When you google ‘Specific Carbohydrate Diet’ (SCDiet) you get over 360,000 results, with the most important ones at the top of the list.

Starting out on the diet can seem very daunting to a lot of people, especially when you have gone through every other treatment out there. Gastroenterologists (G.I.) still maintain that diet won’t effect Crohn’s, Colitis or any other gut diseases. They do agree though that Celiacs should not eat gluten. Well, at least that is something.

90% of people on the SCDiet will disagree with the G.I. When you read through some of the above mentioned websites you will see for yourself what this diet can do for you. The problem is still to find active support from either your doctor or G.I.

There is a worldwide network of Doctors who have realized how important diet is as complimentary treatment to gut disorders. And if these doctors are not easily accessible to you there is a very active and supportive site which is based in the U.S and has worldwide membership.

For Medical Professionals in your area:

1. U.S., Canada, U.K SCDiet.org
2. On-line support Pecanbread.com
3. Australia, New Zealand and Worldwide Mindd.org

On-line Support List

1. BTVC-SCD Support List: The BTVC-SCD group is a very active mailing list for group discussion of the “Specific Carbohydrate Diet” (SCD), which was developed by Elaine Gottschall for inflammatory bowel disease (IBD). The diet is very useful as an adjunct to conventional medical treatments for IBD and has helped many people achieve stable health once more. The BTVC-SCD mailing list is a place where those that have not found answers on other diets, but wish to discuss the “Specific Carbohydrate Diet” can exchange recipes and share ideas about how to cope with Ulcerative Colitis and Crohn’s in conjunction with this particular diet. This list is managed by Marilyn L. Alm.

Happy Cooking,
Sandra

Here are some more delicious coconut recipes for those who want to have a diary free and nut free diet. These recipes are of course SCD legal, so gluten free, lactose free, grain free and sugar free.

Pancakes

Makes 4

3 eggs
1 tsp coconut oil
½ tsp vanilla extract
1 tsp honey
2 Tbs coconut flour
½ tsp of bicarbonate soda

This recipe makes thick fluffy pancakes which are great with honey or homemade jam.

Combine the eggs with the coconut oil, vanilla and honey and whisk until light and frothy. Add the sifted coconut flour and bicarbonate soda and combine until the mixture thickens.

Heat a little oil in a frying pan on medium and pour in a large spoon full of the batter into the pan. It only takes around two minutes for the pancake to brown on one side. Turn it over and brown on the other side. Serve warm.

Cherry filled Crepes

Makes 4

4 eggs
1 tsp coconut oil
½ tsp vanilla essence
1 Tbs coconut cream
1 tsp honey
2 Tbs coconut flour

Cherries – pitted

This recipe makes thin crepes which are delicious with any cooked fruit filling and perhaps served with some honey drizzled over the top.

Combine the eggs with the coconut oil, vanilla, coconut cream and honey and whisk until light and frothy. Add the sifted coconut flour and combine until the mixture thickens slightly.

Heat a little oil in a frying pan on medium and pour in a large spoon full of the batter into the pan. Lift the pan by the handle and roll the batter over the surface of the pan until the whole surface is covered. It only takes around one minutes for the crepe to brown on one side. Turn it over and brown on the other side. Fill the crepes with the cherries and serve warm.

Peach Custard

Serves 4

500 ml (2 cups) Coconut Milk
5 eggs – whisked
100 g (¹⁄³ cup) honey
1 tsp vanilla essence
200 g (1 cup) peaches – peeled and sliced

Pre-heat oven to 150ºC/302 F – baking time 45 minute

Combine the coconut milk, eggs, honey and vanilla essence in a medium size pot and heat, whisking constantly. Do not boil. Cook for 1 minute, then remove from heat and pour into 4 ramekins. Evenly distribute the sliced peaches amongst the ramekins. Place the ramekins in a heatproof dish filled with water, reaching half way up the remekins. Bake in the oven for 45 minutes or until the tops start to feel firm. Remove from the oven and place the custards into the refrigerator for at least 3 hours before serving.

Serve decorated with strawberries or some extra peach slices.

Happy Cooking,
Sandra Ramacher