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 DietThe 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.
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
Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
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.
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.
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
Print Prep time 3 mins Cook time 2 mins Total time 5 mins
Author: Louise Hendon Serves: 4 small round slices Ingredients