Advice on drinks
>Is decafe (water extraction process) allowed?
Weak coffee and black teas are allowed if made from ground beans and not
instant coffee mixes, therefore I don't see why decaf would be any different.
The only thing I would question are those artificially flavored coffees like
irish cream or whatever. These also come as ground coffee beans but I think
they add artificial stuff which may have sugar - I don't know.
Keep in mind that coffee is a natural laxitive and will move the bowels.
Kombucha mushroom tea
Wed, 15 Jan 1997 21:26:05 GMT
>A friend of mine gave me a kombucha mushroom - a funny creature which produces
>an extremely healthy drink from fermenting tea and sugar/honey. Full of
>vitamins and enzymes.
>Same kind of principle like the yoghurt.
>I was wondering if any of you have experience with this drink in relation to
>Is it allowed to drink when you are on SCD?
Dear Mik and Everyone,
PLEASE do not drink that kombucha tea. It is very dangerous and risky. There
have been cases of severe liver damage and even death from it. It is not safe.
Avoid it like the plague.
Re: Kombucha mushroom tea
Wed, 15 Jan 1997 23:06:15 GMT
At 09:50 PM 1/15/97 +0100, you wrote:
>A friend of mine gave me a kombucha mushroom - a funny creature which
produces an extremely healthy drink from fermenting tea and sugar/honey.
Full of vitamins and enzymes.
I know that some batches go "bad" from air borne yeast or bacterial
My friend was a heavy mushroom tea user, then noticed her stomach protruding
until she finally looked pregnant. She had cancer. When they opened her up,
there was cancer spread all over her abdominal cavity, attached to
everything. I know she wonders if it has something to do with the mushroom tea.
I know there are bottled teas, which might be safer. But if they are
pasturized for safety, the enzymes would be killed. The news recently said,
"Never drink fresh juice because of the danger of E-coli contamination."
Fresh juice is generally the healthiest thing you can drink. How to know
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Kombucha mushroom tea
Thu, 16 Jan 1997 10:41:07 GMT
>I was wondering if any of you have experience with this drink in relation
>to the SCD?
I was using the tea about a 1 1/2 years ago and found it to have a great
effect on minimizing the effects of my CD at the time. When we moved to
Indiana I got out of the habit of brewing.
I have been on the diet for about 7 months and found it to be very helpful
in controling my CD. However, I am toying with idea of starting to "brew"
Remembering way back when in my K Tea research days. The sugar added to
start the tea is metabolized by the brewing action (not sure this is the
correct technical term). In fact at the time there was a great concern from
diabetics who wanted the benefits from the tea but were concerned about the
sugar in it. I remember the net info to say that it was miniscule and should
not represent any health hazard to them? I do not know it this trace sugar
will effect the results I have experienced from the SCD. I am seriously
thinking about giving it another try.
You mentioned honey. I remember that there always was much conversation
about the possible bacteria and natural contaminants present in honey. I
would check with bbs on K tea and check if this is still the conventional
Brewing K tea is very similar to making Yogurt. The protocol that is
required to make the product is not very tolerant. In other words you must
follow the recipe exactly.
Thanks for the info on the K tea pages.
Re: Grape Juice
Thu, 23 Jan 1997 11:56:55 GMT
>I have been on the diet since 12/24/96 and I drink the grape juice waterd
>down, but I think it gives me "D". Does anyone notice the same problem and
>if you know why this occurs? I noticed though if I drink the apple cider
>waterd down that I do not go to the bathroom as often and not as loose. I
I had the same problem with grape juice. I believe that it may be related
to mould. Grapes are naturally mouldy and bottled grape juice can easily
patially ferment. So I would recommend staying off bottled juices and
getting yourself to an allergy speciallist for mould or more likely is it
to be an underlying candida infection that can create a mould allergy.
another possibility is that of candida being fed be all the available sugar
in the juice. My method not is to avoid fruit juices and things with high
glycemic indexes. and go for the mor complex carbohydrates like the lentils
and beans and peas.
Re: Grape Juice
Tue, 21 Jan 1997 20:59:21 GMT
> From: Jim Prousalis <firstname.lastname@example.org>
> I have been on the diet since 12/24/96 and I drink the grape juice waterd
> down, but I think it gives me "D". Does anyone notice the same problem
I definitely think grape juice causes problems. As I've mentioned
before, I think V8 causes problems, too. I also think all citrus fruits
and juices with the possible exception of pineapple cause problems for me.
Speaking of fruits, I even have problems with bananas and melons. I'm
sure this isn't true for everybody, just my personal observations.
Of course, cutting out desserts, ice cream, chocolates and most fruits
doesn't leave much - if it weren't for nuts, raisins, apples and apple
juice, my snack time would be even more boring. The truth is: food has
always played a pretty central role in my daily pleasures - I used to
"reward" myself if I had to work late by getting a steak or shrimp dinner
with a big dessert and a beer. And my idea of a good Saturday morning
included three or four cups of coffee and a big plate of eggs with bacon
and potatoes at the local restaurant known for its huge portions and rich
food. But now, I'm surprised how much I *don't* miss all that stuff .
And best of all, dinner companions who don't know me very well think I'm a
paragon of discipline and restraint ;-).
Sorry to ramble on, but this reminds me of a friend I knew in the service
twenty years ago. We were on the way to dinner, and he said: "I wish
we didn't have to eat or go to the bathroom. It just takes away time away
from the real important things in life, like playing music, hiking or
conversation." I was shocked at his statement, and, trying to convince
him of the pleasures of food, I insisted: "Why, a good feast is one of
the most enjoyable passtimes in life! And there's nothing like the
relaxation of a good trip to the bathroom." Well, I must admit that now
I believe that food is overrated as a pleasure. And I believe I've had
enough relaxation to last a lifetime....
At 11:36 AM 6/23/97 -0400, GOdoms7900@aol.com asked:
> Also, is
>the Tomatoe juice made by Campbell's an allowable tomatoe juice.
I once had a reaction to it. Being a celiac this means that it had
hydrolyzed vegetable protein from a gluten grain. I called Campbell's and
they said it did not have it. But it is made from "tomato concentrate" and
they do not have to disclose the ingredients of this ingredient. So I avoid
Flax Seed Shake
Date: Tue, 30 Jun 1998 22:27:08 -0400
Tue, 13 May 1997 18:53:29 GMT
> Hi all,
> Although dry wine is allowed on the SCD, I am interested to know what
> others' experience with alcohol is in general. Does drinking exacerbate
> your condition, contribute to inflammation, or cause your health to
> deteriorate? Does the amount of alcohol consumed effect the outcome?
> Berkeley, CA
I myself have been unable to tolerate any alcohol for several years. I
used to enjoy a glass of wine or a beer, but as my gut symptoms got
worse, I found that it left me feeling very tired -- right away or the
next morning, sometimes gave me a headache (both beer and wine), and in
general, increased whatever digestive symptoms I was experiencing at the
time. In general, alcohol tended to leave me feeling more stressed out
rather than more relaxed, hardly incentive to drink it! I look forward
to the day I can tolerate a glass of wine or beer again. I am assuming
that as my gut heals, someday I will.
Wed, 14 May 1997 20:31:39 GMT
I haven't noticed any problems with alcohol since starting this diet or even
before. I have UC in the last 10" of my colon, so I don't know if that may
be why. Of course, I don't drink beer because it's not allowed on the diet,
but I've had drinks like vodka and tonic or orange juice without any
Date: Wed, 07 Oct 1998 18:11:10 -0700
From: Tom <email@example.com>
Subject: Re: Wine Whine
Midas Gold wrote:
> So why am I whining about wine? Well, BTVC says, "Very dry wine is
> permissible. If a sweeter wine is desired, add a crushed saccharin
> tablet or sweeten with honey." ...But, I'm familiar with a few wines
> that are naturally sweet, with absolutely *no* added sugar. How do I
> know this? Because these wines are produced by an impeccably
> reputable kosher winery, especially for particularly scrupulous
> members of the kosher community who follow the tradition that
> no-sugar-added wine is the most preferred for religious use
> (Sabbath/holiday kiddush and the four cups at the Passover seder). We
> regularly buy this naturally-sweet wine by the case. Is there any
> reason why it can't be used for SCD?
We discussed wine some time back. The principles of wine production are:
Grapes have natural sugar in them, apparently in a form that is SCD OK.
To make wine, the grapes are fermented to turn sugar to alchohol. The
ratio is 2 to 1. That is, grapes with 20% sugar fermented until all of
the sugar has been consumed by the yeast, will yield wine with 10%
Normally, fermentation goes until the sugar is all consumed giving a
wine with no sugar (aka dry wine).
To get a sweet wine, you need to stop the fermentation before all of the
sugar has been consumed, or you need to add sugar after the fermentation
If the grapes were picked with a lower than desired sugar value, sugar
can be added to bring the percent sugar up to the desired level. As this
is an added expense, it is only done if necessary. In climates that have
little or no trouble ripening grapes, it is rare to add sugar. Elaine
talked about huge piles of sugar at a winery waiting to be added to the
wine. This probably reflects her experience in Ontario. In California
and here in Oregon, it is very rare.
Elaine's prohibition on non-dry wine is because of the possibility that
sugar (sucrose) was added and thus that the residual sweetness will
contain some sucrose. If you know that no sucrose was added, either
because of kosher rules, or because you asked the winery, then a sweet
wine shouldn't be a problem. If the wine is from a region where adding
sugar isn't likely, then you probably are OK.
Looking at the alchohol content of the wine tells you nothing about the
amount or kind of residual sugar. An alcohol content of 12% means that
at least 24% sugar was available for the yeast. That 24% could have come
from the grapes alone, or from grapes plus added sugar. Any original
sugar content above 24% will be present in the finished wine as residual
Due to federal regulations, wineries must keep detailed records of
everything that goes into the wine. The wineries could tell you for sure
whether sugar was added. Smaller wineries are probably more interested
in talking about such details than huge outfits like Gallo.
This may be more than you wanted to know. I grow wine grapes and as it
happens, this is harvest season. 3 acres picked and 5 more to go.
Date: Fri, 29 Jan 1999 09:34:07 -0700
From: "Brad Lait" <firstname.lastname@example.org>
Subject: white grape juice
>Have many of you noticed an adverse reaction to White Grape Juice
>concentrate? I have been avoiding purchasing it ever since someone said it
>aggravated their condition. I am wondering if this is a common reaction
If you are sensitive to sulfites. Welch's told me they have to add it to white grape juice to prevent it from turning brown.