  5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
Notes

* To make soaked almond butter, fill a bowl with the amount of raw almonds you want to make into almond butter, cover with cold water to 2" above the almonds. Leave for 24 hours. Dry in an oven at the lowest setting until dry (at 170°F this takes about two hours). Then you can blend into almond butter per my recipe here: [http://guiltykitchen.com/2010/11/22/back-to-basics-culinary-fundamentals-nut-butters/] or you can roast them first and then blend into almond butter.

** Many people have asked for nutrition information for this recipe. Based on slicing the loaf into 15 slices (the average number I got), each slice contains: 159 calories, 13.2 g fat (4.4 saturated), 65 mg cholesterol, 175 mg sodium, 6 g carbohydrates, 1.5 g fibre, 2.5 g sugars, 5.5 g protein

Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruitmixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!



5.0 from 1 reviews
Microwave Paleo Bread
 
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Prep time
3 mins
Cook time
2 mins
Total time
5 mins
 
Author: Louise Hendon
Serves: 4 small round slices
Ingredients

Instructions
  1. Grease a mug.
  2. Mix together all the ingredients with a fork.
  3. Pour mixture into mug.
  4. Microwave for 90 seconds on high.
  5. Cool for a few minutes.
  6. Pop out of mug gently and slice

ROSEMARY COCONUT SAVOURY BREAD

Ingredients

  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 teaspoon freshly ground rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1/3 cup flaxmeal
  • 3/4 cup coconut flour
Process

  1. Preheat oven to 180C (350F).
  2. In a bowl, beat with a hand mixer the eggs, olive oil, coconut milk, and rosemary until smooth.
  3. Add the flaxmeal, soda and sea salt and mix well.
  4. Add the coconut flour and mix well. By now, the mixture is rather dry.
  5. Bake for 45 minutes, or until an inserted toothpick comes out clean.

BANANA ZUCCHINI BREAD (Nut Free, Grain Free, Egg Free, and Sweetener Free!)

Ingredients:

  • 1 1/2 cup mashed, ripe bananas
  • 1/4 cup coconut oil, not melted, but soft
  • 1 teaspoon orange zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cardamom (optional)
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 1 cup grated zucchini
  • 1/2 cup coconut flour
Process:

  1. Preheat oven to 180C (350F).
  2. In a large bowl, mix the bananas, coconut oil, orange zest, vanilla extract, and cardamom. With a hand beater, beat until smooth and fluffy.
  3. Add the sea salt and baking soda and incorporate well.
  4. Add the coconut flour and mix well.
  5. Fold in the zucchini.
  6. Pour into a loaf pan (mine is about 6×3 inches) and bake for 40-45 minutes.
  7. Allow to cool before removing from loaf pan, and to cool completely before slicing